JP2018157833A - Emulsion composition for food and drink, method for producing emulsion composition for food and drink, food and drink and milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food and drink such as a milk beverage, which has an excellent flavor and aroma while having excellent emulsion stability, and can maintain the effect even when stored for a long time.SOLUTION: An emulsion composition for food and drink contains a dairy product with the total solid content of 55 wt.% or more and an emulsifier. The emulsifier is a fatty acid ester, and the dairy product has MFFB% ((moisture content)/(total weight-milk fat quantity) in percentage) of 73 wt.% or more and FDB% ((milk fat quantity)/(total weight-moisture content) in percentage) of 93 wt.% or less.SELECTED DRAWING: None

Description

  The present invention relates to an emulsion composition for foods and drinks manufactured using dairy products such as fresh cheese.

  A technology using an emulsion composition for beverages using a dairy product having cost merit in place of conventionally used milk is known in food and drink products, particularly milk beverages having a large market for taste beverages.

  For example, an emulsified composition having improved dispersibility and emulsion stability using organic acid monoglyceride, an emulsifier of HLB 10 or higher, and sodium caseinate for a fresh cheese with a high milk fat content (Patent Document 1), An emulsified composition having excellent emulsification stability even if the use ratio of fresh cheese to water in the composition is high by combining the emulsifier with high HLB and the emulsifier with low HLB, and making the use ratio of the former higher than the latter. (Patent Document 2), a first step composed of an emulsifier of HLB 8-14, fresh cheese and water, the emulsifier being dispersed in water to form vesicles having an average particle diameter of 10 to 600 nm, and the first step Fresh cheese prepared from the second step of adding and emulsifying fresh cheese to the emulsifier-dispersed aqueous solution prepared by the step Higher concentrations, preferably used at a concentration of 50% or more, good flavor and excellent storage stability cheese emulsion (Patent Document 3), and the like.

  In any composition, the fresh cheese to be used is not particularly limited. For example, in Patent Document 2, the milk solids content is 45 wt% or more of fresh cheese, and the animal-derived milk is used as a raw material. Although it will not be limited if it is a non-ripe molded cheese, it is said that cream cheese with little influence of the flavor to food / beverage products is used suitably, and in patent document 3, what will be conventionally well-known? In order to maintain a stable cream state and impart a good milk flavor, fresh cheese with a high milk fat content is better because cream cheese is preferred, and the milk fat content is It is preferably 35 to 65%, and more preferably 40 to 60%.

  However, although these conventional emulsified compositions are certainly excellent in emulsification stability, when actually used in milk beverages, especially when used at high concentrations, or when the amount of coffee is large, vending machines for milk beverages When it is stored at a high temperature, such as PET and warmer, the cheese-like flavor is affected and it has a different flavor from conventional dairy products. Therefore, it is difficult to reproduce the same taste quality when replacing conventional dairy products. there were.

Japanese Unexamined Patent Publication No. 2004-267013 Japanese Unexamined Patent Publication No. 2011-45364 Japanese Unexamined Patent Publication No. 2011-234697

  An object of the present invention is to provide a food and drink such as a dairy drink that has an excellent flavor while having good emulsification stability and has a sustainable effect even when stored for a long period of time. .

  As a result of intensive studies by the present inventors, it has been found that the above problem can be solved by combining a specific dairy product and an emulsifier, and the present invention has been achieved.

That is, this invention is the summary as follows.
[1] An emulsified composition for food and drink containing a dairy product and an emulsifier having a total solid content of 55% by weight or more, wherein the emulsifier is a fatty acid ester, and the dairy product is MFFB% ((water content) / Emulsion composition for food and drink, wherein (percentage of total weight-milk fat content) is 73% by weight or more.
[2] The emulsion composition for food and beverage according to [1], wherein the dairy product has an FDB% ((milk fat content) / (total weight-water content) percentage) of 74% by weight or more.
[3] The dairy product is cheese, milk, whole milk, concentrated milk, whole milk powder, cream, butter, butter oil, butter milk, butter milk powder, butter serum, skim milk, skim concentrated milk, skim milk powder, The emulsion composition for food and drink according to [1] or [2], which is one or more dairy products selected from milk protein, permeate, lactose, and whey mineral.
[4] The emulsion composition for food and drink according to any one of [1] to [3], wherein the dairy product has a total solid content of 68% by weight or less.
[5] The emulsion composition for food and beverage according to any one of [1] to [4], comprising two or more of the fatty acid esters.
[6] The emulsion composition for food and drink according to any one of [1] to [5], which is for milk drinks.
[7] A food or drink comprising the emulsion composition for food or drink according to any one of [1] to [6].
[8] A milk beverage comprising the emulsion composition for food and drink according to [6].
[9] The milk beverage according to [8], wherein the milk solid content is 5.0% by weight or more.
[10] A method for producing a milk beverage produced by mixing the emulsion composition for food and beverage according to [6] and a liquid serving as a base of a beverage.
[11] A method for producing an emulsion composition for foods and drinks containing a dairy product and an emulsifier, wherein fatty acid esters are used as the emulsifier, and MFFB% ((water content) / (total weight-milk) as the dairy product. Using a dairy product with a fat percentage) of 73% by weight or more, the emulsifier and water are mixed to prepare an emulsifier-containing dispersion, and the emulsifier-containing dispersion and the dairy product are mixed and emulsified. The manufacturing method of the emulsion composition for food-drinks.
[12] A milk beverage containing MFFB% ((water content) / (percentage of total weight-milk fat content)) of 73% by weight or more and fatty acid esters.

  ADVANTAGE OF THE INVENTION According to this invention, although the emulsion stability is favorable, it has the outstanding flavor and can provide the food / beverage products which this effect continues even if it preserve | saves for a long period of time.

Embodiments of the present invention will be described in detail below. However, the description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified by these contents.
In the present specification, “mass%” and “wt%”, and “part by mass” and “part by weight” have the same meaning.

