WO2019167870A1 - Stabilizer for milk beverages - Google Patents
Stabilizer for milk beverages Download PDFInfo
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- WO2019167870A1 WO2019167870A1 PCT/JP2019/007020 JP2019007020W WO2019167870A1 WO 2019167870 A1 WO2019167870 A1 WO 2019167870A1 JP 2019007020 W JP2019007020 W JP 2019007020W WO 2019167870 A1 WO2019167870 A1 WO 2019167870A1
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- WIPO (PCT)
- Prior art keywords
- milk
- beverage
- milk beverage
- stabilizer
- acid ester
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
Definitions
- the present invention relates to a stabilizer for a milk beverage, a method for stabilizing a milk beverage, a milk beverage, and a method for producing a milk beverage.
- RTD Read To Drink
- beverages containing milk components such as coffee beverages and tea beverages are subjected to heat sterilization treatment (UHT sterilization, retort sterilization, etc.) to enable long-term storage.
- UHT sterilization, retort sterilization, etc. heat sterilization treatment
- the heat sterilization treatment causes aggregation and precipitation from milk proteins, resulting in stable storage.
- the pH is deteriorated, and methods such as pH adjustment with sodium bicarbonate, stabilizers, thickeners, trisodium phosphate substances, basic substances, basic amino acids, and sodium caseinate are known. (Patent Documents 1 to 5).
- Patent Documents 1 to 4 are complicated and unsuitable for industrial production of beverages.
- the method of adding sodium caseinate or the like as in Patent Document 5 requires a relatively large amount of addition in order to obtain an effect. There was a problem of obstructing the flavor.
- An object of the present invention is to provide a stabilizer for milk drinks that prevents aggregation and precipitation after heat sterilization in milk drinks, improves storage stability, and has little influence on flavor. Moreover, it is providing the stabilization method of the milk beverage which uses the said stabilizer, the milk beverage, and the manufacturing method of a milk beverage.
- the present invention [1] For a milk beverage, comprising a composition containing a milk protein having a micellar casein content of 85% by mass or more, which is a stabilizer blended in a milk beverage at a content of 0.0001 to 0.1% by mass as a milk protein Stabilizers, [2] A method for stabilizing a milk beverage, comprising adding the stabilizer according to [1] to a milk beverage, [3] A milk beverage comprising a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass, and [4] The present invention relates to a method for producing a milk beverage, comprising the step of adding the stabilizer according to [1] during the production process of the milk beverage.
- the present invention it is possible to provide a stabilizer for milk drinks that prevents aggregation and precipitation after heat sterilization in milk drinks, improves storage stability, and has little influence on flavor. Moreover, the stabilization method of the milk beverage which uses the said stabilizer, the milk beverage, and the manufacturing method of a milk beverage can be provided.
- the stabilizer of the present invention comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more.
- the micelle casein in the present invention is a protein in which milk protein containing phosphorus contained in milk forms a huge micelle having a diameter of about 10 to 300 nm as a complex, and is used in the composition according to the present invention.
- the milk protein having a micellar casein content of 85% by mass or more can be obtained by a known method such as spray drying after filtering skim milk powder or the like.
- the micelle casein content in milk protein is 85% by mass or more, preferably 90% by mass or more, and commercially available products include “Mycela casein” (repellino foods micellar casein content 95%), MCC80 (BMI company micelles). Casein content 90%), “PRODIET” (produced by ingledia, micellar casein content 92%), and the like can be used.
- the content of milk protein having a micellar casein content of 85% by mass or more in the composition according to the present invention is preferably 1 to 100% by mass, more preferably 10 to 90% by mass, from the viewpoint of flavor and stability. More preferably, it is 20 to 80% by mass.
- content in the case of containing 2 or more types of milk proteins whose micelle casein content is 85% by mass or more is the total amount thereof.
- composition according to the present invention may further contain an emulsifier.
- the emulsifier is not particularly limited as long as it can be used in foods and drinks. , Propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract, saponin and the like.
- sucrose palmitate sucrose stearate, stearate monoglyceride, decaglycerin monostearate, hexaglycerin monostearate, triglycerin monopalmitate, succinic acid monoglyceride, citric acid monoglyceride, diacetyl It is preferable to use two or more emulsifiers such as tartaric acid monoglyceride in combination.
- the content of the emulsifier in the composition according to the present invention is preferably 1 to 90% by mass, more preferably 1 to 80% by mass, and further preferably 1 to 70% by mass from the viewpoint of flavor and stability. %.
- content in the case of including 2 or more types of emulsifiers is those total amounts.
- composition according to the present invention is a thickening stabilizer typified by carrageenan, xanthan gum, gum arabic, guar gum, tamarind seed gum, locust bean gum, gellan gum, etc., as long as the effects of the present invention are not impaired.
- Cellulose, sodium bicarbonate, dextrin and the like can be further included.
- the stabilizer of the present invention is blended at a content of 0.0001% by mass or more as a milk protein in a milk beverage from the viewpoint of preventing aggregation and precipitation after heat sterilization in a milk beverage and improving storage stability.
- a content of 0.0001% by mass or more as a milk protein in a milk beverage from the viewpoint of preventing aggregation and precipitation after heat sterilization in a milk beverage and improving storage stability.
- it is 0.001 mass% or more, More preferably, it is 0.01 mass% or more.
- it is 0.1 mass% or less from a viewpoint of reducing the influence on the flavor of milk beverage, Preferably it is 0.05 mass% or less.
- the stabilizer of the present invention can be added to a milk beverage to prevent aggregation and precipitation after heat sterilization of the milk beverage and improve storage stability.
- the milk beverage to be blended with the stabilizer of the present invention is not particularly limited as long as it contains a milk component, but coffee beverages, tea beverages, matcha tea beverages, cocoa beverages, soup beverages, etc. And can be a sealed container beverage enclosed in a sealed container such as a can, a bottle, a plastic bottle, a plastic, or a paper pack.
- the pH of the milk beverage is preferably 6 to 8, more preferably 6 to 7.5, from the viewpoint of flavor and stability.
