JP2018019628A - Powdery fat for heat sterilized beverage, and heat sterilized beverage using the same - Google Patents
Powdery fat for heat sterilized beverage, and heat sterilized beverage using the same Download PDFInfo
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- JP2018019628A JP2018019628A JP2016152322A JP2016152322A JP2018019628A JP 2018019628 A JP2018019628 A JP 2018019628A JP 2016152322 A JP2016152322 A JP 2016152322A JP 2016152322 A JP2016152322 A JP 2016152322A JP 2018019628 A JP2018019628 A JP 2018019628A
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- Prior art keywords
- fatty acid
- oils
- mass
- fats
- heat
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Abstract
Description
本発明は、加熱殺菌飲料用粉末油脂とそれを用いた加熱殺菌飲料に関する。 The present invention relates to powdered fats and oils for heat-sterilized beverages and heat-sterilized beverages using the same.
コーヒー、紅茶、ココアなどの飲料には、風味やコク味を付与するために、生クリームや牛乳などの乳成分を添加することが行われているが、コスト面や外観として白濁感を付与する点などから植物油脂が用いられるようになってきている。例えば、ミルクコーヒーなどの乳飲料における牛乳の一部を油脂に置き替えることや、乳成分を使用しない飲料を製造する際にも風味やコク味、白濁感を付与するために植物油脂を添加することが行われている。 In order to add flavor and richness to coffee, tea, cocoa and other beverages, milk components such as fresh cream and milk have been added, but this adds white turbidity in terms of cost and appearance. Vegetable oils and fats have come to be used from the point of view. For example, part of milk in milk beverages such as milk coffee is replaced with fats and oils, and vegetable oils and fats are added to give flavor, richness, and cloudiness even when producing beverages that do not use milk components. Things have been done.
このような植物油脂は、乳化油脂、水中油型のクリームなどとして配合することが行われている(特許文献1〜4)。これらにおいて乳化剤は、水を含む飲料への油脂の分散性、飲料に添加した際に分離した脂肪分が浮くオイルオフや、羽毛状の凝固物が生じるフェザーリングと呼ばれる現象の抑制などの観点から検討されてきた。しかし、いずれも飲料を高温で加熱殺菌した場合に油脂や乳成分などが分離、凝集した凝集物の再分散に関する技術ではない。 Such vegetable oils and fats are blended as emulsified oils and fats, oil-in-water creams, etc. (Patent Documents 1 to 4). In these, the emulsifier is from the viewpoint of the dispersibility of fats and oils in water-containing beverages, the oil-off in which the fat separated when added to the beverage is floating, and the suppression of a phenomenon called feathering that causes feather-like coagulum Has been studied. However, none of these techniques relate to the re-dispersion of aggregates in which fats and oils and milk components are separated and agglomerated when the beverage is heat sterilized at high temperature.
近年、常温保管が可能な加熱殺菌飲料が製品化され、特にレトルト殺菌、UHT殺菌などのように高温で加熱殺菌した缶入りやPETボトル入りの加熱殺菌飲料が市場に流通している。 In recent years, heat-sterilized beverages that can be stored at room temperature have been commercialized, and in particular, heat-sterilized beverages in cans and PET bottles that have been heat-sterilized at high temperatures such as retort sterilization and UHT sterilization are on the market.
しかし、加熱殺菌飲料は、市場に流通する間に、溶解した油脂や乳成分などが分離、凝集した凝集物が発生しやすい。容器入りの飲料にこのような凝集が生じると、時間の経過とともに浮上、合一し、容器内面に沿ったリング状の層(ネックリング)を形成する。ネックリングが生じた飲料容器を振とうしても、凝集物は飲料表面に浮上し、白色浮遊物として目視可能な状態に至る。そのため、容器を振って内容物を撹拌しても容易に分散せず容器に付着し、あるいは飲料中に剥がれ落ちて大きな白色浮遊物などが生じるという問題があった。PETボトル入りの加熱殺菌飲料では、内容物が見やすいことからネックリングの発生による外観悪化が特に問題となりやすい。また、ネックリングの発生により、撹拌しても固化した油脂が再分散しなくなると、風味や白濁感の低下への影響も懸念される。 However, heat-sterilized beverages tend to generate agglomerates in which dissolved fats and milk components and the like are separated and agglomerated during distribution in the market. When such agglomeration occurs in a beverage in a container, it floats and unites over time, and forms a ring-shaped layer (neck ring) along the inner surface of the container. Even if the beverage container in which the neck ring is generated is shaken, the agglomerate floats on the beverage surface and reaches a state of being visible as a white suspended matter. For this reason, even if the contents are stirred by shaking the container, there is a problem that it does not disperse easily and adheres to the container, or peels off into the beverage to produce a large white floating substance. In heat-sterilized beverages containing PET bottles, the contents are easy to see, so appearance deterioration due to the occurrence of neck rings is particularly problematic. Moreover, if the solidified fats and oils do not re-disperse even after stirring due to the occurrence of a neck ring, there is a concern about the influence on the decrease in flavor and cloudiness.
このような点から、植物油脂を乳化して加熱殺菌飲料に配合した場合に、油脂や乳成分などが分離、凝集した凝集物の再分散性を改良し、ネックリングが発生した場合に容器を軽く振とうするだけで凝集物が白色浮遊物にならずに再分散できる技術が望まれていた。 From this point, when vegetable oils and fats are emulsified and blended in heat-sterilized beverages, the oils and milk components are separated and the re-dispersibility of the agglomerated aggregates is improved. There has been a demand for a technique that can re-disperse agglomerates without becoming a white suspended matter by simply shaking.
このような点の改良を図る技術として、特許文献5には、ソルビタン脂肪酸エステルを含有する粉末油脂を使用することが提案されている。 As a technique for improving such a point, Patent Document 5 proposes the use of powdered fats and oils containing sorbitan fatty acid esters.
特許文献5において実施例の結果とともに具体的に開示された技術では、ソルビタン脂肪酸エステルの脂肪酸として、炭素数が10〜14の飽和脂肪酸、特にラウリン酸を使用している。しかしながら、加熱殺菌後の再分散性において更なる改良が望まれ、また良好な白濁感も付与することができる技術が望まれていた。 In the technique specifically disclosed together with the results of Examples in Patent Document 5, saturated fatty acids having 10 to 14 carbon atoms, particularly lauric acid, are used as fatty acids of sorbitan fatty acid esters. However, a further improvement in redispersibility after heat sterilization is desired, and a technique capable of imparting a good cloudiness is desired.
本発明は、以上の通りの事情に鑑みてなされたものであり、粉末油脂を添加した飲料における加熱殺菌後の再分散性が良好で、良好な白濁感も付与することができる加熱殺菌飲料用粉末油脂とそれを用いた加熱殺菌飲料を提供することを課題としている。 The present invention has been made in view of the circumstances as described above, and has good redispersibility after heat sterilization in beverages to which powdered fats and oils are added, and can be used for heat sterilized beverages that can also provide a good cloudiness. It is an object to provide a powdered fat and oil and a heat sterilized beverage using the same.
上記の課題を解決するために、本発明の加熱殺菌飲料用粉末油脂は、構成脂肪酸中の炭素数12の脂肪酸の含有量が構成脂肪酸全体の質量に対して20質量%以上である油脂と、パーム油の固化開始温度を1.0℃以上上昇させるソルビタン脂肪酸エステルおよびパーム油の固化開始温度を1.0℃以上上昇させるポリグリセリン脂肪酸エステルから選ばれる少なくとも1種とを含有することを特徴としている。 In order to solve the above-mentioned problems, the powdered fat for heat-sterilized beverages of the present invention has an oil and fat whose content of fatty acid having 12 carbon atoms in the constituent fatty acid is 20% by mass or more based on the total mass of the constituent fatty acid, It contains at least one selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Yes.
本発明の加熱殺菌飲料は、前記加熱殺菌飲料用粉末油脂を含有する。 The heat-sterilized beverage of the present invention contains the powdered fat for heat-sterilized beverages.
本発明によれば、粉末油脂を添加した飲料における加熱殺菌後の再分散性が良好で、良好な白濁感も付与することができる。 ADVANTAGE OF THE INVENTION According to this invention, the redispersibility after heat sterilization in the drink which added powdered fats and oils is favorable, and a favorable cloudiness feeling can also be provided.
以下に、本発明を詳細に説明する。
1.油脂
本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、構成脂肪酸として飽和脂肪酸および不飽和脂肪酸を含む。
The present invention is described in detail below.
1. Fats and Oils The fats and oils used for the powdered fats and oils for heat-sterilized drinks of this invention contain a saturated fatty acid and an unsaturated fatty acid as a constituent fatty acid.
