WO2017056963A1

WO2017056963A1 - High-sugar fluid food

Info

Publication number: WO2017056963A1
Application number: PCT/JP2016/076953
Authority: WO
Inventors: 有加川野; 淳佐貫
Original assignee: 第一工業製薬株式会社
Priority date: 2015-09-29
Filing date: 2016-09-13
Publication date: 2017-04-06
Also published as: JP2017063647A; MY189531A; JP6677993B2

Abstract

Provided is a high-sugar fluid food that, as a result of including a sucrose fatty acid ester, has excellent storage stability and has improved stability and effervescence at low pH after being mixed into a beverage. A high-sugar fluid food that includes a sucrose fatty acid ester, sugar, an oily component, and an aqueous component, the sugar content being 30-70 mass% of the total amount of the fluid food, and the oily component including vegetable fat/oil and/or milk fat.

Description

High sugar liquid food

The present invention relates to a high sugar fluidity food. More specifically, the present invention relates to a high sugar fluidity food that is excellent in stability, has reduced aggregation when used in beverages such as coffee and tea, and has good foaming.

Conventionally, high-sugar liquid foods (for example, condensed milk) are added to beverages such as coffee and tea. For example, Patent Document 1 proposes a high sugar fluidity food with stable fluidity even after long-term storage by using a polyglycerin fatty acid ester. Patent Document 2 proposes a condensed milk-like composition having excellent dispersibility and stability.

By the way, milk protein may be contained in the high sugar fluidity food. In this case, agglomeration tends to occur particularly in coffee having a low pH. In Malaysia and the like, black tea (Teh Tarik) that is provided after adding high-sugar liquid food and whipping is known. Such black tea is required to have stability over time of the foam after preparation because of its high palatability.

JP 2011-223932 A JP-A-61-274660

Patent Document 1 discloses that the stability after long-term storage can be improved by using a polyglycerin fatty acid ester. Patent Document 2 discloses that dispersibility and stability can be improved by using lecithin. However, these prior art documents do not disclose or suggest that the use of sucrose fatty acid ester improves stability at low pH and can improve foaming.

On the other hand, unlike the prior art in these prior art documents, the present invention is excellent in storage stability by using a sucrose fatty acid ester and stable under low pH conditions after mixing with a beverage. Another object is to provide a high sugar fluidity food with improved foaming.

The high-sugar liquid food of the present invention that solves the above problems mainly includes the following configuration.

(1) A sucrose fatty acid ester, a saccharide, an oily component, and an aqueous component are included, and the amount of the saccharide is 30 to 70% by mass based on the total amount, and the oily component is a vegetable fat or milk fat. A high sugar fluidity food containing at least one of them.

According to such a configuration, the high sugar fluidity food is excellent in storage stability. Moreover, the high sugar fluidity food maintains excellent foaming after mixing with a beverage and is excellent in stability under low pH conditions.

(2) The high sugar fluidity food according to (1), wherein the sucrose fatty acid ester has an HLB of 8 to 16.

According to such a configuration, the high sugar fluidity food is more excellent in storage stability. Moreover, after mixing with a drink, the high sugar liquid food is maintained for a longer period of excellent foaming and is more excellent in stability under low pH conditions.

(3) The high-sugar liquid food according to (1) or (2), wherein the sucrose fatty acid ester includes sucrose stearate.

According to the present invention, by using a sucrose fatty acid ester, a high sugar fluidity food that has excellent storage stability and stability under low pH conditions after mixing with a beverage and foaming is improved. can do.

The high sugar fluidity food according to one embodiment of the present invention is a liquid composition added to, for example, coffee or tea. The high sugar fluidity food contains a sucrose fatty acid ester, a saccharide, an oily component, and an aqueous component. The blending amount of the saccharide is 30 to 70% by mass in the total amount. The oil component includes at least one of vegetable oil and milk fat. Each will be described below.

(Sucrose fatty acid ester)
Sucrose fatty acid ester is an ester of sucrose and a fatty acid. Any commercially available sucrose can be used. In addition, the sucrose may be one obtained by collecting sucrose that has not been reacted at the time of producing the sucrose fatty acid ester (recovered sugar). The form of sucrose may be in a solid state or a solution state dissolved in a solvent.

