JP2005348632A - Emulsion stabilizer containing diglycerol fatty acid ester and sorbitan fatty acid ester, and milk beverage containing the same - Google Patents
Emulsion stabilizer containing diglycerol fatty acid ester and sorbitan fatty acid ester, and milk beverage containing the same Download PDFInfo
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- JP2005348632A JP2005348632A JP2004170988A JP2004170988A JP2005348632A JP 2005348632 A JP2005348632 A JP 2005348632A JP 2004170988 A JP2004170988 A JP 2004170988A JP 2004170988 A JP2004170988 A JP 2004170988A JP 2005348632 A JP2005348632 A JP 2005348632A
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- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 59
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 59
- 239000000194 fatty acid Substances 0.000 title claims abstract description 59
- -1 diglycerol fatty acid ester Chemical class 0.000 title claims abstract description 53
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 46
- 239000000839 emulsion Substances 0.000 title claims abstract description 34
- 239000003381 stabilizer Substances 0.000 title claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 46
- 239000008267 milk Substances 0.000 claims abstract description 46
- 210000004080 milk Anatomy 0.000 claims abstract description 46
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 29
- 235000016213 coffee Nutrition 0.000 claims abstract description 23
- 229940105990 diglycerin Drugs 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 244000013123 dwarf bean Species 0.000 claims description 5
- 235000021331 green beans Nutrition 0.000 claims description 5
- 235000020191 long-life milk Nutrition 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 238000004220 aggregation Methods 0.000 abstract description 2
- 230000002776 aggregation Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 240000007154 Coffea arabica Species 0.000 description 19
- 230000001954 sterilising effect Effects 0.000 description 17
- 238000004659 sterilization and disinfection Methods 0.000 description 17
- 241000533293 Sesbania emerus Species 0.000 description 16
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 238000004945 emulsification Methods 0.000 description 7
- 239000000470 constituent Substances 0.000 description 6
- 150000004665 fatty acids Chemical class 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 235000021314 Palmitic acid Nutrition 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000007774 longterm Effects 0.000 description 5
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
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- 238000007667 floating Methods 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- MOYKHGMNXAOIAT-JGWLITMVSA-N isosorbide dinitrate Chemical compound [O-][N+](=O)O[C@H]1CO[C@@H]2[C@H](O[N+](=O)[O-])CO[C@@H]21 MOYKHGMNXAOIAT-JGWLITMVSA-N 0.000 description 2
- 238000005339 levitation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229920000223 polyglycerol Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 150000004671 saturated fatty acids Chemical group 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
本発明は、乳化安定剤およびこれを含有する乳飲料に関するものである。詳しくは、ジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルを含有する乳化安定剤、および該乳化安定剤を含有した、加熱殺菌を施した際の熱安定性および長期間の保存安定性に優れた乳飲料に関するものである。 The present invention relates to an emulsion stabilizer and a milk beverage containing the same. Specifically, an emulsion stabilizer containing diglycerin fatty acid ester and sorbitan fatty acid ester, and a milk beverage containing the emulsion stabilizer and excellent in thermal stability and long-term storage stability when subjected to heat sterilization It is about.
乳成分を含有する乳飲料としてはミルクコーヒーやミルクティーなどが挙げられるが、これらは店頭での長期に亘る静置の場合や自動販売機での長期加温保存中に乳成分が上部に浮上し、時間の経過とともに浮上した乳成分が凝集、合一して、いわゆるネックリングの状態へと至る。この場合、再分散性は悪くなり、再分散後も乳成分の塊が上部に浮遊した状態となる。 Milk drinks containing milk components include milk coffee and milk tea, but these components may rise to the top during long-term storage at a vending machine or during long-term storage at a vending machine. However, the milk components that have floated with the passage of time aggregate and coalesce into a so-called neck ring state. In this case, the redispersibility deteriorates, and the lump of milk components floats on the upper part even after redispersion.
近年、消費者の嗜好を反映してコーヒー豆本来の味を強調したコーヒー飲料が数多く製造、販売されているが、乳成分が入ったコーヒー飲料においては、保存時における乳成分の分離が従来より問題となっていた。最近では、焙煎コーヒー豆量が多く、様々な焙煎度の豆を使用したコーヒー飲料が増えつつあるが、焙煎が深いコーヒー豆を使用した場合では、乳成分の浮上が速くなることが知られている。 In recent years, many coffee beverages that emphasize the original taste of coffee beans reflecting consumer preferences have been manufactured and sold. However, in coffee beverages containing milk components, separation of milk components during storage has been more than conventional. It was a problem. Recently, the amount of roasted coffee beans is large, and coffee beverages using beans with various roasting degrees are increasing. However, when coffee beans that are deeply roasted are used, the milk component can rise faster. Are known.
