Classifications

• • 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; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
  • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• • 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; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/01—Other fatty acid esters, e.g. phosphatides
  • A23D7/011—Compositions other than spreads
• • 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
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

Definitions

• the present invention relates to oil-in-water emulsion compositions, and to beverages containing such emulsion compositions.
• Milk proteins such as casein have both high emulsifying and solubility properties, and are therefore widely used as raw materials for creamers used in coffee and tea.
• sucrose fatty acid ester which has high hydrophilicity
• excellent effects can be achieved by adding a small amount (for example, Patent Documents 1 to 3).
• foods using a combination of highly hydrophilic sucrose fatty acid ester and milk protein are also being considered (Patent Documents 4 and 5). If a person with a milk allergy consumes such beverages and foods using milk protein, it will cause serious problems, so there is a demand for beverages and foods using vegetable protein.
• Plant-derived proteins such as soybean protein and pea protein can be used to replace milk protein.
• Patent Documents 6, 7, and 8 propose oil-in-water emulsion compositions containing pea protein and an emulsifier such as sucrose fatty acid ester.
• the present invention provides an oil-in-water emulsion that stabilizes the emulsified state and has better distribution stability even when pea protein and/or faba protein and sucrose fatty acid ester are used.
• the purpose is to provide a composition and a beverage using the same.
• the present inventor discovered that in conventional oil-in-water emulsion composition technology, a large amount of plant-derived proteins such as soy protein and pea protein is blended, and a small amount of highly hydrophilic sucrose fatty acid ester is blended. I paid attention.
• plant-derived proteins such as soy protein and pea protein
• highly hydrophilic sucrose fatty acid ester is blended.
• high molecular weight proteins such as ⁇ -conglycinin (molecular weight approximately 150,000) and glycinin (molecular weight approximately 43,000) in soybean protein, and convicillin (molecular weight approximately 75,000) and vicilin (molecular weight approximately 45,000) in pea protein.
• the present inventor blends sucrose fatty acid ester with a specific small amount of sucrose fatty acid monoester composition into pea protein and/or faba protein, and specifies the sucrose fatty acid ester with pea protein and/or faba protein. It has been found that by blending in the ratio of , the emulsified state is stabilized to a higher degree, an emulsified composition having excellent distribution stability can be obtained, and the above problems can be solved.
• the present invention has been achieved based on such knowledge, and the gist thereof is as follows.
• An oil-in-water emulsion composition comprising water, oil, pea protein and/or faba protein, and sucrose fatty acid ester, the sucrose fatty acid monoester contained in the sucrose fatty acid ester
• the ratio of sucrose fatty acid ester is 3 to 45% by mass based on the total sucrose fatty acid ester, and the amount of the sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of the total amount of the pea protein and the faba protein.
• An oil-in-water emulsion composition [2] The oil-in-water emulsion composition according to [1], wherein the milk protein content is 0.5% by mass or less.
• [3] The oil-in-water emulsion composition according to [1] or [2], which does not contain milk protein.
• [5] The oil-in-water emulsion composition according to [1] or [2], wherein the content of saturated fatty acids in the constituent fatty acids of the oil or fat is 80% by mass or more.
• [6] The oil-in-water emulsion composition according to any one of [1] to [5], wherein the content of the oil or fat is 25 to 50% by mass.
• a beverage comprising the oil-in-water emulsion composition according to any one of [1] to [7].
• a beverage wherein the amount of the sucrose fatty acid ester is 3 to 45% by mass based on the sugar fatty acid ester, and the amount of the sucrose fatty acid ester is 1 to 30 parts by mass based on 1 part by mass of the total amount of the pea protein and the faba protein.
• an oil-in-water emulsion composition having a highly stabilized emulsion state and excellent distribution stability, and a beverage containing the same.
• an emulsified composition with a higher fat/oil concentration can be obtained, so that it is possible to improve the transportation efficiency per fat/oil and to reduce the storage space of the oil-in-water emulsified composition.
• a beverage with higher stability at higher temperatures can be obtained.
• An oil-in-water emulsion composition is an oil-in-water emulsion composition containing water, oil and fat, pea protein and/or faba protein, and sucrose fatty acid ester,
• the ratio of sucrose fatty acid monoester contained in the sucrose fatty acid ester (hereinafter sometimes simply referred to as "sucrose fatty acid monoester ratio") is 3 to 45% by mass with respect to the total sucrose fatty acid ester. , characterized in that the amount of the sucrose fatty acid ester is 1 to 30 parts by weight per 1 part by weight of the total amount of the pea protein and the faba protein.
