JPH1175683A - Milk beverage - Google Patents
Milk beverageInfo
- Publication number
- JPH1175683A JPH1175683A JP10191550A JP19155098A JPH1175683A JP H1175683 A JPH1175683 A JP H1175683A JP 10191550 A JP10191550 A JP 10191550A JP 19155098 A JP19155098 A JP 19155098A JP H1175683 A JPH1175683 A JP H1175683A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- fatty acid
- acid ester
- content
- beverage
- 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
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、０．８％以上１．
８％未満の乳脂肪分及び乳脂肪分の８０％以上の乳蛋白
を含有する乳飲料に関する。詳しくは、保存中に変敗や
乳化状態の不良を招く惧れがなく、安定した粒径分布を
保ち、保存安定性に優れた乳飲料に関する。[0001] The present invention relates to a method for producing a liquid crystal display device comprising:
It relates to a milk beverage containing less than 8% milk fat and 80% or more milk protein milk protein. More specifically, the present invention relates to a dairy beverage that has a stable storage particle size distribution and is excellent in storage stability without fear of deterioration during storage and deterioration of an emulsified state.
【０００２】[0002]
【従来の技術】ミルクコーヒー、ミルク紅茶等の中性乳
飲料は、缶飲料等として、近年需要が増大している飲料
である。これらの飲料は、製品化の過程で、通常レトル
ト殺菌が施されるが、耐熱性の強い高温芽胞菌の一部は
殺菌工程を経ても生存し、保存中或いは流通段階で飲料
の変敗を引き起こすことがある。この対策として、特開
平８−２２８６７６は、ポリグリセリン脂肪酸エステ
ル、特にグリセリンの重合度が２であるジグリセリン脂
肪酸エステルを添加することにより耐熱芽胞菌の増殖を
抑えて変敗を防止することを提案している。2. Description of the Related Art Neutral milk drinks, such as milk coffee and milk tea, are drinks that have been increasing in demand in recent years as canned drinks and the like. These beverages are usually subjected to retort sterilization in the process of commercialization, but some of the highly heat-resistant high-temperature spores survive the sterilization process and deteriorate during storage or at the distribution stage. May cause. As a countermeasure against this, Japanese Patent Application Laid-Open No. Hei 8-228676 proposes that by adding a polyglycerin fatty acid ester, particularly a diglycerin fatty acid ester having a degree of polymerization of glycerin of 2, to suppress the growth of heat-resistant spores and prevent deterioration. doing.
【０００３】[0003]
【発明が解決しようとする課題】乳飲料中ではミルク由
来の脂質、蛋白質や、コーヒー豆等に由来する多糖類、
脂質、その他固形分等が乳化された状態で存在する。こ
れらは乳飲料中の蛋白質の乳化力や、乳化剤、乳化安定
剤等により乳化状態を保っている。この様な、乳化状態
の良否は乳化物の粒径で評価されることが多い。一般的
に、乳化物の粒径が小さく、粒径の分布が狭い方が乳化
が安定である。乳飲料を長期に保存すると、乳化粒子が
互いに凝集し、経時的に粒径が増大し、最後には沈殿等
を起こし、製品の品質を悪くする。本発明者等の検討に
依れば、この様な粒径の増大は、乳化剤の乳化能力の不
足や、飲料の殺菌等の熱履歴による乳化破壊、乳化剤の
蛋白変性防止能力の不足などにも起因するが、抗菌の目
的で、ジグリセリン脂肪酸エステル等のポリグリセリン
脂肪酸エステルを乳飲料に添加した場合に、保存中に粒
径が増大し製品の安定性が低下する現象が見られた。本
発明はかかる事情に鑑みなされたものであって、その目
的は、高温芽胞菌に依る変敗や、乳化状態不良に依る品
質低下の惧れのない保存安定性に優れた乳飲料の提供に
ある。SUMMARY OF THE INVENTION In milk drinks, lipids and proteins derived from milk, polysaccharides derived from coffee beans and the like,
