JP2008212100A - Concentrated milk type emulsified product and milk-containing drink using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a concentrated milk type emulsified product which comprises a medium-chain fatty acid fat and oil as an essential fat and oil component, is a concentrated milk type obtained by concentrating milk and can be stored over a long period of time, provided that the medium-chain fatty acid fat and oil is well absorbed by the body, burns a large amount of fat, is hardly accumulated in the body as fat and has an almost tasteless, odorless flavor, and a drink using the same. <P>SOLUTION: The concentrated milk type emulsified product comprises 5-30 mass% medium-chain fatty acid fat and oil exclusively comprising 8-10C medium-chain fatty acids and 5-30 mass% milk solid content in butter milk, which is a by-product formed when producing butter from fresh cream. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention provides a medium-chain fatty acid oil and fat comprising medium-chain fatty acids having 8 to 10 carbon atoms in the total constituent fatty acids, which are well absorbed in the body, have a large amount of fat burning, and are hardly accumulated as fat in the body. And a concentrated milk type emulsion that is obtained by mixing and emulsifying flavorful buttermilk, which is a by-product of producing butter from fresh cream, and this is mixed with a coffee extract or a tea extract. It relates to a beverage with milk that is good and flavorful.

  Medium-chain fatty acid fats and oils consisting of medium-chain fatty acids having 8 to 10 carbon atoms of all constituent fatty acids are fats and oils containing various medium-chain fatty acids consisting of caprylic acid having 8 carbon atoms and capric acid having 10 carbon atoms, It is said that it is relatively contained in coconut oil, palm oil and milk fat. Its properties include high oxidation stability and resistance to alteration, freezing point is -5 ° C or lower and it is liquid at room temperature, the substrate has high solubility and is used as a solvent. It is well-known for its high fat burning property, and it is difficult to accumulate as fat in the body. It is mixed with salad oil mainly composed of long-chain fatty acid fats and sold as salad oil that does not accumulate fat in the body. There is a current situation.

  On the other hand, coffee whitener, whipped cream, mayonnaise, emulsified dressing, margarine, fat spread, shortening, ice cream, etc. have been proposed using such medium-chain fatty acids and fats that are considered to be good for health (patent document) 1). However, any of these may contain food additives such as emulsifiers, emulsifying stabilizers, fragrances, and preservatives, or other long-chain fatty acids, to medium-chain fatty acid oils and water having tasteless and almost odorless flavor. Since it was only mixed with fats and oils, it did not have the original flavor of milk as if milk was concentrated as it was. Moreover, it is not related to an emulsion that is a concentrated milk type rich in milk flavor and that can be stored for a long period of time, in which the medium chain fatty acid fat occupies most of the total constituent fat and oil, and beverages using the same.

JP 2003-135001 A

  The present invention has been made in view of the above problems, has a property of being well absorbed in the body, having a large amount of fat burning, and being difficult to accumulate as fat in the body, and is tasteless and nearly odorless. Concentrated milk-type emulsion that contains a flavor of medium-chain fatty acid fats and oils as the main fat component, and is a concentrated milk type rich in milk flavor that is concentrated in milk, and can be stored for a long period of time, and beverages using the same The main purpose is to provide.

  In order to achieve the above object, as a result of intensive studies, the present inventors combined buttermilk obtained as a by-product when producing butter from fresh cream with a medium-chain fatty acid oil having a tasteless and odorless flavor. As a result, it is possible to obtain an emulsion that is well absorbed in the body, has a large amount of fat burning, is difficult to accumulate as fat in the body, and is similar to concentrated milk rich in milk flavor. I found out. In addition, by adding casein sodium and / or casein potassium to these combinations, it has been found that ultrahigh temperature short time heat sterilization can be performed without adding any other emulsifier, emulsion stabilizer and preservative. An invention relating to the present concentrated milk type emulsion that can be stored for a long time in a chilled zone at 0 to 10 ° C. has been completed.

  This invention contains 5-30 mass% of medium chain fatty acid fats and oils consisting only of medium chain fatty acids having 8 to 10 carbon atoms, and is a milk solid in butter milk that is a by-product when producing butter from fresh cream Concentrated milk type emulsion characterized by containing 5 to 30 mass% of a part is provided.

