JP4651574B2 - Emulsified composition - Google Patents

Description

  The present invention relates to an emulsified composition excellent in vibration resistance, a beverage containing the emulsified composition, and a method for producing a beverage characterized by adding the emulsified composition.

  Fragrance is used to make the beverage more delicious and enhance the natural feeling. Water-soluble fragrances (essences, etc.) are generally used as fragrances for beverages, but they give a milder scent and give a distinctive cloudiness when dispersed in water, especially for fruit beverages In order to give stable turbidity, an emulsified fragrance is preferably used (Non-patent Document 1). As the characteristics required for such emulsified fragrance, the stability of the emulsified state in which creaming or oil floating does not occur over a long period of time is first mentioned. For that purpose, for example, oily fragrance and water-soluble soybean polysaccharide are used. And an emulsion composition containing polyhydric alcohol (for example, Patent Document 1), or an emulsion composition containing a specific composition ratio of sucrose acetate isobutyrate, citrus fragrance, and medium-chain fatty acid triglyceride (for example, Patent Document 2) Has been proposed, but it has not yet been satisfactory in terms of vibration resistance.

Examples of the emulsion composition having excellent vibration resistance include, for example, (a) an edible oily material, (b) an alkali metal salt of arabic acid, and (c) a glycerin fatty acid ester, a sorbitan fatty acid ester, and a propylene glycol fatty acid ester. A stable emulsion composition for food and drink (Patent Document 1) characterized in that it contains at least one surfactant selected from the above, but is satisfactory in terms of effect. It wasn't. On the other hand, for emulsification using demetalized gum arabic, there is known a method for producing a powder flavor (Patent Document 2) characterized by drying an emulsion containing flavor, sugar, water and desalted gum arabic. However, there is no description about vibration resistance.
JP-A 63-74457 JP, 2001-64667, A Claim 2 Gazette of the Patent Office Known and Conventional Techniques (Fragrance) Part I Fragrance General Page 89

  The problem to be solved is that there is no emulsion composition excellent in vibration resistance.

The present inventors have found that an emulsified composition containing a specific amount of gum arabic from which metals have been removed (hereinafter referred to as demetalized gum arabic), an oily substance, and ethanol solves the above problems. Completed the invention. That is, the present invention
(1) An emulsified composition comprising demetalized gum arabic, an oily substance, and 5 to 30% by mass of ethanol.
(2) The emulsified composition according to (1), wherein the content of demetalized gum arabic is 1 to 60% by mass.
(3) The emulsion composition according to (1) or (2), wherein the content of the oily substance is 0.01 to 30% by mass.
(4) The oily substance is one or more selected from the group consisting of vegetable oils and fats, animal fats and oils, sucrose fatty acid esters and oil-soluble fragrances. (1) to (3) The emulsion composition in any one.
(5) A beverage comprising the emulsified composition according to any one of (1) to (4).
(6) A method for producing a beverage, comprising adding the emulsion composition according to any one of (1) to (4).

  The emulsified composition of the present invention has excellent vibration resistance, and by adding this, it is possible to provide a beverage that is stable against vibration during transportation and the like. The present invention is a unique effect obtained as a result of combining ethanol with demetalized gum arabic (Patent Document 1, page 2, right column, line 17), which is generally considered to have an adverse effect on emulsifying properties.

  The demetalized gum arabic used in the present invention is not particularly limited as long as it is demetallized gum arabic. As a method of metal removal treatment, for example, an electrodialysis membrane treatment can be used, but a treatment method using an ion exchange resin is simple, and the treatment can be performed by a gum arabic production process, a purification process, or an emulsifier. It can be performed in an arbitrary process such as immediately before use. In the present invention, when gum arabic is used, a product that has been demetalized is commercially available under the name of San Aravic (Sanei Pharmaceutical Trading Co., Ltd.) and can be suitably used. The reason why demetalized gum arabic improves the vibration resistance stability of the emulsified composition is not clear, but metals contained in gum arabic by the demetallization process, especially alkali metals such as sodium, potassium and calcium Alternatively, since alkaline earth metals are remarkably reduced, it is presumed that removal of these metals suppresses breakage of emulsification due to vibration by the combination of ethanol. The amount of demetalized gum arabic used can be appropriately selected depending on the purpose of the emulsified composition to be used, but is generally 1 to 60% by mass, preferably 15 to 40% by mass in the emulsified composition. .

