JPH03236742A - O/w-type emulsion composition for black tea - Google Patents

Abstract

PURPOSE:To obtain the subject emulsion composition having high quality and useful as an additive for black tea to improve the characteristic flavor and taste of the tea without deteriorating the flavor, etc., by specifying the total fat content and the milk solids-not-fat content and restricting the Na content below a specific level. CONSTITUTION:The above emulsion composition has a total fat content of 5-25wt.%, a milk solids-not-fat content of 5-20wt.% and a Na content of <=100mgwt.%. The above total fat component is preferably butter or vegetable oil and fat such as rapeseed oil or palm oil and the milk solids-not-fat component is preferably skimmed milk powder or whole milk powder. The emulsion composition can be prepared by dissolving whole fat component under heating, slowly adding the solution under stirring to a solution produced by dissolving milk solids-not-fat component in warm water and emulsifying the product after the addition of the whole components. Preferably, both components are mixed with each other, the mixture is preliminarily emulsified by agitating at a high speed and the emulsion is homogenized with a homogenizer. The obtained O/W- type emulsion composition may be distributed in the form filled in a small pack corresponding to one cup of tea or filled in a bottle, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil-in-water emulsion composition that is added to black tea when drinking black tea.

At present, coffee and tea are popular as recreational drinks in the market, and oil-in-water emulsion compositions for coffee (coffee cream) have become commercially available. When drinking coffee, such an oil-in-water emulsion composition or milk is often added to coffee.The oil-in-water emulsion composition for coffee contains around 30% fat, It contains around 3.0% non-fat milk solids, and this addition enhances the flavor of coffee.

However, there are almost no known oil-in-water emulsion compositions specifically for black tea that can be added to tea to bring out the flavor of black tea, and currently oil-in-water emulsion compositions for coffee and milk are used. be.

However, when the above-mentioned oil-in-water emulsion composition of coffee is used for tea, the high fat content impairs the aroma and flavor peculiar to black tea, and the tea becomes oily and bitter.
When adding milk, a large amount of milk must be added in order to obtain effects such as a mild taste and a ξloky taste, which causes problems such as a drop in the temperature of the black tea and a lack of convenience.

Therefore, black tea requires a high-quality oil-in-water emulsion composition that enhances the unique aroma and flavor without impairing them, and is rich and not oily.

The present invention has been made based on this current situation, and it is a method of adding to black tea to enhance the unique aroma and flavor of black tea without impairing it, and to add oil to the tea when drinking it. The purpose of the present invention is to provide a high-quality oil-in-water emulsion composition that is not bitter and has a rich body.

As a result of intensive studies to solve these objectives, the present inventors found that oil-in-water emulsification & lllll biological fat content and non-fat milk solids content have a significant impact on the flavor of black tea. , by lowering the total fat content than that of the oil-in-water emulsion composition for coffee, increasing the nonfat milk solids content, and setting the total fat content and nonfat milk solids content to a specific ratio. It was possible to obtain an oil-in-water emulsion composition suitable for black tea. Furthermore, the present inventors discovered that the sodium content in the oil-in-water emulsion for black tea affects the flavor of black tea, and found that reducing the sodium content sharply enhances the flavor of black tea. The heading completes the invention.

That is, the present invention provides: (1) The total fat content is 5 to 25% by weight, the nonfat milk solids content is 5 to 20% by weight, and the sodium content is 110% by weight or less. This invention is characterized by being an oil-in-water emulsion for black tea and an active acid compound.

In the present invention, butter, vegetable oils, such as rapeseed oil, palm oil, coconut oil, etc., can be used as the total fat component in the oil-in-water emulsion & [l acid] of the product. It is preferable to use skim milk powder, whole milk powder, buttermilk powder, etc. as the milk solids from the viewpoint of flavor imparted to the product. It is desirable to use salted skim milk powder, whey protein concentrate, desalted whey powder, lactose, etc.

Each of these ingredients may be used alone or in combination, especially when a fat-containing ingredient such as whole milk powder is used to adjust the non-fat milk solids content. The total fat content is reduced depending on the fat content.

To prepare the oil-in-water emulsion composition for black tea of the present invention, first, the total fat component is dissolved by heating, and this is gradually added to the non-fat milk solids dissolved in warm water while stirring to dissolve the entire amount. After the addition, emulsification treatment is performed to obtain an oil-in-water emulsion composition. In order to improve emulsification, an emulsifier such as lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, or sucrose fatty acid ester may be added alone or in combination.The emulsification treatment involves pre-emulsification by mixing both components and stirring at high speed. After the homogenization process, it is recommended to perform homogenization using a homogenizer.
It is desirable to perform heat sterilization treatment to impart preservability to the product, and homogenization treatment may also be performed thereafter.

In addition, components such as sugars, coloring agents, flavoring agents, etc. can also be added as necessary.

The oil-in-water emulsion composition thus obtained may be filled into small packs for each serving of black tea, or may be filled into bottles and the like for distribution and sale.

