JP3491709B2 - Coconut milk drink - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a coconut milk beverage. More specifically, the present invention relates to a coconut milk beverage such as a beverage, soup or sauce, which contains coconut milk and can be stably stored for a long period of time.

[0002]

Conventionally, the juice obtained by crushing and squeezing the white fruits in the fruit of coconut is called crude coconut milk,
Although it has various excellent properties as a raw material of coconut milk beverage, it has not been used so far in the field of high-grade beverage products. There are various causes for this, and the main ones are (1) precipitation of large particles during the manufacturing process of beverage products, (2) separation of lipid components and uniform emulsion. This is because it is not obtained, and (3) it is difficult to remove the volatile unpleasant odor due to the impurities of oxides generated by the contact with air during the crude coconut milk production process.

In order to eliminate such drawbacks, crude coconut milk diluted with hot water is subjected to high-pressure homogenization treatment,
A method of continuously decompressing to remove air and volatile substances, adding a stabilizer and a seasoning, followed by sterilizing and deodorizing (see Japanese Patent Laid-Open No. 59-156245), seasoning the crude coconut milk. A method of adding and mixing, homogenizing treatment under pressure, and subsequently performing sterilization treatment (Japanese Patent Laid-Open No. 6-1
No. 4709) is proposed.

[Problems to be Solved by the Invention]

These proposed methods can solve the above-mentioned drawback (3), but have not yet solved the above-mentioned drawbacks (1) and (2). That is, in the heat sterilization step of the process of preparing a coconut milk beverage, not only the fine particulate oil and fat components aggregate and float or precipitate, but immediately after preparing the coconut milk beverage, an emulsion-like product. Appears to be stable, but there is a problem that oil separation occurs over time, making it difficult to maintain the product in a stable state for a long period of time. did

In view of the above situation, the present invention provides the above (1),
(2) As a result of diligent studies to solve the drawback of, a coconut milk beverage containing coconut milk, by adding a sucrose fatty acid ester of a specific composition, it was found that the above drawbacks can be significantly improved, to complete the present invention It has come.

[0006]

In order to solve the above problems, the invention of claim 1 provides coconut milk (hereinafter referred to as "component A") with sucrose fatty acid ester (hereinafter referred to as "component B"). In the blended coconut milk drink, 70% by weight or more of the fatty acids constituting the B component are saturated fatty acids having 16 to 22 carbon atoms, and the HLB of the B component
Is in the range of 5 to 16.

The present invention will be described in detail below. The coconut milk beverage according to the present invention essentially contains coconut milk (component A) and sucrose fatty acid ester (component B). Hereinafter, each component will be described.

Ingredient A: Ingredient A in the present invention is a coconut milk drink, which is a juice obtained by crushing and squeezing the white fruits in the fruit of coconut and having a fine solid content. It has a composition of 20 to 30% by weight, a lipid of about 10 to 30% by weight, and a liquid component of about 40 to 70% by weight. In the present invention, the coconut milk drink means not only beverage products prepared with so-called sweeteners but also concentrated liquid products such as soups and sauces.

The concentration of the component A (including the liquid component) in the coconut milk beverage product is arbitrary or may be used as it is. Generally, 5 to 60% by weight, 5 to 30% by weight for beverage products, 1 for concentrated liquid products
It is good to set it to 0 to 60% by weight, preferably 10 to 50% by weight. A product having a low concentration of component A in a beverage product can be diluted with water or the like.

Component B: Component B of the present invention functions to disperse solid components and lipid components in a coconut milk beverage and to maintain the dispersion state in a stable manner. The component B is a sucrose fatty acid ester, 70% by weight or more of the fatty acid constituting the component B is a saturated fatty acid having 16 to 22 carbon atoms, and the HLB of the component B is in the range of 5 to 16. is necessary.

The saturated fatty acid constituting the B component has a carbon number of 1
The reason why it is set to 6 to 22 is that it is abundant in general animal and vegetable oils and fats, is easily available, and has a remarkable effect of improving the storage stability of the component A. The proportion of these fatty acids is 70% by weight or more. When the proportion of unsaturated fatty acids increases below 70% by weight, the odor peculiar to unsaturated fatty acids is transferred to the product and the flavor of the coconut milk drink is impaired. Because.

Specific examples of the saturated fatty acid having 16 to 22 carbon atoms include palmitic acid, stearic acid, arachidic acid,
Examples include behenic acid and lignoceric acid. These may be used alone or as a mixture of two or more kinds. Particularly preferred among these are palmitic acid and stearic acid.

The HLB of the B component must be in the range of 5 to 15. In the present invention, HLB refers to a value calculated by the Griffin formula, that is, HLB = 20 × {(molecular weight of hydrophilic portion) / (total molecular weight)}. Here, the hydrophilic portion refers to a portion obtained by removing the hydrocarbon chain of the fatty acid from the entire sucrose fatty acid ester molecule. When the HLB of the component B is less than 5, the lipophilicity is too high and the dispersibility in water decreases, resulting in insufficient emulsification. When the HLB of the component B exceeds 15, the hydrophilicity is high. Since it is too much, the affinity for oil is lowered, and the dispersion of oil and fat is insufficient, which is not preferable.

The blending amount of the component B with respect to the coconut milk beverage is the concentration of coconut milk in the product, the type of beverage product, the distribution state of the product (storage temperature, storage period, etc.).
The amount is generally 0.03 to 1% by weight based on the total amount of the coconut milk beverage, although it varies slightly depending on the amount. 0.0
If it is less than 3% by weight, the storage stability of the intended product of the present invention cannot be improved, and if it exceeds 1% by weight, the odor characteristic of sucrose fatty acid ester remains, which is not preferable. Also in the above range, 0.1 to 0.
It is 7% by weight, particularly preferably 0.2 to 0.5% by weight.

