JP2006271278A - Oil-in-water emulsified composition and application of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk-containing drink significantly suppressing white suspended matter which is produced when preserving for instance, an oil-in-water emulsified composition such as a milk-containing drink, further suppressing milk floating and precipitation and free from affecting flavor. <P>SOLUTION: This oil-in-water emulsified composition is obtained by using pentaglycerin ester monostearate for an emulsified substance. It is preferable to add 1-150ppm of pentaglycerin monostearate to the composition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsion composition having an improved emulsion stabilization effect. More specifically, as an oil-in-water emulsified composition, for example, a white suspended matter generated when a beverage containing milk is stored is significantly suppressed, and further, milk floating and sedimentation are suppressed, and the water does not affect the flavor. The present invention relates to an oil-type emulsion composition.

  Conventionally, many milk-containing beverages such as canned coffee and canned milk tea have been put on the market. During storage, the emulsified state of the milk-containing beverage becomes unstable, and the fat content in the milk-containing beverage rises. It has been a problem that a phenomenon such as floating, free protein component, white floating substance that fat solidifies and floats on the surface of the beverage, and precipitation in which trace components and milk components in the milk-containing beverage aggregate and settle.

  Conventionally, methods using various thickening polysaccharides, emulsifiers and the like have been proposed in order to suppress such milk floating, white suspended matter, and precipitation. For example, various uses of polyglycerin fatty acid esters have been studied. For example, there is a milk beverage in a sealed container (Patent Document 1) containing decaglycerin fatty acid ester and sucrose fatty acid ester, but there is room for improvement in terms of white floating matter that occurs when the milk beverage is stored. .

  Furthermore, in Patent Document 2, germination and proliferation of heat-resistant spore-forming spores during preservation of beverages in which pentaglycerin fatty acid ester contains a milk component can be suppressed. In Example 3, pentaglycerin monostearate The minimum inhibitory concentration of heat-resistant bacteria is 250 ppm. However, with respect to the emulsion stabilizing effect, when 250 ppm of pentaglycerin monostearate was added, the stabilizing effect was lowered and white floating matter was sometimes increased.

Japanese Patent Publication No. 4-6342 Japanese Patent No. 3506576

  The present invention has been made in view of the above circumstances, and for example, significantly suppresses white floating substances generated when an oil-in-water emulsion composition such as a beverage containing milk is stored, and further suppresses milk floating and sedimentation. And it aims at providing the milk-containing drink which does not affect a flavor.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added 30 to 150 ppm of pentaglycerin monostearate to an oil-in-water emulsion composition such as a milk-containing beverage so that an oil-in-water solution is obtained. The present inventors have found that the white suspended matter generated during storage can be significantly suppressed without affecting the flavor of the mold emulsion composition.

  Furthermore, it is preferable to use 200 to 1000 ppm of sucrose fatty acid ester for bacteriostatic purposes, and by using one or more selected from succinic acid monoglyceride, sodium caseinate and carrageenan, the white floating substance can be suppressed. It was also found that the emulsification stability can be further enhanced by further increasing the milk floatation and sedimentation.

Therefore, the present invention relates to an oil-in-water emulsion composition having the following aspects;
Item 1. An oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added.
Item 2. A method for producing an oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added.
Item 3. An emulsion stabilization method for an oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added.

Furthermore, the present invention relates to a milk beverage having the following aspects;
Item 4. A milk-containing beverage with an improved emulsification stability effect, wherein 1 to 150 ppm of pentaglycerin monostearate is added.
Item 5. Item 5. A milk-containing beverage with improved emulsion stabilization effect according to Item 4, wherein sucrose fatty acid ester is used in combination of 200 to 1000 ppm.
Item 5. Item 6. The milk-containing beverage with improved emulsification stability according to Item 4 or 5, wherein at least one selected from organic acid monoglycerides, thickening polysaccharides and sodium caseinate is used in combination.

  According to the present invention, an oil-in-water type that significantly suppresses white floating matter that occurs when an oil-in-water emulsion composition such as a milk-containing beverage is stored, further suppresses milk floating and precipitation, and does not affect the flavor. An emulsified composition can be provided.

  The oil-in-water emulsion composition of the present invention is characterized in that pentaglycerin monostearate is added in an amount of 1 to 150 ppm, preferably 30 to 100 ppm. The HLB of the pentaglycerin monostearate used in the present invention is preferably 10 or more, more preferably 12 or more, and still more preferably 13-18. By using the above-mentioned specific amount of this pentaglycerin monostearate, the oil-in-water emulsion composition that significantly suppresses the white floating matter that occurs when the oil-in-water emulsion composition is stored and does not affect the flavor. It becomes. In addition, if the amount added is less than this, the effect of suppressing white suspended matter is low, and if the amount added is larger than this, not only the flavor of the milk-containing beverage is affected, but the emulsification stabilizing effect is worsened, Suspended matter may be easily generated. The pentaglycerin monostearate used in the present invention is commercially available.