  The emulsion composition for food and drink according to the present invention is an emulsion composition for food and drink containing a dairy product having a total solid content of 55% by weight or more and an emulsifier, wherein the emulsifier is a fatty acid ester, and the dairy product Is characterized in that MFFB% ((water content) / (total weight-milk fat content) percentage) is 73% by weight or more.

(Dairy products)
The dairy product used in the present invention has a total solid content of 55% by weight or more, more preferably 60% by weight or more, preferably 68% by weight or less, more preferably 66% by weight or less, still more preferably 65% by weight or less, Especially preferably, it is 64 weight% or less. By being in this range, the cost per total solid content can be suppressed and the dairy product can be easily processed as an emulsified composition, and a good milk flavor can be imparted to food and drink.
The total solid content here means a value obtained by subtracting the water content from the total weight of the dairy product.

The dairy product used in the present invention is animal milk or processed product thereof, for example, cheese such as fresh cheese, milk, full fat milk, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted) Cream, etc.), butter, butter oil, butter milk, butter milk powder, butter serum, skim milk, skim concentrated milk, skim milk powder, milk protein (casein or its salt (Na salt, K salt etc.), whey or its concentrate , Refined product), permeate, lactose, whey mineral and the like.
Preferably, milk components containing fats and oils are suitable in terms of flavor, especially cheese such as fresh cheese, milk, full fat milk, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted cream, etc.), butter , Butter oil, buttermilk, buttermilk powder and buttersarum are preferred, and fresh cheese, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted cream, etc.), butter and butteroil are more preferred. In the present invention, these dairy products may be used alone or in combination of two or more.

When using two or more types in combination, the total solid content, etc., and the values of MFFB% and FDB% are calculated by taking the total weight of the used dairy product as 100% by weight and calculating the total amount of water and milk fat. It is calculated after that.
In the present invention, it is particularly preferable that the dairy product is a dairy product having a larger amount of milk fat than the non-fat milk solid content contained in the total solid content. The weight ratio between the milk fat content and the non-fat milk solid content, when the milk fat content is 1, the non-fat milk solid content is usually 0.35 or less, preferably 0.25 or less, more preferably 0.24 or less. Most preferably, it is 0.23 or less, and usually 0.15, since the flavor in food and drink is good.
Specific examples of dairy products having a milk fat content greater than the non-fat milk solid content contained in the total solid content include fresh cheese, cream, butter, butter oil and the like.
In addition, milk fat content here means the fat content derived from the milk of the animal contained in dairy products.

In the present invention, MFFB% ((water content) / (total weight-milk fat content) percentage) of 73% by weight or more is used as the milk component.
The MFFB% (Percentage of Moisture on a Fat-Ferr basis) is a value that represents the hardness of cheese originally defined in FAO, WHO Cheese General International Standard 1978. The MFFB% of the dairy product may be 73% by weight or more, preferably 74% by weight or more, more preferably 76% by weight or more, more preferably 97% by weight or less, more preferably 95% by weight or less, and 92% by weight. More preferably, it is% or less. By being in this range, the flavor in food and drink is improved.

FDB% (Percentage fat on the basis) is a value representing the fat content of the dairy product. The FDB% is preferably 74% by weight or more, more preferably 80% by weight or more, more preferably 81% by weight or more, most preferably 82% by weight or more, and preferably 99% by weight or less, more preferably 95% by weight or less. 93 wt% or less is more preferable, and 87 wt% or less is most preferable. By being this range, the flavor in food-drinks becomes more favorable.
FDB% is a percentage of a value obtained by (milk fat content) / (total weight-water content) (= milk fat content / total solid content), and is originally defined in FAO, WHO cheese general international standard 1978. It is a value for classifying the fat content of cheese.

The content of the dairy product in the emulsion composition for food and drink of the present invention is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, most preferably 50% by weight or more, usually 90%. % By weight or less, preferably 80% by weight or less, more preferably 70% by weight or less, and most preferably 60% by weight or less. By being in this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost.
Further, the content of fat in the emulsion composition for food and drink according to the present invention is usually 5% by weight or more, preferably 10% by weight or more, more preferably 15% by weight or more, further preferably 20% by weight or more, Most preferably, it is 25% by weight or more, usually 80% by weight or less, preferably 70% by weight or less, more preferably 60% by weight or less, and most preferably 50% by weight or less. By being in this range, it is possible to produce an emulsified composition with good milk flavor that is easy to produce, has high stability, and is optimal in terms of cost.

Of the dairy products used in the present invention, fresh cheese will be described in detail below.
The fresh cheese in the present invention is a kind of natural cheese, which is a non-ripe molded cheese that does not take a ripening process.
There are two types of fresh cheese, fermented type and non-fermented type. The fresh cheese used in the present invention is preferably non-fermented because it can obtain a mild and light flavor. The non-fermented type is produced by using a production technique including coagulation without fermenting milk, buttermilk or fresh cream with lactic acid bacteria, and is the same as that fermented with lactic acid bacteria. It has chemical, physical and sensory properties.

  Specific examples of fresh cheese include cream cheese, mozzarella cheese, cottage cheese, ricotta, mascarpone, fromage blanc, paneer, rubin, etc. Among them, cream cheese that has little influence on the taste of food and drink is preferred, non-fermented A type of cream cheese is particularly preferred.

The total solid content of the fresh cheese is preferably 68% by weight or less, more preferably 66% by weight or less, more preferably 65% by weight or less, and most preferably 64% by weight or less. The lower limit is usually 50% by weight or more, preferably 55% by weight or more, more preferably 60% by weight or more. If the total solid content of fresh cheese is below the above lower limit, the cost per total solid tends to be high, and if it exceeds the above upper limit, the flavor unique to cheese will increase and the influence on the flavor of food and drink will increase. The production of fresh cheese itself tends to be difficult.
The total solid content means a value obtained by subtracting the amount of water from the total weight of fresh cheese.

