JPH0231664A - Emulsion stabilizer for coffee milk beverage distributed at ordinary temperature and coffee milk beverage, distributed at ordinary temperature and blended with the same stabilizer - Google Patents
Emulsion stabilizer for coffee milk beverage distributed at ordinary temperature and coffee milk beverage, distributed at ordinary temperature and blended with the same stabilizerInfo
- Publication number
- JPH0231664A JPH0231664A JP63179484A JP17948488A JPH0231664A JP H0231664 A JPH0231664 A JP H0231664A JP 63179484 A JP63179484 A JP 63179484A JP 17948488 A JP17948488 A JP 17948488A JP H0231664 A JPH0231664 A JP H0231664A
- Authority
- JP
- Japan
- Prior art keywords
- distributed
- coffee milk
- milk beverage
- ordinary temperature
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000020152 coffee milk drink Nutrition 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 239000003381 stabilizer Substances 0.000 title claims abstract description 19
- 239000000839 emulsion Substances 0.000 title claims abstract description 18
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 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 claims abstract description 7
- 102000011632 Caseins Human genes 0.000 claims abstract description 5
- 108010076119 Caseins Proteins 0.000 claims abstract description 5
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 5
- 235000003084 food emulsifier Nutrition 0.000 claims description 2
- 235000013353 coffee beverage Nutrition 0.000 abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 4
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 229930195729 fatty acid Natural products 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- -1 sucrose ester Chemical class 0.000 abstract description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 235000016213 coffee Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000007363 ring formation reaction Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、コーヒー乳飲料、特に常温流通を行うコーヒ
ー乳飲料の製造に使用する乳化安定剤及びそれを配合し
た常温流通コーヒー乳飲料に関するものである。The present invention relates to an emulsion stabilizer used in the production of coffee milk beverages, particularly coffee milk beverages distributed at room temperature, and a coffee milk beverage blended with the same.
コーヒー乳飲料はこれまで品質安定性の観点から、その
流通および保存は低温で行なわれるのが主流であった。
さらにその安定性強化のために乳化安定剤が使用されて
いた。From the viewpoint of quality stability, coffee milk beverages have traditionally been distributed and stored at low temperatures. Furthermore, emulsion stabilizers have been used to enhance its stability.
しかし、厚生省の省令改正もあり、コーヒー乳飲料はア
セブチイック容器やペットボトルといわれる容器にて常
温で流通や販売を行われつつある。ところが、これまで
低温で流通、保存、販売していたコーヒー乳飲料をその
まま常温で流通。
保存、販売した場合、脂肪浮上によるいわゆる「リング
現象」が発生しやすく、その品質が損われることがある
。すなわち常温流通するコーヒー乳飲料に、従来のコー
ヒー乳飲料用乳化安定剤をそのまま用いた場合１品質安
定性の面で問題が生じてくるということである。However, due to amendments to ministerial ordinances by the Ministry of Health and Welfare, coffee milk drinks are now being distributed and sold at room temperature in containers called acetic containers and plastic bottles. However, coffee milk drinks that were previously distributed, stored, and sold at low temperatures are now being distributed at room temperature. When stored and sold, the so-called "ring phenomenon" due to fat floating tends to occur, which may impair its quality. In other words, if conventional emulsion stabilizers for coffee milk drinks are used as they are in coffee milk drinks distributed at room temperature, a problem will arise in terms of quality stability.
この発明は、このような従来の問題点に着目してなされ
たものである。すなわち、本発明者らは、品質安定性を
損うことなく常温で流通、販売、保存できるコーヒー乳
飲料用の乳化安定剤を開発すべく鋭意研究を重ねた結果
、食品用乳化剤、ガゼインナトリウムおよびイオタタイ
プのカラギーナンからなり、かつ該イオタタイプのカラ
ギーナンがコーヒー乳飲料に対して０．０１〜１重量％
となるよう含有されることを特徴とする常温流通コーヒ
ー乳飲料用乳化安定剤及びそれを使用することにより、
常温での流通、販売、保存において安定なコーヒー乳飲
料が得られることを見出し、本発明を完成するに至った
。また当然のことながら本発明による乳化安定剤を用い
たコーヒー乳飲料は低温での品質安定性を決して損うも
のではない。
本発明に使用する食品用乳化剤としては、一般に食品に
用いられているものであれば特に限定を設けるものでは
なく、例えばショ糖脂肪酸エステル、ソルビタン脂肪酸
エステル、有機酸モノグリセリド、モノグリセリド、ポ
リグリセリン脂肪酸エステル、レシチンの１種または２
種以上の混合物等が挙げられる。
カゼインナトリウムとしては食品に供されるものであれ
ばよく、特に限定を設けるものではない。
イオタタイプカラギーナンは、「α（１→３）−Ｄ−ガ
ラクトース−４−サルフェイト」及び「β （ｌ→４）
−３，６−アンヒドロ−Ｄ−ガラクトース−２−サルフ
ェイト」から成る直鎖状の高分子で、紅藻類の海藻から
水で抽出して得られるものである。添加量が０．０１％
未満であればリング現象が発生し、また１％を超えると
コーヒー乳飲料にゲル化が起こることがある。
本発明の対象となるコーヒー乳飲料は乳及び乳製品、コ
ーヒー抽出液などのコーヒー液、糖類などの甘味料を原
料とする飲料である。This invention was made by focusing on such conventional problems. That is, as a result of intensive research to develop an emulsion stabilizer for coffee milk drinks that can be distributed, sold, and stored at room temperature without impairing quality stability, the present inventors have developed a food-grade emulsifier, sodium caseinate and Consisting of iota type carrageenan, and the iota type carrageenan is 0.01 to 1% by weight based on the coffee milk beverage.
