201041518 六、發明說明： 【發明所屬之技術領域】 本發明你關於含有蔗糖脂肪酸酯與聚甘油脂肪酸酯之 乳化穩定性優異之乳品飲料。 【先前技術】 近年’許多製造、銷售反映消費者嗜好強調咖啡豆原 味之咖啡飲料’加入乳品成分之咖啡飲料，保存時乳品成 分之分離係自早以來之問題。含有乳品成分之咖啡，隨著 長期保存乳品成分浮起於上部。皆知此現象於牛奶咖啡等 ’隨著時間之經過浮起之乳品成分凝結、合—、達到所謂 頸縮（n e c k i n g)狀態。此時再分散性惡化，再分散後乳品成 分之塊亦呈現浮遊上部之狀態。 尤其最近因P ET瓶裝飲料普及取代了罐裝飮料，乳品 成分之乳化穩定性視爲更加重要。此P E T瓶裝因爲透明容 器消費者得見咖啡之外觀，PET瓶裝飲料產生乳品成分之 分離時’因給予消費者不悅之印象，降低商品價値，或可 能成爲抱怨之原因。 即使於自動販賣機加溫下長期保存，用以製造維持優 良之乳化穩定性與風味之牛奶咖啡，已知將構成脂肪酸以 棕櫚酸爲主體單酯含量高之HLB 10以上之蔴糖脂肪酸酯與 構成脂肪酸以硬脂酸爲主體低於HLB 1 0之蔗糖脂肪酸酯組 合添加之方法（特開平7-289 1 64號公報）。 又，已知用以維持於PET瓶裝之乳品飲料之長期之乳 201041518 化穩定性’將構成脂肪酸以棕櫚酸爲主體單酯含量高之 H LB 1 0以上之蔗糖脂肪酸酯與於2 〇重量％氯化鈉水溶液中1 重量％濃渡測定濁點90 °C以上之聚甘油脂肪酸酯組合添加 之方法（特開2000-333599號公報）。 最近，使用焙煎咖啡豆量多，各種焙煎度之豆的PET 瓶裝飲料增加，已知含焙煎深之咖啡豆之萃取液與乳品成 分之飲料，乳品成分之浮起變快。 但傳統技術’於焙煎咖啡豆量多焙煎深之牛奶咖啡， 無法完全滿足乳化穩定性。因此，期望開發即使使用焙煎 咖啡豆量多，或焙煎深之咖啡豆時得抑制乳品成分之浮起 ’即使長期保存亦不產生凝結之咖啡飲料。 【發明內容】 〔發明之揭示〕 在此’本發明者們銳意檢討之結果，找出於乳品飲料 摻合特定之乳化穩定劑時，得抑制乳品成分之浮起，乳化 穩定性呈良好，以完成本發明。 即’本發明之要點係存於一種乳品飲料，其特徵爲含 有HLB10以上之蔗糖脂肪酸酯、聚甘油脂肪酸酯及低於 HLB10之蔗糖脂肪酸酯。 本發明之另一要點係存於一種乳化穩定劑，其特徵爲 含有HLB 1 0以上之蔗糖脂肪酸酯、聚甘油脂肪酸酯及低於 HLB10之蔗糖脂肪酸酯》 -6 - 201041518 〔用以實施發明之形態〕 以下，詳細說明本發明。 本發明之乳品飮料係含有HLB 1 0以上之蔗糖脂肪酸酯 、聚甘油脂肪酸酯及低於HLB10之蔗糖脂肪酸酯。 〔HLB 1〇以上之蔗糖脂肪酸酯〕 HLB 10以上之蔗糖脂肪酸酯，單酯含量通常爲50重量 %以上，構成脂肪酯得舉出肉豆蔻酸、棕櫚酸、硬脂酸、 山窬酸、油酸等碳數14〜22之飽和或不飽和之脂肪酸。構 成脂肪酸以1 6〜1 8之脂肪酸、飽和脂肪酸爲宜。其中自乳 化穩定性及抗菌性之觀點，以70重量％以上之棕櫚酸或硬 脂酸者爲宜，單酯含量爲70重量％以上，構成脂肪酸80重 量％以上之以棕櫚酸或硬脂酸之蔗糖脂肪酸酯最佳。HLB 以15以上爲宜，較佳爲16以上。HLB通常爲22以下，以18 以下爲宜。對HLB 1 0以上之蔗糖脂肪酸酯之乳品飲料之添 加量以0.03〜0.1重量％爲宜。 〔聚甘油脂肪酸酯〕 構成聚甘油脂肪酸酯之脂肪酸之具體例舉出肉豆蔻酸 、棕櫚酸、硬脂酸、山窬酸、油酸等碳數14〜22之飽和或 不飽和之脂肪酸。其中以碳數14〜18之脂肪酸、飽和脂肪 酸爲宜。尤以肉豆蔻酸爲主要成分者爲宜。構成聚甘油脂 肪酸酯之聚甘油之聚合度，通常平均聚合度爲2〜20，以 平均聚合度4〜I2爲宜。 201041518 聚甘油脂肪酸酯，於2 0重量％氯化鈉水溶液中〗重量％ 濃渡測定濁點範圍8 0 °C以上者爲宜，尤以於2 0重量％氯化 鈉水溶液中1重量％濃渡測定濁點範圍9CTC以上之高親水性 之聚甘油脂肪酸酯最佳。 具有如此濁點範圍之聚甘油脂肪酸酯，通常對聚甘油 之脂肪酸之投料比率小，在鹼性觸媒存在下，於1 8 0〜2 6 0 °C之溫度使其反應所得。一般投料比率爲脂肪酸對聚甘油 脂肪酸酯2莫耳倍以下，鹼金屬觸媒對K2C03、KOH、 Na2C03、NaOH等使用聚甘油5χ1(Γ7〜1莫耳倍。 於20重量％氯化鈉水溶液中1重量％濃渡測定濁點範圍 90°C以上之聚甘油脂肪酸酯，通常可使用減少鹼性觸媒的 量（如使用 K2C03、KOH、Na2C03、NaOH 等對聚甘油 5xl0·7 〜〇·1莫耳倍），以2段反應提高後半溫度之方法，如於反應 溫度180〜260°C之酯化反應後，再將反應溫度提高10〜50 °C反應1〜4小時之方法。（參照特開平7- 145 1 04號公報）。 聚甘油脂肪酸酯（以下略稱爲「PoGE」）之分析，係用 現今之各種化學性分析方法。如用以掌握酯化度或剩餘脂 肪酸量，酸値、皂化値 '羥値，亦用藉由用以得知肥皂或 剩餘觸媒量之灰分之分析等之評估方法。 但PoGE原料之聚甘油（以下略稱爲「P〇G」）係甘油之 縮聚物，因精製困難，具有聚合度分布，不僅爲直鏈狀聚 合物含支化聚合物或環狀聚合物等。因此，爲該酯體之 PoGE係由含PoG骨架相異之各種酯化度之p〇GE與未反 應P〇G之組成物所成。再之PoGE亦含於酯化反應所用之 ~ 8 - 201041518 鹼性觸媒與原料之脂肪酸之反應產生之副產物之肥皂，或 過度使用酯化反應不完全時及超過化學量論量之脂肪酸時 等未反應之脂肪酸。 如此，因PoGE爲複雜之混合物，傳統之化學分析很 難特定P〇GE之綜合性特性。如即使PoGE之平均酯化度 近似或相同，乳化穩定性之物性亦特別不同，僅用平均酯 化度或未反應P〇G等傳統之化學性分析等傳統之化學分析 手法無法完全掌握物性，不適於物性評估方法。因此，聚 〇 甘油脂肪酸酯組成物之綜合性規定近年採用「濁點」。 —般而言濁點之定義爲自環氧乙烷經衍生之非離子表 面活性劑水溶劑經由溫度之上昇形成2相分離不均勻現象 之引起溫度，皆知爲聚環氧乙烷系表面活性劑之物性評估 方法（油脂用語辭典：日本油化學協會編（幸書房））。濁點 係聚甘油脂肪酸酯之結構•組成敏感，因反映脂肪酸皂， 得較正確辨別親水性之程度或組成之不同。再之因可簡易 q 測定，最優異爲作爲聚甘油脂肪酸酯組成物之特徵之代表 物性。因此，於聚甘油脂肪酸酯組成物，濁點較之HLB( 親水性與疏水性之平均）等成爲有用之指標。 聚甘油因具有許多羥氫，若與聚環氧乙烷系之表面活 性劑相較’ PoGE整體性濁點高，亦超過水之沸點。此時 ，藉由使用適當之鹽水溶液，得容易測定（特開平9-1纟73 86 號）。通常’親水性愈高濁點變高，即使酯化率相同若單 酯含量愈多濁點亦變高。 濁點測定法，通常爲將聚甘油脂肪酸酯溶解於1〜3 0 -9- 201041518 重量％之氯化鈉或硫酸鈉水溶液後，爲測定必要者 件依爲對象之試料之溶解性而不同，本發明係首先 油脂肪酸酯分散於2〇重量％氯化鈉水溶液使其爲1重 邊加熱邊攪拌成均勻之水溶液。之後將所得聚甘油 酯均勻之水溶液，於0°C以上100°c以下之任何溫度 。(：分段搖動攪拌•靜置’聚甘油脂肪酸酯如油狀或 之分離，測定呈不均勻水溶液之狀態。將此不均勻 爲「濁點」，本發明求出該溫度。因低於〇 t爲冰 下，若超過1 00 °c爲水之沸以上，故很難測定正確 〇 對聚甘油脂肪酸酯之乳品飲料之添加量通常爲 0.1重量％。 〔低於HLB10之蔗糖脂肪酸酯〕 低於HLB10之蔗糖脂肪酸酯，單酯含量通常f %以上5 0重量％以上，以3 0重量％以上5 0重量％以上 二酯以上之酯含量通常爲50重量％以上100重量％以 50重量％以上70重量％以下爲宜。構成脂肪酯得舉 蔻酸、棕櫚酸、硬脂酸、山嵛酸 '油酸等碳數I4〜 和或不飽和之脂肪酸。其中以1 4〜1 8之脂肪酸、飽 酸爲宜。其中構成脂肪酸之7〇重量％以上以以硬脂 ，尤以其使用目的爲防止乳品飲料之沉澱之單酯含 重量％，二酯以上之酯含量爲7 0重量％ ’構成脂肪 重量％以上爲硬脂酸之蔗糖脂肪酸酯最佳。若考量 。其條 將聚甘 量0/〇， 脂肪酸 以2〜5 膠狀般 狀態稱 融點以 之濁點 0·0 1 〜 I 〇重量 爲宜， 下，以 出肉豆 22之飽 和脂肪 酸爲宜 量以30 酸之70 對水之 -10- 201041518 分散性，HLB通常爲5以上，以9以下爲宜。低於HLB 10之 蔗糖脂肪酸酯對乳品飲料之添加量通常爲〇 · 〇 1〜〇 · 1重量％ 〇 本發明之乳品飲料之各成分的添加量，以聚甘油脂肪 酸酯/低於HLB 10之蔗糖脂肪酸酯之重量比爲99/1〜1/99爲 宜，較佳爲5/ 1〜1 /5。尤以此重量比丨/1時最佳，具有抑制 乳品成分浮起之效果。聚甘油脂肪酸酯/HLB 1 0以上之蔗糖 ^ 脂肪酸酯之重量比無特別限制，通常爲0.5〜1 /1，以0.6〜 〇 0.7/1爲宜。 〔咖啡萃取液〕 本發明所用之咖啡豆無特別限定，可用同一種類之咖 啡豆’亦可使用混合2種類以上之咖啡豆。通常使用經焙 煎之咖啡豆。焙煎之方法用直火式焙煎機或熱風式焙煎機 等裝置，於200〜3 00t之溫度加熱至目標之L値。 Q 所謂L値係作爲表示咖啡焙煎程度之指標之用。