Examples of fatty acids include saturated or unsaturated fatty acids having 6 to 30 carbon atoms. The number of carbon atoms is preferably 8 or more. On the other hand, the carbon number is preferably 22 or less. Examples of saturated fatty acids include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid and the like. Examples of unsaturated fatty acids include linoleic acid, oleic acid, linolenic acid, erucic acid, ricinoleic acid and the like.

Examples of sucrose fatty acid esters composed of these sucrose and fatty acids include sucrose stearate ester, sucrose palmitate ester, sucrose myristic acid ester, sucrose oleate ester, and sucrose laurate ester. These may be used in combination. Among these, sucrose fatty acid esters are more excellent in storage stability, excellent foaming is maintained for a longer time after mixing with beverages, and stability under low pH conditions is also superior. It preferably contains a sugar stearate. In this case, the total amount of sucrose fatty acid ester may be sucrose stearate, or part of it may be sucrose stearate. When a part is sucrose stearate, the ratio is, for example, preferably 50% by mass or more, and more preferably 60% by mass or more in the sucrose fatty acid ester.

The method for producing sucrose fatty acid ester is not particularly limited. The sucrose fatty acid ester can be produced by a conventionally known method. For example, a sucrose fatty acid ester can be produced by a transesterification reaction between a sucrose and a fatty acid lower alcohol ester such as a fatty acid methyl ester in a polar solvent such as dimethyl sulfoxide in the presence of an alkali catalyst.

The HLB of the sucrose fatty acid ester is not particularly limited. As an example, HLB is preferably 8 or more, more preferably 10 or more, and further preferably 11 or more. Moreover, it is preferable that HLB is 16 or less, It is more preferable that it is 15 or less, It is further more preferable that it is 14 or less. When the HLB is less than 8, the stability when the high sugar liquid food is mixed with a beverage or the like tends to be poor. On the other hand, when the HLB exceeds 16, the raw material cost is likely to increase due to a decrease in the yield during production.

The average degree of esterification of the sucrose fatty acid ester is not particularly limited. As an example, the average degree of esterification is preferably 1.0 or more, more preferably 1.1 or more, and further preferably 1.2 or more. The average degree of esterification is preferably 1.7 or less, more preferably 1.6 or less, and further preferably 1.5 or less. If the average degree of esterification is less than 1.0, the cost tends to be high. On the other hand, when the average degree of esterification exceeds 1.7, the storage stability tends to decrease and aggregation tends to occur.

In this embodiment, the average degree of esterification of the sucrose fatty acid ester can be calculated by the following method.

<Calculation method of average esterification degree>
In the following equation for the average degree of esterification (= X), X is calculated by substituting the following OHV, AV, MwSug, and MwFa.
(Number of OH groups in one sucrose molecule -X)
= (Mole number of OH group in 1 g of sample) / (Mole number of sucrose fatty acid ester in 1 g of sample)
= ((OHV−AV) / (1000 × 56.11)) / {1 / (MwSug + (MwFa−18) X)}
OHV: Hydroxyl value of sucrose fatty acid ester AV: Acid value of sucrose fatty acid ester MwSug: Molecular weight of sucrose MwFa: Average molecular weight of constituent fatty acids

The amount of sucrose fatty acid ester is not particularly limited. As an example, the sucrose fatty acid ester is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and 0.05% by mass or more in the high-sugar liquid food. More preferably. In addition, the sucrose fatty acid ester is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and further preferably 0.3% by mass or less in the high-sugar liquid food. preferable. When the blending amount is less than 0.01% by mass, the stability when the high sugar fluidity food is mixed with a beverage or the like tends to be poor. On the other hand, when the blending amount exceeds 0.5% by mass, the viscosity of the beverage is likely to decrease when the high sugar fluidity food is mixed with the beverage.

