WO2017056963A1 - Aliment fluide à haute teneur en sucre - Google Patents

Aliment fluide à haute teneur en sucre Download PDF

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Publication number
WO2017056963A1
WO2017056963A1 PCT/JP2016/076953 JP2016076953W WO2017056963A1 WO 2017056963 A1 WO2017056963 A1 WO 2017056963A1 JP 2016076953 W JP2016076953 W JP 2016076953W WO 2017056963 A1 WO2017056963 A1 WO 2017056963A1
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Prior art keywords
acid ester
mass
fatty acid
sucrose
sugar
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PCT/JP2016/076953
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English (en)
Japanese (ja)
Inventor
有加 川野
淳 佐貫
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第一工業製薬株式会社
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Priority to MYPI2018700813A priority Critical patent/MY189531A/en
Publication of WO2017056963A1 publication Critical patent/WO2017056963A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

  • 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.
  • 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.
  • milk protein may be contained in the high sugar fluidity food.
  • agglomeration tends to occur particularly in coffee having a low pH.
  • black tea Teh Tarik
  • Such black tea is required to have stability over time of the foam after preparation because of its high palatability.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • sucrose fatty acid ester includes sucrose stearate.
  • 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.
  • a sucrose fatty acid ester 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 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.
  • 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.
  • 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.
  • 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.
  • HLB is preferably 8 or more, more preferably 10 or more, and further preferably 11 or more.
  • 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.
  • 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.
  • 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.
  • 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.
  • the average degree of esterification of the sucrose fatty acid ester can be calculated by the following method.
  • X is calculated by substituting the following OHV, AV, MwSug, and MwFa.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • saccharides are the main sugars blended in high sugar liquid foods. Moreover, saccharide
  • the saccharide is not particularly limited as long as it is usually used for food.
  • 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.
  • 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.
  • 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.
  • the blending amount is less than 30% by mass, the high sugar fluidity food tends to be inferior in storage stability.
  • 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).
  • the blending amount exceeds 70% by mass undissolved sucrose is likely to be generated and the production efficiency tends to be poor.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the amount is less than 6% by mass, the flavor tends to be inferior.
  • 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.
  • the aqueous component is a solvent or dispersion medium for other components in the high sugar liquid food.
  • water is preferably used as the aqueous component.
  • the blending amount of the aqueous component is not particularly limited.
  • 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.
  • 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).
  • the high sugar fluidity food of the present embodiment may contain optional components.
  • the compounding quantity of the said component may be adjusted appropriately by mix
  • Optional components are not particularly limited.
  • 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).
  • 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.),
  • the high sugar fluidity food of this embodiment preferably includes a lipophilic emulsifier.
  • the lipophilic emulsifier is not particularly limited.
  • 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
  • Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, and the like.
  • the blending amount is not particularly limited.
  • 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.
  • 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.
  • the amount is less than 0.01% by mass, it is difficult to obtain the effect of improving the stability of the foam.
  • 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. .
  • the monoglycerin fatty acid ester examples 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.
  • the blending amount is not particularly limited.
  • 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.
  • 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.
  • the amount is less than 0.01% by mass, it is difficult to obtain the effect of improving the stability of the foam.
  • 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.
  • the manufacturing method of the high sugar fluidity food of this embodiment is not specifically limited.
  • 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.
  • 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.
  • 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
  • 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.
  • saccharide saccharide
  • the mixing order of the raw materials is not particularly limited.
  • 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.
  • the heating temperature is not particularly limited.
  • the melting temperature is about 70 ° C.
  • the processing time in the dissolution step is not particularly limited.
  • the processing time is about 10 to 30 minutes.
  • the saccharide may be added in a solid state or in an aqueous solution state.
  • the oil component particles can be further subdivided.
  • a homogenizer or the like may be used for the fragmentation.
  • 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.
  • 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.
  • the obtained high sugar fluidity food of this embodiment is appropriately added to beverages such as coffee and tea and ingested.
  • the high-sugar liquid food When added to coffee, the high-sugar liquid food can be easily dispersed uniformly in the coffee by being appropriately stirred after the addition.
  • the coffee has a relatively low pH (for example, about 4 to 6). Therefore, milk protein can be easily aggregated.
  • 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.
  • the high-sugar liquid food 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.
  • the preparation method which dares to form a foam layer on the surface is known for black tea.
  • black tea Teh Tarik
  • black tea 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.
  • black tea 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.
  • 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.
  • the height of one container is about 10 to 100 cm of the other container.
  • 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.
  • “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.
  • 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. .
  • sucrose fatty acid ester 1 (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).
  • 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.
  • 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.
  • TK Robotics 8000 rpm, 3 minutes
  • Examples 2 to 16 and Comparative Examples 1 and 2 Except having changed into the raw material and mixing
  • 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.
  • 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.
  • 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
  • a high sugar fluidity food containing milk fat can be prepared.
  • skim milk powder, whey powder, whole milk powder, etc. can be used as milk fat and protein.
  • 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
  • a high sugar fluidity food containing vegetable oil can be prepared.
  • skim milk powder, whey powder or the like can be used as the protein.
  • 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.
  • 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
  • a lipophilic emulsifier may be further blended.
  • 0.01 to 0.2% by mass of a lipophilic emulsifier may be further blended.

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Abstract

L'invention concerne un aliment fluide à haute teneur en sucre qui, en conséquence d'un ester d'acide gras de saccharose, a une excellente stabilité de stockage et a une stabilité améliorée et une effervescence améliorée à un pH faible après avoir été mélangé dans une boisson. Un aliment fluide à haute teneur en sucre comprend un ester d'acide gras de saccharose, du sucre, un constituant huileux et un constituant aqueux, la teneur en sucre étant de 30 à 70 % en masse de la quantité totale de l'aliment fluide, et le constituant huileux comprenant de l'huile/graisse végétale et/ou une matière grasse laitière.
PCT/JP2016/076953 2015-09-29 2016-09-13 Aliment fluide à haute teneur en sucre WO2017056963A1 (fr)

Priority Applications (1)

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MYPI2018700813A MY189531A (en) 2015-09-29 2016-09-13 High-sugar fluid food

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JP2015-190745 2015-09-29
JP2015190745A JP6677993B2 (ja) 2015-09-29 2015-09-29 高糖度流動食品

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