JP3516968B2 - Emulsion composition for acidic protein drinks - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The emulsified composition of the present invention is used for imparting a desirable flavor, color tone, flavor and the like to an acidic protein beverage for a long period of time.

[0002]

2. Description of the Related Art Conventionally, when a raw material is an oily substance such as essential oils, oil-soluble pigments, animal and vegetable oils and fats, the method for imparting flavor, color and flavor to a beverage is to add them to a plant such as gum arabic. A method of adding an emulsified composition emulsified with a nonionic surfactant such as a natural natural gum or a polyglycerin fatty acid ester has been used. However, when an emulsified composition using gum arabic as an emulsifier is added to an acidic protein beverage, the protein in the beverage causes aggregation and precipitation. In particular, the pH of the beverage is below the isoelectric point of the protein (p
H5 or less), gum arabic and protein are likely to aggregate and precipitate due to the influence of the respective charges. These agglomerations and precipitates significantly impair the appearance of the beverage.

In particular, when it is used for the purpose of imparting a color tone, the pigment component precipitates and causes phase separation, making it impossible to achieve the original purpose. In the case of an emulsified composition using a nonionic activator, the pH of the beverage used
If the content is low, the stability of the beverage is deteriorated and the components contained in the beverage are easily affected, and it can be used only under limited conditions. In addition, for the purpose of preventing protein precipitation, high methoxyl pectin (HM pectin),
Carboxymethyl cellulose sodium (CMCN
a), alginic acid propylene glycol ester (PG
Although stabilizers such as A) have been used, it is difficult to completely prevent protein aggregation and precipitation even with these stabilizers. Further, when these are used, the texture of the beverage tends to become a paste-like nectar.

[0004]

As described above, when the emulsion composition is used to impart a desired flavor, color tone and flavor to an acidic protein beverage, a series of problems relating to protein aggregation and precipitation are not always solved at present. However, the creation of a further improved emulsified composition for acidic protein drinks has been a problem in the art.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies to improve these drawbacks, and as a result, by using water-soluble hemicellulose as an emulsifier in an emulsion composition for acidic protein beverages, acidic protein beverages can be obtained. When added to
It has been found that a protein in a beverage does not cause aggregation or precipitation, and that an emulsion composition that does not have a rough texture or a pasty texture can be provided. Further, this emulsified composition is superior in conventional Arabian, an emulsified composition using an activator or the like as an emulsifier, is excellent in retaining the flavor component during storage and the effect of delaying the release of the flavor component, and when added to a beverage. Releasability of aroma components (fragrance)
It came to the knowledge that it was an excellent one. The present invention has been completed based on such findings.

In the present invention, the acidic protein drink is added to protein drinks such as lactic acid bacterium drinks (including live bacteria and sterilization type), fermented milk drinks, milk, soy milk and the like, fruit juice such as mandarin orange, organic acids, inorganic acids and the like. Means an acidic protein drink having a pH of 2.5 to 7.0. No stabilizer may be added to these acidic protein drinks, but HM pectin, CMCN
In some cases, stabilizers such as a and PGA are included.

Examples of the oily substance used in the present invention include essential oils of citrus fruits such as orange, lime, lemon and grapefruit, essential oils of spices such as peppermint oil and perilla oil, oleoresin such as pepper, cinnamon and ginger, and jasmine. , Absolute such as rose, and oily flavoring agents such as synthetic perfume compounds, oily perfume compositions and any mixtures thereof, β-
Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment, and chlorophyll, and further fat-soluble vitamins such as liver oil, vitamin A, vitamin D, vitamin B2 butyrate, natural vitamin E mixture, soybean oil, rapeseed oil, corn oil , Animal and vegetable oils such as olive oil, palm oil, safflower oil, sunflower oil, rice oil, beef tallow, lard, fish oil,
Natural unsaturated fatty acids such as DHA, EPA, γ-linolenic acid, processed edible oils and fats such as sucrose diacetate hexaisobutyrate, medium chain saturated fatty acid triglyceride of C6 to C12, and any mixture of these edible oily materials. It can be illustrated.

Examples of the water-soluble hemicellulose that can be used in the present invention include oil seeds (usually oils and fats such as soybean, palm, palm, corn, cottonseed, and shells excluding protein).
Alternatively, water-soluble dietary fiber made from plants such as cereals (rice, wheat and other normal starch etc.) can be exemplified, that is, arabinoxylan, arabinogalactan and other polysaccharides, or any mixture thereof. it can. Such water-soluble hemicellulose is added to the emulsion composition in an amount of 0.1 to 9
The content is 0% by weight, preferably 5 to 50% by weight. In addition, polyhydric alcohols, natural resins, protein degradation products, modified starch, dextrin and the like may be appropriately added for the purpose of improving the emulsifying property, heat resistance, acid resistance, storage stability and the like of the emulsified composition. Hereinafter, the effects of the present invention will be described more specifically with reference to examples.

[0009]

【Example】

Example 1 A mixture of 3 g of β-carotene, 0.5 g of natural vitamin E and 5.5 g of refined coconut oil was heated to about 150 ° C to obtain a uniform oily material mixture. Separately, a solution obtained by dissolving 10 g of soybean hemicellulose in 30 g of water was added, and the whole amount of the above-mentioned oily material mixture was added, pre-stirred and dispersed, and then 50 g of glycerin was added and mixed, and emulsified with a homogenizer to obtain a colorant. An emulsion (invention product No. 1) was obtained.

