JP2007159573A - Emulsion stabilizer for milk-containing beverage - Google Patents
Emulsion stabilizer for milk-containing beverage Download PDFInfo
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本発明は、乳成分を含有した乳入り飲料用乳化安定剤に関する。詳細には、長期保存や高温条件下においても、乳入り飲料におけるリング、白色浮遊物、沈殿の発生を顕著に抑制し、風味や臭いにおいても影響を与えることのない乳入り飲料用乳化安定剤に関する。 The present invention relates to an emulsion stabilizer for a beverage containing milk containing a milk component. Specifically, even during long-term storage and high-temperature conditions, emulsification stabilizers for dairy beverages that remarkably suppress the occurrence of rings, white floats, and precipitates in dairy beverages and do not affect flavor or odor. About.
飲料には、風味改善や栄養強化などを目的として、牛乳やクリーム、全脂粉乳、脱脂粉乳などの乳成分を配合することが多く、その例としてはミルクコーヒー、ミルク紅茶、ミルクココアなどが挙げられる。しかし、これら乳成分を含有した飲料は、安定性が悪く、経時的に乳成分中の乳脂肪等が浮上してできるいわゆるリング現象や、飲料上面に形成された白い膜が固化して容器内壁に固着したり、飲料中に固形分となって存在する「白色浮遊物」を生じてしまう。更には、乳蛋白が凝集し、容器底部に沈殿するなど各種現象が生じ、商品価値を低下する問題となっていた。 Beverages are often formulated with milk ingredients such as milk, cream, whole milk powder, and skim milk for the purpose of flavor improvement and nutrition enhancement. Examples include milk coffee, milk tea, and milk cocoa. It is done. However, beverages containing these milk components have poor stability, so-called ring phenomenon that the milk fat in the milk components rises over time, and the white film formed on the top surface of the beverage solidifies and the inner wall of the container Or a “white floating substance” that exists as a solid content in the beverage. Furthermore, various phenomena such as aggregation of milk proteins and precipitation at the bottom of the container have occurred, which has been a problem of reducing commercial value.
従来、こうした乳入り飲料の安定化を目的として、各種乳化剤や増粘多糖類が検討されてきた。例えば、特許文献１には、ＵＨＴ殺菌を施した際の熱安定性、長期保存性に優れた乳飲料の製造方法において、２０％塩化ナトリウム水溶液中１質量％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、ショ糖脂肪酸エステル、及び増粘多糖類を用いることが記載されており、増粘多糖類としてガラクトマンナン、キサンタンガム、カラギナン、アラビアガム、タマリンドガム、ジェランガム等が挙げられている。同様にして、乳飲料用乳化安定剤としてκ−カラギナン及び／又はタマリンド種子多糖類、カゼインナトリウム及び食品用乳化剤を用いること（特許文献２）、乳脂肪を含有する飲料を製造するに当たり、キサンタンガムおよびショ糖脂肪酸エステルならびにカラギナンまたはカゼインナトリウムを用いること（特許文献３）などが開示されている。 Conventionally, various emulsifiers and thickening polysaccharides have been studied for the purpose of stabilizing such milk-containing beverages. For example, Patent Document 1 discloses that a cloud point measured at a concentration of 1% by mass in a 20% aqueous sodium chloride solution is 90 ° C. in a method for producing a milk beverage excellent in thermal stability and long-term storage stability when subjected to UHT sterilization. It is described that polyglycerin fatty acid ester, sucrose fatty acid ester and thickening polysaccharide are used, and examples of the thickening polysaccharide include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum and the like. ing. Similarly, in using kappa-carrageenan and / or tamarind seed polysaccharide, sodium caseinate and a food emulsifier as an emulsion stabilizer for milk beverages (Patent Document 2), in producing a beverage containing milk fat, xanthan gum and The use of sucrose fatty acid esters and carrageenan or sodium caseinate is disclosed (Patent Document 3).
しかしながら、従来の方法においては、充分な安定効果が得られなかったり、また乳入り飲料に与える風味や経時変化により発生する臭い（経変臭）が生じたりすることが問題となっていた。また、特許文献２に記載のように、カラギナンの添加量が高くなると乳固形分の凝集・沈殿が促進されてしまう、また増粘多糖類を安定剤として用いると、添加量や飲料の形態によっては飲料の粘度が上昇する、場合によってはゲル化が起こり、商品価値を著しく低下させてしまう、製造工程上の制限を受けてしまうといった問題があった。更には、近年の高級化嗜好から乳成分等を多く含んだ乳入り飲料が多くなり、また販売形態も冷蔵である低温からホットベンダーと言われる高温まで幅広い温度帯での販売が行われるようになったことからも、リング、白色浮遊物、沈殿等が更に発生しやすくなり、更なる乳化安定性の向上が切に求められている。 However, in the conventional method, there has been a problem that a sufficient stabilizing effect cannot be obtained, and a flavor (temporal odor) generated due to a flavor given to a milk-containing beverage or a change over time has been a problem. Moreover, as described in Patent Document 2, aggregation and precipitation of milk solids are promoted when the amount of carrageenan added is high, and when thickening polysaccharides are used as stabilizers, depending on the amount added and the form of the beverage However, there is a problem that the viscosity of the beverage is increased, gelation occurs depending on the case, the commercial value is remarkably lowered, and the manufacturing process is restricted. Furthermore, in recent years, there are more milk-containing beverages that contain a large amount of milk components due to the upscale taste, and the sales form is also to be sold in a wide temperature range from low temperature, which is refrigerated, to high temperature called hot bender. Therefore, rings, white suspended matters, precipitates and the like are more likely to be generated, and further improvement in emulsification stability is urgently required.
