TW202116173A - Milk component-containing beverage - Google Patents

Abstract

An objective of the present invention is to provide a milk component-containing beverage in which separation and aggregation of milk components are suppressed in an environment where the temperature changes drastically. As a solution, the milk component-containing beverage of the present invention contains the following components (A) to (D): (A) a bacteriostatic emulsifier, (B) a polyglycerin fatty acid ester in which the main constituent fatty acid is stearic acid and the average degree of polymerization of polyglycerin is 3.5 to 5.0, (C) a glycerin organic acid fatty acid ester, (D) a glycerin monofatty acid ester.

Description

Milk-containing beverages

The present invention relates to a beverage containing milk components.

In the past, various milk-containing beverages such as milk coffee and milk tea were made into products and sold on the market. Such milk-containing beverages have problems such as poor quality due to the germination and proliferation of heat-resistant flat acid bacteria spores. Therefore, the addition of antibacterial emulsification such as polyglycerol fatty acid esters and sucrose fatty acid esters with antibacterial effects Agent.

In addition, milk-containing beverages also have the following problem: during the period of sale on the market, the separation and aggregation of milk components such as milk fat and milk protein are likely to occur. Therefore, a method related to a milk component-containing beverage is proposed, which contains a bacteriostatic emulsifier and a food emulsifier for suppressing separation and aggregation of milk components.

As such a technique, for example, a stabilizer for milk beverages packed in a sealed container is disclosed, which is characterized by containing polyglycerol monopalmitate with a degree of polymerization of 3 and polyglycerol fatty acid esters with a degree of polymerization of 5 to 10 And organic acid monoglycerides (Patent Document 1); a food characterized by adding a food preservation enhancer that contains an ester of polyglycerol and fatty acid with an average degree of polymerization of 2 to 3 and The monoester content in the ester is a polyglycerin fatty acid ester (a), a thickening stabilizer (b), and water (c) with a content of 50% by mass or more, and the content of (a) in the 100% by mass enhancer is 10 to 40% by mass, (b) The content of 100% by mass of the enhancer is 0.01 to 30% by mass (Patent Document 2); an emulsifier composition for milk coffee in which, relative to the constituent fatty acid, palmitic acid is 70% by weight or more and stearic acid is less than 30%. % By weight, and 100 parts by weight of sucrose fatty acid ester (A) having a monoester content of 70% by weight or more, containing 50 parts by weight to 250 parts by weight of constituent fatty acids, 60% by weight or more of stearic acid, and a monoester content of 20 to 35 wt% of sucrose fatty acid ester (B) (Patent Document 3) and the like.

However, even if the above method is adopted, when the milk component beverage is placed in an environment where the temperature changes drastically, separation and aggregation of the milk component may sometimes occur. Therefore, a milk component-containing beverage is required on the premise that it contains a bacteriostatic emulsifier, and the separation and aggregation of milk components are suppressed in an environment where the temperature changes drastically.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] JP 2007-306865 A

[Patent Document 2] JP 2006-280386 A

[Patent Document 3] JP 07-289164 A

The object of the present invention is to provide a milk component-containing beverage in which separation and aggregation of milk components are suppressed in an environment with a drastic temperature change.

The inventors of the present invention conducted intensive research on the above-mentioned problems, and as a result, found that the above-mentioned problems can be solved by using a specific emulsifier in combination, and completed the present invention based on this knowledge.

That is, the present invention includes a milk-containing beverage containing the following ingredients (A) to (D):

(A) Antibacterial emulsifier,

(B) Polyglycerol fatty acid ester whose main constituent fatty acid is stearic acid and the average degree of polymerization of polyglycerol is 3.5 to 5.0,

(C) Glycerin organic acid fatty acid ester,

(D) Glycerol monofatty acid ester.

The milk component-containing beverage of the present invention suppresses the generation of white suspended matter in an environment where the temperature changes drastically.

