JP2023174986A - Beverage, emulsified oil and fat composition, and emulsifier composition - Google Patents

Abstract

To improve emulsification stability during long-term storage of a milk beverage in which spore-forming heat-resistant bacteria are prevented from growing and which has a favorable flavor.SOLUTION: A beverage includes: (A) sucrose-fatty acid ester having a triester content rate of 1.4 mass% or less; and (B) an emulsifier different from the sucrose-fatty acid ester (A) and having stearic acid as a constituent fatty acid and/or (C) a polysaccharide. Preferably, in the sucrose-fatty acid ester (A), a content of a monoester body having an ester bond at a 6'-position is higher than that of a monoester body having the ester bond at a 6-position. Preferably, the sucrose-fatty acid ester (A) has a monoester content of 70.0 mass% or more and a diester content of 18.5 mass% or more and 25.0 mass% or less.SELECTED DRAWING: Figure 2

Description

The present invention relates to beverages, emulsified oil and fat compositions, and emulsifier compositions. Specifically, the present invention relates to a beverage, an emulsified oil composition, and an emulsifier composition that can provide a milk beverage with improved emulsion stability during long-term storage in which the growth of spore-forming heat-resistant bacteria is suppressed and the milk beverage has a favorable flavor. .

BACKGROUND OF THE INVENTION With regard to milk beverages, which have a large market as recreational beverages, there is a known technique for providing milk beverages in sealed containers that suppress the growth of spore-forming heat-resistant bacteria and have a pleasant flavor.
For example, sucrose fatty acid ester is known as an emulsifier with bacteriostatic action (Non-Patent Document 1).
However, when the amount of sucrose fatty acid ester added is increased, a characteristic bitterness may occur.

As a technique to improve this, the following milk drinks 1) and 2) have been proposed.
1) Sealed product containing 1.2% by mass or more of milk solids by adding sucrose fatty acid ester obtained by a manufacturing method that includes a step of irradiating microwave to a mixture containing sucrose and fatty acid ester and/or fatty acid. Containerized milk drink (Patent Document 1)
2) Extraction of milk components and coffee beans with an L value of 24 or less by adding sucrose and fatty acid ester obtained by a production method that includes a step of irradiating microwaves to a mixture containing sucrose and fatty acid ester and/or fatty acid. Milk drink in a sealed container containing coffee liquid and having a coffee solid content of 1% by weight or more (Patent Document 2)

The sucrose fatty acid ester obtained by the production method including the step of irradiating microwaves has a high monoester selectivity and has little bitterness characteristic of sucrose fatty acid ester.

JP2017-225400A Japanese Patent Application Publication No. 2017-225401

Journal of Japan Society of Food Industry Vol. 35 (1988) No. 10 p.706-708

Milk drinks using sucrose fatty acid esters obtained by conventional manufacturing methods including a step of irradiating microwaves suppress the growth of spore-forming heat-resistant bacteria, but have the following problems.
In order to actually distribute and sell milk drinks in sealed containers on the market, it is essential that sufficient emulsion stability be maintained throughout the expiry date during long-term storage at room temperature. The emulsion stability is insufficient, and as a result, under practical conditions, the emulsion breaks down during storage, making it difficult to provide a milk beverage with suitable appearance and taste.

An object of the present invention is to improve the emulsion stability during long-term storage in a milk beverage in which the growth of spore-forming heat-resistant bacteria is suppressed and the flavor is favorable.

The present inventors have found that the above problems can be solved by adding a specific emulsifier and/or polysaccharide together with a specific sucrose fatty acid ester, and have arrived at the present invention.
The gist of the present invention is as follows.

[1] A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or a polysaccharide (C).

[2] A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A beverage, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position.

[3] A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A beverage, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating microwaves.

[4] The beverage according to any one of [1] to [3], wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more.

[5] The beverage according to any one of [1] to [4], wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[6] The beverage according to any one of [1] to [5], wherein the content ratio by mass of the sucrose fatty acid ester (A) and the emulsifier (B) is 100:1 to 1:100.

[7] The beverage according to any one of [1] to [6], wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100.

[8] The beverage according to any one of [1] to [7], further containing a milk component.

[9] The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate, [1] to [8]. Beverages listed in any of the above.

[10] The beverage according to any one of [1] to [9], wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan.

[11] An emulsifier that is an emulsifier that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsified oil or fat composition containing (B) and/or a polysaccharide (C).

[12] Contains oil and fat, sucrose fatty acid ester (A), emulsifier (B) which is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or polysaccharide (C) An emulsified oil or fat composition in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. thing.

[13] Contains oil and fat, sucrose fatty acid ester (A), and an emulsifier (B) and/or polysaccharide (C) that is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid An emulsified oil and fat composition in which the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves.

[14] The emulsified fat composition according to any one of [11] to [13], wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more.

[15] The emulsified fat composition according to any one of [11] to [14], wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[16] The emulsified oil or fat composition according to any one of [11] to [15], wherein the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is from 100:1 to 1:100.

[17] The emulsified fat composition according to any one of [11] to [16], wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100. .

[18] The emulsified oil or fat composition according to any one of [11] to [17], further containing a milk component.

[19] The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate, [11] to [17]. The emulsified oil and fat composition according to any one of the above.

[20] The emulsified fat composition according to any one of [11] to [19], wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan.

[21] A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or a polysaccharide (C).

[22] An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsifier composition in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position.

[23] An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsifier composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating microwaves.

[24] The emulsifier composition according to any one of [21] to [23], wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more.

[25] The emulsifier composition according to any one of [21] to [24], wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[26] The emulsifier composition according to any one of [21] to [25], wherein the content ratio by mass of the sucrose fatty acid ester (A) and the emulsifier (B) is 100:1 to 1:100.

[27] The emulsifier composition according to any one of [21] to [26], wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100.

[28] The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate, [21] to [27]. The emulsifier composition according to any one of the above.

[29] The emulsifier composition according to any one of [21] to [28], wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan.

[30] A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or a polysaccharide (C) as a raw material.

[31] A beverage using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing a beverage, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position.

[32] A beverage using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing a beverage, the method comprising a step of irradiating sucrose fatty acid ester (A) with microwaves.