Lipids and other solids are present in an emulsified state. These are maintained in an emulsified state by the emulsifying power of the protein in the milk beverage, an emulsifier, an emulsion stabilizer and the like. Such an emulsified state is often evaluated by the particle size of the emulsified product. Generally, the smaller the particle size of the emulsion and the narrower the particle size distribution, the more stable the emulsification. When a milk drink is stored for a long period of time, the emulsified particles aggregate with each other, the particle size increases with time, and finally, sedimentation or the like occurs, thereby deteriorating the quality of the product. According to the studies of the present inventors, such an increase in particle size is due to insufficient emulsifying ability of the emulsifier, emulsification destruction due to heat history such as sterilization of beverages, and insufficient ability of the emulsifier to prevent protein denaturation. For this reason, when a polyglycerin fatty acid ester such as a diglycerin fatty acid ester was added to a milk beverage for the purpose of antibacterial activity, a phenomenon was observed in which the particle size increased during storage and the stability of the product was reduced. The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a milk beverage excellent in storage stability without fear of deterioration due to high temperature spores and deterioration due to poor emulsification state. is there.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の様
な問題を解決するために鋭意研究を重ねた結果、乳飲料
の処方を検討すると共に、ポリグリセリン脂肪酸エステ
ルとショ糖脂肪酸エステルを併用することにより、上記
目的を達成し安定な乳飲料が得られることを見出し、本
発明を達成した。即ち、本発明の要旨は、乳脂肪分が
０．８％以上、１．８％未満で、かつ乳蛋白が乳脂肪分
の８０％以上である乳成分を含有し、且つ、０．０２５
％〜０．３％のポリグリセリン脂肪酸エステル及び、
０．０１５％〜０．３％のショ糖脂肪酸エステルを含有
する乳飲料に存する。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have studied the formulation of dairy drinks, and have also studied polyglycerin fatty acid esters and sucrose fatty acid esters. The present inventors have found that the above-mentioned object can be achieved and a stable milk beverage can be obtained by using the compound in combination, and the present invention has been accomplished. That is, the gist of the present invention is to contain a milk component having a milk fat content of 0.8% or more and less than 1.8%, and a milk protein containing 80% or more of the milk fat, and 0.025%.
% To 0.3% of a polyglycerin fatty acid ester, and
Present in dairy beverages containing 0.015% -0.3% sucrose fatty acid esters.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳細に説明する。飲
料中の乳成分としては、乳脂肪分含量が０．８％以上、
１．８％未満の範囲であり、かつ乳蛋白含量が乳脂肪分
含量の８０％以上の範囲である。好ましくは、乳脂肪分
が０．９％〜１．６％の範囲であり、かつ乳蛋白含量が
乳脂肪分含量の９０％以上の範囲である。当該範囲以上
の乳脂肪分含量では、乳脂肪に伴って増加する乳蛋白の
働きにより、乳脂肪の乳化が安定となり、本発明を適用
する意味はない。また、乳蛋白の含量が、当該範囲以下
の場合、乳化が不安定となる。なお、本明細書におい
て、「％」は特記しない限り、「重量％」を意味する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. As a milk component in the beverage, the milk fat content is 0.8% or more,
The milk protein content is less than 1.8% and the milk protein content is more than 80% of the milk fat content. Preferably, the milk fat content is in the range of 0.9% to 1.6% and the milk protein content is in the range of 90% or more of the milk fat content. When the milk fat content is higher than the above range, the milk protein increases with the milk fat to stabilize the emulsification of the milk fat and there is no point in applying the present invention. In addition, when the content of milk protein is below the range, emulsification becomes unstable. In this specification, “%” means “% by weight” unless otherwise specified.
