JP5904700B2 - Emulsified composition for food and drink - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an emulsion composition for foods and drinks, and in particular, relates to an emulsion composition for foods and drinks using fresh cheese as a milk component.

An emulsified composition for food and drink that uses fresh cheese as a milk component is known instead of the conventional emulsion composition for food and drink in which raw milk is added to a beverage. Compared to raw milk, fresh cheese is low in cost, and therefore is expected to be used for general purposes.
However, in such an emulsified composition, fresh cheese is in a solid state and the content of milk fat is large, so dispersibility is poor and sufficient emulsification stability cannot be obtained. Therefore, an emulsified composition containing an organic acid monoglyceride, an emulsifier of HLB 10 or more, and sodium caseinate has been proposed (Patent Document 1).

Moreover, as an emulsified composition, what has a large content of fresh cheese in the composition and a low content of water is required, but since fresh cheese is solid, it is homogenized as it is. It ’s difficult. Therefore, it is necessary to make the composition contain a large amount of water and disperse it in a liquid state, and it has been difficult to increase the ratio of fresh cheese to water. In addition, when fresh cheese having a high milk solid content is used in order to further improve the flavor, the method proposed in the above literature cannot obtain a composition excellent in emulsion stability.

Japanese Patent Laid-Open No. 2004-267013

  The present invention has been made in view of the above circumstances, and its purpose is to use fresh cheese having a relatively high milk solid content, a high use ratio of fresh cheese to water, and excellent food and beverage stability. It is providing the emulsion composition for goods.

  As a result of diligent research to solve the above-mentioned problems, the present inventors combined the emulsifier with a high HLB and the low emulsifier, and at that time, the former use ratio was made higher than the latter, thereby achieving the above object. The knowledge that it can be easily achieved was obtained.

This invention is completed based on said knowledge, The summary is the emulsion composition for food / beverage products which contains milk solid content of 45 weight% or more fresh cheese, 2 or more types of emulsifiers, and water at least. Because
The milk fat content in the milk solids of the fresh cheese is 30% by weight or more,
The use ratio (weight ratio) of fresh cheese to water is 1.3 or more,
As the two or more kinds of emulsifiers, an emulsifier of HLB 10 or more (emulsifier A) and an emulsifier of less than HLB 10 (emulsifier B) are contained,
Emulsifiers A is a fatty acid ester,
Emulsifier B is a fatty acid ester,
The difference in HLB between emulsifier A and emulsifier B is 8 or more,
The total amount of emulsifier A and emulsifier B is 0.01 to 6% by weight,
The weight ratio of the emulsifier A to the emulsifier B is 1.5 or more ,
It exists in the emulsion composition for food-drinks characterized by being.

  ADVANTAGE OF THE INVENTION According to this invention, the emulsification composition for food / beverage products which uses fresh cheese with comparatively high milk solid content, has a high use ratio of fresh cheese with respect to water, and was excellent in emulsification stability.

Hereinafter, the present invention will be described in detail, but this description is an example (representative example) of an embodiment of the present invention, and is not limited to the following contents as long as the gist thereof is not exceeded.
First, the emulsion composition for food / beverage products of this invention is demonstrated. The emulsified composition for food and drink according to the present invention is a fresh cheese having a milk solid content of 45% by weight or more, two or more emulsifiers, and an emulsified composition for food and drink containing at least water. The use ratio (weight ratio) to 1.2 is 1.2 or more, the emulsifier containing HLB10 or more (emulsifier A) and less than HLB10 (emulsifier B) as the two or more emulsifiers, and the weight of the emulsifier A to the emulsifier B The ratio is 1.1 or more.
The milk solid content in the emulsion composition for food and drink of the present invention is usually 25% by weight or more, preferably 30% by weight or more, more preferably 35% by weight or more, and the upper limit is usually 50% by weight. . Below the lower limit, the milk flavor tends to be weak and the cost per milk solid content tends to be high, and above the upper limit, it tends to be difficult to maintain a liquid state (low stability).
In addition, the total solid content (total amount of all other used components other than water) in the emulsion composition for food and drink of the present invention is usually 30% by weight or more, preferably 35% by weight or more, and more preferably. The upper limit is usually 40% by weight or more. Below the lower limit, the milk flavor tends to be weak and the cost per solid content tends to be high, and above the upper limit, it tends to be difficult to maintain a liquid state (low stability).

