JP2001136903A - Thickening polysaccharides-containing emulsion stabilizer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsion stabilizer for milk-based drinks which are excellent in thermal stability when subjected to UHT sterilization and have excellent long-term preservability. SOLUTION: This emulsion stabilizer is obtained by including a polyglycerol fatty acid ester having a specific cloud point, sucrose fatty acid ester and thickening polysaccharides.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an emulsion stabilizer for milk beverages, and more particularly to an emulsion stabilizer containing the emulsion stabilizer.
The present invention relates to a dairy beverage having excellent heat stability and long-term storage stability when subjected to UHT sterilization used for a PET bottled beverage.

[0002]

2. Description of the Related Art Milk drinks containing milk components such as milk coffee are manufactured through heat sterilization for storage.
It is widely used to add sucrose fatty acid esters in order to prevent deterioration due to the growth of surviving high-temperature spores having high heat resistance. In addition, a method of using a polyglycerin fatty acid ester and a sucrose fatty acid ester in combination has been proposed in order to suppress the release of fat and the aggregation of proteins during storage and to maintain the emulsion stability for a long period of time (Japanese Patent Application Laid-open No. 61-2
426567, JP-A-62-215345), these methods are very excellent in terms of stability. Also, a method has been proposed in which galactomannan and xanthan gum are added to polyglycerin fatty acid esters or sucrose fatty acid esters in order to improve the emulsion stability during high-temperature storage in a hot bender after retort sterilization (Japanese Unexamined Patent Publication No. -252080).

However, these methods have no problem in retort sterilization, but when UHT sterilization, which is used for sterilizing PET beverages in recent years, is carried out, the milk protein contained therein tends to precipitate due to heat denaturation. Or the emulsification is destroyed, the storage stability is lowered and the effect becomes insufficient. For this reason, the processing time of UHT sterilization is minimized,
Further, a method of adding pectin, carrageenan or the like is performed, but it is not sufficient for long-term storage stability.

[0004]

The object of the present invention is to provide a UH
An object of the present invention is to provide an emulsion stabilizer for milk beverages that can maintain long-term emulsion stability even when subjected to T sterilization, and a milk beverage containing the emulsion stabilizer.

[0005]

Means for Solving the Problems In view of the above-mentioned circumstances, the present inventors have conducted various studies, and as a result, by combining a polyglycerol fatty acid ester having specific physical properties with a thickening polysaccharide, UHT sterilization was carried out. The present inventors have found that the stability of milk beverages is not impaired, that oil-off is suppressed even during long-term storage, and that the redispersibility of the cream is better, and the present invention has been completed. That is, the gist of the present invention is to contain a polyglycerin fatty acid ester, a sucrose fatty acid ester, and a thickening polysaccharide whose cloud point measured at a concentration of 1% by weight in a 20% aqueous sodium chloride solution is 90 ° C. or more. And a milk beverage containing the emulsion stabilizer.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The polyglycerin fatty acid ester used in the present invention is a mixture of an ester obtained by a reaction between polyglycerin and a fatty acid and an unreacted polyglycerin. , The type of fatty acid, the esterification rate of fatty acid (the amount of unreacted polyglycerin), and the breakdown ratio of esterification (the ratio of mono-, di-, and tri-forms). Extremely difficult. In addition, since this property generally defines the property of the surfactant, it cannot be defined only by the HLB used. Therefore, in the present invention, identification is performed at a “cloud point” which has been recently proposed as a new regulation method.

