JP2010213575A - Emulsified composition produced using modified sugar beet pectin, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsified composition having stable quality for a long period even in the case of not containing a chemically synthesized specific gravity-adjusting agent in the constituent. <P>SOLUTION: The emulsified composition containing modified sugar beet pectin, terpene, fatty acid triglyceride and water is prepared. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an emulsion composition prepared using a modified sugar beet pectin and a method for producing the same.

  Among non-alcoholic drinks, cola drinks, fruit juice drinks, lemonades and the like occupy prominent positions in the consumer market today. In many cases, these beverages are produced by adding nutritional components such as fat-soluble vitamins and DHA, pigment components, and fragrances. These fat-soluble components exist in a state of being dissolved in a fat-soluble medium such as terpene typified by limonene or the like and edible fats and oils. In order to uniformly disperse these in beverages mainly composed of highly hydrophilic components, it is necessary to pre-emulsify them using an emulsifier or the like.

  However, in practice, it is not possible to produce a beverage with high storage stability simply by emulsifying a terpene or a fat-soluble medium. This is because the specific gravity of these emulsified compositions (hereinafter referred to as “emulsion composition for beverages”) is usually 0.9 g / ml or less when terpenes are used, for example, and the specific gravity of the water phase of the beverage (Normal: 1.0 g / ml or more) is quite different. Due to its relatively low specific gravity, beverage emulsified compositions tend to produce suspended matter on the surface of the liquid (creaming) even when finely dispersed (if creamed), and when the amount of suspended matter increases, In some cases, a ring-shaped deposit, ie, a “neck ring”, is formed on the neck portion. Such deposits not only impair the appearance, but also change the flavor of the beverage and reduce the commercial value.

  A specific gravity adjusting agent is used in order to avoid the formation of such suspended matters and deposits. Specific gravity modifiers are oil soluble and must be highly miscible with lipophilic substrates such as terpenes. This specific gravity adjusting agent brings the specific gravity of the oil droplets close to the specific gravity of the aqueous phase of the beverage, prevents the oil phase from becoming suspended in the beverage, and can obtain a beverage product with stable quality over a longer storage period. In general, the specific gravity adjuster is required to have a higher specific gravity than the water phase of the beverage so that the emulsion stabilization effect can be exerted in addition to the miscibility with the oil phase. Materials such as gum and sucrose acetate isobutyrate (SAIB) are often used (for example, Patent Documents 1 to 4).

  Brominated edible oils are highly suitable as specific gravity regulators in industrial applications due to their high specific gravity, but they are not highly evaluated in food applications for health reasons and are used in food in some countries. Is only allowed. Dumer gum, which is a glycerol ester of dumer resin and root rosin, and SAIB, which is esterified with sucrose esterified with acetic acid and isobutyric acid, can be easily synthesized and are not subject to fatty acid oxidation or other oxidation reactions, etc. It has advantages and is approved for use in food in many countries. However, in recent years, the momentum of natural taste has increased worldwide, and there is a tendency to avoid the use of chemically synthesized specific gravity regulators. Emulsified compositions and beverages that do not use chemically synthesized products such as specific gravity adjusters are called “clean label emulsions” and “clean label beverages”, respectively. Demand for clean label products is rising especially in Europe, and demand is expected to increase in Asia and the United States.

  As a method of preparing a stable emulsion composition in a beverage without using a chemically synthesized specific gravity adjuster, a low specific gravity terpene (specific gravity of about 0.85 g / ml) is a fatty acid having a relatively high specific gravity. A method of mixing with triglyceride (specific gravity of about 0.94 g / ml) and bringing the specific gravity as close to water as possible (specific gravity of 0.9 g / ml or more) can be mentioned. However, in this method, the specific gravity difference between the oil phase and the water phase is larger than when a chemically synthesized specific gravity adjuster is used, and in order to produce a more stable emulsion composition in a beverage, It is essential to select an optimal emulsifier other than chemically synthesized products. In this case, an emulsifier that can include more oil phase in a small amount is required. That is, it is desirable that the proportion of the emulsifier adsorbed on the oil phase is larger than that of the emulsifier dispersed in the aqueous phase. This is because the emulsifier dispersed in the aqueous phase increases the specific gravity of the aqueous phase, and the emulsifier adsorbed on the surface of the oil phase (oil droplets) increases the specific gravity of the oil phase. Also, in order to make terpene as close as possible to the specific gravity of the aqueous phase, a relatively large amount of fatty acid triglyceride is often required, and a larger amount of oil phase needs to be refined (fine particles). The adsorptivity of emulsifiers to oil greatly affects.

