JP3762276B2

JP3762276B2 - Emulsified food

Info

Publication number: JP3762276B2
Application number: JP2001291694A
Authority: JP
Inventors: 陽一鈴木; 泰司山田; 善昭高橋; 司宮谷
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2001-09-25
Filing date: 2001-09-25
Publication date: 2006-04-05
Anticipated expiration: 2021-09-25
Also published as: JP2003093001A

Description

【０００１】
【発明の属する技術分野】
本発明は密封容器に充填され、自動販売機や店頭における加温販売はもとより、常温や冷蔵販売に際しても長期の乳化安定性に優れ、かつ風味の良い乳化食品に関する。
【０００２】
【従来の技術】
健康目的のために動物性油脂を植物性油脂に置き換えた飲料については、以前より種々試みがなされている。植物性油脂、特にジグリセリドを用いた飲料としては、運動時の体内脂肪をエネルギー源として利用する健康飲料（特開平８−２３９４１号公報）や、コレステロール低下又は上昇抑制剤の経口投与組成物（特開昭６３−１０４９１７号公報）等があり、その生理的な有益性が示されている。一方、容器詰乳系飲料の持つ風味や外観、加熱又は冷蔵状態で保存した場合の経時変化に対応すべく数々の手立てが講じられてきた。例えば、乳成分を添加したミルクコーヒーやミルクティーの長期乳化安定性を高めるために、脂肪分として中鎖脂肪酸トリグリセライドの添加（特開平３−２７７２６０号公報）等が提案されている。また、魚油、エゴマ油等の高度不飽和脂肪酸を含むＯ／Ｗ型乳化物に、アスコルビン酸等の酸化防止剤を含有させて酸化を防止し安定化する方法（特開平６−２９８６４２号公報）が提案されている。
【０００３】
【発明が解決しようとする課題】
ジグリセリドを飲料中に配合し、中性脂肪低下、上昇抑制等の生理効果をより効果的に発現させるためには、ジグリセリドの摂取量を増やすことが必要であり、多量のジグリセリドを容易に取り易い飲料形態が、嗜好性の面から望ましい。しかしながらジグリセリドを多量に配合すると、本来嗜好性の高い食品であるコーヒーや紅茶飲料等の製造直後の風味を損なう結果になり、保存期間を通して、油相−水相のクリーミング現象、分離現象が生じたり、乳化分散粒径の増加や固形物の沈殿が生じたり、外観や風味劣化が発生する等の問題を生じやすい。特に容器詰飲料の場合、加熱等の殺菌が必須となる。
【０００４】
本発明の目的は、優れた風味と安定性を兼ね備えたジグリセリドを含有する乳化食品を提供することにある。
【０００５】
【課題を解決するための手段】
本発明者は、ジグリセリドを含有する油脂を乳化剤を用いて一定の粒径にすると優れた風味、安定性よい乳化食品が得られることを見出した。
【０００６】
本発明は、次の成分（Ａ）及び（Ｂ）：
（Ａ）ジグリセリドを５０重量％以上含有する油脂、
（Ｂ）ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、モノグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル及びソルビタン脂肪酸エステルから選ばれる１種又は数種の乳化剤
を含有し、成分（Ａ）と（Ｂ）の重量比（Ａ）／（Ｂ）が２５／１〜５／１であって、油滴の平均粒径が０．０７〜０．２μｍである乳化物であり、成分（Ａ）を０．１〜８重量％含む乳化食品を提供するものである。
【０００７】
【発明の実施の形態】
本発明で使用する油脂（成分（Ａ））には、ジグリセリドを５０重量％以上含有するが、乳化物の安定性の点で好ましくは６０重量％以上、特に７０重量％以上であるのが望ましい。
【０００８】
