KR20070030736A - Emulsion stabilizer and milk beverage - Google Patents

Abstract

Even when there are many roasted coffee beans or deep roasted coffee beans are used, the injuries of the dairy components are suppressed, and a coffee drink which does not occur even after long-term storage is provided.

As the emulsion stabilizer, an emulsion stabilizer composed of diglycerol fatty acid ester and sorbitan fatty acid ester having a monoester content of 50% by weight or more is used. The sorbitan fatty acid ester is preferably a sorbitan fatty acid ester of HLB 4 or higher. In particular, the emulsifier stabilizer is effective for milk coffee, the content of the coffee extract is 5 to 10% by weight in terms of green beans.

Roasted coffee beans, dairy ingredients, flocculation, coffee drinks, emulsifiers, monoesters, sorbitan fatty acid esters, diglycerol fatty acid esters

Description

Emulsion stabilizer and milk beverage

The present invention relates to emulsion stabilizers and milk beverages.

Milk beverages containing milk components include milk coffee, milk tea, etc., but these may be injured with the passage of time due to the incidence of the oil component in the upper part during long-term storage in the display window or during long-term warming preservation in the vending machine. One dairy component aggregates and coalesces to reach a so-called neck ring state. In this case, the re-dispersibility becomes poor, and even after redispersion, the mass of the dairy component floats to the upper part.

In recent years, many coffee beverages that emphasize the original taste of coffee have been manufactured and sold in consideration of consumer's preference. However, in the case of dairy-containing coffee beverages, the separation of dairy components has been a problem conventionally. In recent years, the amount of roasted coffee beans has increased, and coffee drinks using coffee beans of various roasted conductivity have been increasing. However, when coffee beans with deep roasted coffee are used, injuries of dairy components are known to be accelerated.

In particular, in recent years, PET bottled beverages have been widely used instead of canned beverages. Therefore, the emulsion stability of dairy components has become more important. This is because PET bottles are transparent containers, so consumers can see the appearance of milk beverages. If the milk component is separated from PET bottles, the product value is unpleasant and the product value is lowered, which may lead to complaints. to be.

So, in order to improve the storage stability of milk beverages, sucrose fatty acid esters, glycerol monofatty acid esters, sorbitan fatty acid esters, glycerol citrate fatty acid esters and / or polyglycerol fatty acid esters and casein sodium are compounded at a specific ratio and added to the milk beverage. (Patent Document 1), after adjusting the pH of the 0.4 wt% aqueous solution of an emulsifying stabilizer made by mixing sucrose fatty acid ester, glycerol monofatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and casein sodium at a specific ratio, The method (patent document 2) to add to an milk drink is known.

In order to maintain the long-term emulsification stability of PET bottled beverages, the constituent fatty acids were mainly palmitic acid, and the cloud point measured at the concentration of 1% by weight in a sucrose fatty acid ester of HLB 10 or higher having a high monoester content and 20% by weight aqueous sodium chloride solution. The method of combining this polyglycerol fatty acid ester which is 90 degreeC or more is known (patent document 3).

Diglycerol fatty acid monoesters and polyglycerols to inhibit the germination and growth of heat-resistant sporeforming bacteria in the case of long-term storage under high temperature conditions after retort sterilization of dairy-containing drinks. The method of adding a fatty acid ester etc. in combination is known (patent document 4).

Patent Document 1: Japanese Patent Application Laid-Open No. 2002-101858

Patent Document 2: Japanese Patent Application Laid-Open No. 2002-142670

Patent Document 3: Japanese Patent Application Laid-Open No. 2000-333599

Patent Document 4: Japanese Patent Application Laid-Open No. 10-165151

Disclosure of the Invention

Problem to be solved by invention

However, in the prior art, it is not obtained that the emulsion stability is sufficiently satisfactory when the milk beverage is stored for a long time, and in particular, when the amount of roasted coffee beans is large, when the roasted coffee beans are deeply used, the emulsification is unstable. Therefore, there is a demand for the development of milk beverages in which the rise of milk components is suppressed and no aggregation occurs even after long-term storage.