As natural emulsifiers capable of stably emulsifying terpenes, polysaccharides extracted from sap such as gum arabic and gati gum are most commonly used. Further, in recent years, stable in terms of supply, stem crops, skin, attempts have been made for use in the preparation of the emulsion composition for beverages natural polysaccharide extracted from the roots or the like, in particular sugar beet (Beta Sugar beet pectin extracted from the root bark of vulgaris LINNE var. rapa DUMORTIER is attracting attention as a polysaccharide with excellent emulsifiability.

  Sugar beet pectin is composed of α-1,4 glycoside-linked D-galacturonic acid main chain, side chains mainly composed of neutral sugars such as arabinose, galactose and glucose, and proteins bound to side chains. Yes. Its average molecular weight is about 40 to 550,000, which is equivalent to about 1.5 to 3 times that of general pectin derived from citrus, and has a higher proportion of side chains than citrus-derived pectin, so it is more spherical. Presumed to have a structure. Furthermore, sugar beet pectin has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to high methoxyl (HM) pectin. Sugar beet pectin has many hydrophobic components such as protein-like components and ferulic acid, strong amphipathic properties, and very high emulsifying properties.

  In fact, sugar beet pectin has higher emulsifying power than polysaccharides that are well known to have emulsifying properties such as gum arabic, gati gum, and soy polysaccharides, and has a small particle size with a smaller addition amount. Can be prepared. One reason why sugar beet pectin is highly emulsifiable is its high adsorptivity to the oil phase interface. For example, in order to emulsify 15% by weight of fatty acid triglyceride and make the emulsion particle size 1 μm or less, gum arabic requires addition of 10% or more, but the ratio adsorbed at the interface of the oil phase is 10% of that. It is only about%. On the other hand, the sugar beet pectin required to emulsify the same amount of oil and make the emulsion particle size 1 μm or less is 2% or less, and the ratio of adsorbed to the interface of the oil phase is 25% or more and very high. . In addition, when emulsified with gum arabic, it becomes difficult to make small particles when the oil phase content exceeds 20% by weight, but sugar beet pectin has an oil phase content of 30% by weight or more. Fine particles can be obtained. These properties of sugar beet pectin are expected to be very effective in preparing emulsified compositions that do not use chemically synthesized specific gravity modifiers.

JP 62-289160 A JP-A-7-98697 JP 11-178551 A JP 2002-112748 A

  In view of the above problems, an object of the present invention is to produce an emulsified composition having a stable quality over a long period of time even when a specific gravity adjuster chemically synthesized is not included in the constituent components. Specifically, the present invention adjusts the specific gravity of an oil phase consisting of terpene and nutritional components such as fat-soluble vitamins and DHA, pigments and / or fragrances dissolved therein, only with fatty acid triglycerides, and can be used for a long time even in beverages and beverage concentrates. An object of the present invention is to prepare an emulsion composition having a stable quality. Furthermore, this invention aims at providing the use of the emulsion composition obtained in this way. It should be noted that the production of an emulsified composition having a stable quality over a long period of time without actively using a chemically synthesized specific gravity regulator according to the present invention is not disclosed in the prior literature. Is a new technology.

  By heating sugar beet-derived sugar beet pectin under specific conditions, the present inventors have enhanced the emulsifying action, and using this as an emulsifier, emulsifying terpene oil prepared with a specific gravity using only fatty acid triglycerides. Invented that an emulsion composition excellent in stability can be produced.