【０００６】本発明に使用するポリグリセリン脂肪酸エ
ステルとしては、ポリグリセリン脂肪酸エステルを構成
するグリセリンの重合度が２〜４であり、その構成脂肪
酸がラウリン酸、ミリスチン酸、パルミチン酸、ステア
リン酸から選ばれる１種類以上であり、且つ、モノエス
テルの含量が５０％以上であるようなポリグリセリン脂
肪酸エステルである。なお、ポリグリセリン脂肪酸エス
テルは、重合度、エステル化度等の異なるエステルが混
合した組成物であり、例えば、ジグリセリンエステルと
は平均重合度が２のポリグリセリン脂肪酸エステルの組
成物である。抗菌性の観点から、好ましくは、ジグリセ
リンパルミチン酸モノエステルを７０％以上含むポリグ
リセリン脂肪酸エステルが好適である。飲料中のポリグ
リセリン脂肪酸エステルの含量は、十分な抗菌力を示す
量であることが必要である。この量は、飲料中の乳脂肪
分の量に応じて増加し、また、ポリグリセリン脂肪酸エ
ステルの種類、乳飲料の種類によっても異なり、２００
ｐｐｍ程度の量でも変敗の発生を見ない場合もあるが、
通常、３００〜４００ｐｐｍの含量では抗菌力は十分と
はいえず、保存、流通の段階で変敗する惧れがあるとの
報告もある。従って、ポリグリセリン脂肪酸エステルの
含量は０．０２５％以上、好ましくは０．０５％以上、
さらに好ましくは０．０６％以上である。一方、ポリグ
リセリン脂肪酸エステルの含量は多くとも０．３％以
下、好ましくは０．１５％以下である。含量が多いと、
コストが高くなるばかりでなく、飲料の風味を損ねるの
で好ましくない。The polyglycerin fatty acid ester used in the present invention has a degree of polymerization of glycerin constituting the polyglycerin fatty acid ester of 2 to 4, and the constituent fatty acid is selected from lauric acid, myristic acid, palmitic acid and stearic acid. Polyglycerol fatty acid esters having a monoester content of at least 50%. The polyglycerin fatty acid ester is a composition in which esters having different degrees of polymerization and esterification are mixed. For example, diglycerin ester is a composition of a polyglycerin fatty acid ester having an average degree of polymerization of 2. From the viewpoint of antibacterial properties, polyglycerin fatty acid esters containing at least 70% of diglycerin palmitic acid monoester are preferred. The content of the polyglycerin fatty acid ester in the beverage needs to be an amount showing sufficient antibacterial activity. This amount increases in accordance with the amount of milk fat in the beverage, and also varies depending on the type of polyglycerin fatty acid ester and the type of milk beverage,
Even if the amount is about ppm, deterioration may not be observed,
In general, it is reported that the antibacterial activity is not sufficient at a content of 300 to 400 ppm, and there is a possibility of deterioration at the stage of storage and distribution. Therefore, the content of polyglycerin fatty acid ester is 0.025% or more, preferably 0.05% or more,
More preferably, it is 0.06% or more. On the other hand, the content of the polyglycerol fatty acid ester is at most 0.3% or less, preferably 0.15% or less. If the content is high,
It is not preferable because not only the cost is increased but also the flavor of the beverage is impaired.
【０００７】本発明に使用されるショ糖脂肪酸エステル
としては、構成脂肪酸がミリスチン酸、パルミチン酸、
ステアリン酸から選ばれる１種類以上、好ましくはパル
ミチン酸とステアリン酸の含量合計が８０％以上であ
り、うちステアリン酸の含量が５０％以上のものであ
る。ショ糖脂肪酸エステルのＨＬＢは、３以上７以下、
好ましくは４以上６以下であることが好ましい。飲料中
のショ糖脂肪酸エステルの含量は、０．０１５％以上、
好ましくは０．０２％以上、更に好ましくは０．０２５
％以上の範囲が好適である。当該範囲外では、粒径を制
御する効果が低い。ショ糖脂肪酸エステルの含量は多く
とも０．３％以下、好ましくは０．１％以下である。含
量が多いと、コストが高くなるばかりでなく、飲料の風
味を損ねるので好ましくない。As the sucrose fatty acid ester used in the present invention, the constituent fatty acids are myristic acid, palmitic acid,
One or more selected from stearic acid, preferably, the total content of palmitic acid and stearic acid is 80% or more, of which the content of stearic acid is 50% or more. HLB of the sucrose fatty acid ester is 3 or more and 7 or less,
Preferably it is 4 or more and 6 or less. The content of sucrose fatty acid ester in the beverage is 0.015% or more,
Preferably 0.02% or more, more preferably 0.025%
% Is preferred. Outside this range, the effect of controlling the particle size is low. The content of sucrose fatty acid ester is at most 0.3% or less, preferably 0.1% or less. A high content is not preferred because it not only increases the cost but also impairs the flavor of the beverage.
