JP2002262786A - Emulsion stabilizer containing diglycerol fatty acid ester and lactic acid fatty acid ester salt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsion stabilizer capable of maintaining a long-term emulsion stability of a milk beverage. SOLUTION: This emulsion stabilizer contains a diglycerol fatty acid ester and a lactic acid fatty acid ester salt. This milk beverage contains the emulsion stabilizer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an emulsion stabilizer for beverages. Specifically, an emulsion stabilizer containing diglycerin fatty acid ester and lactic acid fatty acid ester salt,
And a milk beverage containing the emulsion stabilizer and having excellent heat stability and long-term storage stability when subjected to heat sterilization.

[0002]

2. Description of the Related Art Milk drinks are generally produced through heat sterilization for long-term storage. In order to prevent deterioration due to the growth of surviving high-temperature spores having high heat resistance, polyglycerin fatty acid is used. A method of adding an ester, particularly a diglycerin fatty acid ester having a degree of polymerization of glycerin of 2, has been proposed (JP-A-8-228676).

Further, a method has been proposed in which a diglycerin fatty acid ester and an organic acid monoglyceride are used in combination in order to suppress the release of fat and the aggregation of proteins due to emulsification destruction during storage and to maintain the emulsion stability for a long period of time. (JP-A-10-165151).

[0004]

In these methods, diglycerin fatty acid ester interacts with thermophilic spores,
Since it is used for the purpose of preventing deterioration, the amount of emulsifier used for the purpose of emulsification decreases. Therefore, in order to maintain a good emulsified state, it is necessary to increase the amount of diglycerin fatty acid ester or organic acid monoglyceride added.

However, since organic acid monoglyceride is not excellent in water dispersibility, it is extremely unlikely to be uniformly dispersed in a beverage, and it is difficult to maintain a good emulsified state during storage. In addition, when the amount of the organic acid monoglyceride added increases, the milk beverage may not completely disperse and dissolve during preparation of the milk beverage, but may become a `` mamako '' state. In some cases, there may be a problem in the process such as an increase in the temperature.

[0006] On the other hand, in recent years, many coffee beverages that emphasize the original taste of coffee beans reflecting the tastes of consumers have been manufactured.
It is sold and the amount of beans used tends to increase. After adding the diglycerin fatty acid ester to such coffee with a large amount of coffee beans and then heat sterilizing, the milk component floats together in the upper part of the beverage, the white milk component phase in which the milk component is collected, and does not contain the milk component. A phenomenon of separation into two phases of the coffee phase is observed. In recent years, PET bottled beverages have become more popular in place of canned beverages. If milk component separation occurs in PET bottled beverages, it gives consumers an unpleasant impression and reduces commercial value. Or cause a claim.

[0007] Therefore, there has been a demand for development of a coffee containing an emulsifier having excellent water dispersibility, which does not cause phase separation between the milk component phase and the coffee phase and which does not cause aggregation of the milk component even when stored for a long period of time.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve such problems, and as a result, when a diglycerin fatty acid ester and a lactic acid fatty acid ester salt are mixed with water to prepare a milk drink, the milk The present inventors have found that "mamako" does not occur at the time of preparing a beverage, and that a good emulsification stability can be maintained for a long time even with a beverage having a high coffee content, and the present invention has been achieved.

That is, the gist of the present invention resides in an emulsion stabilizer containing a diglycerin fatty acid ester and a lactic acid fatty acid ester salt. Another aspect of the present invention resides in the method for producing an emulsion stabilizer, wherein lactic acid is mixed after the esterification reaction of glycerin and a fatty acid using an alkali catalyst is completed.