〔Ingredients (A)〕

The milk component-containing beverage of the present invention contains a bacteriostatic emulsifier as component (A). Bacteriostatic emulsifiers are emulsifiers for foods that have an effect on heat-resistant flat acid bacteria which are the cause of deterioration of beverage quality. As long as they are emulsifiers for foods that have this effect, they can be used without particular restrictions. For example, you can Examples include diglycerol monomyristate, diglycerol monopalmitate, triglycerol monopalmitate, and sucrose palmitate. Among them, from the viewpoint of strong bacteriostasis, triglyceride monopalmitate and sucrose palmitate are preferred. As a bacteriostatic emulsifier, in addition to commercially manufactured and sold In addition to food emulsifiers that are effective against heat-resistant flat acid bacteria contained in the products, products manufactured and sold commercially in the form of bacteriostatic emulsifiers can also be used.

〔Ingredients (B)〕

The milk component-containing beverage of the present invention contains a polyglycerin fatty acid ester whose main constituent fatty acid is stearic acid and an average degree of polymerization of polyglycerin is 3.5 to 5.0 (preferably 3.6 to 4.8) as component (B).

Regarding the component (B), the "mainly constituent fatty acid" refers to a fatty acid that accounts for 50% by mass or more, preferably 60% by mass or more, in 100% by mass of all fatty acids constituting the polyglycerin fatty acid ester. Therefore, in the component (B) of the present invention, stearic acid occupies 50% by mass or more of the constituent fatty acids, and other fatty acids are contained in the remainder. The other fatty acids are not particularly limited as long as they are derived from edible animal and vegetable fats and oils (except stearic acid), and examples include linear saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, Capric acid, lauric acid, myristic acid, palmitic acid, arachidic acid, oleic acid, oleic acid, etc.) or unsaturated fatty acids (e.g. palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linseed oil Acid, α-linoleic acid, arachidonic acid, ricinoleic acid, etc.), preferably saturated or unsaturated fatty acids with 14 to 22 carbon atoms (such as myristic acid, palmitic acid, arachidic acid, dioleic acid, Oleic acid, linoleic acid, linoleic acid, erucic acid, etc.). Only one type of these fatty acids may be used, or two or more types may be used in any combination.

In addition, when the average degree of polymerization of the polyglycerin constituting the component (B) is 3.5 to 5.0, the milk component-containing beverage has the effect of suppressing separation and aggregation of the milk component.

Here, the above-mentioned average degree of polymerization is determined by analyzing the composition of the polyglycerol constituting the polyglycerol fatty acid ester (that is, the polyol composition). The method is shown in the following steps (1) to (3).

(1) Preparation of samples

First, the test sample is subjected to saponification and decomposition treatment to be decomposed into fatty acids and polyols. Specifically, weigh 2.0 g of the test sample into a saponification flask, add 30 mL of 0.5 mol/L potassium hydroxide-ethanol standard solution to it, install a condenser on the flask, and while shaking occasionally, Adjust the temperature in the range of about 70°C to 80°C so that the refluxed ethanol does not reach the upper end of the condenser. After slowly heating for about 1 hour, use 40 to 50 mL of warm water, 40 to 50 mL of water, and 100 mL of hexane. Transfer to a separatory funnel while washing the flask. Approximately 5 mL of 10% by volume hydrochloric acid was added to the separatory funnel, and the separatory funnel was shaken, 50 mL of hexane was added to the separatory funnel, and the separator was further shaken, and then left to stand. Place the separated lower layer in a beaker, adjust the pH with 0.5 mol/L potassium hydroxide solution to neutralize, and place the beaker in a 60° C. ventilated dryer for dehydration. After complete dehydration, add 5 to 10 mL of methanol in 2 to 3 times, stir the contents, and perform natural filtration. The obtained filtrate was transferred to a flask, and methanol was removed with an evaporator.

