KR20050084764A - Milk beverage containing sucroese fatty acid ester and polyglycerol fatty acid ester - Google Patents

Abstract

A milk beverage comprising an HLB 10 or higher sucrose fatty acid ester, polyglycerol fatty acid ester and HLB less than 10 sucrose fatty acid ester. Thus, a milk beverage of high emulsion stability can be provided.

Description

Milk beverage containing sucroese fatty acid ester and polyglycerol fatty acid ester

The present invention relates to a milk beverage with excellent emulsion stability containing sucrose fatty acid ester and polyglycerin fatty acid ester.

In recent years, a large number of coffee drinks have been produced and sold that emphasize the original taste of coffee, reflecting the taste of consumers. However, in the case of coffee drinks containing milk components, the separation of milk components has been a problem in the past. In a coffee containing milk components, the milk components float on the upper portion as it is stored for a long time. This phenomenon is well known in milk coffee and the like, but with the passage of time, the floating milk component aggregates and coalesces, leading to a so-called necking state. In this case, the redispersibility becomes poor, and even after redispersion, a mass of milk components floats in the upper portion.

In particular, in recent years, because PET bottled beverages are widely used instead of canned beverages, the emulsion stability of milk components has become more important. This is because the PET bottle is a transparent container, so that consumers can see the appearance of coffee, and when the milk component is separated from the PET bottle beverage, it gives an unpleasant impression to the consumer, which may lower the value of the product and cause it to be the cause of the claim. Because there is a possibility.

Sucrose fatty acid esters and constituent fatty acids of HLB10 or higher with a high monoester content of constituent fatty acids, mainly in palmitic acid, in order to produce milk coffee with good emulsification stability and flavor even when stored for a long time in a vending machine. A method of combining a sucrose fatty acid ester of less than HLB10 mainly composed of stearic acid is known (Japanese Patent Laid-Open No. 7-289164).

In addition, in order to maintain the emulsion stability for a long time in the milk bottle of PET bottle, 1 wt% concentration of sucrose fatty acid ester of HLB10 or higher and 20 wt% sodium chloride solution having high monoester content mainly composed of palmitic acid It is known to add a combination of polyglycerol fatty acid esters having a cloud point of 90 ° C. or more (Patent No. 2000-333599).

In recent years, PET bottled beverages using a large amount of roasted coffee beans and various roasted beans have been increasing. However, in the coffee drinks containing extracts and milk components of highly roasted coffee beans, the rise of milk components It is known that this is faster.

However, in the prior art, it was not possible to obtain satisfactory emulsification stability in milk coffee with a large amount of roasted coffee and heavy roasted coffee.

Here, even when the amount of roasted coffee beans is large and when roasted coffee beans are used, there is a demand for the development of a coffee beverage in which the injuries of milk components are suppressed and no aggregation occurs even after long-term storage.

Disclosure of the Invention

Here, as a result of earnest examination, the present inventors have found that when a specific emulsion stabilizer is blended into the milk beverage, the rise of milk components is suppressed and the emulsion stability is improved, and the present invention has been reached.

That is, the gist of the present invention exists in a milk beverage containing sucrose fatty acid ester of HLB10 or more, polyglycerin fatty acid ester, and sucrose fatty acid ester of HLB10 or less.

Another aspect of the invention resides in emulsion stabilizers containing sucrose fatty acid esters of at least HLB10, polyglycerin fatty acid esters, and sucrose fatty acid esters of less than HLB10.

Best Mode for Carrying Out the Invention

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The milk beverage of the present invention contains sucrose fatty acid esters of HLB10 or more, polyglycerin fatty acid esters and sucrose fatty acid esters of HLB10 or less.

[Sucrose Fatty Acid Esters Above HLB10]

As the sucrose fatty acid ester of HLB10 or more, the monoester content is usually 50% by weight or more, and the constituent fatty acids include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Can be. The constituent fatty acid is preferably a fatty acid having 16 to 18 carbon atoms, and a saturated fatty acid is preferable. Among them, sucrose fatty acid esters having 70% by weight or more of palmitic acid or stearic acid in terms of emulsification stability and antimicrobial properties, 70% by weight of monoester content and 80% by weight or more of constituent fatty acids being palmitic acid are most preferred. desirable. 15 or more are preferable and, as for HLB, 16 or more are more preferable. HLB is 22 or less normally, Preferably it is 18 or less. As addition amount of the sucrose fatty acid ester of HLB10 or more to a milk beverage, 0.03 to 0.1 weight% is preferable.