  Moreover, content of milk fat is 30 weight% or more normally in fresh cheese among the total solid of fresh cheese used by this invention, Preferably it is 40 weight% or more, More preferably, it is 50 weight% or more. The upper limit is usually 67% by weight. If the content of milk fat is below the above lower limit, the cost per milk fat tends to be high, and if it exceeds the above upper limit, it is difficult to produce fresh cheese itself or the cost tends to be high. . In addition, the milk fat content here means the value measured based on the analysis method of the process cheese prescribed | regulated to ministerial ordinances, such as milk.

  The weight ratio of the milk fat content and the non-fat milk solid content contained in the total solid content of the fresh cheese used in the present invention is usually 0.35 or less when the milk fat content is 1. Preferably, it is 0.25 or less, more preferably 0.24 or less, and most preferably 0.23 or less, because the influence on the flavor of food and drink is small. Moreover, the lower limit is usually 0.15, and if the lower limit is not reached, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, non-fat milk solid content here means the value which deducted milk fat content from the above-mentioned total solid content.

  Further, the MFFB% of the fresh cheese used in the present invention is usually preferably 70% by weight or more, more preferably 73% by weight or more, further preferably 74% by weight or more, and most preferably 76% by weight or more. If MFFB% is equal to or more than the above lower limit, it is preferable because the influence on the flavor of food and drink is small. On the other hand, the upper limit of MFFB% is usually 97% by weight, and if this upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, MFFB% is the percentage of the value calculated | required by (water content) / (total weight-milk fat content) as above-mentioned.

  The FDB% of fresh cheese used in the present invention is usually preferably 80% by weight or more, more preferably 81% by weight or more, and most preferably 82% by weight or more. If FDB% is more than the said minimum, since there is little influence on the flavor of food-drinks, it is suitable. On the other hand, the upper limit of FDB% is usually 99% by weight, and if this upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, FDB% is a percentage of the value calculated | required by (milk fat content) / (total weight-water content) (= milk fat content / total solid content) as above-mentioned.

  As a raw material of fresh cheese, any of milk, buttermilk, or cream may be used alone or in combination, more preferably milk alone or a combination of milk and buttermilk or cream is particularly preferable. The combination of milk and cream is preferred because it has little effect on the flavor of food and drink.

  The content of fresh cheese in the emulsion composition for food and drink of the present invention is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, and usually 80% by weight or less, preferably 70% by weight. % Or less, more preferably 60% by weight or less. By being in this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost.

(emulsifier)
Next, the emulsifier used in the present invention will be described.
As the emulsifier, fatty acid esters can be used without particular limitation as long as they can be used in foods.
For example, sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan fatty acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate (stearoyl) Sodium lactate, calcium stearoyl lactate), fatty acid esters such as enzymatically decomposed lecithin and lecithin; saponins and the like. These may be used alone or in combination of two or more.
Among the fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, and sorbitan fatty acid esters are preferable, and sucrose fatty acid esters, organic acid monoglycerides, and polyglycerin fatty acid esters are emulsified compositions and the same. It is more preferable because of good emulsification stability in milk beverages. In particular, it is preferable to contain two or more fatty acid esters in the emulsion composition for food and drink.
Furthermore, it is preferable to use a combination of an organic acid monoglyceride and other emulsifiers, because sucrose fatty acid esters or polyglycerin fatty acid esters are preferred, because it provides a better emulsification stability and a milk flavor closer to milk. As other emulsifiers, both sucrose fatty acid esters and polyglycerin fatty acid esters may be used. The sucrose fatty acid ester or polyglycerin fatty acid ester preferably has an HLB of 11 or more, more preferably 12 or more, and most preferably an HLB of 13 or more.

Moreover, in the said emulsifier, the emulsifier for foodstuffs which has an effect with respect to the heat-resistant microbe which is a harmful | toxic germ in a drink can also be used individually or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituting fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids having 16 to 18 carbon atoms in the constituting fatty acids. Esters are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters in which 50% by weight or more of the constituent fatty acid composition has 16 carbon chains are most preferred, and these are preferred because of their high effectiveness against bacteria.
As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, the monoester content is usually 50% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more, because the effectiveness against bacteria is high. Is preferred. As the polyglycerol fatty acid ester, the average degree of polymerization of polyglycerol is preferably 2 to 5, more preferably 2 to 3, and most preferably 3 because of its high effectiveness against bacteria.

  The content of the emulsifier in the emulsion composition for food and drink of the present invention is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more, preferably 10% by weight. Hereinafter, it is more preferably 5% by weight or less, particularly preferably 3% by weight or less. By being in this range, the emulsion stabilization is good, the taste unique to the emulsifier is less likely to have an adverse effect, the viscosity of the emulsion composition does not increase, and handling is easy.

  As described above, when an organic acid monoglyceride and another emulsifier are used in combination as an emulsifier, the content of the organic acid monoglyceride is preferably 0.01% by weight or more, preferably 0.05% by weight or more, and It is more preferably 1% by weight or more, and particularly preferably 0.4% by weight or less. When using sucrose fatty acid ester and / or polyglycerin fatty acid ester as other emulsifier, the content of the other emulsifier is preferably 0.01% by weight or more, preferably 0.05% by weight or more, 0 More preferably, it is 1% by weight or more, preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less.

  Examples of the organic acid monoglyceride include acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, and lactic acid monoglyceride. More preferably, succinic acid monoglyceride is most preferable in terms of flavor and emulsion stability.