(Sugar)
Saccharides are the main sugars blended in high sugar liquid foods. Moreover, saccharide | sugar is mix | blended in order to adjust a viscosity by adjusting the solid content (total solid content) of high sugar content liquid food. The saccharide is not particularly limited as long as it is usually used for food. For example, sugars include sucrose, isomerized sugar, fructose glucose liquid sugar, maltose, fructose, lactose (including lactose treated as a milk raw material), glucose, trehalose, reducing sugar, sugar alcohol (sorbitol, maltitol Erythritol, xylitol, etc.), honey, stevia and the like. These may be used in combination. Of these, sucrose is preferable as the saccharide because it is inexpensive and easily available.

The blending amount of the saccharide may be 30% by mass or more, preferably 40% by mass or more, and more preferably 45% by mass or more in the high-sugar liquid food. Moreover, saccharides should just be 70 mass% or less in a high sugar content liquid food, It is preferable that it is 60 mass% or less, and it is more preferable that it is 55 mass% or less. When the blending amount is less than 30% by mass, the high sugar fluidity food tends to be inferior in storage stability. In addition, when the blending amount is less than 30% by mass, the high sugar fluidity food tends to rot if the sterilization conditions at the time of preparation are set gently (for example, 90 ° C. for 1 minute). On the other hand, when the blending amount exceeds 70% by mass, undissolved sucrose is likely to be generated and the production efficiency tends to be poor.

(Oil component)
The oil component includes at least one of vegetable oil and milk fat.

The vegetable oil and fat is not particularly limited as long as it is usually used for food. For example, vegetable oils are soybean oil, rapeseed oil, high oleic rapeseed oil, cottonseed oil, sunflower seed oil, high oleic sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, high oleic safflower Oil, olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil, palm kernel oil, coconut oil, and the like, as well as hardening, fractionation, transesterification (including transesterification of fat and fatty acid or fatty acid ester) ) And other processed oils. These may be used in combination.

The amount of vegetable oil / fat is not particularly limited. For example, the vegetable oil and fat is preferably 6% by mass or more, more preferably 7% by mass or more, and further preferably 8% by mass or more in the high sugar liquid food. Moreover, it is preferable that vegetable fats and oils are 35 mass% or less in a high sugar content liquid food, It is more preferable that it is 30 mass% or less, It is further more preferable that it is 25 mass% or less. If the blending amount is less than 6% by mass, the flavor tends to be lowered. On the other hand, when the blending amount exceeds 35% by mass, the stability when the high sugar fluidity food is mixed with a beverage or the like tends to be poor.

Milk milk is the fat contained in milk and sheep milk. The blending amount of milk fat is not particularly limited. For example, the milk fat is preferably 6% by mass or more, more preferably 7% by mass or more, and further preferably 8% by mass or more in the high-sugar liquid food. Moreover, it is preferable that milk fat is 35 mass% or less in a high sugar content liquid food, It is more preferable that it is 30 mass% or less, It is further more preferable that it is 25 mass% or less. When the amount is less than 6% by mass, the flavor tends to be inferior. On the other hand, when the blending amount exceeds 35% by mass, the stability when the high sugar fluidity food is mixed with a beverage or the like tends to be poor.

(Aqueous component)
The aqueous component is a solvent or dispersion medium for other components in the high sugar liquid food. As the aqueous component, water is preferably used.

The blending amount of the aqueous component is not particularly limited. For example, the aqueous component is preferably 15% by mass or more, more preferably 17% by mass or more, and further preferably 20% by mass or more in the high sugar liquid food. Moreover, it is preferable that an aqueous component is 35 mass% or less in a high sugar content liquid food, It is more preferable that it is 33 mass% or less, It is further more preferable that it is 30 mass% or less. If the blending amount is less than 15% by mass, the manufacturability tends to deteriorate. On the other hand, when the blending amount exceeds 30% by mass, the sugar content of the high sugar liquid food is relatively reduced. For this reason, the high sugar fluidity food tends to rot when the sterilization conditions at the time of preparation are set gently (for example, 90 ° C. for 1 minute).

(Optional component)
In addition to the above components, the high sugar fluidity food of the present embodiment may contain optional components. Moreover, the compounding quantity of the said component may be adjusted appropriately by mix | blending these arbitrary components.