- the method of heat sterilization of milk beverages is not particularly limited by sterilization conditions, sterilization equipment, etc., and can be widely employed under generally used heat sterilization conditions. Usually, retort sterilization that is performed at 120 to 125 ° C. for 10 to 40 minutes is used, but it is not particularly limited as long as it is a sterilization method used for food such as UHT sterilization (plate sterilization, etc.), autoclave sterilization, etc. .
- the stabilizer of the present invention may be added during the manufacturing process of the milk beverage, or may be added to the prepared milk beverage. That is, the present invention provides a method for producing a milk beverage including the step of adding the stabilizer of the present invention during the production process of the milk beverage, and the stability of the milk beverage comprising adding the stabilizer of the present invention to the milk beverage It also provides a method for making it possible.
- the milk beverage of the present invention thus obtained is a milk beverage containing a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass.
- the milk beverage of the present invention preferably contains an emulsifier, and examples of the emulsifier include those described above.
- Examples 1 to 34, Comparative Examples 1 to 29 Coffee extract (Bx4.0), milk, granulated sugar, baking soda, other raw materials described in Tables 1 to 7 and water were added to make a total amount of 1000 g.
- the prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into bottles and can containers, respectively.
- the filled bottle and can container were retort sterilized at 121 ° C. for 30 minutes to prepare a coffee beverage.
- the pH after sterilization was around 6.5.
- Examples 46 to 80, Comparative Examples 30 to 56 Coffee extract (Bx4.0), milk, whole milk powder, granulated sugar, baking soda, other ingredients listed in Tables 9 to 15 and water were added to make a total amount of 6000 g.
- the prepared coffee mix was heated to 65-70 ° C., homogenized with a high-pressure homogenizer at a pressure of 15 MPa, subjected to plate sterilization at 141 ° C. for 30 seconds, and filled into a PET container to prepare a coffee beverage.
- micellar casein 95% micellar casein (manufactured by Replino Foods)
- MCC80 (BMI) micellar casein content
- PRODIET 85B (Made by ingleia) Micellar casein content 92%
- Nonfat dry milk casein content 30%
- WPI90 (Meggle)
- Whey protein WPC-80 (Meggle) whey protein sucrose palmitate: monoester content about 75% Sucrose stearate: monoester content about 30%
- the coffee beverages of Examples 1 to 80 using the stabilizer of the present invention have no aggregation and precipitation after heat sterilization, excellent storage stability, and little influence on the coffee flavor. It was. In particular, the effect on the coffee flavor can be seen from the comparison between Examples 35, 37 to 39, 41 to 45 and Examples 66, 70, 72, 73, 69, 68, 75, 78, 80. There were fewer beverages prepared by plate sterilization than the beverages prepared in 1 and the flavor was better.
- sucrose palmitate is generally used as a bacteriostatic emulsifier, such as triglycerin monopalmitate Is also known as an emulsifier having bacteriostatic properties.
- triglycerin monopalmitate Is also known as an emulsifier having bacteriostatic properties.
- sealed container beverages are generally stored for a long period of time, high storage stability is desired.
- Examples 13 to 17, 19 to 32, 35 to 45, 50 to 53, 55 to 80 are emulsifiers for improving stability (Tables 1 to 4, 8 other than sucrose palmitate and triglycerin monopalmitate).
- the storage stability evaluated this time includes Examples 13-17, 19-32, 35-45 For 50 to 53 and 55 to 80, the result of the stability improvement effect was obtained.
- Comparative Examples 1, 14 to 30, 43 to 56 to which only an emulsifier was added Comparative Example 2 using sodium caseinate, Comparative Examples 8, 9, 37 and 38 using skim milk powder, Comparative Example 10 using whey protein In -13 and 39-42, flocculation and precipitation after heat sterilization occurred.
- the stabilizer of the present invention provides a milk beverage that is excellent in milk flavor and excellent in long-term storage stability without causing precipitation or aggregation immediately after heat sterilization.
Abstract
This stabilizer for milk beverages is added as a milk protein in an amount of 0.0001 to 0.1% by mass to a milk beverage, and comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more. The use of this stabilizer prevents precipitation or coagulation that would otherwise happen immediately after heat sterilization, and thus a milk beverage having a good milk taste and excellent long-term preservation stability can be provided.
Description
本発明は、乳飲料用の安定剤、乳飲料の安定化方法、乳飲料、及び乳飲料の製造方法に関する。
The present invention relates to a stabilizer for a milk beverage, a method for stabilizing a milk beverage, a milk beverage, and a method for producing a milk beverage.
市場に流通するＲＴＤ（Ｒｅａｄｙ Ｔｏ Ｄｒｉｎｋ）と呼ばれる飲料において、コーヒー飲料や紅茶飲料などの乳成分を含有する飲料は、長期保存を可能とするために加熱殺菌処理（ＵＨＴ殺菌、レトルト殺菌等）が行われる。例えば、近年の乳成分を含有するＲＴＤコーヒー飲料などはコーヒー含有量が多くなる傾向にあるが、コーヒー含有量が多くなるほど、その加熱殺菌処理によって乳たんぱく質由来の凝集、沈殿が発生し、保存安定性も悪くなることが知られており、重曹などによるｐＨ調整や、安定剤、増粘剤、リン酸３ナトリウム物質、塩基性物質や塩基性アミノ酸、カゼインナトリウムを添加する方法などが知られている（特許文献１～５）。
In beverages called RTD (Ready To Drink) distributed in the market, beverages containing milk components such as coffee beverages and tea beverages are subjected to heat sterilization treatment (UHT sterilization, retort sterilization, etc.) to enable long-term storage. Done. For example, RTD coffee beverages containing milk components in recent years tend to have a high coffee content. However, as the coffee content increases, the heat sterilization treatment causes aggregation and precipitation from milk proteins, resulting in stable storage. It is also known that the pH is deteriorated, and methods such as pH adjustment with sodium bicarbonate, stabilizers, thickeners, trisodium phosphate substances, basic substances, basic amino acids, and sodium caseinate are known. (Patent Documents 1 to 5).
