JP4354351B2 - Stabilizer for milk beverage and its application - Google Patents
Stabilizer for milk beverage and its application Download PDFInfo
- Publication number
- JP4354351B2 JP4354351B2 JP2004202036A JP2004202036A JP4354351B2 JP 4354351 B2 JP4354351 B2 JP 4354351B2 JP 2004202036 A JP2004202036 A JP 2004202036A JP 2004202036 A JP2004202036 A JP 2004202036A JP 4354351 B2 JP4354351 B2 JP 4354351B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- cellulose
- value
- acid ester
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000020124 milk-based beverage Nutrition 0.000 title claims description 73
- 239000003381 stabilizer Substances 0.000 title description 28
- 235000010980 cellulose Nutrition 0.000 claims description 58
- 239000001913 cellulose Substances 0.000 claims description 58
- 229920002678 cellulose Polymers 0.000 claims description 57
- 230000001954 sterilising effect Effects 0.000 claims description 50
- 239000003995 emulsifying agent Substances 0.000 claims description 49
- 238000004659 sterilization and disinfection Methods 0.000 claims description 49
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 44
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 40
- 239000000194 fatty acid Substances 0.000 claims description 40
- 229930195729 fatty acid Natural products 0.000 claims description 40
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 4
- 239000001726 jatropha manihot extract Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 229950008882 polysorbate Drugs 0.000 claims description 4
- 229920000136 polysorbate Polymers 0.000 claims description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 4
- 229930182490 saponin Natural products 0.000 claims description 4
- 150000007949 saponins Chemical class 0.000 claims description 4
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 4
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 4
- 229940106668 yucca extract Drugs 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 description 77
- 239000008267 milk Substances 0.000 description 77
- 210000004080 milk Anatomy 0.000 description 77
- 239000000843 powder Substances 0.000 description 35
- 230000000052 comparative effect Effects 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 235000009470 Theobroma cacao Nutrition 0.000 description 22
- 244000299461 Theobroma cacao Species 0.000 description 22
- 150000004676 glycans Chemical class 0.000 description 19
- 229920001282 polysaccharide Polymers 0.000 description 19
- 239000005017 polysaccharide Substances 0.000 description 19
- 238000004519 manufacturing process Methods 0.000 description 17
- 230000008719 thickening Effects 0.000 description 17
- 102000011632 Caseins Human genes 0.000 description 15
- 108010076119 Caseins Proteins 0.000 description 15
- 238000001556 precipitation Methods 0.000 description 15
- 235000013353 coffee beverage Nutrition 0.000 description 14
- 230000000694 effects Effects 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 12
- 230000006866 deterioration Effects 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 12
- 235000016213 coffee Nutrition 0.000 description 11
- 239000002131 composite material Substances 0.000 description 11
- 229940080237 sodium caseinate Drugs 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 235000013616 tea Nutrition 0.000 description 10
- 238000000265 homogenisation Methods 0.000 description 8
- 229920001477 hydrophilic polymer Polymers 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 235000001465 calcium Nutrition 0.000 description 7
- 235000010418 carrageenan Nutrition 0.000 description 7
- 239000000679 carrageenan Substances 0.000 description 7
- 229920001525 carrageenan Polymers 0.000 description 7
- 229940113118 carrageenan Drugs 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 229920001285 xanthan gum Polymers 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 4
- 239000008108 microcrystalline cellulose Substances 0.000 description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 241000533293 Sesbania emerus Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000019543 dairy drink Nutrition 0.000 description 3
- 231100000518 lethal Toxicity 0.000 description 3
- 230000001665 lethal effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000020332 matcha tea Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020166 milkshake Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000006072 paste Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 229920001131 Pulp (paper) Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000004627 regenerated cellulose Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000020143 strawberry milk drink Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Description
本発明は、レトルト殺菌などF値に基づき殺菌工程を行う、常温流通可能な乳飲料に関する。更には、常温流通可能な乳飲料を製造する際、レトルト殺菌の際のF値が有意に向上することにより、殺菌条件を過酷にする必要がなくなり、その結果、乳飲料の香味劣化を有意に抑制することができ、保存状態の良好な常温流通可能な乳飲料に関する。 The present invention relates to a milk beverage that can be distributed at room temperature, which performs a sterilization process based on an F value such as retort sterilization. Furthermore, when manufacturing milk drinks that can be distributed at room temperature, the F value during retort sterilization is significantly improved, eliminating the need for harsh sterilization conditions, resulting in significant deterioration in flavor of milk drinks. The present invention relates to a milk beverage that can be suppressed and can be distributed at normal temperature in a well-preserved state.
従来、ココアや抹茶などの不溶性粉末を乳飲料中に分散するために、セルロース複合体、微結晶セルロースなどのセルロースを使用することは知られており、また、これら乳飲料に乳化剤を使用することやレトルト殺菌によりココア飲料などを製造できることは知られている(特許文献1,特許文献2、特許文献3)。 Conventionally, it has been known to use cellulose such as cellulose composites and microcrystalline cellulose to disperse insoluble powders such as cocoa and matcha in milk beverages, and use emulsifiers in these milk beverages. It is known that cocoa beverages and the like can be produced by sterilization and retort (Patent Document 1, Patent Document 2, Patent Document 3).
更には、密封容器入りコーヒー飲料にもセルロース複合体などを添加することが検討されている。例えば、コーヒー豆由来の可溶性固形分を多量に含む密封容器入りコーヒー飲料であって、結晶セルロースやカルボキシメチルセルロース(CMC)などの繊維素系粘質を添加して、コーヒー成分に由来する沈澱の発生を防止すること(特許文献4)、食品用乳化剤及びセルロース複合体を含有することを特徴とする乳成分入りコーヒー飲料(特許文献5)、コーヒー抽出液に、生クリーム又はバターと、乳化剤と、微結晶セルロースとを添加し、pHを5.0〜6.5に調整して加熱殺菌することを特徴とするコーヒーの製造法(特許文献6)などがある。しかし、これら飲料は、120〜125℃で20〜25分程度のレトルト殺菌により製造することが記載されている。 Furthermore, it has been studied to add a cellulose composite or the like to a sealed coffee beverage. For example, it is a coffee beverage in a sealed container containing a large amount of soluble solids derived from coffee beans, and the generation of precipitates derived from coffee components by adding fiber-based mucilage such as crystalline cellulose and carboxymethylcellulose (CMC) (Patent Document 4), a coffee beverage containing a milk ingredient characterized by containing a food emulsifier and a cellulose composite (Patent Document 5), a coffee extract, fresh cream or butter, an emulsifier, There is a coffee production method (Patent Document 6) characterized by adding microcrystalline cellulose, adjusting the pH to 5.0 to 6.5 and sterilizing by heating. However, it is described that these beverages are produced by retort sterilization at 120 to 125 ° C. for about 20 to 25 minutes.
しかし、これらには、レトルト殺菌時のF値向上に関する記載は一切無い。F値とは、一定温度において、一定数の微生物を死滅させるのに要する加熱時間(分)を示し、食品の加熱殺菌効果を表示する指標として用いられ、通常250°F(121℃)における加熱致死時間を意味し、下式により算出される。 However, these do not have any description on the F value improvement during retort sterilization. The F value indicates the heating time (minutes) required to kill a certain number of microorganisms at a constant temperature, and is used as an indicator for displaying the heat sterilization effect of food, and is usually heated at 250 ° F. (121 ° C.). It means lethal time and is calculated by the following formula.
τ:温度Tにおける加熱致死時間
Z:加熱致死時間や致死率の1/10又は10倍の変化に対応する加熱温度(°F)の変化量を示す。
τ: Heating lethal time at temperature T Z: The amount of change in heating temperature (° F) corresponding to a change of 1/10 or 10 times the heat lethal time or lethality.