Example 2 3 g of orange oil, 0.1 g of natural vitamin E and 8.5 g of medium chain saturated fatty acid triglyceride were dissolved to obtain a uniform oily material mixture. Separately, a solution in which 15 g of corn hemicellulose was dissolved in 75 g of water was obtained, and the whole amount of the above-mentioned oily material mixture was added and pre-stirred to disperse and then emulsified with a homogenizer to obtain an orange oil emulsion (the product N
o. 2) was obtained.

Control Example 1 A colorant emulsion (control product No. 1) was obtained under the same conditions as in Example 1 except that gum arabic was used instead of soybean hemicellulose in Example 1.

Control Example 2 An emulsion of a colorant (control product) was used under the same conditions as in Example 1 except that 3 g of decaglyceryl monooleate was used in place of soybean hemicellulose in Example 1 to supplement the insufficient weight with ion-exchanged water. No. 2) was obtained.

Control Example 3 An orange oil emulsion (control product No. 3) was obtained under the same conditions as in Example 2 except that gum arabic was used instead of soybean hemicellulose in Example 2.

Control Example 4 100 g of orange oil emulsion was prepared under the same conditions as in Example 2 except that 3 g of sucrose fatty acid ester was used in place of soybean hemicellulose in Example 2 and the weight shortage was supplemented with deionized water. A control product No. 4) was obtained.

Comparative experiment 1 Fructose glucose liquid sugar (75%) 210 g, powdered fermented milk 50
g, 20 g of skim milk powder, and 4.2 g of citric acid are dissolved in water to make the total amount 2 l. This was homogenized with a homogenizer. In 990 ml of this solution, Experimental Example 1 and Control Example 1,
10 ml of a 10% (W / V) solution of the colorant emulsion (invention product No. 1 and products 1 and 2) obtained in 2 was added and mixed with stirring to obtain 1 liter of a colored fermented milk drink. 200 ml of this
The juice bottle was filled, stoppered and sealed, sterilized at 85 ° C. for 20 minutes, cooled and allowed to stand, and the change with time was observed. The results are shown in Table 1.

[0016]

[Table 1]

Each symbol in the table has the following meaning. -R: No neck ring is observed. ± R: Neck ring is slightly recognized. + R: A clear neck ring is recognized. R: Remarkable neck ring is recognized. -P: No precipitation is observed. ± P: Slight precipitation is observed. + P: A clear precipitate is observed. P: Remarkable precipitation is recognized.

As is clear from the results shown in Table 1, the control product N
o. In the beverage using No. 1, a clear precipitate was observed 1 day after standing, phase separation occurred on the 3rd day, and the commercial value was lost.
Control product No. In the beverage using No. 2, slight neck ring generation was observed 3 days after standing, and clear neck ring ring and slight precipitation were generated 7 days later. On the other hand, the present invention product No. The beverage using No. 1 was stable with no neck ring or precipitation observed even after standing for 7 days.

Comparative Experiment 2 200 g of fructose-glucose liquid sugar, 100 g of powdered fermented milk, 3 g of citric acid and 2 g of 50% lactic acid were dissolved in water, and the total amount was 2 liters.
And This was homogenized with a homogenizer. In 990 ml of this solution, the orange oil emulsions obtained in Example 2 and Comparative Examples 3 and 4 (invention product No. 2 and control product No. 3,
10 ml of a 10% (W / V) solution of 4) was added and mixed with stirring to obtain 1 l of orange-flavored sour milk drink. 200 this
Fill a ml juice bottle, stopper and seal, then 85
It sterilized at 20 degreeC for 20 minutes, cooled and left still, and observed the time-dependent change. The results are shown in Table 2.

[0020]

[Table 2]

Each symbol in the table has the following meaning. -P: No precipitation is observed. ± P: Slight precipitation is observed. + P: A clear precipitate is observed. P: Remarkable precipitation and phase separation are observed.

As is clear from the results in Table 2, the control product N
o. In the beverage using No. 3, precipitation was observed 1 day after being allowed to stand, phase separation occurred on the 3rd day, and the commercial value was lost. Also,
Control product No. In the beverage using No. 4, a slight precipitate was generated after the storage for 1 week. On the other hand, the present invention product No. In the beverage using No. 1, no precipitation was observed even after standing for 2 weeks and it was stable. In addition, 1 beverage before storage
A sensory test was performed on 0 scented panelists for fragrance. As a result, the product No. The beverage using No. 2 was the control product No. It was judged that the aroma was good and the release of the aroma component was extremely excellent as compared with the beverages using Nos. 3 and 4.

[0023]

The emulsified composition obtained by the present invention is
As is clear from the results of the examples, even when added to an acidic protein beverage, it does not cause aggregation or precipitation, has excellent aroma release properties, and can impart a desirable flavor, color tone, flavor, etc. that is stable for a long period of time. Because it can be done, its industrial significance is extremely large.

Claims (3)

(57) [Claims] 1. An emulsified composition for acidic protein beverages, which comprises using water-soluble hemicellulose as an emulsifier. 2. The water-soluble hemicellulose is a polysaccharide derived from soybean, corn or rice bran.
The emulsified composition described. 3. The emulsified composition according to claim 1, wherein the acidic protein beverage has a pH in the range of 2.5 to 7.0.