ジグリセリドの構成脂肪酸中にω３系不飽和脂肪酸を１５〜９０重量％含有するものが望ましく、好ましくは４０〜７５重量％、更に４０〜６０重量％含有するのが好ましい。この範囲であるとジグリセリドの有する生理効果の発現に優れ、乳化飲料の乳化安定性が良く、かつ風味も良い。ここで、ω３系不飽和脂肪酸とは、ω位から３番目の炭素原子に最初の不飽和脂肪酸が位置し、かつ不飽和結合を２つ以上有する不飽和脂肪酸をいい、α−リノレン酸、ドコサヘキサエン酸、エイコサペンタエン酸等が挙げられる。ω３系不飽和脂肪酸としてはα−リノレン酸が特に望ましい。
【０００９】
ジグリセリドは、油脂中から分離精製して油脂に再添加して、ジグリセリド含有量を調整してもよいが、通常はジグリセリドを多量に含有する油脂を製造して使用するのがよい。
【００１０】
ジグリセリドを含有する油脂は、ω３系不飽和アシル基等を含有するアマニ油、エゴマ油、シソ油、大豆油、ナタネ油等の加水分解反応、これら各種油脂とグリセリンとのエステル交換反応、かかる油脂由来の脂肪酸とグリセリンとのエステル化反応等任意の方法により得ることが出来る。反応方法は、アルカリ触媒等を用いた化学反応、リパーゼ等の酵素を用いた生化学反応法のいずれでもよい。また得られたジグリセリドを含有する油脂組成物は、更に大豆油、ナタネ、米油、コーン油等の植物油、牛脂、魚油等の動物油、あるいはそれらの硬化油、分別油、ランダムエステル交換油等を添加してジグリセリドの含有量を調整、モノグリセリド、トリグリセリド、遊離脂肪酸の含有量を調整してもよい。
成分（Ａ）の全構成脂肪酸のうち、５０重量％以上、好ましくは６０重量％以上、特に７０重量％以上が不飽和脂肪酸であることが、乳化食品の安定性の点で好ましい。
【００１１】
本発明の乳化食品中に成分（Ａ）は、エマルションの安定性の点で、０．１〜８重量％、更に好ましくは０．１〜５重量％、特に０．２〜２重量％含有するのが好ましい。
【００１２】
本発明で使用される乳化剤（成分（Ｂ））としては、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、モノグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられ、１種又は数種類を使用してもよい。脂肪酸の炭素数としては１２〜１８が、風味、乳化力の点から好ましい。また、ＨＬＢについては８以上、好ましくは１２以上、特に１４以上であることが乳化力の点で好ましい。なお、ＨＬＢはGriffin法(W.C. Griffin, J. Soc. Cosmetic Chemists, 1, 311(1949)）に基づいた値を用いる。
【００１３】
成分（Ｂ）は、成分（Ａ）に対し、重量比で（Ａ）／（Ｂ）＝２５／１〜５／１であるが、好ましくは、２０／１〜５／１、特に１８／１〜５／１であるのが好ましい。この範囲にあるとより油滴の微細化が容易となり、一層風味がよくなり好ましい。本発明の乳化食品中の成分（Ｂ）は０．００４〜１．６重量％、好ましくは０．００４〜１重量％、特に０．００８〜０．４重量％が好ましい。
【００１４】
本発明の乳化食品には、これら成分（Ａ）及び（Ｂ）の他に、リン脂質又はリポ蛋白を加えると、乳化安定性と風味の点で好ましい。例えばリン脂質としては、ジグリセリド−３−リン酸（ホスファチジン酸）及びその誘導体、モノグリセリドジグリセリド−３−リン酸（リゾホスファチジン酸）及びその誘導体、セラミド−１−リン酸（セラミドリン酸）及びその誘導体が挙げられ、またリポ蛋白としては、レシチンやリゾレシチン等のリン脂質混合物と蛋白質、糖類といった食品成分との混合物等が挙げられる。例えば、リポ蛋白はリン脂質と蛋白質との混合複合物であり、大豆レシチン、卵黄レシチン等のリン脂質と乳蛋白質、大豆蛋白質等の蛋白質を混合した後、練り合わせたり凍結乾燥させたりすることで得られるものである。
このリン脂質又はリポ蛋白は、併用してもよい。リン脂質又はリポ蛋白は、本発明の乳化飲料中に０．０１〜０．６重量％、好ましくは０．０２〜０．６重量％、特に０．０５〜０．５重量％含有するのが好ましい。
【００１５】
本発明の乳化食品には乳性分、甘味料、酸味料、無機酸（塩）類、有機酸（塩）類等を含有してもよい。
