JP6438388B2 - Emulsion composition for food and beverage, method for producing emulsion composition for food and beverage, food and beverage, and milk beverage - Google Patents
Emulsion composition for food and beverage, method for producing emulsion composition for food and beverage, food and beverage, and milk beverage Download PDFInfo
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- JP6438388B2 JP6438388B2 JP2015506865A JP2015506865A JP6438388B2 JP 6438388 B2 JP6438388 B2 JP 6438388B2 JP 2015506865 A JP2015506865 A JP 2015506865A JP 2015506865 A JP2015506865 A JP 2015506865A JP 6438388 B2 JP6438388 B2 JP 6438388B2
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- 235000008519 pasta sauces Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- RPACBEVZENYWOL-XFULWGLBSA-M sodium;(2r)-2-[6-(4-chlorophenoxy)hexyl]oxirane-2-carboxylate Chemical compound [Na+].C=1C=C(Cl)C=CC=1OCCCCCC[C@]1(C(=O)[O-])CO1 RPACBEVZENYWOL-XFULWGLBSA-M 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Edible Oils And Fats (AREA)
Description
本発明はフレッシュチーズなどの乳製品を用いて製造された飲食品用乳化組成物に関する。 The present invention relates to an emulsion composition for foods and drinks manufactured using dairy products such as fresh cheese.
飲食品、中でも嗜好飲料において大きな市場を持つ乳飲料において、従来用いられてきた牛乳に代え、コストメリットのある乳製品を使用した飲料用乳化組成物を用いる技術が知られている。 A technology using an emulsion composition for beverages using a dairy product having cost merit in place of conventionally used milk is known in food and drink products, particularly milk beverages having a large market for taste beverages.
例えば、固体状で乳脂肪の含有量が多いフレッシュチーズを、有機酸モノグリセリドやHLB10以上の乳化剤及び、カゼインナトリウムを用いて分散性、乳化安定性を向上させた乳化組成物(特許文献1)、HLBの高い乳化剤とHLBの低い乳化剤を組み合わせ、その際、前者の使用比率を後者より高くすることで、組成物中の水に対するフレッシュチーズの使用割合が高くても乳化安定性に優れる乳化組成物(特許文献2)、HLB8〜14の乳化剤、フレッシュチーズ及び水から構成され、乳化剤を水に分散させ平均粒子径10〜600nmのベシクルを形成させるよう水に分散させる第一工程と、前記第一工程によって調製された乳化剤分散水溶液にフレッシュチーズを添加し乳化する第二工程から調製された、フレッシュチーズを高い濃度、望ましくは50%以上の濃度で用いた、風味良好且つ保存安定性に優れたチーズ乳化物(特許文献3)などがある。 For example, an emulsified composition having improved dispersibility and emulsion stability using organic acid monoglyceride, an emulsifier of HLB 10 or higher, and sodium caseinate for a fresh cheese with a high milk fat content (Patent Document 1), An emulsified composition having excellent emulsification stability even if the use ratio of fresh cheese to water in the composition is high by combining the emulsifier with high HLB and the emulsifier with low HLB, and making the use ratio of the former higher than the latter. (Patent Document 2), a first step composed of an emulsifier of HLB 8-14, fresh cheese and water, the emulsifier being dispersed in water to form vesicles having an average particle diameter of 10 to 600 nm, and the first step Fresh cheese prepared from the second step of adding and emulsifying fresh cheese to the emulsifier-dispersed aqueous solution prepared by the step Higher concentrations, preferably used at a concentration of 50% or more, good flavor and excellent storage stability cheese emulsion (Patent Document 3), and the like.
いずれの組成物においても、用いるフレッシュチーズには特に制限が無く、例えば特許文献2においては、乳固形分含有量が45重量%以上のフレッシュチーズで、動物由来の乳を原料とするもので、非熟成型チーズであれば限定されないが、中でも飲食品への風味の影響が少ないクリームチーズが好適に使用されるとあり、特許文献3においては、従来公知とされているものであればどのようなものでも良いとされ、安定なクリーム状態を保ち、且つ良好な乳風味を付与するためには乳脂肪含量が高いフレッシュチーズの方が良好であるためクリームチーズの使用が好ましく、乳脂肪含量は35〜65%であることが好ましく、更には40〜60%であればより好ましいとされている。 In any composition, the fresh cheese to be used is not particularly limited. For example, in Patent Document 2, the milk solids content is 45 wt% or more of fresh cheese, and the animal-derived milk is used as a raw material. Although it will not be limited if it is a non-ripe molded cheese, it is said that cream cheese with little influence of the flavor to food / beverage products is used suitably, and in patent document 3, what will be conventionally well-known? In order to maintain a stable cream state and impart a good milk flavor, fresh cheese with a high milk fat content is better because cream cheese is preferred, and the milk fat content is It is preferably 35 to 65%, and more preferably 40 to 60%.
しかし、これら従来の乳化組成物は、確かに乳化安定性には優れるが、実際に乳飲料に用いた場合、特に高濃度に用いた場合や、コーヒー量が多い場合、乳飲料を自動販売機やPETウォーマーといった高温保存した場合に、チーズ様の風味が影響し、従来の乳製品とは異なる風味を呈すため、従来の乳製品を代替した際に、同じ味質を再現するのは困難であった。 However, although these conventional emulsified compositions are certainly excellent in emulsification stability, when actually used in milk beverages, especially when used at high concentrations, or when the amount of coffee is large, vending machines for milk beverages When it is stored at a high temperature, such as PET and warmer, the cheese-like flavor is affected and it has a different flavor from conventional dairy products. Therefore, it is difficult to reproduce the same taste quality when replacing conventional dairy products. there were.
本発明は、乳化安定性が良好でありながらも、優れた風香味を有しており、長期間保存してもこの効果が持続可能な乳飲料などの飲食品を提供することを課題とする。 An object of the present invention is to provide a food and drink such as a dairy drink that has an excellent flavor while having good emulsification stability and has a sustainable effect even when stored for a long period of time. .
本発明者らが鋭意検討した結果、特定の乳製品と乳化剤とを組み合わせることにより、上記課題が解決できることが分かり本発明に到達した。 As a result of intensive studies by the present inventors, it has been found that the above problem can be solved by combining a specific dairy product and an emulsifier, and the present invention has been achieved.
すなわち、本発明は以下の通りの要旨である。
[1] 全固形分が55重量%以上の乳製品と乳化剤とを含有する飲食品用乳化組成物であって、前記乳化剤が脂肪酸エステル類であり、前記乳製品はMFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上である、飲食品用乳化組成物。
[2] 前記乳製品は、FDB%((乳脂肪分量)/(全重量−水分量)の百分率)が、74重量%以上である、[1]に記載の飲食品用乳化組成物。
[3] 前記乳製品が、チーズ、乳、全脂乳、濃縮乳、全脂粉乳、クリーム、バター、バターオイル、バターミルク、バターミルクパウダー、バターセーラム、脱脂乳、脱脂濃縮乳、脱脂粉乳、乳タンパク、パーミエイト、乳糖、及び乳清ミネラルから選ばれる1種以上の乳製品である、[1]または[2]に記載の飲食品用乳化組成物。
[4] 前記乳製品が、全固形分量が68重量%以下である、[1]〜[3]のいずれか一項に記載の飲食品用乳化組成物。
[5] 前記脂肪酸エステル類を2種以上含む、[1]〜[4]のいずれか一項に記載の飲食品用乳化組成物。
[6] 乳飲料用である、[1]〜[5]のいずれか一項に記載の飲食品用乳化組成物。
[7] [1]〜[6]のいずれか一項に記載の飲食品用乳化組成物を含む飲食品。
[8] [6]に記載の飲食品用乳化組成物を含む乳飲料。
[9] 乳固形分が5.0重量%以上である、[8]に記載の乳飲料。
[10] [6]に記載の飲食品用乳化組成物と飲料のベースとなる液体とを混合して製造される、乳飲料の製造方法。
[11] 乳製品と乳化剤とを含有する飲食品用乳化組成物の製造方法であって、前記乳化剤として脂肪酸エステル類を用い、前記乳製品としてMFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上の乳製品を用い、前記乳化剤と水とを混合して乳化剤含有分散液を作製し、前記乳化剤含有分散液と前記乳製品とを混合して乳化させる、飲食品用乳化組成物の製造方法。
[12] MFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上である乳製品、及び、脂肪酸エステル類を含有する、乳飲料。That is, this invention is the summary as follows.
[1] An emulsified composition for food and drink containing a dairy product and an emulsifier having a total solid content of 55% by weight or more, wherein the emulsifier is a fatty acid ester, and the dairy product is MFFB% ((water content) / Emulsion composition for food and drink, wherein (percentage of total weight-milk fat content) is 73% by weight or more.
[2] The emulsion composition for food and beverage according to [1], wherein the dairy product has an FDB% ((milk fat content) / (total weight-water content) percentage) of 74% by weight or more.
[3] The dairy product is cheese, milk, whole milk, concentrated milk, whole milk powder, cream, butter, butter oil, butter milk, butter milk powder, butter serum, skim milk, skim concentrated milk, skim milk powder, The emulsion composition for food and drink according to [1] or [2], which is one or more dairy products selected from milk protein, permeate, lactose, and whey mineral.
[4] The emulsion composition for food and drink according to any one of [1] to [3], wherein the dairy product has a total solid content of 68% by weight or less.
[5] The emulsion composition for food and beverage according to any one of [1] to [4], comprising two or more of the fatty acid esters.
[6] The emulsion composition for food and drink according to any one of [1] to [5], which is for milk drinks.
[7] A food or drink comprising the emulsion composition for food or drink according to any one of [1] to [6].
[8] A milk beverage comprising the emulsion composition for food and drink according to [6].
[9] The milk beverage according to [8], wherein the milk solid content is 5.0% by weight or more.
[10] A method for producing a milk beverage produced by mixing the emulsion composition for food and beverage according to [6] and a liquid serving as a base of a beverage.
[11] A method for producing an emulsion composition for foods and drinks containing a dairy product and an emulsifier, wherein fatty acid esters are used as the emulsifier, and MFFB% ((water content) / (total weight-milk) as the dairy product. Using a dairy product with a fat percentage) of 73% by weight or more, the emulsifier and water are mixed to prepare an emulsifier-containing dispersion, and the emulsifier-containing dispersion and the dairy product are mixed and emulsified. The manufacturing method of the emulsion composition for food-drinks.
[12] A milk beverage containing MFFB% ((water content) / (percentage of total weight-milk fat content)) of 73% by weight or more and fatty acid esters.
本発明によれば、乳化安定性が良好でありながらも、優れた風香味を有しており、長期間保存してもこの効果が持続する、飲食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, although the emulsion stability is favorable, it has the outstanding flavor and can provide the food / beverage products which this effect continues even if it preserve | saves for a long period of time.
以下に本発明の実施の形態を詳細に説明するが、以下に記載する構成要件の説明は、本発明の実施態様の一例(代表例)であり、本発明はこれらの内容に特定はされない。
本明細書において“質量%”と“重量%”、及び“質量部”と“重量部”とは、それぞれ同義である。Embodiments of the present invention will be described in detail below. However, the description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified by these contents.
In the present specification, “mass%” and “wt%”, and “part by mass” and “part by weight” have the same meaning.
本発明の飲食品用乳化組成物は、全固形分が55重量%以上の乳製品と乳化剤とを含有する飲食品用乳化組成物であって、該乳化剤が脂肪酸エステル類であり、該乳製品はMFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上であることを特徴とする。 The emulsion composition for food and drink according to the present invention is an emulsion composition for food and drink containing a dairy product having a total solid content of 55% by weight or more and an emulsifier, wherein the emulsifier is a fatty acid ester, and the dairy product Is characterized in that MFFB% ((water content) / (total weight-milk fat content) percentage) is 73% by weight or more.
