JP2005341933A - Vegetable oil and fat composition and beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage (mainly a beverage subjected to retort sterilization or UHT sterilization) endurable in quality especially even with high temperature sterilization, long-term preservation and heating with a product warmer in a winter season while making the flavor of content liquid excellent. <P>SOLUTION: A vegetable oil and fat composition contains vegetable oil and fat, and a sucrose fatty acid ester, an organic acid glycerol fatty acid ester, a polyglycerol fatty acid ester and/or lecithin as an emulsifier. It is preferable that the sucrose fatty acid is sucrose retinol palmitate and/or a sucrose stearic acid ester, the organic acid glycerol fatty acid ester is a succinic acid ester of glycerol fatty acid and/or a diacetyl tartaric acid ester of glycerol fatty acid, and the polyglycerol fatty acid ester is a decaglycerol fatty acid ester. The beverage (preferably subjected to retort sterilization or UHT (ultra high temperature) sterilization in a form of being packaged in an airtight container) contains the vegetable oil and fat. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to beverages, and in particular, the stability of the liquid content for beverages such as coffee, coffee-containing milk beverages, tea, tea-containing milk beverages, cocoa, cocoa-containing milk beverages, and soups and milk-containing soups. It is related with the technique which makes the flavor of a content liquid favorable while hold | maintaining. More specifically, the present invention provides, in particular, a technique for producing such a beverage that can withstand quality pasteurization, long-term storage and heating with a product warmer in winter, and includes an emulsifier. The present invention relates to vegetable oil and fat compositions and beverages containing the same, in particular, coffee, milk drinks with coffee, tea, milk drinks with tea, cocoa, milk drinks with cocoa, and soups, milk-containing soups and the like.

  For emulsifying and dispersing beverages, including coffee, the use of vegetable oils and fats, sucrose fatty acid esters, polyglycenlic acid esters, etc. is well known, and there are various combinations in their classification. Has been reported.

  For example, in Patent No. 3150766 (Patent Document 1), by using a salt such as phosphate, citrate and the improvement of foamability and foam retention by the combined use of soybean protein and casein salt, Issues that have not been solved by the conventional methods, that is, the flavor is mild and there is no habit, and fine bubbles are generated even if hot water is poured after adding coffee whitener or sugar added to the coffee cup in advance However, coffee whiteners that sufficiently satisfy the foam retention, mouthfeel, and flavor are disclosed. The difference from conventional coffee whiteners is the extraction of protein contained in defatted soybeans and the purity of the protein. It is possible to use a purified soy protein with an increased viscosity and to add an emulsifier if necessary but not to use it. That is, by using soy protein and casein salt in a weight ratio of 5: 1 to 2: 5, 4 to 15% by weight, preferably 5: 2 to 5: 5, foaming property and retention of foam It is characterized by remarkably improved properties. Further, by adding 1.5 to 4.5% by weight, preferably 2 to 3% by weight of phosphate and citrate, the flavor of foam is improved and the characteristics as a coffee whitener, that is, feathering is caused. In addition, by completely dissolving, it has a function to soften the bitterness and sourness as well as to provide satisfactory turbidity to the coffee. Conventionally, it is known that coffee whitener can obtain emulsion stability by using a combination of a casein salt and an emulsifier, cellulose, gums, etc. In Patent Document 1, 0.5 to 15% by weight of each of soybean protein and casein salt is obtained. When oil content is less than 30% by weight, oil-off is not seen without adding glycerin fatty acid ester, sugar ester, sorbitan fatty acid ester, lecithin, etc. which are ordinary emulsifiers, and sufficient emulsification stability It is disclosed that the property can be obtained.