(Fresh cheese)
The fresh cheese used in the present invention is a fresh cheese having a milk solid content of 45% by weight or more. Fresh cheese is a kind of natural cheese. Specifically, milk, partially skimmed milk, cream and the like are used as raw materials, and are manufactured by a manufacturing technique including a coagulation action. Non-ripe molded cheese.
Fresh cheese is made from animal-derived milk and is not limited as long as it is a non-ripe molded cheese. For example, cream cheese, mozzarella cheese, cottage cheese, ricotta, mascarpone, fromage blanc, paneer, rubin, etc. Among them, cream cheese that is less affected by the flavor of food and drink is preferably used.

The milk solid content of the fresh cheese used in the present invention is usually 45% by weight or more, preferably 55% by weight or more, more preferably 60% by weight or more, and its upper limit is usually 80% by weight. If the milk solid content is below the lower limit, the cost per solid content tends to be high, and if it exceeds the upper limit, the production of fresh cheese itself tends to be difficult (or high cost).
Among milk solids, the content of milk fat is usually 30% by weight or more, preferably 40% by weight or more, more preferably 50% by weight or more in fresh cheese, and the upper limit is usually 70% by weight. . If the lower limit is not reached, the cost per milk fat tends to increase, and if the upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to increase.
The total solid content of the fresh cheese used in the present invention is usually 50% by weight or more, preferably 60% by weight or more, more preferably 65% by weight or more, and the upper limit is usually 85% by weight. If the lower limit is not reached, the cost per milk solid content tends to be high, and if the upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to be high.
The content of fresh cheese in the emulsion composition for food and drink of the present invention is usually 30% by weight or more, preferably 40% by weight or more, more preferably 50% by weight or more, and the upper limit is usually 65% by weight. is there. Below the lower limit, the milk flavor tends to be weak and the cost per milk solid content tends to be high. When the upper limit is exceeded, there is a tendency that the amount of water is too low to make production difficult (low stability).

(emulsifier)
The emulsified composition for food and drink according to the present invention contains two or more emulsifiers, and as the emulsifier, an emulsifier of HLB 10 or more (emulsifier A) and an emulsifier of less than HLB 10 (emulsifier B). HLB is a numerical value indicating the balance between the hydrophilic group and the lipophilic group. The higher the value, the more hydrophilic the emulsifier. HLB is a general physical property of an emulsifier, and many emulsifiers are known together with the value of HLB.
In the present invention, the difference in HLB between the emulsifier A and the emulsifier B is usually 3 or more, preferably 6 or more, more preferably 8 or more, and the upper limit is usually 15. When either lower than the lower limit or higher than the upper limit, the emulsification tends to become unstable.
In the emulsified composition for food and drink according to the present invention, the emulsifier may contain one type each of emulsifier A and emulsifier B, and two or more types of emulsifier A and emulsifier B may be contained. Preferably, one type each of emulsifier A and emulsifier B is contained.
In this invention, the emulsifier normally used in the foodstuff field | area can be used without a restriction | limiting.
(Emulsifier A)
The HLB of the emulsifier A is usually 10 or more, preferably 11 or more, more preferably 12 or more, and the upper limit is usually 20.
The content of the emulsifier A is usually 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and usually 6% by weight or less in the emulsion composition for food and drink. It is. Below the lower limit, the emulsification stability tends to be low, and above the upper limit, the tendency to affect the flavor of the final product and the water content is too low, making it difficult to produce an emulsified composition (low stability) Tend. In addition, when 2 or more types of emulsifiers A are contained, the said content represents the total amount.