  The oil-in-water emulsion composition includes the pentaglycerin monostearate, a milk component containing fats and oils, and an aqueous raw material, and is not particularly limited as long as it has the above-mentioned problems. Beverages are preferred. Milk-containing beverages are beverages containing milk components such as cow's milk, skim milk powder, whole milk powder, concentrated milk, fresh cream, condensed milk, etc., sealed containers such as cans, bottles, plastic bottles, paper packs, laminate packs, etc. It is a milk-filled beverage filled in. Regardless of the amount of milk component contained in the milk-containing beverage, if a small amount of milk component is contained, problems such as milk floating, white suspended matter, oil-off, and precipitation occur during storage. In particular, in milk-containing beverages containing milk-derived milk components, the effect of suppressing white floating substances is high. In addition, content of milk components, such as milk, contained in milk-containing drinks can illustrate about 0.05 to 5 weight% in conversion to non-fat milk solid content, Preferably it is 0.4. ~ 2.5 wt%.

  Specific examples of beverages with milk include coffee with milk, teas with milk, cocoa with milk, milk shakes, milk shakes, acid milk beverages, fruit juice beverages with milk, etc. Especially, coffee with milk, tea with milk As for the kind, since a high effect of white floating matter suppression is expected, it is particularly preferably used. The milk-containing beverage of the present invention is distributed and sold in a sealed state. Further, it may be sold at room temperature, sold by a hot vendor, or chilled.

  In the present invention, the optimum addition amount of pentaglycerin monostearate differs depending on the various beverages containing milk. For milk coffee and tea with milk, the optimum addition amount is 30-100 ppm, and for cocoa with milk, 50-150 ppm.

  In the present invention, in addition to the above, it is desirable to add a sucrose fatty acid ester to a milk-containing beverage for bacteriostatic purposes. The sucrose fatty acid ester is preferably a sucrose fatty acid ester having a fatty acid having 8 to 18 carbon atoms as a constituent fatty acid because it has a strong bacteriostatic property and has a broad bacteriostatic spectrum. Of these, sucrose palmitate is preferably used in terms of bacteriostatic strength. Furthermore, 15-16 can be used suitably as HLB of the sucrose fatty acid ester to be used. As addition amount of sucrose fatty acid ester, it is 200-1000 ppm, Preferably, it is 250-800 ppm.

  In the present invention, sucrose fatty acid esters of HLB 15 to 16 and sucrose fatty acid esters of HLB 1 to 10 having a relatively low HLB may be used in combination. By using together, the suppression effect of a white floating thing can be heightened, and also milk floating and precipitation can be suppressed. Examples of the addition amount of sucrose fatty acid esters of HLB 1 to 10 having a relatively low HLB include 100 to 1000 ppm.

  In the present invention, in addition to pentaglycerin monostearate ester and sucrose fatty acid ester, an organic acid monoglyceride, a thickening agent is used to further enhance the effect of suppressing white floating matters and further suppress milk floating and precipitation. It is preferable to add one or more compounds selected from polysaccharides and sodium caseinate.

  Examples of the organic acid monoglyceride used in the present invention include succinic acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, and diacetyltartaric acid monoglyceride. Among them, succinic acid monoglyceride is preferably used. Moreover, HLB of organic acid monoglyceride is 1-9, Preferably it is 5-6. In particular, it is suitably used for milk coffee. As addition amount of organic acid monoglyceride, 1-1000 ppm with respect to milk beverage, Preferably, 30-500 ppm can be illustrated.

  Specifically, the polysaccharide thickener used in the present invention is carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, deacylated gellan gum, native gellan gum, carboxymethylcellulose sodium , Water-soluble soybean polysaccharide, tamarind seed gum, pectin, glucomannan, alginic acid, sodium alginate, curdlan, karaya gum, gati gum, psyllium seed gum, macrohomopsis gum, pullulan, lambzan gum, gum arabic, water-soluble cellulose ether (methylcellulose, Hydroxypropylcellulose, hydroxymethylpropylcellulose, etc.), and one or more thickening polysaccharides selected from these can be used.

  Among them, carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, deacylated gellan gum, native gellan gum, sodium carboxymethylcellulose, water-soluble soy polysaccharides The above are preferred, and among these thickening polysaccharides, iota-carrageenan is particularly desirable from the viewpoint of effect. The amount of thickening polysaccharide that can be unconditionally defined by the type of thickening polysaccharide to be used is generally preferably 10 to 600 ppm relative to the milk-containing beverage. If the amount is less than this, a sufficient effect cannot be obtained, and if it is more than this, the working efficiency in preparation of the milk-containing beverage is deteriorated. Among these, iota carrageenan is preferably used for coffee with milk and cocoa drink with milk.

