WO2019235619A1

WO2019235619A1 - Beverage, emulsified oil/fat composition, and emulsifier composition

Info

Publication number: WO2019235619A1
Application number: PCT/JP2019/022760
Authority: WO
Inventors: 傳史松浦; 朝貞増子; 原　英之
Original assignee: 三菱ケミカルフーズ株式会社
Priority date: 2018-06-08
Filing date: 2019-06-07
Publication date: 2019-12-12
Also published as: JPWO2019235619A1; JP2023174986A; CN112218541A

Abstract

Provided is a beverage which contains: a sucrose fatty acid ester (A) in which the proportion of triesters is 1.4 mass% or less; and an emulsifier (B) which is different from the sucrose fatty acid ester (A) and contains stearic acid as a constituent fatty acid, and/or a polysaccharide (C). It is preferable for the sucrose fatty acid ester (A) to contain a higher quantity of a monoester having an ester bond at the 6'-position than a monoester having an ester bond at the 6-position. In the sucrose fatty acid ester (A), it is preferable for the monoester content to be 70.0 mass% or more and for the diester content to be 18.5-25.0 mass%.

Description

Beverage, emulsified oil composition and emulsifier composition

The present invention relates to a beverage, an emulsified oil composition, and an emulsifier composition. More specifically, the present invention relates to a beverage, an emulsified oil composition, and an emulsifier composition that can provide a milk beverage with improved emulsification stability during long-term storage in a savory milk beverage that suppresses the growth of spore-forming heat-resistant bacteria. .

In milk drinks having a large market as a favorite drink, a technique for providing a milk drink in a sealed container in which the growth of spore-forming heat-resistant bacteria is suppressed and the taste is preferable is known.
For example, sucrose fatty acid ester is known as an emulsifier having a bacteriostatic action (Non-patent Document 1).
However, when the amount of sucrose fatty acid ester added is increased, specific bitterness may occur.

As techniques for improving this, the following 1) and 2) milk drinks have been proposed.
1) A sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves to a mixture containing sucrose and a fatty acid ester and / or a fatty acid, and containing 1.2% by mass or more of milk solids Milk drink in a container (Patent Document 1)
2) Add sucrose fatty acid ester obtained by the production method including the step of irradiating microwaves to the mixture containing sucrose and fatty acid ester and / or fatty acid, and extract milk components and coffee beans having L value of 24 or less Milk beverage in a sealed container containing a liquid and having a coffee solid content of 1% by weight or more (Patent Document 2)

The sucrose fatty acid ester obtained by the production method including the step of irradiating with microwaves has a high monoester selectivity and little bitterness peculiar to sucrose fatty acid ester.

JP 2017-225400 A JP 2017-225401 A

Although the milk beverage using the sucrose fatty acid ester obtained by the manufacturing method including the process of irradiating with the conventional microwave has suppressed the growth of spore-forming heat-resistant bacteria, it has the following problems.
When it is actually distributed and sold as a milk beverage in a sealed container in the market, it is essential to maintain sufficient emulsification stability during the shelf life in long-term storage at room temperature, Emulsification stability was insufficient, and as a result, under practical conditions, emulsification breakage occurred during storage, and it was difficult to provide a milk beverage suitable for appearance and taste.

An object of the present invention is to improve the emulsification stability during long-term storage in a milk beverage that has a favorable flavor and suppresses the growth of spore-forming heat-resistant bacteria.

The present inventor has found that the above problem can be solved by adding a specific emulsifier and / or polysaccharide together with a specific sucrose fatty acid ester, and has reached the present invention.
The gist of the present invention is as follows.

[1] Sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) And / or a polysaccharide (C).

[2] A beverage containing sucrose fatty acid ester (A) and an emulsifier different from sucrose fatty acid ester (A) and having an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid. A beverage in which the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6′-position than a monoester having an ester bond at the 6-position.

[3] A beverage containing sucrose fatty acid ester (A) and an emulsifier different from sucrose fatty acid ester (A) and having an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid. And a drink whose sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by the manufacturing method including the process of irradiating a microwave.

[4] The beverage according to any one of [1] to [3], wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[5] The beverage according to any one of [1] to [4], wherein the sucrose fatty acid ester (A) has a diester content of 18.5% by mass or more and 25.0% by mass or less.

[6] The beverage according to any one of [1] to [5], wherein the mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100: 1 to 1: 100.

[7] The beverage according to any one of [1] to [6], wherein the mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100: 1 to 1: 100.

[8] The beverage according to any one of [1] to [7], further comprising a milk component.

[9] The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate, [1] to [8] A beverage according to any one of the above.

[10] The beverage according to any one of [1] to [9], wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[11] An emulsifier different from sucrose fatty acid ester (A) having a fat and fat content of 1.4% by mass or less, and having stearic acid as a constituent fatty acid. An emulsified oil / fat composition containing (B) and / or polysaccharide (C).

[12] Contains emulsifier (B) and / or polysaccharide (C) having fat and oil, sucrose fatty acid ester (A), and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid An emulsified oil and fat composition, wherein the sucrose fatty acid ester (A) contains more monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position. Stuff.

[13] Contains fats and oils, sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) having an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid An emulsified oil and fat composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.

[14] The emulsified oil / fat composition according to any one of [11] to [13], wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[15] The emulsified oil / fat composition according to any one of [11] to [14], wherein the sucrose fatty acid ester (A) has a diester content of 18.5% by mass or more and 25.0% by mass or less.

[16] The emulsified oil / fat composition according to any one of [11] to [15], wherein the mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100: 1 to 1: 100.

[17] The emulsified oil / fat composition according to any one of [11] to [16], wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100: 1 to 1: 100 .

[18] The emulsified oil / fat composition according to any one of [11] to [17], further comprising a milk component.

[19] The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate, [11] to [17] The emulsified oil composition according to any one of the above.

[20] The emulsified oil / fat composition according to any one of [11] to [19], wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[21] Sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) And / or a polysaccharide (C).

[22] An emulsifier composition containing sucrose fatty acid ester (A) and an emulsifier (B) and / or polysaccharide (C) which is an emulsifier different from sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. An emulsifier composition in which the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6′-position than a monoester having an ester bond at the 6-position.

[23] An emulsifier composition containing sucrose fatty acid ester (A) and an emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid An emulsifier composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.

[24] The emulsifier composition according to any one of [21] to [23], wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[25] The emulsifier composition according to any one of [21] to [24], wherein the sucrose fatty acid ester (A) has a diester content of 18.5% by mass or more and 25.0% by mass or less.

[26] The emulsifier composition according to any one of [21] to [25], wherein the mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100: 1 to 1: 100.

