JP3419351B2 - Flavor composition and stable transparent beverage containing same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a stable transparent beverage,
In particular, the present invention relates to a flavor composition necessary for producing a non-carbonated transparent beverage (for example, near water) and a stable transparent beverage using the flavor composition.

[0002]

BACKGROUND OF THE INVENTION Conventionally, sucrose fatty acid ester has been widely used as an emulsifying dispersant in the fields of medicine and food, and particularly in the field of food, it is the only synthetic surfactant currently permitted by the Food Sanitation Law. It is of HLB and its range of use is extremely wide. As an example of its use, a good emulsifying dispersant such as oil-soluble carotenoids, azo dyes, or natural dyes dissolved in animal and vegetable oils and emulsified with sucrose fatty acid ester to give a water-dispersible colorant. Is used as.

However, the emulsifier prepared in this manner is easily emulsified and dispersed in water in the neutral range, but has a problem of practical inconvenience that white turbidity or precipitation occurs in water in the acidic range. As a solution to this, for example, a method for producing a dispersible colored preparation in an acidic solution containing lecithin and / or polyglycerin fatty acid ester in a system in which emulsification / dispersion with sucrose fatty acid ester is disclosed (Japanese Patent Laid-Open Publication No. Sho-Sho) 58-103325).

Further, the coffee beverage containing dairy ingredients has good emulsion stability for a long period of time, and the killing rate of thermostable bacterial spores can be improved without raising the sterilization temperature condition, or the sterilized coffee beverage containing dairy ingredients can be heated to a high temperature. Disclosed is a coffee beverage containing a milk component containing lysolecithin that suppresses germination / proliferation of thermostable bacterial spores even when stored, and lysolecithin contains 50 wt% or more of the lysolecithin component in total phospholipids. It has been shown that the amount added is 0.01 to 0.5% by weight based on the coffee beverage containing dairy ingredients (see Japanese Patent Laid-Open No. 11937/1993).

Further, it is a bacteriostatic agent for coffee beverages containing dairy ingredients containing lysolecithin and organic acid monoglyceride, and lysolecithin is one or more of lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol and lysophosphatidylserine. It is shown that it is composed of a mixture (see JP-A-7-123956).

As a method for suppressing germination / proliferation of thermostable bacterial spores, a large amount of sucrose fatty acid ester is added, and as a method for improving the method of using sucrose fatty acid ester and sorbitan fatty acid ester in combination, lysolecithin is added to improve heat resistance. Japanese Patent Application Laid-Open No. 7-123958 discloses a food product in a heat-sterilized hermetically-sealed packaging container having a germination / proliferation-inhibiting effect on a bacterial spore and a method for producing the food product.

Addition of an emulsifier containing a sucrose fatty acid ester of HLB 15 to 16 and an enzyme-treated lecithin and / or an enzyme-decomposed lecithin in order to effectively prevent oil-off that occurs during high temperature storage such as in a hot bender. Solves the emulsifier formulation for dairy beverages (see JP-A-8-182485). Tea, useful fungi, prevent the sedimentation of insoluble solids in liquid foods containing insoluble solids such as crude drug powder, improve the flavor by enzymatic treatment or enzymatically decomposed lecithin, oils and fats, polyglycerin fatty acid ester A liquid food containing the improved flavor is disclosed (see JP-A-9-275948).

However, the above liquid foods contain insoluble solid substances such as pigments and insoluble components such as dairy products, and prevent precipitation of these components and suppression of germination and growth of heat-resistant bacterial spores. , Oil off, the purpose of improving the flavor,
It is not a flavor or flavor-containing transparent beverage as in the present invention.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to provide a flavor composition which, when imparting an aroma to a transparent beverage, allows the flavor composition to be transparently dissolved without causing an insoluble precipitate or cloudiness. That is, further, the growth of microorganisms caused by water and sugars other food materials constituting the beverage or microorganisms mixed during beverage production, by providing a stable transparent beverage that can be suppressed by using this. is there.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in order to solve the above problems, and as a result, obtain a stable transparent beverage by using a combination of flavors with an emulsifier having antibacterial properties. The present invention has been completed by finding that the above can be achieved.

That is, the present invention has a flavor , HL
B16 to 19 and a monoester ratio of 70% or less
A flavor composition comprising the above sucrose fatty acid ester and lysolecithin, wherein the flavor composition further comprises a polyglycerin fatty acid ester of HLB 12 to 15 and / or a monoglycerin fatty acid ester of HLB 0 to 1. It is a composition. The invention is further a stable transparent beverage containing them.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION HLBs 16 to 1 used in the present invention
The sucrose fatty acid ester of 9 is not particularly limited, and a saturated or unsaturated fatty acid is generally used, and saturated fatty acid esters of sucrose such as lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid, oleic acid, and linoleic acid are used. Unsaturated fatty acid esters such as linolenic acid, arachidonic acid and erucic acid are preferred, and sucrose palmitine ester is preferred.