本発明はかかる事情に鑑みて開発されたものであり、乳成分を含有した乳入り飲料において、乳入り飲料におけるリング、白色浮遊物、沈殿を顕著に抑制し、風味や臭いにおいても影響を与えることのない乳入り飲料用乳化安定剤を提供することを目的とする。更には、ミルクコーヒーやミルクティー、ミルクココアといった乳成分を多量に含有する乳入り飲料や、加熱殺菌工程を経る乳入り飲料、高温条件下において保存される乳入り飲料においても、長期間乳化状態を安定化させることができ、またミルクココアなどの不溶性固形分を含有する乳入り飲料においては、乳化安定性に加え、良好な分散性も付与することのできる、乳入り飲料用乳化安定剤を提供することを目的とする。 The present invention has been developed in view of such circumstances, and in milk-containing beverages containing milk components, the ring, white suspended matter, and precipitation in milk-containing beverages are remarkably suppressed, and the flavor and smell are also affected. An object of the present invention is to provide an emulsion stabilizer for milk-containing beverages. Furthermore, even in milk-containing beverages containing a large amount of milk components such as milk coffee, milk tea, and milk cocoa, milk-containing beverages that have undergone a heat sterilization process, and milk-containing beverages that are stored under high temperature conditions, they are emulsified for a long period of time. In milk-containing beverages that contain insoluble solids such as milk cocoa, an emulsion stabilizer for milk-containing beverages that can impart good dispersibility in addition to emulsion stability is provided. The purpose is to provide.
本発明者らは、上記問題を解決するために鋭意検討した結果、乳入り飲料に、ラムザンガムを含有することにより、風味や臭いにおいても影響を与えることもなく、乳入り飲料におけるリング、白色浮遊物、沈殿を顕著に抑制でき、また不溶性固形分の分散にも優れた乳入り飲料となることを見出して本発明に至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have included ramzan gum in a milk beverage, so that the flavor and smell of the milk beverage are not affected. The present invention has been found to be a milk-containing beverage that can remarkably suppress product and precipitation and is excellent in dispersion of insoluble solids.
本発明は、以下の態様を有する乳入り飲料用乳化安定剤、及び乳入り飲料に関する；
項１．ラムザンガムを含有することを特徴とする、乳入り飲料用乳化安定剤。
項２．項１に記載の乳入り飲料用乳化安定剤を含有することを特徴とする、乳入り飲料。
項３．項１に記載の乳入り飲料用乳化安定剤を添加することを特徴とする、乳入り飲料の乳化安定化方法。
The present invention relates to an emulsion stabilizer for milk beverages having the following aspects, and a milk beverage;
Item 1. An emulsification stabilizer for beverages containing milk, characterized by containing lambzan gum.
Item 2. Item 2. A milk-containing beverage comprising the emulsion stabilizer for milk-containing beverage according to Item 1.
Item 3. Item 5. A method for stabilizing the emulsification of a milk beverage, comprising adding the emulsion stabilizer for a milk beverage according to Item 1.
本発明により、ミルクコーヒーやミルクティー、ミルクココアといった乳成分を多量に含有する乳入り飲料や、加熱殺菌工程を経る乳入り飲料、高温条件下において保存される乳入り飲料においても、長期間乳化状態を安定化させることができ、またミルクココアなどの不溶性固形分を含有する乳入り飲料においては、乳化安定性に加え、良好な分散性も付与することができる。 According to the present invention, long-term emulsification can be achieved even in milk-containing beverages containing a large amount of milk components such as milk coffee, milk tea, milk cocoa, milk-containing beverages that have undergone a heat sterilization process, and milk-containing beverages stored under high temperature conditions. The state can be stabilized, and in milk-containing beverages containing insoluble solids such as milk cocoa, good dispersibility can be imparted in addition to emulsion stability.
本発明は、乳入り飲料用乳化安定剤として、ラムザンガムを含有することを特徴とする。 The present invention is characterized by containing lambzan gum as an emulsion stabilizer for beverages containing milk.
