JP3840906B2 - milk beverage - Google Patents

Description

【００３２】
【発明の効果】
本発明の乳化安定剤を使用した乳飲料は、熱安定性および長期間の保存安定性に優れる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a milk beverage . Details contains an emulsion stabilizer comprising a diglycerol fatty acid ester and lactic acid fatty acid ester salt, it relates to superior dairy beverages thermal stability and long-term storage stability when subjected to heat sterilization.
[0002]
[Prior art]
In general, dairy drinks are manufactured through heat sterilization for long-term storage. In order to prevent deterioration due to the growth of heat-resistant thermophilic spore bacteria that survive, polyglycerin fatty acid esters, especially glycerin A method of adding a diglycerin fatty acid ester having a degree of polymerization of 2 has been proposed (Japanese Patent Laid-Open No. 8-228676).
[0003]
In addition, a method of using a diglycerin fatty acid ester and an organic acid monoglyceride in combination has been proposed in order to suppress the release of fat and protein aggregation due to emulsion breakage during storage and to maintain emulsion stability for a long period of time ( JP-A-10-165151).
[0004]
[Problems to be solved by the invention]
In these methods, since the diglycerin fatty acid ester interacts with thermophilic spore bacteria and is used for the purpose of preventing deterioration, the amount of emulsifier used for the purpose of emulsification is reduced. Therefore, in order to maintain a good emulsified state, it is necessary to increase the amount of diglycerin fatty acid ester or organic acid monoglyceride added.
[0005]
However, since organic acid monoglycerides are not excellent in water dispersibility, the possibility of being uniformly dispersed in a beverage is extremely low, and it is difficult to maintain a good emulsified state during storage. Furthermore, when the amount of organic acid monoglyceride is increased, it may not be completely dispersed and dissolved during the preparation of milk beverages, and may become “uncapped”. There may be a problem in the process.
[0006]
On the other hand, in recent years, many coffee beverages that emphasize the original taste of coffee beans reflecting consumer preferences have been manufactured and sold, and the amount of beans used tends to increase. When diglycerin fatty acid ester is added to such coffee with a large amount of coffee beans and then heat-sterilized, the milk component floats upward in the beverage, and the milk component is collected and the white milk component phase does not contain the milk component A phenomenon of separation into two phases of coffee phase is observed. Particularly recently, beverages in PET bottles have become popular in place of beverages in cans, so when milk component separation occurs in PET bottle beverages, it gives consumers an unpleasant impression and the value of the product decreases. Or may cause complaints.
[0007]
Therefore, it has been desired to develop a coffee containing an emulsifier excellent in water dispersibility, in which the milk component phase and the coffee phase do not separate from each other, and the milk component does not aggregate even if stored for a long period of time.
[0008]
[Means for Solving the Problems]
As a result of intensive investigations by the present inventors to solve such problems, when a milk beverage is prepared by mixing diglycerin fatty acid ester and lactic acid fatty acid ester salt with water, “mako” is produced during the preparation of the milk beverage. In addition, the present inventors have found that even a beverage having a higher coffee content can maintain good emulsification stability for a long time, and have reached the present invention.
[0009]
That is, the gist of the present invention, there is provided a milk beverage containing emulsion stabilizer comprising a diglycerol fatty acid ester and lactic acid fatty acid ester salt.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The present invention relates to an emulsion stabilizer containing a diglycerin fatty acid ester and a lactic acid fatty acid ester salt.
The diglycerin fatty acid ester used in the emulsion stabilizer of the present invention usually has a monoester content of 50% by weight or more and preferably 70% by weight or more. Carbon number of the constituent fatty acid of diglycerin fatty acid ester is usually 8-22, preferably 10-22, and more preferably 14-18. The constituent fatty acid may be saturated or unsaturated, but is preferably a saturated fatty acid. Specific examples include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like, among which palmitic acid is preferable. Constituent fatty acids may be used in combination of two or more. Those having a monoester content of 70% by weight or more and containing palmitic acid as the main component (preferably 80% by weight or more) are preferable because they have a high effect of suppressing the growth of thermospore bacteria.