しかしながら、特許文献１～４に記載の方法は処理が煩雑であり、飲料の工業的生産には不向きであった。また、特許文献５のような、カゼインナトリウム等を添加する方法では、効果を得るために比較的多くの添加量が必要であり、コストの問題や量が多いとカゼインナトリウム由来の風味が飲料の風味の妨げになるといった問題点があった。
However, the methods described in Patent Documents 1 to 4 are complicated and unsuitable for industrial production of beverages. In addition, the method of adding sodium caseinate or the like as in Patent Document 5 requires a relatively large amount of addition in order to obtain an effect. There was a problem of obstructing the flavor.
本発明の課題は、乳飲料における加熱殺菌後の凝集、沈殿を防ぎ、保存安定性を向上させ、かつ風味への影響が少ない、乳飲料用の安定剤を提供することである。また、当該安定剤を使用する乳飲料の安定化方法、乳飲料、及び乳飲料の製造方法を提供することである。
An object of the present invention is to provide a stabilizer for milk drinks that prevents aggregation and precipitation after heat sterilization in milk drinks, improves storage stability, and has little influence on flavor. Moreover, it is providing the stabilization method of the milk beverage which uses the said stabilizer, the milk beverage, and the manufacturing method of a milk beverage.
本発明は、
[１]乳飲料中に乳たんぱく質として０．０００１～０．１質量％で配合される安定剤であって、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤、
[２][１]に記載の安定剤を乳飲料に添加する、乳飲料の安定化方法、
[３]ミセルカゼイン含量が８５質量％以上の乳たんぱく質を０．０００１～０．１質量％の濃度で含む、乳飲料、及び
[４]乳飲料の製造工程中で、[１]に記載の安定剤を添加する工程を含む、乳飲料の製造方法に関する。 The present invention
[1] For a milk beverage, comprising a composition containing a milk protein having a micellar casein content of 85% by mass or more, which is a stabilizer blended in a milk beverage at a content of 0.0001 to 0.1% by mass as a milk protein Stabilizers,
[2] A method for stabilizing a milk beverage, comprising adding the stabilizer according to [1] to a milk beverage,
[3] A milk beverage comprising a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass, and
[4] The present invention relates to a method for producing a milk beverage, comprising the step of adding the stabilizer according to [1] during the production process of the milk beverage.
[１]乳飲料中に乳たんぱく質として０．０００１～０．１質量％で配合される安定剤であって、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤、
[２][１]に記載の安定剤を乳飲料に添加する、乳飲料の安定化方法、
[３]ミセルカゼイン含量が８５質量％以上の乳たんぱく質を０．０００１～０．１質量％の濃度で含む、乳飲料、及び
[４]乳飲料の製造工程中で、[１]に記載の安定剤を添加する工程を含む、乳飲料の製造方法に関する。 The present invention
[1] For a milk beverage, comprising a composition containing a milk protein having a micellar casein content of 85% by mass or more, which is a stabilizer blended in a milk beverage at a content of 0.0001 to 0.1% by mass as a milk protein Stabilizers,
[2] A method for stabilizing a milk beverage, comprising adding the stabilizer according to [1] to a milk beverage,
[3] A milk beverage comprising a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass, and
[4] The present invention relates to a method for producing a milk beverage, comprising the step of adding the stabilizer according to [1] during the production process of the milk beverage.
本発明によれば、乳飲料における加熱殺菌後の凝集、沈殿を防ぎ、保存安定性を向上させ、かつ風味への影響が少ない、乳飲料用の安定剤を提供することができる。また、当該安定剤を使用する乳飲料の安定化方法、乳飲料、及び乳飲料の製造方法を提供することができる。
According to the present invention, it is possible to provide a stabilizer for milk drinks that prevents aggregation and precipitation after heat sterilization in milk drinks, improves storage stability, and has little influence on flavor. Moreover, the stabilization method of the milk beverage which uses the said stabilizer, the milk beverage, and the manufacturing method of a milk beverage can be provided.
本発明の安定剤は、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を含む組成物からなる。
The stabilizer of the present invention comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more.
本発明におけるミセルカゼインとは、牛乳中に含まれるリンを含む乳たんぱく質が複合体として１０～３００ｎｍくらいの直径をもつ巨大なミセルを形成しているものであり、本発明に係る組成物に使用されるミセルカゼイン含量が８５質量％以上の乳たんぱく質としては、脱脂粉乳などを濾過した後にスプレー乾燥するなど公知の方法で得られる。ミセルカゼイン含量は乳たんぱく質中、８５質量％以上であり、好ましくは９０質量％以上であり、市販品としては、「マイセラカゼイン」（レプリノフーズ社製 ミセルカゼイン含量９５％）、ＭＣＣ８０（ＢＭＩ社製 ミセルカゼイン含量９０％）、「ＰＲＯＤＩＥＴ」（ｉｎｇｒｅｄｉａ社製 ミセルカゼイン含量９２％）などを使用することができる。
The micelle casein in the present invention is a protein in which milk protein containing phosphorus contained in milk forms a huge micelle having a diameter of about 10 to 300 nm as a complex, and is used in the composition according to the present invention. The milk protein having a micellar casein content of 85% by mass or more can be obtained by a known method such as spray drying after filtering skim milk powder or the like. The micelle casein content in milk protein is 85% by mass or more, preferably 90% by mass or more, and commercially available products include “Mycela casein” (repellino foods micellar casein content 95%), MCC80 (BMI company micelles). Casein content 90%), “PRODIET” (produced by ingledia, micellar casein content 92%), and the like can be used.
本発明に係る組成物中のミセルカゼイン含量が８５質量％以上の乳たんぱく質の含有量は、風味や安定性の観点から、好ましくは１～１００質量％であり、より好ましくは１０～９０質量％であり、さらに好ましくは２０～８０質量％である。なお、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を２種以上含む場合の含有量は、それらの合計量である。
The content of milk protein having a micellar casein content of 85% by mass or more in the composition according to the present invention is preferably 1 to 100% by mass, more preferably 10 to 90% by mass, from the viewpoint of flavor and stability. More preferably, it is 20 to 80% by mass. In addition, content in the case of containing 2 or more types of milk proteins whose micelle casein content is 85% by mass or more is the total amount thereof.