ラムザンガムは、微生物スフィンゴモナス（Sphingomonas）が菌体外に産生する多糖類であり、(1→3)β-D-グルコース、(1→4)β-D-グルクロン酸、(1→4)β-D-グルコース、(1→4)α-L-ラムノース(1→)からなる構成単位（モノマー）が直鎖状に結合した主鎖骨格を有し、側鎖としてグルコース2分子が、1→3結合したグルコースのC6の位置に1→6結合している。 Rhamsan is a polysaccharide microorganism Sphingomonas (Sphingomonas) to produce the extracellular, (1 → 3) β- D- glucose, (1 → 4) β- D- glucuronic acid, (1 → 4) β -D-glucose, (1 → 4) α-L-rhamnose (1 →) structural unit (monomer) has a main chain skeleton bonded in a straight chain, and 2 glucose molecules as side chains There is a 1 → 6 bond at the C6 position of 3-bonded glucose.
本発明の乳入り飲料用乳化安定剤とは、乳入り飲料における乳化状態を安定に保ち、乳入り飲料におけるリング、白色浮遊物、沈殿の発生を抑制するものである。 The emulsification stabilizer for a milk-containing beverage of the present invention keeps the emulsified state in a milk-containing beverage stable and suppresses the generation of rings, white suspended matters, and precipitation in the milk-containing beverage.
本発明が対象とする乳入り飲料とは、牛乳、脱脂粉乳、全脂粉乳、濃縮乳、生クリーム、クリーム、クリームチーズ、練乳等の乳成分が含有されている飲料であれば特に限定されない。これは、乳成分入り飲料中に含まれる乳成分の量に関わらず、少量でも乳成分が含まれると保存中にリングや白色浮遊物、沈殿等の問題が発生するが、本発明の乳入り飲料用乳化安定剤は、特に、牛乳等の乳成分の含有量が、無脂肪固形分に換算して、０．５〜２．０質量％、更には１．０〜１．５質量％である乳入り飲料に対する乳化安定性効果が高いため、上記乳成分の含量を有する乳入り飲料に適用することが好ましい。使用される乳成分としては、上述した乳成分の中でも、特に牛乳、濃縮乳、生クリームからなる１種以上を含有する乳入り飲料に対する安定化効果が高いため望ましい。 The milk-containing beverage targeted by the present invention is not particularly limited as long as it is a beverage containing milk components such as milk, skim milk powder, whole milk powder, concentrated milk, fresh cream, cream, cream cheese, condensed milk and the like. Regardless of the amount of milk components contained in the beverage containing milk components, even if a small amount of milk components are included, problems such as rings, white floats, and precipitation occur during storage. In particular, the emulsion stabilizer for beverages has a content of milk components such as milk of 0.5 to 2.0% by mass, further 1.0 to 1.5% by mass in terms of non-fat solid content. Since the emulsion stability effect with respect to a certain milk-containing drink is high, it is preferable to apply to the milk-containing drink which has the content of the said milk component. Among the above-described milk components, the milk component used is desirable because it has a high stabilizing effect on a milk beverage containing at least one of milk, concentrated milk and fresh cream.
本発明の乳入り飲料の具体例としては、ミルク入りコーヒー、ミルク入り茶類、ミルクココア、抹茶入り乳飲料、ミルクセーキ、ミルクシェイク類などが挙げられるが、特にミルク入りコーヒー、ミルク入り茶類、ミルクココアに関しては、リング、白色浮遊物、沈殿の高い抑制効果が得られるため望ましい。 Specific examples of milk-containing beverages of the present invention include milk-containing coffee, milk-containing teas, milk cocoa, green tea-containing milk beverages, milk shakes, milk shakes, etc., but particularly milk-containing coffee, milk-containing teas, Milk cocoa is desirable because it provides a high inhibitory effect on rings, white suspended solids, and sedimentation.
更に、本発明の乳入り飲料用乳化安定剤はミルクココア、抹茶入り乳飲料などの不溶性固形分を含有する乳入り飲料においては、乳化安定性に加え、不溶性固形分の飲料中の分散性を顕著に改善させることができる。ここで、他の増粘多糖類を用いた場合は、不溶性固形分を分散させることができるものの、十分な乳化安定性を付与することができない、また分散性を向上させるために必要な添加量を用いると、飲料の粘度が高くなり風味や食感に影響を与える、添加量が高濃度となると飲料がゲル化してしまい、製造工程上の制限を受ける、また飲料を保存する際の温度変化によって飲料の粘度が変化し、品質が不安定化するなどの各種問題を抱えていたが、本発明の乳入り飲料用乳化安定剤を用いることにより、製造工程上の制限をうけることなく乳入り飲料を製造することができ、また飲料を保存する際の温度変化によっても飲料の乳化安定性、分散性を良好に維持することができる。 Furthermore, the emulsion stabilizer for milk-containing beverages of the present invention, in milk-containing beverages containing insoluble solids such as milk cocoa and matcha-containing milk beverages, in addition to emulsification stability, dispersibility in insoluble solids beverages. It can be remarkably improved. Here, when other thickening polysaccharides are used, insoluble solids can be dispersed, but sufficient emulsification stability cannot be imparted, and the addition amount necessary to improve dispersibility Will affect the flavor and texture of the beverage, and if the added amount becomes high, the beverage will gel, subject to restrictions on the manufacturing process, and temperature changes when storing the beverage Had various problems such as the viscosity of the beverage changing and the quality becoming unstable, but by using the emulsion stabilizer for milk beverages of the present invention, without entering the restrictions on the manufacturing process A beverage can be produced, and the emulsification stability and dispersibility of the beverage can be well maintained by a change in temperature when the beverage is stored.