(乳製品)
本発明に用いられる乳製品は全固形分が55重量%以上、より好ましくは60重量%以上であり、好ましくは68重量%以下、より好ましくは66重量%以下、さらに好ましくは65重量%以下、特に好ましくは64重量%以下である。この範囲であることにより、全固形分あたりのコストを抑え、かつ容易に当該乳製品を乳化組成物として加工できる上、飲食品に良好な乳風味を付与することができる。
ここでいう全固形分量とは、乳製品の総重量から、水分量を差し引いた値を意味する。(Dairy products)
The dairy product used in the present invention has a total solid content of 55% by weight or more, more preferably 60% by weight or more, preferably 68% by weight or less, more preferably 66% by weight or less, still more preferably 65% by weight or less, Especially preferably, it is 64 weight% or less. By being in this range, the cost per total solid content can be suppressed and the dairy product can be easily processed as an emulsified composition, and a good milk flavor can be imparted to food and drink.
The total solid content here means a value obtained by subtracting the water content from the total weight of the dairy product.
本発明で用いる乳製品とは、動物の乳、またはその加工品であり、例えば、フレッシュチーズ等のチーズ、乳、全脂乳、濃縮乳、全脂粉乳、クリーム(生クリーム、ダブルクリーム、クロテッドクリーム等)、バター、バターオイル、バターミルク、バターミルクパウダー、バターセーラム、脱脂乳、脱脂濃縮乳、脱脂粉乳、乳タンパク(カゼインまたはその塩(Na塩、K塩など)、ホエーまたはその濃縮物、精製物)、パーミエイト、乳糖、乳清ミネラルなどから選ばれる乳製品である。
好ましくは油脂を含む乳成分が風味の面で好適であり、特にフレッシュチーズ等のチーズ、乳、全脂乳、濃縮乳、全脂粉乳、クリーム(生クリーム、ダブルクリーム、クロテッドクリーム等)、バター、バターオイル、バターミルク、バターミルクパウダー、バターセーラムが好ましく、フレッシュチーズ、濃縮乳、全脂粉乳、クリーム(生クリーム、ダブルクリーム、クロテッドクリーム等)、バター、バターオイルがより好ましい。本発明においては、これら乳製品は、1種を単独で用いても、2種以上を組み合わせて用いてもよい。The dairy product used in the present invention is animal milk or processed product thereof, for example, cheese such as fresh cheese, milk, full fat milk, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted) Cream, etc.), butter, butter oil, butter milk, butter milk powder, butter serum, skim milk, skim concentrated milk, skim milk powder, milk protein (casein or its salt (Na salt, K salt etc.), whey or its concentrate , Refined product), permeate, lactose, whey mineral and the like.
Preferably, milk components containing fats and oils are suitable in terms of flavor, especially cheese such as fresh cheese, milk, full fat milk, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted cream, etc.), butter , Butter oil, buttermilk, buttermilk powder and buttersarum are preferred, and fresh cheese, concentrated milk, whole milk powder, cream (fresh cream, double cream, clotted cream, etc.), butter and butteroil are more preferred. In the present invention, these dairy products may be used alone or in combination of two or more.
2種以上を組み合わせて用いる場合の全固形分等や以下MFFB%やFDB%の値は、用いた乳製品の全重量を100重量%とし、各々の水分量、乳脂肪分量の合計値を求めた上で算出される。
また、本発明では、特に、乳製品が、全固形分に含まれる無脂乳固形分よりも乳脂肪分量が多い乳製品であることが好ましい。乳脂肪分と無脂乳固形分との重量比は、乳脂肪分を1とした場合、無脂乳固形分が通常0.35以下、好ましくは0.25以下、さらに好ましくは0.24以下、最も好ましくは0.23以下であり、通常0.15であることが、飲食品における風味が良好であるため好適である。
全固形分に含まれる無脂乳固形分よりも乳脂肪分量が多い乳製品として具体的には、フレッシュチーズ、クリーム、バター、バターオイルなどが挙げられる。
なお、ここでいう乳脂肪分とは、乳製品中に含まれる動物の乳に由来する脂肪分を意味する。When using two or more types in combination, the total solid content, etc., and the values of MFFB% and FDB% are calculated by taking the total weight of the used dairy product as 100% by weight and calculating the total amount of water and milk fat. It is calculated after that.
In the present invention, it is particularly preferable that the dairy product is a dairy product having a larger amount of milk fat than the non-fat milk solid content contained in the total solid content. The weight ratio between the milk fat content and the non-fat milk solid content, when the milk fat content is 1, the non-fat milk solid content is usually 0.35 or less, preferably 0.25 or less, more preferably 0.24 or less. Most preferably, it is 0.23 or less, and usually 0.15, since the flavor in food and drink is good.
Specific examples of dairy products having a milk fat content greater than the non-fat milk solid content contained in the total solid content include fresh cheese, cream, butter, butter oil and the like.
In addition, milk fat content here means the fat content derived from the milk of the animal contained in dairy products.
本発明では、乳成分として、MFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上のものを使用する。
MFFB%(Percentage moisture on a fat−ferr basis)は、本来はFAO、WHOチーズ一般国際規格1978に定めるチーズの硬度を表す値である。乳製品のMFFB%は、73重量%以上であればよく、74重量%以上が好ましく、76重量%以上がより好ましく、また、97重量%以下が好ましく、95重量%以下がより好ましく、92重量%以下であることがさらに好ましい。この範囲であることにより、飲食品における風味が良好となる。In the present invention, MFFB% ((water content) / (total weight-milk fat content) percentage) of 73% by weight or more is used as the milk component.
The MFFB% (Percentage of Moisture on a Fat-Ferr basis) is a value that represents the hardness of cheese originally defined in FAO, WHO Cheese General International Standard 1978. The MFFB% of the dairy product may be 73% by weight or more, preferably 74% by weight or more, more preferably 76% by weight or more, more preferably 97% by weight or less, more preferably 95% by weight or less, and 92% by weight. More preferably, it is% or less. By being in this range, the flavor in food and drink is improved.
また、FDB%(Percentage fat on the basis)は、乳製品の脂肪含量を表す値である。FDB%は、74重量%以上が好ましく、80重量%以上がより好ましく、81重量%以上がさらに好ましく、82重量%以上が最も好ましく、また99重量%以下が好ましく、95重量%以下がより好ましく、93重量%以下がさらに好ましく、87重量%以下が最も好ましい。この範囲であることにより、飲食品における風味がより良好となる。
なお、FDB%は、(乳脂肪分量)/(全重量−水分量)(=乳脂肪分量/全固形分量)により求めた値の百分率であり、本来はFAO、WHOチーズ一般国際規格1978に定めるチーズの脂肪含量の分類ための値である。FDB% (Percentage fat on the basis) is a value representing the fat content of the dairy product. The FDB% is preferably 74% by weight or more, more preferably 80% by weight or more, more preferably 81% by weight or more, most preferably 82% by weight or more, and preferably 99% by weight or less, more preferably 95% by weight or less. 93 wt% or less is more preferable, and 87 wt% or less is most preferable. By being this range, the flavor in food-drinks becomes more favorable.
FDB% is a percentage of a value obtained by (milk fat content) / (total weight-water content) (= milk fat content / total solid content), and is originally defined in FAO, WHO cheese general international standard 1978. It is a value for classifying the fat content of cheese.
本発明の飲食品用乳化組成物中における、乳製品の含有量は、通常10重量%以上、好ましくは30重量%以上、より好ましくは40重量%以上、最も好ましくは50重量%以上、通常90重量%以下、好ましくは80重量%以下、より好ましくは70重量%以下、最も好ましくは60重量%以下である。この範囲であることにより、製造が容易で安定性が高く、コスト的に最適である乳化組成物を作ることが可能である。
また、本発明の飲食品用乳化組成物中における、脂肪分の含有量は、通常5重量%以上、好ましくは10重量%以上、より好ましくは15重量%以上、さらに好ましくは20重量%以上、最も好ましくは25重量%以上、通常80重量%以下、好ましくは70重量%以下、より好ましくは60重量%以下、最も好ましくは50重量%以下である。この範囲であることにより、製造が容易で安定性が高く、コスト的に最適である、良好な乳風味の乳化組成物を作ることが可能である。 The content of the dairy product in the emulsion composition for food and drink of the present invention is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, most preferably 50% by weight or more, usually 90%. % By weight or less, preferably 80% by weight or less, more preferably 70% by weight or less, and most preferably 60% by weight or less. By being in this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost.
Further, the content of fat in the emulsion composition for food and drink according to the present invention is usually 5% by weight or more, preferably 10% by weight or more, more preferably 15% by weight or more, further preferably 20% by weight or more, Most preferably, it is 25% by weight or more, usually 80% by weight or less, preferably 70% by weight or less, more preferably 60% by weight or less, and most preferably 50% by weight or less. By being in this range, it is possible to produce an emulsified composition with good milk flavor that is easy to produce, has high stability, and is optimal in terms of cost.
本発明に用いる乳製品のうち、フレッシュチーズについて以下詳しく説明する。
本発明におけるフレッシュチーズとは、ナチュラルチーズの1種であり、熟成工程をとらない非熟成型のチーズである。
フレッシュチーズには、発酵型と、非発酵型の分類があるが、本発明に用いるフレッシュチーズは、非発酵型であることが、マイルドで軽い風味を得ることができるという理由から好ましい。なお、非発酵型とは、乳、バターミルク、もしくは生クリームを、乳酸菌で発酵させることなく、凝固作用を含む製造技術を用いて製造したものであって、乳酸菌で発酵させたものと同様の化学的、物理的および官能的特性を有するものである。Of the dairy products used in the present invention, fresh cheese will be described in detail below.
The fresh cheese in the present invention is a kind of natural cheese, which is a non-ripe molded cheese that does not take a ripening process.
There are two types of fresh cheese, fermented type and non-fermented type. The fresh cheese used in the present invention is preferably non-fermented because it can obtain a mild and light flavor. The non-fermented type is produced by using a production technique including coagulation without fermenting milk, buttermilk or fresh cream with lactic acid bacteria, and is the same as that fermented with lactic acid bacteria. It has chemical, physical and sensory properties.
フレッシュチーズとして具体的には、クリームチーズ、モッツァレラチーズ、カッテージチーズ、リコッタ、マスカルポーネ、フロマージュ・ブラン、パニール、ルービンなどが挙げられ、中でも飲食品への風味の影響が少ないクリームチーズが好ましく、非発酵型のクリームチーズが特に好ましい。 Specific examples of fresh cheese include cream cheese, mozzarella cheese, cottage cheese, ricotta, mascarpone, fromage blanc, paneer, rubin, etc. Among them, cream cheese that has little influence on the taste of food and drink is preferred, non-fermented A type of cream cheese is particularly preferred.
フレッシュチーズの全固形分量は68重量%以下であることが好ましく、さらに好ましくは66重量%以下、より好ましくは65重量%以下、最も好ましくは64重量%以下である。また、その下限は、通常50重量%以上、好ましくは55重量%以上、より好ましくは60重量%以上である。フレッシュチーズの全固形分量が上記下限を下回ると全固形分あたりのコストが高くなる傾向があり、上記上限を上回ると、チーズ特有の風香味が増し、飲食品の風味への影響が大きくなったり、フレッシュチーズ自体の製造が困難となる傾向がある。
全固形分量とは、フレッシュチーズの総重量から、水分量を差し引いた値を意味する。The total solid content of the fresh cheese is preferably 68% by weight or less, more preferably 66% by weight or less, more preferably 65% by weight or less, and most preferably 64% by weight or less. The lower limit is usually 50% by weight or more, preferably 55% by weight or more, more preferably 60% by weight or more. If the total solid content of fresh cheese is below the above lower limit, the cost per total solid tends to be high, and if it exceeds the above upper limit, the flavor unique to cheese will increase and the influence on the flavor of food and drink will increase. The production of fresh cheese itself tends to be difficult.
