WO2006001206A1 - Emulsion stabilizer for milk beverage and milk beverage - Google Patents

Emulsion stabilizer for milk beverage and milk beverage Download PDF

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Publication number
WO2006001206A1
WO2006001206A1 PCT/JP2005/010976 JP2005010976W WO2006001206A1 WO 2006001206 A1 WO2006001206 A1 WO 2006001206A1 JP 2005010976 W JP2005010976 W JP 2005010976W WO 2006001206 A1 WO2006001206 A1 WO 2006001206A1
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WIPO (PCT)
Prior art keywords
milk
fatty acid
acid ester
emulsion stabilizer
milk beverage
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PCT/JP2005/010976
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French (fr)
Japanese (ja)
Inventor
Akihiro Ogawa
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Mitsubishi Chemical Corporation
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Publication of WO2006001206A1 publication Critical patent/WO2006001206A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to an emulsion stabilizer for milk beverages and milk beverages, and more specifically, sealed containers such as milk coffee and milk tea filled in sealed storage containers such as cans and PET bottles and distributed to the yard.
  • the present invention relates to an emulsion stabilizer for milk beverages used in milk beverages and milk beverages containing the same.
  • Milk beverages containing milk components are placed on top of milk components when left in store for long periods of time or when stored in vending machines for long-term warming.
  • the milk components that floated over time and aggregated and coalesced to form a so-called neck ring, and after re-dispersion, the milk component mass floated to the top.
  • UHT ultra-high temperature
  • sucrose fatty acid esters polyglycerin fatty acid esters, sorbitan fatty acid esters, and the like as emulsion stabilizers.
  • emulsion stabilizers for milk beverages consisting of polyglycerin fatty acid ester having a specific cloud point or sucrose fatty acid ester (Patent Document 1), sucrose fatty acid ester, glycerin monofatty acid ester, sorbitan fatty acid ester , Glycerin acid fatty acid ester and Z or polyglycerin fatty acid ester, as well as a specific amount of sodium casein emulsion stabilizer (Patent Document 2), sucrose fatty acid ester, glycerin mono fatty acid ester, sorbitan fatty acid ester, organic
  • An emulsion stabilizer for milk beverages (patent document 3) comprising a specific amount ratio of acid monoglyceride and casein sodium has been proposed.
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2000-333599
  • Patent Document 2 Japanese Patent Laid-Open No. 2002-101858
  • Patent Document 3 Japanese Patent Laid-Open No. 2002-142670
  • the present invention has been made in view of the above-described situation in milk beverages in sealed containers. Therefore, the present invention provides milk components after heat sterilization in milk beverages in sealed containers. In order to solve the problems aimed at providing an emulsion stabilizer for milk beverages, which can suppress the rising and can obtain a milk beverage excellent in emulsion stability after long-term storage, and a milk beverage containing the same. Means
  • the first gist of the present invention resides in an emulsion stabilizer for milk beverages characterized by comprising a polyoxyethylene sorbitan fatty acid ester
  • the second gist of the present invention is the milk described above. It exists in the milk drink characterized by including the emulsion stabilizer for drinks.
  • a milk beverage that is excellent in emulsification stability after long-term storage can be obtained in which the milk component in a sealed container is suppressed from floating after being heat-sterilized. It is possible to provide an emulsion stabilizer for milk beverages and a milk beverage containing the same.
  • the emulsion stabilizer for milk beverages of the present invention comprises a polyoxyethylene sorbitan fatty acid ester.
  • Polyoxyethylene sorbitan fatty acid ester is an oxyethylene compound of sorbitan fatty acid ester, and the number of oxyethylene units added (degree of polymerization) is attached to a plurality of hydroxyl groups of sorbitan fatty acid ester.
  • the total number of oxyethylene units is usually 4 to 80, preferably 10 to 50.
  • the fatty acid of the sorbitan fatty acid ester may be either saturated or unsaturated, but it is preferable that the surface power of the taste is also saturated. Moreover, carbon number of a fatty acid is 6-22 normally, Preferably it is 12-18. Specific examples of such fatty acids include lauric acid, myristic acid, normitic acid, stearic acid and the like, and lauric acid is particularly preferable.
  • the ester may be any of various ester forms such as monoesters, diesters, triesters, etc., but monoesters are preferred from the viewpoints of emulsion stabilizers and environmental safety.
  • suitable polyoxyethylene sorbitan fatty acid esters include, for example, polyoxyethylene sorbitan lauric acid monoester, polyoxyethylene sorbitan myristic acid monoester, polyoxyethylene sorbitan palmitic acid monoester. And polyoxyethylene sorbitan stearic acid monoester, and polyoxyethylene sorbitan lauric acid monoester is particularly preferred. Two or more of these polyoxyethylene sorbitan fatty acid esters may be used in combination.
  • the emulsion stabilizer for milk beverages of the present invention preferably uses a sucrose fatty acid ester together with the polyoxyethylene sorbitan fatty acid ester in order to exhibit an antibacterial effect in the milk beverage.
  • the fatty acid of the sucrose fatty acid ester may be either saturated or unsaturated, but preferably has 14 to 22 carbon atoms.
  • Specific examples of such fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid.
  • palmitic acid or stearic acid is preferred from the viewpoint of antibacterial properties.
  • the ester may be any ester such as monoester, diestery, triester, etc., but monoester is preferred from the antibacterial aspect.
  • sucrose fatty acid esters Two or more of the above sucrose fatty acid esters may be used in combination, but the monoester content is usually 50% by weight or more, preferably 70% by weight or more, more preferably 80% by weight or more. It is. Further, it is preferable that 70% by weight or more of the fatty acid is palmitic acid or stearic acid, and particularly 80% by weight or more is normitic acid.
  • the HLB of the sucrose fatty acid ester is usually 15 to 22, preferably 16 to 18, from the viewpoint of emulsion stability.
  • the monoester content of the diglycerin fatty acid ester is preferably 70% by weight or more.
