WO2015034068A1 - Method for producing beverage - Google Patents

Abstract

The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid to a high-pressure emulsification treatment a plurality of times, and setting the total treatment pressure applied to the edible oil/fat during the plurality of high-pressure emulsification treatments to 40MPa or higher.

Description

Beverage production method

The present invention relates to a method for producing a fat emulsion by emulsifying fats and oils, and in particular, relates to a method for producing a beverage containing a fat emulsion using a highly saturated fatty acid-containing edible fat as a fat.

In milk beverages with a large market for taste beverages, instead of conventional milk products containing milk fat (milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, sugar-free condensed milk, etc.) The technique using the fats and oils emulsion for food-drinks using a certain vegetable oil and fat is known.

Conventionally, the followings have been proposed as such oil and fat emulsions.
(1) Mainly for beverages that have undergone retort sterilization or ultra-heat-treated (UHT) sterilization, especially in high temperature sterilization, long-term storage and heating in product warmers in winter Vegetable fats and oils compositions comprising vegetable oils and fats, sucrose fatty acid esters, organic acid glycerin fatty acid esters, and polyglycerin fatty acid esters and / or lecithin as emulsifiers (Patent Documents) 1)
(2) Providing stable milk-containing beverages that can prevent quality deterioration such as oil ring formation, white matter, and oil droplet floating in milk-containing beverages even during long-term storage in a wide temperature range from refrigerated storage to high-temperature storage As possible, an oil-in-water emulsified oil / fat composition in which the average SFC (solid fat content) at 10 ° C. of the oil / fat is 40% or less (Patent Document 2)
(3) Addition of a cream made by adding a cream comprising ingredients containing lipids, water and emulsifiers to a base beverage as a beverage that can appeal to the diversified consumer preferences in terms of taste and appearance A beverage with a cream containing 0.3 to 5.5% by weight lipid and 0.1% by weight or less protein based on the total amount and having a pH of 5.0 to 6.0 (Patent Document 3) )
(4) A fat and oil composition for liquid cream having a low trans fatty acid content, and particularly as an oil and fat composition suitable for a liquid cream used in canned coffee, 5 to 30% by mass of the following fat and oil A and the following fat and oil B Oil composition for liquid cream containing 5 to 40% by mass and 30 to 90% by mass of the following oil C (Patent Document 4)
Fat and oil A: Coconut oil Oil and fat B: Palm oil Oil and fat C: Safflower oil having an oleic acid content of 70% by mass or more in all constituent fatty acids, sunflower oil having an oleic acid content of 70% by mass or more in all constituent fatty acids, Or mixed oil of safflower oil whose oleic acid content in all constituent fatty acids is 70% by mass and sunflower oil whose oleic acid content in all constituent fatty acids is 70% by mass or more (5) As a method for producing an edible oil and fat emulsion having a high defrosting resistance and heat resistance even when added to foods and drinks, the HLB is 4 to 14. A method for producing an edible fat / oil emulsion comprising an emulsifier, an edible fat / oil, and water, wherein the emulsifier is dispersed in water to form emulsifier fine particles having an average particle size of 10 nm to 600 nm. The method of edible oil emulsion comprising a second step of emulsifying by adding the edible fat to emulsifier particle aqueous dispersion prepared by the first step (Patent Document 5)

Japanese Unexamined Patent Publication No. 2005-341933 Japanese Unexamined Patent Publication No. 2007-166917 Japanese Unexamined Patent Publication No. 2009-153410 Japanese Unexamined Patent Publication No. 2010-4741 Japanese Unexamined Patent Publication No. 2012-125155

However, although these conventional fat emulsions are excellent in emulsion stability, these are all beverages using fats and oil emulsions containing trans fatty acids, which have become a problem in recent years. Of fats and oils that contain unsaturated fatty acids that cause oxidative odors during high-temperature sterilization, long-term storage, and heating in product warmers in winter. It was not done.
Oils and fats that do not contain trans fatty acids and unsaturated fatty acids become fats and oils composed of saturated fatty acids with a high melting point (edible fats and oils containing highly saturated fatty acids), so they have a stronger tendency to crystallize and it is very difficult to stabilize the emulsification. It was.

In addition, when an emulsion of highly saturated fatty acid-containing edible fats and oils is added to beverages, the fats and oils with poor emulsion stability, especially when the beverages are stored for a long period of time, especially during normal temperature distribution or refrigerated sales. In the storage temperature range below the melting point of the oil, the emulsion breakage due to the crystal growth of fats and oils, followed by the aggregation of oil droplets and separation of the fats and oils (oil-off), resulting in the flavor of the oils and fats, etc. An excellent beverage cannot be obtained.
Furthermore, even if an oil emulsion with good emulsion stability can be prepared, it will act competitively with additives such as other emulsifiers and proteins added when producing beverages, and the stabilization of the emulsion is impaired. There was a case.

An object of the present invention is to provide a method for producing a fat emulsion having high emulsification stability using a edible fat and oil containing a highly saturated fatty acid substantially free of trans fatty acids and unsaturated fatty acids. It is an object of the present invention to provide a beverage having excellent emulsification stability and flavor.

As a result of intensive studies by the present inventors, the oil emulsion obtained by subjecting a highly saturated fatty acid-containing edible fat and oil substantially free of trans fatty acids and unsaturated fatty acids to high emulsification stability is obtained. The present invention has been found.

That is, the present invention has the following characteristics.

[1] An oil-and-fat emulsion obtained by subjecting a highly saturated fatty acid-containing edible oil and fat to high-pressure emulsification treatment a plurality of times, and adjusting the total treatment pressure to the edible oil and fat in the plurality of high-pressure emulsification treatments to 40 MPa or more; A method for producing a beverage, comprising mixing a beverage component.
[2] The method for producing a beverage according to [1], wherein the fat composition containing the edible fat and emulsifier is emulsified.
[3] The method for producing a beverage according to [2], wherein the emulsifier is one or more emulsifiers selected from the group consisting of sucrose fatty acid ester, sodium stearoyl lactate, and monoglycerin succinic acid fatty acid ester.
[4] The method for producing a beverage according to any one of [1] to [3], wherein the fat emulsion is substantially free of protein.
[5] The method for producing a beverage according to any one of [1] to [4], wherein the edible oil / fat is a completely hardened coconut oil.
[6] The method for producing a beverage according to any one of [1] to [5], wherein the processing pressure per high-pressure emulsification processing is 10 MPa or more.
[7] A beverage produced by the production method according to any one of [1] to [6].
[8] The beverage according to [7], which contains a bacteriostatic emulsifier.
[9] The beverage according to [7] or [8], which is a container-packed beverage subjected to retort sterilization or UHT sterilization.

ADVANTAGE OF THE INVENTION According to this invention, the fat and oil emulsion which has high emulsification stability can be provided using the highly saturated fatty acid containing edible oil and fat which does not contain trans fatty acid and unsaturated fatty acid substantially, and is thus emulsified By using an oil and fat emulsion excellent in stability, it is possible to provide a beverage excellent in emulsification stability and excellent in flavor and flavor that is free from odors and uncomfortable feelings derived from fats and oils.
In particular, even if this fat emulsion is applied to beverages, it does not compete with other additives such as an additional emulsifier, but rather improves emulsification stability, thus preventing poor emulsification and resulting flavor loss. can do.

FIG. 1 shows a beverage production process in Examples 19 and 20. FIG. 2 shows a beverage production process in Comparative Examples 6-8. FIG. 3 shows a beverage production process in Reference Examples 4 and 5.

Embodiments of the present invention will be described in detail below. However, the description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified by these contents.
Here, in the present specification, “mass%” and “wt%” are synonymous.

The method for producing a beverage of the present invention is obtained by subjecting a highly saturated fatty acid-containing edible oil and fat to high-pressure emulsification multiple times, and adjusting the total treatment pressure to the edible oil and fat in the multiple times of high-pressure emulsification treatment to 40 MPa or more. It is characterized by being produced by mixing the obtained oil and fat emulsion and a beverage component.

[Highly saturated fatty acid-containing edible fats and oils]
First, the highly saturated fatty acid-containing edible oil / fat emulsified in the present invention will be described.

Highly saturated fatty acid-containing edible oils and oils include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, Vegetable oils such as olive oil and cottonseed oil; animal fats such as beef tallow, milk fat, pork tallow, sheep fat, fish oil; etc .; purification or deodorization, fractionation, curing, esterification of liquid or solid products of these vegetable fats or animal fats One oil, solid oil, etc. obtained by fractionating these oils and fats, processed oils and fats such as MCT (medium chain fatty acid oil), hardened coconut oil, and hardened palm kernel oil. Alternatively, the ratio of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids in the total fatty acids bound to the triglyceride molecule as the main component in the edible fat mixed with two or more is preferably 20 The amount% or less, more preferably 10 wt% or less, more preferably 7 wt% or less, particularly preferably 5 wt% or less, but most preferably at most 1 mass%.
Among these, the highly saturated fatty acid-containing edible fats and oils used in the present invention are preferably those in which the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to triglyceride molecules is 50% by mass or more.

