TWI399179B - Emulsion stabilizer and milk beverages - Google Patents

Description

Emulsifying stabilizer and milk beverage

The present invention relates to emulsion stabilizers and milk beverages.

Milk beverages containing milk ingredients can be exemplified by milk coffee and milk tea, etc., but these products float up and up in the store during long-term storage in the store and in the long-term warm storage of the vending machine. The floating milk components are agglomerated and combined until the so-called neck ring state is reached, at which time the redispersibility is deteriorated, and after the redispersion, the milk component blocks are floated on the upper portion.

In recent years, in response to consumer preferences, many coffee beverages that emphasize the original flavor of coffee beans have been manufactured and sold. The separation of milk components from milk beverages that have been preserved in the past has become a problem. Recently, the amount of roasted coffee beans has been increased, and various degrees of baking have been used. The coffee drink of beans continues to increase, but it is known that when roasted coffee beans are used, the milk content will accelerate.

In particular, recently, PET bottled beverages that replace canned beverages have become more popular, so more emphasis is placed on the emulsion stability of the milk component. This is because the PET bottle is a transparent container, consumers can see the appearance of the milk beverage, so the separation of the milk component in the PET bottled beverage will bring a bad impression to the consumer, and reduce the value of the commodity, may be related to the customer complaint The cause is related.

Therefore, in order to improve the preservation stability of the milk beverage, it is known to formulate sucrose fatty acid ester, glycerin mono-fatty acid ester, sorbitan fatty acid ester, glyceryl decanoic acid fatty acid ester and/or polyglycerin fatty acid ester in a specific ratio. And sodium caseinate, a method of adding to a milk beverage (Patent Document 1), and mixing sucrose fatty acid ester, glycerin mono-fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and a specific ratio in a specific ratio A method of adding a pH of a 0.4% by weight aqueous solution of an emulsion stabilizer made of sodium caseinate to 5 to 9 and adding it to a milk beverage (Patent Document 2).

Further, in order to maintain the emulsion stability of the milk beverage filled in the PET bottle for a long period of time, it is known that the sucrose fatty acid ester of HLB10 or more and the 20% by weight of sodium chloride constituting the fatty acid mainly composed of palmitic acid and having a high monoester content. A method in which a polyglycerin fatty acid ester having a turbidity of 90 ° C or more measured at a concentration of 1% by weight in a water solution is combined and added (Patent Document 3).

In addition, in order to suppress the germination and proliferation of the heat-resistant spores during the long-term storage under the high temperature conditions, the emulsion of the milk-containing beverage is inhibited, and the emulsification stability of the content is further maintained. A method in which an ester and a polyglycerin fatty acid ester are combined and added (Patent Document 4).

Japanese Unexamined Patent Publication No. Hei No. Hei. No. Hei. No. Hei. No. Hei. No. Hei.

However, in the prior art, when the milk beverage was preserved for a long period of time, it was not possible to obtain a sufficiently satisfactory emulsion stability, especially when the amount of roasted coffee beans was large, and when the coffee beans having a deep baking degree were used, the emulsion was unstable. Therefore, it is desired to develop a milk beverage which inhibits the rise of the milk component and which does not cause agglomeration even if it is stored for a long period of time.

As a result of careful study, the inventors of the present invention have found that the emulsion is inhibited by the addition of a specific emulsion stabilizer, and the emulsion stability is suppressed, and the emulsion stability is excellent, and the present invention has been achieved.

That is, the first object of the present invention is to emulsify a stabilizer which is characterized by a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester, and the second object of the present invention is to A milk beverage characterized by containing the above emulsion stabilizer.

In the milk beverage of the present invention, by adding a specific emulsifying stabilizer, the emulsion component after heat sterilization can be suppressed from floating, and the emulsion stability after storage for a long period of time is also excellent.

[Best Mode for Carrying Out the Invention]

Hereinafter, the present invention will be described in detail. The emulsion stabilizer of the present invention is composed of a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester.

The diglycerin fatty acid ester monoester content used in the present invention is 50% by weight or more, preferably 70% by weight or more. The constituent fatty acid of the diglycerin fatty acid ester generally has a carbon number of 8 to 22, preferably 10 to 22, more preferably 14 to 18. The constituent fatty acid may be saturated or unsaturated, but is preferably a saturated fatty acid, and specific examples thereof include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and the like. Among them, palmitic acid is preferred, and constituent fatty acids may be used in combination of two or more. When the monoester content is 70% by weight or more and palmitic acid is the main component (preferably 80% by weight or more), it is preferable because the effect of inhibiting the growth of Bacillus sp. is high.

The sorbitan fatty acid ester used in the present invention is sorbitol, sorbitan, sorbitan mono-, di-, tri-ester, free sorbitol, sorbitan, double dehydration A general sorbitan fatty acid ester of a mixture of sorbitol and a fatty acid salt, and an HLB system of a sorbitan fatty acid ester is usually 9 or less, preferably 7 or less. Since the HLB of the sorbitan fatty acid ester is too low, the emulsion stability is lowered. Therefore, it is preferred to use a sorbitan fatty acid ester having an HLB of 4 or more. The constituent fatty acid of the sorbitan fatty acid ester may, for example, be a saturated or unsaturated fatty acid having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid or oleic acid, and also constitute a fatty acid. It is preferred that 70% by weight or more is stearic acid.