  • the carbon number of the constituent fatty acid of the diglycerin fatty acid ester is usually 8 to 22, preferably 10 to 22, and more preferably 14 to 18.
  • the constituent fatty acid may be either saturated or unsaturated, but is preferably a saturated fatty acid.
  • palmitic acid is preferred among the strengths exemplified by force prillic acid, force puric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like.
  • Two or more kinds of constituent fatty acids may be used in combination. Those having a monoester content of 70% by weight or more and having normitic acid as the main component (preferably 80% by weight or more) are preferred because they have a high effect of suppressing the growth of thermospore bacteria.
  • the emulsion stabilizer for milk beverages of the present invention comprises the polyoxyethylene sorbitan fatty acid ester as an essential component and the sucrose fatty acid ester and the diglycerin fatty acid ester as optional components. It is as follows. That is, the weight ratio of polyoxyethylene sorbitan fatty acid ester Z sucrose fatty acid ester (or diglycerin fatty acid ester) is usually 99Zl to lZ99, preferably 10Z90 to 50Z50.
  • the milk beverage used in the present invention is a beverage containing a milk component, and specific examples thereof include milk coffee, cafe au lait, and milk tea.
  • the coffee beans used for milk coffee are not particularly limited, and two or more kinds may be mixed and used.
  • roasted coffee beans are used.
  • an apparatus such as a direct-fire roaster or a hot air roaster is used, and heating is performed at a temperature of 200 to 300 ° C. until a target roast degree is reached.
  • roasted coffee beans can also be obtained.
  • the content of the coffee extract is not particularly limited, but is usually 5 to 10% by weight in terms of green beans.
  • milk components used in the milk beverage of the present invention include cow's milk, whole milk powder, skin milk powder, and fresh cream.
  • the milk component may be prepared by separately adding a protein such as skim milk powder and a milk fat such as butter or milk oil.
  • milk is more preferable than powdered milk because smoothness of mouthfeel is not impaired.
  • the content of milk components in the milk beverage is usually 4 to 60% by weight, preferably 8 to 25% by weight, as a milk equivalent.
  • the pH of milk drinks is usually neutral or slightly acidic from 5.5 to 7.0.
  • the milk beverage of the present invention can be prepared as follows. In other words, after mixing coffee or tea extract with milk components such as sugar and milk, a preliminarily prepared aqueous solution of an emulsion stabilizer is mixed, and a pH adjuster (such as baking soda) is added to adjust the pH. A homogenization process is carried out using a dither.
  • a pH adjuster such as baking soda
  • the content of the above-mentioned emulsion stabilizer in the milk beverage of the present invention is usually 0.04 to 0.3% by weight.
  • the concentration of the components (including optional components) constituting the emulsion stabilizer in the milk beverage is as follows. That is, the content of polyoxyethylene sorbitan fatty acid ester is usually 0.001 to 0.1% by weight.
  • the upper limit of the sucrose fatty acid ester content is usually 0.1% by weight, and the lower limit is preferably 0.03% by weight.
  • the upper limit of the content of the diglycerin fatty acid ester is usually 0.1% by weight, and the lower limit is preferably 0.03% by weight.
  • the milk beverage prepared as described above is heat sterilized.
  • the sterilization method may be any of retort sterilization used for sterilization of canned beverages and UHT sterilization used for PET bottle beverages, but UHT sterilization is preferred.
  • retort sterilization is performed by filling milk cans into cans and using a retort sterilizer at 121 ° C for 20-40 minutes.
  • UHT sterilization is carried out at higher temperatures, for example at a sterilization temperature of 130-150 ° C.
  • UHT sterilization is ultra-high temperature sterilization corresponding to a sterilization value (Fo) at 121 ° C of 10-50.
  • UHT sterilization uses a direct injection system such as a steam injection system that directly injects steam into the beverage, a steam injection system that injects and heats the beverage into steam, and an indirect heating using a surface heat exchanger such as a plate or tube. It can carry out by well-known methods, such as a system.
  • a preferred device is a plate sterilizer.
  • other known compounding agents such as other emulsion stabilizers, sweeteners, fragrances, vitamins, and antioxidants may be added within a range without impairing the effects of the present invention! .
  • emulsifying stabilizers examples include lecithin, lysolecithin, glycerin fatty acid ester, polydaricerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester and the like.
  • A-1 Polyoxyethylene sorbitan laurate (addition number of oxyethylene units 20, HLB 16.7, manufactured by Kao Corporation “Rheodor Supper TW — L 120”)
  • an emulsion stabilizer As an emulsion stabilizer, an emulsion stabilizer having each component force shown in Table 3 was used, and milk coffee was prepared in the following manner. In Table 3, the ratio of each component of the emulsion stabilizer is
  • the emulsion stabilizer aqueous solution described above uses the respective components listed in Table 3, and dissolves each component in an amount calculated to have the concentration described in Table 3 in 50 ° C demineralized water. Prepared.
  • the backscattered light of the sample force is detected, and the rate of change of the backscattered light intensity with respect to the measurement time is observed, so that the cream-off state Can be grasped.
  • Information on the amount of cream-off can be obtained by measuring the upper part of the sample tube.
  • the milk component ascent rate (the slope of the straight line obtained by plotting the measurement time and the rate of change of the backscattered light intensity) was calculated, and the cream-off amount was evaluated according to the criteria shown in Table 2 below.
  • DB (%) is an abbreviation for deltaBckscattering, which is the rate of change of the backscattered light intensity.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Tea And Coffee (AREA)

Abstract

An emulsion stabilizer for milk beverages which enables a milk beverage packed in a sealed container to be inhibited from suffering milk ingredient floating after thermal sterilization and to have excellent emulsion stability after long-term storage; and a milk beverage containing the emulsion stabilizer. The emulsion stabilizer for milk beverages comprises a polyoxyethylene sorbitan fatty acid ester.