The edible fat and oil containing highly saturated fatty acid used in the present invention has an iodine value of usually 20.0 or less, preferably 10.0 or less, more preferably 8.0 or less, still more preferably 3.0 or less, most preferably 1. 0.0 or less is preferable because there is no oxidative odor during sterilization or high-temperature storage and a good flavor is obtained.

The highly saturated fatty acid-containing edible fat used in the present invention preferably has an SFC (solid fat content) at 10 ° C. of preferably 45% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. It is suitable for producing a beverage having no oxidative odor at the time and having a good flavor even in a refrigerated state.

The highly saturated fatty acid-containing edible fat used in the present invention has an acid value of usually 1.0 or less, preferably 0.5 or less, more preferably 0.2 or less, and most preferably 0.1 or less. Such an unpleasant flavor is reduced, and a good flavor is obtained.

The highly saturated fatty acid-containing edible fat used in the present invention has a peroxide value of usually 0.2 or less, preferably 0.1 or less, more preferably 0.05 or less, and most preferably 0.01 or less. There is no oxidative odor at the time of sterilization or storage, and it is preferable because it has a good flavor.

The highly saturated fatty acid-containing edible fat used in the present invention preferably has a rising melting point of preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, and most preferably 25 ° C. or higher during sterilization or storage. Therefore, it is suitable for producing a beverage having a good flavor even in a refrigerated state. The upper limit of the rising melting point is preferably 70 ° C. or lower, more preferably 60 ° C. or lower, further preferably 50 ° C. or lower, and most preferably 45 ° C. or lower, in order to obtain good emulsion stability.

Examples of edible fats and oils containing highly saturated fatty acids used in the present invention include vegetable oils such as palm kernel oil and palm oil, hardened palm kernel oil (hardened palm kernel oil), hardened palm oil (hardened palm oil), MCT ( Cured oils and processed oils such as medium chain fatty acid oils) are preferred, hardened palm kernel oil, hardened palm oil, and MCT (medium chain fatty acid oil) are more preferred, hardened palm kernel oil and hardened palm oil are more preferred, and fully cured Palm kernel oil (fully cured palm kernel oil) and fully cured palm oil (fully cured palm oil) are particularly preferred, and fully cured palm oil is most preferred.
Oils and fats may be used in combination of two or more, in which case the ratio of unsaturated fatty acids including trans fatty acids in the total fatty acids bound to the triglyceride molecules, the total fatty acids bound to the triglycerides molecules, The ratio of the fatty acid having 12 or less carbon atoms, iodine value, SFC at 10 ° C., acid value, peroxide value, rising melting point, and the like are values of a mixture of two or more.

[Emulsifier and oil composition]
In the present invention, the edible fat and oil containing highly saturated fatty acid is preferably emulsified as an oil and fat composition containing an emulsifier. That is, the fat composition can be produced by emulsifying the fat composition. Therefore, the fat and oil emulsion specified in the present invention can include those contained in the fat and oil composition described in detail below. Below, this emulsifier and oil-fat composition are demonstrated.

The emulsifier used in the emulsification treatment is preferably a safe and edible emulsifier for use in foods and drinks. Moreover, the below-mentioned bacteriostatic emulsifier may be sufficient as the emulsifier used by an emulsification process.

As the emulsifier, lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin organic acid fatty acid ester such as monoglycerin diacetyl tartaric acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, Examples thereof include propylene glycol fatty acid ester, saponin, sodium stearoyl lactate and calcium stearoyl lactate, sucrose fatty acid ester, sodium stearoyl lactate and monoglycerin succinic acid fatty acid ester are preferred, and sucrose fatty acid ester and sodium stearoyl lactate are more preferred. As the sucrose fatty acid ester, those in which 50% or more of the fatty acids constituting the sucrose fatty acid ester are fatty acids having 18 carbon atoms and the monoester content is 70% by mass or less are particularly preferable.

These emulsifiers may be used alone or in combination of two or more, but it is particularly preferable to use a combination of two or more emulsifiers, and a combination of three or more emulsifiers to emulsify. Since stability can be improved more, it is preferable.

When two or more emulsifiers are used in combination, an emulsifier of HLB5 or more, preferably HLB5 to 16, more preferably HLB5 to 11, more preferably HLB6 to 9, and less than HLB5, preferably HLB0 to 4, more preferably HLB1. Use in combination with up to 3 emulsifiers is preferred.

Furthermore, it is preferable to use a sucrose fatty acid ester for both the emulsifier of HLB5 or more and the emulsifier of less than HLB5. In this case, the carbon number of the fatty acid of the sucrose fatty acid ester of HLB 5 or more is preferably 12 or more, more preferably 14 or more, preferably 22 or less, and more preferably 18 or less. Moreover, 12 or more are preferable, as for carbon number of the fatty acid of sucrose fatty acid ester less than HLB5, 16 or more are preferable, 22 or less are preferable and 18 or less are especially preferable.

When an emulsifier of HLB5 or higher and an emulsifier of less than HLB5 are used in combination, the use ratio (mass ratio) of the emulsifier of HLB5 or higher is set to 1 in order to effectively obtain the effect of stabilizing the emulsion by using these in combination. The emulsifier of less than HLB5 is preferably 0.001 or more, more preferably 0.005 or more, particularly preferably 0.01 or more, most preferably 0.05 or more, preferably 10 or less, and 5.0 or less. More preferably, 1.0 or less is particularly preferable, and 0.5 or less is most preferable.

Moreover, when using combining 2 or more types of emulsifiers, it is preferable to use a nonionic emulsifier and an ionic emulsifier together.
As the nonionic emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester and saponin are preferable, and sucrose fatty acid ester is particularly preferable.
As the ionic emulsifier, lecithin and lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetal tartrate fatty acid ester, sodium stearoyl lactate and calcium stearoyl lactate, monoglycerin succinic acid fatty acid ester and sodium stearoyl lactate are more preferred, stearoyl Sodium lactate is most preferred.
When using a nonionic emulsifier and an ionic emulsifier in combination, the use ratio (mass ratio) is obtained when the nonionic emulsifier is set to 1 in order to effectively obtain the effect of stabilizing the emulsification by using these together. The ionic emulsifier is preferably 0.001 or more, more preferably 0.005 or more, particularly preferably 0.01 or more, most preferably 0.05 or more, preferably 10 or less, more preferably 5.0 or less. 0.0 or less is more preferable, and 0.5 or less is most preferable.

In particular, as the emulsifier, sucrose fatty acid ester of HLB5 or more, preferably HLB5-11, HLB5, preferably HLB1-3 sucrose fatty acid ester, and three types of emulsifiers of stearoyl sodium lactate may be used in combination. Preferably, in this case, the use ratio (mass ratio) of these emulsifiers is sucrose fatty acid ester of HLB5 or higher: sucrose fatty acid ester of less than HLB5: sodium stearoyl lactate = 1: 0.01 to 1.0: 0. It is preferably 01 to 1.0, particularly 1: 0.05 to 0.5: 0.05 to 0.5.

The content of the emulsifier in the oil composition containing a highly saturated fatty acid-containing edible fat and emulsifier is usually 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and usually 20% by mass. In the following, the content of the edible fat containing highly saturated fatty acid is usually 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, preferably 10% by mass or less, more preferably 5% by mass or less. Usually, it is 80 mass% or less, Preferably it is 70 mass% or less, More preferably, it is 60 mass% or less.
Further, the mass ratio of the emulsifier to the edible fat / oil containing highly saturated fatty acid, when the emulsifier is 1, the edible fat / oil containing highly saturated fatty acid is usually 0.5 or more, preferably 2 or more, more preferably 6 or more, usually 800 or less. , Preferably 140 or less, more preferably 60 or less.
When the content of the highly saturated fatty acid-containing edible oil and emulsifier in the oil and fat composition and the content ratio thereof are in the above range, the subsequent emulsification treatment is efficiently performed to produce an oil and fat emulsion excellent in emulsion stability. It becomes easy to do.

The oil / fat composition is usually prepared using a highly saturated fatty acid-containing edible oil / fat, an emulsifier and water. The amount of water used, that is, the content of water in the oil and fat composition is usually 15% by mass or more, preferably 25% by mass or more, more preferably 35% by mass or more, and usually 85% by mass or less, preferably 75% by mass. Or less, more preferably 65% by mass or less, and the oil and fat composition has a solid content concentration of usually 15% by mass or more, preferably 25% by mass or more, more preferably 35% by mass or more, and usually 85% by mass or less, preferably It is prepared to be 75% by mass or less, more preferably 65% by mass or less, and the subsequent emulsification treatment is efficiently performed to produce an oily and fat emulsion having excellent emulsification stability. When used, it does not contain excessive water and is suitable for efficiently adding fats and oils.