T:殺菌温度(°F)
t:被殺菌物の温度(°F)
(TDT:thermal death time)任意の華氏温度(°F)において微生物を死滅させるのに要する時間で,TDPと同様,処理を加えたときの微生物数によって値は一定しないが,現実的な概念のひとつである.とくに,250°F(121℃)におけるTDTをF値とよび,オートクレーブ処理条件を検討するうえでよく利用される.また,Z値という概念があるが,これは,TDTを10倍あるいは1/10にするのに要する温度差を華氏で表わしたものである.なお,華氏温度(F)と摂氏温度(C)の間には, C=5/9(F-32) の関係がある。
T: Sterilization temperature (° F)
t: Temperature of the object to be sterilized (° F)
(TDT: thermal death time) The time required to kill microorganisms at any Fahrenheit temperature (° F). Like TDP, the value is not constant depending on the number of microorganisms when treatment is applied. One. In particular, TDT at 250 ° F (121 ° C) is called the F value and is often used to study autoclave processing conditions. In addition, there is a concept of Z value, which represents the temperature difference required to make TDT 10 times or 1/10 in Fahrenheit. There is a relationship of C = 5/9 (F-32) between Fahrenheit temperature (F) and Celsius temperature (C).
要するに、F値は、一定温度で一定数の細菌を死滅させるのに要する加熱時間を意味するが、例えばボツリヌス菌は120℃4分間で死滅するのでF値は4となる。F値4と同等の殺菌条件とは、110℃では36分必要で、130℃では30秒と言ったように、殺菌温度によって加熱時間が変わってくるものである。このF値が高い程、殺菌効率が高いことを意味する。即ち、F値が高い場合、同じ温度でも殺菌時間を短縮することができたり、また、同じ時間でも殺菌温度を低く設定できたりするため、F値が高くなることにより殺菌効率が上がるという利点がある。よって、F値を向上させることは、殺菌工程を含む製造効率を高める上での重要な要素となる。 In short, the F value means the heating time required for killing a certain number of bacteria at a constant temperature. For example, Clostridium botulinum kills at 120 ° C. for 4 minutes, so the F value is 4. The sterilization condition equivalent to F value 4 is that 36 minutes are required at 110 ° C. and 30 seconds at 130 ° C., and the heating time varies depending on the sterilization temperature. Higher F value means higher sterilization efficiency. In other words, when the F value is high, the sterilization time can be shortened even at the same temperature, or the sterilization temperature can be set low even at the same time. Therefore, there is an advantage that the sterilization efficiency increases by increasing the F value. is there. Therefore, improving the F value is an important factor in increasing the production efficiency including the sterilization process.
更には、前述の通り、乳飲料中に、ココアや抹茶、カルシウムなどの不溶性粉末を分散させるために、微結晶セルロース、セルロース複合体などのセルロースを添加することは一般に行われているが、セルロースを含有する乳飲料は、殺菌時目標F値を得るためには長時間の加熱が必要で、加熱による香味劣化とミルク浮き、白色浮遊物、沈殿等の状態劣化が問題となっていた。 Furthermore, as described above, in order to disperse insoluble powders such as cocoa, matcha tea, and calcium in milk beverages, it is generally performed to add cellulose such as microcrystalline cellulose and cellulose composite. In order to obtain the target F value at the time of sterilization, the milk beverage containing saponification needs a long period of time, and the deterioration of the flavor due to heating and the deterioration of the state such as milk floating, white floating matter, and precipitation have been problems.
更に、特許文献3には、ミルクコーヒー、ミルクティなどの乳成分を含有する弱酸性乳飲料の殺菌条件として、一般的にF値、F0=50〜60のレトルト殺菌やUHT殺菌が適用されるとあり、(特許文献3〔0025〕)、実施例ではF0=30のレトルト殺菌によりミルクコーヒーを調製している(同〔0028〕)。このように、乳成分を含有する乳飲料では殺菌条件としても高温長時間の加熱が必要となるが、セルロースを含むことで更に長時間の加熱が必要となり、製造工程の長時間化及び出来上がった乳飲料の香味劣化、ミルク浮き、白色浮遊物、沈殿等の状態劣化などが問題となっていた。 Furthermore, in Patent Document 3, as a sterilization condition for weakly acidic milk drinks containing milk components such as milk coffee and milk tea, generally F value, F0 = 50-60 retort sterilization and UHT sterilization are applied. Yes (Patent Document 3 [0025]), in the examples milk coffee is prepared by retort sterilization with F0 = 30 (same [0028]). Thus, in milk beverages containing milk components, high temperature and long time heating is required as sterilization conditions, but by including cellulose, longer time heating is required, resulting in a longer manufacturing process and completion. Deterioration of the flavor of milk beverages, deterioration of milk floating, white suspended matters, precipitation, etc. have been problems.
本発明は、上記の実情に鑑みなされたものであり、セルロースを含有する乳飲料について、F値を向上させて、殺菌工程を短縮化し、乳飲料の製造時及び保存時の香味劣化を有意に抑制することが出来る製造方法を提供することを目的とする。 The present invention has been made in view of the above circumstances, and for milk beverages containing cellulose, the F value is improved, the sterilization process is shortened, and flavor deterioration during production and storage of milk beverages is significantly reduced. It aims at providing the manufacturing method which can be suppressed.
本発明者らは、上記課題を解決するために鋭意研究を行った結果、セルロースを含む乳飲料に2種類以上の乳化剤を組み合わせて含むことで、レトルト殺菌時のF値を向上させることが出来、殺菌工程を短縮することができることを見出した。 As a result of intensive studies to solve the above problems, the present inventors can improve the F value during retort sterilization by including a combination of two or more emulsifiers in a milk beverage containing cellulose. It was found that the sterilization process can be shortened.
更に、2種類以上の乳化剤として、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン、ポリソルベート、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウムから選ばれる2種以上が好ましいことが判った。更には、飲料中、不溶性粉末を含有する場合も、不溶性粉末を良好に分散でき、製造時及び保存時の風味も良好な乳飲料を提供できることを見いだした。 Furthermore, as two or more kinds of emulsifiers, two or more kinds selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate Was found to be preferable. Furthermore, it has been found that even when an insoluble powder is contained in a beverage, the insoluble powder can be well dispersed and a milk beverage having a good flavor during production and storage can be provided.
尚、本発明は下記の態様が含まれる。
項1.セルロース及び2種類以上の乳化剤を組み合わせて含むことを特徴とする、レトルト殺菌時のF値を向上するための乳飲料用安定剤。
項2.乳化剤が、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン、ポリソルベート、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウムから選ばれる2種以上である、項1に記載の乳飲料用安定剤。
項3.項1又は2に記載の、レトルト殺菌時のF値を向上した乳飲料。
項4.更に、不溶性粉末を含有する項3に記載の乳飲料。
項5.乳飲料製造時、セルロース及び2種類以上の乳化剤を組み合わせて含むことを特徴とする、当該乳飲料の製造時及び保存時の香味劣化を抑制する方法。
The present invention includes the following aspects.
Item 1. A stabilizer for dairy drinks for improving F value during retort sterilization, comprising cellulose and a combination of two or more types of emulsifiers.
Item 2. Item 1. The emulsifier is two or more selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate The stabilizer for milk drinks as described.
Item 3. Item 3. A milk beverage according to item 1 or 2, wherein the F value is improved during retort sterilization.
Item 4. Item 4. The milk beverage according to Item 3, further comprising an insoluble powder.
Item 5. A method for suppressing flavor deterioration during production and storage of the milk beverage, comprising combining a cellulose and two or more emulsifiers during production of the milk beverage.