Description

明 細 書  Specification
乳飲料用乳化安定剤および乳飲料  Emulsion stabilizer for milk beverage and milk beverage
技術分野  Technical field
[0001] 本発明は、乳飲料用乳化安定剤および乳飲料に関し、詳しくは、缶、 PETボトル等 の密封保存容器に充填されて巿場に流通する、ミルクコーヒーやミルクティ一等の密 封容器入り乳飲料に使用される乳飲料用乳化安定剤、及びそれを含有する乳飲料 に関する。  TECHNICAL FIELD [0001] The present invention relates to an emulsion stabilizer for milk beverages and milk beverages, and more specifically, sealed containers such as milk coffee and milk tea filled in sealed storage containers such as cans and PET bottles and distributed to the yard. The present invention relates to an emulsion stabilizer for milk beverages used in milk beverages and milk beverages containing the same.
背景技術  Background art
[0002] 乳成分を含有するミルクコーヒーやミルクティ一等の密封容器入り乳飲料には、店 頭での長期に亘る静置において、或いは自動販売機での長期加温保存において、 乳成分が上部に浮上し、時間の経過と共に浮上した乳成分が凝集、合一して、所謂 ネックリングを形成し、再分散後も乳成分の塊が上部に浮遊した状態に到るという問 題がある。そして、この問題は、乳飲料の殺菌を超高温 (UHT)殺菌により行った場 合に顕著となることが知られて 、る。  [0002] Milk beverages containing milk components, such as milk coffee and milk tea, are placed on top of milk components when left in store for long periods of time or when stored in vending machines for long-term warming. The milk components that floated over time and aggregated and coalesced to form a so-called neck ring, and after re-dispersion, the milk component mass floated to the top. This problem is known to be significant when milk beverages are sterilized by ultra-high temperature (UHT) sterilization.
[0003] 更に、近年、消費者の嗜好を反映して、コーヒー豆本来の味を強調したコーヒー飲 料などが数多く製造、販売されるに到っているが、焙煎コーヒー豆量を多く使用した 場合や、様々な焙煎度の豆を使用した中で焙煎が深いコーヒー豆を使用した場合に は、乳成分の浮上が速くなることが知られている。また、最近では、缶入り飲料に代わ り、透明 PETボトル入り飲料が普及してきており、その内容物の状態を目視できること から、乳成分の分離が起こった場合には、消費者に不快感を与え、商品価値が低下 、クレームの原因などにも繋がることとなるため、これら乳飲料の保存安定性がより重 要視されるに到っている。  [0003] Furthermore, in recent years, a large number of coffee drinks, etc. that emphasize the original taste of coffee beans have been manufactured and sold, reflecting consumer preferences, but a large amount of roasted coffee beans is used. In the case of using coffee beans that are deeply roasted when beans with various roasting degrees are used, it is known that the milk component will rise faster. In recent years, beverages in clear PET bottles have become widespread instead of canned beverages, and the contents of the bottles can be observed visually, which can cause discomfort to consumers when milk components are separated. This will lead to a decline in commercial value and cause of complaints, and so the storage stability of these milk drinks has become more important.
[0004] 一方、乳飲料の保存安定性についての問題を解決すベぐ従来から、蔗糖脂肪酸 エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル等を乳化安定剤 として使用することが数多く提案されている。例えば、特定曇点のポリグリセリン脂肪 酸エステル又はこれと蔗糖脂肪酸エステルとから成る乳飲料用乳化安定剤 (特許文 献 1)、蔗糖脂肪酸エステル、グリセリンモノ脂肪酸エステル、ソルビタン脂肪酸エステ ル、グリセリンクェン酸脂肪酸エステル及び Z又はポリグリセリン脂肪酸エステル並び にカゼインナトリウムの特定量比力 成る乳飲料用乳化安定剤 (特許文献 2)、蔗糖 脂肪酸エステル、グリセリンモノ脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸 モノグリセリド及びカゼインナトリウムの特定量比カゝら成る乳飲料用乳化安定剤 (特許 文献 3)が提案されている。 [0004] On the other hand, many attempts have been made to solve the problem of storage stability of milk beverages by using sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and the like as emulsion stabilizers. For example, emulsion stabilizers for milk beverages consisting of polyglycerin fatty acid ester having a specific cloud point or sucrose fatty acid ester (Patent Document 1), sucrose fatty acid ester, glycerin monofatty acid ester, sorbitan fatty acid ester , Glycerin acid fatty acid ester and Z or polyglycerin fatty acid ester, as well as a specific amount of sodium casein emulsion stabilizer (Patent Document 2), sucrose fatty acid ester, glycerin mono fatty acid ester, sorbitan fatty acid ester, organic An emulsion stabilizer for milk beverages (patent document 3) comprising a specific amount ratio of acid monoglyceride and casein sodium has been proposed.
[0005] 特許文献 1：特開 2000— 333599号公報 [0005] Patent Document 1: Japanese Unexamined Patent Publication No. 2000-333599
特許文献 2 :特開 2002— 101858号公報  Patent Document 2: Japanese Patent Laid-Open No. 2002-101858
特許文献 3 :特開 2002— 142670号公報  Patent Document 3: Japanese Patent Laid-Open No. 2002-142670
[0006] しかしながら、従来の乳飲料用乳化安定剤は、乳飲料を長期保存した場合にお!、 て、特に、消費者の嗜好を反映した飲料自体の濃度や品種などの変化に対応でき ず、十分満足できるものではない。 [0006] However, conventional emulsion stabilizers for milk beverages cannot cope with changes in the concentration or variety of beverages that reflect consumer preferences, particularly when milk beverages are stored for a long period of time! It ’s not enough.