  In Japanese Patent No. 279797 (Patent Document 2), isolated soybean protein is 0.3 to 3.0% by weight, vegetable oil and fat is 10 to 40% by weight, and phosphate is 0.2 to 1.5% by weight. %, And a whitener containing 0.4 to 1.5% by weight of an emulsifier, the above-mentioned emulsifier is a coffee whitener in which an organic acid monoglyceride which is a hydrophilic emulsifier and a sugar ester are used in combination. It is disclosed. Here, in the coffee whitener in the present invention, the separated soy protein is used because the coffee whitener loses the flavor of the coffee when added to coffee except for the whey component contained in the soybean. In order to further improve the flavor of the coffee and to improve the emulsifiability of the coffee whitener, it is preferable to use a product obtained by enzymatic degradation of the separated soy protein. It is preferable to use isolated soy protein which has been enzymatically decomposed so that the 22 mol of trichloroacetic acid soluble protein ratio is about 10 to 60%. And the addition amount of this separated soy protein is in the range of 0.3% to 3.0% by weight when the added amount of the separated soy protein is less than 0.3% by weight. However, when the added amount of the separated soy protein is more than 3.0% by weight, the coffee whitener is successfully added to the coffee when added to the coffee. This is because they are not emulsified and dispersed and form aggregates. Moreover, as vegetable oils and fats used in this document, pure vegetable oils and / or hydrogenated fats and oils such as rapeseed oil, palm oil, and palm kernel oil can be used, and they are used as coffee whiteners. In general, those having a melting point of 10 ° C. to 50 ° C. are used. And the addition amount of such vegetable oils and fats was made into the range of 10 weight%-40 weight%, when this vegetable oil and fat addition amount is less than 10 weight%, when this coffee white is added to coffee, This is because when the amount of the vegetable oil added is more than 40% by weight, the emulsification stability of the coffee whitener is deteriorated. Further, the phosphate used in this document may be any phosphate as long as it is recognized as a food additive. For example, dipotassium phosphate, disodium phosphate, sodium polyphosphate, etc. Can be used. And, the amount of phosphate added in the range of 0.2% to 1.5% by weight is that if the amount of phosphate added is less than 0.2% by weight, the coffee whitener When added to coffee, the protein colloid does not disperse well in the coffee and aggregates are formed, whereas if the amount of phosphate added is greater than 1.5% by weight, the coffee whitener is added to the coffee. This is because, when added, the original taste of the phosphate itself is imparted to the coffee, and the flavor of the coffee is significantly deteriorated. In addition, in this document, the emulsifier to be used may be a combination of the organic acid monoglyceride which is a hydrophilic emulsifier and a sugar ester as described above, but in order to further improve the emulsion stability of the coffee whitener. The sugar ester is preferably one having an HLB of 12 or more, more preferably a sugar ester having an HLB of 15 or more, and the organic acid monoglyceride having an HLB of 7 or more. More specifically, it is disclosed that diacetyl tartaric acid monoglyceride, citric acid monoglyceride or the like is used.

  However, although the technology as described above has a function as a whitener for coffee, high-temperature sterilization is performed in a sealed container, and distribution and storage for a long time and storage in a product warmer in winter are performed. It was not sufficient to maintain the emulsifying dispersibility, and the function as an emulsifying dispersant capable of maintaining the emulsifying dispersibility while maintaining the flavor state as good as possible could not be achieved.

JP-A-2003-210128 (Patent Document 3) is an emulsion of a fat and oil side component and a water side component, and the fat and oil side component comprises a vegetable fat and oil, a lipophilic emulsifier and a hydrophilic emulsifier. The water-side component contains water and a hydrophilic emulsifier, and the oil-and-fat side component and the water-side component do not contain proteins and sugars, respectively, and are sterilized with warm water. The hydrophilic lipophilic balance of the lipophilic emulsifier and the hydrophilic emulsifier contained in the fat and oil side component is 1 to 7 and 14 to 15, respectively, and the hydrophilic emulsifier contained in the water side component The hydrophilic lipophilic balance of the edible artificial cream is 10 to 16, the weight ratio of the fat and oil side component is 15 to 25%, and the fat and oil side component has a total weight ratio to the vegetable fat and oil. 1.0-1 each 5% lipophilic emulsifier and 0.3-0.5% hydrophilic emulsifier are mixed, and the water-side component is hydrophilic emulsifier having a total weight ratio of 0.4-0.6% in water. A method for producing an edible artificial cream that does not contain protein and sugar, comprising: a fat-side component producing step, a water-side component producing step, and the above fat-and-oil side A step of mixing a component and the water-side component to pre-emulsify, a step of sterilizing the pre-emulsified mixture with warm water, a step of emulsifying the mixture sterilized with hot water, and filling the emulsified product into a container And the step of sterilizing what is filled and sealed in the container with warm water, and the step of producing the fat and oil side component is a mixture of vegetable oil and fat, lipophilic emulsifier and hydrophilic emulsifier And above water side Process of generation method of edible artificial cream, characterized in that to mix the water and a hydrophilic emulsifier is disclosed.
Japanese Patent No. 3150766 Japanese Patent No. 2797897 JP 2003-210128 A