l値 係用色差計測定咖啡豆亮度之値，黑以L値0，白以L値 100表示。因此因咖啡焙煎豆之焙煎愈深其焙煎豆之色愈 發黑故L値爲低値，咖啡飲料之苦味變強。反之咖啡焙煎 豆之焙煎愈淺L値爲高値’酸味變強。通常咖啡飲料之製 造’係使用L値1 5〜3 5焙煎度之咖啡豆，l値低於1 5，咖啡 飮料之苦味強故不宜。L値若超過3 5酸味變強亦不宜。 再爲將經焙煎之咖啡_a爲預定之粒度，使用磨豆機等 粉碎’於熱水進行萃取。具體言之通常將粉碎之咖啡豆浸 -11 - 201041518 沒於9 〇〜9 8 °c之熱水中，攢拌构τ n /二链〜 M件約10分鐘後，經由過濾去除 不溶成分，得到咖啡萃取液。 本發明之乳品飮料，咖啡萃取液之含量以生豆換算通 吊爲5〜10重里/〇，以5〜7重量％爲宜。咖啡萃取液之含量 以生豆換算若低於5重量％，即使爲本發明之乳化穩定劑之 組口 ’但有抑制乳αα成分浮起不足之情況。又，咖啡萃取 液之a量以生S·換算若超過1〇重量％，咖啡之苦味太強不 宜於牛奶咖啡。 〔乳品成分〕 本發明乳品飮料所用之乳品成分，爲牛奶、全脂牛奶 、脫脂奶粉、鮮奶油等，可個別加上脫脂牛奶等之蛋白質 與牛酪或奶油等乳酯加以調整。其中牛奶因較之奶粉不損 其口味之滑順適宜使用。乳品飲料中之乳品成分含量以牛 奶換算通常爲4〜60重量％，以8〜25重量％爲宜。 〔其他成分〕 本發明之乳品飲料，可添加其他之乳化穩定劑、砂糖 、香料、維生素等之習知之摻合劑。其他之乳化穩定劑得 例示卵磷脂、溶血卵磷脂、聚甘油脂肪酸酯、二聚甘油脂 肪酸醋、山梨糖醇酐脂肪酸醋、有機酸一酸酯等。 〔乳品飲料〕 本發明之乳品飲料可舉出牛奶咖啡、奶茶等’以牛奶 -12- 201041518 咖啡爲宜。 〔乳品飲料之調製方法〕 本發明之乳品飲料通常預先調製含有低於HLB 10之蔗 糖脂肪酸酯、聚甘油脂肪酸酯及HLB 1 0以上之蔗糖脂肪酸 酯之乳化穩定劑’將此與其他成分混合所調製。此乳化穩 定劑亦可含有加於乳品飲料之其他成分。乳化穩定劑中所 含之低於HLB 10之蔗糖脂肪酸酯、聚甘油脂肪酸酯及 HLB10以之蔗糖脂肪酸酯之總含有率，通常爲50〜100重 量％ ’以70〜100重量％爲宜，較佳爲9〇〜100重量％。乳化 穩定劑中所含之各乳化劑之摻合率通常同於該乳品飮料中 之各乳化劑之摻合比率。對本發明之乳化穩定劑之乳品飮 料的添加量通常爲〇. 0 5〜0 · 3重量％。又，本發明之乳品飮 料亦可將低於HLB 1 0之蔗糖脂肪酸酯、聚甘油脂肪酸酯及 HLB 1 0以之蔗糖脂肪酸酯，個別與其他成分混合所調製。 本發明之乳品飮料，通常將咖啡或紅茶萃取液與砂糖 及牛奶等乳品成分混合後，混合乳化穩定劑之水溶液，再 加入碳酸氫調整pH後用勻化器進行均勻化處理。 通常，用以調整乳品飮料之pH於加熱殺菌前添加pH 調整劑（碳酸氫鈉等），碳酸氫鈉的添加量若多，產生碳酸 氫鈉的加熱臭味，因咖啡原本的香味變化，牛奶咖啡之 pH以5.0〜7.0爲宜，6.0〜6.6較佳。 如此調製之乳品飲料經由加熱進行殺菌。殺菌方法可 爲蒸餾殺菌或UHT殺菌，本發明以進行UHT殺菌爲宜。 -13- 201041518 本發明所用之UHT殺菌係以殺菌溫度i3〇〜i5〇r，相當 於121 °C之殺菌値（F0)爲10〜50般之超高溫殺菌。UHT殺 菌得用直接吹入蒸氣之蒸氣噴射式或將飮料噴射於水蒸氣 中加熱之蒸氣注入式等直接加熱方法 '使用鋼板或管式等 表面熱交換器之間接加熱方法等習知之方法進行，如可使 用鋼板式殺菌裝置。 【實施方式】 以下’藉由實施例進一步具體說明本發明，但本發明 不超過其要點’非限定於以下之實施。又，比、％及部表 示任何之重量比、重量％及重量份。 [實施例1〜3] 將L値26之焙煎咖啡豆（哥倫比亞EX)0.65kg用95°C 之脫鹽水6.5 k g萃取，得到咖啡萃取液。將咖啡萃取液6 k g 、牛奶0.8kg、細粒糖0.5kg、及加上表—1所載之乳化穩定 0.007kg溶解於50。。之脫鹽水0.993kg所調製之水溶液成總 量1 0kg。於此溶液加入碳酸氫鈉調整殺菌後之pH爲6.4， 將此使用高壓勻化器於60〜70°C之溫度以150kg/5 0kg之壓 力成均勻化後，利用鋼板式UHT殺菌裝置（日阪製作所 S T S -1 0 0)以殺菌溫度1 3 7 °C、殺菌時間（保持時間）6 〇秒之條 件殺菌（F0 = 40)，於無菌狀態塡充500mlPET瓶）’經由冷卻 製得牛奶咖啡。 對剛殺菌後之咖啡’經由H0LIBA公司製、LA — 500 -14- 201041518 進行中値粒徑（粒徑之出現頻率總計爲5 0 %之粒徑）。經由 FormulAction 公司製、TurbiScan ΜΑ2000評估脫奶油量（ 乳化穩定性）。再將此牛奶咖啡於40 °C保存2個月，評估經 由乳品成分浮起於液面形成之牛奶再散性。評估結果示於 表一1。 [比較例1] 除使用表- 1所載之乳化穩定劑外，同於實施例1〜3 進行。評估結果示於表1。 [比較例2 ] 除使用表一 1所載之乳化穩定劑外，同於實施例1〜3 進行。評估結果示於表1。 於表- 1之乳化穩定性係如下評估。 〈依Turbiscan MA2000脫奶油量測定〉 將光源以一定時間間隔於試料管之上下方向掃描，檢 測自試料之後方散射光，觀測對測定時間之後方散射光強 度之變化率，得掌握脫奶油量之狀態。測定試料管，可得 脫奶油量之資訊。時間及後方散射光強度之變化率確實愈 變大脫奶油量多，乳化穩定性差。因此，算出乳品成分浮 起速度（將測定時間與後方散射光強度之變化率圖表所得 直線之傾斜，如下評估表- 1之乳化穩定性。 *脫奶油量評估基準 -15- 201041518 ◎:乳品成分浮起速度爲低於4 d B (% ) /天 〇：乳品成分浮起速度爲4dB(%)/天以上低於5dB(%)/天 △:乳品成分浮起速度爲5dB(%)/天以上低於6dB(%)/天 X:乳品成分浮起速度爲6dB(%)/天以上 dB(%)係後方散射光強度變化率deltaBackscattering 之簡稱，於表- 1之牛奶再分散性係如下所評估。 木牛奶再分散性評估基準 ◎:僅輕輕搖動即分散 〇：搖動一會兒就分散 △:牛奶黏附於壁面很難分散 -16- 201041518 ο ο I-嗽 乳化穩定性 2個月後 牛奶再 分散性 〇 〇 <3 <3 I- 剛殺菌後 脫奶 ί油量 〇 ◎ 〇 < <3 中値粒 徑(μηι) 0.49 1 1 0.48 I 0.49 0.50* 0.49* 乳化穩定劑 聚甘油脂肪酸酯 添加量 (PPm) 300 200 100 400 〇 濁點(°c) 〇 All 〇 »™Η All ^ 100 〇 All ^ 100 種類 十甘油肉豆 蔻酸酯 十甘油肉豆 蔻酸酯 十甘油肉豆 蔻酸酯 十甘油肉豆 蔻酸酯 十甘油肉豆 蔻酸酯 蔗糖脂肪酸酯 添加量 (ppm) 〇 200 300 〇 400 HLB 種類 蔗糖硬脂酸酯 蔗糖硬脂酸酯 蔗糖硬脂酸酯 蔗糖硬脂酸酯 蔗糖硬脂酸酯 添加量 (ppm) 300 300 I_ 300 1_ 300 300 HLB Ό Ό \〇 種類 蔗糖棕櫚酸酯 蔗糖棕櫚酸酯 蔗糖棕櫚酸酯 蔗糖棕櫚酸酯 蔗糖棕櫚酸酯 實施例1 實施例2 實施例3 比較例1 比較例2 αο 一-W 餵钜扭嵌 olot^ng®(^}ng赋#^ 撇111:餾氍頫1Π1®«ΐπ+ίτ玥 oas-s 餾聽20^ wnge(^)ng魃撇|11:题氍鹊囤鹅摇(2坊 0 卜 9I-damgs2。^ wng粗(豁)唣鴒琳Λ3> 撇111:餵氍· 鹅權(一想 。4<魃11柜汆<鹽忒^4<^屮起袒他* 。111|^1:1:.龚溢唣忒|16漱¥异腾换^觀氍岛鋰矩扭嵌赵题氍驺盥«髓 -17- 201041518 〔產業上之可利用性〕 本發明之乳品飲料，經由添加特定之乳化穩定劑，得 抑制加熱殺菌後乳品成分之浮起，再之長期保存後之乳化 穩定劑亦良好。 -18-201041518 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a dairy beverage which is excellent in emulsion stability of a sucrose fatty acid ester and a polyglycerin fatty acid ester. [Prior Art] In recent years, many manufacturing and sales of coffee beverages that reflect consumer preferences and emphasize the flavor of coffee beans have been added to dairy beverages. The separation of dairy components during storage has long been a problem. Coffee containing dairy ingredients floats on top with long-term preservation of dairy ingredients. It is known that this phenomenon occurs in the so-called necking (n e c k i n g) state of milk, coffee, etc., which are condensed and combined with the milk component that has floated over time. At this time, the redispersibility deteriorates, and the block of the dairy component which is redispersed also exhibits a state of floating upper portion. In particular, the recent replacement of canned beverages by P ET bottled beverages has made the emulsion stability of dairy ingredients more important. This P E T bottle is because the transparent container consumer can see the appearance of the coffee, and the PET bottled beverage produces the separation of the dairy ingredients. 'Because of giving the consumer an unpleasant impression, lowering the price of the product, or may be the cause of complaints. Even if it is stored for a long period of time under the heating of a vending machine to produce milk coffee which maintains excellent emulsion stability and flavor, it is known that a fatty acid ester of HLB 10 or higher which constitutes a fatty acid with a palmitic acid as a main monoester content is known. A method of adding a sucrose fatty acid ester having a fatty acid mainly composed of stearic acid and less than HLB 10 (JP-A-7-289 1 64). Further, it is known that the long-term milk 201041518 stability of the dairy beverage to be maintained in a PET bottle is a sucrose fatty acid ester having a high content of palmitic acid as a main monoester and H LB 10 or more and a weight of 2 〇. A method of adding a polyglycerin fatty acid ester having a cloud point of 90 ° C or more in a concentration of 1% by weight in a sodium chloride aqueous solution (JP-A-2000-333599). Recently, the amount of roasted coffee beans is increased, and the PET bottled beverages of various roasted beans are increased. It is known that the extract containing the roasted deep coffee beans and the dairy ingredients are fastened, and the dairy ingredients float faster. However, the conventional technology, in which the roasted coffee beans are more roasted and deeper, can not fully satisfy the emulsion stability. Therefore, it has been desired to develop a coffee beverage which does not cause coagulation even if it is stored for a long period of time even when the amount of roasted coffee beans is large or when the roasted coffee beans are roasted. DISCLOSURE OF THE INVENTION [Disclosed by the Invention] Here, the inventors of the present invention conducted a review to find out that when a dairy beverage is blended with a specific emulsion stabilizer, it is possible to suppress the floatation of the dairy component and to achieve good emulsion stability. The present invention has been completed. Namely, the gist of the present invention resides in a dairy beverage characterized by containing a sucrose fatty acid ester of HLB10 or more, a polyglycerin fatty acid ester, and a sucrose fatty acid ester lower than HLB10. Another gist of the present invention resides in an emulsion stabilizer characterized by containing a sucrose fatty acid ester of HLB 10 or higher, a polyglycerin fatty acid ester, and a sucrose fatty acid ester lower than HLB 10 -6 - 201041518 BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The dairy tanning material of the present invention contains a sucrose fatty acid ester of HLB 10 or more, a polyglycerin fatty acid ester, and a sucrose fatty acid ester lower than HLB10. [sucrose fatty acid ester of HLB 1 or more] The sucrose fatty acid ester of HLB 10 or more, the monoester content is usually 50% by weight or more, and the fatty ester is exemplified by myristic acid, palmitic acid, stearic acid, and behenic acid. A saturated or unsaturated fatty acid having 14 to 22 carbon atoms such as oleic acid. The fatty acid is preferably a fatty acid or a saturated fatty acid of 16 to 18. Among them, from the viewpoints of self-emulsification stability and