The weight ratio of each component in the emulsion stabilizer of the present invention is, for example, the following, that is, the weight ratio of the diglycerin fatty acid ester/sorbitan fatty acid ester is usually from 99/1 to 1/99, preferably 5/. 1~1/5, more preferably 2/1~1/2, especially preferably 1/1.

The milk beverage to be used in the present invention is a beverage containing milk fat and milk protein, and specific examples thereof include milk coffee, coffee ole, milk tea, etc., and milk ingredients include milk, whole milk powder, skimmed milk powder, and fresh cream. Etc. However, it is also possible to add a protein such as skim milk powder and a cream such as butter and milk oil, wherein milk is more resistant to the smoothness of each mouth than milk powder, so it is more suitable in milk beverages. The content of the milk component is usually 4 to 60% by weight, preferably 8 to 25% by weight in terms of milk, and the pH of the milk beverage is usually 5.5 to 7.0 neutral or weakly acidic.

The coffee beans used in the milk beverage of the present invention are not particularly limited, and may be used by mixing two or more kinds of coffee beans, usually using roasted coffee beans, and the baking method is a direct fire roaster and a hot air roaster. The device is heated at a temperature of 200 to 300 ° C to reach the target L value.

The L value is used to indicate the index used for the degree of baking of the coffee beans, and the L value is the value of the brightness of the roasted coffee beans measured by a color difference meter, black is represented by an L value of 0, and white is represented by an L value of 100. Therefore, because the roasting of coffee roast beans is darker, the color of the roasted beans becomes darker, so the L value becomes lower, and the bitterness of the coffee beverage becomes stronger. On the contrary, the shallower the baking, the higher the L value, the sour taste. It gets stronger. In the manufacture of general coffee beverages, coffee beans having an L value of 15 to 35 are used. When the L value is less than 15, the bitterness of the coffee beverage is excessively strong, and when the L value exceeds 35, the sourness is excessively strong.

The coffee extract was obtained by first grinding the roasted coffee beans to a predetermined particle size using a coffee grinder, followed by extraction with hot water. Specifically, the ground coffee beans are usually placed in hot water at 90 to 98 ° C, and after stirring for about 10 minutes, the insoluble components are removed by filtration.

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, based on the value of the green bean, and the content of the coffee extract. When the amount of raw beans is less than 5% by weight, even if the emulsion stabilizer of the present invention is used, the emulsion component may not be sufficiently suppressed from floating, and when the content of the coffee extract is more than 10% by weight in terms of green beans, The bitterness of coffee is too strong, and it is not good to make milk coffee.

The milk beverage of the present invention is prepared by mixing an extract of coffee and black tea with a milk component such as granulated sugar and milk, and then mixing an aqueous solution of a previously prepared emulsion stabilizer, and then adding a pH adjuster (carbonic acid). After adjusting the pH, sodium hydroxide or the like is used for homogenization treatment using a homogenizer.

When the milk beverage is prepared, the emulsion stabilizer may contain other components to be added to the milk beverage, and the diglycerin fatty acid ester and the sorbitan fatty acid ester having a H monoester content of 50% by weight or more may also be used. They are each mixed with other ingredients.

The content of the emulsion stabilizer relative to the milk beverage of the present invention is usually 0.04 to 0.3% by weight, and the concentration of the component constituting the emulsion stabilizer in the milk beverage is as follows, that is, the monoester content is 50% by weight or more. The content of the diglycerin fatty acid ester is usually 0.03 to 0.1% by weight, and the content of the sorbitan fatty acid ester is usually 0.001 to 0.1% by weight.

The milk beverage prepared as described above is subjected to heat sterilization, and the sterilization method may be either sterilized sterilized bottle used for sterilization of canned beverages or UHT sterilization used in PET bottle beverages, but UHT sterilization is preferred. Usually, the crepe bottle sterilized milk beverage is filled into the tank and then subjected to a squeezing bottle sterilizer at 121 ° C for 20 to 40 minutes. The UHT sterilization system is more high temperature, for example, at a sterilization temperature of 130 to 150 ° C, UHT sterilization. It is sterilized by ultra-high temperature equivalent to a sterilization value (Fo) of 10 to 50 at 121 °C. The UHT sterilization system uses a steam injection method in which steam is directly blown into a beverage, a direct heating method such as steam infusion in which a beverage is directly sprayed into water vapor, and a plate, a pipe member, and the like are used. The surface heat exchanger is connected to a conventional method such as a heating method, and the preferred device is a plate type sterilizing device.