• the oil/fat content of the oil-in-water emulsion composition is preferably 25% by mass or more, more preferably 31% by mass or more, and even more preferably 33% by mass or more.
• the oil content of the oil-in-water emulsion composition is set to 50% by mass. % or less, more preferably 46% by mass or less, even more preferably 41% by mass or less, and most preferably 38% by mass or less.
• lipid-containing components such as oil and milk components described below may be blended so that the oil and fat content of the resulting beverage falls within the above-mentioned preferred range.
• the fat content of the oil-in-water emulsion composition can be determined by calculation from the fat and oil ratio in each component contained in the oil-in-water emulsion composition and the content of the component.
• fats and oils are known as the fats and oils.
• animal fats and oils such as fish oil, beef tallow, lard, milk fat (butter or anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, turtle oil, and mink oil may be used, but are suitable for people with milk allergies.
• vegetable oils When used as food, vegetable oils are preferably used, including 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, Vegetable oils and fats such as wheat germ oil, brown rice germ oil, pearl barley oil, garlic oil, macadamian nut oil, avocado oil, evening primrose oil, safflower oil, camellia oil, coconut oil, castor oil, linseed oil, and cacao oil: and Hydrogenated or transesterified products such as MCT (medium chain fatty acid oil), hydrogenated coconut oil, hydrogenated coconut oil, etc.
• MCT medium chain fatty acid oil
• oils that have been processed by refining, deodorizing, fractionating, hardening, or transesterifying liquid or solid vegetable oils.
• hardened oils such as palm kernel oil, processed oils and fats, liquid oils and solid fats obtained by fractionating these oils and fats; medium-chain fatty acid triglycerides, and the like.
• corn oil, cottonseed oil, rapeseed oil, perilla oil, rice bran oil, sunflower oil, olive oil, palm oil, palm kernel oil, rice germ oil, brown rice germ oil, pearl barley oil, Garlic oil, avocado oil, evening primrose oil, safflower oil, camellia oil, coconut oil, castor oil, linseed oil, cocoa oil, and hydrogenated or transesterified products thereof are preferred.
• palm kernel oil, coconut oil, and hydrogenated or transesterified products thereof are preferable, and hydrogenated hydrogenated palm kernel oil and coconut oil are preferable. Palm kernel oil and hydrogenated coconut oil are most preferred.
• the oil-in-water emulsion composition of this embodiment may contain only one type of these oils and fats, or may contain two or more types of these oils and fats.
• such fats and oils are added to the oil-in-water emulsion composition and the beverage in total with other lipid-containing components, such as the lipids contained in the milk/soy milk components described below.
• the oil and fat content of is within the above-mentioned preferred range.
• vegetable oils and fats it is preferable that it contains 50% by mass or more of the fats and oils in the oil-in-water emulsion composition, and 70% by mass of the fats and oils in the oil-in-water emulsion composition, because it tends to have a light taste and a pleasant flavor when consumed as a beverage. It is more preferable that the content is 90% by mass or more, and most preferably 90% by mass or more.
• the content of saturated fatty acids in the constituent fatty acids of the oil and fat contained in the oil-in-water emulsion composition is preferably 80% by mass or more, since the flavor is good and flavor deterioration during long-term storage is reduced. It is more preferably 90% by mass or more, and most preferably 95% by mass or more. The upper limit is 100% by mass.
• the SFC (solid fat content) of the oil in the oil-in-water emulsion composition of the present embodiment at 20° C. is preferably 30% by mass or more, and 40% by mass, since it provides an excellent drinking experience when added to a beverage. % or more is more preferable. On the other hand, it is usually 60% by mass or less, preferably 55% by mass or less.
• the increased melting point of the oil in the oil-in-water emulsion composition of this embodiment is preferably 0°C or higher, and 10°C or higher, since the flavor is good and flavor deterioration during long-term storage is reduced. is more preferable, and 15° C. or higher is even more preferable.
• the elevated melting point can be measured according to the method of "Japan Oil Chemists' Society Standard Oil and Fat Analysis Test Method 2.2.4.2 (1996)".
• sucrose fatty acid ester used in the present invention, the ratio of sucrose fatty acid monoester is 3 to 45% by mass based on the total sucrose fatty acid ester.