本発明に係る組成物は、乳化剤をさらに含むことができる。乳化剤としては、飲食品に使用できるものであれば特に限定されるものではなく、例えば、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、リゾレシチン、ステアロイル乳酸カルシウム、ポリソルベート、ユッカ抽出物、サポニンなどが挙げられる。保存安定性の観点から、ショ糖パルミチン酸エステル、ショ糖ステアリン酸エステル、ステアリン酸モノグリセリド、デカグリセリンモノステアレート、ヘキサグリセリンモノステアレート、トリグリセリンモノパルミテート、コハク酸モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリドなどの乳化剤を２種以上併用することが好ましい。
The composition according to the present invention may further contain an emulsifier. The emulsifier is not particularly limited as long as it can be used in foods and drinks. , Propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract, saponin and the like. From the viewpoint of storage stability, sucrose palmitate, sucrose stearate, stearate monoglyceride, decaglycerin monostearate, hexaglycerin monostearate, triglycerin monopalmitate, succinic acid monoglyceride, citric acid monoglyceride, diacetyl It is preferable to use two or more emulsifiers such as tartaric acid monoglyceride in combination.
本発明に係る組成物中の乳化剤の含有量は、風味や安定性の観点から、好ましくは１～９０質量％であり、より好ましくは１～８０質量％であり、さらに好ましくは１～７０質量％である。なお、乳化剤を２種以上含む場合の含有量は、それらの合計量である。
The content of the emulsifier in the composition according to the present invention is preferably 1 to 90% by mass, more preferably 1 to 80% by mass, and further preferably 1 to 70% by mass from the viewpoint of flavor and stability. %. In addition, content in the case of including 2 or more types of emulsifiers is those total amounts.
本発明に係る組成物は、本発明の効果を阻害しない範囲で、任意成分としてカラギーナンやキサンタンガム、アラビアガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム等に代表される増粘安定剤や、セルロース、重曹、デキストリンなどをさらに含むことができる。
The composition according to the present invention is a thickening stabilizer typified by carrageenan, xanthan gum, gum arabic, guar gum, tamarind seed gum, locust bean gum, gellan gum, etc., as long as the effects of the present invention are not impaired. Cellulose, sodium bicarbonate, dextrin and the like can be further included.
本発明の安定剤は、乳飲料における加熱殺菌後の凝集、沈殿を防ぎ、保存安定性を向上させる観点から、乳飲料中に乳たんぱく質として０．０００１質量％以上で配合されるものであり、好ましくは０．００１質量％以上であり、より好ましくは０．０１質量％以上である。また、乳飲料の風味への影響を少なくする観点から、０．１質量％以下であり、好ましくは０．０５質量％以下である。
The stabilizer of the present invention is blended at a content of 0.0001% by mass or more as a milk protein in a milk beverage from the viewpoint of preventing aggregation and precipitation after heat sterilization in a milk beverage and improving storage stability. Preferably it is 0.001 mass% or more, More preferably, it is 0.01 mass% or more. Moreover, it is 0.1 mass% or less from a viewpoint of reducing the influence on the flavor of milk beverage, Preferably it is 0.05 mass% or less.
本発明の安定剤は、乳飲料に配合することにより、乳飲料の加熱殺菌後の凝集、沈殿を防ぎ、保存安定性を向上させることができる。
The stabilizer of the present invention can be added to a milk beverage to prevent aggregation and precipitation after heat sterilization of the milk beverage and improve storage stability.
本発明の安定剤を配合する対象となる乳飲料としては、乳成分を含有する飲料であれば特に限定されるものではないが、コーヒー飲料、紅茶飲料、抹茶飲料、ココア飲料、スープ飲料などが挙げられ、缶、瓶、ペットボトル、プラスチック、紙パックなどの密封容器に封入された密封容器飲料とすることができる。また、乳飲料のｐＨは、風味や安定性の観点から、好ましくは６～８であり、より好ましくは６～７．５である。
The milk beverage to be blended with the stabilizer of the present invention is not particularly limited as long as it contains a milk component, but coffee beverages, tea beverages, matcha tea beverages, cocoa beverages, soup beverages, etc. And can be a sealed container beverage enclosed in a sealed container such as a can, a bottle, a plastic bottle, a plastic, or a paper pack. The pH of the milk beverage is preferably 6 to 8, more preferably 6 to 7.5, from the viewpoint of flavor and stability.
乳飲料の加熱殺菌方法は、殺菌条件や殺菌装置等によって特に制限されず、一般的に使用される加熱殺菌条件にて広く採用できる。通常は１２０～１２５℃で１０～４０分処理するレトルト殺菌が用いられるが、ＵＨＴ殺菌（プレート殺菌など）、オートクレーブ殺菌等、食品に使用される殺菌処理方法であれば特に限定されるものではない。
The method of heat sterilization of milk beverages is not particularly limited by sterilization conditions, sterilization equipment, etc., and can be widely employed under generally used heat sterilization conditions. Usually, retort sterilization that is performed at 120 to 125 ° C. for 10 to 40 minutes is used, but it is not particularly limited as long as it is a sterilization method used for food such as UHT sterilization (plate sterilization, etc.), autoclave sterilization, etc. .
本発明の安定剤は、乳飲料の製造工程中に添加してもよく、また、調製された乳飲料に添加してもよい。即ち、本発明は、乳飲料の製造工程中で、本発明の安定剤を添加する工程を含む、乳飲料の製造方法、及び、本発明の安定剤を乳飲料に添加する、乳飲料の安定化方法についても提供するものである。このようにして得られた本発明の乳飲料は、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を０．０００１～０．１質量％の濃度で含む乳飲料である。
The stabilizer of the present invention may be added during the manufacturing process of the milk beverage, or may be added to the prepared milk beverage. That is, the present invention provides a method for producing a milk beverage including the step of adding the stabilizer of the present invention during the production process of the milk beverage, and the stability of the milk beverage comprising adding the stabilizer of the present invention to the milk beverage It also provides a method for making it possible. The milk beverage of the present invention thus obtained is a milk beverage containing a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass.
