JP3118861B2 - Emulsifier composition for 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 emulsifier composition for beverages, and more specifically, to a fatty acid having 14 carbon atoms.
Sucrose fatty acid ester (hereinafter, referred to as SE) and citrate monoglyceride are melt-mixed, and the beverage emulsifier composition is excellent in flavor and umami even during long-term storage and has improved emulsion stability. It is.

[0002]

2. Description of the Related Art Conventionally, typical drinks, such as coffee and tea, which have a high penetration rate among typical commercial drinks, include a black type containing no milk component, a milk component, a sweetener,
There is a milk type containing an emulsifier and the like, and the latter accounts for most of the production. The milk type contains fat derived from milk components. Fat has the effect of relieving bitterness, improving flavor and umami, and the effect is insufficient if less. Most commercially available milk type beverages have a fat content of 0.5-1.0% by weight.

[0003] Fat-containing beverages of this type are generally marketed as canned beverages. For example, in the manufacture of milk-type canned coffee, usually, a coffee extract and whole milk powder, milk components such as skim milk powder and sugar, glucose, fructose, a sweetener such as isomerized sugar are mixed and dissolved in water, and a homogenizer is used. After homogenization, seal in a can. Next, this was heated at about 120 ° C. for 30 seconds by a retort sterilizer.
It is obtained by heat sterilization for minutes. Most of them are sold by a hot bender (vending machine), which is cooled to about 5 ° C in summer and warmed to about 50 to 60 ° C in winter. However, the optimum growth temperature of heat-resistant spores which is not particularly problematic in general canned foods sold at room temperature is at the above temperature, and in the case of the milk type, in order to stabilize the protein in the milk component, black Higher p than type
H, which is rich in nutrients, is suitable for the growth of microorganisms. Therefore, there is concern about deterioration due to germination and proliferation of spores of thermostable spore bacterium at the time of heating and storing in a hot bender. As a countermeasure against this heat-resistant spore bacterium, heat sterilization (for example, 120 ° C., 30 minutes) which is much more severe than that of general canned foods (about 120 ° C., 4 minutes) is usually performed. SE having an inhibitory effect is added.

[0004] As described above, milk-type beverages are often sold in sealed containers such as cans, and are subjected to a remarkable heat history in the sterilization process and the distribution process of the product, and the heat history is affected by the beverage. This is a very severe condition for the emulsion stability of the fat contained therein. That is, at present, a beverage having a higher fat content is less likely to maintain emulsion stability.

[0005] As a means for improving the emulsion stability, generally, a method of making fat droplet particles fine with a high-pressure valve homogenizer or adding various emulsifiers is employed. As an application example of an emulsifier for the purpose of emulsification stability in a preference beverage in a sealed container, see JP-A-2-169.
No. 59 discloses a milkshake using an organic acid monoglyceride and SE in combination.

[0006]

As described above, increasing the fat content of beverages suppresses bitterness and exerts a sufficient effect on improving flavor, umami, etc., but it is used as a product in sealed containers such as cans. Due to the remarkable heat history during the sterilization step and the distribution process of the product after insertion, the phenomenon of impairing the commercial value such as oil separation caused by aggregation of proteins or coalescence of lipid droplets becomes more prominent. For these reasons, it is extremely difficult to commercialize a high-fat beverage with a significantly increased fat content, and the fat content of currently commercially available milk-type beverages is set at a relatively low fat of 0.5 to 1% by weight. Have been. Further, the above-described emulsifier formulation already disclosed is also insufficient for application to a high-fat taste beverage.

[0007] An object of the present invention is to provide an emulsifier composition for beverages having a high fat content, which has been difficult to commercialize using conventional emulsifiers, has excellent flavor and umami even during long-term storage, and has good emulsification stability . Is to provide.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above-mentioned circumstances, and as a result, the emulsifier composition according to a specific formulation has significantly improved emulsification stability in the above-mentioned beverage, and has a low commercial value. And found that the present invention was achieved. That is, the gist of the present invention has a carbon number of constituent fatty acids exist at the beverage emulsifier composition obtained by melt mixing SE and monoglyceride citric acid 14 to 18.

Hereinafter, the present invention will be described in detail. SE used in the present invention is a saturated or unsaturated fatty acid having 14 to 18 carbon atoms in the constituent fatty acid, or one or two of these fatty acids.
Mixtures of more than one species, preferably hydrophilic. Among them, HLB is usually 11 to 16, preferably 15 to 16.
Is preferably used.

[0010] The citric acid monoglyceride used in the present invention is a reaction product of citric acid and glycerin fatty acid monoester and is usually used as a lipophilic emulsifier. As the constituent fatty acids of the glycerin fatty acid monoester used in the reaction, usually, saturated or unsaturated fatty acids having 12 to 22 carbon atoms, preferably 16 to 18 carbon atoms, or one or a mixture of two or more thereof are suitable.