The oil and fat composition to be subjected to the emulsification treatment may contain other components other than the edible fat and oil containing high saturated fatty acid, the emulsifier and water.
Other ingredients include pH adjusters such as organic acids, baking soda, and phosphates, and sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, as long as they do not affect the effect. Lactose, Manno-oligosaccharide, Malto-oligosaccharide, α-, β-, γ-cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum , Karaya gum, Gua gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, farthera Sugars such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol; sucralose, aspartame, acesulfame potassium, neotame, stevia extract Various sweeteners such as sodium caseinate, whey protein, albumin, gelatin, soy protein and other animal and plant proteins and flavors such as lemon oil, orange oil and mint oil; β-carotene, astaxanthin, Carotenoids such as lycopene and paprika pigments, pigments such as chlorophyll, flavoring materials such as salt; mineral materials such as calcium and iron; prosperity such as vitamins, coenzyme Q10, amino acids and peptides Nourishing ingredients: Antioxidants such as vitamin C, vitamin E, rosemary extract, tea extract, bayberry extract; shelf life improvers such as mustard extract, lysozyme; preservatives such as nisin, sorbic acid and their salts Etc. can also be added.

However, in the present invention, it is preferable that the fat composition subjected to the emulsification treatment does not substantially contain protein. If the oil / fat composition contains protein, when the oil / fat is subdivided by high-pressure emulsification, the emulsifier and polymer protein compete to prevent efficient interfacial adsorption, resulting in loss of emulsion stability. This is because there is a risk of being lost. In addition, the protein which was fully decomposed | disassembled to the peptide and the amino acid by the enzyme etc. may be contained. “Contains substantially no protein” means that the content of protein in an oil / fat composition is 0.5 or less, preferably 0.1 or less in terms of mass ratio when the emulsifier is 1. More preferably, it means 0.05 or less, and most preferably 0.01 or less. Alternatively, in the oil and fat composition, the protein content is 1.0% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, particularly It means that it is preferably 0.1% by mass or less, and most preferably means that it is not contained at all.

[Emulsification]
The emulsification treatment of the highly saturated fatty acid-containing edible fat / oil in the present invention, preferably the emulsification treatment of the oil / fat composition will be described below.

The production method of the present invention is characterized in that high-pressure emulsification is performed a plurality of times as the emulsification.
The high-pressure emulsification process is a process of reducing the pressure of the object that has become a high-pressure state by pumping it into gaps, flow paths, nozzles, etc. of a narrow homogeneous valve, and speeding up the flow rate with the energy of the pressure difference, It is a process that generates turbulent flow, cavitation and shearing force by colliding between objects to be processed at high speed with valves and rings, or by subdividing and emulsifying the object to be processed with its energy. SPX GURIN 125T, 132T, Izumi Food Machinery's HV-5H, HV-5E and other valve types, Yoshida Machine Industries' Nanovaida, Sugino Machine's Starburst 100 and other nozzle types, Paulurec's Microfluidizer It can be carried out using a commercially available high-pressure emulsifier such as a chamber type.
In addition, the high-pressure emulsifier includes a multi-stage type emulsifier such as a two-stage type in which high-pressure emulsification processing is performed in two stages. In such an emulsifier, the processing pressure of the emulsifier is set at each stage. The multi-stage high-pressure emulsification treatment, which is regarded as the total pressure of the treatment pressures and is continuously performed without returning to the atmospheric pressure completely, is a single emulsification treatment.
In particular, when mass production is performed in a factory, a high-pressure emulsifier having a higher production efficiency and a larger processing capacity per hour is preferable when the high-pressure emulsification treatment is performed a plurality of times. The processing capacity per time is usually 0.1 t / h or more, preferably 1 t / h or more, more preferably 5 t / h or more, and most preferably 10 t / h or more. It can be carried out without reducing the production efficiency. Although there is no upper limit in particular, it is usually 500 t / h or less.

Specifically, the high-pressure emulsification means that the treatment pressure at the time of high-pressure emulsification is a one-stage type, and the treatment pressure at the time of at least one-stage high-pressure emulsification is preferably 10 MPa or more if the treatment pressure is a multistage type such as a two-stage type. More preferably, the emulsification is performed in a state of 15 MPa or more, more preferably 20 MPa or more, and most preferably 25 MPa or more.

In the present invention, using such a high-pressure emulsifier, the high-pressure emulsification treatment is performed a plurality of times. Here, performing the high-pressure emulsification treatment a plurality of times means introducing a plurality of operations for introducing the processed material (preferably the above-described oil and fat composition) into the high-pressure emulsifier and emulsifying under high-pressure conditions, and then removing the emulsified product. It means to do it once. Here, the high-pressure emulsifiers used for the multiple high-pressure emulsification treatments may be the same or different.
In the present invention, a single high-pressure emulsifier is used, and a high-pressure emulsifier is used to perform a recirculation process for returning the processed material discharged after the high-pressure emulsification process to the inlet side of the high-pressure emulsifier. In addition, a plurality of high-pressure emulsifiers (in this case, the plurality of high-pressure emulsifiers may be the same or different) may be arranged in series, and an object to be processed is sequentially added to a plurality of high-pressure emulsifiers. A plurality of high-pressure emulsification treatments may be performed by passing through an emulsifier.
Furthermore, when performing the sterilization treatment of the fat and oil emulsion, the high-pressure emulsification treatment performed a plurality of times may be performed all before the sterilization treatment, all after the sterilization treatment, or before and after the sterilization treatment. You may carry out 1 time or more in both. In particular, in order to minimize damage due to the sterilization treatment, it is preferable to carry out two or more high-pressure emulsification treatments before the sterilization treatment, and most preferably to carry out one or more high-pressure emulsification treatments after the sterilization treatment.

In any case, in the method for producing the fat and oil emulsion of the present invention, after the high-pressure emulsification process is performed in the high-pressure emulsifier, the discharged product is returned to normal pressure by being discharged from the high-pressure emulsifier. Once again introduced into the high-pressure emulsifier and subjected to the high-pressure emulsification treatment, that is, the pressure in the emulsion is increased by returning the pressure between the high-pressure emulsification treatment and the high-pressure emulsification treatment. Dispersion stability due to minimization of emulsified particle size and dispersion of emulsified particles caused by Ostwald dry-opening due to energy opposite to pressure relaxation. An improvement effect can be obtained.

In the present invention, the number of times of high-pressure emulsification treatment varies depending on the treatment pressure and treatment time of each round, but it is preferable to obtain a sufficient effect by the above-described decompression, and the productivity in industrial practical use is preferred. Then less is preferable. The number of high-pressure emulsification treatments is preferably 2 times or more, particularly preferably 2 to 6 times, and most preferably 2 to 4 times.

Further, the pressure in each high-pressure emulsification treatment is preferably 10 MPa or more, more preferably 15 MPa or more, further preferably 20 MPa or more, and most preferably 25 MPa or more. The higher the processing pressure of each high-pressure emulsification treatment, the more preferable the oil and fat can be uniformly emulsified and dispersed as sufficiently fine fine particles. In terms of emulsion stability, the upper limit of the treatment pressure is not particularly limited, but is usually 200 MPa or less in terms of pressure resistance of the high-pressure emulsifier used and industrial practical use. In addition, when performing ultra-high pressure emulsification treatment of 50 MPa or more, create materials that can withstand ultra-high pressure conditions, characteristics of equipment such as design, running costs caused by damage to equipment caused by ultra-high pressure conditions, and create high-pressure conditions From the viewpoint of economic efficiency such as power and energy cost for compressed air, and production efficiency that emulsification treatment in ultra high pressure state will reduce the processing amount per hour, high pressure emulsification at the minimum necessary pressure However, it is desirable that the treatment pressure is 100 MPa or less, more preferably 80 MPa or less, further preferably 50 MPa or less, and most preferably 45 MPa or less.

In addition, the processing pressure of each high-pressure emulsification treatment may be the same or different within the above-mentioned pressure range, for example, the second time from the first time, the third time from the second time, and so on. The processing pressure of the high-pressure emulsification processing may be increased, increased at the second time, decreased again, or the pressure conditions may be changed.

In addition, although the high-pressure emulsification treatment time varies depending on the treatment amount and the treatment pressure, in particular, in the case of mass production in a factory, it is usually 0. In order to obtain good emulsification stability without impairing productivity. 005 hours or more, preferably 0.01 hours or more, most preferably 0.1 hours or more, usually 20 hours or less, preferably 10 hours or less, more preferably 5 hours or less, particularly preferably 2 hours or less, most preferably 1 The total treatment time of the multiple high-pressure emulsification treatments is usually 0.01 hours or more, preferably 0.02 hours or more, most preferably 0.2 hours or more, usually 40 hours or less, preferably 20 hours. Below, more preferably 10 hours or less, still more preferably 4 hours or less, and most preferably 2 hours or less.
In addition, the time during which the pressure is restored between the high-pressure emulsification processes (the time until the emulsified product discharged from the high-pressure emulsifier is reintroduced into the high-pressure emulsifier) is restored without impairing the productivity. In order to sufficiently obtain the effect of pressure, it is usually 0.1 minutes or more, particularly 0.5 minutes or more, usually 1200 minutes or less, particularly preferably 600 minutes or less. The time for the emulsification treatment each time and the time for the return pressure condition may be different or the same for each time.

