JP2004049095A

JP2004049095A - Stabilizer for milk beverage in hermetically sealed container

Info

Publication number: JP2004049095A
Application number: JP2002210297A
Authority: JP
Inventors: Seiji Sasada; 笹田　誠治
Original assignee: San Ei Gen FFI Inc
Current assignee: San Ei Gen FFI Inc
Priority date: 2002-07-18
Filing date: 2002-07-18
Publication date: 2004-02-19

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a stabilizer for a milk beverage in a hermetically sealed container, which controls a ring, a white suspended matter, oil-off and precipitation and does not affect a flavor and a change of smell with time and the milk beverage in the hermetically sealed container, which controls a ring, a white suspended matter, oil-off and precipitation and does not affect a flavor and a change of smell with time. <P>SOLUTION: The stabilizer for the milk beverage in the hermetically sealed container comprises polysorbate or polysorbate and one or more kinds of compounds selected from a thickening polysaccharide, an emulsifying agent and sodium caseinate. The milk beverage comprises polysorbate or polysorbate and one or more kinds of compounds selected from a thickening polysaccharide, an emulsifying agent and sodium caseinate. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、密閉容器入り乳飲料用の安定剤及び密閉容器入り乳飲料、又は、密閉容器入り乳飲料の安定化方法に関する。より詳細には、密閉容器入り乳飲料を保存した際に生じる、ミルク浮き、白色浮遊物、オイルオフ、沈殿といった現象を有意に抑制し、乳飲料の風味に影響を及ぼさず、経変臭もない密閉容器入り乳飲料用安定剤及び密閉容器入り乳飲料に関し、また、密閉容器入り乳飲料のミルク浮き、白色浮遊物、オイルオフ、沈殿抑制といった密閉容器入り乳飲料の安定化方法に関するものである。
【０００２】
【従来の技術】
密閉容器入り乳飲料を保存すると、乳飲料の乳化状態が不安定になり、乳飲料中の脂肪分等が浮上して容器の縁に脂肪分が付着するリング、遊離した脂肪分が固化して飲料表面に浮上する白色浮遊物、乳飲料中のオイル成分が分離、浮上するオイルオフ、乳飲料中の微量成分や乳成分が凝集、沈降する沈殿といった現象が生じ、密閉容器入り乳飲料において問題となっていた。
【０００３】
この様なリング、白色浮遊物、オイルオフ、沈殿を抑制するために、従来より、種々の増粘多糖類や乳化剤等を用いた方法が提案されている。例えば、ポリグリセリン脂肪酸エステルにグリセリン脂肪酸エステル及び／又はソルビタン脂肪酸エステルを添加する方法（特開昭５９−９５８４７）、ポリグリセリン脂肪酸エステルとショ糖脂肪酸エステルを使用する方法（特開昭６１−２４２５６７）、ポリグリセリン脂肪酸エステルとクエン酸モノグリセライドを添加する方法（特開昭６３−１０５６４０）、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キサンタンガム、カラギナン、カゼインナトリウムの一種又は二種以上を添加する方法（特開昭６３−２２６２６６）、ショ糖脂肪酸エステルに、クエン酸ナトリウム、リンゴ酸ナトリウム及び乳酸ナトリウムから選ばれた一種以上の有機酸を添加するもの（特開昭６３−２３７７６７）、グリセリン脂肪酸エステル、イオタカラギナンからなる安定剤を添加する方法（特開平１−２５２２７３）、カゼインナトリウムとイオタカラギナンを添加する方法（特開平２−３１６６４）、増粘タイプのカラギナンおよび親水性乳化剤を添加する方法（特開平３−８３５４３）等が挙げられる。しかしながら、従来の方法においては、充分な効果が得られなかったり、また、密閉容器入り乳入り飲料に与える風味や経変臭があり問題となっていた。
【０００４】
【発明が解決しようとする課題】
本発明は、上記の実状に鑑みなされたものであり、密閉容器入り乳飲料におけるリング、白色浮遊物、オイルオフ、沈殿を抑制し、風味に影響を与ず、経変臭もない密閉容器入り乳飲料用安定剤、及び、密閉容器入り乳飲料を提供し、また、密閉容器入り乳飲料のリング、白色浮遊物、オイルオフ、沈殿の抑制といった、密閉容器入り乳飲料の安定化方法を提供することを目的とする。
【０００５】
【発明を解決するための手段】
本発明者らは、上記課題を解決するために鋭意研究を行った結果、ポリソルベートを含む密閉容器入り乳飲料用安定剤を用いることにより、密閉容器入り乳飲料におけるリング、白色浮遊物、オイルオフ、沈殿を抑制し、乳飲料における風味に影響を与えず、経変臭もない密閉容器入り乳飲料を提供できることを見いだした。
【０００６】
また、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる１種以上の化合物を、ポリソルベートを含む密閉容器入り乳飲料用安定剤を加えることにより、より効果的に、飲料におけるリング、白色浮遊物、オイルオフ、沈殿を抑制し、乳飲料における風味に影響を与えず、経変臭もない密閉容器入り乳飲料を調製できることを見いだし、本発明をするに到った。
【０００７】
すなわち本発明は、下記項１に掲げる密閉容器入り乳飲料用安定剤である。
項１：ポリソルベートを含むことを特徴とする密閉容器入り乳飲料用安定剤。
項２：増粘多糖類、乳化剤、カゼインナトリウムから選ばれる１種以上の化合物を含む、項１に記載の密閉容器入り乳飲料用安定剤。
項３：増粘多糖類が、カラギナン、キサンタンガム、アラビアガム、グアーガム、ローカストビーンガム、タラガム、ジェランガム、カルボキシルメチルセルロース、水溶性大豆多糖類から選ばれる１種又は２種以上の増粘多糖類である項２に記載の密閉容器入り乳飲料用安定剤。
項４：乳化剤が、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸ステル、ユッカ抽出物、サポニン、レシチンから選ばれる１種又は２種以上の乳化剤である項２に記載の密閉容器入り乳飲料用安定剤。
項５：密閉容器入り乳飲料に対するポリソルベートの添加量が０．００１〜０．２重量％である請求項１〜４のいずれかに記載の密閉容器入り乳飲料用安定剤。
【０００８】
尚、本発明の密閉容器入り乳飲料用安定剤には、下記の態様が含まれる。
（１）密閉容器入り乳飲料用安定剤が、特に、牛乳を含む乳飲料用の密閉容器入り乳飲料用安定剤である項１〜５に記載の密閉容器入り乳飲料用安定剤。
（２）密閉容器入り乳飲料用安定剤が、特に、ミルク入りコーヒー及びミルク入り茶類用の密閉容器入り乳飲料用安定剤である、項１〜５に記載の密閉容器入り乳飲料用安定剤。
【０００９】
また、本発明は下記項６及び７に掲げる密閉容器入り乳入り飲料である。
項６：ポリソルベートを含むことを特徴とする密閉容器入り乳飲料。
項７：増粘多糖類、乳化剤、カゼインナトリウムから選ばれる１種以上の化合物を含む項６に記載の密閉容器入り乳飲料。
【００１０】
尚、本発明の密閉容器入り乳飲料には、下記の態様が含まれる。
（１）密閉容器入り乳飲料が、特に、牛乳を含む乳飲料用の密閉容器入り乳飲料である項６及び７に記載の密閉容器入り乳飲料。
（２）密閉容器入り乳飲料が、特に、ミルク入りコーヒー及びミルク入り茶類用の密閉容器入り乳飲料である、項６及び７に記載の密閉容器入り乳飲料。
【００１１】
また、本発明は、下記項８に記載の密閉容器入り乳飲料の安定化方法である。
項８：密閉容器入り乳飲料にポリソルベート又はポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる化合物の１種以上を添加することによる密閉容器入り乳飲料の安定化方法。
【００１２】
尚、本発明の密閉容器入り乳飲料の安定化方法には、下記の態様が含まれる。
（１）密閉容器入り乳飲料の安定化方法が、特に、牛乳を含む乳飲料用の密閉容器入り乳飲料の安定化方法である項８に記載の密閉容器入り乳飲料の安定化方法。
（２）密閉容器入り乳飲料の安定化方法が、特に、ミルク入りコーヒー及びミルク入り茶類用の密閉容器入り乳飲料の安定化方法である、項８に記載の密閉容器入り乳飲料の安定化方法。
【００１３】
【発明の実施の形態】
本発明の密閉容器入り乳飲料用安定剤とは、ポリソルベートを含むことを特徴とするものである。
【００１４】