(2) Measuring method

Next, 50 mg of the obtained concentrate was weighed, and 1 to 2 mg of pyridine (reagent special grade; manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added to the mixture and dissolved. 0.5 mL of 1,1,1,3,3,3-hexamethyldisilazane (manufactured by Tokyo Chemical Industry Co., Ltd.) was added and mixed, and 0.1 mL of trifluoroacetic acid (Wako special grade; Fujifilm Wako Pure Pharmaceutical company) and mixed. After leaving it for about 1 minute, the polyol composition analysis was performed using GC (gas chromatography) under the following conditions.

<GC analysis conditions>

Device: Gas Chromatogram (Model: GC-2010Plus; manufactured by Shimadzu Corporation)

Data processing software (model: GC solution 2.4 version; manufactured by Shimadzu Corporation)

Column (model: Ultra ALLOY-TRG; P/N: UATRG-30M-0.1F; manufactured by Frontier lab)

Body column oven conditions: the initial temperature is 100°C (1 minute); the heating rate is 15°C/min; the final temperature is 365°C (11 minutes)

Sample injection volume: 1.0μL

Carrier gas: Nitrogen

(3) Quantitative

After analysis, for the peaks corresponding to the components of the test sample recorded on the chromatogram by the data processing software, use an integrator to measure the peak area, and calculate the multivariate in the form of area percentage based on the measured peak area. For the alcohol composition, the weight average of the degree of polymerization of each component is calculated as the average degree of polymerization.

The outline of a preferable manufacturing method of component (B) is as follows. For example, in a general reaction vessel equipped with a stirrer, heating jacket, baffle plate, etc., the content of polyglycerol and stearic acid with an average degree of polymerization of 3.5 to 5.0 is 50% by mass or more (preferably 60% by mass or more) The fatty acid composition of) is charged in a molar ratio of 1:0.1 to 1:2.0, preferably 1:0.2 to 1:1.5, sodium hydroxide is added as a catalyst and stirred and mixed, and under a nitrogen environment, the esterification The water produced by the reaction is heated at a predetermined temperature while being removed to the outside of the system. The reaction temperature is in the range of 180°C to 260°C, preferably in the range of 200°C to 250°C. In addition, the reaction pressure condition is under reduced pressure or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and aiming at an acid value of 2 or less. After the reaction is completed, an acid is added to the obtained reaction liquid to neutralize the catalyst, and it is cooled to 120°C or higher and lower than 180°C, and the unreacted polyol is removed when it is separated. Next, distillation is performed under reduced pressure to remove the remaining polyol, and a polyglycerin fatty acid ester that can be used as the component (B) is obtained.

The polyglycerol used as a raw material in the above-mentioned production method may be appropriately selected and used as long as the polyglycerol constituting the obtained polyglycerol fatty acid ester has an average degree of polymerization of 3.5 to 5.0. Only one type of such polyglycerol may be used, or two or more types of polyglycerol may be used in combination.

In addition, the polyglycerin fatty acid ester used as the component (B) can be heated and melted at 70°C to 100°C together with the glycerin mono fatty acid ester (ie, the component (D) described later) as required, and the resultant The melt is cooled and solidified, thereby forming a single preparation in the form of a composition containing components (B) and (D). By forming a single formulation in this way, the workability of the adhesive polyglycerin fatty acid ester can be improved, and the handling can be facilitated.

〔Ingredients (C)〕

The milk component-containing beverage of the present invention contains glycerin organic acid fatty acid ester as component (C). Glycerol organic acid fatty acid esters are esters of glycerol, organic acids and fatty acids, which can be achieved by the reaction of glycerol mono-fatty acid esters and organic acids (or reactive derivatives of organic acids such as anhydrides of organic acids), or glycerol and organic acids It is produced by a known method such as reaction with fatty acid.

Examples of the organic acid constituting the fatty acid ester of glycerol organic acid include succinic acid, diacetyltartaric acid, lactic acid, citric acid, and acetic acid. Among these organic acids, succinic acid is preferably used.

