JP3266842B2 - Emulsions for citrus beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsion for citrus beverages, and more particularly, to a citrus beverage which imparts a long-term stable aroma and turbidity to the citrus beverage, does not separate, and does not cause neckling or sediment. The present invention relates to an emulsion for citrus beverages that gives highly flavor and appearance.

[0002]

2. Description of the Related Art Flavors have been used to make citrus beverages more delicious and natural. However,
Since the flavor is oil-soluble and the beverage is water-soluble, when the oil-soluble material and the water-soluble material are clouded, the specific gravity of the oil-soluble material is adjusted in advance, and then the emulsion is uniformly clouded with an emulsifier. A method of adding to a beverage has been adopted. However, since it is originally a mixture of an oil-soluble material and a water-soluble material, if left for a long period of time, separation or neck ring occurs. When sucrose acetate isobutyrate (hereinafter abbreviated as SAIB) is used as a specific gravity adjuster, SAIB may precipitate. Therefore, as means for preventing separation or neck ring, it is known to combine a specific gravity adjuster (SAIB) with a specific fat or oil, a fragrance or the like. For example, flavor oil, medium chain triglyceride (hereinafter referred to as MCT OI) having 6 to 12 carbon atoms.
Abbreviated as L. ) In addition, SAIB as a specific gravity adjuster
A perfume composition for beverages using an ester of sorbitol, sorbitan or sorbide of a fatty acid having 8 to 14 carbon atoms as an emulsifier is known (JP-B-52-35).
746). In addition, an emulsified beverage composition containing triglyceride fatty acid and sucrose as a specific gravity adjuster in a ratio of 250: 1 to 1: 2 is also known (US Patent No. 4).
No. 705691). Further, as a method of preventing the precipitation of SAIB, the specific gravity of the emulsified flavor is adjusted. Normally, the specific gravity of the emulsified flavor is 0.015 to 0.5 than the specific gravity of the beverage.
It is known to make it about 02 lighter. (Flavoring technology, written by Keijiro Hayashi, published on August 1, 1973)

[0003]

However, the emulsion using SAIB which is a specific gravity adjuster and the sorbitol, sorbitan or sorbide ester of a fatty acid having 8 to 14 carbon atoms which is an emulsifier is prepared by using the oil-soluble component H
Surfactants that meet the LB (balance of hydrophilic and lipophilic) must be used. In addition, triglyceride fatty acid and sucrose as a specific gravity adjuster were used in a ratio of 250: 1
The emulsified beverage composition containing at a ratio of 1: 2 has a problem that a ring is easily generated depending on the composition. Here, the ring means that when the beverage is filled in a bottle and left standing, a floating substance is generated on the liquid surface and adheres to the wall surface like a ring. Further, the specific gravity of the emulsified flavor is 0.015 to 15 from the specific gravity of the beverage.
Even for beverages adjusted to be lighter by about 0.02, SAI
It is known that precipitation of B cannot be completely prevented and sometimes precipitation occurs.

[0004] For the above-mentioned reasons, a stable, highly-appearing and palatable emulsion for citrus beverages which does not cause separation, necking or precipitates even when left for a long period of time. Things were strongly desired.

[0005]

Means for Solving the Problems The present inventor is delicious,
And there is a natural feeling, and as a result of intensive studies to develop an emulsion for citrus beverages with high palatability, as a result, they found that a specific flavor composition satisfies the above purpose,
The present invention has been completed.

