JP3258634B2 - Fresh cream emulsion excellent in heat stability and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a raw cream emulsion excellent in heat stability using a raw cream as a raw material, a method for producing the same, and a use thereof. More specifically, even when subjected to heat sterilization treatment such as retort treatment, heat stability without impairing the flavor of the fresh cream and without causing undesired phenomena such as feathering, oil-off, aggregation, cream separation, etc. The present invention relates to a fresh cream emulsion having excellent properties, a method for producing the same, and a canned beverage containing the emulsion.

[0002]

2. Description of the Related Art Conventionally, various beverages such as coffee beverages are added with milk or fresh cream obtained from milk so as to impart a milky taste and richness to the beverage and to make it delicious for anyone to drink. It is generally done. However, it is widely known that milk or fresh cream obtained from milk is unstable to heat treatment. By the way, canned beverages such as commercially available coffee canned beverages are deteriorated in quality due to the growth of microorganisms (such as bacteria) in the beverages, and thus are usually heat-sterilized by retort treatment. This heat sterilization treatment is performed, for example, at 120 ° C., 20
It is performed under quite severe conditions of minute processing. The microorganisms are sterilized by this retort treatment, and the problem of deterioration in the quality of the beverage is eliminated. However, when milk or fresh cream, particularly fresh cream obtained from milk, is added to the beverage in the can, these are heat-sterilized. There was a problem that the treatment resulted in an unstable state, and phasoring, oil-off, and in some cases, aggregation and separation occurred.

[0003] For this reason, various ideas and proposals have been made in the past in order to eliminate instability during the heat treatment of fresh cream. Examples thereof include, for example, a method in which a fresh cream obtained from milk is once broken by a method such as churning, and the obtained milk fat oil is emulsified again with an emulsifier (Japanese Patent Application Laid-Open No. 60-58939). A method of emulsifying an oil component with an emulsifier together with skim milk powder or the like in the presence of an enzyme-hydrolyzed whey protein (JP-A-2-25738). However, the former method has a problem that the number of steps is long and complicated, and that the flavor inherent in milk fat is impaired. In addition, the latter method has a problem that the particle diameter tends to be enlarged. As a method for improving these points, a purified whey protein hydrolyzate obtained by partially hydrolyzing a processed whey protein product having a high β-lactoglobulin content is blended, and if necessary, a fresh cream is prepared using an emulsifier. Homogenization method (Japanese Unexamined Patent Publication No.
-79699) has been proposed. However, this method leaves room for improvement in that a purified whey protein hydrolyzate must be prepared by a relatively complicated process.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to eliminate the above-mentioned problems in the prior art, that is, to provide a simpler method than the conventional method and to provide a stable method under severe heating conditions such as retort sterilization. An object of the present invention is to provide a method for producing a fresh cream emulsion which exhibits behavior, has a good flavor, and has excellent heat stability even in a high milk fat-containing product. Further, another object of the present invention is to exhibit a stable behavior even under severe heating conditions such as retort sterilization, and a good flavor,
An object of the present invention is to provide a fresh cream emulsion having excellent heat stability. Still another object of the present invention is to provide a canned beverage such as a coffee beverage, which contains a fresh cream emulsion that shows stable behavior even under severe heating conditions such as retort sterilization.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies and studies to achieve the above-mentioned object. As a result, an emulsifier was added to a fresh cream and blended, and high-pressure homogenization treatment was carried out to obtain the emulsified particles of the emulsion. The present invention has been accomplished by finding that a cream emulsion excellent in heat stability can be obtained by setting the average particle diameter to 1 μm or less.
That is, the present invention comprises emulsifying particles having an average particle diameter of 1 μm or less, which comprises a step of adding and blending an emulsifier to the cream and a step of high-pressure homogenizing a composition containing the cream and the emulsifier. And a method for producing a raw cream emulsion excellent in heat stability even in a high milk fat-containing product, and a raw cream emulsion excellent in heat stability obtained by this method (provided that lecithin and succinic acid are used as emulsifiers).
Excluding those obtained in combination with monoglycerides) . In addition, the present invention relates to a fresh cream emulsion having excellent heat stability (provided that lecithin and
Excluding those obtained by using succinic monoglyceride together)
The present invention relates to a canned beverage containing: Furthermore, the present invention
Adding and blending an emulsifier and a thickener,
And a composition containing an emulsifier and a thickening stabilizer.
The average particle diameter is 1
Raw cream consisting of emulsified particles of μm or less and having excellent heat stability
A method for producing a milk emulsion, and a heating method obtained by this method.
Fresh cream emulsion having excellent qualitative properties and said fresh cream emulsion
The present invention relates to a canned beverage containing:

