JP3051619B2 - Production method of oil-and-fat-containing beverage in sealed container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fat and oil-containing beverage in a sealed container which can maintain a stable emulsified state during long-term storage even if it contains a fat or oil component.

[0002]

2. Description of the Related Art In general, as a fat-containing beverage containing fat components such as milk fat, cacao fat and vegetable fat, milk drinks such as milk coffee, milk tea and soup, and cocoa drinks are well known. When these fats and oils-containing beverages are used as beverages in sealed containers that are distributed at room temperature for a long period of time, usually, the fats and oils component and other raw materials are dissolved in warm water,
After homogenizing under a pressure of about 250 kg / cm ^{2, the} product is filled in a container such as a can and sealed and sterilized for production. However, when the oil-and-fat-containing beverage in the sealed container is stored for a long period of time, the oil and fat component floats on the upper surface of the beverage, forms a ring-shaped cream layer, deteriorates the appearance, and lowers the quality of the beverage.

In order to prevent the formation of a cream layer, various emulsifiers such as sucrose fatty acid esters, organic acid monoglycerin fatty acid esters, and polyglycerin fatty acid esters are added singly or in combination. However, even with the addition of the emulsifier, it is possible to prevent the formation of a cream layer in beverages having an oil content of 1% by weight (hereinafter referred to as "%") or less, and for beverages containing oils and fats at a high concentration. In such cases, the effect of the emulsifier can hardly be expected. In addition, since the amount of the emulsifier added increases as the fat content increases, there is also a problem that the bitterness peculiar to the emulsifier impairs the flavor of the beverage. In addition, when a raw cream or cacao oil is used as an oil or fat raw material, the emulsified state tends to be particularly unstable, and even if the oil or fat content is 1% or less, a ring layer is formed, or coagulated by coagulation by refrigerated storage. I do. This coagulated material cannot be dispersed again even if the container is shaken, and is a major cause of quality deterioration.

Therefore, as a method for solving the above problem, for example, a method described in Japanese Patent Application Laid-Open No. 50-132160 has been proposed. In this method, an aqueous solution obtained by adding an emulsification dispersion stabilizer such as vegetable gum to powdered cocoa is heated to 60 ° C. or higher, and an organic acid is added to adjust the pH to 5.0 to 5.5 to denature the protein. After that, the mixture is homogenized at a pressure of 50 kg / cm ² or more and diluted to obtain a chocolate beverage. However, in this method, when the aqueous solution is at the isoelectric point of the protein, the denaturation of the protein proceeds, and the protective colloid action of the protein itself is lost. Even if the pH is increased again, the protective colloid effect can be obtained. Therefore, it is necessary to add an emulsifier or a stabilizer in excess to maintain the emulsification of fats and oils.

Another method is disclosed in Japanese Patent Publication No. 2-59.
No. 708 publication. This method
After adding vegetable oil and emulsifier to the soybean milling liquid, 95-1
Stir at 00 ° C. for 3-10 minutes, then 400-1000
This is a method for producing high-fat-containing soymilk that is homogenized at a pressure of kg / cm ² . However, in this method, the fat-containing solution is homogenized after stirring at a high temperature of 95 ° C. or higher.
Therefore, in the high-pressure homogenization step, the temperature in the oil-and-fat-containing solution further increases due to the collision of the particles, and becomes 110 ° C. or more. The homogenized liquid that has received such a high-temperature heat history will be subjected to a higher-temperature heat history for a long time in the subsequent sealed sterilization step, causing the protein to undergo thermal denaturation, causing aggregates, or deteriorating the flavor. There is a problem of doing.

