JP5132539B2 - Concentrated milk and emulsifier for concentrated milk - Google Patents
Concentrated milk and emulsifier for concentrated milk Download PDFInfo
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本発明は、濃厚乳の調製に好適に使用できる乳化剤に関する。詳細には、本発明は濃厚乳中に含まれる乳化粒子の粒子径を小さくすることができる濃厚乳用乳化剤に関する。より詳細には、本発明は、濃厚乳中に含まれる乳化粒子の粒子径を小さくすることによって、殺菌処理などによって生じる濃厚乳の凝集を抑制することができる乳化剤に関する。 The present invention relates to an emulsifier that can be suitably used for the preparation of concentrated milk. In detail, this invention relates to the emulsifier for concentrated milk which can make the particle diameter of the emulsified particle contained in concentrated milk small. In more detail, this invention relates to the emulsifier which can suppress aggregation of the concentrated milk produced by a sterilization process etc. by making the particle diameter of the emulsified particle contained in the concentrated milk small.
なお、以下、本明細書において「粒子径」とは、具体的にはメジアン径（ｄ５０）を意味する。また、本明細書において「殺菌処理」とは、食物などに含まれる微生物を殺菌又は滅菌するものであり、一例として加熱殺菌処理が挙げられる。かかる加熱殺菌処理の例として、レトルト殺菌(例えば１２１℃で２０分間処理）、フ゜レート殺菌（例えば １４０℃で７秒間処理）、チューブラー殺菌（例えば１３８℃ ３秒間処理）、スチーム殺菌（（インジェクション方式（例えば１４０℃ １５秒間殺菌処理）、インフユージョン方式（例えば１４０℃ ７秒間殺菌処理））等を挙げることができる。 Hereinafter, “particle diameter” in the present specification specifically means the median diameter (d50). Further, in this specification, “sterilization treatment” refers to sterilization or sterilization of microorganisms contained in food or the like, and examples thereof include heat sterilization treatment. Examples of such heat sterilization treatment include retort sterilization (eg, treatment at 121 ° C. for 20 minutes), plate sterilization (eg, treatment at 140 ° C. for 7 seconds), tubular sterilization (eg, treatment at 138 ° C. for 3 seconds), steam sterilization ((injection method) (For example, sterilization treatment at 140 ° C. for 15 seconds), an infusion system (for example, sterilization treatment at 140 ° C. for 7 seconds)) and the like.
乳素材は、豊かな栄養特性および生理特性、おいしさを示す優れた嗜好特性を持っているため、食品の調理に幅広く利用されている。例えば、乳素材は、食品への色付け（視覚）、味（味覚）、香り（嗅覚）及びテクスチャー（触覚）等の嗜好性を改良または向上するために、多くの食品に利用されている。 Milk materials are widely used for cooking foods because they have excellent nutritional and physiological characteristics, as well as excellent taste characteristics that show deliciousness. For example, milk materials are used in many foods in order to improve or improve palatability such as coloring (visual), taste (taste), scent (olfaction), and texture (tactile sense).
かかる乳素材の効果は多岐にわたり、具体的には、例えば色白く仕上げる、よい焦げ色をつける（視覚）、コクのある旨みをつける、あと口をよくする（味覚）、生臭さを消す、香ばしい香りや芳醇な芳香をつける(嗅覚)、なめらかにする、粘稠性を与える、ゲル化に影響する、起泡性を付与する（テクスチャー）等を挙げることができる。 The effects of such dairy materials are diverse, specifically, for example, to finish white, add a good burnt color (visual), add a rich umami, improve the mouth (taste), eliminate the raw odor, fragrant Examples include adding a fragrance and a rich fragrance (olfaction), smoothing, imparting consistency, affecting gelation, and imparting foaming properties (texture).
乳素材には様々な形態の種類があるが、その中でも乳から水分を除去して粉末状に乾燥した粉乳は、液状乳と比較して保存性が著しく良好であること、輸送や貯蔵に非常に便利であること、さらに必要に応じて還元でき、濃度調整が簡便であることなどの利点があることから、食品に対してよく使用されている素材である。 There are various types of dairy materials. Among them, milk powder that has been dehydrated from milk and dried in powder form has significantly better storage stability than liquid milk, and is very useful for transportation and storage. It is a material that is often used for foods because it has advantages such as being convenient and convenient, and can be reduced if necessary, and the concentration can be easily adjusted.
食品に添加して用いられる乳素材としては、上述のように製造した粉乳を還元、溶解し、調製した濃厚乳や、牛乳中の水分をエバポレーターで蒸発して作る濃縮乳といった、乳本来の成分が高濃度に含まれている素材、すなわち乳濃度の高い乳素材を挙げることができる。かかる乳素材は、食品に少量添加することによって乳本来の特性を食品に付与することでき、また添加量が少量で済むため、食品自体の味質に影響を与えにくいことから汎用されている。 Milk ingredients used by adding to foods are the original ingredients of milk, such as concentrated milk prepared by reducing and dissolving powdered milk produced as described above, and concentrated milk produced by evaporating the water in milk with an evaporator. Can be cited as a high-concentration material, that is, a milk material with a high milk concentration. Such dairy materials are widely used because they can impart the original characteristics of milk to foods by being added in small amounts to foods, and since they can be added in small amounts, they do not affect the taste quality of the foods themselves.
乳濃度の高い乳素材を用いた加工技術としては、例えば、無脂乳固形分と糖アルコールを含有した加工用濃縮乳を用いて、レトルト殺菌のような高温加熱殺菌をおこないながらも乳本来の風味・コク味のあるホワイトソースを作成する方法（特許文献１）、特定の無脂乳固形分および乳脂肪分を含有する濃縮乳を用いて乳脂肪含有量の高いフレッシュチーズを作成する方法（特許文献２）、乳からイオンを一部除去し、低溶存酸素状態で加熱処理することによって、飲料などの原料に用いたときに生乳本来の口当たり、フレッシュ感、のど越し、後味に優れた濃縮乳や粉乳を作成する方法（特許文献３）等、従来から種々の方法が知られている。 As processing technology using milk material with high milk concentration, for example, using concentrated milk for processing containing non-fat milk solids and sugar alcohol, high-temperature heat sterilization such as retort sterilization is performed, but the original milk A method for producing a white sauce with a flavor and richness (Patent Document 1), a method for producing a fresh cheese having a high milk fat content using concentrated milk containing a specific non-fat milk solid content and milk fat content ( Patent Document 2) Concentration with excellent taste, freshness, throat, and aftertaste when used as a raw material for beverages, etc., by removing some ions from milk and heat-treating in low dissolved oxygen state Various methods have been conventionally known, such as a method for producing milk or milk powder (Patent Document 3).
しかし、その一方で、乳素材を食品に使用する際の実用上の問題点として、殺菌処理によりタンパク質が変性してしまい、凝集してしまうという点が挙げられる。 However, on the other hand, as a practical problem when using a milk material for food, the protein is denatured and aggregated by sterilization treatment.
これを解決するための方法として、原料乳を濃縮処理する前と後に均質化処理を行うことで熱安定性の高い良質な濃縮乳を調製する方法（特許文献４）；原料乳を濃縮処理する前に予熱処理、濃縮処理前後の少なくともいずれかの段階で均質化処理、さらにＵＨＴ処理を施し、且つリン酸塩を添加して濃縮乳を調製する方法（特許文献５）；特許文献５と同様に、原料乳を濃縮処理前に予熱処理、濃縮処理前後の少なくともいずれかの段階で均質化処理；さらにＵＨＴ処理を施し、且つ重曹（炭酸水素ナトリウム）を添加して濃縮乳を調製する方法（特許文献６）が提案されている。 As a method for solving this problem, a method of preparing high-quality concentrated milk with high heat stability by performing homogenization before and after concentration of raw milk (Patent Document 4); concentrating raw milk A method of preparing concentrated milk by performing homogenization treatment at least before and after pre-heat treatment and concentration treatment, and further performing UHT treatment and adding phosphate (Patent Document 5); similar to Patent Document 5 In addition, the raw milk is preheated before the concentration treatment, homogenized at least at any stage before and after the concentration treatment; further subjected to UHT treatment, and sodium bicarbonate (sodium bicarbonate) is added to prepare the concentrated milk ( Patent Document 6) has been proposed.
また、乳に含まれる乳化粒子の平均粒子径を小さくして乳化安定性を向上させる方法として、牛乳と乳化剤を含む混合物を高圧（２５ＭＰａ以上）で均質化処理する方法（特許文献７）；油脂成分と水と乳化剤もしくは安定剤と混合し、８５℃以下の油脂含有溶液を５００ｋｇ／ｃｍ２（５０ＭＰａ）以上の圧力で均質化を行うことにより油脂含有飲料に含まれる水不溶性成分の粒子径を１．０μｍ以下とする方法（特許文献８）；モノエステル含有量が５０質量％以上のジグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル及びＨＬＢ１０未満のショ糖脂肪酸エステルから成る乳化安定剤を用いることによって、０．５μｍ程度のメジアン径を有し、乳化安定性を有する乳飲料を調製する方法（特許文献９）が知られている。
粉乳は、先述するように保存性、輸送簡便性および貯蔵面において、液状乳より優れているため、濃厚乳の製造に汎用される素材の一つである。しかし、その一方で、粉乳を用いて調製した濃厚乳の安定性は、濃縮乳と比較して以下のような問題がある。 As described above, powdered milk is one of the materials widely used in the production of concentrated milk because it is superior to liquid milk in terms of storage stability, transportation convenience and storage. However, on the other hand, the stability of concentrated milk prepared using powdered milk has the following problems compared to concentrated milk.
(1)粉乳は、水分除去するために熱を利用した乾燥工程を経ているため粒子が大きくなり、溶解時の安定性が悪い。 (1) Powdered milk undergoes a drying process using heat to remove moisture, so that the particles become large and the stability during dissolution is poor.
(2)粉乳自体の粒子が大きいため、粉乳を用いて調製した濃厚乳に対して殺菌処理を行うと、タンパク質の凝集物が生じる。 (2) Since powdered milk itself has large particles, protein flocculation occurs when sterilization is performed on concentrated milk prepared using powdered milk.
乳飲料について粒子径を小さくする方法としては、特許文献７〜８に記載されるように、高圧下（特許文献７では２５ＭＰａ以上、特許文献８では５００ｋｇ／ｃｍ２（５０ＭＰａ）以上）で均質化処理を行う方法が知られている。しかし、このような高圧均質化処理により一時的に粒子径は小さくなるが、脂肪含量が高い場合は処理後の殺菌あるいは保存により粒子の再凝集が発生しやすく、再度均質化処理を行う必要がある。 As a method for reducing the particle size of milk drinks, as described in Patent Documents 7 to 8, homogenization is performed under high pressure (25 MPa or more in Patent Document 7, 500 kg / cm 2 (50 MPa) or more in Patent Document 8). A method of performing processing is known. However, although the particle size is temporarily reduced by such a high-pressure homogenization treatment, if the fat content is high, reaggregation of particles is likely to occur due to sterilization or storage after the treatment, and it is necessary to perform the homogenization treatment again. is there.