  Sodium caseinate used in the present invention is a protein-based water-soluble polymer, which is produced by reacting casein obtained by adding an acid to skim milk and reacting with sodium hydroxide or sodium bicarbonate. . The amount of sodium caseinate added is preferably 50 to 2000 ppm with respect to the milk-containing beverage. If it is less than this, a sufficient effect cannot be obtained, and if it is more than this, a further effect cannot be expected. Casein sodium is preferably used for coffee with milk and tea drink with milk.

  Furthermore, the oil-in-water emulsion composition of the present invention may contain an emulsion stabilizer other than those described above as long as the effect of the present invention is not adversely affected. For example, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester other than pentaglycerin monostearic acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, Saponins, lecithin (including enzyme-treated lecithin), polysorbate, sodium stearoyl lactate, calcium stearoyl lactate and the like can be mentioned.

  Furthermore, the oil-in-water emulsion composition of the present invention may contain an insoluble powder, and is particularly applicable to milk-containing beverages containing an insoluble powder. In particular, it is preferable to use cellulose in addition to the above in milk-containing beverages containing insoluble powders such as cocoa milk, matcha milk, and calcium-fortified milk beverages. The insoluble powder is not particularly limited as long as it is an insoluble powder component that can be added to beverages, and examples thereof include cocoa, green tea, metal salts such as calcium, kinako and yeast.

  Cellulose is a cellulose-based material such as wood pulp, refined linter, regenerated cellulose, dietary fiber derived from grains or fruits, or cellulose derived from microorganisms. It is called cellulose, crystalline cellulose, microcrystalline cellulose, cellulose composite, or fermented cellulose. It may be anything that is used in a wide range of fields including foods, pharmaceuticals, and cosmetics. The shape may be any shape such as liquid, paste, powder. Specifically, a cellulose composite composed of cellulose and a hydrophilic polymer or fermented cellulose is preferable in view of the effect. Moreover, the combined use of the cellulose composites from which hydrophilic polymer differs, and the combined use of the cellulose composites from which the average particle diameter after water dispersion differs may be sufficient.

  The addition amount of cellulose is 0.05 to 0.6% by weight, and more preferably 0.3 to 0.5% by weight, for example, with respect to a milk-containing beverage as an oil-in-water emulsion composition. If the amount is less than 0.05% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.6% by weight, no further effect can be expected.

  In the present invention, the raw materials can be combined into an oil-in-water emulsion composition. The shape can be any form such as powder, flake, granule, paste, and liquid. A conventionally known method can be used as a method for producing a single preparation. For example, it can be prepared by mixing powder, stirring and dispersing the raw material in water, or homogenizing and dispersing.

  In the oil-in-water emulsion composition of the present invention, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, potassium chloride, as long as the effect is not hindered , Ascorbic acid, sodium ascorbate, sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid and other organic acids, inorganic acids and / or salts thereof, sucrose, fructose, glucose, maltose, starch saccharified product Add sugars such as reduced starch syrup, dextrin, cyclodextrin, trehalose, sugar alcohols such as erythritol, xylitol, sorbitol, mannitol, high sweetness sweeteners such as sucralose, stevia, aspartame, acesulfame K, thaumatin, etc. Rukoto can.

  The oil-in-water emulsion composition of the present invention comprises pentaglycerin monostearate and, if necessary, a combination of sucrose fatty acid ester, organic acid monoglyceride, thickening polysaccharide, sodium caseinate, cellulose and the like. However, the method for containing the raw material in the oil-in-water emulsion composition of the present invention can be a conventionally known method. For example, in the case of producing a milk-containing beverage, the raw materials are put into hot water or water in the form of powder and liquid, stirred and dispersed, and then sugar solution, milk or milk and other milk components (whole milk powder, defatted milk) (Including powdered milk, concentrated milk, and fresh cream), and separately extracted coffee extract, tea extract, fruit juice component, and insoluble powder, cocoa powder, matcha tea, calcium carbonate, whey calcium, eggshell calcium After adding insoluble powder such as shellfish calcium, adjusting the pH if necessary, homogenizing and filling in sealed containers such as bottles, cans, paper packs, laminate packs, etc., or after homogenizing Examples of the method include performing a sterilization treatment and filling a sealed container.

  In the oil-in-water emulsion composition of the present invention, components that are generally used within a range that does not interfere with the effect thereof, for example, in milk beverages, flavors such as natural flavors and synthetic flavors, proteases, cellulases, etc. Enzymes, colorants such as caramel color, seasonings, pH adjusters such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium hydroxide, and the like can be added.