Another method is disclosed in Japanese Patent Laid-Open No. 1-2
52273. In this method, a glycerin fatty acid ester and iotacarrageenan are added to a raw material liquid composed of a fat-containing milk component, dissolved, preliminarily emulsified by a high-speed stirrer, and then 200 to 250 kg / c.
This is a method in which the mixture is homogenized at a pressure of m ² , then a coffee extract or fruit juice and a sweet component are added, and the resulting mixture is heat-sterilized and homogenized again. However, in this method, after heat sterilization, the container is homogenized again and filled in the container, so when filling the container, the container is sterilized in advance and filled in an aseptic state or filled in the container. It cannot be stored for a long period of time unless it is sterilized again after filling, but if such a process is performed, the sterilization process becomes complicated, or the sterilization process is performed twice, resulting in excessive processing. There is a drawback that the beverage tastes worse due to the heat history. Also, in this method, the homogenization pressure is 2
Since it is as low as 00 to 250 kg / cm ² , emulsification cannot be sufficiently performed in the case of beverages containing a high concentration of fats and oils exceeding 1%.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and has as its object to contain a high concentration of fats and oils without excessive heat history. It is an object of the present invention to provide a method for producing a fat-and-oil-containing beverage in a sealed container that can maintain a stable emulsified state for a long period of time.

[0008]

The above-mentioned object is achieved by a method for producing an oil-and-fat-containing beverage in a sealed container characterized by comprising the following steps in order. (1) A step of mixing an oil / fat component, water, and an emulsifier or a stabilizer to form an oil / fat-containing solution at 85 ° C or lower. (2) The oil-containing solution is homogenized at a pressure of 500 kg / cm ² or more to reduce the particle size of the water-insoluble component to 1.0 μm.
a step of obtaining an oil-and-fat-containing homogenized solution having a m or less. (3) a step of mixing the above-mentioned oil-and-fat-containing homogenized solution with a solution in which an emulsifier or a stabilizer is dissolved, filling the mixture into a container, and sealing and sterilizing.

[0009] The above-mentioned object is achieved by a method for producing an oil- and fat-containing beverage in a sealed container, which comprises the following steps in order. (1) A step of mixing an oil / fat component, water, and an emulsifier or a stabilizer to form an oil / fat-containing solution at 85 ° C or lower. (2) The oil-containing solution is homogenized at a pressure of 500 kg / cm ² or more to reduce the particle size of the water-insoluble component to 1.0 μm.
a step of obtaining an oil-and-fat-containing homogenized solution having a m or less. (3) cooling the fat-containing homogenized solution to 40 ° C. or lower,
A step of preparing a homogeneous stabilizing solution containing fats and oils. (4) A step of filling the above-mentioned oil-and-fat-containing homogenous stabilizing solution into a container and sealingly sterilizing the container.

That is, the inventors of the present invention aimed at stabilizing the emulsion containing a fat and oil component at a high concentration over a long period of time,
First, the conditions of the solution to be homogenized were examined. As a result, after the oil-and-fat-containing solution is homogenized together with the emulsifier or the stabilizer, a solution containing the emulsifier or the stabilizer is further added to the solution and filled in a container and sterilized by sealing, or after homogenization, It has been found that when cooled, filled in a container, and sterilized by sealing, the emulsion stability is improved, and the present invention has been reached.

Next, the present invention will be described in detail. As a beverage containing the oil and fat component according to the present invention, for example, milk coffee, Wiener coffee, milk tea, cocoa,
Chocolate drinks, soups, miso soup, milk juice powder, milkshake, matcha milk, acidic milk drinks, and the like. As the fat component used in the fat-containing beverage, fresh cream, milk, whole milk powder, condensed milk, soy milk, butter, those containing milk fat derived from dairy products such as cheese, cacao fat, cocoa equivalent fat, salad oil, Those containing vegetable oils or fats such as coconut oil, margarine, medium-chain triglycerides, nut pastes, etc., or those containing animal fats or oils such as fish oil, lard, head, egg oil, or processed products thereof Is mentioned. These may be used alone or in combination of two or more depending on the purpose.