[0010] Another aspect of the present invention resides in a milk beverage containing the emulsion stabilizer.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The present invention relates to an emulsion stabilizer containing a diglycerin fatty acid ester and a lactic acid fatty acid ester salt. The diglycerin fatty acid ester used in the emulsion stabilizer of the present invention usually has a monoester content of 50% by weight or more, and preferably 70% by weight or more. The carbon number of the constituent fatty acids of the diglycerin fatty acid ester is usually 8 to 2
2, preferably 10 to 22, more preferably 14 to 18
It is. The constituent fatty acid may be either saturated or unsaturated, but is preferably a saturated fatty acid. Specific examples include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Of these, palmitic acid is preferred. Constituent fatty acids may be used in combination of two or more. Those having a monoester content of 70% by weight or more and containing palmitic acid as a main component (preferably 80% by weight or more) are preferable because they have a high effect of suppressing the growth of high-temperature spores.

The lactic acid fatty acid ester salt used in the present invention comprises:
For example, some of them, such as stearoyl calcium lactate and sodium stearoyl lactate, are used as food additives in applications such as bread. In general, a saturated or unsaturated fatty acid having 10 to 22 carbon atoms can be used as a constituent fatty acid of the lactic acid fatty acid ester salt.
A saturated or unsaturated fatty acid of 4 to 18 can be preferably used because it does not impair the flavor when added to a milk drink. Saturated fatty acids are preferred over unsaturated fatty acids, and palmitic acid is particularly preferred. Two or more constituent fatty acids may be used in combination.

The lactic acid fatty acid ester salt is generally a sodium, potassium or calcium salt of a lactic acid fatty acid ester, but preferably a potassium salt.
The lactic acid fatty acid ester salt used in the present invention can be used for any one produced by any method as long as it contains the fatty acid defined above, but in order to sufficiently exhibit the functions of the present invention. It is preferable that the purity of the lactic acid fatty acid ester salt is high.

As a method for producing a lactic acid fatty acid ester salt, a fatty acid and lactic acid are mixed in an amount of 100 to 25 in the presence of an alkali catalyst.
Direct esterification at 0 ° C. (U.S. Pat.
252) or a method in which lactic acid is reacted with an acid chloride of a fatty acid (US Pat. No. 2,789,992) to form a salt by neutralizing the lactic acid fatty acid ester with an alkali such as potassium hydroxide. It is. On the other hand, a lactic acid fatty acid ester salt can be produced in one step by a transesterification reaction between a lower alcohol ester of a fatty acid and a lactate (JP-A-9-157216).

The emulsion stabilizer of the present invention contains a diglycerin fatty acid ester and a lactic acid fatty acid ester salt as essential components. However, since the water dispersibility of the diglycerin fatty acid ester is not good, a more excellent antibacterial effect is exhibited. for,
It is preferable to use a sucrose fatty acid ester as an antibacterial agent. The monoester content of the sucrose fatty acid ester is
It is preferably at least 50%, more preferably at least 70%. The constituent fatty acid usually has 10 to 22 carbon atoms, but preferably has 14 to 20 carbon atoms. Any of a saturated fatty acid and an unsaturated fatty acid may be used, but a saturated fatty acid is preferred. Among them, palmitic acid and stearic acid are preferable, and palmitic acid is particularly preferable. The content of palmitic acid and stearic acid in the constituent fatty acids is preferably at least 70%, more preferably at least 80%. Sucrose fatty acid esters having a monoester content of 70% or more and palmitic acid of 80% or more of the constituent fatty acids are most preferable in terms of antibacterial properties. In addition, HL of sucrose fatty acid ester
A B value of 15 or more and 22 or less can be preferably used.

The compounding ratio of the diglycerin fatty acid ester and the lactic acid fatty acid ester salt in the emulsion stabilizer of the present invention is generally from 1: 0.001 to 1: 1 (weight ratio), preferably from 1: 0.01. １1: 1. When sucrose fatty acid esters are used in combination, the mixing ratio is generally diglycerin fatty acid ester: lactic acid fatty acid ester salt: sucrose fatty acid ester = 0.025-0.3: 0.000025-
0.3: 0.03 to 0.3 (weight ratio).