An emulsion stabilizer for coffee milk beverages distributed at room temperature, characterized in that it is contained so that
The present inventors have discovered that a coffee milk beverage can be obtained that is stable during distribution, sale, and storage at room temperature, and have completed the present invention. Furthermore, as a matter of course, the coffee milk beverage using the emulsion stabilizer according to the present invention never loses its quality stability at low temperatures. The food emulsifier used in the present invention is not particularly limited as long as it is commonly used in foods, such as sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, monoglyceride, polyglycerin fatty acid ester. , lecithin 1 or 2
Examples include mixtures of more than one species. Sodium caseinate is not particularly limited as long as it can be used in foods. Iota type carrageenan is “α(1→3)-D-galactose-4-sulfate” and “β(l→4)
-3,6-anhydro-D-galactose-2-sulfate" and is obtained by extracting red algae with water. Addition amount is 0.01%
If it is less than 1%, a ring phenomenon may occur, and if it exceeds 1%, gelation may occur in the coffee milk beverage. The coffee milk beverage that is the object of the present invention is a beverage made from milk and dairy products, coffee liquid such as coffee extract, and sweeteners such as sugars.
本願乳化安定剤は以下実施例に示すごとく常温流通コー
ヒー乳飲料に優れた効果を発揮する。この安定化機構の
本態は不明であるが、恐らく本発明の必須の３成分が互
いに何等かの相乗作用を営むものであろう。The emulsion stabilizer of the present invention exhibits excellent effects on coffee milk beverages distributed at room temperature, as shown in the examples below. Although the nature of this stabilizing mechanism is unknown, it is likely that the three essential components of the present invention have some kind of synergistic effect with each other.
次に実施例によって本発明をさらに詳細に説明する。
１〜３ び ｌ〜５
第１表の処方に従って、各成分の粉末をリボンミキサー
にて混合し、乳化安定剤粉末を得た。
（以下余白）
１〜３ び １〜５
製造例にて作製した乳化安定剤粉末を用いて。
下記の方法にてコーヒー乳飲料を作製した。すなわち
水３１．３部、コーヒー抽出液（ＢＸＩ５’）４５部、
ぶどう糖、果糖または液糖１０部、脱脂粉乳４部、牛乳
９部、バター０．５部。
インスタントコーヒー０．２部の配合に対して該乳化安
定剤粉末を０．２〜２．５％添加し、コーヒー乳飲料を
得た。
次に低温として５℃、常温として４０℃の保存温度にお
ける保存安定性について、以下の評価基準にて評価をし
、その結果を第２表に示す。
保存安定性Ｏ：リング発生なし
Δ：わずかにリング発生するが、少
しの振動により消失する。
×：リング発生あり
（以下余白）
発明乳化安定剤を用いた場合は、保存安定性が良好であ
るが、比較乳化安定剤を用いた場合は。
望まれる安定性が得られなかった。Next, the present invention will be explained in more detail with reference to Examples. 1-3 and 1-5 According to the formulations in Table 1, the powders of each component were mixed using a ribbon mixer to obtain emulsion stabilizer powder. (The following is a blank space) 1-3 and 1-5 Using the emulsion stabilizer powder prepared in Production Example. A coffee milk drink was produced by the following method. That is, 31.3 parts of water, 45 parts of coffee extract (BXI5'),
10 parts glucose, fructose or liquid sugar, 4 parts skim milk powder, 9 parts milk, 0.5 part butter. A coffee milk beverage was obtained by adding 0.2 to 2.5% of the emulsion stabilizer powder to a blend of 0.2 parts of instant coffee. Next, the storage stability at a storage temperature of 5° C. as a low temperature and 40° C. as a room temperature was evaluated using the following evaluation criteria, and the results are shown in Table 2. Storage stability O: No ring formation Δ: Slight ring formation, but disappears with slight vibration. ×: Rings were generated (blank below) When the invention emulsion stabilizer was used, the storage stability was good, but when the comparative emulsion stabilizer was used. The desired stability was not achieved.