本発明の乳飲料は、乳化剤を含有することが好ましく、乳化剤としては前記したものが挙げられる。
The milk beverage of the present invention preferably contains an emulsifier, and examples of the emulsifier include those described above.
以下、本発明の実施例を記載するが、この実施例は本発明における例示であり、何ら本願を限定するものではない。
Hereinafter, examples of the present invention will be described. However, these examples are merely examples in the present invention and do not limit the present application.
実施例１～３４、比較例１～２９
コーヒー抽出液（Ｂｘ４．０）、牛乳、グラニュー糖、重曹、その他の表１～７に記載された原料、及び水を加えて全量１０００ｇとした。調合したコーヒーミックスを６５～７０℃に昇温させ、高圧ホモジナイザーにて１５ＭＰａの圧力で均質化し、それぞれ瓶及び缶容器に充填した。充填された瓶及び缶容器は１２１℃、３０分間レトルト殺菌を行い、コーヒー飲料を調製した。殺菌後のｐＨは６．５前後であった。 Examples 1 to 34, Comparative Examples 1 to 29
Coffee extract (Bx4.0), milk, granulated sugar, baking soda, other raw materials described in Tables 1 to 7 and water were added to make a total amount of 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into bottles and can containers, respectively. The filled bottle and can container were retort sterilized at 121 ° C. for 30 minutes to prepare a coffee beverage. The pH after sterilization was around 6.5.
コーヒー抽出液（Ｂｘ４．０）、牛乳、グラニュー糖、重曹、その他の表１～７に記載された原料、及び水を加えて全量１０００ｇとした。調合したコーヒーミックスを６５～７０℃に昇温させ、高圧ホモジナイザーにて１５ＭＰａの圧力で均質化し、それぞれ瓶及び缶容器に充填した。充填された瓶及び缶容器は１２１℃、３０分間レトルト殺菌を行い、コーヒー飲料を調製した。殺菌後のｐＨは６．５前後であった。 Examples 1 to 34, Comparative Examples 1 to 29
Coffee extract (Bx4.0), milk, granulated sugar, baking soda, other raw materials described in Tables 1 to 7 and water were added to make a total amount of 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into bottles and can containers, respectively. The filled bottle and can container were retort sterilized at 121 ° C. for 30 minutes to prepare a coffee beverage. The pH after sterilization was around 6.5.
実施例３５～４５
表８に記載された原料を用いた以外は実施例１～３４と同様に調製した。 Examples 35-45
Prepared in the same manner as in Examples 1 to 34 except that the raw materials listed in Table 8 were used.
表８に記載された原料を用いた以外は実施例１～３４と同様に調製した。 Examples 35-45
Prepared in the same manner as in Examples 1 to 34 except that the raw materials listed in Table 8 were used.
実施例４６～８０、比較例３０～５６
コーヒー抽出液（Ｂｘ４．０）、牛乳、全脂粉乳、グラニュー糖、重曹、その他の表９～１５に記載された原料、及び水を加えて全量６０００ｇとした。調合したコーヒーミックスを６５～７０℃に昇温させ、高圧ホモジナイザーにて１５ＭＰａの圧力で均質化し、１４１℃、３０秒にてプレート殺菌を行い、ＰＥＴ容器に充填し、コーヒー飲料を調製した。 Examples 46 to 80, Comparative Examples 30 to 56
Coffee extract (Bx4.0), milk, whole milk powder, granulated sugar, baking soda, other ingredients listed in Tables 9 to 15 and water were added to make a total amount of 6000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized with a high-pressure homogenizer at a pressure of 15 MPa, subjected to plate sterilization at 141 ° C. for 30 seconds, and filled into a PET container to prepare a coffee beverage.
コーヒー抽出液（Ｂｘ４．０）、牛乳、全脂粉乳、グラニュー糖、重曹、その他の表９～１５に記載された原料、及び水を加えて全量６０００ｇとした。調合したコーヒーミックスを６５～７０℃に昇温させ、高圧ホモジナイザーにて１５ＭＰａの圧力で均質化し、１４１℃、３０秒にてプレート殺菌を行い、ＰＥＴ容器に充填し、コーヒー飲料を調製した。 Examples 46 to 80, Comparative Examples 30 to 56
Coffee extract (Bx4.0), milk, whole milk powder, granulated sugar, baking soda, other ingredients listed in Tables 9 to 15 and water were added to make a total amount of 6000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized with a high-pressure homogenizer at a pressure of 15 MPa, subjected to plate sterilization at 141 ° C. for 30 seconds, and filled into a PET container to prepare a coffee beverage.
表１～１５で使用した原料の詳細を以下に示す。
マイセラカゼイン：（レプリノフーズ社製）ミセルカゼイン含量９５％
ＭＣＣ８０：（ＢＭＩ社製）ミセルカゼイン含量９０％
ＰＲＯＤＩＥＴ ８５Ｂ：（ｉｎｇｒｅｄｉａ社製）ミセルカゼイン含量９２％
脱脂粉乳：カゼイン含量３０％
ＷＰＩ９０：（ＭＥＧＧＬＥ社製）ホエイたんぱく質
ＷＰＣ－８０：（ＭＥＧＧＬＥ社製）ホエイたんぱく質
ショ糖パルミチン酸エステル：モノエステル含量約７５％
ショ糖ステアリン酸エステル：モノエステル含量約３０％ Details of the raw materials used in Tables 1 to 15 are shown below.
Mycela casein: 95% micellar casein (manufactured by Replino Foods)
MCC80: (BMI) micellar casein content 90%
PRODIET 85B: (Made by ingleia) Micellar casein content 92%
Nonfat dry milk: casein content 30%
WPI90: (Meggle) Whey protein WPC-80: (Meggle) whey protein sucrose palmitate: monoester content about 75%
Sucrose stearate: monoester content about 30%
マイセラカゼイン：（レプリノフーズ社製）ミセルカゼイン含量９５％
ＭＣＣ８０：（ＢＭＩ社製）ミセルカゼイン含量９０％
ＰＲＯＤＩＥＴ ８５Ｂ：（ｉｎｇｒｅｄｉａ社製）ミセルカゼイン含量９２％
脱脂粉乳：カゼイン含量３０％
ＷＰＩ９０：（ＭＥＧＧＬＥ社製）ホエイたんぱく質
ＷＰＣ－８０：（ＭＥＧＧＬＥ社製）ホエイたんぱく質
ショ糖パルミチン酸エステル：モノエステル含量約７５％
ショ糖ステアリン酸エステル：モノエステル含量約３０％ Details of the raw materials used in Tables 1 to 15 are shown below.