特に最近では、缶入り飲料に代わり、ＰＥＴボトル入り飲料が普及してきているため、乳成分の乳化安定性がより重要視されている。これは、ＰＥＴボトルは透明容器なので消費者は乳飲料の外観を見ることができ、ＰＥＴボトル飲料において乳成分の分離が起こった場合には、消費者に不快な印象を与え、商品価値が低下したり、クレームの原因につながる可能性があるためである。 Recently, in particular, beverages containing PET bottles have become widespread instead of canned beverages, and thus emulsification stability of milk components has become more important. This is because the PET bottle is a transparent container so that the consumer can see the appearance of the milk beverage, and when the separation of milk components occurs in the PET bottle beverage, it gives the consumer an unpleasant impression and the commercial value decreases. Or may lead to complaints.
そこで、乳飲料の保存安定性を向上させるために、ショ糖脂肪酸エステル、グリセリンモノ脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリンクエン酸脂肪酸エステル及び／又はポリグリセリン脂肪酸エステル、カゼインナトリウムを特定の割合で配合し、乳飲料に添加する方法（特許文献１）や、ショ糖脂肪酸エステル、グリセリンモノ脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリド、カゼインナトリウムを特定の割合で混合し、この乳化安定剤の０．４%水溶液のｐＨを５〜９に調整した後に乳飲料
に添加する方法（特許文献２）が知られている。
Therefore, in order to improve the storage stability of milk beverages, sucrose fatty acid ester, glycerin monofatty acid ester, sorbitan fatty acid ester, glycerine citrate fatty acid ester and / or polyglycerin fatty acid ester, and sodium caseinate are blended at a specific ratio. , Sucrose fatty acid ester, glycerin monofatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, sodium caseinate at a specific ratio, and the emulsion stabilizer 0.4 A method (Patent Document 2) is known in which the pH of a% aqueous solution is adjusted to 5 to 9 and then added to a milk beverage.
また、ＰＥＴボトル入りの乳飲料における長期間の乳化安定性を維持するために、構成脂肪酸がパルミチン酸を主体とするモノエステル含量が高いＨＬＢ１０以上のショ糖脂肪酸エステルと２０重量％塩化ナトリウム水溶液中１重量％濃度で測定した曇点が９０℃以上であるポリグリセリン脂肪酸エステルを組み合わせて添加する方法が知られている（特許文献３）。
また、乳成分含量飲料をレトルト殺菌した後に高温条件下で長期間保存した場合の耐熱性芽胞菌の発芽や増殖を抑制するため、及び内容物の乳化安定性を維持するために、ジグリセリン脂肪酸モノエステルとポリグリセリン脂肪酸エステル等を組み合わせて添加する方法が知られている（特許文献４）。
In addition, diglycerin fatty acid is used to suppress germination and growth of heat-resistant spore bacteria when the milk component-containing beverage is sterilized by retort and stored for a long time under high temperature conditions, and to maintain the emulsion stability of the contents. A method of adding a combination of monoester and polyglycerol fatty acid ester is known (Patent Document 4).
しかしながら、従来の技術では、乳飲料を長期保存した場合において、乳化安定性が充分満足のいくものは得られておらず、特に焙煎コーヒー豆量が多い又はコーヒー豆の焙煎が深いミルクコーヒーでは乳化が不安定であった。
そこで、乳成分の浮上が抑制され、長期間保存しても凝集が起こらない乳飲料の開発が望まれていた。
However, according to the conventional technology, when milk beverage is stored for a long period of time, a product with sufficiently satisfactory emulsification stability has not been obtained, and especially milk coffee with a large amount of roasted coffee beans or deep roasted coffee beans. The emulsification was unstable.
Therefore, it has been desired to develop a milk beverage that suppresses the floating of milk components and does not cause aggregation even when stored for a long period of time.
