JP5038945B2 - Anti-caking agent for milk-containing beverage - Google Patents

Description

  The present invention relates to an oil / fat solidification inhibitor for milk-containing beverages. Specifically, the present invention relates to a composition containing a polyglycerol fatty acid ester and a beverage containing the composition.

  Beverages containing milk components such as milk coffee and milk tea are distributed under various conditions in terms of product design, but because they contain milk fat, the emulsified state becomes unstable during storage and creaming due to the rise of milk fat The occurrence of various phenomena that reduce the value of products such as the generation of oil (hereinafter referred to as creaming), the aggregation and solidification of milk fat (hereinafter referred to as solidification of oil and fat), and the rise of oil droplets due to emulsion breakage (hereinafter referred to as oil droplet floating) It was.

  In order to suppress such a phenomenon causing quality deterioration, attempts have been made to solve the problem by adding various emulsifiers or stabilizers. For example, the technique about the glycerol succinic-acid fatty acid ester which is an organic acid monoglyceride is disclosed (for example, refer patent document 1). Glycerin succinic acid fatty acid ester has been said to interact with proteins for a long time and can be expected to stabilize milk-containing beverages. However, since HLB (Hydrophyl Lipophil Balance) is in the range of 5 to 9, the emulsifying power is insufficient to maintain a stable O / W emulsification of the milk fat that is diluted thinly in the beverage.

  Triglycerin fatty acid ester contains triglycerin fatty acid ester having a free polyol content of less than 10% by weight and a monoester content of 35% to less than 50% by weight in 100% by weight of triglycerin fatty acid ester. The technique of the milk component containing drink is open | released (for example, refer patent document 2). Triglycerin fatty acid ester has a bacteriostatic action against microorganisms that cause deterioration of food, but it is difficult to say that HLB is as low as about 10 and maintains sufficient emulsification stability.

  The technology of the stabilizer for milk beverages in a sealed container characterized by containing a polyglycerin monopalmitate having a polymerization degree of 3, a polyglycerin fatty acid ester having a polymerization degree of 5 to 10 and an organic acid monoglyceride is disclosed (for example, (See Patent Document 3). Although emulsification stability has been improved by including a polyglycerin fatty acid ester, in general polyglycerin fatty acid esters having a polymerization degree of 5 to 10, the stability of milk fat content that is also diluted in a beverage is stable. The emulsifying power is insufficient to maintain O / W emulsification.

JP-A-63-219339 (pages 1 to 2) JP 2007-61008 (pages 1 to 2) JP 2007-306865 A (pages 1 to 2)

  The present invention relates to a fat- and oil-solidifying agent for milk-containing beverages that can prevent quality degradation such as creaming, fat solidification, and oil droplet floatation in milk-containing beverages even during long-term storage in a wide temperature range from refrigeration to high-temperature storage. And it aims at providing the milk-containing drink using the fat-and-oil solidification inhibitor for milk-containing drinks.

  In view of the above-mentioned present situation, the present inventors have intensively studied for the purpose of producing a milk-containing beverage additive capable of providing a stable milk-containing beverage and a method for producing a milk-containing beverage using the same, and as a result, have reached the present invention. . The present invention includes a polyglycerol fatty acid ester and a triglycerol monopalmitic acid ester in which a polyglycerol having a hydroxyl value of 1200 or less and a primary hydroxyl group of all hydroxyl groups is 50% or more and a fatty acid are esterified. The present invention relates to a milk-containing beverage using the fat-and-oil solidifying inhibitor for milk-containing beverages and the fat-and-oil solidifying inhibitor for milk-containing beverages.

  The milk-containing beverage of the present invention is a stable beverage in which quality deterioration such as solidification of fats and oils and oil droplet floating is suppressed even in long-term storage in a wide temperature range from refrigeration to high-temperature storage.

  Hereinafter, the present invention will be described in detail. The present invention relates to a milk-containing beverage using a fat-containing anti-caking agent for milk-containing beverages and a fat-containing anti-caking agent for milk-containing beverages.

  The milk-containing beverage that is the subject of the present invention is composed of a milk beverage containing milk components, coffee, tea, fruit juice, cocoa, matcha tea, soy milk, eggs, etc., and sweeteners, flavors and the like as auxiliary ingredients. It is not particularly limited as long as it is, but weak acidic beverages such as coffee and tea, particularly containing milk components, have a long shelf life, and are often sold at high temperatures, so-called hot vendors. The tendency to destabilize more strongly. In that sense, it is preferable to target weakly acidic beverages such as milk-containing coffee, tea, and cocoa.

  Examples of milk materials used in the present invention include raw milk, fresh cream, butter, sweetened condensed milk, defatted sweetened milk, concentrated milk, defatted concentrated milk, defatted powdered milk, whole fat powdered milk, cheese, milk, etc. The milk-containing beverage using a product containing milk fat such as raw milk, fresh cream, whole milk powder, concentrated milk, and sweetened condensed milk is not particularly limited. Milk-containing beverages using raw milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, and the like are preferable because they tend to be more unstable.

  Cans, bottles, bottle cans, pet containers, paper packs, plastic containers, cheer packs, etc. are examples of packaging forms for milk-containing beverages. As the tendency of cans, PET bottles, bottle cans, etc., because there are many opportunities for high-temperature sales, so-called hot vendor sales, and because there are many opportunities for long-term storage, cans, The container form of a PET bottle and a bottle can is preferable.

  The polyglycerin fatty acid ester of the present invention has one major feature in that polyglycerin having a hydroxyl value of 1200 or less and a primary hydroxyl group of 50% or more of all hydroxyl groups and a fatty acid are esterified. Have.

  The polyglycerol used in the present invention is a polyglycerol having a primary hydroxyl group of 50% or more of all hydroxyl groups in the polyglycerol, and further improves the solubilization performance and emulsion stability of the resulting polyglycerol fatty acid ester. Therefore, the primary hydroxyl group is preferably 55% or more of polyglycerin, more preferably 60% or more of polyglycerin. Further, the upper limit value is not particularly specified, but is desirably 90% or less in order to maximize the effect. Since the proportion of primary hydroxyl groups in the total hydroxyl groups in the polyglycerol of the present application varies depending on the degree of condensation of the polyglycerols, the types of polymerization degrees of the commonly distributed polyglycerols are tetra, penta, hexa, If the upper limit value is exemplified taking into account that it is a deca, tetraglycerin is 70% or less, preferably 65% or less, pentaglycerin is 75% or less, preferably 70% or less, hexaglycerin is 80% or less, A numerical value such as preferably 75% or less, decaglycerin 85% or less, and preferably 80% or less can be shown. Furthermore, the hydroxyl value of polyglycerol is 1200 or less, and is preferably 1050 or less, more preferably 900 or less, from the viewpoint that the hydrophilicity (HLB) of the polyglycerol fatty acid ester can be adjusted according to the use. Further, from the viewpoint of workability and ease of esterification with a fatty acid, the hydroxyl value is preferably 770 or more.

  The proportion of primary hydroxyl groups among all hydroxyl groups is measured using a method of measuring a nuclear magnetic resonance spectrum (NMR) for carbon atoms. The hydroxyl value can be measured by a method known in the art.

In addition, the nuclear magnetic resonance spectrum (NMR) with respect to a carbon atom can be measured as follows. Polyglycerin 500 mg is dissolved in 2.8 ml of heavy water, and after filtration, ¹³ C-NMR (125 MHz) spectrum is obtained by gated decoupling. The peak intensity is proportional to the carbon number by the gate decoupled measurement method. The ¹³ C chemical shifts indicating the presence of primary hydroxyl groups and secondary hydroxyl groups are about 63 ppm for methylene carbon (CH ₂ OH) and about 71 ppm for methine carbon (CHOH), respectively. The abundance ratio of the primary hydroxyl group and the secondary hydroxyl group is calculated. However, the methine carbon (CHOH) indicating the secondary hydroxyl group overlaps with the methylene carbon peak further adjacent to the methine carbon bonded to the methylene carbon indicating the primary hydroxyl group, and the integral value of itself cannot be obtained. The integrated value is calculated from the signal intensity around 74 ppm of methylene carbon (CH ₂ ) adjacent to (CHOH).