• Pea protein and faba protein usually have higher molecular weights and lower hydrophilicity than milk proteins, so by using sucrose fatty acid ester with a sucrose fatty acid monoester ratio within the above range, these proteins can be converted into oil and water. It can be placed at the interface.
• the ratio of the sucrose fatty acid monoester contained in the sucrose fatty acid ester is preferably 9% by mass or more, and 15% by mass or more based on the total sucrose fatty acid ester, from the viewpoint of distribution stability of the oil-in-water emulsion composition. It is more preferably 20% by mass, even more preferably 25% by mass. On the other hand, it is preferably 45% by mass or less, more preferably 42% by mass or less. That is, it is preferably 9 to 45% by weight, more preferably 15 to 45% by weight, even more preferably 20 to 42% by weight, and particularly preferably 25 to 42% by weight.
• the ratio of sucrose fatty acid monoester can be determined from the area ratio of a chromatogram obtained by GPC analysis using tetrahydrofuran (THF) or the like as an eluent.
• THF tetrahydrofuran
• sucrose fatty acid ester As the fatty acid-derived structural unit in the sucrose fatty acid ester, known fatty acids such as palmitic acid, stearic acid, and oleic acid are used. Specific examples of sucrose fatty acid esters include sucrose palmitate, sucrose stearate, sucrose myristate, sucrose oleate, and the like. Among these, sucrose palmitate and sucrose stearate are preferred from the viewpoint of flavor and stability of the oil-in-water emulsion composition, and sucrose stearate is most preferred.
• Sucrose fatty acid ester is itself a known food emulsifier, and commercially available sucrose fatty acid esters can be used.
• sucrose fatty acid esters can be used.
• sucrose fatty acid ester a sucrose fatty acid ester with high monoester selectivity, which is produced by irradiating microwaves, as described in Japanese Patent No. 5945756, may be used.
• the content of sucrose fatty acid ester having a sucrose fatty acid monoester ratio of 3 to 45% by mass in the oil-in-water emulsion composition of the present embodiment is preferably 0.05% by mass or more, and more preferably 0.1% by mass or more.
• the content is preferably 0.4% by mass or more, more preferably 0.7% by mass or more, and particularly preferably 1% by mass or more.
• the content of sucrose fatty acid ester having a sucrose fatty acid monoester ratio of 3 to 45% by mass in the oil-in-water emulsion composition of the present embodiment is preferably 5% by mass or less, and 4% by mass. It is more preferably at most 3% by mass, even more preferably at most 3% by mass.
• sucrose fatty acid ester content within the above-mentioned preferred range, it is possible to obtain the effect of improving stability during proper distribution due to the sucrose fatty acid ester, and maintain the appropriate flavor of the oil-in-water emulsion composition. Tend.
• the pea protein and faba protein used in the oil-in-water emulsion composition or beverage of the present invention refer to known food materials made from peas or fava beans and used as raw materials for various processed foods and beverages.
• pea protein it is prepared by further extracting, separating, and concentrating the protein from pea raw materials, and generally includes isolated pea protein, concentrated pea protein, or various processed products of these. It will be done.
• pea protein it is preferable to use pea protein from the viewpoint of distribution stability of the oil-in-water emulsion composition.
• protein particles manufactured by a manufacturing method that includes the step of mixing water and protein to create a mixed solution, and the step of heat-treating the mixed solution at a temperature of 60°C or more and 200°C or less for 1 second or more and 120 minutes or less. It is preferable to exclude.
• the pea protein and faba protein preferably contain 0.05% by mass or more, more preferably 0.1% by mass or more, and 0.15% by mass. % or more is most preferable.
• it is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, It is particularly preferably 0.6% by mass or less, and most preferably 0.45% by mass or less.
• the oil-in-water emulsion composition of this embodiment may contain only one type of these proteins, or may contain two or more types of these proteins. When two or more types are included, the above-mentioned content may be the range when the above-mentioned exemplified substances are used alone, or may be the range of the total amount when a plurality of them are used in combination.
• the content of pea protein and/or faba protein in the oil-in-water emulsion composition is determined by calculation from the protein ratio in the protein-containing components in the oil-in-water emulsion composition and the content of the component. be able to.
• the amount of sucrose fatty acid ester is 1 to 30 parts by mass with respect to 1 part by mass of the total amount of pea protein and faba protein in the oil-in-water emulsion composition of the present embodiment.