本発明により、常温流通可能な乳飲料の製造方法において、レトルト殺菌により製造する場合のF値を有意に向上することが出来る。更には、F値が有意に向上することにより、殺菌工程を短縮できるため、乳飲料の製造時及び保存時の香味劣化及びミルク浮き、白色浮遊物、沈殿等の状態劣化を有意に抑制することが出来る。 By this invention, in the manufacturing method of the milk beverage which can distribute | circulate at normal temperature, the F value in the case of manufacturing by retort sterilization can be improved significantly. Furthermore, since the F value is significantly improved, the sterilization process can be shortened, so that flavor deterioration during production and storage of milk drinks and state deterioration such as milk floating, white floating matter, and sedimentation are significantly suppressed. I can do it.
本発明のレトルト殺菌時のF値を向上するための乳飲料用安定剤は、セルロース及び2種類以上の乳化剤を組み合わせて含むことを特徴とする。 The stabilizer for milk drinks for improving F value at the time of retort sterilization of this invention is characterized by including a combination of cellulose and two or more types of emulsifiers.
本発明におけるセルロースとは、木材パルプ、精製リンター、再生セルロース、穀物もしくは果実由来の食物繊維等のセルロース系素材、微生物由来のセルロースなどで、セルロース、結晶セルロース、微結晶セルロース、セルロース複合体、発酵セルロースとよばれるものも含み、食品、医薬品、化粧品をはじめ幅広い分野で使用されているものであれば良い。形状は液体、ペースト、粉末等何れの形状のものでもよい。具体的には、セルロースと親水性高分子とからなるセルロース複合体もしくは発酵セルロースが効果の上から好ましい。また、親水性高分子の異なるセルロース複合体同士の併用や水分散後の平均粒子径が異なるセルロース複合体同士の併用でもよい。 The cellulose in the present invention is a cellulose-based material such as wood pulp, refined linter, regenerated cellulose, cereal or fruit-derived dietary fiber, cellulose derived from microorganisms, cellulose, crystalline cellulose, microcrystalline cellulose, cellulose composite, fermentation What is called cellulose is sufficient, and what is used in a wide field including foods, medicines, and cosmetics may be used. The shape may be any shape such as liquid, paste, powder. Specifically, a cellulose composite composed of cellulose and a hydrophilic polymer or fermented cellulose is preferable in view of the effect. Moreover, the combined use of the cellulose composites from which hydrophilic polymer differs, and the combined use of the cellulose composites from which the average particle diameter after water dispersion differs may be sufficient.
セルロースの添加量としては、乳飲料に対して、0.1〜0.6重量%、より好ましくは、0.3〜0.5重量%が望ましい。0.1重量%よりも少ないと充分な効果を得ることができず、0.6重量%より多くしても更なる効果が望めないためである。 As addition amount of a cellulose, 0.1 to 0.6 weight% with respect to milk drink, More preferably, 0.3 to 0.5 weight% is desirable. If the amount is less than 0.1% by weight, a sufficient effect cannot be obtained, and if it exceeds 0.6% by weight, no further effect can be expected.
また、本発明では2種類以上の乳化剤を使用することを特徴とする。本発明で使用する乳化剤は、乳飲料に一般的に用いられている乳化剤であれば良い。具体的には、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、ジグリセリン脂肪酸エステル、有機酸モノグリセライド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル)、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ユッカ抽出物、サポニン、レシチン、ポリソルベート、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等を挙げることができ、これらの2種以上の乳化剤を本発明の乳化剤として使用することが出来る。 In the present invention, two or more types of emulsifiers are used. The emulsifier used in the present invention may be any emulsifier generally used in milk beverages. Specifically, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate and the like can be mentioned, and two or more of these emulsifiers can be used as the emulsifier of the present invention.
これらの乳化剤の中でも、その効果の点より、特に、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる2種以上を使用するのが望ましく、更に好ましくは、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルの3種を併用するのが好ましい。
本発明で使用する2種類以上の乳化剤の添加量としては、用いる乳化剤の種類により一概には規定することが出来ないが、乳飲料に対して、乳化剤の合計量として、0.001〜0.2重量%、好ましくは、0.01〜0.1重量%、更に好ましくは、0.02〜0.07重量%である。0.001重量%よりも少ないと充分な効果を得ることができず、0.2重量%より多くしても更なる効果が望めないためである。更に、本発明で使用する乳化剤は一剤化してもよいし、別々に添加しても良い。
Among these emulsifiers, it is desirable to use two or more kinds selected from sucrose fatty acid ester, glycerin fatty acid ester and propylene glycol fatty acid ester, more preferably sucrose fatty acid ester and glycerin, from the viewpoint of the effect. It is preferable to use three types of fatty acid ester and propylene glycol fatty acid ester in combination.
The amount of the two or more emulsifiers used in the present invention cannot be generally defined depending on the type of the emulsifier used, but the total amount of the emulsifier is 0.001 to 0.00. It is 2% by weight, preferably 0.01 to 0.1% by weight, and more preferably 0.02 to 0.07% by weight. If the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.2% by weight, no further effect can be expected. Furthermore, the emulsifier used in the present invention may be made into one agent or may be added separately.
また、本発明の乳飲料用安定剤には、前記に加えて、増粘多糖類、カゼインナトリウムから選ばれる1種以上の化合物を加えることが好ましい。 Moreover, in addition to the above, it is preferable to add one or more compounds selected from thickening polysaccharides and sodium caseinate to the stabilizer for milk beverages of the present invention.
本発明で使用する増粘多糖類は、乳飲料に一般的に用いられている増粘多糖類であればよい。具体的には、カラギナン(イオタ、ラムダ、カッパ)、キサンタンガム、アラビアガム、グアーガム、ローカストビーンガム、タラガム、ジェランガム、カルボキシメチルセルロースナトリウム、水溶性大豆多糖類等を挙げることができ、これらから選ばれる1種又は2種以上の増粘多糖類を本発明の増粘多糖類として使用することが出来る。これらの増粘多糖類の中でも効果の点より、特に、イオタカラギナン又はジェランガムが望ましい。増粘多糖類の添加量としては、用いる増粘多糖類の種類により一概には規定することが出来ないが、一般的には、乳飲料に対して、0.001〜0.06重量%が望ましい。0.001重量%よりも少ないと充分な効果を得ることが出来ず、0.06重量%より多くしても乳飲料の調製における作業効率が悪くなるためである。 The thickening polysaccharide used in the present invention may be any thickening polysaccharide generally used in milk beverages. Specific examples include carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, gellan gum, sodium carboxymethylcellulose, water-soluble soybean polysaccharide, and the like. Species or two or more thickening polysaccharides can be used as the thickening polysaccharide of the present invention. Among these thickening polysaccharides, iota carrageenan or gellan gum is particularly desirable from the viewpoint of effect. The amount of thickening polysaccharide that can be unconditionally defined by the type of thickening polysaccharide to be used is generally 0.001 to 0.06% by weight based on the milk beverage. desirable. This is because if the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.06% by weight, the working efficiency in the preparation of the milk beverage is deteriorated.
本発明で使用するカゼインナトリウムは、タンパク質系の水溶性高分子で、脱脂乳に酸を加えて沈殿して得られたカゼインを水酸化ナトリウム、もしくは炭酸水素ナトリウムと反応させて製造したものである。カゼインナトリウムの添加量としては、乳飲料に対して0.005〜0.4重量%が望ましい。0.005重量%よりも少ないと充分な効果を得ることができず、0.4重量%より多くしても更なる効果が望めないためである。 Sodium caseinate used in the present invention is a protein-based water-soluble polymer, which is produced by reacting casein obtained by adding an acid to skim milk and reacting with sodium hydroxide or sodium bicarbonate. . The amount of sodium caseinate added is preferably 0.005 to 0.4% by weight based on the milk beverage. If the amount is less than 0.005% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.4% by weight, no further effect can be expected.