The present invention has been developed based on such findings, and includes the following aspects:
Item 1;
(A) A modified sugar beet pectin whose emulsifying activity has been improved by heat treatment, (B) a terpene, (C) a fatty acid triglyceride and (D) water.
Item 2;
Item 2. The emulsified composition according to item 1, wherein the specific gravity of the oil phase part in the emulsified composition is adjusted to a range of 0.89 to 0.95 g / ml.
Item 3;
(C) The emulsion composition of claim | item 1 and 2 whose specific gravity of a fatty-acid triglyceride is 0.9-0.97 g / ml.
Item 4;
Item (B) The emulsion composition according to Items 1 to 3, wherein the terpene is limonene.
Item 5;
Item 5. A beverage concentrate comprising the emulsified composition according to item 1 to 4.
Item 6;
Item 6. A beverage produced using the emulsion composition according to Item 1 to 4 and / or the beverage concentrate according to Item 5.
Item 7;
(A) Modified sugar beet pectin whose emulsifying activity has been improved by heat treatment, (B) terpene, (C) fatty acid triglyceride and (D) water, and a method for producing an emulsified composition.
Item 8;
Item 8. The method for producing an emulsion composition according to Item 7, wherein the specific gravity of the oil phase part in the emulsion composition is adjusted to a range of 0.89 to 0.95 g / ml.
Item 9;
(C) The manufacturing method of the emulsion composition of claim | item 7 and 8 whose specific gravity of fatty acid triglyceride is 0.9-0.97 g / ml.

  The present invention is described in detail below.

  The method for preparing an emulsified composition of the present invention is characterized in that modified sugar beet pectin whose emulsifiability is improved by heating is used as an emulsifier.

(1) Modified sugar beet pectin The modified sugar beet pectin used in the present invention is obtained by heating sugar beet pectin (raw material) for 1 minute to 48 hours under conditions of 20 to 90% relative humidity and 50 to 150 ° C. can get. Further, even if the sugar beet pectin content is 5 to 40% by mass, the modified sugar beet has the same high emulsifiability even when heat-treated at 60 to 100 ° C. for 1 to 24 hours. Pectin is obtained. This modified sugar beet pectin has higher emulsification activity and emulsification stability than ordinary sugar beet pectin. In the present invention, “modified sugar beet pectin” includes all sugar beet pectin with improved emulsifying activity and emulsion stability.

Sugar beet pectin (hereinafter referred to as “sugar beet pectin (raw material)” for the purpose of distinguishing from the modified sugar beet pectin of the present invention) as a raw material of the modified sugar beet pectin is sugar beet ( Beta vulgaris LINENE var). rapa DUMORTIER) is a natural high molecular weight polysaccharide extracted under acidic conditions, and as described above, α-1,4 glycoside-linked D-galacturonic acid main chain, mainly arabinose, galactose, etc. It is composed of side chains consisting of neutral sugars and proteins bound to the side chains. Moreover, since there is much protein content couple | bonded with the side chain rather than citrus type pectin, it has the very high emulsification property. Furthermore, sugar beet pectin (raw material) has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to HM pectin.

  The sugar beet pectin (raw material) is generally marketed in a powder state, and anyone can obtain it commercially. An example of a commercially available product is Bistop D-2250 (manufactured by San-Eigen FFI Co., Ltd.). Regardless of whether it is in the form of a lump, ball, coarsely pulverized product, granule, granule, or powder (including spray-dried powder), any form can be modified according to the present invention. It can be used as a sugar beet pectin (raw material) for quality.

  For details of the method for producing modified sugar beet pectin, Japanese Patent Application Laid-Open No. 2005-261430, International Publication No. 2006/132288, International Publication No. 2007/037347, Japanese Patent Application Laid-Open No. 2006-274226, and Japanese Patent Application Laid-Open No. 2006-2006. A method described in JP-A-274227 can be suitably exemplified.

  The modified sugar beet pectin prepared by the above method is superior in emulsifying properties, particularly emulsifying stability, as compared to sugar beet pectin (raw material). In general, the emulsification stability of an emulsifier is evaluated as being excellent as the average particle size of the prepared emulsified particles is small and the particle size is stably maintained over time (“emulsified with gum arabic” Study of O / W Emulsion by Turbidity Ratio Method ”, Pharmaceutical Journal, 112 (12) .906-913. (1992)). In the present invention, the method for preparing an emulsified composition, which serves as an evaluation standard for emulsifying power, the method for measuring the average particle diameter, and the method for evaluating stability over time can follow the methods described in the experimental examples described later. .

  When the modified sugar beet pectin prepared in this way is used as an emulsifier, the average particle size of the emulsified particles in the emulsified composition is smaller than that when sugar beet pectin (raw material) is used as an emulsifier. There is little change. That is, the modified sugar beet pectin has higher emulsification activity and emulsion stability than sugar beet pectin (raw material). The mechanism of action is considered to be due to an increase in the surface active ability due to an increase in the hydrophobicity of sugar beet pectin by causing intermolecular or intramolecular binding through protein components by heat treatment.