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, in the present invention, fresh cream is used as a raw material of the emulsion, but there is no particular limitation on the usable fresh cream, and any conventionally known cream may be used. That is, it may be a commercially available product or a product prepared from fresh milk by an ordinary method. In addition, the amount of milk fat present in the fresh cream varies depending on the raw material milk, the method for preparing the fresh cream, and the like, but in the present invention, the amount of milk fat is not particularly limited, and any milk fat can be used. .
Specifically, commercially available whipped creams usually contain 18 to 40% by weight of milk fat. In the present invention, any of such conventionally commercially available fresh creams can be used, but in the present invention, those having a higher milk fat content than these generally commercially available fresh creams, such as milk A cream with a milk fat content of 40-50% by weight or higher, such as a cream with the highest milk fat content currently available on the market with a fat content of 47% by weight. It is also possible to use a whipped cream. According to the present invention, even when such a high milk fat-containing fresh cream is used, a fresh cream emulsion excellent in heat stability can be obtained. When high milk fat-containing products are added to beverages, by adding the same amount,
It can give better flavor and richness,
It is preferable as a fresh cream for beverage addition.

In the present invention, an emulsifier is added to the fresh cream to obtain an emulsified product. The emulsifier to be added and mixed may be any one which is commonly used in the food field. . Preferred examples include synthetic emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and propylene glycol fatty acid ester, and natural emulsifiers such as saponin, polysaccharide, protein, and lecithin. Among them, a glycerin fatty acid ester obtained from a fatty acid containing 60% by weight or more, more preferably 70% by weight or more of stearic acid and glycerin is particularly preferable. These emulsifiers may be used alone or in combination of two or more. The amount of the emulsifier added to the whipped cream varies depending on the emulsifier to be used.
３０30% by weight. Specific examples of the emulsifier include, for example, decaglycerin monostearate, quillajasaponin, and sucrose fatty acid ester (stearic acid as a fatty acid is about 70% by weight or more).

In the present invention, when a thickening stabilizer is further added and blended, more favorable results are obtained such as improvement in the stability of the obtained fresh cream emulsion. This thickening stabilizer may be any of those commonly used in the food field. Specific preferred examples include polysaccharides, oligosaccharides, glycerin and the like, and more specifically, gum arabic, carrageenan, xanthan gum,
Guar gum, dammar resin, elemi resin, glycerin,
Dextran, sorbitol, fructose, glucose, liquid sugar,
Invert sugar and the like. Among them, gum arabic,
Xanthan gum, guar gum, dammar resin, glycerin, dextran, sorbitol, fructose, glucose, liquid sugar and invert sugar are particularly preferred. These thickening stabilizers may be used alone or in combination of two or more. The addition amount of the thickening stabilizer varies depending on the thickening stabilizer used, but it is usually preferable to use about 0.5 to 15% by weight based on the total amount of the fresh cream, the emulsifier and the thickening stabilizer.

[0009] The emulsion of the present invention preferably contains a butter oil. The addition of butter oil can impart a preferable milk flavor to the emulsion of the present invention, and can also impart a rich flavor to the emulsion. Also, butter oil is preferred because it hardly causes undesirable phenomena such as feathering and oil-off when added to the emulsion of the present invention. Butter oil is an optional ingredient and is not always required in the cream emulsion of the present invention.
It is preferable to use 30% by weight. Furthermore, by adding and flavoring flavors such as milk flavor and essences to the fresh cream emulsion of the present invention, it is possible to obtain an emulsion having a richer milk flavor. In addition, water can be added as needed.

[0010] In addition, as long as the object of the present invention can be achieved, any additives conventionally used in producing emulsions of fresh creams such as edible oils such as vegetable oils, proteins and phospholipids. Can also be added and blended. However, these additives often cause undesired phenomena such as feathering and oil-off in the emulsion, and also cause the flavor to be reduced. Therefore, their use is not originally preferable. For this reason,
When using it, it is necessary to use it with sufficient care for the amount added.