The emulsifier A is not particularly limited as long as it satisfies the above HLB value, and a commercially available one can be used. Illustrative examples include sucrose fatty acid esters, polyglycerin fatty acid esters, fatty acid esters such as polysorbate (polyoxyethylene sorbitan acid ester), stearoyl sodium lactate, enzymatically decomposed lecithin, and the like. Among these, sucrose fatty acid esters, polyglycerin fatty acid esters, and polyoxyethylene sorbitan acid esters are preferable, and sucrose fatty acid esters and polyglycerin fatty acid esters are more preferable.
It does not specifically limit as carbon number of the fatty acid which comprises sucrose fatty acid ester, Usually, 10 or more, Preferably it is 12 or more, Usually, 22 or less, Preferably it is 18 or less. Specifically, "Ryoto sugar ester S-1670", "Ryoto sugar ester S-1570", "Ryoto sugar ester S-1170", "Ryoto sugar ester P-1670", "Ryoto sugar ester""P-1570","Ryoto Sugar Ester M-1695", "Ryoto Sugar Ester O-1570", "Ryoto Sugar Ester L-1695", "Ryoto Sugar Ester LWA-1570" (above, Mitsubishi Chemical Foods) “DK Ester SS”, “DK Ester F-160”, “DK Ester F-140”, “DK Ester F-110” (above, trade name, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), etc. Can be mentioned.
The carbon number of the fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, and is usually 10 or more, preferably 12 or more, usually 22 or less, preferably 18 or less. The average degree of polymerization is usually 3 or more, preferably 4 or more, more preferably 5 or more, and usually 20 or less, preferably 15 or less, more preferably 10 or less. Specifically, “Ryoto polyglycerester S-10D”, “Ryoto polyglycerester SWA-10D”, “Ryoto polyglycerester SWA-15D”, “Ryoto polyglycerester SWA-20D”, “Ryoto polyglycerester SWA-10D” "S-24D", "Ryoto polyglycerester P-8D", "Ryoto polyglycerester M-7D", "Ryoto polyglycerester M-10D", "Ryoto polyglycerester O-15D", "Ryoto polyglycerester" “L-7D”, “Ryoto-polyglycerate L-10D” (trade name, manufactured by Mitsubishi Chemical Foods, Inc.); “SY Glister MSW-7S”, “SY Glister MS-5S”, “SY Glister MO-7S” , "SY Glister MO-5S", "SY Glister ML-750 "SY Glister ML-500", "SY Glister ML-310" (trade name, manufactured by Sakamoto Pharmaceutical Co., Ltd.); "Sunsoft Q-18F", "Sunsoft Q-17F", "Sunsoft Q-" 14F "," Sunsoft Q-12F "," Sunsoft Q-18S "," Sunsoft Q-182S "," Sunsoft Q-17S "," Sunsoft Q-14S "," Sunsoft Q-12S ""SunsoftA-121C","SunsoftA-141C","SunsoftA-171C","SunsoftA-181C","SunsoftA-121E","SunsoftA-141E"," “Sunsoft A-171E”, “Sunsoft A-181E” (trade name, manufactured by Taiyo Kagaku); “Poem TRP-97RF”, “Poem J-0021”, “Poem J-0081H” ”,“ Poem J-0381V ”(trade name, manufactured by Riken Vitamin Co., Ltd.); ”,“ NIKKOL Decaglyn 1-M ”,“ NIKKOL Decaglyn 1-L ”(the product name, manufactured by Nikko Chemicals, Inc.), and the like.
(Emulsifier B)
The HLB of the emulsifier B is usually less than 10, preferably 8 or less, more preferably 6 or less, and its lower limit is usually 4. Below the lower limit, the dispersibility in water tends to decrease.
The content of the emulsifier B is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.2% by weight or more, and usually 3% by weight or less in the emulsion composition for food and drink. It is. Below the lower limit, the emulsification stability tends to be low, and above the upper limit, the tendency to affect the flavor of the final product and the water content is too low, making it difficult to produce an emulsified composition (low stability) Tend. In addition, when 2 or more types of emulsifier B are contained, the said content represents the total amount.
The emulsifier B is not particularly limited as long as it satisfies the numerical value of the HLB, and a commercially available one can be used. Illustrative examples include glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, fatty acid esters such as sucrose fatty acid esters, stearoyl calcium lactate, lecithin, saponin and the like. It is done.
Among these, sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, and sorbitan fatty acid esters are preferable, and sucrose fatty acid esters, organic acid monoglycerides, and polyglycerin fatty acid esters are more preferable. It does not specifically limit as carbon number of the fatty acid which comprises sucrose fatty acid ester, Usually, 10 or more, Preferably it is 12 or more, Usually, 22 or less, Preferably it is 18 or less. Specifically, “Ryoto Sugar Esters S-970”, “Ryoto Sugar Esters S-770”, “Ryoto Sugar Esters S-570”, “Ryoto Sugar Esters L-595” (above, Mitsubishi Chemical Foods) "DK ester F-90", "DK ester F-70", "DK ester F-50" (above, trade name, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and the like.
Examples of the organic acid monoglyceride include lactic acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, and acetic acid monoglyceride, preferably succinic acid monoglyceride and diacetyltartaric acid monoglyceride. Specifically, as succinic acid monoglyceride, “Poem B-10”, “Poem B-30” (trade name, manufactured by Riken Vitamin Co., Ltd.); “Step SS” (trade name, manufactured by Kao Corp.), etc. Examples of the diacetyl tartaric acid monoglyceride include “Poem W-10” (trade name, manufactured by Riken Vitamin Co., Ltd.); “PANAND AMV / B” (trade name, manufactured by DANISCO), and the like.
The carbon number of the fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, and is usually 10 or more, preferably 12 or more, usually 22 or less, preferably 18 or less. The average degree of polymerization is usually 2 or more, preferably 3 or more, more preferably 4 or more, and usually 10 or less, preferably 8 or less, more preferably 6 or less. Specifically, “Ryoto-polyglycerester S-28D”, “Ryoto-polyglycerol ester O-50D” (trade name, manufactured by Mitsubishi Chemical Foods Co., Ltd.); “SY Glister TS-7S”, “SY Glister SS-” "5S", "SY Grister TS-5S", "SY Grister MS-3S", "SY Grister MO-3S" (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.); "Sunsoft Q-18B", "Sunsoft “Q-18D”, “Sunsoft Q-17B”, “Sunsoft A-143E”, “Sunsoft A-173E”, “Sunsoft A-183E” (trade name, manufactured by Taiyo Chemical Co., Ltd.); "DS-100A", "Poem DO-100V", "Poem DP-95RF", "Poem J-2081V" (trade name, manufactured by Riken Vitamin Co., Ltd.); "NIKKOL Hex “agly DGMS”, “NIKKOL Tetlaglyn 1-SV”, “NIKKOL Tetlaglyn 1-OV”, “NIKKOL Decaglyn 3-OV”, “NIKKOL Decagly 3-IVK” ”,“ NIKKOL Decaglyn 2-SV ”(trade name, manufactured by Nikko Chemicals Co., Ltd.) and the like.