本発明の密閉容器入り乳飲料用安定剤とは、密閉容器入り乳飲料における乳化状態を安定に保ち、密閉容器入り乳飲料を安定化するものである。特に密閉容器入り乳飲料における、リング、白色浮遊物、オイルオフ、沈殿を抑制することができる安定剤をいう。また、本発明の密閉容器入り乳飲料安定剤を用いることにより、乳飲料における風味に影響を与えず、経変臭もない密閉容器入り乳飲料を提供できるものである。
【００１５】
本発明の密閉容器入り乳飲料とは、缶、ビン、ペットボトル、紙パック、ラミネートパック等の密閉容器に充填されている乳飲料であれば良く、密封状態で流通、販売されるものである。また、常温で販売されるものであっても、ホットベンダーで販売されるものであっても、チルド流通されるものであっても良い。また、乳飲料とは、一般に、乳等省令等により生乳、牛乳もしくは特別牛乳又はこれらを原料とした食品を加工しまたは主要原料とした飲料と定められているが、本発明の乳飲料とは、牛乳、脱脂粉乳、全脂粉乳、濃縮乳、生クリーム、練乳等の乳成分が含有されている飲料であればよい。中でも、牛乳由来の乳成分を含有する乳入り飲料においては、得られるミルク浮き、白色浮遊物、オイルオフ、沈殿の抑制効果が高いため特に望ましい。本発明の乳飲料の具体例としては、ミルク入りコーヒー、ミルク入り茶類、ミルク入りココア、ミルクセーキ、ミルクシェイク、酸乳飲料、ミルクイチゴ等が挙げられるが、特に、ミルク入りコーヒー、ミルク入り茶類に関しては、白色浮遊物、沈殿の抑制効果を高く得られるため望ましい。
【００１６】
本発明におけるポリソルベートは、ソルビタン脂肪酸エステルにエチレンオキシド２０モルを付加させた親水性の非イオン界面活性剤で、優れた乳化性、可溶化性、分散性を示すため化粧品、医薬品をはじめ幅広い分野で使用されているものであればよい。形状は液体、粘調液体、半固体、ペースト等何れの形状のものでもよく、具体的にはポリオキシエチレンソルビタン脂肪酸エステルのモノステアレート、モノオレエート、モノラウレート、モノパルミテート、トリステアレートの１種又は２種以上を本発明のポリソルベートとして使用することができる。ポリソルベートの添加量としては、密閉容器入り乳飲料に対して、０．００１〜０．２重量％が望ましい。０．００１重量％よりも少ないと充分な効果を得ることができず、０．２重量％より多いと更なる効果が望めないためである。
【００１７】
本発明の密封容器入り乳飲料用安定剤には、ポリソルベートに加えて、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる１種以上の化合物を加えることが効果の点より好ましい。
【００１８】
本発明における増粘多糖類とは、乳入り飲料に一般的に用いられている増粘多糖類であればよい。具体的には、カラギナン（イオタ、ラムダ、カッパ）、キサンタンガム、アラビアガム、グアーガム、ローカストビーンガム、タラガム、ジェランガム、カルボキシルメチルセルロース、水溶性大豆多糖類等を挙げることができ、これらから選ばれる１種又は２種以上の増粘多糖類を本発明の増粘多糖類として使用することができる。これらの増粘多糖類の中でも、効果の点より、特に、イオタカラギナンが望ましい。増粘多糖類の添加量としては、用いる増粘多糖類の種類により一概には規定することができないが、一般には、密閉容器入り乳飲料に対して、０．００１〜０．０５重量％が望ましい。０．００１重量％よりも少ないと充分な効果を得ることができず、０．０５重量％より多いと密閉容器入り乳飲料の調製における作業効率が悪くなるためである。
【００１９】
本発明における乳化剤とは、ポリソルべートを除く、乳飲料に一般的に用いられている乳化剤であればよい。具体的には、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、有機酸モノグリセライド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル）、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸ステル、ユッカ抽出物、サポニン、レシチン等を挙げることができ、これらの１種又は２種以上の乳化剤を本発明の乳化剤として使用することができる。これらの乳化剤の中でも、その効果の点より、特に、有機酸モノグリセライド及びショ糖脂肪酸エステルを用いることが望ましい。乳化剤の添加量としては、用いる乳化剤の種類により一概には規定するこができないが、密閉容器入り乳飲料に対して、０．００５〜０．３重量％が望ましい。０．００５重量％よりも少ないと充分な効果を得ることができず、０．３重量％より多いと更なる効果が望めないためである。
【００２０】
本発明におけるカゼインナトリウムとは、タンパク質系の水溶性高分子で、脱脂乳に酸を加えて沈殿して得られたカゼインを水酸化ナトリウム、もしくは炭酸水素ナトリウムと反応させて製造したものである。カゼインナトリウムの添加量としては、密閉容器入り乳飲料に対して、０．００５〜０．４重量％が望ましい。０．００５重量％よりも少ないと充分な効果を得ることができず、０．４％より多いと更なる効果が望めないためである。
【００２１】
また、本発明の密閉容器入り乳飲料用安定剤には、その効果を妨げない範囲において、　クエン酸、クエン酸ナトリウム、クエン酸カリウム、コハク酸、コハク酸ナトリウム、乳酸、乳酸ナトリウム、塩酸、塩酸ナトリウム、アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、フィチン酸等の有機酸及び／又はその塩類、ショ糖、果糖、ぶどう糖、麦芽糖、デンプン糖化物、還元デンプン水飴、デキストリン、サイクロデキストリン、トレハロース等の糖類、エリスリトール、キシリトール、マンニトール等の糖アルコール類、スクラロース、ステビア、アセスルファムＫ、ソーマチン等の高甘味度甘味料類等を添加することができる。
【００２２】
本発明の密閉容器入り乳飲料用安定剤は、粉末状、フレーク状、粒状、ペースト状、ペースト状いずれの形態でも用いることができる。本発明の密閉容器入り乳飲料用安定剤の調製方法としては、従来公知の方法をとることができる。例えば、ポリソルベート及び、その他の増粘多糖類や、乳化剤を粉体混合したり、ポリソルベート、増粘多糖類、乳化剤を水に溶解させることにより調製することができる。
【００２３】
本発明の密閉容器入り乳飲料は、ポリソルベート又は、ポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる化合物の１種以上を含む乳飲料であればよく、乳飲料への含有方法は、従来公知の方法をとることができる。例えば、湯又は水にポリソルベート又は、ポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウムを粉体及び液状等の形態で投入し、撹拌溶解した後に、糖液、牛乳または牛乳及び他の乳成分（全脂粉乳、脱脂粉乳、濃縮乳、生クリームを含む）を加え、これに別途抽出したコーヒーエキス、紅茶エキス、果汁成分等を添加し、ｐＨ調整した後ホモゲナイズし、缶、ビン、ペットボトル、紙パック、ラミネートパック等の密閉容器に充填された後、殺菌処理を行うことにより、リング、白色浮遊物、オイルオフ、沈殿を抑制し、乳飲料における風味や経変臭に影響を与えることのない、本発明の密閉容器入り乳飲料を調製することができる。また、ポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウム等の添加方法は限定されず、ポリソルベート、増粘多糖類、乳化剤、カゼインナトリウム等をバラバラに添加することもできるが、ポリソルベート又は、ポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる１種以上の化合物を混合して、本発明の密閉容器入り乳飲料用安定剤の形にしてから添加することが、品質の安定なものを得ることができることから特に望ましい。
【００２４】
尚、殺菌処理は、殺菌条件や殺菌装置等によって特に制限されず、一般的に使用される殺菌条件が広く採用できる。通常は、約１２０〜１２５℃で約２０〜４０分処理するレトルト殺菌が用いられるが、特にこれに限定されず、プレート殺菌、オートクレーブ殺菌等、食品に採用される種々の殺菌処理を挙げることができる。
【００２５】
本発明の密閉容器入り乳飲料用安定剤を含有した乳飲料には、その効果を妨げない範囲において、乳飲料に一般的に使用される成分、天然香料、合成香料等の香料類、プロテアーゼ等の酵素、カラメル色素等の着色料、調味料、重炭酸ソーダ等のｐＨ調整剤等を添加することができる。
【００２６】
また、本発明は、密閉容器入り乳飲料の安定化方法、特に、密閉容器入り乳飲料を保存した際に生じる、リング、白色浮遊物、オイルオフ、沈殿を抑制する方法を提供するものである。当該方法は、前述するように乳飲料の製造工程に、ポリソルベート又はポリソルベート及び、増粘多糖類、乳化剤、カゼインナトリウムから選ばれる化合物の１種以上を添加することにより実施することができる。当該方法の操作方法、条件、使用材料等については、前述の記載をそのまま援用することができる。例えば、湯又はポリソルベートと、増粘多糖類、乳化剤又はカゼインナトリウムを攪拌溶解し、これを牛乳又は他の乳成分（全脂粉乳、脱脂粉乳、濃縮乳を含む）にコーヒーエキス等を添加し、密閉容器に充填することにより、密閉容器入り乳飲料における、リング、白色浮遊物、オイルオフ、沈殿を抑制することができる。
【００２７】
【実施例】
以下、本発明をより詳細に説明するために実施例を示すが、本発明はこれらの実施例によって何ら制限されるものではない。
【００２８】
（実験例１：ポリソルベートを用いた乳入りコーヒー）
表１に示す配合量に従いポリソルベート８０及び各種乳化剤（ショ糖脂肪酸エステル：ＨＬＢ１６、モノグリセリン脂肪酸エステル：ＨＬＢ４）又はイオタカラギナンもしくはカゼインナトリウムを粉体混合し、実施例１〜６の密閉容器乳入り飲料用乳化安定剤を作成した。また、比較として、乳化剤（ショ糖脂肪酸エステル、コハク酸モノグリセライド）、イオタカラギナン、カゼイントリウムのみの比較例１〜５を作成した。
【００２９】
【表１】