[27] The emulsifier composition according to any one of [21] to [26], wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100: 1 to 1: 100.

[28] The above-mentioned emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate, [21] to [27] The emulsifier composition in any one.

[29] The emulsifier composition according to any one of [21] to [28], wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[30] Sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) And / or the manufacturing method of a drink using polysaccharide (C) as a raw material.

[31] Beverage using sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) having different stearic acid as a constituent fatty acid, and an emulsifier different from sucrose fatty acid ester (A) The method for producing a beverage, wherein the sucrose fatty acid ester (A) contains more monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position.

[32] Beverage using sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid as raw materials A method for producing a beverage comprising the step of irradiating a sucrose fatty acid ester (A) with a microwave.

[33] An emulsifier having a fatty acid, a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid The manufacturing method of an emulsified oil-fat composition which uses (B) and / or polysaccharide (C) as a raw material.

[34] Oil, fat, sucrose fatty acid ester (A), emulsifier different from sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid The sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6 ′ position than the monoesters having an ester bond at the 6th position. The manufacturing method of an emulsified oil-fat composition.

[35] Raw materials of fats and oils, sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid A method for producing an emulsified oil composition, which is obtained by a production method comprising a step of irradiating a sucrose fatty acid ester (A) with microwaves.

[36] Sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) And / or the manufacturing method of an emulsifier composition using polysaccharide (C) as a raw material.

[37] An emulsifier using sucrose fatty acid ester (A) and an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid different from sucrose fatty acid ester (A) as raw materials. A method for producing a composition, wherein the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position. Production method.

[38] Emulsifier using sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid different from sucrose fatty acid ester (A) as raw materials The manufacturing method of a composition, Comprising: The manufacturing method of an emulsifier composition obtained by the manufacturing method including the process of irradiating a sucrose fatty acid ester (A) with a microwave.

According to the present invention, it is possible to provide a milk beverage in which the growth of spore-forming heat-resistant bacteria is suppressed and the flavor is favorable, and the emulsion stability during long-term storage is improved.

FIG. 1 shows the structural formula of sucrose. FIG. 2 shows a gas chromatography chart of sucrose palmitate of Production Example 1 and Reference Example 1.

Hereinafter, embodiments of the present invention will be described in detail. The description of the constituent requirements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified by these contents.

The first beverage of the present invention is a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier different from sucrose fatty acid ester (A), and stearic acid as a constituent fatty acid. It contains an emulsifier (B) and / or a polysaccharide (C).
The second beverage of the present invention comprises a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid. In which the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6′-position than a monoester having an ester bond at the 6-position.
The third beverage of the present invention comprises a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid. The sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.
The beverage of the present invention may be a milk beverage containing a milk component.

The first emulsified oil and fat composition of the present invention is an emulsifier different from the oil and fat, the sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and the sucrose fatty acid ester (A). And the emulsifier (B) and / or polysaccharide (C) which have a stearic acid as a constituent fatty acid are contained.
The second emulsified oil / fat composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide having stearic acid as a constituent fatty acid. (C) is an emulsified oil and fat composition, and the sucrose fatty acid ester (A) has more monoesters having an ester bond at the 6 ′ position than monoesters having an ester bond at the 6th position. It contains.
The third emulsified oil / fat composition of the present invention comprises an emulsifier (B) having an oil and fat, a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid. Or it is an emulsified oil-fat composition containing polysaccharide (C), Comprising: Sucrose fatty acid ester (A) was obtained by the manufacturing method including the process of sucrose fatty acid ester (A) irradiating a microwave. It is a sucrose fatty acid ester.
The emulsified oil / fat composition of the present invention may be an emulsified oil / fat composition further containing a milk component.

The first emulsifier composition of the present invention is a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier different from the sucrose fatty acid ester (A) as a constituent fatty acid. It contains an emulsifier (B) having stearic acid and / or a polysaccharide (C).
The second emulsifier composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide having stearic acid as a constituent fatty acid ( C) and the sucrose fatty acid ester (A) contains a larger amount of monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position. Is.
The third emulsifier composition of the present invention comprises a sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide having stearic acid as a constituent fatty acid ( C), and the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.

[Sucrose fatty acid ester (A)]
The sucrose fatty acid ester (A) used in the first beverage, emulsified oil and fat composition and emulsifier composition of the present invention has a triester content of 1.4% by mass or less, preferably 1.3% by mass or less. Preferably it is 1.2 mass% or less, More preferably, it is 1.1 mass% or less, Usually more than 0 mass%, Preferably it is 0.1 mass% or more, More preferably, it is 0.2 mass% or more, More preferably, it is 0 .3% by mass or more. When the content ratio of the triester exceeds 1.4% by mass, the monoester content is relatively lowered, so that the bacteriostatic property per unit mass is lowered.

The content ratio of triester, monoester and diester in sucrose fatty acid ester (A) is Residue Monograph prepared by the meeting of the Joint FAO / WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017 “Sucrose Fsters” It can be measured by the method of METHOD OF ASSAY described in “Acids”.

Specifically, after a precisely weighed sample was dissolved in a certain amount of 100% tetrahydrofuran (HPLC grade), a solution obtained by removing insolubles with a 0.5 μm membrane filter was used as a sample. Chromatography is performed, the peak areas of each of the monoester, diester and triester are calculated individually, and the ratio of all peaks detected as a result of measurement for 50 minutes to the total peak area is calculated.
The peak area corresponds to the area from the start point (rise position) to the end point (fall position) of each peak.
When two or more peaks are adjacent to each other and the start point or end point is unknown, the area is calculated using the point where the data between the peaks is minimum as the start point and end point.

<Measurement conditions>
Apparatus: Chromamaster (manufactured by Hitachi, Ltd.)
Detector: Differential refractometer Detector-5450 (manufactured by Hitachi, Ltd.)
Column: TSK gel G2500HXL (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Eluent: Tetrahydrofuran (100%) 0.8 ml / min
Injection volume: 10 μl

The sucrose fatty acid ester (A) used in the second beverage, the emulsified oil / fat composition and the emulsifier composition of the present invention has a monoester having an ester bond at the 6 ′ position rather than a monoester having an ester bond at the 6 position. Contains a lot of body. When there are few monoester bodies which have an ester bond in 6 'position rather than the monoester body which has an ester bond in 6th position, peculiar bitterness may arise.

Sucrose fatty acid ester is obtained by binding a fatty acid in an ester form to the eight hydroxyl groups of sucrose. The monoester form of a sucrose fatty acid ester having an ester bond at the 6-position is obtained by esterifying a fatty acid at the 6-position (see FIG. 1) of sucrose. The monoester form of a sucrose fatty acid ester having an ester bond at the 6 'position is obtained by esterifying a fatty acid at the 6' position of sucrose (see Fig. 1).

