JP6841966B1 - Vegetable oil composition and packaged beverage containing it - Google Patents
Vegetable oil composition and packaged beverage containing it Download PDFInfo
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- JP6841966B1 JP6841966B1 JP2020118858A JP2020118858A JP6841966B1 JP 6841966 B1 JP6841966 B1 JP 6841966B1 JP 2020118858 A JP2020118858 A JP 2020118858A JP 2020118858 A JP2020118858 A JP 2020118858A JP 6841966 B1 JP6841966 B1 JP 6841966B1
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- vegetable oil
- milk
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- component
- fat
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- 235000013336 milk Nutrition 0.000 claims abstract description 99
- 239000008267 milk Substances 0.000 claims abstract description 99
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- 239000003925 fat Substances 0.000 claims description 94
- MMKRHZKQPFCLLS-UHFFFAOYSA-N ethyl myristate Chemical compound CCCCCCCCCCCCCC(=O)OCC MMKRHZKQPFCLLS-UHFFFAOYSA-N 0.000 claims description 42
- XUPYJHCZDLZNFP-UHFFFAOYSA-N butyl butanoate Chemical compound CCCCOC(=O)CCC XUPYJHCZDLZNFP-UHFFFAOYSA-N 0.000 claims description 32
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- 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
Abstract
【課題】 ペットボトルや缶等の常温流通及び加温販売が可能な殺菌済み容器詰め飲料において、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえる植物油脂組成物及びそれを含有する容器詰め飲料を提供する。【解決手段】 以下の成分（Ａ）〜（Ｅ）：（Ａ）乳成分由来のホスファチジルコリン（Ｂ）乳成分由来のホスファチジルエタノールアミン（Ｃ）乳成分由来のスフィンゴミエリン（Ｄ）植物油脂（Ｅ）水を含む植物油脂組成物であって、前記組成物中の前記成分の重量基準の含有割合が式（１）を満たす、植物油脂組成物。（［Ａ］＋［Ｂ］＋［Ｃ］）／［Ｄ］＝０．０００５〜０．０１５７ （１）（式（１）中、［Ａ］〜［Ｄ］は、それぞれ、前記組成物中における前記成分（Ａ）〜（Ｄ）の重量基準の含有割合を示す。）【選択図】 なしPROBLEM TO BE SOLVED: To provide a vegetable oil / fat composition which can taste a rich and fresh milky feeling as provided in a cafe or chilled distribution in a sterilized containerized beverage capable of normal temperature distribution and heated sales such as PET bottles and cans. Provide a packaged beverage containing. The following components (A) to (E): (A) phosphatidylcholine derived from milk component (B) phosphatidylethanolamine derived from milk component (C) sphingomyelin (D) vegetable oil derived from milk component (E) A vegetable oil / fat composition containing water, wherein the content ratio of the component in the composition based on the weight is satisfied by the formula (1). ([A] + [B] + [C]) / [D] = 0.0005 to 0.0157 (1) (In the formula (1), [A] to [D] are in the composition, respectively. The content ratio of the above components (A) to (D) based on the weight is shown.) [Selection diagram] None.
Description
本発明は、植物油脂組成物及びそれを含有する容器詰め飲料に関する。 The present invention relates to a vegetable oil composition and a packaged beverage containing the same.
本発明は、具体的には、ペットボトルや缶等の常温流通及び加温販売が可能な容器詰め飲料であって、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえる容器詰め飲料と、かかる容器詰め飲料を提供するための植物油脂組成物とに関する。 Specifically, the present invention is a containerized beverage that can be distributed at room temperature and sold by heating, such as PET bottles and cans, and is a container that can enjoy a rich and fresh milky feeling as provided in cafes and chilled distribution. The present invention relates to a stuffed beverage and a vegetable fat composition for providing such a packaged beverage.
乳原料を含む容器詰め飲料において、乳様の風味代替として植物油脂組成物を用いた種々の例が開示されている。 Various examples of using a vegetable oil composition as a milky flavor substitute in a packaged beverage containing a dairy raw material have been disclosed.
例えば、特許文献１には、植物油脂と、乳化剤としてショ糖脂肪酸エステル、有機酸グリセリン脂肪酸エステル、及びポリグリセリン脂肪酸エステル及び／又はレシチンを含む植物油脂組成物が開示され、この組成物を飲料に含有させることにより、飲料の風味を向上させ、さらには高温殺菌や長期保存に耐えうる飲料を提供することが開示されている（例えば、請求項１）。 For example, Patent Document 1 discloses a vegetable oil / fat composition containing a vegetable oil / fat and a sucrose fatty acid ester, an organic acid glycerin fatty acid ester, and a polyglycerin fatty acid ester and / or lecithin as emulsifiers. It is disclosed that by containing it, the flavor of the beverage is improved, and further, a beverage that can withstand high temperature sterilization and long-term storage is provided (for example, claim 1).
特許文献２には、容器詰めコーヒー飲料において、植物油脂と乳脂肪の配合割合を調整すること、さらには、カテキン類を添加することにより、飲用後の不快な残り香や後味を改善する方法が開示されている（例えば、請求項１〜２）。 Patent Document 2 discloses a method for improving the unpleasant residual aroma and aftertaste after drinking by adjusting the blending ratio of vegetable fat and milk fat in a packaged coffee beverage and further adding catechins. (For example, claims 1 and 2).
特許文献３には、乳脂肪球皮膜成分と乳化剤（具体的には、ショ糖脂肪酸エステル）とを含み、安定剤を実質的に含まない容器詰乳含有飲料が開示され（例えば、請求項１〜２）、静菌性効果のある乳化剤以外を含有させず乳脂肪球皮膜成分を用いることで、安定剤を低減しながらも乳脂肪の浮きが低減され、さらに乳の風味が良い飲料とすることが開示されている。 Patent Document 3 discloses a packaged milk-containing beverage containing a milk fat globules film component and an emulsifier (specifically, a sucrose fatty acid ester) and substantially free of a stabilizer (for example, claim 1). ~ 2) By using the milk fat bulb film component without containing any emulsifier having a bacteriostatic effect, the floating of milk fat is reduced while reducing the stabilizer, and the beverage has a good milk flavor. Is disclosed.
また、特許文献４には、乳成分と植物抽出物とを含有する容器詰乳含有飲料であって、植物抽出物の固形分と、脂質及びリン脂質の含有割合を調整し、安定剤を実質的に含まない飲料が開示され（例えば、請求項１）、特許文献３と同様に、安定剤を低減しながらも乳脂肪の浮きが低減され、さらに乳の風味が良好なものとなるという効果が開示されている。 Further, Patent Document 4 describes a packaged milk-containing beverage containing a milk component and a plant extract, in which the solid content of the plant extract and the content ratio of lipid and phospholipid are adjusted to obtain a stabilizer. Beverages that do not contain milk are disclosed (for example, claim 1), and as in Patent Document 3, the effect of reducing the floating of milk fat while reducing the stabilizer and further improving the flavor of milk. Is disclosed.
しかしながら、上述のような従来技術は、ペットボトルや缶等の常温流通及び加温販売が可能な容器詰め飲料において、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえるものとしては充分ではなかった。 However, according to the above-mentioned conventional technology, in containerized beverages such as PET bottles and cans that can be distributed at room temperature and sold by heating, it is possible to enjoy a rich and fresh milky feeling as provided in cafes and chilled distribution. Was not enough.
本発明は、ペットボトルや缶等の常温流通及び加温販売が可能な殺菌済み容器詰め飲料において、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえる植物油脂組成物及びそれを含有する容器詰め飲料を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention is a vegetable oil / fat composition capable of enjoying a rich and fresh milky feeling as provided in cafes and chilled distribution in sterilized containerized beverages that can be distributed at room temperature and sold by heating such as PET bottles and cans. It is an object of the present invention to provide a packaged beverage containing.
一般的に、カフェで提供されるラテや、チルド流通で販売されるカップ型容器に入ったラテは、牛乳や生クリーム等の乳製品を多く使用することで脂質の含有量が約３重量％近くあるが、これらは乳固形分の含有量が３．０重量％以上含まれることから、「乳及び乳製品の成分規格等に関する省令（乳等省令）」（昭和二十六年十二月二十七日 厚生省令第五十二号）で定められる「乳飲料」の規格に該当し、ペットボトルに充填して常温で流通させることは望ましくないとされている。そのため、乳固形分が３．０重量％未満であり「乳飲料」の規格に該当せずに、濃厚で新鮮なミルク感が味わえる、乳脂肪の代替となる植物油脂組成物及びそれを含有する容器詰め飲料の開発が望まれる。 Generally, latte provided in cafes and latte in cup-shaped containers sold in chilled distribution contain about 3% by weight of fat by using a lot of dairy products such as milk and fresh cream. Although they are close to each other, since the content of milk solids is 3.0% by weight or more, "Ministry Ordinance on Ingredient Standards for Milk and Dairy Products (Milk Ordinance)" (December 1952) 27th It corresponds to the standard of "milk drink" stipulated in the Ministry of Health and Welfare Ordinance No. 52), and it is not desirable to fill it in a PET bottle and distribute it at room temperature. Therefore, the milk solid content is less than 3.0% by weight, and it does not meet the standard of "milk beverage", and it contains a vegetable oil composition which is a substitute for milk fat and which can taste a rich and fresh milky feeling. The development of packaged beverages is desired.