【００１６】
また、アスコルビン酸ナトリウムなどのビタミン、カラギーナン、デキストリン、シクロデキストリン、酸化防止剤、香料、色素類、保存料、調味料、果汁エキス、野菜エキス、花蜜エキス類、pH調整剤、品質安定剤等を適宜配合してもよい。
【００１７】
本発明の乳化食品のpHは脂肪球の凝集、クリーミング及びオイルオフ防止の点から２５℃で３〜８、好ましくは４〜７．５、特に５〜７が好ましい。
【００１８】
本発明の乳化食品は、飲料、マヨネーズ、ドレッシング、スープ、コーヒーホワイトナー等とすることができるが、乳化飲料とするのが最も好ましい。
【００１９】
乳化飲料とする場合は、更に、必要により水、炭酸水、コーヒー豆抽出液、紅茶抽出液、緑茶抽出液等を加えて加工した牛乳、ミルクコーヒー、ココア、ミルクセーキ、ミルクティ、スープ等のエマルション飲料とするのが好ましい。特に、ミルクティ、ミルクコーヒー、牛乳が好ましい。
【００２０】
乳化飲料は、例えば、予め成分（Ａ）、成分（Ｂ）及び水をホモミキサー等で予備乳化し、その後少なくとも５０MPa以上の高圧ホモジナイザーで処理し、次いでその他の成分等を加えることによって製造される。
乳化飲料は、ジグリセリドの効果の発現、飲用のし易さの点で、水中油型の乳化飲料であって、この油滴の平均粒径は０．０７〜０．２μｍであるが、好ましくは０．０７〜０．１μｍ、特に０．０７〜０．０９μｍであるのが、乳化物の安定性と風味の点で好ましい。この範囲であると、乳化剤も大量に必要とせず、風味の点でも好ましい。ここで平均粒径は、レーザー回折法、例えば粒度分布測定機ＳＡＬＤ−２１００（島津製作所（株）製）、又は動的光散乱法、例えば粒度分布測定機ＬＢ−５００（堀場製作所（株））で測定された値をいう。
【００２１】
乳化飲料は、容器に充填した容器詰乳化飲料とするのが好ましい。
容器詰乳化飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の形態で提供することができる。
【００２２】
容器詰飲料は例えば金属缶のように容器に充填後、食品衛生法に定められた殺菌条件で製造される。ＰＥＴボトル、紙容器、密封型プラスチックカップの様にレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器等で高温短時間殺菌後、一定の温度まで冷却して容器に充填する等の方法が用いられる。また無菌下で充填された容器に別の成分を配合して充填してもよい。
【００２３】
【実施例】
ジグリセリド高含有油脂の製造例
油脂Ａ：ナタネ油由来脂肪酸８６０重量部とグリセリン１４０重量部の混合物にリポザイム３Ａ（ノボ・ノルディスクバイオインダストリー社製）を加え、４０℃で５時間、０．０７ｈＰａで反応させた。反応後リパーゼ製剤を濾別したのち、反応生成物を分子蒸留（２１５℃、０．０７ｈＰａ）を行った。次いで脱色、水洗し、２１５℃で２時間脱臭し油脂Ａを得た。
油脂Ｂ：アマニ油脂肪酸６５０重量部とグリセリン１０７重量部の混合物にリポザイムＩＭ（ノボ・ノルディスクバイオインダストリー社製）を加えて、４０℃、５時間、０．０７ｈＰａでエステル化反応を行った後、分子蒸留（２１５℃、０．０７ｈＰａ）を行った。次いで脱色、水洗し、２１５℃で２時間脱臭し油脂Ｂを得た。
【００２４】
製造した油脂Ａ、Ｂの組成の分析結果を表１に示す。
【００２５】
【表１】

【００２６】
実施例１
ショ糖脂肪酸エステル（ＨＬＢ１６）５ｇを精製水４２５ｇに溶解し、６５℃に昇温した後、油脂Ａを７０ｇ混合し、ホモミキサー（ＴＫロボミックス、特殊機化製）にて均一に分散させ、予備乳化物を作成した。この予備乳化物を高圧噴射式ホモジナイザー（ＤｅＢＥＥ２０００、ＢＥＥＩＮＴＥＲＮＡＴＩＯＮＡＬ社製）にて２８０MPaで乳化処理した。その後、紅茶抽出液、脱脂粉乳、砂糖、香料、精製水を混ぜ合わせた飲料に、製造した乳化物を６重量％相当分添加し、攪拌・混合した後、ゴーリンホモジナイザーにて１５MPaの処理圧で均質化した。その後缶容器に充填し、１２４℃で２０分間レトルト殺菌を行い紅茶飲料である容器詰乳化飲料を得た。
