JP2002142670A - Emulsion stabilizer for milk drink - Google Patents
Emulsion stabilizer for milk drinkInfo
- Publication number
- JP2002142670A JP2002142670A JP2000347629A JP2000347629A JP2002142670A JP 2002142670 A JP2002142670 A JP 2002142670A JP 2000347629 A JP2000347629 A JP 2000347629A JP 2000347629 A JP2000347629 A JP 2000347629A JP 2002142670 A JP2002142670 A JP 2002142670A
- Authority
- JP
- Japan
- Prior art keywords
- emulsion stabilizer
- fatty acid
- weight
- milk
- monoglyceride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 35
- 239000003381 stabilizer Substances 0.000 title claims abstract description 35
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- -1 fatty acid ester Chemical class 0.000 claims abstract description 19
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000007524 organic acids Chemical class 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 102000011632 Caseins Human genes 0.000 claims abstract description 4
- 108010076119 Caseins Proteins 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 11
- 235000011187 glycerol Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 2
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- 239000001384 succinic acid Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 6
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 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 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 235000020152 coffee milk drink Nutrition 0.000 description 9
- 235000013616 tea Nutrition 0.000 description 9
- 244000269722 Thea sinensis Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002198 insoluble material Substances 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 102100039851 DNA-directed RNA polymerases I and III subunit RPAC1 Human genes 0.000 description 1
- 101710112289 DNA-directed RNA polymerases I and III subunit RPAC1 Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- VQENOYXMFIFHCY-UHFFFAOYSA-N Monoglyceride citrate Chemical compound OCC(O)COC(=O)CC(O)(C(O)=O)CC(O)=O VQENOYXMFIFHCY-UHFFFAOYSA-N 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳飲料用乳化安定
剤に関するものである。TECHNICAL FIELD The present invention relates to an emulsion stabilizer for milk drinks.
【０００２】[0002]
【従来の技術】コーヒー乳飲料、ミルクティー、ココア
飲料のような乳飲料は保存安定性を確保するために各種
乳化剤、安定剤が使用されるのが一般的であった。乳飲
料を保存したときに脂肪の浮上によってできるオイルリ
ング現象を防止し、またオイルリングが生じた場合でも
軽い振とうで分散できる乳化安定剤（特開平６−１２５
７０６号公報）も提案されているが、これらの乳化安定
剤は使用時すなわち溶解時に、ホモミキサー等の特別な
攪拌装置を使用しないと、完全な溶解が望めず、品質の
よい乳飲料を得難いという問題があった。2. Description of the Related Art Milk drinks such as coffee milk drinks, milk teas and cocoa drinks generally use various emulsifiers and stabilizers to ensure storage stability. An emulsion stabilizer which prevents the oil ring phenomenon caused by floating of fat when storing a milk drink and which can be dispersed by light shaking even if an oil ring occurs (Japanese Patent Laid-Open No. 6-125)
706) has been proposed, but these emulsion stabilizers cannot be completely dissolved unless a special stirring device such as a homomixer is used at the time of use, that is, at the time of dissolution, and it is difficult to obtain a high-quality milk beverage. There was a problem.
【０００３】前記特開平６−１２５７０６号公報に記載
された乳化安定剤は、ショ糖脂肪酸エステル、グリセリ
ン脂肪酸エステル、ソルビタン脂肪酸エステル、グリセ
リンコハク酸脂肪酸エステル及びカゼインナトリウムを
必須成分とするものであるため、そのグリセリンコハク
酸脂肪酸エステルを他の化合物に変えて、前記問題点を
解決できないか種々検討し、その他の有機酸モノグリセ
リドの使用も試みたが、一部不溶化するため、やはりホ
モミキサー等の特別な攪拌装置を使用しないと、均一に
溶解させることはできず、実用化し難いものであった。The emulsion stabilizer described in JP-A-6-125706 contains sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, glycerin succinic acid fatty acid ester and sodium caseinate as essential components. The glycerin succinic acid fatty acid ester was changed to another compound, and various investigations were conducted to determine whether the above problem could be solved.Also, the use of other organic acid monoglycerides was tried. Unless a suitable stirring device is used, it cannot be uniformly dissolved, and it has been difficult to put it to practical use.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、かかる有機
酸モノグリセリドを使用して、保存安定性に優れ、しか
も加熱溶解する際に、通常のプロペラ攪拌にて簡単に溶
解するため、特別な攪拌装置を要することなく、安定し
て使用できる乳飲料用乳化安定剤を提供することを課題
とする。SUMMARY OF THE INVENTION The present invention uses a special agitation method which uses such an organic acid monoglyceride to provide excellent storage stability and to be easily dissolved by ordinary propeller stirring when dissolved by heating. It is an object of the present invention to provide an emulsion stabilizer for milk beverages that can be used stably without requiring an apparatus.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、有機酸モ
ノグリセリドを含む乳化安定剤は溶解すると酸性溶液と
なり、この酸性領域では、有機酸モノグリセリドを含む
乳化安定剤の溶解性が悪くなるが、ｐＨを上げることに
より、溶解性が改善されることを見いだし、本発明を完
成した。SUMMARY OF THE INVENTION The present inventors have found that when an emulsion stabilizer containing an organic acid monoglyceride is dissolved, it becomes an acidic solution. In this acidic region, the solubility of the emulsion stabilizer containing an organic acid monoglyceride becomes poor. It was found that the solubility was improved by increasing the pH, and the present invention was completed.