antibacterial property, it is preferably 70% by weight or more of palmitic acid or stearic acid, and the monoester content is 70% by weight or more, and 80% by weight or more of the fatty acid is composed of palmitic acid or stearic acid. The sucrose fatty acid ester is the best. The HLB is preferably 15 or more, preferably 16 or more. The HLB is usually 22 or less, and preferably 18 or less. The amount of the dairy beverage of the sucrose fatty acid ester having an HLB of 10 or more is preferably 0.03 to 0.1% by weight. [Polyglycerin fatty acid ester] Specific examples of the fatty acid constituting the polyglycerin fatty acid ester are saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. . Among them, a fatty acid having a carbon number of 14 to 18 and a saturated fatty acid are preferred. Especially with myristic acid as the main component is appropriate. The degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is usually from 2 to 20, and the average polymerization degree is preferably from 4 to 12. 201041518 Polyglycerol fatty acid ester, in 20% by weight of sodium chloride aqueous solution 〖% by weight Concentration measurement cloud point range of 80 ° C or more is preferred, especially in 20% by weight of sodium chloride aqueous solution 1% by weight It is preferable to concentrate a highly hydrophilic polyglycerin fatty acid ester having a cloud point of 9 CTC or more. The polyglycerin fatty acid ester having such a cloud point range is usually obtained by reacting a polyglycerol fatty acid in a small ratio in the presence of a basic catalyst at a temperature of from 180 to 260 °C. The general feed ratio is 2 moles of fatty acid to polyglycerol fatty acid ester, and the alkali metal catalyst is used for K2C03, KOH, Na2CO3, NaOH, etc., using polyglycerol 5χ1 (Γ7~1 mole times. 20% by weight of sodium chloride solution) 1% by weight of the polyglycerol fatty acid ester having a cloud point of 90 ° C or higher is generally used, and the amount of the basic catalyst can be reduced (for example, K2C03, KOH, Na2C03, NaOH, etc.) is used for the polyglycerol 5xl0·7~〇 · 1 mole ratio), the method of increasing the second half temperature by two-stage reaction, for example, after the esterification reaction at a reaction temperature of 180 to 260 ° C, and then increasing the reaction temperature by 10 to 50 ° C for 1 to 4 hours. (Refer to JP-A-7-145 1 04.) The analysis of polyglycerol fatty acid esters (hereinafter abbreviated as "PoGE") is based on various chemical analysis methods available today. For example, to grasp the degree of esterification or residual fatty acids. The amount, the acid bismuth, the saponified hydrazine 'hydroxyl oxime, is also evaluated by the analysis of the ash used to know the amount of soap or the amount of the remaining catalyst. However, the polyglycerol of the PoGE raw material (hereinafter abbreviated as "P〇G") a polycondensate of glycerin, which has a degree of polymerization due to difficulty in refining It is not only a linear polymer containing a branched polymer or a cyclic polymer, etc. Therefore, the PoGE system of the ester body is composed of p〇GE and unreacted P〇G having various degrees of esterification different in PoG skeleton. The composition of the composition is also used in the esterification reaction. 