本発明による乳化安定剤を用いることにより、コーヒー
乳飲料において常温における保存中のリング現象の発生
が抑制され、品質安定性は非常に優れる。従ってコーヒ
ー乳飲料の常温流通、販売、保存が可能となる。
特許出願人 第一工業製薬株式会社By using the emulsion stabilizer according to the present invention, the occurrence of a ring phenomenon in a coffee milk beverage during storage at room temperature is suppressed, and the quality stability is extremely excellent. Therefore, it becomes possible to distribute, sell, and preserve the coffee milk beverage at room temperature. Patent applicant Daiichi Kogyo Seiyaku Co., Ltd.
Claims (1)
イプのカラギーナンからなり、かつ該イオタタイプのカ
ラギーナンがコーヒー乳飲料に対して０．０１〜１重量
％となるよう含有されることを特徴とする常温流通コー
ヒー乳飲料用乳化安定剤。 ２、請求項１記載の乳化安定剤を含有することを特徴と
する常温流通コーヒー乳飲料。[Claims] 1. A food emulsifier, consisting of sodium caseinate and iota type carrageenan, and containing the iota type carrageenan in an amount of 0.01 to 1% by weight based on the coffee milk beverage. An emulsion stabilizer for coffee milk beverages distributed at room temperature. 2. A coffee milk beverage distributed at room temperature, characterized by containing the emulsion stabilizer according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63179484A JP2632705B2 (en) | 1988-07-19 | 1988-07-19 | Emulsion stabilizer for cold milk coffee beverage and cold coffee milk beverage containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63179484A JP2632705B2 (en) | 1988-07-19 | 1988-07-19 | Emulsion stabilizer for cold milk coffee beverage and cold coffee milk beverage containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0231664A true JPH0231664A (en) | 1990-02-01 |
| JP2632705B2 JP2632705B2 (en) | 1997-07-23 |
Family
ID=16066640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63179484A Expired - Fee Related JP2632705B2 (en) | 1988-07-19 | 1988-07-19 | Emulsion stabilizer for cold milk coffee beverage and cold coffee milk beverage containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2632705B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03292854A (en) * | 1990-04-11 | 1991-12-24 | Yakult Honsha Co Ltd | Preparation of milk fat-containing beverage and emulsifier |
| AU643325B2 (en) * | 1990-10-11 | 1993-11-11 | Abbott Laboratories | Physical stability improvement of liquid nutritional products |
| JPH06217687A (en) * | 1993-01-22 | 1994-08-09 | Snow Brand Milk Prod Co Ltd | Milk sealed in container and its production |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| WO2016006603A1 (en) * | 2014-07-07 | 2016-01-14 | サントリー食品インターナショナル株式会社 | Lactose-containing coffee beverage |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
-
1988
- 1988-07-19 JP JP63179484A patent/JP2632705B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03292854A (en) * | 1990-04-11 | 1991-12-24 | Yakult Honsha Co Ltd | Preparation of milk fat-containing beverage and emulsifier |
| AU643325B2 (en) * | 1990-10-11 | 1993-11-11 | Abbott Laboratories | Physical stability improvement of liquid nutritional products |
| JPH06217687A (en) * | 1993-01-22 | 1994-08-09 | Snow Brand Milk Prod Co Ltd | Milk sealed in container and its production |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| WO2016006603A1 (en) * | 2014-07-07 | 2016-01-14 | サントリー食品インターナショナル株式会社 | Lactose-containing coffee beverage |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2632705B2 (en) | 1997-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH03501206A (en) | Foods containing fish oil stabilized with fructose | |
| US4784865A (en) | Low fat coffee whitener and method for making low fat coffee whitener | |
| JP2014050336A (en) | Milk flavor promoter | |
| US5922391A (en) | Composition like mayonnaise but having less or no edible oil | |
| AU781488B2 (en) | An alcoholic cream | |
| AU2007265786B2 (en) | Oil-based additive for a beverage | |
| CA1312233C (en) | Premix preparation of ice foods | |
| JPS63226266A (en) | Emulsion stabilizer for milk drink | |
| JPH0231664A (en) | Emulsion stabilizer for coffee milk beverage distributed at ordinary temperature and coffee milk beverage, distributed at ordinary temperature and blended with the same stabilizer | |
| GB2090719A (en) | Alcohol-stable low ph-stable fat emulsion product | |
| US6613400B1 (en) | Cream | |
| JPH0411850A (en) | Foam food | |
| JP2000333610A (en) | Stable milk-containing coffee beverage and its production | |
| JPH0473989B2 (en) | ||
| JP2019129774A (en) | Method for suppressing off-flavor | |
| JP2000184853A (en) | Milk fat-containing acidic milk beverage | |
| JPH0551273B2 (en) | ||
| JPH0276539A (en) | Emulsifier for milk tea distributable at normal temperature | |
| JPS6331165B2 (en) | ||
| JPH0253455A (en) | Flavoring composition | |
| JPH10295342A (en) | Heat-treated liquid beverage | |
| JPH0311745B2 (en) | ||
| JPH03266939A (en) | Preparation of weakly acidic coffee drink | |
| JPH11276136A (en) | Retort foods and beverages, and production thereof | |
| JPH06253735A (en) | Milk beverage stabilizer and production of milk beverage using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |