JP3710183B2 - Beverage containing O / W emulsion - Google Patents

Description

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【発明の効果】
本発明により、室温ないしそれ以上の高温で長期間保存を行っても、風味（味、香り）や、色調の劣化（退色、褐変など）が生じない、商品価値の高い、優れたＯ／Ｗ型乳化物含有飲料が提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an O / W emulsion-containing beverage in which deterioration of flavor and color tone is prevented. More specifically, the present invention relates to an O / W emulsion-containing beverage that does not deteriorate in flavor (taste, aroma) and color tone (white turbidity) even when stored at a high temperature or room temperature for a long period of time.
[0002]
[Prior art]
Conventionally, the following methods are known as a method for producing a beverage for the purpose of preventing flavor deterioration.
(1) A method in which carbon dioxide gas or dry ice is added to a container filled with a coffee extract to form a carbon dioxide atmosphere, refrigerated at a temperature of about 10 ° C., and the coffee extract is stored for a long time without deteriorating the flavor. (Japanese Patent Laid-Open No. 51-85881).
(2) At least a part of oxygen in the headspace and beverage is replaced with nitrogen gas, and after sealing, a beverage containing nitrogen gas filled negative pressure can having a punching suitability at 40 ° C. with a vacuum degree of 10 cmHg or more is manufactured. (Japanese Patent Laid-Open No. 61-124361).
(3) A method in which an alkali metal salt of L-ascorbic acid is contained in a coffee extract to obtain a coffee extract excellent in flavor and storage (Japanese Patent Laid-Open No. 62-44137).
(4) Canned filling method in which a can is filled with contents at a sterilization temperature of 60 to 100 ° C., then a mixed gas of nitrogen gas and carbon dioxide gas is supplied to the head space and sealed to obtain a desired degree of vacuum ( JP-A 63-84466).
(5) After quenching the coffee extract to about 20 ° C. or lower, add ersorbic acid, ascorbic acid and their water-soluble salts, fill the can, and then fill the container with steam, carbon dioxide gas, nitrogen gas A method for producing a coffee can beverage that is substituted with a mixed gas comprising at least two of the above (Japanese Patent Publication No. 7-12281).
(6) A coffee beverage comprising vitamin E in combination with at least one selected from proteins, peptides and amino acids, and a method for producing the same (JP-A-7-87891).
[0003]
However, in these methods, flavor deterioration and color fading (browning) of O / W emulsion-containing beverages such as milk coffee, cafe ole, and milk tea that are warmed and stored at a temperature of 50 to 60 ° C. in winter are prolonged. (1 to 2 months) was difficult to prevent. More specifically, it is possible to prevent the flavor deterioration of the coffee / tea extract alone that does not contain an O / W emulsion in the conventional method in the short term, but in an O / W emulsion-containing beverage O / W-type emulsion derived fat, protein, carbohydrates, ash, other flavors caused by trace components (occurrence of taste and odor), color tone fading (browning) is not enough to prevent long-term It can not be said.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an O / W emulsion-containing beverage that does not deteriorate in flavor (taste, fragrance) and color tone (white turbidity) even when stored at high temperature or room temperature for a long period of time. It is.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an O / W emulsion can be used to prevent flavor deterioration and color fading (browning) of an O / W emulsion-containing beverage in the long term. It came to the conclusion that it is necessary to suppress the oxidation reaction resulting from the various components contained in the beverage. However, it is difficult to suppress all the deterioration phenomena such as oxidation of various components contained in O / W emulsion-containing beverages by the conventional deterioration prevention methods, and an oxidation reaction occurs due to long-term warm storage to generate oxidation products. To do. This oxidation product has a function of promoting oxidation of other components even in a very small amount, and as a result, the oxidation reaction proceeds at an accelerated rate throughout the system of the O / W emulsion-containing beverage.
[0006]
Therefore, as a result of repeated investigations to prevent all oxidation reactions derived from fats, proteins, sugars, ash, other trace components, etc. contained in the O / W emulsion-containing beverage, At the stage of the O / W emulsion before being added to an extract such as black tea, a hydrophilic antioxidant is added to the aqueous phase, and an oleophilic antioxidant is added to the oil phase. By using the W-type emulsion, it was found that the oxidation reaction of the O / W-type emulsion-containing beverage was almost completely prevented, and the present invention was completed.
