JPS63226266A - Emulsion stabilizer for milk drink - Google Patents
Emulsion stabilizer for milk drinkInfo
- Publication number
- JPS63226266A JPS63226266A JP62059661A JP5966187A JPS63226266A JP S63226266 A JPS63226266 A JP S63226266A JP 62059661 A JP62059661 A JP 62059661A JP 5966187 A JP5966187 A JP 5966187A JP S63226266 A JPS63226266 A JP S63226266A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- stabilizer
- weight
- emulsion stabilizer
- 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
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 15
- 239000003381 stabilizer Substances 0.000 title claims abstract description 15
- 239000000839 emulsion Substances 0.000 title claims abstract description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 33
- 239000000194 fatty acid Substances 0.000 claims abstract description 33
- 229930195729 fatty acid Natural products 0.000 claims abstract description 33
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011187 glycerol Nutrition 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 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 5
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 claims abstract description 3
- 102000011632 Caseins Human genes 0.000 claims description 4
- 108010076119 Caseins Proteins 0.000 claims description 4
- 229940080237 sodium caseinate Drugs 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 6
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- 235000003441 saturated fatty acids Nutrition 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 238000007363 ring formation reaction Methods 0.000 description 3
- 235000013353 coffee beverage Nutrition 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
- 239000000843 powder Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- WKZFQFQFYZJKPR-UHFFFAOYSA-N butanedioic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OC(=O)CCC(O)=O WKZFQFQFYZJKPR-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000020152 coffee milk drink Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WYMSBXTXOHUIGT-UHFFFAOYSA-N paraoxon Chemical compound CCOP(=O)(OCC)OC1=CC=C([N+]([O-])=O)C=C1 WYMSBXTXOHUIGT-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は乳飲料用乳化安定剤に関するものである。[Detailed description of the invention] The present invention relates to an emulsion stabilizer for milk beverages.
コーヒー乳飲料で代表される乳飲料は、一般に常温で流
通させたばあい、その保存安定性が悪く、脂肪が浮上し
てできる、いわゆる゛リング現象パが発生することが多
い。また、保存安定性のために、厚生省省令の規制もあ
って、これまでは、低温流通が行なわれていた。さらに
、保存安定を確保するために、低温流通においても、食
品用の各種乳化剤、安定剤が使用されていた。それでも
、なお゛リング現象パの発生を阻止できず、すぐれた乳
化安定剤の出現が望まれていた。Milk drinks, such as coffee milk drinks, generally have poor storage stability when distributed at room temperature, and often suffer from the so-called "ring phenomenon" in which fat floats to the surface. Additionally, in order to ensure storage stability, low-temperature distribution has been used up until now due to regulations by the Ministry of Health and Welfare. Furthermore, in order to ensure storage stability, various food-grade emulsifiers and stabilizers were used even during low-temperature distribution. However, it was still not possible to prevent the occurrence of the ring phenomenon, and the development of an excellent emulsion stabilizer was desired.
そこで、本発明者らは、鋭意研究を重ねた結果、ショ糖
脂肪酸エステル４〜１０重量％、グリセリン脂肪酸エス
テル１５〜４５重量％、ソルビタン脂肪酸エステル５〜
１０重量％、グリセリンコハク酸脂肪酸エステル２５〜
５０重量％、及び、安定剤としてキサンタンガム、カゼ
インナトリウム又はカラギーナンの１種又は２種以上６
〜２６重量％を必須成分としてなる乳飲料用乳化安定剤
を見出した。Therefore, as a result of extensive research, the present inventors found that 4 to 10% by weight of sucrose fatty acid ester, 15 to 45% by weight of glycerin fatty acid ester, and 5 to 5% by weight of sorbitan fatty acid ester.
10% by weight, glycerin succinic acid fatty acid ester 25~
50% by weight, and one or more of xanthan gum, sodium caseinate, or carrageenan as a stabilizer6
We have found an emulsion stabilizer for milk beverages containing ~26% by weight as an essential component.
上記の成分及び配合割合いからなる配合製剤を乳飲料に
使用すれば、低温流通はもとより、常温流通においても
、リング現象の発生を抑制でき、保存安定に優れた乳飲
料を提供することができるようになった。If a combination formulation consisting of the above ingredients and proportions is used for milk drinks, the occurrence of the ring phenomenon can be suppressed not only during low-temperature distribution but also during room-temperature distribution, making it possible to provide milk drinks with excellent storage stability. It became so.
本発明乳化安定剤からなる配合製剤が適用できる乳飲料
は、乳及び乳製品を原料とする飲料である。糖類からな
る甘味料、コーヒーなどの嗜好品、香料など副資材を含
んでいてもかまわない。Milk drinks to which the combination preparation comprising the emulsion stabilizer of the present invention can be applied are drinks made from milk and dairy products. It does not matter if it contains auxiliary materials such as sweeteners made of sugar, luxury goods such as coffee, and flavorings.
本発明に使用するショ糖脂肪酸エステルは、ショ糖と脂
肪酸とのエステル化物であり、脂肪酸の鎖長は炭素数１
２〜２２で、特に飽和脂肪酸が望ましい。The sucrose fatty acid ester used in the present invention is an esterified product of sucrose and fatty acid, and the chain length of the fatty acid is 1 carbon number.