Next, one of the methods for producing an oil-and-fat-containing beverage in a sealed container according to the present invention is carried out, for example, as follows. That is, first, water is added to and mixed with the fat and oil component and the emulsifier or stabilizer to obtain a fat and oil containing solution at 85 ° C. or lower. At this time, the solid content in the oil-and-fat-containing solution is desirably set to 8 to 50% from the viewpoint of a homogenizing effect in a subsequent step. Also,
The fat content is 0.005 to 30% depending on the purpose. In particular, in the fat-containing beverage of the final product, fat is preferably 0.1%.
It is preferable to prepare an oil / fat-containing solution so that the beverage contains 5% or more, more preferably 1% or more.

The stabilizer or emulsifier used in the present invention may be any of those conventionally used. As a stabilizer, for example, carrageenan, agar, alginic acid, seaweed extract such as sodium alginate, guar gum, pectin, arabic gum, curdlan, xanthan gum, locust bean gum, carboxymethyl cellulose and other mucilage derived from plants or microorganisms, , Gelatin, egg white, sodium caseinate and other proteins.

Examples of the emulsifier include monoglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Any one of these emulsifiers and stabilizers may be used in combination. The stabilizer and the emulsifier may be used alone or in combination. In this case, the amount of the emulsifier or stabilizer added is 0.005 to 0.3 in the total weight of the oil-and-fat-containing solution.
% Is desirable in terms of emulsion stability.

In addition, the oil-and-fat-containing beverage requires other ingredients such as sugars, skim milk powder, skim condensed milk, processed products such as fruits and vegetables, acidulants, salts, flavors, coloring agents, starches, seasonings and the like. May be appropriately selected and added according to the conditions.

Further, the temperature of the oil-and-fat-containing solution must be 85 ° C. or less. When the temperature exceeds 85 ° C., the temperature of the fat-containing homogenized solution rises to 90 ° C. or more during the homogenization step described below, and receives an excessive heat history. However, the flavor tends to deteriorate due to deterioration phenomena such as thermal denaturation and oxidation, and fragrance components are easily scattered. In order to adjust the temperature to 85 ° C. or lower, hot water of 95 ° C. or lower may be used as the water, or the temperature of the fat or oil component or water may be adjusted to 85 ° C. or less during mixing, or The temperature of the solution may be raised as appropriate. As a method for raising the temperature, a method such as addition of a heated aqueous medium such as hot water, indirect heating by circulation of hot water or steam in a jacket type tank, or a plate type heater may be used as appropriate.

At this time, the temperature of the oil-and-fat-containing solution is 4
The temperature is preferably set to 0 ° C. or higher. When the temperature of the oil-and-fat-containing solution is lower than 40 ° C., it is difficult to obtain a homogenizing effect, and it is difficult to reduce the particle size of the water-insoluble component.

Next, the oil-and-fat-containing solution having a temperature of 85 ° C. or lower is
The mixture is homogenized at a pressure of 500 kg / cm ² or more to obtain a fat-containing homogenized solution having a water-insoluble component particle size of 1.0 μm or less, preferably 0.7 μm or less. The homogenizer used at this time is, for example, a high-speed homomixer as shown in FIG.
Emulsions collide with each other or collide with the container wall, such as a manton-gorin as shown in FIG. 3 or a homogenizer having a mechanism in which liquid flow paths merge after branching as shown in FIG. A homogenizer having such a mechanism may be mentioned.

As shown in FIGS. 2A to 2C, the high-speed homomixer agitates the liquid at a high speed by rotating the turbine blades 17 in the stator 16 at a high speed, and generates a shear force and an impact during the stirring. The homogenization is performed by collision of particles. Further, as shown in FIG. 3, Manton Gorin dispensed a certain amount of the sample 30 at high pressure into the valve 2.
It is sent to a small gap C between the valve 2 and the valve 23, and is homogenized by collision of particles at that time. The pressure in Menton Gorlin detects the total amount of pressure applied before the sample 30 passes through the gap C.