【００３０】
得られた、実施例１〜６の乳入り飲料用安定剤及び比較例１〜５とをそれぞれ、下記処方の添加量に従い、砂糖と粉体混合し、この混合物をイオン交換水に加え、８０℃１０分間加熱溶解後、室温まで冷却し、牛乳、重曹溶液を添加した。コーヒー生豆を粉砕し、豆量の７倍量熱湯を加え、４０分間浸漬後ろ過し、２０℃まで冷却した抽出液を更に添加し、水にて全量補正後、７０℃まで加温し、１段目１４．７×１０^６Ｐａ、２段目４．９×１０^６Ｐａの圧力でホモゲナイズ処理した。ホモゲナイズ後、缶に充填、密封し、その後、レトルト殺菌（１２３℃　２３分）を行い実施例１〜６及び比較例１〜５含むミルク入り缶コーヒーを調製した。
【００３１】
＜処方＞
コーヒー生豆　　　　　　　　　　　　６．５（％）
砂糖　　　　　　　　　　　　　　　　５
牛乳　　　　　　　　　　　　　　　１３
実施例１〜７、比較例１〜３　　　　　表１記載
１０％（ｗ／ｖ）重曹水溶液にてｐＨ６．３に調製
イオン交換水にて全量　　　　　　１００とする
【００３２】
得られた缶入りミルクコーヒーを室温と６０℃で４週間保存後、２℃で１晩保存後に開缶し、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した。その結果を表２に記す
【００３３】
【表２】実施例１〜６及び比較例１〜５を用いたミルク入り缶コーヒーの状態

