JP2007166917A - Method for stabilizing milk-containing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for stabilizing a milk-containing beverage enabling prevention of quality deterioration such as generation of oil ring, white substances and/or oil drop float caused on a milk-containing beverage even in long storage at the wide range of temperature from that for refrigeration to that for high-temperature storage. <P>SOLUTION: The method for stabilizing a milk-containing beverage having constituent oil and fat having an average of SFC (solid fat content) at 10°C comprises addition of an oil-in-water emulsified oil-and-fat composition containing oil and fat having 40 wt.% of SFC (solid fat content) at 10°C so as to prevent generation of oil ring and white substance and oil drop float when storing the milk-containing beverage to obtain stabilized milk-containing beverage. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a beverage composition. Specifically, the present invention relates to a method for stabilizing a milk-containing beverage by adding an oil-in-water emulsified oil / fat composition containing an oil / fat whose average SFC (solid fat content) at 10 ° C. is 40% or less.

  Sealed container beverages containing milk components such as milk coffee and milk tea are distributed under various conditions in terms of product design, but since they often contain milk fat, the emulsified state becomes unstable during storage and milk fat Commodity value such as oil ring generation (hereinafter referred to as ring generation) due to floating of water, generation of agglomerated and solidified white matter of milk fat (hereinafter referred to as generation of white material), and floating of oil droplets due to emulsion breakage (hereinafter referred to as oil droplet floating) A variety of phenomena that lower the temperature occurred and became a problem.

  In order to suppress such a phenomenon causing quality deterioration, attempts have been made to solve this problem by adding various emulsifiers or stabilizers. For example, the technique about the glycerol succinic-acid fatty acid ester which is an organic acid monoglyceride is disclosed (for example, refer patent document 1). Glycerin succinic acid fatty acid ester has been said to interact with proteins for a long time and is likely to be effective in stabilizing milk-containing beverages. However, since the HLB (Hydrophil Lipophil Balance) is in the range of 5 to 9, the emulsifying power is insufficient to maintain stable O / W emulsification. Furthermore, since the fat contained in the beverage is small and dilutely dispersed, it is difficult to say that even if an emulsifier is added, the emulsification efficiency is poor and the effect is sufficiently exerted.

  A technique of adding polyglycerin fatty acid ester and ι-carrageenan having high HLB and strong emulsifying power is disclosed (for example, see Patent Document 2). Although the polyglycerin fatty acid ester has a strong emulsifying power, it is difficult to say that the emulsifying power is sufficient to stably emulsify the milk fat diluted and diluted in the beverage, as in the case of the above-mentioned document 1. Further, ι-carrageenan, which is a stabilizer, is reactive with protein and effective in suppressing precipitation, but is hardly effective in emulsifying and dispersing milk fat.

JP 63-219339 A (page 1-2) JP-A-3-266939 (page 1-3)

  The present invention provides a stable milk-containing beverage that can prevent quality deterioration such as oil ring generation, white matter generation, oil droplet floating, etc. even in long-term storage in a wide temperature range from refrigeration to high-temperature storage. It aims to provide a stabilization method.

  In view of the above-mentioned present situation, the present inventors have intensively studied for the purpose of producing a milk-containing beverage additive capable of providing a stable milk-containing beverage and a method for producing a milk-containing beverage using the same, and as a result, have reached the present invention. .

  The present invention adds an oil-in-water emulsified oil / fat composition containing an oil / fat whose average SFC (solid fat content) at 10 ° C. is 40% or less, and a method for stabilizing a milk-containing beverage and a method for producing the same It is about.

  Hereinafter, the present invention will be described in detail. The present invention relates to a method for stabilizing and producing a milk-containing beverage.

  The milk-containing beverage that is the subject of the present invention is a milk beverage containing a milk component and is composed of auxiliary ingredients such as coffee, tea, fruit juice, cocoa, matcha tea, soy milk, eggs, sweeteners, flavorings, etc. It is not particularly limited as long as it is, but weakly acidic beverages such as coffee, tea, and cocoa containing dairy ingredients have a long expiration date, and there is an opportunity to sell at high temperatures, so-called hot vendors. Since there are many, it tends to become more unstable, and in that sense, it is preferable to target weakly acidic beverages such as milk-containing coffee, tea, and cocoa.