[0007] The "cloud point" is a phenomenon in which a hydrated nonionic surfactant is dehydrated at a high temperature and separated from water, and is a well-known polyoxyethylene surfactant. I have. The cloud point is the structure of polyglycerin fatty acid ester.
Since it is sensitive to the composition and reflects the influence of the fatty acid soap, the difference in the degree of hydrophilicity and the composition can be identified more accurately. Furthermore, since it can be easily measured, it is the most excellent physical property representative of the characteristics of polyglycerin fatty acid ester. Therefore, in polyglycerol fatty acid esters, the cloud point is a more useful index than HLB (balance between hydrophilicity and hydrophobicity). Since polyglycerin has a large number of hydroxyl groups, compared to polyoxyethylene-based surfactants, it generally has a higher cloud point and often exceeds the boiling point of water, so in such cases, use an appropriate salt aqueous solution This makes it possible to measure easily (see JP-A-9-15
No. 7386). Usually, the stronger the hydrophilicity, the higher the cloud point. Further, even if the esterification ratio is the same, an ester composition having a higher monoester content has higher hydrophilicity and a higher cloud point.

[0008] In the cloud point measuring method of the present invention, the polyglycerol fatty acid ester is adjusted to 20% by weight so as to become 1% by weight.
Disperse in aqueous sodium chloride solution, stir while heating,
Make a uniform aqueous solution. The obtained homogeneous aqueous solution of polyglycerin fatty acid ester is shaken at 2 to 5 ° C. at an arbitrary temperature of 0 ° C. or more and 100 ° C. or less, stirred, and allowed to stand to separate the polyglycerin fatty acid ester into an oil or a gel. Then, the state of a non-uniform aqueous solution is measured. If the temperature is lower than 0 ° C., the temperature is lower than the melting point of ice, and if it is higher than 100 ° C., the temperature is higher than the boiling point of water.

[0009] The polyglycerol fatty acid ester used in the present invention has a cloud point range of 90 ° C or higher. If the cloud point is lower than this temperature, the effect becomes insufficient. The cloud point of a conventional decaglycerin monostearate (MSW-750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) commercially available as a hydrophilic brand at a concentration of 1% by weight in a 20% aqueous sodium chloride solution is about 82 ° C.
Although the function as an emulsifier used in the present invention is not sufficient, the decaglycerin monostearate used in the present invention has a very high cloud point of 90 ° C. or more measured at a concentration of 1% by weight in a 20% aqueous sodium chloride solution. When used for milk drinks, it has a sufficient function as an emulsifier used in the present invention, such as completely suppressing oil-off due to long-term storage at high temperatures.

[0010] Polyglycerin fatty acid ester is generally prepared by reacting polyglycerin and a fatty acid in the presence of an alkali catalyst.
The polyglycerol fatty acid esters available on the market, which are obtained by reacting at a temperature of 180 to 260 ° C, include various brands having different HLB values depending on the reaction charge ratio of polyglycerin and fatty acid. If the charged ratio of fatty acid to polyglycerin is large, a brand with low hydrophilicity (low cloud point) is obtained, and if the ratio is opposite, a brand with high hydrophilicity (high cloud point) is obtained. Therefore, in order to obtain a brand having high hydrophilicity, it is necessary to make polyglycerin an equimolar amount or excess relative to the fatty acid. However, even with such a charging ratio, it is difficult to obtain a polyglycerol fatty acid ester having a large amount of a monoester compound in a reaction using a normal alkali catalyst, and a high degree of substitution of an unreacted polyglycerin and a diester compound or more is obtained. Is obtained containing a relatively large amount of polyglycerin fatty acid ester.

In order to obtain the polyglycerol fatty acid ester having a specific cloud point according to the present invention, the amount of the alkali catalyst is usually reduced and the temperature in the latter half of the two-stage reaction is increased, for example, at a reaction temperature of 180 to 260 ° C. After the esterification reaction, a method in which the reaction temperature is further raised by 10 to 50 ° C. and reacted for 1 to 4 hours can be used. (See Japanese Patent Application Laid-Open No. 7-45104). Therefore, in order to obtain a polyglycerol fatty acid ester having a specific cloud point, the specific reaction conditions must be used as described above, and for example, a poly (glycerol) fatty acid ester obtained by a normal production method described in JP-A-62-215345. Even when the glycerin fatty acid ester and the hydroxyl value are the same, the cloud point is completely different.