[33] An emulsifier that is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and an emulsifier that is different from the sucrose fatty acid ester (A) and has a triester content of 1.4% by mass or less. A method for producing an emulsified oil and fat composition using (B) and/or polysaccharide (C) as raw materials.

[34] Oil, sucrose fatty acid ester (A), emulsifier (B) which is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or polysaccharide (C) as raw materials A method for producing an emulsified oil or fat composition used as a sucrose fatty acid ester (A), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. , a method for producing an emulsified oil and fat composition.

[35] Oil and fat, sucrose fatty acid ester (A), emulsifier (B) which is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or polysaccharide (C) as raw materials 1. A method for producing an emulsified fat composition used as an emulsified fat composition, which is obtained by a production method including a step of irradiating sucrose fatty acid ester (A) with microwaves.

[36] A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or polysaccharide (C) as a raw material.

[37] An emulsifier using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid A method for producing a composition includes an emulsifier composition in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position. Production method.

[38] An emulsifier using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid A method for producing an emulsifier composition, the method comprising a step of irradiating sucrose fatty acid ester (A) with microwaves.

According to the present invention, it is possible to provide a milk beverage in which the growth of spore-forming heat-resistant bacteria is suppressed and the flavor is favorable, with improved emulsion stability during long-term storage.

Figure 1 shows the structural formula of sucrose. FIG. 2 shows gas chromatography charts of sucrose palmitate esters of Production Example 1 and Reference Example 1.

Embodiments of the present invention will be described in detail below. The explanation of the constituent elements described below is an example (representative example) of the embodiment of the present invention, and the present invention is not limited to these contents.

The first beverage of the present invention contains a sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, an emulsifier different from the sucrose fatty acid ester (A), and stearic acid as a constituent fatty acid. It contains an emulsifier (B) and/or a polysaccharide (C) having the following.
The second beverage of the present invention comprises a sucrose fatty acid ester (A), an emulsifier (B) which is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide (C). and the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position.
The third beverage of the present invention comprises a sucrose fatty acid ester (A), an emulsifier (B) which is a different emulsifier from the sucrose fatty acid ester (A), and has stearic acid as a constituent fatty acid, and/or a polysaccharide (C). , wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves.
The beverage of the present invention may also be a milk beverage containing milk components.

The first emulsified oil and fat composition of the present invention comprises oil and fat, a sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier different from the sucrose fatty acid ester (A). Moreover, it contains an emulsifier (B) having stearic acid as a constituent fatty acid and/or a polysaccharide (C).
The second emulsified oil and fat composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier (B) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide. (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. It contains.
The third emulsified oil and fat composition of the present invention comprises oil and fat, a sucrose fatty acid ester (A), an emulsifier (B) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or or an emulsified oil or fat composition containing a polysaccharide (C), wherein the sucrose fatty acid ester (A) is obtained by a manufacturing method including a step of irradiating the sucrose fatty acid ester with microwaves. It is a sucrose fatty acid ester.
The emulsified oil/fat composition of the present invention may further contain a milk component.

The first emulsifier composition of the present invention comprises a sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier different from the sucrose fatty acid ester (A) and as a constituent fatty acid. It contains an emulsifier (B) having stearic acid and/or a polysaccharide (C).
The second emulsifier composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier (B) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide ( C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. It is something.
The third emulsifier composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier (B) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide ( C), wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating microwaves.

[Sucrose fatty acid ester (A)]
The sucrose fatty acid ester (A) used in the first beverage, emulsified fat composition, and emulsifier composition of the present invention has a triester content of 1.4% by mass or less, preferably 1.3% by mass or less, and more. Preferably 1.2% by mass or less, more preferably 1.1% by mass or less, usually more than 0% by mass, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0 .3% by mass or more. When the triester content exceeds 1.4% by mass, the monoester content is relatively reduced, and the bacteriostasis per unit mass is reduced.

The content ratios of triesters, monoesters, and diesters in sucrose fatty acid ester (A) are determined by Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017 “Sucrose Esters of Fatty It can be measured by the METHOD OF ASSAY described in "Acids".

Specifically, a precisely weighed sample was dissolved in a certain amount of 100% tetrahydrofuran (HPLC grade), and insoluble materials were removed using a 0.5 μm membrane filter. Chromatography is performed, the peak areas of each monoester, diester, and triester are calculated individually, and the ratio of all peaks detected as a result of 50 minutes of measurement to the total peak area is calculated.
The peak area corresponds to the area from the starting point (rising position) to the ending point (falling position) of each peak.
If two or more peaks are adjacent and the starting point and ending point are unknown, the area is calculated using the point where the data between the peaks is the minimum as the starting point and ending point.

<Measurement conditions>
Equipment: Chromaster (manufactured by Hitachi, Ltd.)
Detector: Differential refractometer Detecter-5450 (manufactured by Hitachi, Ltd.)
Column: TSK gel G2500HXL (manufactured by Tosoh Corporation)
Column temperature: 40℃
Eluent: Tetrahydrofuran (100%) 0.8ml/min
Injection volume: 10μl

The sucrose fatty acid ester (A) used in the second beverage, emulsified oil and fat composition, and emulsifier composition of the present invention is a monoester having an ester bond at the 6' position rather than a monoester having an ester bond at the 6' position. Contains a lot of body. When there are fewer monoesters having an ester bond at the 6' position than there are monoesters having an ester bond at the 6' position, a unique bitterness may occur.

Sucrose fatty acid ester is an ester-type fatty acid bonded to the eight hydroxyl groups of sucrose. A monoester of sucrose fatty acid ester having an ester bond at the 6-position is one in which a fatty acid is ester-bonded at the 6-position of sucrose (see FIG. 1). A monoester of sucrose fatty acid ester having an ester bond at the 6' position is one in which a fatty acid is ester bonded at the 6' position of sucrose (see FIG. 1).

The content of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position was determined by dissolving the sample in pyridine, and then using HMDS (1,1,1,3,3,3- Hexamethyldisilazane) and TMCS (trimethylchlorosilane) can be added in that order, and the measurement can be performed by a method such as gas chromatography (GC) using a trimethylsilyl derivatized sample.