The temperature during the high-pressure emulsification treatment is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C. or lower, more preferably 80 ° C. or lower. The treatment temperature is preferably not less than the above lower limit in terms of emulsification efficiency, and the treatment temperature is preferably not more than the above upper limit in terms of the handleability of the emulsion. This processing temperature may be different each time or may be the same.

The pH of the oil / fat composition during the high-pressure emulsification treatment is preferably 5.0 or more, more preferably 6.0 or more, and usually 9 from the viewpoint that the emulsifier used is sufficiently dispersed in water and efficiently emulsifies the oil / fat. 0.0 or less, preferably 8.0 or less. The pH of the oil / fat composition can be adjusted by adding a pH adjuster such as sodium bicarbonate and phosphate and other additives to the oil / fat composition.

In the present invention, the above-described high-pressure emulsification treatment is performed a plurality of times, and the total of the processing pressures of the plurality of high-pressure emulsification treatments (a value obtained by simply adding the emulsification treatment pressures of each time. .) Is 40 MPa or more. If the total pressure is less than 40 MPa, an oil or fat emulsion excellent in emulsion stability cannot be obtained.

The higher the total pressure is, the higher the oil and fat can be uniformly emulsified and dispersed as sufficiently fine fine particles, preferably 45 MPa or more, more preferably 50 MPa or more, and most preferably 60 MPa or more. . In terms of emulsification stability, the upper limit of the total pressure is not particularly limited, but it is usually 600 MPa or less in terms of industrial practical application, such as the pressure resistance of the high-pressure emulsifier used and the number of treatments. In addition, from the viewpoint of the particularity, economy, and production efficiency of the equipment described above, it is more economical to emulsify with high pressure at the minimum required total pressure. Since the flavor is impaired by making it difficult to feel the taste quality, it is preferable to make the emulsion particles finer in the minimum range necessary for stabilizing the emulsion, and the total pressure is preferably 150 MPa or less, More preferably, it is 120 MPa or less, more preferably 100 MPa or less, and most preferably 80 MPa or less.

In addition, in the production of the oil and fat emulsion, an emulsification treatment other than the above-described high-pressure emulsification treatment may be performed. For example, prior to the above-described high-pressure emulsification treatment, a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an inline You may pre-emulsify on low pressure or a normal-pressure condition using a mixer, a static mixer, an onrator, etc.
This preliminary emulsification is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C. or lower, more preferably 80 ° C. or lower, usually 0.005 to 20 hours. Preferably, it is performed for 0.01 to 10 hours.
Further, after the high pressure emulsification treatment, it is usually 80 ° C. or higher, preferably 100 ° C. or higher, usually 160 ° C. or lower, preferably 150 ° C. or lower, usually 0.01 minutes or longer, preferably 0.03 minutes or longer, usually 60 minutes or shorter. The sterilization treatment may preferably be performed for about 30 minutes or less. The sterilization method is not particularly limited, but a continuous sterilization method capable of continuous production is preferable, and UHT sterilization is more preferable.

The fat and oil emulsion of the present invention thus produced has a laser diffraction particle size distribution meter (for example, LA-950 manufactured by Horiba, Ltd.) in order to maintain the balance between emulsification stability and appropriate taste of the fat and oil. ), The median diameter obtained when the particle size distribution is measured is usually 0.01 μm or more, more preferably 0.05 μm or more, particularly preferably 0.1 μm or more, usually 1.0 μm or less, preferably 0.6 μm. Hereinafter, it is more preferably 0.5 μm or less. Further, the pH is preferably 5.0 or more, more preferably 6.0 or more, preferably 9.0 or less, more preferably 8.0 or less, 6.5 Most preferred is ˜7.5.

The oil-and-fat emulsion specified in the present invention is usually obtained as a liquid, but it may be used for various applications as a powdered oil-and-fat emulsion by pulverizing this liquid. For pulverization, spray drying, airflow drying, drum drying, cylindrical drying, vacuum freeze drying, vacuum drying, and the like can be used, and spray drying suitable for mass production is preferable.
Moreover, as a powder base used in pulverization, as a starch hydrolyzate, the ratio of the peak area in the range of molecular weight 8500 to 18500 with respect to the total peak area when molecular weight distribution is measured by gel permeation chromatography A starch hydrolyzate of 15% or less is preferred.

The oil and fat emulsion specified in the present invention (hereinafter sometimes referred to as “the oil and fat emulsion of the present invention”) can be suitably used for the beverage of the present invention described later.

[Beverages]
Next, a beverage is produced using the fat and oil emulsion prepared as described above. Examples of the beverage include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (tea, green tea, Chinese tea, etc.), beans / cereal beverages, acidic beverages, powdered beverages, powdered soups, etc. Milk drinks, coffee drinks and tea drinks are preferred.

The fats and oils emulsion of this invention and the following drink components are mixed and a drink is manufactured.
(Beverage ingredients)
Coffee, tea (black tea, green tea, oolong tea, etc.) and their extracts; cacao beans, soybeans and red beans, almonds, peanuts, walnuts, apricot kernels, rice, wheat, and other beans and grains, or powders and pastes thereof; coconut milk, coconut juice Fruit juice and pulp and its pulverized product and paste; milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skimmed condensed milk, skim milk powder, skim milk powder, cream, butter, butter oil, butter milk, Milk ingredients such as buttermilk powder, casein, whey, cheese; lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, Saponin, stearo Emulsifiers such as sodium lactate and calcium stearoyl lactate, among others bacteriostatic emulsifiers; pH adjusters such as organic acids and salts thereof, baking soda and phosphate; sugar, fructose, glucose, maltose, galactose, mannose, Fucose, xylose, trehalose, lactose, mannooligosaccharide, maltooligosaccharide, α-, β-, γ-cyclodextrin, dextrin, indigestible dextrin, soy polysaccharide, pectin, alginic acid, propylene glycol alginate, carboxymethylcellulose sodium, carrageenan , Tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cell Sugars such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol; sugar alcohols such as sucralose, aspartame , Acesulfame potassium, neotame, stevia extract and other sweeteners; various animal and plant derived proteins such as sodium caseinate, whey protein, albumin, gelatin, soy protein and their degradation products; lemon oil, orange oil, mint oil, Flavors such as coffee flavors, tea flavors, butter flavors, milk flavors; carotenoids such as β-carotene, astaxanthin, lycopene and paprika pigments; pigments such as chlorophyll; flavors such as salt Mineral materials such as calcium and iron; Nutritional materials such as vitamins and coenzyme Q10, amino acids, peptides, DHA, EPA; Vitamin C, vitamin E, rosemary extract, tea extract, bayberry extract, etc. Antioxidants; shelf-life improvers such as mustard extract and lysozyme; preservatives such as nisin, sorbic acid and salts thereof; carbon dioxide; liquors such as liqueur, vodka and shochu; ethanol and the effect of the present invention As long as it does not reach, edible fats and oils, and the emulsion or powdered product may be contained as a drink component.
As beverage components, it is preferable to use coffee, tea (black tea, green tea, oolong tea, etc.) and extracts thereof.

The bacteriostatic emulsifier is a food emulsifier that has an effect on heat-resistant bacteria that are harmful bacteria in beverages, and can be used without particular limitation as long as it is a food emulsifier having the effect, Sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferred, and among these, those having 14 or more carbon atoms are particularly preferred, those having 16 or more are more preferred, and those having 22 or less are more preferred. 18 or less is more preferable.
In particular, sucrose fatty acid esters and polyglycerin fatty acid esters having 16 to 18 carbon atoms in the fatty acids are preferred, and these are preferred because of their high effectiveness against bacteria. Moreover, as sucrose fatty acid ester and polyglycerin fatty acid ester, it is preferable that the monoester content is 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more because of high effectiveness against bacteria. It is. The polyglycerol fatty acid ester preferably has an average degree of polymerization of polyglycerol of 2 or more, preferably 5 or less, and more preferably 3 or less because of its high effectiveness against bacteria.

The content of the fat and oil emulsion of the present invention in the beverage of the present invention is usually 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.5%. % By mass or more, usually 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and most preferably 5.0% by mass or less. When the content of the fat emulsion is equal to or higher than the lower limit, by imparting a rich feeling of fat and fat, a good taste-quality beverage can be produced, and by being equal to or lower than the upper limit, Emulsification stability during sterilization and storage of beverages can be maintained in a good state.