[Polyglycerin Fatty Acid Esters]

As a specific example of the fatty acid which comprises polyglycerol fatty acid ester, C14-C22 saturated or unsaturated fatty acid, such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid, is mentioned. Especially, a C14-18 fatty acid is preferable and a saturated fatty acid is preferable. It is especially preferable to have myristic acid as a main component. As a polymerization degree of the polyglycerol which comprises a polyglycerol fatty acid ester, average polymerization degree is 2-20 normally, Preferably average polymerization degree is 4-12.

As polyglycerol fatty acid ester, it is preferable that the cloud point range measured by 1 weight% in 20 weight% sodium chloride aqueous solution is 80 degreeC or more, Especially the cloud point range measured by 1 weight% in 20 weight% sodium chloride aqueous solution is 90 Most preferred are high hydrophilic polyglycerin fatty acid esters of < RTI ID = 0.0 >

The polyglycerol fatty acid ester having such a cloud point range can usually be obtained by reducing the ratio of fatty acid to polyglycerol and reacting at a temperature of 180 to 260 ° C in the presence of an alkali catalyst. Generally, the input ratio of fatty acid is 2 mole times or less with respect to polyglycerin fatty acid ester, and the alkali metal catalyst uses K ₂ CO ₃ , KOH, Na ₂ CO ₃ , NaOH and the like 5 x 10 ^-7 to 1 mole times with respect to polyglycerol. do.

Polyglycerol fatty acid esters having a cloud point range of 90 ° C. or more, measured at 1% by weight in 20% by weight aqueous sodium chloride solution, generally reduce the amount of alkali catalysts (e.g., K ₂ CO ₃ , KOH, Na ₂ CO ₃ , NaOH, etc.) By using 5 x 10 ^-7 to 0.1 mole times per second) to increase the latter temperature in a two-step reaction, for example, after the esterification reaction at a reaction temperature of 180 to 260 ° C., the reaction temperature is also increased to 10 to 50 ° C. to 1 to 4 The time reaction method can be used. (See Japanese Patent Application Laid-Open No. 7-145104).

Various chemical analysis methods have been used to analyze polyglycerin fatty acid esters (hereinafter, abbreviated as "PoGE"). For example, in order to grasp the degree of esterification and the amount of remaining fatty acids, acid value, saponification value, and hydroxyl value are commonly used, and an evaluation method by analysis of ash or the like for determining the amount of soap or residual catalyst has also been used.

However, the polyglycerol of PoGE raw material (hereinafter also abbreviated as "PoG") is a polycondensate of glycerin and has a degree of polymerization because it is difficult to purify and includes not only linear polymers but also branched polymers and cyclic polymers. . Therefore, PoGE which is an ester body becomes a composition containing PoGE and unreacted PoG of various esterification degrees from which a PoG skeleton differs. Also, PoGE is unreacted in case of insufficient soap or esterification reaction, which is a by-product of the reaction between the alkali catalyst used in the esterification reaction and the fatty acid of the raw material, and excessive use of fatty acid in excess of the stoichiometric amount. Fatty acid may be included.

As described above, since PoGE is a complicated mixture, it was difficult to specify the overall characteristics of PoGE by conventional chemical analysis. For example, even if the average esterification degree of PoGE is approximate or the same, the physical properties such as emulsification stability may be remarkably different, and the conventional physical analysis method such as average esterification degree or unreacted PoG alone cannot sufficiently grasp the physical properties and the evaluation method of physical properties. Incompatibility was occurring in. Therefore, in recent years, "cloud point" has been adopted as a general characteristic regulation of polyglycerol fatty acid ester composition.

In general, the cloud point is defined as the temperature at which a nonionic surfactant aqueous solution derived from ethylene oxide is separated into two phases due to an increase in temperature and becomes heterogeneous, and is a method for evaluating the properties of a polyoxyethylene surfactant. It is well known (The Japanese Terminology Dictionary: edited by the Japan Petrochemical Association (Saiwai Shobo Publishing Co., Ltd.)). The cloud point is sensitive to the structure and composition of the polyglycerol fatty acid ester and reflects the fatty acid soap, so that the degree of hydrophilicity and the difference in composition can be more accurately identified. In addition, since it can be measured easily, it is further excellent as a physical property representing the characteristic of a polyglycerol fatty acid ester composition. Therefore, in polyglycerol fatty acid ester composition, cloud point becomes a more useful label than HLB (balance of hydrophilicity and hydrophobicity).