If the amount of polyglycerin is excessive, unreacted polyglycerin will be contained in the product in a large amount. As the amount of unreacted polyglycerin increases, the hydrophilicity of the polyglycerin fatty acid ester increases, but the actual amount of polyglycerin fatty acid ester decreases, so that the function as an emulsifier is inferior. Therefore, the amount of polyglycerin remaining in the polyglycerin fatty acid ester is preferably 70% by weight or less. Particularly preferred are those having a cloud point measured at a concentration of 1% by weight in a 20% aqueous sodium chloride solution at 90 ° C. or higher and an amount of residual polyglycerin of 60% by weight or less.

Specific examples of the fatty acid constituting the polyglycerin fatty acid ester include a saturated or unsaturated fatty acid having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid and oleic acid. Those containing stearic acid as a main component are preferred. As the degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester, the average degree of polymerization is 2 to 20, preferably the average degree of polymerization is 4 to 12. The polyglycerin fatty acid ester preferably has an average degree of polymerization of the constituent polyglycerin of 4 to 12, and the amount of the remaining polyglycerin is 70% by weight or less.

As the thickening polysaccharide, a natural water-soluble high molecular polysaccharide is preferable, and examples thereof include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum and the like, and galactomannan and xanthan gum are more preferable. Locust bean gum, guar gum, tara gum and the like are known as galactomannans, and among them, locust bean gum is preferably used. The thickening polysaccharide can be used alone or in combination of two or more with the emulsion stabilizer of the present invention. In particular, locust bean gum and xanthan gum each have a better storage stability than when other thickening polysaccharides are used, even when each is individually added to a milk drink, but when both are used in combination, locust bean gum is used. And xanthan gum exhibit a remarkably good storage stability due to a synergistic effect. The ratio between the two is preferably 0.5 to 5 parts of locust bean gum to 1 part of xanthan gum,
In particular, when 1 part of locust bean gum is used with respect to 1 part of xanthan gum, the gel strength is maximized, and the storage stability of the dairy beverage is the best, so that it can be more preferably used. The thickening polysaccharide is added as an auxiliary agent because it plays an auxiliary role of the emulsifier. The emulsion stabilizer of the present invention,
It contains a sucrose fatty acid ester in addition to the polyglycerin fatty acid ester and the thickening polysaccharide. The sucrose fatty acid ester preferably has a monoester content of 50% or more and 70% or more of the constituent fatty acids is palmitic acid or stearic acid, and is particularly widely used as an antimicrobial emulsifier. 70 ester content
%, And sucrose fatty acid esters in which at least 80% of the constituent fatty acids are palmitic acid. The ratio of polyglycerin fatty acid ester to sucrose fatty acid ester is preferably 1/1 to 7/3 by weight.

The emulsion stabilizer of the present invention contains, as an optional ingredient, lecithin, lysolecithin, monoglyceride, organic acid monoglyceride, diglycerin fatty acid ester, sorbitan fatty acid, in addition to the above-mentioned polyglycerin fatty acid ester, sucrose fatty acid ester, and thickening polysaccharide. An emulsifier component such as an ester may be added. The emulsion stabilizer of the present invention is obtained by mixing a thickening polysaccharide with a polyglycerol fatty acid ester having a specific cloud point and a sucrose fatty acid ester. The order of mixing is not particularly limited, but it is preferable to mix the polyglycerin fatty acid ester composition and the sucrose fatty acid ester uniformly with the thickening polysaccharide.
The content of each component in the emulsion stabilizer is generally 1 to 90% by weight for polyglycerin fatty acid ester, 0.1 to 30% by weight for thickening polysaccharide, and 10 to 9% for sucrose fatty acid ester.
0% by weight, preferably 19-70% by weight of polyglycerin fatty acid ester, 1-10% by weight of thickening polysaccharide and 29-80% by weight of sucrose fatty acid ester.
The ratio of each component is generally polyglycerin fatty acid ester / thickening polysaccharide = 50/1 to 1/5, preferably 10/1 to 1/1.