That is, the present invention is as follows. Claim 1. (A) Sucrose acetate isobutyrate (SAI
Composition of B), (B) citrus flavor and (C) medium chain fatty acid triglyceride having 6 to 18 carbon atoms (MCT OIL)
The ratio (weight ratio) is (A) :( B) = 100: 0 to 5
6:44, (B) :( C) = 0: 100 to 54: 4
6, (A) :( C) = 60:40 to a range simultaneously satisfying the 46:54 composition citrus beverage emulsion emulsified with gum arabic solution. Claim 2. (A) Sucrose acetate isobutyrate (SA
IB), (B) Composition of citrus fragrance and (C) triglyceride of medium chain fatty acid having 6 to 18 carbon atoms (MCT OIL)
The ratio (weight ratio) is (A) :( B) = 100: 0 to 5
6:44, (B) :( C) = 0: 100 to 54: 4
6, (A) :( C) = 60:40 to elemi the composition ranges which simultaneously satisfies the 46:54, one or more resin components selected from among dammar and rosin (A An emulsion for citrus beverages containing 1 to 20% by weight based on the total amount of (C) to (C) and emulsified with an aqueous solution of gum arabic. Claim 3. A citrus beverage obtained by blending the emulsion for citrus beverage according to claim 1 with a beverage having a Brix (Brix%) of 6 to 14. Claim 4. A citrus beverage obtained by blending the emulsion for citrus beverage according to claim 2 with a beverage having a Brix (Brix%) of 6 to 14.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. SAIB used in the present invention is obtained by esterifying two hydroxyl groups of sucrose with an acetic acid group and six with an isobutyric acid group,
All eight hydroxyl groups have been replaced with fatty acids. Therefore, it is well soluble in essential oils and can be suitably used when a fragrance is added to a soft drink or the like as a specific gravity adjuster.

Since MCT OIL has no double bond, it has good oxidation stability, excellent physical properties such as low viscosity and low freezing point, and also has physiological properties such as cholesterol lowering action. have. Therefore, by utilizing these characteristics, it is used for applications such as food flavoring agents and colorant dissolution diluents. MC used in the present invention
T OIL has 6 to 18 carbon atoms, preferably 6 to 18 carbon atoms.
It is a triglyceride comprising a combination of 12 saturated monocarboxylic acids, and is a vegetable edible oil or fat made from coconut oil or palm oil.

As the citrus fragrance, any citrus oil (citrus) fragrance may be used, either a natural fragrance or a compounded fragrance. Examples of the citrus oil include tangerine oil, orange oil, lemon oil, grapefruit oil, lime oil, yuzu oil, summer tangerine oil and the like. These may be used alone or in combination of two or more. Further, those obtained by removing some or all of the terpenes from these citrus oils are also used.

In the present invention, as described in claim 2,
One or more resins selected from the group consisting of Elemi, Dammar and Rosin can be blended with the above components.
These are natural resins, and the compounding amounts are components (A) to (C)
From 1 to 20% by weight based on the total amount of If added above the upper limit, a ring will form when the emulsion is mixed with the beverage. By adding an appropriate amount of these resins,
The degree of turbidity of the emulsified flavor can be adjusted.

The gum arabic as an emulsifier is used as an aqueous solution after removing impurities. Among emulsifiers that can be used in foods, the present invention provides a long-term stable fragrance, turbidity, and the like when used in citrus beverages targeted by the present invention, does not separate, and also causes necking or precipitates. In order to obtain a citrus-based beverage emulsion that imparts a tasteless and highly flavorful appearance, an aqueous gum arabic solution is most preferred.

Next, the mixing ratio of the components (A), (B) and (C) in the composition of the present invention is expressed in terms of weight ratio.
(A): (B) 100: 0 to 56:44, (B):
(C): 0: 100 to 54:46, (A): (C)
Those that simultaneously satisfy the range of 60:40 to 46:54
It is. FIG. 1 illustrates these relationships .
Indicates a range surrounded by a solid line .

The above composition may contain, if necessary, natural pigments (β-carotene, paprika pigment, annatto pigment, chlorophyll, etc.) and fat-soluble vitamins (liver oil, vitamin A,
Vitamin A oil, Vitamin B ₂ butyrate, natural vitamin E mixture, etc., polyhydric alcohols (glycerin, propylene glycol, sorbitol, maltitol, dextrin, syrup, sucrose, oligosaccharides, glucose, fructose, maltose, lactose, Sugars such as trehalose), acidulants (such as citric acid and sodium citrate), and antioxidants (such as vitamin C) may be added as appropriate.

In the present invention, the drinks are not limited, and include various drinks such as carbonated drinks, fruit drinks, dairy drinks, taste drinks, health drinks, mineral water, sports drinks and the like. Brix (Brix%) is the content of soluble solids (sugars, organic acids such as citric acid, amino acids, and other substances dissolved in water) measured with a sugar refractometer (sugar content meter) at 20 ° C. It is a sugar content expressed as a numerical value, which is basically the weight% of sucrose, but is practically used as the concentration% of the soluble solid contained in the aqueous solution. The Brix of the beverage to which the emulsion of the present invention is added is preferably 6 to 14, and more preferably 8 to 14.
It is.