なお、本発明の乳飲料用安定剤は、セルロース、前記2種類以上の乳化剤、及び必要に応じて増粘多糖類、カゼインナトリウムを一剤化して乳飲料に添加することも可能である。その形状として、粉末状、フレーク状、粒状、ペースト状、液状等いずれの形態でも用いることが出来る。一剤化製剤の製造方法としては、従来公知の方法をとることができる。例えば、セルロース及び乳化剤とその他の増粘多糖類やカゼインナトリウムを粉体混合したり、セルロース及び乳化剤とその他の増粘多糖類、カゼインナトリウムを水に撹拌分散させたり、ホモゲナイズ分散させたりすることにより調製することができる。 In addition, the stabilizer for milk drinks of this invention can also make cellulose, the said 2 or more types of emulsifier, thickening polysaccharide, and casein sodium into one agent, and can add it to milk drinks. The shape can be any form such as powder, flake, granule, paste, and liquid. A conventionally known method can be used as a method for producing a single preparation. For example, by powder mixing cellulose and emulsifiers with other thickening polysaccharides and sodium caseinate, or by stirring and dispersing cellulose and emulsifiers with other thickening polysaccharides and sodium caseinate in water, or by homogenizing dispersion Can be prepared.
本発明の乳飲料用安定剤は、その効果を妨げない範囲において、クエン酸、クエン酸ナトリウム、クエン酸カリウム、コハク酸、コハク酸ナトリウム、乳酸、乳酸ナトリウム、塩酸、塩化ナトリウム、アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、グルコン酸、グルコン酸ナトリウム、グルコン酸カリウム、フィチン酸等の有機酸、無機酸及び/又はその塩類、ショ糖、果糖、ぶどう糖、麦芽糖、デンプン糖化物、還元デンプン水飴、デキストリン、サイクロデキストリン、トレハロース等の糖類、エリスリトール、キシリトール、ソルビトール、マンニトール等の糖アルコール類、スクラロース、ステビア、アスパルテーム、アセスルファムK、ソーマチン等の高甘味度甘味料類等を添加することができる。 The stabilizer for milk drinks of the present invention is within the range not hindering its effect, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, sodium ascorbate, Organic acids such as sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid, inorganic acids and / or their salts, sucrose, fructose, glucose, maltose, starch saccharified product, reduced starch syrup, dextrin, cyclo Sugars such as dextrin and trehalose, sugar alcohols such as erythritol, xylitol, sorbitol and mannitol, high-intensity sweeteners such as sucralose, stevia, aspartame, acesulfame K and thaumatin can be added.
本発明の乳飲料とは、不溶性粉末を分散した乳飲料のことを言い、缶、瓶、ペットボトル、紙パック、ラミネートパック等の密封容器に充填されている乳飲料であれば良く、密封状態で流通、販売されるものである。また、常温で販売されるものであっても、ホットベンダーで販売されるものであっても、チルド流通されるものであっても良いが、常温流通可能とするための殺菌が施されたものである。 The milk beverage of the present invention refers to a milk beverage in which an insoluble powder is dispersed, and may be any milk beverage filled in a sealed container such as a can, bottle, plastic bottle, paper pack, laminate pack, and the sealed state. It is distributed and sold at. In addition, it may be sold at room temperature, sold by a hot vendor, or chilled, but it has been sterilized so that it can be distributed at room temperature. It is.
一般に、乳飲料とは、乳及び乳製品の成分規格等に関する省令((昭和二十六年十二月二十七日)(厚生省令第五十二号);乳等省令)等により生乳、牛乳もしくは特別牛乳又はこれらを原料とした食品を加工し、または主要原料とした飲料と定められているが、本発明の乳飲料とは、牛乳、脱脂粉乳、全脂粉乳、濃縮乳、生クリーム、練乳等の乳成分が含有されている飲料であればよい。中でも、牛乳由来の乳成分を含有する乳入り飲料においては、レトルト殺菌におけるF値の向上効果高く、また風味も良好なため特に望ましい。 In general, dairy drinks refer to raw milk according to the Ministerial Ordinance (December 27, 1951) (Ministry of Health and Welfare No. 52); Milk or special milk or foods made from these are processed or drinks made from the main ingredients, but the milk drinks of the present invention are milk, skim milk powder, whole milk powder, concentrated milk, fresh cream Any beverage containing milk components such as condensed milk may be used. Among them, a milk-containing beverage containing a milk component derived from milk is particularly desirable because it has a high F value improving effect in retort sterilization and has a good flavor.
本発明の乳飲料の具体例としては、ミルク入りココア、抹茶ミルク、カルシウム強化乳飲料や、ミルク入りコーヒー、ミルク入り茶類、ミルクセーキ、ミルクシェイク、酸乳飲料、イチゴミルク等が挙げられる。 Specific examples of the milk drink of the present invention include cocoa with milk, matcha milk, calcium-enriched milk drink, coffee with milk, tea with milk, milk shake, milk shake, acid milk drink, strawberry milk and the like.
更に、本発明では、不溶性粉末を含む乳飲料にも適用可能である。特に、ミルク入りココア、抹茶ミルク、カルシウム強化乳飲料等の不溶性粉末を含む乳飲料は、特にレトルト殺菌の際、F値を向上させることができるので、殺菌工程を短縮化でき、乳飲料の製造時及び保存時の香味劣化を有意に抑制することが出来るものである。 Furthermore, the present invention is applicable to milk beverages containing insoluble powders. In particular, dairy drinks containing insoluble powders such as cocoa with milk, matcha milk, and calcium-enriched milk drinks can improve the F value, especially during retort sterilization, so that the sterilization process can be shortened and the production of milk drinks It is possible to significantly suppress flavor deterioration during storage and storage.
本発明で言う不溶性粉末とは、飲料に添加可能な、不溶性の粉末成分で有れば特に限定はないが、ココア、抹茶、カルシウム等の金属塩、きなこや酵母などを挙げることができる。 The insoluble powder referred to in the present invention is not particularly limited as long as it is an insoluble powder component that can be added to beverages, and examples thereof include cocoa, green tea, metal salts such as calcium, kinako, and yeast.
なお、本発明では常温流通可能とするためにレトルト殺菌を行う。レトルト殺菌(加熱加圧殺菌)は、加熱時に蒸気や加圧熱水を使用して行う殺菌であり、装置はバッチ式と連続式に大別でき、バッチ式が多用されている。バッチ式も加熱媒体の種類により、加熱蒸気を利用する蒸気式と、加圧過熱水を利用する熱水式がある。現在の主流は熱水式である。製造した飲料を充填した密封容器がレトルト釜の中で固定されている静置式と、時間短縮と熱ムラを少なくするために回転させる回転式など、生産性や内容品に応じた種々のタイプがある。本発明では、120〜130℃の温度条件で、20〜40分間加熱殺菌する条件を挙げることができる。 In the present invention, retort sterilization is performed in order to allow normal temperature distribution. Retort sterilization (heat pressure sterilization) is sterilization performed using steam or pressurized hot water during heating, and the apparatus can be broadly classified into a batch type and a continuous type, and the batch type is frequently used. Depending on the type of heating medium, the batch type includes a steam type using heated steam and a hot water type using pressurized superheated water. The current mainstream is hydrothermal. There are various types according to productivity and contents, such as a stationary type in which a sealed container filled with manufactured beverage is fixed in a retort kettle, and a rotary type that rotates to reduce time and heat unevenness. is there. In this invention, the conditions which heat-sterilize for 20 to 40 minutes on the temperature conditions of 120-130 degreeC can be mentioned.