【００２７】
実施例２
ショ糖脂肪酸エステル（ＨＬＢ１６）５ｇを精製水４２５ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物を高圧噴射式ホモジナイザーにて２８０MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００２８】
実施例３
ショ糖脂肪酸エステル（ＨＬＢ１６）５ｇ、リポ蛋白２８ｇを精製水３９７ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物を高圧噴射式ホモジナイザーにて２８０MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００２９】
実施例４
ショ糖脂肪酸エステル（ＨＬＢ１６）５ｇ、リポ蛋白２８ｇを精製水３９７ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物を高圧噴射式ホモジナイザーにて１００MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００３０】
比較例１
ショ糖脂肪酸エステル（ＨＬＢ１６）５ｇ、リポ蛋白２８ｇを精製水３９７ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物をゴーリンホモジナイザーにて１５MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００３１】
比較例２
ショ糖脂肪酸エステル（ＨＬＢ１６）０．７ｇを精製水４２５ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物をゴーリンホモジナイザーにて２８０MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００３２】
比較例３
ショ糖脂肪酸エステル（ＨＬＢ１６）１５０ｇを精製水４２５ｇに溶解し、６５℃に昇温した後、油脂Ｂを７０ｇ混合し、ホモミキサーにて均一に分散させ、予備乳化物を作成した。この予備乳化物をゴーリンホモジナイザーにて２８０MPaで乳化処理した。その後、実施例１と同様にして容器詰乳化飲料を得た。
【００３３】
実施例１〜４及び比較例１〜３で製造した容器詰乳化飲料を次法により風味を評価した。
味覚パネル１０名が、容器詰乳化飲料を飲用しその評価を行い、その評価点の平均値をランク分けして風味の評価をした。
評価点
６：とてもおいしい
５：おいしい
４：ややおいしい
３：どちらでもない
２：ややおいしくない
１：おいしくない
風味評価
◎：平均評価点５．０以上
○：平均評価点４．５以上
×：平均評価点３．０〜４．４
××：平均評価点２．９以下
【００３４】
各々の容器詰乳化飲料中の成分、平均粒径、風味評価結果を表２に示す。
【００３５】
【表２】

【００３６】
実施例１〜４の容器詰乳化飲料は、いずれも風味が良好であった。また４０℃で２ケ月保存しても、乳化安定性がよく風味は良好であった。
また、紅茶をコーヒー、ココア等に変えても、同様に風味がよく、経時的にも乳化安定性、風味の劣化はみられなかった。
【００３７】
【発明の効果】
本発明の乳化食品は、長期の乳化安定性に優れ、かつ風味も良好であって、特に、容器詰乳化飲料としても好ましい。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an emulsified food that is filled in a sealed container and has excellent long-term emulsification stability at room temperature and refrigerated sales, as well as warm sales in vending machines and stores, and has a good flavor.