  The present invention relates to beverages, mainly retort-sterilized or UHT-sterilized coffee, coffee-containing milk beverages, tea, tea-containing milk beverages, cocoa, cocoa-containing milk beverages, and soups, milk-containing soups, etc. Regarding the technology to improve the flavor of the content liquid while maintaining the stability of the content liquid, in particular, the above beverage that can withstand the quality in high temperature sterilization, long-term storage and heating with a product warmer in winter The purpose is to provide.

  The inventor of the present invention pays attention to the fact that the use of vegetable oils and fats in order to improve the flavor of beverages, particularly coffee or tea, is also superior in terms of cost. Ester, organic acid glycerin fatty acid ester, and polyglyceric acid ester and / or lecithin, preferably combined with sodium caseinate, retort-sterilized or UHT-sterilized coffee, coffee-containing milk beverage, tea, tea-containing milk beverage, cocoa, By using vegetable fats and oils emulsified with the above-mentioned emulsifiers in beverages such as cocoa-containing milk drinks, soups, and milk-containing soups, the content liquid has good flavor while maintaining the stability of the content liquid. In particular, it can withstand the quality of heat sterilization, long-term storage and heating in winter product warmers. It can provide a fee, also, in particular, for the vegetable oil in terms of flavor after sterilization, it found that coconut oil is optimal, and completed the yet present invention based on these findings.

That is, the present invention relates to a vegetable oil composition having the following constitution, and beverages containing the composition, in particular, coffee and milk-containing coffee beverages, tea and tea-containing milk beverages, cocoa and cocoa-containing milk beverages, and soups And beverages such as milk-containing soups.
(1) A vegetable oil composition comprising vegetable oil and fat, sucrose fatty acid ester, organic acid glycerin fatty acid ester, and polyglycerin fatty acid ester and / or lecithin as an emulsifier.
(2) The sucrose fatty acid ester is sucrose palmitate and / or sucrose stearate, the organic acid glycerin fatty acid ester is succinic acid glycerin fatty acid ester and / or diacetyltartaric acid glycerin fatty acid ester, and polyglycerin The vegetable oil composition according to (1) above, wherein the fatty acid ester contains an emulsifier which is decaglycerin fatty acid ester.
(3) The vegetable oil composition according to (1) or (2) above, wherein the vegetable oil is coconut oil.
(4) The vegetable oil composition according to any one of (1) to (3) above, wherein sodium caseinate is further added.
(5) The vegetable oil composition according to any one of the above (1) to (4), wherein the vegetable oil is emulsified with an emulsifier.
(6) A beverage comprising the vegetable oil composition according to any one of (1) to (5) above.
(7) The beverage according to the above (6), wherein the beverage is a beverage such as coffee or coffee-containing milk beverage, tea or tea-containing milk beverage, cocoa or cocoa-containing milk beverage, or soup or milk-containing soup The beverage described in 1.
(8) The beverage according to (6) or (7) above, wherein the beverage is in a sealed container sterilized by retort or UHT sterilization.

    According to the present invention, beverages, in particular, retort sterilized or UHT sterilized coffee, coffee-containing milk beverages, tea, tea-containing milk beverages, cocoa, cocoa-containing milk beverages, or soups or milk-containing soups, etc. By using vegetable oils and fats (vegetable oil and fat composition) emulsified with emulsifiers in beverages, the flavor of the beverage content liquid is improved, and the emulsifying and dispersibility of vegetable oils and fats in vegetable oil and fat compositions and in beverages is improved. can do. In particular, beverages that can withstand quality for long-term storage and storage in winter product warmers, in particular, coffee, milk with coffee, tea, milk with tea, cocoa, milk with cocoa, and soups Beverages such as milk-containing soups can be provided.