  Examples of the milk raw material used in the present invention include raw milk, fresh cream, butter, sweetened condensed milk, defatted condensed milk, concentrated milk, defatted concentrated milk, defatted powdered milk, whole fat powdered milk, cheese, etc. It is not particularly limited as long as it is a dairy product, but milk, fresh cream, whole milk powder, and milk-containing beverages using butter tend to be more unstable, so raw milk, fresh cream, whole milk powder, A milk-containing beverage using butter is preferred.

  Cans, bottles, pet containers, paper packs, plastic containers, cheer packs, etc. are raised as packaging forms for milk-containing beverages, and there are no particular restrictions on the container form as long as it is a sealed container, but as a recent trend , Cans, plastic bottles, bottle cans, etc., because there are many opportunities for high-temperature sales, so-called hot vendor sales, and because there are many opportunities for long-term storage, cans, plastic bottles, The container form of a bottle can is preferable.

  In the oil-in-water emulsified oil / fat composition of the present invention, the average SFC (solid fat content, hereinafter referred to as SFC) at 10 ° C. of the oil / fat to be the dispersed phase needs to be not more than the SFC of milk fat at 10 ° C. Since the SFC of milk fat at 10 ° C. is 50 to 60%, in the present invention, the average SFC at 10 ° C. of the fats and oils constituting it is 40% or less, preferably 30% or less, more preferably 20% or less. That is good. The average of SFC here refers to the arithmetic average of the SFC values of each fat and oil. For example, the average of SFC when equal amounts of fat A with SFC = 10 and fat B with SFC = 50 is (10 + 50 ) / 2 = 30.

  The type of oil used is not limited as long as the above SFC conditions are satisfied. For example, if it is a vegetable oil, palm oil, palm oil, palm kernel oil, soybean oil, safflower oil, Corn oil, cottonseed oil, rapeseed oil, sunflower oil, etc.If animal fats are used, milk fat, fish oil, lard, beef tallow, pork fat, etc. These fats and oils may be used alone or in combination of two or more. Moreover, although water is normally used for a continuous phase, you may mix | blend polyhydric alcohols, such as glycerol, and saccharides in order to improve stability, or may use it as a continuous phase instead of water. Examples of the polyhydric alcohol and saccharide used in this case include glycerin, sucrose, fructose, maltose, glucose, dextrin, isomerized sugar, starch syrup, reduced starch syrup, trehalose, maltitol, erythritol, sorbitol and the like.

  The SFC measurement method is not particularly limited, and a conventionally known method can be used. As a preferable method, IUPAC. Examples include the method described in 2.150 (Solid Content determination in Fats by NMR).

  The oil / fat content in the oil-in-water emulsified oil / fat composition of the present invention is 1% as a lower limit, preferably 5%, more preferably 10%, 50% as an upper limit, preferably 40%, more preferably 30. % Is good. Below the lower limit, the stabilizing effect is insufficient, and above the upper limit, it is difficult to maintain the stability of the oil-in-water emulsified oil composition.

  The additive used in preparing the oil-in-water emulsified oil / fat composition in the present invention is not particularly limited as long as it is an additive generally used in foods, but the oil-in-water emulsified oil / fat composition is not limited. In order to stably maintain the emulsified state, one or more of emulsifiers, stabilizers, proteins and salts may be used in combination. Emulsifiers with high HLB are preferred because of their high O / W emulsifying power. For example, polyglycerin fatty acid ester of HLB11 or more, sucrose fatty acid ester, enzymatically decomposed lecithin, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned. Further, when a low HLB emulsifier is combined, the stability tends to increase. As the low HLB emulsifier, it is preferable to use glycerin fatty acid ester (monoglyceride, organic acid monoglyceride such as monoglyceryl succinate and monoglycerate, polyglycerin fatty acid ester), sorbitan fatty acid ester, and sucrose fatty acid ester. The total amount of the emulsifier is 0.01 to 10%, preferably 0.05% to 5%, and more preferably 0.1 to 3%. If it is less than the lower limit, the stabilizing effect is insufficient, and if it is more than the upper limit, the flavor may be unfavorable.