前述する特許文献７〜９には、かかる問題を解決する方法も記載されている。しかしながら、特許文献７が対象とする乳飲料は、ミルクコーヒー、カフェオレ、ミルクティー、ミルクココア、および豆乳飲料といった乳濃度が牛乳より低い飲料である。また特許文献８及び９が対象とする乳飲料も、全粉乳濃度１３％（牛乳換算濃度：約１００％＝牛乳そのもの）や牛乳換算濃度３０％（特許文献８）、および牛乳換算濃度８％もしくは２０％など、乳濃度が牛乳と同様またはそれよりも低い濃度であり、乳濃度の高い濃厚乳の粒子径を小さく出来る手段は開示されていない。 Patent Documents 7 to 9 described above also describe methods for solving such problems. However, the milk drink which patent document 7 makes object is drinks whose milk concentration is lower than milk, such as milk coffee, cafe au lait, milk tea, milk cocoa, and soy milk drink. The milk beverages targeted by Patent Documents 8 and 9 also have a total milk powder concentration of 13% (milk equivalent concentration: about 100% = milk itself), a milk equivalent concentration of 30% (Patent Literature 8), and a milk equivalent concentration of 8% or No means is disclosed that can reduce the particle size of concentrated milk having a high milk concentration, such as 20%, where the milk concentration is the same as or lower than that of cow's milk.
乳濃度が高い濃厚乳は、乳濃度が低い乳飲料よりも乳含量が非常に多いため、凝集しやすいという問題点がある。また、濃厚乳に該当する濃縮乳は未濃縮乳と比較して、殺菌処理に対して不安定であり、凝集しやすいという問題がある（特許文献５の段落[０００３]参照）。 Concentrated milk having a high milk concentration has a problem that it tends to aggregate because it has a much higher milk content than a milk beverage having a low milk concentration. In addition, concentrated milk corresponding to concentrated milk has a problem that it is unstable with respect to sterilization treatment and more likely to aggregate than non-concentrated milk (see paragraph [0003] of Patent Document 5).
これらのことから、牛乳よりも乳固形分濃度の高い濃厚乳について、乳化粒子の粒子径を安定的に小さくし、かつ殺菌処理を行った場合でも乳化粒子が凝集せずに安定に存在させる方法が求められている。特に、殺菌処理による熱変性によりタンパク質が凝固し凝集すると濃厚乳がざらつき、舌触りの悪い食感となってしまうため、これらを改善する必要がある。 From these, for concentrated milk having a higher milk solid content concentration than milk, a method of stably reducing the particle diameter of the emulsified particles and allowing the emulsified particles to stably exist without agglomeration even when sterilization is performed. Is required. In particular, if the protein coagulates and aggregates due to heat denaturation by sterilization treatment, the thick milk becomes rough and the mouthfeel becomes unpleasant, so it is necessary to improve these.
そこで、本発明は、濃厚乳、特に粉乳や濃縮乳から調製される濃厚乳中に含まれる乳化粒子の粒子径を小さくするのに有効な濃厚乳用乳化剤を提供することを目的とする。さらに本発明は、殺菌処理によって乳化粒子の粒子径が大きくなり、また乳素材が凝集することを抑制するために好適に用いられる乳化剤を提供することを目的とする。 Then, an object of this invention is to provide the emulsifier for concentrated milk effective in reducing the particle diameter of the emulsified particle contained in concentrated milk, especially the concentrated milk prepared from powdered milk or concentrated milk. Furthermore, an object of the present invention is to provide an emulsifier that is suitably used to prevent the emulsion particles from becoming larger due to the sterilization treatment and to prevent the milk material from aggregating.
本発明者らは、上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、濃厚乳、特に粉乳や濃縮乳を用いた濃厚乳の調製に、乳化剤として、ショ糖脂肪酸エステル、コハク酸モノグリセリド及び蒸留モノグリセリドを併用することにより、濃厚乳中に含まれる乳化粒子の粒子径を小さくすることが出来ること、また、殺菌処理しても、当該乳化粒子を小さい状態のまま安定維持でき、また濃厚乳の凝集を有意に抑制することができることを見出し、本発明に至った。 In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. As a result, sucrose fatty acid esters and succinic acid are used as emulsifiers in the preparation of concentrated milk, particularly concentrated milk using powdered milk or concentrated milk. By using monoglyceride and distilled monoglyceride in combination, the particle size of the emulsified particles contained in the concentrated milk can be reduced, and even when sterilized, the emulsified particles can be stably maintained in a small state, and It has been found that aggregation of thick milk can be significantly suppressed, and has led to the present invention.
（Ｉ）本発明は以下の態様を有する濃厚乳用乳化剤に関する；
（I-1）．下記の（１）〜（３）成分を含有するか、または個別包装された下記（１）〜（３）成分を組み合わせてなることを特徴とする濃厚乳用乳化剤。
（１）ショ糖脂肪酸エステル
（２）コハク酸モノグリセリド
（３）蒸留モノグリセリド。
（I-2）．ショ糖脂肪酸エステルが、ＨＬＢ３〜７を有するものである（I-1）に記載する濃厚乳用乳化剤。
（I-3）．濃厚乳の製造に際して、濃厚乳全原料中における（１）〜（３）成分の濃度が下記の割合になるように用いられる、（I-1）または（I-2）に記載する濃厚乳用乳化剤：
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％
（２）コハク酸モノグリセリド：０．０５〜０．５質量％
（３）蒸留モノグリセリド：０．１〜１．５質量％。
（I-4）．濃厚乳の製造に際して、濃厚全乳原料中における（１）〜（３）成分の濃度が下記の割合になるように用いられる、（I-1）または（I-2）に記載する濃厚乳用乳化剤：
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％
（２）コハク酸モノグリセリド：０．０５〜０．５質量％
（３）蒸留モノグリセリド：０．２５〜１質量％。
（I-5）．（１）ショ糖脂肪酸エステル１質量部に対して、（２）コハク酸モノグリセリドを１〜２質量部、および（３）蒸留モノグリセリドを１〜２０質量部の割合で、（１）〜（３）成分を含有するか、または組み合わせてなることを特徴とする、（I-1）乃至（I-4）のいずれかに記載する濃厚乳用乳化剤。
（I-6）．濃厚乳を、その中に含まれる乳化粒子のメジアン径が１．０μｍ以下になるように調製するための乳化剤である、（I-1）乃至（I-5）いずれかに記載する濃厚乳用乳化剤。
(I) The present invention relates to an emulsifier for concentrated milk having the following aspects;
(I-1). An emulsifier for concentrated milk comprising the following components (1) to (3) or a combination of the following components (1) to (3) individually packaged:
(1) Sucrose fatty acid ester (2) Succinic acid monoglyceride (3) Distilled monoglyceride.
(I-2). The emulsifier for concentrated milk described in (I-1), wherein the sucrose fatty acid ester has HLB 3-7.
(I-3). In the production of concentrated milk, the concentrated milk raw material is used so that the concentrations of the components (1) to (3) are as follows: (I-1) or (I-2) emulsifier:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
(3) Distilled monoglyceride: 0.1 to 1.5% by mass.
(I-4). For the production of concentrated milk, it is used so that the concentration of the components (1) to (3) in the concentrated whole milk raw material becomes the following ratio: for concentrated milk described in (I-1) or (I-2) emulsifier:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
(3) Distilled monoglyceride: 0.25 to 1% by mass.
(I-5). (1) With respect to 1 part by mass of sucrose fatty acid ester, (2) 1 to 2 parts by mass of succinic acid monoglyceride, and (3) 1 to 20 parts by mass of distilled monoglyceride, (1) to (3) The emulsifier for concentrated milk according to any one of (I-1) to (I-4), comprising components or a combination thereof.
(I-6). For concentrated milk according to any one of (I-1) to (I-5), which is an emulsifier for preparing concentrated milk so that the median diameter of the emulsified particles contained therein is 1.0 μm or less emulsifier.
（II）また本発明は以下の態様を有する濃厚乳の製造方法に関する；
（II-1）．（I-1）乃至（I-6）のいずれかに記載する濃厚乳用乳化剤の存在下で、濃厚乳原料を均質化処理する工程を有する、乳固形分濃度が１２．６質量％より高いことを特徴とする濃厚乳の製造方法。
（II-2）．濃厚乳全原料中における（１）〜（３）成分の濃度が、下記の割合になるように濃厚乳用乳化剤を用いることを特徴とする（II-1）に記載する濃厚乳の製造方法：
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％
（２）コハク酸モノグリセリド：０．０５〜０．５質量％
（３）蒸留モノグリセリド：０．１〜１．５質量％。
（II-3）．濃厚乳全原料中における（１）〜（３）成分の濃度が、下記の割合になるように濃厚乳用乳化剤を用いることを特徴とする（II-1）に記載する濃厚乳の製造方法：
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％
（２）コハク酸モノグリセリド：０．０５〜０．５質量％
（３）蒸留モノグリセリド：０．２５〜１質量％。
（II-4）．均質化処理を２５ＭＰａ未満の低圧力条件下で行うことを特徴とする、（II-1）乃至（II-3）のいずれかに記載する濃厚乳の製造方法。
（II-5）．均質化処理工程及び殺菌処理工程を有する、（II-1）乃至（II-4）のいずれかに記載する濃厚乳の製造方法。
（II-6）．均質化処理工程後、殺菌処理工程を有する、（II-1）乃至（II-5）のいずれかに記載する濃厚乳の製造方法。
（II-7）．乳化粒子のメジアン径が１．０μｍ以下の濃厚乳を製造する方法である、（II-1）乃至（II-6）のいずれかに記載する濃厚乳の製造方法。
(II) Moreover, this invention relates to the manufacturing method of the concentrated milk which has the following aspects;
(II-1). (I-1) thru | or the milk solid content density | concentration which has the process of homogenizing a thick milk raw material in presence of the emulsifier for thick milk in any one of (I-6) higher than 12.6 mass% A method for producing concentrated milk, characterized in that
(II-2). The method for producing concentrated milk according to (II-1), wherein the emulsifier for concentrated milk is used so that the concentrations of the components (1) to (3) in the concentrated raw milk raw materials are in the following ratio:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
(3) Distilled monoglyceride: 0.1 to 1.5% by mass.
(II-3). The method for producing concentrated milk according to (II-1), wherein the emulsifier for concentrated milk is used so that the concentrations of the components (1) to (3) in the concentrated raw milk raw materials are in the following ratio:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
(3) Distilled monoglyceride: 0.25 to 1% by mass.