  According to the present invention, since buttermilk is rich in milk flavor, it can be made into a concentrated milk type emulsion rich in milk flavor by combining it with a tasteless and odorless medium chain fatty acid fat. In addition, according to the present invention, by using medium-chain fatty acid fats and oils, it is possible to obtain a concentrated milk type emulsion that is well absorbed in the body, has a large amount of fat burning, and is not easily accumulated as fat in the body. it can. Furthermore, in the present invention, buttermilk has a function as an emulsifier and an emulsion stabilizer, so the amount of other emulsifier and emulsion stabilizer added can be reduced. Therefore, it can be set as the concentrated milk type emulsion with little content of food additive, and the health-oriented needs.

  Further, in the present invention, as a food additive that contributes to emulsifying properties, it is a concentrated milk-type emulsion containing only sodium caseinate and / or potassium caseinate and containing no preservative, and is sterilized by heating at a very high temperature for a short time. It is preferable that it can be stored for a long period of time in a chilled zone of 0 to 10 ° C., which has been treated. By containing casein sodium and / or casein potassium, it is possible to perform heat sterilization treatment at ultra high temperature for a short time without adding any other emulsifiers, emulsion stabilizers and preservatives. It is because it can be set as the concentrated milk type emulsion which can be preserve | saved for a long time in a 10 degreeC chilled zone. In addition, as a food additive that contributes to emulsifying properties, sodium caseinate and potassium caseinate are components originally contained in buttermilk by not containing anything other than sodium caseinate and / or potassium casein. It is because it can be set as the emulsion which is not inferior or has a different flavor.

  The present invention also provides a milk-containing beverage comprising the concentrated milk type emulsion described above and a coffee extract or a tea extract, wherein the fat and oil are not floated and separated and no protein is precipitated. To do.

  In general, when an emulsion is mixed with a coffee extract or a tea extract, there are many cases where oil and fat floatation and protein precipitation occur. However, according to the present invention, the concentrated milk type emulsion described above is used. Thus, it is possible to suppress the occurrence of such a phenomenon. In addition, according to the present invention, by using the concentrated milk type emulsion described above, it is possible to obtain a milk-containing coffee beverage or milk-containing tea beverage that is healthy and has a rich milk flavor.

  According to the present invention, medium-chain fatty acid fats and oils that have good absorption in the body, a large amount of fat burning, are difficult to accumulate as fat in the body, and have a taste that is almost tasteless and odorless are used as main fats and oils. It is an emulsion that is an ingredient, and has a milk flavor-rich concentrated milk type in which milk is concentrated, and has an effect that a concentrated milk type emulsion that can be stored for a long period of time and a beverage using the same can be provided.

  The present invention relates to a concentrated milk type emulsion and a milk-containing beverage containing the same. Hereinafter, each will be described in detail.

A. Concentrated milk type emulsion First, the concentrated milk type emulsion of the present invention (hereinafter sometimes simply referred to as an emulsion) will be described. The concentrated milk type emulsion of the present invention contains 5 to 30% by mass of a medium chain fatty acid oil consisting of only medium chain fatty acids having 8 to 10 carbon atoms, and is a by-product when producing butter from fresh cream. It contains 5 to 30% by mass of milk solids in buttermilk.
Hereinafter, fats and oils and butter milk contained in the concentrated milk type emulsion of the present invention will be described in detail.

1. Fats and oils The concentrated milk type emulsion of the present invention contains medium chain fatty acids and fats consisting only of medium chain fatty acids having 8 to 10 carbon atoms, and the content thereof is 5 to 30% by mass. It is within the range, preferably within the range of 7 to 20% by mass, particularly preferably within the range of 8 to 15% by mass.