In the present invention, in order to enhance the flavor of black tea, the total fat content is lowered to 5 to 25% by weight than that of conventional oil-in-water emulsion compositions for coffee (coffee cream). In addition, in order to express richness, the solid content of non-fat milk such as skim milk powder was increased to 5 to 20% by weight. Furthermore, it has been found that the presence of sodium salts in cream interferes with the flavor of black tea when cream is added. In particular, if 5 g of cream containing 110 μg or more of sodium per 100 g of cream is added to 100 g of black tea, the flavor will be impaired. Even when added to black tea, if the sodium content in black tea is adjusted so as not to exceed 5.5 mg%, the flavor of black tea will stand out.

Furthermore, the flavor of black tea is particularly good when cream is added to black tea and the cream has a sodium content of about 4.5 mg% or less.

The oil-in-water emulsion composition of the present invention is applicable not only to black tea, but also to
It can also be applied to drinks similar to black tea such as oolong tea. It can also be used for coffee.

Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Butter or vegetable oil was used as the fat source, and a 1:1 mixture of skim milk powder and desalted whey powder was used as the non-fat milk solid source.

This was prepared by the following method.

Butter or vegetable oil was heated and melted at 50° C., and 0.02% by weight of lecithin and 0.07% by weight of Sorbikun fatty acid ester were added to obtain an oil and fat composition.

This was heated to 70°C. On the other hand, 3.00% by weight of sodium caseinate, 0.35% by weight of sucrose fatty acid ester, and 0.0% of dipotassium phosphate were added to skim milk powder and desalted whey powder.
30% by weight, 0.08% polyglycerin fatty acid ester
The water-soluble components added in weight percent were dissolved in warm water, and further 6% by weight was added.
Warmed to 5°C. The above oil and fat composition is blended with this water-soluble component so that the total fat content is 5-25% and the non-fat milk solids content is 5-20%, and stirred at low speed with a homomixer. The mixture was gradually added while stirring, and after the entire amount was added, the mixture was further stirred at high speed to pre-emulsify. This pre-emulsified emulsified composition was homogenized for the first time using a homogenizer at a pressure of 100 kg/c-, and then passed through a direct steam blowing sterilization process at 140°C for 4 seconds. A second homogenization was carried out at 80 kg/c-. Thereafter, the mixture was rapidly cooled to 10°C using a plate cooler to obtain an oil-in-water emulsion composition.

The oil-in-water emulsion composition of the present invention obtained in this way and the Sensory evaluation was performed on the oil-type emulsion composition.

That is, 5 g of oil-in-water emulsified U parabolite was added to 100 d of black tea liquid, and a sensory test was conducted on the flavor.

The results are shown in Table 1.

In the table, FAT indicates the total fat content and SNF indicates the non-fat solid content in weight %.

In this table, SNF is blended at a ratio of de-powdered to desalted whey powder = 1:l. The relationship between SNF and Na content in this case is as follows.

SNF-e Na content 13% → 80/100g 18% → 97/100g 23% → 113■/100g In addition, ○ is a flavor suitable for black tea, Δ is a flavor that is slightly inferior to ○ but suitable for black tea, × means that it is not suitable for black tea. Also, the meanings of the comments are: flat means a light and light flavor, mild means a mellow flavor, creamy means a cream-like flavor, unbalanced means a bad balance with black tea, and heavy means a heavy flavor.

As a result, products with total fat content and non-fat milk solids content within the range of the present invention, when added to black tea, give a flavor suitable for black tea and make black tea light and refreshing compared to other products. It has a rich flavor and a mellow flavor.

In particular, milk with a total fat content of 5 to 20% by weight and a nonfat milk solids content of 5 to 18% by weight in this table is preferable, and in particular, a total fat content of 10 to 20% by weight and nonfat milk Most preferred is a solids content of 5 to 13% by weight.

20%→104■/100g Example 2 10% weight of unsalted butter was heated to 50°C and dissolved, and to this was added 0.02% by weight of lecithin and 0.07% by weight of sorbitan fat +1 [ester] An oil and fat composition having a total weight of 10.09% was obtained. This was heated to 70°C. - One type uses only skim milk powder as the non-fat milk solids source, and the other uses a 1:1 ratio of skim milk powder and desalted whey powder to reduce salt content. 1 milk powder
0.53%, 13.68%, 18.95%, 21.05
%, 24.21%, 26.32%, and 5.27% and 6, respectively, when combining skim milk powder and desalted whey powder at a ratio of 1:1.
．． 84%, 9.48%, 10.53%, 12.11%,
13.16% each, non-fat milk solids 10% by weight,
13% by weight, 18% by weight, 20% by weight, 23% by weight, 2
The content was adjusted to 5% by weight. Each of these contains 3,00% by weight of sodium caseinate, 0.35% by weight of sucrose fatty acid ester, and 0.30% by weight of dipotassium phosphate.
, 0.08% by weight of polyglycerin fatty acid ester was added, these water-soluble components were dissolved in warm water, and
Warmed to °C. Gradually add the above oil and fat composition to the heated water-soluble ingredients while stirring at low speed with a homomixer.
After the entire amount was added, the mixture was further stirred at high speed to pre-emulsify. This pre-emulsified emulsified composition was heated to 100 kg/C in a homogenizer.
The first homogenization was carried out at a pressure of 140°
After passing through a C4 second steam injection direct sterilization process,
A second homogenization was carried out at 80 kg/J. Thereafter, the mixture was rapidly cooled to 10° C. using a plate cooler to obtain an oil-in-water emulsion composition.