  Fatty acids used in the present invention are particularly limited as long as they contain a carboxylic acid as a functional group obtained by hydrolyzing and extracting oils and fats extracted from natural animals and plants and purifying them with or without separation. is not. Alternatively, it may be a fatty acid obtained by chemically synthesizing petroleum or the like as a raw material. Alternatively, these fatty acids may be reduced by hydrogenation or the like, condensed fatty acids obtained by condensation polymerization of fatty acids containing hydroxyl groups, or polymerized fatty acids obtained by heat polymerization of fatty acids having unsaturated bonds. Good. The selection of these fatty acids may be appropriately determined in consideration of the desired effect. Specific examples of fatty acids used in the present invention include capric acid, caprylic acid, caproic acid, lauric acid, myristic acid, palmitic acid, stearic acid, isostearic acid, erucic acid, behenic acid, etc. From the viewpoint of emulsion stability, lauric acid, myristic acid, palmitic acid, and stearic acid are preferable, and myristic acid, palmitic acid, and stearic acid are more preferable.

  Esterification of polyglycerol and fatty acid is performed according to a method known in the art. For example, the esterification can be performed under normal pressure or reduced pressure in the presence of an alkali catalyst, an acid catalyst, or no catalyst. Moreover, the polyglycerol fatty acid ester which has various properties can be prepared by changing the mixing amount of polyglycerol and a fatty acid. For example, when obtaining a polyglycerin fatty acid ester for use in a hydrophilic surfactant, the polyglycerin and the fatty acid are charged by calculating the weight so as to be equimolar by calculation from the hydroxyl value of the polyglycerin and the molecular weight of the fatty acid. What is necessary is just to increase the number-of-moles of a fatty acid, when obtaining the polyglyceryl fatty acid ester for using for lipophilic surfactant. The resulting polyglycerol fatty acid ester may be further purified according to the usage requirements of the product used. The purification method may be any known method and is not particularly limited. For example, adsorption treatment with activated carbon or activated clay, deodorization treatment under reduced pressure using water vapor, nitrogen, etc. as a carrier gas, washing with acid or alkali, or molecular distillation. And may be purified.

  The average esterification rate of the polyglycerol fatty acid ester of the present invention (the proportion of esterified hydroxyl groups in the total number of hydroxyl groups of polyglycerol) is usually 5% or more and 30% or less, more preferably 25% or less. Yes, most preferably 20% or less.

  "Average esterification rate" is a value obtained by subtracting the number of hydroxyl groups esterified by subtracting the number of hydroxyl groups of free polyglycerol from the total number of hydroxyl groups in the polyglycerol fatty acid ester composition containing esterified hydroxyl groups. (%). This esterification rate is determined by determining the hydroxyl value (OHV (1)), saponification value (SV) and acid value (AV) of the polyglycerin fatty acid ester, and the polyglycerin fatty acid ester composition was completely saponified into polyglycerin. It can be calculated from the hydroxyl value (OHV (2)). These values can be obtained by the measuring methods described in the standard oil and fat analysis test method (established by Japan Oil Chemical Association).

  Since the amount of the polyglycerol fatty acid ester of the present invention varies depending on the beverage formulation, it cannot be specified unconditionally, but it is desirable to add it after adjusting it to 0.001 to 0.5% by weight with respect to the beverage. Preferably, it is better to adjust to 0.005 to 0.1% by weight.

  The triglycerin monopalmitic acid ester in the present invention is one in which one molecule of palmitic acid is ester-bonded to one molecule of triglycerin in which three molecules of glycerin are polymerized and is distributed. An example is Poem TRP-97RF manufactured by Riken Vitamin Co., Ltd. The shape can be any shape such as liquid, viscous liquid, semi-solid, paste, solid, powder, pellet, etc., and molded with other materials such as sorbitan fatty acid ester to form a pellet Things can be used. Since the amount of triglycerin monopalmitate added varies depending on the beverage formulation, it cannot be generally specified, but it is desirable to adjust and add to 0.01 to 0.1% by weight with respect to the beverage.