In FIG. 1, 1 is a pump, 2 is a pressure gauge, 3 is a chamber, 4 is a liquid feed path, 5a and 5b are divided paths (small tubes), 6 is a liquid feed path, and 7 is a product outlet. . In this homogenizer, the liquid feed path 4 is divided into two split paths 5a, 5b at a branch point A.
Further, the divided passages 5a and 5b join at the junction B to form the liquid sending passage 5. With such a mechanism, when the sample 10 is sent to the liquid sending path 4 at a high pressure via the pump 1, the particles in the sample 10 collide at the branch point A and branch. The particles further collide with each other by passing through the narrow passages of the division paths 5a and 5b, and further collide with the impact of the liquids merging at the junction B of the division paths 5a and 5b. I have. In this homogenizer, the pressure is detected before the sample 10 enters the dividing paths 5a and 5b.

Therefore, as compared with the high-speed homomixer or the Manton-Gaulin type homogenizer shown in FIGS. 2 and 3 described above, a uniform pressure is uniformly applied to the entire liquid, and the particle size of the water-insoluble component in the liquid is uniformly reduced. can do. Specific examples of the homogenizer include "Nanomizer" manufactured by Nanomizer Co., Ltd. and "Microfluidizer" manufactured by Microfluidics.

The homogenizing pressure is 500 kg / cm ²
As described above, the pressure is preferably set to 700 to 1500 kg / cm ² . When the pressure is less than 500 kg / cm ² , the homogenization becomes insufficient, and the particle size of the water-insoluble component does not decrease,
A cream layer occurs during long-term storage. The term "water-insoluble component" used herein refers to a compound in which a stabilizer, an emulsifier, a protein, or the like is combined with an oil / fat component to become water-insoluble. In addition, the above homogenization may be repeated once or twice or more, and may be appropriately set according to the pressure and the type of the oil-and-fat-containing solution.

On the other hand, apart from the above-mentioned fat-containing homogenized solution,
A solution in which the above-mentioned stabilizer or emulsifier is dissolved is prepared. If necessary, the above-mentioned other raw materials may be appropriately selected and added to the solution. The amount of stabilizer or emulsifier added is 0.00
It is desirable to set the content to 5 to 0.3% from the viewpoint of emulsion stabilization. This solution is mixed with the fat-containing homogenizing solution. At this time, the ratio between the fat-containing homogenized solution and the solution is
It is desirable from the viewpoint of emulsification stability that the amount of the solution is 1 or less with respect to the fat-containing homogenized solution 5. In addition, you may mix using the said homogenizer at the time of preparation of the said fats-and-oils-containing solution, the solution containing a stabilizer or an emulsifier, or the mixing of each said solution.

When an emulsifier having a bacteriostatic action against heat-resistant spores such as sucrose fatty acid ester and polyglycerin fatty acid ester is used as the emulsifier, the bacteriostatic property is favorably exhibited, and the resulting oil-containing beverage in a sealed container is obtained. Even if stored for a long period of time, no deterioration occurs and the quality can be maintained. The effect of an emulsifier such as a sucrose fatty acid ester as a bacteriostatic agent tends to be lost when the homogenization is performed at a pressure of 500 kg / cm ² or more, because the emulsifier forms an emulsified complex with a fat component. Therefore, when an emulsifier having bacteriostatic properties is added after homogenization, its effect is not lost, so that good bacteriostatic properties can be obtained.

Next, the mixed solution of the above solution and the oil-and-fat-containing homogenized solution is filled in a container such as a can, a bottle, a paper pack, a retort pouch or the like, sealed, and sterilized by retort. In addition, sealing may be performed after sterilization. The oil-and-fat-containing beverage in a sealed container thus obtained has excellent emulsification stability of the oil-and-fat component, and does not form a ring layer derived from the oil-and-fat component even when stored for a long period of time. It is.