Specifically, under the following measurement conditions, compare the peak areas of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position from each chart obtained. It can be measured by
Among the peaks detected by GC, the peak area ratio (6'/6) of the monoester having an ester bond at the 6' position to the peak area of the monoester having an ester bond at the 6' position is usually less than 1. It is large, preferably 1.05 or more, more preferably 1.1 or more, even more preferably 1.15 or more. The upper limit of this peak area ratio (6'/6) is not particularly limited, but is usually 10 or less, preferably 5 or less, more preferably 3 or less, still more preferably 2 or less.

<Measurement conditions>
Equipment: GC-2010Plus (Shimadzu Corporation)
Column: Ultra ALLOY capillary column
UA±5 0.53mmφ×30m, film thickness 0.15μm
Carrier: Helium Detector: FID

Each peak detected by GC can be identified by the method described below.
Each component detected by GC is separated and subjected to gas chromatography mass spectrometry, Fourier transform infrared analysis, organic elemental analysis, and nuclear magnetic resonance analysis to determine the structure.

The sucrose fatty acid ester (A) used in the third beverage, emulsified oil and fat composition, and emulsifier composition of the present invention is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves. For example, a sucrose fatty acid ester (A) in which the triester content is highly controlled can be obtained by a production method including a step of irradiating microwaves, as described in Japanese Patent No. 5945756.

The monoester content in the sucrose fatty acid ester (A) is not particularly limited, but is usually 70.0% by mass or more, preferably 75.0% by mass or more, more preferably 78.0% by mass or more, most preferably 79% by mass or more. 0% by mass or more, and usually 98.6% by mass or less, preferably 95.0% by mass or less, and more preferably 90.0% by mass or less. If the content ratio of the monoester is within the above range, there is a tendency for bacteriostatic properties per unit mass to be sufficiently exhibited.

The diester content in the sucrose fatty acid ester (A) is not particularly limited, but is usually 0% by mass or more, preferably 5.0% by mass or more, more preferably 10.0% by mass or more, and even more preferably 15.0% by mass. % by mass or more, particularly preferably 18.5% by mass or more, most preferably 19.0% by mass or more, and usually less than 30.0% by mass, preferably 25.0% by mass or less, more preferably 23.0% by mass. The content is particularly preferably 21.0% by mass or less. If the diester content is within the above range, there is a tendency that the monoester content is not reduced and bacteriostasis per unit mass is prevented from deteriorating.

Examples of fatty acids constituting the sucrose fatty acid ester (A) include lauric acid, myristic acid, pentadecyl acid, palmitic acid, palmitoleic acid, margadelic acid, stearic acid, and oleic acid. Among these, saturated fatty acids having 12 to 18 carbon atoms, such as lauric acid, myristic acid, palmitic acid, and stearic acid, are particularly preferred from the viewpoint of emulsion stability and flavor in beverages, and palmitic acid is particularly preferred.

The constituent fatty acids of the sucrose fatty acid ester (A) do not need to be all the same, and it is sufficient if 70% by mass or more of the constituent fatty acids in the sucrose fatty acid ester (A) are the above-mentioned preferred constituent fatty acids. In particular, it is preferable that 75% by mass or more of the constituent fatty acids in the sucrose fatty acid ester (A) be palmitic acid because the bacteriostatic property per unit mass is high.

The sucrose fatty acid ester (A) having the above characteristics can be obtained, for example, by a manufacturing method including a step of irradiating with microwaves, as described in Japanese Patent No. 5945756. A sucrose fatty acid ester (A) in which the triester content is highly controlled can be obtained by manufacturing using a manufacturing method that includes a step of irradiating microwaves.

Other methods for producing sucrose fatty acid ester (A) include a method in which commercially available sucrose fatty acid ester is purified by GPC, HPLC, various extraction methods, and a method in which it is obtained by enzymatic reaction.

Commercial products of sucrose fatty acid ester (A) include, for example, "Ryoto Sugar Ester S-1670," "Ryoto Sugar Ester P-1670," "Ryoto Sugar Ester S-1570," and "Ryoto Sugar Ester." M-1695'', ``Ryoto Sugar Ester L-1695'', ``Ryoto Sugar Ester P-1570'', ``Ryoto Sugar Ester O-1570'', ``Ryoto Sugar Ester S-1170'', ``Ryoto Sugar Ester S-970'', ``Ryoto Sugar Ester S-770'', ``Ryoto Sugar Ester S-570'' (product names manufactured by Mitsubishi Chemical Foods); ``DK Ester SS'', ``DK Ester F-160'' , "DK Ester F-140", "DK Ester F-110", "DK Ester F-90", "DK Ester F-70", "DK Ester F-50" (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., (product name), but is not limited to these.

The beverage, emulsified oil/fat composition, and emulsifier composition of the present invention may contain only one type of the above-mentioned sucrose fatty acid ester (A), or two types of sucrose fatty acid esters (A) having different constituent fatty acid types and manufacturing methods. The above may be included.

[Emulsifier (B)]
The emulsifier (B) used in the beverage, emulsified fat composition, and emulsifier composition of the present invention is not particularly limited as long as it is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

Examples of the emulsifier (B) include sucrose stearate, monoglycerol stearate, polyglycerol stearate, propylene glycol stearate, monoglycerol organic acid stearate, sorbitan stearate, sodium stearoyl lactate, and stearoyl. Examples include calcium lactate.

As the emulsifier (B), sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate are preferable as the emulsifier (B) because they have little adverse effect on flavor when added to beverages.

Since it is preferable to combine an emulsifier (B) with a hydrophilic group structure different from that of the emulsifier (A) in terms of efficient emulsion stabilization, monoglycerin is used as the emulsifier (B). Preferred are stearate, polyglycerol stearate, propylene glycol stearate, monoglycerol organic acid stearate, sorbitan stearate, sodium stearoyl lactate, and calcium stearoyl lactate, monoglycerol organic acid stearate, and polyglycerol stearate. Acid esters, sodium stearoyl lactate are more preferred, and monoglycerol succinic stearate and polyglycerol stearate are most preferred.

Emulsion stability during storage is improved by using the specific sucrose fatty acid ester (A) and emulsifier (B) together.