The fatty acid constituting the glycerol organic acid fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils. Examples include linear saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, oleic acid, oleic acid, etc.) or unsaturated fatty acids (e.g. palmitoleic acid, oleic acid, elaidic acid, linoleic acid, gamma -Linoleic acid, α-linoleic acid, arachidonic acid, ricinoleic acid, etc.), preferably saturated or unsaturated fatty acids with 14 to 22 carbon atoms (such as myristic acid, palmitic acid, stearin) Sour, peanuts Acid, oleic acid, oleic acid, linoleic acid, linoleic acid, erucic acid, etc.). Only one type of these fatty acids may be used, or two or more types may be used in any combination. The molar ratio of the organic acid to the fatty acid (organic acid: fatty acid) constituting the glycerol organic acid fatty acid ester is preferably 1:0.5 to 1:2.

Most of the products commercially manufactured and sold as fatty acid esters of glycerol organic acids contain unreacted substances in the fatty acid monoglycerides used as raw materials. In addition, monoglycerin fatty acid esters are added to the reaction product to be commercialized. The product. In the present invention, such glycerol mono-fatty acid ester is not included in the component (C) but is included in the component (D) described later.

Here, the content of glycerol monofatty acid ester in the glycerol organic acid fatty acid ester product can be determined by HPLC (High Performance Liquid Chromatography) analysis. Specifically, the sample is analyzed according to the analysis conditions shown below. After the analysis, the peaks corresponding to the components of the test sample recorded on the chromatogram by the data processing software are measured using an integrator. area. According to the measured peak area, the area percentage can be used to obtain the content of each component. The HPLC analysis conditions are shown below.

<HPLC analysis conditions>

Device: Shimadzu High Performance Liquid Chromatograph

Data processing software (model: LC solution ver.1.25; manufactured by Shimadzu Corporation)

Pump (Model: LC-20AD; manufactured by Shimadzu Corporation)

Column oven (model: CTO-20A; manufactured by Shimadzu Corporation)

Autosampler (Model: SIL-20A; manufactured by Shimadzu Corporation)

Detector: RI detector (model: RID-10A; manufactured by Shimadzu Corporation)

Column: GPC column (model: SHODEX KF-801; manufactured by Showa Denko Corporation)

Column: GPC column (model: SHODEX KF-802; manufactured by Showa Denko Corporation)

Two in series

Mobile phase: THF (tetrahydrofuran)

Flow rate: 1.0mL/min

Column temperature: 40℃

Sample concentration: 0.01g/1mL THF

Sample injection volume: 20μL (in THF)

〔Ingredients (D)〕

The milk component-containing beverage of the present invention contains glycerol mono-fatty acid ester as component (D). Glycerol mono-fatty acid ester is a compound in which a fatty acid and any one of the hydroxyl groups of glycerin are bonded via an ester bond, and the number of ester bonds is one.

The fatty acid constituting the glycerol monofatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils. For example, straight chain saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, decanoic acid, etc.) can be mentioned. Acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, oleic acid, oleic acid, etc.) or unsaturated fatty acids (such as palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ- Linoleic acid, α-linoleic acid, arachidonic acid, ricinoleic acid, etc.), preferably saturated or unsaturated fatty acids with 14 to 22 carbon atoms (such as myristic acid, palmitic acid, stearic acid) , Arachidic acid, oleic acid, oleic acid, linoleic acid, linoleic acid, erucic acid, etc.). Only one type of these fatty acids may be used, or two or more types may be used in any combination.

As glycerol mono-fatty acid esters, in addition to substances contained in commercially manufactured and sold glycerol organic acid fatty acid ester products, products commercially manufactured and sold in the form of glycerol mono-fatty acid esters can also be used. As such a product, for example, EMALGEE P-100 (commercial Product name: glycerol monopalmitate; manufactured by Riken Vitamin Co.), EMALGEE MS (trade name: glycerol monostearate; manufactured by Riken Vitamin Co.), etc.