【０００８】本発明の乳飲料の調製法は特に限定される
ものではない。例えば、ミルクコーヒーの場合を例に挙
げると、所定の乳脂肪分、乳蛋白となる量の乳成分、コ
ーヒーエキス、甘味料、香料等の飲料成分と、ポリグリ
セリン脂肪酸エステル、ショ糖脂肪酸エステル及び水を
配合し、ホモジナイザー等により均質化し、容器に充填
する。以上の他、乳飲料に添加される各種成分を添加し
てもよく、また必要に応じて、他の食品乳化剤、安定剤
を加えることもできる。乳飲料としては、ミルク入り、
中性もしくは弱酸性飲料が挙げられる。特にミルクコー
ヒー、ミルク入り紅茶が好ましく、なかでもミルクコー
ヒーにおいて顕著な効果がある。なお、必要に応じて、
その他食品用乳化剤、安定剤を加えることができる。[0008] The method for preparing the milk beverage of the present invention is not particularly limited. For example, in the case of milk coffee, for example, a predetermined milk fat content, a milk component in an amount to be milk protein, a coffee extract, a sweetener, a beverage component such as a flavor, a polyglycerin fatty acid ester, a sucrose fatty acid ester and Water is blended, homogenized with a homogenizer or the like, and filled in a container. In addition to the above, various components to be added to the milk beverage may be added, and if necessary, other food emulsifiers and stabilizers may be added. As a milk drink, containing milk,
Neutral or weakly acidic beverages. Particularly, milk coffee and milk-containing black tea are preferable, and among them, milk coffee has a remarkable effect. If necessary,
Other food emulsifiers and stabilizers can be added.
【０００９】[0009]
【実施例】以下、本発明を実施例により更に具体的に説
明するが、本発明は、その要旨を超えない限り、以下の
実施例に限定されるものではない。なお、実施例及び比
較例においては、以下のポリグリセリン脂肪酸エステル
及びショ糖脂肪酸エステルを使用した。 ポリグリセリン脂肪酸エステル 構成脂肪酸組成 パルミチン酸 １００％ モノエステル含量 ７０％ 重合度 ２ ショ糖脂肪酸エステル 構成脂肪酸組成 ステアリン酸 ７０％、パルミチン酸 ３０％ ＨＬＢ ５EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the present invention. In the examples and comparative examples, the following polyglycerin fatty acid esters and sucrose fatty acid esters were used. Polyglycerin fatty acid ester constituent fatty acid composition palmitic acid 100% monoester content 70% degree of polymerization 2 sucrose fatty acid ester constituent fatty acid composition stearic acid 70%, palmitic acid 30% HLB 5
【００１０】参考例（ポリグリセリン脂肪酸エステルの
抗菌試験） コーヒーエキス３．７ｇ、全脂粉乳１．８ｇ、グラニュ
ー糖８ｇ、所定量のポリグリセリン脂肪酸エステル、重
曹０．０５ｇに水を混合して全量を１００ｇとした後、
バルブホモゲナイザーを用いて６０℃にて２０ｋｇｆ／
ｃｍ2 で均質化してミルクコーヒーを得た（乳脂肪分
０．４８％）。これに、クロストリジウム・サーモアセ
チカム（Clostridium thermaceticum)芽胞懸濁液（濃度
１×１０5個／ｍｌ）を０．１ｍｌ接種し、ガラスチュ
ーブに各２ｍｌ×５本ずつ採り、火炎にて開口端を密封
し、１２１℃で２０分間加熱殺菌した。これを５５℃で
４週間保存した後、変敗の有無を判定した。判定は外観
及び菌無接種区とのｐＨの差異により行った。結果を下