The total solid content means a value obtained by subtracting the amount of water from the total weight of fresh cheese.
また、本発明で用いるフレッシュチーズの全固形分のうち、乳脂肪分の含有量は、フレッシュチーズ中に、通常30重量%以上、好ましくは40重量%以上、更に好ましくは50重量%以上であり、その上限は通常67重量%である。乳脂肪分の含有量が上記下限を下回ると、乳脂肪分あたりのコストが高くなる傾向があり、上記上限を上回ると、フレッシュチーズ自体の製造が困難であったり、コストが高くなる傾向にある。なお、ここでいう乳脂肪分とは、乳等省令に定めるプロセスチーズの分析法に基づき測定した値を意味する。 Moreover, content of milk fat is 30 weight% or more normally in fresh cheese among the total solid of fresh cheese used by this invention, Preferably it is 40 weight% or more, More preferably, it is 50 weight% or more. The upper limit is usually 67% by weight. If the content of milk fat is below the above lower limit, the cost per milk fat tends to be high, and if it exceeds the above upper limit, it is difficult to produce fresh cheese itself or the cost tends to be high. . In addition, the milk fat content here means the value measured based on the analysis method of the process cheese prescribed | regulated to ministerial ordinances, such as milk.
また、本発明で用いるフレッシュチーズの全固形分に含まれる乳脂肪分と無脂乳固形分との重量比は、乳脂肪分を1とした場合、無脂乳固形分が通常0.35以下、好ましくは0.25以下、さらに好ましくは0.24以下、最も好ましくは0.23以下であることが、飲食品の風味への影響が少ないため好適である。また、その下限は通常0.15であり、この下限を下回ると、フレッシュチーズ自体の製造が困難であったり、コストが高くなる傾向にある。なお、ここでいう無脂乳固形分とは、前述の全固形分から乳脂肪分を差し引いた値を意味する。 The weight ratio of the milk fat content and the non-fat milk solid content contained in the total solid content of the fresh cheese used in the present invention is usually 0.35 or less when the milk fat content is 1. Preferably, it is 0.25 or less, more preferably 0.24 or less, and most preferably 0.23 or less, because the influence on the flavor of food and drink is small. Moreover, the lower limit is usually 0.15, and if the lower limit is not reached, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, non-fat milk solid content here means the value which deducted milk fat content from the above-mentioned total solid content.
また、本発明で用いるフレッシュチーズのMFFB%は、通常70重量%以上が好ましく、73重量%以上がより好ましく、74重量%以上がさらに好ましく、76重量%以上が最も好ましい。MFFB%が上記下限以上であれば、飲食品の風味への影響が少ないため好適である。一方、MFFB%の上限は通常97重量%であり、この上限を上回ると、フレッシュチーズ自体の製造が困難であったり、コストが高くなる傾向にある。なお、MFFB%は、前述のとおり、(水分量)/(全重量−乳脂肪分量)により求めた値の百分率である。 Further, the MFFB% of the fresh cheese used in the present invention is usually preferably 70% by weight or more, more preferably 73% by weight or more, further preferably 74% by weight or more, and most preferably 76% by weight or more. If MFFB% is equal to or more than the above lower limit, it is preferable because the influence on the flavor of food and drink is small. On the other hand, the upper limit of MFFB% is usually 97% by weight, and if this upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, MFFB% is the percentage of the value calculated | required by (water content) / (total weight-milk fat content) as above-mentioned.
また、本発明で用いるフレッシュチーズのFDB%は、通常80重量%以上が好ましく、81重量%以上がさらに好ましく、82重量%以上が最も好ましい。FDB%が上記下限以上であれば、飲食品の風味への影響が少ないため好適である。一方、FDB%の上限は通常99重量%であり、この上限を上回ると、フレッシュチーズ自体の製造が困難であったり、コストが高くなる傾向にある。なお、FDB%は、前述のとおり(乳脂肪分量)/(全重量−水分量)(=乳脂肪分量/全固形分量)による求めた値の百分率である。 The FDB% of fresh cheese used in the present invention is usually preferably 80% by weight or more, more preferably 81% by weight or more, and most preferably 82% by weight or more. If FDB% is more than the said minimum, since there is little influence on the flavor of food-drinks, it is suitable. On the other hand, the upper limit of FDB% is usually 99% by weight, and if this upper limit is exceeded, it is difficult to produce fresh cheese itself or the cost tends to increase. In addition, FDB% is a percentage of the value calculated | required by (milk fat content) / (total weight-water content) (= milk fat content / total solid content) as above-mentioned.
フレッシュチーズの原料としては、乳、バターミルク、もしくはクリームのいずれを単独または組合せて用いてもよいが、より好ましくは、乳単独、または乳とバターミルク、もしくはクリームとの組合せがよく、特に好ましくは乳とクリームの組合せが、飲食品の風味への影響が少ないため好適である。 As a raw material of fresh cheese, any of milk, buttermilk, or cream may be used alone or in combination, more preferably milk alone or a combination of milk and buttermilk or cream is particularly preferable. The combination of milk and cream is preferred because it has little effect on the flavor of food and drink.
本発明の飲食品用乳化組成物中における、フレッシュチーズの含有量は、通常10重量%以上、好ましくは30重量%以上、より好ましくは40重量%以上、通常80重量%以下、好ましくは70重量%以下、より好ましくは60重量%以下である。この範囲であることにより、製造が容易で安定性が高く、コスト的に最適である乳化組成物を作ることが可能である。 The content of fresh cheese in the emulsion composition for food and drink of the present invention is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, and usually 80% by weight or less, preferably 70% by weight. % Or less, more preferably 60% by weight or less. By being in this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost.
(乳化剤)
次に、本発明に用いる乳化剤について説明する。
乳化剤としては、脂肪酸エステル類を用い、食品に使用可能なものであれば特に制限はなく使用することができる。
例示するならば、ショ糖脂肪酸エステル、ポリソルベート(ポリオキシエチレンソルビタン脂肪酸エステル)、グリセリン脂肪酸エステル(モノグリセリド、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル)、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸塩(ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム)、酵素分解レシチン、レシチンなどの脂肪酸エステル類;サポニンなどが挙げられる。これらは1種を単独で用いてもよく、2種以上を併用してもよい。
脂肪酸エステル類の中では、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルが好ましく、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステルが、乳化組成物およびそれを用いた乳飲料中の乳化安定性がよいため更に好ましい。特に飲食品用乳化組成物に、脂肪酸エステル類を2種以上含有させることが好ましい。
さらに良好な乳化安定性とより牛乳に近い乳風味が得られるため、有機酸モノグリセリドと他の乳化剤を組み合わせて用いることが好ましく、他の乳化剤としては、ショ糖脂肪酸エステルまたはポリグリセリン脂肪酸エステルが好ましく、他の乳化剤として、ショ糖脂肪酸エステルとポリグリセリン脂肪酸エステルの両方を用いてもよい。また、該ショ糖脂肪酸エステルまたはポリグリセリン脂肪酸エステルはHLBが11以上であることが好ましく、12以上であることがより好ましく、HLB13以上であることが最も好ましい。(emulsifier)
Next, the emulsifier used in the present invention will be described.
As the emulsifier, fatty acid esters can be used without particular limitation as long as they can be used in foods.
For example, sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan fatty acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate (stearoyl) Sodium lactate, calcium stearoyl lactate), fatty acid esters such as enzymatically decomposed lecithin and lecithin; saponins and the like. These may be used alone or in combination of two or more.
Among the fatty acid esters, 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 emulsified compositions and the same. It is more preferable because of good emulsification stability in milk beverages. In particular, it is preferable to contain two or more fatty acid esters in the emulsion composition for food and drink.
Furthermore, it is preferable to use a combination of an organic acid monoglyceride and other emulsifiers, because sucrose fatty acid esters or polyglycerin fatty acid esters are preferred, because it provides a better emulsification stability and a milk flavor closer to milk. As other emulsifiers, both sucrose fatty acid esters and polyglycerin fatty acid esters may be used. The sucrose fatty acid ester or polyglycerin fatty acid ester preferably has an HLB of 11 or more, more preferably 12 or more, and most preferably an HLB of 13 or more.
また、上記乳化剤において、飲料における危害菌である耐熱性菌に対して効果を持つ食品用乳化剤を単独、または併用して用いることもできる。耐熱性菌に対して効果を持つ食品用乳化剤としては、その効果を有する食品用乳化剤であれば、特に制限なく使用することができるが、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドが好ましく、特に構成する脂肪酸の炭素数が14〜22のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドがより好ましく、構成する脂肪酸の炭素数が16〜18のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルがさらに好ましく、構成する脂肪酸の組成において50重量%以上が炭素鎖数16であるショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルが最も好ましくこれらは菌に対する有効性が高いため好適である。
使用するショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルとしては、モノエステル含量が通常50重量%以上、好ましくは60重量%以上、さらに好ましくは70重量%以上であることが、菌に対する有効性が高いため好適である。ポリグリセリン脂肪酸エステルとしては、ポリグリセリンの平均重合度が2〜5であることが好ましく、さらに2〜3であることがより好ましく、3であることが、菌に対する有効性が高いため最も好ましい。Moreover, in the said emulsifier, the emulsifier for foodstuffs which has an effect with respect to the heat-resistant microbe which is a harmful | toxic germ in a drink can also be used individually or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituting fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids having 16 to 18 carbon atoms in the constituting fatty acids. Esters are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters in which 50% by weight or more of the constituent fatty acid composition has 16 carbon chains are most preferred, and these are preferred because of their high effectiveness against bacteria.
As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, the monoester content is usually 50% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more, because the effectiveness against bacteria is high. Is preferred. As the polyglycerol fatty acid ester, the average degree of polymerization of polyglycerol is preferably 2 to 5, more preferably 2 to 3, and most preferably 3 because of its high effectiveness against bacteria.
本発明の飲食品用乳化組成物中における、乳化剤の含有量は、通常0.01重量%以上、好ましくは0.05重量%以上、より好ましくは0.1重量%以上、好ましくは10重量%以下、より好ましくは5重量%以下、特に好ましくは3重量%以下である。この範囲であることにより乳化安定化性が良好で、乳化剤特有の味が悪影響を及ぼしたりすることが少なく、乳化組成物の粘度が上昇せず、取り扱いがしやすくなる。 The content of the emulsifier in the emulsion composition for food and drink of the present invention is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more, preferably 10% by weight. Hereinafter, it is more preferably 5% by weight or less, particularly preferably 3% by weight or less. By being in this range, the emulsion stabilization is good, the taste unique to the emulsifier is less likely to have an adverse effect, the viscosity of the emulsion composition does not increase, and handling is easy.
前述のとおり、乳化剤として有機酸モノグリセリドと他の乳化剤を組み合わせて用いる場合、有機酸モノグリセリドの含有量は、0.01重量%以上であることが好ましく、0.05重量%以上が好ましく、0.1重量%以上がより好ましく、0.4重量%以下であることが特に好ましい。他の乳化剤として、ショ糖脂肪酸エステル及び/またはポリグリセリン脂肪酸エステルを使用する場合、他の乳化剤の含有量は0.01重量%以上であることが好ましく、0.05重量%以上が好ましく、0.1重量%以上がより好ましく、10重量%以下が好ましく、5重量%以下がより好ましく、3重量%以下がさらに好ましい。 As described above, when an organic acid monoglyceride and another emulsifier are used in combination as an emulsifier, the content of the organic acid monoglyceride is preferably 0.01% by weight or more, preferably 0.05% by weight or more, and It is more preferably 1% by weight or more, and particularly preferably 0.4% by weight or less. When using sucrose fatty acid ester and / or polyglycerin fatty acid ester as other emulsifier, the content of the other emulsifier is preferably 0.01% by weight or more, preferably 0.05% by weight or more, 0 More preferably, it is 1% by weight or more, preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less.