The milk component-containing beverage of the present invention contains components (A) to (D). With respect to the content of components (A) to (D) in the total amount of the milk-containing beverage of the present invention, component (A) is 10 to 3000 ppm, preferably 50 to 1500 ppm, more preferably 100 to 1000 ppm, and component (B ) Is 5 to 1000 ppm, preferably 10 to 500 ppm, more preferably 15 to 200 ppm, component (C) is 10 to 2000 ppm, preferably 20 to 1000 ppm, more preferably 30 to 500 ppm, and component (D) is 15 to 2500 ppm, preferably 30 to 1500 ppm, more preferably 40 to 750 ppm.

The milk component-containing beverage in the present invention refers to a beverage containing milk and/or dairy products, and examples thereof include milk coffee, milk tea, milk cocoa, and matcha milk. Examples of the milk include fresh milk, cow milk, special cow milk, fresh goat milk, and sterilized milk prescribed in the "Ministry Order Concerning Ingredient Standards for Milk and Dairy Products" (Ministry of Health and Welfare Order No. 52 of December 27, 1951). Goat milk, raw goat milk, modified milk, low-fat milk, non-fat milk and processed milk, etc. Examples of the dairy products include cream, butter, butteroil, cheese, concentrated whey, ice cream, concentrated milk, skimmed concentrated milk, sugar-free condensed milk, sugar-free condensed skimmed milk, and sugar as specified in the above-mentioned ministry ordinance. Condensed milk, sweetened condensed skimmed milk, whole milk, skimmed milk, cream powder, whey powder, protein concentrate whey powder, butter milk powder, sweetened milk powder, formula milk powder, fermented milk, etc.

The manufacturing method of the milk component-containing beverage of the present invention is not particularly limited. For example, a summary of the manufacturing method of a coffee milk beverage is as follows. For example, in a coffee extract extracted from roasted coffee beans using purified water at 90°C to 98°C (including a coffee extract that has been processed for low-molecular-weight polysaccharides such as mannan decomposing enzymes), add Milk and/or dairy products, sugar, ingredients (A) to (D), sodium bicarbonate (baking soda), sodium caseinate, etc. are dissolved and homogenized using a high-pressure homogenizer. As a high-pressure homogenizer Examples of the machine include: APV Gaulin homogenizer (APV company), fine fluid homogenizer (Microfluidex company), Ultimizer (Sugino Machine company), nano homogenizer (Daiwa Can Co., Ltd.), HV-OA-07-1.5S (IZUMI FOOD MACHINERY company) and so on. The conditions of homogenization vary depending on the specifications of the device, and are not the same. For example, 5 to 50 MPa can be exemplified.

For the homogenized milk beverage, it is preferable to perform heat sterilization next. As a heat sterilization method, in the case of canned beverages, Retort sterilization is preferred, and in the case of PET (polyethylene terephthalate) bottled beverages, UHT (Ultra High Temperature, ultra-high temperature) sterilization. The retort sterilization can be carried out by filling the milk beverage into a can and sealing it, using a retort sterilizer at 121°C to 124°C and heating for 20 to 40 minutes. UHT sterilization methods include direct heating methods such as steam injection in which water vapor is directly blown into milk beverages or steam immersion in which milk beverages are sprayed into water vapor and heated, and surface heat exchange methods such as plates or tubes are used. The indirect heating method of the device, etc., is preferably a method using a plate-type sterilization device. UHT sterilization using a plate sterilization device can be performed under heating conditions of 130°C to 150°C and a sterilization value (F0) of 121°C of 10 to 50 equivalent. Preferably, the UHT-sterilized milk beverage is aseptically filled into a PET bottle and sealed.

Hereinafter, the present invention will be specifically explained through examples, but the present invention is not limited to these.