＋＋＋＋：極めて多い、＋＋＋：多い、＋＋：やや多い、＋：少ない、±：極めて少ない、−：ない
【００３４】
表２に示すように、実施例１〜６の乳入り飲料用安定剤を加えて調製したミルク入り缶コーヒーにおいては、比較例１〜５に比して、ミルク浮き、白色浮遊物、オイルオフ、沈殿、のいずれに関しても有意な抑制効果がみられた。
【００３５】
（実験例２：ポリソルベートの含量の検討）
表３に示す配合量に従いポリソルベート８０及びショ糖脂肪酸エステル（ＨＬＢ１６）を粉体混合し、実施例７〜６の密閉容器乳入り飲料用乳化安定剤を作成した。また、比較として、実験例１で調製した比較例１及び５を利用した。
【００３６】
【表３】

【００３７】
得られた、実施例７〜１２の乳入り飲料用安定剤及び比較例１及び５とをそれぞれ、下記処方の添加量に従い、砂糖と粉体混合し、この混合物をイオン交換水に加え、８０℃１０分間加熱溶解後、室温まで冷却し、牛乳、重曹溶液を添加した。コーヒー生豆を粉砕し、豆量の７倍量熱湯を加え、４０分間浸漬後ろ過し、２０℃まで冷却した抽出液を更に添加し、水にて全量補正後、７０℃まで加温し、１段目１４．７×１０^６Ｐａ、２段目４．９×１０^６Ｐａの圧力でホモゲナイズ処理した。ホモゲナイズ後、缶に充填、密封し、その後、レトルト殺菌（１２３℃　２３分）を行い実施例１２〜１９及び比較例１〜３入りのミルク入り缶コーヒーを調製した。
【００３８】
＜処方＞
コーヒー生豆　　　　　　　　　　　　　　　　６．５（％）
砂糖　　　　　　　　　　　　　　　　　　　　５
牛乳　　　　　　　　　　　　　　　　　　　１３
実施例１２〜１９、比較例１〜３　　　　　　　表５記載
１０％（ｗ／ｖ）重曹水溶液にてｐＨ６．３に調製
イオン交換水にて全量　　　　　　　　　　１００とする
【００３９】
得られたミルク入り缶コーヒーを室温と６０℃で４週間保存後、２℃で１晩保存後に開缶し、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した。その結果を表３に記す
【００４０】
【表４】実施例７〜１２及び比較例１、５の乳入り飲料用安定剤を用いたミルク入り缶コーヒーの状態

