JP2844543B2 - Oil-in-water emulsion composition for black tea - Google Patents
Oil-in-water emulsion composition for black teaInfo
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- JP2844543B2 JP2844543B2 JP3334290A JP3334290A JP2844543B2 JP 2844543 B2 JP2844543 B2 JP 2844543B2 JP 3334290 A JP3334290 A JP 3334290A JP 3334290 A JP3334290 A JP 3334290A JP 2844543 B2 JP2844543 B2 JP 2844543B2
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- black tea
- oil
- weight
- fat
- water emulsion
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Description
【発明の詳細な説明】 産業上の利用分野 本発明は、紅茶を飲用するときに紅茶に添加する水中
油型乳化組成物に関する。Description: TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition to be added to black tea when drinking the black tea.
従来の技術 現在、市場では嗜好飲料としてコーヒー、紅茶が普及
し、これに伴いコーヒー用水中油型乳化組成物（コーヒ
ークリーム）が市販されている。そして、コーヒーを飲
用する場合、コーヒーにこのような水中油型乳化組成物
または牛乳を添加して飲用することが多い。コーヒー用
水中油型乳化組成物は、その中に脂肪分が30％前後、無
脂乳固形分が3.0％前後含有されており、この添加によ
ってコーヒーの風味を引き立たせている。2. Description of the Related Art At present, coffee and tea are popular as beverages on the market, and an oil-in-water emulsion composition for coffee (coffee cream) is commercially available. When drinking coffee, it is often the case that such an oil-in-water emulsion composition or milk is added to coffee. The oil-in-water emulsion composition for coffee contains about 30% of fat and about 3.0% of non-fat milk solids, and the addition enhances the flavor of coffee.
しかし、紅茶に添加して紅茶の風味を引き立たせるよ
うな紅茶専用の水中油型乳化組成物はほとんど知られて
おらず、コーヒー用の水中油型乳化組成物や牛乳が用い
られている現状である。However, almost no oil-in-water emulsion composition exclusively for black tea, which enhances the flavor of black tea when added to black tea, is known, and at present, oil-in-water emulsion compositions for coffee and milk are used. is there.
発明が解決しようとする問題点 しかし、紅茶に、前記したコーヒーの水中油型乳化組
成物を使用すると、脂肪含有率が高いので紅茶特有の香
り、風味が損われ、油っぽく、くどいものになる。一
方、牛乳を添加する場合は、マイルド感、ミルキー感な
どの効果を得るためには多量の牛乳を添加しなければな
らず、紅茶の温度の低下、簡便性に欠くなどの問題があ
る。従って紅茶には、特有の香り、風味を損なうこと無
くこれらを引き立て、しかも油っぽくなく、こくのある
高品質の水中油型乳化組成物が必要である。Problems to be Solved by the Invention However, when the above-described oil-in-water type emulsion composition of coffee is used for black tea, the aroma and flavor peculiar to black tea are impaired because the fat content is high, so that the oil becomes greasy. Become. On the other hand, when milk is added, a large amount of milk must be added in order to obtain effects such as a mild feeling and a milky feeling, and there are problems such as a decrease in the temperature of black tea and a lack of convenience. Accordingly, black tea is required to have a high-quality oil-in-water emulsion composition that enhances these without compromising the unique aroma and flavor, and is not greasy.
問題点を解決するための手段 本発明は、このような現状にもとづいてなされたもの
であって、紅茶を飲用するときに、紅茶に添加して紅茶
特有の香り、風味を損なうことなくこれを引き立て、し
かも油っぽくなく、こくのあるものとする高品質の水中
油型乳化組成物を提供することを目的としている。Means for Solving the Problems The present invention has been made based on such current situation, and when drinking black tea, adding it to black tea without impairing the aroma and flavor peculiar to black tea. It is an object of the present invention to provide a high-quality oil-in-water emulsion composition that is attractive, yet not greasy, and rich.
