CN1905802A - Emulsion stabilizer for milk beverage and milk beverage - Google Patents
Emulsion stabilizer for milk beverage and milk beverage Download PDFInfo
- Publication number
- CN1905802A CN1905802A CNA2005800015203A CN200580001520A CN1905802A CN 1905802 A CN1905802 A CN 1905802A CN A2005800015203 A CNA2005800015203 A CN A2005800015203A CN 200580001520 A CN200580001520 A CN 200580001520A CN 1905802 A CN1905802 A CN 1905802A
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- Prior art keywords
- milk
- milk beverage
- emulsion stabilizer
- fatty acid
- ester
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- Pending
Links
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 66
- 239000000839 emulsion Substances 0.000 title claims abstract description 49
- 239000003381 stabilizer Substances 0.000 title claims abstract description 43
- -1 fatty acid ester Chemical class 0.000 claims abstract description 56
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 44
- 229930195729 fatty acid Natural products 0.000 claims abstract description 44
- 239000000194 fatty acid Substances 0.000 claims abstract description 44
- 239000002202 Polyethylene glycol Substances 0.000 claims description 22
- 229920001223 polyethylene glycol Polymers 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 14
- 125000001931 aliphatic group Chemical group 0.000 claims description 12
- 150000002148 esters Chemical class 0.000 claims description 7
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical group C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 abstract description 41
- 239000008267 milk Substances 0.000 abstract description 41
- 210000004080 milk Anatomy 0.000 abstract description 41
- 230000001954 sterilising effect Effects 0.000 abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 18
- 238000003860 storage Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 229920001214 Polysorbate 60 Polymers 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 33
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 18
- 235000013353 coffee beverage Nutrition 0.000 description 13
- 235000016213 coffee Nutrition 0.000 description 12
- 235000021314 Palmitic acid Nutrition 0.000 description 9
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 9
- 229940098695 palmitic acid Drugs 0.000 description 9
- 241000533293 Sesbania emerus Species 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 235000021355 Stearic acid Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 239000008117 stearic acid Substances 0.000 description 5
- 229960004274 stearic acid Drugs 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 4
- 229940070765 laurate Drugs 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229950006451 sorbitan laurate Drugs 0.000 description 3
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 150000005690 diesters Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 229960002969 oleic acid Drugs 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- 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 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- ZPVGIKNDGJGLCO-VGAMQAOUSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZPVGIKNDGJGLCO-VGAMQAOUSA-N 0.000 description 1
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229940023607 myristic acid Drugs 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 229950011392 sorbitan stearate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Tea And Coffee (AREA)
Abstract
An emulsion stabilizer for milk beverages which enables a milk beverage packed in a sealed container to be inhibited from suffering milk ingredient floating after thermal sterilization and to have excellent emulsion stability after long-term storage; and a milk beverage containing the emulsion stabilizer. The emulsion stabilizer for milk beverages comprises a polyoxyethylene sorbitan fatty acid ester.
Description
Technical field
The present invention relates to emulsion stabilizer for milk beverage and milk beverage, in detail, relate in being filled into sealings preservation containers such as jar, PET bottle and emulsion stabilizer for milk beverage that uses in the milk beverage of the airtight containers of packing into such as coffee with milk that on market, circulates or milk tea and the milk beverage that contains this emulsion stabilizer.
Background technology
The milk beverage that contains the airtight containers of packing into such as the coffee with milk of milk composition or milk tea in the shop when leaving standstill for a long time or in the medium-term and long-term heating of automatic vending machine is preserved, have following problems: milk composition can float to top, prolongation in time, the milk composition of come-up condenses, integrates, form so-called constriction (neakring), disperse the piece of back milk composition also can become the state that swims in top again.And as can be known, this problem becomes more remarkable when carrying out the sterilization of milk beverage by superhigh temperature (UHT) sterilization.