EXAMPLES Hereinafter, experimental examples and examples will be shown to describe the present invention in more detail, but the present invention is not limited to these examples.
In the examples, as sucrose fatty acid ester, ester P-1670 (HLB16) manufactured by Mitsubishi Chemical Foods Co., Ltd., ester S-570 (HLB5), succinic acid monoglyceride, step SS manufactured by Kao Corporation, As iota-carrageenan, carrageenin CS-470 manufactured by San-Ei Gen FFI Co., Ltd. was used, and as sodium sodium caseinate, casein sodium manufactured by San-Ei Gen FFI Co., Ltd. was used.

Experimental Example 1: Preparation of Canned Coffee Among the recipes listed in Table 1 below, hot water of 7 times the amount of beans was added to coffee beans, filtered by back paper soaked for 10 minutes, cooled to room temperature, and the coffee extract was Prepared. Add a powder mixture of sugar and emulsifier to water, heat and dissolve at 70 ° C. for 10 minutes, cool to room temperature, add aqueous sodium hydrogen carbonate solution, then add and mix with milk, then prepare coffee extract solution was added and, after total volume adjusted with water, which was heated to 70 ° C., the first stage 9.8MPa (100kg / ^cm 2), a pressure of the second stage 4.9MPa (50kg / cm ²⁾ After homogenizing, the can was filled and sterilized by retort at 121 ° C. for 20 minutes to prepare a canned coffee.

The prepared canned coffee was stored at room temperature, 37 ° C., and 60 ° C. for 4 weeks, and then cooled in a thermostatic machine at 2 ° C. for one day, and then the state of the beverage (presence of white floating matter) was evaluated. The evaluation of each temperature zone was comprehensively evaluated in four stages of ◎, ○, △, and × from the one having the highest emulsification stability effect. The results are shown in Table 2.

  From Table 2, the amount of pentaglycerin monostearate added was 10 to 150 ppm, preferably 30 to 150 ppm, and there was little white floating matter, and the emulsion stability of canned coffee was good. Furthermore, when succinic acid monoglyceride is used in combination, it is better to use sodium caseinate, iota-carrageenan, and succinic acid monoglyceride in combination. An inhibitory effect was also observed, and the emulsion stability was improved.

Experimental Example 2: Preparation of milk tea Of the formulas listed in Table 3 below, hot water 35 times the amount of tea leaves was added to black tea leaves, filtered with back paper soaked for 10 minutes, and cooled to room temperature to prepare black tea extract did. Add a powder mixture of sugar and emulsifier to water, dissolve with heating and stirring at 70 ° C. for 10 minutes, cool to room temperature, add aqueous sodium hydrogen carbonate solution, then add and mix with milk, then prepare tea extract solution was added and, after total volume adjusted with water, which was heated to 70 ° C., the first stage 9.8MPa (100kg / ^cm 2), a pressure of the second stage 4.9MPa (50kg / cm ²⁾ After homogenization, the can was filled and sterilized by retort at 121 ° C. for 20 minutes to prepare a canned milk tea. The prepared canned milk tea was evaluated for emulsion stability in the same manner as in Experimental Example 1. The results are shown in Table 4.

  From Table 4, the canned milk tea in which the addition amount of pentaglycerin monostearate is 30 to 150 ppm has few white floating matters, and the emulsion stability is good. Furthermore, it is preferable to use succinic acid monoglyceride in combination. Further, when combined with sodium caseinate, iota-carrageenan, succinic acid monoglyceride, and sucrose fatty acid ester of HLB5, the effect of suppressing white floating is increased, and milk is further added. The effect of suppressing floating and precipitation was also observed, and the emulsion stability was improved.

Example 21: Preparation of canned milk cocoa According to the addition amount of the formulation listed in Table 5 below, an emulsion stabilizer, microcrystalline cellulose and sugar are mixed with powder, this mixture is added to water and dissolved by heating at 80 ° C for 10 minutes. After cooling to room temperature, milk, salt and cocoa powder were added, and after correcting the total amount with water, the mixture was heated to 70 ° C., the first stage 9.8 MPa (100 kg / cm ² ), the second stage 4.9 MPa Homogenization was performed at a pressure of (50 kg / cm ² ). After homogenization, the can was filled and sealed, and then sterilized by retort (125 ° C., 30 minutes) to prepare canned milk cocoa. The obtained canned milk cocoa had few white floating substances, and also had the effect of suppressing milk floating and precipitation, and the emulsion stability was good.

According to the present invention, an oil-in-water oil that significantly suppresses white floating matter that occurs when an oil-in-water emulsion composition such as a beverage containing milk is stored, further suppresses milk floating and sedimentation, and does not affect the flavor. A mold emulsion composition can be provided.

Claims (3)

An oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added. A method for producing an oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added. An emulsion stabilization method for an oil-in-water emulsion composition, wherein 1 to 150 ppm of pentaglycerin monostearate is added.