Monoester of sucrose fatty acid ester is HL
Although it is called B16 and has high water solubility, the sucrose fatty acid ester still contains diesters and triesters which are insoluble in water at room temperature, and does not form a transparent solution. Therefore,
The purity of the monoester is important to obtain a clear solution, more than 70 wt%, preferably need use not less than 95 wt%. In order to have antibacterial property in aqueous solution, the content of monoester is important, the higher the purity, the higher the antibacterial property, and it depends on the kind of microorganisms to be mixed, but in the beverage, 10 ppm or more and 0.1% by weight or less are preferable. 10 pp
It is also known that antibacterial properties cannot be expressed below m.
If it exceeds 0.1% by weight, turbidity or precipitate may occur due to problems such as solubility. In the flavor composition, it is generally 0.5% by weight to 5% by weight, although it depends on the proportion of the flavor composition added to the beverage.

The lysolecithin used in the present invention is not particularly limited, but for example, lecithin (1,2-diacylglycerophospholipid) derived from a natural product such as soybean lecithin and egg yolk lecithin is enzymatically hydrolyzed, It is an enzyme-modified lecithin containing lysolecithin (1-monoacylglycerophospholipid) as a main component produced by separating and removing the produced free fatty acid and other fat-soluble components derived from raw materials, an enzyme-treated lecithin, or an enzyme-decomposed lecithin. The enzyme mentioned here is not particularly limited, but examples thereof include phospholipase, lipase and the like.

The lysolecithin of the present invention comprises lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol and lysophosphatidylserine, or a mixture of two or more thereof. The lysolecithin of the present invention preferably has a lysolecithin component contained in the total phospholipids of 50% by weight or more, and when less than 50% by weight due to the influence of impurities contained, for example, when the flavor composition is added to a beverage, It is not preferable because its excellent functionality such as transparency is impaired, or the flavor of food is affected.

The amount of lysolecithin added depends on the purity of the monoester of sucrose fatty acid ester described above, but it is the amount necessary to solubilize impurities, and is 1 sucrose fatty acid ester.
The amount of lysolecithin is preferably 0.01 to 1.0 part by weight, more preferably 0.01 to 0.1 part by weight, based on parts by weight. If the addition amount is less than 0.01 parts by weight, the effect of the present invention is small, and if it exceeds 1.0 parts by weight, the taste of lysolecithin deteriorates the flavor, which is not preferable.

H which can also be used with the abovementioned components according to the invention
Among the polyglycerin fatty acid ester of LB12 to 15 and / or the monoglycerin fatty acid ester of HLB0 to 1, as the polyglycerin fatty acid ester, polyglycerin obtained by polymerizing glycerin is esterified with fatty acid, and penta (or deca) Glycerin monolaurate, monostearic acid, monopalmitic acid, monomyristic acid, monooleic acid ester having HLB of 12 to 15, preferably decaglycerin stearic acid monoester, decaglycerin Lauric acid monoester. HLB is 12
If less than 15, it becomes difficult to dissolve in water, and if it exceeds 15, O / W
It becomes difficult to form an emulsion.

As the monoglycerin fatty acid ester, 90% by weight or more of monoglyceride obtained by treating a reaction monoglyceride synthesized by the transesterification method of edible oil and fat by molecular distillation or the like is preferably used. These are esters of monoglycerin oleic acid lauric acid ester, monostearic acid, monopalmitic acid, monomyristic acid and monooleic acid having an HLB of 0 to 1, preferably monoglycerin oleic acid. More preferably, the ester is 75% or more of monoester. The HLB of 0 to 1 is used because it has a high lipophilicity, forms an O / W emulsion, is easily dissolved in oil, and stabilizes the emulsion.

The content of the polyglycerin fatty acid ester and / or the monoglycerin fatty acid ester is preferably 0.1 to 4 parts by weight in the case of the polyglycerin fatty acid ester with respect to 1 part by weight of the basic sucrose fatty acid ester. It is preferably 0.1 to 2 parts by weight. In the case of monoglycerin fatty acid ester, 0.002 to 0.
05 parts by weight, more preferably 0.005 to 0.05 parts by weight.

Various flavors such as liquid and powder can be used as the flavor in the flavor composition, and fruit flavors suitable for beverages such as peach, grape, apple, orange, lemon and grapefruit are preferably used as the aroma. The flavor content is determined by the amount of the flavor composition added to the beverage, but the amount added to the beverage is difficult to specify because the degree of the scent concentration is determined by the content of the beverage, but generally 0.001 to 2% by weight. Is.

The method for producing the flavor composition of the present invention is not particularly limited. For example, sucrose fatty acid ester and lysolecithin are added to ion-exchanged water containing purified glycerin, and optionally polyglycerin fatty acid ester and / or monoglycerin fatty acid. Ester is further added, and this is sterilized by heating at 80 ° C. for 30 minutes, then flavors such as peach are added, and room temperature to 60 ° C. for 5 to 30 minutes.
It can be produced by mixing with a mixer at 3,000 to 10,000 rpm.

Products such as non-carbonated transparent beverages include sugars such as granulated sugar, fructose and liquid sugar, acidulants such as citric acid,
Purified water and a syrup containing fruit juice according to preference are mixed, and a flavor composition of about 1% by weight is added thereto,
For example, it can be produced by heating and sterilizing at 120 ° C. for 10 seconds, filling a container, and cooling.