[0002]
[Prior art]
Various attempts have been made for beverages in which animal fats and oils are replaced with vegetable fats and oils for health purposes. Examples of beverages using vegetable oils and fats, particularly diglycerides, are health drinks that use body fat during exercise as an energy source (Japanese Patent Laid-Open No. 8-23941), and compositions for oral administration of cholesterol lowering or elevation inhibitors (special features). No. 63-104917), and the physiological benefit is shown. On the other hand, a number of measures have been taken to cope with changes in the flavor and appearance of a packaged milk-based beverage and changes over time when stored in a heated or refrigerated state. For example, in order to improve long-term emulsification stability of milk coffee or milk tea to which milk components are added, addition of a medium chain fatty acid triglyceride as a fat (JP-A-3-277260) has been proposed. Also, a method for preventing oxidation and stabilizing by adding an antioxidant such as ascorbic acid to an O / W emulsion containing a highly unsaturated fatty acid such as fish oil or sesame oil (JP-A-6-298642). Has been proposed.
[0003]
[Problems to be solved by the invention]
It is necessary to increase the intake of diglyceride and to easily take a large amount of diglyceride in order to formulate diglyceride in beverages and to express physiological effects such as reduction of neutral fat and suppression of increase more effectively. The beverage form is desirable from the viewpoint of palatability. However, if a large amount of diglyceride is blended, the flavor immediately after the production of coffee or tea beverages, which are inherently highly preferred foods, will be impaired, and an oil phase-water phase creaming phenomenon or separation phenomenon may occur during the storage period. In addition, problems such as an increase in the emulsified dispersion particle size, precipitation of solid matter, and appearance and flavor deterioration are likely to occur. In particular, in the case of a packaged beverage, sterilization such as heating is essential.
[0004]
An object of the present invention is to provide an emulsified food containing diglyceride having excellent flavor and stability.
[0005]
[Means for Solving the Problems]
The present inventor has found that an emulsified food with excellent flavor and stability can be obtained when an oil and fat containing diglyceride is made to have a certain particle size using an emulsifier.
[0006]
The present invention includes the following components (A) and (B):
(A) an oil containing 50% by weight or more of diglyceride,
(B) Contains one or several emulsifiers selected from sucrose fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester and sorbitan fatty acid ester, and the weight of components (A) and (B) It is an emulsion in which the ratio (A) / (B) is 25/1 to 5/1 and the average particle diameter of the oil droplets is 0.07 to 0.2 μm, and the component (A) is 0.1 to An emulsified food containing 8 % by weight is provided.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The fat and oil (component (A)) used in the present invention contains diglyceride in an amount of 50% by weight or more, and is preferably 60% by weight or more, particularly preferably 70% by weight or more from the viewpoint of stability of the emulsion. .
[0008]
What contains 15-90 weight% of omega-3 unsaturated fatty acid in the fatty acid of diglyceride is desirable, Preferably it is 40-75 weight%, Furthermore, it is preferable to contain 40-60 weight%. Within this range, the physiological effect of diglyceride is excellent, the emulsification stability of the emulsified beverage is good, and the flavor is also good. Here, the ω3-unsaturated fatty acid means an unsaturated fatty acid in which the first unsaturated fatty acid is located at the third carbon atom from the ω position and has two or more unsaturated bonds. Α-linolenic acid, docosahexaene Examples include acids and eicosapentaenoic acid. As the ω3 unsaturated fatty acid, α-linolenic acid is particularly desirable.
[0009]
The diglyceride may be separated and purified from the oil and fat and added again to the oil and fat to adjust the diglyceride content. However, it is usually preferable to produce and use an oil and fat containing a large amount of diglyceride.