2 to 22, and saturated fatty acids are particularly desirable.
本発明に使用するグリセリン脂肪酸エステルは、グリセ
リンと脂肪酸とのエステル化物であり、脂肪酸の鎖長は
炭素数１２〜２２で、特に ゛飽和脂肪酸が望ましい。The glycerin fatty acid ester used in the present invention is an esterified product of glycerin and fatty acid, and the chain length of the fatty acid is 12 to 22 carbon atoms, and saturated fatty acids are particularly desirable.
本発明に使用するソルビタン脂肪酸エステルは、ソルビ
タンを中心とするアンヒドロソルビットと脂肪酸とのエ
ステル化物であり、脂肪酸の鎖長は炭素数１２〜２２で
、特に飽和脂肪酸が望ましい。The sorbitan fatty acid ester used in the present invention is an esterified product of anhydrosorbit, mainly sorbitan, and a fatty acid, and the chain length of the fatty acid is 12 to 22 carbon atoms, and saturated fatty acids are particularly desirable.
本発明に使用するグリセリンコハク酸脂肪酸エステルは
、グリセリンと脂肪酸及びコハク酸との混合エステルで
あり、例えばグリセリン脂肪酸エステルにコハク酸を更
にエステル化して得られる、グリセリン脂肪酸エステル
誘導体である。この脂肪酸の鎖長は炭素数１２〜２２で
、特に飽和脂肪酸が望ましい。The glycerin succinic acid fatty acid ester used in the present invention is a mixed ester of glycerin, fatty acid, and succinic acid, and is, for example, a glycerin fatty acid ester derivative obtained by further esterifying the glycerin fatty acid ester with succinic acid. The chain length of this fatty acid is 12 to 22 carbon atoms, and saturated fatty acids are particularly desirable.
本発明に使用する安定剤としてキサンタンガム、カゼイ
ンナトリウム又はカラギーナンは、食品に抗されるもの
であれば、特に制限はない。The xanthan gum, sodium caseinate, or carrageenan used as a stabilizer in the present invention is not particularly limited as long as it is resistant to foods.
本発明乳化安定剤からなる配合製剤は、乳飲料に対し、
例えば０．１−１重量％使用すればよく、通常の方法で
乳飲料を調製できる。The combination preparation consisting of the emulsion stabilizer of the present invention can be used for milk drinks.
For example, it may be used in an amount of 0.1-1% by weight, and a milk drink can be prepared by a conventional method.
次に、本発明を実施例によりさらに詳細に説明する。（
部は重量部である。）
実施例１〜３
第１表のショ糖脂肪酸エステル、グリセリン脂肪酸エス
テル、ソルビタン脂肪酸エステル、グリセリンコハク酸
脂肪酸エステル、及び、キサンタンガム、カゼインナト
リウム又はカラギーナンの１種又は２種以上の各粉末を
所定量準備し、これらをリボンミキサーにて混合し、配
合製剤を得た。Next, the present invention will be explained in more detail with reference to Examples. (
Parts are parts by weight. ) Examples 1 to 3 A predetermined amount of each powder of one or more of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, glycerin succinic acid fatty acid ester, and xanthan gum, sodium caseinate, or carrageenan shown in Table 1 These were prepared and mixed using a ribbon mixer to obtain a blended preparation.
これら各配合製剤を水３１．３部、コーヒー抽出液（Ｂ
ｘｌ、５°）４５部、ぶどう糖果糖液糖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部からなるコーヒー乳飲料に所定量添加した
。Each of these combination preparations was mixed with 31.3 parts of water, coffee extract (B
xl, 5°), 10 parts of high-fructose liquid sugar, 4 parts of skim milk powder, 9 parts of milk, 0.5 part of butter, and 0.2 part of instant coffee in a predetermined amount.
得られた乳飲料を５℃、２５℃、４０℃に保存し、その
保存安定性を評価した。その結果、本発明乳化安定剤か
らなる配合製剤を使用した乳飲料は、第１表に示すとお
り、常温においても安定であった。The obtained milk drinks were stored at 5°C, 25°C, and 40°C, and their storage stability was evaluated. As a result, as shown in Table 1, the milk drinks prepared using the combination preparations comprising the emulsion stabilizer of the present invention were stable even at room temperature.
なお、第１表における、保存安定性の評価基準は
Ｏ；リング発生なし
Δ＝僅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
である。In Table 1, the evaluation criteria for storage stability are: O: No ring formation Δ=Slight ring formation, but disappears with slight vibration ×: Ring formation.
比較例１〜６
実施例と同様に、第１表の所定の配合製剤を所定量添加
し、乳飲料を調製した。この乳飲料について、実施例と
同様に保存安定性を評価した結果、第１表に示すとおり
、常温で不安定であり、低温でも不安定なものもあった
。Comparative Examples 1 to 6 In the same manner as in Examples, milk drinks were prepared by adding predetermined amounts of the predetermined combination preparations shown in Table 1. The storage stability of this milk beverage was evaluated in the same manner as in the Examples, and as shown in Table 1, it was found to be unstable at room temperature and some at low temperature.
