JPS6398369A - Cloud for drink - Google Patents

Abstract

PURPOSE:To obtain cloud for drink, stable by itself, stable also in emulsion state formed when added to the drink and having excellent resistance to heating and change of pH, by using quillaia saponin as at least one part of emulsifier. CONSTITUTION:An oily flavor or vegetable oil or fat is emulsified using quillaia saponin, preferably purified quillaia saponin obtained by treating an extract containing quillaia saponin obtained from quillaia cortex with an active carbon as at least one part of emulsifier used in production of cloud and preferably using polyglycerin fatty acid ester, e.g. decaglycerinmonostearate as other surfactant and sugar or sugar alcohol as a stabilizer according to ordinary method.

Description

[Detailed description of the invention] Chestnut 9-! TECHNICAL FIELD The present invention relates to cloudy mixed into beverages for the purpose of imparting a rich or fruity feel.

Conventional technology Cloudy consists of an emulsion of oil flavoring or vegetable oil (sometimes a mixture of the two is used if necessary), and when added to a drink, it creates a stable emulsion, giving it a rich and fruity feel. It is also called a clouding agent, and is especially often used in fruit juice drinks such as orange juice. In order to stabilize the emulsion when added to beverages, the oil phase usually contains a specific gravity adjuster such as shakerose acetate isobutyrate to reduce the difference in specific gravity between it and the water phase. . Since most fruit juice drinks are acidic, the emulsifiers that can be used in Cloudy are extremely limited, and conventionally gum arabic has been used in most cases.

-Problems to be Solved by the Invention However, conventional Cloudy itself does not necessarily have sufficient stability, and oil layer separation may occur when stored for a long period of time. Additionally, gum arabic has been chronically difficult to obtain due to a shortage of raw materials in recent years, which has sometimes caused problems in the production of Cloudy. Therefore, there has been a desire for a cloudy product that can be produced without using gum arabic and has good stability, but nothing that can meet this demand has yet been found.

The present invention aims to provide high-quality cloudy without using gum arabic in order to solve the above-mentioned problems in the production and use of cloudy.

Solve the problem! The Cloudy of the present invention, which has successfully achieved the object of the present invention, is one in which an oily fragrance or vegetable oil is emulsified using Quillaja saponin as at least a part of the emulsifier.

Quillaja saponin, which is used as an emulsifier in the Cloudy beverage of the present invention, is a natural surfactant whose main component is triterpefido saponin, which is extracted from the bark of the Quillaja tree grown in South America. It is used as a foaming agent in detergents and beverages, but it has never been used in Cloudy beverages. The Quillaja saponin used in Cloudy of the present invention may be Quillaya saponin-containing extract obtained from Quillaya bark, but by treating this with activated carbon, adsorption resin, etc. 1) The resulting purified saponin can be used as a beverage. When added to the water, it is preferable because it has little effect on aroma, color tone, etc., and there is no fear of precipitation formation.

In order to produce Cloudy of the present invention, a suitable amount of specific gravity adjuster is usually prepared by mixing the oil-based fragrance or (and) vegetable oil to be used, and separately, about 0% of the above-mentioned specific gravity adjusted oil is prepared.
．． A 0.1 to 40% aqueous solution (preferably 1 to 40%
~30% solution), and the specific gravity-adjusted oil is added dropwise to the Quillaja saponin solution while stirring. In that case, surfactants other than Quillaja saponin, stabilizers, preservatives, coloring agents, etc. may be added to the Quillaja saponin solution within a range that does not interfere with the emulsification effect of the Quillaja saponin solution. In particular, polyglycerol fatty acid ester (for example, polyglycerol fatty acid ester is decaglycerol monostearate) as a surfactant.
The use of an appropriate amount of sugar or sugar alcohol (e.g. high-fructose corn syrup, glucose, sorbitol, quijilint, mannitol) as a stabilizer with Quillaja saponin increases the stability of cloudy itself and the nouse to which cloudy is added. - Extremely effective.

Action/Effect The Cloudy of the present invention can be added to various soft drinks such as orange juice, lemon juice, grapefruit juice, and beach juice in exactly the same way as conventional cloudy using gum arabic. Ru. Not only is Cloudy itself stable enough to withstand long-term storage, but the emulsion that is formed when it is added to beverages is much more stable than that created by conventional Cloudy, and is even more stable when heated or heated. (It also has excellent resistance to change.

Since Quillaja saponin is much easier to obtain than gum arabic, the present invention makes it possible to produce cloudy-added juice of higher quality at a lower cost than before.

Inu book fall The present invention will be described below with reference to Examples and Comparative Examples.

In addition, % in the following text means weight %.

Example 1 Beverage cloudy was manufactured using the following formulation.

Orange oil (specific gravity 0.84) 5% specific gravity regulator x (specific gravity 1.146) 10% Quillaya saponin
5% 75% isomerized liquid sugar Remaining part A mixture of orange oil and specific gravity adjuster that had been mixed in advance was added dropwise to emulsify.

Regarding the obtained Cloudy, emulsion stability (40°C
A test was conducted to evaluate the stability (storage at room temperature, 60 days) when added to orange juice with a sugar content of 11% and I)H3,S. The evaluation criteria are as follows.

= 4- Emulsion stability ○: No problem ×: Oil component in the upper layer and aqueous component in the lower layer Separated Stability when adding juice ○: No problem ×: Ring formation or precipitation formation Example 2, 3 Deka with Quillaya saponin Cloudy was produced in the same manner as in Example 1, except that 3% (Example 2) or 5% (Example 3) of glycerin monostearate was used, and the same evaluation test as in Example 1 was conducted.

Comparative Example 1 Cloudy was manufactured using the following formulation, which is a typical formulation for conventional beverage Cloudy.

Orange oil (specific gravity 0.84> 5% specific gravity regulator x (specific gravity 1.146) 10% gum arabic
16.5% water
Remaining part: Same as that used in Example 1 When producing, first heat and dissolve gum arabic in water,
After homogenization through a homogenizer at 0 h/cm2,
Add a mixture of orenno oil and specific gravity adjuster, stir for 10 minutes to emulsify, and then apply a pressure of 21.0 Kg/cm.
The mixture was homogenized through a homogenizer at 2 (--secondary pressure) -7Q Kg/cm2 (secondary pressure). The obtained Cloudy was subjected to the same evaluation test as in Example 1.

Comparative Example 2 Cloudy was produced by straining in the same manner as in Example 3, except that Quillaja saponin was not used, and the same evaluation test as in Example 1 was conducted.

The results of the above evaluation tests on each side are summarized in Table 1.

Claims (4)

[Claims] (1) Cloudy for beverages is made by emulsifying an oily flavor or vegetable oil using Quillaja saponin as at least a part of the emulsifier. (2) Cloudy for beverages according to claim 1, wherein the emulsifier contains a polyglycerin fatty acid ester. (3) Cloudy for beverages according to claim 1, wherein the emulsifier contains a polyglycerol fatty acid ester and sugar or sugar alcohol. (4) Cloudy for beverages according to claim 2 or 3, wherein the polyglycerin fatty acid ester is decaglycerin monostearate.