<Sucrose stearate ester different from sucrose fatty acid ester (A)>
The sucrose stearate as the emulsifier (B) is not particularly limited as long as it is different from the sucrose fatty acid ester (A), but the triester content is usually 1.5% by mass or more, preferably 2. .0% by mass or more, more preferably 5.0% by mass or more, even more preferably 10.0% by mass or more, and usually 90% by mass or less, preferably 50.0% by mass or less, more preferably 40.0% by mass. Below, sucrose fatty acid ester is more preferably 30.0% by mass or less. If the content ratio of triester is within the above range, the effect of improving emulsion stability during storage is excellent when combined with sucrose fatty acid ester (A).

Sucrose stearate, which is different from sucrose fatty acid ester (A), contains less of a monoester having an ester bond at the 6' position than a monoester having an ester bond at the 6' position. It is preferable because it has an excellent effect of improving emulsion stability during storage when combined with fatty acid ester (A).

The monoester content ratio in the sucrose stearate ester different from the sucrose fatty acid ester (A) is not particularly limited, but is usually 10.0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0% by mass or more. It is not less than 98.5% by weight, preferably not more than 80.0% by weight, more preferably not more than 60% by weight, and most preferably not more than 50% by weight. If the content ratio of the monoester is within the above range, it tends to have an excellent effect of improving emulsion stability during storage when combined with sucrose fatty acid ester (A) while maintaining solubility in milk beverages. .

The diester content in the sucrose stearate different from the sucrose fatty acid ester (A) is not particularly limited, but is usually 0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0% by mass or more. , more preferably 30.0% by mass or more, usually 88.5% by mass or less, preferably 70.0% by mass or less, further preferably 50.0% by mass or less, and most preferably 40.0% by mass or less. . If the diester content is within the above range, the diester will not become insolubilized and will tend to have an excellent effect of improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

The constituent fatty acids of the sucrose stearate ester different from the sucrose fatty acid ester (A) do not need to be all the same, and usually 50% of the constituent fatty acids in the sucrose stearate ester different from the sucrose fatty acid ester (A) It is sufficient if stearic acid accounts for at least 70% by mass, preferably at least 70% by mass.

<Monoglycerin organic acid stearate>
Examples of the monoglycerin organic acid stearate as the emulsifier (B) include monoglycerin succinic stearate, monoglycerin diacetyl tartrate stearate, and the like. Among them, monoglycerol succinate stearate (succinic stearate monoglycerides) are preferred.

The constituent fatty acids of the monoglycerol organic acid stearate ester do not need to be all the same, and as long as stearic acid accounts for usually 50% by mass or more, preferably 70% by mass or more of the constituent fatty acids in the monoglycerol organic acid stearate. good.

<Polyglycerin stearate>
Examples of the polyglycerol stearate as the emulsifier (B) include diglycerol stearate, triglycerol stearate, tetraglycerol stearate, pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate. Can be mentioned. Among them, triglycerol stearate and tetraglycerol stearate are excellent in improving emulsion stability during storage when combined with sucrose fatty acid ester (A) while maintaining solubility in milk beverages. , pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate are preferable, pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate are more preferable, and decaglycerol stearate is most preferable. .

The constituent fatty acids of the polyglycerol stearate ester do not all have to be the same, and it is sufficient if stearic acid usually accounts for 50% by mass or more, preferably 70% by mass or more of the constituent fatty acids in the polyglycerol stearate.

[Polysaccharide (C)]
The polysaccharide (C) used in the beverage, emulsified fat composition, and emulsifier composition of the present invention is not particularly limited, but examples thereof include mannooligosaccharide, maltooligosaccharide, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, Dextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, alginate propylene glycol ester, sodium carboxymethyl cellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, pullulan, Examples include edible polysaccharides such as gellan gum, native gellan gum, acacia gum, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, farcelan, starch, modified starch, inulin, and konjac.

Among these, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, alginate propylene glycol ester, sodium carboxymethyl cellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, Preferred are edible polymeric polysaccharides such as pullulan, gellan gum, native gellan gum, arabic gum, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, furcellan, starch, modified starch, inulin, and konjac. Among these, microcrystalline cellulose, carrageenan, and gum arabic are more preferred, and microcrystalline cellulose is most preferred, since they are excellent in improving emulsion stability during storage when combined with sucrose fatty acid ester (A).

The weight average molecular weight of the polysaccharide (C) is usually 300 or more, preferably 3,000 or more, more preferably 5,000 or more, most preferably 10,000 or more, usually 5,000,000 or less, preferably 4,000,000 or less, and most preferably 3,000,000 or less.

The weight average molecular weight (Mw) of the polysaccharide (C) is determined from the results of gel permeation chromatography (GPC) under the following measurement conditions: Mw = ΣHi × Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight) ).

GPC conditions:
Column: TSKgelG2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40℃
Mobile phase: 0.2M sodium nitrate aqueous solution Flow rate: 1.0ml/min
Detector: Differential refractometer Sample injection volume: 200μl
Calibration curve: pullulan standard products (9 types with molecular weight between 2,350,000 and 5,900) and glucose (molecular weight 180)

Some carrageenans are produced using algae such as Euchema spinosum and Euchema cotoni as raw materials, for example, by the following production method.
First, the raw material, red algae, is washed with water, and if necessary, treated with an inorganic or organic acid such as hydrochloric acid, sulfuric acid, citric acid, malic acid, or tartaric acid, or an alkali such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. After pretreatment, it is extracted by immersing it in neutral or slightly alkaline water with a pH of about 8 to 10 and heating it at a temperature of about 50 to 100°C for about 1 to 8 hours. Next, a filter aid such as diatomaceous earth is added to the extract and filtered, and then the filtrate is dehydrated by a method such as a gel press method, a drum drying method, or an alcohol precipitation method, and then dried. Further, if necessary, the obtained carrageenan powder can be pulverized by a pulverization method such as an impact pulverization method, a shearing method, or a friction method.

The type of carrageenan is not particularly limited, but among them, κ-carrageenan and ι-carrageenan are preferred because they have a high emulsion stabilizing effect.

Regarding the cations bound to carrageenan, when comparing the content of sodium, calcium, and potassium, the calcium type with relatively more calcium and the potassium type with more potassium are due to the formation of bonds with milk proteins via calcium. It is preferable because it has a high emulsion stabilizing effect.