＋＋＋＋：極めて多い、＋＋＋：多い、＋＋：やや多い、＋：少ない、±：極めて少ない、−：ない
【００４１】
表３に示すように、実施例７〜１２の乳飲料用安定剤を加えて調製したミルク入り缶コーヒーにおいては、比較例１、５に比して、ミルク浮き、白色浮遊物、オイルオフ、沈殿に関して抑制効果がみられた。
【００４２】
（実施例１：ミルク入り茶飲料）
＜処方＞
牛乳　　　　　　　　　　　　　　２０（％）
砂糖　　　　　　　　　　　　　　　５．５
紅茶葉（セイロン）　　　　　　　　０．８
１０ｗ／ｖ％重曹水溶液　　　　　　　　　調合時ｐＨ６．８に調整
本発明の安定剤（以下に記載）
ショ糖脂肪酸エステル（ＨＬＢ値１６）　　０．０３
ポリソルベート６０　　　　　　０．０３
イオン交換水にて　　　　　全量１００とする
【００４３】
上記処方に示す組成のうち、ポリソルベート及びショ糖脂肪酸エステル（ＨＬＢ１６）を粉体混合し、本発明の乳飲料用安定剤を得た。得られた乳飲料用安定剤と砂糖とを粉体混合し、この粉体混合物をイオン交換水に加え、８０℃１０分間加熱溶解後、室温まで冷却し、牛乳、重曹溶液を添加した。茶葉に茶葉量の３５倍量の９０℃〜９５℃のお湯を加え、９０℃〜９５℃で１０分間攪拌浸漬した後ろ紙ろ過し、室温まで冷却した抽出液を更に添加し、イオン交換水にて全量補正後、７０℃まで加温し、第１段目９．８×１０^６　Ｐａ　、第２段目４．９×１０^６Ｐａの圧力でホモゲナイズ処理した。ホモゲナイズ後容器に充填し、レトルト殺菌（１２３℃　２０分）を行いミルク入り茶飲料を調製した。得られたミルク入り茶飲料を６０℃にて４週間保存後、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察したが、ミルク浮き、白色浮遊物、オイルオフ、沈殿とも見られず、風味においても良好なものであり、経変臭もみられなかった。
【００４４】
（実施例２：ミルク入り茶飲料）
処方
牛乳　　　　　　　　　　　　　　２０（％）
スクラロース　　　　　　　　　　　０．１
紅茶葉（セイロン）　　　　　　　　０．８
１０ｗ／ｖ％重曹水溶液　　　　　　　　　調合時ｐＨ６．８に調整
本発明の安定剤（以下に記載）
ポリソルベート６５　　　　０．０３
イオタカラギナン　　　　　０．０１
イオン交換水にて　　　　　全量１００とする
【００４５】
上記処方に示す組成のうち、ポリソルベート及びι−カラギナンを粉体混合し、本発明の乳飲料用安定剤を得た。得られた乳飲料用安定剤とスクラロースとを粉体混合し、この粉体混合物をイオン交換水に加え、７５℃１０分間加熱溶解後、室温まで冷却し、牛乳、重曹溶液を添加した。茶葉に茶葉量の３５倍量の９０℃〜９５℃のお湯を加え、９０℃〜９５℃で１０分間攪拌浸漬した後ろ紙ろ過し、室温まで冷却した抽出液を更に添加し、イオン交換水にて全量補正後、７０℃まで加温し、第１段目９．８×１０^６　Ｐａ　、第２段目４．９×１０^６Ｐａの圧力でホモゲナイズ処理した。ホモゲナイズ後容器に充填し、レトルト殺菌（１２３℃　２０分）を行いミルク入り茶飲料を調製した。得られたミルク入り茶飲料を６０℃にて４週間保存後、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察したが、ミルク浮き、白色浮遊物、オイルオフ、沈殿とも見られず、風味においても良好であり、経変臭もみられないものであった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a stabilizer for a milk beverage in a closed container and a milk beverage in a closed container, or a method for stabilizing a milk beverage in a closed container. More specifically, it significantly suppresses the phenomenon of milk floating, white floating, oil off, sedimentation that occurs when storing milk drinks in closed containers, does not affect the flavor of milk drinks, and also has a lingering odor. The present invention relates to a stabilized milk beverage in a closed container and a milk beverage in a closed container, and also relates to a method for stabilizing a milk beverage in a closed container such as milk floating, white floating, oil-off, and sedimentation control of the milk beverage in the closed container. is there.
[0002]
[Prior art]
When storing a milk drink in a closed container, the emulsified state of the milk drink becomes unstable, the fat etc. in the milk drink floats up, the ring where the fat adheres to the edge of the container, the free fat solidifies Phenomena such as white suspended matter floating on the surface of the beverage, oil off of the milk component in the milk beverage, separation of the surface, and aggregation and sedimentation of trace components and milk components in the milk beverage occur. It was.
[0003]
In order to suppress such rings, white suspended matter, oil-off, and precipitation, methods using various thickening polysaccharides, emulsifiers, and the like have been conventionally proposed. For example, a method of adding a glycerin fatty acid ester and / or a sorbitan fatty acid ester to a polyglycerin fatty acid ester (JP-A-59-95847), and a method of using a polyglycerin fatty acid ester and a sucrose fatty acid ester (JP-A-61-242567). A method of adding a polyglycerin fatty acid ester and a citric acid monoglyceride (Japanese Patent Application Laid-Open No. Sho 63-105640); A method of adding two or more kinds (JP-A-63-226266), adding one or more organic acids selected from sodium citrate, sodium malate and sodium lactate to a sucrose fatty acid ester (JP-A-63-237767), a method of adding a stabilizer composed of glycerin fatty acid ester and iota-carrageenan (JP-A-1-252273), a method of adding sodium caseinate and iota-carrageenan (JP-A-2-31664), A method of adding a viscous type carrageenan and a hydrophilic emulsifier (JP-A-3-83543) is exemplified. However, in the conventional method, a sufficient effect cannot be obtained, and the beverage containing milk in a closed container has a problem such as a flavor and an unpleasant odor.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of the above-mentioned circumstances, and suppresses the ring, white floating matter, oil-off, and sedimentation in a hermetically sealed milk beverage, does not affect the flavor, and has no transodorous odor. Provide a milk drink stabilizer and a milk drink in a sealed container, and also provide a method for stabilizing a milk drink in a sealed container, such as a ring, a white floating substance, oil-off, and suppression of sedimentation of the milk drink in a sealed container. The purpose is to do.
[0005]
[Means for Solving the Invention]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, by using a stabilizer for a milk drink in a closed container containing polysorbate, a ring, a white floating substance, and an oil-off in the milk drink in a closed container are used. It has been found that it is possible to provide a milk beverage in a sealed container which suppresses precipitation, does not affect the flavor of the milk beverage, and has no odor.
[0006]
In addition, a thickening polysaccharide, an emulsifier, one or more compounds selected from sodium caseinate, by adding a stabilizer for a dairy beverage in a closed container containing polysorbate, more effectively, a ring in the beverage, a white floating substance, The present inventors have found that it is possible to prepare a milk drink in a closed container which suppresses oil-off and precipitation, does not affect the flavor of the milk drink, and has no odor.
[0007]
That is, the present invention is a stabilizer for dairy beverages in a closed container listed in the following item 1.
Item 1: A stabilizer for a dairy beverage in a closed container, comprising polysorbate.
Item 2: The stabilizer for a dairy beverage in a closed container according to Item 1, comprising one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate.
Item 3: the thickening polysaccharide is one or more thickening polysaccharides selected from carrageenan, xanthan gum, gum arabic, guar gum, locust bean gum, cod gum, gellan gum, carboxymethyl cellulose, and water-soluble soybean polysaccharide. Item 3. The stabilizer for milk beverages in a closed container according to Item 2.
Item 4: The hermetic sealant according to Item 2, wherein the emulsifier is one or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ster, Yucca extract, saponin, and lecithin. Stabilizer for milk drinks in containers.
Item 5: The stabilizer for a milk beverage in a closed container according to any one of claims 1 to 4, wherein the amount of polysorbate added to the milk beverage in a closed container is 0.001 to 0.2% by weight.
[0008]
In addition, the following aspects are contained in the stabilizer for milk drinks in a closed container of the present invention.
(1) The stabilizer for a milk beverage in a closed container according to any one of Items 1 to 5, wherein the stabilizer for a milk beverage in a closed container is, in particular, a stabilizer for a milk beverage in a closed container for milk beverages including milk.
(2) The stability for a milk drink in a closed container according to any one of Items 1 to 5, wherein the stabilizer for a milk drink in a closed container is a stabilizer for a milk drink in a closed container, particularly for coffee and milk-containing tea. Agent.
[0009]
Further, the present invention is a milk-filled beverage in a closed container described in the following items 6 and 7.
Item 6: A milk beverage in a closed container, which contains polysorbate.
Item 7: The milk beverage in a closed container according to Item 6, which contains at least one compound selected from a thickening polysaccharide, an emulsifier, and sodium caseinate.
[0010]
In addition, the following aspects are included in the milk drink in a closed container of the present invention.
(1) The milk beverage in a closed container according to items 6 and 7, wherein the milk beverage in a closed container is a milk beverage in a closed container, particularly for a milk beverage containing milk.
(2) The milk drink in a closed container according to items 6 and 7, wherein the milk drink in a closed container is a milk drink in a closed container, particularly for coffee with milk and teas with milk.
[0011]
Further, the present invention is a method for stabilizing a milk beverage contained in a closed container according to item 8 below.
Item 8: A method for stabilizing a milk beverage in a closed container by adding polysorbate or a polysorbate and one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate to the milk beverage in a closed container.
[0012]
The method for stabilizing a milk beverage in a closed container of the present invention includes the following embodiments.
(1) The method for stabilizing a milk drink in a closed container according to item 8, wherein the method for stabilizing a milk drink in a closed container is a method for stabilizing a milk drink in a closed container particularly for milk drinks including milk.
(2) The method of stabilizing a milk drink in a closed container according to item 8, wherein the method of stabilizing a milk drink in a closed container is a method of stabilizing a milk drink in a closed container, particularly for coffee with milk and teas with milk. Method.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
The milk beverage stabilizer in a closed container according to the present invention is characterized by containing polysorbate.
[0014]
The stabilizer for a milk beverage in a closed container of the present invention is a stabilizer for stably maintaining an emulsified state in the milk beverage in a closed container and stabilizing the milk beverage in a closed container. Particularly, it refers to a stabilizer capable of suppressing a ring, a white floating substance, oil-off, and precipitation in a milk beverage in a closed container. In addition, by using the milk drink stabilizer in a closed container of the present invention, it is possible to provide a milk drink in a closed container which does not affect the flavor of the milk drink and has no odor.
[0015]