[Example]

[Manufacturing of polyglycerin fatty acid ester (prototype 1)]

Add 300 g of polyglycerol (trade name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 300 g of stearic acid (trade name: stearic acid 65) into a 1L four-necked flask equipped with a mixer, thermometer, blowpipe, and water separator. ; Stearic acid content 65% by mass; manufactured by Miyoshi Oil & Fat Company), added 0.48g of sodium hydroxide was used as a catalyst, and the esterification reaction was carried out at 240°C for about 3 hours in a nitrogen gas stream until the acid value reached 2 or less. To the obtained reaction mixture, 0.96 g of phosphoric acid (85% by mass) was added to neutralize the catalyst, and it was left at 150° C. for about 1 hour to remove about 35 g of the separated polyol containing unreacted triglycerol and tetraglycerol. Next, a centrifugal distillation machine was used to perform vacuum distillation under conditions of approximately 1 Pa to distill off the remaining polyols, and approximately 550 g of polyglycerol fatty acid ester (prototype 1) whose main constituent fatty acid was stearic acid was obtained. The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.65.

[Manufacturing of polyglycerin fatty acid ester (prototype 2)]

Into a 1L four-necked flask equipped with a stirrer, a thermometer, a blow tube, and a water separator, 150g of polyglycerol (trade name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 150g of polyglycerol (trade name: T-GR; Sakamoto) Pharmaceutical Industry Corporation), 300g of stearic acid (trade name: stearic acid 65; stearic acid content of 65% by mass; manufactured by Miyoshi Oil & Fat Company), 0.48g of sodium hydroxide was added as a catalyst, in a nitrogen stream at 240 The esterification reaction is carried out at ℃ for about 3 hours until the acid value reaches 2 or less. To the obtained reaction mixture, 0.96 g of phosphoric acid (85% by mass) was added to neutralize the catalyst, and it was left at 150° C. for about 1 hour to remove about 35 g of the separated polyol containing unreacted triglycerol and tetraglycerol. Next, vacuum distillation was performed with a centrifugal distillation machine under conditions of about 1 Pa to distill off the remaining polyol, and about 550 g of polyglycerol fatty acid ester (prototype 2) whose main constituent fatty acid was stearic acid was obtained. The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 4.69.

[Manufacturing of composition containing polyglycerol fatty acid ester and glycerol mono-fatty acid ester (prototype 3)]

It carried out similarly to manufacture example 1, and obtained about 550g of polyglycerol fatty acid ester whose main constituent fatty acid is stearic acid and the average degree of polymerization of polyglycerol is 3.65. Put 550 g of the polyglycerol fatty acid ester and 296 g of EMALGEE P-100 (product name; glycerol monopalmitate; manufactured by Riken Vitamin Co., Ltd.) into a 1000 mL capacity glass beaker, and heat to 90°C in a constant temperature bath. The rod stirs and melts and mixes. The obtained melt was dropped onto aluminum foil with a plastic pipette to make it granular, and cooled and solidified at room temperature for 30 minutes to obtain polyglycerin fatty acid ester and glycerin monofat containing polyglycerin with an average degree of polymerization of 3.65 The composition of the acid ester (prototype 3) is about 846 g.

[Manufacturing of composition containing polyglycerin fatty acid ester and glycerin mono-fatty acid ester (prototype 4)]

296 g of EMALGEE MS (trade name: glycerol monostearate; manufactured by Riken Vitamin Co., Ltd.) was used instead of 296 g of EMALGEE P-100 (product name; glycerol monopalmitate; manufactured by Riken Vitamin Co., Ltd.) used in Production Example 3. Except that, it was carried out in the same manner as in Production Example 3, and approximately 846 g of a composition (prototype 4) containing polyglycerin fatty acid ester and glycerin monofatty acid ester having an average degree of polymerization of polyglycerin of 3.65 was obtained.

[Test Example]

[Evaluation test of canned milk coffee]

(1) Test emulsifier

1) Triglycerol monopalmitate (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co.)