  The vegetable oil composition according to the present invention contains vegetable oil and fat, and sucrose fatty acid ester (A), organic acid glycerin fatty acid ester (B), and polyglycerin fatty acid ester and / or lecithin (C) as an emulsifier. In the present invention, the emulsifiers (A), (B), and (C) are essential components. With regard to the emulsifier (C), there may be the use of polyglycerin fatty acid ester alone, lecithin alone, and a combination of polyglycerin fatty acid ester and lecithin. Moreover, the vegetable oil in the said composition is normally used for manufacture of a drink with the form emulsified in dispersion media, such as water, as mentioned later.

  The vegetable oils and fats are not particularly limited as long as they are oils and fats obtained from plants, and examples thereof include palm oil, soybean oil, safflower oil, sesame oil, rapeseed oil, olive oil, corn oil, and the like. Mustard oil is particularly preferred.

  Examples of the sucrose fatty acid ester in the emulsifier include sucrose palmitate, sucrose stearate, sucrose oleate, etc., and sucrose palmitate and sucrose stearate are particularly preferred, They can be used alone or preferably in combination. The mixing ratio of each component in the use of the combination is arbitrary.

  Examples of the organic acid glycerin fatty acid ester include succinic acid glycerin fatty acid ester, diacetyltartaric acid glycerin fatty acid ester and the like, but succinic acid glycerin fatty acid ester and diacetyl tartaric acid glycerin fatty acid ester are particularly preferable, and these are used alone or preferably in combination. Can be used. The mixing ratio of each component in the use of the combination is arbitrary.

  Examples of the polyglycerin fatty acid ester include decaglycerin fatty acid ester and glycerin fatty acid ester, and decaglycerin fatty acid ester is particularly preferable. In the case of a polyglycerin fatty acid ester, it can be replaced with lecithin, or these can be used in combination. The blending ratio of each component in the combined use of polyglycerin fatty acid ester and lecithin is arbitrary.

  The blending ratio of the vegetable oil and fat and the emulsifier in the vegetable oil and fat composition is usually about 1: 0.15 to 1: 0.03, preferably about 1: 0.1 to 1: 0.05 (weight ratio). .

  In one preferred embodiment of the emulsifier in the present invention, the sucrose fatty acid ester is sucrose palmitate and / or sucrose stearate, and the organic acid glycerin fatty acid ester is succinic acid glycerin fatty acid ester and / or diacetyl. It is glyceryl fatty acid ester of tartaric acid, and polyglycerin fatty acid ester is decaglycerin fatty acid ester.

  In addition to the above-mentioned emulsifier component, the vegetable oil composition of the present invention may further contain an appropriate amount of other raw materials such as sodium caseinate. By adding sodium caseinate, a greater effect can be obtained particularly in maintaining the stability of the beverage content liquid as described above.

  The use method (emulsification method) of vegetable oil and emulsifier and other raw materials is usually mixed with vegetable oil and fat, a part of emulsifier, a part of other raw materials and water as specifically described in the examples below. , Pre-emulsification, then mixed with the remaining emulsifier, other raw materials and water and emulsification again, or all emulsifiers, other raw material components and water are mixed and emulsified. Also good.

  The present invention also provides a beverage containing the above vegetable oil composition, in particular, coffee, milk beverage with coffee, tea, milk beverage with tea, cocoa, cocoa beverage, and soup or milk-containing soup. Also related to beverages. Here, examples of soups include corn soup and vegetable soup. Milk-containing soups mean soups containing any amount of milk components in the soups. In the present invention, the beverage is typically in the form of a sealed container (can, plastic bottle, bottle, paper container, etc.) subjected to retort sterilization or UHT sterilization. The beverage according to the present invention is actually subjected to retort sterilization after adding the vegetable oil and fat emulsified as described above to the beverage and filling the container by a conventional method. Alternatively, UHT sterilization (ultra high temperature sterilization) is performed, aseptically filled into a container, and sealed in accordance with a normal method.

  Beverages manufactured using vegetable oils and fats emulsified with an emulsifier as described above maintain the stability of the content liquid, and the flavor of the content liquid is good, and the product warmer is stored for a long period of time and in winter. It can withstand quality storage.

  In this specification, unless otherwise specified, the indication of%, ratio, etc. means% by weight.

  EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the examples.

First, vegetable oils and emulsifiers in coffee or tea production are used according to the usage as shown in FIG. The normal usage method of vegetable oil and fat, an emulsifier, and other raw materials in FIG. 1 will be described. In addition, the symbol in description is as follows.
Emulsifier A: Sucrose fatty acid ester Emulsifier B: Organic acid glycerin fatty acid ester Emulsifier C: Polyglycerin fatty acid ester (decaglycerin fatty acid ester), lecithin and other raw materials D: Casein Na

  The vegetable oil / fat is subjected to pre-emulsification (vegetable oil / fat, part of the emulsifier A, part or all of the emulsifier C, part or all of the other raw materials D and water) and then emulsification (one Emulsifier A, Emulsifier B, Emulsifier C, and the remaining part of the raw material D may be added to the vegetable oil emulsified using the components of the component. That is, vegetable oil and fat, part of emulsifier A, part of emulsifier C, part of other raw material D and water are mixed and pre-emulsified, and then the remaining emulsifier A, emulsifier B, emulsifier C, and other raw materials D and water may be mixed and emulsified again. Moreover, you may emulsify by mixing all the emulsifiers A, the emulsifier B, the emulsifier C, the other raw material D, and water. The above mixing / emulsification operation is usually performed using a homogenizer or the like under conditions of 60 to 90 ° C.

  The vegetable oil and fat emulsified in this way is added to the coffee bean or black tea extract to which a pH adjusting agent is added as necessary, and in addition to milk and skim milk powder, granulated sugar, flavoring and other necessary auxiliary materials are added. Retort sterilization is performed after filling the prepared liquid thus prepared into a container by a conventional method. Alternatively, UHT sterilization (high temperature sterilization) is performed by a conventional method, and the container is aseptically filled and sealed in accordance with a normal method.

  As described above, a specific method for using vegetable oils and emulsifiers in coffee or tea production is shown in FIG. In addition, the numerical value in each following compounding table shows weight% with respect to the whole product.

[Test 1]
In the production of coffee in a sealed container by retort sterilization (124 ° C., 20 minutes), palm oil is used as a vegetable oil, and A sucrose fatty acid ester, B organic acid glycerin fatty acid ester and C as emulsifiers thereof About the combination of polyglycerin fatty acid ester or lecithin, the method of using a part of A and a part of C for pre-emulsification was employ | adopted, and the optimal combination conditions were evaluated. The evaluation method was two levels of storage at 20 ° C. for 3 weeks and storage at 60 ° C. for 3 weeks, and the following items were scored by 10 panelists.
(1) Float 0-5 (in 0.5 points increments)
5.0: Floating over the entire surface, 0.0: None at all
(2) Sediment 0-5 (in 0.5 point increments)
5.0: Precipitation is on the entire bottom surface, 0.0: None at all
(3) Flavor (0.1 point increments)
5.0: Equivalent to immediately after filling 4.0: Differences can be recognized when compared with those immediately after filling 3.0: Differences can be recognized without comparing with those immediately after filling 2.0: As the commercial value is lost Flavor is bad 1.0: Very bad flavor (Note that for (1) and (2), an evaluation score of 3.0 was judged to have the effect of using vegetable oils).

  The combination of vegetable oil (palm oil), A sucrose fatty acid ester, B organic acid glycerin fatty acid ester, and C polyglycerin fatty ester or lecithin can satisfy the evaluation points of suspended matter, precipitate and flavor after storage. It was a thing.

[Test 2]
Optimal conditions were further examined for the combination of vegetable oil (palm oil), A sucrose fatty acid ester, B organic acid glycerin fatty acid ester, C polyglycerin fatty acid ester or lecithin, D and other raw materials. The evaluation method and the method for producing coffee and coffee-containing milk drinks were basically the same as in Test 1, and the details were based on the flow chart (FIG. 1). A method of simultaneously using A, B, C, and D for emulsification was adopted to evaluate the optimum combination conditions.

  By using emulsifier and palm oil consisting of sucrose palmitate and sucrose stearate as sucrose fatty acid ester, glycerin fatty acid ester of succinic acid and polyglycerin fatty acid ester (decaglycerin fatty acid ester) as organic acid glycerin fatty acid ester, The retort-sterilized coffee and coffee-filled dairy beverages were very satisfactory in terms of the suspended matter, sediment and flavor after storage.