本発明者等は、このような目的を解決するために鋭意
検討した結果、水中油型乳化組成物中の全脂肪含有率及
び無脂乳固形分含有率が紅茶の風味に大きな影響を与え
ることを見出し、全脂肪含有率をコーヒー用水中油型乳
化組成物のそれより低い、無脂乳固形分含有率を高め、
全脂肪含有率及び無脂乳固形分含有率を特定の比率とす
ることによって前記した紅茶に適した水中油型乳化組成
物を得ることができたものである。さらに、本発明者等
は、紅茶用水中油型乳化組成物中のナトリウム含有率が
紅茶の風味を影響することを発見し、ナトリウム含有率
を低減させると紅茶の風味がきわだって引き立つという
ことを見出し、本発明を完成したものである。The present inventors have conducted intensive studies in order to solve such an object, and as a result, it was found that the total fat content and the non-fat milk solid content in the oil-in-water emulsion composition greatly affect the flavor of black tea. Finding the total fat content lower than that of the oil-in-water emulsion composition for coffee, increasing the non-fat milk solid content,
By setting the total fat content and the nonfat milk solid content to specific ratios, an oil-in-water emulsion composition suitable for the above-mentioned black tea could be obtained. Furthermore, the present inventors have found that the sodium content in the oil-in-water emulsion composition for black tea affects the flavor of black tea, and found that reducing the sodium content makes the flavor of black tea stand out clearly. The present invention has been completed.
すなわち、本発明は、 （１） 全脂肪含有率が５〜25重量％、無脂乳固形分含
有率が５〜20重量％であって、かつナトリウム含有率が
110mg重量％以下とされるようにしたものであることを
特徴とする紅茶用水中油型乳化組成物 に関する。That is, the present invention provides: (1) a total fat content of 5 to 25% by weight, a non-fat milk solid content of 5 to 20% by weight, and a sodium content of
The present invention relates to an oil-in-water emulsion composition for black tea, wherein the composition is adjusted to 110 mg% by weight or less.
本発明では、製品の紅茶用水中油型乳化組成物中の全
脂肪成分として、バター、植物性油脂、例えば、ナタネ
油、パーン油、ヤシ油などの植物性油脂等を、また無脂
乳固形分として脂肪粉乳、全脂粉乳、バターミルク粉等
を使用することが製品に与える風味の点から好ましい。
さらに無脂乳固形分であって、製品のナトリウム含有率
を低減させるために脱塩脱脂粉乳、ホエー蛋白濃縮物、
脱塩ホエー粉、乳糖等を使用することが望ましい。In the present invention, as a total fat component in the oil-in-water emulsion composition for black tea of the product, butter, vegetable oils and fats, for example, rapeseed oil, pam oil, vegetable oils such as coconut oil and the like, and non-fat milk solids It is preferable to use fat milk powder, whole fat milk powder, butter milk powder, etc. from the viewpoint of the flavor given to the product.
Further non-fat milk solids, desalted skim milk powder to reduce the sodium content of the product, whey protein concentrate,
It is desirable to use desalted whey powder, lactose and the like.
これらの成分はそれぞれ単独に使用してもよく、また
数種組合せて使用してもよい。特に、無脂乳固形分含有
率を調整するために全脂粉乳等の脂肪含有成分を使用し
た場合には、その脂肪含量に応じて全脂肪含量を低減し
て使用する。These components may be used alone or in combination of several kinds. In particular, when a fat-containing component such as whole milk powder is used to adjust the solid content of non-fat milk, the total fat content is reduced and used according to the fat content.
