JPH01252273A - Milk beverage free from fat separation during storage and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title beverage free from fat separation even after storage for a long period, by incorporating a fat-contg. milk component with a glycerin fatty acid ester and (i)-carageenan, heating to effect dissolution followed by emulsification and homogenization, then by addition of a sweetening component and e.g., a coffee extract and homogenization again. CONSTITUTION:A raw material solution comprising a fat-contg. milk component is incorporated with a glycerin fatty acid ester and (i)-carageenan followed by heating to effect dissolution. The resulting product is preliminarily emulsified using a high-speed agitator and homogenized using a high-pressure homogenizer. Thence, the homogenized product is spiked with a coffee extract or fruit juice and a sweetening component, and the resultant mixture is sterilized by heating and homogenized again, thus obtaining the objective beverage. Preferably, said homogenization be carried out at 65-70 deg.C under a pressure of 200-250kg/cm<2>.

Description

[Detailed Description of the Invention] The present invention is to fill containers such as cans and paper packs with a dairy beverage based on a fat-containing milk component and a sweetening component, and to sell it on the market. The present invention relates to a dairy beverage in which the fat in the milk components does not separate and float to the surface when distributed or stored for a long period of time, and a method for producing the same.

Note that the term "fat-containing milk component" as used herein includes milk components such as milk, fresh cream, butter, whole milk powder, and skim milk powder to which butter or vegetable oil is added.

Conventional technology Dairy beverages currently on the market that are based on fat-containing milk ingredients (containing sweeteners such as sugar, coffee ingredients or fruit juices, colorants, flavorings, etc.) are sold in cans or paper packs. It is supplied to the market in the form of containers such as
During long-term storage during the distribution process, there is a problem in that the fat contained therein rises to the upper layer in the form of links due to the difference in specific gravity. For example, a dairy beverage containing 0.5 to 1.0% by weight of fat produces a belt-shaped cream line of 3 mm or more when stored for about one month.

Conventionally, as a measure to prevent the floating of fat components, emulsifiers consisting of one or more of monoglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbicun fatty acid esters have been used. It has been proposed to reduce the floating of the above-mentioned fat by adding it to enhance the emulsification and dispersibility (Japanese Patent Application Laid-open No. 56-18578, JP-A-5
9-95847, JP-A-56-164743, JP-A-61-242567).

In addition, the above-mentioned emulsifier is added to the raw material liquid of the above-mentioned dairy beverages, heated and dissolved, and then heated and dissolved in a high-speed homogenizer (150 to 250 kg/cm).
A method of homogenizing fat globules and then heat sterilization (in the retort heat sterilization method, the beverage is filled into a container and sterilized after winding; in the direct or indirect plate heat sterilization method, the beverage is sterilized after sterilization, then cooled). and then filling the containers).

However, in the conventional method described above, even if the fat globules in the beverage are made fine by adding an emulsifier and homogenizing using a high-pressure homogenizer, the fat content may float to the surface due to sterilization treatment at high temperatures and long-term storage. Therefore, the composition of the beverage contents becomes non-uniform, resulting in quality problems such as significantly impaired appearance and flavor.

The present invention was made in view of the above-mentioned problems encountered with dairy beverages. It is an object of the present invention to provide a dairy beverage that does not float due to separation of fat content and can therefore maintain a constant quality over a long period of time, and a method for producing the same.

A dairy beverage according to the present invention uses a fat-containing milk component as haze, and contains a sweetening component such as sugar, a coffee component, fruit juice, a coloring agent, a flavoring agent, etc. It is characterized in that it is homogenized by blending a combination of an emulsifier consisting of glycerin fatty acid ester and a stabilizer consisting of (i)-carrageenan.