(Emulsified composition for food and drink, etc.)
The solid content in the emulsion composition for food and drink is usually 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more, preferably 90% by weight or less, and preferably 80% by weight or less. More preferably, it is more preferably 75% by weight or less, particularly preferably 50% by weight or less, and most preferably 40% by weight or less. If the solid content in the emulsified composition is less than the above lower limit, the milk flavor tends to be weak and the cost per milk solid content tends to be high, and if it exceeds the above upper limit, there is too little moisture and the stability is low. As a result, it tends to be difficult to manufacture.
In the emulsified composition for food and drink of the present invention, the content ratio (weight basis) of the emulsifier to the dairy product is preferably 1 or less, more preferably 0.5 or less, when the dairy product is 1. .3 or less is more preferable, and 0.1 or less is particularly preferable.

  The emulsion composition for food and drink usually contains water. The water content in the emulsion composition for food or drink is usually more than 5% by weight, preferably more than 10% by weight, more preferably more than 20% by weight, particularly preferably more than 25% by weight, most preferably. Is more than 50% by weight, even more than 60% by weight, preferably less than 90% by weight, more preferably less than 80% by weight, particularly preferably less than 70% by weight.

  In addition, vegetable fat can be added to this emulsion composition for food and drink. The vegetable fat is not limited as long as it is a plant-derived fat. Usually, soy milk, cocoa butter, coconut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, sunflower oil, rice Examples thereof include vegetable oils and fats such as oil and rapeseed oil, and oils and fats refined from these vegetable oils and processed by hydrogenation or transesterification. In particular, the proportion of fatty acids having 14 or less carbon atoms in the total fatty acids bound to triglyceride molecules contained in vegetable fat is preferably 20% by weight or more, more preferably 25% by weight or more, 30 % By weight or more is most preferable, 95% by weight or less is preferable, 90% by weight or less is more preferable, and 85% by weight or less is most preferable because a good flavor is obtained.

  The vegetable fat can be blended by replacing a part of the content of the dairy product in the emulsion composition for food and drink. Therefore, the total amount of these components and dairy products in the emulsion composition for food and drink is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, usually 80% by weight or less, preferably 70%. % By weight or less, 60% by weight or less. By setting it within this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost. In addition, the total solid content, MFFB%, and FDB% when using vegetable fat is 100% by weight of the total weight of the dairy product and vegetable fat, and the total amount of water and milk fat content. Calculated after obtaining the value.

  In addition, animal and / or vegetable proteins can be added to the emulsion composition for food and drink. The animal and / or plant protein can be used without particular limitation as long as it is an animal and / or plant protein that can be used in food. For example, egg-derived proteins and the like, and plant proteins include beans-derived proteins such as soybeans and peas.

  The content of these animal and / or vegetable proteins in the emulsion composition for food and drink is usually 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.3% by weight or more, Most preferably, it is 0.4% by weight or more, usually 10% by weight or less, preferably 6.0% by weight or less, more preferably 3.0% by weight or less, and most preferably 1.5% by weight or less.

  In the emulsion composition for food and drink, other additives and the like may be contained. Examples of other additives include antioxidants, carrageenan, xanthan gum, cellulose, gellan gum, pectin, sodium alginate, and gelatin. , Soybean polysaccharides, cassia gum, guar gum, locust bean gum, starch, modified starch, dextrin, pullulan, tamarind seed gum and other thickening stabilizers, sodium bicarbonate, phosphates and other pH adjusters, and fragrances. In addition to the chemically synthesized components, the fragrances herein include those obtained by modifying milk components by enzyme treatment or the like, and those purified by distillation or the like.

  In particular, in order to maintain a good flavor, it is preferable to add a water-soluble antioxidant and / or an oil-soluble antioxidant, and particularly, to add both a water-soluble antioxidant and an oil-soluble antioxidant. Is more preferable.

  The water-soluble antioxidant is not particularly limited as long as it is an antioxidant that can be used in foods. Rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry Examples include plant extracts such as extracts, L-ascorbic acid and its salts, erythorbic acid and its salts, and the like. Plant extracts such as rosemary extract, tea extract, fresh coffee bean extract, and grape seed extract are more preferable, and rosemary extract is most preferable in that the effect of maintaining good flavor is high. The amount of water-soluble antioxidant added (content in the emulsion composition) is usually 0.001% by weight or more, preferably 0.01% by weight or more, usually 2.0% by weight or less, preferably 1.0% by weight. % Or less.

  The oil-soluble antioxidant is not particularly limited as long as it is an antioxidant that can be used in foods. Rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry Examples include plant extracts such as extracts, tocopherols, tocotrienols, ascorbyl palmitate, dibutylhydroxytoluene, butylhydroxyanisole, and the like. The plant extract such as rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry extract, tocopherol, ascorbyl palmitate is more effective in maintaining good flavor. Preferred are rosemary extract and tocopherol. The addition amount of oil-soluble antioxidant (content in the emulsion composition) is usually 0.0005% by weight or more, preferably 0.005% by weight or more, usually 1.0% by weight or less, preferably 0.5% by weight. % Or less.

  In addition, the viscosity of the emulsion composition for food and drink according to the present invention is usually 400 mPa · in order to prevent water separation or layer separation over time, and can be easily handled and can be stably produced. s or less, preferably 300 mPa · s or less, more preferably 250 mPa · s or less, more preferably 200 mPa · s or less, particularly preferably 150 mPa · s or less, most preferably 100 mPa · s or less, usually 5 mPa · s or less, preferably 10 mPa · s or more, more preferably 20 mPa · s or more, and most preferably 40 mPa · s or more.

(Method for producing emulsion composition for food and drink)
The emulsified composition for food and drink of the present invention may contain the above-mentioned specific material, and its production method is not specified. Preferably, the fatty acid ester and water are mixed to obtain an emulsifier-containing dispersion. The dairy product is prepared by mixing the emulsifier-containing dispersion and the dairy product, and more preferably emulsifying the dairy product.
In addition, the state of an emulsion may be sufficient as the emulsion composition for food-drinks of this invention, and the state before emulsifying may be sufficient as it.
Specifically, the fatty acid ester and water are mixed to produce an emulsifier-containing dispersion. In this case, the concentration of fatty acid esters is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, preferably 40% by weight or less, more preferably 30% by weight or less, and most preferably 20% by weight or less. preferable. A dairy product is added to this dispersion and emulsified by stirring with a homomixer or a homogenizer to obtain the emulsified composition for food and drink of the present invention. The temperature of the emulsifier-containing dispersion or dairy product to be used is usually about 40 to 80 ° C.