In the present invention, fresh cream and an emulsifier,
Alternatively, emulsified particles of 1 μm or less are obtained by preliminarily emulsifying a fresh cream, an emulsifier, a thickening stabilizer, or a mixture obtained by appropriately adding other additives thereto, and then performing high-pressure homogenization. An emulsion having excellent heat stability according to the present invention is produced. Conventionally, a processing technique for stirring a mixture containing an emulsifier to obtain a homogeneous emulsion is known.In the present invention, this processing technique is referred to as a homogenization treatment. This means that a conventionally known homogenization treatment is performed under high pressure. The high pressure refers to a pressure which is considerably higher than that of a conventional method.
Pressure higher than 0 kg / cm ² , more preferably 200 k
A pressure higher than g / cm ² . In addition, the homogenization time may be any time as long as the mixture can be emulsified,
The processing method used for homogenization differs depending on the type of processing apparatus, so there is no specific time, but in general, high-pressure homogenization requires several minutes to several hours. More specifically, about 3 minutes to 2 hours, more specifically, about 5 minutes to 2 hours, and more specifically, about 7 minutes.
About 30 minutes is appropriate. Various devices are known as devices used for the high-pressure homogenization process. In the present invention, any conventionally known high-pressure homogenization apparatus can be used. As a specific example of the high-pressure homogenization treatment device, for example, a Gaulin homogenizer which is a pressurized nozzle emulsifier can be mentioned.

The average particle size of the emulsified particles of the fresh cream emulsion of the present invention is 1 μm or less, preferably 0.8 μm or less, more preferably 0.2 to 0.5 μm. The obtained emulsion is extremely excellent in heat stability. When the average particle size of the emulsion is 1 μm or less, after filling the beverage containing the emulsion in a can, for example, sterilization treatment is performed at 120 ° C. for 20 minutes, which is a normal retort sterilization treatment condition. However, very little enlargement of the emulsified particles occurs. The effect of preventing the particles from becoming larger is better as the average particle size is smaller. In the case of an emulsion comprising emulsified particles of 0.5 μm or less, the effect is particularly remarkable. The average particle size of the emulsion can be obtained by measurement with a laser diffraction type particle size distribution analyzer, for example, LA-910, manufactured by HORIBA, Ltd.

The fresh cream emulsion of the present invention can be added to beverages and the like in an appropriate amount. The amount of the beverage is usually a few to 20% by weight based on the total amount of the beverage.
It is. As the beverage, any beverage may be used as long as it is a conventionally known beverage to which fresh cream such as coffee, tea, and cocoa is blended. Since the fresh cream emulsion of the present invention has excellent heat stability, it is particularly suitable for application to canned beverages in which retort sterilization is performed at a high temperature after the beverages are filled in cans.

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. Example 1 36 parts by weight of a fresh cream (47% milk fat, 53% moisture) and 12 parts by weight of butter oil were mixed, and then 0.3 part by weight of a milk flavor (manufactured by Takasago International Corporation) was added to the mixture. 5 parts by weight of sucrose fatty acid ester (about 70% by weight of stearic acid as fatty acid), 20 parts by weight of D
-Sorbitol, 30 parts by weight liquid sugar (fructose / glucose)
And 0.2 parts by weight of ion-exchanged water. The mixture was stirred with a TK mixer and then treated with a high-pressure homogenizer (Gaulin Homogenizer APV, manufactured by Gorin) at 250 kg / cm ² for 20 minutes. The obtained emulsion was stable, and no separation of water and oil (water separation) was observed. The particle size of this emulsion was measured with a laser-diffraction particle size distribution meter. The results are shown in FIG. 1 (solid line 1).
As a result of the measurement, the average particle size was 0.458 μm. This emulsion was blended into a coffee beverage in an amount of 5% by weight, and after retort sterilization (120 ° C., 20 minutes), the particle size of the emulsion particles was measured with the same instrument as described above. The results are shown in Table 1 (broken line 1 '). As a result of the measurement, the average particle size was 0.459 μm.
Met. Further, feathering and oil-off were not observed at all in the coffee milk beverage after the retort sterilization treatment, and the coffee beverage had a favorable milky feeling and had a good flavor. In addition, as a coffee beverage, an extract solution containing 5% of coffee beans and using 5% granulated sugar was used.