有機酸モノグリセリドとしては、酢酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリドが挙げられるが、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリドが好ましく、クエン酸モノグリセリド、コハク酸モノグリセリドがさらに好ましく、コハク酸モノグリセリドが、風味と乳化安定性の面で最も好ましい。 Examples of the organic acid monoglyceride include acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, and lactic acid monoglyceride. More preferably, succinic acid monoglyceride is most preferable in terms of flavor and emulsion stability.
(飲食品用乳化組成物その他)
飲食品用乳化組成物中の固形分の含有量は、通常10重量%以上、好ましくは20重量%以上、より好ましくは30重量%以上が好ましく、90重量%以下が好ましく、80重量%以下がより好ましく、75重量%以下がさらに好ましく、50重量%以下が特に好ましく、40重量%以下が最も好ましい。乳化組成物中の固形分の含有量が、上記下限を下回ると、乳風味が弱くなり乳固形分あたりのコストが高くなる傾向があり、上記上限を上回ると、水分が少なすぎて安定性が低下する結果、製造が困難になる傾向がある。
本発明の飲食品用乳化組成物中における、乳製品に対する乳化剤の含有比率(重量基準)は、乳製品を1としたときに、乳化剤は1以下が好ましく、0.5以下がより好ましく、0.3以下がさらに好ましく、0.1以下が特に好ましい。(Emulsified composition for food and drink, etc.)
The solid content in the emulsion composition for food and drink is usually 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more, preferably 90% by weight or less, and preferably 80% by weight or less. More preferably, it is more preferably 75% by weight or less, particularly preferably 50% by weight or less, and most preferably 40% by weight or less. If the solid content in the emulsified composition is less than the above lower limit, the milk flavor tends to be weak and the cost per milk solid content tends to be high, and if it exceeds the above upper limit, there is too little moisture and the stability is low. As a result, it tends to be difficult to manufacture.
In the emulsified composition for food and drink of the present invention, the content ratio (weight basis) of the emulsifier to the dairy product is preferably 1 or less, more preferably 0.5 or less, when the dairy product is 1. .3 or less is more preferable, and 0.1 or less is particularly preferable.
飲食品用乳化組成物には通常水が含有される。飲食品用乳化組成物中における、水の含有量は、通常5重量%より多く、好ましくは10重量%より多く、より好ましくは20重量%より多く、特に好ましくは25重量%より多く、最も好ましくは50重量%より多く、さらには60重量%より多く、好ましくは90重量%未満、より好ましくは80重量%未満、特に好ましくは70重量%未満である。 The emulsion composition for food and drink usually contains water. The water content in the emulsion composition for food or drink is usually more than 5% by weight, preferably more than 10% by weight, more preferably more than 20% by weight, particularly preferably more than 25% by weight, most preferably. Is more than 50% by weight, even more than 60% by weight, preferably less than 90% by weight, more preferably less than 80% by weight, particularly preferably less than 70% by weight.
なお、この飲食品用乳化組成物には、植物性の脂肪分を添加することができる。植物性の脂肪分としては、植物由来の油脂であれば限定されないが、通常、豆乳、カカオバター、ココナッツ油、パーム油、パーム核油、やし油、大豆油、コーン油、ひまわり油、コメ油、菜種油などの植物性油脂、これらの植物性油脂を精製したり、水素添加やエステル交換等で加工した油脂などが挙げられる。特に、植物性の脂肪分中に含まれるトリグリセリド分子に結合している全脂肪酸に占める、炭素数が14以下の脂肪酸の割合が、20重量%以上が好ましく、25重量%以上がより好ましく、30重量%以上が最も好ましく、95重量%以下が好ましく、90重量%以下がより好ましく、85重量%以下が、良好な風味となるため最も好ましい。 In addition, vegetable fat can be added to this emulsion composition for food and drink. The vegetable fat is not limited as long as it is a plant-derived fat. Usually, soy milk, cocoa butter, coconut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, sunflower oil, rice Examples thereof include vegetable oils and fats such as oil and rapeseed oil, and oils and fats refined from these vegetable oils and processed by hydrogenation or transesterification. In particular, the proportion of fatty acids having 14 or less carbon atoms in the total fatty acids bound to triglyceride molecules contained in vegetable fat is preferably 20% by weight or more, more preferably 25% by weight or more, 30 % By weight or more is most preferable, 95% by weight or less is preferable, 90% by weight or less is more preferable, and 85% by weight or less is most preferable because a good flavor is obtained.
植物性の脂肪分は、この飲食品用乳化組成物中の乳製品の含有量の一部を置き換えることで配合することができる。そのため、飲食品用乳化組成物中のこれら成分と乳製品の合計量は、通常10重量%以上、好ましくは30重量%以上、さらに好ましくは40重量%以上、通常80重量%以下、好ましくは70重量%以下、60重量%以下である。この範囲にすることにより、製造が容易で安定性が高く、コスト的に最適である乳化組成物を作ることが可能である。また、植物性の脂肪分を用いる場合の全固形分等やMFFB%やFDB%は、乳製品と植物性の脂肪分の全重量を100重量%とし、各々の水分量、乳脂肪分量の合計値を求めた上で算出される。 The vegetable fat can be blended by replacing a part of the content of the dairy product in the emulsion composition for food and drink. Therefore, the total amount of these components and dairy products in the emulsion composition for food and drink is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, usually 80% by weight or less, preferably 70%. % By weight or less, 60% by weight or less. By setting it within this range, it is possible to produce an emulsified composition that is easy to produce, has high stability, and is optimal in terms of cost. In addition, the total solid content, MFFB%, and FDB% when using vegetable fat is 100% by weight of the total weight of the dairy product and vegetable fat, and the total amount of water and milk fat content. Calculated after obtaining the value.
また、この飲食品用乳化組成物には、動物性および/または植物性の蛋白質を添加することができる。動物性および/または植物性の蛋白質としては、食品に使用可能な動物性および/または植物性の蛋白質であれば特に制限はなく使用することができる。例示するならば、卵由来の蛋白質などが、植物性蛋白質としては、大豆、えんどう豆など豆類由来の蛋白質が挙げられる。 In addition, animal and / or vegetable proteins can be added to the emulsion composition for food and drink. The animal and / or plant protein can be used without particular limitation as long as it is an animal and / or plant protein that can be used in food. For example, egg-derived proteins and the like, and plant proteins include beans-derived proteins such as soybeans and peas.
これら動物性および/または植物性の蛋白質の飲食品用乳化組成物中の含有量は、通常0.1重量%以上、好ましくは0.2重量%以上、さらに好ましくは0.3重量%以上、最も好ましくは0.4重量%以上、通常10重量%以下、好ましくは6.0重量%以下、さらに好ましくは3.0重量%以下、最も好ましくは1.5重量%以下である。 The content of these animal and / or vegetable proteins in the emulsion composition for food and drink is usually 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.3% by weight or more, Most preferably, it is 0.4% by weight or more, usually 10% by weight or less, preferably 6.0% by weight or less, more preferably 3.0% by weight or less, and most preferably 1.5% by weight or less.
飲食品用乳化組成物中には、他の添加剤等が含まれていてもよく、他の添加剤としては、例えば、酸化防止剤、カラギーナン、キサンタンガム、セルロース、ジェランガム、ペクチン、アルギン酸ナトリウム、ゼラチン、大豆多糖類、カシアガム、グアーガム、ローカストビーンガム、デンプン、加工デンプン、デキストリン、プルラン、タマリンドシードガムなどの増粘安定剤、重曹やリン酸塩などのpH調整剤、香料などが挙げられる。ここでいう香料としては、化学的に合成した成分以外に、乳成分を酵素処理等を行なって改質したもの、およびそれを蒸留等により精製したものを含む。 In the emulsion composition for food and drink, other additives and the like may be contained. Examples of other additives include antioxidants, carrageenan, xanthan gum, cellulose, gellan gum, pectin, sodium alginate, and gelatin. And thickening stabilizers such as soybean polysaccharide, cassia gum, guar gum, locust bean gum, starch, modified starch, dextrin, pullulan, tamarind seed gum, pH adjusters such as baking soda and phosphate, and fragrances. In addition to the chemically synthesized components, the fragrances herein include those obtained by modifying milk components by enzyme treatment or the like, and those purified by distillation or the like.
特に、良好な風味を維持するために、水溶性酸化防止剤および/または油溶性酸化防止剤を添加することが好ましく、特に、水溶性酸化防止剤と油溶性酸化防止剤の両方を添加することがさらに好ましい。 In particular, in order to maintain a good flavor, it is preferable to add a water-soluble antioxidant and / or an oil-soluble antioxidant, and particularly, to add both a water-soluble antioxidant and an oil-soluble antioxidant. Is more preferable.
水溶性酸化防止剤としては、食品に使用可能な酸化防止剤であれば特に制限はなく使用することができ、ローズマリー抽出物、茶抽出物、生コーヒー豆抽出物、ブドウ種子抽出物、ヤマモモ抽出物などの植物抽出物、L−アスコルビン酸およびその塩、エリソルビン酸およびその塩、などが挙げられる。良好な風味を保つ効果が高いという点で、ローズマリー抽出物、茶抽出物、生コーヒー豆抽出物、ブドウ種子抽出物などの植物抽出物がより好ましく、ローズマリー抽出物が最も好ましい。水溶性酸化防止剤の添加量(乳化組成物中の含有量)は、通常0.001重量%以上、好ましくは0.01重量%以上、通常2.0重量%以下、好ましくは1.0重量%以下である。 The water-soluble antioxidant is not particularly limited as long as it is an antioxidant that can be used in foods. Rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry Examples include plant extracts such as extracts, L-ascorbic acid and its salts, erythorbic acid and its salts, and the like. Plant extracts such as rosemary extract, tea extract, fresh coffee bean extract, and grape seed extract are more preferable, and rosemary extract is most preferable in that the effect of maintaining good flavor is high. The amount of water-soluble antioxidant added (content in the emulsion composition) is usually 0.001% by weight or more, preferably 0.01% by weight or more, usually 2.0% by weight or less, preferably 1.0% by weight. % Or less.
油溶性酸化防止剤としては、食品に使用可能な酸化防止剤であれば特に制限はなく使用することができ、ローズマリー抽出物、茶抽出物、生コーヒー豆抽出物、ブドウ種子抽出物、ヤマモモ抽出物などの植物抽出物、トコフェロール、トコトリエノール、アスコルビン酸パルミチン酸エステル、ジブチルヒドロキシトルエン、ブチルヒドロキシアニソールなどが挙げられる。良好な風味を保つ効果が高いという点で、ローズマリー抽出物、茶抽出物、生コーヒー豆抽出物、ブドウ種子抽出物、ヤマモモ抽出物などの植物抽出物、トコフェロール、アスコルビン酸パルミチン酸エステルがより好ましく、ローズマリー抽出物、トコフェロールが最も好ましい。油溶性酸化防止剤の添加量(乳化組成物中の含有量)は、通常0.0005重量%以上、好ましくは0.005重量%以上、通常1.0重量%以下、好ましくは0.5重量%以下である。 The oil-soluble antioxidant is not particularly limited as long as it is an antioxidant that can be used in foods. Rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry Examples include plant extracts such as extracts, tocopherols, tocotrienols, ascorbyl palmitate, dibutylhydroxytoluene, butylhydroxyanisole, and the like. The plant extract such as rosemary extract, tea extract, fresh coffee bean extract, grape seed extract, bayberry extract, tocopherol, ascorbyl palmitate is more effective in maintaining good flavor. Preferred are rosemary extract and tocopherol. The addition amount of oil-soluble antioxidant (content in the emulsion composition) is usually 0.0005% by weight or more, preferably 0.005% by weight or more, usually 1.0% by weight or less, preferably 0.5% by weight. % Or less.