Since polyglycerol has many hydroxyl groups, PoGE generally has a high cloud point and may exceed the boiling point of water as compared with a polyoxyethylene-based surfactant. In such a case, it can be measured easily by using a suitable saline solution (JP-A 9-157386). In general, the higher the hydrophilicity, the higher the cloud point, and the higher the monoester content, the higher the cloud point, even if the esterification rate is the same.

As a cloud point measuring method, it is usually necessary to measure after dissolving a polyglycerol fatty acid ester in 1-30 weight% of sodium chloride or sodium sulfate aqueous solution. The conditions vary depending on the solubility of the target sample, but in the case of the present invention, the polyglycerol fatty acid ester is first dispersed in 20% by weight aqueous sodium chloride solution so as to be 1% by weight, stirred while heating, and a uniform aqueous solution is used. The polyglycerol fatty acid ester homogeneous aqueous solution thus obtained is stirred / settled to vibrate every 2 to 5 ° C. at an arbitrary temperature of 0 ° C. to 100 ° C., and the polyglycerol fatty acid esters are comparable to oil phase or gel phase and are in a non-uniform aqueous solution. Measure This non-uniform state is called "cloud point" and the temperature was calculated | required in this invention. If it is less than 0 degreeC, it will be below melting | fusing point of ice, and if it exceeds 100 degreeC, it will become more than boiling point of water, and accurate cloud point measurement will become difficult.

The amount of polyglycerol fatty acid ester added to the milk beverage is usually 0.01 to 0.1% by weight.

[Sucrose Fatty Acid Esters <HLB10]

As sucrose fatty acid ester of less than HLB10, the monoester content is usually 0% to 50% by weight, preferably 30% to 50% by weight, and the ester content of the diester or more is usually 50% to 100% by weight. Preferably from 50% to 70% by weight. Examples of the constituent fatty acid include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Especially, a C14-C18 fatty acid is preferable and a saturated fatty acid is preferable. Among them, it is preferable that 70% by weight or more of the constituent fatty acids are stearic acid, and in particular, 30% by weight of monoester content, 70% by weight of ester content of diester or more, and 70% by weight of constituent fatty acid are used for the purpose of preventing precipitation of milk beverages. Most preferred are sucrose fatty acid esters wherein at least% is stearic acid. When dispersibility in water is considered, it is preferable that HLB is 5-9 normally. The amount of sucrose fatty acid ester of less than HLB10 to milk beverage is usually 0.01 to 0.1% by weight.

In the milk beverage of the present invention, the amount of each component added is preferably a weight ratio of polyglycerol fatty acid ester / sucrose fatty acid ester of less than HLB10 of 99/1 to 1/99, and more preferably 5/1 to 1/5. Do. Especially when this weight ratio is 1/1, it is the most preferable and it is effective in suppressing the floating of a milk component. The weight ratio of the polyglycerol fatty acid ester / HLB10 or more sucrose fatty acid ester is not particularly limited, but is usually 0.5 to 1/1, preferably 0.6 to 0.7 / 1.

[Coffee Extract]

The coffee beans used in the milk beverage of the present invention are not particularly limited, but coffee beans of the same type may be used or two or more coffee beans may be mixed and used. Usually, roasted coffee beans are used. As a power distribution method, apparatuses, such as a direct type distributor and a hot air distributor, are used, and it heats until it reaches the target L value at 200-300 degreeC temperature.

The L value is used as an index indicating the degree of distribution of coffee beans. L value is the value which measured the brightness of the coffee roaster with the color difference meter, makes black the L value 0, and shows the bag the L value 100. Therefore, the deeper the roasting of the coffee roaster, the darker the color of the roaster becomes, so the L value becomes lower, and the bitter taste of the coffee beverage becomes stronger. Conversely, the shallower the power distribution, the higher the L value and the stronger the acidity. Normally, coffee beans of a roasting degree having an L value of 15 to 35 are used for the preparation of the coffee beverage, but when the L value is less than 15, the bitter taste of the coffee beverage is strong, which is not preferable. If the L value exceeds 35, the acidity becomes strong, which is not preferable.