[0010]
Fats and oils containing diglycerides include hydrolysis reactions of linseed oil, sesame oil, perilla oil, soybean oil, rapeseed oil and the like containing ω3-unsaturated acyl groups, transesterification reaction between these various fats and glycerin, such fats and oils It can be obtained by any method such as an esterification reaction between a fatty acid derived from glycerin and glycerol. The reaction method may be either a chemical reaction using an alkali catalyst or the like, or a biochemical reaction method using an enzyme such as lipase. In addition, the obtained fat and oil composition containing diglyceride further contains vegetable oil such as soybean oil, rapeseed, rice oil and corn oil, animal oil such as beef tallow and fish oil, or hardened oil, fractionated oil, random transesterified oil, etc. It may be added to adjust the content of diglyceride, and the content of monoglyceride, triglyceride and free fatty acid may be adjusted.
Of all the constituent fatty acids of component (A), 50% by weight or more, preferably 60% by weight or more, and particularly preferably 70% by weight or more are unsaturated fatty acids from the viewpoint of the stability of the emulsified food.
[0011]
The component (A) is contained in the emulsified food of the present invention in an amount of 0.1 to 8% by weight, more preferably 0.1 to 5% by weight, particularly 0.2 to 2% by weight, from the viewpoint of emulsion stability. Is preferred.
[0012]
Examples of the emulsifier (component (B)) used in the present invention include sucrose fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like. May be. As carbon number of a fatty acid, 12-18 are preferable from the point of flavor and emulsification power. Further, HLB is 8 or more, preferably 12 or more, particularly 14 or more from the viewpoint of emulsifying power. HLB uses a value based on the Griffin method (WC Griffin, J. Soc. Cosmetic Chemists, 1, 311 (1949)).
[0013]
Component (B) is (A) / (B) = 25/1 to 5/1 by weight with respect to component (A), preferably 20/1 to 5/1, especially 18/1. It is preferably ˜5 / 1. Within this range, oil droplets can be more easily refined and the flavor is further improved, which is preferable. Component (B) in the emulsified food of the present invention is 0.004 to 1.6% by weight, preferably 0.004 to 1% by weight, and particularly preferably 0.008 to 0.4% by weight.
[0014]
In addition to these components (A) and (B), it is preferable to add phospholipids or lipoproteins to the emulsified food of the present invention in terms of emulsion stability and flavor. For example, as phospholipids, diglyceride-3-phosphate (phosphatidic acid) and its derivatives, monoglyceride diglyceride-3-phosphate (lysophosphatidic acid) and its derivatives, ceramide-1-phosphate (ceramide phosphoric acid) and its derivatives Examples of lipoproteins include mixtures of phospholipid mixtures such as lecithin and lysolecithin with food ingredients such as proteins and sugars. For example, lipoprotein is a mixed complex of phospholipid and protein, and is obtained by mixing phospholipids such as soybean lecithin and egg yolk lecithin with proteins such as milk protein and soybean protein, and then kneading or freeze-drying. It is what
This phospholipid or lipoprotein may be used in combination. The phospholipid or lipoprotein is contained in the emulsified beverage of the present invention in an amount of 0.01 to 0.6% by weight, preferably 0.02 to 0.6% by weight, particularly 0.05 to 0.5% by weight. preferable.
[0015]
The emulsified food of the present invention may contain dairy ingredients, sweeteners, acidulants, inorganic acids (salts), organic acids (salts) and the like.
[0016]
In addition, vitamins such as sodium ascorbate, carrageenan, dextrin, cyclodextrin, antioxidants, fragrances, pigments, preservatives, seasonings, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. You may mix | blend suitably.
[0017]
The pH of the emulsified food of the present invention is preferably 3 to 8, preferably 4 to 7.5, particularly 5 to 7 at 25 ° C. from the viewpoint of aggregation of fat globules, creaming and oil-off prevention.
[0018]
The emulsified food of the present invention can be a beverage, mayonnaise, dressing, soup, coffee whitener or the like, and most preferably an emulsified beverage.