また、本発明の飲食品用乳化組成物の粘度は、経時的な離水や層分離等がなく、かつ容易に取り扱うことができ、また安定した製造を行なうことができるためには、通常400mPa・s以下、好ましくは300mPa・s以下、より好ましくは250mPa・s以下、さらに好ましくは200mPa・s以下、特に好ましくは150mPa・s以下、最も好ましくは100mPa・s以下、通常5mPa・s以上、好ましくは10mPa・s以上、より好ましくは20mPa・s以上、最も好ましくは40mPa・s以上である。 In addition, the viscosity of the emulsion composition for food and drink according to the present invention is usually 400 mPa · in order to prevent water separation or layer separation over time, and can be easily handled and can be stably produced. s or less, preferably 300 mPa · s or less, more preferably 250 mPa · s or less, more preferably 200 mPa · s or less, particularly preferably 150 mPa · s or less, most preferably 100 mPa · s or less, usually 5 mPa · s or less, preferably 10 mPa · s or more, more preferably 20 mPa · s or more, and most preferably 40 mPa · s or more.
(飲食品用乳化組成物の製造方法)
本発明の飲食品用乳化組成物は上記特定の材料を含有すればよく、その製造方法は特定されるものではないが、好ましくは、前記脂肪酸エステル類と水とを混合して乳化剤含有分散液を作製し、前記乳製品としてMFFB%が73重量%以上の乳製品を用い、該乳化剤含有分散液と該乳製品とを混合し、さらに好ましくはこれを乳化させて製造する。
尚、本発明の飲食品用乳化組成物は乳化物の状態であってもよく、乳化される前の状態であってもよい。
具体的には、前記脂肪酸エステル類と水とを混合して、乳化剤含有分散液を製造する。この際、脂肪酸エステル類の濃度は、0.01重量%以上が好ましく、0.1重量%以上がより好ましく、40重量%以下が好ましく、30重量%以下がより好ましく、20重量%以下が最も好ましい。この分散液に乳製品を添加して、ホモミキサーやホモジナイザーを用いて撹拌することにより乳化させ、本発明の飲食品用乳化組成物を得る。使用する乳化剤含有分散液や乳製品の温度は通常40〜80℃程度である。(Method for producing emulsion composition for food and drink)
The emulsified composition for food and drink of the present invention may contain the above-mentioned specific material, and its production method is not specified. Preferably, the fatty acid ester and water are mixed to obtain an emulsifier-containing dispersion. The dairy product is prepared by mixing the emulsifier-containing dispersion and the dairy product, and more preferably emulsifying the dairy product.
In addition, the state of an emulsion may be sufficient as the emulsion composition for food-drinks of this invention, and the state before emulsifying may be sufficient as it.
Specifically, the fatty acid ester and water are mixed to produce an emulsifier-containing dispersion. In this case, the concentration of fatty acid esters is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, preferably 40% by weight or less, more preferably 30% by weight or less, and most preferably 20% by weight or less. preferable. A dairy product is added to this dispersion and emulsified by stirring with a homomixer or a homogenizer to obtain the emulsified composition for food and drink of the present invention. The temperature of the emulsifier-containing dispersion or dairy product to be used is usually about 40 to 80 ° C.
また、前記脂肪酸エステル類と水との混合方法は、特に制限されるものではないが、その他の粉体とともに、パウブレンダー等の粉体分散装置により、水に分散後、加熱し、分散液を製造してもよいし、特定の脂肪酸エステルのみを、数10〜数100nmの大きさのベシクルを形成させるよう水に分散させてもよい。また、乳製品中に含まれる水に前記脂肪酸エステルを分散することもできる。 The method for mixing the fatty acid esters with water is not particularly limited, but is dispersed in water with a powder dispersion apparatus such as a powder blender together with other powders, and heated to disperse the dispersion. It may be produced, or only a specific fatty acid ester may be dispersed in water so as to form a vesicle having a size of several tens to several hundreds of nm. Moreover, the said fatty acid ester can also be disperse | distributed to the water contained in dairy products.
乳化剤含有分散液への乳製品への添加方法も、特に制限されるものではないが、乳化工程の効率を向上するために、その添加速度を最適化することもできる。また、乳製品に対して、乳化剤含有分散液を添加することもできる。 The method of adding the emulsifier-containing dispersion to the dairy product is not particularly limited, but the addition rate can be optimized in order to improve the efficiency of the emulsification step. An emulsifier-containing dispersion can also be added to the dairy product.
該乳化の際は、まずホモミキサーやパウブレンダー等で予備乳化した後、ホモジナイザーを使用して本乳化するなど、複数回の撹拌、乳化工程を経てもよい。ホモジナイザーによる乳化工程は、1回でもよいが、より好ましくは2回以上であることが、得られる飲食品用乳化組成物およびそれを用いた飲食品の安定性を良好とする上で好ましい。ホモジナイザーによる乳化工程は、殺菌工程の前後どちらでもよいが、製造工程の管理が容易であるため、殺菌工程の前に行なうことが好ましい。また、乳化工程は通常40〜80℃の加温条件下で行われ、ホモジナイザーを用いた乳化工程は、通常5MPa以上、好ましくは10MPa以上、通常200MPa以下、好ましくは100MPa以下の高圧条件で行なわれる。 At the time of the emulsification, after preliminarily emulsifying with a homomixer, a powder blender, or the like, a plurality of stirring and emulsifying steps may be performed, such as main emulsification using a homogenizer. The emulsification step by the homogenizer may be performed once, but more preferably two or more times in order to improve the stability of the obtained food / beverage emulsion composition and food / beverage products using the same. The emulsification step using a homogenizer may be performed either before or after the sterilization step, but is preferably performed before the sterilization step because management of the manufacturing process is easy. The emulsification step is usually performed under a heating condition of 40 to 80 ° C., and the emulsification step using a homogenizer is usually performed under a high pressure condition of 5 MPa or more, preferably 10 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. .
なお、得られた飲食品用乳化組成物は、低温保持殺菌、高温保持殺菌、高温短時間殺菌、超高温瞬間殺菌といった、通常食品で用いられる殺菌方法で殺菌処理を施してもよい。その殺菌方法は特に制限はないが、熱による風味の劣化が少ないという点で、超高温瞬間殺菌が好ましく、さらに超高温瞬間殺菌の方法としては、プレート式間接殺菌法、チューブ式間接殺菌法、インジェクション、インフュージョン式直接殺菌法、ジュール式殺菌法が好ましい。 In addition, you may perform the sterilization process by the sterilization method normally used with foodstuffs, such as low temperature sterilization, high temperature holding sterilization, high temperature short time sterilization, and ultra high temperature instant sterilization, for the obtained emulsion composition for food-drinks. The sterilization method is not particularly limited, but ultra-high temperature instantaneous sterilization is preferable in that the flavor deterioration due to heat is small. Further, as the method of ultra high temperature instantaneous sterilization, plate type indirect sterilization method, tube type indirect sterilization method, Injection, infusion type direct sterilization methods and Joule type sterilization methods are preferred.
(飲食品)
本発明の飲食品用乳化組成物は、パンや麺などの小麦粉加工品、ファットスプレッドやフラワーペーストなどの油脂加工品、カレー、スープ、パスタソース、シチュー、デミグラスソース、ホワイトソース、トマトソース等の各種ソース・スープ類、中華食品の素、どんぶりの素等などのレトルト食品や複合調味料、加工乳、ヨーグルト類、乳酸菌飲料、チーズ、アイスクリーム類、調整粉乳、クリーム類、乳飲料等の乳加工品、キャラメル、キャンディ、チューインガム、チョコレート、クッキー・ビスケット、ケーキ、パイ、スナック、クラッカー、和菓子、米菓子、豆菓子、ゼリー、プリン等の菓子・デザート、ハンバーグ、ミートボール、味付け畜肉缶詰等の畜産加工品、冷凍食品、冷蔵食品、パック入りや店頭販売用惣菜等の調理済み・半調理済み食品の他、即席麺、カップ麺、即席スープ・シチュー類等の即席食品、栄養強化食品、流動食、高カロリー食などの飲食品に用いることができ、特に乳飲料用として用いられることが好ましい。(Food)
The emulsion composition for food and drink according to the present invention includes various processed products such as processed flour such as bread and noodles, processed fats and oils such as fat spread and flour paste, curry, soup, pasta sauce, stew, demiglace sauce, white sauce and tomato sauce. Retort foods such as sauces and soups, Chinese food ingredients, and rice bowl ingredients, complex seasonings, processed milk, yogurt, lactic acid bacteria beverages, cheese, ice creams, adjusted milk powder, creams, milk drinks Products, caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confectionery, rice confectionery, bean confectionery, jelly, pudding, etc. Cooking of processed products, frozen foods, refrigerated foods, packed foods and store side dishes Can be used for instant foods such as instant noodles, cup noodles, instant soups and stews, and other foods and beverages such as fortified foods, liquid foods, and high-calorie foods. It is preferable to be used.
本発明の飲食品用乳化組成物を含む、または飲食品用乳化組成物が添加された前述の飲食品は、本発明の飲食品用乳化組成物の他、砂糖などの糖類、甘味料、重曹などのpH調整剤、乳化剤、増粘安定剤、動物性および/または植物性の蛋白質、動物性および/または植物性の油脂、酸化防止剤、香料、酵素などの添加剤を含有していてもよい。 The above-mentioned food or drink containing the emulsion composition for food or drink of the present invention or to which the emulsion composition for food or drink is added includes, in addition to the emulsion composition for food or drink of the present invention, sugars such as sugar, sweeteners, baking soda May contain additives such as pH adjusters, emulsifiers, thickening stabilizers, animal and / or vegetable proteins, animal and / or vegetable oils, antioxidants, fragrances, enzymes, etc. Good.
本発明の本発明の飲食品用乳化組成物を含む、または飲食品用乳化組成物が添加された前述の飲食品は、飲食品のベースとなる材料と混合し製造される。ベースとなる材料とを混合するに際し、ベースとなる材料に、予め、前記の添加剤を混合しておいてもよい。また、これらの添加剤は、乳化組成物とベースとなる材料とを混合する際に、添加混合してもよい。 The above-mentioned food / beverage products containing the emulsion composition for food / beverage products of this invention or the emulsion composition for food / beverage products added are manufactured by mixing with the material used as the base of food / beverage products. When mixing the base material, the additive may be mixed in advance with the base material. These additives may be added and mixed when the emulsified composition and the base material are mixed.
(乳飲料)
以下、本発明の乳飲料について説明するが、本発明の乳飲料は、本発明の飲食品用乳化組成物を含む、または飲食品用乳化組成物が添加された乳飲料であり、MFFB%が73重量%以上である乳製品、及び、脂肪酸エステル類を含有する。(milk beverage)
Hereinafter, although the milk drink of this invention is demonstrated, the milk drink of this invention is a milk drink containing the emulsion composition for food / beverage products of this invention, or the emulsion composition for food / beverage products was added, and MFFB% is It contains dairy products and fatty acid esters that are 73% by weight or more.
本発明の乳飲料を製造する際、前記乳製品を、水、コーヒー抽出液、紅茶抽出液、乳成分、砂糖などの糖類、甘味料、pH調整剤、乳化剤、増粘安定剤、動物性および/または植物性の蛋白質、動物性および/または植物性の油脂、酸化防止剤などの飲料のベースとなる液体と混合してもよいが、好ましくは、乳製品は例えばこれを乳化させた上記飲食品用乳化組成物として混合することが、製造簡便性や、乳飲料の保存時の乳化安定性および風味を良好とする上で好ましい。 When producing the milk beverage of the present invention, the dairy product is mixed with water, coffee extract, black tea extract, milk component, sugar such as sugar, sweetener, pH adjuster, emulsifier, thickening stabilizer, animal and Although it may be mixed with a liquid which is a base of beverages such as vegetable protein, animal and / or vegetable oils, antioxidants, etc., preferably, the dairy product is, for example, the above-mentioned food and drink obtained by emulsifying it It is preferable to mix as an emulsified composition for a product from the viewpoint of ease of production and good emulsification stability and flavor during storage of milk beverages.