飽和脂肪酸(以下、Sとも表記する。)は、油脂中に含まれるすべての飽和脂肪酸である。飽和脂肪酸Sとしては、特に限定されないが、例えば、酪酸(4)、カプロン酸(6)、カプリル酸(8)、カプリン酸(10)、ラウリン酸(12)、ミリスチン酸(14)、パルミチン酸(16)、ステアリン酸(18)、アラキジン酸(20)、ベヘン酸(22)、リグノセリン酸(24)などが挙げられる。なお、上記飽和脂肪酸についての括弧内の数値表記は、脂肪酸の炭素数である。 Saturated fatty acids (hereinafter also referred to as S) are all saturated fatty acids contained in fats and oils. Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the numerical description in parentheses about the said saturated fatty acid is carbon number of a fatty acid.
不飽和脂肪酸(以下、Uとも表記する。)は、油脂中に含まれるすべての不飽和脂肪酸である。また、各トリグリセリド分子に結合している2つまたは3つの不飽和脂肪酸Uは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Uとしては、特に限定されないが、例えば、ミリストレイン酸(14:1)、パルミトレイン酸(16:1)、ヒラゴン酸(16:3)、オレイン酸(18:1)、リノール酸(18:2)、リノレン酸(18:3)、エイコセン酸(20:1)、エルカ酸(22:1)、セラコレイン酸(24:1)などが挙げられる。なお、上記不飽和脂肪酸についての括弧内の数値表記は、左側が脂肪酸の炭素数であり、右側が二重結合数を意味する。 Unsaturated fatty acids (hereinafter also referred to as U) are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds.
油脂中のトリグリセリドは、1分子のグリセロールに3分子の脂肪酸がエステル結合した構造を有する。本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、1位、2位、3位のすべてに飽和脂肪酸Sが結合した3飽和トリグリセリド(SSS)を含んでいてもよく、1分子のグリセロールに2分子の飽和脂肪酸Sと1分子の不飽和脂肪酸Uが結合した2飽和トリグリセリドとして、1位および3位に飽和脂肪酸Sが結合し、かつ2位に不飽和脂肪酸Uが結合した対称型トリグリセリド(SUS)を含んでいてもよく、1位と2位、または2位と3位に飽和脂肪酸Sが結合し、かつ3位または1位に不飽和脂肪酸Uが結合した非対称型トリグリセリド(SSU、USS)を含んでいてもよい。また、1分子のグリセロールに2分子の不飽和脂肪酸Uと1分子の飽和脂肪酸Sが結合した2不飽和トリグリセリド(SUU、UUS、USU))を含んでいてもよく、1位、2位、3位のすべてに不飽和脂肪酸Uが結合した3不飽和トリグリセリド(UUU)を含んでいてもよい。ここでトリグリセリドの1位、2位、3位とは、脂肪酸が結合した位置を表す。 Triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The fats and oils used in the powdered fats and oils for heat-sterilized beverages of the present invention may contain trisaturated triglycerides (SSS) in which saturated fatty acids S are bonded to all of the first, second and third positions, and one molecule of glycerol. As a disaturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bonded to each other, a symmetric triglyceride in which saturated fatty acid S is bonded to the first and third positions and unsaturated fatty acid U is bonded to the second position (SUS), an asymmetric triglyceride (SSU, wherein a saturated fatty acid S is bonded to the 1st and 2nd positions, or the 2nd and 3rd positions, and an unsaturated fatty acid U is bonded to the 3rd or 1st position. USS) may be included. Further, it may contain 2 unsaturated triglycerides (SUU, UUS, USU) in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bound to 1 molecule of glycerol. It may contain triunsaturated triglycerides (UUU) having unsaturated fatty acids U bound to all of the positions. Here, the 1st, 2nd and 3rd positions of the triglyceride represent the positions where the fatty acids are bonded.
本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、構成脂肪酸中の炭素数12の脂肪酸の含有量が構成脂肪酸全体の質量に対して20質量%以上である。この範囲内であると、パーム油の固化開始温度を1.0℃以上上昇させるソルビタン脂肪酸エステルおよびパーム油の固化開始温度を1.0℃以上上昇させるポリグリセリン脂肪酸エステルから選ばれる少なくとも1種の乳化剤を用いたことと相俟って、粉末油脂を添加した飲料における加熱殺菌後の再分散性が良好で、良好な白濁感も付与することができる。上記乳化剤は、加熱殺菌飲料の製造時における加熱殺菌処理などの加熱後における徐冷条件において、上記油脂の結晶化を促進し、上記油脂は結晶が微細化され、加熱殺菌後の再分散性が向上する。これらの点を考慮すると、構成脂肪酸中の炭素数12の脂肪酸の含有量は、構成脂肪酸全体の質量に対して30質量%以上が好ましく、40質量%以上がより好ましい。また、構成脂肪酸中の炭素数12の脂肪酸の含有量は、構成脂肪酸全体の質量に対して90質量%以下が好ましく、70質量%以上がより好ましく、55質量%以下が更に好ましい。 In the fats and oils used for the powdered fats and oils for heat-sterilized beverages of the present invention, the content of fatty acids having 12 carbon atoms in the constituent fatty acids is 20% by mass or more based on the total mass of the constituent fatty acids. Within this range, at least one kind selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Combined with the use of the emulsifier, the redispersibility after heat sterilization in a beverage to which powdered fats and oils are added is good, and a good cloudiness can also be imparted. The emulsifier promotes crystallization of the fats and oils under slow cooling conditions such as heat sterilization treatment during the production of heat sterilized beverages, and the oils and fats are refined in crystals and have redispersibility after heat sterilization. improves. Considering these points, the content of the fatty acid having 12 carbon atoms in the constituent fatty acid is preferably 30% by mass or more, and more preferably 40% by mass or more with respect to the total mass of the constituent fatty acid. Further, the content of the fatty acid having 12 carbon atoms in the constituent fatty acid is preferably 90% by mass or less, more preferably 70% by mass or more, and still more preferably 55% by mass or less with respect to the total mass of the constituent fatty acid.
また、本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、上記の点を考慮すると、構成脂肪酸中の炭素数12超の脂肪酸の含有量が構成脂肪酸中の炭素数12以下の脂肪酸の含有量に対して質量比で0.1以上4.0以下であることが好ましく、0.2以上3.7以下であることがより好ましく、0.3以上3.4以下であることが更に好ましく、0.5以上2.5以下であることが特に好ましい。 Moreover, the fats and oils used for the powdered fats and oils for heat-sterilized drinks of this invention consider the said point, and the content of the fatty acid more than 12 carbon atoms in a constituent fatty acid is C12 or less fatty acid in a constituent fatty acid. The mass ratio with respect to the content is preferably 0.1 or more and 4.0 or less, more preferably 0.2 or more and 3.7 or less, and further preferably 0.3 or more and 3.4 or less. Preferably, it is 0.5 or more and 2.5 or less.
本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、上記炭素数12の脂肪酸の含有量や、上記炭素数12超の脂肪酸の炭素数12以下の脂肪酸に対する質量比を上記範囲内とするために、ラウリン系油脂を必須としている。ラウリン系油脂は、全構成脂肪酸中のラウリン酸含有量が30質量%以上、好ましくは40〜55質量%、より好ましくは45〜50質量%である。このようなラウリン系油脂としては、パーム核油、ヤシ油や、その分別油や脱臭油、あるいはこれらの加工油(硬化およびエステル交換反応のうち1つ以上の処理がなされたもの)などが挙げられる。これらは1種単独で使用してもよく2種以上を組み合わせて使用してもよい。 The fats and oils used for the powdered fats and oils for heat-sterilized drinks of this invention make content of the said C12 fatty acid and mass ratio with respect to the C12 or less fatty acid of the said C12 fatty acid into the said range. Therefore, lauric fats and oils are essential. The lauric fat / oil has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in the total constituent fatty acids. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils and deodorized oils thereof, or processed oils thereof (one that has been subjected to one or more of curing and transesterification reactions). It is done. These may be used alone or in combination of two or more.
本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、ラウリン系油脂とともに、その他の油脂を組み合わせて使用してもよい。その他の油脂としては、特に限定されるものではないが、パーム油、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂(ラード)、牛脂、乳脂や、その分別油や脱臭油、あるいはこれらの加工油(硬化およびエステル交換反応のうち1つ以上の処理がなされたもの)などが挙げられる。これらは1種単独で使用してもよく2種以上を組み合わせて使用してもよい。 The fats and oils used in the powdered fats and oils for heat-sterilized beverages of the present invention may be used in combination with other fats and oils together with lauric fats and oils. Other fats and oils are not particularly limited, but palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, iripe fat Cocoa butter, lard, beef tallow, milk fat, fractionated oils and deodorized oils thereof, or processed oils thereof (one subjected to at least one of curing and transesterification). These may be used alone or in combination of two or more.