そこで、本発明者は、鋭意検討した結果、乳飲料に特定の乳化安定剤を配合して殺菌した場合に、乳成分の浮上が抑制され、乳化安定性が良好になることを見出し、本発明に到達した。
即ち、本発明の要旨は、以下の通りである。
（１） モノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルを含有する乳化安定剤。
（２） ソルビタン脂肪酸エステルが、ＨＬＢ４以上のソルビタン脂肪酸エステルであることを特徴とする（１）に記載の乳化安定剤。
（３） （１）又は（２）に記載の乳化安定剤を含有する乳飲料。
（４） 乳飲料が、ミルクコーヒーであることを特徴とする（３）に記載の乳飲料。
（５） 乳飲料が、ＵＨＴ殺菌された乳飲料であることを特徴とする（３）または（４）に記載の乳飲料。
（６） 乳飲料に含まれるコーヒー抽出液の含有量が、生豆換算で５〜１０重量％である（３）〜（５）のいずれかに記載の乳飲料。
Therefore, as a result of intensive studies, the present inventors have found that when a specific emulsion stabilizer is blended in a milk beverage and sterilized, the levitation of milk components is suppressed and the emulsion stability is improved. Reached.
That is, the gist of the present invention is as follows.
(1) An emulsion stabilizer containing a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester.
(2) The emulsion stabilizer according to (1), wherein the sorbitan fatty acid ester is an HLB4 or higher sorbitan fatty acid ester.
(3) A milk beverage containing the emulsion stabilizer according to (1) or (2).
(4) The milk beverage according to (3), wherein the milk beverage is milk coffee.
(5) The milk beverage according to (3) or (4), wherein the milk beverage is a UHT-sterilized milk beverage.
(6) The milk beverage according to any one of (3) to (5), wherein the content of the coffee extract contained in the milk beverage is 5 to 10% by weight in terms of green beans.
本発明の乳化安定剤を乳飲料に添加することにより、加熱殺菌後に乳成分の浮上を抑制することができ、さらに、長期保存後の乳化安定性も良好である。 By adding the emulsion stabilizer of the present invention to a milk beverage, the floatation of milk components can be suppressed after heat sterilization, and the emulsion stability after long-term storage is also good.
以下、本発明を詳細に説明する。
本発明の乳化安定剤は、モノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルを含有するものである。
［モノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル］
本発明のコーヒーに使用されるジグリセリン脂肪酸エステルは、モノエステル含量が５０重量％以上であり、７０重量％以上であることが好ましい。ジグリセリン脂肪酸エステルの構成脂肪酸の炭素数は、通常８〜２２、好ましくは１０〜２２、更に好ましくは１４〜１８である。構成脂肪酸は、飽和または不飽和のいずれでも良いが、好ましくは飽和脂肪酸である。具体的には、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、オレイン酸等が例示されるが、中でもパルミチン酸が好ましい。構成脂肪酸は２種以上組み合わせて使用してもよい。モノエステル含量が７０重量％以上であり、かつパルミチン酸を主成分（好ましくは８０重量％以上）とするものは、高温芽胞菌の増殖を抑制する効果が高く好ましい。モノエステル含量が５０重量％以上のジグリセリン脂肪酸エステルの乳飲料への添加量としては、０．０３〜０．１重量％が好ましい。
Hereinafter, the present invention will be described in detail.
The emulsion stabilizer of the present invention contains a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester.
[Diglycerin fatty acid ester having a monoester content of 50% by weight or more]
The diglycerin fatty acid ester used in the coffee of the present invention has a monoester content of 50% by weight or more, and preferably 70% by weight or more. The carbon number of the constituent fatty acid of the diglycerin fatty acid ester is usually 8 to 22, preferably 10 to 22, and more preferably 14 to 18. The constituent fatty acid may be 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, oleic acid and the like, among which palmitic acid is preferable. 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 thermospore bacteria. The addition amount of the diglycerin fatty acid ester having a monoester content of 50% by weight or more to the milk beverage is preferably 0.03 to 0.1% by weight.
［ソルビタン脂肪酸エステル］
一般的にソルビタン脂肪酸エステルはソルビトール、ソルビタン、ソルビドのモノ、ジ、トリエステルと遊離のソルビトール、ソルビタン、ソルビドおよび脂肪酸塩の混合物であるが、本発明ではモノエステル含量が多いソルビタン脂肪酸エステルを使用することが
好ましい。使用するソルビタン脂肪酸エステルのＨＬＢは通常９以下であり、好ましくは７以下である。また、ソルビタン脂肪酸エステルのＨＬＢが低すぎると、乳化安定性が低くなるため、ＨＬＢ４以上のソルビタン脂肪酸エステルを使用することが好ましい。ソルビタン脂肪酸エステルの構成脂肪酸としては、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、オレイン酸などの炭素数１４〜２２の飽和または不飽和の脂肪酸が挙げられる。その中でも、構成脂肪酸の７０重量％以上がステアリン酸のものが好ましく用いられる。ソルビタン脂肪酸エステルの乳飲料への添加量は、通常、０．００１〜０．１重量％である。
[Sorbitan fatty acid ester]
In general, sorbitan fatty acid ester is a mixture of sorbitol, sorbitan, sorbide mono, di, triester and free sorbitol, sorbitan, sorbide and fatty acid salt. In the present invention, sorbitan fatty acid ester having high monoester content is used. It is preferable. The HLB of the sorbitan fatty acid ester to be used is usually 9 or less, preferably 7 or less. Moreover, since emulsion stability will become low when HLB of sorbitan fatty acid ester is too low, it is preferable to use sorbitan fatty acid ester of HLB4 or more. Examples of the constituent fatty acid of the sorbitan fatty acid ester include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Among them, those in which 70% by weight or more of the constituent fatty acids are stearic acid are preferably used. The amount of sorbitan fatty acid ester added to the milk beverage is usually 0.001 to 0.1% by weight.