記表−１に示した。Reference Example (Antibacterial test of polyglycerin fatty acid ester) 3.7 g of coffee extract, 1.8 g of whole milk powder, 8 g of granulated sugar, a predetermined amount of polyglycerin fatty acid ester, and 0.05 g of sodium bicarbonate were mixed with water to obtain a total amount. To 100 g,
20kgf / at 60 ° C using a valve homogenizer
The mixture was homogenized in cm 2 to obtain milk coffee (milk fat content 0.48%). To this, 0.1 ml of a spore suspension (concentration: 1 × 10 5 cells / ml) of Clostridium thermaceticum was inoculated, and 2 ml × 5 tubes were taken in a glass tube. It sealed and heat-sterilized at 121 degreeC for 20 minutes. After storing this at 55 ° C for 4 weeks, the presence or absence of deterioration was determined. Judgment was made based on the appearance and the difference in pH from the non-inoculated group. The results are shown in Table 1 below.
【００１１】[0011]
【表１】 [Table 1]
【００１２】実施例１ コーヒーエキス３７ｇ、全脂粉乳３４ｇ、グラニュー糖
８０ｇ、重曹１．３ｇ、ポリグリセリン脂肪酸エステル
を０．３ｇ、ショ糖脂肪酸エステルを０．３ｇ、および
水を混合し全量を１０００ｇとして、高圧ホモジナイザ
ーを用いて６０℃にて１５０ｋｇ／５０ｋｇの圧力で均
質化後、３０ｇ試験管に各２７ｇずつ分注した。この試
験管をレトルト殺菌機で１２１℃、２０分の条件で殺菌
してミルクコーヒー（乳蛋白量０．８％、乳脂肪分０．
９％）を得た。得られたミルクコーヒーを５５℃で２週
間、および４週間静置した後、乳化粒子の粒径分布を測
定した。４週間後の粒径分布は図１の通りで、メジアン
粒径は、０．４６μｍであった。なお、粒径測定は、Ｈ
ＯＬＩＢＡ製、ＬＡ−５００を用いた。メジアン粒径
（粒径の出現頻度の合計が５０％となる粒径）によっ
て、製品の安定性を６段階で評価し表−２に示した。Example 1 37 g of coffee extract, 34 g of whole milk powder, 80 g of granulated sugar, 1.3 g of sodium bicarbonate, 0.3 g of polyglycerol fatty acid ester, 0.3 g of sucrose fatty acid ester, and 1000 g of water were mixed. After homogenizing at 60 ° C. with a pressure of 150 kg / 50 kg using a high-pressure homogenizer, 27 g of each was dispensed into a 30 g test tube. The test tube was sterilized by a retort sterilizer at 121 ° C. for 20 minutes, and milk coffee (milk protein content 0.8%, milk fat content 0.1%).
9%). After leaving the obtained milk coffee at 55 ° C. for 2 weeks and 4 weeks, the particle size distribution of the emulsified particles was measured. The particle size distribution after 4 weeks is as shown in FIG. 1, and the median particle size was 0.46 μm. In addition, the particle size measurement
OLIBA product LA-500 was used. The stability of the product was evaluated according to the median particle size (particle size at which the total appearance frequency of the particles becomes 50%), and the results are shown in Table 2.