• the amount of sucrose fatty acid ester is preferably 1.37 parts by mass or more with respect to 1 part by mass of the total amount of pea protein and faba protein, It is more preferably 3 parts by mass or more, and even more preferably 3.3 parts by mass or more. On the other hand, it is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, and even more preferably 10 parts by mass or less.
• the amount is preferably 1.37 to 20 parts by weight, more preferably 3 to 15 parts by weight, and even more preferably 3.3 to 10 parts by weight.
• Plant proteins such as pea protein and faba protein tend to aggregate in water, but by making the amount of sucrose fatty acid ester greater than the amount of these proteins, aggregation can be easily prevented.
• the oil-in-water emulsion composition of the present embodiment preferably does not substantially contain milk protein from the viewpoint of environmental load and allergies.
• the milk protein content is preferably 0.5% by mass or less, more preferably 0.01% by mass or less, and most preferably contains no milk protein.
• the median diameter of the oil and fat phase in the oil-in-water emulsion composition of the present embodiment is preferably 0.2 ⁇ m or more as measured using a laser diffraction/scattering particle size distribution analyzer (manufactured by HORIBA),
• the thickness is more preferably 0.5 ⁇ m or more, particularly preferably 0.8 ⁇ m or more.
• the thickness is preferably 3 ⁇ m or less, more preferably 2.5 ⁇ m, and particularly preferably 1.8 ⁇ m. That is, it is preferably 0.2 to 3 ⁇ m, more preferably 0.5 to 2.5 ⁇ m, and particularly preferably 0.8 to 1.8 ⁇ m.
• the oil-in-water emulsion composition of this embodiment can be used as a creamer for coffee, coffee drinks, coffee-infused soft drinks, tea drinks, cocoa drinks, corn soup, milk drinks, almond drinks, oat drinks, coconut drinks, rice milk, and cashew nut milk. It can be used in hemp milk, pea milk, walnut drinks, soy milk, pistachio milk, barley milk, macadamia milk, fruit juice drinks, etc.
• the oil-in-water emulsion composition of the present embodiment is preferably used for coffee, coffee drinks, coffee-containing soft drinks, tea drinks, cocoa drinks, almond drinks, oat drinks, and pea milk; It is particularly preferably used in tea drinks, almond drinks, and oat drinks, and even more preferably in coffee drinks.
• the oil-in-water emulsion composition of this embodiment contains other compounding agents such as an emulsifier other than sucrose fatty acid ester, a milk component, a plant material other than pea protein and faba protein, a stabilizer, and a pH adjuster. Can be blended.
• the content of these ingredients in the oil-in-water emulsion composition is usually 0 to 5% by weight, preferably 0 to 3% by weight.
• the oil-in-water emulsion composition of this embodiment may contain a food-grade emulsifier in addition to the sucrose fatty acid ester from the viewpoint of emulsion stability during long-term storage.
• the food emulsifier in the present invention is not particularly limited as long as it is an emulsifier that can be used in foods, and an appropriate emulsifier can be selected in consideration of the effects of the present invention to be achieved.
• Examples of food emulsifiers include glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, etc.), polysorbates (polyoxyethylene sorbitan fatty acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, stearoyl lactate (sodium stearoyl lactate), etc. , calcium stearoyl lactate, etc.), enzymatically decomposed lecithin, fatty acid esters such as lecithin; and saponin. These food emulsifiers may be used alone or in combination of two or more.
• glycerin fatty acid esters are preferred, more preferably monoglycerides, organic acid monoglycerides, and polyglycerin fatty acid esters, and it is more preferred to use one or more of them in combination. It is preferable to use an organic acid monoglyceride.
• the oil-in-water emulsion composition contains an emulsifier other than sucrose fatty acid ester, the content is preferably 0.01% by mass or more of the oil-in-water emulsion composition, more preferably 0.05% by mass, and 0.08% by mass. More preferably, the amount is % by mass or more.
• the content is preferably 2% by mass or less, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less. That is, it is preferably 0.01 to 2% by weight, more preferably 0.05 to 1% by weight, and even more preferably 0.08 to 0.5% by weight.
• Milk components that may be included in the oil-in-water emulsion composition of the present embodiment include milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, Milk ingredients include butter, butter oil, buttermilk, buttermilk powder, casein and caseinate, whey, cheese, whey minerals, and the like.
• the oil-in-water emulsion composition of the present embodiment preferably contains 0 to 0.5% by mass of milk components from the viewpoint of reducing the amount of water used when producing raw materials and reducing the burden on the environment. . Furthermore, from the viewpoint of providing a milk substitute, it is more preferable not to contain milk components.