In the present invention, it is important that the weight ratio of the emulsifier A to the emulsifier B is 1.1 or more. That is, emulsifier A of HLB10 or higher and emulsifier B of less than HLB10 are used in combination, but if the weight ratio of emulsifier A / emulsifier B is less than 1.1, sufficient emulsion stability cannot be achieved. The weight ratio of emulsifier A / emulsifier B is preferably 1.5 or more, more preferably 2.0 or more, and the upper limit is usually 10.
In addition, when 2 or more types of emulsifier A or emulsifier B are contained, the said weight ratio is calculated using the total amount.

  The emulsion composition for food and drink according to the present invention preferably contains sodium caseinate together with the emulsifier. Casein sodium acts as an emulsion stabilizer. The content of sodium caseinate is usually 0.1 to 15% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 6% by weight in the emulsion composition for food and drink, from the viewpoint of flavor and effect. It is.

Moreover, in this invention, food additives, such as a thickening stabilizer, salts, and saccharides, can be used. Thickening stabilizers include carrageenan (κ type, ι type, λ type), xanthan gum, gellan gum, pullulan, curdlan, galactomannans (locust bean gum, tara gum, guar gum), pectin, tamarind gum, glucomannan, arabian Examples thereof include gum, agar, soybean polysaccharide, carboxymethylcellulose and salts thereof, crystalline cellulose, karaya gum, sodium alginate, starches, modified starches such as soluble starch, and gelatin as a protein. Examples of the salts include phosphoric acids (phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid), alkali metal salts (such as potassium and sodium) such as citric acid, succinic acid, and tartaric acid. Examples of the saccharide include monosaccharides, disaccharides, oligosaccharides, and reducing saccharides.
The amount used of the thickening stabilizer is usually 0.001 to 1% by weight, preferably 0.01 to 0.5% by weight, and the amount of salts used is the emulsion composition for food and drink, with respect to the emulsion composition for food and drink. On the other hand, usually 0.01 to 1% by weight, preferably 0.1 to 0.5% by weight, and the amount of saccharide used is usually 0.001 to 10% by weight, preferably with respect to the emulsion composition for food and drink. 0.01 to 5% by weight.