乳入り飲料の形態としては、特に限定されず、缶、ビン、ペットボトル、紙パック、ラミネートパック等の商品形態や、チルドや常温、加温などの様々な流通形態を取ることができる。中でも、缶やペットボトルなどの密封容器の形態は高温販売、いわゆるホットベンダー販売される機会が多く、より乳化状態が不安定になる傾向があるが、缶及び／又はペットボトルの容器形態に対して本発明は特に効果を奏する。 The form of the milk-containing beverage is not particularly limited, and various forms of distribution such as cans, bottles, plastic bottles, paper packs, laminate packs, etc., and chilled, room temperature, and warming forms can be taken. Among them, the form of sealed containers such as cans and plastic bottles is often sold at high temperatures, so-called hot benders, and the emulsified state tends to become more unstable. The present invention is particularly effective.
そして、本発明に係る乳入り飲料用乳化安定剤を、乳成分を含有した飲料に添加することにより、長期保存や高温条件下においても、乳入り飲料におけるリング、白色浮遊物、沈殿の発生を顕著に抑制することができる。ここで、乳入り飲料用乳化安定剤は、粉末状、フレーク状、粒状、半固体状、ペースト状、粘稠液体状、液状いずれの形態でも用いることができる。 And by adding the emulsion stabilizer for milk-containing beverages according to the present invention to beverages containing milk components, even in long-term storage and high-temperature conditions, the occurrence of rings, white floats, and precipitates in milk-containing beverages It can be remarkably suppressed. Here, the emulsion stabilizer for milk-containing beverages can be used in any form of powder, flakes, granules, semi-solid, paste, viscous liquid, and liquid.
乳入り飲料への乳入り飲料用乳化安定剤の添加量は、ラムザンガムが飲料に対して、０．００５〜０．１質量％、好ましくは０．０１〜０．０７質量％、更に好ましくは０．０２〜０．０５質量％となるように配合することができる。ここで、ラムザンガムの添加量が０．００５質量％より少ないと、飲料の種類によってはリング、白色浮遊物、沈殿の発生等を十分に抑制することができないといった場合があり、一方でラムザンガムの添加量が０．１質量％より多くなると、乳入り飲料の粘度が上昇として食感に影響を与えてしまう場合がある。一方、乳入り飲料の乳成分（無脂肪固形分換算）に対するラムザンガムの添加量としては、乳成分に対し０．００５〜０．１質量％、より好ましくは０．０１〜０．０４質量％を例示することができる。 The amount of the emulsion stabilizer for milk beverages added to the milk beverage is 0.005 to 0.1% by mass, preferably 0.01 to 0.07% by mass, more preferably 0, relative to the beverage. It can mix | blend so that it may become 0.02-0.05 mass%. Here, if the addition amount of ramsan gum is less than 0.005% by mass, depending on the type of beverage, it may not be possible to sufficiently suppress the occurrence of rings, white suspended solids, precipitation, etc. If the amount is more than 0.1% by mass, the viscosity of the milk-containing beverage may increase and affect the texture. On the other hand, as addition amount of the ramzan gum with respect to the milk component (in fat-free solid content conversion) of a milk-containing drink, 0.005-0.1 mass% with respect to a milk component, More preferably, 0.01-0.04 mass% is preferable. It can be illustrated.
また、本発明の乳入り飲料用乳化安定剤には、ラムザンガムに加えて、多糖類、乳化剤、及びカゼインナトリウムから選ばれる１種以上の化合物を加えることができる。多糖類は、乳入り飲料に一般的に用いられている多糖類であればよく、具体的には、カラギナン（イオタ、ラムダ、カッパ）、キサンタンガム、アラビアガム、グァーガム、ローカストビーンガム、ペクチン、タマリンドシードガム、ガティガム、マクロホモプシスガム、タラガム、ジェランガム、カルボキシルメチルセルロース、微結晶セルロース、発酵セルロース、水溶性大豆多糖類等を挙げることができ、これらから選ばれる１種又は２種以上の多糖類を、本発明の多糖類として使用することができる。乳入り飲料用乳化安定剤に対する多糖類の添加量としては、用いる多糖類の種類により一概には規定することができないが、一般には、乳入り飲料に対して０．００１〜０．５質量％、より好ましくは０．０１〜０．３質量％となるように調整するのが望ましい。 In addition to rhamsan gum, one or more compounds selected from polysaccharides, emulsifiers, and sodium caseinate can be added to the emulsion stabilizer for milk beverages of the present invention. The polysaccharide may be any polysaccharide generally used in milk beverages. Specifically, carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, pectin, tamarind Seed gum, gati gum, macrohomopsis gum, tara gum, gellan gum, carboxymethyl cellulose, microcrystalline cellulose, fermented cellulose, water-soluble soybean polysaccharide, etc., and one or more polysaccharides selected from these, It can be used as the polysaccharide of the present invention. The amount of polysaccharide added to the emulsion stabilizer for dairy beverages cannot be generally defined by the type of polysaccharide used, but is generally 0.001 to 0.5 mass% with respect to the dairy beverage. More preferably, the content is adjusted to be 0.01 to 0.3% by mass.