The content of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position is determined by dissolving HMDS (1, 1, 1, 3, 3, 3- In addition to hexamethyldisilazane) and TMCS (trimethylchlorosilane) in this order, measurement can be performed by a method such as gas chromatography (GC) using a sample obtained by derivatization of trimethylsilyl.

Specifically, the peak areas of the monoester body having an ester bond at the 6-position and the monoester body having an ester bond at the 6 'position are compared from the obtained charts under the following measurement conditions. Can be measured.
The peak area ratio (6 ′ / 6) of the monoester having an ester bond at the 6 ′ position to the peak area of the monoester having an ester bond at the 6 position among the peaks detected by GC is usually from 1. It is large, preferably 1.05 or more, more preferably 1.1 or more, and further preferably 1.15 or more. The upper limit of the peak area ratio (6 ′ / 6) is not particularly limited, but is usually 10 or less, preferably 5 or less, more preferably 3 or less, and still more preferably 2 or less.

<Measurement conditions>
Equipment: GC-2010 Plus (Shimadzu Corporation)
Column: Ultra ALLOY capillary column UA ± 5 0.53 mmφ × 30 m, film thickness 0.15 μm
Carrier: Helium detector: FID

Each peak detected by GC can be identified by the following method.
Each component detected by GC is fractionated, gas chromatograph mass spectrometry, Fourier transform infrared analysis, organic elemental analysis, and nuclear magnetic resonance analysis are performed to determine the structure.

The sucrose fatty acid ester (A) used in the third beverage, emulsified oil / fat composition and emulsifier composition of the present invention is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves. For example, a sucrose fatty acid ester (A) in which the triester content ratio is highly controlled can be obtained by a production method including a step of irradiating microwaves as described in Japanese Patent No. 5945756.

The monoester content in the sucrose fatty acid ester (A) is not particularly limited, but is usually 70.0% by mass or more, preferably 75.0% by mass or more, more preferably 78.0% by mass or more, and most preferably 79. It is 0.0 mass% or more, and is usually 98.6 mass% or less, preferably 95.0 mass% or less, more preferably 90.0 mass% or less. If the content ratio of the monoester is within the above range, the bacteriostatic property per unit mass tends to be sufficiently exhibited.

The diester content in the sucrose fatty acid ester (A) is not particularly limited, but is usually 0% by mass or more, preferably 5.0% by mass or more, more preferably 10.0% by mass or more, and further preferably 15.0%. % By mass or more, particularly preferably 18.5% by mass or more, most preferably 19.0% by mass or more, usually less than 30.0% by mass, preferably 25.0% by mass or less, more preferably 23.0% by mass. Hereinafter, it is particularly preferably 21.0% by mass or less. If the content ratio of the diester is within the above range, the monoester content does not decrease, and the bacteriostatic property per unit mass tends to be prevented from decreasing.

Examples of the constituent fatty acid of the sucrose fatty acid ester (A) include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margadelic acid, stearic acid, oleic acid and the like. Of these, saturated fatty acids having 12 to 18 carbon atoms such as lauric acid, myristic acid, palmitic acid and stearic acid are particularly preferred from the viewpoints of emulsion stability and flavor in beverages, and palmitic acid is particularly preferred.

The constituent fatty acids of the sucrose fatty acid ester (A) need not all be the same, and 70% by mass or more of the constituent fatty acids in the sucrose fatty acid ester (A) may be the above-mentioned suitable constituent fatty acids. In particular, it is preferable that 75% by mass or more of the constituent fatty acid in the sucrose fatty acid ester (A) is palmitic acid because of high bacteriostatic properties per unit mass.

The sucrose fatty acid ester (A) having the above characteristics can be obtained by a production method including a step of irradiating microwaves as described in, for example, Japanese Patent No. 5945756. A sucrose fatty acid ester (A) in which the triester content ratio is highly controlled can be obtained by producing by a production method including a step of irradiating microwaves.

Examples of another method for producing sucrose fatty acid ester (A) include a method of purifying commercially available sucrose fatty acid ester by GPC, HPLC or various extraction methods, and a method of obtaining by enzymatic reaction.

Commercially available sucrose fatty acid esters (A) include, for example, “Ryoto Sugar Ester S-1670”, “Ryoto Sugar Ester P-1670”, “Ryoto Sugar Ester S-1570”, “Ryoto Sugar Ester” "M-1695", "Ryoto Sugar Ester L-1695", "Ryoto Sugar Ester P-1570", "Ryoto Sugar Ester O-1570", "Ryoto Sugar Ester S-1170", "Ryoto Sugar Ester" "S-970", "Ryoto Sugar Ester S-770", "Ryoto Sugar Ester S-570" (trade name, manufactured by Mitsubishi Chemical Foods); "DK Ester SS", "DK Ester F-160" , "DK ester F-140", "DK ester F 110 ”,“ DK Ester F-90 ”,“ DK Ester F-70 ”,“ DK Ester F-50 ”(above, trade name, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) and the like. It is not a thing.

The beverage, emulsified oil / fat composition and emulsifier composition of the present invention may contain only one of the above-mentioned sucrose fatty acid esters (A), and two of them differing in the type of fatty acid and the production method. The above may be included.

[Emulsifier (B)]
The emulsifier (B) used in the beverage, emulsified oil / fat composition and emulsifier composition of the present invention is not particularly limited as long as it is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

Examples of the emulsifier (B) include sucrose stearate, monoglycerol stearate, polyglycerol stearate, propylene glycol stearate, monoglycerol organic acid stearate, sorbitan stearate, stearoyl sodium lactate, stearoyl. Examples include calcium lactate.

As the emulsifier (B), sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate are preferable from the viewpoint that there is little adverse effect on the flavor when added to beverages.

Since the emulsifier (B) is preferably combined with the emulsifier (B) having a structure having a different hydrophilic group structure from the viewpoint that the emulsion can be efficiently stabilized, the emulsifier (B) is monoglycerin. Stearic acid ester, polyglycerin stearic acid ester, propylene glycol stearic acid ester, monoglycerin organic acid stearic acid ester, sorbitan stearic acid ester, sodium stearoyl lactate, calcium stearoyl lactate are preferred, monoglycerin organic acid stearic acid ester, polyglycerin stearic acid Acid esters and sodium stearoyl lactate are more preferable, and monoglycerol succinic acid stearate and polyglycerol stearate are most preferable.

The combined use of the specific sucrose fatty acid ester (A) and the emulsifier (B) improves the emulsion stability during storage.