本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、油脂の構成脂肪酸としてトランス脂肪酸を含んでもよく、含まなくてもよいが、トランス脂肪酸の摂取量が多くなると、血液中におけるLDLコレステロール量が増加しうる。よって、これを抑制しやすい点から、本発明においては、油脂の構成脂肪酸中のトランス脂肪酸の含有量は、油脂の構成脂肪酸全体の質量に対して10質量%未満であることが好ましく、5質量%未満であることがより好ましく、3質量%未満であることが最も好ましい。 The fats and oils used in the powdered fats and oils for heat-sterilized beverages of the present invention may or may not contain trans fatty acids as constituent fatty acids, but when the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood Can increase. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans fatty acid in the constituent fatty acid of the fat is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of the fat. % Is more preferable, and it is most preferable that it is less than 3% by mass.
2.乳化剤
本発明の加熱殺菌飲料用粉末油脂は、パーム油の固化開始温度を1.0℃以上上昇させるソルビタン脂肪酸エステルおよびパーム油の固化開始温度を1.0℃以上上昇させるポリグリセリン脂肪酸エステルから選ばれる少なくとも1種とを含有する。
2. Emulsifier The powdered fat for heat-sterilized beverages of the present invention is selected from a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. And at least one kind.
これらのソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルは、パーム油の固化開始温度を1.0℃以上、好ましくは1.5℃以上、より好ましくは2.0〜4.0℃上昇させる。 These sorbitan fatty acid esters and polyglycerol fatty acid esters increase the solidification start temperature of palm oil by 1.0 ° C. or more, preferably 1.5 ° C. or more, more preferably 2.0 to 4.0 ° C.
このようなソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルから選ばれる少なくとも1種を用いることで、粉末油脂を添加した飲料における加熱殺菌後の再分散性が良好で、良好な白濁感も付与することができる。上記乳化剤は、加熱殺菌飲料の製造時における加熱殺菌処理などの加熱後における徐冷条件において、上記油脂の結晶化を促進し、上記油脂は結晶が微細化され、加熱殺菌後の再分散性が向上する。 By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, the redispersibility after heat sterilization in beverages to which powdered fats and oils are added is good, and a good cloudiness can also be imparted. . The emulsifier promotes crystallization of the fats and oils under slow cooling conditions such as heat sterilization treatment during the production of heat sterilized beverages, and the oils and fats are refined in crystals and have redispersibility after heat sterilization. improves.
上記パーム油の固化開始温度は、示差走査熱量測定(DSC)により測定した値である。固化開始温度の測定には、示差走査熱量計(型番:DSC Q1000、ティー・エイ・インスツルメント・ジャパン(株)製)を用いることができる。より詳細には、パーム油(ヨウ素価53)100質量部にソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステル0.5質量部を添加し、80℃から毎分10℃の速度で冷却し、固化開始温度を測定することができる。 The solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature is set. Can be measured.
上記ソルビタン脂肪酸エステルは、全構成脂肪酸中の好ましくは80質量%以上、より好ましくは90質量%以上がパルミチン酸とステアリン酸である。また、パルミチン酸とステアリン酸の質量比は、好ましくは0.3:1.0〜1.0:1.0であり、より好ましくは0.5:1.0〜0.8:1.0である。パルミチン酸とステアリン酸の質量比がこの範囲程度であれば、パーム油の固化開始温度を1.0℃以上上昇させることができる。 The sorbitan fatty acid ester is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.
ここでパルミチン酸とステアリン酸の質量比は、ガスクロマトグラフ法(基準油脂分析試験法(公益社団法人日本油化学会)の「2.4.2.2−2013 脂肪酸組成(FID昇温ガスクロマトグラフ法)」)により測定することができる。 Here, the mass ratio of palmitic acid and stearic acid was determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemical Society)). ) ").
上記ソルビタン脂肪酸エステルは、HLB値が好ましくは3.5〜7であり、より好ましくは4〜7である。HLB値がこの範囲であると、パーム油の固化開始温度を上昇させるのに適している。 The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 7, and more preferably 4 to 7. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.
ここでHLB値は、Griffin式(Atlas社法)により求めることができる。 Here, the HLB value can be obtained by the Griffin equation (Atlas method).
本発明においては、上記ソルビタン脂肪酸エステルとして、市販のものを用いることができる。例えば、理研ビタミン(株)製のS−320YN、ポエムS−60V、ソルマンS−300V、およびポエムSMV−302等が挙げられる。 In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V, Solman S-300V, and Poem SMV-302 manufactured by Riken Vitamin Co., Ltd.
これらの中でも、前記ソルビタン脂肪酸エステルがモノエステルタイプまたはジエステルタイプであることが好ましく、ジエステルタイプであることがより好ましい。 Among these, it is preferable that the said sorbitan fatty acid ester is a monoester type or a diester type, and it is more preferable that it is a diester type.
ソルビタン脂肪酸エステルは、ソルビトールまたはソルビトール分子内縮合物と脂肪酸とのエステル化物であり、エステル化反応は公知の方法で行うことができる。ソルビトールまたはソルビトール分子内縮合物と脂肪酸とのモル比を調整し反応させることで、脂肪酸が一つ結合したもの(モノエステル)、二つ結合したもの(ジエステル)、三つ結合したもの(トリエステル)などを得ることができるが、通常市販されているものは、エステル結合数の異なるものを含む混合物である。本発明において、モノエステルタイプとはモノエステルを最も多く含むもの、ジエステルタイプとはジエステルを最も多く含むもの、トリエステルタイプとはトリエステルを最も多く含むものを言う。 The sorbitan fatty acid ester is an esterified product of sorbitol or a sorbitol intramolecular condensate and a fatty acid, and the esterification reaction can be performed by a known method. By adjusting and reacting the molar ratio of sorbitol or sorbitol intramolecular condensate and fatty acid, one fatty acid bonded (monoester), two bonded (diester), three bonded (triester) However, what is usually marketed is a mixture containing different ester bond numbers. In the present invention, the monoester type means a substance containing the most monoester, the diester type means a substance containing the most diester, and the triester type means a substance containing the most ester.
上記ポリグリセリン脂肪酸エステルは、HLB値が好ましくは1〜7であり、より好ましくは1〜6である。HLB値がこの範囲であると、パーム油の固化開始温度を上昇させるのに適している。 The polyglycerin fatty acid ester preferably has an HLB value of 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.
本発明においては、上記ポリグリセリン脂肪酸エステルとして、市販のものを用いることができる。例えば、阪本薬品工業(株)製のSYグリスターPS−3S、SYグリスターPS−5S、SYグリスターTHL−50、SYグリスターMS−3S、SYグリスターHB−750、SYグリスターDDB−750、三菱化学フーズ株式会社製のリョートーポリグリエステルB−70D等が挙げられる。 In the present invention, a commercially available polyglycerin fatty acid ester can be used. For example, SY Glister PS-3S, SY Glister PS-5S, SY Glister THL-50, SY Glister MS-3S, SY Glister HB-750, SY Glister DDB-750, and Mitsubishi Chemical Foods Co., Ltd. manufactured by Sakamoto Pharmaceutical Examples include Ryoto-polyglycerester B-70D manufactured by the company.
上記ソルビタン脂肪酸エステルおよび上記ポリグリセリン脂肪酸エステルから選ばれる少なくとも1種の含有量は、これらのいずれかを単独で配合した場合を例として示すと次のとおりである。上記ソルビタン脂肪酸エステルの含有量は、特に限定されないが、例えば、油脂全量に対して0.05〜20質量%であり、好ましくは0.05〜10質量%、更に好ましくは0.8〜8質量%である。上記ポリグリセリン脂肪酸エステルの含有量は、特に限定されないが、例えば、油脂全量に対して0.05〜20質量%であり、好ましくは0.05〜10質量%、更に好ましくは1.2〜8質量%である。含有量がこの範囲内にあれば、粉末油脂を添加した飲料における加熱殺菌後の再分散性が良好で、良好な白濁感も付与することができ、かつ、乳化剤による雑味を感じることなく風味の良好な食品を得ることができる。また、乳化剤による雑味をより感じにくいという点で、ソルビタン脂肪酸エステルがより好ましい。 The content of at least one selected from the sorbitan fatty acid ester and the polyglycerin fatty acid ester is as follows when any one of these is blended as an example. Although content of the said sorbitan fatty acid ester is not specifically limited, For example, it is 0.05-20 mass% with respect to fats and oils whole quantity, Preferably it is 0.05-10 mass%, More preferably, it is 0.8-8 mass. %. Although content of the said polyglyceryl fatty acid ester is not specifically limited, For example, it is 0.05-20 mass% with respect to fats and oils whole quantity, Preferably it is 0.05-10 mass%, More preferably, it is 1.2-8. % By mass. If the content is within this range, the redispersibility after heat sterilization in a beverage to which powdered fats and oils are added is good, a good cloudiness can be imparted, and the flavor is not felt by the emulsifier. Good food can be obtained. Moreover, sorbitan fatty acid ester is more preferable at the point that the miscellaneous taste by an emulsifier is hard to feel.