  Further, the content of lower fatty acid fats and oils other than medium chain fatty acid fats and oils in the emulsion of the present invention is not particularly limited, but the ratio of medium chain fatty acid fats in all fatty acid fats is 50%. The above is preferable, and above all, preferably 80% or more, that is, the ratio of lower fatty acid fats and long chain fatty acid fats other than medium chain fatty acid fats is preferably less than 50%, and more preferably less than 20%. When the content of the lower fatty acid fats having a lower carbon number than the medium chain fatty acid fats and oils in the milk-containing coffee beverage or milk tea beverage obtained by mixing with the emulsion of the present invention or the emulsion of the present invention is large, its volatility This is because the taste of the coffee beverage containing milk or the tea beverage containing milk obtained in the emulsion of the present invention or by mixing with the emulsion of the present invention is deteriorated due to the strong off-flavor. In addition, when the content ratio of the long chain fatty acid fat having a larger carbon number than that of the medium chain fatty acid fat is increased, in the milk-containing coffee beverage or the milk-containing tea beverage obtained by mixing with the emulsion of the present invention or the emulsion of the present invention. This is because there is a greater risk that oil and fat coagulates are formed.

  On the other hand, the medium chain fatty acid fat used in the present invention is an oil containing various medium chain fatty acids composed of caprylic acid having 8 carbon atoms and capric acid having 10 carbon atoms as described above. Although it is said that it is contained in milk fat in relatively large amounts, its properties are high in oxidative stability and difficult to change, has a freezing point of -5 ° C or lower and is liquid at room temperature, and has high substrate solubility. Although it is used as a solvent, in recent years, it has attracted attention for its property that it is well absorbed in the body, has a large amount of fat burning, and is difficult to accumulate as fat in the body. In the case of the emulsion of the present invention and the case of the milk-containing coffee beverage or milk tea beverage obtained by mixing with the emulsion of the present invention, because of high oxidation stability, there is little risk of acid odor, Since the solubility of the substrate is high, there are many advantages such as good emulsification stability and less coagulation of fats and oils. In addition, it is possible to add lower fatty acid fats and / or long chain fatty acid fats and oils other than medium chain fatty acid fats and oils according to palatability. However, when the emulsion is the present invention or mixed with the emulsion of the present invention In the case of a milk-containing coffee drink or milk-containing tea drink obtained, the risk of acid odor is low and the solubility of the substrate is high, so that the emulsion stability is good and the solidification of fats and oils is low It is within the scope of the technical content of the present invention to add and mix lower fatty acid fats and / or long chain fatty acid fats and oils other than medium chain fatty acid fats and oils within the scope of the present invention.

  The medium chain fatty acid fat used in the present invention is generally commercially available and is not particularly limited. For example, it is a medium chain fatty acid fat composed of caprylic acid and capric acid manufactured by Nisshin Oilio Group, Inc. A certain “Skoley” series can be used.

2. Buttermilk The buttermilk contained in the concentrated milk type emulsion of the present invention contains milk solids in the buttermilk in a range of 5 to 30% by mass, preferably 7 to 28. It is in the range of mass%, particularly preferably in the range of 15 to 26 mass%.

  Further, the butter milk used in the present invention is obtained as a by-product when producing butter from fresh cream obtained from milk, but the aqueous phase part from which the butter part, which is the oil phase part of fresh cream, is removed. It is said to be buttermilk and contains abundant milk flavor components. The buttermilk used in the present invention is not particularly limited as long as it is obtained as a by-product when producing butter from fresh cream obtained from milk. The obtained liquid buttermilk is used as it is. Alternatively, it can be selected as either concentrated concentrated buttermilk or dried and used as buttermilk powder. By the way, the ratio of each milk component in the total milk solid content in the butter milk is not particularly limited, but for example, milk fat content is 7.5 mass%, milk protein is 32.5 mass%, carbohydrates Of 52.5% by mass and ash content of 7.7% by mass.

  In addition, in the present invention, as a food material in the case of making an emulsion with a rich milk flavor with a medium-chain fatty acid oil having a taste close to tasteless and odorless, in addition to butter milk, a by-product when producing fresh cream from milk Skim milk obtained as above, skim concentrated milk obtained by concentrating this, and skim milk powder obtained by drying this. However, when these nonfat milk, nonfat concentrated milk and nonfat dry milk are mixed and emulsified with medium chain fatty acid fats and oils, the emulsifiability of the obtained emulsion is buttermilk, concentrated buttermilk and buttermilk powder. Compared to the case where each is mixed and emulsified, especially when heat sterilization treatment is performed, the heat resistance is inferior, so that a medium-chain fatty acid fat having a tasteless and odorless flavor is rich in milk flavor. As a food material for making it, butter milk which contains abundant milky flavor components and has a good emulsification stability ability is suitable.

