JPS61260860A - Method of providing acidic drink with fragrance, color or turbidity - Google Patents

Abstract

PURPOSE:To provide an acidic drink with fragrance, color tone or turbidity stable for a long period, by blending an acidic drink with an emulsion composition of an oily ingredient prepared by using a polyglycerin fatty acid ester. CONSTITUTION:An acidic drink such a fruit drink, fermented milk drink, foamable refreshing drink, etc. is blended with about 0.02-2wt% emulsion composition obtained by blending at least one edible oily ingredient selected from a group consisting of an oil fragrant matter, an oil-soluble dyestuff, an animal or vegetable fat and oil, a middle chain fatty acid triglyceride, an oil- soluble vitamin and a vegetable natural resin with sucrose diacetate hexaisobutylate, a polyglycerin fatty acid ester having >=8 HLB and a polyhydric alcohol having <=50wt% water content.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for imparting a highly palatable flavor and appearance such as a long-term stable aroma, color tone, and turbidity to an acidic beverage. At least one edible oily material selected from the group consisting of , oil-soluble pigments, animal and vegetable oils, medium-chain saturated fatty acid triglycerides, oil-soluble vitamins, and vegetable natural resins (2) Diacetate hexaisobutyrate (
SAIB) (5) Polyglycerin fatty acid esters with HLE 8 or more (4) Flavoring and coloring of acidic beverages characterized by blending a composition consisting of polyhydric alcohols with water content of 50 weight or less into acidic beverages. and regarding the clarification method.

Conventional technology In order to impart a desirable flavor, turbidity, and color tone to acidic beverages, oil-based materials such as essential oils, oil bath color X, animal and vegetable oils and fats are added, and the specific gravity is adjusted according to the sugar concentration of the beverage. It is known to form an emulsion using a food-grade surfactant such as a vegetable natural gum or a sucrose fatty acid ester or a glycerin fatty acid ester, and then add the emulsion to a beverage.

However, sucrose fatty acid ester, which is the only hydrophilic surfactant for food use and has a high HLB, shows aggregation phenomenon under acidic conditions and has extremely poor stability, resulting in turbidity lasting for several months. It is virtually impossible to use it for the required acidic beverages, and in this field, expensive natural plants such as gum arabic are used exclusively.

The present inventors used a surfactant to replace the expensive natural plant-based mucilage that has been used exclusively to blend oily materials such as fragrances, animal and vegetable oils, and oil-based pigments into acidic beverages as aqueous emulsions. When we investigated the use of emulsified compositions, we found that emulsified compositions of oil-based materials manufactured using liglycerin fatty acid esters, which have been conventionally used in pharmaceuticals and cosmetics, have excellent stability for long periods even under acidic conditions. The present invention has been completed by being able to maintain this property.

A method of emulsifying an oily substance in water or a polyhydric alcohol using a polyglycerin fatty acid ester has already been proposed (JP-A-56-57040). Although we are talking about dispersibility, it is important to use this to impart desirable turbidity, color tone, flavor, etc. to acidic beverages, and to maintain these desirable flavors and appearances safely for long periods of time, such as several months or more. There is no mention or suggestion of technical issues related to acidic beverages, which require the following.

The present inventors used polyglycerol fatty acid esters to prepare edible oily materials such as natural essential oils, oily pigments, flavoring agents, animal and vegetable oils, medium-chain saturated fatty acid triglycerides, oily vitamins, and vegetable natural resins. When 0.1% of the emulsion obtained by emulsifying it in polyhydric alcohol by the above-mentioned known method was added to water and an acidic drink (Brig 12', pH 50), a favorable cloudiness was observed immediately after addition, but the result remained the same the next day. It was observed that most of the oily components rose to the surface and the turbidity was significantly reduced.

The present inventors have solved the above-mentioned serious drawbacks of conventional proposals, namely, emulsified compositions made of polyglycerin fatty acid esters of edible oily materials, which have a pH in an acidic range of about 2 to about 5, and a specific gravity of 1. For example, about α0 for acidic beverages exceeding 0
Research was conducted to prevent the separation and flotation of emulsified particles that occurs when an amount of 2 to about 2 weight is added.

As a result, (1) at least one edible substance selected from the group consisting of oil-based flavorings, oil-soluble pigments, animal and vegetable oils, medium-chain saturated fatty acid triglycerides, oil-soluble vitamins, and vegetable natural resins; By blending a composition consisting of an oily material (2) SAIE (5) a polyglycerin fatty acid ester with an HLE of 8 or more (4) a polyhydric alcohol with a water content of 50 weight or less into an acidic beverage, the conventionally known emulsification can be achieved. It has been found that an inexpensive acidic beverage can be obtained which solves all the drawbacks of the product at once and retains extremely favorable flavor, turbidity, color tone, etc. for a long period of time.