本発明の乳化安定剤は、本発明の効果を損なわない範囲で、他の成分を含有してもよい。本発明の乳化安定剤に含まれるモノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルの合計の含有率は、通常５０〜１００重量％、好ましくは７０〜１００重量％、更に好ましくは９０〜１００重量％である。 The emulsion stabilizer of the present invention may contain other components as long as the effects of the present invention are not impaired. The total content of diglycerin fatty acid ester and sorbitan fatty acid ester whose monoester content contained in the emulsion stabilizer of the present invention is 50% by weight or more is usually 50 to 100% by weight, preferably 70 to 100% by weight, More preferably, it is 90-100 weight%.
［乳飲料の調製方法］
本発明の乳化安定剤を含有してなる乳飲料は、乳成分である乳脂肪、乳蛋白質を含有する飲料であって、具体的には、ミルクコーヒー、カフェオレ、ミルク紅茶等が挙げられる。
乳成分としては、牛乳、全脂粉乳、スキンミルクパウダー、フレッシュクリーム等が挙げられるが、脱脂粉乳などの蛋白質とバターやミルクオイル等の乳脂とを個別に加えて調整してもよい。中でも牛乳は粉乳よりも口当たりの滑らかさが損なわれないため好ましく用いることができる。乳成分の含量は、牛乳換算で通常４〜６０重量％、好ましくは８〜２５重量％である。乳飲料のｐＨとしては、通常、５．５〜７．０の中性または弱酸性であることが好ましい。
[Method for preparing milk beverage]
The milk beverage containing the emulsion stabilizer of the present invention is a beverage containing milk fat and milk protein as milk components, and specifically includes milk coffee, cafe au lait, milk tea, and the like.
Examples of the milk component include cow's milk, whole milk powder, skin milk powder, fresh cream, and the like. Proteins such as skimmed milk powder and milk fats such as butter and milk oil may be individually added and adjusted. Among these, milk can be preferably used because the smoothness of mouthfeel is not impaired as compared with milk powder. The content of the milk component is usually 4 to 60% by weight, preferably 8 to 25% by weight in terms of milk. The pH of the milk drink is usually preferably neutral or weakly acidic from 5.5 to 7.0.
［コーヒー抽出液］
本発明の乳飲料で用いるコーヒー豆は特に限定されず、同一の種類のコーヒー豆を使用しても、２種類以上のコーヒー豆を混合して用いてもよい。通常は焙煎されたコーヒー豆が使用される。焙煎の方法としては、直火式焙煎機や熱風式焙煎機などの装置を使用し、２００〜３００℃の温度で目標のＬ値になるまで加熱を行う。
Ｌ値とはコーヒー豆の焙煎の程度を表す指標として用いられている。Ｌ値はコーヒー焙煎豆の明度を色差計で測定した値であり、黒をＬ値０で、白をＬ値１００で表す。従って、コーヒー焙煎豆の焙煎が深いほど焙煎豆の色は黒っぽくなるためＬ値は低い値となり、コーヒー飲料の苦みが強くなる。逆に、焙煎が浅いほどＬ値は高い値となり、酸味が強くなる。通常、コーヒー飲料の製造には、Ｌ値が１５〜３５の焙煎度のコーヒー豆が使用されるが、Ｌ値が１５未満では、コーヒー飲料の苦みが強く好ましくない。Ｌ値が３５を超えると酸味が強くなり好ましくない。
[Coffee extract]
The coffee beans used in the milk beverage of the present invention 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. Usually roasted coffee beans are used. As a roasting method, an apparatus such as a direct-fire roaster or a hot-air roaster is used, and heating is performed at a temperature of 200 to 300 ° C. until a target L value is reached.