The amount of the citrus emulsion of the present invention added to a beverage may be determined in consideration of the purpose of use, etc., but is preferably 0.01 to 0.5%. More preferably, the content is 0.05 to 0.2% in order to change the intensity of turbidity and aroma. As described above, since the emulsion containing the flavor is oil-soluble and the beverage is water-soluble, an appropriate kneading device or the like is used for mixing these. As such an apparatus, a high-pressure homogenizer is suitable. This is a device for finely dispersing other liquid particles in a liquid to obtain a uniform emulsion. The mixed liquid is passed through a valve using a spring and the like to a very narrow space under high pressure (50 to 300 kg / c).
m ² ) and emulsify by strong shearing action.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which by no means limit the present invention. Example 1 (1) Preparation of emulsified fragrance In a 200 ml beaker, component (A) sucrose acetate isobutyrate (trade name: SAIB, manufactured by Eastman Kodak Co.) ( 5.0 g), component (B) orange oil ( 1.67 g), component (C) MCT OIL (trade name:
Panassate 810, manufactured by Ogi Chemical Co., Ltd.) ( 3.33 g)
And Erem resin ( 0.2 g) were added and dissolved by heating. 1
After adding gum arabic (250 g) and water (648 g) to a 1-liter beaker, the mixture was dissolved by heating and sterilized. The melt in the 200 ml beaker was added to the aqueous solution of gum arabic, and the solution was added at 5000 to 12000 rpm for 30 minutes.
Stirred for minutes. Further, using a high-pressure homogenizer,
An emulsion was obtained by treatment under the condition of 00 to 300 kg / cm ² .

(2) Preparation of Citrus Drink and Bottling Safety Test 80 g, 100 g, 120 g or 140 g of granulated sugar
2 g of citric acid was added to the mixture, and water was added to the mixture.
00g and Bx. 8, 10, 12 or 14 syrups were prepared. 0.1% of the emulsion obtained in the above (1) was added to each syrup, filled in a transparent bottle, and sterilized at 80 ° C. for 20 minutes. Thereafter, the mixture was cooled to obtain a citrus drink. The drink was allowed to stand at room temperature for 3 months, and the change with time was observed. The results are shown in Table 1 and in Figure 2.

[0018]

[Table 1]

As is apparent from the figure, the emulsion obtained in the above (1) has the composition ratio of the components (A) to (C) shown in FIG.
It is in the area surrounded by the line . Further, as shown in the table, in each of the beverages of Brix 8 to 14, generation of rings and precipitation was not observed.

Examples 2 to 15 Various citrus fruits produced in the same manner as in Example 1 except that the amounts of the components (A) to (C) forming the emulsion and the type and amount of the resin were changed. The system-based beverage was allowed to stand under the same conditions as in Example 1, and changes over time were observed. The results are shown in Table 1 and Figure 2. As is clear from the figure, all of the emulsions used in these examples have the composition ratios of the components (A) to (C) shown in FIG.
No ring or precipitation was observed in any of the citrus beverages.

Comparative Examples 1 to 11 Various citrus fruits produced in the same manner as in Example 1 except that the amounts of the components (A) to (C) forming the emulsion and the type and amount of the resin were changed. The system-based beverage was allowed to stand under the same conditions as in Example 1, and changes over time were observed. The results are shown in Table 1 and Figure 3. As shown in FIG. 3 , in the emulsion added to the beverage, the composition ratio of the components (A) to (C) is represented by the solid line shown in FIG.
Outside the enclosed area . Therefore, as shown in Table 1, all the beverages having various Brix concentrations produced precipitates or rings. As is clear from the above results, when the composition ratio of the components (A), (B) and (C) is out of the range specified in the present invention, precipitation or ring occurs. If the amount of the resin exceeds 20% by weight of the total of the components (A), (B) and (C), precipitation occurs.