2) Sucrose palmitate (trade name: Ryoto Sugar Ester P-1670; powder; manufactured by Mitsubishi Chemical Food Co., Ltd.)

3) Trial products 1 to 4

4) Polyglycerin fatty acid ester 1 (trade name: TR-40S; main constituent fatty acid: stearic acid; average polymerization degree of polyglycerin is 3.04; manufactured by Riken Vitamin Co.)

5) Polyglycerin fatty acid ester 2 (trade name: Sunsoft A-181E; main constituent fatty acid: stearic acid; average polymerization degree of polyglycerin is 6.55; manufactured by Sun Chemical Co.)

6) Glycerin succinic acid fatty acid ester (trade name: Poem B-25KV; glycerin mono fatty acid ester content 48.2% by mass; manufactured by Riken Vitamin Co., Ltd.)

7) Glycerol monopalmitate (trade name: EMALGEE P-100; manufactured by Riken Vitamin Co.)

(2) Test emulsifier and the addition amount of ingredients (A) to (D)

For the canned milk coffees 1 to 10 prepared with the above test emulsifiers, the addition amount of the test emulsifier and the addition amount of the components (A) to (D) according to the addition of these emulsifiers are shown in Table 1 and Table 2 in. Among them, the canned milk coffee 1 to 7 in Table 1 are examples of the present invention, and the canned milk coffee 8 to 10 in Table 2 are the corresponding comparative examples.

(3) Preparation of canned milk coffee

500 g of roasted coffee beans were extracted with 5000 g of purified water at 95° C. to obtain a coffee extract (Brix 3% by mass). 3200g of this coffee extract, 960g of milk (milk fat is 3.5% by mass or more, non-fat milk solid content is 8.3% by mass or more), and 384g of granulated sugar are blended, purified water is added to it until the total amount reaches 6400g, and the table 1 or The emulsifier and sodium bicarbonate (baking soda) described in Table 2 are 9.6 g and sodium caseinate 3.2 g. Use a water bath to stir for 10 minutes after the temperature reaches 70°C to confirm that there is no undissolved residue. Use a high-pressure homogenizer (model: HV-OA-07-1.5S; (Manufactured by IZUMI FOOD MACHINERY), the homogenization is performed under the conditions of a liquid temperature of about 60°C to 70°C, a first stage pressure of about 15 MPa, and a second stage pressure of 5 MPa. Each 190 g of the homogenized milk coffee was filled into a beverage can and sealed, and sterilized in a sterilizer at about 123° C. for 20 minutes to obtain canned milk coffee 1-10.

(4) Stability test

After storing canned milk coffee at 37°C for 2 weeks, in a cryostat (model: IN804; manufactured by Yamato Scientific Co., Ltd.), storage at 37°C for 12 hours and storage at -4°C for 24 hours are alternately repeated Perform 2 times. Then, the can was opened at -4°C to observe the white suspended solids that solidified free fat components and floated on the surface of the beverage, and marked according to the following standards. The results are shown in Table 3.

<Marking Standard>

-: No white suspended matter

±: With a very small amount of white suspended matter

+: has a small amount of white suspended matter

++: Obvious white suspended matter is scattered locally on the liquid surface

+++: Obvious white suspended matter is scattered on the entire liquid surface

It is clear from the results in Table 3 that the canned milk coffee 1 to 7 as examples of the present invention have a result of "+" or higher, and therefore, the effect of suppressing white suspended solids is excellent. On the other hand, the canned milk coffee 8-10 of the comparative example is a result of "++" or less, which is inferior to the product of the present invention.

Claims (1)

A milk-containing beverage containing the following ingredients (A) to (D): (A) Antibacterial emulsifier, (B) Polyglycerol fatty acid ester whose main constituent fatty acid is stearic acid and the average degree of polymerization of polyglycerol is 3.5 to 5.0, (C) Glycerin organic acid fatty acid ester, (D) Glycerol monofatty acid ester.