乳化剤としては、乳入り飲料に一般的に用いられている乳化剤であれば特に限定されず、各種乳化剤を用いることができる。具体的には、ショ糖脂肪酸エステル、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセライド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン等の１種又は２種以上を好ましく使用することができる。乳入り飲料用乳化安定剤中における乳化剤の添加量としては、使用する飲料の原料や保存形態によっても適宜調節することができるが、好適な例として、乳入り飲料に対し、０．０２〜０．２質量％、より好ましくは０．０５〜０．１質量％となるように調節することができる。 The emulsifier is not particularly limited as long as it is an emulsifier generally used in milk-containing beverages, and various emulsifiers can be used. Specifically, one kind of sucrose fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin or the like Two or more kinds can be preferably used. The addition amount of the emulsifier in the emulsion stabilizer for milk beverage can be appropriately adjusted depending on the beverage raw material to be used and the storage form, but as a suitable example, 0.02 to 0 with respect to the milk beverage. .2% by mass, more preferably 0.05 to 0.1% by mass.
カゼインナトリウムは、タンパク質系の水溶性高分子で、脱脂乳に酸を加えて沈殿して得られたカゼインを水酸化ナトリウム、もしくは炭酸水素ナトリウムと反応させて製造したものである。カゼインナトリウムの添加量としては、乳入り飲料に対して、０．０３〜０．２質量％、より好ましくは０．０５〜０．１質量％となるように調整して添加するのが望ましい。 Casein sodium is a protein-based water-soluble polymer, and is produced by reacting casein obtained by adding acid to skim milk and then precipitating with sodium hydroxide or sodium bicarbonate. As addition amount of casein sodium, it is desirable to adjust and add so that it may become 0.03-0.2 mass% with respect to a drink containing milk, More preferably, it is 0.05-0.1 mass%.
そして本発明の乳入飲料用乳化安定剤の調製方法としては、従来公知の方法をとることができる。例えば、ラムザンガム、及びその他の多糖類や乳化剤等を粉体混合したり、ラムザンガム、多糖類、乳化剤等を水に溶解させることにより調製することができる。 And as a preparation method of the emulsion stabilizer for milky drinks of this invention, a conventionally well-known method can be taken. For example, it can be prepared by mixing ramsan gum and other polysaccharides and emulsifiers in powder, or by dissolving ramsan gum, polysaccharides and emulsifiers in water.
本発明の乳入り飲料用乳化安定剤の乳入り飲料への添加方法は、最終的に飲料に乳入り飲料用乳化安定剤が含有されていれば特に添加方法に限定はなく、従来公知の方法を用いることができる。例えば、湯又は水に本発明の安定剤を加えて攪拌・溶解し、糖液、乳成分を加え、これに別途抽出したコーヒーエキス、紅茶エキスやココア等を添加し、ｐＨ調整した後ホモゲナイズし、容器に充填した後に殺菌処理を行う方法がある。 The method for adding the emulsion stabilizer for milk beverages of the present invention to a milk beverage is not particularly limited as long as the beverage finally contains an emulsion stabilizer for milk beverages, and a conventionally known method. Can be used. For example, add the stabilizer of the present invention to hot water or water, stir and dissolve, add sugar solution and milk ingredients, add separately extracted coffee extract, tea extract, cocoa, etc., adjust pH and homogenize. There is a method of performing sterilization after filling the container.
また、湯又は水に本発明の安定剤を加えて攪拌・溶解し、糖液、乳成分を加えた後、ホモゲナイズし、これに別途抽出したコーヒーエキス、紅茶エキスやココア等を添加し、ｐＨ調整した後容器に充填した後に殺菌処理を行うことによっても、乳成分の状態が安定化された乳入り飲料を調製することができる。また、乳入り飲料を調製した後に乳入り飲料用乳化安定剤を添加し、攪拌、溶解させることによっても調製することができる。殺菌処理は、殺菌条件や殺菌装置等によって特に制限されず、レトルト殺菌やプレート殺菌、オートクレーブ殺菌など、一般的に使用される殺菌条件が広く採用できる。そして、本発明に係る乳入り飲料用乳化安定剤を添加することにより、レトルト殺菌やプレート殺菌、オートクレーブ殺菌などの厳しい加熱殺菌工程を経て製造された乳入り飲料においても、長期間乳化状態を安定化させることができ、リング、白色浮遊物、沈殿の発生を顕著に抑制することができる。 In addition, the stabilizer of the present invention is added to hot water or water and stirred and dissolved, and after adding a sugar solution and milk components, homogenized, and separately extracted coffee extract, tea extract, cocoa, etc. are added to this, pH A milk-containing beverage in which the state of the milk component is stabilized can also be prepared by performing sterilization after filling the container after adjustment. Moreover, after preparing a milk-containing drink, it can also prepare by adding the emulsion stabilizer for milk-containing drinks, stirring and dissolving. The sterilization treatment is not particularly limited by sterilization conditions, sterilization apparatuses, and the like, and generally used sterilization conditions such as retort sterilization, plate sterilization, and autoclave sterilization can be widely adopted. And by adding the emulsion stabilizer for milk beverages according to the present invention, even in milk beverages manufactured through severe heat sterilization processes such as retort sterilization, plate sterilization, and autoclave sterilization, the emulsified state can be stabilized for a long time. Generation of rings, white suspended matters and precipitation can be remarkably suppressed.
