JP2843250B2 - Method for clarifying oil-containing beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an insoluble material derived from fats and oils and raw materials.
It does not become cloudy even if it contains soluble solids, etc. , and it does not separate or insoluble
The present invention relates to a method for clarifying an oil-and-fat-containing beverage, which does not cause precipitation of solid content and can provide an oil-and-fat-containing transparent beverage having excellent appearance and flavor.

[0002]

2. Description of the Related Art In general, transparent beverages containing a relatively small amount of fats and oils include consommé soup and flavored water. Among them, the consommé soup is prepared by seasoning a liquid (hereinafter referred to as "extract") obtained by boiling fish meat, animal meat, vegetables, and the like, and is characterized by being amber and clarified. In recent years, a mixed solution of a meat extract, a vegetable extract, and the like and a seasoning has been put in a sealed container, sterilized, and sold as a consommé soup in a sealed container for a long period of time. However, in this case, due to the heat history during the sterilization process at the time of production and heating during storage, fats and oils derived from meat and vegetable extracts and edible fats and fats added separately are separated, floating as oil droplets on the soup liquid surface, The appearance of the consommé soup is impaired.
In addition, insoluble solids derived from raw materials may precipitate.
Therefore, the resulting consomme soup has lost its transparency.

[0003] On the other hand, flavored water is
A sweetener, an acidulant, and a liquid prepared by mixing a pH adjuster are flavored by adding a flavor and the like, sterilized in a sealed container or the like, and distributed and sold for a long time. This flavored water is a beverage whose market is growing as a beverage having a flavor and throat close to water with consumers' health consciousness. Conventionally, as a flavor added during the production of flavored water, a water-soluble flavor obtained by solubilizing a water-soluble component in an aroma component such as fruit or coffee beans in alcohol has been used. Loss, or deterioration during storage, resulting in deterioration odor, etc., there is a problem of lack of stability, so severe sterilization such as retort sterilization cannot be performed, reducing heating during sterilization For this reason, the pH was adjusted to 4.0 or less, which has a low risk of microbial contamination. As a result, only the sourness is emphasized, and it is difficult to produce a flavor close to water, such as the need to adjust the flavor with a sweetener.

On the other hand, fats and oils flavors using natural essential oils such as citrus peel oil and coffee bean oil are:
Because of good heat stability, it is conceivable to prepare flavored water using these. However, in this case, the fats and oils in the flavor are separated due to the heat history during the sterilization step at the time of production, float as oil droplets on the liquid surface, and the appearance is impaired.

Therefore, as a method for solving the above problem,
By centrifuging or filtering beverages such as consommé soup or flavored water, it is conceivable to remove fats and oils in the beverages.In this case, flavor components and taste components contained in the fats and oils together with the fats and oils are also removed. As a result, the unique flavor of each beverage, such as consommé soup and flavored water, is impaired.

[0006] As a method of preventing the separation of oils and fats without removing the oils and fats, an emulsifier is added to the raw material mixture and homogenization is carried out at a pressure of about 100 to 200 kg / cm ² which has been conventionally used. Conceivable. However, in this case, the oil and fat particles are dispersed without being sufficiently refined,
It becomes "milky" and the beverage immediately after production becomes cloudy. In addition, when stored for a long period of time, oils and fats are separated and the appearance is impaired.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for forming a white turbid liquid even if it contains fats and oils and insoluble solids derived from raw materials. The present invention also provides a method for clarifying an oil-and-fat-containing beverage for obtaining a transparent oil-and-fat-containing beverage that does not cause separation of fats and oils and precipitation of insoluble solids even when stored in a sealed container or the like for a long period of time. To be.

[0008]

DISCLOSURE OF THE INVENTION The object of the present invention is to provide fats and oils and
This is achieved by a method for clarifying an oil-and-fat-containing beverage, which comprises homogenizing a mixed liquid for transparent beverages containing insoluble solids under high pressure.

[0009] That is, the present inventor has conceived that in a fat- and oil-containing beverage, even if the fat or oil, which is one of the unique flavors and tastes, is contained, cloudiness does not occur, and even if the beverage is stored in a sealed container for a long period of time. A method for preventing the separation of oils and fats was examined. As a result, when the mixed liquid for beverages containing fats and oils is homogenized at a high pressure, the fats and oils particles can be made finer, the scattering of light of the fats and oils particles can be reduced, and the cloudiness can be prevented. Even if stored for a long period of time, it is possible to prevent the separation of fats and oils, and furthermore, the insoluble solids derived from the raw materials are also refined,
Since precipitation can be prevented, it has been found that a clear oil-and-fat-containing beverage can be obtained for a long period of time, and the present invention has been completed.

Next, the present invention will be described in detail. Examples of the oil-and-fat-containing transparent beverage according to the present invention include beverages containing a relatively small amount of oil and fat, such as consommé soup, flavored water, and straight coffee.
First, as the consommé soup, a commonly used consommé soup material may be used.For example, as a main material, fish meat, meat extract obtained by boiling beef, pork, chicken, or other meat, onion, carrot And vegetable extracts obtained by boiling vegetables such as celery may be used alone or in combination of two or more. Moreover, the above-mentioned meat and vegetables may be used as they are, or may be used alone or in combination.

Next, examples of the fats and oils include fats and oils derived from the above-mentioned main raw materials, general edible fats and oils such as salad oil, coconut oil, margarine and butter, and processed fats and oils such as medium-chain triglycerides. Alternatively, they may be used in appropriate combination. As the auxiliary material, a seasoning such as salt, sour or spice may be appropriately used, and alcohol such as wine may be further added. Further, various edible materials may be added as needed.

Further, as raw materials used for flavored water, water, a sweetener, an acidulant, a pH adjuster, a colorant and the like may be used in an appropriate combination. Further, in the present invention, an oil-based flavor containing fats and oils is used as a flavor adjusting raw material. Examples of the flavor include orange, lemon, citrus peel oil such as grapefruit, coffee oil, cocoa butter oil, vanilla oil, various spice oils, and the like.
These may be used alone or in appropriate combination.
In addition, a water-soluble flavor may be used in appropriate combination with an oil flavor.

Further, in addition to the above-mentioned oil-based flavors, fats and oils may be added to the flavored water of the present invention, if necessary. As fats and oils, salad oil, coconut oil,
In addition to general edible fats and oils such as margarine and butter, processed fats and oils such as medium-chain triglyceride and the like can be mentioned, and these may be used alone or in appropriate combination.

Next, the method for clarifying an oil / fat-containing beverage of the present invention is carried out, for example, as follows. That is, first, the above-mentioned raw materials and water are mixed according to the target beverage to obtain a mixed liquid for an oil-and-fat-containing beverage. At this time, it is preferable that the fat and oil content in the finally obtained fat and oil-containing beverage is 5% by weight or less.

Next, the mixed liquid for oil-and-fat-containing beverages is preferably 500 kg / cm ² or more, more preferably 700 k / cm ² or more.
Homogenize at a pressure of at least g / cm ² . Pressure is 500kg
If it is less than / cm ² , the particles of fats and oils are difficult to be sufficiently miniaturized, and turbidity and separation of fats and oils during storage are likely to occur. Further, insoluble solids derived from raw materials such as livestock meat and vegetables are also hard to be sufficiently miniaturized, and when stored for a long period of time, precipitation tends to occur with the passage of time, and the appearance tends to be impaired.

At the time of this homogenization, it is preferable to set the temperature of the mixed liquid for oil-and-fat-containing beverage to 50 to 60 ° C. because the effect of reducing the particle diameter of the oil and fat is improved. In addition, homogenization so that the average particle size of the fat or oil is 0.7 μm or less is preferable in that cloudiness and separation of fat and oil during long-term storage can be favorably prevented.