本発明によれば、以下の植物油脂組成物等を提供できる。
１．以下の成分（Ａ）〜（Ｅ）：
（Ａ）乳成分由来のホスファチジルコリン
（Ｂ）乳成分由来のホスファチジルエタノールアミン
（Ｃ）乳成分由来のスフィンゴミエリン
（Ｄ）植物油脂
（Ｅ）水
を含む植物油脂組成物であって、
前記組成物中の前記成分の重量基準の含有割合が式（１）を満たす、植物油脂組成物。
（［Ａ］＋［Ｂ］＋［Ｃ］）／［Ｄ］＝０．０００５〜０．０１５７ （１）
（式（１）中、［Ａ］〜［Ｄ］は、それぞれ、前記組成物中における前記成分（Ａ）〜（Ｄ）の重量基準の含有割合を示す。）
２．さらに、成分（Ｆ）ミリスチン酸エチル及び成分（Ｇ）酪酸ブチルのうち少なくとも一方を含む、１に記載の植物油脂組成物。
３．以下の成分（Ｄ）〜（Ｆ）：
（Ｄ）植物油脂
（Ｅ）水
（Ｆ）ミリスチン酸エチル
を含む植物油脂組成物であって、
前記組成物中の前記成分の重量基準の含有割合が式（２）を満たす、植物油脂組成物。
［Ｆ］／［Ｄ］＝０．０００８〜０．００９７５ （２）
（式（２）中、［Ｄ］及び［Ｆ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｆ）の重量基準の含有割合を示す。）
４．以下の成分（Ｄ）、（Ｅ）及び（Ｇ）：
（Ｄ）植物油脂
（Ｅ）水
（Ｇ）酢酸ブチル
を含む植物油脂組成物であって、
前記組成物中の前記成分の重量基準の含有割合が式（３）を満たす、植物油脂組成物。
［Ｇ］／［Ｄ］＝０．００００３〜０．０００４５ （３）
（式（３）中、［Ｄ］及び［Ｇ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｇ）の重量基準の含有割合を示す。）
５．前記植物油脂がヤシ油である、１〜４のいずれかに記載の植物油脂組成物。
６．水中油型エマルションである、１〜５のいずれかに記載の植物油脂組成物。
７．さらに、カゼインナトリウムを含む、１〜６のいずれかに記載の植物油脂組成物。
８．１〜７のいずれかに記載の植物油脂組成物の製造方法であって、
前記成分（Ｄ）植物油脂に対して、使用する場合には前記成分（Ｆ）ミリスチン酸エチル及び前記成分（Ｇ）酪酸ブチルのうち少なくとも一方を溶解し、さらに、使用する場合には乳成分原料を混合した後、前記成分（Ｅ）水を混合し、乳化させて、水中油型エマルションとすることを含む、製造方法。
９．１〜７のいずれかに記載の植物油脂組成物を含む容器詰め飲料。
１０．コーヒー、紅茶、抹茶、ほうじ茶、ココア、及び酸味料からなる群から選択される少なくとも１種を含む、９に記載の容器詰め飲料。
１１．乳固形分の含有量が３．０重量％未満である、９又は１０に記載の容器詰め飲料。
１２．脂質の含有量が２．１〜４．０重量％である、９〜１１のいずれかに記載の容器詰め飲料。
According to the present invention, the following vegetable oil / fat compositions and the like can be provided.
1. 1. The following components (A) to (E):
(A) Phosphatidylcholine derived from milk component (B) Phosphatidylethanolamine derived from milk component (C) Sphingomyelin derived from milk component (D) Vegetable oil (E) A vegetable oil composition containing water.
A vegetable oil / fat composition in which the weight-based content ratio of the component in the composition satisfies the formula (1).
([A] + [B] + [C]) / [D] = 0.0005 to 0.0157 (1)
(In the formula (1), [A] to [D] represent the weight-based content ratios of the components (A) to (D) in the composition, respectively).
2. 2. The vegetable oil / fat composition according to 1, further comprising at least one of component (F) ethyl myristate and component (G) butyl butyrate.
3. 3. The following components (D) to (F):
(D) Vegetable oil (E) Water (F) A vegetable oil composition containing ethyl myristate.
A vegetable oil / fat composition in which the weight-based content ratio of the component in the composition satisfies the formula (2).
[F] / [D] = 0.0008 to 0.00975 (2)
(In the formula (2), [D] and [F] indicate the content ratios of the components (D) and (F) in the composition based on the weight, respectively.)
4. The following components (D), (E) and (G):
(D) Vegetable oil / fat (E) Water (G) A vegetable oil / fat composition containing butyl acetate.
A vegetable oil / fat composition in which the weight-based content ratio of the component in the composition satisfies the formula (3).
[G] / [D] = 0.00003 to 0.00045 (3)
(In the formula (3), [D] and [G] indicate the content ratios of the components (D) and (G) in the composition based on the weight, respectively.)
5. The vegetable oil / fat composition according to any one of 1 to 4, wherein the vegetable oil / fat is coconut oil.
6. The vegetable oil composition according to any one of 1 to 5, which is an oil-in-water emulsion.
7. The vegetable oil composition according to any one of 1 to 6, further comprising sodium caseinate.
The method for producing a vegetable oil / fat composition according to any one of 8.1 to 7.
When used, at least one of the component (F) ethyl myristate and the component (G) butyl butyrate is dissolved in the component (D) vegetable oil, and when used, the milk component raw material. A production method comprising mixing the above component (E) water and emulsifying the component (E) to form an oil-in-water emulsion.
A packaged beverage containing the vegetable oil / fat composition according to any one of 9.1 to 7.
10. 9. The packaged beverage according to 9, which comprises at least one selected from the group consisting of coffee, black tea, matcha, roasted green tea, cocoa, and acidulants.
11. 9. The packaged beverage according to 9 or 10, wherein the milk solid content is less than 3.0% by weight.
12. 9. The packaged beverage according to any one of 9 to 11, wherein the content of lipid is 2.1 to 4.0% by weight.
本発明によれば、ペットボトルや缶等の常温流通及び加温販売が可能な殺菌済み容器詰め飲料において、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえる植物油脂組成物及びそれを含有する容器詰め飲料を提供することができる。 According to the present invention, in a sterilized containerized beverage that can be distributed at room temperature and sold by heating, such as PET bottles and cans, a vegetable fat composition that allows a rich and fresh milky feeling as provided in cafes and chilled distribution. And packaged beverages containing it can be provided.
以下、本発明の実施形態について、具体的に説明する。
［植物油脂組成物］
本発明の植物油脂組成物は、植物油脂に対して、乳成分由来のホスファチジルコリン、乳成分由来のホスファチジルエタノールアミン、乳成分由来のスフィンゴミエリン、ミリスチン酸エチル、及び酪酸ブチルからなる群から選択される特定の物質を特定の含有割合で含む組成物である。本発明の植物油脂組成物は、このような特定の物質を特定の含有割合で含むことにより、乳脂肪の代替成分として容器詰め飲料に含有させた場合に、濃厚で新鮮なミルク感を付与することができる。
Hereinafter, embodiments of the present invention will be specifically described.
[Vegetable oil composition]
The vegetable oil composition of the present invention is selected from the group consisting of phosphatidylcholine derived from a milk component, phosphatidylethanolamine derived from a milk component, sphingomyelin derived from a milk component, ethyl myristate, and butyl butyrate with respect to the vegetable fat. A composition containing a specific substance in a specific content ratio. By containing such a specific substance in a specific content ratio, the vegetable oil / fat composition of the present invention imparts a rich and fresh milky feeling when contained in a packaged beverage as a substitute component for milk fat. be able to.
本発明の植物油脂組成物の第一の態様は、以下の成分（Ａ）〜（Ｅ）：（Ａ）乳成分由来のホスファチジルコリン、（Ｂ）乳成分由来のホスファチジルエタノールアミン、（Ｃ）乳成分由来のスフィンゴミエリン、（Ｄ）植物油脂、（Ｅ）水を含む植物油脂組成物であって、前記組成物中の前記成分の重量基準の含有割合が式（１）を満たす、植物油脂組成物である。
（［Ａ］＋［Ｂ］＋［Ｃ］）／［Ｄ］＝０．０００５〜０．０１５７ （１）
（式（１）中、［Ａ］〜［Ｄ］は、それぞれ、前記組成物中における前記成分（Ａ）〜（Ｄ）の重量基準の含有割合を示す。）
The first aspect of the vegetable oil composition of the present invention is the following components (A) to (E): (A) phosphatidylcholine derived from milk component, (B) phosphatidylethanolamine derived from milk component, (C) milk component. A vegetable oil / fat composition containing derived sphingomyelin, (D) vegetable oil / fat, and (E) water, wherein the content ratio of the component in the composition on a weight basis satisfies the formula (1). Is.
([A] + [B] + [C]) / [D] = 0.0005 to 0.0157 (1)
(In the formula (1), [A] to [D] represent the weight-based content ratios of the components (A) to (D) in the composition, respectively).
式（１）において、（［Ａ］＋［Ｂ］＋［Ｃ］）／［Ｄ］は、好ましくは０．０００５〜０．０１５２であり、より好ましくは０．００２５〜０．０１５２である。 In the formula (1), ([A] + [B] + [C]) / [D] is preferably 0.0005 to 0.0152, more preferably 0.0025 to 0.0152.
本発明の植物油脂組成物の第一の態様は、さらに、成分（Ｆ）ミリスチン酸エチル及び成分（Ｇ）酪酸ブチルのうち少なくとも一方を含むことが好ましい。これにより、濃厚で新鮮なミルク感をさらに向上することができる。 The first aspect of the vegetable oil composition of the present invention preferably further contains at least one of the component (F) ethyl myristate and the component (G) butyl butyrate. This makes it possible to further improve the feeling of rich and fresh milk.
本発明の植物油脂組成物の第二の態様は、以下の成分（Ｄ）〜（Ｆ）：（Ｄ）植物油脂、（Ｅ）水、（Ｆ）ミリスチン酸エチルを含む植物油脂組成物であって、前記組成物中の前記成分の重量基準の含有割合が式（２）を満たす、植物油脂組成物である。
［Ｆ］／［Ｄ］＝０．０００８〜０．００９７５ （２）
（式（２）中、［Ｄ］及び［Ｆ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｆ）の重量基準の含有割合を示す。）
A second aspect of the vegetable oil / fat composition of the present invention is a vegetable oil / fat composition containing the following components (D) to (F): (D) vegetable oil / fat, (E) water, and (F) ethyl myristate. The vegetable oil composition is such that the weight-based content ratio of the component in the composition satisfies the formula (2).
[F] / [D] = 0.0008 to 0.00975 (2)
(In the formula (2), [D] and [F] indicate the content ratios of the components (D) and (F) in the composition based on the weight, respectively.)
式（２）において、［Ｆ］／［Ｄ］は、好ましくは０．０００８〜０．００７５である。 In the formula (2), [F] / [D] is preferably 0.0008 to 0.0075.
本発明の植物油脂組成物の第三の態様は、以下の成分（Ｄ）、（Ｅ）及び（Ｇ）：（Ｄ）植物油脂、（Ｅ）水、（Ｇ）酢酸ブチルを含む植物油脂組成物であって、前記組成物中の前記成分の重量基準の含有割合が式（３）を満たす、植物油脂組成物である。
［Ｇ］／［Ｄ］＝０．００００３〜０．０００４５ （３）
（式（３）中、［Ｄ］及び［Ｇ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｇ）の重量基準の含有割合を示す。）
A third aspect of the vegetable oil composition of the present invention is a vegetable oil composition containing the following components (D), (E) and (G): (D) vegetable oil, (E) water, and (G) butyl acetate. It is a vegetable oil / fat composition in which the content ratio of the component in the composition based on the weight is satisfied by the formula (3).
[G] / [D] = 0.00003 to 0.00045 (3)
(In the formula (3), [D] and [G] indicate the content ratios of the components (D) and (G) in the composition based on the weight, respectively.)
式（３）において、［Ｇ］／［Ｄ］は、好ましくは０．００００３〜０．０００３である。 In the formula (3), [G] / [D] is preferably 0.00003 to 0.0003.