本発明の乳飲料は、上記のような乳製品を用いて製造されるものであるが、乳飲料中の乳製品に由来する固形分含有量は、通常0.01重量%以上、好ましくは0.05重量%以上、より好ましくは0.1重量%以上であり、通常15.0重量%以下、好ましくは13.0%重量以下、より好ましくは10.0重量%以下、最も好ましくは9.0重量%以下である。乳飲料中の乳製品に由来する固形分含有量を、この範囲にすることにより、安定で良好な風味の乳飲料が得られるため好ましい。 The dairy drink of the present invention is produced using the dairy product as described above, and the solid content derived from the dairy product in the dairy drink is usually 0.01% by weight or more, preferably 0. 0.05% by weight or more, more preferably 0.1% by weight or more, usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9. 0% by weight or less. By setting the solid content derived from the dairy product in the milk beverage within this range, a milk beverage having a stable and good flavor is obtained, which is preferable.
本発明の乳飲料は、水、コーヒー抽出液、紅茶抽出液、乳成分、植物性の油脂および/またはその乳化組成物、などの飲料のベースとなる液体と、本発明の飲食品用乳化組成物とを混合することにより製造することが好ましい。 The milk beverage of the present invention comprises a liquid serving as a base for beverages such as water, coffee extract, tea extract, milk component, vegetable oil and / or emulsified composition thereof, and the emulsion composition for food and drink of the present invention. It is preferable to manufacture by mixing the product.
ここで、本発明の飲食品用乳化組成物と飲料のベースとなる液体とを混合するに際し、飲料のベースとなる液体に、予め、重曹などのpH調整剤、甘味料、乳化剤、増粘安定剤、動物性および/または植物性の蛋白質、酸化防止剤、香料、酵素などの添加剤を添加しておいてもよい。また、これらの添加剤は、乳化組成物と飲料のベースとなる液体とを混合する際に、添加混合してもよい。
また、乳飲料を製造するに際し、乳化組成物と飲料のベースとなる液体の他、水、砂糖などの糖類などを添加してもよい。Here, when mixing the emulsion composition for food and drink of the present invention and the liquid serving as the base of the beverage, the liquid serving as the base of the beverage is preliminarily adjusted with a pH adjustor such as sodium bicarbonate, sweetener, emulsifier, and thickening stable. Additives such as agents, animal and / or vegetable proteins, antioxidants, perfumes and enzymes may be added. These additives may be added and mixed when the emulsified composition and the liquid serving as the base of the beverage are mixed.
Moreover, when manufacturing a milk beverage, you may add saccharides, such as water and sugar other than the emulsion composition and the liquid used as the base of a drink.
ここで、乳化剤としては、食品に使用可能な乳化剤であれば特に制限はなく使用することができる。例示するならば、ショ糖脂肪酸エステル、ポリソルベート(ポリオキシエチレンソルビタン酸エステル)、グリセリン脂肪酸エステル(モノグリセリド、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル)、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、などの脂肪酸エステル類、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム、酵素分解レシチン、レシチン、サポニンなどが挙げられる。これらの中では、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルが好ましく、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステルが、乳飲料の乳化安定性がよいため更に好ましい。 Here, the emulsifier is not particularly limited as long as it is an emulsifier that can be used in foods. For example, fatty acid esters such as sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan acid ester), glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. , Sodium stearoyl lactate, calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, saponin and the like. Among these, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester are preferable, and sucrose fatty acid ester, organic acid monoglyceride, and polyglycerin fatty acid ester are more preferable because the emulsion stability of milk beverage is good. preferable.
また、上記乳化剤において、飲料における危害菌である耐熱性菌に対して効果を持つ食品用乳化剤を単独、または併用して用いることもできる。耐熱性菌に対して効果を持つ食品用乳化剤としては、その効果を有する食品用乳化剤であれば、特に制限なく使用することができるが、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドが好ましく、特に構成する脂肪酸の炭素数が14〜22のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドがより好ましく、構成する脂肪酸の炭素数が16〜18のショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルがさらに好ましく、これらは菌に対する有効性が高いため好適である。使用するショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルとしては、モノエステル含量が50重量%以上、好ましくは60重量%以上、さらに好ましくは70重量%以上であることが、菌に対する有効性が高いため好適である。ポリグリセリン脂肪酸エステルとしては、ポリグリセリンの平均重合度が2〜5であることが好ましく、さらに2〜3であることが、菌に対する有効性が高いため最も好ましい。該乳化剤の乳飲料における含有量は、通常0.0005重量%以上、好ましくは0.001重量%以上、通常1重量%以下、好ましくは0.5重量%以下である。
なお、ここで、乳飲料中の乳化剤の含有量とは、前述の飲食品用乳化組成物中に含まれる乳化剤をも含む合計の乳化剤の含有量をいう。Moreover, in the said emulsifier, the emulsifier for foodstuffs which has an effect with respect to the heat-resistant microbe which is a harmful | toxic germ in a drink can also be used individually or in combination. As the food emulsifier having an effect on heat-resistant bacteria, any emulsifier for food having the effect can be used without particular limitation, but sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride include Particularly preferred are sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides having 14 to 22 carbon atoms in the constituting fatty acids, and sucrose fatty acid esters and polyglycerin fatty acids having 16 to 18 carbon atoms in the constituting fatty acids. Esters are more preferred, and these are preferred because of their high effectiveness against bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, it is preferable that the monoester content is 50% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more because of high effectiveness against bacteria. It is. As polyglycerol fatty acid ester, it is preferable that the average degree of polymerization of polyglycerol is 2-5, and it is most preferable that it is 2-3 because the effectiveness with respect to a microbe is high. The content of the emulsifier in the milk beverage is usually 0.0005% by weight or more, preferably 0.001% by weight or more, usually 1% by weight or less, preferably 0.5% by weight or less.
In addition, content of the emulsifier in milk drinks here means content of the total emulsifier also including the emulsifier contained in the above-mentioned emulsion composition for food-drinks.
また、動物性および/または植物性の蛋白質とは、食品に使用可能な動物性および/または植物性の蛋白質であれば特に制限はなく使用することができる。例示するならば、動物性蛋白質としては、カゼインおよびそのナトリウム塩、カリウム塩、カルシウム塩、ホエーおよびその濃縮物または精製物、乳蛋白質濃縮物または精製物などの乳由来の蛋白質、卵由来の蛋白質などが、植物性蛋白質としては、大豆、えんどう豆など豆類由来の蛋白質が挙げられる。
これらの中では、良好な乳風味である点と、乳飲料の乳化安定性および加熱時の沈殿生成を抑制するという点で、乳由来の蛋白質が好ましく、カゼインおよびそのナトリウム塩、カリウム塩、カルシウム塩がさらに好ましく、カゼインのナトリウム塩、カリウム塩がより好ましく、カゼインのカリウム塩が最も好ましい。乳飲料における動物性および/または植物性の蛋白質の含有量は、通常0.005重量%以上、好ましくは0.01重量%以上、より好ましくは0.02重量%以上、通常2.0重量%以下、好ましくは1.0重量%以下、より好ましくは0.5重量%以下である。
なお、乳飲料の動物性および/または植物性の蛋白質の含有量とは、前述の飲食品用乳化組成物中に動物性および/または植物性の蛋白質を含む場合、その乳化組成物をも含む合計の動物性および/または植物性の蛋白質の含有量をいう。The animal and / or vegetable protein can be used without particular limitation as long as it is an animal and / or vegetable protein that can be used in food. Examples of animal proteins include casein and its sodium, potassium, calcium, whey and concentrates or purified products thereof, milk-derived proteins such as milk protein concentrates or purified products, and egg-derived proteins. However, examples of vegetable protein include proteins derived from beans such as soybeans and peas.
Among these, proteins derived from milk are preferable in terms of good milk flavor, emulsion stability of milk drinks, and suppression of precipitate formation upon heating. Casein and its sodium, potassium, calcium More preferred are salts, sodium and potassium salts of casein are more preferred, and potassium salt of casein is most preferred. The content of animal and / or vegetable protein in the milk beverage is usually 0.005% by weight or more, preferably 0.01% by weight or more, more preferably 0.02% by weight or more, usually 2.0% by weight. Hereinafter, it is preferably 1.0% by weight or less, more preferably 0.5% by weight or less.
The animal and / or vegetable protein content of the milk beverage includes the emulsion composition when animal and / or vegetable protein is contained in the above-mentioned emulsion composition for food and drink. The total animal and / or vegetable protein content.
本発明の乳飲料中の乳固形分量は、特に制限はないが、より濃厚な乳の風味が必要な場合は、通常5.0重量%以上、好ましくは5.5%重量以上、より好ましくは6.0重量%以上、最も好ましくは6.5重量%以上であり、通常15.0重量%以下、好ましくは13.0%重量以下、より好ましくは10.0重量%以下、最も好ましくは9.0重量%以下である。乳飲料中の乳固形分量を、この範囲にすることにより、製品が安定で、かつ濃厚な乳風味が得られるため好ましい。 The amount of milk solid content in the milk beverage of the present invention is not particularly limited, but when a richer milk flavor is required, it is usually 5.0% by weight or more, preferably 5.5% by weight or more, more preferably 6.0% by weight or more, most preferably 6.5% by weight or more, usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9% or less. 0.0% by weight or less. By setting the milk solid content in the milk beverage within this range, the product is preferable because a stable and rich milk flavor can be obtained.
乳飲料のpHは、重曹など上述の添加剤を添加することにより調整することが可能である。これら添加剤は、予め、飲料のベースとなる液体、水、コーヒー抽出液、紅茶抽出液、乳成分、植物性の油脂および/またはその乳化組成物などに添加していてもよいし、最終的に乳飲料の組成が決定した後に添加してもよい。 The pH of the milk beverage can be adjusted by adding the above-mentioned additives such as baking soda. These additives may be added in advance to a liquid, water, coffee extract, black tea extract, dairy component, vegetable oil and / or emulsified composition thereof, etc., which is the base of the beverage, or finally. It may be added after the composition of the milk beverage has been determined.
本発明の乳飲料は、例えば、飲料のベースとなる液体、上記飲食品用乳化組成物および上記添加剤や水などを加えて混合した後に、ホモジナイザーなどを利用して均質化処理を行うことにより製造することができるが、製造効率の向上や設備投資の低減のため均質化処理を行わないで製造することもできる。
均質化処理をする場合は、通常40〜80℃の加温条件下で行われ、ホモジナイザーを用いた乳化工程は、通常5MPa以上、好ましくは10MPa以上、通常200MPa以下、好ましくは100MPa以下の高圧条件で行なわれる。The milk beverage of the present invention is obtained by, for example, performing a homogenization process using a homogenizer or the like after adding and mixing the liquid serving as the base of the beverage, the above-mentioned emulsion composition for food and drink, the above-mentioned additives and water, and the like. Although it can be manufactured, it can also be manufactured without homogenization for improving manufacturing efficiency and reducing capital investment.
When the homogenization treatment is performed, it is usually performed under a heating condition of 40 to 80 ° C., and the emulsification step using a homogenizer is usually 5 MPa or more, preferably 10 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. Is done.
この均質化処理後には、レトルト殺菌、超高温瞬間殺菌などの殺菌方法により殺菌処理を行うことが好ましい。なお、常温流通またはホットベンダーなどの高温流通、販売をする場合において、菌による変敗等の対策として、必要とされる殺菌強度F0値は、通常5以上、好ましくは10以上である。After this homogenization treatment, it is preferable to perform a sterilization treatment by a sterilization method such as retort sterilization or ultra-high temperature instant sterilization. In addition, when selling and selling at high temperature such as normal temperature or hot bender, the necessary bactericidal strength F 0 value is usually 5 or more, preferably 10 or more as a countermeasure against deterioration due to bacteria.