  The organic acid monoglyceride referred to in the present invention is a glycerin skeleton in which an organic acid and a fatty acid are ester-bonded and is usually obtained by an ester reaction of an organic acid and a monoglyceride.

  The organic acid used in the organic acid monoglyceride is not particularly limited, and examples include acetic acid, lactic acid, diacetyltartaric acid, citric acid, and succinic acid. Among these, succinic acid and citric acid are preferable from the viewpoint of flavor and effect, and succinic acid monoglyceride and citric acid monoglyceride are preferable as the organic acid monoglyceride used in the present invention.

The property of the organic acid monoglyceride can be expressed by using IOB (Inorganic and Organic Balance) indicating the polarity of the compound as an index. The IOB calculates an organic value and an inorganic value for each functional group based on data such as the boiling point and binding energy of the compound, and the following formula:
It is obtained by IOB = Σinorganic value / Σorganic value, and those closer to IOB are better dissolved. From the viewpoint of stability, the IOB of the organic acid monoglyceride is preferably 0.5 to 1.0, more preferably 0.55 to 0.9, and still more preferably 0.6 to 0.8.

  Since the amount of the organic acid monoglyceride of the present invention varies depending on the beverage formulation, it cannot be generally specified, but it is desirable to add it after adjusting it to 0.001 to 0.1% by weight with respect to the beverage. Preferably, it is better to adjust to 0.003 to 0.05% by weight.

Although there is no restriction | limiting in particular regarding the use of sucrose fatty acid ester in this invention, Preferably a hydrophilic thing is good. Specifically, HLB = 13 or more is preferable.
Since the amount of sucrose fatty acid ester of the present invention varies depending on the beverage formulation, it cannot be specified in general. Preferably, it is better adjusted to 0.01 to 0.1% by weight.

  The kind of sodium caseinate in the present invention is not limited as long as it can be used for food. Since the amount of sodium caseinate of the present invention varies depending on the beverage formulation, it cannot be specified unconditionally. However, it is desirable to add 0.001 to 0.5% by weight based on the beverage, and 0.005 It is more preferable to adjust the content to ˜0.2% by weight.

  For the purpose of enhancing the effect, the fat / oil solidifying inhibitor for beverages of the present invention may be used in combination with other emulsifiers, stabilizers, organic acids and / or salts thereof. As an emulsifier, monoglyceride, polyglycerin fatty acid ester (excluding the polyglycerin fatty acid ester of the present invention), polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extraction Products, saponins and the like. The fatty acid constituting the fatty acid ester is a saturated or unsaturated fatty acid having 6 to 22 carbon atoms, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, Linoleic acid, linolenic acid, arachidonic acid, erucic acid and the like can be mentioned. Carrageenan (κ carrageenan, ι carrageenan, λ carrageenan), agar, gellan gum, native gellan gum, sodium carboxymethylcellulose, sodium alginate, glucomannan, propylene glycol alginate, locust bean gum, guar gum, tara gum, tamarind gum, xanthan gum, Examples include pectin, crystalline cellulose, dietary fiber (indigestible dextrin, polydextrose, enzyme-degraded guar gum, water-soluble soybean polysaccharide, etc.), starch, and modified starch. Organic acids and / or their salts include phosphoric acid, sodium phosphate, potassium phosphate, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium hydrochloride, ascorbic acid Examples thereof include sodium, sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid and the like.

  The sterilization treatment of beverages in the present invention is not particularly limited by sterilization conditions, sterilization devices, etc., and generally used sterilization conditions can be widely adopted. Usually, retort sterilization that is performed at about 120 to 125 ° C. for about 20 to 40 minutes is used. However, the present invention is not limited to this, and various sterilization treatments used in foods such as plate sterilization and autoclave sterilization may be mentioned. it can.

  In the following, aspects of the present invention will be described and disclosed in more detail by way of examples, but these examples are merely illustrative of the present invention and are not meant to be limiting in any way.