本明細書において、「本発明の植物油脂組成物」というときは、本発明の植物油脂組成物の第一の態様、第二の態様、及び第三の態様のすべてに当てはまるものとする。 In the present specification, the term "vegetable oil / fat composition of the present invention" shall be applied to all of the first aspect, the second aspect, and the third aspect of the vegetable oil / fat composition of the present invention.
本発明の植物油脂組成物は、水中油型エマルションであることが好ましい。本発明の作用機構を限定することを意図するものではないが、本発明の植物油脂組成物が水中油型エマルションである場合、植物油脂成分が分散質、水が分散媒として機能する。ミリスチン酸エチル及び酪酸ブチルは、植物油脂中に溶解して、水中油型エマルションを構成する分散質（小滴）中に取り込まれる。ホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンは、それぞれの疎水性（親油性）部位が植物油脂の分散質（小滴）に対して配向して会合し、ミセルを形成する。これにより、本発明の植物油脂組成物は、ＵＨＴ殺菌プロセスに供した場合や酸素を透過するペットボトルに充填した場合でも呈味安定性にすぐれ、味わいにすぐれた容器詰め飲料を提供することができる。 The vegetable oil composition of the present invention is preferably an oil-in-water emulsion. Although it is not intended to limit the mechanism of action of the present invention, when the vegetable oil / fat composition of the present invention is an oil-in-water emulsion, the vegetable oil / fat component functions as a dispersoid and water functions as a dispersion medium. Ethyl myristate and butyl butyrate are dissolved in vegetable oils and fats and incorporated into the dispersoids (droplets) that make up the oil-in-water emulsion. Phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin have their respective hydrophobic (lipophilic) sites oriented and associated with the dispersoids (droplets) of vegetable oils and fats to form micelles. As a result, the vegetable oil / fat composition of the present invention can provide a packaged beverage having excellent taste stability and excellent taste even when subjected to a UHT sterilization process or when filled in a PET bottle that allows oxygen to permeate. it can.
以下、本発明の植物油脂組成物において使用する各成分について説明する。 Hereinafter, each component used in the vegetable oil / fat composition of the present invention will be described.
（植物油脂）
本発明において使用する植物油脂は、植物から得られる油脂であれば特に限定されない。本発明において使用できる植物油脂としては、例えば、ヤシ油、パーム油、パーム核油、大豆油、サフラワー油、菜種油、オリーブ油、コーン油、等が挙げられ、好ましくは、ヤシ油である。
本発明の植物油脂組成物の一態様において、植物油脂は、好ましくはヤシ油である。
(vegetable oil)
The vegetable oil and fat used in the present invention is not particularly limited as long as it is an oil and fat obtained from a plant. Examples of vegetable oils and fats that can be used in the present invention include coconut oil, palm oil, palm kernel oil, soybean oil, safflower oil, rapeseed oil, olive oil, corn oil, and the like, and coconut oil is preferable.
In one aspect of the vegetable oil composition of the present invention, the vegetable oil is preferably coconut oil.
本発明の植物油脂組成物における植物油脂の含有量は、植物油脂組成物がエマルションを形成することを条件として、適宜決定することができる。本発明の植物油脂組成物における植物油脂の含有量は、植物油脂組成物の重量を基準として、例えば、１５〜６０％、２０〜５０％、又は、３０〜４５％である。 The content of the vegetable oil in the vegetable oil composition of the present invention can be appropriately determined on condition that the vegetable oil / fat composition forms an emulsion. The content of the vegetable oil / fat in the vegetable oil / fat composition of the present invention is, for example, 15 to 60%, 20 to 50%, or 30 to 45% based on the weight of the vegetable oil / fat composition.
本発明の植物油脂組成物における植物油脂の含有量は、公知の手法により測定できる。使用する植物油脂の種類により脂肪酸組成比率が異なるため、例えば、脂肪酸分析を行うことにより植物油脂中に含まれる一種又は複数種の特徴的な脂肪酸成分の含有割合を測定し、かかる含有割合から脂質量を逆算することにより、植物油脂量として算出できる。 The content of vegetable oil in the vegetable oil composition of the present invention can be measured by a known method. Since the fatty acid composition ratio differs depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil is measured by performing fatty acid analysis, and the lipid is derived from the content ratio. By calculating the amount back, it can be calculated as the amount of vegetable oil.
（ホスファチジルコリン、ホスファチジルエタノールアミン、スフィンゴミエリン）
本発明の植物油脂組成物の第一の態様において使用するホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンは、いずれも乳成分由来であるものとする。これらはリン脂質に分類されるもので、乳脂肪球皮膜成分に多く含まれる。
例えば、これらのリン脂質は、バターオイルを製造する際に分離工程で副産物として得られるバターセーラム等に多く含まれる。本明細書の実施例において使用する脱脂濃縮乳加工品は、これらの副産物から得られたリン脂質を含有する溶液を用いて調製したものである。また、本明細書の実施例において使用するバターミルクパウダーとは、クリームからバターを製造するときのチャーニング（撹拌）工程において得られる液体を乾燥して粉末にしたもので、これらもリン脂質を多く含む。
(Phosphatidylcholine, phosphatidylethanolamine, sphingomyelin)
The phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin used in the first aspect of the vegetable oil composition of the present invention are all derived from milk components. These are classified as phospholipids and are abundantly contained in the milk fat globules film component.
For example, these phospholipids are abundantly contained in butter salem or the like obtained as a by-product in the separation step when producing butter oil. The processed skim milk product used in the examples of the present specification is prepared by using a solution containing phospholipids obtained from these by-products. Further, the buttermilk powder used in the examples of the present specification is a liquid obtained in a churn (stirring) step when producing butter from cream, which is dried and powdered, and these also contain phospholipids. Including many.
ホスファチジルコリン、ホスファチジルエタノールアミンは、それぞれ総称であり、構成脂肪酸の組合せが複数存在する。本発明において、ホスファチジルコリン及びホスファチジルエタノールアミンの構成脂肪酸は特に限定されず、複数の組合せが混在していてもよい。 Phosphatidylcholine and phosphatidylethanolamine are generic names, and there are a plurality of combinations of constituent fatty acids. In the present invention, the constituent fatty acids of phosphatidylcholine and phosphatidylethanolamine are not particularly limited, and a plurality of combinations may be mixed.
本発明の植物油脂組成物を製造するためには、乳成分原料から単離したホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンをそれぞれ使用してもよく、あるいは、ホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンを含有する乳成分原料を使用してもよい。 In order to produce the vegetable fat composition of the present invention, phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin isolated from milk component raw materials may be used, respectively, or phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin may be used. The milk component raw material contained may be used.
牛乳やクリーム、バター、チーズ、クリームチーズ、全粉乳、脱脂粉乳、練乳、ホエイ等は、水を除く全体の重量に対するリン脂質の含有量の比率が高くないため、本発明においては、リン脂質の含有量を高めたものを乳成分原料として用いることが好ましい。 Milk, cream, butter, cheese, cream cheese, whole milk powder, skim milk powder, condensed milk, whey, etc. do not have a high ratio of phospholipid content to the total weight excluding water. It is preferable to use a product having an increased content as a raw material for milk components.
本発明において使用することができる乳成分原料としては、例えば、バターミルクパウダー、バターミルク、バターセーラム、脱脂濃縮乳加工品、クリームからバターを製造する際の副産物、バターからバターオイルを製造する際の副産物、ホエイから取り出した乳脂肪球皮膜素材、等が挙げられる。 Examples of milk component raw materials that can be used in the present invention include buttermilk powder, buttermilk, butterserum, processed non-fat concentrated milk products, by-products when producing butter from cream, and when producing butter oil from butter. By-products, milk fat globules film material extracted from whey, etc. can be mentioned.
バターミルクやバターミルクパウダーは、クリームからバターを製造する際に副産物として得られるもので、水を除く全体の重量に対するリン脂質の含有量が、クリームや牛乳より高められたものである。また、バターセーラムは、バターからバターオイルを製造する際に副産物として得られるもので、水を除く全体の重量に対するリン脂質の含有量がバターより高められたものである。また、これらを用いた脱脂濃縮乳加工品もリン脂質の含有量がバターより高められたものである。さらに、ホエイから取り出した乳脂肪球皮膜素材とは、ホエイに対して、ｐＨ調整、加温、塩添加、膜、等の処理を施すことにより、水を除く全体の重量に対するリン脂質の含有量が、ホエイより高められた素材である。 Buttermilk and buttermilk powder are obtained as a by-product in the production of butter from cream, and have a higher phospholipid content than cream or milk with respect to the total weight excluding water. Butter salem is obtained as a by-product when butter oil is produced from butter, and the content of phospholipids with respect to the total weight excluding water is higher than that of butter. Further, the skim milk concentrate processed products using these also have a higher phospholipid content than butter. Furthermore, the milk fat globules film material taken out from whey is the content of phospholipids with respect to the total weight excluding water by subjecting whey to treatments such as pH adjustment, heating, salt addition, and membrane. However, it is a material that is higher than whey.
また、本発明の植物油脂組成物を製造するために用いる乳成分原料の形態は、液状、粉末、ペースト状、冷凍物等のいずれでもよく、限定されない。 Further, the form of the milk component raw material used for producing the vegetable oil / fat composition of the present invention may be any of liquid, powder, paste, frozen product and the like, and is not limited.
いずれの乳成分原料を用いる場合でも、（Ａ）乳成分由来のホスファチジルコリン、（Ｂ）乳成分由来のホスファチジルエタノールアミン、（Ｃ）乳成分由来のスフィンゴミエリン、及び（Ｄ）植物油脂の各成分の組成物中における重量基準の含有割合が式（１）を満たすように、リン脂質を含有する乳成分原料の添加量を調整することにより、本発明の効果は得られる。その際、乳成分原料中のホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンの含有量を測定しておくことが好ましい。 Regardless of which milk component material is used, (A) phosphatidylcholine derived from milk component, (B) phosphatidylethanolamine derived from milk component, (C) sphingomyelin derived from milk component, and (D) vegetable fats and oils The effect of the present invention can be obtained by adjusting the amount of the phospholipid-containing milk component raw material added so that the weight-based content ratio in the composition satisfies the formula (1). At that time, it is preferable to measure the contents of phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin in the milk component raw material.