As a second production method of the present invention, instead of adding a solution in which a stabilizer or an emulsifier is dissolved to the above-mentioned homogenizing solution, the homogenizing solution is heated to 40 ° C. or lower, preferably 5 ° C. or less.
You may make it cool to 35 degreeC. Cooling temperature is 40
If the temperature is higher than 0 ° C., the oil component does not become a stable micelle, so that the emulsification is destroyed by the heat history in the sterilization step described below, and a cream layer is formed during long-term storage. As the above cooling method, indirect cooling by addition of cold water, circulation of cold water or a coolant by a jacket type tank, a plate cooler, or the like may be appropriately used.

Next, the cooled homogeneous stabilizing solution is
As it is or heated, it is filled in a container such as a can, a bottle, a paper pack, a retort pouch, sealed, and sterilized by retort.
In addition, sealing may be performed after sterilization.

The oil-and-fat-containing beverage in the sealed container obtained as described above is excellent in the emulsification stability of the oil and fat component, does not form a ring layer derived from the oil and fat component even when stored for a long period of time, and has a good appearance. Excellent beverage. Moreover, the oil-and-fat-containing beverage in a sealed container obtained by each of the above-mentioned production methods may be distributed at room temperature, or may be sold after heating or refrigeration as necessary. In each of the above-mentioned production methods, the former production method is preferable in terms of emulsification stability, or substantially the same effect is obtained, or the bacteriostatic property is preferable. Also, combining the above manufacturing methods,
After cooling the homogenized solution, a solution in which a stabilizer or an emulsifier is dissolved may be added. Alternatively, a solution in which a stabilizer or an emulsifier is dissolved may be added to the homogenized solution and then cooled. At this time, if an emulsifier having bacteriostatic properties is added, good bacteriostatic properties can be imparted.

[0029]

As described above, the method for producing an oil / fat-containing beverage in a sealed container according to the present invention comprises homogenizing at a specific homogeneous pressure,
In addition, since the fat / oil component-containing homogenized solution is mixed with the emulsifier or stabilizer-containing solution, or the fat / oil component-containing homogenized solution is cooled, the fat / oil is contained at a high concentration of 1% or more. Even a beverage or a beverage containing an oil or fat specifically unstable to emulsification such as cacao fat or fresh cream can maintain a stable emulsified state for a long period of time.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4 and Comparative Example 1> After preparing the oil-and-fat-containing homogenized solution A and the solution B with the compositions shown in Table 1, respectively, the whole amount was mixed to prepare a mixed solution. The preparation of the oil-and-fat-containing homogenized solution A was performed under the conditions shown in Table 2, and the solution B
The mixture was mixed and dissolved at 0 ° C. using a high-speed homomixer.

[0031]

[Table 1] * 1 Cocoa extract preparation method 1 part by weight of cocoa nib was added to 10 parts by weight of warm water at 90 ° C., and after stirring for 10 minutes, solid-liquid separation was performed with a paper filter, and the obtained liquid part was used as a cocoa extract. * 2 Emulsifier; sucrose fatty acid ester P-1570 (manufactured by Mitsubishi Kasei Foods Co., Ltd.) * 3 Stabilizer: carrageenin CS409 (manufactured by Sanei Chemical Co., Ltd.)

<Comparative Example 2> The raw materials of the oil-and-fat-containing homogenizing solutions A and B used in Example 1 were all mixed together, adjusted to 60 ° C., and homogenized at 1000 kg / cm ² .

(Emulsion Stability Confirmation Test) Each of the preparations obtained as described above was filled in a glass bottle (240 cc capacity, diameter 65 mm, height 120 mm) and wound tightly. Heat sterilized. The bottled beverage thus obtained was allowed to stand at 25 ° C., and the occurrence of a cream layer was visually checked every week, and the period until the width of the cream layer became 1 mm or more was examined. (Test for confirming bacteriostatic properties) Each of the prepared solutions was filled into cans each having a capacity of 190 cc and inoculated with 7.0 x ^10-4 strains of heat-resistant flat sour bacteria.
Heat sterilization for 20 minutes. After the canned beverage thus obtained was stored at 55 ° C. for one month, the presence or absence of deterioration was confirmed by a decrease in the degree of vacuum and the pH of the uninoculated product, and the number of deterioration in 10 cans was determined. evaluated. The results are shown in Table 2.