In addition, in recent years, the coffee beverage of emphasizing the taste that coffee bean is original has in a large number been made, has been sold in reflection consumer's hobby, but known in the occasion of using a large amount of roast coffee beans or using when using the coffee bean that the degree of depth cures in the various beans that cure degree, the come-up of milk composition can accelerate.In addition, recently, popularize and come owing to the clear PET bottled drink replaces tinned drink, and therefore state that can visual its content when producing milk composition and separate, can give consumer's disagreeable impression, may cause commodity value to reduce, become cause of dissatisfaction, therefore, the storage stability of these milk beverages comes into one's own more.
On the other hand, the problem for the storage stability that solves milk beverage had proposed the method as emulsion stabilizer such as a large amount of use sucrose fatty esters, polyglyceryl fatty acid ester, sorbitan fatty acid ester in the past.For example, the emulsion stabilizer for milk beverage (patent documentation 1) that is made of the polyglyceryl fatty acid ester of specific cloud point or this polyglyceryl fatty acid ester and sucrose fatty ester has been proposed, sucrose fatty ester, fatty acid monoglyceride, sorbitan fatty acid ester, glycerine citric acid fatty acid ester and/or polyglyceryl fatty acid ester and casein-sodium are with the emulsion stabilizer for milk beverage (patent documentation 2) of the ratio formation of specified quantitative, sucrose fatty ester, fatty acid monoglyceride, sorbitan fatty acid ester, organic acid mono-glyceride and casein-sodium are with the emulsion stabilizer for milk beverage (patent documentation 3) of the ratio formation of specified quantitative.
Patent documentation 1: the spy opens the 2000-333599 communique
Patent documentation 2: the spy opens the 2002-101858 communique
Patent documentation 3: the spy opens the 2002-142670 communique
, existing emulsion stabilizer for milk beverage is when the long preservation milk beverage, and particularly, the variation of the concentration of the beverage of hobby that can not corresponding reflection consumer itself or kind etc. can not be made us abundant satisfaction.
Summary of the invention
The problem that invention will solve
The present invention makes in view of the above-mentioned present situation of the milk beverage of the airtight container of packing into, therefore, the objective of the invention is to, the milk beverage that a kind of emulsion stabilizer for milk beverage is provided and contains it, described emulsion stabilizer for milk beverage is in the milk beverage of airtight container of packing into the time, the come-up of the milk composition behind the pasteurization can be suppressed to implement, and the milk beverage of the emulsion stability excellence after the long preservation can be obtained.
Solve the method for problem
Promptly, the 1st main points of the present invention are a kind of emulsion stabilizer for milk beverage, it is characterized in that, this emulsion stabilizer for milk beverage comprises the polyethylene glycol oxide sorbitan fatty acid ester, the 2nd main points of the present invention are a kind of milk beverage, it is characterized in that this milk beverage contains above-mentioned emulsion stabilizer for milk beverage.
The effect of invention
According to the present invention, can provide a kind of in the milk beverage of airtight container of packing into, the come-up of the milk composition behind the pasteurization can be suppressed to implement, and the emulsion stabilizer for milk beverage of milk beverage of the emulsion stability excellence after the long preservation and the milk beverage that contains it can be obtained.
The specific embodiment
Emulsion stabilizer for milk beverage of the present invention comprises the polyethylene glycol oxide sorbitan fatty acid ester.
The polyethylene glycol oxide sorbitan fatty acid ester is the ethylene oxide compound of sorbitan fatty acid ester, adduct number (degree of polymerization) as its ethylene oxide unit, as the sum that adds to the ethylene oxide unit on a plurality of hydroxyls that sorbitan fatty acid ester has, be generally 4～80, preferred 10～50.