Optional components are not particularly limited. For example, optional ingredients are emulsifier, baking soda, milk, skim milk powder, whole milk powder, concentrated milk, skim milk concentrate, whey, condensed milk, lactose, vegetable oils and fats, dextrin, polysaccharide thickener (eg carrageenan) , Starch, caramel (in powder or extract form), sodium glutamate, milk protein (casein, sodium caseinate, etc.), flavor, spice, herb, instant coffee, tea, cocoa powder, cocoa butter, cacao mass, vegetable juice, vegetable paste, And antioxidants (such as vitamin C and vitamin E).

In addition, the high sugar fluidity food of this embodiment preferably includes a lipophilic emulsifier. The lipophilic emulsifier is not particularly limited. For example, the lipophilic emulsifier is monoglycerol fatty acid ester such as glycerol monomyristate, glycerol monopalmitate, glycerol monostearate, glycerol monooleate; diglycerol monomyristate, diglycerol monopalmitate, diglycerol. Diglycerol fatty acid esters such as monostearate and diglycerol monooleate; Triglycerol fatty acid esters such as triglycerol monomyristate, triglycerol monopalmitate, triglycerol monostearate and triglycerol monooleate; Monoglyceride organic acid esters such as esters of 22 saturated or unsaturated fatty acid monoglycerides and organic acids (succinic acid, citric acid or diacetyltartaric acid); tetraglycerin tetraricinolee Polyglycerin condensed ricinoleic acid ester such as sorbitan; sorbitan fatty acid ester such as sorbitan myristic acid ester, sorbitan palmitic acid ester, sorbitan stearic acid ester, sorbitan oleic acid ester; propylene glycol myristic acid ester, propylene glycol parimitic acid ester, propylene glycol Propylene glycol fatty acid esters such as stearic acid ester and propylene glycol oleic acid ester; sucrose fatty acid polyester such as sucrose palmitic acid pentaester, sucrose stearic acid pentaester and sucrose oleic acid pentaester; phospholipid such as lecithin is there. Among these, the lipophilic emulsifier is preferably lecithin or monoglycerin fatty acid ester from the viewpoint of high stability and easy maintenance of excellent foaming after mixing with a beverage. These may be used in combination.

Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, and the like. When lecithin is blended, the blending amount is not particularly limited. As an example, lecithin is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and more preferably 0.03% by mass or more in the high-sugar liquid food. preferable. In addition, lecithin is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and still more preferably 0.2% by mass or less in the high-sugar liquid food. When the amount is less than 0.01% by mass, it is difficult to obtain the effect of improving the stability of the foam. On the other hand, if the blending amount exceeds 0.5% by mass, the flavor tends to decrease.

The high sugar liquid food of the present embodiment is easy to maintain excellent foaming after mixing with a beverage, particularly when the blending ratio of sucrose fatty acid ester and lecithin is 70:30 to 20:80. .

Examples of the monoglycerin fatty acid ester include monoglycerin oleic acid lauric acid ester, monoglycerin stearic acid ester, monoglycerin palmitic acid ester, monoglycerin myristic acid ester, monoglycerin oleic acid ester and the like. When monoglycerin fatty acid ester is blended, the blending amount is not particularly limited. As an example, the monoglycerin fatty acid ester is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and 0.03% by mass or more in the high-sugar liquid food. More preferably. In addition, the monoglycerin fatty acid ester is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and further preferably 0.2% by mass or less in the high sugar liquid food. preferable. When the amount is less than 0.01% by mass, it is difficult to obtain the effect of improving the stability of the foam. On the other hand, if the blending amount exceeds 0.5% by mass, the flavor tends to decrease.

The high-sugar liquid food of this embodiment has excellent foaming after mixing with a beverage, particularly when the blending ratio of sucrose fatty acid ester and monoglycerin fatty acid ester is 50:50 to 20:80. Easy to maintain.