The mixing ratio of SE: citrate monoglyceride in the emulsifier composition of the present invention is usually 9: 1 to 1:
9, preferably in the range of 8: 2 to 2: 8, and the melting temperature during mixing is usually 70 to 170 ° C, preferably 90 to 1 ° C.
A range of 30 ° C. is appropriate. When the melting temperature is lower than 70 ° C., sufficient mixing cannot be performed, and at a high temperature exceeding 170 ° C., the SE is caramelized. Therefore, the temperature during mixing tends to affect the effects of the present invention.

When using the emulsifier composition of the present invention,
It may be added directly to the system, or may be added to the system after dissolving and dispersing in water or oil heated at 60 ° C. or higher. Also,
The addition amount is usually 0.05 to 0.3% by weight, preferably 0.07 to 0.25% by weight. If the addition amount is too small, the effect on emulsion stability becomes insufficient, and if it is too large, the effect is too large. May adversely affect flavor.

The emulsifier composition of the present invention has an excellent emulsion stabilizing effect for a wide range of beverages. In particular, it is particularly effective for high-fat-containing beverages which have conventionally had a problem in emulsion stability. The high-fat-containing beverage is, for example, a beverage in which fats and oils are further added to a milk-type beverage, the fat content is usually 1 to 10% by weight, preferably 1.5 to 5% by weight, and the flavor and umami are improved. In the present invention, fat is
This shows a combination of fat derived from milk components and fat added separately. For high-fat beverages, milk components such as whole milk powder, skim milk powder, condensed milk and milk fat, coconut oil, rapeseed oil,
Animal and vegetable fats and oils such as corn oil, and sugar, glucose,
Sweeteners such as fructose and isomerized sugar are blended.

In the production of a high-fat beverage, taking a coffee beverage as an example, first, a water-soluble raw material such as a milk component, a sweetener and a coffee extract is dissolved in a predetermined amount of water at 60 to 70 ° C. Is dissolved at 60-70 ° C., and both are mixed and pre-emulsified by high-speed mixer or propeller stirring. Next, the pre-emulsion is homogenized by a high-pressure homogenizer, filled and sealed in a sealed container such as a can, and sterilized by heating at about 120 ° C. for 30 minutes.

[0015]

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples.
As will be described in detail, the present invention is described below unless it exceeds the gist of the invention.
The present invention is not limited to the examples below. Used in the examples
-Mixed emulsifiers of mixed SE and citric acid monoglyceride
Is melted at 100 ° C for 10 minutes with the mixing amount shown in Table 1 below
It was prepared by mixing. Examples 1-2 Total milk powder 4 kg, granulated sugar 6 kg, coffee extract 40
kg, 0.15 kg of the melt-mixed emulsifier shown in Table 1
7.45 kg was added and melted at 60-70 ° C. Separate milk
Dissolve 2.4 kg of fat at 60-70 ° C, then mix both
The emulsion was pre-emulsified by propeller stirring. This pre-emulsion is
150kg / cm by high pressure homogenizer ^Two(Secondary pressure 50
kg / cm^Two), And sealed in a can.
0 minutes heat sterilization to produce the high fat favorite beverage of the present invention
Built. However, in Example 2, the melt mixing emulsification of Example 1 was used.
The agent was dissolved in milk fat instead of water.

[0016] The beverage produced as described above has a temperature of 5 ° C and 55 ° C.
After storage at 4 ° C. for 4 weeks, no deterioration in quality such as protein aggregation or oil separation was observed, and the flavor and the like were all good. Example 3 P-1570 (sucrose palmitate) 0.05
kg was dissolved in the water side, and 0.1 kg of a 1: 1 melt-mixed emulsifier of O-1570 (sucrose oleate) and Poem K37 (citrate monoglyceride) was dissolved in milk fat to produce the same as in Example 1. .

[0017] The beverage prepared as described above has a temperature of 5 ° C and 55 ° C.
After storage at 4 ° C. for 4 weeks, no quality deterioration such as protein aggregation and oil separation was observed, and the flavor and the like were good. Comparative Example 1 The emulsifier of Example 1 was simply used together without performing melt mixing.
That is, SE was dissolved in the water side, and citrate monoglyceride was dissolved in milk fat, and produced in the same manner as in Example 1.

In the beverage prepared as described above, remarkable protein aggregation was observed when stored at 5 ° C. for 4 weeks.

[0019]

[Table 1]

[0020]

According to the present invention, even if stored for a long period of time, remarkable protein aggregation and oil separation do not occur, and high fat content which is excellent in flavor and umami without the growth of heat-resistant spores is observed. Beverages can now be manufactured.

────────────────────────────────────────────────── (5) References JP-A-2-16959 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 2/00-2/84 A23L 1 / 035

Claims (1)

(57) [Claims] 1. An emulsifier composition for beverages obtained by melt-mixing a sucrose fatty acid ester having 14 to 18 carbon atoms in a constituent fatty acid and citric acid monoglyceride.