As the aliphatic acid of sorbitan fatty acid ester, can be saturated or undersaturated any, but from the taste aspect, preferred saturated.In addition, the carbon number of aliphatic acid is generally 6～22, and preferred 12～18.As the object lesson of such aliphatic acid, can enumerate laurate, myristic acid, palmitic acid, stearic acid etc., preferred especially laurate.In addition, as its ester, can be any in the various ester bodies such as monoesters, diester, three esters, but from emulsion stability, to aspects such as environmentAL safety, preferred monoesters.
In the present invention, as preferred polyethylene glycol oxide sorbitan fatty acid ester, can enumerate, for example, polyethylene glycol oxide sorbitan laurate monoesters, polyethylene glycol oxide sorbitan myristic acid monoesters, polyethylene glycol oxide sorbitan palmitic acid monoesters, polyethylene glycol oxide sorbitan stearate monoesters etc., preferred especially polyethylene glycol oxide sorbitan laurate monoesters.These polyethylene glycol oxide sorbitan fatty acid esters also can use more than 2 kinds or 2 kinds simultaneously.
In order to show the antibacterial effect in milk beverage, when preferably stating the polyethylene glycol oxide sorbitan fatty acid ester in the use, uses emulsion stabilizer for milk beverage of the present invention sucrose fatty ester.
In the present invention, as the aliphatic acid of sucrose fatty ester, can be saturated or undersaturated any, but preferred carbon number be 14～22 aliphatic acid.As the object lesson of such aliphatic acid, can enumerate laurate, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid etc.In the middle of these, from the antibiotic property aspect, preferred palmitic acid or stearic acid.In addition, as its ester, can be any in the various ester bodies such as monoesters, diester, three esters, but from the antibiotic property aspect, preferred monoesters.
Above-mentioned sucrose fatty ester also can use more than 2 kinds or 2 kinds simultaneously.But as the content of monoesters, be generally 50 weight % or more than the 50 weight %, preferred 70 weight % or more than the 70 weight % are more preferably 80 weight % or more than the 80 weight %.In addition, 70 weight % of preferred fatty acid or 70 weight % are above to be palmitic acid or stearic acid, and preferred especially 80 weight % or 80 weight % are above to be palmitic acid.From the emulsion stability aspect, the HLB of sucrose fatty ester is generally 15～22, and preferred 16～18.
In addition, in emulsion stabilizer for milk beverage of the present invention, according to above-mentioned same purport, preferably use monoester content to be generally 50 weight % or two above fatty acid glycerides of 50 weight % simultaneously.The monoester content of two fatty acid glycerides is preferably 70 weight % or more than the 70 weight %.
The carbon number of the formation aliphatic acid of two fatty acid glycerides is generally 8～22, and is preferred 10～22, is more preferably 14～18.Formation aliphatic acid can be any one of saturated or unrighted acid, but preferred saturated fatty acid.Particularly, can enumerate sad, capric acid, laurate, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid etc.Wherein, preferred palmitic acid.Constitute aliphatic acid and can make up use more than 2 kinds or 2 kinds.Monoester content is that 70 weight % or 70 weight % are above and be to be the aliphatic acid of main component (preferred 80 weight % or more than the 80 weight %) with the palmitic acid owing to suppress the effect height of the propagation of high temperature gemma bacterium, so preferably.
Emulsion stabilizer for milk beverage of the present invention is necessary composition with above-mentioned polyethylene glycol oxide sorbitan fatty acid ester, and above-mentioned sucrose fatty ester and two fatty acid glycerides are any composition, but the usage ratio of composition is as follows arbitrarily.That is, the weight ratio of polyethylene glycol oxide sorbitan fatty acid ester/sucrose fatty ester (or two fatty acid glycerides) is generally 99/1～1/99, preferred 10/90～50/50.