  In this way, butter milk is suitable for producing an emulsion having good emulsification stability by mixing with medium chain fatty acid fats and oils, but depending on the taste of milk flavor, the above skim milk powder or the whole fat milk powder It is possible to use dairy products such as cow milk mixed with butter milk as appropriate. However, in the case of producing an emulsion having good emulsion stability with a medium-chain fatty acid oil and fat by utilizing the good emulsion stability ability of buttermilk found in the present invention, it is within the scope of the technical content of the present invention. .

3. Others In the present invention, in order to enable the emulsion of the medium chain fatty acid fat and butter milk to be stored in a chilled band of 0 to 10 ° C for a long period of time, the ultra-high temperature short at 100 ° C or higher, preferably 120 to 145 ° C. It is necessary to perform a heat sterilization treatment for hours. In the case of heat sterilization treatment of less than 100 ° C., an emulsion of only a mixture of medium chain fatty acid fat and butter milk may be used, but ultra high temperature short time heat sterilization treatment at 100 ° C. or more, particularly 120 to 145 ° C. In the case of application, an emulsion containing only a mixture of medium-chain fatty acid fat and buttermilk causes heat denaturation of milk protein and emulsion breakage due to heating, so that the sterilizer is burnt and the sterilization treatment becomes impossible. In order to prevent this, addition of sodium caseinate and / or potassium casein is effective, and the amount of addition is not particularly limited as long as it has an effective heat resistance effect. Within the range of 0.5 to 2.0% by mass, particularly preferably within the range of 0.5 to 1.8% by mass, and particularly preferably within the range of 0.5 to 1.5% by mass. As a result, an emulsion of a medium chain fatty acid fat and butter milk that can be stored for a long time in a chilled zone of 0 to 10 ° C. without adding any emulsifier, emulsion stabilizer or preservative other than sodium caseinate and / or potassium caseinate is obtained. It becomes possible. Further, by adding casein sodium and / or casein potassium, it becomes possible to perform a heat sterilization treatment at a very high temperature for a short time, so that it can be stored hygienically for a long time without adding a preservative.

  In addition, when performing ultra-high temperature short time heat sterilization processing to the above-mentioned emulsion, when performing ultra high temperature short time heat sterilization processing at 120 ° C, for example, it is usually about 30 to 45 seconds, For example, when performing ultra-high temperature short time heat sterilization treatment at 145 ° C, it is usually about 1 to 10 seconds.

  Casein sodium and casein potassium used in the present invention are main and specific proteins present in milk, and casein protein, which is said to occupy 80% of the total protein in milk, is converted into acetic acid, lactic acid, hydrochloric acid, etc. It is obtained by isoelectric point precipitation with addition of acid to coagulate and separate from milk, and after dispersing this again in water, it is obtained by adding sodium hydroxide or potassium hydroxide to carry out a neutralization reaction It is. Such casein sodium and casein potassium dissolve in water and have both hydrophilic and lipophilic properties, and thus have an emulsifying effect when water and oil are mixed and emulsified.

  Here, in the present invention, the emulsion added with sodium caseinate and / or potassium casein is subjected to ultra-high temperature and short-time heat sterilization to enable long-term storage. In the chilled zone of 0 to 10 ° C., it usually means a range of 20 to 90 days, preferably 30 to 70 days, particularly 45 to 60 days.

B. Next, the beverage with milk of the present invention will be described. The beverage with milk of the present invention comprises the concentrated milk type emulsion described above, and a coffee extract or a tea extract, and is characterized in that there is no separation of oil and fat and no protein precipitation.

  The concentrated milk type emulsion having good emulsion stability obtained in the present invention has a rich milk flavor, little oxidative deterioration, and no coagulum is formed in the emulsion. By mixing with the extract, the oil does not float and segregate, there is no protein precipitation, the absorption in the body is good, the fat burning is large, and it is difficult to accumulate as fat in the body. It becomes possible to provide a coffee drink containing milk or a tea drink containing milk that contains a chain fatty acid oil and fat. It should be noted that the milk of the present invention is an emulsion of a coffee whitener, milk or the like obtained by emulsifying a lower-fatty-acid fat and / or a long-chain fatty acid fat other than the emulsion of the present invention in the milk-containing coffee drink or milk-containing tea drink of the present invention It is possible to add and mix so long as it does not inhibit the flavor of the coffee beverage or tea beverage containing milk, or cause floating separation of fats and oils and precipitation of proteins. This is the content category.