【０００６】本発明では、前述の特開平６−１２５７０
６号公報記載の発明において、乳化安定剤を水に溶解し
たときのｐＨ値が特定の範囲となるように調整すること
によって、グリセリンコハク酸脂肪酸エステルに限るこ
となく、有機酸モノグリセリドを使用することができ、
しかも、保存安定性に非常に優れ、かつ容易に安定して
溶解できる乳飲料用乳化安定剤の提供を可能としたので
ある。In the present invention, the above-mentioned Japanese Patent Application Laid-Open No. 6-12570 is disclosed.
In the invention described in Japanese Patent Publication No. 6 (1994), by using an organic acid monoglyceride without limiting to glycerin succinic acid fatty acid ester by adjusting the pH value when the emulsion stabilizer is dissolved in water to be in a specific range. Can be
In addition, it has made it possible to provide an emulsion stabilizer for milk beverages which is extremely excellent in storage stability and can be easily and stably dissolved.
【０００７】すなわち、本発明の乳飲料用乳化安定剤
は、ショ糖脂肪酸エステル６〜１６重量％、グリセリン
モノ脂肪酸エステル２９〜６９重量％、ソルビタン脂肪
酸エステル８〜２８重量％、有機酸モノグリセリド８〜
２８重量％およびカゼインナトリウム３〜７重量％を必
須成分として含有してなるもので、アルカリ剤の添加に
より、該乳化安定材を0.４％水溶液としたときのｐＨ値
が５〜９になるように調整されたものである。That is, the emulsion stabilizer for milk drinks of the present invention comprises 6 to 16% by weight of sucrose fatty acid ester, 29 to 69% by weight of glycerin mono fatty acid ester, 8 to 28% by weight of sorbitan fatty acid ester, and 8 to 28% by weight of organic acid monoglyceride.
It contains 28% by weight and 3 to 7% by weight of sodium caseinate as essential components. By adding an alkali agent, the pH value of the emulsifying stabilizer becomes 0.4 to 9 when it is converted to a 0.4% aqueous solution. It has been adjusted as follows.
【０００８】[0008]
【発明の実施の形態】ｐＨの調整に使用されるアルカリ
剤は、食品に使用できるものであれば何でもよく、特に
限定されないが、例えば炭酸カリウム 重曹、炭酸ナト
リウム等が使用し易い。なお、本発明の乳化安定剤のｐ
Ｈは、中性近く（0.４％水溶液とした時のｐＨが６〜８
となるように）調整されるのが好ましい。BEST MODE FOR CARRYING OUT THE INVENTION The alkali agent used for adjusting the pH is not particularly limited as long as it can be used for foods, and for example, potassium carbonate baking soda, sodium carbonate and the like are easy to use. In addition, p of the emulsion stabilizer of the present invention
H is near neutral (pH of 6 to 8 when prepared as a 0.4% aqueous solution).
Is preferably adjusted.
【０００９】なお、上記脂肪酸エステルを構成する脂肪
酸の種類は特に限定されないが、炭素数が１２〜２２の
飽和又は不飽和脂肪酸の１種又は２種以上の混合物であ
るのが一般的である。The type of the fatty acid constituting the fatty acid ester is not particularly limited, but is generally one or a mixture of two or more saturated or unsaturated fatty acids having 12 to 22 carbon atoms.
【００１０】有機酸モノグリセリドとして使用可能なも
のは、特に限定されないが、例えばコハク酸モノグリセ
リド、クエン酸モノグリセリド、ジアセチル酒石酸モノ
グリセリド、乳酸モノグリセリド及び酢酸モノグリセリ
ド等が例示でき、これらは単独で使用されても、二種以
上併用されてもよい。Examples of usable organic acid monoglycerides include, but are not particularly limited to, monoglyceride succinate, monoglyceride citrate, monoglyceride diacetyltartaric acid, monoglyceride lactic acid, monoglyceride acetate, and the like. Two or more kinds may be used in combination.