Mycela casein: 95% micellar casein (manufactured by Replino Foods)
MCC80: (BMI) micellar casein content 90%
PRODIET 85B: (Made by ingleia) Micellar casein content 92%
Nonfat dry milk: casein content 30%
WPI90: (Meggle) Whey protein WPC-80: (Meggle) whey protein sucrose palmitate: monoester content about 75%
Sucrose stearate: monoester content about 30%
＜凝集、沈殿の評価基準＞
実施例１～４５、及び比較例１～２９において瓶容器に充填されたコーヒー飲料を１２１℃、３０分間レトルト殺菌を行った直後に、外観を目視確認し、評価した。また、実施例４６～８０、比較例３０～５６において調製された殺菌直後のコーヒー飲料に関して、外観を目視確認し、評価した。結果を表１～１５に示す。
○：沈殿、凝集がない
×：沈殿、凝集が発生している <Evaluation criteria for aggregation and precipitation>
Immediately after retort sterilization at 121 ° C. for 30 minutes, the coffee beverages filled in the bottle containers in Examples 1 to 45 and Comparative Examples 1 to 29 were visually checked and evaluated. Further, the appearance of the coffee beverages immediately after sterilization prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were visually confirmed and evaluated. The results are shown in Tables 1-15.
○: No precipitation or aggregation ×: Precipitation or aggregation occurs
実施例１～４５、及び比較例１～２９において瓶容器に充填されたコーヒー飲料を１２１℃、３０分間レトルト殺菌を行った直後に、外観を目視確認し、評価した。また、実施例４６～８０、比較例３０～５６において調製された殺菌直後のコーヒー飲料に関して、外観を目視確認し、評価した。結果を表１～１５に示す。
○：沈殿、凝集がない
×：沈殿、凝集が発生している <Evaluation criteria for aggregation and precipitation>
Immediately after retort sterilization at 121 ° C. for 30 minutes, the coffee beverages filled in the bottle containers in Examples 1 to 45 and Comparative Examples 1 to 29 were visually checked and evaluated. Further, the appearance of the coffee beverages immediately after sterilization prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were visually confirmed and evaluated. The results are shown in Tables 1-15.
○: No precipitation or aggregation ×: Precipitation or aggregation occurs
＜コーヒー風味への影響に関する評価基準＞
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料、並びに実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料に関して、添加物を入れていないコーヒー飲料と比較して風味への影響に関し、下記の評価基準に従い官能評価を行った。尚、評価者は普段よりコーヒー飲料試作に従事する５名から選定し、平均として４．０以上である試験区を優位とした。結果を表１～１５に示す。
５：全く風味に影響しない
４：ほとんど風味に影響していない
３：やや風味に影響している
２：風味に影響している
１：大きく風味に影響している <Evaluation criteria for effects on coffee flavor>
With respect to the coffee beverages filled in the cans in Examples 1 to 45 and Comparative Examples 1 to 29, and the coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56, the coffee beverages without additives were added. Sensory evaluation was performed according to the following evaluation criteria with respect to the influence on the flavor as compared with. The evaluators were selected from five people who were engaged in trial production of coffee beverages from the usual, and the test group with an average of 4.0 or more was given an advantage. The results are shown in Tables 1-15.
5: Does not affect the flavor at all 4: Has little effect on the flavor 3: Has a slight effect on the flavor 2: Has an effect on the flavor 1: Has a significant effect on the flavor
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料、並びに実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料に関して、添加物を入れていないコーヒー飲料と比較して風味への影響に関し、下記の評価基準に従い官能評価を行った。尚、評価者は普段よりコーヒー飲料試作に従事する５名から選定し、平均として４．０以上である試験区を優位とした。結果を表１～１５に示す。
５：全く風味に影響しない
４：ほとんど風味に影響していない
３：やや風味に影響している
２：風味に影響している
１：大きく風味に影響している <Evaluation criteria for effects on coffee flavor>
With respect to the coffee beverages filled in the cans in Examples 1 to 45 and Comparative Examples 1 to 29, and the coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56, the coffee beverages without additives were added. Sensory evaluation was performed according to the following evaluation criteria with respect to the influence on the flavor as compared with. The evaluators were selected from five people who were engaged in trial production of coffee beverages from the usual, and the test group with an average of 4.0 or more was given an advantage. The results are shown in Tables 1-15.
5: Does not affect the flavor at all 4: Has little effect on the flavor 3: Has a slight effect on the flavor 2: Has an effect on the flavor 1: Has a significant effect on the flavor
＜保存安定性１の評価基準＞
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料を加熱殺菌後に４０℃程度で１週間ほど保存してから、５℃の恒温槽に移動させて２日間経過した後の油脂の固化を下記の評価基準に従い評価し、３．０以上である試験区を優位とした。また、実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料についても同様に評価した。結果を表１～１５に示す。
５：油脂の固化が発生しない
４：油脂の固化が僅かに発生するが、振盪することで分散消失する
３：油脂の固化が発生するが、振盪することで分散消失する
２：油脂の固化が発生し、振盪しても少量の固形物が残る
１：油脂の固化が発生し、振盪しても多くの固形物が残る <Evaluation criteria for storage stability 1>
In Examples 1 to 45 and Comparative Examples 1 to 29, the coffee beverages filled in the cans were stored at about 40 ° C. for about 1 week after heat sterilization, and then moved to a 5 ° C. thermostatic bath for 2 days. The later solidification of the fats and oils was evaluated according to the following evaluation criteria, and the test section of 3.0 or more was given priority. The coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were also evaluated in the same manner. The results are shown in Tables 1-15.