更に、本発明ではレトルト殺菌時の殺菌の指標となるF値を向上できることが特徴である。本発明は、密閉容器入り乳飲料のF値を向上させる方法を提供するものである。当該方法は、前述するように乳飲料の製造工程に、セルロースと乳化剤又は、セルロースと乳化剤及び増粘多糖類、カゼインナトリウムから選ばれる化合物の1種以上を添加することにより実施することが出来る。当該方法の操作方法、条件、使用材料等については、前述の記載をそのまま援用することができる。例えば、湯にセルロースと乳化剤又は、セルロースと乳化剤、増粘多糖類又はカゼインナトリウムを撹拌分散し、これに糖液、牛乳又は他の乳成分(全脂粉乳、脱脂粉乳、濃縮乳、生クリーム含む)、ココア粉末又は抹茶等を添加し、ホモゲナイズした後、密閉容器に充填し、殺菌することにより、密閉容器入り乳飲料における、殺菌時のF値を向上させることができる。具体的には、通常F値が5〜25であったのが、本発明により30〜80までF値が向上する。 Furthermore, the present invention is characterized in that the F value that serves as an index of sterilization during retort sterilization can be improved. The present invention provides a method for improving the F value of a milk beverage in an airtight container. As described above, the method can be carried out by adding one or more compounds selected from cellulose and an emulsifier, or cellulose and an emulsifier, a thickening polysaccharide, and sodium caseinate to the milk beverage production process. Regarding the operation method, conditions, materials used, and the like of the method, the above description can be used as it is. For example, cellulose and emulsifier, or cellulose and emulsifier, thickening polysaccharide or sodium casein are stirred and dispersed in hot water, and sugar solution, milk or other milk components (including whole milk powder, skim milk powder, concentrated milk, and fresh cream) ), Adding cocoa powder or matcha tea, homogenizing, filling in a sealed container and sterilization can improve the F value during sterilization in a sealed milk beverage. Specifically, although the F value is usually 5 to 25, the F value is improved to 30 to 80 according to the present invention.
本発明の乳飲料は、レトルト殺菌時のF値を向上するために、セルロース及び2種類以上の乳化剤を組み合わせて含むことを特徴とする。本発明の乳飲料の、セルロース及び2種類以上の乳化剤の乳飲料への含有方法は、従来公知の方法をとることができる。例えば、湯または水にセルロースと乳化剤又はセルロースと乳化剤及び増粘多糖類、カゼインナトリウムを粉体及び液状等の形態で投入し、撹拌分散した後に、糖液、牛乳または牛乳及び他の乳成分(全脂粉乳、脱脂粉乳、濃縮乳、生クリームを含む)を加え、これに別途抽出したコーヒーエキス、紅茶エキス、果汁成分や、不溶性粉末を添加する場合は、ココア粉末、抹茶、炭酸カルシウム、乳清カルシウム、卵殻カルシウム、貝カルシウム等の不溶性粉末を添加し、必要であればpH調整した後ホモゲナイズし、瓶、缶、紙パック、ラミネートパック等の密閉容器に充填した後、レトルト殺菌を行う方法を挙げることができる。 The milk beverage of the present invention is characterized by containing a combination of cellulose and two or more emulsifiers in order to improve the F value during retort sterilization. The milk beverage of the present invention can be prepared by a conventionally known method for containing cellulose and two or more emulsifiers in the milk beverage. For example, cellulose and an emulsifier or cellulose and an emulsifier and a thickening polysaccharide and sodium caseinate are added to hot water or water in the form of powder and liquid, and after stirring and dispersing, sugar solution, milk or milk and other milk components ( (Including whole milk powder, skim milk powder, concentrated milk, and fresh cream), and when adding coffee extract, tea extract, fruit juice components, and insoluble powder separately, add cocoa powder, matcha tea, calcium carbonate, milk A method of adding insoluble powder such as fresh calcium, eggshell calcium, shellfish calcium, etc., adjusting the pH if necessary, homogenizing, filling into closed containers such as bottles, cans, paper packs, laminate packs, etc., followed by retort sterilization Can be mentioned.
本発明により、従来の乳飲料に掲げる問題点であった、ミルク浮き、白色浮遊物、オイルオフ、沈殿を抑制すると共に、本発明の目的である、レトルト殺菌時のF値が向上し、製造時及び保存時の香味劣化が抑制された、本発明の乳飲料を調製することができる。また、セルロース、乳化剤、増粘多糖類、カゼインナトリウム等の添加方法は限定されず、セルロース、乳化剤、増粘多糖類、カゼインナトリウム等をバラバラに添加することもできるが、セルロースと乳化剤又は、セルロースと乳化剤及び、増粘多糖類、カゼインナトリウムから選ばれる1種以上の化合物を混合して一剤化してから添加することが、品質の安定なものを得ることが出来ることから特に望ましい。 The present invention suppresses milk floating, white suspended solids, oil-off, precipitation, which are problems raised in conventional milk beverages, and improves the F value during retort sterilization, which is the object of the present invention. The milk beverage of the present invention in which flavor deterioration at the time and during storage is suppressed can be prepared. In addition, the method of adding cellulose, emulsifier, thickening polysaccharide, sodium caseinate and the like is not limited, and cellulose, emulsifier, thickening polysaccharide, sodium caseinate and the like can be added separately. It is particularly desirable to add one or more compounds selected from emulsifier, emulsifying polysaccharide, thickening polysaccharide and sodium casein after mixing to make a single agent, since a stable product can be obtained.
本発明の乳飲料には、その効果を妨げない範囲において、乳飲料に一般的に使用される成分、天然香料、合成香料等の香料類、プロテアーゼ、セルラーゼ等の酵素、カラメル色素等の着色料、調味料、炭酸ナトリウム、炭酸水素ナトシウム、炭酸カリウム等のpH調整剤等を添加することが出来る。 In the milk beverage of the present invention, ingredients generally used in milk beverages, flavors such as natural flavors and synthetic flavors, enzymes such as proteases and cellulases, and colorants such as caramel color, as long as the effects are not hindered , PH adjusters such as seasonings, sodium carbonate, sodium hydrogen carbonate and potassium carbonate can be added.
以下、本発明をより詳細に説明するために実験例、実施例を示すが、本発明はこれらの実施例によって何ら制限されるものではない。 EXAMPLES Hereinafter, experimental examples and examples will be shown to describe the present invention in more detail, but the present invention is not limited to these examples.
実験例1:セルロースと乳化剤を用いたミルク入りココアの調製
(1)乳飲料用安定剤の調製
表1に示す配合量に従いセルロース(セルロース複合体A:親水性高分子はカルボキシメチルセルロースナトリウムとキサンタンガム、セルロース複合体B:親水性高分子はキサンタンガム)及び各種乳化剤(ショ糖脂肪酸エステル:HLB16、モノグリセリン脂肪酸エステル:HLB3.8、プロピレングリコール脂肪酸エステル:HLB3.9)又はイオタカラギナンもしくはカゼインナトリウムを粉体混合し、実施例1〜6の乳飲料用安定剤を作成した。また比較として、セルロース、乳化剤(ショ糖脂肪酸エステル、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)、イオタカラギナン、カゼインナトリウムのみ、又はセルロースと乳化剤を併用しない組み合わせの比較例1〜11を作成した。
Experimental Example 1: Preparation of Cocoa with Milk Using Cellulose and Emulsifier (1) Preparation of Stabilizer for Milk Beverage According to the blending amount shown in Table 1, cellulose (cellulose composite A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum, Cellulose composite B: hydrophilic polymer is xanthan gum) and various emulsifiers (sucrose fatty acid ester: HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) or iota carrageenan or sodium caseinate It mixed and the stabilizer for milk drinks of Examples 1-6 was created. For comparison, Comparative Examples 1 to 11 in which cellulose, an emulsifier (sucrose fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester), iota carrageenan, sodium caseinate alone, or a combination in which cellulose and an emulsifier are not used together were prepared.