[0007]
That is, according to the present invention, an O / W emulsion obtained by adding at least one hydrophilic antioxidant to an aqueous phase and adding at least one lipophilic antioxidant to an oil phase is used as a beverage ingredient. The present invention relates to an O / W emulsion-containing beverage characterized by being mixed.
Further, as a preferred embodiment of the present invention, at least one hydrophilic antioxidant selected from the group consisting of ascorbic acid, erythorbic acid, citric acid or alkali metal salts thereof is added to the aqueous phase, and the oil phase is added. An O / W emulsion obtained by adding at least one lipophilic antioxidant selected from the group consisting of vitamin E, rutin and rosemary extract is mixed with an extract of coffee or tea. The present invention relates to an O / W emulsion-containing beverage.
[0008]
Hereinafter, the present invention will be described in detail.
The O / W type emulsion in the present invention is prepared by dispersing oils and fats in water using an emulsifier and an emulsion stabilizer, and is prepared as follows.
An emulsifier, an emulsion stabilizer and at least one hydrophilic antioxidant are added to water. As the hydrophilic antioxidant, ascorbic acid, erythorbic acid, citric acid or alkali metal salts thereof are exemplified as preferable examples. The emulsifier and the emulsion stabilizer are not particularly limited. Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and organic acid monoglycerin fatty acid ester. The emulsion stabilizer is preferably used alone or in combination. Examples of the emulsion stabilizer include polysaccharides such as pectin, carrageenan, xanthan gum, gum arabic, guar gum, crystalline cellulose and carboxymethyl cellulose, milk proteins such as casein, WPC and TMP, phosphorus It is preferable to use an acid salt or the like alone or in combination.
[0009]
The amount of the hydrophilic antioxidant added is not particularly limited, but is 0.005 to 0.1% by weight in the O / W emulsion-containing beverage using the O / W emulsion, desirably It is preferable to add so that it may become 0.01 to 0.05 weight%.
These emulsifiers, emulsion stabilizers and hydrophilic antioxidants are dispersed in water by stirring and then dissolved by heating. The temperature required for dissolution varies depending on the emulsifier and the emulsion stabilizer used, but it is completely dissolved at 40 to 100 ° C., preferably 60 to 80 ° C.
[0010]
For the purpose of improving the flavor, dairy products such as skim milk powder, sweetened condensed milk, unsweetened condensed milk, and concentrated milk may be added to the aqueous phase.
On the other hand, fats and oils are dissolved, and an emulsifier and at least one lipophilic antioxidant are added. As the lipophilic antioxidant, vitamin E, rutin, rosemary extract and the like are exemplified as preferable ones. Fats and oils and emulsifiers to be used are not particularly limited, but as fats and oils, milk fat such as butter, butter oil, cream, soybean oil, rapeseed oil, coconut oil, cottonseed oil, palm oil, corn oil, safflower oil, rice It is desirable to use vegetable oils such as oil, fish oils such as lard, beef tallow, whale oil, sardine oil, animal fats and the like alone or in combination, as emulsifiers sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, It is desirable to use lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, organic acid monoglycerin fatty acid ester or the like alone or in combination.
[0011]
The addition amount of the lipophilic antioxidant is not particularly limited, but is 0.01 to 0.5% by weight, preferably 0.01 to 0.00% by weight based on the fat content in the O / W emulsion. It is preferable to add 2% by weight.
These emulsifiers and lipophilic antioxidants are dispersed in oil by stirring and then dissolved by heating. The temperature required for dissolution varies depending on the fats and oils and emulsifiers used, but it is completely dissolved at 40 to 100 ° C., preferably 60 to 80 ° C.
Moreover, you may add a fragrance | flavor to an oil phase for the purpose of improving flavor.
In order to obtain an O / W emulsion, emulsification is performed as a sequential process. Examples of the emulsification method include a method in which the oil phase is fed into the aqueous phase and mechanically emulsified by stirring and pressure, and a membrane emulsification method in which the oil phase is extruded and emulsified into the aqueous phase from fine pores of the membrane. In either method, an O / W emulsion having sufficient performance can be obtained.