The emulsion stabilizer of the present invention may contain other components as long as the effects of the present invention are not impaired. Examples of other components include lecithin, lysolecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like. The emulsion stabilizer of the present invention may be prepared by simply mixing each component, or by-producing a lactic acid fatty acid ester salt in the process of producing a diglycerin fatty acid ester, and a diglycerin fatty acid ester containing a lactic acid fatty acid ester salt. May be prepared by preparing

When the emulsion stabilizer of the present invention is prepared by simply mixing the components, the order of mixing is not particularly limited, and mixing them all at once is convenient in terms of the process. In this case, in order to maintain the uniformity of the mixed powder, it is preferable that the particle size, bulk density, and the like of the diglycerin fatty acid ester and the lactic acid fatty acid ester salt are uniform. When other components such as sucrose fatty acid ester are added, it is convenient in the process to mix the two essential components simultaneously.

Next, a method for preparing the emulsion stabilizer of the present invention by producing a lactic acid fatty acid ester salt as a by-product during the production of the diglycerin fatty acid ester will be described. Generally, diglycerin fatty acid esters are produced by subjecting diglycerin and a fatty acid to an esterification reaction in the presence of an alkali catalyst. In general, after the esterification reaction, a neutralizing agent equivalent to or less than the alkali catalyst is added for the purpose of neutralizing the alkali catalyst. Here, when lactic acid is mixed as a neutralizing agent, lactic acid, unreacted fatty acid, and an alkali catalyst react to generate a lactic acid fatty acid ester salt, and a diglycerin fatty acid ester containing the lactic acid fatty acid ester salt can be produced. . According to this method, the unreacted fatty acid can be used as a raw material of the lactic acid fatty acid ester, so that steps such as molecular distillation performed for removing the unreacted fatty acid can be omitted, and diglycerin fatty acid ester and lactic acid fatty acid ester can be omitted. Since the salt mixing step can be omitted, the production cost can be reduced, which is preferable.

When the alkali catalyst is not neutralized or when an acid such as hydrochloric acid or phosphoric acid is used as a neutralizing agent, a diglycerin fatty acid ester containing a fatty acid soap is produced. When the diglycerin fatty acid ester obtained in such a step is used as a raw material of the emulsion stabilizer of the present invention, the purity of the diglycerin fatty acid ester is lowered and a step of mixing with the lactic acid fatty acid ester salt is required, which is not preferable.

The emulsion stabilizer of the present invention can be added directly to a beverage, but generally, the emulsion stabilizer is mixed with water to form an aqueous emulsion stabilizer solution, and this is added to the beverage. As a method for producing an emulsion stabilizer aqueous solution, for example, an emulsion stabilizer is produced by the above-described method, and water is added to the emulsion stabilizer.
Stirring at 60 ° C. is convenient in the process. The beverage prepared from the emulsion stabilizer of the present invention is a milk beverage containing milk components such as milk fat and milk protein, such as milk, milk coffee, milk tea and soy milk. Among them, milk coffee or milk tea is preferred. As milk components, milk,
Examples include whole-fat milk powder, skin milk powder, fresh cream, and the like. Proteins such as skim milk powder and milk fat such as butter and milk oil may be individually added and adjusted.
The content of the milk component in the milk drink is usually 4 to 60% by weight, preferably 10 to 25% by weight in terms of milk. Milk drink p
As H, it is usually preferred to be 5.5 to 7.0 neutral or weakly acidic. Of course, other known additives such as sugar, fragrance and vitamin, and emulsifiers and stabilizers other than the emulsion stabilizer of the present invention may be added. Examples of other emulsion stabilizers include lecithin, lysolecithin, polyglycerin fatty acid ester, and sorbitan fatty acid ester.

The emulsion stabilizer of the present invention has a particularly remarkable effect on coffee having a high coffee bean content among these milk drinks. The coffee contains a coffee extract obtained from roasted coffee beans, a milk component, and an emulsion stabilizer. The coffee beans are not particularly limited, and the same type of coffee beans may be used, or two or more types of coffee beans may be mixed and used. In addition, the method of roasting and the method of extraction are not particularly limited, and a commonly practiced method may be used.
The content of the coffee extract is preferably 5 to 10% by weight in terms of raw beans, and the content of the milk component is preferably 4 to 25% by weight in terms of milk.