本発明の乳入り飲料用乳化安定剤には、その効果を妨げない範囲において、クエン酸、クエン酸ナトリウム、クエン酸カリウム、コハク酸、コハク酸ナトリウム、乳酸、乳酸ナトリウム、塩酸、塩酸ナトリウム、アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、フィチン酸等の有機酸及び／又はその塩類、ショ糖、果糖、ぶどう糖、麦芽糖、デンプン糖化物、還元デンプン水飴、デキストリン、サイクロデキストリン、トレハロース等の糖類、ソルビトール、エリスリトール、キシリトール、マンニトール等の糖アルコール類、スクラロース、アスパルテーム、ステビア、アセスルファムカリウム、ソーマチン、サッカリン等の高甘味度甘味料類等を添加することができる。また、パーム油やヤシ油などの食用油脂を乳化して得られる乳化クリームを添加することもできる。 In the emulsion stabilizer for milk beverages of the present invention, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium hydrochloride, ascorbine, as long as the effect is not hindered. Organic acid such as sodium acid, sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid and / or its salts, sucrose, fructose, glucose, maltose, starch saccharified product, reduced starch syrup, dextrin, cyclo Sugars such as dextrin and trehalose, sugar alcohols such as sorbitol, erythritol, xylitol, mannitol, high-intensity sweeteners such as sucralose, aspartame, stevia, acesulfame potassium, thaumatin, and saccharin can be added.Moreover, the emulsification cream obtained by emulsifying edible fats and oils, such as palm oil and palm oil, can also be added.
また、本発明は、前述の乳入り飲料用乳化安定剤を含有することを特徴とする、乳入り飲料及び、乳入り飲料の乳化安定化方法に関するものであり、当該乳入り飲料および乳化安定化方法は、前述するように、ラムザンガムを含有する本発明の乳入り飲料用乳化安定剤を乳入り飲料に添加することにより実施することができる。そして、ラムザンガムを含有する乳入り飲料用乳化安定剤を含有する乳入り飲料に添加する方法としては、上述の方法を取ることができる。 In addition, the present invention relates to a milk beverage and a method for stabilizing the emulsion of a milk beverage, characterized by containing the emulsion stabilizer for a milk beverage, and the milk beverage and the emulsion stabilization. As described above, the method can be carried out by adding the emulsion stabilizer for milk-containing beverages of the present invention containing lambzan gum to the milk-containing beverage. And the above-mentioned method can be taken as a method of adding to the milk-containing drink containing the emulsion stabilizer for milk-containing drinks containing a ramzan gum.
以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明は
これらに何ら限定されるものではない。また、特に記載のない限り「部」とは、「質量部
」を意味するものとする。文中「＊」印のものは、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。
Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.
実験例１：ミルクコーヒーの乳化安定性試験
表１、表２に示す処方に従ってミルクコーヒーを調製した。まず、コーヒーミルで粗挽きしたＬ値２３のコーヒー豆に６倍量のお湯を入れ４０分間浸漬させ、ろ過し、表１に記載のコーヒーエキスを調製した。次に、砂糖、乳入り飲料用乳化安定剤、乳化剤製剤の粉体混合物を８０℃１０分間加熱攪拌溶解して冷却し、牛乳、重曹、コーヒーエキスの順に添加・混合した。混合物は７５℃まで加温後、全量を水にて調整し、１段目５×１０６Ｐａ、２段目１×１０７Ｐａの条件にて均質化し、缶に充填、１２１℃で２０分間レトルト殺菌を行い、缶入りミルクコーヒーを調製した（実施例１、比較例１〜３）。
Experimental Example 1: Emulsion stability test of milk coffee Milk coffee was prepared according to the formulations shown in Tables 1 and 2. First, 6 times the amount of hot water was put into coffee beans with an L value of 23 that were coarsely ground in a coffee mill, soaked for 40 minutes, and filtered to prepare coffee extracts shown in Table 1. Next, a powder mixture of sugar, an emulsifying stabilizer for beverages containing milk, and an emulsifier preparation was heated and dissolved by stirring at 80 ° C. for 10 minutes, and then added and mixed in the order of milk, baking soda, and coffee extract. The mixture is heated to 75 ° C., and the whole amount is adjusted with water, homogenized under the conditions of the first stage 5 × 10 6 Pa, the second stage 1 × 10 7 Pa, filled in a can, and heated at 121 ° C. for 20 minutes. Retort sterilization was performed to prepare canned milk coffee (Example 1, Comparative Examples 1 to 3).