本発明の植物油脂組成物の第一の態様について、一実施形態においては、乳成分原料由来の炭水化物の重量基準の含有割合が、植物油脂に対して０．００３６以上であることが好ましい。
本発明の植物油脂組成物の第一の態様について、一実施形態においては、乳成分原料由来のタンパク質（安定剤として使用するカゼインナトリウムを除く）の重量基準の含有割合が、植物油脂に対して０．００２３以上であることが好ましい。
本発明の植物油脂組成物の第一の態様について、一実施形態においては、乳成分原料由来の脂質の重量基準の含有割合が、植物油脂に対して０．０００８７５以上であることが好ましい。
Regarding the first aspect of the vegetable oil / fat composition of the present invention, in one embodiment, the weight-based content ratio of the carbohydrate derived from the milk component raw material is preferably 0.0036 or more with respect to the vegetable oil / fat.
Regarding the first aspect of the vegetable oil / fat composition of the present invention, in one embodiment, the weight-based content ratio of the protein derived from the milk component raw material (excluding sodium casein used as a stabilizer) is based on the vegetable oil / fat. It is preferably 0.0023 or more.
Regarding the first aspect of the vegetable oil / fat composition of the present invention, in one embodiment, the content ratio of the lipid derived from the milk component raw material based on the weight is preferably 0.0008775 or more with respect to the vegetable oil / fat.
本発明の植物油脂組成物の第一の態様において、乳成分原料由来の炭水化物、タンパク質、及び脂質のそれぞれの含有量が増えるほど、乳本来の風味を付与できるため、含有量の上限は特に限定されない。但し、本発明の植物油脂組成物の第一の態様においては、前述のとおり、式（１）を満たすことを条件とする。また、本発明の植物油脂組成物の第一の態様を含有する本発明の容器詰め飲料において、乳固形分の含有量が３．０重量％未満であることが好ましい。 In the first aspect of the vegetable oil / fat composition of the present invention, as the content of each of the carbohydrate, protein, and lipid derived from the milk component raw material increases, the original flavor of milk can be imparted, so that the upper limit of the content is particularly limited. Not done. However, in the first aspect of the vegetable oil / fat composition of the present invention, as described above, it is a condition that the formula (1) is satisfied. Further, in the packaged beverage of the present invention containing the first aspect of the vegetable oil / fat composition of the present invention, the content of milk solids is preferably less than 3.0% by weight.
本発明において、炭水化物の含有量（含有割合）は、栄養成分表示のための分析方法により測定することができる。具体的には、植物油脂組成物の合計重量を基準として、そこから水分、タンパク質、脂質、灰分の重量を差し引くことで求められる。水分の含有量は、常圧加熱乾燥法、減圧加熱乾燥法、カールフィッシャー法、等を用いて測定することができる。タンパク質の含有量は、燃焼法、ケルダール法、等を用いて測定することができる。脂質の含有量は、ソックスレー抽出法、酸分解法、クロロホルム・メタノール混液抽出法、レーゼゴッドリーブ法、等を用いて測定することができる。灰分の含有量は、直接灰化法、酢酸マグネシウム添加法、等を用いて測定することができる。 In the present invention, the carbohydrate content (content ratio) can be measured by an analytical method for displaying nutritional components. Specifically, it is obtained by subtracting the weights of water, protein, lipid, and ash from the total weight of the vegetable oil / fat composition as a reference. The water content can be measured by using a normal pressure heating and drying method, a reduced pressure heating and drying method, a Karl Fischer method, and the like. The protein content can be measured using a combustion method, a Kjeldahl method, or the like. The lipid content can be measured by using a Soxhlet extraction method, an acid decomposition method, a chloroform / methanol mixed solution extraction method, a Reese Godleave method, or the like. The ash content can be measured by using a direct ashing method, a magnesium acetate addition method, or the like.
尚、乳成分原料には、一般に、ホスファチジルコリン、ホスファチジルエタノールアミン、スフィンゴミエリン以外の物質も含まれ得るところ、乳固形分の含有量が３．０重量％未満であり「乳飲料」の規格に該当せずに、濃厚で新鮮なミルク感を付与する観点では、ホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンの植物油脂に対する重量基準の含有割合が特定の範囲である場合に、本発明の効果が得られることを見出した。 In general, the milk component raw material may contain substances other than phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin, but the content of milk solids is less than 3.0% by weight, which corresponds to the standard of "milk beverage". From the viewpoint of imparting a rich and fresh milky feeling, the effect of the present invention can be obtained when the content ratio of phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin to vegetable fats and oils is within a specific range. I found that.
リン脂質であるホスファチジルコリン、ホスファチジルエタノールアミン、スフィンゴミエリンの含有量は、公知の手法により測定できる。例えば、一般財団法人日本食品分析センターが公表するリン脂質及び各リン脂質の組成比により算出する方法（https://www.jfrl.or.jp/storage/file/055.pdf）が挙げられる。具体的には、試料から抽出をしたのち、灰化（乾式灰化法）させ、モリブデンブルー吸光光度法（リンの定量）の定量によりリン脂質を測定することができる。各リン脂質の割合は、試料から抽出、精製処理した後、薄層クロマトグラフィー（2次元展開）させ、各リン脂質に該当する箇所をかきとり、分解（湿式分解）し、モリブデンブルー吸光光度法より測定することができる。 The contents of the phospholipids phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin can be measured by a known method. For example, a method of calculating based on the composition ratio of phospholipids and each phospholipid published by the Japan Food Research Laboratories (https://www.jfrl.or.jp/storage/file/055.pdf) can be mentioned. Specifically, phospholipids can be measured by extraction from a sample, ashing (dry ashing method), and quantification by molybdenum blue absorptiometry (quantification of phosphorus). The ratio of each phospholipid is extracted from the sample, purified, and then subjected to thin layer chromatography (two-dimensional development), the portion corresponding to each phospholipid is scraped, decomposed (wet decomposition), and then subjected to molybdenum blue absorptiometry. Can be measured.
（ミリスチン酸エチル、酪酸ブチル）
ミリスチン酸エチル、酪酸ブチルは、香料原料の一つとして用いられるエステル類の成分である。
本発明の植物油脂組成物を製造するためには、ミリスチン酸エチル、酪酸ブチルは、直接、単独で添加すればよく、あるいは、エタノール、プロピレングリコール、グリセリン、トリアセチン等の有機溶媒や油脂類で希釈した状態で添加してもよい。また、乳化剤を用いて乳化香料製剤のような形態で添加してもよい。
(Ethyl myristate, butyl butyrate)
Ethyl myristate and butyl butyrate are components of esters used as one of the raw materials for fragrances.
In order to produce the vegetable oil / fat composition of the present invention, ethyl myristate and butyl butyrate may be added directly or alone, or diluted with an organic solvent such as ethanol, propylene glycol, glycerin or triacetin or oils and fats. May be added in the state of Further, it may be added in the form of an emulsified fragrance preparation using an emulsifier.
ミリスチン酸エチルを用いる場合、（Ｆ）ミリスチン酸エチル及び（Ｄ）植物油脂の各成分の組成物中における重量基準の含有割合が式（２）を満たすように、添加量を調整することにより、本発明の効果は得られる。
酪酸ブチルを用いる場合、（Ｇ）酪酸ブチル及び（Ｄ）植物油脂の各成分の組成物中における重量基準の含有割合が式（３）を満たすように、添加量を調整することにより、本発明の効果は得られる。
When ethyl myristate is used, the addition amount is adjusted so that the content ratio based on the weight in the composition of each component of (F) ethyl myristate and (D) vegetable oil and fat satisfies the formula (2). The effect of the present invention can be obtained.
When butyl butyrate is used, the present invention is prepared by adjusting the addition amount so that the content ratio based on the weight in the composition of each component of (G) butyl butyrate and (D) vegetable oil and fat satisfies the formula (3). The effect of is obtained.
ミリスチン酸エチル、酪酸ブチルの含有量は、公知の手法により測定できる。例えば、植物油脂組成物あるいは容器詰め飲料から極性の低い有機溶媒を用いて抽出、濃縮し、ガスクロマトグラフィーにより定量することができる。 The contents of ethyl myristate and butyl butyrate can be measured by a known method. For example, it can be extracted from a vegetable oil composition or a packaged beverage using a low-polarity organic solvent, concentrated, and quantified by gas chromatography.
（安定剤）
本発明の植物油脂組成物を調製する際、又は、後述する本発明の容器詰め飲料を調製する際には、本発明の効果を損なわないことを条件として、安定剤を配合してもよい。本発明において使用できる安定剤としては、本明細書の実施例において使用したカゼインナトリウム、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル（有機酸モノグリセライド、ポリグリセリン脂肪酸エステル）が挙げられるが、これらには限定されない。
(Stabilizer)
When preparing the vegetable oil / fat composition of the present invention, or when preparing the packaged beverage of the present invention described later, a stabilizer may be added provided that the effects of the present invention are not impaired. Stabilizers that can be used in the present invention include, but are not limited to, casein sodium, sucrose fatty acid ester, and glycerin fatty acid ester (organic acid monoglyceride, polyglycerin fatty acid ester) used in the examples of the present specification. ..
ショ糖脂肪酸エステルとしては、例えば、ショ糖カプリン酸エステル、ショ糖ラウリン酸エステル、ショ糖ミリスチン酸エステル、ショ糖パルミチン酸エステル、ショ糖ステアリン酸エステル、ショ糖オレイン酸エステル、ショ糖ベヘン酸エステル、ショ糖エルカ酸エステル等が挙げられる。 Examples of the sucrose fatty acid ester include sucrose capric acid ester, sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitate ester, sucrose stearic acid ester, sucrose oleic acid ester, and sucrose bechenic acid ester. , Sucrose erucic acid ester and the like.
グリセリン脂肪酸エステルとしては、グリセリンに結合した脂肪酸の数が異なる、モノグリセリド、ジグリセリド、トリグリセリドが挙げられる。モノグリセリドとしては、例えば、グリセリンカプリル酸エステル、グリセリンカプリン酸エステル、グリセリンラウリン酸エステル、グリセリンステアリン酸エステル、グリセリンオレイン酸エステル、グリセリンベヘン酸エステル等が挙げられる。ジグリセリド又はトリグリセリドとしては、これらのモノグリセリドの同一若しくは異なる脂肪酸が２つ又は３つ結合したものが挙げられる。
また、グリセリン有機酸脂肪酸エステル（又は有機酸モノグリセリド）、ポリグリセリン脂肪酸エステルであってもよい。
グリセリン有機酸脂肪酸エステルは、グリセリンに脂肪酸が１つ結合したモノグリセリドの水酸基にさらに有機酸（例えば、酢酸、乳酸、クエン酸、コハク酸、ジアセチル酒石酸）が結合したものである。
ポリグリセリン脂肪酸エステルは、グリセリン重合度が、例えば、２〜９であり、脂肪酸残基は一種又は複数種であってもよい。
Examples of the glycerin fatty acid ester include monoglyceride, diglyceride, and triglyceride, which have different numbers of fatty acids bound to glycerin. Examples of the monoglyceride include glycerin caprylic acid ester, glycerin capric acid ester, glycerin lauric acid ester, glycerin stearic acid ester, glycerin oleic acid ester, glycerin behenic acid ester and the like. Examples of the diglyceride or triglyceride include those in which two or three of the same or different fatty acids of these monoglycerides are bound.