Means to solve the problem

As a result of diligent research, the present inventors have found that when a particular emulsion stabilizer is blended and sterilized in an milk beverage, the rise of the oil component is suppressed and the emulsion stability is improved.

In other words, the first aspect of the present invention is present in an emulsifying stabilizer, comprising a diglycerol fatty acid ester and a sorbitan fatty acid ester having a monoester content of 50% by weight or more. A second aspect of the present invention resides in an milk beverage characterized by containing said emulsifier stabilizer.

Effects of the Invention

The milk beverage of this invention can suppress the rise of the milk component after heat sterilization by adding a specific emulsion stabilizer, and the emulsion stability after long-term storage is also favorable.

Best Mode for Carrying Out the Invention

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail. The emulsion stabilizer of the present invention consists of diglycerol fatty acid esters and sorbitan fatty acid esters having a monoester content of 50% by weight or more.

Although the diglycerol fatty acid ester used by this invention has a monoester content of 50 weight% or more, it is preferable that it is 70 weight% or more. The carbon number of the constituent fatty acids of the diglycerol fatty acid ester is usually 8 to 22, preferably 10 to 22, and particularly preferably 14 to 18. The constituent fatty acid may be any saturated or unsaturated fatty acid, but is preferably a saturated fatty acid. Specifically, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid and oleic acid can be exemplified, but palmitic acid is preferred among them. The constituent fatty acids may be used in combination of two or more kinds. It is preferable that the monoester content is 70% by weight and palmitic acid is the main component (preferably 80% by weight or more) because the effect of suppressing the growth of high temperature spore-forming bacteria is high.

Sorbitan fatty acid esters used in the present invention, sorbitol, sorbitan, sorbide mono, di, triester, free sorbitol, sorbitan, sorbide and common sorbitan fatty acid esters are a mixture of fatty acid salts. In this invention, it is preferable to use the sorbitan fatty acid ester with many monoester content. If the HLB of the sorbitan fatty acid ester is too low, it is preferable to use a sorbitan fatty acid ester of HLB 4 or higher because the emulsion stability becomes low. Examples of the constituent fatty acid of the sorbitan fatty acid ester include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as mistic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Especially, it is preferable that 70 weight% or more of a constituent fatty acid is stearic acid.

The use ratio of each component which is an emulsion stabilizer of this invention is as follows. That is, the weight ratio of diglycerol fatty acid ester / sorbitan fatty acid ester is usually 99/1 to 1/99, preferably 5/1 to 1/5, more preferably 2/1 to 1/2, particularly preferably 1/1.

The milk beverage used in the present invention is a beverage containing milk fat and milk protein which are milk ingredients, and specifically, milk coffee, cafe au lait, milk black tea and the like. Examples of the milk component include milk, whole milk powder, skim milk powder, and fresh cream, but may be prepared by separately adding a protein such as skim milk powder and a fat or oil such as butter or milk oil. Among them, milk is suitable because it does not damage the softness in the mouth more than powdered milk. The content of the milk component in the milk beverage is usually 4 to 60% by weight, preferably 8 to 25% by weight in terms of milk. The pH of milk beverages is usually neutral or slightly acidic, between 5.5 and 7.0.

Although the coffee bean used in the milk beverage of this invention is not specifically limited, You may mix and use two or more types of coffee bean. Usually roasted coffee beans are used. As a method of electric power distribution, it heats until it turns into target L value at the temperature of 200-300 degreeC using apparatuses, such as a direct type distributor or a hot-air distributor.

L value is an index for indicating the roasting degree of coffee beans. L value is the value which measured the brightness of the coffee roaster with the color difference, and shows black as L value 0 and white as L value 100. Therefore, the deeper the roasting of the coffee roaster, the darker the color of the roaster becomes black, so that the L value becomes lower and the bitter taste of the coffee beverage becomes stronger. Conversely, the shallower the roasting, the higher the L value, and the stronger the sour taste. Usually, coffee beans having a distribution degree of L value of 15 to 35 are used for the production of coffee beverages. When the L value is less than 15, the bitter taste of the coffee beverage becomes too strong, and when the L value exceeds 35, the sour taste becomes too strong.