In the present invention, the use ratio (weight ratio) of fresh cheese to water is 1.2 or more, preferably 1.3 or more, more preferably 1.4 or more, and the upper limit is usually 2.0. If the lower limit is not reached, the cost per milk solid content tends to be high, and if the upper limit is exceeded, there is a tendency that production is difficult due to too little water.
If the milk solid content in the emulsion composition for food and drink is low, that is, if a large amount of water is used, fresh cheese having a relatively high milk solid content can be used without any particular difficulty. . The value of the present invention makes it possible to obtain an emulsified composition for food and drink with stable emulsification that does not cause separation or water separation even when the amount of water used is small and the amount of fresh cheese used is large. In the point.

  In this invention, the total usage-amount of the emulsifier A of HLB10 or more and the emulsifier B of less than HLB10 is 0.01 to 6 weight% normally with respect to the emulsion composition for food-drinks from the point of flavor or an effect, Preferably it is 0.00. 5 to 4% by weight, more preferably 1 to 3% by weight.

  The emulsified composition for food and drink according to the present invention is basically added to melted fresh cheese in warm water, and further dispersed and dissolved by adding the above emulsifier and other additives. It is prepared by a method of performing high-pressure homogenization with a high-pressure homogenizer and then sterilizing with UHT (ultra-high temperature flash sterilizer).

  For the high-pressure homogenization treatment, a conventionally known high-pressure homogenizer can be used. The average emulsified particle size of the emulsion composition for food and drink is usually 1 μm or less, preferably 0.8 μm or less, and more preferably 0.6 μm or less. The maximum emulsified particle size is usually 1 μm or less. The measurement of the emulsified particle size can be performed, for example, with a LS230 model manufactured by Beckman Coulter, Inc., which is a laser diffraction scattering particle size distribution measuring device. The sterilization process by UHT (ultra high temperature instantaneous sterilization apparatus) can be performed according to a conventional method.

  The emulsion composition for food and drink of the present invention can be used for various beverages and foods. As beverages, for example, coffee, tea, cocoa, green tea, green tea, fruit juice, soy milk, eggs, vegetables, cheese, etc. What was prepared is mentioned. It is effective for milk-containing beverages such as milk beverages, which are difficult to separate fats and oils and prevent floatation or prevent protein precipitation. Milk-containing beverages include milk coffee such as coffee beverages, milk tea, milk cocoa, milk shakes, matcha milk, corn soup, etc. Specifically, milk coffee, milk tea, etc., pH 5.0 to 7.5 It is useful for beverages filled in transparent bottles such as PET bottles and glass, which can be confirmed from the appearance, such as separation and precipitation. Examples of food include white sauce and pudding confectionery.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example, unless the summary is exceeded.

(Examples 1 and 2 and Comparative Examples 1 to 3):
The emulsion composition for food-drinks was obtained by the following procedure with the mixture ratio (raw material mixture) shown in Table 1. That is, after adding cream cheese to an appropriate amount of warm water (60 ° C.), stirring and melting, an emulsifier and sodium caseinate previously dissolved in an appropriate amount of warm water (60 ° C.) are added, and water is added. The amount of water was adjusted to 39.0% by weight. Next, the mixture was heated to 70 ° C. or higher with stirring and mixing, subjected to a high-pressure homogenization treatment of 20 MPa with a high-pressure homogenizer (manufactured by Izumi Food Machinery), and further subjected to 130 ° C. and 30 ° by UHT (manufactured by Hitachi, Ltd.). The sterilization process for 2 seconds was performed, and the emulsion composition for milk and beverages (milk solid content 37.6 weight%, total solid content 41.9 weight%) was obtained.
The average emulsion particle size of the obtained emulsion composition for food and drink was measured. A laser diffraction / scattering particle size distribution measuring device (“LA-920” manufactured by Horiba, Ltd.) was used to measure the average emulsified particle size. The results are shown in Table 1. The emulsion composition for food and drink of the present invention was 1 μm or less, and was found to be a composition excellent in emulsion stability.
In addition, about Comparative Examples 1-3, although the emulsion composition for food-drinks was obtained like Example 1 and 2, since clear separation (water separation) was confirmed visually, the measurement of an average emulsification particle size is carried out. Did not do.
About Example 1 and 2, after preserve | saving for 2 months on 5 degreeC conditions, when the average emulsion particle size of the emulsion composition for food-drinks was measured like the above, it is favorable, without a particle size coarsening. It was found that the emulsion stability was maintained. That is, it turned out that the emulsion composition for food-drinks of this invention is suitable as a raw material of a milk drink.