8 - 201041518 The soap produced as a by-product of the reaction between the alkaline catalyst and the fatty acid of the raw material, or the excessive use of the esterification reaction is incomplete and exceeds the chemical Amounts of fatty acids such as unreacted fatty acids. Thus, because PoGE is a complex mixture, traditional chemical analysis is difficult to specify the specific properties of P〇GE. For example, even if the average esterification degree of PoGE is similar or the same, the emulsion is stable. The physical properties of sex are also very different. Only traditional chemical analysis methods such as average esterification degree or unreacted P〇G can not fully grasp the physical properties, and are not suitable for physical property evaluation methods. Therefore, polyglycerin fatty acid esters The comprehensive regulation of the composition requires the use of "cloud point" in recent years. - Generally speaking, the cloud point is defined as the non-ionic surfactant derived from ethylene oxide. The water solvent forms a 2-phase separation through the rise of temperature. The temperature caused by the homogenization phenomenon is known as the physical property evaluation method of the polyethylene oxide surfactant (the dictionary of the oil terminology: edited by the Japan Oil Chemistry Association (Lucky)). The structure and composition of the cloud point polyglycerol fatty acid ester Sensitive, because it reflects the fatty acid soap, it is better to distinguish the degree of hydrophilicity or composition. The other reason is simple q, which is the most representative of the characteristics of the composition of polyglycerin fatty acid ester. Therefore, in polyglycerol The fatty acid ester composition has a cloud point which is a useful indicator compared to HLB (average of hydrophilicity and hydrophobicity). Polyglycerol has many hydroxyl hydrogens, compared with polyethylene oxide surfactants. The overall cloud point is high and exceeds the boiling point of water. At this time, it is easy to measure by using an appropriate saline solution (Japanese Patent Laid-Open No. Hei 9-1纟73 86). Generally, the higher the hydrophilicity, the higher the cloud point, and even if the esterification rate is the same, the more the monoester content, the higher the cloud point. In the cloud point measurement method, the polyglycerol fatty acid ester is usually dissolved in 1 to 30 -9 to 201041518% by weight of sodium chloride or sodium sulfate aqueous solution, and is determined by measuring the solubility of the sample according to the sample. In the present invention, first, the oil fatty acid ester is dispersed in a 2% by weight aqueous sodium chloride solution and stirred to form a uniform aqueous solution while heating at a weight of one. Thereafter, the obtained polyglycerol ester is homogeneously aqueous at any temperature of from 0 ° C to 100 ° C. (: Stirring, stirring, standing, 'polyglycerin fatty acid ester, such as oil or separation, and measuring the state of the uneven aqueous solution. This unevenness is the "cloud point", and the present invention determines the temperature. 〇t is ice, if more than 100 °c is more than boiling water, it is difficult to determine the correct amount of the dairy beverage added to the polyglycerol fatty acid ester is usually 0.1% by weight. [Low HL510 sucrose fatty acid Ester] sucrose fatty acid ester lower than HLB10, the monoester content is usually f% or more and 50% by weight or more, and the ester content of 30% by weight or more and 50% by weight or more of the diester or more is usually 50% by weight or more and 100% by weight. It is preferably 50% by weight or more and 70% by weight or less. The fatty esters are exemplified by carbonic acid I4~ and or unsaturated fatty acids such as capric acid, palmitic acid, stearic acid, behenic acid 'oleic acid, etc. The fatty acid and the saturated acid of 1 8 are suitable. Among them, 7 % by weight or more of the fatty acid is composed of hard fat, especially for the purpose of preventing the precipitation of the monoester of the dairy beverage, and the ester content of the diester or more is 7 0% by weight 'constituting fat% by weight or more as stearin The acid sucrose fatty acid ester is the best. If it is considered, the strip will be 0/〇, and the fatty acid will be weighed in a 2~5 gel state. The cloud point is 0·0 1 ~ I 〇 weight is appropriate, the next The amount of saturated fatty acid of the peas 22 is preferably 30% of the acid of 30 to 10,415,415,180 of water, and the HLB is usually 5 or more, preferably 9 or less. The sucrose fatty acid ester lower than HLB 10 The amount of the beverage to be added is usually 〇·〇1 to 〇·1% by weight. 