上記ソルビタン脂肪酸エステルまたはポリグリセリン脂肪酸エステルの分析は、高速液体クロマトグラフィー質量分析法(HPLC−MS/MS)により行うことができる。 Analysis of the sorbitan fatty acid ester or polyglycerol fatty acid ester can be performed by high performance liquid chromatography mass spectrometry (HPLC-MS / MS).
3.加熱殺菌飲料用粉末油脂
以下に、上記の油脂および乳化剤を用いた本発明の加熱殺菌飲料用粉末油脂の一例について説明する。
3. Hereinafter, an example of the powdered fats and oils for heat-sterilized beverages of the present invention using the above fats and emulsifiers will be described.
粉末油脂は、賦形剤を含む水相に、上記のような油脂を含む油相を添加し、ホモミキサーなどで攪拌後、ホモジナイザーなどで均質化することにより、水中油型乳化物とし、その後、乾燥粉末化して得ることができる。 Powdered oils and fats are added to the water phase containing excipients, and the oily phase containing oils and fats as described above is added, stirred with a homomixer, etc., and then homogenized with a homogenizer, etc. to give an oil-in-water emulsion, and then It can be obtained by dry powder.
水中油型乳化物を乾燥粉末化する方法としては、一般的に知られている噴霧乾燥法、真空凍結乾燥法、真空乾燥法などを用いることができる。 As a method for dry-pulverizing the oil-in-water emulsion, generally known methods such as spray drying, vacuum freeze drying, and vacuum drying can be used.
賦形剤は、被覆材として機能し、乾燥後の本発明の加熱殺菌飲料用粉末油脂は、油脂が賦形剤で覆われた(カプセル化した)形状となっている。 The excipient functions as a coating material, and the dried fat and oil for heat-sterilized beverages of the present invention after drying has a shape in which the fat is covered (encapsulated) with the excipient.
賦形剤としては、例えば、カゼインナトリウムなどの乳タンパクや、大豆タンパク、小麦タンパク、全脂粉乳、脱脂粉乳、ホエイパウダー、バターミルクパウダー、コラーゲン、ゼラチンなどのタンパク、これらタンパクの分解物、グルコース、フルクトース、ガラクトース、マンノースなどの単糖類、ラクトース、スクロース、マルトース、トレハロースなどの二糖類、オリゴ糖、デキストリン、デンプンなどの多糖類、増粘多糖類、糖アルコールなどが挙げられる。これらは1種単独で使用してもよく、2種以上を組み合わせて使用してもよい。 Examples of excipients include milk proteins such as sodium caseinate, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose Monosaccharides such as fructose, galactose and mannose; disaccharides such as lactose, sucrose, maltose and trehalose; polysaccharides such as oligosaccharides, dextrin and starch; thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.
乳タンパクとしては、例えば、酸カゼイン、レンネットカゼイン、カゼインナトリウム、カゼインカリウム、ホエイタンパク、それらの酵素分解物である乳ペプチド、ミルクプロテインコンセントレート、トータルミルクプロテインなどが挙げられる。これらの中でも、カゼインナトリウム、カゼインカリウム、ホエイタンパク、乳ペプチド、酸カゼインなどの非ミセル状態であるものは、乳化安定性が向上する点で好ましい。乳タンパクの含有量は、特に限定されないが、粉末化前の乳化物の粘度を考慮すると、粉末油脂全量に対して0.5〜10質量%が好ましく、0.5〜6質量%が更に好ましい。 Examples of milk proteins include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzyme degradation products thereof, milk protein concentrate, total milk protein, and the like. Among these, those in a non-micelle state such as casein sodium, casein potassium, whey protein, milk peptide, acid casein are preferable in terms of improving the emulsion stability. The content of the milk protein is not particularly limited, but considering the viscosity of the emulsion before pulverization, it is preferably 0.5 to 10% by mass, more preferably 0.5 to 6% by mass with respect to the total amount of the powdered fat. .
デキストリンは、澱粉を化学的または酵素的方法により低分子化した澱粉部分加水分解物であり、市販品などを使用できる。澱粉の原料としては、コーン、キャッサバ、米、馬鈴薯、甘藷、小麦などを挙げることができる。デキストリンとして具体的には、水あめ、粉あめ、マルトデキストリン、サイクロデキストリン、焙焼デキストリン、分岐サイクロデキストリン、難消化性デキストリンなどが挙げられる。 Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of the starch raw material include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include water candy, powder candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, indigestible dextrin and the like.
デンプンとしては、例えば、馬鈴薯デンプン、コーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、タピオカデンプン、緑豆デンプン、サゴデンプン、コーン、ワキシーコーン、馬鈴薯、タピオカなどを原料とし、これをエーテル化処理したカルボキシメチルデンプン、ヒドロキシプロピルデンプンや、エステル化処理したリン酸デンプン、オクテニルコハク酸デンプン、酢酸デンプン、湿熱処理デンプン、酸処理デンプン、架橋処理デンプン、α化処理デンプンなどが挙げられる。 Examples of the starch include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca and the like, and carboxymethyl starch that has been etherified. , Hydroxypropyl starch, esterified phosphate starch, octenyl succinate starch, starch acetate, wet heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.
増粘多糖類としては、例えば、プルラン、アラビアガム、キサンタンガム、トラガントガム、ジェランガム、グアーガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、寒天、LMペクチン、HMペクチンなどが挙げられる。 Examples of the thickening polysaccharide include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.
賦形剤は、粉末油脂中の割合が、10〜60質量%となるように配合することが好ましく、15〜50質量%がより好ましく、20〜40質量%が更に好ましい。また本発明の加熱殺菌飲料用粉末油脂に使用される油脂は、粉末油脂中の割合が、40〜90質量%となるように配合することが好ましく、50〜80質量%がより好ましく、60〜80質量%が更に好ましい。 It is preferable to mix | blend an excipient | filler so that the ratio in powdered oil and fat may be 10-60 mass%, 15-50 mass% is more preferable, and 20-40 mass% is still more preferable. Moreover, it is preferable to mix | blend the fats and oils used for the powdered fats and oils for heat-sterilized drinks of this invention so that the ratio in powdered fats and oils may be 40-90 mass%, 50-80 mass% is more preferable, 60- 80 mass% is still more preferable.
粉末油脂は、必要に応じて、上記項目2で示した乳化剤の他に、他の乳化剤を配合することができる。乳化剤は、食品用であれば特に限定されるものではなく、例えば、レシチン、グリセリン脂肪酸エステル、有機酸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、ポリグリセリン縮合リシノール酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウムなどが挙げられる。粉末油脂に乳化剤を配合する場合、通常は、油溶性乳化剤は油相に、水溶性乳化剤は水相に配合する。油相および水相には、酸化防止剤、着色料、フレーバーなどを適宜に配合してもよい。 In addition to the emulsifier shown in the above item 2, other emulsifiers can be blended in the powdered oil and fat as necessary. The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like. When blending an emulsifier with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase and the water-soluble emulsifier is blended with the water phase. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.
以下に、本発明の加熱殺菌飲料用粉末油脂の製造方法の一例について説明する。 Below, an example of the manufacturing method of the powdered fats and oils for heat-sterilized drinks of this invention is demonstrated.
乳化工程では、前記の各原材料を乳化機の撹拌槽に投入して撹拌混合した後、圧力式ホモジナイザーで均質化する。 In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed with stirring, and then homogenized with a pressure homogenizer.
原材料の配合比は、特に限定されるものではないが、例えば、油脂と賦形剤の合計量100質量部に対して水50〜200質量部の範囲内にすることができる。 The mixing ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of fats and excipients.
配合手順は、特に限定されるものではないが、例えば、賦形剤を水に室温で分散後、加熱下に攪拌し、あるいは賦形剤を加熱した水に分散、攪拌して完全に溶解させた後、ホモミキサーで攪拌しながら、油脂を加熱溶解させたものを滴下して乳化することができる。 The blending procedure is not particularly limited. For example, the excipient is dispersed in water at room temperature and then stirred under heating, or the excipient is dispersed in heated water and stirred until completely dissolved. Then, it can be emulsified by adding dropwise the oil and fat heated and dissolved while stirring with a homomixer.
得られた乳化液は、圧力式ホモジナイザーに供給することによって油滴サイズが微細化される。例えば、市販の圧力式ホモジナイザーを用いて、10〜250kgf/cm2の程度の圧力をかけて均質化し、油滴サイズを微細化することができる。 The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm 2 and homogenizing.
次に、均質化した乳化液を高圧ポンプで噴霧乾燥機の入口に供給し、高温熱風を吹き込み、噴霧乾燥機の槽内に上方から噴霧する。噴霧乾燥された粉末は槽内底部に堆積される。噴霧乾燥機としては、例えば、アトマイザー方式やノズル方式で噴霧するスプレードライヤーを用いることができる。 Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.