  Any stabilizer can be used as long as it can stabilize the oil-in-water emulsified oil and fat composition by providing an appropriate viscosity. However, κ-carrageenan, ι-carrageenan, λ-carrageenan, xanthan gum, galactomannan (guar gum) , Tara gum, locust bean gum), tamarind gum, and microcrystalline cellulose are preferably used alone or in combination. The addition amount is preferably 0.001 to 1%, more preferably 0.005 to 0.5%. If it is less than the lower limit, the stabilizing effect may be reduced, and if it is more than the upper limit, the stability may be adversely affected.

  Examples of the protein include milk protein, soy protein, wheat protein, gelatin, egg white and the like. Anything may be used to enhance the emulsion stability, but casein Na, casein K, whey protein derived from milk in terms of flavor. Concentrate, whey protein isolate, total milk protein and the like are preferred. The addition amount is 0.01 to 10%, preferably 0.1 to 8%, more preferably 1 to 6%. If it is less than the lower limit, the stabilizing effect is insufficient, and if it is more than the upper limit, the flavor may be unfavorable.

  Salts are used for the purpose of suppressing changes in the pH of the oil-in-water emulsified oil and fat composition, and any substances that have a buffering effect may be used. The use of salts and polymerized phosphates (eg, pyrophosphate, polyphosphate, metaphosphate) is preferred. The addition amount is preferably 0.001 to 5%, more preferably 0.05 to 1%. If it is less than the lower limit, the stabilizing effect is insufficient, and if it is more than the upper limit, the flavor may be unfavorable.

  In producing the oil-in-water emulsified oil / fat composition of the present invention, it may be produced according to a conventionally known method, and the method is not limited in any way, but the expiration date is due to the properties of the target product to be used. In addition, it is often sold at high temperatures, so-called hot benders. Therefore, it is preferable that the level of microorganisms is low in terms of hygiene, and the emulsion particle size is fine in terms of physical properties and maintains a stable emulsified state. It is preferable.

  Specifically, in terms of hygiene, it is desirable that strict heat sterilization is performed for the purpose of reducing the level of microorganisms. As conditions, sterilization conditions equivalent to or better than heating at 121 ° C. for 15 seconds are preferred, and further, sterilization treatment equivalent to or better than heating at 121 ° C. for 4 minutes is preferred. From the viewpoint of physical properties, it is preferable that the emulsion particle size is fine. The emulsified particle size of a general oil-in-water emulsified oil / fat composition is about several μm. However, as mentioned above, the emulsified particle size is intended to be added to products with a long shelf life, so that the finer emulsified particle size is the quality. The average particle size is preferably 2 μm or less, more preferably 1 μm or less, most preferably 0.5 μm or less and most preferably 1 μm or less. If this emulsified particle size can be obtained, the production process is not limited. However, it is advantageous to use a high-pressure homogenizer in order to make the emulsified particle size fine, and it is preferable to perform the treatment at a high pressure of 15 MPa or more if possible.

  The amount of the oil-in-water emulsified oil / fat composition of the present invention added to the milk-containing beverage as a target is 0.01% to 10%, preferably 0.05% to 5%, more preferably 0.1%, based on the total amount. ~ 3% is good. If it is less than the lower limit, the stabilizing effect is insufficient, and if it is more than the upper limit, the flavor may be unfavorable.

  The effects of the present invention will be described in detail below by way of examples and comparative examples, but the present invention is not limited to these exemplifications.