添加 The amount of each component of the dairy beverage of the present invention is 99% by weight of the polyglycerin fatty acid ester/sucrose fatty acid ester lower than HLB 10 /1 to 1/99 is preferably, preferably 5/1 to 1 /5. Especially in the weight ratio 丨/1, it has the effect of suppressing the floating of the dairy component. Polyglycerol fatty acid ester / HLB 1 0 The weight ratio of the above sucrose fatty acid ester is not particularly limited, and is usually 0.5 to 1 /1, preferably 0.6 to 〇0.7/1. [Coffee extract] The coffee beans used in the present invention are not particularly limited, and the same kind can be used. Coffee beans can also be used to mix more than 2 types of coffee beans. Usually roasted coffee beans are used. The method uses a direct-fired roasting machine or a hot-air roasting machine to heat the target to the target L値 at a temperature of 200 to 30,000 ft. Q The so-called L 値 system is used as an indicator for the degree of coffee roasting. The color difference of the coffee beans is measured by a color difference meter, black is L値0, and white is represented by L値100. Therefore, the deeper the roasting of the coffee beans is, the darker the color of the roasted beans is, the lower the L値 is. The bitterness of the coffee drink becomes stronger. On the contrary, the roasting of the coffee roasting bean is lighter. The L値 is the sorghum, and the sour taste is stronger. Usually the manufacture of coffee beverages is the use of L値1 5~3 5 roasting coffee beans, l値Below 15, the bitterness of the coffee dip is not good. If L値 exceeds 3 5, the acidity will become stronger. Further, the roasted coffee _a is a predetermined particle size, and is pulverized using a grinder or the like to extract in hot water. Specifically, the pulverized coffee beans are usually immersed in -11 - 201041518. In the hot water of 9 〇 ~ 9 8 °c, the τ n / 2 chain ~ M pieces are mixed for about 10 minutes, and the insoluble components are removed by filtration. Get a coffee extract. In the dairy product of the present invention, the content of the coffee extract is 5 to 10 liters/inch in terms of raw beans, preferably 5 to 7% by weight. The content of the coffee extract is less than 5% by weight in terms of green beans, and even if it is the mouth of the emulsion stabilizer of the present invention, it is insufficient to suppress the floating of the αα component. Further, the amount of a of the coffee extract is more than 1% by weight in terms of S· conversion, and the bitterness of the coffee is too strong for milk coffee. [Dairy component] The dairy component used in the dairy product of the present invention is milk, whole milk, skimmed milk powder, fresh cream, etc., and protein such as skim milk may be added individually with a cream ester such as beef cheese or cream. Among them, milk is suitable for use because it does not impair the taste of milk. The content of the dairy component in the dairy beverage is usually 4 to 60% by weight in terms of milk, and preferably 8 to 25% by weight. [Other Components] The dairy beverage of the present invention may contain other conventional blending agents such as an emulsion stabilizer, a sugar, a flavor, a vitamin, and the like. Other emulsion stabilizers are exemplified by lecithin, lysolecithin, polyglycerin fatty acid ester, diglycerin fatty acid vinegar, sorbitan fatty acid vinegar, organic acid monoester, and the like. [Dairy Beverage] The dairy beverage of the present invention may be milk milk, milk tea, etc., and milk -12- 201041518 is preferred. [Preparation Method of Dairy Beverage] The dairy beverage of the present