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0007] 本発明は、密封容器入り乳飲料における前述の現状に鑑みてなされたものであつ て、従って、本発明は、密封容器入り乳飲料において、加熱殺菌が施された後の乳 成分の浮上が抑制され、長期保存後の乳化安定性に優れた乳飲料を得ることが出 来る乳飲料用乳化安定剤、及びそれを含有する乳飲料を提供することを目的とする 課題を解決するための手段 [0007] The present invention has been made in view of the above-described situation in milk beverages in sealed containers. Therefore, the present invention provides milk components after heat sterilization in milk beverages in sealed containers. In order to solve the problems aimed at providing an emulsion stabilizer for milk beverages, which can suppress the rising and can obtain a milk beverage excellent in emulsion stability after long-term storage, and a milk beverage containing the same. Means
[0008] すなわち、本発明の第 1の要旨は、ポリオキシエチレンソルビタン脂肪酸エステルか ら成ることを特徴とする乳飲料用乳化安定剤に存し、本発明の第 2の要旨は、上記の 乳飲料用乳化安定剤を含有することを特徴とする乳飲料に存する。 [0008] That is, the first gist of the present invention resides in an emulsion stabilizer for milk beverages characterized by comprising a polyoxyethylene sorbitan fatty acid ester, and the second gist of the present invention is the milk described above. It exists in the milk drink characterized by including the emulsion stabilizer for drinks.
発明の効果  The invention's effect
[0009] 本発明によれば、密封容器入り乳飲料にぉ 、て、加熱殺菌が施された後の乳成分 の浮上が抑制され、長期保存後の乳化安定性に優れた乳飲料を得ることが出来る乳 飲料用乳化安定剤、及びそれを含有する乳飲料を提供することが出来る。  [0009] According to the present invention, a milk beverage that is excellent in emulsification stability after long-term storage can be obtained in which the milk component in a sealed container is suppressed from floating after being heat-sterilized. It is possible to provide an emulsion stabilizer for milk beverages and a milk beverage containing the same.
発明を実施するための最良の形態 [0010] 本発明の乳飲料用乳化安定剤はポリオキシエチレンソルビタン脂肪酸エステルか ら成る。 BEST MODE FOR CARRYING OUT THE INVENTION [0010] The emulsion stabilizer for milk beverages of the present invention comprises a polyoxyethylene sorbitan fatty acid ester.
[0011] ポリオキシエチレンソルビタン脂肪酸エステルは、ソルビタン脂肪酸エステルのォキ シエチレン化合物であり、そのォキシエチレン単位の付加数 (重合度）としては、ソル ビタン脂肪酸エステルの有する複数のヒドロキシル基に付カ卩しているォキシエチレン 単位の合計数として、通常 4〜80、好ましくは 10〜50である。  [0011] Polyoxyethylene sorbitan fatty acid ester is an oxyethylene compound of sorbitan fatty acid ester, and the number of oxyethylene units added (degree of polymerization) is attached to a plurality of hydroxyl groups of sorbitan fatty acid ester. The total number of oxyethylene units is usually 4 to 80, preferably 10 to 50.
[0012] ソルビタン脂肪酸エステルの脂肪酸としては、飽和または不飽和の何れであっても よいが、味の面力も飽和であるのが好ましい。また、脂肪酸の炭素数は、通常 6〜22 ,好ましくは 12〜 18である。斯カる脂肪酸の具体例としては、ラウリン酸、ミリスチン酸 、 ノルミチン酸、ステアリン酸などが挙げられ、特にラウリン酸が好ましい。また、その エステルとしては、モノエステル、ジエステル、トリエステル等の各種エステル体の何 れであってもよいが、乳化安定剤、環境への安全性などの面から、モノエステルが好 ましい。 [0012] The fatty acid of the sorbitan fatty acid ester may be either saturated or unsaturated, but it is preferable that the surface power of the taste is also saturated. Moreover, carbon number of a fatty acid is 6-22 normally, Preferably it is 12-18. Specific examples of such fatty acids include lauric acid, myristic acid, normitic acid, stearic acid and the like, and lauric acid is particularly preferable. The ester may be any of various ester forms such as monoesters, diesters, triesters, etc., but monoesters are preferred from the viewpoints of emulsion stabilizers and environmental safety.
[0013] 本発明にお 、て、好適なポリオキシエチレンソルビタン脂肪酸エステルとしては、例 えば、ポリオキシエチレンソルビタンラウリン酸モノエステル、ポリオキシエチレンソル ビタンミリスチン酸モノエステル、ポリオキシエチレンソルビタンパルミチン酸モノエス テル、ポリオキシエチレンソルビタンステアリン酸モノエステル等が挙げられ、特にポリ ォキシエチレンソルビタンラウリン酸モノエステルが好まし 、。これらのポリオキシェチ レンソルビタン脂肪酸エステルは 2種以上併用してもよい。  In the present invention, suitable polyoxyethylene sorbitan fatty acid esters include, for example, polyoxyethylene sorbitan lauric acid monoester, polyoxyethylene sorbitan myristic acid monoester, polyoxyethylene sorbitan palmitic acid monoester. And polyoxyethylene sorbitan stearic acid monoester, and polyoxyethylene sorbitan lauric acid monoester is particularly preferred. Two or more of these polyoxyethylene sorbitan fatty acid esters may be used in combination.
[0014] 本発明の乳飲料用乳化安定剤は、乳飲料中での抗菌効果を発現するために、前 記ポリオキシエチレンソルビタン脂肪酸エステルと共に蔗糖脂肪酸エステルを使用す るのが好ましい。 [0014] The emulsion stabilizer for milk beverages of the present invention preferably uses a sucrose fatty acid ester together with the polyoxyethylene sorbitan fatty acid ester in order to exhibit an antibacterial effect in the milk beverage.