(II-4). The method for producing concentrated milk according to any one of (II-1) to (II-3), wherein the homogenization treatment is performed under a low pressure condition of less than 25 MPa.
(II-5). The method for producing concentrated milk according to any one of (II-1) to (II-4), comprising a homogenization treatment step and a sterilization treatment step.
(II-6). The method for producing concentrated milk according to any one of (II-1) to (II-5), which comprises a sterilization treatment step after the homogenization treatment step.
(II-7). The method for producing concentrated milk according to any one of (II-1) to (II-6), which is a method for producing concentrated milk having a median diameter of emulsified particles of 1.0 μm or less.
（III）さらに本発明は以下の態様を有する濃厚乳またはその加工物に関する；
（III-1）．（II-1）乃至（II-6）のいずれかに記載する製造方法で調製される、乳固形分濃度が１２．６質量％より高いことを特徴とする濃厚乳、またはそれを原料として製造される乳を含む製品。
（III-2）．乳化粒子のメジアン径が１．０μｍ以下であることを特徴とする（III-1）に記載する濃厚乳、またはそれを原料として製造される乳を含む製品。
(III) Furthermore, the present invention relates to concentrated milk having the following aspects or a processed product thereof;
(III-1). Concentrated milk having a milk solid content concentration higher than 12.6% by mass, prepared by the production method described in any one of (II-1) to (II-6), or produced from the raw material Products containing milk.
(III-2). A product containing the concentrated milk described in (III-1), or the milk produced from the raw material, wherein the median diameter of the emulsified particles is 1.0 μm or less.
本発明の乳化剤によれば、濃厚乳、特に粉乳や濃縮乳を用いて調製される濃厚乳中に含まれる乳化粒子の粒子径を小さくすることができ、また、殺菌処理後も乳化粒子を小さい状態のまま維持することができる。またかかる乳化剤を用いることによって、殺菌処理によって生じる濃厚乳の凝集ならびに保存後における再凝集が有意に抑制できるため、品質が安定した濃厚乳が調製できるとともに、濃厚乳について、ざらつきなど、舌触りや食感の悪さを改良することができる。 According to the emulsifier of the present invention, the particle diameter of the emulsified particles contained in the concentrated milk prepared using concentrated milk, particularly powdered milk or concentrated milk can be reduced, and the emulsified particles can be reduced even after the sterilization treatment. The state can be maintained. In addition, by using such an emulsifier, the aggregation of the concentrated milk caused by the sterilization treatment and the re-aggregation after storage can be significantly suppressed, so that concentrated milk with stable quality can be prepared. The bad feeling can be improved.
（Ｉ）濃厚乳の定義
本発明が対象とする濃厚乳は、含有する乳濃度が、乳固形分濃度（無脂乳固形分と乳脂肪分を含む）に換算した場合に牛乳の１２．６質量％よりも多いことを特徴とするエマルジョン形態の液状物である。
(I) Definition of Concentrated Milk Concentrated milk targeted by the present invention contains 12.6 of milk when the milk concentration contained is converted to a milk solid content concentration (including non-fat milk solid content and milk fat content). It is a liquid substance in the form of an emulsion characterized by being more than mass%.
本発明が対象とする濃厚乳は、上記の範囲において、使用目的に応じて乳濃度を適宜設定することができる。ところで、乳濃度は、通常「乳固形分濃度」として表示する場合と、「牛乳換算濃度」として表示する場合がある。ここで「乳固形分濃度」とは、濃厚乳に含まれる水分を除くその他の成分を合計した絶対濃度を意味する。なお、普通牛乳の乳固形分濃度は１２．６質量％である。また「牛乳換算濃度」とは、五訂日本食品標準成分表（大蔵省印刷局発行、発行日平成１２年１２月２０日）にて規定されている普通牛乳を基準とする濃度を意味する。例えば、牛乳換算濃度１００％とは牛乳そのもの（乳固形分濃度が普通牛乳と同じ１２．６質量％である液体）を指し、牛乳換算濃度２００％とは牛乳の２倍の濃度（乳固形分を２５．２質量％（乳固形分濃度が普通牛乳の２倍）含有する液体）を指す。 In the concentrated milk targeted by the present invention, the milk concentration can be appropriately set according to the purpose of use within the above range. By the way, the milk concentration is usually displayed as “milk solid content concentration” or “milk equivalent concentration”. Here, the “milk solid content concentration” means an absolute concentration obtained by adding up other components excluding moisture contained in the concentrated milk. In addition, the milk solid content density | concentration of normal milk is 12.6 mass%. Further, the “milk equivalent concentration” means a concentration based on normal milk as defined in the 5th Japanese Food Standard Composition Table (issued by the Ministry of Finance, Printing Bureau, issued December 20, 2000). For example, a milk equivalent concentration of 100% refers to milk itself (a liquid whose milk solids concentration is 12.6% by mass, which is the same as ordinary milk), and a milk equivalent concentration of 200% is twice the concentration of milk (milk solids) Is a liquid containing 25.2% by mass (the milk solid content concentration is twice that of ordinary milk).
本発明が対象とする濃厚乳の乳濃度は、牛乳のそれより高ければ制限はされず、乳固形分濃度に換算した場合、１２．６質量％より多く３０．２質量％以下、好ましくは１３〜３０．２質量％の範囲にあることが望ましい。また牛乳換算濃度に換算した場合、１００質量％より多く２４０質量％以下、好ましくは１０３〜２４０質量％の範囲にあることが望ましい。 The milk concentration of the concentrated milk targeted by the present invention is not limited as long as it is higher than that of cow's milk. When converted to milk solid content concentration, it is more than 12.6% by mass and not more than 30.2% by mass, preferably 13 It is desirable to be in the range of ˜30.2 mass%. Moreover, when converted into the milk equivalent concentration, it is desirable that it is in the range of more than 100% by mass and 240% by mass or less, preferably 103 to 240% by mass.
本発明が対象とする好適な濃厚乳は、乳固形分濃度が上記範囲になるように、粉乳または濃縮乳から調製されるものである。ここで粉乳とは、乳から水分を除去して粉末状に乾燥したものであり、具体的には、脱脂粉乳、全粉乳、調製粉乳、加糖粉乳、クリームパウダー、ホエーパウダー、およびバターミルクパウダーを挙げることができる。粉乳として好ましくは脱脂粉乳である。また濃縮乳とは、牛乳や乳製品をエバポレーターで減圧濃縮又は膜濾過により濃縮した乳素材であり、具体的には、脱脂濃縮乳、全脂濃縮乳、脱脂加糖練乳、全脂加糖練乳、脱脂無糖練乳、および全脂無糖練乳などを挙げることができる。 Suitable concentrated milk targeted by the present invention is prepared from milk powder or concentrated milk so that the milk solid content concentration falls within the above range. Here, powdered milk is a product obtained by removing water from milk and drying into powder. Specifically, skim milk powder, whole powdered milk, prepared powdered milk, sweetened powdered milk, cream powder, whey powder, and buttermilk powder are used. Can be mentioned. The powdered milk is preferably skim milk powder. Concentrated milk is a milk material obtained by concentrating cow's milk or dairy products under reduced pressure or membrane filtration with an evaporator. Specifically, defatted concentrated milk, full fat concentrated milk, defatted condensed milk, whole fat condensed milk, defatted Examples include sugar-free condensed milk and whole fat-free condensed milk.
本発明が対象とするより好ましい濃厚乳は、上記粉乳のうち脱脂粉乳を原料として調製されるものである。ここで脱脂粉乳は、常法により製造されたものを用いることができる。通常、脱脂粉乳は原料乳を浄化処理し、クリームと脱脂乳に分離し、その後、冷却、貯乳、殺菌工程を経て、次いで濃縮、乾燥工程を経る。その後、粒子の湿潤性、分散性、沈降性、溶解性を付与するために、通常造粒工程を経て製造される。造粒（インスタント化）された脱脂粉乳は、加湿し気流造粒により作られるため、多孔質で、表面積は大きく、平均粒子はおよそ２００μｍである。本発明で使用される脱脂粉乳は商業的に入手可能であり、森永乳業株式会社製の脱脂粉乳や雪印乳業株式会社製の脱脂粉乳等を挙げることができる。 More preferable concentrated milk targeted by the present invention is prepared using skim milk powder as a raw material among the above milk powders. Here, the skim milk powder can be produced by a conventional method. Usually, skim milk powder purifies raw milk, separates it into cream and skim milk, and then undergoes cooling, milk storage and sterilization processes, followed by a concentration and drying process. Thereafter, in order to impart wettability, dispersibility, sedimentation and solubility of the particles, it is usually produced through a granulation step. Since the granulated (instantized) skim milk powder is made by humidification and airflow granulation, it is porous, has a large surface area, and an average particle size of about 200 μm. The skim milk powder used in the present invention is commercially available, and examples thereof include skim milk powder manufactured by Morinaga Milk Industry Co., Ltd. and skim milk powder manufactured by Snow Brand Milk Industry Co., Ltd.
（II）濃厚乳用乳化剤
本発明の濃厚乳用乳化剤は、上記の濃厚乳の乳化調製に使用される乳化剤であって、下記（１）〜（３）成分を含有するか、または個別包装された下記（１）成分、（２）成分および（３）成分を個々に組み合わせてなることを特徴とする：
（１）ショ糖脂肪酸エステル
（２）コハク酸モノグリセリド
（３）蒸留モノグリセリド。
(II) Emulsifier for concentrated milk The emulsifier for concentrated milk of the present invention is an emulsifier used for emulsification preparation of the concentrated milk described above, and contains the following components (1) to (3) or is individually packaged. The following (1) component, (2) component and (3) component are individually combined:
(1) Sucrose fatty acid ester (2) Succinic acid monoglyceride (3) Distilled monoglyceride.
本発明で使用するショ糖脂肪酸エステルは、ＨＬＢ３〜７、好ましくはＨＬＢ５〜６、特に好ましくはＨＬＢ５のものである。その構成脂肪酸としては主としてステアリン酸を有するものを挙げることができる。その割合は特に制限されないが、通常７割程度を挙げることができる。ショ糖脂肪酸エステルの由来は特に制限されないが、通常、サトウキビとパームを挙げることができる。かかるショ糖脂肪酸エステルは、商業的に入手可能であり、例えば三菱化学フーズ株式会社製のエステルＳ−５７０（商品名）や第一工業製薬株式会社製のＤＫエステルＦ−５０（商品名）等を挙げることができる。 The sucrose fatty acid ester used in the present invention is HLB 3-7, preferably HLB 5-6, particularly preferably HLB 5. Examples of the constituent fatty acid include those having mainly stearic acid. The ratio is not particularly limited, but can usually be about 70%. Although the origin of sucrose fatty acid ester is not particularly limited, sugarcane and palm can be usually mentioned. Such sucrose fatty acid esters are commercially available. For example, Ester S-570 (trade name) manufactured by Mitsubishi Chemical Foods Co., Ltd., DK Ester F-50 (trade name) manufactured by Daiichi Kogyo Seiyaku Co., Ltd., etc. Can be mentioned.