The content of the emulsifier in the beverage of the present invention is usually 0.0005 mass% or more, preferably 0.001 mass% or more, usually 1.0 mass% or less, preferably 0.5 mass% or less. In addition, content of the emulsifier of a drink here means content of the total emulsifier also including the emulsifier, when the fats and oils emulsion of this invention contains an emulsifier.
In particular, the beverage of the present invention preferably contains a bacteriostatic emulsifier, and the content of the bacteriostatic emulsifier in the beverage of the present invention is usually 0.001% by mass or more, preferably 0.005% by mass or more, More preferably, it is 0.01 mass% or more, Usually 0.6 mass% or less, Preferably it is 0.3 mass% or less, More preferably, it is 0.2 mass% or less.
In addition, when fats and oils emulsion containing highly saturated fatty acid-containing edible fats and bacteriostatic emulsifiers coexist, emulsification becomes unstable, and separated fats and oils may aggregate or crystallize, resulting in a decrease in beverage flavor. However, the oil and fat emulsion of the present invention does not compete with the bacteriostatic emulsifier, but rather improves the emulsification stability, thus preventing poor emulsification and the resulting decrease in flavor.

The amount of non-fat milk solid content in the beverage when used in beverages is not particularly limited, but is usually 0.5% by mass or more, preferably 1.0% by mass or more when a thicker milk flavor is required. More preferably 1.4% by mass or more, most preferably 1.5% by mass or more, usually 10% by mass or less, preferably 5.0% by mass or less, more preferably 4.0% by mass or less, most preferably Is 3.0 mass% or less. By setting the solid content of non-fat milk in the beverage within this range, the product is stable and a milk flavor with a good balance with edible fats and oils containing highly saturated fatty acids can be obtained.

The beverage containing the fat and oil emulsion of the present invention is produced as follows.
First, in addition to the oil and fat emulsion described above, a beverage component which is a material exemplified as the one that may be contained in the beverage is mixed with water as necessary to prepare a mixed solution.
Next, the obtained mixed solution is stirred and emulsified. The emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. it can. This homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80 ° C.

In addition, it is also preferable to apply the high-pressure emulsification process which is performed by preparation of the above-mentioned oil-fat emulsion as a homogeneous emulsification process using a homogenizer. If it is a single-stage type, if the treatment pressure at the time of high-pressure emulsification is a multistage type such as a two-stage type, the treatment pressure at the time of at least one-stage high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, more preferably A stable beverage can be obtained by performing a high-pressure emulsification treatment of 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. The number of high-pressure emulsification treatments is one or more times, preferably two or more times.
In addition, you may perform this homogeneous emulsification process before and after addition of fats and oils emulsion. When it is performed after the addition of the oil / fat emulsion, it is preferable that a bacteriostatic emulsifier is also contained in the mixed solution from the viewpoint of further improving the emulsion stability.

After this homogeneous emulsification treatment, sterilization treatment such as UHT sterilization and retort sterilization is performed. Usually, the retort sterilization is performed at 110 to 140 ° C., for example, 121 ° C. for 10 to 40 minutes. On the other hand, UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 120 to 150 ° C. and a sterilization value (Fo) at 121 ° C. corresponding to 10 to 50. UHT sterilization is a known method such as a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage, a steam infusion method in which a beverage is injected into the water vapor, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.

The produced beverage of the present invention is suitable for container-packed beverages, and can be applied to canned beverages, plastic bottle beverages, paper-packed beverages, bottled beverages, and the like.

The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

<Completely cured palm oil>
The fully hardened coconut oil used in the following production examples is less than 0.1% by mass of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids, among all fatty acids bonded to the main component triglyceride molecule. Of the total fatty acids bonded to the triglyceride molecule, the proportion of fatty acids having 12 or less carbon atoms is 61% by mass, iodine value is 0.47, SFC at 10 ° C. is 90% by mass, acid value is 0.04, It has an oxide value of 0 and an increasing melting point of 32 ° C.
In addition, the palm oil middle melting point fraction (PMF) is obtained by removing the high melting point fraction (palm stearin) and the low melting point part (palm super olein) when the raw material palm oil is fractionated by the melting point. It is the fraction obtained, and among the total fatty acids bound to the triglyceride molecule as the main component, the proportion of unsaturated fatty acids other than saturated fatty acids, i.e., trans fatty acids, is 45% by mass and bound to triglyceride molecules. Among all fatty acids, the proportion of fatty acids having 12 or less carbon atoms is 0.2% by mass, iodine value is 45.6, acid value is 0.04, and peroxide value is 0.
Furthermore, the details of the other fats and oils used are as follows.
<Partially hardened coconut oil>
Ratio of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids out of all fatty acids bonded to the main component triglyceride molecule = 0.2% by mass
Ratio of fatty acids having 12 or less carbon atoms out of all fatty acids bonded to triglyceride molecules = 61% by mass
Rising melting point = 32 ° C
<Completely hardened palm kernel oil>
Of the total fatty acids bound to the triglyceride molecule as the main component, the ratio of unsaturated fatty acids other than saturated fatty acids, that is, trans fatty acids, is less than 0.1% by mass. Of the total fatty acids bound to the triglyceride molecules, carbon Ratio of fatty acids having a number of 12 or less = 52% by mass
<MCT>
Of the total fatty acids bound to the triglyceride molecule as the main component, the ratio of unsaturated fatty acids other than saturated fatty acids, that is, trans fatty acids, is less than 0.1% by mass. Of the total fatty acids bound to the triglyceride molecules, carbon Ratio of fatty acids having a number of 12 or less = 100% by mass
Acid value = 0.01
Iodine value = 0.08
<Refined palm oil>
Ratio of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids out of all fatty acids bound to the main component triglyceride molecule = 8% by mass
Ratio of fatty acids having 12 or less carbon atoms out of all fatty acids bonded to triglyceride molecules = 62% by mass
SFC at 10 ° C. = 82% by mass
Acid value = 0.04
Iodine value = 8.75
Peroxide value = 0
<Adjusted edible oil and fat>
Anhydrous milk fat: 68% by mass, palm oil: 32%
Ratio of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids out of all fatty acids bonded to the main component triglyceride molecule = 25% by mass
Of the total fatty acids bound to the triglyceride molecule, the proportion of fatty acids having 12 or less carbon atoms = 28% by mass
<Anhydrous milk fat>
Ratio of unsaturated fatty acids other than saturated fatty acids, ie, unsaturated fatty acids including trans fatty acids out of all fatty acids bound to the main component triglyceride molecule = 32% by mass
Ratio of fatty acids having 12 or less carbon atoms out of all fatty acids bonded to triglyceride molecules = 13% by mass
<Partially cured palm olein>
Ratio of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids out of all fatty acids bonded to the main component triglyceride molecule = 53 mass%
Ratio of fatty acids having 12 or less carbon atoms out of all fatty acids bound to triglyceride molecules = 0.5% by mass
Rising melting point = 36 ° C

The details of the emulsifier used are as follows.

<Sucrose fatty acid ester (S-1670)>
"Ryoto Sugar Ester S-1670" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 80% by mass
HLB = 16
<Sucrose fatty acid ester (S-1170)>
"Ryoto Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 60% by mass
HLB = 7
<Sucrose fatty acid ester (S-770)>
"Ryoto Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 40% by mass
HLB = 7
<Sucrose fatty acid ester (S-370)>
"Ryoto Sugar Ester S-370" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 17% by mass
HLB = 3
<Sucrose fatty acid ester (S-570)>
"Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 30% by mass
HLB = 5
<Sucrose fatty acid ester (S-170)>
"Ryoto Sugar Ester S-170" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
HLB = 1
<Sucrose fatty acid ester (P-1570)>
"Ryoto Sugar Ester P-1570" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 70% by mass
HLB = 15
<Sucrose fatty acid ester (P-1670)>
"Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18
Monoester content = 80% by mass
HLB = 16
<Sodium stearoyl lactate (SSL)>
HLB = 7-9
<Monoglycerin succinic acid fatty acid ester>
Fatty acid carbon number = 16 and 18
<Polyglycerin fatty acid ester S-10D>
"Ryoto Polyglycerester S-10D" manufactured by Mitsubishi Chemical Foods
Fatty acid carbon number = 16 and 18

[Reference Example 1]
In order to grasp the optimum pressure conditions in one high-pressure emulsification treatment, a model fat and oil emulsion having the following composition was mixed and prepared, and a one-stage valve type high-pressure emulsifier (Sanmaru Kikai Kogyo Co., Ltd. “Econizer LABO- 01 ”) at 65 ° C. at each predetermined pressure shown in Table 1, and then once the high-pressure emulsification treatment, the accumulated oil fat and oil emulsion after cooling and the particle diameter of coarser emulsified particles are accumulated. The 90% diameter was measured using “LA-950V2” manufactured by HORIBA, Ltd. (the same measuring apparatus was used for the measurement of particle size distribution in the following examples).
Moreover, about the average diameter after high-pressure emulsification, or an accumulation 90% diameter, the emulsification efficiency was calculated | required from the reduction rate and the processing pressure, and the effect was determined by the following reference | standard. The emulsification efficiency indicates the efficiency of refining the emulsified particles with respect to the energy used.
“Decrease rate” = (“After high-pressure emulsification” / “Before high-pressure emulsification”) × 100
“Emulsification efficiency” = (Decrease rate when high pressure treatment is performed at pressure value X) − “Decrease rate when high pressure treatment is performed at pressure value Y”) / (“Difference in pressure” = Y−X)
Note that Y> X.
(Example) (Decrease rate at 5 MPa−Decrease rate at 10 MPa) / (10 MPa−5 MPa)
Furthermore, from the arithmetic standard deviation calculated from the result of the particle size distribution measurement and the average diameter, “CV value” = (“arithmetic standard deviation” / “average diameter” which is an index of monodispersity and polydispersity of the particle size distribution. ) × 100. Tables 1 and 2 show each value.