[0015] 本発明にお 、て、蔗糖脂肪酸エステルの脂肪酸としては、飽和または不飽和の何 れであってもよいが、炭素数 14〜22のものが好ましい。斯かる脂肪酸の具体例とし て、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、ォレイン酸、ベヘン酸など が挙げられる。これらの中では、抗菌性の面からパルミチン酸またはステアリン酸が好 ましい。また、そのエステルとしては、モノエステル、ジエステリ、トリエステル等の各種 エステル体の何れであってもよ 、が、抗菌性の面からモノエステルが好まし 、。 [0016] 上記の蔗糖脂肪酸エステルは、 2種以上併用してもよいが、モノエステル含有量と しては、通常 50重量％以上、好ましくは 70重量％以上、更に好ましくは 80重量％以 上である。また、脂肪酸の 70重量％以上がパルミチン酸またはステアリン酸であるこ とが好ましぐ特に 80重量％以上がノルミチン酸であることが好ましい。蔗糖脂肪酸 エステルの HLBは、乳化安定性の面から、通常 15〜22、好ましくは 16〜18である。 [0015] In the present invention, the fatty acid of the sucrose fatty acid ester may be either saturated or unsaturated, but preferably has 14 to 22 carbon atoms. Specific examples of such fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid. Among these, palmitic acid or stearic acid is preferred from the viewpoint of antibacterial properties. The ester may be any ester such as monoester, diestery, triester, etc., but monoester is preferred from the antibacterial aspect. [0016] Two or more of the above sucrose fatty acid esters may be used in combination, but the monoester content is usually 50% by weight or more, preferably 70% by weight or more, more preferably 80% by weight or more. It is. Further, it is preferable that 70% by weight or more of the fatty acid is palmitic acid or stearic acid, and particularly 80% by weight or more is normitic acid. The HLB of the sucrose fatty acid ester is usually 15 to 22, preferably 16 to 18, from the viewpoint of emulsion stability.
[0017] また、本発明の乳飲料用乳化安定剤においては、前記と同様の趣旨により、モノエ ステル含有量が通常 50重量％以上であるジグリセリン脂肪酸エステルを併用するの が好まし!/ヽ。ジグリセリン脂肪酸エステルのモノエステル含有量は好ましくは 70重量 %以上である。  [0017] Further, in the emulsion stabilizer for milk beverages of the present invention, it is preferable to use a diglycerin fatty acid ester having a monoester content of usually 50% by weight or more in combination for the same purpose as described above! / ヽ. The monoester content of the diglycerin fatty acid ester is preferably 70% by weight or more.
[0018] ジグリセリン脂肪酸エステルの構成脂肪酸の炭素数は、通常 8〜22、好ましくは 10 〜22、更に好ましくは 14〜18である。構成脂肪酸は、飽和または不飽和の何れでも よいが、好ましくは飽和脂肪酸である。具体的には、力プリル酸、力プリン酸、ラウリン 酸、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、ォレイン酸などが例示され る力 中でもパルミチン酸が好ましい。構成脂肪酸は 2種以上組み合わせて使用して もよい。モノエステル含有量が 70重量％以上であり且つノ ルミチン酸を主成分 (好ま しくは 80重量％以上）とするものは、高温芽胞菌の増殖を抑制する効果が高くて好ま しい。  [0018] The carbon number of the constituent fatty acid of the diglycerin fatty acid ester is usually 8 to 22, preferably 10 to 22, and more preferably 14 to 18. The constituent fatty acid may be either saturated or unsaturated, but is preferably a saturated fatty acid. Specifically, palmitic acid is preferred among the strengths exemplified by force prillic acid, force puric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like. Two or more kinds of constituent fatty acids may be used in combination. Those having a monoester content of 70% by weight or more and having normitic acid as the main component (preferably 80% by weight or more) are preferred because they have a high effect of suppressing the growth of thermospore bacteria.
[0019] 本発明の乳飲料用乳化安定剤は、前記ポリオキシエチレンソルビタン脂肪酸エス テルを必須成分とし、前記の蔗糖脂肪酸エステル及びジグリセリン脂肪酸エステルを 任意成分とするが、任意成分の使用割合は次の通りである。すなわち、ポリオキシェ チレンソルビタン脂肪酸エステル Z蔗糖脂肪酸エステル (又はジグリセリン脂肪酸ェ ステル）の重量比は、通常 99Zl〜lZ99、好ましくは 10Z90〜50Z50である。  [0019] The emulsion stabilizer for milk beverages of the present invention comprises the polyoxyethylene sorbitan fatty acid ester as an essential component and the sucrose fatty acid ester and the diglycerin fatty acid ester as optional components. It is as follows. That is, the weight ratio of polyoxyethylene sorbitan fatty acid ester Z sucrose fatty acid ester (or diglycerin fatty acid ester) is usually 99Zl to lZ99, preferably 10Z90 to 50Z50.
[0020] 本発明で使用する乳飲料は、乳成分を含有する飲料であって、その具体例として は、ミルクコーヒー、カフェオレ、ミルクティ一等が挙げられる。また、ミルクコーヒーに 使用するコーヒー豆は、特に限定されず、 2種以上を混合して使用してもよい。通常、 焙煎されたコーヒー豆が使用される。焙煎の方法としては、直火式焙煎機や熱風式 焙煎機などの装置を使用し、 200〜300°Cの温度で目標の焙煎度になるまで加熱 する方法が採られる。そして、本発明の乳飲料において、焙煎コーヒー豆力も得られ るコーヒー抽出液の含有量としては、特に限定されないが、生豆換算の値として、通 常 5〜10重量％である。 [0020] The milk beverage used in the present invention is a beverage containing a milk component, and specific examples thereof include milk coffee, cafe au lait, and milk tea. Moreover, the coffee beans used for milk coffee are not particularly limited, and two or more kinds may be mixed and used. Usually roasted coffee beans are used. As a roasting method, an apparatus such as a direct-fire roaster or a hot air roaster is used, and heating is performed at a temperature of 200 to 300 ° C. until a target roast degree is reached. And in the milk beverage of the present invention, roasted coffee beans can also be obtained. The content of the coffee extract is not particularly limited, but is usually 5 to 10% by weight in terms of green beans.