このような本発明の乳飲料としては、コーヒー飲料、紅茶飲料、ココア飲料、フルーツミルク飲料などの低酸性飲料、酸性乳飲料などが挙げられる。 Examples of the milk beverage of the present invention include low acid beverages such as coffee beverages, tea beverages, cocoa beverages, fruit milk beverages, and acidic milk beverages.
本発明を実施例によって更に具体的に説明するが、本発明はその要旨を超えない限り、以下の実施例の記載に限定されるものではない。 Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.
<実施例1−1>
予め、カゼインナトリウム1.2重量%、ショ糖脂肪酸エステル(SE1、脂肪酸の炭素数=16および18、モノエステル含量=77重量%、リョートー(登録商標)シュガーエステルS−1670、三菱化学フーズ社製、HLB16)1.3重量%、ポリグリセリン脂肪酸エステル(PO1、リョートー(登録商標)ポリグリエステルS−10D、三菱化学フーズ社製)0.3重量%及びコハク酸モノグリセリド(MG、脂肪酸の炭素数=16および18)0.2重量%を分散させた水相300gを65℃に加熱した後、乳と生クリームを原料とする非発酵型のクリームチーズA(全固形分量:61重量%、乳脂肪分含有量:51重量%、MFFB%:80重量%、FDB%:84重量%)60重量%を投入し、ホモミキサーを用い、回転数8000rpmで5分間予備乳化した。更に水を加えて全量を100重量%に調整し、高圧ホモジナイザーで65℃、20MPaにて2回均質化後、容器に充填し、90℃で15分間殺菌処理して、飲食品用乳化組成物を得た。<Example 1-1>
In advance, sodium caseinate 1.2% by weight, sucrose fatty acid ester (SE1, fatty acid carbon number = 16 and 18, monoester content = 77% by weight, Ryoto (registered trademark) sugar ester S-1670, manufactured by Mitsubishi Chemical Foods, Inc. , HLB16) 1.3% by weight, polyglycerol fatty acid ester (PO1, Ryoto (registered trademark) polyglycerol ester S-10D, manufactured by Mitsubishi Chemical Foods) 0.3% by weight, and succinic acid monoglyceride (MG, carbon number of fatty acid) = 16 and 18) 300 g of an aqueous phase in which 0.2% by weight is dispersed is heated to 65 ° C., and then non-fermented cream cheese A made from milk and fresh cream (total solid content: 61% by weight, milk) 60% by weight of fat content: 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight). It was pre-emulsified for 5 minutes in a few 8000rpm. Further, water is added to adjust the total amount to 100% by weight, homogenized twice at 65 ° C. and 20 MPa with a high-pressure homogenizer, filled into a container, sterilized at 90 ° C. for 15 minutes, and emulsified composition for food and drink Got.
<実施例1−2〜1−19、比較例1−1〜1−5>
それぞれ、表1に示す組成とした他は、実施例1−1と同様にして飲食品用乳化組成物を得た。クリームチーズはいずれも非発酵型のクリームチーズであり、その他の各材料は以下のとおりである。
(脂肪酸エステル類)
SE1:ショ糖脂肪酸エステル(リョートー(登録商標)シュガーエステルS−1670、三菱化学フーズ社製、HLB16、脂肪酸の炭素数=16および18、モノエステル含量=77重量%)
SE2:ショ糖脂肪酸エステル(リョートー(登録商標)シュガーエステルP−1670、三菱化学フーズ社製、HLB16、脂肪酸の炭素数=16および18、モノエステル含量=79重量%)
SE3:ショ糖脂肪酸エステル(リョートー(登録商標)シュガーエステルS−1170、三菱化学フーズ社製、HLB11、脂肪酸の炭素数=16および18、モノエステル含量=55重量%)
SE4:ショ糖脂肪酸エステル(リョートー(登録商標)シュガーエステルS−570、三菱化学フーズ社製、HLB5、脂肪酸の炭素数=16および18、モノエステル含量=30重量%)
(クリームチーズ)
クリームチーズA:全固形分量:61重量%、乳脂肪分含有量:51重量%、MFFB%:80重量%、FDB%:84重量%
クリームチーズB:全固形分量:65.5重量%、乳脂肪分含有量:53重量%、MFFB%:73重量%、FDB%:81重量%
クリームチーズC:全固形分量:69重量%、乳脂肪分含有量:54重量%、MFFB%:67重量%、FDB%:78重量%
クリームチーズD:全固形分量:66重量%、乳脂肪分含有量:52重量%、MFFB%:71重量%、FDB%:79重量%
(調整食用油脂)
調整食用油脂A:全固形分:84.5%、乳脂肪分:57%、植物油脂:26%(脂肪分中に含まれるトリグリセリド分子に結合している全脂肪酸に占める、炭素数が14以下の脂肪酸の割合:78%)
調整食用油脂B:全固形分:100%、乳脂肪分:68%、植物油脂:32%(脂肪分中に含まれるトリグリセリド分子に結合している全脂肪酸に占める、炭素数が14以下の脂肪酸の割合:78%)<Examples 1-2 to 1-19, Comparative Examples 1-1 to 1-5>
Except having set it as the composition shown in Table 1, respectively, it carried out similarly to Example 1-1, and obtained the emulsion composition for food-drinks. All of the cream cheeses are non-fermented cream cheeses, and the other ingredients are as follows.
(Fatty acid esters)
SE1: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-1670, manufactured by Mitsubishi Chemical Foods, HLB16, carbon number of fatty acid = 16 and 18, monoester content = 77% by weight)
SE2: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester P-1670, manufactured by Mitsubishi Chemical Foods, HLB16, carbon number of fatty acid = 16 and 18, monoester content = 79% by weight)
SE3: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-1170, manufactured by Mitsubishi Chemical Foods, HLB11, carbon number of fatty acid = 16 and 18, monoester content = 55% by weight)
SE4: Sucrose fatty acid ester (Ryoto (registered trademark) sugar ester S-570, manufactured by Mitsubishi Chemical Foods, HLB5, carbon number of fatty acid = 16 and 18, monoester content = 30% by weight)
(Cream cheese)
Cream cheese A: total solid content: 61% by weight, milk fat content: 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight
Cream cheese B: total solid content: 65.5 wt%, milk fat content: 53 wt%, MFFB%: 73 wt%, FDB%: 81 wt%
Cream cheese C: total solid content: 69% by weight, milk fat content: 54% by weight, MFFB%: 67% by weight, FDB%: 78% by weight
Cream cheese D: total solid content: 66% by weight, milk fat content: 52% by weight, MFFB%: 71% by weight, FDB%: 79% by weight
(Adjusted edible oil and fat)
Adjusted edible fats and oils A: total solid content: 84.5%, milk fat content: 57%, vegetable fats and oils: 26% (the number of carbon atoms in all fatty acids bound to triglyceride molecules contained in the fat content is 14 or less Of fatty acids: 78%)
Adjusted edible fats and oils B: total solid content: 100%, milk fat content: 68%, vegetable fats and oils: 32% (fatty acids having 14 or less carbon atoms in all fatty acids bound to triglyceride molecules contained in the fat content) Ratio: 78%)
(乳化組成物の安定性評価)
得られた飲食品用乳化組成物を5℃にて4週間保存後の層分離の状態および、流動性について、以下の基準で評価した。結果を表2に示す。
1.層分離の状態
容器底部からの容器中の乳化組成物の液面までの高さを1としたときの、下部の透明な離水層の高さの割合を100分率で示した際、
○: 層分離が5%未満である。
△: 層分離が5%以上、10%以下である。
×: 層分離が10%を超えている。
2.流動性
容器を転倒させた際の、乳化組成物の流動性が、
○: 粘性が低い、またはやや粘性があるが、速やかに流動する。
△: 粘性が高く、やや流動性が悪い。
×: 完全に固化しており、流動しない。(Evaluation of stability of emulsified composition)
The obtained emulsion composition for food and drink was evaluated for the state of layer separation after storage at 5 ° C. for 4 weeks and the fluidity according to the following criteria. The results are shown in Table 2.
1. State of layer separation When the height from the bottom of the container to the liquid level of the emulsified composition in the container is 1, when the ratio of the height of the lower transparent water separation layer is shown as 100 minutes,
○: Layer separation is less than 5%.
Δ: Layer separation is 5% or more and 10% or less.
X: Layer separation exceeds 10%.
2. Fluidity The fluidity of the emulsified composition when the container is turned over,
○: Viscosity is low or slightly viscous, but flows quickly.
Δ: High viscosity and slightly poor fluidity.
×: Completely solidified and does not flow.
<実施例2−1>
コーヒー抽出液(Brix2.9)60重量%に、予め熱水で溶解した重曹0.10重量%を加えてpH調整後、砂糖5.0重量%、実施例1−1で得られた飲食品用乳化組成物1.20重量%、ショ糖脂肪酸エステル(リョートー(登録商標)シュガーエステルP−1670、三菱化学フーズ社製)(脂肪酸の炭素数=16、モノエステル含量=79重量%)0.03重量%及び水を適量加えて混合溶解させ、さらに水を加え全量を100重量%とした。
本液を65℃に昇温し、高圧ホモジナイザーにて20MPaの圧力で均質化後、缶容器に充填し、121℃で30分間のレトルト殺菌を行い、乳飲料(缶入りミルクコーヒー)を調製した。殺菌後の飲料のpHは5.7〜5.8であった。
得られた缶入りミルクコーヒーを、それぞれ、5℃で1日、60℃で4週間保存、ならびに35℃で8週間保存した後に開缶し、乳化安定性と風香味(好ましい乳風味)、異味・異臭(乳製品や乳化剤などに起因する嫌な味や臭い)について、以下の評価基準で評価した。評価結果を表3に示す。<Example 2-1>
After adjusting pH by adding 0.10% by weight of sodium bicarbonate previously dissolved in hot water to 60% by weight of coffee extract (Brix 2.9), 5.0% by weight of sugar, food and drink obtained in Example 1-1 Emulsified composition 1.20 wt%, sucrose fatty acid ester (Ryoto (registered trademark) Sugar ester P-1670, manufactured by Mitsubishi Chemical Foods) (carbon number of fatty acid = 16, monoester content = 79 wt%) An appropriate amount of 03% by weight and water was added and mixed to dissolve, and further water was added to make the total amount 100% by weight.
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the beverage after sterilization was 5.7 to 5.8.
The resulting canned milk coffee was stored at 5 ° C. for 1 day, at 60 ° C. for 4 weeks, and stored at 35 ° C. for 8 weeks, and then opened to give emulsification stability, flavor (preferred milk flavor), and taste.・ Odors (unpleasant taste and odor caused by dairy products and emulsifiers) were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
<実施例2−2〜2−19、比較例2−1〜2−5>
実施例1−2〜1−19、比較例1−1〜1−5で得られた飲食品用乳化組成物を使用した以外は、実施例2−1と同様にして乳飲料を得た。評価結果を表3に示す。<Examples 2-2 to 2-19, Comparative Examples 2-1 to 2-5>
A milk beverage was obtained in the same manner as in Example 2-1, except that the emulsion composition for food and drink obtained in Examples 1-2 to 1-19 and Comparative Examples 1-1 to 1-5 was used. The evaluation results are shown in Table 3.
1.乳化安定性の評価
保存後の缶入りミルクコーヒーを開缶後、缶内の液面の状態、および、内容液をプラスチックカップに注ぎ、よく撹拌した後の液面の状態を、目視観察し、以下の基準で評価した。
◎: オイルオフ、クリーム分離がない。
○: オイルオフやクリーム分離がわずかに認められる。
△: オイルオフやクリーム分離がはっきりと認められる。
×: オイルオフやクリーム分離が多量に認められ、乳化が破壊されている。1. Evaluation of emulsification stability After opening the canned milk coffee after storage, the state of the liquid level in the can and the state of the liquid level after pouring the content liquid into the plastic cup and stirring well, visually observed, Evaluation was made according to the following criteria.