次に、噴霧乾燥された粉末を噴霧乾燥機の槽内から取り出した後、振動流動槽などにより搬送しながら冷風で冷却することによって、粉末油脂を製造することができる。なお、適宜のときに加熱殺菌工程などを設けることもできる。 Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby powdered fats and oils can be produced. In addition, a heat sterilization process etc. can also be provided at an appropriate time.
このような本発明の加熱殺菌飲料用粉末油脂は水中油型乳化物を乾燥したものであり、水に添加すると元の水中油型乳化物となり、油滴が再分散した状態となる。油滴のメディアン径は、例えば0.1〜2.5μmであり、好ましくは、0.3〜2μmであり、より好ましくは、0.5〜1.2μmである。 Such powdered fats and oils for heat-sterilized beverages of the present invention are obtained by drying an oil-in-water emulsion, and when added to water, the original oil-in-water emulsion is obtained, and oil droplets are redispersed. The median diameter of the oil droplets is, for example, 0.1 to 2.5 μm, preferably 0.3 to 2 μm, and more preferably 0.5 to 1.2 μm.
4.加熱殺菌飲料
本発明の加熱殺菌飲料用粉末油脂は、加熱殺菌飲料に配合して用いられる。加熱殺菌飲料に配合する本発明の加熱殺菌飲料用粉末油脂の配合量としては、製品の種類や目的によっても異なるが、例えば、0.01〜40質量%が挙げられ、0.01〜20質量%が好ましく、0.01〜10質量%がより好ましく、0.01〜3質量%が更に好ましい。
4). Heat-sterilized beverage The powdered fat for heat-sterilized beverages of the present invention is used by blending with heat-sterilized beverages. The blending amount of the powdered fat for heat-sterilized beverage of the present invention to be blended in the heat-sterilized beverage is different depending on the type and purpose of the product, for example, 0.01 to 40% by mass, and 0.01 to 20% by mass. % Is preferable, 0.01 to 10 mass% is more preferable, and 0.01 to 3 mass% is still more preferable.
加熱殺菌飲料としては、特に限定されるものではないが、例えば、コーヒー飲料、ココア飲料、チョコレート飲料、紅茶飲料、茶飲料、麦芽飲料、野菜飲料、スープ飲料(コーンポタージュ等)、おしるこ飲料、乳性飲料、酸性飲料などが挙げられる。これらの飲料は、乳脂や乳タンパク質などの乳成分を含有していてもよい。 Although it does not specifically limit as a heat-sterilized drink, For example, a coffee drink, a cocoa drink, a chocolate drink, a tea drink, a tea drink, a malt drink, a vegetable drink, a soup drink (corn potage etc.), an urine drink, milk Examples include acidic beverages and acidic beverages. These beverages may contain milk components such as milk fat and milk protein.
本発明の加熱殺菌飲料用粉末油脂を配合することで、加熱殺菌飲料に風味やコク味、例えば味(酸味、塩味、および苦味など)のカドがとれたまろやかな風味を付与することができる。また、加熱殺菌飲料に良好な白濁感を付与することができる。 By blending the powdered fats and oils for heat-sterilized beverages of the present invention, the heat-sterilized beverage can be given a mellow flavor with a flavor and richness, for example, taste (sourness, saltiness, bitterness, etc.). Moreover, a favorable cloudiness feeling can be provided to the heat sterilized beverage.
加熱殺菌飲料を収容する容器は、殺菌方法や保存方法に合わせて適宜選択すればよく、ポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、アルミ缶、スチール缶などの金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などの通常の包装容器などが挙げられる。 The container for storing the heat-sterilized beverage may be appropriately selected in accordance with the sterilization method and the storage method. A molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can such as an aluminum can and a steel can, a metal foil Or a paper container combined with a plastic film, a normal packaging container such as a bottle.
加熱殺菌飲料は、各種飲料に加熱による殺菌を行ったものである。加熱殺菌方法としては、例えば、レトルト殺菌法、超高温殺菌法(UHT法)、高温短時間殺菌法(HTST法)などが挙げられる。 The heat-sterilized beverage is obtained by sterilizing various beverages by heating. Examples of the heat sterilization method include a retort sterilization method, an ultra high temperature sterilization method (UHT method), a high temperature short time sterilization method (HTST method), and the like.
加熱殺菌飲料の容器の種類に応じて加熱殺菌法を適宜選択することができる。例えば、金属缶のように、飲料を容器に充填後、容器ごと加熱殺菌できる場合には、レトルト殺菌を用いることができる。PETボトル、紙容器のようにレトルト殺菌できないものについては、飲料に対して瞬間殺菌を行った後、直ちに常温まで冷却し、無菌の容器へ無菌環境下で充填することができる。 A heat sterilization method can be appropriately selected according to the type of the container of the heat sterilized beverage. For example, retort sterilization can be used when a container can be sterilized by heating after filling the container with a beverage like a metal can. For those that cannot be retort sterilized, such as PET bottles and paper containers, the beverage can be instantly sterilized and then immediately cooled to room temperature and filled into an aseptic container in an aseptic environment.
レトルト殺菌は、飲料を金属缶などの耐熱性容器に充填し、レトルト殺菌機により行うことができる。UHT殺菌は、高温まで加熱して短時間殺菌した後、無菌条件下で殺菌処理された保存容器に充填する方法であり、直接加熱方式であってもよいし、間接加熱方式であってもよい。直接加熱方式とは、処理液への伝熱が液と蒸気とを加圧下で混合させ、その蒸発潜熱を瞬間的に処理液に伝え、希釈された液の水分を減圧容器内で真空蒸発させ、冷却しながらもとの濃度に戻す方式をいい、インジェクションヒーター、インフュージョンヒーターなどが挙げられる。間接加熱方式とは、最終加熱部で処理液への伝熱が金属壁を経て間接的に行われる方式をいい、プレート式、チューブ式などが挙げられる。 Retort sterilization can be performed by filling a beverage in a heat-resistant container such as a metal can and using a retort sterilizer. UHT sterilization is a method of heating to a high temperature and sterilizing for a short time, and then filling a sterilized storage container under aseptic conditions, which may be a direct heating method or an indirect heating method. . In the direct heating method, heat transfer to the processing liquid mixes the liquid and steam under pressure, and the latent heat of evaporation is instantaneously transmitted to the processing liquid, and the water in the diluted liquid is vacuum evaporated in a vacuum container. A method of returning to the original concentration while cooling, such as an injection heater and an infusion heater. The indirect heating method refers to a method in which heat transfer to the treatment liquid is indirectly performed through a metal wall in the final heating unit, and examples thereof include a plate type and a tube type.
加熱殺菌の条件は、飲料の特性や使用する保存容器に応じて適宜選択すればよいが、レトルト殺菌の場合、通常110〜130℃で10〜30分程度、好ましくは120〜125℃で10〜20分間程度の条件であり、UHT殺菌の場合、通常120〜150℃で1〜120秒間程度、好ましくは130〜145℃で30〜120秒間程度の条件である。 The conditions for heat sterilization may be appropriately selected according to the characteristics of the beverage and the storage container to be used. In the case of retort sterilization, it is usually 110 to 130 ° C. for about 10 to 30 minutes, preferably 120 to 125 ° C. for 10 to 10 minutes. The condition is about 20 minutes, and in the case of UHT sterilization, it is usually about 120 to 150 ° C. for about 1 to 120 seconds, preferably 130 to 145 ° C. for about 30 to 120 seconds.
本発明の加熱殺菌飲料用粉末油脂は、上記のような方法で加熱殺菌処理した場合に、油脂や乳成分などが分離、凝集した凝集物の再分散性に優れている。 The powdered fats and oils for heat-sterilized beverages of the present invention are excellent in redispersibility of aggregates in which fats and oils and milk components are separated and aggregated when heat-sterilized by the above-described method.
以下に、実施例により本発明を更に詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、表1および表2の油脂および乳化剤の配合量は質量部を示す。
(1)測定方法
各油脂の融点は、基準油脂分析法(公益社団法人日本油化学会)の「3.2.2.2−2013 融点(上昇融点)」で測定した。
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of the fats and oils of Table 1 and Table 2 shows a mass part.
(1) Measuring method Melting | fusing point of each fats and oils was measured by "3.2.2.2-2013 melting | fusing point (rising melting | fusing point)" of the reference | standard fats and oils analysis method (Japan Oil Chemical Society).