[Test 3]
Next, the effect of the knowledge obtained in Test 2 was confirmed for black tea sterilized by retort. The evaluation method and the black tea production method were basically the same as those in Test 2, and details were based on the flow chart (FIG. 1).

  By using emulsifier and palm oil consisting of sucrose palmitate and sucrose stearate as sucrose fatty acid ester, glycerin fatty acid ester of succinic acid and polyglycerin fatty acid ester (decaglycerin fatty acid ester) as organic acid glycerin fatty acid ester, The retort-sterilized black tea was satisfactory in terms of the suspended matter, sediment and flavor after storage.

  In addition, the composition of the coffee of Test 1 and 2 is shown in [Table 7], and the composition of the tea of Test 3 is shown in [Table 8].

表７において、各表とは、表１、表３に対応する表である。

In Table 7, each table is a table corresponding to Tables 1 and 3.

[Test 4]
As vegetable oils and fats, the ones that are optimal in flavor were evaluated. The test method is the same method as the coffee of Example 4, and the evaluation method is a score of 1 to 5 points (the higher the score, the better the flavor evaluation) on the panel after retort sterilization. Evaluated by. The results are shown in [Table 9].

  As a result of the evaluation, the palm oil flavor evaluation score was the highest.

[Test 5]
In the production of coffee in a sealed container by UHT sterilization (143 ° C., 30 seconds), the effect of the knowledge obtained in Test 2 was confirmed. The evaluation method and the coffee manufacturing method were basically the same as those in Test 2, and details were based on the flow chart (FIG. 1).

  By using emulsifier and palm oil consisting of sucrose palmitate and sucrose stearate as sucrose fatty acid ester, glycerin fatty acid ester of succinic acid and polyglycerin fatty acid ester (decaglycerin fatty acid ester) as organic acid glycerin fatty acid ester, The UHT sterilized coffee was satisfactory in terms of its float, sediment and flavor rating after storage.

[Test 6]
Corn soup and milk cocoa produced by the same method as the coffee of Example 4 were evaluated. The evaluation method is the same as in [Test 4], that is, after retort sterilization, the flavor after 3 weeks at 60 ° C. is 1 to 5 points on 10 panels (the higher the score, the better the flavor evaluation) It was evaluated by scoring. The results are shown in [Table 13].

  By using emulsifier and palm oil consisting of sucrose palmitate and sucrose stearate as sucrose fatty acid ester, glycerin fatty acid ester of succinic acid and polyglycerin fatty acid ester (decaglycerin fatty acid ester) as organic acid glycerin fatty acid ester, The corn soup and milk cocoa were very satisfactory in terms of their floating, sediment and flavor scores after storage.

The use flow figure of vegetable oil and emulsifier in coffee or tea manufacture.

Claims (8)

  A vegetable oil composition comprising vegetable oil and fat, and sucrose fatty acid ester, organic acid glycerin fatty acid ester, and polyglycerin fatty acid ester and / or lecithin as an emulsifier.   The sucrose fatty acid ester is sucrose palmitate and / or sucrose stearate, the organic acid glycerin fatty acid ester is succinic acid glycerin fatty acid ester and / or diacetyltartaric acid glycerin fatty acid ester, and the polyglycerin fatty acid ester is The vegetable oil composition according to claim 1, comprising an emulsifier which is a decaglycerin fatty acid ester.   The vegetable oil composition according to claim 1, wherein the vegetable oil is coconut oil.   Furthermore, casein sodium is added, The vegetable fat composition of any one of Claims 1-3 characterized by the above-mentioned.   The vegetable oil composition according to any one of claims 1 to 4, wherein the vegetable oil is emulsified.   A beverage comprising the vegetable oil composition according to any one of claims 1 to 5.   Beverage according to claim 6, characterized in that the beverage is coffee or a milk beverage with coffee, tea or tea-containing milk beverage, cocoa or cocoa-containing milk beverage, or soup or milk-containing soup.   The beverage according to claim 6 or 7, wherein the beverage is in a sealed container sterilized by retort or UHT sterilization.

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