【００１３】実施例２ レトルト殺菌機の条件を１２１℃、５０分とした以外
は、実施例１と同様にしてミルクコーヒーを得、その粒
径分布を測定し、評価結果を表−２に示した。 実施例３ ポリグリセリン脂肪酸エステルの添加量を０．６ｇ、シ
ョ糖脂肪酸エステルの添加量を０．２５ｇとした以外
は、実施例１と同様にしてミルクコーヒーを得、その粒
径分布を測定し、評価結果を表−２に示した。 実施例４ レトルト殺菌機の条件を１２１℃、５０分としたこと以
外は実施例３と同様にしてミルクコーヒーを得、その粒
径分布を測定し、評価結果を表−２に示した。Example 2 Milk coffee was obtained in the same manner as in Example 1 except that the conditions of the retort sterilizer were changed to 121 ° C. and 50 minutes, the particle size distribution was measured, and the evaluation results are shown in Table 2. Was. Example 3 Milk coffee was obtained in the same manner as in Example 1 except that the addition amount of the polyglycerin fatty acid ester was 0.6 g and the addition amount of the sucrose fatty acid ester was 0.25 g, and the particle size distribution was measured. Table 2 shows the evaluation results. Example 4 Milk coffee was obtained in the same manner as in Example 3 except that the conditions of the retort sterilizer were 121 ° C. and 50 minutes, and the particle size distribution was measured. The evaluation results are shown in Table-2.
【００１４】比較例１ ポリグリセリン脂肪酸エステルの添加量を０．６ｇと
し、ショ糖脂肪酸エステルの添加量を０．１ｇとした以
外は、実施例１と同様にしてミルクコーヒーを得、実施
例１と同様にその粒径分布を測定した。４週間後の粒径
分布は図１の通りで、メジアン粒径は、１．８６μｍで
あった。メジアン粒径の評価結果を表−２に示した。 比較例２ レトルト殺菌機の条件を１２１℃、５０分としたこと以
外は比較例１と同様にしてミルクコーヒーを得、その粒
径分布を測定し、評価結果を表−２に示した。Comparative Example 1 Milk coffee was obtained in the same manner as in Example 1 except that the addition amount of the polyglycerin fatty acid ester was 0.6 g and the addition amount of the sucrose fatty acid ester was 0.1 g. The particle size distribution was measured as described above. The particle size distribution after 4 weeks is as shown in FIG. 1, and the median particle size was 1.86 μm. Table 2 shows the evaluation results of the median particle diameter. Comparative Example 2 Milk coffee was obtained in the same manner as in Comparative Example 1 except that the conditions of the retort sterilizer were 121 ° C. and 50 minutes, and the particle size distribution was measured. The evaluation results are shown in Table 2.
【００１５】[0015]
【表２】 表−２ 乳化粒子の安定性評価 製造直後 ２週間後 ４週間後 実施例１ ◎ ◎ ◎ 実施例２ ◎ ◎ ◎ 実施例３ ○ ○ ○ 実施例４ ○ ○ △ 比較例１ △ × × 比較例２ △ △ ×××Table 2 Evaluation of stability of emulsified particles 2 weeks after production 4 weeks after production Example 1 ◎ ◎ ◎ Example 2 ◎ ◎ ◎ Example 3 ○ ○ ○ Example 4 ○ ○ △ Comparative Example 1 △ × × Comparative Example 2 △ △ ×××
【００１６】尚、安定性の評価基準は以下の通りであ
る。The evaluation criteria for stability are as follows.
【００１７】[0017]
【表３】 [Table 3]
【００１８】以上の実施例、比較例のミルクコーヒー
は、４週間後の外観観察で変敗は認められなかった。The milk coffees of the above Examples and Comparative Examples did not show any deterioration in appearance after 4 weeks.