(2) Emulsified composition The emulsified composition of the present invention contains (A) modified sugar beet pectin whose emulsifying activity has been improved by heat treatment, (B) terpene, (C) fatty acid triglyceride and (D) water. It is. Examples of the emulsified composition include oil-in-water (O / W) type and W / O / W type emulsified compositions.

  As a blending ratio of the above-mentioned modified pectin to the emulsified composition, the concentration in 100% by mass of the final emulsified composition is about 0.01 to 5.0% by mass, preferably 0.05 to 3.0% by mass. Can do.

  The term “terpene” as used in the present invention refers to all fat-soluble substances composed of terpenoids such as monoterpenes, diterpenes, and sesquiterpenes. Specifically, D-limonene, dipentene (1-methyl-4- (1-methylethenyl) cyclohexene), myrcene, α-pinene, linalool and mixtures thereof; citrus plants such as orange, lime, lemon and grapefruit Essential oils obtained from the basic plants of No. 2; resinoids and oleoresins obtained from the basic plants such as pepper, cinnamon and ginger by the oleoresin method. In addition, the components that can be added to the terpene are not particularly limited, but oil-soluble vitamins such as vitamins A, D, E, and K, coenzyme Q10, and many other ingredients such as docosahexaenoic acid, eicosapentaenoic acid, and γ-linolenic acid. Examples include polyunsaturated fatty acids; oil-based pigments such as β-carotene, paprika pigment, lycopene, astaxanthin, donariella carotene and carrot carotene; fat-soluble fragrances extracted from various natural components, and the like.

  Moreover, what is utilized for foodstuff manufacture can also utilize fatty acid triglyceride without a restriction | limiting. Specifically, animal and vegetable oils and fats such as palm oil, soybean oil, rapeseed oil, corn oil, vegetable sterol and beef tallow, pork fat and fish oil; and oils for food such as medium chain triglycerides such as C6 to C12. Preferably, it is a fatty acid triglyceride having a specific gravity of 0.9 to 0.97 g / ml.

The blending ratio of (B) terpene and (C) fatty acid triglyceride can be arbitrarily selected depending on the type of terpene and fatty acid triglyceride used, and finally (B) terpene and (C) fatty acid triglyceride were mixed. What is necessary is just to mix so that the specific gravity after that may become the range of 0.89-0.95g / ml, Preferably 0.89-0.93g / ml.

  The manufacturing method of the emulsion composition concerning this invention prepares an emulsion composition using the component which is the characteristics of this invention. For example, the modified sugar beet pectin according to the present invention is dissolved in a hydrophilic solvent such as water, and a mixture of a terpene and a fatty acid triglyceride is mixed therein with a stirrer or the like and pre-emulsified. Next, the obtained pre-emulsified mixture is emulsified under high pressure conditions using an emulsifier.

  The emulsifier used for emulsification is not particularly limited, and can be appropriately selected according to the size of the target emulsified particles, the viscosity of the sample, and the like. For example, in addition to a high-pressure homogenizer, an emulsifier such as a nanomizer, a disper mill, or a colloid mill can be used.

  In the emulsification step, as described above, a hydrophobic substance is added to the hydrophilic dispersion medium under stirring, the stirring blade is rotated and preliminarily emulsified to prepare emulsified particles having a particle diameter of about 2 to 5 μm. Fine and uniform particles (for example, an average particle size of 1 μm or less, preferably 0.8 μm or less) are prepared using an emulsifier such as a homogenizer or a nanomizer.

  The mixing ratio of the hydrophobic substance and the hydrophilic dispersion medium in the emulsion composition of the present invention can be arbitrarily adjusted. For example, the hydrophobic dispersion medium: hydrophilic substance = 50: 50 to 1:99, Preferably, it can mix | blend in the ratio of 30: 70-5: 95.

  The emulsion composition prepared using the modified sugar beet pectin described in (1) has an average particle size smaller than that of the emulsion composition prepared using sugar beet pectin (raw material). The distribution is uniform, and it is significantly suppressed that the emulsified particles are aggregated or coalesced by heating or long-term storage, and the emulsified state is deteriorated, and the emulsification activity and the emulsion stability are high.