L value is used as an index representing the degree of roasting of coffee beans. The L value is a value obtained by measuring the lightness of roasted coffee beans with a color difference meter, with black representing L value 0 and white representing L value 100. Therefore, as the roasted coffee beans become deeper, the color of the roasted beans becomes darker, so the L value becomes lower and the bitterness of the coffee beverage becomes stronger. Conversely, the shallower the roast, the higher the L value and the stronger the acidity. Usually, coffee beans with a roasting degree of 15 to 35 are used for the production of coffee beverages, but if the L value is less than 15, the bitterness of the coffee beverage is not preferred. When the L value exceeds 35, the acidity becomes strong, which is not preferable.
次に焙煎されたコーヒー豆を所定の粒度となるように、コーヒーミルなどを用いて粉砕し、熱水で抽出を行う。具体的には、通常、粉砕したコーヒー豆を９０〜９８℃の熱水中に投入し、１０分間ほど攪拌後、濾過により不溶分を取り除くことにより、コーヒー抽出液が得られる。
本発明の乳飲料は、乳飲料に含まれるコーヒー抽出液の含有量は生豆換算で通常５〜１０重量％であり、好ましくは５〜７重量％である。コーヒー抽出液の含有量が生豆換算で５重量％未満の場合には、本発明の乳化安定剤の組み合わせであっても、乳成分の浮上の抑制が不十分となる場合がある。また、コーヒー抽出液の含有量が生豆換算で１０重量％を超える場合には、コーヒーの苦みが強すぎてミルクコーヒーとして好ましくない。
Next, the roasted coffee beans are pulverized using a coffee mill or the like so as to have a predetermined particle size, and extracted with hot water. Specifically, the ground coffee beans are usually poured into hot water at 90 to 98 ° C., stirred for about 10 minutes, and then insolubles are removed by filtration to obtain a coffee extract.
In the milk beverage of the present invention, the content of the coffee extract contained in the milk beverage is usually 5 to 10% by weight, preferably 5 to 7% by weight, in terms of green beans. When the content of the coffee extract is less than 5% by weight in terms of green beans, even if the combination of the emulsion stabilizer of the present invention is used, suppression of the levitation of milk components may be insufficient. Moreover, when content of a coffee extract exceeds 10 weight% in conversion of green beans, the bitterness of coffee is too strong and it is not preferable as milk coffee.
本発明の乳飲料は、通常、予め、モノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルを含有する乳化安定剤を調製し、これ
と他の成分を混合することによって調製される。乳飲料の他の成分に、モノエステル含量が５０重量％以上であるジグリセリン脂肪酸エステル、及びソルビタン脂肪酸エステルを、別々に混合してもよい。
The milk beverage of the present invention is usually prepared by preparing an emulsion stabilizer containing a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester in advance, and mixing this with other ingredients. Prepared. You may mix separately the diglycerol fatty acid ester whose monoester content is 50 weight% or more, and sorbitan fatty acid ester to the other component of milk beverage.
本発明の乳飲料はコーヒーや紅茶の抽出液と砂糖および牛乳等の乳成分を混合した後、乳化安定剤の水溶液を混合し、さらに重曹を加えてｐＨを調整した後にホモジナイザーを用いて均質化処理を行なう。本発明の乳化安定剤の乳飲料に対する添加量は、通常０．０４〜０．３重量％である。
均質化された乳飲料は、続いて加熱殺菌が施される。本発明の乳飲料は、缶飲料の殺菌に使用されるレトルト殺菌やＰＥＴボトル飲料に使用されるＵＨＴ殺菌のいずれを用いても構わないが、ＵＨＴ殺菌を用いるのが好ましい。通常レトルト殺菌は、乳飲料を缶に充填し、レトルト殺菌機により、１２１℃、２０〜４０分の条件で行われる。また、ＵＨＴ殺菌は、より高温、例えば、殺菌温度１３０〜１５０℃で、且つ、１２１℃での殺菌価（Ｆｏ）が１０〜５０に相当する超高温殺菌である。ＵＨＴ殺菌は飲料に直接水蒸気を吹き込むスチームインジェクション式や飲料を水蒸気中に噴射して加熱するスチームインフュージョン式などの直接加熱方式、プレートやチューブなど表面熱交換器を用いる間接加熱方式など公知の方法で行うことができ、例えばプレート式殺菌装置を用いることができる。
The milk beverage of the present invention is mixed with coffee or tea extract and milk components such as sugar and milk, then mixed with an aqueous solution of an emulsion stabilizer, further adjusted with sodium bicarbonate, and then homogenized using a homogenizer. Perform processing. The addition amount of the emulsion stabilizer of the present invention to a milk beverage is usually 0.04 to 0.3% by weight.