<Composition of fat and oil emulsion>
Fresh cream (containing 35% milk fat): 2.72% by weight
P-1670: 0.08 mass%
Water: 97.2% by mass
(Average diameter before high-pressure emulsification: 3.64 μm, cumulative 90% diameter: 5.65 μm)
<Effect of pressure value in one high-pressure emulsification>
○: Emulsified particles are effectively and efficiently refined (reduction rate is less than 20%, emulsification efficiency is 0 or more)
Δ: Slightly weakening effect on emulsified particles (reduction rate is 20% or more and less than 50%) or emulsification efficiency is poor (emulsification efficiency is less than 0, −1 or more)
X: The refinement effect on the emulsified particles is weak (reduction rate is 50% or more), or the pressure is excessive and the efficiency is poor, or the particles are coarsened due to an adverse effect (the emulsification efficiency is −1) Less than)
<Dispersion state of emulsified particles in fat and oil emulsion>
A: Relatively high monodispersity CV value is 50% or less ○: Slightly high monodispersity CV value is larger than 50% and 75% or less Δ: Slightly low monodispersity CV value is larger than 75, 100 % Or less x: polydisperse state CV value is greater than 100%

When the pressure in one high-pressure emulsification was 5 MPa, it was insufficient to make the emulsified particles fine. On the other hand, the effect of miniaturization was exhibited at 10 MPa or more, and a tendency to refine more efficiently at 15 MPa or more was observed. In addition, miniaturization occurs at 50 MPa, but the average diameter and cumulative 90% diameter are larger than 40 MPa, and it is understood that the efficiency for miniaturization is slightly worse despite giving more energy. It was.
It was also found that the CV value increased and the particle size distribution became polydispersed as the pressure of one high-pressure emulsification was increased and the emulsified particles were refined.

[Reference Example 2]
Furthermore, in order to verify the effect of emulsification in a super-high pressure state in a single high-pressure emulsification, a model oil emulsion having the same composition as in Production Example 1 was mixed and prepared, and a nozzle type ultra-high pressure emulsifier (Yoshida Kikai Kogyo Co., Ltd.) The product was subjected to the same evaluation as in Production Example 1 for the oil emulsion after cooling at 65 ° C. at each predetermined pressure shown in Table 3 one or more times. . The “emulsification efficiency” in the case of multiple high-pressure emulsification treatments was calculated by dividing the “difference in reduction rate” between the first and second times or the second and third times by the “pressure” for one time.
(Example) (50MPa, rate of reduction after 2 runs-50MPa, rate of reduction after 1 run) / (50MPa)
The results are shown in Tables 3 and 4.

The result of performing ultra-high pressure emulsification, which is generally said to be more efficient, is not the result that the pressure in one high-pressure emulsification is higher as in the case of Reference Example 1, and refinement is occurring at 100 MPa. However, the average diameter and the cumulative 90% diameter are larger than the result of processing at a lower pressure, and it can be seen that the efficiency with respect to miniaturization is slightly worse despite giving large energy. On the contrary, it was found that the emulsified particles were coarsened and the pressure was slightly excessive, resulting in a deterioration in efficiency.
Further, as in Reference Example 1, it was also found that as the pressure of one high-pressure emulsification was increased and the emulsified particles were refined, the CV value increased and the particle size distribution became polydispersed.
On the other hand, by processing multiple times at 50 MPa, compared to the result of high-pressure emulsification treatment at the same total pressure but only once (compare 50 MPa, twice treatment, 100 MPa, one time treatment). It has been found that a more efficient and low CV value, relatively monodispersed and stable emulsion can be prepared.

[Reference Example 3]
From Reference Examples 1 and 2, since it was found that an optimum pressure value in one high-pressure emulsification and a plurality of emulsification treatments are more effective than one high-pressure emulsification treatment, more optimal one-time high-pressure emulsification In order to verify the treatment pressure and the number of treatments, a model oil emulsion having the same composition as in Production Example 1 was mixed and prepared, and a one-stage valve type high-pressure emulsifier (“Econizer LABO— 01 ”) at 65 ° C. at a predetermined pressure and the number of times shown in Table 5, and after a plurality of high-pressure emulsification treatments, the oil and fat emulsion after cooling was calculated in the same manner as in Reference Example 1 to calculate the CV value. The dispersion state was evaluated. The results are shown in Table 5.

As a result, as shown in Table 5, when the high-pressure emulsification pressure at one time was 10 MPa, the CV value tended to decrease by increasing the number of times of emulsification up to four times. Furthermore, when the high-pressure emulsification pressure of one time was 20 or 30 MPa, it was found that the CV value can be significantly reduced by increasing the number of emulsifications. When compared at the same total pressure, the CV value is lower when the high-pressure emulsification pressure is 10 MPa, the emulsification frequency is 20 MPa, and the emulsification frequency is 2 times (both total pressure = 40 MPa). There was a trend.
From the results of Reference Examples 1 to 3 above, conditions relating to the optimum pressure and number of times of high-pressure emulsification treatment were found, and tests relating to Examples and Comparative Examples of the present application were conducted using these conditions.

[Production Examples 1 to 5]
Completely hardened coconut oil 45% by mass, sucrose fatty acid ester (S-770) 2.0% by mass, sucrose fatty acid ester (S-370) 0.2% by mass, monoglycerin succinic acid fatty acid ester 0.2% by mass, After preliminarily emulsifying 0.02% by mass of sodium bicarbonate and 52.58% by mass of water at 65 ° C. for 0.1 hour using a homomixer, a one-stage valve type high-pressure emulsifier (“Econizer” manufactured by Sanmaru Machinery Co., Ltd.) LABO-01 ”) was emulsified 1 to 5 times at 65 ° C. and 20 MPa (total pressure 20 to 100 MPa), and then sterilized at 90 ° C. for 10 minutes to obtain oil-fat emulsions # 1 to # 5.
Two or more high-pressure emulsification treatments were performed by circulating treatment with one high-pressure emulsification machine, and each emulsification treatment time was 0.05 hours.
The obtained fat and oil emulsion was allowed to stand at 5 ° C. overnight, and then the pH and median diameter (measured using “LA-950V2” manufactured by HORIBA, Ltd. And the fluidity and taste quality were confirmed according to the following criteria. The results are shown in Table 6.

<Flowability of emulsion after storage>
○: Fluidity is good △: Slightly thickened ×: Remarkably thickened, poorly fluidized, or completely solidified, does not flow <Taste quality of fat and oil emulsion>
◎: The fat and oil taste is felt strongly and there is a rich feeling ○: The fat and oil taste is slightly thin and feels a little watery △: The fat and oil taste is light and feels a little watery ×: Very faty and does not feel the oily taste

Despite the fact that oil and fat emulsions # 2 to # 5 maintained fluidity after standing overnight at 5 ° C, # 1 was thickened and solidified, and the emulsified state was very unstable. Met.
Furthermore, after the fat and oil emulsions # 2 to # 5 were allowed to stand at 5 ° C. for 4 weeks, the pH and the median diameter were measured. The median diameter was calculated and evaluated based on the following criteria, and the fluidity was measured. Was confirmed according to the above-mentioned criteria. In addition, the CV value was calculated in the same manner as in Production Example 1 to evaluate the dispersion state. The results are shown in Table 7.

<Median diameter increase rate of emulsion particles after storage at 5 ° C. for 4 weeks>
A: Increase rate = median diameter of particles after storage / median diameter of particles before storage is 1.1 or less ○: The increase rate is larger than 1.1 and 1.5 or less Δ: above Increase rate is greater than 1.5 and less than or equal to 2.0 ×: The increase rate is greater than 2.0

The fat and oil emulsions # 3 to # 5 maintained fluidity after standing at 5 ° C. for 1 month, showed no increase in median diameter, and were very stable in emulsification. The fat emulsion # 2 maintained fluidity, but showed a slight increase in median diameter, and the emulsification tended to be slightly less stable than the fat emulsion # 3-5.
From the above results, it can be seen that a stable fat emulsion can be produced by setting the total pressure to 40 MPa or more, and that a very stable fat emulsion can be produced by further setting the total pressure to 60 MPa or more. became.
Moreover, since the emulsified particles become finer as the total pressure increases, it tends to be difficult to feel the taste of fats and oils, and it has been found that there is a suitable range for the balance between stability and taste quality.