  The oily substance in the present invention is not particularly limited as long as it is oil-soluble, but is usually selected from the group consisting of vegetable oils, animal fats, sucrose fatty acid esters, and oil-soluble fragrances because it is for beverages. 1 type (s) or 2 or more types are used. Examples of vegetable oils include avocado oil, almond oil, sesame oil, olive oil, sesame oil, cacao butter, carrot oil, safflower oil, soybean oil, camellia oil, corn oil, rapeseed oil, cottonseed oil, peanut oil, palm oil Palm kernel oil and the like, animal fats and oils include, for example, beef tallow, lard and egg yolk oil, and sucrose fatty acid ester is preferably sucrose diacetate hexaisobutyrate (SAIB). The oil-soluble fragrance is not particularly limited as long as it is oil-soluble, and is optionally prepared according to the purpose, but preferably a citrus oil-soluble fragrance is used. As long as the citrus oil-soluble fragrance is a citrus oil (citrus) fragrance, both natural fragrances and blended fragrances are preferably used. Examples of citrus oil include mandarin oil, orange oil, lemon oil, grapefruit oil, lime oil, yuzu oil, summer mandarin oil, and the like. These may be used alone or in combination of two or more. Moreover, what removed some or all the terpenes of these citrus oils is also used. In addition to these essential oils, rapeseed oil, palm oil, palm kernel oil, soybean oil, olive oil, coconut oil, elemi resin, dammar resin, mastic resin, and other vegetable oils are optional as solvents. You may use the combination fragrance | flavor used for. Further, an antioxidant may be optionally added for the purpose of stabilizing the fragrance. Although the usage-amount of an oily substance can be suitably selected according to the objective of the emulsion composition to be used, etc., it is generally 0.01-30 mass% in an emulsion composition. When the amount used is less than 0.01% by mass, the effect as an emulsified composition is low, and when it exceeds 30% by mass, the stability of emulsification may be lowered.

  The ethanol used in the present invention needs to have a content in the emulsion composition of 5 to 30% by mass, more preferably 5 to 25% by mass, still more preferably 5 to 20% by mass, and most preferably. Is used at 5 to 15% by mass. When the content is less than 5% by mass, the stability of vibration resistance is drastically lowered. When the content rate exceeds 20% by mass, the emulsified particle size becomes coarse, and when the content rate exceeds 25% by mass, the emulsified particle size becomes coarse. This is because it exhibits a critical behavior.

  In the present invention, polyhydric alcohols can also be used in combination. Examples of such polyhydric alcohols include glycerin, propylene glycol, sorbitol, maltitol, dextrin, reduced starch saccharified product, starch syrup, sucrose, oligosaccharide, cyclic oligosaccharide, glucose, fructose, maltose, lactose, and trehalose. Particularly preferred are glycerin, propylene glycol, sorbitol, maltitol, dextrin, reduced starch saccharified product, oligosaccharide, lactose, trehalose and the like.

  The beverage to which the emulsified composition of the present invention is added is not particularly limited and can be added to any beverage. Examples thereof include carbonated beverages, fruit juice beverages, taste beverages, tea-based beverages, and functional beverages. . When adding the emulsion composition obtained by this invention to a drink, the addition rate is arbitrarily set according to the drink used as object, Usually 0.0001-1.0 mass%, Preferably it is 0. 0.0001 to 0.5% by mass, more preferably 0.001 to 0.5% by mass, particularly preferably 0.001 to 0.2% by mass, and most preferably 0.01 to 0.2% by mass. The If the addition rate is less than 0.0001% by mass, the effect of adding may be reduced, and if it exceeds 1.0% by mass, the flavor of the emulsion composition may stand out from the table, which may not be preferable. is there. The timing of addition can be any time from when the beverage is prepared and until the consumer eats. Next, an Example is given and it demonstrates in detail.

[Example 1]
Emulsified compositions having different ethanol contents according to the formulations shown in Table 1 were prepared by conventional methods (Examples 1 to 7, Comparative Examples 1 to 3). Moreover, the particle diameter immediately after emulsification was measured as an index of emulsification characteristics, and the results are shown in Table 1.

  As can be seen from Table 1, it can be seen that the emulsification characteristics deteriorate rapidly when the ethanol content exceeds 30% by mass.

[Test Example 1]
The emulsion composition prepared in Example 1 was evaluated for vibration resistance. As the evaluation method, a shaking tester (SHK-COCK2 manufactured by Asahi Techno Glass Co., Ltd.) was used, and a vibration test (inclined from horizontal to 45 °, 180 reciprocations / min, at room temperature) was performed. The average particle size after the vibration test was measured, and the coarsening rate was confirmed compared with the particle size before the test. The results are shown in FIG.
* Roughening rate (%) = (particle diameter after vibration (μm) / particle diameter before vibration (μm)) × 100%

  As is clear from the results of FIG. 1, it can be seen that the vibration resistance is rapidly deteriorated when the ethanol content is less than 5% by mass.

[Test Example 2]
The emulsion compositions prepared in Example 1 and Comparative Example 1 were evaluated in beverages. Bx containing 12 g of granulated sugar and 0.2 g of citric acid was obtained by inclining the emulsion composition obtained in Example 1 and Comparative Example 1 from horizontal to 45 ° and shaking at 180 reciprocations / min at room temperature for 5 hours. .6, added to 200 ml of acidic beverage at pH 3, sterilized at 70 ° C. for 10 minutes, and transmitted light was measured using a solution stability tester (turbiscan Lab .: manufactured by Formulaction). The result of the transmitted light intensity change rate is shown in FIG.