As described above, the coconut milk beverage according to the present invention essentially contains the component A and the component B, but in addition to these components, other components may be used as long as the effects of the present invention are not impaired. You may mix a component. Other ingredients that can be blended include water, gelatin, agar, natural gums, carrageenan, stabilizers such as sodium alginate, flavors, colorants, vitamins, egg processed products such as egg yolk, milk, whole milk powder, skim milk powder, Milk components such as fresh cream, fruit solids, fruit juice, cocoa powder, chocolate chips and the like can be mentioned. These other components may be used alone or as a mixture of two or more. The addition amount of these other components can be appropriately selected within the range of 0.001 to 10% by weight, excluding water.

In order to prepare the coconut milk beverage according to the present invention, the above-mentioned components A and B are weighed in predetermined amounts, and if necessary, other components are also weighed, and these are kept at room temperature or under heating.
Stir, mix evenly, and sterilize by heating to obtain a product. The heat sterilization may be performed by filling the beverage product obtained after mixing in a container and sealing the container, and then heating at about 120 ° C. for about 25 minutes. Alternatively, the beverage product obtained after mixing may be placed in a plate heat exchanger. After sterilizing by heating, the mixture may be cooled and then aseptically filled in the container.

The pH of the coconut milk beverage according to the present invention is preferably in the range of 5 to 7, because if the pH is too low or too high, the flavor of the beverage product may be impaired.

[0018]

The coconut milk beverage according to the present invention comprises:
It has the following advantageous effects, and its industrial utility value is extremely large. 1. The coconut milk beverage according to the present invention does not cause flocculation and precipitation of the oil particles in the form of fine particles in the heat sterilization step in the process of preparing the coconut milk beverage. 2. The coconut milk beverage according to the present invention does not cause oil separation even after being prepared and stored for a long time. 3. The coconut milk beverage according to the present invention has a stable emulsified state even if the lipid component of coconut milk is high. 4. The coconut milk beverage according to the present invention is stable in emulsification and does not aggregate lipids in the coconut milk, so that it is not oily and gives a smooth flavor.

[0019]

EXAMPLES The present invention will now be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. In the following examples, the composition of sucrose fatty acid ester, HLB, stability of beverage products, etc. were measured and analyzed by the methods described below.

(1) Measurement of HLB With respect to sucrose fatty acid ester, the molecular weight of the hydrophilic part and the total molecular weight were measured according to a conventional method, and the following formula was given: HLB =
It was calculated by 20 × {(molecular weight of hydrophilic portion) / (total molecular weight)}.

(2) Composition analysis of sucrose fatty acid ester Sucrose fatty acid ester is saponified by a conventional method, a fatty acid portion is extracted by a conventional method, and analyzed by a gas chromatogram method. It depends on the method of calculating the ratio.

(3) Storage stability of the product The coconut milk beverage prepared by the method described below, bottled, and sterilized by heating is stored at a temperature of 20 ° C. for 1 week, and then the presence or absence of oil-water separation and white turbidity The occurrence status of was observed visually. The observation results were judged as follows.

[0023]

[Table 1] 5: Entire contents are uniform 4: Cream off 3: A cloudy water layer is observed 2: Oil separation is recognized 1: Complete oil separation

[Examples 1 to 14, Comparative Examples 1 to 12] Coconut milk (solid content: 25) was placed in a flask having a capacity of 500 milliliters equipped with a stirrer, a temperature controller, a thermometer and the like.
Wt%, lipid 14 wt%, liquid component 61 wt% included)
, 8% by weight of granulated sugar and water, and added so that the concentration of the sucrose fatty acid ester is the ratio shown in Table-1, Three One Motor (Shinto Kagaku Co., Ltd., TYPE HEIDON 600G) While stirring, the mixture was heated to 65 ° C. and dissolved. Next, this solution was treated with TK Auto Homomixer (made by Tokushu Kika Co., Ltd.) at 10000r.
It was emulsified by treating with pm for 5 minutes. The obtained emulsion was filled and sealed in a pressure resistant bottle having a capacity of 200 milliliters. Next, the whole container was immersed in running water and once cooled rapidly. Then, sterilize the contents of the bottle with the contents at 121 ° C for 20 minutes,
Immediately after sterilization, it was immersed again in running water and rapidly cooled. Coconut milk concentration, type of sucrose fatty acid ester used,
Each of the amount, the HLB value, and the storage stability test result of the product is shown in Table-1, and the details of the fatty acids constituting the sucrose fatty acid ester used are shown in Table-2.

[0025]

[Table 2]

[0026]

[Table 3]

The following are clear from Table-1 and Table-2. (1) When the sucrose fatty acid ester as the component B satisfies the requirements of the present invention, the product has excellent storage stability (Examples 1 to 14). (2) On the other hand, coconut milk products containing a sucrose fatty acid ester or the like composed of a fatty acid that does not satisfy the requirements of the present invention have poor storage stability of products (Comparative Examples 1 to 12).

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Claims (3)

(57) [Claims] 1. In a coconut milk beverage prepared by mixing sucrose fatty acid ester (hereinafter referred to as "B component") with coconut milk (hereinafter referred to as "A component"), 70% by weight or more of the fatty acid constituting the B component. Has 16 to 22 carbon atoms
Is a saturated fatty acid, and the HLB of the component B is 5 to 16
The coconut milk drink characterized by being in the range of. 2. The coconut milk drink according to claim 1, wherein the content of the component A is in the range of 5 to 60% by weight based on the total coconut milk drink. 3. The method according to claim 1, wherein the fatty acid constituting the B component is stearic acid or palmitic acid.
Coconut milk drink according to.