• the oil-in-water emulsion composition of this embodiment may contain plant materials other than pea protein and faba protein.
• Plant materials other than pea protein and fava protein include soybeans, almonds, oats, brown rice, hemp, and processed products thereof.
• soybeans, almonds, and processed products thereof are added by 0 to 0.5 mass from the viewpoint of reducing the amount of water used when producing raw materials and reducing the burden on the environment. % is preferable.
• soybeans, almonds, and processed products thereof are not contained.
• the oil-in-water emulsion composition of this embodiment may also contain a stabilizer.
• Stabilizers include carrageenan, xanthan gum, guar gum, tara gum, tamarind seed gum, psyllium seed gum, pectin, locust bingham gum, curdlan, and microcrystalline cellulose.
• the oil-in-water emulsion composition of this embodiment may contain a pH adjuster such as an organic acid and its salt, sodium bicarbonate, or phosphate.
• a pH adjuster such as an organic acid and its salt, sodium bicarbonate, or phosphate.
• the content thereof is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and 0.01% by mass or more of the oil-in-water emulsion composition. is even more preferable.
• the content is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.1% by mass or less. That is, it is preferably 0.001 to 0.3% by mass, more preferably 0.005 to 0.2% by mass, and even more preferably 0.01 to 0.1% by mass.
• Other compounding agents may include, in addition to those listed above, sugars, sugar alcohols, sweeteners, fragrances, flavoring materials, mineral materials, nutritional materials, antioxidants, preservatives, and alcoholic beverages.
• sugars include monosaccharides and oligosaccharides such as sugar, granulated sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharide, and maltooligosaccharide.
• sugar alcohols include sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol.
• sweeteners include sucralose, aspartame, acesulfame potassium, neotame, and stevia extract.
• fragrances include lemon oil, orange oil, mint oil, coffee flavor, black tea flavor, butter flavor, cream flavor, milk flavor, and the like.
• flavoring materials include carotenoids such as ⁇ -carotene, astaxanthin, lycopene, and paprika pigments, pigments such as chlorophyll, and salt.
• mineral materials include salts such as calcium, iron, magnesium, and potassium.
• nutritional materials include vitamins, coenzyme Q10, amino acids, peptides, DHA, and EPA.
• antioxidants examples include vitamin C, sodium vitamin C, vitamin E, rosemary extract, tea extract, bayberry extract, and the like.
• Preservatives include mustard extract, shelf life enhancers such as lysozyme, nisin, sorbic acid and its salts, and the like.
• alcoholic beverages include liqueurs, vodka, and shochu.
• a beverage according to an embodiment of the present invention is an oil-in-water emulsion composition containing water, oil, fat, pea protein and/or faba protein, and sucrose fatty acid ester.
• the present invention is characterized in that it contains an oil-in-water emulsion composition in which the ratio of sucrose fatty acid monoester contained in the sucrose fatty acid ester is 3 to 45% by mass based on the total sucrose fatty acid ester.
• the beverage according to one embodiment of the present invention is a beverage containing water, oil and fat, pea protein and/or faba protein, and sucrose fatty acid ester, wherein the sucrose fatty acid ester contains The ratio of the sucrose fatty acid monoester is 3 to 45% by mass based on the total sucrose fatty acid ester, and the amount of the sucrose fatty acid ester is 1 part by mass relative to the total amount of the pea protein and the faba protein. ⁇ 30 parts by weight, the beverage may be.
• the beverage of this embodiment preferably has a content of 0.2% by mass or more of the oil-in-water emulsion composition according to one embodiment of the present invention. , more preferably 0.8% by mass or more, and even more preferably 1.5% by mass or more. On the other hand, it is preferably 42% by mass or less, more preferably 30% by mass or less, even more preferably 15% by mass or less, particularly preferably 10% by mass or less, and most preferably 5% by mass or less.
• the content of oil and fat is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and 0.5% by mass or more from the viewpoint of sufficiently obtaining the emulsion stability effect during long-term storage. More preferably, the amount is % by mass or more. On the other hand, the content is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, particularly preferably 3% by mass or less, and most preferably 2% by mass or less.
• the beverage of this embodiment preferably contains 0.001% by mass or more, and preferably 0.002% by mass or more of pea protein and/or faba protein, from the viewpoint of obtaining sufficient emulsion stability effect during long-term storage. is more preferable, and it is even more preferable to contain 0.003% by mass or more.