Coffee extract can be obtained as follows. First, the roasted coffee beans are ground to a predetermined particle size using a coffee mill (grinder). Then extracted with hot water. Specifically, the insoluble portion is removed by filtration of coffee beans ground in hot water at 90 to 98 ° C., stirring for 10 minutes, and then filtering.

In the milk beverage of the present invention, the content of the coffee extract contained in the milk beverage is usually 5 to 10% by weight, preferably 5 to 7% by weight in terms of green beans. When the content of the coffee extract is less than 5% by weight in terms of green beans, even when the emulsion stabilizer of the present invention is used, the suppression of floating of the dairy component may not be sufficient. When the content of the coffee extract exceeds 10% by weight in terms of green beans, the bitter taste of the coffee becomes so strong that it is not preferable as a milk coffee.

The milk beverage of this invention can be manufactured as follows. That is, after mixing the coffee or tea extract and milk components such as sugar and milk, the aqueous solution of the emulsifier stabilizer prepared in advance is mixed, and the pH is adjusted by adding a pH adjuster (heavy bath etc.) and then homogenizing treatment is performed using a homogenizer. Conduct.

In the case of producing an milk beverage, other components added to the milk beverage may be contained in the emulsion stabilizer, and the diglycerol fatty acid ester and the sorbitan fatty acid ester having a monoester content of 50% by weight or more may be separately mixed with other components.

The content of the emulsion stabilizer is usually 0.04 to 0.3% by weight relative to the milk beverage of the present invention. In addition, the concentration in the milk beverage of the component which comprises an emulsion stabilizer is as follows. That is, content of the diglycerol fatty acid ester whose monoester content is 50 weight% or more is 0.03 to 0.1 weight% normally, and content of the sorbitan fatty acid ester is 0.001 to 0.1 weight% normally.

The milk beverage produced as mentioned above is heat-sterilized. The sterilization method may be any one of retort sterilization used for sterilization of canned beverage and UHT sterilization used for PET bottle beverage, but UHT sterilization is preferable. Normally, retort sterilization is carried out in a can filled with a milk beverage and subjected to a retort sterilizer at 121 DEG C for 20 to 40 minutes. UHT sterilization is carried out at a higher temperature, for example at a sterilization temperature of 130 to 150 ° C. UHT sterilization is an ultra-high temperature sterilization whose sterilization value (Fo) at 121 degreeC is 10-50. UHT sterilization is a well-known method, such as a direct injection method such as a steam injection method that directly inhales steam into a beverage, a steam infusion method that sprays a beverage into water vapor, and heats it, or an indirect heating method using a surface heat exchanger such as a plate or a tube. It can be carried out. Preferred devices are plate sterilizers.

Other emulsion stabilizers, sweeteners, flavoring agents, vitamins, antioxidants, proteins, and other known compounding agents may be added to the milk beverage of the present invention within a range that does not impair the effects of the present invention. Other emulsifying stabilizers include lecithin, lysocithin, glycerol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides and the like. These other components may be previously contained in the emulsion stabilizer of the present invention, or may be added separately from the emulsion stabilizer of the present invention.

Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to a following example, unless the summary is exceeded. In addition, the evaluation method used by the following example is as follows.

(1) Median particle size (㎛):

Milk coffee is preserve | saved at 40 degreeC for 2 weeks, and the median particle size (particle size whose sum of the appearance frequency of particle diameter becomes 50%) is measured by "LA-920" by HORIBA.

(2) redispersibility of the milk ring:

The redispersibility of the milk ring formed on the liquid surface by floating of the oil component was evaluated according to the criteria shown in Table 1 below.

◎ Just shake it lightly ○ Disperse by shaking for a while △ The cream adheres to the wall and is difficult to disperse × Lumps of cream float and do not disperse

(3) Measurement of cream off amount by "TurbiscanLab" manufactured by FormuAction

The cream-off state can be grasped | ascertained by scanning the light source to the up-down direction of a sample tube at regular time intervals, and detecting the back-scattered light from a sample, and observing the change rate of back-scattered light intensity with respect to measurement time. The measurement of the cream off amount can be obtained by measuring the upper part of the sample tube. As the rate of change of backscattered light intensity increases with time, the amount of cream off increases and the emulsion stability is inferior. The oil-floating speed (the slope of the straight line obtained by plotting the measurement time, the backscattering and the rate of change of intensity) was calculated, and the cream off amount was evaluated according to the criteria shown in Table 2 below. dB (%) is an abbreviation for delta back scattering, the rate of change of backscattered light intensity.