<Sucrose stearate different from sucrose fatty acid ester (A)>
The sucrose stearate ester as the emulsifier (B) is not particularly limited as long as it is different from the sucrose fatty acid ester (A), but the triester content is usually 1.5% by mass or more, preferably 2 0.0% by mass or more, more preferably 5.0% by mass or more, further preferably 10.0% by mass or more, and usually 90% by mass or less, preferably 50.0% by mass or less, more preferably 40.0% by mass. The sucrose fatty acid ester is more preferably 30.0% by mass or less. If the content rate of a triester is the said range, it is excellent in the improvement effect of the emulsion stability at the time of a preservation | save at the time of combining with a sucrose fatty acid ester (A).

The sucrose stearate different from the sucrose fatty acid ester (A) contains less monoester having an ester bond at the 6 ′ position than the monoester having an ester bond at the 6 position. It is preferable from the point which is excellent in the improvement effect of the emulsion stability at the time of storage at the time of combining with fatty acid ester (A).

The monoester content ratio in the sucrose stearate different from the sucrose fatty acid ester (A) is not particularly limited, but is usually 10.0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0%. It is usually 98.5% by mass or less, preferably 80.0% by mass or less, more preferably 60% by mass or less, and most preferably 50% by mass or less. If the content ratio of the monoester is within the above range, it tends to be excellent in improving the emulsion stability during storage when combined with the sucrose fatty acid ester (A) while maintaining solubility in milk beverages. .

Although the diester content ratio in the sucrose stearate different from the sucrose fatty acid ester (A) is not particularly limited, it is usually 0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0% by mass or more. More preferably, it is 30.0% by mass or more, usually 88.5% by mass or less, preferably 70.0% by mass or less, more preferably 50.0% by mass or less, and most preferably 40.0% by mass or less. . When the content ratio of the diester is within the above range, the diester is not insolubilized and tends to be excellent in improving the emulsion stability during storage when combined with the sucrose fatty acid ester (A).

The constituent fatty acids of the sucrose stearate different from the sucrose fatty acid ester (A) need not all be the same, and usually 50 of the constituent fatty acids in the sucrose stearate different from the sucrose fatty acid ester (A). The stearic acid may be at least mass%, preferably at least 70 mass%.

<Monoglycerol organic acid stearate>
Examples of the monoglycerin organic acid stearate as the emulsifier (B) include monoglycerin succinate stearate and monoglycerin diacetyltartaric acid stearate. Among them, monoglycerin succinic acid stearate (succinic acid stearic acid) from the point that it is excellent in the effect of improving emulsification stability during storage when combined with sucrose fatty acid ester (A) while maintaining solubility in milk beverages Monoglycerides) are preferred.

The constituent fatty acids of the monoglycerin organic acid stearate need not all be the same, and if the constituent fatty acid in the monoglycerin organic acid stearate is usually 50% by mass or more, preferably 70% by mass or more is stearic acid. Good.

<Polyglyceryl stearate>
Examples of the polyglycerin stearate as the emulsifier (B) include diglycerin stearate, triglycerin stearate, tetraglycerin stearate, pentaglycerin stearate, hexaglycerin stearate, decaglycerin stearate. Can be mentioned. Above all, triglycerin stearate ester and tetraglycerin stearate ester are excellent in improving the emulsion stability during storage when combined with sucrose fatty acid ester (A) while maintaining solubility in milk beverages. , Pentaglycerin stearate, hexaglycerin stearate, decaglycerin stearate, pentaglycerin stearate, hexaglycerin stearate, decaglycerin stearate is more preferred, and decaglycerin stearate is most preferred .

The constituent fatty acids of the polyglycerol stearate need not all be the same, and the constituent fatty acids in the polyglycerol stearate may usually be 50% by mass or more, preferably 70% by mass or more of stearic acid.

[Polysaccharide (C)]
The polysaccharide (C) used in the beverage, emulsified oil / fat composition and emulsifier composition of the present invention is not particularly limited, and examples thereof include manno-oligosaccharide, malto-oligosaccharide, α-cyclodextrin, β-cyclodextrin, and γ-cyclo Dextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, carboxymethylcellulose sodium, carrageenan, tamarind seed gum, tara gum, caraya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, pullulan, Gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, fercelan, starch, processed starch, inulin, konja Include the edible polysaccharide and the like.

Among these, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, carboxymethylcellulose sodium, carrageenan, tamarind seed gum, tara gum, caraya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, Preferred are edible polymer polysaccharides such as pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, fercelan, starch, processed starch, inulin and konjac. Among these, microcrystalline cellulose, carrageenan, and gum arabic are more preferable, and microcrystalline cellulose is most preferable from the viewpoint of excellent effect of improving the emulsion stability during storage when combined with sucrose fatty acid ester (A).

The weight average molecular weight of the polysaccharide (C) is usually 300 or more, preferably 3000 or more, more preferably 5000 or more, most preferably 10,000 or more, usually 5000000 or less, preferably 4000000 or less, and most preferably 3000000 or less.

The weight average molecular weight (Mw) of the polysaccharide (C) is Mw = ΣHi × Mi / Σ (Hi) (Hi: peak height, Mi: molecular weight) based on the results of gel permeation chromatography (GPC) under the following measurement conditions. ).

GPC conditions:
Column: TSKgel G2500PWXL, GMPWXL (manufactured by Tosoh Corporation)
Column temperature: 40 ° C
Mobile phase: 0.2 M sodium nitrate aqueous solution Flow rate: 1.0 ml / min
Detector: Differential refractometer Sample injection volume: 200 μl
Calibration curve: Pullulan standard (9 types of molecular weight between 2350,000 and 5,900) and glucose (molecular weight of 180)

Some carrageenans are produced from algae such as Yukema Spinosam and Yukema Kotoni by the following production method, for example.
First, the raw red algae are washed with water, and if necessary, an inorganic acid or organic acid such as hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, or an alkali such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. After the pretreatment, the sample is immersed in neutral or weakly alkaline water having a pH of about 8 to 10, and heated at a temperature of about 50 to 100 ° C. for about 1 to 8 hours for extraction. Next, after adding a filter aid such as diatomaceous earth to the extract and filtering, the filtrate is dehydrated by a method such as a gel press method, a drum drying method or an alcohol precipitation method, and dried. If necessary, the obtained carrageenan powder can be finely pulverized by a pulverization method such as an impact pulverization method, a shearing method, or a friction method.

The type of carrageenan is not particularly limited, but among them, κ-carrageenan and ι-carrageenan are preferable because of their high emulsion stabilization effect.