  The content of the concentrated milk type emulsion contained in the milk-containing beverage of the present invention varies greatly depending on the type of beverage, but is generally within the range of 1% by mass to 10% by mass. There can be.

  Moreover, the coffee extract and black tea extract used for this invention are not specifically limited, It can be made to be the same as that generally used for a drink.

  The present invention is not limited to the above embodiment. The above embodiment is an exemplification, and has substantially the same configuration as the technical idea described in the claims of the present invention, and has the same operational effects or equivalents thereof. Is included in the technical scope of the present invention.

  The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

[Example 1]
Concentrate buttermilk with 8.5% by mass of Nisshin Oilio Group Co., Ltd., “Schole 64G”, a medium-chain fatty acid oil containing 60% caprylic acid with 8 carbon atoms and 40% capric acid with 10 carbon atoms. 78.0% by weight of concentrated buttermilk (milk fat content: 2.6% by weight and non-fat milk solids content; containing 32.2% by weight) and 13.5% by weight of water After heating at 0 ° C., homogenization was performed using a homogenizer (homogeneous machine) at a homogeneous pressure of 180 kg / cm ² . Subsequently, high-temperature and short-time heat sterilization treatment was performed at 95 ° C. for 30 seconds to obtain a concentrated milk type emulsion of medium chain fatty acid fat and buttermilk. The obtained emulsion was compared with the flavor of the whole fat concentrated milk obtained by concentrating the milk about 3 times. The milk flavor of the obtained emulsion was not inferior to that of the whole fat concentrated milk. Moreover, about this emulsion, in order to detect the emulsifiability, the measurement of the particle size distribution was performed using the particle size distribution measuring device SALD 300-V MODEL 2 made by Shimadzu Corporation, and the median diameter was 0.85 μm. The emulsifiability was good.

[Comparative Example 1]
Instead of the butter milk used in Example 1, 78.0% by mass of skim concentrated milk (milk fat content: 0.5% by mass and non-fat milk solid content: 29.5% by mass) was used. Except for the above, a concentrated milk type emulsion of a medium-chain fatty acid fat and defatted concentrated milk was obtained in the same manner as Example 1. The obtained emulsion was compared with the flavor of the whole fat concentrated milk obtained by concentrating the milk about 3 times. The milk flavor of the obtained emulsion was not inferior to that of the whole fat concentrated milk. Moreover, about this emulsion, in order to detect the emulsification property, the particle size distribution was measured using a particle size distribution measuring device SALD 300-V MODEL 2 manufactured by Shimadzu Corporation, and the median diameter was 1.25 μm. The emulsifiability was inferior to that of Example 1.

[Example 2]
An emulsion was obtained in the same manner as in Example 1 except that 0.5% by mass of sodium caseinate was added and the amount of water added was 13.0% by mass. Instead of performing high-temperature short-time heat sterilization treatment for 2 seconds, 120 ° C, ultra-high-temperature short-time heat sterilization treatment is performed for 30 seconds. A concentrated milk type emulsion of possible medium chain fatty acid fat and buttermilk was obtained. The obtained emulsion was compared with the flavor of the whole fat concentrated milk obtained by concentrating the milk about 3 times. The milk flavor of the obtained emulsion was not inferior to that of the whole fat concentrated milk. Moreover, about this emulsion, in order to detect the emulsifiability, the measurement of the particle size distribution was performed using the particle size distribution measuring device SALD 300-V MODEL 2 made by Shimadzu Corporation, and the median diameter was 0.95 μm. The emulsifiability was good.