  The method for mixing the fatty acid esters with water is not particularly limited, but is dispersed in water with a powder dispersion apparatus such as a powder blender together with other powders, and heated to disperse the dispersion. It may be produced, or only a specific fatty acid ester may be dispersed in water so as to form a vesicle having a size of several tens to several hundreds of nm. Moreover, the said fatty acid ester can also be disperse | distributed to the water contained in dairy products.

  The method of adding the emulsifier-containing dispersion to the dairy product is not particularly limited, but the addition rate can be optimized in order to improve the efficiency of the emulsification step. An emulsifier-containing dispersion can also be added to the dairy product.

  At the time of the emulsification, after preliminarily emulsifying with a homomixer, a powder blender, or the like, a plurality of stirring and emulsifying steps may be performed, such as main emulsification using a homogenizer. The emulsification step by the homogenizer may be performed once, but more preferably two or more times in order to improve the stability of the obtained food / beverage emulsion composition and food / beverage products using the same. The emulsification step using a homogenizer may be performed either before or after the sterilization step, but is preferably performed before the sterilization step because management of the manufacturing process is easy. The emulsification step is usually performed under a heating condition of 40 to 80 ° C., and the emulsification step using a homogenizer is usually performed under a high pressure condition of 5 MPa or more, preferably 10 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. .

  In addition, you may perform the sterilization process by the sterilization method normally used with foodstuffs, such as low temperature sterilization, high temperature holding sterilization, high temperature short time sterilization, and ultra high temperature instant sterilization, for the obtained emulsion composition for food-drinks. The sterilization method is not particularly limited, but ultra-high temperature instantaneous sterilization is preferable in that the flavor deterioration due to heat is small. Further, as the method of ultra high temperature instantaneous sterilization, plate type indirect sterilization method, tube type indirect sterilization method, Injection, infusion type direct sterilization methods and Joule type sterilization methods are preferred.

(Food)
The emulsion composition for food and drink according to the present invention includes various processed products such as processed flour such as bread and noodles, processed fats and oils such as fat spread and flour paste, curry, soup, pasta sauce, stew, demiglace sauce, white sauce and tomato sauce. Retort foods such as sauces and soups, Chinese food ingredients, and rice bowl ingredients, complex seasonings, processed milk, yogurt, lactic acid bacteria beverages, cheese, ice creams, adjusted milk powder, creams, milk drinks Products, caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confectionery, rice confectionery, bean confectionery, jelly, pudding, etc. Cooking of processed products, frozen foods, refrigerated foods, packed foods and store side dishes Can be used for instant foods such as instant noodles, cup noodles, instant soups and stews, and other foods and beverages such as fortified foods, liquid foods, and high-calorie foods. It is preferable to be used.

  The above-mentioned food or drink containing the emulsion composition for food or drink of the present invention or to which the emulsion composition for food or drink is added includes, in addition to the emulsion composition for food or drink of the present invention, sugars such as sugar, sweeteners, baking soda May contain additives such as pH adjusters, emulsifiers, thickening stabilizers, animal and / or vegetable proteins, animal and / or vegetable oils, antioxidants, fragrances, enzymes, etc. Good.

  The above-mentioned food / beverage products containing the emulsion composition for food / beverage products of this invention or the emulsion composition for food / beverage products added are manufactured by mixing with the material used as the base of food / beverage products. When mixing the base material, the additive may be mixed in advance with the base material. These additives may be added and mixed when the emulsified composition and the base material are mixed.

(milk beverage)
Hereinafter, although the milk drink of this invention is demonstrated, the milk drink of this invention is a milk drink containing the emulsion composition for food / beverage products of this invention, or the emulsion composition for food / beverage products was added, and MFFB% is It contains dairy products and fatty acid esters that are 73% by weight or more.

  When producing the milk beverage of the present invention, the dairy product is mixed with water, coffee extract, black tea extract, milk component, sugar such as sugar, sweetener, pH adjuster, emulsifier, thickening stabilizer, animal and Although it may be mixed with a liquid which is a base of beverages such as vegetable protein, animal and / or vegetable oils, antioxidants, etc., preferably, the dairy product is, for example, the above-mentioned food and drink obtained by emulsifying it It is preferable to mix as an emulsified composition for a product from the viewpoint of ease of production and good emulsification stability and flavor during storage of milk beverages.

  The dairy drink of the present invention is produced using the dairy product as described above, and the solid content derived from the dairy product in the dairy drink is usually 0.01% by weight or more, preferably 0. 0.05% by weight or more, more preferably 0.1% by weight or more, usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9. 0% by weight or less. By setting the solid content derived from the dairy product in the milk beverage within this range, a milk beverage having a stable and good flavor is obtained, which is preferable.

  The milk beverage of the present invention comprises a liquid serving as a base for beverages such as water, coffee extract, tea extract, milk component, vegetable oil and / or emulsified composition thereof, and the emulsion composition for food and drink of the present invention. It is preferable to manufacture by mixing the product.

Here, when mixing the emulsion composition for food and drink of the present invention and the liquid serving as the base of the beverage, the liquid serving as the base of the beverage is preliminarily adjusted with a pH adjustor such as sodium bicarbonate, sweetener, emulsifier, and thickening stable. Additives such as agents, animal and / or vegetable proteins, antioxidants, perfumes and enzymes may be added. These additives may be added and mixed when the emulsified composition and the liquid serving as the base of the beverage are mixed.
Moreover, when manufacturing a milk beverage, you may add saccharides, such as water and sugar other than the emulsion composition and the liquid used as the base of a drink.