[Production Examples 6 to 21]
Oil and fat, emulsifier, protein, baking soda, and water were mixed in the types and mass ratios shown in Table 8, pre-emulsified at 65 ° C for 0.1 hour using a homomixer, and then a two-stage valve type high-pressure emulsifier. (SPX “GAURIN 15MR”) at 65 ° C., emulsified at the first and second stage pressures, times, and total pressure listed in Table 9, and then sterilized at 90 ° C. for 10 minutes. Emulsions # 6 to # 21 were obtained. Table 9 shows the evaluation results.
The high-pressure emulsification treatment was carried out by circulating treatment with one high-pressure emulsifier, and the emulsification treatment time for each round was 0.05 hours.
The obtained fat and oil emulsion was allowed to stand at 5 ° C. overnight, and then the pH and median diameter were measured. The median diameter after standing at 5 ° C. for 4 weeks was measured. The rate of increase was calculated and evaluated according to the criteria of 5 to 5, and the fluidity was also evaluated. The results are shown in Table 9. Some of them show a tendency to thicken slightly, but no increase in the median diameter was observed, and in any case, a stable oil and fat composition could be obtained.

[Examples 1 to 12, Comparative Examples 1 to 4]
Coffee extract (roasted coffee beans: Colombia EX manufactured by Unicafe, L value: 20 extracted from Brix: 3.0%) 58% by mass, sodium bicarbonate 0.1% by mass, sugar 5.0% by mass, production example 6 to 21 fat and oil emulsion 0.84% by mass and bacteriostatic emulsifier 0.03% by mass of sucrose fatty acid ester (P-1670) are added and water is added to make 100% by mass. After stirring and dissolving, using a two-stage valve type high-pressure emulsifier (“HV-OA-2.4-2.2S” manufactured by Izumi Food Machinery Co., Ltd.), the first stage: 15 MPa, the second stage: 5 MPa, total: The mixture was emulsified under conditions of 20 MPa and 65 ° C., filled into a can, and then retort sterilized at 121.1 ° C. for 30 minutes to obtain a can-contained milk coffee having a pH of 5.6 to 5.8. After the obtained coffee beverage was stored under the temperature conditions and the period shown in Table 10, the emulsion stability and flavor were evaluated according to the following criteria. Moreover, from the results of both emulsification stability and flavor, a score was assigned according to the following criteria to obtain a comprehensive evaluation. The results are shown in Table 10.

<Evaluation of emulsion stability>
After opening the canned canned milk coffee after storage, pour the content liquid into a plastic cup, and after stirring well, visually observe the liquid level and the amount of cream adhering to the inner surface of the can. It was evaluated with.
○: Slightly observed that there is no oil-off or non-dispersed cream lump or adhesion.
(Triangle | delta): Cream lump which does not disperse or disperse | distribute, and adhesion are recognized clearly.
×: A large amount of oil-off or non-dispersed cream mass or adhesion was observed, and the emulsification was broken.
<Flavour (Odor derived odor)>
After storage, the PET-stuffed milk tea was drunk at room temperature by 3 samplers, and the flavor was determined according to the following criteria.
○: There is no odor derived from fats or oils, or it can be felt slightly, and there is no sense of incongruity.
(Triangle | delta): The smell derived from fats and oils and / or an oxidative degradation odor are felt clearly.
X: A strong odor derived from fats and oils and / or an oxidative degradation odor is felt, and there is a sense of incongruity.
<Comprehensive evaluation>
The aforementioned emulsion stability “◯” is “4”, “△” is “2”, “×” is “0”, flavor “O” is “6”, “Δ” is “3”, “ "X" was set to "0", and the total score for each storage condition was calculated. Moreover, the average of those scores was also calculated.

[Production Example 22]
In Production Example 3, fat and oil emulsion # 22 was obtained in the same manner except that 0.2% by mass of monoglycerin succinic acid fatty acid ester was changed to 0.2% by mass of SSL.
Two or more high-pressure emulsification treatments were carried out by circulating treatment with one high-pressure emulsification machine, and each emulsification treatment time was 0.05 hours (the same applies to Production Examples 23 and 24).

[Production Example 23]
In the same manner as in Production Example 3, except that 0.2% by mass of monoglycerin succinic acid fatty acid ester was changed to 0.2% by mass of monoglycerin diacetyltartaric acid fatty acid ester, an oil and fat emulsion # 23 was obtained.

[Production Example 24]
The same as in Production Example 3, except that 0.2% by mass of sucrose fatty acid ester (S-370) was changed to 0.5% by mass of monoglycerin fatty acid ester and 52.58% by mass of water was changed to 52.28% by mass. Thus, an oil and fat emulsion # 24 was obtained.
The fat and oil emulsions obtained in Production Examples 22 to 24 showed no increase in median diameter even after standing at 5 ° C. for 4 weeks and good fluidity, both of which can provide a stable fat and oil composition. did it.

[Examples 13 to 15]
1.54% by weight of instant coffee, 0.09% by weight of baking soda, 5.0% by weight of sugar, 0.84% by weight of the oil composition of Production Examples 22 to 24, sucrose fatty acid ester (P- 1670) After mixing 0.03% by mass and adding water to make 100% by mass, the mixture is sufficiently stirred and dissolved, then emulsified with a paddle mixer under the condition of 65 ° C., and filled into a can container. Autoclaved at 1 ° C. for 30 minutes to obtain a can-contained milk coffee having a pH of 5.9. After the obtained coffee beverage was stored at the temperature conditions and for the period shown in Table 11, the emulsion stability and flavor were evaluated according to the following criteria, and comprehensive evaluation was performed. The results are shown in Table 11.

[Production Example 25]
The effect of the addition amount of sodium caseinate, a protein, was confirmed.
Specifically, fully hardened coconut oil 20% by mass, sucrose fatty acid ester (S-570) 2.5% by mass, starch hydrolyzate (dextrose equivalent = 25, derived from corn starch) 27.5% by mass, and 0 0.001 to 1.0 mass% sodium caseinate was prepared to 100 mass% with water and mixed. This mixture was dispersed at 65 ° C. using a homomixer, and then twice using a one-stage valve type high-pressure emulsifier (“Econizer LABO-01” manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 65 ° C. and 30 MPa twice. (Total pressure 60 MPa) Emulsified, and a diluted emulsion was prepared by dispersing 2.2 g of the obtained emulsion in 100 ml of water. The degree of layer separation over time when the obtained diluted emulsion was stored at 40 ° C. was observed, and the emulsion stability was evaluated according to the following criteria. The results are shown in Table 12.

<Evaluation of emulsion stability>
○: No or no layer separation.
Δ: Layer separation is observed.
X: The layers are clearly separated. Alternatively, a large amount of oil particles and oil layer are observed, and the emulsification is broken.

[Production Example 26]
Completely hardened coconut oil 45% by mass, sucrose fatty acid ester (S-770) 2.0% by mass, sucrose fatty acid ester (S-370) 0.2% by mass, sodium stearoyl lactate 0.2% by mass, sodium bicarbonate 0. 02% by mass and 52.58% by mass of water were pre-emulsified with a homomixer at 65 ° C. for 0.1 hour, and then a valve type two-stage high-pressure emulsifier (SPX “GAURIN 15MR”) was used. , 65 ° C., 1st stage: 15 MPa, 2nd stage: 5 MPa, total: 20 MPa, emulsified three times (total pressure 60 MPa), then sterilized at 90 ° C. for 10 minutes, and a median diameter of 0.35 μm Emulsion A was obtained.
In addition, pH of the oil-fat composition subjected to the high-pressure emulsification treatment was 7.0. Further, the three high-pressure emulsification treatments were performed by circulating treatment with one high-pressure emulsification machine, and the emulsification treatment time for each round was 0.05 hours.

[Production Example 27]
In Production Example 26, the median diameter was 0.31 μm in the same manner except that the high-pressure emulsification treatment was performed twice at the first stage: 25 MPa, the second stage: 5 MPa, and the total: 30 MPa (total pressure 60 MPa). Oil and fat emulsion B was obtained.

[Production Example 28]
In Production Example 26, the median diameter was 0.53 μm in the same manner except that the high-pressure emulsification treatment was performed twice at the first stage: 15 MPa, the second stage: 5 MPa, and the total: 20 MPa (total pressure: 40 MPa). Oil and fat emulsion C was obtained.

[Production Example 29]
Palm oil middle melting point fraction (PMF) 45% by mass, sucrose fatty acid ester (S-570) 2.0% by mass, sucrose fatty acid ester (S-170) 0.2% by mass, sodium stearoyl lactate 0.2% by mass %, Sodium bicarbonate 0.007% by mass, and water 52.59% by mass were pre-emulsified, high-pressure emulsified and sterilized in the same manner as in Production Example 28 to obtain an oil-fat emulsion D.
In addition, pH of the fats and oils composition used for the high pressure emulsification treatment was 5.9.