(2)ミルク入りココアの調製
(1)で得られた実施例1〜6の乳飲料用安定剤及び比較例1〜11をそれぞれ、下記処方の添加量に従い、砂糖と粉体混合し、この混合物をイオン交換水に加え、80℃10分間加熱溶解後、室温まで冷却し、牛乳、食塩、ココア粉末を添加し、水にて全量補正後、70℃まで加温し、1段目9.8×106Pa、2段目4.9×106Paの圧力でホモゲナイズ処理した。ホモゲナイズ後、缶に充填、密閉し、その後レトルト殺菌(125℃30分)を行い実施例1〜6及び比較例1〜11のミルク入りココアを調製した。
(2) Preparation of milk-containing cocoa The stabilizers for milk drinks of Examples 1 to 6 and Comparative Examples 1 to 11 obtained in (1) were mixed with sugar in accordance with the addition amount of the following formulation. Add the mixture to ion-exchanged water, heat and dissolve at 80 ° C for 10 minutes, cool to room temperature, add milk, salt and cocoa powder, correct with water to 70 ° C, and warm to 70 ° C. Homogenization was performed at a pressure of 10 6 Pa and the second stage of 4.9 × 10 6 Pa. After homogenization, the can was filled and sealed, and then sterilized by retort (125 ° C. for 30 minutes) to prepare cocoa containing milk of Examples 1 to 6 and Comparative Examples 1 to 11.
<処方>
牛乳 23.0(重量%)
砂糖 6.2
ココア粉末 0.7
食塩 0.05
実施例1〜6、比較例1〜11 表1記載
イオン交換水にて全量 100とする
得られた密封容器入りミルク入りココアを室温と60℃で4週間保存後、2℃で1晩保存後に、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察し、また、レトルト殺菌時のF値を測定した。結果を表2に示す。
<Prescription>
Milk 23.0 (wt%)
Sugar 6.2
Cocoa powder 0.7
Salt 0.05
Examples 1 to 6 and Comparative Examples 1 to 11 Listed in Table 1 The total amount is set to 100 with ion-exchanged water.
The resulting cocoa in milk in a sealed container is stored at room temperature and 60 ° C for 4 weeks, and then stored at 2 ° C overnight, followed by observation of milk floating, white suspension, oil-off, precipitation, and F during retort sterilization. The value was measured. The results are shown in Table 2.
表2中の符号の説明
++++:極めて多い、+++:多い、++:やや多い、+:少ない、±:極めて少ない、−:ない
*F値の測定は株式会社日阪製作所社製のFVACを用いて測定した。
Explanations of symbols in Table 2 +++: Extremely large, +++: Large, ++: Slightly large, +: Small, ±: Extremely small,-: None * Measurement of F value uses FVAC manufactured by Nisaka Manufacturing Co., Ltd. Measured.
表2に示すように、セルロースを配合し、乳化剤を配合しない比較例1のミルクココアは、F値11.3と極めて低く、また乳化剤を一種類のみ使用した比較例2〜6も比較例1よりはF値が上がるものの、まだ充分ではなかった。更に、セルロースを配合しない比較例6〜11は、F値は高いものの、ミルク浮き、白色浮遊物、オイルオフ、沈澱が多かった。 As shown in Table 2, the milk cocoa of Comparative Example 1 in which cellulose is blended and no emulsifier is blended has an extremely low F value of 11.3, and Comparative Examples 2 to 6 using only one type of emulsifier are also Comparative Example 1. Although the F value increased more, it was not enough. Furthermore, Comparative Examples 6 to 11 containing no cellulose had a high F value, but had many milk floating, white floating, oil-off, and precipitation.
それに比べて、乳化剤を2種併用した実施例1〜2は、F値も30を超え良好であり、更に乳化剤を3種併用した、実施例3〜6は、F値60以上とセルロースを配合していても格段にF値が高くなった。このことより、殺菌時間を短くすることが出来、製造時及び保存時の香味の劣化を有意に抑制することが出来る。 In comparison, Examples 1-2, in which two types of emulsifiers are used in combination, have an F value exceeding 30 and are good, and further, three types of emulsifiers are used in combination, Examples 3-6, which contain F value of 60 or more and cellulose. Even so, the F value was significantly higher. Thus, the sterilization time can be shortened, and the deterioration of flavor during production and storage can be significantly suppressed.
更には、実施例1〜6のミルク入りココアにおいては、比較例1〜11に比して、ミルク浮き、白色浮遊物、オイルオフ、沈殿等の飲料の状態も良好であった。 Furthermore, in the cocoa with milk of Examples 1-6, compared with Comparative Examples 1-11, the state of drinks, such as a milk floating, a white floating thing, oil-off, and precipitation, was also favorable.
実験例2:セルロースと乳化剤の含量の検討
(1)乳飲料用安定剤の調製
表3に示す配合量に従いセルロース(セルロース複合体A:親水性高分子はカルボキシメチルセルロースナトリウムとキサンタンガム)と乳化剤(ショ糖脂肪酸エステル:HLB16)を粉体混合し、実施例7〜10の乳飲料用安定剤を調製した。また、比較として比較例12〜18の乳飲料用安定剤を調製した。
Experimental Example 2: Examination of content of cellulose and emulsifier (1) Preparation of stabilizer for milk beverage According to the blending amount shown in Table 3, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier Sugar stabilizer: HLB16) was powder-mixed to prepare stabilizers for milk drinks of Examples 7-10. Moreover, the stabilizer for milk drinks of Comparative Examples 12-18 was prepared as a comparison.
(2)ミルク入りココアの調製
得られた、実施例7〜10及び比較例12〜18の乳飲料用安定剤をそれぞれ、下記処方の添加量に従い、砂糖と粉体混合し、この混合物をイオン交換水に加え、80℃10分間加熱溶解後、室温まで冷却し、牛乳、食塩、ココア粉末を添加し、水にて全量補正後、70℃まで加温し、1段目9.8×106Pa、2段目4.9×106Paの圧力でホモゲナイズ処理した。ホモゲナイズ後、缶に充填、密閉し、その後レトルト殺菌(125℃30分)を行い実施例7〜10及び比較例12〜18のミルク入りココアを調製した。
(2) Preparation of cocoa with milk The obtained stabilizers for milk beverages of Examples 7 to 10 and Comparative Examples 12 to 18 were mixed with sugar in accordance with the addition amount of the following formulation, and this mixture was ionized. In addition to the exchange water, heat and dissolve at 80 ° C for 10 minutes, cool to room temperature, add milk, salt, cocoa powder, correct all the amounts with water, warm to 70 ° C, 1st stage 9.8 × 10 6 Pa The second stage was homogenized at a pressure of 4.9 × 10 6 Pa. After homogenization, the can was filled and sealed, and then sterilized with retort (125 ° C. for 30 minutes) to prepare milk-containing cocoa of Examples 7 to 10 and Comparative Examples 12 to 18.
<処方>
牛乳 23.0(重量%)
砂糖 6.2
ココア粉末 0.7
食塩 0.05
実施例7〜10、比較例1〜13 表4記載
イオン交換水にて全量 100とする
<Prescription>
Milk 23.0 (wt%)
Sugar 6.2
Cocoa powder 0.7
Salt 0.05
Examples 7 to 10 and Comparative Examples 1 to 13 Listed in Table 4 The total amount is set to 100 with ion-exchanged water.
得られた密封容器入りミルク入りココアを室温と60℃で4週間保存後、2℃で1晩保存後に、ミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した。また、製造時レトルト殺菌時のF値を観察した。その結果を4に記す。 The obtained cocoa containing milk in a sealed container was stored at room temperature and 60 ° C. for 4 weeks, and then stored at 2 ° C. overnight, and then observed for milk floating, white floating, oil-off, and precipitation. Moreover, the F value at the time of manufacture retort sterilization was observed. The result is shown in 4.