注１）カゼインナトリウム４６％、ショ糖脂肪酸エステル２１％、グリセリン脂肪酸エステル２１％、カラギナン６％含有製剤。 Note 1) Preparation containing sodium caseinate 46%, sucrose fatty acid ester 21%, glycerin fatty acid ester 21%, carrageenan 6%.
得られたミルクコーヒーをそれぞれ室温、３７℃と６０℃で４週間保存後、２℃で１日保存後、開缶し、リング、白色浮遊物、及び沈殿について評価した。実施例１及び比較例１〜３の乳化安定剤を含有するミルクコーヒーの結果を表３に示す。また、同時に得られたミルクコーヒーの粘度も表３に示す。なお、粘度はミルクコーヒーを８℃に設定し、Ｂ型回転粘度計を用い、６０ｒｐｍ、ロータＮｏ．１を用いて測定した値である。 The obtained milk coffee was stored at room temperature, 37 ° C. and 60 ° C. for 4 weeks, stored at 2 ° C. for 1 day, opened, and evaluated for rings, white suspended solids, and precipitates. The results of milk coffee containing the emulsion stabilizers of Example 1 and Comparative Examples 1 to 3 are shown in Table 3. The viscosity of milk coffee obtained at the same time is also shown in Table 3. The viscosity was set to 8 ° C. for milk coffee, and a B-type rotational viscometer was used. It is a value measured using 1.
＜評価基準＞
＋＋＋：多い
＋＋ ：やや多い
＋ ：少ない
± ：極めて少ない
− ：ない
<Evaluation criteria>
+++: Many +++: Somewhat +: Less ±: Very little-: None
表３より、乳化安定剤としてラムザンガムを含有することにより（実施例１）、比較例１〜３に比べて、リング、白色浮遊物、沈殿のいずれに関しても有意な抑制効果が見られ、特に３７℃や６０℃といった加温状態での保存下においてより顕著な効果が見られた。また、実施例１の本発明の乳入り飲料用乳化安定剤を含有して調製したミルクコーヒーは、比較例１に比べ粘度が付与されたこともあり、コクのあるミルクコーヒーとなり、風味も良好であり、経変臭もみられないものであった。一方、比較例３の乳入り飲料用乳化安定剤を用いて調製されたミルクコーヒーは、粘度が上昇して、飲料がゲル状態となってしまった。 From Table 3, it can be seen that by containing lambzan gum as an emulsifying stabilizer (Example 1), compared to Comparative Examples 1 to 3, a significant inhibitory effect was observed with respect to any of rings, white suspended matters, and precipitates. A more remarkable effect was observed under storage in a heated state such as 0 ° C. or 60 ° C. In addition, the milk coffee prepared by containing the emulsion stabilizer for milk beverages of Example 1 of the present invention was given a viscosity as compared with Comparative Example 1, and it became a rich milk coffee with good flavor. And there was no perennial odor. On the other hand, in the milk coffee prepared using the emulsion stabilizer for milk-containing beverages of Comparative Example 3, the viscosity increased and the beverage was in a gel state.
実験例２：ミルクココアの乳化安定性試験
表４に示す処方に従ってミルクココアを調製した。詳細には、砂糖、微結晶セルロース、ショ糖脂肪酸エステル、乳化安定剤としてラムザンガムを粉体混合し、８０℃１０分間加熱攪拌溶解し、冷却した。冷却したものに、牛乳とココアを入れ７５℃まで加熱し、水にて全量補正後、１段目５×１０６Ｐａ、２段目１×１０７Ｐａの条件にて均質化し、缶に充填、１２５℃で３０分間レトルト殺菌を行い、缶入りミルクココアを調製した（実施例２）。また、比較例として、乳化安定剤としてラムザンガムの代わりにネイティブ型ジェランガムを同量用いる以外は実施例２と同様にして、比較例４のミルクココアを調製した。
Experimental Example 2: Emulsion stability test of milk cocoa Milk cocoa was prepared according to the formulation shown in Table 4. Specifically, sugar, microcrystalline cellulose, sucrose fatty acid ester, and lambzan gum as an emulsification stabilizer were mixed with powder, dissolved by stirring with heating at 80 ° C. for 10 minutes, and cooled. Milk and cocoa are added to the cooled product, heated to 75 ° C, corrected with water, homogenized under the conditions of 5 x 10 6 Pa for the first stage and 1 x 10 7 Pa for the second stage, and filled into cans. The canned milk cocoa was prepared by performing retort sterilization at 125 ° C. for 30 minutes (Example 2). As a comparative example, milk cocoa of Comparative Example 4 was prepared in the same manner as in Example 2 except that the same amount of native gellan gum was used instead of rhamsan gum as an emulsion stabilizer.
