JPH046342B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a beverage packaged in a sealed container containing a non-palatable beverage such as a milk beverage or soup. [Prior art] Milk drinks such as milkshakes and soups have recently been
It is now sold commercially in sealed containers. Beverages in sealed containers of this type are placed in a hot bender and stored under heat during the winter. However, when such beverages in sealed containers are heated and preserved in a hot bender, there is a problem in that heat-resistant bacteria breed, resulting in spoilage and the like. [Problems to be solved by the invention] As described above, conventional beverages packaged in sealed containers have a major problem with the growth of heat-resistant bacteria when they are heated and stored in a hot vender, and the shelf life of the product is shortened. It has the disadvantage of being short. The present invention was made in view of the above circumstances, and an object thereof is to provide a beverage packaged in a sealed container that can be heated and stored in a hot bender for a long period of time. [Means for Solving the Problems] In order to achieve the above object, the sealed beverage of the present invention contains both decaglycerin fatty acid ester and sucrose fatty acid ester in a non-palatable beverage. The content of ester is set to 0.01 to 1% by weight of the entire beverage, and the content of sucrose fatty acid ester is set to 0.002 to 1% by weight of the entire beverage.
The composition is set to % by weight. [Function] In other words, as a result of repeated research in order to eliminate the above-mentioned drawbacks of beverages packaged in sealed containers, the present inventors used sucrose fatty acid ester and decaglycerin fatty acid ester together as emulsifiers, and moreover, the content was increased by reducing the content of decaglycerin fatty acid ester. Ester is 0.01 to 1 in the entire beverage
The content of sucrose fatty acid ester is set as 0.002 to 1% of the entire beverage.
The present inventors have discovered that when the above-mentioned two esters are used, it is possible to extend the heating storage period in a hot bender without impairing the flavor, and have thus arrived at this invention. Next, this invention will be explained in detail. Beverages covered by this invention include milk drinks such as milkshakes, soups, shiruko, zenzai, amazake,
Non-palatable beverages such as miso soup. As described above, the non-palatable beverages that are the subject of this invention do not include palatative beverages that contain palatability components such as coffee components, cocoa components, and the like. Note that the above-mentioned milk beverage has milk as a main component, and the milk refers to milk itself and processed products thereof. However, this milk drink has
As mentioned above, substances containing palatability components such as coffee components and cocoa components are not included. The hermetically sealed container for sealing the non-palatable beverage is a container made of can, bottle, paper, plastic, etc., which can be sealed after being filled with the beverage. The decaglycerin fatty acid ester contained in the non-palatable beverage is represented by the following general formula (1). [In the formula, n=8, R is H or a fatty acid residue, and at least one of the plurality of R's is a fatty acid residue. ] In the decaglycerin fatty acid ester in the general formula (1), examples of the fatty acid include stearic acid, oleic acid, lauric acid, and condensed ricinoleic acid. Moreover, various esters such as monoester and triester can be mentioned as the degree of esterification. Particularly good results are obtained using decaglycerol monostearate. The decaglycerin fatty acid ester described above needs to be contained in an amount of 0.01 to 1% in the entire beverage. The preferred value is 0.02 to 0.05.
%, and depending on the type of beverage,
A preferred range is greater than 0.05% and within 1%.
If it is outside the above range, the desired effect will not be obtained. Further, the sucrose fatty acid ester used in combination with the above-mentioned decaglycerin fatty acid ester is represented by the following general formula (2). [In the formula, R is a fatty acid residue, and the * mark indicates the bonding site of the fatty acid in the di- and triester. ] In the sucrose fatty acid ester represented by the above general formula (2), as the fatty acid for the above fatty acid residue R, those having 12 to 18 carbon atoms are mainly used.
Any of the sucrose fatty acid esters having the above general formula brings about good results when used, but in particular, as fatty acids, stearic acid (S) and palmitic acid (P) are used in a weight ratio of S/P.
= Used in a ratio of 30/70, with monoester accounting for 70 of the total
%, di and polyester of 30% are particularly preferred. The amount of this type of sucrose fatty acid ester used must be set so that it is contained in the entire beverage at 0.002 to 1%. The preferred range is between 0.01 and 0.02;
Depending on the type of target beverage, it will range from 0.01 to 1%. By setting this content ratio,
The effect of using the ester in combination with the decaglycerin fatty acid ester can be sufficiently obtained. The method for producing the hermetically sealed beverage of the present invention is not particularly limited, and any known method can be employed as appropriate. For example, in the production of canned milk drinks,
Milks, sugars, and emulsifiers are dissolved in a predetermined amount of water at a predetermined ratio, and this is heated at a temperature of 60 to 70°C at 150°C.
Homogenize at a pressure of Kg/cm ² , heat to a temperature of about 95℃, fill and seal the can, and heat it to a temperature of about 120℃ for 30 minutes.
It can be manufactured by sterilizing for minutes. As the homogenizer used for the above-mentioned homogenization, a high-pressure homogenizer as described above or a centrifugal homogenizer may be used. Furthermore, an ultrasonic treatment device may be used. Further, the can is not particularly limited, and a wide variety of commonly used cans can be used. Further, the method of filling and tightening is not particularly limited, and any commonly used method can be adopted as appropriate. Furthermore, conventionally known methods can be used as is for soups, and soups such as shiruko, zenzai, amazake,
The same applies to miso soups and the like. The thus obtained beverage in a sealed container can have a significantly longer shelf life when stored under heat in a hot bender, since the growth of heat-resistant bacteria is suppressed by the action of both esters. become able to. [Effects of the Invention] As described above, the sealed beverage of the present invention has the following advantages:
Because the non-palatable beverage contains decaglycerin fatty acid ester and sucrose fatty acid ester in the specific ratios mentioned above, the synergistic effect of both esters is achieved without harming the flavor of the beverage itself. This suppresses the growth of heat-resistant bacteria, making it possible to significantly extend the heating storage period in a hot bender. Next, examples will be described together with comparative examples. Examples 1 and 2, Comparative Examples 1 to 3 The raw materials shown in Table 1 below (the remainder in the composition in Table 1 is water) were blended and poured into deionized water 845 heated to 80 ° C. Stir and mix.
Then, the mixture was homogenized under a pressure of 100 kg/cm ² using a homogenizer, heated to 95° C. on a plate heater, filled into a 200 c.c. empty can, and rolled up. Next, the canned potage soup rolled up in this manner was inspected for opening immediately after production, after one week had passed after being placed in a flan container at 55°C, and after four weeks had elapsed. . The results are also shown in Table 1.

【table】

[Table] From the results in Table 1, the example product was used for 1 week and 4 days.
It can be seen that the comparative example products are all in a strong state of deterioration and deterioration and have almost lost their commercial value, while they remain in good condition even after a week has passed.

Claims (1)

[Claims] 1. Both decaglycerin fatty acid ester and sucrose fatty acid ester are contained in the non-palatable beverage,
A beverage in a sealed container, characterized in that the content of decaglycerin fatty acid ester is set to 0.01 to 1% by weight of the entire beverage, and the content of sucrose fatty acid ester is set to 0.002 to 1% by weight of the entire beverage. .