Examples of the homogenizer include a homogenizer having a mechanism as shown in FIG. 1 in which liquid flow paths merge after branching, and a conventional homogenizer such as Menton-Gaulin as shown in FIG. Is mentioned. Among these, as shown in FIG. 2, Manton Gorin sends a certain amount of the mixed liquid 8 for transparent beverage to the narrow gap C between the valve 12 and the valve seat 13 at a high pressure, and homogenizes by collision of particles at that time. Things. The pressure in Menton Gorin detects the total amount of pressure applied before the transparent beverage mixture 8 passes through the gap C.

The high-pressure homogenizer shown in FIG. 1 is more preferably used in terms of homogenous stabilization. In FIG. 1, 1 is a pump, 2 is a pressure gauge, 3 is a chamber, 4 is a liquid feed path, 5
Reference numerals a and 5b denote division paths (small tubes), 6 denotes a liquid feed path, and 7 denotes a product outlet.

In this homogenizer, the liquid feed path 4 is divided into two divided paths 5a and 5b at a branch point A, and the divided paths 5a and 5b are further divided.
b merge at the junction B to form the liquid feed path 6. With such a mechanism, via the pump 1,
When we sent a clear beverage mixture 8 to the liquid feed passage 4 at a high pressure, Toru
Fats and insoluble solids bright beverage liquid mixture 8 branch point A
And then branch, and then pass through the narrow flow path of each of the divided paths 5a and 5b, so that the particles further collide with each other, and the liquids merge at the junction B of each of the divided paths 5a and 5b. The particles collide further.

Therefore, as compared with a homogenizer of the Manton-Gaulin type, a uniform pressure is uniformly applied to the whole mixed liquid 8 for transparent beverage, and the particle diameter of fats and oils in the mixed liquid 8 for transparent beverage can be made uniform. In addition, the pressure in this homogenizer detects the pressure before the mixed liquid 8 for transparent beverages enters the dividing paths 5a and 5b. Further, the homogenization may be repeated once or twice or more, and may be appropriately set according to the pressure and the amount of fats and oils. The homogenizer may be used alone or in combination.

By adding water and the like, if necessary, to the beverage mixture after completion of the homogenization, the oil-and-fat-containing beverage of the present invention can be obtained. It may be processed as a material. Further, the oil-and-fat-containing beverage of the present invention is filled in a sealed container such as a can or a bottle, for example, 12
If retort sterilization is performed at 1 ° C. for about 20 to 30 minutes, a fat-containing beverage in a sealed container that can be stored for a long time can be obtained.

In order to further improve the homogenizing effect, for example, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, propylene glycol fatty acid ester and the like may be added alone or in combination of several kinds. Good. When the emulsifier is added, the whole amount may be added to the beverage mixture in advance, but, for example, if the added amount is divided into two and added separately before and after homogenization, the addition of the emulsifier is further effective in preventing separation of fats and oils. Good results are obtained. In addition, a bacteriostatic effect of a heat-resistant bacterium can be obtained by adding a sucrose fatty acid ester or a polyglycerin fatty acid ester alone or in combination after homogenization.

[0023]

As described above, according to the method for clarifying an oil- and fat-containing beverage of the present invention, the oil and fat becomes fine particles by homogenizing the mixed liquid for transparent beverages containing the oil and fat under high pressure. Can be obtained, and the oil-and-fat-containing beverage having no cloudiness and having a good transparency can be obtained. Furthermore, even when stored in a sealed container or the like and stored for a long period of time, the fats and oils do not separate and float on the surface of the beverage. In addition, since the insoluble solids derived from the raw materials are also finely divided, no precipitation occurs during long-term storage.

Therefore, according to the present invention, even if the oil-and-fat-containing beverage contains a fat or oil that produces a unique flavor, the beverage has a clarified and good appearance, and is also excellent when stored in a sealed container for a long time. An oil-and-fat-containing beverage having both good appearance and good flavor that can maintain its appearance can be obtained. In the case of flavored water, the oil-based flavor is excellent in heat stability, so that a sufficient heat treatment such as retort sterilization can be performed. Therefore, it is not necessary to adjust the pH to an acidic range in order to prevent microbial contamination, and it is possible to obtain a flavored water having a less acidic taste and a flavor closer to water.

Next, the present invention will be specifically described with reference to examples. <Examples 1 and 2, Comparative Examples 1 to 3> After the consomme soup mixture having the composition shown in Table 1 was treated under the conditions shown in Table 2, 9
The mixture was heated to 0 ° C, filled in a can, sealed, and sterilized at 121 ° C for 30 minutes to obtain a consommé soup in a sealed container.

[0026]

[Table 1]

[0027]

[Table 2]

For each of the consommé soups of the Examples and Comparative Examples, the opacity and flavor immediately after the preparation, and the separation and sedimentation of the fats and oils immediately after the preparation and after storage at 55 ° C. for 2 weeks were examined by 20 specialized panelists. The sensory evaluation and the average particle size of the fats and oils (Shimadzu laser analysis type particle size distribution analyzer SALD-10)
(Measured at 00). The results are shown in Table 2.

From the results shown in Table 2, all of the consommé soups of the examples were free from cloudiness of oils and fats, and no separation or precipitation occurred.
The consommé soup was good in both appearance and flavor. Above all, in Example 2 in which the homogenizing pressure was increased, the effect of preventing cloudiness and precipitation was particularly good. On the other hand, in Comparative Example 1, the homogenization was not performed, so that the fats and oils separated and floated in large quantities on the soup liquid surface as oil droplets. In Comparative Example 2, since the fats and oils were removed by centrifugation without homogenization, flavor components in the fats and oils were removed together with the fats and oils, and almost no flavor unique to consomme soup was felt. In Comparative Example 3, since the homogenization pressure was low, the oil and fat particles were not sufficiently fined, and cloudiness occurred immediately after the production, and the oil and fat separated and precipitated over time.

<Examples 3 to 4 and Comparative Examples 4 to 6> A mixture of flavored water having the composition shown in Table 3 was treated under the conditions shown in Table 4, and then filled and sealed in a can. At 121 ° C. for 20 minutes to obtain canned flavored water.

[0031]

[Table 3]

[0032]

[Table 4]

About each flavored water of an Example and a comparative example, about turbidity and flavor immediately after preparation,
The oil separation immediately after preparation and after storage at 55 ° C. for 2 weeks is sensory evaluated by 20 specialized panelists, and the average particle diameter of oil droplets (Shimadzu laser analytical particle size distribution analyzer S
ALD-1000). The results are shown in Table 4.

From the results shown in Table 4, all of the flavored waters of the examples were free of oil turbidity, separation and precipitation, and had good appearance and flavor. Among them, in Example 4 in which the homogenization pressure was increased,
The effect of preventing cloudiness and separation was particularly good. In contrast,
In Comparative Example 4, since the homogenization pressure was low, the oil and fat particles were not sufficiently fined, and cloudiness occurred immediately after production, and oil and fat were separated over time. In Comparative Example 5, since the fats and oils were removed by centrifugation without homogenization, the flavor components were removed together with the fats and oils, and almost no flavor was felt. In Comparative Example 6, since a water-soluble flavor was used as the flavor, the flavor was degraded by retort sterilization, resulting in flavored water having a strong deodorant odor.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of a mechanism of a high-pressure homogenizer used in the present invention.

FIG. 2 is an explanatory view showing an example of a mechanism of a high-pressure homogenizer used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pump 2 Pressure gauge 3 Chamber 4 Liquid-feeding path 5a, 5b Dividing path 6 Liquid-feeding path 7 Product outlet 8 Mixed liquid for transparent beverages 9 Oil-containing beverage 11 Chamber 12 Valve 13 Valve seat

Claims (1)

(57) [Claims] 1. A method for clarifying an oil / fat-containing beverage, which comprises homogenizing a mixed liquid for transparent beverages containing an oil / fat and an insoluble solid content under high pressure.