In other words, by blending the above emulsifier and stabilizer into a dairy beverage and homogenizing it, it is possible to create a dairy beverage in which the fat in the beverage does not separate and float even under long-term storage. It becomes possible to provide

The amount of the emulsifier used in the present invention is 0.05 to 0.
The amount of the stabilizer is preferably 10% by weight, while the amount of the stabilizer is 0.
03 to 0.06% by weight is preferred. Incidentally, if the amount of the emulsifier added is too much than the above range, whey separation in the beverage will occur, the viscosity will increase, and the flavor will deteriorate;
If the amount is too small, the effect of preventing fat separation will decrease, so care must be taken.

In addition, if the amount of the stabilizer added is too much than the above range, the viscosity of the beverage will increase and the flavor will be impaired.
On the other hand, if it is too small, the effect of preventing fat separation will decrease.

Next, the dairy beverage according to the present invention is manufactured as follows.

An emulsifier consisting of glycerin fatty acid ester and l)-carrageenan are added to a mixture of water and a fat-containing milk component such as milk, fresh cream, butter, whole milk powder, or skim milk powder with butter or vegetable oil added. After adding a stabilizer and dissolving it by heating at a temperature of about 65 to 70°C, stir it with a high-speed stirrer (10,00 Orpm, 10 minutes) so that the fat globules in the above mixture have a diameter of 3 to 10 μm. The resulting mixture is subdivided (referred to as pre-emulsification) and then passed through a high-pressure homogenizer (200-250 kg/c/, 65-70°C).
) to further refine the fat globules to 0.5 μm or less. Next, a sweet component such as sugar, a coffee component or fruit juice, a coloring agent, a flavoring agent, etc. are added to the mixture containing the finely divided fat globules, and the mixture is heat sterilized. For this heat sterilization, if heating is performed using the retort heat sterilization method (121°C, 25 minutes), at that point homogenize again using the above-mentioned high-pressure homogenizer to reduce the fat globules to 0.5 μm or less. After micronizing and improving the uniform dispersion of the liquid, it is filled into cans according to conventional methods, wound, sterilized and cooled to produce a product.

On the other hand, sterilization is performed by direct or indirect plate heat sterilization method (14
0 to 150°C for 2 to 3 seconds), after heat sterilization, homogenize again using the above-mentioned high-pressure homogenizer to refine the fat globules to 0.5 μm or less and improve the uniform dispersion of the liquid. After increasing the temperature, it is cooled and filled to become a product.

As mentioned above, the production method according to the present invention is characterized by pre-emulsifying the raw material liquid using a high-speed stirrer and homogenizing it using a high-pressure homogenizer. Separation and floating can be effectively prevented.

Incidentally, the effect of preventing fat from floating due to the pre-emulsification is affected by the stirring rotation speed. For example, as the rotation speed becomes lower than 10.00 rpm, the fat content is reduced by the subsequent heat sterilization treatment. Care must be taken as this may impair the floating prevention effect.

EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples.

Example 1 Composition of raw material liquid: A raw material liquid was prepared according to the basic formulation shown in Table 1.

Table 1 (T%) Manufacture of dairy drinks: Glycerin fatty acid ester is added to a mixture of water and milk components consisting of skim milk powder and unsalted butter among the raw materials shown in Table 1 above. )-carrageenan and 65~
The mixture was heated and dissolved at a temperature of 70°C.

The obtained mixed solution was heated at 65 to 70°C using a high-speed stirrer.
The fat globules in the solution were pre-emulsified for 10 minutes at a temperature of 10,000 rpm and pulverized to an average size of 5 to 7 μm.

Next, the solution was homogenized using a high-pressure homogenizer at a temperature of 65 to 70°C and a pressure of 200 kg/cnl to eliminate fat globules.
．． After micronization to 5 μM or less, sugar, coffee extract, orange juice, baking soda, flavoring agent, and coloring agent shown in Table 1 were added, respectively.

The various mixed liquids obtained were sterilized at 150°C for 2 seconds using the indirect plate heat sterilization method, and then the fat globules were micronized using a high-pressure homogenizer in the same manner as above, and then cooled and filled into containers. did.