The milk drink containing the emulsion stabilizer of the present invention is a drink containing milk fat and milk protein as milk components, and specifically, milk coffee, cafe au lait, milk tea and the like. No. Examples of the milk component include milk, whole-fat milk powder, skin milk powder, and fresh cream, and may be adjusted by separately adding proteins such as skim milk powder and milk fat such as butter and milk oil. The content of the milk component is 5 to 60% by weight, preferably 10 to 10% by weight in terms of milk.
２５25% by weight. The pH of milk drinks is usually
It is preferably from 5.5 to 7.0 neutral or weakly acidic. Of course, other known ingredients such as sugar, fragrance and vitamin may be added.

The milk beverage of the present invention is subjected to a sterilization treatment,
Even after T sterilization, the heat resistance of the emulsion immediately after sterilization is high, and the emulsion stability can be maintained for a long period of time. Normally, retort sterilization is performed at 121 ° C for 20 to 40 minutes, but UHT sterilization used for PET bottle beverages and the like is performed at a higher temperature, for example, at a sterilization temperature of 130 to 150 ° C.
And sterilization value (Fo) at 121 ° C. corresponds to 10 to 50. UHT sterilization is a known method such as a direct heating method such as a steam injection method in which steam is directly blown into a beverage, a steam infusion method in which a beverage is injected into steam and heated, and an indirect heating method using a surface heat exchanger such as a plate or a tube. For example, a plate-type sterilizer can be used.

The amount of the emulsion stabilizer of the present invention added to a beverage is as follows:
Generally, it is 0.01 to 0.5% by weight, but preferably 0.03 to 0.3% by weight. When the thickening polysaccharide is xanthan gum, xanthan gum is 5-500 pp
m, preferably 10 to 200 ppm. If it is less than 5 ppm, the effects expected of the present invention cannot be obtained, and if it is more than 500 ppm, the viscosity of the milk beverage increases, which is not preferable. When the thickening polysaccharide is locust bean gum, the locust bean gum is 5 to 1000 p.
pm, preferably 10 to 200 ppm. If it is less than 5 ppm, the effect desired in the present invention cannot be obtained, and if it is more than 1000 ppm, the viscosity of the milk beverage increases, which is not preferable. Polyglycerin fatty acid ester is
Generally, it is contained in a beverage in an amount of 0.01 to 0.1% by weight. The sucrose fatty acid ester is preferably contained in the beverage in an amount of 0.03 to 0.1% by weight.

The method of adding the emulsion stabilizer to the milk beverage may be such that the emulsion stabilizer may be added directly to the milk beverage, or the emulsion stabilizer may be dissolved in water at 70 to 80 ° C. to form an aqueous solution. Milk, sugar, coffee extract and the like may be mixed and added at the same time when preparing a milk beverage. In addition, in addition to preparing the emulsion stabilizer of the present invention in advance and adding it to the milk beverage, each component of the emulsion stabilizer such as a thickening polysaccharide, a polyglycerin fatty acid ester, and a sucrose fatty acid ester is added to the milk beverage. It can also be added separately. In that case, the thickening polysaccharide is
It is better to dissolve in water at 70 to 80 ° C. in advance and add an aqueous solution to the milk beverage than to directly add it in the form of powder or paste in the milk beverage. The thickening polysaccharide may be added to the milk beverage either before or after homogenization of the milk beverage.However, in consideration of workability and dispersibility in the milk beverage, it may be added before homogenization. Is preferred.