Further, it may be a glycerin organic acid fatty acid ester (or an organic acid monoglyceride) or a polyglycerin fatty acid ester.
The glycerin organic acid fatty acid ester is obtained by further binding an organic acid (for example, acetic acid, lactic acid, citric acid, succinic acid, diacetyl tartaric acid) to the hydroxyl group of a monoglyceride in which one fatty acid is bound to glycerin.
The polyglycerin fatty acid ester has a glycerin polymerization degree of, for example, 2 to 9, and may have one or more fatty acid residues.
その他に、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、等が挙げられる。また、カラギーナンやデキストリン、セルロース製剤、等の使用も可能である。 In addition, propylene glycol fatty acid ester, sorbitan fatty acid ester, and the like can be mentioned. It is also possible to use carrageenan, dextrin, cellulose preparations, and the like.
これらの安定剤は、本発明の植物油脂組成物を調製する際、又は、本発明の植物油脂組成物を含有する本発明の容器詰め飲料を調製する際に、本発明の効果を損なわない範囲で、最低限の種類及び添加量で使用することができ、これにより、本発明の効果である風味の向上に加えて、飲料中の成分の安定性の効果も期待できる。 These stabilizers do not impair the effects of the present invention when preparing the vegetable fat or oil composition of the present invention or when preparing a packaged beverage of the present invention containing the vegetable fat or oil composition of the present invention. Therefore, it can be used with the minimum type and amount of addition, and thereby, in addition to the effect of the present invention of improving the flavor, the effect of stabilizing the components in the beverage can be expected.
本発明の植物油脂組成物の一態様においては、デカグリセリン脂肪酸エステルを含まないことが好ましい。
また、本発明の植物油脂組成物の一態様においては、レシチンを含まないことが好ましい。より具体的には、厚生労働省が認める食品添加物の既存添加物名簿には、レシチンとして、植物レシチン、卵黄レシチン、又は、これらに処理を加えた酵素分解レシチン、分別レシチン、酵素処理レシチンが収載されているが、これらは風味が好ましくないため、本発明の植物油脂組成物の一態様においては含まないことが好ましい。
また、本発明の植物油脂組成物の一態様においては、デカグリセリン脂肪酸エステル及びレシチンを含まないことが好ましい。
In one aspect of the vegetable oil composition of the present invention, it is preferable that the decaglycerin fatty acid ester is not contained.
Further, in one aspect of the vegetable oil / fat composition of the present invention, it is preferable that lecithin is not contained. More specifically, the list of existing additives for food additives approved by the Ministry of Health, Labor and Welfare includes plant lecithin, egg yolk lecithin, or enzymatically decomposed lecithin, fractionated lecithin, and enzyme-treated lecithin obtained by treating them. However, since these are not preferable in flavor, they are preferably not contained in one aspect of the vegetable fat composition of the present invention.
Further, in one aspect of the vegetable oil / fat composition of the present invention, it is preferable that the decaglycerin fatty acid ester and lecithin are not contained.
本発明の植物油脂組成物の一態様においては、カゼインナトリウムを含むことが好ましい。 In one aspect of the vegetable oil composition of the present invention, it is preferable to contain sodium casein.
（植物油脂組成物の製造方法）
本発明の植物油脂組成物は、成分（Ｄ）植物油脂に対して、使用する場合には成分（Ｆ）ミリスチン酸エチル及び成分（Ｇ）酪酸ブチルのうち少なくとも一方を溶解し、さらに、使用する場合には乳成分原料を混合した後、成分（Ｅ）水を混合し、乳化させることにより製造することができる。このとき、植物油脂組成物を水中油型エマルションとすることが好ましい。
(Manufacturing method of vegetable oil composition)
The vegetable oil composition of the present invention dissolves at least one of the component (F) ethyl myristate and the component (G) butyl butyrate in the component (D) vegetable oil and fat when used, and further uses it. In some cases, it can be produced by mixing the milk component raw materials, then mixing the component (E) water and emulsifying. At this time, it is preferable that the vegetable oil / fat composition is an oil-in-water emulsion.
ミリスチン酸エチル、酪酸ブチルを使用する場合は、植物油脂に溶解するものとするが、それ以外の成分について投入順序は限定されるものではなくいずれの順序でもよい。安定剤を配合する場合、配合の順序は特に限定されない。
植物油脂は、あらかじめ加温して融解しておくことが好ましい。植物油脂を融解する際の温度は、それぞれの油脂の融点を超える温度が好ましい。
また、水は加温したものが好ましい。具体的には、使用する安定剤が溶解しやすい温度に水を加温することが好ましい。
乳化のためには、既知の手段・方法を用いることができ、例えば、高速ホモゲナイザー、高圧ホモゲナイザー等を使用することができる。乳化強度は、せん断力が強いほど、乳化粒子径が細かくなるため、安定性の向上が期待できる。
When ethyl myristate and butyl butyrate are used, they are dissolved in vegetable oils and fats, but the order of addition is not limited and any order may be used for other components. When the stabilizer is blended, the order of blending is not particularly limited.
It is preferable that the vegetable oil is preheated and melted. The temperature at which the vegetable fats and oils are melted is preferably a temperature exceeding the melting point of each fat and oil.
Further, the water is preferably warmed. Specifically, it is preferable to heat the water to a temperature at which the stabilizer to be used is easily dissolved.
For emulsification, known means and methods can be used, and for example, a high-speed homogenizer, a high-pressure homogenizer, or the like can be used. As for the emulsification strength, the stronger the shearing force, the smaller the emulsified particle size, so that the stability can be expected to be improved.
（容器詰め飲料）
本発明の容器詰め飲料は、既に説明した本発明の植物油脂組成物を含むものである。本発明の容器詰め飲料は、飲料に対して本発明の植物油脂組成物を配合し、これを容器に充填することにより製造できる。
(Beverage in a container)
The packaged beverage of the present invention contains the vegetable oil / fat composition of the present invention described above. The packaged beverage of the present invention can be produced by blending the vegetable oil / fat composition of the present invention with the beverage and filling the container with the vegetable oil / fat composition of the present invention.
本発明の容器詰め飲料において使用する容器は、特に限定されず、ペットボトル、缶、アルミパウチ、紙容器、プラスチックカップ、ビン等、シール性を有するものであれば使用できる。
本発明の容器詰め飲料において、飲料を殺菌することが好ましい。殺菌方法は、特に限定されず、ＵＨＴ殺菌、レトルト殺菌等を採用することができる。殺菌強度は、常温流通において変敗のおそれがない条件で行えばよい。
The container used in the packaged beverage of the present invention is not particularly limited, and any container having a sealing property such as a PET bottle, a can, an aluminum pouch, a paper container, a plastic cup, and a bottle can be used.
In the packaged beverage of the present invention, it is preferable to sterilize the beverage. The sterilization method is not particularly limited, and UHT sterilization, retort sterilization, and the like can be adopted. The sterilization strength may be set under conditions where there is no risk of deterioration in normal temperature distribution.
本発明の容器詰め飲料は、コーヒー、紅茶、抹茶、ほうじ茶、ココア、及び酸味料からなる群から選択される少なくとも１種を含むことが好ましい。しかしながら、本発明の容器詰め飲料は、これらに限定されず、スープ類、炭酸飲料、野菜飲料、果汁飲料等の他の容器詰め飲料であってもよい。本明細書に記載されていない他の飲料原料をさらに加えることも可能である。 The packaged beverage of the present invention preferably contains at least one selected from the group consisting of coffee, black tea, matcha, roasted green tea, cocoa, and acidulants. However, the packaged beverage of the present invention is not limited to these, and may be other packaged beverages such as soups, carbonated beverages, vegetable beverages, and fruit juice beverages. It is also possible to add additional beverage ingredients not described herein.
（乳固形分）
本発明の容器詰め飲料の一態様においては、乳固形分の含有量が３．０重量％未満であることが好ましい。乳固形分の含有量が３．０重量％未満である場合、乳等省令において「乳飲料」の規格に該当しないが、本発明の植物油脂組成物を使用することにより、容器詰め飲料に濃厚で新鮮なミルク感を付与することができる。
乳固形分とは、乳脂肪分と無脂乳固形分の合計を指し、一般的な牛乳は乳固形分が１２．６重量％（乳脂肪分３．８重量％、無脂乳固形分８．８重量％）である。また、本明細書の実施例において用いた生クリームは、乳固形分が５１．８重量％（乳脂肪分４７重量％、無脂乳固形分４．８重量％）であった。
(Milk solids)
In one aspect of the packaged beverage of the present invention, the milk solid content is preferably less than 3.0% by weight. If the content of milk solids is less than 3.0% by weight, it does not correspond to the standard of "milk beverage" in the Ordinance of the Ministry of Milk, etc., but by using the vegetable oil composition of the present invention, it is concentrated in the packaged beverage. Can give a fresh milky feeling.
Milk solid content refers to the total of milk fat content and non-fat milk solid content, and general milk has a milk solid content of 12.6% by weight (milk fat content 3.8% by weight, non-fat milk solid content 8). 8.8% by weight). The fresh cream used in the examples of the present specification had a milk solid content of 51.8% by weight (milk fat content of 47% by weight and non-fat milk solid content of 4.8% by weight).
（脂質）
本発明の容器詰め飲料の一態様においては、脂質の含有量が２．１〜４．０重量％であることが好ましい。これにより、容器詰め飲料の呈味を好ましいものとすることができる。
本発明において脂質の含有量とは、植物油脂と乳脂肪の含有量の合計を意味する。
本発明において、脂質の含有量は、栄養成分表示のための分析方法により測定することができる。具体的には、ソックスレー抽出法、酸分解法、クロロホルム・メタノール混液抽出法、レーゼゴッドリーブ法、等を用いればよい。
(Fat)
In one aspect of the packaged beverage of the present invention, the lipid content is preferably 2.1 to 4.0% by weight. Thereby, the taste of the packaged beverage can be made preferable.
In the present invention, the content of lipid means the total content of vegetable fat and oil and milk fat.
In the present invention, the lipid content can be measured by an analytical method for nutrition labeling. Specifically, a Soxhlet extraction method, an acid decomposition method, a chloroform / methanol mixed solution extraction method, a Reese Godleave method, or the like may be used.