[0021] 本発明の乳飲料で使用する乳成分としては、牛乳、全脂粉乳、スキンミルクバウダ 一、フレッシュクリーム等が挙げられる。また、乳成分は、脱脂粉乳などの蛋白質とバ ターやミルクオイル等の乳脂とを個別に加えて調製してもよい。中でも、牛乳は、粉乳 よりも口当たりの滑らかさが損なわれないため好適である。乳飲料中の乳成分の含有 量は、牛乳換算値として、通常 4〜60重量％、好ましくは 8〜25重量％である。また、 乳飲料の pHは、通常 5. 5〜7. 0の中性または弱酸性である。  [0021] Examples of milk components used in the milk beverage of the present invention include cow's milk, whole milk powder, skin milk powder, and fresh cream. The milk component may be prepared by separately adding a protein such as skim milk powder and a milk fat such as butter or milk oil. Among these, milk is more preferable than powdered milk because smoothness of mouthfeel is not impaired. The content of milk components in the milk beverage is usually 4 to 60% by weight, preferably 8 to 25% by weight, as a milk equivalent. Moreover, the pH of milk drinks is usually neutral or slightly acidic from 5.5 to 7.0.
[0022] 本発明の乳飲料は次の様にして調製することが出来る。すなわち、コーヒーや紅茶 抽出液と砂糖および牛乳などの乳成分を混合した後、予め調製した乳化安定剤の 水溶液を混合し、更に、 pH調整剤（重曹など）を加えて pHを調整した後にホモジナ ィザーを使用して均質化処理を行なう。  [0022] The milk beverage of the present invention can be prepared as follows. In other words, after mixing coffee or tea extract with milk components such as sugar and milk, a preliminarily prepared aqueous solution of an emulsion stabilizer is mixed, and a pH adjuster (such as baking soda) is added to adjust the pH. A homogenization process is carried out using a dither.
[0023] 本発明の乳飲料に対する前述の乳化安定剤の含有量は通常 0. 04〜0. 3重量％ である。また、乳化安定剤を構成する成分 (任意成分を含む)の乳飲料中の濃度は 次の通りである。すなわち、ポリオキシエチレンソルビタン脂肪酸エステルの含有量は 通常 0. 001-0. 1重量％である。蔗糖脂肪酸エステルの含有量の上限は通常 0. 1 重量％、下限は好ましくは 0. 03重量％である。また、ジグリセリン脂肪酸エステルの 含有量の上限は通常 0. 1重量％、下限は好ましくは 0. 03重量％である。  [0023] The content of the above-mentioned emulsion stabilizer in the milk beverage of the present invention is usually 0.04 to 0.3% by weight. In addition, the concentration of the components (including optional components) constituting the emulsion stabilizer in the milk beverage is as follows. That is, the content of polyoxyethylene sorbitan fatty acid ester is usually 0.001 to 0.1% by weight. The upper limit of the sucrose fatty acid ester content is usually 0.1% by weight, and the lower limit is preferably 0.03% by weight. Further, the upper limit of the content of the diglycerin fatty acid ester is usually 0.1% by weight, and the lower limit is preferably 0.03% by weight.
[0024] 上述の様にして調製された乳飲料には加熱殺菌が施される。殺菌方法は、缶飲料 の殺菌に使用されるレトルト殺菌や PETボトル飲料に使用される UHT殺菌の何れで もよいが、 UHT殺菌が好ましい。通常、レトルト殺菌は、乳飲料を缶に充填し、レトル ト殺菌機により、 121°C、 20〜40分の条件で行われる。 UHT殺菌は、より高温、例 えば、殺菌温度 130〜150°Cで行われる。 UHT殺菌は、 121°Cでの殺菌価（Fo)が 10〜50に相当する超高温殺菌である。 UHT殺菌は、飲料に直接蒸気を吹き込む スチームインジェクション式、飲料を水蒸気中に噴射して加熱するスチームインフユ 一ジョン式などの直接加熱方式、プレートやチューブ等の表面熱交換器を使用する 間接加熱方式など公知の方法で行うことが出来る。好ましい装置はプレート式殺菌 装置である。 [0025] 本発明の乳飲料には、その他の乳化安定剤、甘味料、香料、ビタミン、抗酸化剤な どの公知の配合剤を本発明の効果を損なわな 、範囲で加えてもよ!ヽ。その他の乳化 安定剤としては、例えば、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリダリ セリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル等が挙げら れる。 [0024] The milk beverage prepared as described above is heat sterilized. The sterilization method may be any of retort sterilization used for sterilization of canned beverages and UHT sterilization used for PET bottle beverages, but UHT sterilization is preferred. Usually, retort sterilization is performed by filling milk cans into cans and using a retort sterilizer at 121 ° C for 20-40 minutes. UHT sterilization is carried out at higher temperatures, for example at a sterilization temperature of 130-150 ° C. UHT sterilization is ultra-high temperature sterilization corresponding to a sterilization value (Fo) at 121 ° C of 10-50. UHT sterilization uses a direct injection system such as a steam injection system that directly injects steam into the beverage, a steam injection system that injects and heats the beverage into steam, and an indirect heating using a surface heat exchanger such as a plate or tube. It can carry out by well-known methods, such as a system. A preferred device is a plate sterilizer. [0025] To the milk beverage of the present invention, other known compounding agents such as other emulsion stabilizers, sweeteners, fragrances, vitamins, and antioxidants may be added within a range without impairing the effects of the present invention! . Examples of other emulsifying stabilizers include lecithin, lysolecithin, glycerin fatty acid ester, polydaricerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester and the like.
実施例  Example
[0026] 以下、本発明を実施例により更に詳細に説明するが、本発明は、その要旨を超え ない限り、以下の実施例に限定されるものではない。尚、以下の実施例および比較 例で使用した乳化安定剤の成分を以下の表 1に示す。  [0026] Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The components of the emulsion stabilizer used in the following examples and comparative examples are shown in Table 1 below.
[0027] [表 1] く （A) ポリオキシエチレンソルピタン脂肪酸エステル >  [0027] [Table 1] (A) Polyoxyethylene sorbitan fatty acid ester>
(A— 1) ； ポリオキシエチレンソルビタンラウリン酸エステル （ォキシエチレン 単位の付加数 20、 HLB 16. 7、 花王 （株） 製 「レオドールス一パー TW — L 120」 ） (A-1): Polyoxyethylene sorbitan laurate (addition number of oxyethylene units 20, HLB 16.7, manufactured by Kao Corporation “Rheodor Supper TW — L 120”)
< (B) 蔗糖脂肪酸エステル >  <(B) Sucrose fatty acid ester>
(B 1) ；蔗糖パルミチン酸エステル （モノエステル含有量 80 %重量％、 HL B 16、 三菱化学フ一ズ （株） 製 「リヨ一トーシュガーエステル P— 1670」 ） (B 1); Sucrose palmitate ester (monoester content 80% wt%, HL B 16, "Lyo-Toe Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods, Inc.)