5: Solidification of fats and oils does not occur 4: Solidification of fats and oils occurs slightly but disperses and disappears by shaking 3: Solidification of fats and oils occurs, but disperses and disappears by shaking 2: Solidification of fats and oils Occurs and a small amount of solid remains even after shaking 1: solidification of the oil occurs, and many solids remain even after shaking
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料を加熱殺菌後に４０℃程度で１週間ほど保存してから、５℃の恒温槽に移動させて２日間経過した後の油脂の固化を下記の評価基準に従い評価し、３．０以上である試験区を優位とした。また、実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料についても同様に評価した。結果を表１～１５に示す。
５：油脂の固化が発生しない
４：油脂の固化が僅かに発生するが、振盪することで分散消失する
３：油脂の固化が発生するが、振盪することで分散消失する
２：油脂の固化が発生し、振盪しても少量の固形物が残る
１：油脂の固化が発生し、振盪しても多くの固形物が残る <Evaluation criteria for storage stability 1>
In Examples 1 to 45 and Comparative Examples 1 to 29, the coffee beverages filled in the cans were stored at about 40 ° C. for about 1 week after heat sterilization, and then moved to a 5 ° C. thermostatic bath for 2 days. The later solidification of the fats and oils was evaluated according to the following evaluation criteria, and the test section of 3.0 or more was given priority. The coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were also evaluated in the same manner. The results are shown in Tables 1-15.
5: Solidification of fats and oils does not occur 4: Solidification of fats and oils occurs slightly but disperses and disappears by shaking 3: Solidification of fats and oils occurs, but disperses and disappears by shaking 2: Solidification of fats and oils Occurs and a small amount of solid remains even after shaking 1: solidification of the oil occurs, and many solids remain even after shaking
＜保存安定性２の評価基準＞
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料を加熱殺菌後に４０℃程度で１週間ほど保存した際の白色浮遊層について下記の評価基準に従い評価し、３．０以上である試験区を有意とした。また、実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料についても同様に評価した。結果を表１～１５に示す。
５：白色の浮遊層が発生しない
４：白色の浮遊層が僅かに確認できる
３：白色の浮遊層が明らかに確認できるが少量である
２：白色の浮遊層が大量に確認できる
１：白色の浮遊層がコーヒー成分と分離している <Evaluation criteria for storage stability 2>
2. The white floating layer when the coffee drinks filled in the cans in Examples 1 to 45 and Comparative Examples 1 to 29 were stored at about 40 ° C. for about 1 week after heat sterilization was evaluated according to the following evaluation criteria. Test plots that were 0 or more were considered significant. The coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were also evaluated in the same manner. The results are shown in Tables 1-15.
5: White floating layer does not occur 4: White floating layer can be confirmed slightly 3: White floating layer can be clearly confirmed but small amount 2: White floating layer can be confirmed in large amount 1: White The floating layer is separated from the coffee ingredients
実施例１～４５、及び比較例１～２９において缶容器に充填されたコーヒー飲料を加熱殺菌後に４０℃程度で１週間ほど保存した際の白色浮遊層について下記の評価基準に従い評価し、３．０以上である試験区を有意とした。また、実施例４６～８０、比較例３０～５６において調製されたコーヒー飲料についても同様に評価した。結果を表１～１５に示す。
５：白色の浮遊層が発生しない
４：白色の浮遊層が僅かに確認できる
３：白色の浮遊層が明らかに確認できるが少量である
２：白色の浮遊層が大量に確認できる
１：白色の浮遊層がコーヒー成分と分離している <Evaluation criteria for storage stability 2>
2. The white floating layer when the coffee drinks filled in the cans in Examples 1 to 45 and Comparative Examples 1 to 29 were stored at about 40 ° C. for about 1 week after heat sterilization was evaluated according to the following evaluation criteria. Test plots that were 0 or more were considered significant. The coffee beverages prepared in Examples 46 to 80 and Comparative Examples 30 to 56 were also evaluated in the same manner. The results are shown in Tables 1-15.
5: White floating layer does not occur 4: White floating layer can be confirmed slightly 3: White floating layer can be clearly confirmed but small amount 2: White floating layer can be confirmed in large amount 1: White The floating layer is separated from the coffee ingredients
表１～１５より、本発明の安定剤を使用した実施例１～８０のコーヒー飲料では、加熱殺菌後の凝集、沈殿がなく、保存安定性に優れ、コーヒー風味への影響も少ないものであった。特にコーヒー風味への影響は、実施例３５、３７～３９、４１～４５と実施例６６、７０、７２、７３、６９、６８、７５、７８、８０との対比から分かるように、レトルト殺菌法で調製した飲料よりもプレート殺菌で調製した飲料の方が少なく、風味はより良好であった。本実施例の飲料において密封容器飲料であることから、静菌性を有する乳化剤を添加する事が望ましく、静菌性乳化剤としてはショ糖パルミチン酸エステルが一般的であり、トリグリセリンモノパルミテート等も静菌性を有する乳化剤として知られている。また密封容器飲料は長期間保存されるのが一般的であるため、高い保存安定性が望まれる。実施例１３～１７、１９～３２、３５～４５、５０～５３、５５～８０は安定性向上を目的とした乳化剤（ショ糖パルミチン酸エステルとトリグリセリンモノパルミテート以外の表１～４、８～１２中に記載した乳化剤）と併用しており保存安定性の面で特に優れた効果が期待でき、実際に今回評価した保存安定性において実施例１３～１７、１９～３２、３５～４５、５０～５３、５５～８０は安定性向上効果の結果が得られた。一方、乳化剤のみ添加した比較例１、１４～３０、４３～５６、カゼインナトリウムを使用した比較例２、脱脂粉乳を使用した比較例８、９、３７、３８、ホエイたんぱく質を使用した比較例１０～１３、３９～４２では加熱殺菌後の凝集、沈殿が生じており、乳化剤のみの添加、又は、ミセルカゼイン含量の低い乳たんぱく質（脱脂粉乳、ＷＰＩ９０、ＷＰＣ－８０）の添加では凝集、沈殿は抑制できない結果となった。また、カゼインナトリウムを０．０５質量％使用した比較例３１、０．１質量％使用した比較例３、３２、ミセルカゼイン含量が８５％以上である乳たんぱく質を０．５～１．０質量％使用した比較例４～７、３３～３６では、加熱殺菌後の凝集、沈殿や、保存安定性については問題がないものの、コーヒー風味への影響が大きいものであった。