The milk drink in a closed container of the present invention may be a milk drink filled in a sealed container such as a can, a bottle, a plastic bottle, a paper pack, a laminate pack, etc., and is distributed and sold in a sealed state. . Further, it may be sold at normal temperature, sold at a hot bender, or chilled. In addition, milk drinks are generally defined as raw milk, milk or special milk or foods made from these as processed or main ingredients by the ordinance of the Ministry of Milk, etc. Any drink containing milk components such as milk, skim milk powder, whole milk powder, concentrated milk, fresh cream and condensed milk may be used. Above all, milk-containing beverages containing milk components derived from cow's milk are particularly desirable because the resulting milk-floating, white-floating matter, oil-off, and precipitation-preventing effects are high. Specific examples of the milk drink of the present invention include coffee with milk, tea with milk, cocoa with milk, milkshake, milkshake, sour milk drink, milk strawberry, etc., and particularly, coffee with milk and tea with milk. It is desirable to use the compounds because the effect of suppressing white suspended matter and sediment can be enhanced.
[0016]
The polysorbate in the present invention is a hydrophilic nonionic surfactant obtained by adding 20 mol of ethylene oxide to a sorbitan fatty acid ester, and has excellent emulsifying, solubilizing and dispersing properties, and is used in a wide range of fields including cosmetics and pharmaceuticals. Whatever has been done. The shape may be any shape such as liquid, viscous liquid, semi-solid, and paste, and specifically, monostearate of polyoxyethylene sorbitan fatty acid ester, monooleate, monolaurate, monopalmitate, and tristearate One or more kinds can be used as the polysorbate of the present invention. The amount of the polysorbate to be added is preferably 0.001 to 0.2% by weight based on the milk beverage in the closed container. If the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.2% by weight, no further effect can be expected.
[0017]
The stabilizer for milk drinks in a sealed container of the present invention is preferably added with one or more compounds selected from thickening polysaccharides, emulsifiers and sodium caseinate in addition to polysorbate from the viewpoint of the effect.
[0018]
The thickening polysaccharide in the present invention may be any thickening polysaccharide generally used in milk-containing beverages. Specific examples include carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, gellan gum, carboxymethyl cellulose, water-soluble soybean polysaccharides, and the like. Alternatively, two or more thickening polysaccharides can be used as the thickening polysaccharide of the present invention. Among these thickening polysaccharides, iota carrageenan is particularly desirable from the viewpoint of the effect. Although the amount of the thickening polysaccharide to be added cannot be specified unconditionally depending on the type of the thickening polysaccharide to be used, generally, 0.001 to 0.05% by weight based on the milk beverage in a closed container is used. desirable. When the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and when the amount is more than 0.05% by weight, the working efficiency in preparing a milk beverage in a closed container deteriorates.
[0019]
The emulsifier in the present invention may be any emulsifier generally used in dairy beverages, excluding polysorbate. Specifically, monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ster, Yucca extract, Saponin, lecithin and the like can be mentioned, and one or more of these emulsifiers can be used as the emulsifier of the present invention. Among these emulsifiers, it is desirable to use organic acid monoglyceride and sucrose fatty acid ester from the viewpoint of the effect. The amount of the emulsifier to be added cannot be specified unconditionally depending on the type of the emulsifier to be used, but is preferably 0.005 to 0.3% by weight based on the milk beverage in the closed container. If the amount is less than 0.005% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.3% by weight, no further effect can be expected.
[0020]
The sodium caseinate in the present invention is a protein-based water-soluble polymer, which is produced by reacting casein obtained by adding acid to skim milk and precipitating the same with sodium hydroxide or sodium hydrogen carbonate. The amount of sodium caseinate added is preferably 0.005 to 0.4% by weight based on the amount of the dairy beverage in the closed container. If the amount is less than 0.005% by weight, sufficient effects cannot be obtained, and if it is more than 0.4%, further effects cannot be expected.
[0021]
In addition, the stabilizer for a milk beverage in a closed container of the present invention includes citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, and hydrochloric acid as long as the effect is not hindered. Organic acids such as sodium, sodium ascorbate, sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid and / or salts thereof, sucrose, fructose, glucose, maltose, starch saccharified matter, reduced starch syrup; Sugars such as dextrin, cyclodextrin and trehalose, sugar alcohols such as erythritol, xylitol and mannitol, and high-intensity sweeteners such as sucralose, stevia, acesulfame K, thaumatin and the like can be added.
[0022]
The stabilizer for a milk beverage in a closed container of the present invention can be used in any form of powder, flake, granule, paste, and paste. As a method for preparing the stabilizer for a milk beverage in a closed container of the present invention, a conventionally known method can be used. For example, it can be prepared by mixing powder of polysorbate and other thickening polysaccharides and emulsifier, or dissolving polysorbate, thickening polysaccharide and emulsifier in water.
[0023]
The milk beverage in a closed container of the present invention is a polysorbate or a polysorbate and a thickening polysaccharide, an emulsifier, may be a milk beverage containing at least one compound selected from sodium caseinate, and the method of containing the milk beverage is as follows. A conventionally known method can be used. For example, polysorbate or polysorbate and polysorbate, and a polysaccharide thickener, an emulsifier, sodium caseinate are added to hot water or water in the form of powder or liquid, and stirred and dissolved, and then the sugar solution, milk or milk and other milk components ( (Including whole milk powder, skim milk powder, concentrated milk and fresh cream), separately added coffee extract, black tea extract, fruit juice components, etc., pH adjusted and homogenized, cans, bottles, PET bottles, After being filled in closed containers such as paper packs and laminate packs, sterilization is performed to suppress rings, white suspended matter, oil off, sedimentation, and to affect the flavor and odor of milk drinks. No, it is possible to prepare the milk beverage in the closed container of the present invention. In addition, polysorbate and a thickening polysaccharide, an emulsifier, an addition method of an emulsifier, sodium caseinate, etc. are not limited, and polysorbate, a thickening polysaccharide, an emulsifier, sodium caseinate, etc. can be added separately, but polysorbate or polysorbate and A mixture of one or more compounds selected from thickening polysaccharides, emulsifiers, and sodium caseinate to form a stabilizer for dairy beverages in a closed container according to the present invention, and then adding the resulting mixture to a stable quality. It is particularly desirable because it can be obtained.
[0024]
The sterilization treatment is not particularly limited by the sterilization conditions and the sterilization apparatus, and generally used sterilization conditions can be widely used. Usually, retort sterilization for treating at about 120 to 125 ° C. for about 20 to 40 minutes is used, but not particularly limited thereto, and various sterilization treatments used for foods, such as plate sterilization and autoclave sterilization, may be mentioned. it can.
[0025]
Milk beverages containing the stabilizer for milk beverages in a closed container of the present invention include components generally used in milk beverages, natural flavors, flavors such as synthetic flavors, proteases and the like, as long as the effects are not hindered. , A coloring agent such as a caramel pigment, a seasoning, a pH adjuster such as sodium bicarbonate, and the like can be added.
[0026]
The present invention also provides a method for stabilizing a milk beverage in a closed container, particularly a method for suppressing a ring, a white floating substance, an oil-off, and a sedimentation that occurs when the milk beverage in a closed container is stored. . This method can be carried out by adding polysorbate or a polysorbate and one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate to the process for producing a milk beverage as described above. For the operation method, conditions, materials used, and the like of the method, the above description can be directly used. For example, hot water or polysorbate and a thickening polysaccharide, an emulsifier or sodium caseinate are stirred and dissolved, and this is added to milk or other milk components (including whole milk powder, skim milk powder, and concentrated milk) with a coffee extract or the like, By filling in a closed container, rings, white floating substances, oil-off, and precipitation can be suppressed in the milk drink in the closed container.
[0027]
【Example】
Hereinafter, examples will be shown in order to explain the present invention in more detail, but the present invention is not limited to these examples.
[0028]
(Experimental example 1: Coffee with milk using polysorbate)
According to the compounding amount shown in Table 1, polysorbate 80 and various emulsifiers (sucrose fatty acid ester: HLB16, monoglycerin fatty acid ester: HLB4) or iotacarrageenan or sodium caseinate were powder-mixed, and the sealed container dairy beverages of Examples 1 to 6 were mixed. An emulsion stabilizer was prepared. For comparison, Comparative Examples 1 to 5 containing only an emulsifier (sucrose fatty acid ester, succinic acid monoglyceride), iotacarrageenan, and caseintrium were prepared.
[0029]
[Table 1]