(B— 2) ；蔗糖ステアリン酸エステル （モノエステル含有量 30重量％、 HL B 5、 三菱化学フーズ （株） 製 「リヨ一トーシュガーエステル S— 570」 ) (B-2); Sucrose stearate (monoester content 30% by weight, HL B 5, "Lyoichi Too Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd.)
< (C) ポリグリセリン脂肪酸エステル >  <(C) Polyglycerin fatty acid ester>
(C— 1 ) ； ジグリセリンパルミチン酸エステル （理研ビタミン （株） 製 「ポエム DP— 95 RF」 ）  (C-1); Diglycerin palmitate (Riken Vitamin Co., Ltd. "Poem DP-95 RF")
< (D) ソルビタン脂肪酸エステル >  <(D) Sorbitan fatty acid ester>
(D— 1) ； ソルビタンモノステアリン酸エステル （理研ビタミン （株） 製 「ポェ ム S— 300」 ）  (D-1); Sorbitan monostearate ("Poem S-300" manufactured by Riken Vitamin Co., Ltd.)
[0028] 実施例 1及び比較例 1〜4： [0028] Example 1 and Comparative Examples 1 to 4:
乳化安定剤として、表 3に記載の各成分力 成る乳化安定剤を使用し、以下の処 方でミルクコーヒーを調製した。なお、表 3において、乳化安定剤の各成分の比率は As an emulsion stabilizer, an emulsion stabilizer having each component force shown in Table 3 was used, and milk coffee was prepared in the following manner. In Table 3, the ratio of each component of the emulsion stabilizer is
、乳飲料中の濃度 (重量％)として示されている。 , Expressed as a concentration (% by weight) in milk beverages.
[0029] L値（明度） 20の焙煎コーヒー豆（（株）ュ-カフヱ製「コロンビア EX」0.65kgを 95[0029] L value (brightness) 20 roasted coffee beans ("Columbia EX" 0.65kg made by Cuff Co., Ltd.) 95
°Cの脱塩水 6.5kgで抽出し、コーヒー抽出液を得た。そして、コーヒー抽出液 5. Ok gに、牛乳 2. Okg、グラニュー糖 0.5kg、以下の要領で調製した乳化安定剤水溶液 1. Okgを加え、更に脱塩水 1. 5kgを加え、全量を 10kgとした。この溶液に重曹を加 えて殺菌後の pHが 6. 8となる様に調製した。 Extraction was performed with 6.5 kg of demineralized water at ° C to obtain a coffee extract. And coffee extract 5. Ok g, milk 2. Okg, granulated sugar 0.5kg, emulsion stabilizer aqueous solution prepared as follows 1. Okg was added, and 1.5 kg of demineralized water was added to make the total amount 10 kg. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.8.
[0030] 上記の乳化安定剤水溶液は、表 3に記載の各成分を使用し、 50°Cの脱塩水に表 3 に記載された濃度となる様に計算された量の各成分を溶解して調製した。 [0030] The emulsion stabilizer aqueous solution described above uses the respective components listed in Table 3, and dissolves each component in an amount calculated to have the concentration described in Table 3 in 50 ° C demineralized water. Prepared.
[0031] 次いで、高圧ホモジナイザーを使用し、 60〜70°Cの温度で 150kgZ50kgの圧力 で均質化後、プレート式 UHT殺菌装置（日阪製作所製「STS— 100」）により、殺菌 温度 140°C、殺菌時間 (ホールド時間） 30秒の条件で殺菌し (F0=40)、無菌状態 で 350mlの PETボトルに充填し、冷却することにより、 PETボトル入りミルクコーヒー を得た。 [0031] Next, using a high-pressure homogenizer and homogenizing at a pressure of 150kgZ50kg at a temperature of 60 to 70 ° C, using a plate-type UHT sterilizer ("STS-100" manufactured by Nisaka Seisakusho), a sterilization temperature of 140 ° C Sterilization time (hold time) was sterilized under the condition of 30 seconds (F0 = 40), filled into 350 ml PET bottle under aseptic condition and cooled to obtain milk coffee in PET bottle.
[0032] 上記の PETボトル入りミルクコーヒーを 40°Cで 1ヶ月間保存した後、以下に示す方 法でクリームオフ量を評価し、結果を表 3に示した。  [0032] After storing the above PET bottled milk coffee at 40 ° C for 1 month, the cream-off amount was evaluated by the following method, and the results are shown in Table 3.
[0033] く FormulAction社製「TurbiscanLab」によるクリームオフ量の測定〉  [0033] Measurement of cream-off amount by “TurbiscanLab” manufactured by FormulAction>
光源を一定時間間隔でサンプル管の上下方向にスキャンすることにより、サンプル 力 の後方散乱光を検出し、測定時間に対して後方散乱光強度の変化率を観測す ることにより、クリームオフの状態を把握することが出来る。サンプル管上部の測定に より、クリームオフ量の情報が得られる。時間と共に後方散乱光強度の変化率が正に 大きくなるほどクリームオフ量が多ぐ乳化安定性は劣る。そこで、乳成分浮上速度（ 測定時間と後方散乱光強度の変化率をプロットして得られる直線の傾き)を算出し、 次の表 2に示す基準でクリームオフ量を評価した。なお、 dB (%)は後方散乱光強度 の変化率である deltaBckscatteringの略である。  By scanning the light source in the vertical direction of the sample tube at regular intervals, the backscattered light of the sample force is detected, and the rate of change of the backscattered light intensity with respect to the measurement time is observed, so that the cream-off state Can be grasped. Information on the amount of cream-off can be obtained by measuring the upper part of the sample tube. As the rate of change of the backscattered light intensity increases with time, the emulsification stability increases as the cream-off amount increases. Therefore, the milk component ascent rate (the slope of the straight line obtained by plotting the measurement time and the rate of change of the backscattered light intensity) was calculated, and the cream-off amount was evaluated according to the criteria shown in Table 2 below. DB (%) is an abbreviation for deltaBckscattering, which is the rate of change of the backscattered light intensity.