本発明で使用するコハク酸モノグリセリドは、有機酸モノグリセリドの一種であり、モノグリセリドに有機酸であるコハク酸をエステル結合してなるものである。かかるコハク酸モノグリセリドは商業的に入手可能であり、例えば、花王株式会社製のステップＳＳ（商品名）や理研ビタミン株式会社製のポエムＢ−１０（商品名）等を挙げることができる。 The succinic acid monoglyceride used in the present invention is a kind of organic acid monoglyceride, and is formed by esterifying succinic acid which is an organic acid to monoglyceride. Such succinic monoglyceride is commercially available, and examples thereof include Step SS (trade name) manufactured by Kao Corporation and Poem B-10 (trade name) manufactured by Riken Vitamin Co., Ltd.
本発明で使用する蒸留モノグリセリドは、モノグリセリドを分子蒸留したものであり、モノグリセリド含量が９０質量％以上１００質量％以下、好ましくはモノグリセリド含量が９５質量％以上１００質量％以下のものである。かかる蒸留モノグリセリドは商業的に入手可能であり、例えば、花王株式会社製のエキセルＴ−９５（商品名）や太陽化学株式会社のサンソフト８０００（商品名）等を挙げることができる。 The distilled monoglyceride used in the present invention is obtained by molecular distillation of monoglyceride, and has a monoglyceride content of 90% by mass to 100% by mass, preferably a monoglyceride content of 95% by mass to 100% by mass. Such distilled monoglycerides are commercially available, and examples thereof include Excel T-95 (trade name) manufactured by Kao Corporation and Sunsoft 8000 (trade name) manufactured by Taiyo Kagaku Co., Ltd.
本発明の濃厚乳用乳化剤は、濃厚乳の製造に、濃厚乳原料中（総量１００質量％）における、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、および（３）蒸留モノグリセリドの濃度が下記の割合になるように用いられることが好ましい：
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％、好ましくは、０．０５〜０．２５質量％、より好ましくは０．０８〜０．２質量％、
（２）コハク酸モノグリセリド：０．０５〜０．５質量％、好ましくは０．１〜０．３質量％、より好ましくは、０．１２〜０．２５質量％、
（３）蒸留モノグリセリド：０．１〜１．５質量％、好ましくは０．２５〜１質量％、より好ましくは０．２５〜０．７質量％となるような割合である。
The emulsifier for concentrated milk of the present invention is used for the production of concentrated milk in the concentrated milk raw material (total amount: 100% by mass). Is preferably used in the following proportions:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass, preferably 0.05 to 0.25% by mass, more preferably 0.08 to 0.2% by mass,
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass, preferably 0.1 to 0.3% by mass, more preferably 0.12 to 0.25% by mass,
(3) Distilled monoglyceride: a proportion such that it is 0.1 to 1.5% by mass, preferably 0.25 to 1% by mass, more preferably 0.25 to 0.7% by mass.
本発明の濃厚乳用乳化剤中に配合されるか、または濃厚乳用乳化剤として組み合わせて用いられる上記ショ糖脂肪酸エステル、コハク酸モノグリセリド、および蒸留モノグリセリドの割合は、濃厚乳の製造に上記割合で使用されるものであればよく、適宜調節することが可能であるが、例えばショ糖脂肪酸エステル１質量部に対する、コハク酸モノグリセリドの割合として１〜２質量部、好ましくは１．５〜２質量部；蒸留モノグリセリドの割合として１〜２０質量部、好ましくは２．５〜１０質量部の割合を例示することができる。 The ratio of the sucrose fatty acid ester, succinic monoglyceride, and distilled monoglyceride used in the concentrated milk emulsifier of the present invention or used in combination as the concentrated milk emulsifier is used in the above ratio for producing concentrated milk. Can be adjusted as appropriate, but for example, the ratio of succinic monoglyceride to 1 part by mass of sucrose fatty acid ester is 1 to 2 parts by mass, preferably 1.5 to 2 parts by mass; Examples of the proportion of distilled monoglyceride include 1 to 20 parts by mass, preferably 2.5 to 10 parts by mass.
本発明の濃厚乳用乳化剤は、上記（１）〜（３）成分だけを組み合わせてなるものであってもよいが、本発明の効果を妨げない限りにおいて、ｐＨ調整剤、重曹、有機酸塩、増粘多糖類、香料、色素、酸化防止剤、日持ち向上剤、保存料、糖類等の添加剤を配合するか、または併用することも出来る。これらの添加剤を用いる場合、これらの配合量としては、上限として、糖類については２０質量％、それ以外の成分については１質量％を挙げることができる。 The emulsifier for concentrated milk of the present invention may be a combination of only the above components (1) to (3), but as long as the effects of the present invention are not hindered, a pH adjuster, sodium bicarbonate, organic acid salt , Additives such as thickening polysaccharides, fragrances, pigments, antioxidants, shelf life improvers, preservatives, saccharides, etc. can be blended or used together. When these additives are used, the upper limit of the amount of these additives may be 20% by mass for saccharides and 1% by mass for other components.
本発明の濃厚乳用乳化剤は、後述するように濃厚乳の乳化調製に好適に使用することができ、斯くして調製される濃厚乳は、乳化粒子の粒子径が小さくその安定性に優れているため、殺菌処理などの加熱処理や長期保存によっても乳化粒子が凝集せず、滑らかな食感を長期にわたって保有している。特に本発明の濃厚乳用乳化剤を用いることにより、濃厚乳の調製に際して、６５〜８０℃での均質化処理を、２５ＭＰａ未満、好ましくは１５ＭＰａ以下の低圧条件下で行った場合でも、乳化粒子のメジアン径が１．０μｍ以下、好ましくは０．５μｍ以上１．０μｍ以下、より好ましくは０．５μｍ以上１．０μｍ未満であり、その結果、滑らかな濃厚乳を調製することができる。また、本発明の濃厚乳用乳化剤を用いて濃厚乳を調製すると、それを殺菌処理、特に１２１℃３０分間からなるレトルト殺菌をした後でも、乳化粒子のメジアン径を、１．０６μｍ以下、好ましくは１．０μｍ以下、より好ましくは１．０μｍ未満を維持することを特徴とする。 The emulsifier for concentrated milk of the present invention can be suitably used for the preparation of emulsion of concentrated milk as will be described later, and the concentrated milk thus prepared has a small particle size of emulsified particles and is excellent in its stability. Therefore, the emulsified particles are not aggregated even by heat treatment such as sterilization treatment or long-term storage, and a smooth texture is maintained for a long time. In particular, by using the emulsifier for concentrated milk of the present invention, even when the homogenization treatment at 65 to 80 ° C. is performed under a low pressure condition of less than 25 MPa, preferably 15 MPa or less, in the preparation of the concentrated milk, The median diameter is 1.0 μm or less, preferably 0.5 μm or more and 1.0 μm or less, more preferably 0.5 μm or more and less than 1.0 μm. As a result, smooth concentrated milk can be prepared. Moreover, when concentrated milk is prepared using the emulsifier for concentrated milk of the present invention, the median diameter of the emulsified particles is preferably 1.06 μm or less, even after sterilization treatment, particularly retort sterilization consisting of 121 ° C. for 30 minutes. Is not more than 1.0 μm, more preferably less than 1.0 μm.
（III）濃厚乳およびそれを原料として調製される乳を含む製品
本発明の濃厚乳は、上記本発明の濃厚乳用乳化剤、すなわち下記（１）〜（３）成分を含有する濃厚乳用乳化剤、または個別包装された下記（１）成分、（２）成分および（３）成分を個々に組み合わせてなる濃厚乳用乳化剤を用いて乳化調製することができる：
（１）ショ糖脂肪酸エステル
（２）コハク酸モノグリセリド
（３）蒸留モノグリセリド。
(III) Concentrated milk and products containing milk prepared from the raw material The concentrated milk of the present invention is the above-described concentrated milk emulsifier of the present invention, that is, the concentrated milk emulsifier containing the following components (1) to (3): Alternatively, the following (1) component, (2) component, and (3) component individually packaged can be emulsified and prepared using a concentrated milk emulsifier:
(1) Sucrose fatty acid ester (2) Succinic acid monoglyceride (3) Distilled monoglyceride.
かかる濃厚乳用乳化剤の濃厚乳原料への配合時期は、濃厚乳原料を乳化処理する前であればよく、特に制限されない。 The blending time of the thick milk emulsifier into the thick milk raw material is not particularly limited as long as it is before the thick milk raw material is emulsified.
濃厚乳の乳化調製に使用される濃厚乳用乳化剤の割合としては、濃厚乳の全原料（総量）１００質量％中の（１）ショ糖脂肪酸エステルの濃度が０．０３〜０．３質量％、好ましくは、０．０５〜０．２５質量％、更に好ましくは０．０８〜０．２質量％となるような割合；濃厚乳原料（総量）１００質量％中の（２）コハク酸モノグリセリドの濃度が０．０５〜０．５質量％、好ましくは０．１〜０．３質量％、更に好ましくは、０．１２〜０．２５質量％となるような割合；濃厚乳原料（総量）１００質量％中の（３）蒸留モノグリセリドの濃度が０．１〜１．５質量％、好ましくは０．２５〜１質量％、更に好ましくは０．２５〜０．７質量％となるような割合である。 As a ratio of the emulsifier for concentrated milk used for emulsified preparation of concentrated milk, (1) the concentration of sucrose fatty acid ester in 100% by mass of the total raw material (total amount) of concentrated milk is 0.03 to 0.3% by mass. , Preferably 0.05-0.25% by mass, more preferably 0.08-0.2% by mass; concentrated milk raw material (total amount) in 100% by mass of (2) succinic monoglyceride Ratio such that the concentration is 0.05 to 0.5% by mass, preferably 0.1 to 0.3% by mass, more preferably 0.12 to 0.25% by mass; concentrated milk raw material (total amount) 100 In such a ratio that the concentration of (3) distilled monoglyceride in the mass% is 0.1 to 1.5 mass%, preferably 0.25 to 1 mass%, more preferably 0.25 to 0.7 mass%. is there.
なお、上記で説明する濃厚乳の調製方法は、濃厚乳用乳化剤との認識の有無を問わず、個別包装された上記（１）〜（３）成分を濃厚乳原料に個々に配合することによって、濃厚乳を乳化調製する方法を包含するものである。 In addition, the preparation method of the concentrated milk demonstrated above does not recognize with the presence or absence of the emulsifier for concentrated milk, By mix | blending the said (1)-(3) component packaged separately with a concentrated milk raw material individually The method includes emulsifying and preparing concentrated milk.