The milk beverage to which the emulsion stabilizer of the present invention is added,
Taking coffee as an example, after mixing milk components such as coffee extract, sugar and milk, mixing an aqueous solution of an emulsion stabilizer or an emulsion stabilizer, further adjusting the pH by adding sodium bicarbonate, and then using a homogenizer. It is prepared by performing a homogenization treatment and further performing a heat sterilization treatment. The milk beverage to which the emulsion stabilizer of the present invention is added can be sterilized even when subjected to ultra-high temperature sterilization such as a UHT sterilization at a sterilization temperature of 130 to 150 ° C and a sterilization value (F0) of 121 ° C corresponding to 10 to 50. Immediately after, the heat resistance of the emulsion is high, and the emulsion stability can be maintained for a long time. For this reason, usually 121 ° C,
It includes not only canned beverages that can be retorted in 20 to 40 minutes but also beverages for PET bottles that are aseptically filled after UHT sterilization. Particularly, in PET bottle coffee, a phenomenon of separation into two phases of a coffee phase and a dairy component phase may be observed, but by using the emulsion stabilizer of the present invention,
Not only separation is suppressed, but also a good emulsified state can be maintained for a long time.

Usually, 0.025 to 0.3% by weight of diglycerin fatty acid ester, 0.000025 to 0.3% by weight of lactic acid fatty acid ester salt and 0.03 to 0.3% by weight of sucrose fatty acid ester are added to milk beverages. 0.3% by weight. The amount of the emulsion stabilizer of the present invention in the milk beverage is generally
0.025-0.9% by weight, preferably 0.05-0.
5% by weight.

[0025]

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. Further, all ratios, percentages and parts are by weight unless otherwise specified.

[Production Example] 300 ml of pyridine in a reaction vessel
And 100 g of lactic acid (purity 90%), and 100 g of palmitoyl chloride was added dropwise thereto.
The reaction was allowed to proceed for 1 hour at 50-60 ° C for an hour. When 8N hydrochloric acid was added to the reaction mixture until the pH reached 2.0, a white oily substance was precipitated and was separated from the reaction mixture. The amount obtained was 138 g. Hexane 550
Then, 400 ml of water was added, and the mixture was shaken well, followed by layer separation into an aqueous phase and a hexane phase. The hexane is removed by evaporating hexane from the hexane phase, and 88 g of lactic palmitic ester and 88 g of palmitic acid of 12 mol% are solids.
I got After dissolving this in 400 ml of hexane, 18
The temperature was kept at ℃ to precipitate crystals. The obtained crystals were recrystallized from hexane to obtain a white plate-like lactic acid palmitate. The yield was 56 g, and the palmitic acid content was 1 mol% or less. This lactate palmitate was dispersed in water, and an equimolar amount of potassium hydroxide was allowed to act thereon to obtain a lactate palmitate potassium salt. Hereinafter, this is abbreviated as PPL.

Example 1 An emulsion stabilizer was prepared by mixing 97.9 parts by weight of diglycerin monopalmitate and 2.1 parts by weight of PPL.
9.5 g was added and stirred at 50 ° C. to prepare an aqueous emulsion stabilizer solution. Next, 450 g of roasted coffee beans (Columbia EX, L value 26) were extracted with 4500 g of demineralized water at 95 ° C,
A coffee extract was obtained. 583 g of coffee extract, 120 g of milk, 60 g of granulated sugar, the previously prepared emulsion stabilizer aqueous solution, and demineralized water were added to make a total amount of 1000 g. The solution was adjusted to pH 6.3 after sterilization by adding sodium bicarbonate, and the solution was homogenized using a high-pressure homogenizer at a temperature of 60 to 70 ° C. at a pressure of 150 kg / 50 kg, and then subjected to plate-type UHT sterilization. Equipment (Hisaka STS)
According to -100), sterilization was performed under the conditions of a sterilization temperature of 137 ° C. and a sterilization time (hold time) of 60 seconds (F0 = 40), and the mixture was aseptically filled into a 350 mL PET bottle and cooled to obtain coffee. Even when the obtained milk coffee was stored at 5 ° C., no two-phase separation of the milk phase and the coffee phase was observed.