A: No oil off or cream separation.
○: Oil-off and cream separation are slightly observed.
Δ: Oil-off and cream separation are clearly recognized.
X: Oil-off and cream separation are recognized in large quantities, and the emulsification is broken.
2.風香味(好ましい乳風味)
保存後の缶入りミルクコーヒーを室温にて試飲者3名で飲用し、以下の基準で風香味を判定した。
◎: 異味・異臭がなく、香料な乳風味である。
○: 乳風味としてややバランスが悪い、もしくは水っぽいが、違和感はない。
△: 乳風味として明らかに違和感を感じる、もしくは風味が弱く水っぽい。
×: 乳風味として強い違和感がある、もしくは乳風味を感じない。
3.異味・異臭(乳化剤・植物油脂のような味・臭いおよび劣化臭)
保存後の缶入りミルクコーヒーを室温にて試飲者3名で飲用し、以下の基準で異味・異臭を判定した。
◎: 違和感のある味・臭いを感じない。
○: 弱く乳化剤・植物油脂様の味・臭い、劣化臭を感じるが、違和感はない。
△: 明らかに乳化剤・植物油脂様の味・臭い、劣化臭を感じる。
×: 強く乳化剤・植物油脂様の味・臭い、劣化臭を感じ、違和感がある。
4.総合評価スコア
乳化安定性の指標として、表2に示した飲食品用乳化組成物の安定性評価結果および表3に示した乳飲料の乳化安定性の評価結果について、◎を5点、○を4点、△を2点、×を0点として点数に換算し、乳化安定性スコアとした。
また、風味の良好さの指標として、表3に示した乳飲料の風香味と異味・異臭の評価結果について、◎を5点、○を4点、△を2点、×を0点として点数に換算し、風味スコアとした。
乳化安定性スコアと風味スコアの合計を総合評価スコアとした。2. Flavor (preferred milk flavor)
The stored canned milk coffee was drunk at room temperature by three tasting persons, and the flavor was determined according to the following criteria.
(Double-circle): There is no nasty taste and nasty smell, and it is a flavored milk flavor.
○: The milk flavor is slightly unbalanced or watery, but there is no sense of incongruity.
Δ: The milk flavor clearly feels strange, or the flavor is weak and watery.
X: There is a strong sense of incongruity as a milk flavor, or a milk flavor is not felt.
3. Odor / Odor (taste, odor and deteriorated odor such as emulsifier, vegetable oil)
After storage, the canned milk coffee was drunk by three tasting people at room temperature, and the taste and odor were judged according to the following criteria.
A: There is no unpleasant taste or smell.
○: Weakly emulsifier / vegetable oil-like taste / odor and deteriorated odor, but not strange.
Δ: Obvious emulsifier / vegetable oil-like taste / odor and deteriorated odor.
×: Strong emulsifier / vegetable oil-like taste / odor, deteriorated odor, uncomfortable.
4). Overall evaluation score As an index of emulsification stability, ◎ for 5 points and ○ for the results of stability evaluation of the emulsion composition for food and drink shown in Table 2 and the results of evaluation of emulsion stability of milk beverage shown in Table 3 4 points, Δ was 2 points, and x was 0 points, and converted to a score to obtain an emulsification stability score.
In addition, as an index of good taste, the evaluation results of flavor and off-flavor / odour of milk beverages shown in Table 3 were scored with 5 points, 4 points, 2 points, and 0 points. And converted into a flavor score.
The total of the emulsification stability score and flavor score was taken as the overall evaluation score.
表3より、本発明の飲食品用乳化組成物を用いることにより、乳化安定性が良好で優れた風香味を有し、長期間保存してもこの効果の持続性に優れた乳飲料が得られることが分かる。 From Table 3, by using the emulsified composition for food and drink of the present invention, a milk beverage having good emulsification stability and excellent flavor and having excellent sustainability even after long-term storage is obtained. You can see that
<実施例2−20>
予めマンナン分解酵素で多糖類低分子化処理したコーヒー抽出液(Brix2.9)550gに、予め熱水で溶解した重曹1.4gを加えてpH調整後、砂糖50.0g、実施例1−1で得られた飲食品用乳化組成物を85g、脱脂粉乳(北海道乳業社製)45g、カゼインカリウム3.0g及び水を適量加えて混合溶解させ、さらに水を加え全量を1000gとした(乳固形分量:7.3重量%)。
本液を65℃に昇温し、高圧ホモジナイザーにて20MPaの圧力で均質化後、缶容器に充填し、121℃で30分間のレトルト殺菌を行い、乳飲料(缶入りミルクコーヒー)を調製した。殺菌後の飲料のpHは6.4であった。
得られた缶入りミルクコーヒーは、殺菌後も良好な乳化安定性を保っており、凝集物、沈殿物などもなく、また、チーズ様の臭いなどの異味異臭がない、濃厚で良好な乳風味を有していた。<Example 2-20>
To a coffee extract (Brix 2.9) 550 g previously subjected to a polysaccharide-reducing treatment with a mannan degrading enzyme, 1.4 g sodium bicarbonate previously dissolved in hot water was added to adjust the pH, and then 50.0 g sugar, Example 1-1. 85 g of the emulsified composition for food and drink obtained in step 45, skim milk powder (manufactured by Hokkaido Dairy Co., Ltd.) 45 g, potassium casein 3.0 g and water were added and mixed and dissolved, and water was added to make the total amount 1000 g (milk solids) (Amount: 7.3% by weight).
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the sterilized beverage was 6.4.
The resulting canned milk coffee maintains good emulsification stability even after sterilization, has no agglomerates and precipitates, and has no off-flavors such as cheese-like odor. Had.
<実施例2−21>
高圧ホモジナイザーによる20MPaの圧力で均質化するのに代えて、65℃に昇温後、パドルミキサーでの撹拌、混合する以外は、実施例2−17と同様にして、乳飲料(缶入りミルクコーヒー)を調製した。殺菌後の飲料のpHは5.8であった。
得られた缶入りミルクコーヒーを、それぞれ、5℃で1日、60℃で4週間保存、ならびに35℃で8週間保存した後に開缶し、乳化安定性と風香味、異味・異臭について評価したが、実施例2−17と同等の良好な乳化安定性、風香味を有していた。<Example 2-21>
Instead of homogenizing at a pressure of 20 MPa with a high-pressure homogenizer, a milk beverage (canned milk coffee) was prepared in the same manner as in Example 2-17 except that the temperature was raised to 65 ° C., followed by stirring and mixing in a paddle mixer. ) Was prepared. The pH of the sterilized beverage was 5.8.
The resulting canned milk coffee was stored at 5 ° C. for 1 day, stored at 60 ° C. for 4 weeks, and stored at 35 ° C. for 8 weeks, then opened, and evaluated for emulsion stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to those of Example 2-17.
<実施例2−22>
コーヒー抽出液(Brix2.9)430gに、予め熱水で溶解した重曹1.0gを加えてpH調整後、砂糖50.0g、実施例1−1で得られた飲食品用乳化組成物を12.0g、脱脂粉乳(北海道乳業社製)8.2g及び水を適量加えて混合溶解させ、さらに水を加え全量を1000gとした。
本液を65℃に昇温し、高圧ホモジナイザーにて20MPaの圧力で均質化後、缶容器に充填し、121℃で30分間のレトルト殺菌を行い、乳飲料(缶入りミルクコーヒー)を調製した。殺菌後の飲料のpHは6.3であった。
得られた缶入りミルクコーヒーを、それぞれ、5℃で1日、および60℃で4週間保存、ならびに35℃で8週間保存した後に開缶し乳化安定性と風香味、異味・異臭について評価したが、実施例2−1と同等の良好な乳化安定性、風香味を有していた。<Example 2-22>
After adjusting pH by adding 1.0 g of baking soda previously dissolved in hot water to 430 g of coffee extract (Brix 2.9), 50.0 g of sugar, 12 emulsions for food and drink obtained in Example 1-1 were used. 0.0 g, skim milk powder (Hokkaido Dairy Co., Ltd.) 8.2 g and water were added in an appropriate amount and mixed and dissolved, and water was added to make the total amount 1000 g.
The liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, and sterilized by retort at 121 ° C. for 30 minutes to prepare a milk beverage (canned milk coffee). . The pH of the sterilized beverage was 6.3.
The obtained canned milk coffee was stored at 5 ° C. for 1 day and at 60 ° C. for 4 weeks, and after stored at 35 ° C. for 8 weeks, the can was opened and evaluated for emulsification stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to Example 2-1.
<実施例2−23>
実施例1−1に代えて、実施例1−18で得られた飲食品用乳化組成物としてを用いた以外は、実施例2−22と同様の操作を行って、乳飲料(缶入りミルクコーヒー)を調製した。殺菌後の飲料のpHは6.3であった。
得られた缶入りミルクコーヒーを、それぞれ、5℃で1日、および60℃で4週間保存、ならびに35℃で8週間保存した後に開缶し乳化安定性と風香味、異味・異臭について評価したが、実施例2−18と同等の良好な乳化安定性、風香味を有していた。<Example 2-23>
A milk beverage (canned milk) was prepared in the same manner as in Example 2-22 except that instead of Example 1-1, the emulsion composition for food and drink obtained in Example 1-18 was used. Coffee). The pH of the sterilized beverage was 6.3.
The obtained canned milk coffee was stored at 5 ° C. for 1 day and at 60 ° C. for 4 weeks, and after stored at 35 ° C. for 8 weeks, the can was opened and evaluated for emulsification stability, flavor, off-flavor and off-flavor. However, it had good emulsion stability and flavor equivalent to those of Example 2-18.
<試験例1>
実施例2−22および実施例2−23を、無菌環境下で開缶し、それぞれTDTチューブに2mlずつ分注した後、これらに耐熱性芽胞菌であるMoorella thermoaceticaを104cfu/ml接種後、チューブを溶封した。TDTチューブは、各試験区につき5本ずつ調製し、菌無接種区をブランクとして各試験区につき2本ずつ準備した。これらを55℃の恒温器にて6週間保存し、変敗の有無を検査した。変敗の有無は保存後のミルクコーヒー液のpH低下および目視により確認した。その結果、実施例2−22は5本中5本全て変敗していたのに対し、実施例2−23は5本全て変敗を抑制していた。<Test Example 1>
Example 2-22 and Example 2-23 were opened under aseptic conditions, and each 2 ml was dispensed into a TDT tube, and after inoculation with 10 4 cfu / ml of Moorella thermoacetica, which is a heat-resistant spore bacterium. The tube was sealed. Five TDT tubes were prepared for each test group, and two TDT tubes were prepared for each test group using a non-inoculated group as a blank. These were stored in a 55 ° C. incubator for 6 weeks and examined for deterioration. The presence or absence of deterioration was confirmed by pH reduction and visual observation of the milk coffee liquid after storage. As a result, in Example 2-22, all 5 out of 5 were damaged, while in Example 2-23 all 5 were suppressed.
本発明を詳細にまた特定の実施態様を参照して説明したが、本発明の精神と範囲を逸脱することなく様々な変更や修正を加えることができることは当業者にとって明らかである。本出願は2013年3月21日出願の日本特許出願(特願2013−058393)に基づくものであり、その内容はここに参照として取り込まれる。 Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on March 21, 2013 (Japanese Patent Application No. 2013-058393), the contents of which are incorporated herein by reference.
Claims (9)
前記乳化剤が脂肪酸エステル類であり、
前記乳製品はMFFB%((水分量)/(全重量−乳脂肪分量)の百分率)が73重量%以上である、
飲食品用乳化組成物。 An emulsified composition for food and drink containing a dairy product and an emulsifier having a total solid content of 55% by weight to 68% by weight ,
The emulsifier is a fatty acid ester;
The dairy product has an MFFB% ((water content) / (percentage of total weight-milk fat content)) of 73% by weight or more.
Emulsion composition for food and drink.
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