[0012]
The O / W type emulsion thus obtained may be used as it is for an O / W type emulsion-containing beverage, but when it is necessary to store it in the state of the O / W type emulsion for a long period of time. Sterilization may be performed. Conditions such as temperature and holding time required for sterilization are not particularly limited, but when the pH of the O / W emulsion is neutral, perform UHT sterilization at 120 to 140 ° C. for 4 to 30 seconds. Is desirable. The sterilized O / W emulsion is aseptically filled in a sterile container and stored in a refrigerated state at 0 to 5 ° C.
[0013]
In order to prepare the O / W emulsion-containing beverage of the present invention, the beverage raw material is mixed with an O / W emulsion. As a beverage raw material, an extract of coffee, tea or the like is exemplified as a preferable one.
The O / W emulsion-containing beverage of the present invention refers to a beverage raw material mixed with an O / W emulsion, and in particular, an O / W emulsion is mixed with an extract of coffee or tea. As a result, milk coffee, cafe au lait, milk tea, etc. with a mild flavor and cloudiness can be obtained.
[0014]
The mixing amount of the O / W type emulsion into the beverage material is not particularly limited, but is 0.1 to 80% by weight, preferably 0.5 to 50% in the O / W type emulsion-containing beverage. It is preferable that it is contained by weight. If it is less than 0.1% by weight, it is difficult to sufficiently prevent the flavor deterioration, and if it exceeds 80% by weight, it is not realistic in terms of flavor and cost.
The O / W emulsion-containing beverage thus obtained is added with an appropriate amount of sodium bicarbonate as a pH adjuster, adjusted to pH 6.0 to 7.0, and further sucrose fatty acid ester as an antibacterial agent. After adding an emulsifier such as polyglycerin fatty acid ester and, if necessary, sucrose, granulated sugar, reducing sugar, liquid sugar, etc. as a sweetening ingredient, it is filled and sealed in a heat sterilizable container such as a can, bottle, or pouch. Thereafter, 120 to 126 ° C. and 15 to 60 minutes of retort sterilization can be performed.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited to a following example. In the examples,% means a weight basis.
[0016]
[Example 1]
First, an O / W emulsion was prepared according to the formulation shown in Table 1. First, the aqueous phase is mixed and heated to 60 ° C. to dissolve. On the other hand, the oil phase part is mixed in another container and dissolved at 60 ° C. Pre-emulsification is performed by feeding the oil phase part, which has been kept at 60 ° C., to the aqueous phase part, which has been kept at 60 ° C., while stirring. The obtained preliminary emulsion was homogenized at a pressure of 180 kg / cm ² to obtain an emulsion, and then subjected to UHT sterilization at 120 ° C. for 20 seconds and filled into an aseptic container. 1 kg of an O / W emulsion containing vitamin E in the oil phase was obtained. Next, an O / W emulsion-containing beverage using the obtained O / W emulsion was prepared according to the formulation shown in Table 3. First, 50 g of roasted coffee beans were pulverized with a mill and extracted with hot water at 98 ° C. After adding 60 g of sugar, 1 g of sodium bicarbonate and 0.5 g of sucrose fatty acid ester to the obtained coffee extract and dissolving it, 12 g of O / W emulsion was added, and water was added to contain 1000 ml of O / W emulsion. A coffee extract was obtained. This O / W emulsion-containing coffee extract is heated to 80 ° C., then filled into a can (190 ml), immediately wound, sterilized at 124 ° C. for 20 minutes, cooled, and cooled to O / W type. An emulsion-containing coffee can beverage (Invention 1) was obtained.
[0017]
[Comparative Example 1]
According to the formulation of Table 1, an O / W emulsion containing no antioxidant was prepared in the same manner as in Example 1, and according to the formulation of Table 3, an O / W emulsion-containing coffee can beverage (control) Article 1) was prepared.
[0018]
[Comparative Example 2]
In accordance with the formulation in Table 1, an O / W emulsion containing sodium ascorbate in the water phase and no antioxidant in the oil phase was prepared in the same manner as in Example 1, and according to the formulation in Table 3. An O / W emulsion-containing coffee can beverage (control product 2) was prepared.
[0019]
[Comparative Example 3]
According to the formulation of Table 1, an aqueous phase does not contain an antioxidant in the same manner as in Example 1, and an O / W emulsion containing vitamin E is prepared in the oil phase. An O / W emulsion-containing coffee can beverage (control product 3) was prepared.