[0030]
The obtained stabilizers for milk-containing beverages of Examples 1 to 6 and Comparative Examples 1 to 5 were each powder-mixed with sugar in accordance with the amounts added according to the following formulation, and this mixture was added to ion-exchanged water. After heating and dissolving at 10 ° C. for 10 minutes, the mixture was cooled to room temperature, and milk and sodium bicarbonate solution were added. Crush the green coffee beans, add hot water 7 times the amount of beans, filter after immersion for 40 minutes, further add the extract cooled to 20 ° C, correct the total amount with water, and warm to 70 ° C, The first stage was 14.7 × 10 ⁶ Pa, and the second stage was homogenized at a pressure of 4.9 × 10 ⁶ Pa. After homogenization, the can was filled and sealed, and then retort sterilization (123 ° C for 23 minutes) was performed to prepare canned coffee with milk including Examples 1 to 6 and Comparative Examples 1 to 5.
[0031]
<Prescription>
Green coffee beans 6.5 (%)
Sugar 5
Milk 13
Examples 1 to 7 and Comparative Examples 1 to 3 described in Table 1 were adjusted to pH 6.3 with a 10% (w / v) aqueous sodium bicarbonate solution to make the total amount 100 with ion-exchanged water.
The obtained milk coffee in a can was stored at room temperature and 60 ° C. for 4 weeks, and after storing at 2 ° C. overnight, the can was opened and observed for milk floating, white suspended matter, oil off, and precipitation. The results are shown in Table 2.
Table 2 State of canned coffee with milk using Examples 1 to 6 and Comparative Examples 1 to 5