  FIG. 2 is a graph showing fine changes relating to changes in appearance such as particle rise, coarsening, and emulsion breakage as changes in transmitted light intensity. Therefore, it can be said that it is stable when the rate of change is small, and as is clear from FIG. 2, in Comparative Example 1, the emulsification was broken and a large difference in stability in the solution occurred. From the rate of change in transmitted light in the graph, Example 1 was 7 times more stable than Comparative Example 1.

[Example 8]
Emulsified compositions of different gum arabic were prepared by a conventional method according to the formulation in Table 2 (Example 8, Comparative Examples 4 and 5). Vibration resistance was evaluated. In the evaluation method, the coarsening rate was measured in the same manner as in Test Example 2. The results are also shown in Table 2.

  As is clear from Table 2, in the examples, the coarsening rate was maintained at 100%, the change rate was the smallest, and the most stable against vibration.

[Test Example 3]
The emulsion composition prepared in Example 8 was evaluated in beverages. 120 g of granulated sugar and 2 g of citric acid are dissolved in an appropriate amount of water to make 2 L as a whole, and Bx. 6, pH 3 acidic beverage syrup was prepared, and this syrup was divided every 200 ml. 0.2 g of each of the emulsified compositions obtained in Example 8 and Comparative Examples 4 and 5 was added, sterilized at 70 ° C. for 10 minutes, stored at a constant temperature of 40 ° C. for 24 weeks, and visually observed for appearance (no vibration). . Further, the emulsion composition obtained in Example 8 and Comparative Examples 4 and 5 was tilted from horizontal to 45 ° and shaken at 180 reciprocations / min at room temperature for 5 hours. 0.2 g of each was added. Thereafter, sterilization was carried out at 70 ° C. for 10 minutes, and stored at a constant temperature of 40 ° C. for 24 weeks, and the appearance was visually observed (with vibration). The summarized results are shown in Table 3. In the table,-indicates no abnormality, + indicates a slight neck ring, ++ indicates a clear neck ring, +++ indicates a severe neck ring, and ↓ indicates a slight precipitation. ing.

  As is clear from Table 3, Example 8 has far greater vibration stability than Comparative Examples 4 and 5.

[Test Example 4]
The stability of the emulsion composition in alcoholic beverages was evaluated. The evaluation method is as follows. Commercially available white liquor with an alcohol content of 35 ° is divided every 200 mL, 0.2 g of the emulsified composition obtained in Example 8 and Comparative Examples 4 and 5 is added, and 180 reciprocations / min at room temperature. After 5 hours of shaking, the appearance change was visually observed at a constant temperature of 40 ° C. × 48 hours. The results are shown in Table 4.

  As is apparent from Table 4, Example 8 has far greater vibration stability than the comparative example.

[Test Example 5]
The stability in amino acid (leucine, isoleucine, valine, lysine) beverages was evaluated. In the evaluation method, 40 g of granulated sugar, 5 g of citric acid, 0.6 g of sodium chloride, 3 g of valine, 6 g of leucine, 3 g of isoleucine and 3 g of arginine are dissolved in an appropriate amount of water to make 1 L as a whole. 6. A pH 3 amino acid beverage syrup was prepared. This was divided into 200 mL portions, and 0.2 g of each of the emulsified compositions of Example 8, Comparative Examples 4 and 5 was added. These syrups for amino acid beverages were filled into bottles, sterilized at 70 ° C. for 10 minutes, and allowed to stand at room temperature for 1 month (no vibration). In addition, the emulsified compositions of Example 8 and Comparative Examples 4 and 5 were shaken (inclined from horizontal to 45 ° C. and shaken at 180 reciprocations / min for 5 hours at room temperature) and added to the syrup for amino acid beverages in the same manner. The condition after 1 month was observed (with vibration). The results are shown in Table 5.

  As is apparent from Table 5, Example 8 has much more stability against vibration than the comparative example.

  By using the emulsified composition of the present invention, a beverage having excellent stability against vibration can be provided.

It is a graph which shows the coarsening rate of a particle diameter. It is a graph which shows stability of the emulsion composition in a drink.

Claims (5)

A beverage emulsified composition comprising 15 to 40% by mass of demetalized gum arabic, 0.01 to 30% by mass of an oily substance, 5 to 15 % by mass of ethanol and water . Furthermore, polyhydric alcohol is contained , The emulsion composition for drinks of Claim 1 characterized by the above-mentioned. 3. The emulsification for beverage according to claim 1, wherein the oily substance is one or more selected from the group consisting of vegetable oils, animal oils, sucrose fatty acid esters and oil-soluble fragrances. Composition. A beverage comprising the emulsion composition for beverages according to any one of claims 1 to 3. The manufacturing method of the drink characterized by adding the emulsion composition for drinks in any one of Claims 1-3.

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