[Examples 16 to 18, Comparative Example 5]
0.15% by mass of instant tea, 7.0% by mass of sugar, 1.86% by mass of skim milk powder, fat and oil emulsion A (Example 16), fat and oil emulsion B (Example 17), and fat and oil emulsion C (Example 18) or fat emulsion D (Comparative Example 5) 2.83% by mass, sucrose fatty acid ester (P-1570) 0.03% by mass as a bacteriostatic emulsifier, and water 88.13% by mass Are sufficiently stirred and dissolved, and then, with a two-stage valve type high-pressure emulsifier (“HV-OA-2.4-2.2S” manufactured by Izumi Food Machinery Co., Ltd.), the first stage: 15 MPa, two stages Eye: 5 MPa, total: 20 MPa, emulsified under conditions of 65 ° C., UHT sterilized at 139 ° C. for 30 seconds, and then filled into a PET bottle to obtain a PET-stuffed milk tea containing milk components. After the obtained milk beverage was stored at 20 ° C. for 3 months, the emulsion stability and flavor were evaluated according to the following criteria, and comprehensive evaluation was performed. The results are shown in Table 13.

<Evaluation of emulsion stability>
After opening the PET-packed milk tea after storage, pour the contents into a plastic cup, and after stirring well, visually observe the liquid level and the amount of cream adhering to the PET bottle inner surface. It was evaluated with.
○: Slightly observed that there is no oil-off or non-dispersed cream lump or adhesion.
(Triangle | delta): Cream lump which does not disperse or disperse | distribute, and adhesion are recognized clearly.
×: A large amount of oil-off or non-dispersed cream mass or adhesion was observed, and the emulsification was broken.

<Flavour (Odor derived odor)>
After storage, the PET-stuffed milk tea was drunk at room temperature by 3 samplers, and the flavor was determined according to the following criteria.
○: There is no odor derived from fats or oils, or it can be felt slightly, and there is no sense of incongruity.
(Triangle | delta): The smell derived from fats and oils and / or an oxidative degradation odor are felt clearly.
X: A strong odor derived from fats and oils and / or an oxidative degradation odor is felt, and there is a sense of incongruity.
<Comprehensive evaluation>
The aforementioned emulsion stability “◯” is “4”, “△” is “2”, “×” is “0”, flavor “O” is “6”, “Δ” is “3”, “ "X" was set to "0", and the total score for each storage condition was calculated. Moreover, the average of those scores was also calculated.

[Examples 19 and 20, Comparative Examples 6 to 8]
0.174% by mass of instant tea, 7.0% by mass of sugar, 1.86% by mass of skim milk powder and 1.274% by mass of fully hardened coconut oil corresponding to 2.83% by mass of fat emulsion A %, Sucrose fatty acid ester (S-770) 0.0566 mass%, sucrose fatty acid ester (S-370) 0.0057 mass%, sodium stearoyl lactate 0.0057 mass%, and sucrose fatty acid as a bacteriostatic emulsifier Ester (P-1570) 0.03% by mass and water 89.62% by mass were prepared by the method shown in FIG. 1 (Examples 19 and 20) or FIG. 2 (Comparative Examples 6 to 8). A PET-stuffed milk tea containing the ingredients was obtained.
The number of high-pressure emulsification treatments was 2 in Example 19 (total pressure 40 Mpa), 3 in Example 20 (total pressure 60 Mpa), 0 in Comparative Example 6 (total pressure 0 Mpa), and 1 in Comparative Example 7 ( The total pressure was 20 Mpa), and in Comparative Example 8, the pressure was twice (total pressure 40 Mpa).
After the obtained milk beverage was stored at a predetermined temperature for a predetermined period, the emulsion stability and flavor were evaluated according to the above-mentioned criteria. The results are shown in Table 14.

[Reference Examples 4 and 5]
In Comparative Examples 6 and 8, 1.274% by mass of fully hardened coconut oil, 0.0566% by mass of sucrose fatty acid ester (S-770), 0.0057% by mass of sucrose fatty acid ester (S-370), sodium stearoyl lactate Instead of 0.0057% by mass, commercially available powdered fats and oils (hardened palm kernel oil 34.5% by mass, containing milk protein) The powdered fats and oils were dissolved in water to 1% by mass, and the emulsion prepared (Median diameter: 0.2 μm) PET-filled milk tea containing milk components was similarly obtained by the method shown in FIG. 3 except that the content was changed to 3.71% by mass and skim milk powder was changed to 1.60% by mass. Obtained.
The number of high-pressure emulsification treatments was 0 in Reference Example 4 (total pressure 0 Mpa), and 1 in Reference Example 5 (total pressure 20 Mpa).
After the obtained milk beverage was stored at a predetermined temperature for a predetermined period, the emulsification stability and flavor were evaluated according to the above-mentioned criteria, and comprehensive evaluation was performed. The results are shown in Table 14.

[Examples 21 to 23]
1.65% by weight of instant coffee (Visible Soluble Coffee (Robusta) manufactured by Nestle), 0.17% by weight of baking soda, 7.5% by weight of sugar, 2.72% of skim milk powder, 1.5% by weight of fat emulsion A, The emulsifier shown in Table 15 was mixed, water was added to make 100% by mass, and the mixture was sufficiently stirred and dissolved. Then, a two-stage valve type high-pressure emulsifier (“HV-OA-2. Made by Izumi Food Machinery Co., Ltd.) was used. 4-2.2S ") and emulsified under the conditions of the first stage: 15 MPa, the second stage: 5 MPa, the total: 20 MPa, 65 ° C. Thereafter, the can was filled and sterilized by retort at 121.1 ° C. for 30 minutes to obtain canned milk coffee containing a milk component. After the obtained milk beverage was stored at a predetermined temperature for a predetermined period, the emulsion stability and flavor were evaluated according to the same criteria as in [Examples 1 to 12, Comparative Examples 1 to 4], and comprehensive evaluation was performed. The results are shown in Table 15.

[Example 24]
50% by weight of coffee extract (roasted coffee beans: UNIQACO Columbia EX, L value: 20; Brix: 3.0%), sodium bicarbonate 0.06% by weight, sugar 5.0% by weight, oil emulsification Product A 0.74 mass%, skim milk powder 2.16 mass%, cheese emulsion (containing 31 mass% milk fat) 1.9 mass%, sucrose fatty acid ester (P-1670) 0.03 mass as bacteriostatic emulsifier %, And water was added to make 100% by mass. After sufficiently stirring and dissolving, a two-stage valve type high-pressure emulsifier (“HV-OA-2.4-2. Made by Izumi Food Machinery Co., Ltd.) was added. 2S "), first stage: 15 MPa, second stage: 5 MPa, total: 20 MPa, emulsified under conditions of 65 ° C, sterilized at 139 ° C for 30 seconds, filled into PET bottles, and contains milk components I got PET-stuffed milk coffee
The obtained milk beverage maintained good emulsification stability and flavor even after storage under any storage conditions of 5 ° C. for 12 weeks, 20 ° C. for 8 weeks, 35 ° C. for 8 weeks, and 60 ° C. for 4 weeks.

As a result, according to the present invention, it is possible to produce an oil and fat emulsion having high emulsification stability using the edible fat and oil containing highly saturated fatty acid, and using the oil and fat emulsion, the emulsification stability and flavor can be improved. It can be seen that an excellent milk beverage can be obtained.
On the other hand, in the comparative example, the emulsification was insufficient and the emulsification when added to the milk beverage became unstable, resulting in the oxidation of the unsaturated fatty acid and the cause of off-flavor. It became inferior in flavor.

Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on September 6, 2013 (Japanese Patent Application No. 2013-185273), the contents of which are incorporated herein by reference.

Claims (9)

1. High-saturated fatty acid-containing edible oils and fats are subjected to high-pressure emulsification multiple times,
   Mixing the fat and oil emulsion obtained by adjusting the total processing pressure to the edible fat and oil in the multiple high-pressure emulsification treatments to 40 MPa or more, and the beverage component,
   A method for producing a beverage.
2. The method for producing a beverage according to claim 1, wherein the fat composition containing the edible fat and emulsifier is emulsified.
3. The method for producing a beverage according to claim 2, wherein the emulsifier is one or more emulsifiers selected from the group consisting of sucrose fatty acid ester, sodium stearoyl lactate, and monoglycerin succinic acid fatty acid ester.
4. The method for producing a beverage according to any one of claims 1 to 3, wherein the fat emulsion is substantially free of protein.
5. The method for producing a beverage according to any one of claims 1 to 4, wherein the edible fat is fully hardened coconut oil.
6. The method for producing a beverage according to any one of claims 1 to 5, wherein the processing pressure of the high-pressure emulsification processing per one time is 10 MPa or more.
7. A beverage produced by the production method according to any one of claims 1 to 6.
8. The beverage according to claim 7, comprising a bacteriostatic emulsifier.
9. The beverage according to claim 7 or 8, which is a container-packed beverage subjected to retort sterilization or UHT sterilization.

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