Then, the roasted coffee beans are ground to a predetermined particle size using a coffee mill or the like and extracted with hot water. Specifically, the coffee extract can be obtained by usually adding ground coffee beans in hot water at 90 to 98 ° C., stirring the mixture for about 10 minutes, and then removing the insoluble content by filtration.

In the milk beverage of the present invention, the content of the coffee extract is 5 to 10% by weight in terms of green beans, and preferably 5 to 7% by weight. When the content of the coffee extract is less than 5% by weight in terms of green beans, the combination of the emulsion stabilizer of the present invention may be insufficient to suppress the floating of milk components. In addition, when the content of the coffee extract exceeds 10% by weight in terms of green beans, the bitter taste of the coffee becomes too strong and is not preferable as a milk coffee.

[Milk ingredients]

Examples of the milk component used in the milk beverage of the present invention include raw milk, whole milk powder, skin milk powder, and flesh cream, but may be prepared by separately adding protein such as skimmed milk powder and fats and oils such as butter or milk oil. . Among them, milk may be preferably used because the flow near the mouth is not impaired than milk powder. The content of milk components in the milk beverage is usually 4 to 60% by weight, preferably 8 to 25% by weight in terms of milk.

[Other Ingredients]

As the milk beverage of the present invention, other emulsifying stabilizers, sugars, flavoring agents, known compounding agents such as vitamins and the like may be added. Examples of other emulsifying stabilizers include lecithin, riserecithin, glycerin fatty acid esters, diglycerin fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, and the like.

[Milk drink]

Although milk coffee, milk tea, etc. are mentioned as milk beverage of this invention, It is preferable that it is milk coffee.

[Milk drink]

The milk beverage of the present invention is prepared by preliminarily preparing an emulsion stabilizer containing sucrose fatty acid ester of less than HLB10, polyglycerin fatty acid ester, and sucrose fatty acid ester of HLB10 or more, and mixing this with other components. . This emulsion stabilizer may contain other ingredients that can be added to milk beverages. The content of the sum of sucrose fatty acid ester of less than HLB10, polyglycerine fatty acid ester, and sucrose fatty acid ester of HLB10 or more included in the emulsifying stabilizer is usually 50 to 100% by weight, preferably 70 to 100% by weight, more preferably. Preferably 90 to 100% by weight. The blending ratio of each emulsifier included in the emulsifier stabilizer is usually the same as the blending ratio of each emulsifier in the milk beverage described above. The amount added to the milk beverage of the emulsion stabilizer of the present invention is usually 0.05 to 0.3% by weight. The milk beverage of the present invention can also be produced by mixing sucrose fatty acid esters of less than HLB10, polyglycerin fatty acid esters, and sucrose fatty acid esters of HLB10 or more individually with other components.

Milk beverage of the present invention is usually a mixture of coffee or tea extract and milk components such as sugar and milk, and then mixed with an aqueous solution of an emulsion stabilizer, and after adjusting the pH by adding a sodium bicarbonate to homogenization treatment using a homogenizer do.

Usually, a pH adjuster (such as sodium bicarbonate) is added before heat sterilization in order to adjust the pH of the milk beverage, but if the amount of sodium bicarbonate is added a large amount, the smell of sodium bicarbonate is generated and the original aroma of coffee is changed. As pH of 5.0-7.0 are preferable and 6.0-6.6 are more preferable.

The milk beverage thus prepared is sterilized by heating. The sterilization method may be any one of retort sterilization and UHT sterilization, but in the present invention, UHT sterilization is preferable. The UHT sterilization used in the present invention is an ultra high temperature sterilization such that the sterilization value (F0) of 121 ° C corresponds to 10 to 50 at a sterilization temperature of 130 to 150 ° C. UHT sterilization can be performed by well-known methods such as steam injection method for directly injecting steam into a beverage, steam infusion method for injecting beverage into water vapor, and heating, or indirect heating method using surface heat exchangers such as purlets and tubes. For example, a puretized sterilizer may be used.

Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to a following example, unless the summary is exceeded. In addition, ratio,%, and part represent weight ratio, weight%, and a weight part.