【００１９】実施例５ ポリグリセリン脂肪酸エステルの添加量を１．５ｇ、シ
ョ糖脂肪酸エステルの添加量を０．２５ｇとした以外
は、実施例１と同様にしてミルクコーヒーを調製し、そ
の粒径分布を測定した。評価結果を表−３に示した。 比較例３ ポリグリセリン脂肪酸エステルの添加量を３．２ｇ、シ
ョ糖脂肪酸エステルの添加量を０．２５ｇとした以外
は、実施例１と同様にしてミルクコーヒーを調製し、そ
の粒径分布を測定し、評価結果を表−３に示した。Example 5 Milk coffee was prepared in the same manner as in Example 1 except that the amount of polyglycerin fatty acid ester added was 1.5 g and the amount of sucrose fatty acid ester was 0.25 g. The distribution was measured. The evaluation results are shown in Table-3. Comparative Example 3 Milk coffee was prepared in the same manner as in Example 1 except that the addition amount of the polyglycerin fatty acid ester was 3.2 g and the addition amount of the sucrose fatty acid ester was 0.25 g, and the particle size distribution was measured. Table 3 shows the evaluation results.
【００２０】[0020]
【表４】 [Table 4]
【００２１】実施例６ ショ糖脂肪酸エステルの添加量を１．５ｇとした以外
は、実施例１と同様にしてミルクコーヒーを得た。得ら
れたミルクコーヒーを２５℃とし、表−４の基準に従い
官能評価を行った。６人のパネラーの採点の平均値をと
り、小数点第一位を四捨五入した結果を表−５に示し
た。Example 6 Milk coffee was obtained in the same manner as in Example 1, except that the amount of the sucrose fatty acid ester was changed to 1.5 g. The obtained milk coffee was set at 25 ° C., and the sensory evaluation was performed according to the criteria in Table-4. The average of the scores of the six panelists was rounded off to the first decimal place and the results are shown in Table-5.
【００２２】[0022]
【表５】表−４ 官能評価基準 ０：異味なし １：異味をわずかに感じる ２：異味を感じる ３：異味を強く感じる ４：異味を不快な程に感じる[Table 5] Table-4 Sensory evaluation criteria 0: No off-flavor 1: Slightly off-flavor 2: Feel off-flavor 3: Strongly feel off-flavor 4: Feel off-flavor to an unpleasant degree
【００２３】実施例７ ポリグリセリン脂肪酸エステルの添加量を１．５ｇとし
た以外は、実施例６と同様にミルクコーヒーを調製して
官能評価を行い、結果を表−５に示した。Example 7 Milk coffee was prepared and subjected to sensory evaluation in the same manner as in Example 6 except that the amount of the polyglycerin fatty acid ester was changed to 1.5 g, and the results were shown in Table-5.
【００２４】比較例４ ショ糖脂肪酸エステルの添加量を３．２ｇとした以外
は、実施例６と同様にミルクコーヒーを調製して官能評
価を行い、結果を表−５に示した。Comparative Example 4 Milk coffee was prepared and subjected to a sensory evaluation in the same manner as in Example 6, except that the amount of the sucrose fatty acid ester was changed to 3.2 g. The results are shown in Table-5.
【００２５】[0025]
【表６】 [Table 6]
【発明の効果】本発明の乳飲料は、保存中に乳化粒子の
安定した粒径分布を保ち、品質の安定な乳飲料である。EFFECT OF THE INVENTION The milk beverage of the present invention is a milk beverage having a stable quality while maintaining a stable particle size distribution of emulsified particles during storage.
【図１】実施例１及び比較例１で得られたミルクコーヒ
ーの４週間後の乳化粒子の粒径分布を示す図である。FIG. 1 is a view showing the particle size distribution of emulsified particles of milk coffee obtained in Example 1 and Comparative Example 1 after 4 weeks.
Claims (7)
で、かつ乳蛋白が乳脂肪分の８０％以上であり、０．０
２５％〜０．３％のポリグリセリン脂肪酸エステル及び
０．０１５％〜０．３％のショ糖脂肪酸エステルを含有
する乳飲料。Claims 1. The milk fat content is 0.8% or more and less than 1.8%, and the milk protein is 80% or more of milk fat.
A dairy beverage containing 25% to 0.3% polyglycerin fatty acid ester and 0.015% to 0.3% sucrose fatty acid ester.