[Comparative Example 2]
Except that sodium caseinate was not added and the amount of water added was 13.5% by mass, an ultra-high temperature short time heat sterilization treatment was performed at 120 ° C. for 30 seconds in the same manner as in Example 2. Burning in the sterilization apparatus was observed. The obtained emulsion was compared with the flavor of whole fat concentrated milk obtained by concentrating milk about 3 times. The milk flavor of the obtained emulsion had a slightly burnt odor. Moreover, about this emulsion, in order to detect the emulsifiability, the measurement of the particle size distribution was performed using the particle size distribution measuring device SALD 300-V MODEL 2 made by Shimadzu Corporation, and the median diameter was 1.89 μm. The emulsifiability seemed to be a little worse.

[Comparative Example 3]
A concentrated milk type emulsion of a medium-chain fatty acid fat and defatted concentrated milk was obtained in the same manner as in Example 2 except that buttermilk was replaced with defatted concentrated milk. However, scorching was observed in the sterilization apparatus used in Example 2. Further, the flavor of the obtained emulsion was compared with the full fat concentrated milk obtained by concentrating the milk to about three times. The milk flavor of the obtained emulsion was accompanied by a burnt odor, and the whole fat concentrated milk And had a different flavor. Moreover, about this emulsion, in order to detect the emulsifiability, the measurement of the particle size distribution was performed using the particle size distribution measuring device SALD 300-V MODEL 2 made by Shimadzu Corporation, and the median diameter was 3.52 μm. The emulsifiability seemed to be worse.

[Example 3]
Using the concentrated milk type emulsion of the medium chain fatty acid fat and butter milk obtained in Example 1, coffee with milk was prepared based on the formulation table in Table 1 below and the following preparation method. Immediately after the preparation, the milk-containing coffee had no fat separation and protein precipitation, and the milk flavor was sufficiently felt. Furthermore, when the coffee with milk was stored in a sealed state at 55 ° C. for 3 weeks, almost no floating separation of oil and fat and protein precipitation were observed, and the milk flavor was sufficiently felt.

The method for preparing coffee is as follows.
1. Coffee beans are crushed and extracted by standard methods.
2. Prepare the extract, sugar, baking soda, emulsion, and fragrance in this order.
^3. Preheat to 60 ° C. and homogenize (150 kg / cm ² ).
4). After filling the can, retort sterilization (after reaching a set temperature of 120 ° C. or higher until a predetermined F ₀ value ^* ) is performed.
* F ₀ value: Time required to kill microorganisms at a constant temperature at 121.1 ° C. (heat resistance parameter is 10 ° C.)

[Example 4]
Using the concentrated milk type emulsion of the medium chain fatty acid fat and butter milk obtained in Example 2, coffee with milk was prepared in the same manner as in Example 3. Immediately after the preparation, the milk-containing coffee had no fat separation and protein precipitation, and the milk flavor was sufficiently felt. Furthermore, when the coffee with milk was stored in a sealed state at 55 ° C. for 3 weeks, almost no floating separation of oil and fat and protein precipitation were observed, and the milk flavor was sufficiently felt.

[Comparative Example 4]
Using the concentrated milk type emulsion of the medium chain fatty acid fat and butter milk obtained in Comparative Example 1, coffee with milk was prepared in the same manner as in Example 3. The coffee with milk immediately after the preparation had a milky taste, but the oil and fat floatation and protein precipitation were observed. Furthermore, when the coffee with milk was stored in a sealed state at 55 ° C. for 3 weeks, the oil separation and protein precipitation both increased significantly before storage, and the milk flavor changed to a slightly different flavor. It was.

Claims (3)

  5 to 30% by mass of medium chain fatty acids and fats consisting only of medium chain fatty acids having 8 to 10 carbon atoms and 5 to 5 milk solids in butter milk which is a by-product when producing butter from fresh cream Concentrated milk type emulsion characterized by containing 30 mass%.   A concentrated milk type emulsion containing only sodium caseinate and / or potassium caseinate as a food additive that contributes to emulsifiability and containing no preservative, and is subjected to ultrahigh temperature and short time heat sterilization treatment, 0 The concentrated milk type emulsion according to claim 1, which can be stored for a long time in a chilled zone at -10 ° C.   A milk-containing beverage comprising the concentrated milk-type emulsion according to claim 1 or 2, and a coffee extract or a tea extract, wherein the fat and oil are not floated and separated and no protein is precipitated.