Comparative Examples 12 to 23 Sucrose acetate isobutyrate (trade name: SAIB, manufactured by Eastman Kodak Co.) as component (A), and MCT OIL (trade name: Panassate 81) as component (C)
0, manufactured by Ougi Chemical Co., Ltd.), the same orange oil as in Example 1 as the component (B), and the proportions shown in Table 1 (the proportions described in U.S. Pat. No. 4,705,691; that is, the components (A) : The citrus beverage produced by the same method as in Example 1 was allowed to stand under the same conditions as in Example 1 except that (C) was used at 250: 1 to 1: 2), and the change with time was observed. . The results are shown in Table 1 and Figure 4. As is clear from the figure, in each case, the composition ratio of the components (A) to (C) is out of the range surrounded by the solid line shown in FIG. 1, and all the beverages are as shown in the table. A precipitate or ring formed.

Test Example 1 Measurement of transmittance 1.0 g of the emulsified fragrance prepared in Example 1 was measured with water for 1000 m.
1 and the transmittance (T%) and the refractive index (D ₂₀ ) at 600 nm were measured using a 1 cm cell. The refractive index was measured for an oil-soluble material before adding gum arabic. The results are shown in Table 2.

Test Example 2 An emulsified product was prepared in the same manner as in Example 1 except that the resin shown in Table 2 was added in a predetermined amount instead of 2% (0.2 g) of Elemy in Example 1. Obtained. The transmittance and the refractive index of this emulsion were measured in the same manner as in Test Example 1. The results are shown in Table 2.

[0025]

[Table 2]

As is apparent from the above results, the transmittance is reduced by adding a resin as a component of the emulsion. That is, the turbidity of the emulsion is increased.

Comparative Example 24 A sugar alcohol (225) was used instead of the gum arabic solution.
Except for using g), emulsified flavors and various citrus beverages (Bx. 6 to 14) were produced according to Example 1, and a bottling test of the beverage was performed. 6-14
A ring occurred throughout the area.

Comparative Example 25 Xanthan gum (1.5
g), emulsified fragrances and various citrus beverages (Bx. 6 to 14) were manufactured and subjected to a bottling test in the same manner as in Example 1; 6-8, a precipitate formed and Bx. Rings occurred at 8-14.

[0029]

According to the present invention, citrus beverages have a long-lasting aroma and turbidity, and have high palatability without separation, neck ring, or sediment. An emulsion for citrus beverages that imparts flavor and appearance is provided.

[Brief description of the drawings]

FIG. 1 shows components (A) to (C) in an emulsion of the present invention.
1 shows the composition ratio.

FIG. 2 shows components (A) to beverages of Examples 1 to 15.
It shows the composition ratio of (C).

FIG. 3 shows components (A) to beverages of Comparative Examples 1 to 11.
It shows the composition ratio of (C).

FIG. 4 shows components (A) in beverages of Comparative Examples 12 to 23.
3 shows the composition ratios of (C) to (C).

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-107927 (JP, A) JP-A-59-210025 (JP, A) JP-A-61-260860 (JP, A) JP-A-63-1987 74457 (JP, A) JP-A-59-34854 (JP, A) Food additive labeling problem liaison committee, Japan Food Additives Association, practice of labeling new food additives, Japan Food Additives Association, September 1997 17th, p. 315 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 2/00-2/40

Claims (4)

(57) [Claims] 1. A sucrose acetate isobutyrate (A),
The composition ratio (weight ratio) of (B) a citrus fragrance and (C) a medium-chain fatty acid triglyceride having 6 to 18 carbon atoms is (A):
(B) = 100: 0 to 56:44, (B) :( C) =
0: 100 to 54:46 , (A) :( C) = 60: 4
An emulsion for citrus beverages obtained by emulsifying a composition satisfying 0 to 46:54 simultaneously with an aqueous solution of gum arabic. (A) sucrose acetate isobutyrate,
The composition ratio (weight ratio) of (B) a citrus fragrance and (C) a medium-chain fatty acid triglyceride having 6 to 18 carbon atoms is (A):
(B) = 100: 0 to 56:44, (B) :( C) =
0: 100 to 54:46 , (A) :( C) = 60: 4
In the composition satisfying the conditions of 0 to 46:54 at the same time, one or more resins selected from Elemi, Dammar and Rosin are added to the composition based on the total amount of the components (A) to (C). An emulsion for citrus beverages containing about 20% by weight and emulsified with an aqueous solution of gum arabic. 3. The citrus beverage emulsion according to claim 1,
A citrus beverage blended with Brix (Brix%) 6-14 beverages. 4. The citrus beverage emulsion according to claim 2,
A citrus beverage blended with Brix (Brix%) 6-14 beverages.