When comparing sodium, calcium, and potassium contents for cations bound to carrageenan, the calcium type with relatively high calcium and the potassium type with high potassium are due to the bond formation with milk protein via calcium. It is preferable because of its high emulsion stabilization effect.

As the polysaccharide (C), those in which spores of heat-resistant spore bacteria have been sterilized in advance by sterilization treatment are preferable. Although the method of the sterilization treatment is not particularly limited, the sterilization treatment for the polysaccharide of the powder by the ultraviolet irradiation device; the sterilization treatment by the oxidizing disinfectant in the production process such as extraction and purification of the polysaccharide; the polysaccharide in the poor solvent A sterilization treatment is preferably performed by performing a heat treatment in contact with an oxidizing disinfectant under a state of being dispersed and substantially not dissolved.
Among these, the sterilization treatment is particularly preferable, in which a polysaccharide such as carrageenan is dispersed in a poor solvent and subjected to a heat treatment by contacting with an oxidizing disinfectant in a state where the polysaccharide is not substantially dissolved.

[Oil]
The fats and oils used in the emulsified fat and oil composition of the present invention are not particularly limited, but fish oil, beef tallow, pork tallow, milk fat (butter or anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, turtle Animal oils such as oil, mink oil; soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ Vegetable oils such as oil, brown rice germ oil, pearl oil, garlic oil, macadamia nut oil, avocado oil, evening primrose oil, flower oil, camellia oil, palm oil, castor oil, linseed oil, cocoa oil Hydrogenated or transesterified products, for example, MCT (oil or oil processed such as refined, deodorized, fractionated, cured, transesterified from the liquid or solid state of these vegetable oils or animal oils Chain fatty acid oil), hardened coconut oil, hardened oils and fats and processed fats such as hardened palm kernel oil, further liquid oils obtained by fractionating these fats and oils, solid fats and the like; medium-chain fatty acid triglyceride and the like.

In the emulsified oil / fat composition of the present invention, only one of these oils / fats may be contained, or two or more kinds thereof may be contained.

[Milk ingredients]
The beverage and the emulsified oil / fat composition of the present invention may further contain a milk component.

As milk components contained in the beverage and emulsified oil / fat composition of the present invention, milk, whole fat milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skimmed condensed milk, whole milk powder, skimmed milk powder, fresh cream, butter, Examples include dairy ingredients such as butter oil, buttermilk, buttermilk powder, casein and caseinate, whey, cheese and whey minerals.

The beverage and the emulsified oil / fat composition of the present invention may contain only one kind of these milk components or may contain two or more kinds.

[Other ingredients]
In the beverage of the present invention, sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), milk components, and other components as necessary to the extent that the effects of the present invention are not impaired. May be included.

In the emulsified oil / fat composition of the present invention, in addition to the above-mentioned oil / fat, sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), and milk component, the effect of the present invention is not impaired. Other components may be included as necessary.

In the emulsifier composition of the present invention, other than the above sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), other effects may be added to the extent that the effects of the present invention are not impaired. Ingredients may be included.

Other ingredients include, for example, coffee, tea and extracts thereof, beans / cereals or powders or pastes thereof, fruit juices / fruit pulp or pulverized products or pastes thereof, emulsifiers (other than sucrose fatty acid ester (A) and emulsifier (B) Stuff), pH adjusters, sugars (other than polysaccharides (C)), sugar alcohols, sweeteners, proteins or their degradation products, fragrances, flavoring materials, mineral materials, nutritional materials, antioxidants, preservatives, Examples include carbon dioxide, alcoholic beverages, and ethanol. Specifically, it is as follows.

<Coffee, tea and its extract>
Coffee, tea (black tea, green tea, oolong tea, etc.) and their extracts

<Beans and grains or their powders and pastes>
Beans and grains such as cacao beans, soybeans, red beans, almonds, peanuts, walnuts, apricots, rice, and wheat, or powders and pastes thereof

<Fruit juice, pulp or pulverized product and paste>
Fruit juice and pulp such as coconut milk and coconut juice, or pulverized product and paste

<Emulsifier>
Emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, sodium stearoyl lactate, calcium stearoyl lactate

<PH adjuster>
PH adjusters such as organic acids and their salts, baking soda and phosphate

<Sugar>
Monosaccharides and oligosaccharides such as sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharide, maltooligosaccharide

<Sugar alcohol>
Sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol

<Sweetener>
Various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, stevia extract

<Protein or its degradation product>
Various animal and plant-derived proteins such as sodium caseinate, whey protein, albumin, gelatin, soybean protein, etc. or their degradation products

<Fragrance>
Lemon oil, orange oil, mint oil, coffee flavor, tea flavor, butter flavor, cream flavor, milk flavor, etc.

<Flavoring material>
Flavoring materials such as β-carotene, astaxanthin, lycopene, carotenoids such as paprika pigments, pigments such as chlorophyll, salt, etc.

<Mineral material>
Mineral materials such as calcium, iron, magnesium and potassium

<Nutrition material>
Nutritional materials such as vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

<Antioxidant>
Antioxidants such as vitamin C, vitamin C sodium, vitamin E, rosemary extract, tea extract, bayberry extract

<Preservation fee>
Preservatives such as mustard extract, shelf life improver such as lysozyme, nisin, sorbic acid and its salts

<Liquors>
Liquors such as liqueur, vodka and shochu

In the range that does not affect the effect of the present invention, fats and oils and the above-mentioned emulsified fat composition may be contained as a beverage component.

[Beverages]
The beverage of the present invention contains the aforementioned sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), and further contains the aforementioned milk component and other components. Good.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) in the beverage of the present invention (mass of sucrose fatty acid ester (A): emulsifier (B) and / or polysaccharide ( The mass) of C) is not particularly limited, but is usually 100: 1 to 1: 100, preferably 50: 1 to 1:50, more preferably 20: 1 to 1:20, and even more preferably Is from 10: 1 to 1:10, most preferably from 5: 1 to 1: 5. If the content ratio of the sucrose fatty acid ester (A) and the emulsifier (B) and / or the polysaccharide (C) is within the above range, the sucrose fatty acid ester (A) and the emulsifier are not adversely affected in terms of cost and taste. By combining (B) and / or polysaccharide (C), the effect of improving the emulsion stability during storage can be sufficiently obtained.

The content of the sucrose fatty acid ester (A) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002% by mass or more, More preferably 0.005% by mass or more, particularly preferably 0.01% by mass or more, usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably 0.5% by mass. Hereinafter, it is particularly preferably 0.2% by mass or less. If content of sucrose fatty acid ester (A) is the said range, bacteriostatic property can fully be exhibited, without impairing the taste quality of a drink.