  Here, the emulsifier is not particularly limited as long as it is an emulsifier that can be used in foods. For example, fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. , Sodium stearoyl lactate, calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, saponin and the like. Among these, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester are preferable, and sucrose fatty acid ester, organic acid monoglyceride, and polyglycerin fatty acid ester are more preferable because the emulsion stability of milk beverage is good. preferable.

Moreover, in the said emulsifier, the emulsifier for foodstuffs which has an effect with respect to the heat-resistant microbe which is a harmful | toxic germ in a drink can also be used individually or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituting fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids having 16 to 18 carbon atoms in the constituting fatty acids. Esters are more preferred, and these are preferred because of their high effectiveness against bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, it is preferable that the monoester content is 50% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more because of high effectiveness against bacteria. It is. As polyglycerol fatty acid ester, it is preferable that the average degree of polymerization of polyglycerol is 2-5, and it is most preferable that it is 2-3 because the effectiveness with respect to a microbe is high. The content of the emulsifier in the milk beverage is usually 0.0005% by weight or more, preferably 0.001% by weight or more, usually 1% by weight or less, preferably 0.5% by weight or less.
In addition, content of the emulsifier in milk drinks here means content of the total emulsifier also including the emulsifier contained in the above-mentioned emulsion composition for food-drinks.

The animal and / or vegetable protein can be used without particular limitation as long as it is an animal and / or vegetable protein that can be used in food. Examples of animal proteins include casein and its sodium, potassium, calcium, whey and concentrates or purified products thereof, milk-derived proteins such as milk protein concentrates or purified products, and egg-derived proteins. However, examples of vegetable protein include proteins derived from beans such as soybeans and peas.
Among these, proteins derived from milk are preferable in terms of good milk flavor, emulsion stability of milk drinks, and suppression of precipitate formation upon heating. Casein and its sodium, potassium, calcium More preferred are salts, sodium and potassium salts of casein are more preferred, and potassium salt of casein is most preferred. The content of animal and / or vegetable protein in the milk beverage is usually 0.005% by weight or more, preferably 0.01% by weight or more, more preferably 0.02% by weight or more, usually 2.0% by weight. Hereinafter, it is preferably 1.0% by weight or less, more preferably 0.5% by weight or less.
The animal and / or vegetable protein content of the milk beverage includes the emulsion composition when animal and / or vegetable protein is contained in the above-mentioned emulsion composition for food and drink. The total animal and / or vegetable protein content.

  The amount of milk solid content in the milk beverage of the present invention is not particularly limited, but when a richer milk flavor is required, it is usually 5.0% by weight or more, preferably 5.5% by weight or more, more preferably 6.0% by weight or more, most preferably 6.5% by weight or more, usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9% or less. 0.0% by weight or less. By setting the milk solid content in the milk beverage within this range, the product is preferable because a stable and rich milk flavor can be obtained.

  The pH of the milk beverage can be adjusted by adding the above-mentioned additives such as baking soda. These additives may be added in advance to a liquid, water, coffee extract, black tea extract, dairy component, vegetable oil and / or emulsified composition thereof, etc., which is the base of the beverage, or finally. It may be added after the composition of the milk beverage has been determined.

The milk beverage of the present invention is obtained by, for example, performing a homogenization process using a homogenizer or the like after adding and mixing the liquid serving as the base of the beverage, the above-mentioned emulsion composition for food and drink, the above-mentioned additives and water, and the like. Although it can be manufactured, it can also be manufactured without homogenization for improving manufacturing efficiency and reducing capital investment.
When the homogenization treatment is performed, it is usually performed under a heating condition of 40 to 80 ° C., and the emulsification step using a homogenizer is usually 5 MPa or more, preferably 10 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. Is done.

After this homogenization treatment, it is preferable to perform a sterilization treatment by a sterilization method such as retort sterilization or ultra-high temperature instant sterilization. In addition, when selling and selling at high temperature such as normal temperature or hot bender, the necessary bactericidal strength F ₀ value is usually 5 or more, preferably 10 or more as a countermeasure against deterioration due to bacteria.

  Examples of the milk beverage of the present invention include low acid beverages such as coffee beverages, tea beverages, cocoa beverages, fruit milk beverages, and acidic milk beverages.

  Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

<Example 1-1>
In advance, sodium caseinate 1.2% by weight, sucrose fatty acid ester (SE1, fatty acid carbon number = 16 and 18, monoester content = 77% by weight, Ryoto (registered trademark) sugar ester S-1670, manufactured by Mitsubishi Chemical Foods, Inc. , HLB16) 1.3% by weight, polyglycerol fatty acid ester (PO1, Ryoto (registered trademark) polyglycerol ester S-10D, manufactured by Mitsubishi Chemical Foods) 0.3% by weight, and succinic acid monoglyceride (MG, carbon number of fatty acid) = 16 and 18) 300 g of an aqueous phase in which 0.2% by weight is dispersed is heated to 65 ° C., and then non-fermented cream cheese A made from milk and fresh cream (total solid content: 61% by weight, milk) 60% by weight of fat content: 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight). It was pre-emulsified for 5 minutes in a few 8000rpm. Further, water is added to adjust the total amount to 100% by weight, homogenized twice at 65 ° C. and 20 MPa with a high-pressure homogenizer, filled into a container, sterilized at 90 ° C. for 15 minutes, and emulsified composition for food and drink Got.