invention is usually prepared by previously preparing an emulsion stabilizer containing a sucrose fatty acid ester of less than HLB 10, a polyglycerin fatty acid ester, and a sucrose fatty acid ester of HLB 10 or more. Modulated by mixing of ingredients. The emulsion stabilizer may also contain other ingredients added to the dairy beverage. The total content of the sucrose fatty acid ester, the polyglycerin fatty acid ester, and the sucrose fatty acid ester of HLB10 contained in the emulsion stabilizer is usually 50 to 100% by weight, and is 70 to 100% by weight. Preferably, it is preferably from 9 Å to 100% by weight. The blending ratio of each emulsifier contained in the emulsion stabilizer is generally the same as the blending ratio of each emulsifier in the dairy beverage. The amount of the emulsion of the emulsion stabilizer of the present invention is usually 〇. 0 5 〜 0 · 3 wt%. Further, the dairy product of the present invention may be prepared by mixing sucrose fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters of HLB 10 which are lower than HLB 10 alone with other components. In the dairy tanning material of the present invention, a coffee or black tea extract is usually mixed with a dairy component such as sugar or milk, and an aqueous solution of an emulsion stabilizer is mixed, and then hydrogen carbonate is added to adjust the pH, and then homogenized by a homogenizer. Usually, the pH of the dairy material is adjusted before the heat sterilization, and a pH adjuster (such as sodium hydrogencarbonate) is added. If the amount of sodium hydrogencarbonate is increased, the heating odor of sodium hydrogencarbonate is generated, and the original flavor of the coffee changes. The pH of the coffee is preferably 5.0 to 7.0, and preferably 6.0 to 6.6. The dairy beverage thus prepared is sterilized by heating. The sterilization method may be distillation sterilization or UHT sterilization, and the present invention is preferably used for UHT sterilization. -13- 201041518 The UHT sterilization used in the present invention is sterilized at a sterilization temperature of i3 〇 to i5 〇r, which is equivalent to a sterilization temperature of 121 ° C (F0) of 10 to 50. UHT sterilization can be carried out by a conventional method such as a steam injection type in which steam is directly blown into a steam injection method or a steam injection type in which steam is sprayed into water vapor, and a conventional method using a surface heat exchanger such as a steel plate or a tube type. If a steel plate type sterilization device can be used. [Embodiment] Hereinafter, the present invention will be specifically described by way of Examples, but the present invention should not be construed as being limited to the details. Further, the ratios, %, and parts indicate any weight ratio, weight%, and parts by weight. [Examples 1 to 3] 0.65 kg of roasted coffee beans (Colombia EX) of L値26 were extracted with 6.5 kg of desalted water at 95 ° C to obtain a coffee extract. The coffee extract 6 k g, milk 0.8 kg, fine sugar 0.5 kg, and the emulsion stability of 0.007 kg contained in Table-1 were dissolved in 50. . The aqueous solution prepared by removing the salt water from 0.993 kg was made into a total amount of 10 kg. The pH of the solution was adjusted to 6.4 by adding sodium hydrogencarbonate, and the mixture was homogenized at a temperature of 60 to 70 ° C at a pressure of 150 kg / 0 0 kg using a high pressure homogenizer, and then a steel plate type UHT sterilization device was used. Sakae Seisakusho STS -1 0 0) Sterilize at a sterilization temperature of 1 3 7 °C, sterilization time (holding time) of 6 sec (F0 = 40), and fill 500ml PET bottles in aseptic state] 'milk coffee made by cooling . The coffee immediately after sterilization was subjected to a median particle diameter (particle diameter of a total particle diameter