Obtained oil-in-water emulsion #JlIfi, 100 m
Sensory evaluation was carried out by adding 5 g of the tea to black tea liquid.

The results are shown in Table 2.

In the table, SNF indicates the non-fat milk solids content in weight %. In addition, the table shows the SNF and sodium content when blending only skim milk powder, and the SNF and sodium content when blending skim milk powder: desalted whey powder = 1 = 1. N of each raw material containing Na
The a content rate is as follows. Milk powder 570■/100
g, desalinated whey powder 70■/100 g, casein sodium
1200μ/100g, sensory evaluation was conducted on the flavor and saltiness of milk tea. Regarding the flavor of milk tea, ○ means a flavor suitable for black tea, Δ means a flavor inferior to ○ and not very suitable for black tea, and × means a flavor not suitable for black tea.

Regarding the strength of salty taste, (-) does not feel salty.

(±) tastes slightly salty. (+) feels salty. (
+) has a strong salty taste. (kon) means to feel a very strong salty taste.

As a result, when skim milk powder was used as the non-fat milk solids source, the flavor was affected by sodium when added to black tea from a non-fat milk solid content of 13%, making it unsuitable for addition to black tea. On the other hand, a mixture of skim milk powder and desalted whey powder in a 1:1 ratio to reduce the sodium content was suitable for adding to black tea up to a non-fat milk solid content of 20%.

Example 3 5% by weight of vegetable oil was heated to 50''C and melted, and 0.02% by weight of lecithin and 0.07% by weight of sorbitan fatty acid ester were added to make a total of 5.09% by weight of fats and oils. A composition was obtained which was heated to 70''C. On the other hand, non-fat milk solids content is 10% by weight (10.5M amount % as skim milk powder)
, 3.00% by weight of sodium caseinate, 0.35% by weight of sucrose fatty acid ester, 0.30% of phosphorus M2 potassium
% by weight, 0.08% by weight of polyglycerol fatty acid ester, and a total of 13.53% by weight of water-soluble components were dissolved in warm water, and further heated to 65°C. The aforementioned oil/fat m acid was gradually added to this water-soluble component while stirring at low speed using a homomixer, and after the entire amount was added, the mixture was further stirred at high speed to pre-emulsify. This pre-emulsified emulsified 1 precept is heated to 100% by homogenization machine.
A first homogenization was carried out at a pressure of kg/c- and then at 140°C.

After passing through a 4 second steam blow direct sterilization process, a second homogenization was carried out at 80 kg/cj.

Thereafter, the mixture was rapidly cooled to 10° C. using a plate cooler to obtain an oil-in-water emulsion composition.

The obtained oil-in-water emulsion composition was added to 120 d of black tea liquid by 5 ml.
A sensory evaluation was carried out by adding g (addition rate: 4%). In addition, coffee cream (30% by weight of vegetable fat, 3.0% by weight of non-fat milk solids) and milk (3.5% by weight of milk fat, 8.3% by weight of non-fat milk solids) are also processed in the same manner. A sensory evaluation was conducted and the three products were compared.

Table 3 As a result, the oil-in-water emulsion of the present invention &II had a smooth texture, was light, and had a flavor suitable for black tea. The coffee cream was oily and spoiled the flavor of the tea. The milk was watery and lacked a milky feel, and as a result of adding log milk that gave a ξ-luxury feeling, the temperature of the black tea liquid was lowered and the flavor was adversely affected.

Therefore, the oil-in-water emulsion of the present invention can be said to be an additive that is convenient and suitable for the flavor of black tea because it is effective even when added in a small amount.

(Effects of the Invention) The oil-in-water emulsion composition of the present invention has a lower total fat content and a lower non-fat milk solids content than conventional oil-in-water emulsion compositions for coffee (coffee cream). Since it has been increased, adding it to black tea will enhance the flavor of black tea and give it a richer flavor. Furthermore, since the sodium content is reduced, the flavor of black tea can be brought out even more.

It is also possible to provide an oil-in-water emulsion composition that can be specifically added to black tea.

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Claims (2)

[Claims] (1) The total fat content is 5-25% by weight, the non-fat milk solids content is 5-20% by weight, and the sodium content is 110mg% by weight or less. An oil-in-water emulsion composition for tea, characterized by: (2) Claim (1) characterized in that desalinated skim milk powder, whey protein concentrate, desalted whey powder, lactose, etc. are used to adjust the non-fat milk solids content and sodium content.
Oil-in-water emulsion composition for black tea.