本発明の紅茶用水中油型乳化組成物の調製は、まず全
脂肪成分を加温して溶解し、これを、無脂乳固形分を温
水に溶解したものに徐々に加えながら撹拌し、全量を加
えた後乳化処理を行って水中油型乳化組成物を得る。乳
化をよくするために、レシチン、ソルビタン脂肪酸エス
テル、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル
等の乳化剤を単独または併用して加えてもよい。乳化処
理は、両成分を混合後、高速撹拌して予備乳化を行い、
その後均質機で均質化処理を行うとよい。均質処理後、
加熱殺菌処理を行って製品に保存性を付与することが望
ましい。また、その後均質処理を行ってもよい。The oil-in-water emulsion composition for black tea of the present invention is prepared by first heating and dissolving all fat components, and stirring while gradually adding non-fat milk solids to hot water to dissolve the whole components. After the addition, an emulsification treatment is performed to obtain an oil-in-water emulsion composition. Emulsifiers such as lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, and sucrose fatty acid ester may be added alone or in combination to improve emulsification. In the emulsification process, after mixing both components, pre-emulsification is performed by high-speed stirring,
Thereafter, it is preferable to perform a homogenization treatment with a homogenizer. After homogenization,
It is desirable to perform heat sterilization treatment to impart preservability to the product. After that, a homogeneous treatment may be performed.
また、必要に応じて、糖類、着色料、着香料等の成分
を加えることもできる。Further, if necessary, components such as sugars, coloring agents, and flavors can be added.
このようにして得られた水中油型乳化組成物は、紅茶
の一回分使用量毎の小パックに充填してもよいし、また
瓶等に充填して流通販売してもよい。The oil-in-water emulsion composition thus obtained may be filled in a small pack for each single use of black tea, or may be filled in a bottle or the like and sold for distribution.
本発明では、紅茶の風味を引き立てるために、従来の
コーヒー用水中油型乳化組成物（コーヒークリーム）よ
りも全脂肪含有率を低下させ５〜25重量％とした。ま
た、こくみを発現させるために脱脂粉乳等の無脂乳固形
分含有率を高め５〜20重量％とした。さらに、クリーム
中のナトリウム塩の存在がクリームを添加した場合の紅
茶の風味の妨げとなることを見出した。特に、クリーム
100g当りナトリウムが110mg以上存在するクリーム5gを
紅茶100ml（ほゞ100g）に添加すると、その風味を損な
うので本発明の紅茶用水中油型乳化組成物のナトリウム
含量を低減させ、これを紅茶に加えても紅茶中のナトリ
ウム含有率が5.5mg％をこえないように調整した場合は
紅茶の風味がひき立つ。In the present invention, in order to enhance the flavor of black tea, the total fat content is reduced to 5 to 25% by weight as compared with the conventional oil-in-water emulsion composition for coffee (coffee cream). Further, in order to express the body, the solid content of non-fat milk such as skim milk powder was increased to 5 to 20% by weight. Furthermore, it was found that the presence of the sodium salt in the cream hindered the flavor of black tea when the cream was added. Especially the cream
Addition of 5 g of cream containing 110 mg or more of sodium per 100 g to 100 ml of black tea (approximately 100 g) reduces the sodium content of the oil-in-water emulsion composition for black tea of the present invention because the flavor is impaired. In addition, if the sodium content in the black tea is adjusted so as not to exceed 5.5 mg%, the flavor of the black tea is enhanced.
さらに、クリームを紅茶に添加してそのクリームのナ
トリウム含有率が約4.5mg％以下である場合の紅茶の風
味は特に良い。In addition, the flavor of black tea is particularly good when the cream is added to black tea and the sodium content of the cream is about 4.5 mg% or less.
本発明の水中油型乳化組成物は、紅茶ばかりではな
く、ウーロン茶等の紅茶に類似した飲料にも適用でき
る。コーヒーに使用することも可能である。The oil-in-water emulsion composition of the present invention can be applied not only to black tea but also to drinks similar to black tea such as oolong tea. It can also be used for coffee.
次に、実施例を示す、本発明について具体的に説明す
るが、本発明はこれらの実施例に限定されるものてはな
い。Next, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples.
実施例１ 脂肪源には、バターまたは植物性油脂を使用し、無脂
乳固形源には脂肪粉乳と脱塩ホエー粉とを1:1に混合し
たものを使用した。Example 1 Butter or vegetable oil was used as a fat source, and a mixture of fat milk and desalted whey powder at a ratio of 1: 1 was used as a non-fat milk solid source.
これを次の方法で調製した。 It was prepared in the following manner.
バターまたは植物性油脂を50℃に加温溶融し、これに
レシチンを0.02重量％、ソルビタン脂肪酸エスエルを0.
07重量％添加して油脂組成物を得た。これを70℃に加温
した。一方、脱脂粉乳、脱塩ホエー粉にカゼインナトリ
ウムを3.00重量％、蔗糖脂肪酸エステルを0.35重量％、
リン酸２カリウムを0.30重量％、ポリグリセリン脂肪酸
エステルを0.08重量％添加した水溶性成分を温水中に溶
解し、さらに65℃に加温した。この水溶性成分に、先の
油脂組成物を全脂肪含有率が５〜25重量％、無脂乳固形
分含有率が５〜20％になるように配合し、ホモミキサー
にて低速で撹拌しながら徐々に加え、全量を加えた後に
さらに高速で撹拌し予備乳化した。この予備乳化した乳
化組成物を均質機にて100Kg/cm2の圧力で第１回目の均
質化を実施し、さらに140℃４秒の蒸気吹き込み式直接
滅菌処理工程を通した後、第２回目の均質化を80Kg/cm2
で実施した。その後プレート式クーラーで10℃まで急速
冷却して水中油型乳化組成物を得た。Butter or vegetable fats and oils are heated and melted at 50 ° C, and lecithin (0.02% by weight) and sorbitan fatty acid S.L.
An oil composition was obtained by adding 07% by weight. This was heated to 70 ° C. On the other hand, skim milk powder, desalted whey powder, 3.00% by weight of sodium caseinate, 0.35% by weight of sucrose fatty acid ester,
A water-soluble component containing 0.30% by weight of dipotassium phosphate and 0.08% by weight of polyglycerin fatty acid ester was dissolved in warm water, and further heated to 65 ° C. This oil-soluble component is mixed with the above-mentioned fat or oil composition so that the total fat content is 5 to 25% by weight and the non-fat milk solid content is 5 to 20%, and the mixture is stirred at low speed with a homomixer. Then, the mixture was gradually added, and after the whole amount was added, the mixture was further stirred at a higher speed and pre-emulsified. The pre-emulsified emulsified composition was subjected to a first homogenization with a homogenizer at a pressure of 100 kg / cm 2 , and further passed through a steam-blown direct sterilization process at 140 ° C. for 4 seconds, followed by a second homogenization. 80Kg / cm 2
It was carried out in. Thereafter, the mixture was rapidly cooled to 10 ° C. with a plate cooler to obtain an oil-in-water emulsion composition.
このようにして得られた本発明の水中油型乳化組成物
と、全脂肪含有率及び無脂固形分含有率を本発明の範囲
外とする以外、実施例と同様の方法で得られた水中油型
乳化組成物とについて官能評価を行った。The oil-in-water emulsified composition of the present invention thus obtained, and a water-in-water emulsion obtained by the same method as in the Examples, except that the total fat content and the non-fat solid content are out of the range of the present invention. An organoleptic evaluation was performed on the oil-type emulsion composition.
すなわち、紅茶液100mlに水中油型乳化組成物5gを添
加し、その風味について官能検査を実施した。That is, 5 g of an oil-in-water emulsified composition was added to 100 ml of black tea liquor, and a sensory test was performed on the flavor.
この結果を、第１表に示す。 The results are shown in Table 1.
なお表中、FATは全脂肪含有率を、SNFは無脂乳固形分
含有率をそれぞれ重量％で示したものである。In the table, FAT indicates the total fat content and SNF indicates the non-fat milk solid content in weight%.
この表は、SNFを脱粉：脱塩ホエー粉＝1:1で配合した
ものである。この場合、SNFとNa含有率との関係は次の
とおりである。In this table, SNF was blended at a ratio of 1: 1 de-dusted / desalted whey powder. In this case, the relationship between SNF and Na content is as follows.
SNFが→Na含有率 13％→80mg/100g 18％→97mg/100g 20％→104mg/100g 23％→113mg/100g また、○は紅茶に適した風味、△は○よりやや劣るが
紅茶に適した風味、×は紅茶には適さないものであるこ
とを意味する。また、コメントの意味はフラットは軽く
さっぱりした風味、マイルドはまろやかな風味、クリー
ミーはクリーム様の風味、アンバランスは紅茶とのバラ
ンスが悪いこと、ヘビーは重たい風味を表す。SNF → Na content 13% → 80mg / 100g 18% → 97mg / 100g 20% → 104mg / 100g 23% → 113mg / 100g Also, ○ is a flavor suitable for black tea, △ is slightly inferior to ○ but suitable for black tea Flavor, x means that it is not suitable for black tea. In addition, the meaning of the comments is that flat means light and refreshing flavor, mild means mild flavor, creamy means creamy flavor, unbalance means poor balance with tea, and heavy means heavy flavor.
この結果、全脂肪含有率及び無脂乳固形分含有率が本
発明の範囲のものは、それ以外のものにくらべ紅茶に添
加したとき紅茶に適した風味を付与し、紅茶を軽くさっ
ぱりとした風味やまろやかな風味としている。As a result, those having a total fat content and a non-fat milk solid content in the range of the present invention impart a flavor suitable for black tea when added to black tea, and lightly refreshed black tea. Flavor and mellow flavor.
特に、この表で全脂肪含有率が５〜20重量％、無脂乳
固形分含有率が５〜18重量％のものが好ましく、就中全
脂肪含有率が10〜20重量％、無脂乳固形分含有率が５〜
13重量％のものが最も好ましい。Particularly, in this table, those having a total fat content of 5 to 20% by weight and a solid content of non-fat milk of 5 to 18% by weight are preferable. Solid content is 5
Most preferred is 13% by weight.
実施例２ 無塩バター10％重量を50℃に加温して溶解し、これに
レシチンを0.02重量％、ソルビタン脂肪酸エステルを0.
07重量％添加し合計10.09重量％の油脂組成物を得た。
これを70℃に加温した。一方、無脂乳固形分源として脂
肪粉乳のみを使用するものと、脂肪粉乳と脱塩ホエー粉
を１対１で使用して減塩したものの２種類をつくり、脱
脂粉乳のみの場合は脱脂粉乳を10.53％、13.68％、18.9
5％、21.05％、24.21％、26.32％、脱脂粉乳と脱塩ホエ
ー粉を1:1に配合する場合はそれぞれ5.27％、6.84％、
9.48％、10.53％、12.11％、13.16％づつ配合し、無脂
乳固形分を10重量％、13重量％、18重量％、20重量％、
23重量％、25重量％、となるようにした。これら、おの
おのにカゼインナトリウムを3.00重量％、蔗糖脂肪酸エ
ステルを0.35重量％、リン酸２カリウムを0.30重量％、
ポリグリセリン脂肪酸エステルを0.08重量％添加し、こ
れらの水溶性成分を温水中に溶解し、さらに65℃に加温
した。加温した水溶性成分に、先の油脂組成物をホモミ
キサーにて低速で撹拌しながら徐々に加え、全量を加え
た後にさらに高速で撹拌し予備乳化した。この予備乳化
した乳化組成物を均質機にて100Kg/cm2の圧力で第１回
目の均質化を実施し、さらに140℃４秒の蒸気吹き込み
式直接減菌処理工程を通した後、第２回目の均質化を80
Kg/cm2で実施した。その後プレート式クーラーで10℃ま
で急速冷却して水中油型乳化組成物を得た。 Example 2 10% by weight of unsalted butter was heated to 50 ° C. to dissolve it, and lecithin was added in an amount of 0.02% by weight and sorbitan fatty acid ester was added in an amount of 0.1%.
07% by weight was added to obtain a total of 10.09% by weight of an oil / fat composition.