るグリセリンの重合度が２〜４であり、その構成脂肪酸
がラウリン酸、ミリスチン酸、パルミチン酸、ステアリ
ン酸から選ばれ、且つ、モノエステルの含量が５０％以
上であることを特徴とする請求項１記載の乳飲料。2. The degree of polymerization of glycerin constituting the polyglycerol fatty acid ester is 2 to 4, the constituent fatty acid is selected from lauric acid, myristic acid, palmitic acid and stearic acid, and the monoester content is 50%. % Or more.
セリン脂肪酸エステルであることを特徴とする請求項２
に記載の乳飲料。3. The polyglycerin fatty acid ester is a diglycerin fatty acid ester.
Milk drink according to the above.
ミリスチン酸、パルミチン酸、ステアリン酸から選ば
れ、そのＨＬＢが、３〜７であることを特徴とする請求
項１乃至３の何れかに記載の乳飲料。4. The constituent fatty acid of a sucrose fatty acid ester,
The milk beverage according to any one of claims 1 to 3, wherein the milk beverage is selected from myristic acid, palmitic acid, and stearic acid, and has an HLB of 3 to 7.
が、０．０５％〜０．１５％であることを特徴とする請
求項１乃至４の何れかに記載の乳飲料。5. The milk beverage according to claim 1, wherein the content of the polyglycerin fatty acid ester is 0.05% to 0.15%.
５％〜０．１％であることを特徴とする請求項１乃至５
の何れかに記載の乳飲料。6. A sucrose fatty acid ester content of 0.02
6. The method according to claim 1, wherein the content is 5% to 0.1%.
The milk beverage according to any one of the above.
徴とする請求項１乃至６の何れかに記載の乳飲料。7. The milk drink according to claim 1, wherein the milk drink is milk coffee.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19155098A JP3509566B2 (en) | 1997-07-11 | 1998-07-07 | milk beverage |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18662797 | 1997-07-11 | ||
| JP9-186627 | 1997-07-11 | ||
| JP19155098A JP3509566B2 (en) | 1997-07-11 | 1998-07-07 | milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1175683A true JPH1175683A (en) | 1999-03-23 |
| JP3509566B2 JP3509566B2 (en) | 2004-03-22 |
Family
ID=26503884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19155098A Expired - Fee Related JP3509566B2 (en) | 1997-07-11 | 1998-07-07 | milk beverage |
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| Country | Link |
|---|---|
| JP (1) | JP3509566B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005117606A1 (en) * | 2004-06-03 | 2005-12-15 | Mitsubishi Chemical Corporation | Emulsion stabilizer and milk beverage |
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
| JP2008005704A (en) * | 2006-06-27 | 2008-01-17 | Mitsubishi Chemicals Corp | Method for producing milk beverage, and milk beverage |
| JP2008109926A (en) * | 2006-10-04 | 2008-05-15 | Mitsubishi Chemicals Corp | Coffee beverage |
| JP2009207500A (en) * | 2002-12-03 | 2009-09-17 | Mitsubishi Chemicals Corp | Milk beverage containing sucrose fatty acid ester and polyglycerol fatty acid ester |
-
1998
- 1998-07-07 JP JP19155098A patent/JP3509566B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
| JP2009207500A (en) * | 2002-12-03 | 2009-09-17 | Mitsubishi Chemicals Corp | Milk beverage containing sucrose fatty acid ester and polyglycerol fatty acid ester |
| WO2005117606A1 (en) * | 2004-06-03 | 2005-12-15 | Mitsubishi Chemical Corporation | Emulsion stabilizer and milk beverage |
| KR101274516B1 (en) * | 2004-06-03 | 2013-06-13 | 미쓰비시 가가꾸 가부시키가이샤 | Emulsion stabilizer and milk beverage |
| JP2008005704A (en) * | 2006-06-27 | 2008-01-17 | Mitsubishi Chemicals Corp | Method for producing milk beverage, and milk beverage |
| JP2008109926A (en) * | 2006-10-04 | 2008-05-15 | Mitsubishi Chemicals Corp | Coffee beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3509566B2 (en) | 2004-03-22 |
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