The polysaccharide (C) is preferably one whose spores of heat-resistant spore-forming bacteria have been previously sterilized by sterilization treatment. The method of sterilization treatment is not particularly limited, but sterilization treatment of powdered polysaccharides with ultraviolet irradiation equipment; sterilization treatment with oxidizing sterilization agents during manufacturing processes such as extraction and purification of polysaccharides; and sterilization treatment of polysaccharides in poor solvents. Sterilization treatment is preferably carried out by dispersing the material, bringing it into contact with an oxidizing disinfectant, and subjecting it to heat treatment under conditions where it is not substantially dissolved.
Among these, most preferred is a sterilization treatment in which a polysaccharide such as carrageenan is dispersed in a poor solvent, brought into contact with an oxidizing sterilizer, and heat-treated in a state where it is not substantially dissolved.

[Oils and fats]
The fats and oils used in the emulsified fat composition of the present invention are not particularly limited, but include fish oil, beef tallow, pork fat, milk fat (butter or anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, and turtle oil. Oil, animal fats and oils such as mink oil; soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ Vegetable oils and fats such as oil, brown rice germ oil, pearl barley oil, garlic oil, macadamian nut oil, avocado oil, evening primrose oil, flower oil, camellia oil, coconut oil, castor oil, linseed oil, cacao oil: and these. Hydrogenated or transesterified products, such as MCT (medium chain fatty acid oil), hardened coconut oil, which has been processed by refining, deodorizing, fractionating, curing, or transesterifying liquid or solid vegetable oils or animal fats. Oils, hardened oils and fats such as hardened palm kernel oil, processed oils and fats, and liquid oils and solid fats obtained by fractionating these oils and fats; medium chain fatty acid triglycerides, and the like.

The emulsified fat composition of the present invention may contain only one type of these fats and oils, or may contain two or more types of these fats and oils.

[Milk ingredients]
The beverage and emulsified oil/fat composition of the present invention may further contain a milk component.

Milk components contained in the beverage and emulsified oil/fat composition of the present invention include milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, butter, Milk components include butter oil, buttermilk, buttermilk powder, casein and caseinate salts, whey, cheese, whey minerals, and the like.

The beverage and emulsified oil/fat composition of the present invention may contain only one kind of these milk components, or may contain two or more kinds thereof.

[Other ingredients]
In addition to the sucrose fatty acid ester (A), the emulsifier (B) and/or the polysaccharide (C), and the milk component, the beverage of the present invention may contain other ingredients as necessary to the extent that the effects of the present invention are not impaired. may be included.

In addition to the above-mentioned fats and oils, sucrose fatty acid ester (A), emulsifier (B) and/or polysaccharide (C), and milk components, the emulsified oil and fat composition of the present invention includes: Other components may be included as necessary.

In addition to the above-mentioned sucrose fatty acid ester (A), emulsifier (B) and/or polysaccharide (C), the emulsifier composition of the present invention may contain other ingredients as necessary to the extent that the effects of the present invention are not impaired. Components may be included.

Other ingredients include, for example, coffee, tea and their extracts, beans and grains or their powders and pastes, fruit juices and pulps or their crushed products and pastes, and emulsifiers (other than sucrose fatty acid esters (A) and emulsifiers (B)). ), pH adjusters, sugars (other than polysaccharide (C)), sugar alcohols, sweeteners, proteins or their decomposition products, fragrances, flavoring materials, mineral materials, nutritional materials, antioxidants, preservatives, Examples include carbon dioxide, alcoholic beverages, and ethanol. Specifically, the details are as follows.

<Coffee, tea and their extracts>
Coffee, tea (black tea, green tea, oolong tea, etc.) and their extracts

<Beans/grains or their powders and pastes>
Beans and grains such as cacao beans, soybeans, adzuki beans, almonds, peanuts, walnuts, apricot kernels, rice, and wheat, or their powders and pastes

<Fruit juice/pulp or its crushed product or paste>
Fruit juices and pulps such as coconut milk and coconut juice, or their crushed products and pastes

<Emulsifier>
Emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, sodium stearoyl lactate, calcium stearoyl lactate, etc.

<pH adjuster>
pH adjusters such as organic acids and their salts, baking soda, phosphates, etc.

<Sugars>
Monosaccharides and oligosaccharides such as sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharide, maltooligosaccharide, etc.

<Sugar alcohol>
Sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol, etc.

<Sweetener>
Various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, and stevia extract

<Protein or its decomposition product>
Proteins derived from various animals and plants, such as sodium caseinate, whey protein, albumin, gelatin, and soybean protein, or their decomposition products

<Fragrance>
Fragrances such as lemon oil, orange oil, mint oil, coffee flavor, black tea flavor, butter flavor, cream flavor, milk flavor, etc.

<Flavoring material>
Flavoring materials such as β-carotene, astaxanthin, lycopene, carotenoids such as paprika pigment, pigments such as chlorophyll, salt, etc.

<Mineral material>
Mineral materials such as calcium, iron, magnesium, and potassium

<Nutritional materials>
Nutrient ingredients such as vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

<Antioxidant>
Antioxidants such as vitamin C, vitamin C sodium, vitamin E, rosemary extract, tea extract, bayberry extract, etc.

<Preservative>
Mustard extract, shelf life enhancers such as lysozyme, preservatives such as nisin, sorbic acid and its salts

<Alcoholic beverages>
Alcoholic beverages such as liqueurs, vodka, and shochu

Oils and fats and the above-mentioned emulsified oil and fat compositions may be contained as beverage components within a range that does not affect the effects of the present invention.

[Beverage]
The beverage of the present invention contains the above-mentioned sucrose fatty acid ester (A), the emulsifier (B) and/or the polysaccharide (C), and may further contain the above-mentioned milk component and other components. good.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) in the beverage of the present invention (mass of sucrose fatty acid ester (A): emulsifier (B) and/or polysaccharide ( The mass of C) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20, and even more preferably is from 10:1 to 1:10, most preferably from 5:1 to 1:5. If the content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) is within the above range, there will be no adverse effect on cost or taste. By combining (B) and/or polysaccharide (C), a sufficient effect of improving emulsion stability during storage can be obtained.

The content of sucrose fatty acid ester (A) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002% by mass or more, More preferably 0.005% by mass or more, particularly preferably 0.01% by mass or more, usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass. The content is particularly preferably 0.2% by mass or less. When the content of the sucrose fatty acid ester (A) is within the above range, bacteriostatic properties can be sufficiently exhibited without impairing the taste quality of the beverage.