In the milk beverage of the present invention, other emulsifier stabilizers, sweeteners, flavors, vitamins, antioxidants, proteins, and the like may be added to the emulsion in the range of the effects of the present invention, and other emulsion stabilizers may be exemplified. a phospholipid, a lysolecithin, a glycerin fatty acid ester, a sucrose fatty acid ester, a polyglycerin fatty acid ester, an organic acid monoglyceride, etc., and other components may be previously included in the emulsion stabilizer of the present invention, or It is added separately from the emulsion stabilizer of the present invention.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the following examples, and the evaluation methods used in the following examples are as follows.

(1) Median particle size (μm): The milk coffee was stored at 40 ° C for 2 weeks, and the median particle size (the total frequency of occurrence of the particle diameter 逹 50% of the particles) was measured using "LA-920" manufactured by HORIBA. path).

(2) Redispersibility of the milk ring: The redispersibility of the milk ring formed on the liquid surface due to the floating of the milk component was evaluated according to the criteria shown in Table 1 below.

(3) The amount of freeness of the cream was measured by "TurbiscanLab" manufactured by Formula Action: by detecting the backscattered light from the sample by scanning the light source in the up and down direction of the sample tube at a certain time interval, by observing the time after the measurement time The rate of change of the intensity of the scattered light can grasp the state in which the cream is free. The information on the freeness of the cream can be obtained by measuring the upper part of the sample tube. The rate of change of the intensity of the backscattered light becomes larger as the time becomes longer. The more the free amount of the cream is, the worse the emulsion stability is, and the calculated milk content is floated up. Speed (the slope of the line obtained after plotting the time and the rate of change of the intensity of the backscattered light), the amount of cream free is evaluated according to the criteria shown in Table 2 below, and dB (%) is the rate of change of the backscattered light intensity. Short for deltaBackscattering.

Example 1: Emulsifying stabilizer An emulsion stabilizer composed of each component described in Table 3 was used, and milk coffee was prepared by the following formulation. Further, the ratio of each component of the emulsion stabilizer in Table 3 was in a milk beverage. The concentration (ppm by weight) is expressed.

First, 0.6 g of roasted coffee beans (Columbia EX) with an L value of 20 were extracted with 7.8 kg of desalted water at 95 ° C to obtain a coffee extract, and then 0.8 kg of milk was added to 5.25 kg of the coffee extract. 0.5 kg of finely granulated sugar, 1.0 kg of an aqueous solution of an emulsion stabilizer prepared by the following method, and then adding 2.45 kg of desalted water to make the total amount 10 kg. After adding sodium hydrogencarbonate to the solution, the pH after sterilization is adjusted to Become 6.7.

The aqueous emulsion stabilizer solution described above was prepared by dissolving each component described in Table 3 in an amount of each component which was calculated to have the concentration shown in Table 3 in a desalted water at 50 °C.

Then, using a high-pressure homogenizer, homogenization was carried out at a temperature of 60 to 70 ° C and a pressure of 150 kg / 50 kg, and then a sterilization temperature of 137 ° C and a sterilization time were carried out via a plate type UHT sterilization device ("STS-100" manufactured by HISAKA CO., Ltd.). (Retention time) Sterilization (F0=40) was carried out under conditions of 60 seconds, and it was filled in a 350 ml PET bottle in an aseptic state, and milk coffee was obtained by cooling. The evaluation results are shown in Table 4.

Comparative Example 1: Example 1 was carried out in the same manner as in Example 1 except that the sorbitan fatty acid ester was not added, and the evaluation results are shown in Table 4.

Comparative Example 2: In addition to the sorbitan fatty acid ester, the glycerol fatty acid ester having a turbidity of 100 ° C or more as measured at a concentration of 1% by weight in a 20% by weight aqueous sodium chloride solution was used in Example 1. The rest were carried out in the same manner as in Example 1, and the evaluation results are shown in Table 4.

Comparative Example 3: Example 1 was carried out in the same manner as in Example 1 except that the diglycerin fatty acid ester having an ester content of 80% by weight or more was not used, and the evaluation results are shown in Table 4.

Claims (7)

A milk beverage comprising an emulsifier stabilizer comprising a diglycerin fatty acid ester having a monoester content of 50% by weight or more and 100% by weight or less and a sorbitan fatty acid ester of HLB 4-9. For example, in the milk beverage of claim 1, the weight ratio of the diglycerin fatty acid ester/sorbitan fatty acid ester is from 99/1 to 1/99. The milk beverage according to claim 1, wherein the content of the emulsion stabilizer relative to the milk beverage is 0.04 to 0.3% by weight. The milk beverage according to claim 1, wherein the content of the diglycerin fatty acid ester having a monoester content of 50% by weight or more and 100% by weight or less is 0.03 to 0.1% by weight, and the content of the sorbitan fatty acid ester is 0.001 to 0.1% by weight. For example, the milk beverage of claim 1 of the patent scope, wherein the milk beverage is milk coffee. For example, the milk beverage according to item 1 of the patent application, wherein the milk beverage is a UHT-sterilized milk beverage. For example, in the milk beverage of claim 1, wherein the content of the coffee extract contained in the milk beverage is 5 to 10% by weight in terms of green beans.