Comparative Examples 1 and 2 In place of the fresh cream subjected to the high-pressure homogenous treatment of Example 1,
Coffee as in Example 1 using commercially available milk (3.5% by weight of milk fat) (Comparative Example 1) and fresh cream (47% by weight of milk fat) (Comparative Example 2) which had not been subjected to any high-pressure homogenization treatment. A milk drink was manufactured and subjected to a retort sterilization treatment as in Example 1. The particle size of the emulsion particles of commercially available milk and fresh cream which have not been subjected to high-pressure homogenization and the particle size of the emulsion particles after retort sterilization of the emulsion particles in a beverage containing them are the same as in Example 1. It was measured with a laser-diffraction particle size distribution meter. The results are shown in FIG. 1 by solid lines 2, 3 and broken lines 2 ', 3', respectively. In the figure, solid line 2 and broken line 2 ′ represent the particle size distribution of the milk of Comparative Example 1 and the emulsion after retort sterilization of the beverage containing the milk, and solid line 3 and broken line 3 ′ represent the fresh cream of Comparative Example 2. 2 shows the particle size distribution of an emulsion after retort sterilization of a beverage containing the same. The average particle size before the retort sterilization treatment was 0.595 μm for milk and 4.848 μm for fresh cream. The average particle size after the retort sterilization treatment is 0.637 μm for milk,
The fresh cream had a thickness of 6.508 μm. As is clear from the figure, the comparative example using milk and fresh cream which was not subjected to the high-pressure homogenization treatment showed an increase in the size of the emulsion particles after the retort sterilization treatment, and particularly a fresh cream having a high fat content. In the case of a beverage containing, all of the milk fat content is separated and floated in the upper layer of the beverage, so that the beverage cannot be used as a commercial product. A similar phenomenon was observed for milk. Furthermore, since milk contains a large amount of protein (casein), a so-called heated odor of dairy products is generated during retort sterilization, resulting in an undesirable flavor as a beverage.

Examples 2 to 5 Fresh cream (milk fat 47%, moisture 53%) and butter oil were collected in the amounts shown in Table 1, mixed, and then mixed.
Other raw materials shown in Table 1 were sampled in amounts shown in Table 1 and added to the mixture. The obtained mixture was subjected to high-pressure homogenization treatment in the same manner as in Example 1 to obtain fresh cream emulsions of Examples 2 to 5. The fresh cream emulsions of Examples 2 to 5 were added and blended into a coffee beverage in the same manner as in Example 1 and subjected to a retort sterilization treatment. In the same manner as in Example 1, the particle size of the emulsion particles of the fresh cream emulsion and the coffee milk beverage after the retort sterilization treatment was measured. Table 1 shows the results.

[0017]

[Table 1]

As is clear from Table 1, the fresh cream emulsion of the present invention has a small change in the emulsion particles before and after the retort sterilization treatment and has excellent emulsion stability. I understand.

Comparative Examples 3 to 6 Other ingredients shown in Table 2 were collected and added to a fresh cream (milk fat 47%, moisture 53%) in the amount shown in Table 2, and treated in the same manner as in Example 1 for comparison. The fresh cream emulsions of Examples 3 to 6 were obtained. The obtained fresh cream emulsion was added to a coffee beverage in the same manner as in Example 1 and subjected to retort sterilization. Comparative Examples 3 to 6
The particle size of the emulsion particles after the retort sterilization treatment of the fresh cream emulsion and the coffee beverage to which this was added was measured in the same manner as in Example 1. Table 2 shows the results. In addition, the feathering, oil-off, and flavor of the coffee milk beverage after the retort sterilization treatment were evaluated. Table 2 shows the results. In addition, evaluation of feathering, oil-off, and flavor was performed as follows.

(Feathering) The presence or absence of suspended matter was visually observed and evaluated by the following four steps. -Not at all. ± There is a slight float. + There is suspended matter over the entire liquid surface. ++ There are significant suspended matters. (Oil Off) Whether the oily substance was floating on the liquid surface was visually observed and evaluated in the following four steps. -Not at all. ± Slight oil floating. + Oil is floating on the entire liquid surface. ++ There is a remarkable oil floating. (Flavor) A panel specializing in flavor was tasted and judged good or bad in taste, and evaluated according to the following four grades. ◎ A favorable milk feeling is imparted to the coffee beverage. ○ Milk feeling is weak to coffee beverages. △ Almost no milky feeling was imparted to the coffee beverage. × There is an unpleasant taste as a coffee beverage.

[0021]

[Table 2]

From the results shown in Table 2, when a large amount of cottonseed salad oil is used (Comparative Example 4), the oil is turned off and the flavor is inferior. When skim milk powder (Comparative Example 5) or casein soda (Comparative Example 6) is used, the flavor is slightly inferior, and feathering and oil-off occur. In addition, in the case of lecithin (Comparative Example 3), feathering and oil-off are observed, although the flavor is fair. On the other hand, as described in Example 1, an emulsifier was added to the fresh cream, or a mixture obtained by further adding a thickening stabilizer and / or butter oil thereto was subjected to high-pressure homogenization treatment to reduce the average particle size to 1 micron or less. The fresh cream emulsion of the present invention has excellent emulsification stability, has a good flavor even after heat treatment such as retort sterilization, and has excellent properties without feathering and oil-off.