Claims (1)
酸エステル１５〜４５重量％、ソルビタン脂肪酸エステ
ル５〜１０重量％、グリセリンコハク酸脂肪酸エステル
２５〜５０重量％、及び、安定剤としてキサンタンガム
、カゼインナトリウム又はカラギーナンの１種又は２種
以上６〜２６重量％を必須成分としてなる乳飲料用乳化
安定剤。4 to 10% by weight of sucrose fatty acid ester, 15 to 45% by weight of glycerin fatty acid ester, 5 to 10% by weight of sorbitan fatty acid ester, 25 to 50% by weight of glycerin succinic acid fatty acid ester, and xanthan gum, sodium caseinate or carrageenan as a stabilizer. An emulsion stabilizer for milk beverages comprising 6 to 26% by weight of one or more of the following as an essential ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62059661A JPH0787755B2 (en) | 1987-03-13 | 1987-03-13 | Emulsion stabilizer for milk drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62059661A JPH0787755B2 (en) | 1987-03-13 | 1987-03-13 | Emulsion stabilizer for milk drinks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63226266A true JPS63226266A (en) | 1988-09-20 |
| JPH0787755B2 JPH0787755B2 (en) | 1995-09-27 |
Family
ID=13119604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62059661A Expired - Fee Related JPH0787755B2 (en) | 1987-03-13 | 1987-03-13 | Emulsion stabilizer for milk drinks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0787755B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0216959A (en) * | 1988-07-04 | 1990-01-19 | Kanebo Ltd | Drink filled in sealed container |
| JPH03292854A (en) * | 1990-04-11 | 1991-12-24 | Yakult Honsha Co Ltd | Preparation of milk fat-containing beverage and emulsifier |
| JPH06105669A (en) * | 1992-09-26 | 1994-04-19 | Taiyo Kagaku Co Ltd | Beverage filled in hermetically sealed container |
| JPH06217687A (en) * | 1993-01-22 | 1994-08-09 | Snow Brand Milk Prod Co Ltd | Milk sealed in container and its production |
| JP2003325147A (en) * | 2002-05-08 | 2003-11-18 | Sanei Gen Ffi Inc | Coconut milk-containing food and drink and method for producing the same |
| JP2009247288A (en) * | 2008-04-08 | 2009-10-29 | Riken Vitamin Co Ltd | Milk component-containing beverage |
| JP2009291159A (en) * | 2008-06-09 | 2009-12-17 | Riken Vitamin Co Ltd | Milk component-containing drink contained in pet-bottle |
| JP2010154790A (en) * | 2008-12-26 | 2010-07-15 | Riken Vitamin Co Ltd | White sauce |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2019037950A (en) * | 2017-08-28 | 2019-03-14 | 理研ビタミン株式会社 | Emulsification stabilizer for oil-in-water emulsion compositions |
| JP2020115814A (en) * | 2019-01-25 | 2020-08-06 | アサヒ飲料株式会社 | Foaming beverage in container |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
| JPS6240974A (en) * | 1985-08-19 | 1987-02-21 | Hitachi Seiko Ltd | Welding control method |
-
1987
- 1987-03-13 JP JP62059661A patent/JPH0787755B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
| JPS6240974A (en) * | 1985-08-19 | 1987-02-21 | Hitachi Seiko Ltd | Welding control method |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0216959A (en) * | 1988-07-04 | 1990-01-19 | Kanebo Ltd | Drink filled in sealed container |
| JPH0551273B2 (en) * | 1988-07-04 | 1993-08-02 | Kanebo Ltd | |
| JPH03292854A (en) * | 1990-04-11 | 1991-12-24 | Yakult Honsha Co Ltd | Preparation of milk fat-containing beverage and emulsifier |
| JPH06105669A (en) * | 1992-09-26 | 1994-04-19 | Taiyo Kagaku Co Ltd | Beverage filled in hermetically sealed container |
| JPH06217687A (en) * | 1993-01-22 | 1994-08-09 | Snow Brand Milk Prod Co Ltd | Milk sealed in container and its production |
| JP2003325147A (en) * | 2002-05-08 | 2003-11-18 | Sanei Gen Ffi Inc | Coconut milk-containing food and drink and method for producing the same |
| JP2009247288A (en) * | 2008-04-08 | 2009-10-29 | Riken Vitamin Co Ltd | Milk component-containing beverage |
| JP2009291159A (en) * | 2008-06-09 | 2009-12-17 | Riken Vitamin Co Ltd | Milk component-containing drink contained in pet-bottle |
| JP2010154790A (en) * | 2008-12-26 | 2010-07-15 | Riken Vitamin Co Ltd | White sauce |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2019037950A (en) * | 2017-08-28 | 2019-03-14 | 理研ビタミン株式会社 | Emulsification stabilizer for oil-in-water emulsion compositions |
| JP2020115814A (en) * | 2019-01-25 | 2020-08-06 | アサヒ飲料株式会社 | Foaming beverage in container |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0787755B2 (en) | 1995-09-27 |
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