The content of the emulsifier (B) and/or polysaccharide (C) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002% by mass or more. % by mass or more, more preferably 0.005% by mass or more, particularly preferably 0.01% by mass or more, usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0 .5% by weight or less, particularly preferably 0.2% by weight or less. If the content of the emulsifier (B) and/or polysaccharide (C) is within the above range, storage due to the combination of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) The effect of improving emulsion stability can be sufficiently obtained.

When the beverage of the present invention contains milk components, the content of milk solids in the beverage of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably is 0.05% by mass or more, more preferably 0.1% by mass or more, particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less. , more preferably 10% by mass or less, particularly preferably 8% by mass or less. If the content of milk solids in the beverage falls within the above range, it is preferable because the milk flavor is within a preferable range and emulsion stability during long-term storage can be maintained.

Examples of the beverages of the present invention include milk drinks, soup drinks, coffee drinks, cocoa drinks, tea drinks (black tea, green tea, Chinese tea, etc.), legume/grain drinks, acidic drinks, powdered drinks, powdered soups, etc. . Among them, milk drinks, coffee drinks, black tea drinks, green tea drinks, Chinese tea drinks, and legume/grain drinks are preferred, and milk drinks, coffee drinks, black tea drinks, green tea drinks, Chinese tea drinks, and legume/grain drinks are more preferred, and coffee Beverages and tea drinks are particularly preferred.

The beverage of the present invention may be manufactured by mixing sucrose fatty acid ester (A), emulsifier (B) and/or polysaccharide (C), and milk components and other components added as necessary. However, the emulsified fat composition of the present invention containing the above-mentioned fat and oil, sucrose fatty acid ester (A), emulsifier (B) and/or polysaccharide (C) may be produced by mixing other components. .
The method for producing the beverage of the present invention will be described later.

[Emulsified oil and fat composition]
The emulsified oil and fat composition of the present invention contains the above-mentioned fat and oil, a sucrose fatty acid ester (A), an emulsifier (B) and/or a polysaccharide (C), and further contains the above-mentioned milk component and others. It may contain the following ingredients.
The emulsified oil and fat composition of the present invention is suitably used for producing milk drinks.

The content of fats and oils in the emulsified fat composition of the present invention is usually 0.1 to 99% by mass, particularly preferably 1 to 90% by mass, particularly preferably 10 to 85% by mass. If the content of fat and oil is within the above range, it will be suitable in terms of cost competitiveness per fat and oil and taste quality when used in drinks.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) in the emulsified oil and fat composition of the present invention (mass of sucrose fatty acid ester (A):emulsifier (B) and/or The mass of the polysaccharide (C) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20. , more preferably 10:1 to 1:10, most preferably 5:1 to 1:5. If the content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) is within the above range, there will be no adverse effect on cost or taste. By combining (B) and/or polysaccharide (C), a sufficient effect of improving emulsion stability during storage can be obtained.

The content of sucrose fatty acid ester (A) in the emulsified fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass. Above, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass. The content is particularly preferably 5% by mass or less. When the content of the sucrose fatty acid ester (A) is within the above range, the stability of the emulsified oil and fat composition is not impaired, and the bacteriostatic properties of the beverage to which the emulsified oil and fat composition is added can be sufficiently exhibited.

The content of the emulsifier (B) and/or polysaccharide (C) in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably is 0.1% by mass or more, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, More preferably it is 10% by mass or less, particularly preferably 5% by mass or less. If the content of the emulsifier (B) and/or polysaccharide (C) is within the above range, storage by combining the sucrose fatty acid ester (A) with the emulsifier (B) and/or polysaccharide (C) A sufficient effect of improving emulsion stability can be obtained.

When the emulsified oil/fat composition of the present invention contains a milk component, the content of milk solids in the emulsified oil/fat composition of the present invention is not particularly limited, but is usually 0.01% by mass or more, preferably 0.1% by mass. % by mass or more, more preferably 1% by mass or more, further preferably 5% by mass or more, particularly preferably 10% by mass or more, and usually 90% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, It is more preferably 60% by mass or less, particularly preferably 50% by mass or less. If the content of milk solids in the emulsified oil/fat composition is within the above range, it is easy to manufacture the emulsified oil/fat composition, the cost can be suppressed, and when used in a beverage, the milk flavor is within a preferable range. Moreover, it is suitable because emulsion stability can be maintained during long-term storage.

<Method for producing emulsified oil and fat composition>
The emulsified oil and fat composition of the present invention is produced by emulsifying the ingredients according to a conventional method.

The emulsification treatment involves adding fats and oils to an aqueous phase containing sucrose fatty acid ester (A), emulsifier (B) and/or polysaccharide (C), other components blended as necessary, and water. It may be added gradually using a commercially available emulsifying machine.

As the emulsifying machine, for example, a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onlator, a combination mix, an adjihomo mixer, etc. can be used.

The temperature during emulsification treatment varies depending on the elevated melting point of the oil or fat used, but is usually 30°C or higher, preferably 40°C or higher, more preferably 50°C or higher, and usually 100°C or lower, preferably 90°C or lower, more preferably The temperature is below 80°C. The emulsification treatment is usually carried out for 0.005 to 20 hours, preferably 0.01 to 10 hours.

The emulsification treatment may be performed only once, or may be performed two or more times (multiple times).
Performing the emulsification process multiple times refers to performing an operation multiple times to take out the emulsified oil and fat composition after introducing the material to be processed into the emulsifier and emulsifying it under predetermined conditions. The emulsifiers used for multiple emulsification treatments may be the same or different.

The pH of the material to be treated during emulsification treatment is preferably 5.0 or higher, more preferably 5.5 or higher, and usually 9.0 or lower, in order for the emulsifier used to be sufficiently dispersed in water and to efficiently emulsify fats and oils. , preferably 8.0 or less. The pH of the object to be treated can be adjusted by adding a pH adjuster such as baking soda or phosphate, or other additives to the object.

When performing sterilization treatment, emulsification treatment may be performed before or after sterilization treatment. The sterilization treatment is usually performed at a temperature of 80°C or higher, preferably 100°C or higher, and usually 160°C or lower, preferably 150°C or lower, and usually for 0.01 minutes or more, preferably 0.03 minutes or more, and usually 60 minutes or less, preferably. It takes about 30 minutes or less. There are no particular restrictions on the sterilization method.

[Emulsifier composition]
The emulsifier composition of the present invention contains the above-mentioned sucrose fatty acid ester (A), the emulsifier (B) and/or the polysaccharide (C), and may further contain the above-mentioned other components. .
The emulsifier composition of the present invention is suitably used for producing milk drinks.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) in the emulsifier composition of the present invention (mass of sucrose fatty acid ester (A): emulsifier (B) and/or polysaccharide) The mass of saccharide (C) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20, More preferably the ratio is 10:1 to 1:10, most preferably 5:1 to 1:5. If the content ratio of sucrose fatty acid ester (A) and emulsifier (B) and/or polysaccharide (C) is within the above range, there will be no adverse effect on cost or taste. By combining with (B) and/or polysaccharide (C), when used in the production of milk drinks, it is possible to sufficiently improve the emulsion stability during storage of the drinks.

The content of sucrose fatty acid ester (A) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more. , more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, even more preferably 60% by mass or less. It is. When the content of the sucrose fatty acid ester (A) is within the above range, the stability of the emulsifier composition is not impaired and the bacteriostatic properties of the beverage to which the emulsifier composition is added can be sufficiently exhibited.

The content of the emulsifier (B) and/or polysaccharide (C) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0. .1% by mass or more, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, even more preferably is 60% by mass or less. If the content of the emulsifier (B) and/or the polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining the sucrose fatty acid ester (A) and the emulsifier (B) will be sufficient. can be obtained.

<Method for producing emulsifier composition>
The emulsified oil and fat composition of the present invention is prepared by adding the above-mentioned sucrose fatty acid ester (A), the emulsifier (B) and/or the polysaccharide (C), and the above-mentioned other components as necessary, according to a conventional method. It is manufactured by mixing.

[Beverage manufacturing method]
The beverage of the present invention may be produced by mixing the emulsified oil composition or emulsifier composition of the present invention produced as described above with components necessary for the beverage, or may be produced by mixing ingredients necessary for the beverage, or by adding sucrose fatty acid ester (A). The beverage of the present invention may be directly produced by mixing with the emulsifier (B) and/or the polysaccharide (C).

The beverage of the present invention may be manufactured by any known method, but for example, it can be manufactured by the following method.

First, the materials exemplified as those that may be included in the drink are mixed with water, if necessary, to prepare a liquid mixture.

Next, the obtained liquid mixture is stirred and emulsified. As the emulsification method, any homogeneous emulsification method commonly used for food products can be used without particular limitations. As the emulsification method, for example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. Homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80°C.

It is also preferable to apply high-pressure emulsification treatment as the homogeneous emulsification treatment using a homogenizer. In the case of a one-stage type, the processing pressure at the time of high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, and more preferably A stable beverage can be obtained by performing high-pressure emulsification treatment at 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, but usually 200 MPa or less, preferably 100 MPa or less. The number of times of high-pressure emulsification treatment is one or more times, preferably two or more times.

After the homogeneous emulsification process, sterilization processes such as UHT sterilization and retort sterilization are performed. Retort sterilization is usually carried out at 110 to 140°C, for example 121°C, for 10 to 40 minutes. UHT sterilization used for beverages in PET bottles is ultra-high temperature sterilization with a sterilization temperature of 120 to 150°C, for example, and a sterilization value (Fo) of 10 to 50 at 121°C. UHT sterilization uses well-known methods such as direct heating methods such as the steam injection method, which blows steam directly into the beverage, the steam infusion method, which heats the beverage by injecting it into steam, and the indirect heating method, which uses surface heat exchangers such as plates and tubes. It can be done in a way. For example, a plate sterilizer can be used.

The produced beverage of the present invention is suitable for packaged beverages, and can be applied to, for example, canned beverages, plastic bottled beverages, paper-packed beverages, bottled beverages, and the like.

EXAMPLES The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to the description of the following examples unless it exceeds the gist thereof.

[Raw materials used]
The raw materials used for preparing the emulsified oil and fat compositions in the following Examples and Comparative Examples are as follows.
Sucrose stearate: Ryoto Sugar Ester S-570 (manufactured by Mitsubishi Chemical Foods, monoester content 29% by mass, diester content 36% by mass, triester content 24% by mass)
Succinic acid stearic acid monoglyceride: Poem B-30 (manufactured by Riken Vitamin Co., Ltd.)
Decaglycerin stearate: Ryoto Polyglyester SWA-10D (manufactured by Mitsubishi Chemical Foods, content of decaglycerin stearate: 40% by mass)
Microcrystalline cellulose: Ceolus SC-900S (manufactured by Asahi Kasei Chemical Co., Ltd.)
Sodium caseinate: Tatua100 (manufactured by Tatua Japan)

[Manufacture example 1]
A sucrose palmitate ester having a monoester content of 80% by mass, a diester content of 19% by mass, and a triester content of 1% by mass is obtained by a manufacturing method including a step of irradiating microwaves as described in Patent No. 5945756, It was used as sucrose fatty acid ester (A).
This sucrose palmitate ester contained more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position (see FIG. 2).

[Examples 1 to 4, Comparative Examples 1 and 2]
To 380 g of coffee extract (Bx3.3), add baking soda dissolved in hot water in advance to adjust the pH, then add 50 g of sugar, 100 g of milk, 0.3 g of sucrose fatty acid ester (A) produced in Production Example 1, and the following. The emulsifier (B), polysaccharide (C), or other materials listed in Table 1 were added in the amounts listed in Table 1, mixed, and dissolved (in Comparative Example 1, the emulsifier (B), polysaccharide (C), and other materials were mixed and dissolved). No material was added), and water was added to make the total amount 1000 g. The liquid was heated to 65°C and homogenized using a high-pressure homogenizer at a pressure of 20 MPa, then filled into cans, sealed, and retort sterilized at 121°C for 30 minutes to prepare canned milk coffee. The pH of the beverage after sterilization was 6.3-6.4.

[Reference example 1]
Instead of sucrose fatty acid ester (A), sucrose palmitate ester (manufactured by Mitsubishi Chemical Foods, Ryoto Sugar Ester P-1670, monoester content 80 mass) obtained by a conventional production method that does not irradiate with microwaves. %, diester content 18% by mass, triester content 2% by mass, content of monoester having an ester bond at the 6-position > content of a monoester having an ester bond at the 6'-position). A canned milk coffee was prepared in the same manner as in Comparative Example 1.