From Tables 1 to 15, the coffee beverages of Examples 1 to 80 using the stabilizer of the present invention have no aggregation and precipitation after heat sterilization, excellent storage stability, and little influence on the coffee flavor. It was. In particular, the effect on the coffee flavor can be seen from the comparison between Examples 35, 37 to 39, 41 to 45 and Examples 66, 70, 72, 73, 69, 68, 75, 78, 80. There were fewer beverages prepared by plate sterilization than the beverages prepared in 1 and the flavor was better. Since it is a sealed container beverage in the beverage of this example, it is desirable to add an emulsifier having bacteriostatic properties, and sucrose palmitate is generally used as a bacteriostatic emulsifier, such as triglycerin monopalmitate Is also known as an emulsifier having bacteriostatic properties. In addition, since sealed container beverages are generally stored for a long period of time, high storage stability is desired. Examples 13 to 17, 19 to 32, 35 to 45, 50 to 53, 55 to 80 are emulsifiers for improving stability (Tables 1 to 4, 8 other than sucrose palmitate and triglycerin monopalmitate). In combination with the emulsifiers described in ˜12, and can be expected to have a particularly excellent effect in terms of storage stability. In actuality, the storage stability evaluated this time includes Examples 13-17, 19-32, 35-45 For 50 to 53 and 55 to 80, the result of the stability improvement effect was obtained. On the other hand, Comparative Examples 1, 14 to 30, 43 to 56 to which only an emulsifier was added, Comparative Example 2 using sodium caseinate, Comparative Examples 8, 9, 37 and 38 using skim milk powder, Comparative Example 10 using whey protein In -13 and 39-42, flocculation and precipitation after heat sterilization occurred. Addition of emulsifier alone or addition of milk protein with low micellar casein content (skimmed milk powder, WPI90, WPC-80) caused flocculation and precipitation. The result was uncontrollable. Further, Comparative Example 31 using 0.05% by weight of sodium caseinate, Comparative Examples 3 and 32 using 0.1% by weight, and 0.5 to 1.0% by weight of milk protein having a micellar casein content of 85% or more. In Comparative Examples 4 to 7 and 33 to 36 used, there was no problem with aggregation and precipitation after heat sterilization and storage stability, but the effect on coffee flavor was large.
本発明の安定剤により、加熱殺菌直後に沈殿、凝集が発生することなく、乳風味に優れ、長期の保存安定性に優れた乳飲料が提供される。
The stabilizer of the present invention provides a milk beverage that is excellent in milk flavor and excellent in long-term storage stability without causing precipitation or aggregation immediately after heat sterilization.
Claims (12)
- 乳飲料中に乳たんぱく質として０．０００１～０．１質量％で配合される安定剤であって、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤。 A stabilizer for milk beverages comprising a composition containing milk protein having a micellar casein content of 85% by mass or more, the stabilizer being blended in a milk beverage at a content of 0.0001 to 0.1% by mass as a milk protein .
- 前記組成物が、乳化剤をさらに含む、請求項１に記載の安定剤。 The stabilizer according to claim 1, wherein the composition further comprises an emulsifier.
- 前記乳飲料が、乳化剤を含む、請求項１又は２に記載の安定剤。 The stabilizer according to claim 1 or 2, wherein the milk beverage contains an emulsifier.
- 前記乳化剤が、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、リゾレシチン、ステアロイル乳酸カルシウム、ポリソルベート、ユッカ抽出物、及びサポニンからなる群より選択される一種以上の乳化剤である、請求項２又は３に記載の安定剤。 The emulsifier is monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan acid fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract The stabilizer according to claim 2 or 3, which is one or more emulsifiers selected from the group consisting of saponins.
- 前記乳飲料のｐＨが、６～８である、請求項１～４いずれかに記載の安定剤。 The stabilizer according to any one of claims 1 to 4, wherein the milk beverage has a pH of 6 to 8.
- 前記乳飲料が、密封容器飲料である、請求項１～５いずれかに記載の安定剤。 The stabilizer according to any one of claims 1 to 5, wherein the milk beverage is a sealed container beverage.
- 前記乳飲料が、コーヒー飲料又は紅茶飲料である、請求項１～６いずれかに記載の安定剤。 The stabilizer according to any one of claims 1 to 6, wherein the milk beverage is a coffee beverage or a tea beverage.
- 請求項１～７いずれかに記載の安定剤を乳飲料に添加する、乳飲料の安定化方法。 A method for stabilizing a milk beverage, comprising adding the stabilizer according to any one of claims 1 to 7 to a milk beverage.
- ミセルカゼイン含量が８５質量％以上の乳たんぱく質を０．０００１～０．１質量％の濃度で含む、乳飲料。 A milk beverage containing a milk protein having a micellar casein content of 85% by mass or more at a concentration of 0.0001 to 0.1% by mass.
- モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、リゾレシチン、ステアロイル乳酸カルシウム、ポリソルベート、ユッカ抽出物、及びサポニンからなる群より選択される一種以上の乳化剤をさらに含む、請求項９に記載の乳飲料。 From monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan acid fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract, and saponin The milk beverage according to claim 9, further comprising one or more emulsifiers selected from the group consisting of:
- コーヒー飲料又は紅茶飲料の密封容器飲料である、請求項９又は１０に記載の乳飲料。 The milk drink according to claim 9 or 10, which is a sealed container drink of coffee drink or tea drink.
- 乳飲料の製造工程中で、請求項１～７いずれかに記載の安定剤を添加する工程を含む、乳飲料の製造方法。 A method for producing a milk beverage, comprising the step of adding the stabilizer according to any one of claims 1 to 7 during the milk beverage production process.
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