(3) Beverage Concentrate and Beverage Beverages prepared using the emulsifier composition described in (2) are not particularly limited. For example, carbonated drinks, fruit drinks, powdered drinks, sports drinks, tea drinks, green tea Examples include beverages, milk beverages, and lactic acid bacteria beverages.

  Usually, the emulsified composition is mixed with a beverage stock solution or beverage concentrate mainly composed of water or a hydrophilic solvent for the purpose of imparting color, aroma, nutritional components and the like to the beverage.

  When mixed with a beverage stock solution, it is made into a product, such as being packed in a container, and shipped. After being shipped, it is often left at room temperature or transported until it is drunk, and it is required that no noticeable oil phase floats or adheres during that time. On the other hand, when mixed with a beverage concentrate, it is not only commercialized after being diluted, but also distributed as a beverage concentrate and may be diluted just before drinking. In the state of a beverage concentrate, it may be allowed to stand or be transported at room temperature, and during that time, it is required that no noticeable oil phase floats or adheres in the beverage concentrate. Usually, the viscosity of the beverage concentrate is higher than that of the diluted one, in which the oil phase is less likely to float, but on the other hand, the specific gravity of the concentrate is also high, so the specific gravity difference between the oil phase and the water phase is large. In some cases, oil floating may be promoted.

  Generally, when an emulsified composition prepared without using a chemically synthesized specific gravity adjuster is used, the floating of the oil phase in the beverage is confirmed in a relatively short time. However, when the emulsion composition prepared by the production method described in (2) is used, the stability of the oil phase in the beverage is remarkably improved, and the oil phase particles are stored even during long-term storage. Degradation of beverage products is less likely to occur, such as the coarsening of oil and the accompanying suspension of the oil phase component in the upper part of the beverage or the decrease in the oil phase component in the lower part of the beverage (so-called “lowering”).

Hereinafter, the contents of the present invention will be specifically described using the following examples, comparative examples, and experimental examples. However, the present invention is not limited to these. Note that “%” means “% by weight” unless otherwise specified.
As sugar beet pectin (raw material), a sample of powder (particle size: 100-150 μm) with molecular weight of about 500,000 and loss on drying of about 10% (Bistop D-2250, manufactured by San-Ei Gen FFI Co., Ltd.) Using. Further, a powder (gum arabic HA, manufactured by San-Ei Gen FFI Co., Ltd.) having a molecular weight of about 800,000 and a loss on drying of about 12% (gum diameter: 100 to 150 μm) was used as gum arabic.

1. Preparation of modified sugar beet pectin Sugar beet pectin (raw material) was heated at 80 ° C. for 24 hours using a thermostatic device SH-641 (manufactured by Espec Co., Ltd.) adjusted to a relative humidity of 80%, and modified sugar beet pectin. Got.

2. Preparation of Emulsified Composition Emulsified compositions were prepared according to the formulations shown in Table 1 using the modified sugar beet pectin prepared by the above method (Examples 1-1 to 1-3). For comparison, emulsified compositions were prepared using sugar beet pectin (raw material) (Comparative Examples 1-1 to 1-3) instead of modified sugar beet pectin. Moreover, the emulsion composition using the gum arabic (Comparative Examples 1-4 thru | or 1-6) which is the natural polysaccharide most widely used for the manufacture of the emulsion composition for drinks was prepared, and the emulsion composition of an Example Compared with.

Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-3
The modified sugar beet pectin or sugar beet pectin (raw material) 2.0 g (powder equivalent) prepared in Example 1 was dispersed in 25 g of ion-exchanged water with the weight shown in Table 1, and 1.0 g of 10% benzoic acid was added. After adding an aqueous sodium acid solution, the pH was adjusted to 3.25 with a 10% aqueous citric acid solution (about 1.0 g). Under stirring at 24000 rpm using a high-speed mixer (Heidlph), medium dispersion triglyceride (made by Nisshin Oilio Co., Ltd.) (hereinafter referred to as O.D.O) with the weight shown in Table 1 was added to this dispersion. As a terpene, 7.5 g of a mixture (specific gravity: about 0.91 g / ml) of D-Limonene (manufactured by Wako Pure Chemical Industries, Ltd.) was added and mixed for 1 minute. This mixed solution was homogenized twice using a collision generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) at a pressure of 50 MPa to prepare an emulsion composition.