全油脂における構成脂肪酸中の炭素数12の脂肪酸の含有量(構成脂肪酸全体の質量を基準とし、表1および表2では「C12脂肪酸の含有量」と表記している。)と、構成脂肪酸中の炭素数12超の脂肪酸の含有量/構成脂肪酸中の炭素数12以下の脂肪酸の含有量(表1および表2では「C12超の脂肪酸の含有量/C12以下の脂肪酸の含有量」と表記している。)は、次の方法で求めた。全油脂における各炭素数の構成脂肪酸の含有量を、ガスクロマトグラフ法(基準油脂分析試験法(公益社団法人日本油化学会)の「2.4.2.2−2013 脂肪酸組成(FID昇温ガスクロマトグラフ法)」)で測定した。なお、これらの含有量は、上記試験法のとおりガスクロマトグラフィーで測定した全ピーク面積である油脂全量(油脂の構成脂肪酸全体の質量)を基準としている。得られた構成脂肪酸の含有量より、C12脂肪酸の含有量と、上記質量比(C12超の脂肪酸の含有量/C12以下の脂肪酸の含有量)を求めた。 The content of fatty acids having 12 carbon atoms in the constituent fatty acids in all fats and oils (referred to as “the content of C12 fatty acids” in Tables 1 and 2 on the basis of the mass of the whole constituent fatty acids) and the constituent fatty acids. Content of fatty acids having more than 12 carbon atoms / content of fatty acids having 12 or less carbon atoms in constituent fatty acids (in Tables 1 and 2, "content of fatty acids having more than C12 / content of fatty acids having 12 or less C12") ) Was obtained by the following method. The content of constituent fatty acids of each carbon number in the total fats and oils was determined by the gas chromatographic method (standard fats and oils analysis test method (Japan Oil Chemical Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chroma). The graph method))). In addition, these content is based on the fats and oils total amount (mass of the whole fatty acid of fats and oils) which is the total peak area measured with the gas chromatography as the said test method. From the content of the constituent fatty acid obtained, the content of the C12 fatty acid and the mass ratio (content of fatty acid greater than C12 / content of fatty acid of C12 or less) were determined.
(2)粉末油脂の作製
表1および表2に示す各油脂のうち、パーム核極度硬化油のエステル交換油脂は、次の方法で作製した。
パーム核極度硬化油(融点44℃)を110℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の0.08質量%添加し、減圧下、100℃で0.5時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、更に脱臭を行って、パーム核極度硬化油のエステル交換油脂(融点33℃)を得た。
(2) Production of powdered oil and fat Among the fats and oils shown in Tables 1 and 2, transesterified oil and fat of palm kernel extremely hardened oil was produced by the following method.
Palm kernel extremely hardened oil (melting point: 44 ° C.) was heated to 110 ° C. and sufficiently dehydrated, and sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass of the oil and fat, and the pressure was reduced to 100 ° C. at 100 ° C. under reduced pressure. The transesterification was carried out with stirring for 5 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorized with activated clay, and further deodorized to obtain a transesterified oil (melting point 33 ° C.) of palm kernel extremely hardened oil.
表1および表2に示す乳化剤のうち、ソルビタン脂肪酸エステル1〜6、ポリグリセリン脂肪酸エステル1〜4、およびポリグリセリン縮合リシノール酸エステルは次のものを用いた。なお、表1および表2に示す乳化剤量は、油脂に対する量である。
(ソルビタン脂肪酸エステル1)
S−320YN (理研ビタミン(株)製) ジエステルタイプ
パーム油の固化開始温度の上昇値 3.0℃
パルミチン酸とステアリン酸の合計含有量 98.1質量%
パルミチン酸/ステアリン酸(質量比) 0.8
HLB 4.2
(ソルビタン脂肪酸エステル2)
ポエムS−60V (理研ビタミン(株)製) モノエステルタイプ
パーム油の固化開始温度の上昇値 2.0℃
パルミチン酸とステアリン酸の合計含有量 98.6質量%
パルミチン酸/ステアリン酸(質量比) 0.9
HLB 5.1
(ソルビタン脂肪酸エステル3)
ソルマンS−300V(理研ビタミン(株)製) モノエステルタイプ
パーム油の固化開始温度の上昇値 2.9℃
パルミチン酸とステアリン酸の合計含有量 98.7質量%
パルミチン酸/ステアリン酸(質量比) 0.5
HLB 5.3
(ソルビタン脂肪酸エステル4)
ポエムO−80V (理研ビタミン(株)製) モノエステルタイプ
パーム油の固化開始温度の上昇値 0.7℃
パルミチン酸とステアリン酸の合計含有量 0質量%
HLB 4.9
(ソルビタン脂肪酸エステル5)
ポエムS−65V (理研ビタミン(株)製) トリエステルタイプ
パーム油の固化開始温度の上昇値 0.8℃
パルミチン酸とステアリン酸の合計含有量 98.0質量%
パルミチン酸/ステアリン酸(質量比) 0.9
HLB 2.5
(ソルビタン脂肪酸エステル6)
ソルビタンラウレート ジエステルタイプ
パルミチン酸とステアリン酸の合計含有量 1.3質量%
パルミチン酸/ステアリン酸(質量比) 0.86
ラウリン酸含有量 98.4質量%
パーム油の固化開始温度の上昇値 −0.47℃
(ポリグリセリン脂肪酸エステル1)
SYグリスターPS−3S (阪本薬品工業(株)製)
パーム油の固化開始温度の上昇値 1.42℃
HLB 2.6
(ポリグリセリン脂肪酸エステル2)
SYグリスターTHL−50 (阪本薬品工業(株)製)
パーム油の固化開始温度の上昇値 1.12℃
(ポリグリセリン脂肪酸エステル3)
SYグリスターMS−3S (阪本薬品工業(株)製)
パーム油の固化開始温度の上昇値 3.65℃
(ポリグリセリン脂肪酸エステル4)
SYグリスターTHL−44 (阪本薬品工業(株)製)
パーム油の固化開始温度の上昇値 0.14℃
(ポリグリセリン縮合リシノ−ル酸エステル)
SYグリスターCR−ED (阪本薬品工業(株)製)
パーム油の固化開始温度の上昇値 0.11℃
Among the emulsifiers shown in Tables 1 and 2, sorbitan fatty acid esters 1 to 6, polyglycerin fatty acid esters 1 to 4, and polyglycerin condensed ricinoleic acid esters were used as follows. In addition, the amount of emulsifiers shown in Table 1 and Table 2 is an amount with respect to fats and oils.
(Sorbitan fatty acid ester 1)
S-320YN (manufactured by Riken Vitamin Co., Ltd.) Diester type Increase in solidification start temperature of palm oil 3.0 ° C
Total content of palmitic acid and stearic acid 98.1% by mass
Palmitic acid / stearic acid (mass ratio) 0.8
HLB 4.2
(Sorbitan fatty acid ester 2)
Poem S-60V (manufactured by Riken Vitamin Co., Ltd.) Monoester type Increase in the solidification start temperature of palm oil 2.0 ° C
Total content of palmitic acid and stearic acid 98.6% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 5.1
(Sorbitan fatty acid ester 3)
Solman S-300V (manufactured by Riken Vitamin Co., Ltd.) Monoester type Increase in the solidification start temperature of palm oil 2.9 ° C
Total content of palmitic acid and stearic acid 98.7% by mass
Palmitic acid / stearic acid (mass ratio) 0.5
HLB 5.3
(Sorbitan fatty acid ester 4)
Poem O-80V (manufactured by Riken Vitamin Co., Ltd.) Monoester type Increase in the solidification start temperature of palm oil 0.7 ° C
Total content of palmitic acid and stearic acid 0% by mass
HLB 4.9
(Sorbitan fatty acid ester 5)
Poem S-65V (manufactured by Riken Vitamin Co., Ltd.) Triester type Increase in solidification start temperature of palm oil 0.8 ℃
Total content of palmitic acid and stearic acid 98.0% by mass
Palmitic acid / stearic acid (mass ratio) 0.9
HLB 2.5
(Sorbitan fatty acid ester 6)
Sorbitan laurate diester type Total content of palmitic acid and stearic acid 1.3% by mass
Palmitic acid / stearic acid (mass ratio) 0.86
Lauric acid content 98.4% by mass
Increase value of solidification start temperature of palm oil -0.47 ° C
(Polyglycerin fatty acid ester 1)
SY Glister PS-3S (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 1.42 ° C
HLB 2.6
(Polyglycerin fatty acid ester 2)
SY Glister THL-50 (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 1.12 ° C
(Polyglycerin fatty acid ester 3)
SY Glister MS-3S (manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 3.65 ° C
(Polyglycerin fatty acid ester 4)
SY Glister THL-44 (manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 0.14 ° C
(Polyglycerin condensed ricinoleic acid ester)
SY Grister CR-ED (Sakamoto Pharmaceutical Co., Ltd.)