【００１１】なお、カゼインナトリウムは一般に食品に
用いられるものであればよく、特に限定されるものでは
ない。The caseinate sodium is not particularly limited as long as it is generally used in foods.
【００１２】かかる本発明の乳化安定剤は、コーヒー乳
飲料、ミルクティー、ココア飲料などの乳及び乳製品を
原料とする飲料に使用されるものであり、乳飲料全量に
対して、０．１〜０．５重量％程度の配合で十分な効果
を得ることができる。The emulsion stabilizer of the present invention is used for beverages containing milk and dairy products as raw materials, such as coffee milk beverages, milk teas and cocoa beverages, and is used in an amount of 0.1 to the total amount of the milk beverage. A sufficient effect can be obtained with a blending amount of about 0.5% by weight.
【００１３】本発明の乳化安定剤の各成分の割合は、前
述の通りであるが、一般にショ糖脂肪酸エステルは９〜
１４重量％、グリセリンモノ脂肪酸エステルは３９〜５
９重量％、ソルビタン脂肪酸エステルは１２〜１８重量
％であるのが好ましい。The proportion of each component of the emulsion stabilizer of the present invention is as described above.
14% by weight, 39-5 glycerin mono fatty acid ester
Preferably, 9% by weight and 12 to 18% by weight of the sorbitan fatty acid ester.
【００１４】[0014]
【実施例】次に、本発明の実施例および比較例を挙げる
が、本発明はこれによって限定されるものではない。 実施例１〜３及び比較例１〜３ 表１の処方に従って乳化安定剤を得た。なお、表中の各
成分量は断らない限り重量部を示す。EXAMPLES Next, examples and comparative examples of the present invention will be described, but the present invention is not limited thereto. Examples 1 to 3 and Comparative Examples 1 to 3 Emulsion stabilizers were obtained according to the formulation in Table 1. In addition, each component amount in a table shows a weight part unless there is a notice.
【００１５】[0015]
【表１】 [Table 1]
【００１６】（コーヒー乳飲料）つぎの手順でコーヒー
乳飲料を調製し本発明の効果を確認した。 （１）配合 ． 原 料 配合割合（部） ． 牛乳 ２５ ． 砂糖 ８ ． インスタントコーヒー １．４ ． 重曹（ｐＨ調整） ０．０１ ． 乳化安定剤 ０．１ ． 水 残 ． 合計 １００ （２）調製方法 （１）に示した配合処方に従い、水に乳化安定剤、イン
スタントコーヒー、牛乳、砂糖、重曹を添加し、６５℃
に加温し、ホモミキサーにて攪拌混合（10,000rpm ×5m
in）して乳化物を得た。これを容器に充填後、オートク
レーブにて殺菌（１２０℃×１５min ）後、５℃に冷却
してコーヒー乳飲料を調製した。 （３）評価 上記の方法にて調製したコーヒー乳飲料を、４０℃で１
日、５℃で１日保存を１サイクルとし、保存安定性を評
価し、その結果を表２に示した。(Coffee Milk Beverage) A coffee milk beverage was prepared by the following procedure, and the effect of the present invention was confirmed. (1) Formulation. Raw material mixing ratio (parts) . Milk 25. Sugar 8. Instant coffee 1.4. Baking soda (pH adjustment) 0.01. Emulsion stabilizer 0.1. Water remains . Total 100 (2) Preparation method Emulsion stabilizer, instant coffee, milk, sugar and baking soda are added to water according to the formulation shown in (1),
And stirred and mixed with a homomixer (10,000rpm × 5m
in) to give an emulsion. This was filled in a container, sterilized in an autoclave (120 ° C. × 15 min), and cooled to 5 ° C. to prepare a coffee milk beverage. (3) Evaluation The coffee milk beverage prepared by the above-mentioned method was
The storage stability was evaluated as one cycle of storage at 5 ° C. for one day, and the results are shown in Table 2.
【００１７】[0017]
【表２】 [Table 2]
【００１８】（評価方法） 溶解性：乳化安定剤の０．４％水溶液を７０℃にて３０
分攪拌溶解し、１２０メッシュの篩で濾過し、不溶物を
目視にて判断する。 ○：プロペラ攪拌で不溶物がない ×：プロペラ攪拌で不溶物がある 保存安定性：保存中のコーヒー乳飲料のオイルリングを
目視にて観察する。 ○：オイルリングなし ×：オイルリングあり(Evaluation method) Solubility: A 0.4% aqueous solution of an emulsion stabilizer was added at 70 ° C. for 30 minutes.