This was heated to 70 ° C. On the other hand, two types are prepared, one using only fat milk powder as a non-fat milk solids source, and the other using fat milk and desalted whey powder on a one-to-one basis. 10.53%, 13.68%, 18.9
5%, 21.05%, 24.21%, 26.32%, 5.27%, 6.84% respectively when 1: 1 mixing skim milk powder and desalted whey powder,
9.48%, 10.53%, 12.11%, 13.16% blended, non-fat milk solids 10% by weight, 13% by weight, 18% by weight, 20% by weight,
23% by weight and 25% by weight. In each of these, 3.00% by weight of sodium caseinate, 0.35% by weight of sucrose fatty acid ester, 0.30% by weight of dipotassium phosphate,
0.08% by weight of polyglycerin fatty acid ester was added, and these water-soluble components were dissolved in warm water, and further heated to 65 ° C. The above-mentioned oil and fat composition was gradually added to the heated water-soluble component while stirring at a low speed with a homomixer, and after the entire amount was added, the mixture was further stirred at a higher speed and pre-emulsified. The pre-emulsified emulsified composition was subjected to a first homogenization with a homogenizer at a pressure of 100 kg / cm 2 , and further passed through a steam-blowing direct sterilization process at 140 ° C. for 4 seconds, followed by a second sterilization. 80th homogenization
Performed at Kg / cm 2 . Thereafter, the mixture was rapidly cooled to 10 ° C. with a plate cooler to obtain an oil-in-water emulsion composition.
得られた水中油型乳化組成物は、100mlの紅茶液に5g
を添加して官能評価を実施した。The oil-in-water emulsion composition obtained is 5 g in 100 ml of black tea liquor.
Was added to perform a sensory evaluation.
この結果を、第２表に示す。 The results are shown in Table 2.
なお、表中、SNFは無脂乳固形分含有率をそれぞれ重
量％で示したものである。また、表中には脱脂粉乳のみ
で配合した場合のSNFとナトリウム含有率と、脱脂粉
乳：脱塩ホエー粉＝1:1で配合した場合のSNFとナトリウ
ム含有率を示した。Naを含有する各原材料のNa含有率は
次のとおりである。粉乳570mg/100g、脱塩ホエー粉70mg
/100g、カゼインNa1200mg/100g、官能評価はミルクティ
ーの風味と塩味の強弱について実施した。ミルクティー
の風味について○は紅茶に適した風味、△は○より劣
り、あまり紅茶に適さない風味、×は紅茶には適さない
ものであることを意味する。塩味の強弱については
（−）は塩味を感じない。（±）は若干塩味を感じる。
（＋）は塩味を感じる。（≠）は強く塩味を感じる。
（）は非常に強く感じることを意味する。In the table, SNF indicates the solid content of non-fat milk in weight%. In the table, the SNF and sodium content in the case of blending only skim milk powder and the SNF and sodium content in the case of blending skim milk: desalted whey powder = 1: 1 are shown. The Na content of each raw material containing Na is as follows. Milk powder 570mg / 100g, desalted whey powder 70mg
/ 100g, casein Na1200mg / 100g, sensory evaluation was conducted on the strength and flavor of milk tea. Regarding the flavor of milk tea, ○ means a flavor suitable for black tea, △ means a flavor that is inferior to ○ and is not very suitable for black tea, and × means a flavor not suitable for black tea. Regarding the strength of saltiness, (-) does not feel salty. (±) feels slightly salty.
(+) Feels salty. (≠) is strongly salty.
() Means feel very strong.
この結果、無脂乳固形分源に脱脂粉乳を使用した場合
は無脂乳固形分13％から紅茶に添加したときの風味にナ
トリウムの影響があらわれ、紅茶に添加するのに適さな
かった。一方、脱脂粉乳と脱塩ホエー粉を1:1で配合し
てナトリウム含有率を減少させたものについては無脂乳
固形分20％まで紅茶に添加することに適していた。As a result, when skim milk powder was used as the non-fat milk solid content source, the effect of sodium on the flavor when added to black tea from 13% of non-fat milk solid content appeared, and was not suitable for addition to black tea. On the other hand, skim milk powder and desalted whey powder blended at a ratio of 1: 1 to reduce the sodium content were suitable for adding up to 20% non-fat milk solids to black tea.