Increase value of solidification start temperature of palm oil 0.11 ° C
乳化剤(ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、またはポリグリセリン縮合リシノール酸エステル)を添加したパーム油の固化開始温度(℃)の上昇値は、以下のようにして測定した。まず、パーム油(ヨウ素価53)100質量部に乳化剤0.5質量部を添加し、それをアルミニウムパンに3.5mg量り取った測定用パンと、何も入れない空のアルミニウムパン(リファレンス)を用いて、示差走査熱量計(型番:DSC Q1000、ティー・エイ・インスツルメント・ジャパン(株)製)で以下の条件で固化開始温度を測定した。
次に、同様にして、乳化剤を添加していないパーム油の固化開始温度を測定した。
乳化剤を添加したパーム油の固化開始温度と乳化剤を添加していないパーム油の固化開始温度の差を、パーム油の固化開始温度(℃)の上昇値とした。
The increase value of the solidification start temperature (° C.) of palm oil to which an emulsifier (sorbitan fatty acid ester, polyglycerin fatty acid ester, or polyglycerin condensed ricinoleic acid ester) was added was measured as follows. First, 0.5 parts by weight of an emulsifier is added to 100 parts by weight of palm oil (iodine value 53), and 3.5 mg of it is added to an aluminum pan, and an empty aluminum pan that contains nothing (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).
Next, the solidification start temperature of palm oil to which no emulsifier was added was measured in the same manner.
The difference between the solidification start temperature of the palm oil to which the emulsifier was added and the solidification start temperature of the palm oil to which the emulsifier was not added was defined as an increase value of the solidification start temperature (° C.) of the palm oil.
固化開始温度(℃)の上昇値=(ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度)−(ソルビタン脂肪酸エステルを添加していないパーム油の固化開始温度)
固化開始温度(℃)の上昇値=(ポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度)−(ポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度)
固化開始温度(℃)の上昇値=(ポリグリセリン縮合リシノール酸エステルを添加したパーム油の固化開始温度)−(ポリグリセリン縮合リシノール酸エステルを添加していないパーム油の固化開始温度)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol condensed ricinoleic acid ester) − (solidification start temperature of palm oil not added with polyglycerol condensed ricinoleic acid ester)
(測定条件)
示差走査熱量計のセル内の温度を80℃まで昇温し、5分間保持し、完全にサンプルを溶解させた。その後、毎分10℃(10℃/min.)で80℃から−40℃まで降温させ、その過程における固化開始温度(発熱ピークにおける発熱開始温度)を測定した。固化開始温度は、ベースラインとピークとの接線における交点とした。
(Measurement condition)
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.
<粉末油脂の作製>
表1および表2に示す油脂を70℃に調温後、表1および表2に示す乳化剤を添加し、油相35質量%を調製した。水50質量%を60℃に調温し、賦形剤としてデキストリンを13質量%、カゼインナトリウムを2質量%添加し水相を調製した。油相を70℃で、水相を60℃で保持し、ホモミキサーで攪拌しながら水相に油相の全量を添加し、水中油型に乳化させた後、ホモジナイザーで150kgf/cm2の圧力をかけて均質化し、水中油型乳化物を得た。得られた水中油型乳化物をノズル式スプレードライヤーを用いて、水分1.5質量%を目標に噴霧乾燥し、粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
<Preparation of powdered oil and fat>
After adjusting the temperature of the fats and oils shown in Tables 1 and 2 to 70 ° C., the emulsifiers shown in Tables 1 and 2 were added to prepare 35% by mass of the oil phase. 50% by mass of water was adjusted to 60 ° C., and 13% by mass of dextrin and 2% by mass of sodium caseinate were added as excipients to prepare an aqueous phase. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified into an oil-in-water type, and then a pressure of 150 kgf / cm 2 with a homogenizer. To obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer with a target of water content of 1.5% by mass to obtain powdered fats and oils (spray drying conditions: inlet temperature 210 ° C.).
比較例9は、表2に示す油脂を70℃に調温後、表2に示す乳化剤を添加し、乳化剤が完全に溶けるまで撹拌し、油脂組成物を調製した。調製した油脂組成物を、下記評価ではこの油脂組成物を飲料のコーンポタージュまたはコーヒーに添加した。 In Comparative Example 9, the fats and oils shown in Table 2 were adjusted to 70 ° C., the emulsifier shown in Table 2 was added, and the mixture was stirred until the emulsifier was completely dissolved to prepare an oil and fat composition. In the following evaluation, the prepared fat composition was added to the corn potage or coffee of the beverage.
(3)評価
(3−1)コーンポタージュの評価
<コーンポタージュの作製>
下記に示す配合でコーンポタージュを作製した。
〈コーンポタージュの配合〉
スイートコーン缶詰 200質量部
牛乳 200質量部
実施例1〜17、比較例1〜8のいずれかの粉末油脂 5質量部、
または比較例9の油脂組成物 3.5質量部
食塩 少々
(3) Evaluation (3-1) Evaluation of corn potage <Preparation of corn potage>
Corn potage was prepared with the formulation shown below.
<Combination of corn potage>
Canned sweet corn 200 parts by weight Milk 200 parts by weight Powdered fats and oils of any of Examples 1 to 17 and Comparative Examples 1 to 8 5 parts by weight,
Or the fats and oils composition of the comparative example 3.5 3.5 mass parts Salt a little
〈コーンポタージュの作製、保管方法〉
(1) 上記配合で各成分を混合し、ホモミキサーで撹拌(5000rpm、10分間)しながら80℃に加熱しコーンポタージュを作製した。
(2) 湯煎により85℃で数分間、予備加熱した。
(3) コーンポタージュをメジウムビンに充填後、オートクレーブ(121℃、20分)にかけた。
(4) 40℃で1週間保管した。
<Production and storage method of corn potage>
(1) Each component was mixed by the said mixing | blending, and it heated at 80 degreeC, stirring (5000 rpm, 10 minutes) with a homomixer, and produced corn potage.
(2) Preheated in a hot water bath at 85 ° C. for several minutes.
(3) After filling the corn potage into a medium bottle, it was put into an autoclave (121 ° C., 20 minutes).
(4) Stored at 40 ° C. for 1 week.
[再分散性]
上記条件で保管したコーンポタージュ入りメジウムビンを転倒撹拌した後、液面の状態(液面に凝集している凝集物(ネックリング))を目視にて、以下の基準により評価した。
評価基準
◎:撹拌前にあった液面の浮遊物がきれいに分散している。
○:撹拌前にあった液面の浮遊物の一部がわずかに残っている。
△:撹拌前にあった液面の浮遊物の一部が残っている。
×:撹拌前にあった液面の浮遊物の一部が多く残っている。
[Redispersibility]
After the corn potage-containing medium bottle stored under the above conditions was overturned and stirred, the state of the liquid surface (aggregates aggregated on the liquid surface (neck ring)) was visually evaluated according to the following criteria.
Evaluation Criteria A : Liquid surface suspended matter that was present before stirring is neatly dispersed.
○: Some of the suspended matter on the liquid surface that existed before stirring remained slightly.
(Triangle | delta): A part of floating thing of the liquid level which existed before stirring remains.
X: A part of the suspended matter of the liquid surface which existed before stirring remains much.
[白濁感]
上記条件で保管後のコーンポタージュの液色を目視し、以下の基準で白濁感を評価した。
評価基準
◎:強く白濁している。
○:白濁している。
△:少し白濁している。
×:あまり白濁していない。
[White turbidity]
The liquid color of the corn potage after storage under the above conditions was visually observed, and the cloudiness was evaluated according to the following criteria.
Evaluation criteria A : Strongly cloudy.
○: Cloudy.
Δ: Slightly cloudy.
X: Not very cloudy.
[コク味]
上記条件で保管後のコーンポタージュをパネル20名により喫飲し、油脂の風味が良く出ていて、良好なコク味があるかどうかを以下の基準で官能評価した。
パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20〜40代の男性8名、女性12名を選抜した。
評価基準
◎:20名中16名以上が、良好であると評価した。
○:20名中10名〜15名が、良好であると評価した。
△:20名中6名〜9名が、良好であると評価した。
×:20名中5名以下が、良好であると評価した。
[Kokumi]
The corn potage after storage under the above conditions was drunk by 20 panelists, and sensory evaluation was performed based on the following criteria to determine whether the fat and oil flavor was good and there was a good body taste.
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria A : 16 or more out of 20 evaluated as good.
A: 10 to 15 out of 20 people evaluated it as good.
(Triangle | delta): Six to nine of 20 persons evaluated that it was favorable.
X: 5 or less out of 20 evaluated that it was favorable.
[喉ごし]
上記条件で保管後のコーンポタージュをパネル20名により喫飲し、喉通りが良く、飲みこんだ後の油脂のしつこさがなく、良好な喉ごしであるかを以下の基準で官能評価した。
パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20〜40代の男性8名、女性12名を選抜した。
評価基準
◎:20名中16名以上が、良好であると評価した。
○:20名中10名〜15名が、良好であると評価した。
△:20名中6名〜9名が、良好であると評価した。
×:20名中5名以下が、良好であると評価した。
[Throat]
The corn potage after storage under the above conditions was drunk by 20 panelists, and sensory evaluation was performed according to the following criteria to determine whether the throat was good and there was no persistent oil and fat after swallowing, and good throat perspiration.
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria A : 16 or more out of 20 evaluated as good.
A: 10 to 15 out of 20 people evaluated it as good.
(Triangle | delta): Six to nine of 20 persons evaluated that it was favorable.