[0019]
In the case of emulsified beverages, emulsion beverages such as milk, milk coffee, cocoa, milk shake, milk tea, soup, etc. processed by adding water, carbonated water, coffee bean extract, black tea extract, green tea extract etc. if necessary Is preferable. In particular, milk tea, milk coffee, and milk are preferable.
[0020]
The emulsified beverage is produced, for example, by pre-emulsifying the component (A), the component (B) and water in advance with a homomixer or the like, then processing with a high-pressure homogenizer of at least 50 MPa, and then adding other components and the like. .
The emulsified beverage is an oil-in-water type emulsified beverage in terms of expression of the effect of diglyceride and ease of drinking, and the average particle size of the oil droplets is 0.07 to 0.2 μm, preferably A thickness of 0.07 to 0.1 [mu] m, particularly 0.07 to 0.09 [mu] m is preferable from the viewpoint of stability and flavor of the emulsion. Within this range, a large amount of emulsifier is not required, which is preferable in terms of flavor. Here, the average particle size is determined by laser diffraction method, for example, particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation), or dynamic light scattering method, for example, particle size distribution analyzer LB-500 (Horiba, Ltd.). The value measured in.
[0021]
The emulsified beverage is preferably a container-packed emulsified beverage filled in a container.
Containers used for container-packed emulsified beverages are molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. It can be provided in the usual form.
[0022]
Container-packed beverages are manufactured under sterilization conditions stipulated in the Food Sanitation Law, for example, after filling a container like a metal can. For PET bottles, paper containers, and sealed plastic cups that cannot be sterilized by retort, sterilize under the same conditions as above, for example, sterilize at high temperature and short time using a plate heat exchanger, etc. A method such as filling is used. Further, another component may be blended and filled in a container filled under aseptic conditions.
[0023]
【Example】
Example of production of fat and oil containing a high amount of diglyceride Fat A: Lipozyme 3A (manufactured by Novo Nordisk Bioindustry) was added to a mixture of 860 parts by weight of fatty acid derived from rapeseed oil and 140 parts by weight of glycerin, and at 40 ° C. for 5 hours. The reaction was performed at 0.07 hPa. After the reaction, the lipase preparation was filtered off, and the reaction product was subjected to molecular distillation (215 ° C., 0.07 hPa). Subsequently, decolorization, washing with water, and deodorization at 215 ° C. for 2 hours gave an oil A.
Oil B: After adding Lipozyme IM (manufactured by Novo Nordisk Bioindustry) to a mixture of 650 parts by weight of linseed oil fatty acid and 107 parts by weight of glycerin, esterification is performed at 40 ° C. for 5 hours at 0.07 hPa. , Molecular distillation (215 ° C., 0.07 hPa) was performed. Next, decolorization, washing with water, and deodorization at 215 ° C. for 2 hours gave an oil B.
[0024]
Table 1 shows the analysis results of the compositions of the produced fats A and B.
[0025]
[Table 1]

[0026]
Example 1
After 5 g of sucrose fatty acid ester (HLB16) was dissolved in 425 g of purified water and heated to 65 ° C., 70 g of fat A was mixed and dispersed uniformly with a homomixer (TK Robomix, manufactured by Tokushu Kika) A pre-emulsion was made. This preliminary emulsion was emulsified at 280 MPa with a high-pressure jet homogenizer (DeBEE2000, manufactured by BEE INTERNIONAL). After that, 6% by weight of the prepared emulsion is added to the beverage mixed with black tea extract, skim milk powder, sugar, fragrance, and purified water, stirred and mixed, and then treated with a gorin homogenizer at a processing pressure of 15 MPa. Homogenized. Thereafter, the can was filled into a can, and sterilized by retort at 124 ° C. for 20 minutes to obtain a container-packed emulsified beverage as a tea beverage.