The mixture is stirred and dissolved for a minute, filtered through a 120-mesh sieve, and insoluble matter is visually determined. ：: No insoluble material was stirred by propeller. X: Insoluble material was stirred by propeller. Storage stability: The oil ring of the coffee milk beverage during storage was visually observed. ○: Without oil ring ×: With oil ring
【００１９】実施例１〜３の乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよいコ
ーヒー乳飲料を安定して製造できた。しかし、比較例１
の乳化安定剤では、保存安定性は良好だが、溶解性が悪
く、また、比較例２、３の乳化安定剤では、溶解性には
優れるが、保存安定性が悪く、品質のよいコーヒー乳飲
料を製造することが困難であった。The emulsion stabilizers of Examples 1 to 3 were able to stably produce high-quality coffee milk beverages having extremely excellent solubility and storage stability. However, Comparative Example 1
Is an emulsion stabilizer having good storage stability but poor solubility, and the emulsion stabilizers of Comparative Examples 2 and 3 are excellent in solubility but have poor storage stability and a high quality coffee milk beverage. Was difficult to manufacture.
【００２０】（ミルクティー）つぎの手順でミルクティ
ーを調製し本発明の効果を確認した。 （１）配合 ． 原 料 配合割合（部） ． 牛乳 ２５ ． 砂糖 ８ ． 紅茶抽出液 ３０ ． 重曹（ｐＨ調整） ０．０１ ． 乳化安定剤 ０．１ ． 水 残 ． 合計 １００ （２）調製方法 （１）に示した配合処方に従い、水に乳化安定剤、紅茶
抽出液、牛乳、砂糖、重曹を添加し、６５℃に加温し、
ホモミキサーにて攪拌混合（10,000rpm ×5min）して乳
化物を得た。これを容器に充填後、オートクレーブにて
殺菌（１２０℃×１５min ）後、５℃に冷却してミルク
ティーを調製した。 （３）評価 上記の方法にて調製したミルクティーを、４０℃で１
日、５℃で１日保存を１サイクルとし、保存安定性を評
価し、その結果を表３に示した。(Milk Tea) Milk tea was prepared by the following procedure, and the effect of the present invention was confirmed. (1) Formulation. Raw material mixing ratio (parts) . Milk 25. Sugar 8. Black tea extract 30. Baking soda (pH adjustment) 0.01. Emulsion stabilizer 0.1. Water remains . Total 100 (2) Preparation method According to the formulation shown in (1), add an emulsion stabilizer, black tea extract, milk, sugar, and sodium bicarbonate to water, and heat to 65 ° C.
An emulsion was obtained by stirring and mixing (10,000 rpm × 5 min) with a homomixer. This was filled in a container, sterilized in an autoclave (120 ° C. × 15 min), and cooled to 5 ° C. to prepare milk tea. (3) Evaluation The milk tea prepared by the above method was
The storage stability was evaluated as one cycle of storage at 5 ° C. for one day, and the results are shown in Table 3.
【００２１】[0021]
【表３】 [Table 3]
【００２２】（評価方法）溶解性：乳化安定剤の０．４
％水溶液を７０℃にて３０分攪拌溶解し、１２０メッシ
ュの篩で濾過し、不溶物を目視にて判断する。 ○：プロペラ攪拌で不溶物がない ×：プロペラ攪拌で不溶物がある 保存安定性：保存中のミルクティーのオイルリングを目
視にて観察する。 ○：オイルリングなし ×：オイルリングあり(Evaluation method) Solubility: 0.4 of emulsion stabilizer
% Aqueous solution is stirred and dissolved at 70 ° C. for 30 minutes, filtered through a 120-mesh sieve, and insoluble matter is visually determined. ：: No insoluble matter was stirred by propeller. X: Insoluble matter was found by stirring propeller. Storage stability: The oil ring of milk tea during storage was visually observed. ○: Without oil ring ×: With oil ring
【００２３】実施例１〜３の乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよいミ
ルクティーを安定して製造できた。しかし、比較例１の
乳化安定剤では、保存安定性は良好だが、溶解性が悪
く、また、比較例２、３の乳化安定剤では、溶解性には
優れるが、保存安定性が悪く、品質のよいミルクティー
を製造することが困難であった。The emulsion stabilizers of Examples 1 to 3 were able to stably produce milk tea of excellent quality in both solubility and storage stability. However, the emulsion stabilizer of Comparative Example 1 has good storage stability but poor solubility, and the emulsion stabilizers of Comparative Examples 2 and 3 have excellent solubility, but poor storage stability and quality. It was difficult to produce a good milk tea.