The homogenized milk beverage is subsequently subjected to heat sterilization. The milk beverage of the present invention may use either retort sterilization used for sterilization of canned beverages or UHT sterilization used for PET bottle beverages, but it is preferable to use UHT sterilization. Usually, retort sterilization is performed under conditions of 121 ° C. and 20 to 40 minutes using a retort sterilizer by filling a milk beverage into a can. UHT sterilization is ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 130 to 150 ° C. and a sterilization value (Fo) at 121 ° C. corresponding to 10 to 50. UHT sterilization is a known method such as a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage or a steam infusion method in which a beverage is injected into the water vapor and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.
尚、本発明の乳飲料には、その他の乳化安定剤、甘味料、香料、ビタミン、抗酸化剤、タンパク質などの公知の配合剤等を本発明の効果を損なわない範囲で加えてもよい。その他の乳化安定剤として、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド等を例示できる。これらのその他の成分は、本発明の乳化安定剤に予めに含有させておいても良いし、本発明の乳化安定剤とは別に添加してもよい。 In addition, you may add other emulsification stabilizers, sweeteners, fragrance | flavors, vitamins, antioxidants, well-known compounding agents, such as protein, etc. to the milk beverage of this invention in the range which does not impair the effect of this invention. Examples of other emulsion stabilizers include lecithin, lysolecithin, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride. These other components may be previously contained in the emulsion stabilizer of the present invention, or may be added separately from the emulsion stabilizer of the present invention.
以下、本発明を実施例により更に具体的に説明するが、本発明は、その要旨を超えない限り、以下の実施例に限定されるものではない。また、比、％および部はいずれも重量比、重量％および重量部を表す。
［実施例１］
Ｌ値２０の焙煎コーヒー豆（コロンビアEX）０．６ｋｇを９５℃の脱塩水７．８ｋｇで抽出し、コーヒー抽出液を得た。コーヒー抽出液５．２５ｋｇ、牛乳０．８ｋｇ、グラニュー糖０．５ｋｇ、及び表−１に記載の所定量の乳化安定剤を脱塩水に５０℃で溶解して調製した水溶液を加えて全量を１０ｋｇとした。この溶液に重曹を加えて殺菌後のｐＨが６．７となるように調整し、これを高圧ホモジナイザーを用いて６０〜７０℃の温度で１５０ｋｇ／５０ｋｇの圧力で均質化後、プレート式ＵＨＴ殺菌装置（日阪製作所STS-100
）により殺菌温度１３７℃、殺菌時間（ホールド時間）６０秒の条件で殺菌し（Ｆ０＝４０）、無菌状態で３５０ｍｌＰＥＴボトルに充填し、冷却することによりミルクコーヒーを得た。
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example, unless the summary is exceeded. Further, the ratio,% and part all represent the weight ratio, weight% and part by weight.
[Example 1]
0.6 kg of roasted coffee beans (Colombia EX) having an L value of 20 was extracted with 7.8 kg of demineralized water at 95 ° C. to obtain a coffee extract. Add 5.25 kg of coffee extract, 0.8 kg of milk, 0.5 kg of granulated sugar, and an aqueous solution prepared by dissolving the prescribed amount of emulsion stabilizer listed in Table 1 in demineralized water at 50 ° C. to make a total volume of 10 kg. It was. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.7, and this was homogenized using a high-pressure homogenizer at a temperature of 60 to 70 ° C. and a pressure of 150 kg / 50 kg, and then plate-type UHT sterilization. Equipment (Hisaka STS-100
) Was sterilized under the conditions of sterilization temperature of 137 ° C. and sterilization time (hold time) of 60 seconds (F0 = 40), filled in 350 ml PET bottles under aseptic conditions, and cooled to obtain milk coffee.