(Example 3 (Preparation of coffee beverage)):
Using the emulsion composition for food and drink obtained in Example 2, each component was prepared according to the mixing ratio shown in Table 2, heated to 70 ° C., and a high pressure of 20 MPa with a high pressure homogenizer (manufactured by Izumi Food Machinery). A homogenization treatment was performed. Then, it filled into a can container, the retort sterilization process was performed on the conditions shown in Table 2, and it was set as the coffee drinks 1 and 2. And the average emulsification particle size of the coffee drink was measured after storage at 35 ° C. for 8 weeks and after storage at 55 ° C. for 4 weeks. The same emulsified particle size was measured using the same laser diffraction / scattering particle size distribution analyzer as described above. The evaluation results are shown in Table 2. The coffee beverages 1 and 2 using the emulsion composition for foods and beverages of the present invention have no change in the average emulsified particle size even after storage at 35 ° C. for 8 weeks and after storage at 55 ° C. for 4 weeks, and are excellent in emulsion stability. I found out.

(Example 4 (Preparation of coffee beverage)):
Using the emulsion composition for food and drink obtained in Example 2, each component was prepared according to the mixing ratio shown in Table 3, heated to 70 ° C., and a high pressure of 20 MPa with a high pressure homogenizer (manufactured by Izumi Food Machinery). A homogenization treatment was performed. Then, it filled into a can container, and the retort sterilization process was performed on the conditions shown in Table 3, and it was set as the coffee drink (beverages 3-6).
(Comparative Example 4 (Preparation of coffee beverage)):
A coffee beverage (beverages 7 and 8) was prepared in the same manner as in Example 4 except that each component was prepared according to the blending ratio shown in Table 3 without using the emulsion composition for food and drink obtained in Example 2. Prepared.
<Evaluation of emulsion stability>
After the coffee beverage obtained by the above method was stored at 55 ° C. for 4 weeks, the average emulsified particle size was measured. Furthermore, it evaluated by visually observing on the following references | standards. The evaluation results are shown in Table 3.
In addition, the same laser diffraction scattering type particle size distribution measuring apparatus as the above was used for the measurement of the average emulsion particle size of milk coffee.
A: There is no oil floating or cream lump.
○: Oil floats and cream lumps are slightly observed.
Δ: Oil floating and cream lump are clearly recognized, but redispersed with stirring.
X: Oil float and cream lump are clearly recognized and does not re-disperse even when stirred.
It turned out that the drinks 3-6 using the emulsion composition for food-drinks of this invention are excellent in emulsion stability. In particular, the beverage 5 and the beverage 6 using only the emulsion composition for food and drink according to the present invention as the milk raw material have excellent emulsion stability compared to the beverage 7 and the beverage 8 using only the commercially available sterilized milk. Met.

Claims (4)

An emulsion composition for food and drink containing at least a fresh cheese having a milk solid content of 45% by weight or more, two or more emulsifiers and water,
The milk fat content in the milk solids of the fresh cheese is 30% by weight or more,
The use ratio (weight ratio) of fresh cheese to water is 1.3 or more,
As the two or more kinds of emulsifiers, an emulsifier of HLB 10 or more (emulsifier A) and an emulsifier of less than HLB 10 (emulsifier B) are contained,
Emulsifiers A is a fatty acid ester,
Emulsifier B is a fatty acid ester,
The difference in HLB between emulsifier A and emulsifier B is 8 or more,
The total amount of emulsifier A and emulsifier B is 0.01 to 6% by weight,
The weight ratio of the emulsifier A to the emulsifier B is 1.5 or more ,
The emulsion composition for food-drinks characterized by being.   The emulsion composition for food-drinks of Claim 1 containing casein sodium. The emulsion composition for food and drink according to claim 1 or 2 , wherein the average emulsion particle size is 1 µm or less. A milk beverage comprising the emulsion composition for food or drink according to any one of claims 1 to 3 .