本発明に係る濃厚乳は乳化剤として、本発明の濃厚乳用乳化剤、具体的には上記（１）〜（３）成分を添加すること以外は、前述する粉乳または濃縮乳を用いて常法により製造することができる。具体的には、牛乳や水に、粉乳または濃縮乳などの乳原料、必要に応じて乳固形分濃度を調整するなどの目的でバター、並びに本発明の濃厚乳用乳化剤（すなわち上記（１）〜（３）成分）を添加し、混合し、均質化処理を施した前もしくは後に、殺菌処理することにより製造することができる。 The concentrated milk according to the present invention is a conventional method using the above-described powdered milk or concentrated milk except that the concentrated milk emulsifier of the present invention, specifically, the above components (1) to (3) are added as an emulsifier. Can be manufactured. Specifically, milk and water, milk raw materials such as powdered milk or concentrated milk, butter for the purpose of adjusting the milk solids concentration as necessary, and the emulsifier for concentrated milk of the present invention (that is, (1) above) (3) component) can be added, mixed, and sterilized before or after being homogenized.
ここで混合処理は、制限はされないが、約４０℃のお湯に脱脂粉乳等の乳原料と本発明の濃厚乳用乳化剤を加え、更に、必要に応じてバターを加えて、７５℃まで加温し、７５℃で１０分間攪拌混合する方法を例示することができる。 Here, the mixing treatment is not limited, but the milk raw material such as skim milk powder and the emulsifier for concentrated milk of the present invention are added to hot water of about 40 ° C., and further, butter is added if necessary, and heated to 75 ° C. And a method of stirring and mixing at 75 ° C. for 10 minutes can be exemplified.
均質化処理は、常法により行うことができるが、具体的には、ホモジナイザーを用い、６５〜８０℃の条件下、５ＭＰａ以上２５ＭＰａ未満の圧力で処理する方法を例示することができる。好ましくは、温度を６５〜８０℃の条件に設定し、第一段１０〜２５ＭＰａ未満、第二段０〜５ＭＰａ以下の圧力でホモジナイズする方法を用いることができる。 The homogenization treatment can be performed by a conventional method, and specifically, a method of using a homogenizer and treating at 65 to 80 ° C. and a pressure of 5 MPa or more and less than 25 MPa can be exemplified. Preferably, a method can be used in which the temperature is set to 65 to 80 ° C. and homogenized at a pressure of the first stage of less than 10 to 25 MPa and the second stage of 0 to 5 MPa or less.
殺菌処理も、レトルト殺菌や超高温短時間加熱殺菌（ＵＨＴ殺菌）など、乳を含む製品に使用される常法に従って行うことができる。一般的に、高温での殺菌時間が長いレトルト殺菌は加熱熱量が大きいため、タンパク質に負担がかかり、タンパク質の変性・凝集が起こりやすくなるため、乳を含む製品の殺菌方法としては、超高温短時間加熱殺菌（ＵＨＴ殺菌）がよく用いられる。しかし、乳化剤として本発明の乳化剤を用いると、ＵＨＴ殺菌はもちろん、上記レトルト殺菌を行った場合でも、濃厚乳中に含まれる乳化粒子の粒子径が大きくならず、小さい状態を維持することができる。 The sterilization treatment can also be performed in accordance with conventional methods used for products containing milk, such as retort sterilization and ultra-high temperature short time heat sterilization (UHT sterilization). In general, retort sterilization at high temperatures requires a large amount of heat to heat, which puts a strain on proteins and tends to cause protein denaturation / aggregation. Time heat sterilization (UHT sterilization) is often used. However, when the emulsifier of the present invention is used as an emulsifier, the particle diameter of the emulsified particles contained in the concentrated milk is not increased and can be kept small even when the retort sterilization is performed as well as the UHT sterilization. .
本発明の濃厚乳は、乳濃度が、乳固形分濃度に換算した場合、１２．６質量％より多く３０．２質量％以下、好ましくは１３〜３０．２質量％の範囲にあるものであり、また牛乳換算濃度に換算した場合に１００質量％より多く２４０質量％以下、好ましくは１０３〜２４０質量％の範囲にあるものである。また、本発明の濃厚乳は、本発明の濃厚乳用乳化剤（すなわち前述する（１）〜（３）成分）を用いて上記の方法に従って乳化調製されるものであって、その製造において、６５〜８０℃の均質化処理を、２５ＭＰａ未満、好ましくは１５ＭＰａ以下の低圧条件で行った場合でも、乳化粒子のメジアン径が１．０μｍ以下、好ましくは０．５μｍ以上１．０μｍ以下、より好ましくは０．５μｍ以上１．０μｍ未満であることを特徴とする。さらに当該乳化粒子のメジアン径は、殺菌処理後、特に１２１℃３０分間からなるレトルト殺菌後でも殆ど変化なく、１．０６μｍ以下、好ましくは１．０μｍ以下、より好ましくは１．０μｍ未満を維持することを特徴とする。さらに本発明の濃厚乳は、乳化粒子の凝集が有意に抑制されており、上記のレトルト殺菌後でも凝集が殆ど生じない。 The concentrated milk of the present invention has a milk concentration in the range of more than 12.6% by mass and not more than 30.2% by mass, preferably 13 to 30.2% by mass, when converted to the milk solid content concentration. Moreover, when it converts into milk conversion density | concentration, it is more than 100 mass% and 240 mass% or less, Preferably it exists in the range of 103-240 mass%. In addition, the concentrated milk of the present invention is emulsified and prepared according to the above method using the emulsifier for concentrated milk of the present invention (that is, the aforementioned components (1) to (3)). Even when the homogenization treatment at ˜80 ° C. is performed under a low pressure condition of less than 25 MPa, preferably 15 MPa or less, the median diameter of the emulsified particles is 1.0 μm or less, preferably 0.5 μm or more and 1.0 μm or less, more preferably It is 0.5 μm or more and less than 1.0 μm. Furthermore, the median diameter of the emulsified particles remains almost unchanged after sterilization treatment, particularly after retort sterilization consisting of 121 ° C. for 30 minutes, and is maintained at 1.06 μm or less, preferably 1.0 μm or less, more preferably less than 1.0 μm. It is characterized by that. Further, in the concentrated milk of the present invention, the aggregation of the emulsified particles is significantly suppressed, and the aggregation hardly occurs even after the above retort sterilization.
このため、本発明の濃厚乳は、長期間にわたって乳化安定性に優れ、舌触り（食感）が滑らかであることを特徴とする。 For this reason, the concentrated milk of the present invention is characterized by being excellent in emulsion stability over a long period of time and having a smooth texture (texture).
当該濃厚乳は、市場に流通する乳を含む製品の製造に使用される原料（中間原料）として使用される。濃厚乳を原料として製造される乳を含む製品としては、「乳及び乳製品の成分規格等に関する省令」で、規定されている加工乳及び乳製品（アイスクリーム類、はっ酵乳、乳酸菌飲料、乳飲料などを含む）、清涼飲料（ココア飲料、コーヒー飲料、コーヒー入り清涼飲料、ミルクティー）、及び乳等を主要原料とする食品（ホイップクリーム、ホワイトナー、ソフトクリーム用ミックス、アイスクリーム用ミックスなどを含む）等を挙げることができる。 The said thick milk is used as a raw material (intermediate raw material) used for manufacture of the product containing the milk circulated on the market. Processed milk and dairy products (ice creams, fermented milk, lactic acid bacteria beverages, milk specified by the Ministerial Ordinance on Component Standards for Milk and Dairy Products, etc.) are included in products containing milk produced from concentrated milk. Beverages, etc.), soft drinks (cocoa drinks, coffee drinks, soft drinks with coffee, milk tea), and foods mainly made of milk (whipped cream, whitener, soft cream mix, ice cream mix, etc.) And the like.
以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。なお、処方中、特に記載がない限り単位は「質量％」とし、文中「＊」印のものは三栄源エフ・エフ・アイ株式会社製、文中「※」は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise stated, the unit is “% by mass” in the prescription, those marked with “*” in the text are manufactured by Saneigen FFI Co., Ltd., and “*” in the text is Saneigen FFI stock. Indicates a registered trademark of the company.
実施例１〜６：濃厚乳の作成
表１に実施例１〜６の、表２に比較例１〜８の処方を示す。
Examples 1-6: Preparation of concentrated milk
Table 1 shows the formulations of Examples 1 to 6 and Table 2 shows the formulations of Comparative Examples 1 to 8.
表１および２に記載する各成分（脱脂粉乳、無塩バター、各種乳化剤及び水）を混合し、７５℃で１０分間混合した。その後、ホモジナイザーにて品温７５℃、圧力（第一段：１０ＭＰａ、第二段：５ＭＰａ）で均質化処理し、次いで１２１℃３０分間のレトルト殺菌を行い、室温まで放冷し、乳濃度が、乳固形分濃度で１８．４９質量％の濃厚乳（実施例１〜６、比較例１〜８）を調製した。 Each component described in Tables 1 and 2 (skim milk powder, salt-free butter, various emulsifiers and water) was mixed and mixed at 75 ° C. for 10 minutes. Thereafter, homogenization is performed at a product temperature of 75 ° C. and pressure (first stage: 10 MPa, second stage: 5 MPa), followed by retort sterilization at 121 ° C. for 30 minutes, and cooling to room temperature. Concentrated milk (Examples 1-6, Comparative Examples 1-8) having a milk solid content concentration of 18.49% by mass was prepared.
得られた各濃厚乳の乳化粒子の粒子径を比較するために、メジアン径（ｄ５０）を測定した。メジアン径の測定には島津製作所製のレーザー回折式粒度分布計（形式：ＳＡＬＤ２１００）を用いた。測定条件としては、温度：室温、屈折率：１．７０〜０．２０i、セル：バッチセル、測定範囲：０．０３〜１０００μｍ、粒度分布：体積基準で測定を行った。メジアン径（ｄ５０）は乳化粒子の粒子径を大きさ順にならべ、これを２つに分けたときに大きい側と小さい側が等量になる径をいい、真の中心の位置を表す。従って、値が小さいものほど乳化粒子の粒子径が小さいことを示す。 The median diameter (d50) was measured in order to compare the particle diameters of the emulsified particles of each thick milk obtained. For the measurement of the median diameter, a laser diffraction particle size distribution meter (model: SALD2100) manufactured by Shimadzu Corporation was used. Measurement conditions were as follows: temperature: room temperature, refractive index: 1.70 to 0.20i, cell: batch cell, measurement range: 0.03 to 1000 μm, particle size distribution: volume basis. The median diameter (d50) is a diameter in which the particle diameters of the emulsified particles are arranged in order of magnitude, and when the particles are divided into two, the larger side and the smaller side are equal in size and represent the true center position. Therefore, the smaller the value, the smaller the particle size of the emulsified particles.