表4中の符号の説明
++++:極めて多い、+++:多い、++:やや多い、+:少ない、±:極めて少ない、−:ない
*F値の測定は株式会社日阪製作所社製のFVACを用いて測定した。
Explanations of symbols in Table 4 +++: Extremely large, +++: Large, ++: Slightly large, +: Small, ±: Extremely small,-: None * Measurement of F value uses FVAC manufactured by Nisaka Manufacturing Co., Ltd. Measured.
表4に示すように、乳化剤を含まないか、乳化剤を1種類含む比較例12〜16は、F値が低く、ミルク浮き、白色浮遊物、オイルオフ、沈殿も生じていた。更に、セルロースを含まない比較例17、18はF値は高いものの、極めて多い沈澱を生じ、またミルク浮き、白色浮遊物、オイルオフも生じていた。それに対して、実施例7〜10の乳飲料用安定剤を加えて調製したミルク入りココアにおいては、ミルク浮き、白色浮遊物、オイルオフ、沈殿も少なく乳飲料として良好であり、更にはセルロースを含んでいても、F値向上について有意な効果がみられた。 As shown in Table 4, Comparative Examples 12 to 16 containing no emulsifier or one type of emulsifier had a low F value, and milk floatation, white suspension, oil-off, and precipitation also occurred. Further, Comparative Examples 17 and 18 containing no cellulose had a high F value, but produced a very large amount of precipitation, and also caused milk floating, white floating matter, and oil-off. On the other hand, in the cocoa containing milk prepared by adding the stabilizers for milk beverages of Examples 7 to 10, milk floatation, white suspension, oil-off, precipitation is small, and it is good as a milk beverage. Even if it included, the significant effect was seen about F value improvement.
実験例3:抹茶ミルク
(1)乳飲料用安定剤の調製
表5に示す配合量に従いセルロース(セルロース複合体A:親水性高分子はカルボキシメチルセルロースナトリウムとキサンタンガム)と乳化剤(ショ糖脂肪酸エステル:HLB16、モノグリセリン脂肪酸エステル:HLB3.8、プロピレングリコール脂肪酸エステル:HLB3.9)、イオタカラギナンを粉体混合し、実施例11の乳飲料用安定剤を調製した。また、比較として、比較例19を調製した。
Experimental Example 3: Matcha Milk (1) Preparation of Stabilizer for Milk Beverage According to the blending amounts shown in Table 5, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester: HLB16 Monoglycerin fatty acid ester: HLB 3.8, propylene glycol fatty acid ester: HLB 3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 11. For comparison, Comparative Example 19 was prepared.
<処方>
牛乳 25.0(重量%)
砂糖 6.0
抹茶 0.5
本発明の安定剤 表7に記載
イオン交換水にて全量 100とする
<Prescription>
Milk 25.0 (wt%)
Sugar 6.0
Matcha 0.5
Stabilizer of the present invention described in Table 7 Total amount of 100 with ion-exchanged water
(2)抹茶ミルクの調製
得られた実施例11の乳飲料用安定剤及び比較例19とをそれぞれ、上記処方の添加量に従い、砂糖と粉体混合し、この粉体混合物をイオン交換水に加え、80℃10分間加熱撹拌後、室温まで冷却し、牛乳、抹茶を添加し、水にて全量補正後、70℃まで加温し、1段目9.8×106Pa、2段目4.9×106Paの圧力でホモゲナイズ処理した。ホモゲナイズ後、缶に充填、密閉し、その後レトルト殺菌(123℃23分)を行い、実施例11及び比較例19を含む抹茶ミルクを調製した。得られた抹茶ミルクの殺菌時のF値の測定と、60℃にて4週間保存後のミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した結果、F値、ミルク浮き、白色浮遊物、オイルオフ、沈殿において実施例11は比較例19と比較して良好で、有意差が認められた。
(2) Preparation of Matcha Milk The obtained milk beverage stabilizer of Example 11 and Comparative Example 19 were mixed with sugar in accordance with the amount added in the above formulation, and this powder mixture was made into ion-exchanged water. In addition, after heating and stirring at 80 ° C for 10 minutes, cool to room temperature, add milk and green tea, correct the total amount with water, warm to 70 ° C, 1st stage 9.8 × 10 6 Pa, 2nd stage 4.9 × Homogenization was performed at a pressure of 10 6 Pa. After homogenization, the can was filled and sealed, and then sterilized by retort (123 ° C. for 23 minutes) to prepare matcha milk containing Example 11 and Comparative Example 19. As a result of observation of the F value at the time of sterilization of the obtained matcha milk, and the milk floating, white floating, oil-off, and precipitation after storage at 60 ° C. for 4 weeks, F value, milk floating, white floating, In oil-off and precipitation, Example 11 was better than Comparative Example 19, and a significant difference was observed.
実験例4:ミルク入りコーヒー
(1)乳飲料用安定剤の調製
表6に示す配合量に従いセルロース(セルロース複合体A:親水性高分子はカルボキシメチルセルロースナトリウムとキサンタンガム)と乳化剤(ショ糖脂肪酸エステル:HLB16、モノグリセリン脂肪酸エステル:HLB3.8、プロピレングリコール脂肪酸エステル:HLB3.9)、イオタカラギナンを粉体混合し、実施例12の乳飲料用安定剤を調製した。また、比較として、比較例20を調製した。
Experimental Example 4: Coffee with milk (1) Preparation of stabilizer for milk beverage According to the blending amount shown in Table 6, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester: HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 12. For comparison, Comparative Example 20 was prepared.
<処方>
牛乳 15.0(重量%)
コーヒー生豆 6.5
砂糖 5.0
10%(w/v)重曹水溶液にてpH6.3に調整
本発明の安定剤 表6に記載
イオン交換水にて全量 100とする
<Prescription>
Milk 15.0 (wt%)
6.5 coffee beans
Sugar 5.0
Adjust to pH 6.3 with 10% (w / v) aqueous sodium bicarbonate solution
Stabilizer of the present invention described in Table 6 Total amount of 100 with ion-exchanged water
(2)ミルク入りコーヒーの調製
得られた実施例12の乳飲料用安定剤及び比較例20とをそれぞれ、上記処方の添加量に従い、砂糖と粉体混合し、この粉体混合物をイオン交換水に加え、80℃10分間加熱撹拌後、室温まで冷却し、牛乳、重曹溶液を添加した。コーヒー生豆を粉砕し、豆量の7倍量熱湯を加え、40分間浸漬後ろ過し、20℃まで冷却した抽出液を更に添加し、水にて全量補正後、70℃まで加温し、1段目14.7×106Pa、2段目4.9×106Paの圧力でホモゲナイズ処理した。ホモゲナイズ後、レトルト殺菌(123℃20分)し、缶に充填、密閉し、実施例12及び比較例20を含むミルク入りコーヒーを調製した。得られたミルク入りコーヒーのF値の測定と、60℃にて4週間保存後のミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した結果、F値、ミルク浮き、白色浮遊物、オイルオフ、沈殿において実施例12は比較例20と比較して良好で、有意差が認められた。
(2) Preparation of coffee with milk The obtained stabilizer for milk beverage of Example 12 and Comparative Example 20 were each mixed with sugar and powder according to the addition amount of the above formulation, and this powder mixture was ion-exchanged water. In addition, the mixture was heated and stirred at 80 ° C. for 10 minutes, cooled to room temperature, and added with milk and a sodium bicarbonate solution. Crush green coffee beans, add 7 times hot water of the amount of beans, soak for 40 minutes, filter, add additional extract cooled to 20 ° C, correct all the amount with water, warm to 70 ° C, Homogenization was performed at a pressure of 14.7 × 10 6 Pa in the first stage and 4.9 × 10 6 Pa in the second stage. After homogenization, the mixture was sterilized by retort (123 ° C., 20 minutes), filled in a can, and sealed to prepare coffee with milk containing Example 12 and Comparative Example 20. Measurement of F value of the obtained coffee with milk and observation of milk float, white float, oil off, and sediment after storage at 60 ° C for 4 weeks, F value, milk float, white float, oil off In the precipitation, Example 12 was better than Comparative Example 20, and a significant difference was observed.
実験例5:ミルク入り紅茶飲料
(1)乳飲料用安定剤の調製
表7に示す配合量に従いセルロース(セルロース複合体A:親水性高分子はカルボキシメチルセルロースナトリウムとキサンタンガム)と乳化剤(ショ糖脂肪酸エステル:HLB16、モノグリセリン脂肪酸エステル:HLB3.8、プロピレングリコール脂肪酸エステル:HLB3.9)、イオタカラギナンを粉体混合し、実施例13の乳飲料用安定剤を調製した。また、比較として、比較例21を調製した。
Experimental Example 5: Tea drink with milk (1) Preparation of stabilizer for milk drink According to the blending amount shown in Table 7, cellulose (cellulose composite A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester) : HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 13. For comparison, Comparative Example 21 was prepared.
<処方>
牛乳 20.0(重量%)
紅茶葉(セイロン) 0.8
砂糖 5.5
10%(w/v)重曹水溶液にてpH6.8に調整
本発明の安定剤 表6に記載
イオン交換水にて全量 100とする
<Prescription>
Milk 20.0 (% by weight)
Tea leaves (Ceylon) 0.8
5.5 sugar
Adjusted to pH 6.8 with 10% (w / v) aqueous sodium bicarbonate solution
Stabilizer of the present invention described in Table 6 Total amount of 100 with ion-exchanged water
(2)ミルク入り紅茶飲料の調製
得られた実施例13の乳飲料用安定剤及び比較例21とをそれぞれ、上記処方の添加量に従い、砂糖と粉体混合し、この粉体混合物をイオン交換水に加え、80℃10分間加熱撹拌後、室温まで冷却し、牛乳、重曹溶液を添加した。茶葉に茶葉量の35倍量の90℃〜95℃のお湯を加え、90℃〜95℃で10分間攪拌浸漬した後ろ紙ろ過し、室温まで冷却した抽出液を更に添加し、イオン交換水にて全量補正後、70℃まで加温し、1段目9.8×106 Pa 、2段目4.9×106Paの圧力でホモゲナイズ処理した。ホモゲナイズ後容器に充填しレトルト殺菌(123℃20分)を行いミルク入り紅茶飲料を調製した。得られたミルク入り紅茶飲料のF値の測定と、60℃にて4週間保存後のミルク浮き、白色浮遊物、オイルオフ、沈殿について観察した結果、F値、ミルク浮き、白色浮遊物、オイルオフ、沈殿において実施例13は比較例21と比較して良好で、有意差が認められた。
(2) Preparation of milk-containing tea beverage The obtained milk beverage stabilizer of Example 13 and Comparative Example 21 were powder-mixed with sugar according to the addition amount of the above formulation, and this powder mixture was ion-exchanged. In addition to water, the mixture was heated and stirred at 80 ° C. for 10 minutes, cooled to room temperature, and added with milk and sodium bicarbonate solution. Add hot water of 90 ° C to 95 ° C, 35 times the amount of tea leaves to the tea leaf, filter by back paper soaked for 10 minutes at 90 ° C to 95 ° C, add the extract cooled to room temperature, and add to ion-exchanged water. After correcting the total amount, the mixture was heated to 70 ° C. and homogenized at a pressure of 9.8 × 10 6 Pa in the first stage and 4.9 × 10 6 Pa in the second stage. After homogenization, the container was filled and sterilized by retort (123 ° C., 20 minutes) to prepare a tea beverage containing milk. Measurement of F value of the obtained tea beverage with milk and observation of milk float, white float, oil-off, precipitation after storage at 60 ° C. for 4 weeks, F value, milk float, white float, oil In off-precipitation, Example 13 was better than Comparative Example 21, and a significant difference was observed.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004202036A JP4354351B2 (en) | 2004-07-08 | 2004-07-08 | Stabilizer for milk beverage and its application |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004202036A JP4354351B2 (en) | 2004-07-08 | 2004-07-08 | Stabilizer for milk beverage and its application |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006020579A JP2006020579A (en) | 2006-01-26 |
JP4354351B2 true JP4354351B2 (en) | 2009-10-28 |
Family
ID=35794291
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004202036A Expired - Lifetime JP4354351B2 (en) | 2004-07-08 | 2004-07-08 | Stabilizer for milk beverage and its application |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4354351B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007215451A (en) * | 2006-02-15 | 2007-08-30 | Matsutani Chem Ind Ltd | Milk beverage added with salt, and beverage flavor improving method |
JP6170287B2 (en) * | 2012-08-14 | 2017-07-26 | 旭化成株式会社 | Neutral beverage containing crystalline cellulose composite |
TR201802639T4 (en) * | 2012-12-19 | 2018-03-21 | Unilever Nv | Ready-to-drink tea-based beverage containing cellulose microfibrils from plant parenchymal tissue. |
EA028117B1 (en) | 2012-12-19 | 2017-10-31 | Юнилевер Н.В. | Tea-based beverage |
-
2004
- 2004-07-08 JP JP2004202036A patent/JP4354351B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JP2006020579A (en) | 2006-01-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP7045189B2 (en) | Welan gum-containing composition | |
JP3772833B2 (en) | Water-soluble dietary fiber derived from cacao husk and method for producing the same, food and drink using the fiber, and method for producing the same | |
JP6426699B2 (en) | Liquid creamer composition comprising oleosomes as a substitute for oil and method of making same | |
JP4624959B2 (en) | Stabilizer for milk beverages in sealed containers | |
JP4354352B2 (en) | Stabilizer for milk beverage and its application | |
JP2008212107A (en) | Oil-in-water emulsified product containing butter and butter-containing beverage | |
JP2010088357A (en) | Method for producing jelly-containing dessert | |
JP3839746B2 (en) | Food and drink containing coconut milk and method for producing the same | |
JP2007159573A (en) | Emulsion stabilizer for milk-containing beverage | |
CN107105718A (en) | There is improved instant drink type milk beverage of quality/mouthfeel and preparation method thereof by controlled protein aggregation | |
JP4503285B2 (en) | Milk component-containing coffee beverage in sealed container and method for producing the same | |
JP4354351B2 (en) | Stabilizer for milk beverage and its application | |
JP2019170326A (en) | Gelatinous food and method for producing the same | |
JP2007166913A (en) | Protein-containing acidic beverage and method for producing the same | |
JP4485398B2 (en) | Oil-in-water emulsified composition and application thereof | |
JP2008099676A (en) | Coconut milk-containing food and drink and method for improving flavor of the same | |
JP2015512267A (en) | Creamer composition comprising protein and hydroxypropyl starch | |
JP2007061053A (en) | Milk-added drink including milk fat | |
JP6827824B2 (en) | Acidic milky beverage | |
JP2004173636A (en) | Stabilizer for sealed bottled milk drink | |
JP4000173B1 (en) | Syrup for fruit preparation | |
JP4302569B2 (en) | Edible vinegar stabilizer and edible vinegar | |
JP2019103441A (en) | Acidic beverage containing lactobacillus sporogenes and method of producing the same | |
JP2004049095A (en) | Stabilizer for milk beverage in hermetically sealed container | |
JP7285161B2 (en) | Method for producing fermented milk and method for suppressing syneresis of fermented milk |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070427 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20081009 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20081021 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081219 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20090310 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20090508 |
|
A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20090706 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20090728 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20090729 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4354351 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120807 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120807 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130807 Year of fee payment: 4 |