[0023]

The present invention will be described in more detail with reference to the following examples. Example 1 A flavor composition was prepared according to the formulation shown in Table 1 below. The preparation method includes purified glycerin, ion-exchanged water and Monostar P (sucrose palmitate 95%, HL
B18, monoester ratio 95%, manufactured by Mitsubishi Chemical Foods Co., Ltd. and Basis LG-10K (lysolecithin, manufactured by Nisshin Oil Co., Ltd.) were mixed and sterilized (80
C., 30 minutes), flavor (peach) was added thereto, and the mixture was emulsified with a TK mixer at 3,000 rpm for 10 minutes at room temperature of 50.degree. C. to obtain a flavor composition.

A transparent non-carbonated beverage was produced using the obtained flavor composition, and stability was evaluated. That is, granulated sugar and sodium citrate were mixed with purified water, adjusted to Brix 7.5 and pH 3.5, dispensed into a 100 ml glass bottle, and 1% by weight of the flavor composition was added thereto. It was sterilized at 80 ° C. for 20 minutes, stored in an incubator at 60 ° C., and after 6 days, visually observed and evaluated as follows. ○: Transparent and no fine particles floated. X: Floating matter is generated and precipitated. The results are shown in Table 1.

[0025]

[Table 1]

Example 2, Comparative Example 1 A flavor composition was obtained in the same manner as in Example 1 according to the formulation shown in Table 2 below, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2. In preparing the flavor composition, D1-S (decaglycerin stearic acid monoester, manufactured by Nikko Chemical Co., Ltd.) as a polyglycerin fatty acid ester was mixed in the same manner as other emulsifiers.

[0027]

[Table 2]

Example 3, Comparative Example 2 A flavor composition was obtained in the same manner as in Example 1 according to the formulation shown in Table 3 below, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3. In addition, in the preparation of the flavor composition, EMALDI-H was used as a monoglycerin fatty acid ester.
RO (fatty acid: 75.0% oleic acid, manufactured by Riken Vitamin Co., Ltd.) was mixed in the same manner as other emulsifiers.

[0029]

[Table 3]

Example 4, Comparative Example 3 A flavor composition was obtained in the same manner as in Example 1 according to the formulation shown in Table 4 below, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 4. In addition,
Ryoto -sugar ester P-1670 (abbreviated as sugar ester in the table) used in preparing the flavor composition has a monoester ratio of 80% and sucrose palmitate ester of HLB16 (manufactured by Mitsubishi Chemical Foods Co., Ltd.).
Is.

[0031]

[Table 4]

Example 5 A flavor composition was obtained in the same manner as in Example 1 according to the formulation shown in Table 5 below, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 5.

[0033]

[Table 5]

Example 6, Comparative Example 4 A flavor composition was obtained in the same manner as in Example 1 according to the formulation shown in Table 6 below, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 6.

[0035]

[Table 6]

[0036]

EFFECTS OF THE INVENTION The flavor composition of the present invention can be added to a beverage, especially a non-carbonated beverage, to obtain a stable transparent beverage free from precipitation or cloudiness.

─────────────────────────────────────────────────── --- Continuation of the front page (56) Reference JP-A-7-17860 (JP, A) JP-A-63-258569 (JP, A) JP-A-8-182485 (JP, A) JP-A-9- 275948 (JP, A) JP 2000-42395 (JP, A) JP 56-2906 (JP, A) JP 8-323189 (JP, A) (58) Fields investigated (Int. Cl. ⁷⁾ , DB name) A23L 1/22-1/237

Claims (7)

(57) [Claims] 1. A HLB16 to 19 der flavor
And a sucrose fatty acid ester having a monoester ratio of 70% or more , and lysolecithin. Wherein in containing organic amount of 0.5 to 5 wt% of sucrose fatty acid ester, the ratio of sucrose fatty acid esters and lysolecithin is lysolecithin to sucrose fatty acid ester 1 0.0
The flavor composition according to claim 1, which is 1 to 1.0 (weight ratio). 3. The flavor composition according to claim 1, wherein the sucrose fatty acid ester is sucrose palmitate. 4. A polyglycerin fatty acid ester having HLB 12 to 15 and / or a monoglycerin fatty acid ester having HLB 0 to 1 are contained.
4. The flavor composition according to any one of 3 to 3. 5. The content of polyglycerin fatty acid ester and / or monoglycerin fatty acid ester is 0.1 to 4% by weight in the case of polyglycerin fatty acid ester, and 0.002 in the case of monoglycerin fatty acid ester.
The flavor composition according to claim 4, wherein the flavor composition is from 0.05 to 0.05% by weight. 6. The polyglycerin fatty acid ester is one or two kinds selected from decaglycerin stearic acid monoester and decaglycerin lauric acid monoester, and the monoglycerin fatty acid ester is monoglycerin oleyl ester. The flavor composition according to 5. 7. A stable transparent beverage comprising the flavor composition according to any one of claims 1 to 6.