[0027]
Example 2
After 5 g of sucrose fatty acid ester (HLB16) was dissolved in 425 g of purified water and heated to 65 ° C., 70 g of fat and oil B was mixed and uniformly dispersed with a homomixer to prepare a preliminary emulsion. This preliminary emulsion was emulsified at 280 MPa with a high-pressure jet homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0028]
Example 3
5 g of sucrose fatty acid ester (HLB16) and 28 g of lipoprotein were dissolved in 397 g of purified water, heated to 65 ° C., then mixed with 70 g of oil B and uniformly dispersed with a homomixer to prepare a pre-emulsion. . This preliminary emulsion was emulsified at 280 MPa with a high-pressure jet homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0029]
Example 4
5 g of sucrose fatty acid ester (HLB16) and 28 g of lipoprotein were dissolved in 397 g of purified water, heated to 65 ° C., then mixed with 70 g of oil B and uniformly dispersed with a homomixer to prepare a pre-emulsion. . This preliminary emulsion was emulsified at 100 MPa with a high-pressure jet homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0030]
Comparative Example 1
5 g of sucrose fatty acid ester (HLB16) and 28 g of lipoprotein were dissolved in 397 g of purified water, heated to 65 ° C., then mixed with 70 g of oil B and uniformly dispersed with a homomixer to prepare a pre-emulsion. . This preliminary emulsion was emulsified at 15 MPa with a gorin homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0031]
Comparative Example 2
After dissolving 0.7 g of sucrose fatty acid ester (HLB16) in 425 g of purified water and raising the temperature to 65 ° C., 70 g of fats and oils B were mixed and uniformly dispersed with a homomixer to prepare a preliminary emulsion. This pre-emulsion was emulsified at 280 MPa with a gorin homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0032]
Comparative Example 3
After 150 g of sucrose fatty acid ester (HLB16) was dissolved in 425 g of purified water and heated to 65 ° C., 70 g of fat and oil B was mixed and dispersed uniformly with a homomixer to prepare a preliminary emulsion. This pre-emulsion was emulsified at 280 MPa with a gorin homogenizer. Thereafter, a container-packed emulsified beverage was obtained in the same manner as in Example 1.
[0033]
The flavor of the container-packed emulsified beverages produced in Examples 1 to 4 and Comparative Examples 1 to 3 was evaluated by the following method.
Ten taste panels drank the container-packed emulsified beverage and evaluated it, and ranked the average value of the evaluation points to evaluate the flavor.
Evaluation point 6: Very delicious 5: Delicious 4: Slightly delicious 3: Neither 2: Unsavory 1: Unsavory flavor evaluation ◎: Average evaluation score 5.0 or higher ○: Average evaluation score 4.5 or higher ×: Average Evaluation point 3.0-4.4
XX: Average evaluation score of 2.9 or less
Table 2 shows the components, average particle diameter, and flavor evaluation results in each container-packed emulsified beverage.
[0035]
[Table 2]

[0036]
The container-packed emulsified beverages of Examples 1 to 4 all had good flavor. Further, even when stored at 40 ° C. for 2 months, the emulsion stability was good and the flavor was good.
Further, even when the tea was changed to coffee, cocoa, etc., the flavor was similarly good, and neither emulsion stability nor flavor deterioration was observed over time.
[0037]
【The invention's effect】
The emulsified food of the present invention has excellent long-term emulsification stability and good flavor, and is particularly preferred as a container-packed emulsified beverage.

Claims

The following components (A) and (B):
(A) an oil containing 50% by weight or more of diglyceride,
(B) Contains one or several emulsifiers selected from sucrose fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester and sorbitan fatty acid ester, and the weight of components (A) and (B) It is an emulsion in which the ratio (A) / (B) is 25/1 to 5/1 and the average particle diameter of the oil droplets is 0.07 to 0.2 μm, and the component (A) is 0.1 to Emulsified food containing 8 % by weight.

The emulsified food according to claim 1, wherein 15 to 90% by weight of the constituent fatty acids of the diglyceride in the component (A) is an ω3-unsaturated fatty acid.