of 50%) by LA-LIBA Co., Ltd., LA - 500 -14 - 201041518. The amount of de-ice cream (emulsification stability) was evaluated by FormulAction Co., Ltd., TurpiScan® 2000. The milk coffee was stored at 40 ° C for 2 months to evaluate the re-dispersibility of the milk formed by the milk component floating on the liquid surface. The results of the assessment are shown in Table 1. [Comparative Example 1] The same procedures as in Examples 1 to 3 were carried out except that the emulsion stabilizers shown in Table-1 were used. The evaluation results are shown in Table 1. [Comparative Example 2] The same procedures as in Examples 1 to 3 were carried out except that the emulsion stabilizers shown in Table 1 were used. The evaluation results are shown in Table 1. The emulsion stability of Table-1 was evaluated as follows. <Measurement of de-creaming amount according to Turbiscan MA2000> The light source is scanned in the upper and lower directions of the sample tube at regular intervals, and the scattered light is detected after the self-test material, and the rate of change of the intensity of the scattered light after the measurement time is observed. status. The sample tube is measured to obtain information on the amount of cream removed. The rate of change of the time and the intensity of the scattered light is actually getting larger and the amount of the cream is much higher, and the emulsion stability is poor. Therefore, the floating speed of the dairy component (the inclination of the straight line obtained by the graph of the change rate of the measurement time and the backscattered light intensity) was calculated, and the emulsion stability of Table-1 was evaluated as follows. * Evaluation of the amount of the creaming amount -15 - 201041518 ◎: Dairy composition The floating speed is less than 4 d B (% ) / day: the floating speed of the dairy component is 4 dB (%) / day or less and less than 5 dB (%) / day △: the floating speed of the dairy component is 5 dB (%) / Less than 6dB (%) / day of the day X: The floating speed of the dairy component is 6dB (%) / day or more dB (%) is the abbreviation of the backscattering light intensity change rate deltaBackscattering, the milk redispersibility system in Table -1 As assessed below. Wood Milk Redispersibility Evaluation Criteria ◎: Disperse only by gently shaking: 摇 Shake for a while to disperse △: Milk adheres to the wall and is difficult to disperse-16- 201041518 ο ο I-嗽Emulsification stability 2 months later Milk redispersibility 〇〇<3 <3 I- just after sterilization, degreasing, oil quantity 〇 ◎ 〇 <<3 medium 値 particle size (μηι) 0.49 1 1 0.48 I 0.49 0.50* 0.49* emulsion stabilizer Polyglycerol fatty acid ester addition (PPm) 300 200 100 400 Cloud point (°c) 〇All 〇» TMΗ All ^ 100 〇All ^ 100 Spectro decaglyceryl myristate decaglyceryl myristate decaglyceryl myristate decaglyceryl myristate decaglyceryl myristate sucrose fatty acid ester addition (ppm) 〇 200 300 〇400 HLB type sucrose stearate sucrose stearate sucrose stearate sucrose stearate sucrose stearate addition (ppm) 300 300 I_ 300 1_ 300 300 HLB Ό 〇 \〇 type cane sugar Palmitate sucrose palmitate sucrose palmitate sucrose palmitate sucrose palmitate Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 αο 一-W 钜 钜 olo olo olo olo olo olo olo olo olo olo赋#^ 撇111: Distillate 氍1Π1®«ΐπ+ίτ玥oas-s Distillation 20^ wnge(^)ng魃撇|11: Inscription Goose Shake (2 Fang 0 Bu 9I-damgs2.^ wng Rough (豁)唣鸰琳Λ3> 撇111: Feeding 氍 · Goose right (thinking. 4<魃11 counter汆<salt^^<^屮起袒他*. 111|^1:1:. Gong Yizhen忒|16漱¥异腾换^ Guanlan Island Lithium Torque Insertion Zhao 氍驺盥« marrow-17- 201041518 [Industrial Applicability] The dairy beverage of the present invention is added by adding The emulsion stabilizer, obtained suppress floating dairy component after heat sterilization, and then after the long-term storage of the emulsion stabilizer are also good. -18-