Comparative Examples 1-4 to 1-6
15.0 g (powder equivalent) of gum arabic (Gum Arabic HA, manufactured by Saneigen FFI Co., Ltd.) is dispersed in ion-exchanged water having the weight shown in Table 1 at 25 ° C., and 1.0 g of 10% benzoic acid After adding an aqueous sodium acid solution, the pH was adjusted to 3.25 with a 10% aqueous citric acid solution (about 2.0 g). Under stirring at 24000 rpm using a high-speed mixer (Heidlph), medium dispersion triglyceride (made by Nisshin Oilio Co., Ltd.) (hereinafter referred to as O.D.O) with the weight shown in Table 1 was added to this dispersion. As a terpene, 7.5 g of a mixture (specific gravity: about 0.91 g / ml) of D-Limonene (manufactured by Wako Pure Chemical Industries, Ltd.) was added and mixed for 1 minute. This mixed solution was homogenized twice using a collision generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) at a pressure of 50 MPa to prepare an emulsion composition.

Comparative Examples 1-7 to 1-9
Example 1 Prepared modified sugar beet pectin, sugar beet pectin (raw material) 2.0 g (powder conversion) or gum arabic (Gum Arabic AB, Saneigen FFI Co., Ltd.) 15.0 g (powder conversion) In an ion-exchanged water having the weight shown in Table 1 at 25 ° C., 1.0 g of 10% aqueous sodium benzoate solution was added, and then the pH was adjusted to 3. with 10% aqueous citric acid solution (about 2.0 g). Adjusted to 25. While stirring at 24000 rpm using a high-speed mixer (Heidlph), 7.5 g of a mixture of D-Limonene (manufactured by Wako Pure Chemical Industries, Ltd.) 7.5 g (specific gravity about 0.85 g / ml) was added as a terpene. Mix for 1 minute. This mixed solution was homogenized twice using a collision generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) at a pressure of 50 MPa to prepare an emulsion composition.

Reference Examples 1-1 to 1-3
Modified sugar beet pectin prepared in Example 1, sugar beet pectin (raw material) 2.0 g (powder conversion) or gum arabic (gum arabic HA, Saneigen FFI Co., Ltd.) 15.0 g (powder conversion) ) Is dispersed in ion-exchanged water having the weight shown in Table 1 at 25 ° C., 1.0 g of 10% aqueous sodium benzoate solution is added, and then the pH is adjusted to 3. with 10% aqueous citric acid solution (about 1.0 g). Adjusted to 25. While stirring at 24,000 rpm using a high-speed mixer (Heidlph), 15.0 g of a medium chain triglyceride (Nisshin Oilio Co., Ltd.) mixture (specific gravity about 0.95 g / ml) was added to this dispersion for 1 minute. Mixed. This mixed solution was homogenized twice using a collision generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) at a pressure of 50 MPa to prepare an emulsion composition.

<Evaluation of emulsion composition>
For each emulsified composition obtained above, the volume-based median particle diameter immediately after emulsification and after storage at 20 ° C. for 30 days (hereinafter “average particle diameter” is “volume-based median particle unless otherwise specified”). The ratio of the total number of emulsified particles of 1 μm or more was measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation). In addition, it shows that an emulsification state is so favorable that an average particle diameter is small and there are few emulsified particles of 1 micrometer or more, and the emulsification state is so stable that the change by storage is small. The results are shown in Tables 2 and 3. For reference, the oil phase content and the specific gravity of the oil phase and water phase relative to the emulsion compositions of Examples 1 to 3 and Comparative Examples 1 to 6 are also shown in Tables 2 and 3.

  * N. m. Indicates that the oil phase and the aqueous phase were completely separated, and the particle size measurement was impossible.

  When only fatty acid triglycerides are used in the oil phase (Reference Examples 1-1 to 1-3), the average particle size of the emulsified composition immediately after emulsification is about 0.5 to 0.6 μm regardless of which emulsifier is used. Met. After storage at 20 ° C. for 30 days, the particles of the emulsified composition (Reference Example 1-2) using sugar beet raw powder (unmodified) as the emulsifier became larger, indicating that the emulsion stability was low. The particle size of the emulsified composition (Reference Examples 1-1 and 1-3) prepared using modified sugar beet pectin and gum arabic is 1.0 μm or less and has high emulsification stability. It could be confirmed.