また、レトルト殺菌によるタンパク質の変性度合い（凝集度合い）を評価するために沈殿量を測定した。沈殿量の測定方法としては、室温保存した各濃厚乳を遠沈管に５０ｇ正確に量り取り、これを遠心分離機（クボタ社製形式８４００）にて、２０００回転/分で１０分間遠心し、上澄みを捨て２０分間倒置して液をきり、沈殿物の質量を測定した。この測定値から下記の計算式に従って沈殿率（％）を算出した。結果を表３に示す。 Moreover, the amount of precipitation was measured in order to evaluate the degree of protein denaturation (aggregation degree) by retort sterilization. As a method for measuring the amount of precipitation, 50 g of each concentrated milk stored at room temperature was accurately weighed into a centrifuge tube, centrifuged in a centrifuge (type 8400 manufactured by Kubota Corporation) at 2000 rpm for 10 minutes, and the supernatant. Was discarded and inverted for 20 minutes to drain the liquid, and the mass of the precipitate was measured. From this measured value, the precipitation rate (%) was calculated according to the following formula. The results are shown in Table 3.
結果を表３に示す。 The results are shown in Table 3.
表３の結果から、乳化粒子のメジアン径を殺菌処理の前と後の両方で１．０μｍ以下、好ましくは１．０μｍ未満とし、且つ沈殿量を少なくするためには、乳化剤として（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを使用することが必要であることが分かった（実施例1〜６，比較例２〜７）。具体的には、蒸留モノグリセリドを添加しなかった場合（比較例３）、蒸留モノグリセリド以外の乳化剤として、ポリグリセリン脂肪酸エステルを併用した場合（比較例５）、ソルビタン脂肪酸エステルを併用した場合（比較例６）、およびレシチンを併用した場合（比較例７）はいずれも殺菌処理後の乳化粒子のメジアン径が１.０μｍを超えて大きくなり、沈殿量が増加する傾向が認められた。 From the results in Table 3, in order to reduce the median diameter of the emulsified particles to 1.0 μm or less, preferably less than 1.0 μm both before and after the sterilization treatment and to reduce the amount of precipitation, (1) It was found that it was necessary to use all of sugar fatty acid ester, (2) succinic monoglyceride, and (3) distilled monoglyceride (Examples 1-6, Comparative Examples 2-7). Specifically, when distilled monoglyceride was not added (Comparative Example 3), as an emulsifier other than distilled monoglyceride, polyglycerin fatty acid ester was used together (Comparative Example 5), when sorbitan fatty acid ester was used together (Comparative Example) When 6) and lecithin were used in combination (Comparative Example 7), the median diameter of the emulsified particles after the sterilization treatment increased beyond 1.0 μm, and the tendency for the amount of precipitation to increase was observed.
また、実施例１〜６に比較して、ショ糖脂肪酸エステルおよびコハク酸モノグリセリドの添加量を少なく、それぞれ０.０２質量％以下および０.０３質量％以下とした場合、乳化粒子のメジアン径は１.０μｍを超えて大きくなり、沈殿量も約２倍に増加した（比較例１）。またショ糖脂肪酸エステルおよびコハク酸モノグリセリドの添加量を多く、それぞれ０.４質量％以上および０.６質量％以上とした場合でも、乳化粒子のメジアン径は１.０μｍを超えて大きくなり、沈殿量も増加すること（比較例８）がわかった。 Moreover, when the addition amount of sucrose fatty acid ester and succinic acid monoglyceride is small compared with Examples 1-6, and it is 0.02 mass% or less and 0.03 mass% or less, respectively, the median diameter of the emulsified particles is It became larger than 1.0 μm, and the amount of precipitation also increased about twice (Comparative Example 1). In addition, even when the amount of sucrose fatty acid ester and succinic acid monoglyceride added is large and 0.4 mass% or more and 0.6 mass% or more, respectively, the median diameter of the emulsified particles becomes larger than 1.0 μm and precipitates. It was found that the amount also increased (Comparative Example 8).
これらの結果から、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリド成分からなる乳化剤の中でも、特にショ糖脂肪酸エステルおよびコハク酸モノグリセリドの添加量は一定範囲内であることが好ましいこと、具体的にはショ糖脂肪酸エステルについては０.０３〜０.３質量％の範囲、コハク酸モノグリセリドについては０.０５〜０.５質量％の範囲とすることが好ましいことがわかった（実施例１〜６）。更には、乳化剤として（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを使用した場合（実施例１〜６）には、殺菌前後の乳化粒子のメジアン径の差が小さいことから（0.004−0.01μｍ）、殺菌処理に関わらず乳化粒子が安定であることが分かった。斯くして、殺菌処理を行った場合でも乳化粒子のメジアン径を１.０μｍ以下、特に１.０μｍ未満、好ましくは０.８μｍ未満に維持することができ、かつ殺菌処理後の沈殿率（％）を小さくすること（0.3％以下）ができることから、本発明の乳化剤を用いることにより、安定な乳化粒子を調製して乳化を安定化できることがわかった。 From these results, among the emulsifiers comprising (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride component, the addition amount of sucrose fatty acid ester and succinic acid monoglyceride is within a certain range. It is preferable that there is a specific range, specifically 0.03 to 0.3% by mass for sucrose fatty acid ester, and 0.05 to 0.5% by mass for succinic monoglyceride. Was found (Examples 1 to 6). Furthermore, when all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride are used as emulsifiers (Examples 1 to 6), the median diameter of the emulsified particles before and after sterilization From the fact that the difference is small (0.004-0.01 μm), it was found that the emulsified particles are stable regardless of the sterilization treatment. Thus, even when sterilization is performed, the median diameter of the emulsified particles can be maintained at 1.0 μm or less, particularly less than 1.0 μm, preferably less than 0.8 μm, and the precipitation rate (% ) Can be reduced (0.3% or less), it was found that by using the emulsifier of the present invention, stable emulsified particles can be prepared to stabilize the emulsification.
実施例７：濃厚乳の作成（乳固形分濃度：１３．００質量％）
表４に処方を示す。調製方法は実施例１〜６と同様に行った。
Example 7 : Preparation of concentrated milk (milk solid content concentration: 13.00% by mass)
Table 4 shows the prescription. The preparation method was the same as in Examples 1-6.
実施例１〜６と同様に乳化粒子のメジアン径及び沈殿量を測定し、数１の計算式に従って沈殿率（％）を算出した。また、レトルト殺菌による物性の変化を評価するために粘度を測定した。粘度の測定方法としては、試料の品温１０℃にて、ＢＬ形粘度計（株式会社東京計器）にてローター１もしくはローター２を適宜用い、６０回転／分（６０rpm）で１分間測定した。なお、６０回転／分（６０rpm）の条件下で、測定対象の粘度が１〜１００ｍＰａ・ｓ以下の場合はローター１を、１００〜５００ｍＰａ・ｓの場合はローター２を用いた。結果を表５に示す。 The median diameter and the amount of precipitation of the emulsified particles were measured in the same manner as in Examples 1 to 6, and the precipitation rate (%) was calculated according to the equation (1). Moreover, in order to evaluate the change of the physical property by retort sterilization, the viscosity was measured. As a measuring method of the viscosity, the sample temperature was 10 ° C., and the rotor 1 or the rotor 2 was appropriately used with a BL type viscometer (Tokyo Keiki Co., Ltd.), and measurement was performed at 60 rpm for 1 minute. In addition, on condition of 60 rotation / min (60 rpm), when the viscosity of the measuring object is 1-100 mPa * s or less, the rotor 1 was used when 100-500 mPa * s was used. The results are shown in Table 5.
比較例９：濃厚乳の作成（乳固形分濃度：１３．００質量％）
表６に処方を示す。調製方法は実施例７と同様に行った。
Comparative Example 9 : Preparation of concentrated milk (milk solid content concentration: 13.00 mass%)
Table 6 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に比較例９のメジアン径、沈殿量及び粘度を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表７に示す。 In the same manner as in Example 7, the median diameter, the amount of precipitation, and the viscosity of Comparative Example 9 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 7.
表７の結果よりわかるように、乳固形分濃度が普通牛乳の乳固形分濃度（１２．６％）よりも高い場合において、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、（３）蒸留モノグリセリドの全てを併用することにより、乳化粒子のメジアン径を殺菌処理の前と後の両方で１．０μｍ未満にすることができた。一方、表７の結果（比較例９−１〜９−３）より、（３）蒸留モノグリセリドを添加しなければ乳化粒子のメジアン径を殺菌処理前後のいずれとも１．０μｍ未満にすることはできなかった。 As can be seen from the results in Table 7, when the milk solids concentration is higher than the milk solids concentration (12.6%) of normal milk, (1) sucrose fatty acid ester, (2) succinic monoglyceride, (3 ) By using all of the distilled monoglyceride in combination, the median diameter of the emulsified particles could be reduced to less than 1.0 μm both before and after the sterilization treatment. On the other hand, from the results shown in Table 7 (Comparative Examples 9-1 to 9-3), (3) without adding distilled monoglyceride, the median diameter of the emulsified particles can be less than 1.0 μm before and after the sterilization treatment. There wasn't.
以上のことより、乳化粒子のメジアン径を殺菌処理の前と後の両方で１．０μｍ以下、特に１．０μｍ未満にするためには（１）〜（３）成分の併用が重要であることがわかった。 From the above, the combined use of the components (1) to (3) is important in order to make the median diameter of the emulsified particles 1.0 μm or less, particularly less than 1.0 μm, both before and after the sterilization treatment. I understood.
更に、表５及び表７の結果より、（１）〜（３）成分を併用することによって、殺菌処理の前と後の両方で乳化粒子のメジアン径を大幅に小さくすることが可能となり、尚且つ殺菌処理前後でのメジアン径の変化も少ないことから、安定な乳化粒子を調製して乳化を安定化することができることがわかった（実施例７−１〜実施例７−７）。 Furthermore, from the results of Tables 5 and 7, it is possible to significantly reduce the median diameter of the emulsified particles both before and after the sterilization treatment by using the components (1) to (3) in combination. From the fact that there was little change in the median diameter before and after the sterilization treatment, it was found that stable emulsified particles can be prepared to stabilize the emulsification (Example 7-1 to Example 7-7).
比較例１０：調製乳の作成（乳固形分濃度：１２．００質量％）
表８に処方を示す。調製方法は実施例７と同様に行った。
Comparative Example 10 : Preparation of formula milk (milk solid content concentration: 12.00% by mass)
Table 8 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に比較例１０のメジアン径、沈殿量を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表９に示す。 In the same manner as in Example 7, the median diameter and precipitation amount of Comparative Example 10 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 9.