実施例３ 植物性油脂５重量％を50℃に加温して溶融し、これに
レシチンを0.02重量％、ソルビタン脂肪酸エステル0.07
重量％添加し合計5.09重量％の油脂組成物を得た。これ
を70℃に加温した。一方、無脂乳固形分を10重量％（脂
肪粉乳として10.5重量％）、カゼインナトリウムを3.00
重量％、蔗糖脂肪酸エステル0.35重量％、リン酸２カリ
ウムを0.30重量％、ポリグリセリン脂肪酸エステルを0.
08重量％、合計13.53重量％の水溶性成分を温水中に溶
解し、さらに65℃に加温した。この水溶性成分に、先に
油脂組成物をホモミキサーにて低速で撹拌しなが徐々に
加え、全量を加えた後にさらに高速で撹拌し予備乳化し
た。この予備乳化した乳化組成物を均質機にて100Kg/cm
2の圧力で第１回目の均質化を実施し、さらに140℃,4秒
の蒸気吹き込み式直接滅菌処理工程を通した後、第２回
目の均質化を80Kg/cm2で実施した。その後プレート式ク
ーラーで10℃まで急速冷却して水中油型乳化組成物を得
た。 Example 3 5% by weight of vegetable fats and oils were heated to 50 ° C. and melted.
By weight, a total of 5.09% by weight of the fat composition was obtained. This was heated to 70 ° C. On the other hand, non-fat milk solid content is 10% by weight (10.5% by weight as milk powder), and casein sodium is 3.00% by weight.
Wt%, sucrose fatty acid ester 0.35 wt%, dipotassium phosphate 0.30 wt%, polyglycerin fatty acid ester 0.1%.
08% by weight, a total of 13.53% by weight of water-soluble components were dissolved in warm water, and further heated to 65 ° C. The oil and fat composition was gradually added to the water-soluble component with a homomixer at a low speed while stirring, and after the entire amount was added, the mixture was stirred at a higher speed and preliminarily emulsified. 100 kg / cm of this pre-emulsified emulsified composition in a homogenizer
The first homogenization was carried out at a pressure of 2 and a steam sterilization type direct sterilization treatment step at 140 ° C. for 4 seconds was performed, followed by a second homogenization at 80 kg / cm 2 . Thereafter, the mixture was rapidly cooled to 10 ° C. with a plate cooler to obtain an oil-in-water emulsion composition.
得られた水中油型乳化組成物は、120mlの紅茶液に5g
添加して（添加率４％）官能評価を実施した。併せてコ
ーヒー用クリーム（植物性脂肪30重量％、無脂乳固形分
3.0重量％）、牛乳（乳脂肪3.5重量％、無脂乳固形分8.
3重量％）も同様の方法で官能評価を行い、３品を比較
した。The obtained oil-in-water emulsion composition is 5 g in 120 ml of black tea liquor.
Sensory evaluation was performed by adding (addition rate: 4%). Coffee cream (vegetable fat 30% by weight, non-fat milk solids)
3.0% by weight, milk (3.5% by weight of milk fat, solid content of non-fat milk 8.
3% by weight) was subjected to a sensory evaluation in the same manner, and three products were compared.
この結果、本発明の水中油型乳化組成物はミルク感が
あり、あっさりとし、紅茶に適した風味であった。コー
ヒー用クリームは、油っぽく紅茶の風味が損なわれた。
牛乳は水っぽく、ミルク感に乏しかった。次に、ミルク
感が得られる10gの牛乳を添加して結果、紅茶液の品温
を低下させ風味を悪影響を与えた。 As a result, the oil-in-water emulsion composition of the present invention had a milky feeling, was light and had a flavor suitable for black tea. The coffee cream was oily and the flavor of the tea was impaired.