  In any emulsified composition of Examples 1-1 to 1-3 in which modified sugar beet pectin is used as an emulsifier and limonene and fatty acid triglyceride are used in the oil phase, the average particle size immediately after emulsification is sugar beet pectin ( Smaller than Comparative Examples 1-1 to 1-3, which are emulsified compositions prepared using raw materials), and Comparative Examples 1-4 to 1-6, which are emulsified compositions prepared using gum arabic. The percentage of particles was also low. In particular, for those having a large oil phase content, the difference in the emulsified particle diameter is remarkable, and it was found that the modified sugar beet pectin is effective for the preparation of an emulsified composition having a high oil phase content. The emulsified particle size of the emulsified composition stored at 20 ° C. for 30 days is somewhat coarsened in the emulsified composition of Example 1-3, but in Examples 1-1 and 1-2, the particle size is increased. Was very small, and all kept 1.0 μm or less. On the other hand, in Comparative Examples 1-1 to 1-3, remarkable particle coarsening was observed, indicating that the unmodified sugar beet has low emulsion stability. Even in the emulsified composition prepared using gum arabic, Comparative Example 1-4 has a smaller degree of particle coarsening than the others, but in Comparative Examples 1-5 and 1-6 having a high oil phase content, The particles were coarser than the emulsion composition prepared using sugar beet pectin (raw material). In addition, the thing which does not add fatty acid triglyceride to an oil phase (Comparative Examples 1-7 to 1-9) did not obtain uniform and small emulsified particles regardless of the emulsifier.

  From the above results, it was confirmed that the emulsion composition prepared using the modified sugar beet pectin has a small and stable oil phase particle size even when the oil phase content is relatively high. .

2. Preparation of Beverage Concentrate Beverage concentrate was prepared according to the formulation of Table 4 using the above emulsion compositions (Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-6).

  Add 2.0 g of 10% aqueous sodium benzoate solution and 1.5 g of the emulsion composition of Examples 1-1 to 1-3 or Comparative Examples 1-1 to 1-6 to 126 g of Brix75 syrup, and use a propeller stirrer. And stirred for 10 minutes at a rotational speed of 2000 rpm. The pH of this solution was adjusted to 3.3 using 2.5 g of 50% aqueous citric acid solution, and the weight of the solution was adjusted to 132 g using ion-exchanged water, and then for 60 minutes at 2000 rpm using a propeller stirrer. A beverage concentrate was prepared by stirring. After preparing the beverage concentrate, it was allowed to stand at 20 ° C. for 3, 7 and 30 days, and the appearance was evaluated. The evaluation is shown in Table 5.

The explanation of the terms “neck ring” and “precipitation” in the table will be described below.
○ Neck ring: A phenomenon in which emulsified particles float on the top of the container and create a ring-shaped layered structure. This occurs because the emulsified particles coalesce or agglomerate and become larger, and the influence of the specific gravity difference from the continuous phase in the system (in the case of this experimental example) becomes larger. Particles having a particle diameter of 1 μm or more tend to float.
The neck ring was evaluated using the following symbols. If it is about SLR, there is no influence on the commercial value as a drink.
n: No floating or neck ring of the oil phase is confirmed.
SLR: Oil phase floating is confirmed very slightly.
LR: A very thin ring is confirmed.
MR: A moderate neck ring is confirmed.
SR: A clear neck ring is confirmed.
○ Precipitation: A phenomenon in which components dissolved or adsorbed in an aqueous phase or an oil phase are crystallized during storage and stacked on the bottom of the container. It is also a phenomenon that can occur when the specific gravity of the oil phase is greater than that of the aqueous phase.
The evaluation of precipitation was expressed using the following symbols. The lower one is the lower evaluation.
n: No precipitation is confirmed.
SP: Slight precipitation is confirmed.
BP: Precipitates are clearly recognized.

In Examples 2-1 to 2-3, no neck ring or precipitation was observed in any of the beverage concentrates until 7 days of stationary storage at 20 ° C. Further, even after storage for 30 days, although slight oil floating was observed in Example 2-3 having a high oil phase content, precipitation was not observed at all. Almost no change in appearance was observed in the storage over a period of days. On the other hand, Comparative Examples 2-1 to 2-3 prepared by using sugar beet pectin showed oil floating in all beverage concentrates after storage for 30 days, and Comparative Example 2-3 having a high oil content. The formation of a neck ring was confirmed in FIG. Further, changes in appearance of Comparative Examples 2-4 to 2-6 prepared using gum arabic were more remarkable, and the oil phase floated in all beverage concentrates even after storage at 20 ° C. for 7 days. After 30 days of storage, neck rings were observed in Comparative Examples 2-5 and 2-6.
From the above results, when the beverage concentrate was prepared using the emulsified composition of the examples, the emulsion composition prepared using unmodified sugar beet pectin and gum arabic which is the most widely used polysaccharide emulsifier for beverages It was confirmed that a product having better storage stability than that prepared using a product can be produced.