[Evaluation of the content of monoester having an ester bond at the 6-position of sucrose fatty acid ester and monoester having an ester bond at the 6'-position]
Using the sucrose palmitate esters of Production Example 1 and Reference Example 1, gas chromatography analysis was performed using the method described above, and from the obtained gas chromatography chart, a monoester having an ester bond at the 6-position and a 6' The peak areas of each monoester having an ester bond at the position were compared.
The obtained gas chromatography chart is shown in FIG. 2.
The peak area ratio (6'/6) of the monoester having an ester bond at the 6' position to the peak area of the monoester having an ester bond at the 6' position was as follows.
Sucrose fatty acid ester of Production Example 1: 1.22
Sucrose fatty acid ester of Reference Example 1: 0.68

[Evaluation of emulsion stability]
The canned milk coffees obtained in Examples 1 to 4, Comparative Examples 1 and 2, and Reference Example 1 were sterilized, stored at 20°C and 35°C (however, only at 20°C in Example 4) for 8 weeks, and then opened. The emulsion stability was evaluated using the following evaluation criteria.
Table 1 shows the evaluation results.

<Evaluation criteria>
The state of the liquid level after opening the can and the state of the liquid level after pouring into a plastic cup and stirring well were visually observed and evaluated based on the following criteria.
◎: Oil off, no cream separation.
○: Oil-off and cream separation are slightly observed.
△: Oil-off and cream separation are clearly observed.
×: A large amount of oil off and cream separation was observed, and emulsification was destroyed.

From Table 1, as in Examples 1 to 4, the emulsion stability of milk beverages during long-term storage is improved by using the sucrose fatty acid ester (A) and the emulsifier (B) or polysaccharide (C) together. It turns out that you can. This milk drink contains sucrose fatty acid ester (A), thereby suppressing the growth of spore-forming heat-resistant bacteria.

On the other hand, in Comparative Examples 1 and 2, which used sucrose fatty acid ester (A) but did not use emulsifier (B) or polysaccharide (C), the emulsion stability during long-term storage was poor.

Reference Example 1 has excellent emulsion stability during long-term storage, but has the problem of bitterness because it uses sucrose palmitate that has not been subjected to a microwave irradiation process.

Although the invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various changes can be made without departing from the spirit and scope of the invention.
This application is based on Japanese Patent Application No. 2018-110479 filed on June 8, 2018 and Japanese Patent Application No. 2018-198558 filed on October 22, 2018, which are incorporated by reference in their entirety. .

Claims (38)

A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid and/or A beverage containing polysaccharide (C). A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, A beverage in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, A beverage, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating microwaves. The beverage according to any one of claims 1 to 3, wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more. The beverage according to any one of claims 1 to 4, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less. The beverage according to any one of claims 1 to 5, wherein the content mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100:1 to 1:100. The beverage according to any one of claims 1 to 6, wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100. The beverage according to any one of claims 1 to 7, further comprising a milk component. According to any one of claims 1 to 8, the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate. Beverages listed. The beverage according to any one of claims 1 to 9, wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan. A sucrose fatty acid ester (A) in which the content ratio of fats and oils and triester is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or a polysaccharide (C). An emulsified fat and oil containing a fat and oil, a sucrose fatty acid ester (A), an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide (C) 1. An emulsified fat or oil composition in which sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. An emulsified fat and oil containing a fat and oil, a sucrose fatty acid ester (A), an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or a polysaccharide (C) An emulsified oil or fat composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves. The emulsified fat composition according to any one of claims 11 to 13, wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more. The emulsified fat composition according to any one of claims 11 to 14, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less. The emulsified fat composition according to any one of claims 11 to 15, wherein the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:100. The emulsified fat composition according to any one of claims 11 to 16, wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100. The emulsified oil and fat composition according to any one of claims 11 to 17, further comprising a milk component. According to any one of claims 11 to 17, the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate. The emulsified oil and fat composition described above. The emulsified oil and fat composition according to any one of claims 11 to 19, wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan. A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid and/or An emulsifier composition containing a polysaccharide (C). An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsifier composition in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsifier composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves. The emulsifier composition according to any one of claims 21 to 23, wherein the monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more. The emulsifier composition according to any one of claims 21 to 24, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less. The emulsifier composition according to any one of claims 21 to 25, wherein the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:100. The emulsifier composition according to any one of claims 21 to 26, wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100:1 to 1:100. According to any one of claims 21 to 27, the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate. The emulsifier composition described. The emulsifier composition according to any one of claims 21 to 28, wherein the polysaccharide (C) is microcrystalline cellulose and/or carrageenan. A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid and/or A method for producing a beverage using polysaccharide (C) as a raw material. A method for producing a beverage using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) that is a different emulsifier than the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing a beverage, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. A method for producing a beverage using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) that is a different emulsifier than the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing a beverage, the method comprising a step of irradiating sucrose fatty acid ester (A) with microwaves. A sucrose fatty acid ester (A) in which the content ratio of fats and oils and triester is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. and/or a polysaccharide (C) as a raw material, a method for producing an emulsified oil or fat composition. Emulsification using as raw materials fats and oils, sucrose fatty acid ester (A), emulsifier (B) that is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or polysaccharide (C) A method for producing an oil or fat composition, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. Method for manufacturing the composition. Emulsification using as raw materials fats and oils, sucrose fatty acid ester (A), emulsifier (B) that is a different emulsifier from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and/or polysaccharide (C) A method for producing an emulsified fat or oil composition, the method comprising a step of irradiating sucrose fatty acid ester (A) with microwaves. A sucrose fatty acid ester (A) in which the triester content is 1.4% by mass or less, and an emulsifier (B) that is a different emulsifier from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid and/or A method for producing an emulsifier composition using polysaccharide (C) as a raw material. An emulsifier composition using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing an emulsifier composition, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6' position than monoesters having an ester bond at the 6' position. An emulsifier composition using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and/or a polysaccharide (C) which is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. A method for producing an emulsifier composition, the method comprising a step of irradiating sucrose fatty acid ester (A) with microwaves.

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