Oil floating speed ◎ Less than 20 dB (%) / day ○ 20 dB (%) / day or more Less than 40 dB (%) / day △ 40 dB (%) / day or more Less than 60 dB (%) / day × 60 dB (%) / day or more Less than 80 dB (%) / day ×× 80 dB (%) / day or more

Example 1:

As an emulsion stabilizer, the milk coffee was manufactured by the following prescription using the emulsion stabilizer comprised by each component of Table 3. In Table 3, the ratio of each component of an emulsion stabilizer is shown as concentration (weight ppm) in an milk beverage.

First, 0.6 kg of roasted coffee beans (Columbia EX) having an L value of 20 was extracted with 7.8 kg of demineralized water at 95 ° C. to obtain a coffee extract. 0.8 kg of milk, 0.5 kg per granule, 1.0 kg of an emulsion stabilizer aqueous solution prepared in the following manner was added to 5.25 kg of the coffee extract, and 2.45 kg of demineralized water were added to make the total amount 10 kg. Neutralization was added to this solution, and the pH after sterilization was adjusted to 6.7.

The emulsion stabilizer aqueous solution was prepared by dissolving each component in an amount calculated to be the concentration shown in Table 3 by using each component shown in Table 3, in deionized water at 50 ℃.

Subsequently, using a high pressure homogenizer, homogenized at a pressure of 150 kg / 50 kg at a temperature of 60 to 70 ° C., and then sterilizing temperature of 137 ° C. by a plate-type UHT sterilizer (Hisaka Works, manufactured by STS-100). Sterilization Time (Hold Time) Milk coffee was obtained by sterilization under conditions of 60 seconds (F0 = 40), filling and cooling a 350 ml PET bottle under aseptic conditions. The evaluation results are shown in Table 4.

Comparative Example 1:

In Example 1, it carried out similarly to Example 1 except not adding a sorbitan fatty acid ester. The evaluation results are shown in Table 4.

Comparative Example 2:

In Example 1, it carried out similarly to Example 1 except having used the polyglycerol fatty acid ester whose cloud point measured in 1 weight% of 20 weight% of sodium chloride aqueous solution instead of sorbitan fatty acid ester is 100 degreeC or more. The evaluation results are shown in Table 4.

Comparative Example 3:

In Example 1, it carried out similarly to Example 1 except not using the glycerol fatty acid ester whose monoester content is 80 weight% or more. The evaluation results are shown in Table 4.

Claims (9)

Emulsifying stabilizer comprising monoglyceride content of 50% by weight or more of diglycerol fatty acid ester and sorbitan fatty acid ester. The emulsion stabilizer of claim 1 wherein the sorbitan fatty acid ester is a sorbitan fatty acid ester of at least HLB 4. The emulsion stabilizer according to claim 1 or 2, wherein the weight ratio of diglycerol fatty acid ester / sorbitan fatty acid ester is 99/1 to 1/99. An emulsion containing the emulsion stabilizer according to any one of claims 1 to 3. The milk beverage according to any one of claims 1 to 4, wherein the content of the emulsion stabilizer in the milk beverage is 0.04 to 0.3% by weight. The milk beverage according to any one of claims 1 to 5, wherein the content of diglycerol fatty acid ester having a monoester content of 50% by weight or more is 0.03 to 0.1% by weight, and the content of sorbitan fatty acid ester is 0.001 to 0.1% by weight. . The milk beverage according to any one of claims 1 to 6, wherein the milk beverage is milk coffee. 8. The milk beverage according to any one of claims 1 to 7, wherein the milk beverage is UHT sterilized. The milk beverage according to any one of claims 1 to 8, wherein the content of the coffee extract contained in the milk beverage is 5 to 10% by weight in terms of green beans.