• the content of pea protein and faba protein is preferably 0.3% by mass or less, more preferably 0.1% by mass or less, and 0.07% by mass or less, from the viewpoint of improving the taste. It is more preferable that it is less than % by mass.
• the content of fats and oils and pea protein and/or faba protein in the beverage can be determined by calculation from the protein ratio among the protein-containing components in the beverage and the content rate of the component.
• the beverage of this embodiment may contain a sucrose fatty acid ester other than that derived from the oil-in-water emulsion composition according to one embodiment of the present invention.
• a sucrose fatty acid ester other than the one derived from the oil-in-water emulsion composition the same sucrose fatty acid ester as described above can be used.
• sucrose palmitate and sucrose stearate are preferred from the viewpoint of flavor and stability of the beverage, and sucrose palmitate is most preferred.
• the content of sucrose fatty acid ester in the beverage of this embodiment is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.03% by mass or more. , 0.05% by mass or more is particularly preferred.
• the content of sucrose fatty acid ester in the beverage of this embodiment is preferably 3% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, It is particularly preferably at most 0.3% by mass, even more preferably at most 0.2% by mass, and most preferably at most 0.15% by mass.
• the sucrose fatty acid ester content is equal to The total amount of sucrose fatty acid ester contained in the oil-in-water emulsion composition according to one embodiment.
• the beverage of this embodiment preferably contains sucrose fatty acid esters with HLB 10 to 17, more preferably sucrose fatty acid esters with HLB 13 to 17, and sucrose fatty acid esters with HLB 16. It is even more preferable to contain a fatty acid ester.
• the HLB of "Ryoto (registered trademark) Sugar Ester” is an approximate number in the catalog (see Mitsubishi Chemical Corporation's homepage, http://www.mfc.co.jp/product/nyuuka/ryoto_syuga/list.html). (as a numerical value with "about” added), this numerical value can be regarded as the HLB of the food emulsifier (fatty acid ester) in the present invention.
• HLB can refer to catalog values. When the catalog value is unknown, or when a food emulsifier is synthesized and used, HLB can be determined according to a known method. Methods for calculating HLB include the Atlas method, Griffin method, Davis method, and Kawakami method, and there is also a method for determining it from the retention time in high performance liquid chromatography. For example, (i) if the composition of fatty acid esters as a synthesized mixture is known, the HLB of each fatty acid ester can be calculated using the Griffin method, and then the weighted average can be regarded as the HLB of the fatty acid esters.
• composition of the fatty acid ester is unknown, determine the HLB of the fatty acid ester by comparing the retention time in high performance liquid chromatography (HPLC) with a sample of the fatty acid ester whose HLB is known. be able to.
• HPLC high performance liquid chromatography
• Beverages of this embodiment include, for example, coffee, coffee drinks, coffee-containing soft drinks, tea drinks, cocoa drinks, corn soup, milk drinks, almond drinks, oat drinks, coconut drinks, rice milk, cashew nut milk, hemp milk, Examples include pea milk, walnut drinks, soy milk, pistachio milk, barley milk, macadamia milk, and fruit juice drinks.
• the beverage of this embodiment is preferably coffee, a coffee drink, a coffee-containing soft drink, a tea drink, a cocoa drink, an almond drink, an oat drink, or a pea milk; Oat beverages are more preferred, and coffee beverages are particularly preferred.
• Coffee or coffee beverages usually contain coffee components.
• a coffee component derived from coffee extract is usually used. Any coffee beans can be used to produce the coffee extract; for example, Arabica beans such as Brazil, Colombia, Peru, Kilimanjaro, etc., and Robusta beans such as Indonesia, Kenya, etc., can be used alone. Alternatively, a mixture of multiple types can be used. Coffee bean roasting conditions, grinding conditions, extraction conditions, etc. can also be arbitrarily selected.
• the amount of coffee extract blended is not particular restriction on the amount of coffee extract blended, but it is usually used so that the solid content of the coffee extract in the beverage is about 0.3 to 1.5% by mass of the beverage of this embodiment. It will be done.
• the content of solids in the coffee extract can be synonymous with the Brix value of the coffee extract.
• the black tea ingredients in black tea beverages include the liquid obtained by extracting black tea leaves (black tea leaf extract), the concentrated liquid obtained by concentrating black tea leaf extract (black tea leaf concentrate), and the liquid obtained by concentrating black tea leaf extract.