<Examples 1-2 to 1-19, Comparative Examples 1-1 to 1-5>
Except having set it as the composition shown in Table 1, respectively, it carried out similarly to Example 1-1, and obtained the emulsion composition for food-drinks. All of the cream cheeses are non-fermented cream cheeses, and the other ingredients are as follows.
(Fatty acid esters)
SE1: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-1670, manufactured by Mitsubishi Chemical Foods, HLB16, carbon number of fatty acid = 16 and 18, monoester content = 77% by weight)
SE2: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester P-1670, manufactured by Mitsubishi Chemical Foods, HLB16, carbon number of fatty acid = 16 and 18, monoester content = 79% by weight)
SE3: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-1170, manufactured by Mitsubishi Chemical Foods, HLB11, carbon number of fatty acid = 16 and 18, monoester content = 55% by weight)
SE4: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-570, manufactured by Mitsubishi Chemical Foods, HLB5, carbon number of fatty acid = 16 and 18, monoester content = 30% by weight)
(Cream cheese)
Cream cheese A: total solid content: 61% by weight, milk fat content: 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight
Cream cheese B: total solid content: 65.5 wt%, milk fat content: 53 wt%, MFFB%: 73 wt%, FDB%: 81 wt%
Cream cheese C: total solid content: 69% by weight, milk fat content: 54% by weight, MFFB%: 67% by weight, FDB%: 78% by weight
Cream cheese D: total solid content: 66% by weight, milk fat content: 52% by weight, MFFB%: 71% by weight, FDB%: 79% by weight
(Adjusted edible oil and fat)
Adjusted edible fats and oils A: total solid content: 84.5%, milk fat content: 57%, vegetable fats and oils: 26% (the number of carbon atoms in all fatty acids bound to triglyceride molecules contained in the fat content is 14 or less Of fatty acids: 78%)
Adjusted edible fats and oils B: total solid content: 100%, milk fat content: 68%, vegetable fats and oils: 32% (fatty acids having 14 or less carbon atoms in all fatty acids bound to triglyceride molecules contained in the fat content) Ratio: 78%)

(Evaluation of stability of emulsified composition)
The obtained emulsion composition for food and drink was evaluated for the state of layer separation after storage at 5 ° C. for 4 weeks and the fluidity according to the following criteria. The results are shown in Table 2.
1. State of layer separation When the height from the bottom of the container to the liquid level of the emulsified composition in the container is 1, when the ratio of the height of the lower transparent water separation layer is shown as 100 minutes,
○: Layer separation is less than 5%.
Δ: Layer separation is 5% or more and 10% or less.
X: Layer separation exceeds 10%.
2. Fluidity The fluidity of the emulsified composition when the container is turned over,
○: Viscosity is low or slightly viscous, but flows quickly.
Δ: High viscosity and slightly poor fluidity.
×: Completely solidified and does not flow.

<Example 2-1>
After adjusting pH by adding 0.10% by weight of sodium bicarbonate previously dissolved in hot water to 60% by weight of coffee extract (Brix 2.9), 5.0% by weight of sugar, food and drink obtained in Example 1-1 Emulsified composition 1.20 wt%, sucrose fatty acid ester (Ryoto (registered trademark) Sugar ester P-1670, manufactured by Mitsubishi Chemical Foods) (carbon number of fatty acid = 16, monoester content = 79 wt%) An appropriate amount of 03% by weight and water was added and mixed to dissolve, and further water was added to make the total amount 100% by weight.
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the beverage after sterilization was 5.7 to 5.8.
The resulting canned milk coffee was stored at 5 ° C. for 1 day, at 60 ° C. for 4 weeks, and stored at 35 ° C. for 8 weeks, and then opened to give emulsification stability, flavor (preferred milk flavor), and taste.・ Odors (unpleasant taste and odor caused by dairy products and emulsifiers) were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.

<Examples 2-2 to 2-19, Comparative Examples 2-1 to 2-5>
A milk beverage was obtained in the same manner as in Example 2-1, except that the emulsion composition for food and drink obtained in Examples 1-2 to 1-19 and Comparative Examples 1-1 to 1-5 was used. The evaluation results are shown in Table 3.

1. Evaluation of emulsification stability After opening the canned milk coffee after storage, the state of the liquid level in the can and the state of the liquid level after pouring the content liquid into the plastic cup and stirring well, visually observed, Evaluation was made according to the following criteria.
A: No oil off or cream separation.
○: Oil-off and cream separation are slightly observed.
Δ: Oil-off and cream separation are clearly recognized.
X: Oil-off and cream separation are recognized in large quantities, and the emulsification is broken.

2. Flavor (preferred milk flavor)
The stored canned milk coffee was drunk at room temperature by three tasting persons, and the flavor was determined according to the following criteria.
(Double-circle): There is no nasty taste and nasty smell, and it is a flavored milk flavor.
○: The milk flavor is slightly unbalanced or watery, but there is no sense of incongruity.
Δ: The milk flavor clearly feels strange, or the flavor is weak and watery.
X: There is a strong sense of incongruity as a milk flavor, or a milk flavor is not felt.
3. Odor / Odor (taste, odor and deteriorated odor such as emulsifier, vegetable oil)
After storage, the canned milk coffee was drunk by three tasting people at room temperature, and the taste and odor were judged according to the following criteria.
A: There is no unpleasant taste or smell.
○: Weakly emulsifier / vegetable oil-like taste / odor and deteriorated odor, but not strange.
Δ: Obvious emulsifier / vegetable oil-like taste / odor and deteriorated odor.
×: Strong emulsifier / vegetable oil-like taste / odor, deteriorated odor, uncomfortable.
4). Overall evaluation score As an index of emulsification stability, ◎ for 5 points and ○ for the results of stability evaluation of the emulsion composition for food and drink shown in Table 2 and the results of evaluation of emulsion stability of milk beverage shown in Table 3 4 points, Δ was 2 points, and x was 0 points, and converted to a score to obtain an emulsification stability score.
In addition, as an index of good taste, the evaluation results of flavor and off-flavor / odour of milk beverages shown in Table 3 were scored with 5 points, 4 points, 2 points, and 0 points. And converted into a flavor score.
The total of the emulsification stability score and flavor score was taken as the overall evaluation score.