[0034] [表 2]  [0034] [Table 2]
Figure imgf000008_0001
Figure imgf000008_0001
[0035] [表 3] 実施例 1 比較例 1 比較例 2 比較例 3 比較例 4 [0035] [Table 3] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4
<乳飲料中の乳化安定剤（重量％)> <Emulsification stabilizer in milk beverage (wt%)>
0.035 - 一 ― - 木。リオキシエチレン 'ノルビタン脂肪酸エステル (Α-Ί )  0.035-One--Tree. Lioxyethylene 'norbitan fatty acid ester (Α-Ί)
0.070 0.070 0.070 0.070 0.070 蔗糖脂肪酸エステル (B-1 )  0.070 0.070 0.070 0.070 0.070 Sucrose fatty acid ester (B-1)
- 一 0.035 - - 蔗糖脂肪酸エステル（B-1 )  -One 0.035--Sucrose fatty acid ester (B-1)
- 一 - 0.035 - t° wリセリン脂肪酸エステル (c-1 )  -One-0.035-t ° w lysine fatty acid ester (c-1)
- ― - - 0.035 ソルビタン脂肪酸エステル (D-1 )  ----0.035 Sorbitan fatty acid ester (D-1)
<乳化安定剤 >  <Emulsification stabilizer>
乳成分浮上速度 ◎ X Δ X Δ Milk component ascent speed ◎ X Δ X Δ

Claims

請求の範囲 The scope of the claims
[1] ポリオキシエチレンソルビタン脂肪酸エステル力 成ることを特徴とする乳飲料用乳 化安定剤。  [1] An emulsion stabilizer for milk beverages, characterized in that it comprises polyoxyethylene sorbitan fatty acid ester.
[2] ポリオキシエチレンソルビタン脂肪酸エステルがォキシエチレン単位の付加数が 4 [2] Polyoxyethylene sorbitan fatty acid ester has an addition number of oxyethylene units of 4
〜80のォキシエチレン付加物である請求項 1に記載の乳飲料用乳化安定剤。 The emulsion stabilizer for milk beverages according to claim 1, which is an adduct of -80 ethylene oxide.
[3] ポリオキシエチレンソルビタン脂肪酸エステルが炭素数 12〜18の脂肪酸とのエス テルである請求項 1又は 2に記載の乳飲料用乳化安定剤。 [3] The emulsion stabilizer for milk drinks according to claim 1 or 2, wherein the polyoxyethylene sorbitan fatty acid ester is an ester with a fatty acid having 12 to 18 carbon atoms.
[4] ポリオキシエチレンソルビタン脂肪酸エステルが脂肪酸のモノエステルである請求 項 1〜3の何れかに記載の乳飲料用乳化安定剤。 [4] The emulsion stabilizer for milk beverages according to any one of claims 1 to 3, wherein the polyoxyethylene sorbitan fatty acid ester is a monoester of fatty acid.
[5] 蔗糖酸脂肪エステルを含有する請求項 1〜4の何れかに記載の乳飲料用乳化安 定剤。 [5] The emulsion stabilizer for milk drinks according to any one of claims 1 to 4, comprising a sucrose fatty acid ester.
[6] 請求項 1〜5の何れかに記載の乳飲料用乳化安定剤を含有することを特徴とする 乳飲料。  [6] A milk beverage comprising the emulsion stabilizer for milk beverage according to any one of claims 1 to 5.
[7] 乳飲料全量に対するポリオキシエチレンソルビタン脂肪酸エステルの含有量が 0. 0 01〜0. 1重量％、蔗糖脂肪酸エステルの含有量が 0〜0. 03重量％である請求項 6 に記載の乳飲料。  [7] The content of polyoxyethylene sorbitan fatty acid ester relative to the total amount of milk beverage is 0.001 to 0.1% by weight, and the content of sucrose fatty acid ester is 0 to 0.03% by weight. milk beverage.
PCT/JP2005/010976 2004-06-29 2005-06-15 Emulsion stabilizer for milk beverage and milk beverage WO2006001206A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004191564A JP2006006272A (en) 2004-06-29 2004-06-29 Emulsion stabilizer for milk beverage and milk beverage containing the same
JP2004-191564 2004-06-29

Publications (1)

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WO2006001206A1 true WO2006001206A1 (en) 2006-01-05

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CN (1) CN1905802A (en)
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WO (1) WO2006001206A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5316160B2 (en) * 2009-03-27 2013-10-16 日油株式会社 Oil-in-water edible emulsion composition

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55148055A (en) * 1979-05-02 1980-11-18 Asahi Denka Kogyo Kk Production of emulsified beverage composition of high nutrition
JP2004049095A (en) * 2002-07-18 2004-02-19 Sanei Gen Ffi Inc Stabilizer for milk beverage in hermetically sealed container
JP2004187570A (en) * 2002-12-11 2004-07-08 Taiyo Kagaku Co Ltd Milk-containing drink product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55148055A (en) * 1979-05-02 1980-11-18 Asahi Denka Kogyo Kk Production of emulsified beverage composition of high nutrition
JP2004049095A (en) * 2002-07-18 2004-02-19 Sanei Gen Ffi Inc Stabilizer for milk beverage in hermetically sealed container
JP2004187570A (en) * 2002-12-11 2004-07-08 Taiyo Kagaku Co Ltd Milk-containing drink product

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JP2006006272A (en) 2006-01-12
KR20070037703A (en) 2007-04-06
CN1905802A (en) 2007-01-31

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