Example 7 Assuming secondary microbial contamination of the emulsion, the following representative microorganisms were used as test bacteria, and a cultivation test of the bacteria in the fresh cream emulsion of the present invention was performed. As the method, first, a culture solution of the test bacterium was appropriately diluted with physiological saline to obtain a target amount of inoculated bacteria, and used as an inoculated diluted bacterial solution. Next, this bacterial solution was inoculated into each of the following emulsion samples and stored at constant temperature (cultivation) under the culture conditions shown in Table 3. After the elapse of the culture time, the number of viable bacteria was confirmed by an agar plate method from the emulsified product stored (cultivated) at a constant temperature. The effect of microbial contamination on the emulsion was examined by investigating how the number of viable bacteria detected from the emulsion increased or decreased compared to the amount of inoculated bacteria (number of bacteria). The number of viable bacteria in the emulsion before inoculation of the test bacteria was also investigated. Table 4 shows the results.

<Emulsion sample> Fresh cream (milk fat 4)
7%, water 53%) 35% by weight, 62% by weight of sugar alcohol, 3% by weight of sucrose fatty acid ester (stearic acid as fatty acid is about 70% by weight or more) 3% by weight as in Example 1 This was processed to obtain an emulsion sample. <Test Bacteria> (1) Staphylococcus aureus IFO 12732 (2) Escherichia coli IFO 3972 (3) Pseudomonas aeruginosa IFO 13275 (4) Bacillus subtils IFO 3134 (5) Candida albicans IFO
1594

[0025]

[Table 3]

[0026]

[Table 4]

As shown in Table 4, no increase in the number of bacteria was observed after the cultivation among the above five types of inoculum. From the above results, it is considered that the present emulsion has a certain degree of bacteriostatic action against the five test bacteria, and if the present emulsion is subjected to secondary contamination, there is a possibility that these bacteria will grow. rare.

[0028]

The fresh cream emulsion of the present invention is characterized by being extremely excellent in heat stability even in a high milk fat-containing product and being prepared by a very simple operation.
A beverage containing this emulsion does not cause particle enlargement even under severe conditions such as retort sterilization, and has no inconvenience such as feathering or oil-off. Further, the coffee beverage has a good flavor and also has a bacteriostatic action against microorganisms.

[Brief description of the drawings]

FIG. 1 is a fresh cream emulsion (1) of Example 1 of the present invention,
Milk (2) not subjected to high-pressure homogenization, commercially available fresh cream (3) not subjected to high-pressure homogenization, and milk beverages (1 ', 2', 3 ') after retort sterilization of coffee beverages containing them. 3 is a particle size distribution diagram of emulsified particles of FIG.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23C 13/00-13/14 A23C 11/00-11/10 A23L 1/19 A23D 7/00

Claims (8)

(57) [Claims] 1. A method of adding and mixing an emulsifier in a fresh cream and a step of high-pressure homogenizing a composition containing the fresh cream and the emulsifier, wherein the average particle diameter is 1 μm.
A method for producing a fresh cream emulsion comprising emulsified particles of m or less and having excellent heat stability. 2. An emulsifier and a thickener are added to a fresh cream.
Mixing process, fresh cream and emulsifier and thickener stabilizer
And high pressure homogenizing a composition containing
Consisting of emulsified particles having an average particle diameter of 1 μm or less
A method for producing a fresh cream emulsion having excellent heat stability . 3. A process according to claim 1 cream emulsion according to the average particle size of the emulsified particles is equal to or is 0.5μm or less. 4. The method according to claim 1, wherein the average particle size of the emulsified particles is 0.5 μm or less.
3. Fresh cream emulsion according to claim 2, wherein
Manufacturing method. 5. The method according to claim 1 or 3, wherein
Lecithin and succinic monoglyceride are used together as emulsifiers.
Raw wood with excellent heat stability obtained in
Ream emulsion. 6. The method according to claim 2 or 4, wherein
Fresh cream emulsion with excellent heat stability. 7. It contains the fresh cream emulsion according to claim 5.
Canned beverage. 8. An emulsion comprising the fresh cream emulsion according to claim 6.
Canned beverage.