The content of the emulsifier (B) and / or polysaccharide (C) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002. % By mass or more, more preferably 0.005% by mass or more, particularly preferably 0.01% by mass or more, and usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0%. 0.5% by mass or less, particularly preferably 0.2% by mass or less. When the content of the emulsifier (B) and / or the polysaccharide (C) is in the above range, when the sucrose fatty acid ester (A) is combined with the emulsifier (B) and / or the polysaccharide (C) during storage. The effect of improving the emulsion stability can be sufficiently obtained.

When the beverage of the present invention contains a milk component, the content of milk solids in the beverage of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably Is 0.05, mass% or more, more preferably 0.1 mass% or more, particularly preferably 0.5 mass% or more, usually 50 mass% or less, preferably 30 mass% or less, more preferably 20 mass% or less. More preferably, it is 10% by mass or less, and particularly preferably 8% by mass or less. If content of the milk solid content in a drink is the said range, since the flavor of milk exists in a preferable range and the emulsification stability at the time of long-term storage can be maintained, it is suitable.

Examples of the beverage of the present invention include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (tea, green tea, Chinese tea, etc.), beans / cereal beverages, acidic beverages, powdered beverages, powdered soups, and the like. . Among them, milk drinks, coffee drinks, tea drinks, green tea drinks, Chinese tea drinks, legumes / cereal drinks are preferred, milk drinks, coffee drinks, tea drinks, green tea drinks, Chinese tea drinks, legumes / cereal drinks are more preferred, coffee Beverages and tea beverages are particularly preferred.

The beverage of the present invention may be produced by mixing the sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), a milk component added as necessary, and other components. In addition, the emulsified oil / fat composition of the present invention containing the aforementioned oil / fat, sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) may be mixed with other components. .
The method for producing the beverage of the present invention will be described later.

[Emulsified oil and fat composition]
The emulsified oil / fat composition of the present invention contains the above-described oil / fat, the sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C). May be included.
The emulsified oil / fat composition of the present invention is suitably used for the production of milk beverages.

The content of fats and oils in the emulsified fat and oil composition of the present invention is usually 0.1 to 99% by mass, particularly preferably 1 to 90% by mass, and particularly preferably 10 to 85% by mass. If content of fats and oils is the said range, it will become suitable in terms of the cost competitiveness per fats and oils, and the taste quality at the time of using for a drink.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) in the emulsified oil and fat composition of the present invention (mass of sucrose fatty acid ester (A): emulsifier (B) and / or The mass of the polysaccharide (C) is not particularly limited, but is usually 100: 1 to 1: 100, preferably 50: 1 to 1:50, more preferably 20: 1 to 1:20. More preferably, it is 10: 1 to 1:10, and most preferably 5: 1 to 1: 5. If the content ratio of the sucrose fatty acid ester (A) and the emulsifier (B) and / or the polysaccharide (C) is within the above range, the sucrose fatty acid ester (A) and the emulsifier are not adversely affected in terms of cost and taste. By combining (B) and / or polysaccharide (C), the effect of improving the emulsion stability during storage can be sufficiently obtained.

The content of the sucrose fatty acid ester (A) in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass. Or more, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 10% by mass. Hereinafter, it is particularly preferably 5% by mass or less. If content of sucrose fatty acid ester (A) is the said range, the bacteriostatic property in the drink which added the emulsified oil-fat composition can fully be exhibited, without impairing stability of an emulsified oil-fat composition.

The content of the emulsifier (B) and / or polysaccharide (C) in the emulsified oil / fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably. Is 0.1% by mass or more, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, More preferably, it is 10 mass% or less, Most preferably, it is 5 mass% or less. If the content of the emulsifier (B) and / or the polysaccharide (C) is within the above range, the sucrose fatty acid ester (A) and the emulsifier (B) and / or the polysaccharide (C) may be combined for storage. The effect of improving the emulsion stability can be sufficiently obtained.

When the emulsified oil and fat composition of the present invention contains a milk component, the content of milk solids in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.01% by mass or more, preferably 0.1. % By mass or more, more preferably 1% by mass or more, further preferably 5% by mass or more, particularly preferably 10% by mass or more, and usually 90% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, More preferably, it is 60 mass% or less, Most preferably, it is 50 mass% or less. If the content of the milk solid content in the emulsified oil / fat composition is in the above range, the production as an emulsified oil / fat composition is easy, the cost is suppressed, and the flavor of milk is in a preferred range when used in beverages. In addition, the emulsion stability during long-term storage can be maintained, which is preferable.

<Method for producing emulsified oil / fat composition>
The emulsified oil / fat composition of the present invention is produced by emulsifying the blended components according to a conventional method.

In the emulsification treatment, fats and oils are added to the aqueous phase part containing water and sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), and other components blended as necessary. It may be added gradually and performed using a commercially available emulsifier.

As the emulsifier, for example, a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onrator, a combimix, an ADD homomixer, or the like can be used.

The temperature during the emulsification treatment varies depending on the rising melting point of the fat used, but is usually 30 ° C or higher, preferably 40 ° C or higher, more preferably 50 ° C or higher, and usually 100 ° C or lower, preferably 90 ° C or lower, more preferably It is 80 degrees C or less. The emulsification treatment is usually performed for 0.005 to 20 hours, preferably 0.01 to 10 hours.

The emulsification treatment may be performed only once or two or more times (multiple times).
Performing the emulsification treatment a plurality of times refers to performing the operation of taking out the emulsified oil / fat composition a plurality of times after introducing the object to be processed into the emulsifier and performing the emulsification treatment under predetermined conditions. The emulsifiers used for the plurality of emulsification processes may be the same or different.

The pH of the object to be treated during the emulsification treatment is preferably 5.0 or more, more preferably 5.5 or more, and usually 9.0 or less from the viewpoint that the emulsifier to be used is sufficiently dispersed in water and efficiently emulsifies the fats and oils. , Preferably 8.0 or less. The pH of the object to be treated can be adjusted by adding a pH adjusting agent such as baking soda and phosphate and other additives to the object to be treated.

When performing sterilization treatment, the emulsification treatment may be performed before the sterilization treatment or after the sterilization treatment. The sterilization treatment is usually 80 ° C. or more, preferably 100 ° C. or more, usually 160 ° C. or less, preferably 150 ° C. or less, usually 0.01 minutes or more, preferably 0.03 minutes or more, usually 60 minutes or less, preferably Is performed in about 30 minutes or less. The sterilization method is not particularly limited.

[Emulsifier composition]
The emulsifier composition of the present invention contains the aforementioned sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), and may further contain the other components described above. .
The emulsifier composition of this invention is used suitably for manufacture of a milk beverage.