（乳脂肪を含む原料の併用）
本発明の容器詰め飲料の一態様においては、植物油脂組成物と乳脂肪を含む原料とを併用してもよい。
乳脂肪を含む原料としては、例えば、牛乳、全粉乳、生クリーム、バター、バターオイル、クリームチーズ等が挙げられる。これらの原料中の乳脂肪の含有量は、各々の原料により異なるため、原料の添加量を調節することにより、容器詰め飲料における乳脂肪の含有量を調整することが可能である。植物油脂組成物に乳脂肪を含む原料を併用することにより、植物油脂組成物のみを用いる場合よりも、さらに風味が向上することが期待できる。
(Combined use of ingredients containing milk fat)
In one aspect of the packaged beverage of the present invention, the vegetable oil composition and the raw material containing milk fat may be used in combination.
Examples of the raw material containing milk fat include milk, whole milk powder, fresh cream, butter, butter oil, cream cheese and the like. Since the content of milk fat in these raw materials differs depending on each raw material, it is possible to adjust the content of milk fat in the packaged beverage by adjusting the addition amount of the raw materials. By using a raw material containing milk fat in combination with the vegetable oil composition, it can be expected that the flavor will be further improved as compared with the case where only the vegetable oil composition is used.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
［調製例１］
（１）植物油脂組成物の調製（実施例１〜６、比較例１〜２）
精製ヤシ油を６０〜７０℃に加温融解し、表１に示す配合にしたがって、所定量の脱脂濃縮乳加工品（ＭＩＬＫ−ＥＭ−１、アデカ社製）、バターミルクパウダー（よつば乳業製）、カゼインナトリウムを加え、最後に、合計が１００ｇとなるような量の７０〜９０℃に加温した水を加えた。この混合物２００ｇに対して、高速乳化装置（ＰＲＩＭＩＸ社製ホモミクサーＭＡＲＫII）を用いて、１６０００ｒｐｍにて２分間乳化処理を行い、植物油脂組成物を調製した。
使用した脱脂濃縮乳加工品１００ｇにおいて、炭水化物の含有量は１４．４ｇ、タンパク質の含有量は９．２ｇ、脂質の含有量は３．５ｇ、ホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンの合計の含有量は２．０３ｇであった。
使用したバターミルクパウダー１００ｇにおいて、炭水化物の含有量は５０．１ｇ、タンパク質の含有量は３１．０ｇ、脂質の含有量は２．７ｇ、ホスファチジルコリン、ホスファチジルエタノールアミン、及びスフィンゴミエリンの合計の含有量は１．０５ｇであった。
[Preparation Example 1]
(1) Preparation of vegetable oil / fat composition (Examples 1 to 6, Comparative Examples 1 to 2)
The refined coconut oil is heated and melted at 60 to 70 ° C., and according to the formulation shown in Table 1, a predetermined amount of skim milk concentrate processed product (MILK-EM-1, manufactured by Adeca), buttermilk powder (manufactured by Yotsuba Dairy Co., Ltd.) , Casein sodium was added, and finally, an amount of water warmed to 70 to 90 ° C. was added so that the total amount was 100 g. 200 g of this mixture was emulsified at 16000 rpm for 2 minutes using a high-speed emulsifier (Homomixer MARKII manufactured by PRIMIX Corporation) to prepare a vegetable oil composition.
In 100 g of the skim milk concentrate used, the carbohydrate content was 14.4 g, the protein content was 9.2 g, the lipid content was 3.5 g, and the total content of phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin was contained. The amount was 2.03 g.
In 100 g of the buttermilk powder used, the total content of carbohydrate content is 50.1 g, protein content is 31.0 g, lipid content is 2.7 g, phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin. It was 1.05 g.
（２）容器詰め飲料の調製（実施例７〜１６、比較例４〜７）
ブラジル産コーヒー豆（焙煎度合いＬ値＝２０）に、コーヒー豆の重量に対して８〜１０倍量の９５〜９８℃の水を加え、抽出を行った。得られたコーヒー抽出液を屈折式Ｂｒｉｘ計（ショ糖換算）に供し、Ｂｒｉｘ値を測定した。抽出液量（ｇ）にＢｒｉｘ値（％）を乗じて、抽出液中のコーヒー固形分（ｇ）を算出した。
(2) Preparation of packaged beverages (Examples 7 to 16, Comparative Examples 4 to 7)
Extraction was carried out by adding water at 95 to 98 ° C., which is 8 to 10 times the weight of the coffee beans, to Brazilian coffee beans (roasting degree L value = 20). The obtained coffee extract was subjected to a refraction type Brix meter (sucrose equivalent), and the Brix value was measured. The amount of coffee extract (g) was multiplied by the Brix value (%) to calculate the coffee solid content (g) in the extract.
ショ糖脂肪酸エステル（ショ糖パルミチン酸エステル、三菱ケミカルフーズ社、Ｐ−１６７０）、ポリグリセリン脂肪酸エステル（グリセリン平均重合度３〜４、脂肪酸部：パルミチン酸、ステアリン酸）及びカゼインナトリウムに、それぞれ、予め重量比で３００倍量の水を加え、７０〜８０℃で３０分撹拌して、ダマがなくなるまで分散させた。 Sucrose fatty acid ester (sucrose palmitic acid ester, Mitsubishi Chemical Foods Co., Ltd., P-1670), polyglycerin fatty acid ester (glycerin average degree of polymerization 3-4, fatty acid part: palmitic acid, stearic acid) and sodium caseinate, respectively. 300 times the amount of water by weight was added in advance, and the mixture was stirred at 70 to 80 ° C. for 30 minutes to disperse until there were no lumps.
表２に示す配合にしたがい、コーヒー抽出液、植物油脂組成物、砂糖、乳化剤、カゼインナトリウム、重曹（ｐＨ調整剤）、生クリーム（乳脂肪分４７重量％）を配合し、水を用いてメスアップを行い、均一になるように充分な溶解撹拌を行い、コーヒー飲料を調製した。この飲料を、ＵＨＴ殺菌機を用いて、１４０℃にて３０秒間殺菌し、無菌環境下にてペットボトル容器に充填して、容器詰め飲料を得た。 According to the formulation shown in Table 2, mix coffee extract, vegetable oil composition, sugar, emulsifier, sodium caseinate, baking soda (pH adjuster), and fresh cream (milk fat content 47% by weight), and use water to make a knife. A coffee beverage was prepared by carrying out an emulsifier and sufficiently dissolving and stirring the mixture so as to be uniform. This beverage was sterilized at 140 ° C. for 30 seconds using a UHT sterilizer and filled in a PET bottle container in a sterile environment to obtain a packaged beverage.
比較例７では、植物油脂組成物を配合しない代わりに、牛乳（乳脂肪分３．８重量％）及び生クリーム（乳脂肪分４７重量％）を配合し、乳等省令において「乳飲料」の規格に該当するコーヒー飲料を調製した。 In Comparative Example 7, instead of blending the vegetable fat composition, milk (milk fat content 3.8% by weight) and fresh cream (milk fat content 47% by weight) were blended, and the "milk beverage" was specified in the Ordinance of the Ministry of Milk, etc. A coffee beverage that meets the standards was prepared.
（３）官能評価
上記（２）で調製した容器詰め飲料を、３名の専門パネラーにて、「濃厚で新鮮な牛乳や生クリームのような風味」について官能評価を行った。１〜５点の範囲で、１点刻みで５段階にて点数を付け、３名の平均点を小数点以下第一位になるように四捨五入をして算出した。最終的には、平均点が３点以上であるものを効果があると判断した。
官能評価に際しては、評点を１点あげるにはどの程度「濃厚で新鮮な牛乳や生クリームのような風味」が強くなればよいのかをパネラー間で共通になるようにした。
(3) Sensory evaluation The packaged beverage prepared in (2) above was subjected to a sensory evaluation of "rich and fresh milk- and fresh cream-like flavor" by three specialized panelists. In the range of 1 to 5 points, points were given in 5 steps in 1-point increments, and the average score of the 3 persons was rounded to the first decimal place. Ultimately, those with an average score of 3 or more were judged to be effective.
In the sensory evaluation, it was made common among the panelists how much the "flavor like rich and fresh milk or fresh cream" should be strengthened in order to raise the score by one point.
「濃厚で新鮮な牛乳や生クリームのような風味」の目標品質として、比較例７を基準にした。比較例７は、牛乳と生クリームを配合したことにより、乳固形分の含有量が３重量％以上であり、乳等省令で定められている「乳飲料」の規格に該当する。この比較例７を評価点の最良値の５点として設定し評価を行うこととした。
・５点：比較例７と同等の乳風味を感じる。
・４点：比較例７と非常に近い乳風味を感じる。
・３点：比較例７と近い乳風味を感じる。
・２点：比較例７とやや異なる乳風味を感じる。
・１点：比較例７と異なる乳風味を感じる。
Comparative Example 7 was used as a reference as the target quality of "flavor like rich and fresh milk or fresh cream". Comparative Example 7 has a milk solid content of 3% by weight or more due to the blending of milk and fresh cream, and corresponds to the standard of "milk beverage" specified by the Ordinance of the Ministry of Milk, etc. It was decided to set this Comparative Example 7 as 5 points, which is the best value of the evaluation points, and perform the evaluation.
・ 5 points: Feel the same milky flavor as Comparative Example 7.
・ 4 points: I feel a milky flavor that is very close to that of Comparative Example 7.
・ 3 points: I feel a milky flavor similar to that of Comparative Example 7.
・ 2 points: I feel a slightly different milk flavor from Comparative Example 7.
・ 1 point: I feel a milky flavor different from that of Comparative Example 7.
（４）結果
官能評価点を、表２及び表３に示す。実施例１〜４の植物油脂組成物を使用して調製した、実施例７〜１０の容器詰め飲料において、濃厚で新鮮な牛乳や生クリームのような風味が３．０点以上であった。乳成分由来のホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンを、特定の含有割合で植物油脂と組み合わせることにより、濃厚で新鮮な牛乳や生クリームのような風味を付与できることが分かった。
(4) Results The sensory evaluation points are shown in Tables 2 and 3. In the packaged beverages of Examples 7 to 10 prepared using the vegetable oil and fat compositions of Examples 1 to 4, the flavors such as rich and fresh milk and fresh cream were 3.0 points or more. It was found that by combining phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin derived from milk components with vegetable oils and fats in a specific content ratio, a rich and fresh milk or cream-like flavor can be imparted.