表９の結果より、乳固形分濃度が１２．００質量％の場合でも、蒸留モノグリセリドを添加しなければ乳化粒子のメジアン径を殺菌処理の前と後で１．０μｍ未満にすることはできなかった（比較例１０−１）が、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリド成分を全て併用することにより、乳化粒子のメジアン径を殺菌処理の前と後で１．０μｍ以下とすることが可能であった（比較例１０−２）。このことから、乳固形分濃度が１２．００質量％の場合でも、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリド成分の併用が重要であることがわかった。 From the results in Table 9, even when the milk solid content concentration is 12.00% by mass, the median diameter of the emulsified particles cannot be made less than 1.0 μm before and after the sterilization treatment without adding distilled monoglyceride. (Comparative Example 10-1) is a combination of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride component. It was possible to make it 1.0 μm or less later (Comparative Example 10-2). From this, it was found that even when the milk solid content concentration is 12.00% by mass, the combined use of (1) sucrose fatty acid ester, (2) succinic monoglyceride, and (3) distilled monoglyceride component is important. .
しかし、同濃度の（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドを添加した、比較例１０−２（乳固形分濃度：１２％）と実施例７−５（乳固形分濃度：１３％）を比較すると、比較例１０−２は乳固形分濃度が実施例７−５より低いにも関わらず、殺菌後の乳化粒子のメジアン径が大きくなること、殺菌前後のメジアン径の差が大幅に大きく、また殺菌後の沈殿率（％）が若干大きくなることが分かった。 However, Comparative Example 10-2 (milk solid content concentration: 12%) and Example 7-5 to which (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride of the same concentration were added. Comparing (milk solid content concentration: 13%), although Comparative Example 10-2 has a lower milk solid content concentration than Example 7-5, the median diameter of the emulsified particles after sterilization is increased, and sterilization is performed. It was found that the difference between the median diameters before and after was significantly large, and the precipitation rate (%) after sterilization was slightly increased.
以上のことより、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリド成分の併用効果（メジアン径が殺菌処理によって大きくなることを防止する効果、殺菌処理前後のメジアン径の変化を少なくする効果）は、乳固形分濃度が１２．００質量％の場合よりも１３．００質量％の場合に、より効果的に発揮されることが分かった。 From the above, (1) Combined effect of (1) sucrose fatty acid ester, (2) succinic monoglyceride, and (3) distilled monoglyceride component (effect of preventing median diameter from being increased by sterilization treatment, median before and after sterilization treatment It was found that the effect of reducing the change in diameter was more effectively exhibited when the milk solid content concentration was 13.00% by mass than when the milk solid concentration was 12.00% by mass.
実施例８、比較例１１：濃厚乳の作成（乳固形分濃度：１３．８３質量％）
表１０に処方を示す。調製方法は実施例７と同様に行った。
Example 8, Comparative Example 11 : Preparation of concentrated milk (milk solid content concentration: 13.83% by mass)
Table 10 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に実施例８及び比較例１１のメジアン径、沈殿量及び粘度を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表１１に示す。 In the same manner as in Example 7, the median diameter, precipitation amount, and viscosity of Example 8 and Comparative Example 11 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 11.
表１１より、乳固形分濃度が１３．８３質量％の場合において、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを併用することにより、乳化粒子のメジアン径を殺菌処理の前と後の両方で１．０μｍ未満にすることができた。特に、（３）蒸留モノグリセリドの濃厚乳中における濃度が０．５〜０．７質量％の場合（実施例８−１〜８−３）、殺菌による加熱の前後における乳化粒子のメジアン径の差を０．１μｍ未満にすることができ、かつ殺菌後の沈殿率（％）も小さく、更には濃厚乳の粘度上昇があまり見られないことから、安定な濃厚乳を調製できることがわかった。 From Table 11, when the milk solid content concentration is 13.83% by mass, by using all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride, The median diameter could be less than 1.0 μm both before and after sterilization. In particular, (3) When the concentration of distilled monoglyceride in the concentrated milk is 0.5 to 0.7% by mass (Examples 8-1 to 8-3), the difference in the median diameter of the emulsified particles before and after heating by sterilization Can be made to be less than 0.1 μm, the precipitation rate (%) after sterilization is small, and further, the viscosity of thick milk is not so much increased, and it has been found that stable concentrated milk can be prepared.
実施例９、比較例１２：濃厚乳の作成（乳固形分濃度：１６．３６質量％）
表１２に処方を示す。調製方法は実施例７と同様に行った。
Example 9, Comparative Example 12 : Preparation of concentrated milk (milk solid content concentration: 16.36% by mass)
Table 12 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に実施例９及び比較例１２の乳化粒子のメジアン径、沈殿量及び粘度を測定し、数１に従って沈殿率（％）を算出した。結果を表１３に示す。 In the same manner as in Example 7, the median diameter, precipitation amount, and viscosity of the emulsified particles of Example 9 and Comparative Example 12 were measured, and the precipitation rate (%) was calculated according to Equation 1. The results are shown in Table 13.
表１３より、乳固形分濃度が１６．３６質量％の場合においても、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを併用することにより、乳化粒子のメジアン径を１．０μｍ未満、殺菌処理後でも１．０６μｍ以下にすることができた。特に、（３）蒸留モノグリセリドの濃厚乳中における濃度が０．１〜０．７質量％の場合（実施例９−１〜９−５）に、殺菌による加熱を行った前後の乳化粒子のメジアン径の差を０．１μｍ未満（特に０．０５μｍ未満）に、かつ沈殿量を少なくすることができ、更には濃厚乳の粘度上昇があまり見られないことから、安定な濃厚乳を調製できることがわかった。 From Table 13, even when the milk solid content concentration is 16.36% by mass, by using all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride, emulsified particles The median diameter was less than 1.0 μm, and could be 1.06 μm or less even after sterilization treatment. In particular, (3) when the concentration of distilled monoglyceride in the concentrated milk is 0.1 to 0.7% by mass (Examples 9-1 to 9-5), the median of the emulsified particles before and after heating by sterilization The difference in diameter can be reduced to less than 0.1 μm (especially less than 0.05 μm), the amount of precipitation can be reduced, and the viscosity of thick milk is not increased so much that stable concentrated milk can be prepared. all right.
以上より、本発明において乳化剤（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを用いることが重要であることが確認された。 From the above, it was confirmed that it is important to use all of the emulsifier (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride in the present invention.
一方、（３）蒸留モノグリセリドの濃厚乳中における濃度が２．０質量％（比較例１２−２）の場合、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリド全てを用いた場合でも乳化粒子のメジアン径が「１３．６８４μｍ」とかなり大きくなり、更には、殺菌後の沈殿率（％）も大きくなり、粘度も顕著に上昇した。このことから、（３）蒸留モノグリセリドは２質量％未満で使用することが好ましいと判断された。 On the other hand, when (3) the concentration of distilled monoglyceride in concentrated milk is 2.0% by mass (Comparative Example 12-2), (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride Even when all of them were used, the median diameter of the emulsified particles was considerably large as “13.684 μm”, and further, the precipitation rate (%) after sterilization was increased, and the viscosity was remarkably increased. From this, it was judged that it was preferable to use (3) distilled monoglyceride at less than 2 mass%.
実施例１０、比較例１３：濃厚乳の作成（乳固形分濃度：２０．３２質量％）
表１４に処方を示す。調製方法は実施例７と同様に行った。
Example 10, Comparative Example 13 : Preparation of concentrated milk (milk solid content concentration: 20.32% by mass)
Table 14 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に実施例１０及び比較例１３のメジアン径、沈殿量及び粘度を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表１５に示す。 In the same manner as in Example 7, the median diameter, precipitation amount, and viscosity of Example 10 and Comparative Example 13 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 15.
表１５より、乳固形分濃度が２０．３２質量％の場合において、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを併用することにより、殺菌処理の前と後の両方で乳化粒子のメジアン径を１．０μｍ未満に維持することができ、沈殿量も少なく安定な濃厚乳を調製できることがわかった。また濃厚乳の粘度上昇もあまり見られなかった。 From Table 15, in the case where the milk solid concentration is 20.32% by mass, by using all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride, It was found that the median diameter of the emulsified particles can be maintained below 1.0 μm both before and after, and a stable concentrated milk can be prepared with a small amount of precipitation. In addition, the viscosity of thick milk was not significantly increased.
実施例１１、比較例１４：濃厚乳の作成（乳固形分濃度：２５．００質量％）
表１６に処方を示す。調製方法は実施例７と同様に行った。
Example 11, Comparative Example 14 : Preparation of concentrated milk (milk solid content concentration: 25.00% by mass)
Table 16 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に実施例１１及び比較例１４のメジアン径、沈殿量及び粘度を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表１７に示す。 In the same manner as in Example 7, the median diameter, precipitation amount, and viscosity of Example 11 and Comparative Example 14 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 17.
表１７より、乳固形分濃度が２５．００質量％の場合においても、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを併用することにより、乳化粒子のメジアン径を１.０μｍ未満にすることができ、また殺菌処理の後でも１.０６μｍ未満とすることができ、殺菌後の沈殿率（％）も小さくすることができた。特に（３）蒸留モノグリセリドの濃厚乳中における濃度が０．２５〜０．７質量％の場合（実施例１１−１〜１１−４）は、殺菌処理の前と後の両方で乳化粒子のメジアン径を１．０μｍ未満にすることができ、更には濃厚乳の粘度上昇もあまり見られなかった。 From Table 17, even when the milk solid content concentration is 25.00% by mass, emulsified particles are obtained by using all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride. The median diameter can be made less than 1.0 μm, and can be made less than 1.06 μm even after sterilization treatment, and the precipitation rate (%) after sterilization can be reduced. Particularly when (3) the concentration of distilled monoglyceride in the concentrated milk is 0.25 to 0.7 mass% (Examples 11-1 to 11-4), the median of the emulsified particles both before and after the sterilization treatment The diameter could be less than 1.0 μm, and the viscosity of thick milk was not so increased.
以上のことより、安定な濃厚乳を調製するうえで、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを用いることが重要であることが確認された。 From the above, it was confirmed that it is important to use all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride in preparing stable concentrated milk. .
実施例１２、比較例１５：濃厚乳の作成（乳固形分濃度：３０．１９質量％）
表１８に処方を示す。調製方法は実施例７と同様に行った。
Example 12, Comparative Example 15 : Preparation of concentrated milk (milk solid content concentration: 30.19% by mass)
Table 18 shows the prescription. The preparation method was the same as in Example 7.
実施例７と同様に実施例１２及び比較例１５のメジアン径、沈殿量及び粘度を測定し、数１の計算式に従って沈殿率（％）を算出した。結果を表１９に示す。 In the same manner as in Example 7, the median diameter, precipitation amount, and viscosity of Example 12 and Comparative Example 15 were measured, and the precipitation rate (%) was calculated according to the equation (1). The results are shown in Table 19.
