JP4354351B2 - Stabilizer for milk beverage and its application - Google Patents

Description

  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.

  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).

  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.

  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: 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: 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).

  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.

  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.

  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.

JP-A-8-38127 Japanese Patent No. 3126830 JP 2001-292750 A JP-A-6-205641 JP-A-6-335348 JP-A-6-245703

  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.

  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.

  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.

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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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) 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.

<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.

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.

  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.

  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.

  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.

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) 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.

<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.

    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.

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.

  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.

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.

<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) 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.

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.

<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) 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.

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.

<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) 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)

A method for improving the F value at the time of retort sterilization in producing a milk beverage, comprising combining cellulose and two or more emulsifiers. The emulsifier is at least two 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 and calcium stearoyl lactate. The method for improving the F value described in 1.