Content ratio of sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) in the emulsifier composition of the present invention (mass of sucrose fatty acid ester (A): emulsifier (B) and / or many The mass of the saccharide (C) is not particularly limited, but is usually 100: 1 to 1: 100, preferably 50: 1 to 1:50, more preferably 20: 1 to 1:20, More preferably, it is 10: 1 to 1:10, and most preferably 5: 1 to 1: 5. If the content ratio of the sucrose fatty acid ester (A) and the emulsifier (B) and / or the polysaccharide (C) is within the above range, the sucrose fatty acid ester (A) and the emulsifier are not adversely affected in terms of cost and taste. By combining (B) and / or polysaccharide (C), when used for producing a milk beverage, the effect of improving the emulsion stability during storage of the beverage can be sufficiently obtained.

The content of the sucrose fatty acid ester (A) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more. More preferably, it is 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, and further preferably 60% by mass or less. It is. If content of sucrose fatty acid ester (A) is the said range, the bacteriostatic property in the drink which added the emulsifier composition can fully be exhibited, without impairing stability of an emulsifier composition.

The content of the emulsifier (B) and / or polysaccharide (C) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0. 0.1% by mass or more, more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, further preferably Is 60% by mass or less. If content of an emulsifier (B) and / or polysaccharide (C) is the said range, the improvement effect of the emulsion stability at the time of storage by combining a sucrose fatty acid ester (A) and an emulsifier (B) is enough Can get to.

<Method for producing emulsifier composition>
The emulsified oil / fat composition of the present invention comprises the above-mentioned other components blended as necessary according to the conventional method, the sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C). It is manufactured by mixing.

[Beverage production method]
The beverage of the present invention may be produced by mixing the emulsified oil composition or emulsifier composition of the present invention produced as described above with ingredients necessary as a beverage, or sucrose fatty acid ester (A). And the emulsifier (B) and / or polysaccharide (C) may be mixed to produce the beverage of the present invention directly.

The beverage of the present invention may be produced by a known method, for example, by the following method.

First, the material illustrated as what may be contained in the said drink is mixed with water etc. as needed, and a liquid mixture is prepared.

Next, the obtained mixture is stirred and emulsified. As the emulsification method, any homogenous emulsification method usually used for foods can be used without particular limitation. As the emulsification method, for example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, and the like can be used. The homogeneous emulsification treatment is usually performed under a heating condition of 40 to 80 ° C.

It is also preferable to apply a high-pressure emulsification treatment as a homogeneous emulsification treatment using a homogenizer. If it is a single-stage type, if the treatment pressure at the time of high-pressure emulsification is a multistage type such as a two-stage type, the treatment pressure at the time of at least one-stage high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, more preferably A stable beverage can be obtained by performing a high-pressure emulsification treatment at 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, and usually 200 MPa or less, preferably 100 MPa or less. The number of high-pressure emulsification treatments is one or more, preferably two or more.

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

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

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

[Raw materials]
The raw materials used for the preparation of the emulsified oil and fat composition in the following Examples and Comparative Examples are as follows.
Sucrose stearate: Ryoto sugar ester S-570 (manufactured by Mitsubishi Chemical Foods, monoester content 29% by mass, diester content 36% by mass, triester content 24% by mass)
Stearic acid monoglyceride succinate: Poem B-30 (Riken Vitamin Co., Ltd.)
Decaglycerin stearate: Ryoto polyglycerate SWA-10D (Mitsubishi Chemical Foods, Inc., content of decaglycerin stearate: 40% by mass)
Microcrystalline cellulose: Theolas SC-900S (Asahi Kasei Chemical Co., Ltd.)
Casein sodium: Tatua 100 (Tatsua Japan)

[Production Example 1]
By a production method including a step of irradiating microwaves described in Japanese Patent No. 5945756, a sucrose palmitate ester having a monoester content of 80% by mass, a diester content of 19% by mass, and a triester content of 1% by mass is obtained. Used as sucrose fatty acid ester (A).
This sucrose palmitic acid ester contained more monoesters having an ester bond at the 6′-position than monoesters having an ester bond at the 6-position (see FIG. 2).

[Examples 1 to 4, Comparative Examples 1 and 2]
After adding sodium bicarbonate previously dissolved in hot water to 380 g of coffee extract (Bx3.3) and adjusting the pH, 50 g of sugar, 100 g of milk, 0.3 g of sucrose fatty acid ester (A) produced in Production Example 1, and a table The emulsifier (B), polysaccharide (C) or other material described in 1 is added and mixed and dissolved in the amounts described in Table 1 (in Comparative Example 1, the emulsifier (B), polysaccharide (C), other No material was added) and water was added to make the total amount 1000 g. This liquid was heated to 65 ° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can, sealed, and sterilized at 121 ° C. for 30 minutes to prepare canned milk coffee. The pH of the sterilized beverage was 6.3 to 6.4.

[Reference Example 1]
Instead of sucrose fatty acid ester (A), sucrose palmitic acid ester (manufactured by Mitsubishi Chemical Foods, Ryoto Sugar Ester P-1670, monoester content 80 mass) obtained by a conventional production method without microwave irradiation %, Diester content 18% by mass, triester content 2% by mass, content of monoester having an ester bond at the 6-position> content of monoester having an ester bond at the 6'-position) Prepared canned milk coffee in the same manner as in Comparative Example 1.

[Evaluation of content of monoester body having ester bond at 6-position and monoester body having ester bond at 6'-position of sucrose fatty acid ester]
Using the sucrose fat palmitate of Production Example 1 and Reference Example 1, gas chromatographic analysis was performed by the method described above. From the obtained gas chromatography chart, a monoester having an ester bond at the 6-position and 6 ′ The peak areas of monoesters having an ester bond at the position were compared.
The obtained gas chromatography chart is shown in FIG.
The peak area ratio (6 ′ / 6) of the monoester having an ester bond at the 6′-position to the peak area of the monoester having an ester bond at the 6-position was as follows.
Sucrose fatty acid ester of Production Example 1: 1.22
Sucrose fatty acid ester of Reference Example 1: 0.68

[Evaluation of emulsion stability]
The canned milk coffee obtained in Examples 1 to 4, Comparative Examples 1 and 2 and Reference Example 1 was sterilized and then opened at 20 ° C. and 35 ° C. (however, only 20 ° C. in Example 4) after storage for 8 weeks. The emulsion was evaluated for emulsion stability according to the following evaluation criteria.
Table 1 shows the evaluation results.