  From Table 3, by using the emulsified composition for food and drink of the present invention, a milk beverage having good emulsification stability and excellent flavor and having excellent sustainability even after long-term storage is obtained. You can see that

<Example 2-20>
To a coffee extract (Brix 2.9) 550 g previously subjected to a polysaccharide-reducing treatment with a mannan degrading enzyme, 1.4 g sodium bicarbonate previously dissolved in hot water was added to adjust the pH, and then 50.0 g sugar, Example 1-1. 85 g of the emulsified composition for food and drink obtained in step 45, skim milk powder (manufactured by Hokkaido Dairy Co., Ltd.) 45 g, potassium casein 3.0 g and water were added and mixed and dissolved, and water was added to make the total amount 1000 g (milk solids) (Amount: 7.3% by weight).
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the sterilized beverage was 6.4.
The resulting canned milk coffee maintains good emulsification stability even after sterilization, has no agglomerates and precipitates, and has no off-flavors such as cheese-like odor. Had.

<Example 2-21>
Instead of homogenizing at a pressure of 20 MPa with a high-pressure homogenizer, a milk beverage (canned milk coffee) was prepared in the same manner as in Example 2-17 except that the temperature was raised to 65 ° C., followed by stirring and mixing in a paddle mixer. ) Was prepared. The pH of the sterilized beverage was 5.8.
The resulting canned milk coffee was stored at 5 ° C. for 1 day, stored at 60 ° C. for 4 weeks, and stored at 35 ° C. for 8 weeks, then opened, and evaluated for emulsion stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to those of Example 2-17.

<Example 2-22>
After adjusting pH by adding 1.0 g of baking soda previously dissolved in hot water to 430 g of coffee extract (Brix 2.9), 50.0 g of sugar, 12 emulsions for food and drink obtained in Example 1-1 were used. 0.0 g, skim milk powder (Hokkaido Dairy Co., Ltd.) 8.2 g and water were added in an appropriate amount and mixed and dissolved, and water was added to make the total amount 1000 g.
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the sterilized beverage was 6.3.
The obtained canned milk coffee was stored at 5 ° C. for 1 day and at 60 ° C. for 4 weeks, and after stored at 35 ° C. for 8 weeks, the can was opened and evaluated for emulsification stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to Example 2-1.

<Example 2-23>
A milk beverage (canned milk) was prepared in the same manner as in Example 2-22 except that instead of Example 1-1, the emulsion composition for food and drink obtained in Example 1-18 was used. Coffee). The pH of the sterilized beverage was 6.3.
The obtained canned milk coffee was stored at 5 ° C. for 1 day and at 60 ° C. for 4 weeks, and after stored at 35 ° C. for 8 weeks, the can was opened and evaluated for emulsification stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to those of Example 2-18.

<Test Example 1>
Example 2-22 and Example 2-23 were opened under aseptic conditions, and each 2 ml was dispensed into a TDT tube, and after inoculation with 10 ⁴ cfu / ml of Moorella thermoacetica, which is a heat-resistant spore bacterium. The tube was sealed. Five TDT tubes were prepared for each test group, and two TDT tubes were prepared for each test group using a non-inoculated group as a blank. These were stored in a 55 ° C. incubator for 6 weeks and examined for deterioration. The presence or absence of deterioration was confirmed by pH reduction and visual observation of the milk coffee liquid after storage. As a result, in Example 2-22, all 5 out of 5 were damaged, while in Example 2-23 all 5 were suppressed.

  Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on March 21, 2013 (Japanese Patent Application No. 2013-058393), the contents of which are incorporated herein by reference.

Claims (12)

An emulsified composition for food and drink containing a dairy product and an emulsifier having a total solid content of 55% by weight or more,
The emulsifier is a fatty acid ester;
The dairy product has MFFB% ((water content) / (total weight-milk fat content) percentage) of 73% by weight or more, and FDB% ((milk fat content) / (total weight-water content) percentage). Is 93 wt% or less,
Emulsion composition for food and drink.   The emulsion composition for food and beverage according to claim 1, wherein the dairy product has an FDB% ((milk fat content) / (total weight-water content) percentage) of 74% by weight or more.   The dairy product is cheese, milk, whole milk, concentrated milk, whole milk powder, cream, butter oil, butter milk, butter milk powder, butter serum, skim milk, skim concentrated milk, skim milk powder, milk protein, permeate, The emulsion composition for food-drinks of Claim 1 or 2 which is 1 or more types of dairy products chosen from lactose and a whey mineral.   The emulsion composition for food and drink according to any one of claims 1 to 3, wherein the dairy product has a total solid content of 68% by weight or less.   The emulsion composition for food-drinks as described in any one of Claims 1-4 containing 2 or more types of the said fatty acid esters.   The emulsified composition for food and drink according to any one of claims 1 to 5, which is for milk drinks.   Food / beverage products containing the emulsion composition for food / beverage products as described in any one of Claims 1-6.   A milk beverage comprising the emulsion composition for food and drink according to claim 6.   The milk drink of Claim 8 whose milk solid content is 5.0 weight% or more.   The manufacturing method of a milk drink manufactured by mixing the emulsion composition for food-drinks of Claim 6, and the liquid used as the base of a drink. A method for producing an emulsified composition for food and drink containing a dairy product and an emulsifier,
Fatty acid esters are used as the emulsifier,
As the dairy product, MFFB% ((water content) / (total weight-milk fat content) percentage) is 73% by weight or more, and FDB% ((milk fat content) / (total weight-water content) percentage) Using a dairy product with a weight of 93% by weight or less,
Mixing the emulsifier and water to prepare an emulsifier-containing dispersion,
The manufacturing method of the emulsion composition for food-drinks which mixes and emulsifies the said emulsifier containing dispersion liquid and the said dairy product.   MFFB% ((water content) / (total weight-milk fat content) percentage) is 73% by weight or more, and FDB% ((milk fat content) / (total weight-water content) percentage) is 93% by weight. A milk beverage containing the following dairy products and fatty acid esters.