The milk beverage that uses among the present invention is the milk beverage that contains milk composition, as its object lesson, can enumerate coffee with milk, French coffee with milk, milk tea etc.In addition, the coffee bean that in coffee with milk, uses, there is no particular limitation, also can mix the coffee bean that uses more than 2 kinds or 2 kinds.Usually use the coffee bean that cured.As baking method, can adopt in the following method: use devices such as vertical flame type curer or hot air type curer, under 200～300 ℃ temperature, heat up to the degree of curing that reaches target.And in milk beverage of the present invention, the content as the coffee extract solution that is obtained by roast coffee beans is not particularly limited, but as giving birth to the value that beans convert, is generally 5～10 weight %.
As the milk composition that milk beverage of the present invention uses, can enumerate milk, whole milk powder, skin on boiled milk powder, fresh milk wet goods.In addition, milk composition also can individually add protein such as skimmed milk power and butter or milk wet goods butterfat and modulates.Wherein, because therefore milk preferably use than the difficult lubricious sense that damages after entering the mouth of milk powder.The content of the milk composition in the milk beverage is scaled milk and is generally 4～60 weight %, preferred 8～25 weight %.In addition, the pH value of milk beverage is generally 5.5～7.0 neutrality or faintly acid.
Milk beverage of the present invention can be by following method modulation.That is, after milk compositions such as the extract of coffee or black tea and granulated sugar and milk are mixed, mix the aqueous solution of the emulsion stabilizer of preparation in advance, add again after pH conditioning agent (sodium bicarbonate etc.) adjusts pH, use and all mix the machine processing that homogenizes.
The content of above-mentioned emulsion stabilizer is generally 0.04～0.3 weight % with respect to milk beverage of the present invention.In addition, the concentration of composition (comprising composition arbitrarily) in milk beverage of formation emulsion stabilizer is as follows.That is, the content of polyethylene glycol oxide sorbitan fatty acid ester is generally 0.001～0.1 weight %, and the upper limit of the content of sucrose fatty ester is generally 0.1 weight %, the preferred 0.03 weight % of lower limit.In addition, the upper limit of the content of two fatty acid glycerides is generally 0.1 weight %, the preferred 0.03 weight % of lower limit.
As mentioned above, can implement pasteurization to the milk beverage of preparation.Method for disinfection can adopt any one of the UHT sterilization used in employed retort sterilization of can drink sterilization or the PET bottle beverage, but preferred UHT sterilization.Usually, the retort sterilization is that milk beverage is filled in the jar, carries out under 121 ℃, 20～40 minutes condition by the retort sterilization machine.The UHT sterilization is under higher temperature, for example carries out under 130～150 ℃ of sterilization temperatures, and the UHT sterilization is equivalent to 10～50 ultra high temperature sterilization at 121 ℃ sterilizing value (Fo).The UHT sterilization can with steam is directly blowed to beverage steam-sprayed, beverage is injected into the directly mode of heating such as steam-sprayed that heats in the steam, uses the known methods such as indirect mode of surface heat exchangers such as plate or pipe to carry out.Preferred device is board-like sterilizing unit.
In milk beverage of the present invention,, can also add other known compounding ingredient such as emulsion stabilizer, sweet taste material, spices, vitamin, antioxidant in the scope of not damaging effect of the present invention.As other emulsion stabilizer, can enumerate, for example, lecithin, lysolecithin, fatty acid glyceride, polyglyceryl fatty acid ester, organic acid mono-glyceride, sorbitan fatty acid ester etc.
Embodiment
Below, by embodiment the present invention is described in further detail, but the present invention is only otherwise exceed its purport, is not limited to these embodiment.In addition, the composition of the emulsion stabilizer that uses in following embodiment and the comparative example is shown in the following table 1.