表１９よりわかるように、乳固形分濃度が３０．１９質量％の場合において、（１）ショ糖脂肪酸エステル、（２）コハク酸モノグリセリド、及び（３）蒸留モノグリセリドの全てを併用することにより、乳化粒子のメジアン径を殺菌処理の前と後の両方で１．０μｍ未満にすることができた（実施例１２）。 As can be seen from Table 19, in the case where the milk solid concentration is 30.19% by mass, by using all of (1) sucrose fatty acid ester, (2) succinic acid monoglyceride, and (3) distilled monoglyceride, The median diameter of the emulsified particles was able to be less than 1.0 μm both before and after the sterilization treatment (Example 12).
実施例１３：コーヒー飲料（乳固形分濃度４．８５質量％）
（１）下記処方成分のうち濃厚乳と脱脂粉乳を５０℃の水で攪拌溶解した。
（２）別途、砂糖と乳化剤を７０℃の水で溶解した。
（３）次に、上記（１）及び（２）で調製した各成分を混合し、粉末インスタントコーヒーを加え、１０％（Ｗ／Ｖ）炭酸水素ナトリウム溶液でpＨを６．８に調整し、全量を清水にて１００質量％とした。この溶液を７５℃で１０分間混合した。その後、ホモジナイザーにて品温７５℃、圧力（第一段：１０ＭＰａ、第二段：５ＭＰａ）で均質化処理し、次いで１４０℃１５秒間の加熱殺菌を行い、室温まで冷却し、乳濃度が、乳固形分濃度で４．８５質量％のコーヒー飲料を調製した。
Example 13 : Coffee beverage (milk solid content concentration 4.85% by mass)
(1) Concentrated milk and skim milk powder among the following prescription ingredients were stirred and dissolved in water at 50 ° C.
(2) Separately, sugar and emulsifier were dissolved in water at 70 ° C.
(3) Next, each component prepared in the above (1) and (2) is mixed, powdered instant coffee is added, pH is adjusted to 6.8 with 10% (W / V) sodium bicarbonate solution, The total amount was 100% by mass with fresh water. This solution was mixed at 75 ° C. for 10 minutes. After that, homogenization at a product temperature of 75 ° C. and pressure (first stage: 10 MPa, second stage: 5 MPa), followed by heat sterilization at 140 ° C. for 15 seconds, cooling to room temperature, A coffee beverage having a milk solid content concentration of 4.85% by mass was prepared.
＜コーヒー飲料処方（質量％）＞
濃厚乳（実施例３：乳固形分濃度１８．４９％） １９．０
脱脂粉乳 １．４
砂糖 ４．５
粉末インスタントコーヒー １．０
乳化剤（ホモゲン※Ｎｏ．８９７＊） ０．１
１０％（Ｗ／Ｖ）炭酸水素ナトリウム 適宜（pＨ６．８に調整）
清水にて合計 １００．０。
<Coffee drink prescription (mass%)>
Concentrated milk (Example 3: Milk solids concentration 18.49%) 19.0
Nonfat dry milk 1.4
Sugar 4.5
Powdered instant coffee 1.0
Emulsifier (homogen * No. 897 *) 0.1
10% (W / V) sodium bicarbonate as appropriate (adjusted to pH 6.8)
Total 100.0 in Shimizu.
実施例１４：ストロベリー乳飲料（乳固形分濃度７．９３質量％）
下記処方成分のうち、砂糖と乳化剤を７０℃の水で溶解し、濃厚乳と混合した。そこに、ストロベリー果汁を加え、１０％（Ｗ／Ｖ）炭酸水素ナトリウム溶液でpＨを６．８に調整し、全量を清水にて１００質量％とした。この溶液を７５℃で１０分間混合した。その後、ホモジナイザーにて品温７５℃、圧力（第一段：１０ＭＰａ、第二段：５ＭＰａ）で均質化処理し、次いで１３８℃３０秒間の加熱殺菌を行い、室温まで冷却し、乳濃度が、乳固形分濃度で７．９３質量％のストロベリー乳飲料を調製した。
Example 14 : Strawberry milk beverage (milk solid content concentration: 7.93% by mass)
Among the following formulation components, sugar and an emulsifier were dissolved in water at 70 ° C. and mixed with concentrated milk. Strawberry fruit juice was added thereto, the pH was adjusted to 6.8 with a 10% (W / V) sodium hydrogen carbonate solution, and the total amount was adjusted to 100% by mass with fresh water. This solution was mixed at 75 ° C. for 10 minutes. After that, homogenization at a product temperature of 75 ° C. and pressure (first stage: 10 MPa, second stage: 5 MPa), followed by heat sterilization at 138 ° C. for 30 seconds, cooling to room temperature, A strawberry milk drink having a milk solid content concentration of 7.93% by mass was prepared.
＜ストロベリー乳飲料処方（質量％）＞
濃厚乳（実施例３：乳固形分濃度１８．４９％） ４２．９
砂糖 ４．０
ストロベリー果汁（ストレート） ５．０
乳化剤（ホモゲン※Ｎｏ．８９７＊） ０．２
１０％（Ｗ／Ｖ）炭酸水素ナトリウム 適宜（pＨ６．８に調整）
清水にて合計 １００．０。
<Strawberry milk drink prescription (mass%)>
Concentrated milk (Example 3: Milk solids concentration 18.49%) 42.9
Sugar 4.0
Strawberry juice (straight) 5.0
Emulsifier (homogen * No. 897 *) 0.2
10% (W / V) sodium bicarbonate as appropriate (adjusted to pH 6.8)
Total 100.0 in Shimizu.
実施例１５：ドリンクヨーグルト（乳固形分濃度８．２質量％）
（Ａ）発酵乳の調製
下記処方のうち、清水と濃厚乳を攪拌し、砂糖を加え７０℃まで加熱溶解し、蒸発水を
補正後、ホモジナイザーにて品温７５℃、圧力（第一段：１０ＭＰａ、第二段：５ＭＰａ）で均質化処理を行った。次に９０℃１０分間加熱殺菌した後に、４０℃まで冷却し、スターターを添加し、ｐＨ４．５迄発酵させた（４０℃で約１８時間）。次にホモジナイザーで攪拌してカードを破砕した後、１０℃まで冷却し、発酵乳を調製した。
Example 15 : Drink yogurt (milk solid content concentration 8.2 mass%)
(A) Preparation of fermented milk Among the following formulas, fresh water and concentrated milk are stirred, sugar is added and heated and dissolved to 70 ° C, and after adjusting for evaporated water, the product temperature is 75 ° C and pressure (first stage: (10 MPa, second stage: 5 MPa). Next, the mixture was sterilized by heating at 90 ° C. for 10 minutes, cooled to 40 ° C., added with a starter, and fermented to pH 4.5 (about 18 hours at 40 ° C.). Next, the curd was crushed by stirring with a homogenizer, and then cooled to 10 ° C. to prepare fermented milk.
＜ヨーグルト処方（質量％）＞
濃厚乳（実施例３：乳固形分濃度 １８．４９％） ５５．４
砂糖 ６．０
スターター ０．２
清水にて合計 １００．０。
<Yogurt prescription (mass%)>
Concentrated milk (Example 3: Milk solids concentration 18.49%) 55.4
Sugar 6.0
Starter 0.2
Total 100.0 in Shimizu.
（Ｂ）安定剤含有溶液の作成
清水を攪拌機で攪拌しつつ、安定剤としてペクチンを加え、８０℃１０分間加熱攪拌溶解した後、蒸発水を全量補正して１００質量％とし、品温を１０℃まで冷却して、安定剤含有溶液を調製した。
(B) Preparation of Stabilizer-Containing Solution While stirring fresh water with a stirrer, pectin was added as a stabilizer, heated and dissolved with stirring at 80 ° C. for 10 minutes, and then the total amount of evaporated water was adjusted to 100% by mass. Cooled to 0 ° C. to prepare a stabilizer-containing solution.
＜安定剤含有溶液処方 （質量％）＞
ペクチン（ＳＭ-６６６＊） ２．０
砂糖 ５．０
清水にて合計 １００．０。
<Stabilizer-containing solution formulation (mass%)>
Pectin (SM-666 *) 2.0
Sugar 5.0
Total 100.0 in Shimizu.
（Ｃ）ドリンクヨーグルトの調製
（Ａ）で調製した発酵乳（１０℃）と（Ｂ）で調製した安定剤含有溶液（１０℃）を（Ａ）：（Ｂ）＝８０：２０（重量比）の割合で混合した後、ホモジナイザーにて品温１０℃以下、圧力（第一段：１０ＭＰａ、第二段：５ＭＰａ）で均質化処理を行い、容器に充填して冷蔵し、ドリンクヨーグルトを調製した。
(C) Preparation of drink yogurt Fermented milk (10 ° C.) prepared in (A) and stabilizer-containing solution (10 ° C.) prepared in (B) (A) :( B) = 80: 20 (weight ratio) The mixture was homogenized at a product temperature of 10 ° C. or lower and pressure (first stage: 10 MPa, second stage: 5 MPa) with a homogenizer, filled in a container and refrigerated to prepare a drink yogurt. .
本発明により、濃厚乳中に含まれる乳化粒子の粒子径を小さくすることを特徴とする濃厚乳用乳化剤を提供できる。詳細には、濃厚乳中に含まれる乳化粒子のメジアン径を２５ＭＰａ未満の低圧均質化処理を用いた場合でも殺菌処理の前と後の両方において１．０μｍ未満にまで小さくできる結果、濃厚乳の凝集を効果的に防止する乳化剤を提供することができる。 According to the present invention, it is possible to provide an emulsifier for concentrated milk characterized by reducing the particle size of emulsified particles contained in the concentrated milk. Specifically, the median diameter of the emulsified particles contained in the concentrated milk can be reduced to less than 1.0 μm both before and after sterilization even when using a low pressure homogenization process of less than 25 MPa. An emulsifier that effectively prevents agglomeration can be provided.
Claims (11)
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
（２）コハク酸モノグリセリド：０．０５〜０．５質量％(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
（３）蒸留モノグリセリド：０．１〜１．５質量％。(3) Distilled monoglyceride: 0.1 to 1.5% by mass.
（１）ショ糖脂肪酸エステル：０．０３〜０．３質量％
（２）コハク酸モノグリセリド：０．０５〜０．５質量％
（３）蒸留モノグリセリド：０．１〜１．５質量％。 In the presence of the emulsifier for concentrated milk according to any one of claims 1 to 4, the emulsifier for concentrated milk is used so that the concentration of the components (1) to (3) in the concentrated milk raw material becomes the following ratio: A method for producing concentrated milk having a step of homogenizing a concentrated milk material and having a milk solid content concentration higher than 12.6% by mass:
(1) Sucrose fatty acid ester: 0.03 to 0.3% by mass
(2) Succinic acid monoglyceride: 0.05 to 0.5% by mass
(3) Distilled monoglyceride: 0.1 to 1.5% by mass.
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