X: 5 or less out of 20 evaluated that it was favorable.
[コーンポタージュの風味]
上記条件で保管後のコーンポタージュをパネル20名により喫飲し、乳化剤のエグ味がなく、良好なコク味があり、コーンポタージュ本来の良好な風味があるかどうかを以下の基準で官能評価した。
パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20〜40代の男性8名、女性12名を選抜した。
評価基準
◎:20名中16名以上が、良好であると評価した。
○:20名中10名〜15名が、良好であると評価した。
△:20名中6名〜9名が、良好であると評価した。
×:20名中5名以下が、良好であると評価した。
[Corn potage flavor]
The corn potage after storage under the above conditions was drunk by 20 panelists, and it was sensory-evaluated based on the following criteria whether or not there was an emulsifier of the emulsifier, a good body taste, and an original good flavor of corn potage. .
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria A : 16 or more out of 20 evaluated as good.
A: 10 to 15 out of 20 people evaluated it as good.
(Triangle | delta): Six to nine of 20 persons evaluated that it was favorable.
X: 5 or less out of 20 evaluated that it was favorable.
(3−2)コーヒーの評価
<コーヒーの作製>
下記に示す配合でコーヒーを作製した。
〈コーヒー調整液の配合〉
インスタントコーヒー 20質量%
水 80質量%
(3-2) Evaluation of coffee <Production of coffee>
Coffee was prepared with the following composition.
<Combination of coffee adjustment liquid>
Instant coffee 20% by mass
80% by weight of water
〈コーヒーの配合〉
コーヒー調整液 5.00質量%
グラニュー糖 6.00質量%
実施例1〜17、比較例1〜8のいずれかの粉末油脂 1.00質量%、
または比較例9の油脂組成物 0.70質量%
P−1670(※1) 0.050質量%
ポエムB−15V(※2) 0.03質量%
カゼインナトリウム 0.050質量%
水 87.870質量%
※1 ショ糖パルミチン酸エステル 三菱化学フーズ株式会社製
※2 コハク酸グリセリン脂肪酸エステル 理研ビタミン株式会社製
<Coffee blend>
Coffee adjustment liquid 5.00 mass%
Granulated sugar 6.00% by mass
1.00% by mass of powdered fats and oils of any of Examples 1 to 17 and Comparative Examples 1 to 8,
Or the fats and oils composition of the comparative example 9 0.70 mass%
P-1670 (* 1) 0.050 mass%
Poem B-15V (* 2) 0.03% by mass
Casein sodium 0.050% by mass
Water 87.870 mass%
* 1 Sucrose palmitate ester manufactured by Mitsubishi Chemical Foods Corporation
* 2 Glycerin fatty acid ester of succinic acid manufactured by Riken Vitamin Co., Ltd.
〈コーヒーの作製、保管方法〉
(1) コーヒー調整液を上記配合で作製した。インスタントコーヒーをお湯に溶かして、リン酸水素二ナトリウム、炭酸水素ナトリウムでpH6.8に調整し(初期pH4.8程度)、コーヒー調整液を得た。
(2) 60℃のお湯にコーヒー調整液以外の上記各成分を入れて、ホモミキサー(5000rpm、10min)で予備乳化した。
(3) 得られた予備乳化液にコーヒー液を混合し、撹拌した(最終コーヒーBrix1.2〜1.4程度を目標とした)。
(4) 高圧ホモジナイザー(15MPa/4MPa、2パス)にかけ、均質化した。目標粒子径は0.6〜0.7μmとした。
(5) 湯煎により85℃で数分間、予備加熱した。
(6) コーヒーをメジウムビンに充填後、オートクレーブ(121℃、20分)にかけた。
(7) 40℃で4週間、0℃で1週間保管した。
<How to make and store coffee>
(1) A coffee adjustment liquid was prepared with the above composition. Instant coffee was dissolved in hot water and adjusted to pH 6.8 (initial pH about 4.8) with disodium hydrogen phosphate and sodium bicarbonate to obtain a coffee adjustment solution.
(2) The above components other than the coffee adjusting solution were put in hot water at 60 ° C., and pre-emulsified with a homomixer (5000 rpm, 10 min).
(3) Coffee liquid was mixed with the obtained preliminary emulsified liquid and stirred (targeting about final coffee Brix 1.2 to 1.4).
(4) A high-pressure homogenizer (15 MPa / 4 MPa, 2 passes) was used for homogenization. The target particle size was 0.6 to 0.7 μm.
(5) Preheated in a hot water bath at 85 ° C. for several minutes.
(6) The coffee bottle was filled in a medium bottle and then subjected to an autoclave (121 ° C., 20 minutes).
(7) Stored at 40 ° C. for 4 weeks and at 0 ° C. for 1 week.
[再分散性]
上記条件で保管したコーヒー入りメジウムビンを転倒撹拌した後、液面の状態(液面に凝集している凝集物(ネックリング))を目視にて、以下の基準により評価した。
評価基準
◎:撹拌前にあった液面の浮遊物がきれいに分散している。
○:撹拌前にあった液面の浮遊物の一部がわずかに残っている。
△:撹拌前にあった液面の浮遊物の一部が残っている。
×:撹拌前にあった液面の浮遊物の一部が多く残っている。
[Redispersibility]
After the medium bottle containing coffee stored under the above conditions was overturned and stirred, the state of the liquid surface (aggregates aggregated on the liquid surface (neck ring)) was visually evaluated according to the following criteria.
Evaluation Criteria A : Liquid surface suspended matter that was present before stirring is neatly dispersed.
○: Some of the suspended matter on the liquid surface that existed before stirring remained slightly.
(Triangle | delta): A part of floating thing of the liquid level which existed before stirring remains.
X: A part of the suspended matter of the liquid surface which existed before stirring remains much.
[白濁感]
上記条件で保管後のコーヒーの液色を目視し、以下の基準で白濁感を評価した。
評価基準
◎:強く白濁している。
○:白濁している。
△:少し白濁している。
×:あまり白濁していない。
[White turbidity]
The liquid color of the coffee after storage was visually observed under the above conditions, and the cloudiness was evaluated according to the following criteria.
Evaluation criteria A : Strongly cloudy.
○: Cloudy.
Δ: Slightly cloudy.
X: Not very cloudy.
[コク味]
上記条件で保管後のコーヒーをパネル20名により喫飲し、油脂の風味が良く出ていて、良好なコク味があるかどうかを以下の基準で官能評価した。
パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20〜40代の男性8名、女性12名を選抜した。
評価基準
◎:20名中16名以上が、良好であると評価した。
○:20名中10名〜15名が、良好であると評価した。
△:20名中6名〜9名が、良好であると評価した。
×:20名中5名以下が、良好であると評価した。
[Kokumi]
The coffee after storage under the above conditions was drunk by 20 panelists, and whether or not the flavor of the fats and oils was good and had a good rich taste was subjected to sensory evaluation based on the following criteria.
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria A : 16 or more out of 20 evaluated as good.
A: 10 to 15 out of 20 people evaluated it as good.
(Triangle | delta): Six to nine of 20 persons evaluated that it was favorable.
X: 5 or less out of 20 evaluated that it was favorable.
[コーヒーの風味]
上記条件で保管後のコーヒーをパネル20名により喫飲し、乳化剤のエグ味がなく、良好なコク味があり、コーヒー本来の良好な風味があるかどうかを以下の基準で官能評価した。
パネルは、五味(甘味、酸味、塩味、苦味、うま味)の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された20〜40代の男性8名、女性12名を選抜した。
評価基準
◎:20名中16名以上が、良好であると評価した。
○:20名中10名〜15名が、良好であると評価した。
△:20名中6名〜9名が、良好であると評価した。
×:20名中5名以下が、良好であると評価した。
[Coffee flavor]
Coffee after storage under the above conditions was drunk by 20 panelists, and sensory evaluation was performed based on the following criteria to determine whether there was no emulsification of the emulsifier, good body taste, and whether the coffee had an original good flavor.
The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, and a standard olfactory test. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria A : 16 or more out of 20 evaluated as good.
A: 10 to 15 out of 20 people evaluated it as good.
(Triangle | delta): Six to nine of 20 persons evaluated that it was favorable.
X: 5 or less out of 20 evaluated that it was favorable.
評価結果を表1および表2に示す。 The evaluation results are shown in Tables 1 and 2.
Claims (3)
パーム油の固化開始温度を1.0℃以上上昇させるソルビタン脂肪酸エステルおよびパーム油の固化開始温度を1.0℃以上上昇させるポリグリセリン脂肪酸エステルから選ばれる少なくとも1種とを含有する加熱殺菌飲料用粉末油脂。 Fats and oils in which the content of fatty acids having 12 carbon atoms in the constituent fatty acids is 20% by mass or more based on the total mass of the constituent fatty acids;
For heat-sterilized beverages containing at least one selected from sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more Powdered fat.
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