++++: extremely high, +++: high, ++: slightly high, +: low, ±: extremely low,-: no
As shown in Table 2, in canned coffee with milk prepared by adding the stabilizer for milk-containing beverages of Examples 1 to 6, compared to Comparative Examples 1 to 5, milk floating, white floating, oil-off And precipitation, a significant inhibitory effect was observed.
[0035]
(Experimental example 2: Examination of polysorbate content)
Polysorbate 80 and sucrose fatty acid ester (HLB16) were powder-mixed according to the compounding amounts shown in Table 3 to prepare emulsion stabilizers for drinks containing milk in closed containers of Examples 7 to 6. For comparison, Comparative Examples 1 and 5 prepared in Experimental Example 1 were used.
[0036]
[Table 3]

[0037]
The obtained stabilizer for milk-containing beverages of Examples 7 to 12 and Comparative Examples 1 and 5 were each powder-mixed with sugar in accordance with the amount of the following formulation, and the mixture was added to ion-exchanged water. After heating and dissolving at 10 ° C. for 10 minutes, the mixture was cooled to room temperature, and milk and sodium bicarbonate solution were added. Crush the green coffee beans, add hot water 7 times the amount of beans, filter after immersion for 40 minutes, further add the extract cooled to 20 ° C, correct the total amount with water, and warm to 70 ° C, The first stage was 14.7 × 10 ⁶ Pa, and the second stage was homogenized at a pressure of 4.9 × 10 ⁶ Pa. After homogenization, the can was filled and sealed, followed by retort sterilization (123 ° C for 23 minutes) to prepare canned coffee with milk containing Examples 12 to 19 and Comparative Examples 1 to 3.
[0038]
<Prescription>
Green coffee beans 6.5 (%)
Sugar 5
Milk 13
Examples 12 to 19, Comparative Examples 1 to 3 The pH was adjusted to 6.3 with a 10% (w / v) aqueous sodium bicarbonate solution shown in Table 5, and the total amount was adjusted to 100 with ion-exchanged water.
The resulting canned coffee with milk was stored at room temperature and 60 ° C. for 4 weeks, then stored at 2 ° C. overnight, opened, and observed for milk floating, white suspended matter, oil off, and precipitation. The results are shown in Table 3.
Table 4 State of canned coffee with milk using stabilizers for milk-containing beverages of Examples 7 to 12 and Comparative Examples 1 and 5

++++: extremely high, +++: high, ++: slightly high, +: low, ±: extremely low,-: no
As shown in Table 3, in canned coffee containing milk prepared by adding the stabilizer for milk drinks of Examples 7 to 12, compared to Comparative Examples 1 and 5, milk float, white floating, oil off, There was an inhibitory effect on precipitation.
[0042]
(Example 1: Milk-containing tea beverage)
<Prescription>
Milk 20 (%)
5.5 sugar
Tea leaves (Ceylon) 0.8
10 w / v% aqueous solution of sodium bicarbonate Adjusted to pH 6.8 during preparation Stabilizer of the present invention (described below)
Sucrose fatty acid ester (HLB value 16) 0.03
Polysorbate 60 0.03
Adjust the total amount to 100 with ion-exchanged water.
Of the compositions shown in the above formula, polysorbate and sucrose fatty acid ester (HLB16) were powder-mixed to obtain a dairy beverage stabilizer of the present invention. The obtained milk beverage stabilizer and sugar were powder-mixed, and the powder mixture was added to ion-exchanged water, heated and dissolved at 80 ° C. for 10 minutes, cooled to room temperature, and added with milk and sodium bicarbonate solution. To the tea leaves, add 35 times the amount of tea leaves at 90 ° C to 95 ° C, stir and soak at 90 ° C to 95 ° C for 10 minutes, filter the paper, add the extract cooled to room temperature, and add to the ion-exchanged water. After correcting the total amount by heating, the mixture was heated to 70 ° C. and subjected to a homogenization treatment at a pressure of 9.8 × 10 ⁶ Pa in the first stage and 4.9 × 10 ⁶ Pa in the second stage. After homogenization, the mixture was filled into a container and sterilized by retort (123 ° C for 20 minutes) to prepare a milk-containing tea beverage. After the resulting milk-containing tea beverage was stored at 60 ° C. for 4 weeks, milk floating, white suspended matter, oil off, and precipitation were observed. Was good, and there was no odor.
[0044]
(Example 2: Milk-containing tea beverage)
Prescription milk 20 (%)
Sucralose 0.1
Tea leaves (Ceylon) 0.8
10 w / v% aqueous solution of sodium bicarbonate Adjusted to pH 6.8 during preparation Stabilizer of the present invention (described below)
Polysorbate 65 0.03
Iota carrageenan 0.01
Adjust the total amount to 100 with ion-exchanged water.
Of the compositions shown in the above formulation, polysorbate and ι-carrageenan were mixed by powder to obtain the milk beverage stabilizer of the present invention. The obtained milk beverage stabilizer and sucralose were powder-mixed, and the powder mixture was added to ion-exchanged water, heated and dissolved at 75 ° C. for 10 minutes, cooled to room temperature, and added with milk and sodium bicarbonate solution. To the tea leaves, add 35 times the amount of tea leaves at 90 ° C to 95 ° C, stir and soak at 90 ° C to 95 ° C for 10 minutes, filter the paper, add the extract cooled to room temperature, and add to the ion-exchanged water. After correcting the total amount by heating, the mixture was heated to 70 ° C. and subjected to a homogenization treatment at a pressure of 9.8 × 10 ⁶ Pa in the first stage and 4.9 × 10 ⁶ Pa in the second stage. After homogenization, the mixture was filled into a container and sterilized by retort (123 ° C for 20 minutes) to prepare a milk-containing tea beverage. After the resulting milk-containing tea beverage was stored at 60 ° C. for 4 weeks, milk floating, white suspended matter, oil off, and precipitation were observed. Was also good, and there was no change in odor.

Claims

A stabilizer for dairy beverages in a closed container, comprising polysorbate.

The stabilizer for a dairy beverage in a closed container according to claim 1, comprising one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate.

3. The thickening polysaccharide is one or more thickening polysaccharides selected from carrageenan, xanthan gum, gum arabic, guar gum, locust bean gum, cod gum, gellan gum, carboxymethyl cellulose, and water-soluble soybean polysaccharide. The stabilizer for milk drinks contained in a closed container according to the above.

The container according to claim 2, wherein the emulsifier is one or more emulsifiers selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ster, Yucca extract, saponin and lecithin. Stabilizer for milk drinks.

The stabilizer for a milk beverage in a closed container according to any one of claims 1 to 4, wherein the amount of polysorbate added to the milk beverage in a closed container is 0.001 to 0.2% by weight.

A milk beverage in a closed container, comprising polysorbate.

The milk beverage in a closed container according to claim 6, comprising one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate.

A method for stabilizing a milk beverage in a closed container by adding polysorbate or a polysorbate and one or more compounds selected from a thickening polysaccharide, an emulsifier, and sodium caseinate to the milk beverage in a closed container.