<Evaluation criteria>
The state of the liquid level after opening the can and the state of the liquid level after pouring into a plastic cup and stirring well were evaluated by visual observation according to the following criteria.
A: No oil off or cream separation.
○: Oil-off and cream separation are slightly observed.
Δ: Oil-off and cream separation are clearly recognized.
X: Oil-off and cream separation are recognized in large quantities, and the emulsification is broken.

From Table 1, the emulsion stability during long-term storage of milk drinks is improved by using sucrose fatty acid ester (A) and emulsifier (B) or polysaccharide (C) as in Examples 1 to 4. You can see that you can. This milk beverage contains sucrose fatty acid ester (A), so that the growth of spore-forming heat-resistant bacteria is suppressed.

On the other hand, in Comparative Examples 1 and 2 in which the sucrose fatty acid ester (A) is used but the emulsifier (B) or the polysaccharide (C) is not used, the emulsion stability during long-term storage is poor.

Reference Example 1 has excellent emulsion stability during long-term storage, but has a problem of bitterness because it uses a sucrose palmitate that has not undergone a microwave irradiation process.

Although the present invention has been described in detail using specific embodiments, it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention.
This application is based on Japanese Patent Application No. 2018-110479 filed on June 8, 2018 and Japanese Patent Application No. 2018-198558 filed on October 22, 2018, which is incorporated by reference in its entirety. .

Claims

A sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, an emulsifier different from the sucrose fatty acid ester (A) and an emulsifier (B) having stearic acid as a constituent fatty acid and / or A beverage containing a polysaccharide (C).
A beverage containing sucrose fatty acid ester (A), an emulsifier different from sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid, A beverage in which the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position.
A beverage containing sucrose fatty acid ester (A), an emulsifier different from sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid, A beverage in which the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.
The beverage according to any one of claims 1 to 3, wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.
The beverage according to any one of claims 1 to 4, wherein the sucrose fatty acid ester (A) has a diester content of 18.5 mass% or more and 25.0 mass% or less.
The beverage according to any one of claims 1 to 5, wherein the content mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100: 1 to 1: 100.
The beverage according to any one of claims 1 to 6, wherein the content mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100: 1 to 1: 100.
The beverage according to any one of claims 1 to 7, further comprising a milk component.
The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate, according to any one of claims 1 to 8. The beverage described.
The beverage according to any one of claims 1 to 9, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.
Fat and oil, sucrose fatty acid ester (A) having a content of triester of 1.4% by mass or less, and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) An emulsified oil / fat composition containing the polysaccharide (C).
An emulsified oil and fat comprising an oil and fat, an sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid The emulsified oil / fat composition wherein the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6′-position than a monoester having an ester bond at the 6-position.
An emulsified oil and fat comprising an oil and fat, an sucrose fatty acid ester (A), an emulsifier different from the sucrose fatty acid ester (A), and an emulsifier (B) and / or polysaccharide (C) having stearic acid as a constituent fatty acid An emulsified oil and fat composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.
The emulsified oil / fat composition according to any one of claims 11 to 13, wherein a monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more.
The emulsified oil / fat composition according to any one of claims 11 to 14, wherein a diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.
The emulsified oil / fat composition according to any one of claims 11 to 15, wherein a content mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is from 100: 1 to 1: 100.
The emulsified oil / fat composition according to any one of claims 11 to 16, wherein a mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100: 1 to 1: 100.
The emulsified oil / fat composition according to any one of claims 11 to 17, further comprising a milk component.
The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate. The emulsified oil / fat composition described.
The emulsified oil / fat composition according to any one of claims 11 to 19, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.
A sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, an emulsifier different from the sucrose fatty acid ester (A) and an emulsifier (B) having stearic acid as a constituent fatty acid and / or An emulsifier composition containing a polysaccharide (C).
An emulsifier composition comprising a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) which are different from the sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid. The sucrose fatty acid ester (A) contains more monoester having an ester bond at the 6 ′ position than the monoester having an ester bond at the 6 position.
An emulsifier composition comprising a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) which are different from the sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid. An emulsifier composition, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating microwaves.
The emulsifier composition according to any one of claims 21 to 23, wherein a monoester content of the sucrose fatty acid ester (A) is 70.0% by mass or more.
The emulsifier composition according to any one of claims 21 to 24, wherein a diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.
The emulsifier composition according to any one of claims 21 to 25, wherein the mass ratio of the sucrose fatty acid ester (A) and the emulsifier (B) is 100: 1 to 1: 100.
The emulsifier composition according to any one of claims 21 to 26, wherein the mass ratio of the sucrose fatty acid ester (A) and the polysaccharide (C) is 100: 1 to 1: 100.
The emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate. The emulsifier composition described.
The emulsifier composition according to any one of claims 21 to 28, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.
A sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, an emulsifier different from the sucrose fatty acid ester (A) and an emulsifier (B) having stearic acid as a constituent fatty acid and / or The manufacturing method of a drink using polysaccharide (C) as a raw material.
Beverage production method using sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid as raw materials And the manufacturing method of a drink in which sucrose fatty acid ester (A) contains more monoester bodies which have an ester bond in 6 'position rather than the monoester body which has an ester bond in 6th position.
Beverage production method using sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid as raw materials And the manufacturing method of a drink obtained by the manufacturing method including the process of irradiating a sucrose fatty acid ester (A) with a microwave.
Fat and oil, sucrose fatty acid ester (A) having a content of triester of 1.4% by mass or less, and an emulsifier different from sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid (B) And / or the manufacturing method of an emulsified oil-fat composition using polysaccharide (C) as a raw material.
Emulsification using oil, fat, sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid as raw materials A method for producing an oil and fat composition, wherein the sucrose fatty acid ester (A) contains more monoester having an ester bond at the 6 ′ position than a monoester having an ester bond at the 6 position. A method for producing the composition.
Emulsification using oil, fat, sucrose fatty acid ester (A), and emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid as raw materials It is a manufacturing method of an oil-fat composition, Comprising: The manufacturing method of an emulsified oil-fat composition obtained by the manufacturing method including the process of irradiating a sucrose fatty acid ester (A) with a microwave.
A sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, an emulsifier different from the sucrose fatty acid ester (A) and an emulsifier (B) having stearic acid as a constituent fatty acid and / or The manufacturing method of an emulsifier composition which uses polysaccharide (C) as a raw material.
An emulsifier composition using, as a raw material, sucrose fatty acid ester (A) and an emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid A method for producing an emulsifier composition, wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6 ′ position than monoesters having an ester bond at the 6th position.
An emulsifier composition using, as a raw material, sucrose fatty acid ester (A) and an emulsifier (B) and / or polysaccharide (C) which are different from sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid A method for producing an emulsifier composition comprising a production method comprising a step of irradiating a sucrose fatty acid ester (A) with microwaves.