【００２４】[0024]
【発明の効果】本発明による乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよい乳
飲料を得ることができる。EFFECTS OF THE INVENTION The emulsion stabilizer according to the present invention makes it possible to obtain a milk beverage of excellent quality in both solubility and storage stability.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 2/62 Ａ２３Ｌ 2/00 Ｐ 2/38 Ｌ Ｆターム(参考） 4B001 AC07 AC20 AC40 BC02 BC13 EC53 4B017 LC07 LE10 LK09 LK15 LK18 LL06 4B027 FB13 FB24 FC05 FE06 FE08 FK03 FK04 FK05 FK18 FP80 FP85 FQ16 FQ19 4B035 LC05 LE03 LG04 LG07 LG08 LG11 LG15 LG18 LG31 LG44 LK13 LP56 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) A23L 2/62 A23L 2/00 P 2/38 L F Term (Reference) 4B001 AC07 AC20 AC40 BC02 BC13 EC53 4B017 LC07 LE10 LK09 LK15 LK18 LL06 4B027 FB13 FB24 FC05 FE06 FE08 FK03 FK04 FK05 FK18 FP80 FP85 FQ16 FQ19 4B035 LC05 LE03 LG04 LG07 LG08 LG11 LG15 LG18 LG31 LG44 LK13 LP56
Claims (2)
グリセリンモノ脂肪酸エステル２９〜６９重量％、ソル
ビタン脂肪酸エステル９〜２１重量％、有機酸モノグリ
セリド８〜２８重量％、及びカゼインナトリウム３〜７
重量％を必須成分として含有してなるものであり、0.４
％水溶液としたときのｐＨ値が５〜９になるように調整
されている乳飲料用乳化安定剤。1. A sucrose fatty acid ester having 6 to 16% by weight,
29-69% by weight of glycerin mono fatty acid ester, 9-21% by weight of sorbitan fatty acid ester, 8-28% by weight of organic acid monoglyceride and 3-7% of sodium caseinate
% By weight as an essential component.
% Emulsion emulsion stabilizer for dairy beverages, the pH value of which is adjusted to 5 to 9 when prepared as an aqueous solution.
グリセリド、クエン酸モノグリセリド、ジアセチル酒石
酸モノグリセリド、乳酸モノグリセリド及び酢酸モノグ
リセリドからなる群から選ばれる少なくとも一種である
請求項１記載の乳飲料用乳化安定剤。2. The emulsion stabilizer for milk beverages according to claim 1, wherein the organic acid monoglyceride is at least one selected from the group consisting of succinic acid monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, and acetic acid monoglyceride.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000347629A JP3433927B2 (en) | 2000-11-15 | 2000-11-15 | Emulsion stabilizer for milk drinks |
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| JP3433927B2 JP3433927B2 (en) | 2003-08-04 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004080208A1 (en) * | 2003-03-11 | 2004-09-23 | Kaneka Corporation | Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| DE102007026090A1 (en) | 2007-06-04 | 2008-12-24 | Friedrich-Schiller-Universität Jena | Proteins and polysaccharides containing emulsion for food, as well as their preparation and use |
| DE102007057258A1 (en) | 2007-11-27 | 2009-06-25 | Muschiolik, Gerald, Prof. Dr. | Oil-in-water emulsion, useful for the production of bio-foods, preferably bio-beverage, comprises a flavoring oil phase containing bound polysaccharide, and an aqueous protein containing phase |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2013201944A (en) * | 2012-03-28 | 2013-10-07 | Morinaga Milk Ind Co Ltd | Method for producing thick milk |
-
2000
- 2000-11-15 JP JP2000347629A patent/JP3433927B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004080208A1 (en) * | 2003-03-11 | 2004-09-23 | Kaneka Corporation | Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| DE102007026090A1 (en) | 2007-06-04 | 2008-12-24 | Friedrich-Schiller-Universität Jena | Proteins and polysaccharides containing emulsion for food, as well as their preparation and use |
| DE102007057258A1 (en) | 2007-11-27 | 2009-06-25 | Muschiolik, Gerald, Prof. Dr. | Oil-in-water emulsion, useful for the production of bio-foods, preferably bio-beverage, comprises a flavoring oil phase containing bound polysaccharide, and an aqueous protein containing phase |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2013201944A (en) * | 2012-03-28 | 2013-10-07 | Morinaga Milk Ind Co Ltd | Method for producing thick milk |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3433927B2 (en) | 2003-08-04 |
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