[0020]
[Comparative Example 4]
Using the O / W emulsion containing no antioxidant obtained in Comparative Example 1 and according to the formulation in Table 3, sodium ascorbate and emulsified vitamin E were directly added to the O / W emulsion-containing coffee extract. O / W emulsion-containing coffee can beverage (control product 4) to which the formulation was added so as to be the same as the final sodium ascorbate and vitamin E content of the emulsion-containing coffee can beverage obtained in Example 1 ) Was prepared.
[0021]
[Example 2]
According to the formulation in Table 2, an O / W emulsion containing sodium erythorbate in the aqueous phase and rutin in the oil phase was prepared in the same manner as in Example 1. / W-type emulsion-containing coffee can beverage (Invention 2) was prepared.
[0022]
[Example 3]
According to the formulation in Table 2, an O / W type emulsion containing sodium citrate in the aqueous phase and rosemary extract in the oil phase was prepared in the same manner as in Example 1, and according to the formulation in Table 3. An O / W emulsion-containing coffee can beverage (Invention product 3) was prepared.
[0023]
[Example 4]
A black tea beverage was prepared according to the formulation shown in Table 3, using an O / W emulsion obtained by adding sodium ascorbate to the aqueous phase obtained in Example 1 and adding vitamin E to the oil phase. First, hot water at 75 ° C. was added to 10 g of black tea leaf and extracted for 1 minute. After 80 g of sugar, 0.8 g of sodium bicarbonate, and 0.5 g of sucrose fatty acid ester were added and dissolved in the obtained black tea extract, 20 g of O / W emulsion was added, and water was added to add 1000 ml of O / W emulsion. A product-containing black tea extract was obtained. This O / W emulsion-containing black tea extract is heated to 80 ° C., then filled into a can (190 ml), immediately wound, sterilized at 124 ° C. for 20 minutes, cooled and cooled to O / W type. An emulsion-containing black tea can beverage (Invention 4) was obtained.
(Evaluation results)
The beverages obtained in the above examples were evaluated by the following evaluation methods.
The prepared O / W emulsion-containing beverage was subjected to a storage test at 60 ° C., and changes in flavor and color tone with the progress were measured.
The taste was subjected to a sensory test by 10 subjects. “Good” = + 2 points, “Slightly good” = + 1 point, “Normal (unknown)” = 0 point, “Slightly bad” = − 1 point, “Bad” = Evaluation was made in 5 stages of -2 points, and the total score was shown.
[0024]
The color tone was measured for fading (browning) during warming storage by comparing the whiteness with a color difference meter (Σ80 Color Measuring System manufactured by Nippon Denshoku Industries Co., Ltd.).
The results of the sensory test are as shown in Table 4. The O / W emulsion-containing beverage using an O / W emulsion prepared by adding a hydrophilic antioxidant to the aqueous phase and adding a lipophilic antioxidant to the oil phase is clear compared to the control product. In addition, deterioration of the flavor is prevented.
The results of the color tone change are as shown in Table 5. The O / W emulsion-containing beverage using an O / W emulsion prepared by adding a hydrophilic antioxidant to the aqueous phase and adding a lipophilic antioxidant to the oil phase is clear compared to the control product. The decrease in whiteness is small, and fading (browning) during warming storage is prevented.
[0025]
[Table 1]

[0026]
[Table 2]

[0027]
[Table 3]

[0028]
[Table 4]

[0029]
[Table 5]

[0030]
【The invention's effect】
According to the present invention, even when stored for a long period of time at room temperature or higher, there is no flavor (taste, fragrance) or color tone deterioration (fading, browning, etc.), and a high commercial value and excellent O / W A type emulsion-containing beverage is provided.

Claims (4)

O / W type emulsion obtained by adding at least one hydrophilic antioxidant to the aqueous phase and adding at least one lipophilic antioxidant to the oil phase is mixed with the beverage ingredients. O / W emulsion-containing beverage characterized by The O / W emulsion-containing beverage according to claim 1, wherein the hydrophilic antioxidant is ascorbic acid, erythorbic acid, citric acid, or an alkali metal salt thereof. The O / W emulsion-containing beverage according to claim 1 or 2, wherein the lipophilic antioxidant is vitamin E, rutin, or rosemary extract. The O / W emulsion-containing beverage according to claim 1, wherein the beverage material is coffee or tea.