[0034]

[Table 2]

From the results in Table 2, the bottled beverage of the example is
In all cases, the generation of a cream layer was not observed for 10 weeks or more. In contrast, the bottled beverage of the comparative example was not preferable because a cream layer was formed in about three weeks. Further, the bottled beverages of the examples were also sufficiently bacteriostatic.

<Examples 5 to 8, Comparative Examples 3 and 4> Each of the raw materials shown in Table 3 was mixed and dissolved, and filled up with water to a predetermined amount to prepare a preparation. This mixture was treated under the conditions shown in Table 4, filled in a glass bottle (240 cc capacity, 65 mm in diameter, 120 mm in height), tightly wound, sterilized by heating at 121 ° C. for 20 minutes, and contained fats and oils in a sealed container. I got a drink. The bottled beverage thus obtained was allowed to stand at 25 ° C., and the occurrence of a cream layer was visually checked every week, and the period until the width of the cream layer became 1 mm or more was examined. Table 4 shows the results.

[0037]

[Table 3] * 1 Cocoa extract preparation method 1 part by weight of cocoa nib was added to 10 parts by weight of warm water at 90 ° C., and after stirring for 10 minutes, solid-liquid separation was performed with a paper filter, and the obtained liquid part was used as a cocoa extract. * 2 Emulsifier; sucrose fatty acid ester P-1570 (manufactured by Mitsubishi Kasei Foods Co., Ltd.) * 3 Stabilizer: carrageenin CS409 (manufactured by Sanei Chemical Co., Ltd.)

[0038]

[Table 4]

From the results shown in Table 4, in each of the examples, the width of the cream layer was 0.2 mm or less, and the emulsified state was good. On the other hand, the comparative example was not preferable because a cream layer was formed in about two weeks.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of a mechanism of a homogenizer used in the present invention.

FIG. 2 is an explanatory view showing an example of a mechanism of a homogenizer used in the present invention.

FIG. 3 is an explanatory view showing an example of a mechanism of a homogenizer used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pump 2 Pressure gauge 3 Chamber 4 Liquid sending path 5 Dividing path 6 Liquid sending path 7 Product outlet 10 Sample

Claims (2)

(57) [Claims] 1. A method for producing an oil-and-fat-containing beverage in a sealed container, comprising the following steps in order. (1) A step of mixing an oil / fat component, water, and an emulsifier or a stabilizer to form an oil / fat-containing solution at 85 ° C or lower. (2) The oil-containing solution is homogenized at a pressure of 500 kg / cm ² or more to reduce the particle size of the water-insoluble component to 1.0 μm.
a step of obtaining an oil-and-fat-containing homogenized solution having a m or less. (3) a step of mixing the above-mentioned oil-and-fat-containing homogenized solution with a solution in which an emulsifier or a stabilizer is dissolved, filling the mixture into a container, and sealing and sterilizing. 2. A method for producing an oil-and-fat-containing beverage in a sealed container, comprising the following steps in order. (1) A step of mixing an oil / fat component, water, and an emulsifier or a stabilizer to form an oil / fat-containing solution at 85 ° C or lower. (2) The oil-containing solution is homogenized at a pressure of 500 kg / cm ² or more to reduce the particle size of the water-insoluble component to 1.0 μm.
a step of obtaining an oil-and-fat-containing homogenized solution having a m or less. (3) cooling the fat-containing homogenized solution to 40 ° C. or lower,
A step of preparing a homogeneous stabilizing solution containing fats and oils. (4) A step of filling the above-mentioned oil-and-fat-containing homogenous stabilizing solution into a container and sealingly sterilizing the container.