また、乳化剤やカゼインナトリウム等の安定剤を配合していない、実施例５の植物油脂組成物を使用した実施例１１の容器詰め飲料においても、官能評価の結果は実施例９と同等であった。乳化剤やカゼインナトリウム等の安定剤の添加の有無に関わらず、乳成分由来のホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンを、特定の含有割合で植物油脂と組み合わせることにより、濃厚で新鮮な牛乳や生クリームのような風味を付与できることが分かった。 Further, even in the packaged beverage of Example 11 using the vegetable oil / fat composition of Example 5 which did not contain a stabilizer such as an emulsifier or sodium casein, the result of the sensory evaluation was the same as that of Example 9. .. Rich and fresh milk and fresh cream by combining phosphatidylcholine, phosphatidylethanolamine and sphingomyelin derived from milk components with vegetable oils and fats in a specific content ratio with or without addition of stabilizers such as emulsifiers and sodium caseinate. It was found that a flavor like this can be imparted.
脱脂濃縮乳の代わりにバターミルクパウダーを配合した、実施例６の植物油脂組成物を使用した実施例１２も、官能評価の結果は、実施例９や実施例１１と同等であった。乳成分由来のホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンを、特定の含有割合で植物油脂と組み合わせることにより、他の乳成分原料を使用した場合でも、濃厚で新鮮な牛乳や生クリームのような風味を付与できることが分かった。 In Example 12 using the vegetable oil / fat composition of Example 6 in which buttermilk powder was blended instead of skim milk concentrate, the results of the sensory evaluation were the same as those in Example 9 and Example 11. By combining phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin derived from milk components with vegetable oils and fats in a specific content ratio, a rich and fresh milk or cream-like flavor can be obtained even when other milk component ingredients are used. It turned out that it can be granted.
実施例１３〜１５において、実施例３で調製した植物油脂組成物の添加量を変更したところ、添加量が多くなるほど濃厚で新鮮なミルクの風味がより強くなることが分かった。また、実施例１６において、実施例３で調製した植物油脂組成物と、乳脂肪を４７重量％含む生クリームとを併用したところ、同じ脂質量３．０重量％においても、実施例９より効果が高くなることが分かった。このことから、植物油脂組成物と乳脂肪を併用することでより効果が高くなることが分かった。 When the addition amount of the vegetable oil / fat composition prepared in Example 3 was changed in Examples 13 to 15, it was found that the larger the addition amount, the stronger the flavor of the rich and fresh milk. Further, in Example 16, when the vegetable oil / fat composition prepared in Example 3 and the fresh cream containing 47% by weight of milk fat were used in combination, the same lipid amount of 3.0% by weight was more effective than that of Example 9. Was found to be higher. From this, it was found that the combined use of the vegetable oil composition and milk fat enhances the effect.
乳成分原料として用いた脱脂濃縮乳加工品は、バターミルクパウダーよりも、ホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンの合計の含有割合が高かった。しかし、いずれの乳成分原料を使用した場合でも、ホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンの合計の植物油脂に対する含有割合を特定の範囲に調節することにより、所望の効果が得られることが分かった。乳成分原料として脱脂濃縮乳加工品を用いた場合、乳成分原料由来の炭水化物、タンパク質、脂質の含有量が少ないため、乳固形分の含有量は低くなった。また、乳成分原料としてバターミルクパウダーを用いた場合、乳原料由来の炭水化物、タンパク質、脂質の含有量が多いため、乳固形分の含有量は高くなった。 The processed skim milk product used as a raw material for milk components had a higher total content of phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin than buttermilk powder. However, it was found that the desired effect can be obtained by adjusting the total content ratio of phosphatidylcholine, phosphatidylethanolamine and sphingomyelin to vegetable oils and fats within a specific range regardless of which milk component raw material is used. When a processed skim milk component was used as the raw material for the milk component, the content of the milk solid content was low because the content of carbohydrates, proteins, and lipids derived from the raw material for the milk component was low. In addition, when buttermilk powder was used as the raw material for the milk component, the content of the milk solid content was high because the content of carbohydrates, proteins, and lipids derived from the milk raw material was high.
［調製例２］
（１）植物油脂組成物の調製（実施例１７〜２２、比較例８〜１１）
精製ヤシ油を６０〜７０℃に加温融解し、表４及び表５に示す配合にしたがって、ミリスチン酸ブチル、酪酸ブチル、脱脂濃縮乳加工品（ＭＩＬＫ−ＥＭ−１、アデカ社製）を加え、最後に合計が１００ｇとなるような量の７０〜９０℃に加温した水を加えた。この混合物２００ｇに対して、高速乳化装置（ＰＲＩＭＩＸ社製ホモミクサーＭＡＲＫII）を用いて１６０００ｒｐｍにて２分間乳化処理を行い、植物油脂組成物を調製した。
[Preparation Example 2]
(1) Preparation of vegetable oil / fat composition (Examples 17 to 22, Comparative Examples 8 to 11)
The refined coconut oil is heated and melted at 60 to 70 ° C., and butyl myristate, butyl butyrate, and processed skim milk concentrate (MILK-EM-1, manufactured by ADEKA CORPORATION) are added according to the formulations shown in Tables 4 and 5. Finally, an amount of water warmed to 70-90 ° C. was added so that the total amount was 100 g. 200 g of this mixture was emulsified at 16000 rpm for 2 minutes using a high-speed emulsifier (Homomixer MARKII manufactured by PRIMIX Corporation) to prepare a vegetable oil composition.
（２）容器詰め飲料の調製（実施例２３〜２８、比較例１２〜１５）
調製例１の（２）と同様の方法により、表６及び表７に示す配合にしたがって、容器詰め飲料を調製した。
(2) Preparation of packaged beverages (Examples 23 to 28, Comparative Examples 12 to 15)
A packaged beverage was prepared according to the formulations shown in Tables 6 and 7 by the same method as in Preparation Example 1 (2).
（３）官能評価
上記（２）で調製した容器詰め飲料について、調製例１の（３）と同様の方法により、官能評価を実施した。
(3) Sensory evaluation The packaged beverage prepared in (2) above was subjected to sensory evaluation by the same method as in Preparation Example 1 (3).
（４）結果
官能評価点を、表６及び表７に示す。実施例１７〜１８の植物油脂組成物を使用して調製した、実施例２３〜２４の容器詰め飲料において、濃厚で新鮮な牛乳や生クリームのような風味が３．０点以上であることから、ミリスチン酸エチルと植物油脂を特定の含有割合で配合することにより、濃厚で新鮮な牛乳や生クリームのような風味を付与できることが分かった。
(4) Results The sensory evaluation points are shown in Tables 6 and 7. In the packaged beverages of Examples 23 to 24 prepared using the vegetable oil and fat compositions of Examples 17 to 18, the flavor like rich and fresh milk or fresh cream was 3.0 points or more. , It was found that by blending ethyl myristate and vegetable oil in a specific content ratio, a rich and fresh milk or cream-like flavor can be imparted.
実施例１９〜２０の植物油脂組成物を使用して調製した、実施例２５〜２６の容器詰め飲料において、点数がそれぞれ３．０点以上であることから、ミリスチン酸エチルと植物油脂を特定の含有割合で配合することにより、濃厚で新鮮な牛乳や生クリームのような風味を付与できることが分かった。 In the packaged beverages of Examples 25 to 26 prepared using the vegetable oil and fat compositions of Examples 19 to 20, the scores were 3.0 points or more, respectively, so that ethyl myristate and vegetable oil and fat were specified. It was found that by blending in the content ratio, a rich and fresh milk or fresh cream-like flavor can be imparted.
実施例２１〜２２の植物油脂組成物を使用して調製した、実施例２７〜２８の容器詰め飲料において、実施例９よりも官能評価点が高かったことから、乳成分由来のホスファチジルコリンとホスファチジルエタノールアミンとスフィンゴミエリンを、特定の含有割合で植物油脂と組み合わせ、さらにミリスチン酸エチル及び酪酸ブチルの少なくとも一方を含有することにより、より優れた効果を示すことが分かった。 In the packaged beverages of Examples 27 to 28 prepared using the vegetable oil and fat compositions of Examples 21 to 22, the sensory evaluation points were higher than those of Example 9, and therefore, phosphatidylcholine and phosphatidylethanol derived from milk components were obtained. It was found that better effects were exhibited by combining amine and sphingomyelin in a specific content ratio with vegetable oils and fats, and further containing at least one of ethyl myristate and butyl butyrate.
［調製例３］
（１）植物油脂組成物の調製
調製例１の（１）と同様の方法により、表１の実施例３の配合にしたがって、植物油脂組成物を調製した。
[Preparation Example 3]
(1) Preparation of vegetable oil / fat composition A vegetable oil / fat composition was prepared according to the formulation of Example 3 in Table 1 by the same method as in (1) of Preparation Example 1.
（２）容器詰め飲料の調製（実施例２９〜３３）
表８に示す配合にしたがって、各種の容器詰め飲料を調製した。
紅茶及びほうじ茶の抽出は、紅茶茶葉（商品名：ＶＡＨＤＡＭ ＴＥＡＳ、ダージリン）とほうじ茶（商品名：静岡深蒸し極上ほうじ茶、販売者：マルフク）のそれぞれ１００ｇに対して、２０倍量の９５〜９８℃に加温した水を用いて、抽出固形分が２５〜２７ｇ得られるように抽出を行った。抽出固形分は、屈折Ｂｒｉｘ計の測定値により算出した。容器詰め飲料の調製の際には、抽出固形分が８．０g／１００ｇとなるように使用した。
さらに、抹茶（販売者：ほんぢ園）、ココアパウダー（純ココア、販売者：富澤商店）、酸味料（クエン酸、クエン酸三ナトリウム）を使用した。
実施例２９〜３２においては、調製した飲料に対してＵＨＴにて１４０℃分の殺菌を行い、無菌環境下でペットボトルに充填した。実施例３３においては、調製した飲料を容器詰めした後、容器内の飲料が８５℃になるよう熱水中で１０分間殺菌を行った。
(2) Preparation of packaged beverages (Examples 29 to 33)
Various packaged beverages were prepared according to the formulations shown in Table 8.
Extraction of black tea and roasted green tea is performed at 95-98 ° C, which is 20 times the amount of 100 g each of black tea leaves (trade name: VAHDAM TEAS, Darjeeling) and roasted tea (trade name: Shizuoka deep-steamed finest roasted tea, seller: Marufuku). Extraction was carried out using warm water so that 25 to 27 g of the extracted solid content could be obtained. The extracted solid content was calculated by the measured value of the refraction Brix meter. When preparing the packaged beverage, it was used so that the extracted solid content was 8.0 g / 100 g.
Furthermore, matcha (seller: Honjien), cocoa powder (pure cocoa, seller: Tomizawa Shoten), and acidulants (citric acid, trisodium citrate) were used.
In Examples 29 to 32, the prepared beverages were sterilized at 140 ° C. in UHT and filled in PET bottles in a sterile environment. In Example 33, after the prepared beverage was packed in a container, the beverage in the container was sterilized in hot water for 10 minutes so that the temperature of the beverage in the container became 85 ° C.