これらのミルクコーヒーを４０℃で２週間保存し、ＨＯＲＩＢＡ社製、ＬＡ−９２０によりメジアン粒径（粒径の出現頻度の合計が５０％となる粒径）測定を行った。また、乳成分の浮上により液面に形成したミルクリングの再分散性について評価した。さらに、ＦｏｒｍｕｌＡｃｔｉｏｎ社製、ＴｕｒｂｉSｃａｎ Ｌａｂによりクリームオフ量（乳化安定性）について評価した。評価結果を表−１に示す。ＦｏｒｍｕｌＡｃｔｉｏｎ社製、ＴｕｒｂｉSｃａｎ Ｌａｂにより乳成分の浮上速度（乳化安定性）について評価した。評価結果を表−１に示す。 These milk coffees were stored at 40 ° C. for 2 weeks, and the median particle size (particle size at which the total frequency of appearance of the particle size was 50%) was measured by LA-920 manufactured by HORIBA. Moreover, the redispersibility of the milk ring formed on the liquid surface due to the floating of the milk component was evaluated. Furthermore, the cream-off amount (emulsification stability) was evaluated by TurbiScan Lab, manufactured by Formula Action. The evaluation results are shown in Table-1. The floating speed (emulsification stability) of the milk component was evaluated by TurbiScan Lab manufactured by Formul Action. The evaluation results are shown in Table-1.
［比較例１］
ソルビタン脂肪酸エステルを添加しない以外は、実施例１と同様に行った。評価結果を表−１に示す。
［比較例２］
ソルビタン脂肪酸エステルの替わりに、２０重量％塩化ナトリウム水溶液中１重量％で測定した曇点が１００℃以上であるポリグリセリン脂肪酸エステルを添加した以外は、実施例１と同様に行った。評価結果を表−１に示す。
［比較例３］
モノエステル含量が８０％以上のジグリセリン脂肪酸エステルを添加しない以外は、実施例１と同様に行った。評価結果を表−１に示す。
なお、表−１における乳化安定性は以下のように評価した。
[Comparative Example 1]
It carried out like Example 1 except not adding sorbitan fatty acid ester. The evaluation results are shown in Table-1.
[Comparative Example 2]
It carried out similarly to Example 1 except having added the polyglycerol fatty acid ester whose cloud point measured by 1 weight% in 20 weight% sodium chloride aqueous solution was 100 degreeC or more instead of sorbitan fatty acid ester. The evaluation results are shown in Table-1.
[Comparative Example 3]
The same operation as in Example 1 was conducted except that a diglycerin fatty acid ester having a monoester content of 80% or more was not added. The evaluation results are shown in Table-1.
In addition, the emulsion stability in Table-1 was evaluated as follows.
＜Ｔｕｒｂｉｓｃａｎ Ｌａｂによるクリームオフ量の測定＞
光源を一定時間間隔でサンプル管の上下方向にスキャンすることにより、サンプルか
らの後方散乱光を検出し、測定時間に対して後方散乱光強度の変化率を観測することにより、クリームオフの状態を把握することができる。サンプル管上部の測定により、クリームオフ量の情報が得られる。時間とともに後方散乱光強度の変化率が正に大きくなるほどクリームオフ量が多く、乳化安定性は劣る。そこで、乳成分浮上速度（測定時間と後方散乱光強度の変化率をプロットして得られる直線の傾き）を算出し、表−１における乳化安定性を次のように評価した。
<Measurement of cream-off amount by Turboscan Lab>
By scanning the light source in the vertical direction of the sample tube at regular time intervals, the backscattered light from the sample is detected, and the rate of change in the backscattered light intensity with respect to the measurement time is observed, so that the cream-off state is detected. I can grasp it. By measuring the upper part of the sample tube, information on the amount of cream-off can be obtained. As the rate of change of the backscattered light intensity increases with time, the amount of cream-off increases and the emulsification stability is inferior. Therefore, the milk component ascent rate (straight line obtained by plotting the measurement time and the rate of change of the backscattered light intensity) was calculated, and the emulsion stability in Table 1 was evaluated as follows.
＊クリームオフ量評価基準
◎：乳成分浮上速度が２０ｄＢ（%）／ｄａｙ未満
○：乳成分浮上速度が２０ｄＢ（%）／ｄａｙ以上４０ｄＢ（%）／ｄａｙ未満
△：乳成分浮上速度が４０ｄＢ（%）／ｄａｙ以上６０ｄＢ（%）／ｄａｙ未満
×：乳成分浮上速度が６０ｄＢ（%）／ｄａｙ以上８０ｄＢ（%）／ｄａｙ未満
××：乳成分浮上速度が８０ｄＢ（%）／ｄａｙ以上
ｄＢ（%）は後方散乱光強度の変化率であるdeltaBackscatteringの略
* Criteria for cream off amount ◎: Milk component ascent rate is less than 20 dB (%) / day ○: Milk component ascent rate is 20 dB (%) / day or more and less than 40 dB (%) / day Δ: Milk component ascent rate is 40 dB ( %) / Day or more and less than 60 dB (%) / day ×: Milk component ascent rate is 60 dB (%) / day or more and less than 80 dB (%) / day XX: Milk component ascent rate is 80 dB (%) / day or more dB ( %) Stands for deltaBackscattering, which is the rate of change of backscattered light intensity.