[table 1]
＜(A) polyethylene glycol oxide sorbitan fatty acid ester 〉
(A-1): polyethylene glycol oxide sorbitan laurate (adduct number of ethylene oxide unit is 20, and HLB is 16.7, " the Reodol Super TW-L120 " that flower king (strain) makes)
＜(B) sucrose fatty ester 〉
(B-1): (monoester content is 80 weight % to sucrose palmitate, and HLB is 16 Mitsubishi Chemical's food (strain) (Mitsubishi-kagaku Foods Co., Ltd.) " the Ryoto Sugar EsterP-1670 " of Zhi Zaoing)
(B-2): (monoester content is 30 weight % to sucrose stearate, and HLB is 5, Mitsubishi Chemical's food (strain) (Mitsubishi-kagaku Foods Co., Ltd.) " the Ryoto Sugar EsterS-570 " of Zhi Zaoing)
＜(C) polyglyceryl fatty acid ester 〉
(C-1): two palmitins (Riken Vitamin Co., " PoemDP-95RF " that Ltd. makes)
＜(D) sorbitan fatty acid ester 〉
(D-1): sorbitan monostearate (Riken Vitamin Co., " the Poem S-300 " that Ltd. makes)
Embodiment 1 and comparative example 1～4
As emulsion stabilizer, the emulsion stabilizer that each composition that use is put down in writing by table 3 constitutes is by following formulation coffee with milk.In addition, in table 3, the ratio table of each composition of emulsion stabilizer is shown the concentration (weight %) in the milk beverage.
With the L value (lightness) of 0.65kg is that (Unicafe Int. makes (Colombia (Colombia) EX) and extracts with 95 ℃ the desalted water of 6.5kg, obtains coffee extract solution for 20 roast coffee beans.The emulsion stabilizer aqueous solution that interpolation 2.0kg milk, 0.5kg white granulated sugar, 1.0kg prepare according to following main points in the 5.0kg coffee extract solution adds the 1.5kg desalted water more then, and making total amount is 10kg.Add sodium bicarbonate in this solution, making the pH value after the sterilization is that 6.8 ground are adjusted.
The above-mentioned emulsion stabilizer aqueous solution is to use each composition of table 3 record, and each of the amount that the concentration that dissolving is put down in writing according to table 3 in 50 ℃ desalted water is calculated becomes to assign to prepare.
Then, use the high pressure uniform mixer under 60～70 ℃ temperature, after homogenizing with the pressure of 150kg/50kg, by board-like UHT sterilizing unit (day slope is made manufacturing " STS-100 "), under 140 ℃ of sterilization temperatures, 30 seconds condition of sterilizing time (retention time), carry out sterilization (F0=40), be filled into germ-free condition in the PET bottle of 350ml, by cooling, obtain PET bottled milk coffee.
Preservation is after 1 month down at 40 ℃ with above-mentioned PET bottled milk coffee, and the method evaluation creamer dissolved amount of separating out according to shown below the results are shown in table 3.
The mensuration of the creamer dissolved amount of separating out of " TurbiscanLab " that＜employing FormulAction company makes 〉
By light source is scanned along the above-below direction of coupon at a certain time interval, detect scattered light from the sample rear, the scattered light intensity by the observation rear can be grasped the state that creamer dissolved is separated out for the rate of change of minute.By measuring the top of coupon, obtain the information of the creamer dissolved amount of separating out.The scattered light intensity at rear rate over time more becomes greatly with being directly proportional, and the amount that creamer dissolved is separated out is many more, and emulsion stability is poor more.Thus, calculate milk composition ascent rate (slope of the straight line that the rate of change mapping of the scattered light intensity at minute and rear is obtained), according to the benchmark evaluation creamer dissolved amount of separating out shown in the following table 2.In addition, dB (%) is the abbreviation as the deltaBackscattering of the scattered light intensity rate of change at rear.