Examples of oil-based flavoring agents used in the present invention include citrus essential oils such as orange, lemon, lime, and grapefruit; flower essential oils; plant essential oils such as peppermint oil, spearmint oil, and spice oil; cola nut extract;
Oil-based extracts such as coffee extract, wanilla extract, cocoa extract, black tea extract, spice extract and their oleoresins; synthetic fragrance compounds, oil-based blended fragrance compositions and any mixtures thereof. oil-based flavoring agents such as; and β
- Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment and chlorophyll; cod liver oil, vitamin A1 vitamin A oil, vitamin B.

Fatty vitamins such as butyrate ester, natural vitamin E mixture; soybean oil, rapeseed oil, corn oil, olive oil, coconut oil, safflower oil, sunflower oil, rice oil, beef tallow, pork oil,
Animal and vegetable fats and oils such as fish oil; Vegetable resins such as rosin, copal, dammar, elemi, and ester gum; C・～C
8! Examples include processed edible fats and oils such as medium-chain saturated fatty acid triglycerides, and any mixtures of these edible oily materials.

Further, the polyglycerin fatty acid esters that can be used in the present invention include, for example, an ester of polyglycerin with an average degree of polymerization of 3 or more and a fatty acid having 8 or more carbon atoms, and an HLB of 8 or more, preferably an HLB of 10 or more. The following can be exemplified.

Furthermore, examples of polyhydric alcohols that can be used in the present invention include glycerin, propylene glycol, nlubitol, maltitol, powder content j%
, glucose, sucrose, maltose, and mixtures of two or more thereof.

Next, to illustrate a preferred embodiment of the present invention, first, the above-described edible oily material and 5AIB are mixed and heated to, for example, room temperature to about 180° C. to form a uniformly mixed oil.

The mixing ratio of the edible oily material and 5AIH may be adjusted to match the specific gravity of the acidic beverage to which the emulsified composition is added.

One part by weight of the oily material mixture thus obtained is mixed with, for example, a polyhydric alcohol having a water content of about 0 to about 50% by weight.
, 5 to about 10% by weight of polyglycerol fatty acid ester is mixed with about 2 to about 50 parts by weight of a mixed polyhydric alcohol solution, and the mixture is emulsified using a homomixer, a colloid mill high-pressure homogenizer, etc. Particle size: approx. 0.2
An extremely fine emulsion of ~1 micron and excellent stability can be obtained. If desired, in addition to polyglycerin in a polyhydric alcohol solution, hydrophilic surfactants such as sucrose fatty acid ester and sorbitan fatty acid ester, a) natural and synthetic thickeners such as arabic gum, xanthan gum, and CMC, or gelatin. , proteins such as casein, and organic acids such as lactic acid, malic acid, citric acid, and tartaric acid may also be added for the purpose of improving storage stability. On the other hand, if desired, a lipophilic emulsifier such as glycerin fatty acid ester and lecithin may be added to the oily material mixture.

According to the present invention, when the composition obtained as described above is blended into an acidic drink such as a fruit juice drink, a fermented milk drink, a sparkling soft drink, etc. in an amount of, for example, about 102 to about 2% by weight, the composition is stable for a long period of time in the drink. Desirable flavor, color and turbidity can be imparted or enhanced.

Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

Reference example 1 β-carotene 8g, rosin 10g, limonene 1 (1,5
A mixture of AIBS6.7ys natural vitamin E CL5 and 14.8 g of refined coconut oil was heated to about 160°C in a nitrogen stream to form a homogeneous oily material mixture Cfo 1.048).
I got it. This mixture was added to a solution of 10 g of decaglycerol monostearate dissolved in 890 g of 70% sorbitol, preliminarily stirred and dispersed, and then emulsified for 10 minutes at 5,000 depm using a TK-Homo mixer. A colorant emulsion composition for acidic beverages with a uniform size of 1 micron was obtained (inventive product I & 1).

Reference example 2 20 g of orange oil 1 20 g of purified dammar gum, S
AI B 47.4 Qz 'a~C1! Mil C1! Mixed oxidation of saturated fatty acid triglyceride, 617, d
An orange oil mixture with adjusted specific gravity of tol and 04131C was obtained.

Separately, 10g of hexaglycerin monooleate was dissolved in a mixture of 500g of glycerin and 370g of water, and further 50%
Add lactic acid 2017 to obtain a homogeneous solution, add the entire amount of the orange oil mixture prepared earlier to pre-emulsify, and then add TK.
- Emulsification was carried out using a homomixer at 5°00 rpm for 10 minutes to obtain an orange oil emulsion for acidic beverages (product of the present invention Haruka 2).

Reference Example 3 Vitamin E30Q, 5AIB6'2.7Q, medium chain saturated fatty acid triglyceride mixture (caprylic acid 75s1 capric acid 25t) 7.5y were mixed and d! o1.0
Obtain 100 g of vitamin E oil mixture with adjusted specific gravity of 61. Separately 500g of glycerin.