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Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004170988A JP4687012B2 (en) | 2004-06-09 | 2004-06-09 | Emulsion stabilizer containing diglycerin fatty acid ester and sorbitan fatty acid ester, and milk beverage containing the same |
| CN2011101952018A CN102318678A (en) | 2004-06-09 | 2005-04-19 | Emulsion stabilizer and milk beverage |
| PCT/JP2005/007433 WO2005120249A1 (en) | 2004-06-09 | 2005-04-19 | Emulsion stabilizer and milk beverage |
| CN2005800015171A CN1905811B (en) | 2004-06-09 | 2005-04-19 | Emulsion stabilizer and milk beverage |
| TW094118188A TWI399179B (en) | 2004-06-09 | 2005-06-02 | Emulsion stabilizer and milk beverages |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2004170988A JP4687012B2 (en) | 2004-06-09 | 2004-06-09 | Emulsion stabilizer containing diglycerin fatty acid ester and sorbitan fatty acid ester, and milk beverage containing the same |
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| Publication Number | Publication Date |
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| JP2005348632A true JP2005348632A (en) | 2005-12-22 |
| JP4687012B2 JP4687012B2 (en) | 2011-05-25 |
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| JP2004170988A Active JP4687012B2 (en) | 2004-06-09 | 2004-06-09 | Emulsion stabilizer containing diglycerin fatty acid ester and sorbitan fatty acid ester, and milk beverage containing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP4687012B2 (en) |
| CN (2) | CN1905811B (en) |
| TW (1) | TWI399179B (en) |
| WO (1) | WO2005120249A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008109926A (en) * | 2006-10-04 | 2008-05-15 | Mitsubishi Chemicals Corp | Coffee beverage |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4367270B2 (en) * | 2004-07-20 | 2009-11-18 | 三菱化学株式会社 | Emulsification stabilizer and milk beverage containing the same |
| CN101243843B (en) * | 2007-02-15 | 2016-07-06 | 太阳化学株式会社 | Diet product containing organic acid mono-glyceride |
| TW202116173A (en) * | 2019-09-27 | 2021-05-01 | 日商理研維他命股份有限公司 | Milk component-containing beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| JPH10305221A (en) * | 1997-05-07 | 1998-11-17 | Riken Vitamin Co Ltd | Granulating method of emulsifier and granulated material |
| JP2002262773A (en) * | 2001-03-08 | 2002-09-17 | Mitsubishi Chemicals Corp | Milk constituent-containing coffee containing diglycerol fatty acid ester and sucrose fatty acid ester, and obtained by using large amount of coffee bean |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050075279A (en) * | 2002-12-16 | 2005-07-20 | 미쓰비시 가가꾸 가부시키가이샤 | Emulsion stabilizer comprising sucrose fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester, and milk beverages containing the same |
-
2004
- 2004-06-09 JP JP2004170988A patent/JP4687012B2/en active Active
-
2005
- 2005-04-19 CN CN2005800015171A patent/CN1905811B/en active Active
- 2005-04-19 WO PCT/JP2005/007433 patent/WO2005120249A1/en active Application Filing
- 2005-04-19 CN CN2011101952018A patent/CN102318678A/en active Pending
- 2005-06-02 TW TW094118188A patent/TWI399179B/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| JPH10305221A (en) * | 1997-05-07 | 1998-11-17 | Riken Vitamin Co Ltd | Granulating method of emulsifier and granulated material |
| JP2002262773A (en) * | 2001-03-08 | 2002-09-17 | Mitsubishi Chemicals Corp | Milk constituent-containing coffee containing diglycerol fatty acid ester and sucrose fatty acid ester, and obtained by using large amount of coffee bean |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008109926A (en) * | 2006-10-04 | 2008-05-15 | Mitsubishi Chemicals Corp | Coffee beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102318678A (en) | 2012-01-18 |
| CN1905811A (en) | 2007-01-31 |
| TWI399179B (en) | 2013-06-21 |
| JP4687012B2 (en) | 2011-05-25 |
| TW200600016A (en) | 2006-01-01 |
| CN1905811B (en) | 2011-09-07 |
| WO2005120249A1 (en) | 2005-12-22 |
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