[Examples 1-3]

0.65 kg of roasted coffee beans (Columbia EX) having an L value of 26 were extracted with 6.5 kg of demineralized water at 95 ° C to obtain a coffee extract. An aqueous solution prepared by dissolving 6 kg of coffee extract, 0.8 kg of milk, 0.5 kg per granule, and 0.007 kg of the emulsifying stabilizer shown in Table 1 in 0.993 kg of demineralized water at 50 ° C. was added to make 10 kg. Neutralization was added to the solution to adjust the pH after sterilization to 6.4, and homogenized at a pressure of 150 kg / 50 kg at a temperature of 60 to 70 ° C. using a high pressure homogenizer, followed by purit type UHT sterilizer Milk coffee was obtained by filling a 500 ml PET bottle under sterilization (F0 = 40) under a sterilization temperature of 137 ° C. and a sterilization time (hold time) of 60 seconds using a Pansei Sakusho STS-100 and cooling. .

About the coffee immediately after sterilization, the median diameter (particle diameter whose total appearance frequency of a diameter becomes 50%) by HOLIBA company and LA-500 was measured. In addition, the cream off amount (emulsification stability) was evaluated by FormulAction, TurbiScan MA2000. In addition, these milk coffees were stored at 40 ° C for 2 months and evaluated for the redispersibility of the milk rings formed on the liquid surface caused by the floating of milk components. The evaluation results are shown in Table 1.

Comparative Example 1

It carried out similarly to Examples 1-3 except having used the emulsion stabilizer of Table 1. The evaluation results are shown in Table 1.

Comparative Example 2

The same procedure as in Examples 1 to 3 was carried out except that the emulsion stabilizer described in Table 1 was used. The evaluation results are shown in Table 1.

In Table 1, the emulsion stability was evaluated as follows.

<Measurement of cream off amount by Turbiscan MA2000>

The state of cream off can be grasped | ascertained by scanning the light source to the up-down direction of a sample tube by a fixed time interval, and detecting the back-scattered light from a sample and measuring the change rate of back-scattered light intensity with respect to measurement time. By measuring the upper portion of the sample tube, the information of the cream off amount can be obtained. As the rate of change of the backscattered light intensity increases with time, the cream off amount increases, and the emulsion stability is inferior. Therefore, the milk component float rate (the slope of the straight line that can be obtained by plotting the measurement time and the rate of change of backscattered light intensity) was calculated, and the emulsion stability in Table 1 was evaluated as follows.

* Evaluation standard of cream off amount

◎: Milk component float rate is less than 4dB (%) / day

○: Milk component float rate is 4dB (%) / day or more and less than 5dB (%) / day

△: Milk component float rate is 5dB (%) / day or more 6dB (%) / day or less

×: milk component float rate of 6dB (%) / day or more

dB (%) is an abbreviation for deltaBackscattering, the rate of change of backscattered light intensity.

In Table 1, milk ring redispersibility was evaluated as follows.

* Milk ring redispersibility criteria

(Double-circle): It scatters only by shaking lightly.

(Circle): It shakes for a while and scatters.

(Triangle | delta): A cream adheres to a wall surface and it is hard to disperse | distribute.

The milk beverage of the present invention can suppress the floating of milk components after heat sterilization by adding a specific emulsion stabilizer, and also has good emulsion stability after long-term storage.

Claims (8)

A milk beverage containing sucrose fatty acid esters of HLB10 or more, polyglycerin fatty acid esters and sucrose fatty acid esters of less than HLB10. The milk beverage according to claim 1, wherein the weight ratio of sucrose fatty acid ester of polyglycerol fatty acid ester / less than HLB10 is 99/1 to 1/99. The milk beverage according to claim 1 or 2, wherein the polyglycerol fatty acid ester has a cloud point measured at a concentration of 1% by weight in a 20% by weight aqueous sodium chloride solution at 80 ° C or higher. The milk beverage according to any one of claims 1 to 3, which is UHT sterilized. The milk beverage according to any one of claims 1 to 4, which is milk coffee. 6. The milk beverage according to claim 5, wherein the coffee extract contained is extracted from a coffee bean of a roasted conductivity having an L value of 15 to 35. The milk beverage according to claim 5 or 6, wherein the content of the coffee extract is 5 to 10% by weight in terms of green beans. Emulsifying stabilizers containing sucrose fatty acid esters of at least HLB10, polyglycerin fatty acid esters, and sucrose fatty acid esters of less than HLB10.