(Manufacturing method of high sugar liquid food)
The manufacturing method of the high sugar fluidity food of this embodiment is not specifically limited. To give an example, a high sugar liquid food can be produced by mixing, stirring, emulsifying and the like of each raw material so as to become the above components. More specifically, the high-sugar liquid food is, for example, a step of appropriately mixing raw materials such as skim milk powder, whey powder, sucrose fatty acid ester, and water (mixing step), a step of dissolving the raw material by heating (dissolution step), It can be produced through a step of adding saccharide (sucrose) (saccharide addition step), a step of adding an oil component to form an emulsion (homogenization step), a cooling step, a sterilization step, and the like.

In the mixing step, the mixing order of the raw materials is not particularly limited. In the mixing step, the milk fat particles can be subdivided by stirring. Agitation in the mixing step may be performed manually or a stirrer may be used as appropriate.

In the melting step, the heating temperature is not particularly limited. As an example, the melting temperature is about 70 ° C. The processing time in the dissolution step is not particularly limited. For example, the processing time is about 10 to 30 minutes.

In the saccharide addition step, the saccharide may be added in a solid state or in an aqueous solution state.

In the homogenization step, the oil component particles can be further subdivided. For the fragmentation, a homogenizer or the like may be used. Moreover, you may emulsify an oil-based component previously using a stirring apparatus before subdividing.

The obtained emulsion is appropriately cooled in the cooling step. The cooling temperature is not particularly limited. In one example, the emulsion is cooled to 10 ° C. or lower.

In the sterilization process, the emulsion is appropriately heat sterilized. The heating temperature and the heating time are not particularly limited. As an example, the heating temperature is about 60 to 120 ° C. The heating time is about 1 second to 30 minutes.

(Use of high sugar liquid foods)
The obtained high sugar fluidity food of this embodiment is appropriately added to beverages such as coffee and tea and ingested.

When added to coffee, the high-sugar liquid food can be easily dispersed uniformly in the coffee by being appropriately stirred after the addition. Here, the coffee has a relatively low pH (for example, about 4 to 6). Therefore, milk protein can be easily aggregated. However, since the high sugar liquidity food of this embodiment is blended with the sucrose fatty acid ester, the stability after dispersion is excellent, and even when milk protein is contained, aggregates are not easily formed. . Therefore, the obtained coffee has a preferable appearance and a uniform flavor.

In addition, when added to black tea, the high-sugar liquid food can be easily dispersed uniformly in black tea by being appropriately stirred after the addition. At this time, depending on the stirring method, bubbles may be formed on the surface of the black tea. Moreover, the preparation method which dares to form a foam layer on the surface is known for black tea. As an example, black tea (Teh Tarik) widely drunk in Malaysia and the like is a beverage provided after adding a high-sugar liquid food to non-added black tea and whipping it. When such black tea is prepared, first, two containers are prepared, and an additive-free black tea and a high-sugar liquid food are mixed in one container. Thereafter, the tea is dropped into the other container placed at a low position while being dropped by the preparer. The height at which one container is lifted with respect to the other container is not particularly limited. For example, the height of one container is about 10 to 100 cm of the other container. By repeating this operation a plurality of times, the resulting black tea has a foam layer of several millimeters to several centimeters formed on the surface. The high sugar fluidity food of this embodiment is easily maintained in foaming after stirring and has high palatability. In the present embodiment, “foaming is maintained” means that, for example, a high-sugar liquid food is mixed with a beverage such as coffee and then dropped into another container from a height of 60 cm 6 times. When foaming is repeated, it means that the foam volume after 15 minutes is maintained at 60% or more with respect to the foam height after 1 minute of preparation.

As described above, the high sugar fluidity food of the present embodiment includes sucrose fatty acid ester, so that it has excellent storage stability and stability under low pH conditions after mixing with a beverage and foaming can be improved. .

Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

The raw materials used are shown below.
(Skim milk powder)
Product name: skim milk powder (protein amount: 36.3 wt%), manufactured by South Japan Dairy Kyodo Co., Ltd. (whey powder)
Product name: Whey powder (protein amount: 11.9% by weight), manufactured by Snow Brand Megmilk Co., Ltd. (refined palm oil)
Refined palm oil (S), Nisshin Oilio Co., Ltd. (soybean oil)
Soybean white oil, manufactured by Showa Sangyo Co., Ltd. (sucrose fatty acid ester 1)
72.4 g of sucrose, 14.7 g of methyl stearate, and 0.32 g of potassium carbonate were dissolved in 412.1 g of DMSO and reacted at 90-100 ° C. under reduced pressure for 5 hours. After distilling off the solvent, purification and drying were performed to obtain sucrose fatty acid ester 1 (HLB9, average degree of esterification: 1.58). This was gel permeation chromatography (detector: RI-71 manufactured by Shodex, pump: LC-6A manufactured by Shimadzu Corporation, column: MEGAPAK GEL 201F and 201FP manufactured by JASCO Corporation, flow rate: 3 ml / min, (Eluent: THF, hereinafter referred to as GPC), it was 46.4% monoester, 31.6% diester, and 23.0% polyester more than triester.
(Sucrose fatty acid ester 2)
The sucrose fatty acid ester 1 was subjected to the same operation as the sucrose fatty acid ester 1 except that the amount of the raw material was changed to 38.3 g sucrose, 24.6 g methyl stearate, 0.22 g potassium carbonate, and 222.3 g DMSO 2 (HLB12, average degree of esterification: 1.44, 53.6% monoester, 34.4% diester, 12.0% polyester over triester).
(Sucrose fatty acid ester 3)
The same procedure as for sucrose fatty acid ester 1 was carried out except that the amount of raw materials used was 60.5 g of sucrose, 19.8 g of methyl stearate, 0.23 g of potassium carbonate, and 310.9 g of DMSO. Ester 3 (HLB15, average degree of esterification: 1.22, monoester 73.2%, diester 23.2%, triester or higher polyester 3.6%) was obtained.
(Sucrose fatty acid ester 4)
Sucrose fatty acid ester 4 (HLB12, average degree of esterification: 1.43, monoester) except that 24.6 g of methyl palmitate was used instead of methyl stearate. 54.6%, 33.1% diester, 12.3% polyester greater than triester).
(lecithin)
Lecithin D, manufactured by Sakai Oil Co., Ltd. (monoglycerin fatty acid ester)
Emergy MS, manufactured by Riken Vitamin Co., Ltd. (whole milk powder)
Product name: Whole milk powder (milk fat content: 26.2 wt%, protein content: 25.5 wt%), manufactured by Yotsuba Milk Industry Co., Ltd.

Example 1
A mixture of skim milk powder, whey powder, sucrose fatty acid ester 1 and water were mixed along the blending ratio (unit: parts by mass) shown in Table 1. The obtained mixture was dissolved by heating to 70 ° C., and then further sucrose was added and dissolved. Purified palm oil was added and emulsified (TK Robotics, 8000 rpm, 3 minutes). Further, homogenization was performed at a primary pressure of 5 MPa using a high-pressure homogenizer (homogenizer H3-1B, manufactured by Sanmaru Machinery Co., Ltd.). Then, it cooled until it became 10 degrees C or less with a 5 degreeC thermostat, and the high sugar content liquid food of Example 1 was prepared.

(Examples 2 to 16 and Comparative Examples 1 and 2)
Except having changed into the raw material and mixing | blending ratio which are shown in Table 1, according to the method similar to Example 1, the high sugar content liquid food of each Example and the comparative example was prepared. In addition, when lecithin or monoglycerin fatty acid ester was blended, it was dissolved in refined palm oil in advance.

For each of the high sugar fluidity foods prepared in Examples 1 to 16 and Comparative Examples 1 and 2, storage stability, presence of aggregates, and foaming were evaluated according to the following methods. The results are shown in Table 1.

(Storage stability)
Each high-sugar liquid food was diluted 10 times with ion-exchanged water. About the obtained diluted solution, backscattered light 6 hours, 12 hours and 18 hours after preparation using Turbiscan (Turbiscan Lab, manufactured by Eihiro Seiki Co., Ltd., temperature: 25 ° C., measurement wavelength: 880 nm) The amount of change was calculated. The smaller the change amount, the better the storage stability.