2. Beverage preparation Beverages were prepared according to the formulation in Table 6 using the beverage concentrates described above (Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-6).

Add 35.0 g of beverage concentrate prepared by the methods of Examples 2-1 to 2-3 or Comparative Examples 2-1 to 2-6 to a 200 ml capacity PET bottle, and add 165 g of mineral carbonated water (Suntory) from above. The cap was closed tightly. The beverage was prepared by gently inverting the PET bottle 10 times and gently stirring the contents.
After preparing the beverage, it was allowed to stand at 20 ° C. for 3, 7, and 30 days, and the appearance was evaluated. The evaluation is shown in Table 7.

  The explanation of the words “neck ring” and “precipitation” in the table and the evaluation symbol in the table are the same as those in Table 5.

  In Examples 3-1 to 3-3, no neck ring or precipitation was observed in any beverage up to 3 days of stationary storage at 20 ° C. Further, in Examples 3-1 and 3-3, a slight oil phase floating was observed after storage for 7 days. In Example 3-3, a thin oil phase was formed after 30 days. As a result, the product value was not damaged. In Example 3-2 in which the specific gravity of the oil phase was 0.912 g / ml, no change in appearance was observed even after storage for 30 days.

  On the other hand, in Comparative Examples 3-1 to 3-3 prepared using sugar beet pectin (raw material), all the beverages showed floating oil on the liquid surface after storage for 3 days, and the bottleneck was observed after 7 days. Ring formation was confirmed. Further, in Comparative Examples 3-5 and 3-6 prepared using gum arabic, a neck ring was observed at the edge of the beverage container in storage for 3 days, and after storage for 7 days, Comparative Examples 3-4 to 3- Neck rings were observed in all of the 6 beverages.

  From the above results, it was confirmed that when the emulsified composition of the example was used, not only the beverage concentrate but also the stability of the beverage product was improved. Compared to beverage concentrates, the difference between the beverage product in which the specific gravity of the aqueous phase is close to that of the oil phase is more likely to be the difference between the examples and the comparative examples. This is because the viscosity of the beverage product is lower than that of the beverage concentrate. This is thought to be due to the increase in the movement speed.

  According to the present invention, by using modified sugar beet pectin whose emulsification activity and emulsion stability are improved by heating, even when the oil phase content is high, the particle size is small, the particle size distribution is uniform, and In addition, a stable emulsified composition can be produced in which the emulsified particles do not aggregate even during heating or long-term storage, and the emulsified state does not deteriorate due to coalescence. Further, by using this emulsified composition, a “clean label beverage” having high storage stability can be provided even when a chemically synthesized specific gravity adjusting agent is not used.

Claims (9)

(A) A modified sugar beet pectin whose emulsifying activity has been improved by heat treatment, (B) a terpene, (C) a fatty acid triglyceride and (D) water. The emulsified composition according to claim 1, wherein the specific gravity of the oil phase part in the emulsified composition is adjusted to a range of 0.89 to 0.95 g / ml. (C) The emulsified composition according to claims 1 and 2, wherein the fatty acid triglyceride has a specific gravity of 0.9 to 0.97 g / ml. (B) The emulsified composition according to claims 1 to 3, wherein the terpene is limonene. A beverage concentrate comprising the emulsified composition according to claim 1. The drink manufactured using the emulsion composition of Claims 1 thru | or 4, and / or the drink concentrate of Claim 5. (A) Modified sugar beet pectin whose emulsifying activity has been improved by heat treatment, (B) terpene, (C) fatty acid triglyceride and (D) water, and a method for producing an emulsified composition. The method for producing an emulsified composition according to claim 7, wherein the specific gravity of the oil phase part in the emulsified composition is adjusted to a range of 0.89 to 0.95 g / ml. (C) Specific method of fatty acid triglyceride is 0.9-0.97 g / ml, The manufacturing method of the emulsion composition of Claim 7 and 8.