The milk was watery and lacked a feeling of milk. Next, 10 g of milk, which gives a feeling of milk, was added. As a result, the temperature of the black tea liquor was lowered and the flavor was adversely affected.
従って、本発明の水中油型乳化組成物は、少量の添加
で効果があることから簡便性を備え、紅茶の風味に適し
た添加物であるということができる。Therefore, the oil-in-water emulsified composition of the present invention can be said to be an additive suitable for the flavor of black tea, because it is effective with a small amount of addition, and thus is suitable for the flavor of black tea.
（発明の効果） 本発明の水中油型乳化組成物は、従来のコーヒー用の
水中油型乳化組成物（コーヒークリーム）にくらべて全
脂肪含有率を低減させ、無脂乳固形分含有率を高めたの
で、これを紅茶に添加すると紅茶の風味を損わず、引き
立てて、こくを出すことができる。さらにまた、ナトリ
ウム含有率を低減させたので紅茶の風味を一層いかすこ
とができる。(Effect of the Invention) The oil-in-water emulsion composition of the present invention reduces the total fat content and reduces the non-fat milk solid content as compared with the conventional oil-in-water emulsion composition for coffee (coffee cream). As it was enhanced, adding it to black tea does not impair the flavor of the black tea, and it can be enhanced and rich. Furthermore, since the sodium content is reduced, the flavor of black tea can be further improved.
従って、本発明によると、官能的にも物性的にも紅茶
に専用に添加することのできる水中油型乳化組成物を提
供することができる。Therefore, according to the present invention, it is possible to provide an oil-in-water emulsion composition which can be added to black tea both functionally and physically.
フロントページの続き (56)参考文献 特開 昭52−25058（ＪＰ，Ａ) 特開 昭64−39939（ＪＰ，Ａ) 特開 平１−187049（ＪＰ，Ａ) 特公 昭37−18557（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23C 1/00 - 23/00Continuation of front page (56) References JP-A-52-25058 (JP, A) JP-A-64-39939 (JP, A) JP-A-1-187049 (JP, A) JP-B-37-18557 (JP) , B2) (58) Field surveyed (Int. Cl. 6 , DB name) A23C 1/00-23/00
Claims (2)
分含有率が５〜20重量％であって、かつナトリウム含有
率が110mg重量％以下とされるようにしたものであるこ
とを特徴とする紅茶用水中油型乳化組成物。(1) The total fat content is 5 to 25% by weight, the non-fat milk solid content is 5 to 20% by weight, and the sodium content is 110 mg% by weight or less. An oil-in-water emulsion composition for black tea, which is characterized in that:
の調整に、脱塩脱脂粉乳、ホエー蛋白濃縮物、脱塩ホエ
ー粉または乳糖などを使用することを特徴とする請求項
（１）の紅茶用水中油型乳化組成物。2. The method of claim 1, wherein the non-fat milk solid content and the sodium content are adjusted using desalted skim milk powder, whey protein concentrate, desalted whey powder, lactose, or the like. Oil-in-water emulsion composition for black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334290A JP2844543B2 (en) | 1990-02-14 | 1990-02-14 | Oil-in-water emulsion composition for black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334290A JP2844543B2 (en) | 1990-02-14 | 1990-02-14 | Oil-in-water emulsion composition for black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03236742A JPH03236742A (en) | 1991-10-22 |
| JP2844543B2 true JP2844543B2 (en) | 1999-01-06 |
Family
ID=12383894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3334290A Expired - Fee Related JP2844543B2 (en) | 1990-02-14 | 1990-02-14 | Oil-in-water emulsion composition for black tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2844543B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5398178B2 (en) * | 2007-06-14 | 2014-01-29 | 株式会社カネカ | Oil-in-water emulsified oil and fat composition or method for producing the same |
-
1990
- 1990-02-14 JP JP3334290A patent/JP2844543B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03236742A (en) | 1991-10-22 |
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