With respect to the coffee immediately after sterilization, the median particle size (the particle size at which the total appearance frequency of the particle sizes becomes 50%) was measured, and the emulsion stability was evaluated. Particle size measurement is HOL
LA-500 manufactured by IBA was used. Next, the obtained milk coffee was stored at 5 ° C. for one month, and after redispersion, the median particle size was measured, and T was manufactured by FormalAction.
The amount of cream off was measured by urbiscan MA2000. Table 1 shows the evaluation results.

Example 2 The procedure of Example 1 was repeated except that 96.1 parts by weight of diglycerin monopalmitate and 3.9 parts by weight of PPL were mixed to prepare an emulsion stabilizer. Table 1 shows the evaluation results. <Measurement of cream-off amount by 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 rate of change of the backscattered light intensity with respect to the measurement time is observed. By doing so, the state of cream-off can be grasped. The measurement at the top 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. Then, the emulsion stability (creaming) in Table 1 was evaluated as follows. * Emulsion stability evaluation criteria ◎: Change rate of backscattered light intensity at 15 hours is less than 10% ：: Change rate of backscattered light intensity at 15 hours is 10% or more and less than 15% △: Backward at 15 hours Change rate of scattered light intensity is 15% or more and less than 20% ×: Change rate of back scattered light intensity in 15 hours is 20% or more

Comparative Example 1 The procedure of Example 1 was repeated except that 98.3 parts by weight of diglycerin monopalmitate and 1.7 parts by weight of potassium palmitate were mixed to prepare an emulsion stabilizer. Immediately after sterilization, two-phase separation of a milk phase and a coffee phase was observed. Table 1 shows the evaluation results. [Comparative Example 2] diglycerin monopalmitate 9
Example 1 was repeated except that 6.7 parts by weight and 3.3 parts by weight of potassium palmitate were mixed to prepare an emulsion stabilizer. Immediately after sterilization, a state in which the milk phase was slightly separated was observed. Table 1 shows the evaluation results.

[0031]

[Table 1]

[0032]

The milk beverage using the emulsion stabilizer of the present invention is excellent in heat stability and long-term storage stability.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A23L 2/38 B01F 17/34 B01F 17/34 A23L 2/00 L F Term (Reference) 4B001 AC20 AC40 BC01 DC01 EC53 4B017 LC10 LE08 LG14 LK18 LL06 4B027 FB13 FB24 FC05 FE06 FK03 FK04 FK18 FP85 FQ19 4B035 LC05 LE03 LG07 LG08 LG18 LG31 LG33 LG44 LK13 LP21 4D077 AA02 AB08 AC01 BA02 DC32Y DC36Y

Claims (9)

[Claims] An emulsion stabilizer comprising a diglycerin fatty acid ester and a lactic acid fatty acid ester salt. 2. The emulsion stabilizer according to claim 1, wherein the monoester content of the diglycerin fatty acid ester is 50% or more. 3. The emulsification according to claim 1, wherein the constituent fatty acids of the diglycerin fatty acid ester are one or more fatty acids selected from saturated or unsaturated fatty acids having 10 to 22 carbon atoms. Stabilizer. 4. The method according to claim 1, wherein the constituent fatty acids in the lactic acid fatty acid ester salt are one or more fatty acids selected from saturated or unsaturated fatty acids having 10 to 22 carbon atoms. The emulsion stabilizer according to the above. 5. The method according to claim 1, further comprising a sucrose fatty acid ester.
5. The emulsion stabilizer according to any one of claims 1 to 4. 6. The method for producing an emulsion stabilizer according to claim 1, wherein lactic acid is mixed after the esterification reaction of glycerin and fatty acid using an alkali catalyst is completed. 7. A milk beverage containing the emulsion stabilizer according to any one of claims 1 to 5. 8. Milk coffee or milk tea containing the emulsion stabilizer according to claim 1. 9. A composition comprising the emulsion stabilizer according to claim 1 and a milk component, and wherein the content of the coffee extract is 5 to 10% by weight in terms of green beans. coffee