• Examples include dried products obtained by drying (dried black tea leaves) and dried products obtained by drying concentrated black tea leaves (concentrated dried black tea leaves).
• the oil-in-water emulsion composition according to one embodiment of the present invention is produced, for example, as follows.
• a mixed solution is prepared by mixing with water etc. as necessary. Perform the mixing process.
• an emulsification step is performed in which the obtained liquid mixture is stirred and emulsified.
• a homogeneous emulsification method commonly used for food products can be used. Examples include a method using a homogenizer, a method using a colloid mill, and a method using a homomixer. This homogeneous emulsification treatment is usually carried out under conditions of 40 to 80°C.
• the emulsification step may be performed only once, or twice or more (multiple times).
• Performing the emulsification process multiple times refers to performing an operation multiple times to introduce the material to be processed into an emulsifier, emulsify it under predetermined conditions, and then take out the emulsified product.
• the emulsifiers used for multiple emulsification treatments may be the same or different.
• the emulsification treatment is preferably a high-pressure emulsification treatment that has higher manufacturing efficiency and a larger processing capacity per hour.
• a pump In high-pressure emulsification processing, for example, a pump is used to pump liquid into a gap in a narrow homogeneous valve, a flow path, a nozzle, etc., thereby reducing the pressure of the object at high pressure all at once, and using the energy of the pressure difference to increase the flow rate.
• high-pressure emulsification means that if it is a one-stage type, the processing pressure at the time of high-pressure emulsification is preferably 10 MPa or more, and if it is a multi-stage method such as a two-stage method, the processing pressure at the time of at least one stage of high-pressure emulsification is preferably 10 MPa or more. , more preferably at 15 MPa or higher.
• the processing pressure is preferably 100 MPa or less, more preferably 80 MPa or less, even more preferably 50 MPa or less, and most preferably 45 MPa or less.
• emulsifiers used for high-pressure emulsification processing include, for example, GAURIN 125T and 132T manufactured by SPX, valve type such as HV-5H and HV-5E manufactured by Izumi Food Machinery, Nano Veida manufactured by Yoshida Kikai Kogyo, and Sugino Machine manufactured by Sugino Machinery.
• examples include a nozzle type such as Starburst 100, and a chamber type such as Microfluidizer manufactured by Powrex.
• the processing capacity per hour in high-pressure emulsification treatment is usually 0.1 ton/hour or more, preferably 1 ton/hour or more, more preferably 5 tons/hour or more, and most preferably 10 tons/hour or more. With such a processing capacity, high-pressure emulsification treatment can be performed without reducing production efficiency. There is no particular upper limit to the processing capacity per hour in high-pressure emulsification treatment, but it is usually 500 tons/hour or less.
• the emulsification treatment time for each time varies depending on the processing amount and processing pressure, but especially in the case of mass production in a factory, it is usually 0.005 more than 1 hour, preferably 0.01 hour or more, most preferably 0.1 hour or more, usually 20 hours or less, preferably 10 hours or less, more preferably 5 hours or less, particularly preferably 2 hours or less, most preferably 1 hour It is as follows.
• the temperature during high-pressure emulsification treatment is usually 30°C or higher, preferably 40°C or higher, more preferably 50°C or higher, usually 100°C or lower, preferably 90°C or lower, and more preferably 80°C or lower. It is preferable that the treatment temperature is at least the above-mentioned lower limit in terms of emulsification efficiency, and it is preferable that the treatment temperature is at most the above-mentioned upper limit in terms of ease of handling the emulsion.
• the processing temperature may also be different each time, or may be the same.
• the pH of the material to be treated during emulsification treatment is usually 5.0 or higher, preferably higher than 5.0, and more preferably 5.0 or higher, from the viewpoint of ensuring that the emulsifier used is sufficiently dispersed in water and efficiently emulsifying fats and oils. .2 or more, more preferably 5.5 or more, particularly preferably 6.0 or more, and usually 9.0 or less, preferably 8.0 or less.
• the pH of the object to be treated can be adjusted by adding a pH adjuster such as baking soda or phosphate, or other additives to the object.
• a preliminary emulsification step prior to the emulsification step of performing the above-mentioned high-pressure emulsification treatment can be carried out using a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onlator, and the like.
• this preliminary emulsification can be performed under low pressure or normal pressure conditions.
• the temperature 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 80°C or lower.