The product obtained as described above was kept at a temperature of 20° C. for one month, and then the floating amount of fat content, viscosity, and sensory evaluation were examined. The results are shown in Table 2.

In addition, Table 2 also shows the results of similar examinations of those without the addition of glycerin fatty acid ester and (1)-carrageenan (Comparative Example 1) and those with each added alone (Comparative Examples 2 and 3). It was shown to.

In addition, to measure the amount of fat floating in the table, fill a transparent vial with an outer diameter of 41.2 mm and a height of 125.5 mm with 100 g of the product, heat sterilize it, cool it, then store it as a sample, and measure the thickness of the fat layer with a caliper. It was measured at

Example 2 Mixing raw material liquid A raw material liquid was prepared according to the basic formulation shown in Table 3.

Table 3 (wt%) Production of dairy beverage: The same procedure as described in Example 1 was followed. However, heat sterilization was carried out at 121°C for 25 minutes using a retort heat sterilization method, and at that time homogenization was performed at a temperature of 65 to 70°C to 200 kg/cJ using a high-pressure homogenizer.

The obtained product was investigated in the same manner as described in Example 1, and the results are shown in Table 4. Also, comparison (Comparative Examples 4 to 6)
Table 4 also shows the results of investigating the same products as shown in Example 1.

Example 3 This example shows the results of investigating the effects on products of changes in the blending amounts of glycerin fatty acid ester and (i)-carrageenan, which are used as emulsifiers and stabilizers, respectively, in the present invention. Note that the product was manufactured according to the procedure described in Example 1.

The results are shown in Table 5.

As shown in Table 5, as the amount of emulsifier and stabilizer increases, the viscosity and flavor decrease, and in particular, when the amount of emulsifier increases, whey separation occurs.

Moreover, from the above results, it can be seen that the preferred amount of glycerin fatty acid ester is 0.05 to 0.10% by weight, and the preferred amount of (j)-carrageenan is 0.03 to 0.06% by weight.

Example 4 This example shows that (i)-carrageenan used as a stabilizer in the present invention has a superior stabilizing effect on dairy beverages compared to other (ni)-rageenans and (λ)-rageenans. This is what is shown.

Note that the product used in the test was manufactured by the same procedure as described in Example 1. The results are shown in Table 6.

As seen in Table 6, the superiority of (i)-raginan can be seen.

Claims (1)

[Scope of Claims] (1) A milk beverage whose main components are a fat-containing milk component and a sweetening component is blended with an emulsifier consisting of a glycerin fatty acid ester and a stabilizer consisting of (i)-carrageenan and homogenized. Dairy beverages consisting of no fat separation during storage. (2) The dairy beverage according to claim (1), wherein the dairy beverage contains a coffee component. (3) Claim (1) that the dairy beverage contains fruit juice or puree.
) Dairy beverages listed in ). (4) Glycerin fatty acid ester 0.05-0.10
wt% and (i)-carrageenan from 0.03 to 0.06
% by weight of the dairy beverage according to claim (1). (5) Glycerin fatty acid ester and (i)-carrageenan are added to the raw material liquid consisting of fat-containing milk components and dissolved by heating, which is pre-emulsified with a high-speed stirrer, homogenized with a high-pressure homogenizer, and then coffee extracted. A method for producing a dairy beverage without fat separation during storage, characterized by adding a liquid or fruit juice and a sweet component, heating and sterilizing the resulting mixed solution, and homogenizing it again. (6) The manufacturing method according to claim (5), wherein when the heat sterilization is performed in a retort type, a homogenization treatment is performed at the same time. (7) The manufacturing method according to claim (5), wherein when the heat sterilization is performed using a direct or indirect plate method, a homogenization treatment is performed after the heat sterilization. (8) The production method according to (5), wherein the preliminary emulsification is performed by high-speed stirring at a rotation speed of 10,000 rpm or more. (9) The above homogenization was carried out at a temperature of 65-70°C for 200-200°C.
The manufacturing method according to claim (5), which is carried out under a pressure of 50 kg/cm^2.