Examples 1-7 and Comparative Examples 1-3
After adding 500 g of coffee extract (Bx3.0), 200 g of milk, 60 g of granulated sugar, additives prepared at the blending ratios shown in Table 1, and water, mixing and dissolving, adjusting the pH to 6.9 with sodium bicarbonate, Water was added to make the total amount 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into a can container. The filled can container was retort sterilized at 121 ° C. for 30 minutes to prepare a coffee beverage. The pH of the sterilized beverage was 6.3.

Test Example The coffee beverages obtained in Examples 1-7 and Comparative Examples 1-2 were stored at 5 ° C, 40 ° C, and 55 ° C for 30 days, respectively. After storage, the contents were transferred to a beaker and visually confirmed, and the solidification of fats and oil droplets were evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria for oil solidification>
5: Solidification of fats and oils does not occur 4: Solidification of fats and oils occurs slightly but disperses and disappears by light shaking 3: Solidification of fats and oils occurs, but disperses and disappears by light shaking 2: Oil and fats Solidification occurs and does not disperse even when lightly shaken 1: The amount of oil solidified is large and does not disperse by shaking <Evaluation criteria for oil droplet generation>
5: No oil droplets are generated. 4: Oil droplets are slightly generated.
3: Oil droplets are generated.
2: Many oil droplets are generated.
1: Oil droplets are generated vigorously.

Examples 8 to 13 and Comparative Examples 4 and 5
200 g of black tea extract (Bx1.0), 250 g of milk, 30 g of fresh cream, 60 g of granulated sugar, an additive adjusted with the blending ratio shown in Table 2, and water are mixed and dissolved, and the pH is 7. with sodium citrate. After adjusting to 0, water was further added to make the total amount 1000 g. The prepared black tea mix is heated to 65-70 ° C., homogenized at 15 MPa with a high-pressure homogenizer, UHT sterilized at 140 ° C. for 30 seconds, and aseptically filled into a PET bottle to prepare a black tea beverage did. The pH of the sterilized beverage was 6.7.

Test Examples The tea beverages obtained in Examples 8 to 13 and Comparative Examples 4 and 5 were stored at 5 ° C, 40 ° C and 55 ° C for 30 days, respectively. After storage, the contents were transferred to a beaker and visually confirmed, and the solidification of fats and oil droplets were evaluated according to the following evaluation criteria. The results are shown in Table 2.

<Evaluation criteria for oil solidification>
5: Solidification of fats and oils does not occur 4: Solidification of fats and oils occurs slightly but disperses and disappears by light shaking 3: Solidification of fats and oils occurs, but disperses and disappears by light shaking 2: Oil and fats Solidification occurs and does not disperse even when lightly shaken 1: The amount of oil solidified is large and does not disperse by shaking <Evaluation criteria for oil droplet generation>
5: No oil droplets are generated. 4: Oil droplets are slightly generated.
3: Oil droplets are generated.
2: Many oil droplets are generated.
1: Oil droplets are generated vigorously.

Claims (6)

A polyglycerin fatty acid ester obtained by esterifying a polyglycerin having a hydroxyl value of 1200 or less and a primary hydroxyl group of 50% or more of all hydroxyl groups and a fatty acid, and a triglycerin monopalmitate, A fat or oil solidification inhibitor for milk-containing beverages, comprising one or more selected from -C.
A: Organic acid monoglyceride B: Sucrose fatty acid ester C: Sodium caseinate   2. The fat-and-oil solidification inhibitor for milk-containing beverages according to claim 1, wherein the constituent fatty acid of the polyglycerin fatty acid ester is one or more fatty acids selected from saturated fatty acids having 12 to 22 carbon atoms. .   The fat-and-oil solidification inhibitor for milk-containing beverages according to claim 1 or 2, wherein the triglycerin monopalmitate has a monoester content of 50% or more.   The average fatification rate of polyglycerin fatty acid ester is 5% or more and 30% or less, The fat and oil solidification inhibitor for milk-containing beverages according to any one of claims 1 to 3.   A beverage containing the fat / solidification inhibitor for milk-containing beverages according to any one of claims 1 to 4.   The manufacturing method of the drink characterized by adding the fat-and-oil solidification inhibitor for milk-containing drinks in any one of Claims 1-4.