(Presence or absence of aggregates)
5 g of each high-sugar liquid food was mixed with 150 mL of 80 ° C. coffee (pH 4.7). This was stirred for 30 seconds at 200 rpm using a three-one motor (manufactured by Shinto Kagaku Co., Ltd.). Then, the mixture was allowed to stand, and the presence or absence of aggregates was observed visually immediately after stirring, after 15 minutes and after 60 minutes, and evaluated according to the following evaluation criteria.
Evaluation criteria A: No aggregates were seen.
B: Slight aggregation was observed.
C: Many aggregates were observed, but no layer was formed.
D: Aggregates were seen on one side, forming a layer.

(Stability of foam)
25 g of each high-sugar liquid food was mixed with 150 mL of 80 ° C. coffee (pH 4.7). Each of the obtained mixtures was put into a 500 mL graduated cylinder (diameter 5 cm) at a stroke from a height of 60 cm from the bottom 6 times, and after 1 minute, 5 minutes and 15 minutes later, Volume (mL) was measured.

As shown in Table 1, the high sugar fluidity foods of Examples 1 to 16 containing sucrose fatty acid ester were excellent in storage stability and did not generate or hardly generate aggregates. In addition, the high sugar liquid foods of Examples 1 to 16 maintained a foam of 24 mL or more even after 15 minutes, and the foam stability was good.

On the other hand, the high sugar fluidity foods of Comparative Examples 1 and 2 that did not contain sucrose fatty acid ester were inferior in storage stability. In addition, in the high sugar fluidity foods of Comparative Examples 1 and 2, many aggregates were generated.

The high sugar fluidity food of the present invention can be prepared according to the following formulation example, for example, in addition to the above examples. Each of the high sugar fluidity foods prepared according to these formulation examples is excellent in storage stability and excellent in stability under low pH conditions after mixing with a beverage and foaming.

<Prescription Example 1> Formulation example when using milk fat (no lipophilic emulsifier) Sucrose 45-60% by weight, milk fat 8-20% by weight, sucrose fatty acid ester 0.01-0.3% by weight, water By blending 15 to 30% by mass and 6 to 10% by mass of protein in appropriate proportions, a high sugar fluidity food containing milk fat can be prepared. At this time, skim milk powder, whey powder, whole milk powder, etc. can be used as milk fat and protein. More specifically, with respect to 100% by mass of high-sugar liquid food, milk fat and protein are contained in a range of 5 to 20% by mass of skim milk powder, 5 to 20% by mass of whey powder, and 5 to 20% by mass of total milk powder. It can be used to achieve a content.

<Formulation example 2> Formulation example in the case of using vegetable oil (no lipophilic emulsifier) Sucrose 30-70% by mass, vegetable oil 6-35% by mass, sucrose fatty acid ester 0.01-0.3% by mass, water By blending 15 to 30% by mass and 1 to 5% by mass of protein in an appropriate ratio, a high sugar fluidity food containing vegetable oil can be prepared. At this time, skim milk powder, whey powder or the like can be used as the protein. More specifically, the protein can be used in the range of 5 to 20% by weight of skim milk powder and 5 to 20% by weight of whey powder with respect to 100% by weight of the high sugar liquid food. In this prescription example, skim milk powder and whey powder may contain a small amount of milk fat. In this case, you may perform the process which removes milk fat previously.

<Modifications of Formulation Example 1 and Formulation Example 2> Formulation example when using lipophilic emulsifier In the above Formulation Example 1 and Formulation Example 2, a lipophilic emulsifier may be further blended. Specifically, in Formulation Example 1 and Formulation Example 2, 0.01 to 0.2% by mass of a lipophilic emulsifier may be further blended.

Claims

Including a sucrose fatty acid ester, a saccharide, an oily component, and an aqueous component;
The amount of the saccharide is 30 to 70% by mass in the total amount,
The oily component is a high sugar fluidity food containing at least one of vegetable oil and milk fat.
The high sugar fluidity food according to claim 1, wherein the sucrose fatty acid ester has an HLB of 8 to 16.
The high sucrose fluidity food according to claim 1 or 2, wherein the sucrose fatty acid ester comprises sucrose stearate.