[table 2]
| The milk composition ascent rate | |
| ◎ | The not enough 9dB (%) of milk composition ascent rate/sky |
| ○ | The milk composition ascent rate is 9dB (%)/sky～not enough 10dB (%)/sky |
| △ | The milk composition ascent rate is 10dB (%)/sky～not enough 11dB (%)/sky |
| × | The milk composition ascent rate is 11dB (%)/sky or 11dB (%)/more than the sky |
[table 3]
| Embodiment 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Emulsion stabilizer in the＜milk beverage (% by weight)〉polyethylene glycol oxide sorbitan fatty acid ester (A-1) sucrose fatty ester (B-1) sucrose fatty ester (B-1) polyglyceryl fatty acid ester (C-1) sorbitan fatty acid ester (D-1) | 0.035 0.070 - - - | - 0.070 - - - | - 0.070 0.035 - - | - 0.070 - 0.035 - | - 0.070 - - 0.035 |
| ＜emulsion stabilizer〉the milk composition ascent rate | ◎ | × | △ | × | △ |
Claims (7)
1. an emulsion stabilizer for milk beverage is characterized in that, this emulsion stabilizer comprises the polyethylene glycol oxide sorbitan fatty acid ester.
2. according to the described emulsion stabilizer for milk beverage of claim 1, wherein, the polyethylene glycol oxide sorbitan fatty acid ester is that the adduct number of ethylene oxide unit is 4～80 ethylene oxide adduct.
3. according to claim 1 or 2 described emulsion stabilizer for milk beverage, wherein, the polyethylene glycol oxide sorbitan fatty acid ester is to be the ester of 12～18 aliphatic acid with carbon number.
4. according to each described emulsion stabilizer for milk beverage in the claim 1～3, wherein, the polyethylene glycol oxide sorbitan fatty acid ester is the monoesters of aliphatic acid.
5. according to each described emulsion stabilizer for milk beverage in the claim 1～4, wherein contain sucrose fatty ester.
6. a milk beverage is characterized in that, this milk beverage contains each described emulsion stabilizer for milk beverage in the claim 1～5.
7. according to the described milk beverage of claim 6, wherein, the content of polyethylene glycol oxide sorbitan fatty acid ester is 0.001～0.1 weight % with respect to the milk beverage total amount, and the content of sucrose fatty ester is 0～0.03 weight %.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004191564A JP2006006272A (en) | 2004-06-29 | 2004-06-29 | Emulsion stabilizer for milk beverage and milk beverage containing the same |
| JP191564/2004 | 2004-06-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1905802A true CN1905802A (en) | 2007-01-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005800015203A Pending CN1905802A (en) | 2004-06-29 | 2005-06-15 | Emulsion stabilizer for milk beverage and milk beverage |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2006006272A (en) |
| KR (1) | KR20070037703A (en) |
| CN (1) | CN1905802A (en) |
| TW (1) | TW200607458A (en) |
| WO (1) | WO2006001206A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5316160B2 (en) * | 2009-03-27 | 2013-10-16 | 日油株式会社 | Oil-in-water edible emulsion composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55148055A (en) * | 1979-05-02 | 1980-11-18 | Asahi Denka Kogyo Kk | Production of emulsified beverage composition of high nutrition |
| JP2004049095A (en) * | 2002-07-18 | 2004-02-19 | Sanei Gen Ffi Inc | Stabilizer for milk beverage in hermetically sealed container |
| JP2004187570A (en) * | 2002-12-11 | 2004-07-08 | Taiyo Kagaku Co Ltd | Milk-containing drink product |
-
2004
- 2004-06-29 JP JP2004191564A patent/JP2006006272A/en active Pending
-
2005
- 2005-06-15 KR KR1020067009003A patent/KR20070037703A/en not_active Application Discontinuation
- 2005-06-15 CN CNA2005800015203A patent/CN1905802A/en active Pending
- 2005-06-15 WO PCT/JP2005/010976 patent/WO2006001206A1/en active Application Filing
- 2005-06-22 TW TW094120814A patent/TW200607458A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| TW200607458A (en) | 2006-03-01 |
| WO2006001206A1 (en) | 2006-01-05 |
| KR20070037703A (en) | 2007-04-06 |
| JP2006006272A (en) | 2006-01-12 |
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