Preparation of oil-in-water emulsified oil / fat composition An oil-in-water emulsified oil / fat composition was prepared based on the formulation shown in Table 1. Specifically, it was prepared as follows.
(1) A high HLB emulsifier, protein, stabilizer, salt, and saccharide are stirred and dispersed in water and heated to 65 ° C or higher.
(2) Stir and disperse low HLB emulsifier in oil and fat, then heat to 65 ° C or higher.
(3) The fat and oil component of (2) is mixed with stirring in the aqueous solution of (1).
(4) The mixed liquid prepared in (3) was homogenized at 20 MPa with a high-pressure homogenizer to prepare an oil-in-water emulsified oil / fat composition.

Comparative example

  Based on the formulation in Table 2, an oil-in-water emulsified oil / fat composition was prepared. The preparation method was performed in the same manner as in the examples.

Beverage preparation 1
A beverage was prepared based on the formulation in Table 3. Specifically, it was prepared as follows.
(1) Coffee extract, milk, granulated sugar, Ryoto P-1670 (manufactured by Mitsubishi Chemical Foods Co., Ltd.), adjusted oil-in-water emulsified oil and fat composition and water are mixed, and pH is adjusted by adding sodium bicarbonate. A liquid was obtained.
(2) This mixed solution was heated to 60 to 65 ° C., and homogenized at 15 MPa with a high-pressure homogenizer.
(3) The temperature of the homogenized preparation liquid was raised to 80 ° C., and the can was filled and wound.
(4) Retort sterilization at 121 ° C. for 30 minutes to obtain a coffee beverage.

Evaluation of Beverage After the obtained coffee liquid was stored under the following conditions, it was opened and the occurrence of an oil ring, the generation of white matter, and the floating of oil droplets were observed. (Table 4)
Evaluation 1 Stored at 55 ° C for 4 weeks
Evaluation 2 Storage at 25 ° C for 4 weeks, then overnight at 2 ° C Evaluation 3 Storage at 2 ° C for 4 weeks

  As shown in Table 4, in Examples 1 to 15, the generation of oil rings, the generation of white matter, and the floating of oil droplets were suppressed as compared with the comparative examples, which were in a good state.

Beverage preparation 2
A beverage was prepared based on the formulation in Table 5. Specifically, it was prepared as follows.
(1) Coffee extract, milk, granulated sugar, Ryoto P-1670 (Mitsubishi Chemical Foods Co., Ltd.), prepared oil-in-water emulsified oil and fat composition and water are mixed, and pH is adjusted by adding sodium bicarbonate. A liquid was obtained.
(2) This mixed solution was heated to 60 to 65 ° C., and homogenized at 15 MPa with a high-pressure homogenizer.
(3) Homogenization treatment The prepared liquid was subjected to UHT sterilization treatment at 140 ° C. for 30 seconds.
(4) The sterilization treatment liquid was aseptically filled in a pre-sterilized PET bottle to obtain a coffee beverage.

Evaluation of Beverages After the obtained coffee liquid was stored under the following conditions, the occurrence of oil rings, the occurrence of white matter, and the floating of oil droplets were observed. (Table 6)
Evaluation 1 Stored at 55 ° C for 2 weeks
Evaluation 2 Storage at 25 ° C for 4 weeks Storage at 2 ° C overnight Evaluation 3 Storage at 2 ° C for 4 weeks

  As shown in Table 6, in Examples 1 to 15, the generation of oil rings, the generation of white matter, and the floating of oil droplets were suppressed as compared with the comparative examples, and it was in a good state.

  In the present invention, by adding an oil-in-water emulsified oil / fat composition containing fats and oils whose SFC (solid fat content) at 10 ° C. is 40% or less, generation of an oil ring during storage of milk-containing beverages, generation of white matter, It is possible to provide a stabilized milk-containing beverage that suppresses oil droplet floating.

Claims (2)

A milk-containing beverage comprising an oil-in-water emulsified oil / fat composition having an average SFC (solid fat content) at 10 ° C. of 40% or less of the constituent oil / fat A method for stabilizing a milk-containing beverage comprising an oil-in-water emulsified oil / fat composition in which the average SFC (solid fat content) at 10 ° C. of the oil / fat is 40% or less