[0020]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the present invention. In addition, all ratios,% and parts represent weight ratio, weight% and parts by weight. <Examples 1-3 and Comparative Examples 1-3> Decaglycerin fatty acid ester and sucrose palmitate at 100 ° C
, And a powdery thickening polysaccharide was added thereto to prepare an emulsion stabilizer shown in Table 1. 2.5 g of this emulsion stabilizer was dispersed in demineralized water at 70 ° C. to obtain 500 g of an aqueous emulsion stabilizer solution. 60 g of roasted coffee beans and 600 g of demineralized water at 95 ° C
To obtain a coffee extract. Coffee extract 52
2 g, 625 g of milk, 140 g of granulated sugar and 500 g of the previously prepared aqueous emulsion stabilizer solution were mixed with demineralized water at 60 ° C. to make a total amount of 2500 g. Add baking soda to adjust the pH to 6.
And adjusted to 60 to 60 using a high-pressure homogenizer.
After homogenization at a temperature of 70 ° C. and a pressure of 150 kg / 50 kg, a sterilization temperature of 137 was measured by a plate-type UHT sterilizer.
℃, sterilization time (hold time) 60 seconds sterilization,
Milk coffee was obtained by filling aseptically into sterilized 500 mL PET bottles and cooling. next,
The obtained milk coffee is stored at 40 ° C. for 2 months,
Turbiscan MA2 manufactured by rmalAction
The amount of cream off was measured by 000. Table 1 shows the evaluation results.

<Measurement of Creaming Speed and Cream-Off Amount Using Turbiscan MA2000> Backscattered light from the sample is detected by scanning the light source in the vertical direction of the sample tube at regular time intervals, and the backscattered light is measured with respect to the measurement time. By observing the rate of change of intensity,
You can grasp the state of cream off. Measurement of the upper part of the sample tube provides information on the amount of cream off. As the rate of change of the backscattered light intensity increases with time, the cream-off amount increases and the emulsion stability deteriorates. Thus, the emulsion stability (cream redispersibility) in Table 1
Was evaluated as follows.

◎: Change rate of backscattered light intensity in 12 hours is 6% or less 変 化: Change rate of backscattered light intensity in 12 hours is 6 to 7% Δ: Change in backscattered light intensity in 12 hours The rate was 7% or more. The oil-off state in Table 1 was evaluated as follows. ：: No oil-off is observed at all △: Very slight oil-off is observed ×: Aggregates generated by oil-off are observed

[0023]

[Table 1]

[0024]

Industrial Applicability According to the present invention, there is provided a milk beverage containing milk fat and milk protein and capable of maintaining long-term emulsion stability even when subjected to UHT sterilization.

 ──────────────────────────────────────────────────続 き Continued on front page F term (reference) 4B001 AC02 AC20 AC40 AC44 BC03 BC06 BC08 BC13 EC53 4B017 LC10 LE03 LE10 LG14 LK18 LL04 LL06 LP13 LP15 4B035 LC05 LC16 LE03 LG09 LG18 LG23 LG24 LG27 LG31 LG44 LK13 LK17 LP21 LP44 LP56

Claims (6)

[Claims] 1% by weight in a 20% aqueous sodium chloride solution
An emulsion stabilizer containing a polyglycerin fatty acid ester, a sucrose fatty acid ester, and a thickening polysaccharide having a cloud point of 90 ° C. or higher as measured by concentration. 2. The polyglycerol fatty acid ester according to claim 1, wherein the constituent polyglycerin has an average degree of polymerization of 4 to 12, and the amount of residual polyglycerin is 70% by weight or less.
3. The emulsion stabilizer according to item 1. 3. The emulsion stabilizer according to claim 1, wherein the constituent fatty acids of the polyglycerin fatty acid ester are at least one selected from saturated fatty acids having 14 to 22 carbon atoms and unsaturated fatty acids. 4. The emulsion stabilizer according to claim 1, wherein the thickening polysaccharide is at least one of galactomannan and xanthan gum or a mixture thereof. 5. The emulsion stabilizer according to claim 1, wherein the thickening polysaccharide is a mixture of locust bean gum and xanthan gum. 6. A milk beverage containing the emulsion stabilizer according to claim 1.