得られたミルクココアをそれぞれ室温、３７℃と６０℃で４週間保存後、２℃で１日保存後、開缶し、リング、白色浮遊物、及び沈殿について評価した。実施例２及び比較例４の乳化安定剤を含有するミルクココアの結果を表５に示す。また、同時に得られたミルクココアの粘度も表５に示す。なお、粘度はミルクココアを８℃に設定し、Ｂ型回転粘度計を用い、６０ｒｐｍ、ロータＮｏ．１を用いて測定した値である。 The obtained milk cocoa was stored at room temperature, 37 ° C. and 60 ° C. for 4 weeks, stored at 2 ° C. for 1 day, then opened, and evaluated for rings, white suspended solids, and precipitation. The results for milk cocoa containing the emulsion stabilizers of Example 2 and Comparative Example 4 are shown in Table 5. The viscosity of milk cocoa obtained at the same time is also shown in Table 5. The viscosity was set to 8 ° C. for milk cocoa, and a B type rotational viscometer was used. It is a value measured using 1.
表５より、乳化安定剤としてラムザンガムを含有することにより（実施例２）、乳化安定剤としてネイティブ型ジェランガムを用いた比較例４に比べて、リング、白色浮遊物、沈殿のいずれに関しても有意な抑制効果が見られ、特に６０℃といった高温状態での保存下においてより顕著な効果が見られた。更には、実施例２のミルクココアは不溶性固形分であるココアも良好に分散しており、飲み心地に優れたミルクココアとなった。更には、実施例２の乳化安定剤を含有して調製したミルクココアは、室温〜６０℃といった、保存の際の温度によっても粘度変化がなく、安定性に優れたミルクココアとなった。また、実施例２のミルクココアは風味も良好であり、経変臭もみられないものであった。一方、比較例４の乳化安定剤を用いて調製されたミルクココアは、粘度が上昇して、飲料がゲル状態となってしまった。 From Table 5, it is significant regarding any of a ring, a white floating substance, and precipitation compared with the comparative example 4 which uses native type | system | group gellan gum as an emulsion stabilizer by containing a lambzan gum as an emulsion stabilizer (Example 2). An inhibitory effect was observed, and in particular, a more remarkable effect was observed under storage at a high temperature of 60 ° C. Furthermore, the milk cocoa of Example 2 was well dispersed in cocoa, which is an insoluble solid content, and the milk cocoa was excellent in drinking comfort. Furthermore, the milk cocoa prepared by containing the emulsion stabilizer of Example 2 did not change in viscosity depending on the storage temperature such as room temperature to 60 ° C., and became milk cocoa having excellent stability. In addition, the milk cocoa of Example 2 had a good flavor and no perennial odor. On the other hand, the milk cocoa prepared using the emulsion stabilizer of Comparative Example 4 had an increased viscosity and the beverage was in a gel state.
本発明により、ミルクコーヒーやミルクティー、ミルクココアといった乳成分を多量に含有する乳入り飲料や、加熱殺菌工程を経る乳入り飲料、高温条件下において保存される乳入り飲料においても、長期間乳化状態を安定化させることができ、またミルクココアなどの不溶性固形分を含有する乳入り飲料においては、乳化安定性に加え、良好な分散性も付与することができる。 According to the present invention, long-term emulsification can be achieved even in milk-containing beverages containing a large amount of milk components such as milk coffee, milk tea, milk cocoa, milk-containing beverages that have undergone a heat sterilization process, and milk-containing beverages stored under high temperature conditions. The state can be stabilized, and in milk-containing beverages containing insoluble solids such as milk cocoa, good dispersibility can be imparted in addition to emulsion stability.
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| JP2013039073A (en) * | 2011-08-15 | 2013-02-28 | Suntory Holdings Ltd | Drink containing microcrystalline cellulose |
| JP2018000170A (en) * | 2016-07-08 | 2018-01-11 | 太陽化学株式会社 | Aggregate precipitate inhibitor |
| JP2018023371A (en) * | 2016-08-01 | 2018-02-15 | 三栄源エフ・エフ・アイ株式会社 | Stabilizer for fat-containing liquid food |
| JP2018068272A (en) * | 2016-08-01 | 2018-05-10 | 三栄源エフ・エフ・アイ株式会社 | Stabilizer for oil-soluble material-containing liquid food |
| CN108882738A (en) * | 2015-08-20 | 2018-11-23 | 三荣源有限公司 | Composition containing Weilan gum |
| JP2021501564A (en) * | 2017-11-02 | 2021-01-21 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Ready-to-drink dairy beverages with improved texture and stability |
| CN114009562A (en) * | 2021-11-29 | 2022-02-08 | 海南一哟食品有限公司 | Coffee containing natron and preparation method of coffee |
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