To a mixture of 570 y of water, 10 g of hexaglycerin monooleate and 20 y of 50% lactic acid were added to make a homogeneous solution, then the entire amount of the vitamin E oil mixture was added and pre-emulsified, and then a TK-Homo mixer was heated at 500 rpm for 10 min. Inventive product A3) obtained by emulsifying for a minute to obtain a vitamin E oil emulsion for acidic health drinks.

Comparative Example 1 A colorant emulsion was obtained under the same conditions as in Reference Example 1, except that 10 g of sucrose fatty acid ester (HLB15) was used in place of decaglycerol monostearate in Reference Example 1 (Comparative Product M1). .

Comparative Example 2 In Reference Example 2, W coconut oil 47.
An orange oil emulsion was obtained under the same conditions as in Reference Example 2 except that No. 40 was mixed (Comparative Product M 2).

Comparative Example 3 In Reference Example 6, hexaglycerin monooleate) 1
In place of 0gK, sucrose fatty acid ester CHLB13)1
0 An emulsion of vitamin E oil was obtained under the same conditions as Q Toshiku and others (comparative product 45').

Example 1 Granulated sugar 240ys 8g of citric acid and vitamin C
After dissolving 05g in an appropriate amount of water and adjusting the pH to 5 and OI/C'U4 using sodium citrate, the total amount was adjusted to 26 to prepare a syrup for acidic beverages. This syrup 200 each
α2- was added to the emulsions obtained in Reference Example 1 and Comparative Example 1, respectively, and the bottles were filled and capped, and heated to 85°C for 15 minutes.
After sterilization for several minutes, the mixture was cooled to obtain a desirable yellow colored beverage. This was stored at room temperature and changes over time were observed. The results are shown in Table 1.

Table 1 However, each symbol in the table represents the following meaning.

- No occurrence of neck ring is observed.

± Neck ring is slightly visible.

＋ Clear neck ring is recognized.

+10 Noticeable neck ring.

+++　The more the neck ring becomes layered, the more intense it becomes.

As is clear from the results in Table 1, the product M1 of the present invention has 3t
The conventional product remained completely stable even after 1 month, whereas the conventional product
Significant neck ring developed within a week.

Example 2 Granulated! 111jOy, 2 g of citric acid, Satsuma mandarin orange/20Q of concentrated fruit juice were dissolved in water, and the total amount was 1 t to prepare an acidic beverage syrup containing 10% fruit juice. The emulsions obtained in Reference Example 2 (Inventive Product M2) and Comparative Example 2 (Comparative Product M2) were added to each 200 m of this syrup using Cl.
3- was added, filled into a pin, capped, sterilized at 85° C. for 15 minutes, and then cooled to obtain an orange juice beverage. This was placed at room temperature and the condition of the neck ring was observed. The results are shown in Table 2.

Table 2 However, the symbols in the table have the same meanings as in Table 1.

As is clear from the results in Table 2, the product A2 of the present invention was completely stable even after 3 tons of months, but the comparative product A2 developed rings in about one week, and after two weeks, it became a noticeable ring. The product has lost its value.

Example 3 Granulated sugar 145g, refined honey 20g, vitamin C17 and I, citric acid 1.5g, nicotinamide 0.
5Q, Vitamin Be (pyridoxine hydrochloride) α1
gs Vitamin Ex (riboflavin phosphate) a
, □sg, vitamin P0.05g1 natural caffeine 0.
29 and sodium citrate Q, 1 g were dissolved in water to make a total amount of 1 t. To each 20,011 tons of this syrup, cL211 was added to each of the emulsions obtained in Reference Example 3 (Product A3 of the Invention) and Comparative Example 3 (Comparative Product M3), filled in a lath pin, capped, and heated at 85°C. After sterilization for 15 minutes and cooling, an nutritional drink with a desirable cloudiness was prepared. This was left at room temperature and the occurrence of neck ring was observed. The results are shown in Table 3.

Table 3 However, the meanings of the symbols in the table are the same as in Table 1.

As is clear from the results in Table 3, the product of the present invention showed no change in appearance even after 3 months and was completely stable, whereas the comparative product had particles agglomerated and became completely cloudy.
A large amount of floating matter was formed on the surface.

Effects of the Invention The emulsified composition for acidic beverages obtained by the present invention itself has extremely excellent storage stability, and furthermore, the composition can be used for example in fruit juice drinks, lactic acid bacteria drinks, sparkling drinks, nutritional drinks, etc. When blended into acidic beverages, it retains very favorable turbidity, color tone, and flavor for a long period of time, and is extremely useful for improving the palatability of the beverage.

Claims (4)

[Claims] (1) Edible oily material of at least seeds selected from the group consisting of oily flavorings, oil-soluble pigments, animal and vegetable oils, medium-chain saturated fatty acid triglycerides, oil-soluble vitamins, and vegetable natural resins. (2) Sucrose diacetate hexisobutyrate (SAIB) (3) Polyglycerin fatty acid esters with HLB 8 or higher (4) A method for flavoring, coloring, or clouding an acidic beverage, which comprises blending into the acidic beverage a composition comprising a polyhydric alcohol having a water content of 50% by weight or less.