（３）官能評価
上記（２）で調製した容器詰め飲料について、調製例１の（３）と同様の方法により、官能評価を実施した。
(3) Sensory evaluation The packaged beverage prepared in (2) above was subjected to sensory evaluation by the same method as in Preparation Example 1 (3).
（結果）
官能評価点を表８に示す。紅茶、ほうじ茶、抹茶、ココア、酸味料を加えた酸性飲料ともに、濃厚で新鮮な牛乳や生クリームのような風味が３．０点以上であった。このことから、本発明の植物油脂組成物は、コーヒーに限らず、種々の容器詰め飲料に適用できることが分かった。
(result)
The sensory evaluation points are shown in Table 8. Black tea, roasted green tea, green tea, cocoa, and acidic beverages containing acidulants all had a rich, fresh milk or cream-like flavor of 3.0 points or higher. From this, it was found that the vegetable oil / fat composition of the present invention can be applied not only to coffee but also to various packaged beverages.
［調製例４］
（１）植物油脂組成物の調製（実施例３４〜３５）
精製ヤシ油を６０〜７０℃に加温融解し、表９に示す配合にしたがって、所定量の脱脂濃縮乳加工品（ＭＩＬＫ−ＥＭ−１、アデカ社製）、バターミルクパウダー（よつば乳業製）、カゼインナトリウム、ショ糖脂肪酸エステル（ショ糖パルミチン酸エステル、三菱ケミカルフーズ社、Ｐ−１６７０）、有機酸モノグリセライド（コハク酸脂肪酸モノグリセライド、理研ビタミン社、ポエム（登録商標）Ｂ−３０）を加え、最後に、合計が１００ｇとなるような量の７０〜９０℃に加温した水を加えた。この混合物２００ｇに対して、高速乳化装置（ＰＲＩＭＩＸ社製ホモミクサーＭＡＲＫII）を用いて、１６０００ｒｐｍにて２分間乳化処理を行い、植物油脂組成物を調製した。
[Preparation Example 4]
(1) Preparation of vegetable oil / fat composition (Examples 34 to 35)
The refined palm oil is heated and thawed at 60 to 70 ° C., and according to the formulation shown in Table 9, a predetermined amount of processed non-fat concentrated milk product (MILK-EM-1, manufactured by Adeca) and buttermilk powder (manufactured by Yotsuba Dairy Co., Ltd.) , Casein sodium, sucrose fatty acid ester (sucrose palmitic acid ester, Mitsubishi Chemical Foods, P-1670), organic acid monoglyceride (succinic acid fatty acid monoglyceride, RIKEN Vitamin, Poem® B-30), Finally, an amount of water warmed to 70-90 ° C. was added so that the total amount was 100 g. 200 g of this mixture was emulsified at 16000 rpm for 2 minutes using a high-speed emulsifier (Homomixer MARKII manufactured by PRIMIX Corporation) to prepare a vegetable oil composition.
（２）容器詰め飲料の調製（実施例３６〜３７）
調製例１の（２）と同様の方法により、表１０に示す配合にしたがって、容器詰め飲料を調製した。
(2) Preparation of packaged beverages (Examples 36 to 37)
A packaged beverage was prepared according to the formulation shown in Table 10 by the same method as in Preparation Example 1 (2).
（３）官能評価
上記（２）で調製した容器詰め飲料について、調製例１の（３）と同様の方法により、官能評価を実施した。
(3) Sensory evaluation The packaged beverage prepared in (2) above was subjected to sensory evaluation by the same method as in Preparation Example 1 (3).
（４）結果
官能評価点を表１０に示す。
実施例９は、安定剤としてカゼインナトリウムを含む植物油脂組成物（実施例３）を用い、さらに安定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とカゼインナトリウムを配合した容器詰め飲料である。一方、実施例３６及び３７は、それぞれ、安定剤としてさらにショ糖脂肪酸エステル（実施例３４）又は有機酸モノグリセライド（実施例３５）を含む植物油脂組成物を用いたほかは、実施例９と同量の安定剤を配合した容器詰め飲料である。
実施例３４〜３５の植物油脂組成物を使用して調製した、実施例３６〜３７の容器詰め飲料において、実施例３の植物油脂組成物を使用して調製した、実施例９の容器詰め飲料と同様に、濃厚で新鮮な牛乳や生クリームのような風味が３．７点という結果となった。
(4) Results The sensory evaluation points are shown in Table 10.
Example 9 is a packaged beverage in which a vegetable oil / fat composition containing sodium caseinate (Example 3) is used as a stabilizer, and sucrose fatty acid ester, polyglycerin fatty acid ester, and sodium caseinate are further blended as stabilizers. On the other hand, Examples 36 and 37 are the same as in Example 9, except that a vegetable oil / fat composition further containing a sucrose fatty acid ester (Example 34) or an organic acid monoglyceride (Example 35) was used as a stabilizer, respectively. It is a packaged beverage containing an amount of stabilizer.
In the packaged beverages of Examples 36 to 37 prepared using the vegetable oil / fat compositions of Examples 34 to 35, the packaged beverage of Example 9 prepared using the vegetable oil / fat composition of Example 3. Similarly, the result was 3.7 points of rich and fresh milk and cream-like flavor.
このことから、安定剤であるショ糖脂肪酸エステル又は有機酸モノグリセライドは、本発明の効果に寄与しないことが分かった。 From this, it was found that the stabilizer sucrose fatty acid ester or organic acid monoglyceride does not contribute to the effect of the present invention.
本発明によれば、ペットボトルや缶等の常温流通及び加温販売が可能な殺菌済み容器詰め飲料において、カフェやチルド流通で提供されるような濃厚で新鮮なミルク感が味わえる植物油脂組成物、及びそれを含有する容器詰め飲料を提供することができる。
特に、乳固形分の含有量が３．０重量％未満である「乳飲料」の規格に該当しない飲料においても、濃厚で新鮮なミルク感というすぐれた風味を付与することができる。
According to the present invention, in a sterilized containerized beverage that can be distributed at room temperature and sold by heating, such as PET bottles and cans, a vegetable fat composition that allows a rich and fresh milky feeling as provided in cafes and chilled distribution. , And a packaged beverage containing it can be provided.
In particular, even a beverage that does not meet the specifications of a "milk beverage" having a milk solid content of less than 3.0% by weight can impart an excellent flavor of a rich and fresh milky feeling.
Claims (9)
前記容器詰め飲料が、乳固形分の含有量が３．０重量％未満の常温流通及び加温販売が可能な殺菌済み容器詰め飲料であり、
前記植物油脂組成物が、水中油型エマルションであり、
前記植物油脂組成物中の前記成分の重量基準の含有割合が式（２）を満たす、植物油脂組成物。
（Ｄ）植物油脂
（Ｅ）水
（Ｆ）ミリスチン酸エチル
（Ｇ）酢酸ブチル
［Ｆ］／［Ｄ］＝０．０００８〜０．００９７５ （２）
（式（２）中、［Ｄ］及び［Ｆ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｆ）の重量基準の含有割合を示す。） A vegetable oil / fat composition for a packaged beverage containing the following components (D) and (E) and a component (F) or a component (G).
The packaged beverage is a sterilized packaged beverage having a milk solid content of less than 3.0% by weight and can be distributed at room temperature and sold by heating.
The vegetable oil / fat composition is an oil-in-water emulsion.
Content of weight of the components of the plant oil composition satisfies the equation (2), plant oil composition.
(D) Vegetable oils and fats
(E) Water
(F) Ethyl myristate
(G) Butyl acetate [F] / [D] = 0.0008 to 0.00975 (2)
(In the formula (2), [D] and [F] indicate the content ratios of the components (D) and (F) in the composition based on the weight, respectively.)
前記容器詰め飲料が、乳固形分の含有量が３．０重量％未満の常温流通及び加温販売が可能な殺菌済み容器詰め飲料であり、
前記植物油脂組成物が、水中油型エマルションであり、
前記植物油脂組成物中の前記成分の重量基準の含有割合が式（３）を満たす、植物油脂組成物。
（Ｄ）植物油脂
（Ｅ）水
（Ｆ）ミリスチン酸エチル
（Ｇ）酢酸ブチル
［Ｇ］／［Ｄ］＝０．００００３〜０．０００４５ （３）
（式（３）中、［Ｄ］及び［Ｇ］は、それぞれ、前記組成物中における前記成分（Ｄ）及び（Ｇ）の重量基準の含有割合を示す。） A vegetable oil / fat composition for a packaged beverage containing the following components (D) and (E) and a component (F) or a component (G).
The packaged beverage is a sterilized packaged beverage having a milk solid content of less than 3.0% by weight and can be distributed at room temperature and sold by heating.
The vegetable oil / fat composition is an oil-in-water emulsion.
Content of weight of the components of the plant oil composition satisfies the equation (3), plant oil composition.
(D) Vegetable oils and fats
(E) Water
(F) Ethyl myristate
(G) Butyl acetate [G] / [D] = 0.00003 to 0.00045 (3)
(In the formula (3), [D] and [G] indicate the content ratios of the components (D) and (G) in the composition based on the weight, respectively.)
前記成分（Ｄ）植物油脂に対して、前記成分（Ｆ）ミリスチン酸エチル又は前記成分（Ｇ）酪酸ブチルを溶解し、さらに、使用する場合には乳成分原料を混合した後、前記成分（Ｅ）水を混合し、乳化させて、水中油型エマルションとすることを含む、製造方法。 The method for producing a vegetable oil / fat composition according to any one of claims 1 to 4.
The component (F) ethyl myristate or the component (G) butyl butyrate is dissolved in the component (D) vegetable oil, and when used, the milk component raw material is mixed, and then the component (E) is used. A production method comprising mixing water and emulsifying it into an oil-in-water emulsion.
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| JP2963870B2 (en) * | 1995-05-19 | 1999-10-18 | アサヒ飲料株式会社 | Milk flavored beverage |
| JP2004321007A (en) * | 2003-04-21 | 2004-11-18 | Japan Tobacco Inc | Milk-containing beverage |
| JP2005015685A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Milk flavor composition |
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| JP5399083B2 (en) * | 2009-01-09 | 2014-01-29 | 長谷川香料株式会社 | Milk flavor imparting or enhancing agent and its use in food and drink |
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| JP2014077067A (en) * | 2012-10-11 | 2014-05-01 | Ogawa & Co Ltd | Production method of dairy flavor |
| JP2015097495A (en) * | 2013-11-19 | 2015-05-28 | 長谷川香料株式会社 | Oil-in-water type emulsion composition for imparting milk flavor, and method for imparting milk flavor to food |
| JP6238454B2 (en) * | 2014-09-09 | 2017-11-29 | 長谷川香料株式会社 | Powdered fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink |
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