• the treatment time is usually 0.005 hours or more, preferably 0.01 hours or more, while it is usually 20 hours or less, preferably 10 hours or less. That is, the treatment time is usually 0.005 to 20 hours, preferably 0.01 to 10 hours.
• a sterilization process such as UHT sterilization and retort sterilization is performed.
• Retort sterilization is usually carried out at 110 to 140°C, for example 121°C, for 10 to 40 minutes.
• UHT sterilization used for beverages in PET bottles is ultra-high temperature sterilization with a sterilization temperature of 120 to 150°C, for example, and a sterilization value (Fo) of 10 to 50 at 121°C.
• UHT sterilization can be done using publicly known methods such as direct heating methods such as steam injection methods that blow steam directly into beverages, steam infusion methods that heat beverages by injecting them into steam, and indirect heating methods that use surface heat exchangers such as plates or tubes.
• a plate-type sterilizer can be used.
• the obtained emulsified composition can be filled into cans, bottles, plastic bottles, paper packs, plastic containers, etc. These fillings can be placed into circulation.
• a known method is used as a method for producing a beverage according to an embodiment of the present invention. For example, it includes a step of blending and mixing the emulsified composition obtained above with other beverage materials. From the obtained mixture, it is possible to obtain a beverage according to one embodiment of the present invention through steps similar to the emulsification step and sterilization step in the above-described emulsified composition.
• the manufactured beverage is suitable for packaged beverages, and can be applied to, for example, canned beverages, plastic bottled beverages, paper-packed beverages, bottled beverages, plastic container beverages, and the like.
• Pea protein Empro (registered trademark) E86HV manufactured by Emsland Faba protein: Faba protein powder manufactured by Bioactives Inc.
• the molecular weight of the above pea protein measured by electrophoresis using SDS-PAGE is 500 to 90,000.
• DATEM Diacetyl tartrate monoglyceride “DATEM 517K” manufactured by Danisco
• Baking soda manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.
• Milk manufactured by Megmilk Snow Brand Skim milk powder: manufactured by Yotsuba Company
• Granulated sugar manufactured by Nisshin Sugar Co., Ltd.
• Examples 1 to 8, 13 to 15, Comparative Examples 1 to 3, 5, 6 The components listed in Table 1 were added, mixed and dissolved so as to have the contents listed in Table 1, and water was further added to make the total amount 100% by mass. This liquid was heated to 70°C, homogenized three times at a pressure of 25 MPa using a high-pressure homogenizer, and then sterilized at 85°C for 10 minutes to prepare an oil-in-water emulsion composition.
• the pH of the oil-in-water emulsion composition after sterilization was 6.8 to 7.4.
• Table 2 shows the results of the following evaluations for each of the obtained oil-in-water emulsion compositions.
• sucrose fatty acid monoester ratio of sucrose fatty acid ester and the content ratio (mass ratio) of pea protein or faba protein and sucrose fatty acid ester in each obtained oil-in-water emulsion composition are shown in Table 2. It was on the street.
• MIX-EVR manufactured by TAITEC
• Examples 9 to 12, Comparative Example 4 After adjusting the pH by adding baking soda pre-dissolved in hot water to coffee extract extracted by adding 10 times the amount of hot water to coffee beans, the ingredients listed in Table 3 are mixed with the contents listed in Table 3. The mixture was mixed and dissolved, and water was further added to make the total amount 100% by mass. The liquid was heated to 65°C and homogenized using a high-pressure homogenizer at a pressure of 20 MPa, then filled into cans, sealed, and retort sterilized at 121°C for 30 minutes to prepare canned milk coffee. The pH of the beverage after sterilization was 6.6-6.8.
• Table 4 shows the results of the following evaluations for each of the obtained beverages.
• Comparative Examples 1 and 6 which do not contain pea protein and faba protein
• Comparative Example 2 in which the sucrose fatty acid monoester ratio of the sucrose fatty acid ester exceeds 45% by mass, and the sucrose fatty acid of the sucrose fatty acid ester Comparative Example 3, in which the monoester ratio was less than 3% by mass
• Comparative Example 5 in which the amount of sucrose fatty acid ester was less than 1 part by mass per 1 part by mass of the total amount of pea protein and faba protein, improved distribution stability.
• Comparative Example 4 which includes an emulsified composition containing a sucrose fatty acid ester with a sucrose fatty acid monoester ratio of 0% by mass, has room for improvement in stability at high temperatures.

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• 2023
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