[0012]
Examples of the lactic acid fatty acid ester salt used in the present invention include stearoyl calcium lactate and sodium stearoyl lactate, and some of them are used as food additives for bread and the like.
As the constituent fatty acid of the lactic acid fatty acid ester salt, in general, a saturated or unsaturated fatty acid having 10 to 22 carbon atoms can be used, and if it is a saturated or unsaturated fatty acid having 14 to 18 carbon atoms, it is suitable for milk beverages. Since it does not impair the flavor when added, it can be preferably used. Saturated fatty acids are preferred over unsaturated fatty acids, and palmitic acid is particularly preferred. Two or more constituent fatty acids may be used in combination.
[0013]
The lactic acid fatty acid ester salt is generally a sodium salt, potassium salt or calcium salt of the lactic acid fatty acid ester, but is preferably a potassium salt.
As long as the lactic acid fatty acid ester salt used in the present invention contains the fatty acid defined above, it can be used for any one produced by any method, but in order to fully demonstrate the functions of the present invention. It is preferable that the lactic acid fatty acid ester salt has a higher purity.
[0014]
As a method for producing a lactic acid fatty acid ester salt, a method in which a fatty acid and lactic acid are directly esterified at 100 to 250 ° C. in the presence of an alkali catalyst (US Pat. No. 2,733,252) or a method in which lactic acid is reacted with an acid chloride of a fatty acid (US patent). In general, a lactic acid fatty acid ester produced by No. 2789992) is neutralized with an alkali such as potassium hydroxide to form a salt. On the other hand, a lactic acid fatty acid ester salt can also be produced in one step by a transesterification reaction between a lower alcohol ester of a fatty acid and a lactate (Japanese Patent Laid-Open No. 9-157216).
[0015]
The emulsion stabilizer of the present invention comprises diglycerin fatty acid ester and lactic acid fatty acid ester salt as essential components, but since the water dispersibility of diglycerin fatty acid ester is not good, in order to exert a more excellent antibacterial effect, It is preferable to use a sucrose fatty acid ester in combination as an antibacterial agent. The monoester content of the sucrose fatty acid ester is preferably 50% or more, and more preferably 70% or more. Although carbon number of a constituent fatty acid is 10-22 normally, Preferably it is 14-20. Although saturated fatty acid or unsaturated fatty acid may be used, saturated fatty acid is preferable. Of these, palmitic acid and stearic acid are preferable, and palmitic acid is particularly preferable. The content of palmitic acid and stearic acid in the constituent fatty acid is preferably 70% or more, more preferably 80% or more. Sucrose fatty acid esters in which the monoester content is 70% or more and 80% or more of the constituent fatty acids are palmitic acid are most preferred from the viewpoint of antibacterial properties. Moreover, as an HLB value of sucrose fatty acid ester, the thing of 15 or more and 22 or less can be used preferably.
[0016]
The blending ratio of diglycerin fatty acid ester and lactic acid fatty acid ester salt in the emulsion stabilizer of the present invention is generally 1: 0.001-1: 1 (weight ratio), preferably 1: 0.01-1: 1. In the case of using sucrose fatty acid ester in combination, the mixing ratio is generally diglycerin fatty acid ester: lactic acid fatty acid ester salt: sucrose fatty acid ester = 0.025 to 0.3: 0.000025 to 0.3: 0.03. 0.3 (weight ratio).
[0017]
Moreover, the emulsion stabilizer of this invention may contain the other component in the range which does not impair the effect of this invention. Examples of other components include lecithin, lysolecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like.
The emulsion stabilizer of the present invention may be prepared by simply mixing each component, or a diglycerin fatty acid ester containing a lactic acid fatty acid ester salt by producing a lactic acid fatty acid ester salt as a by-product in the production process of the diglycerin fatty acid ester. May be prepared by manufacturing.
[0018]
When the emulsion stabilizer of the present invention is prepared by simply mixing the components, the mixing order is not particularly limited, and it is convenient in the process to mix them at once. In this case, in order to maintain the uniformity of the mixed powder, it is preferable that the particle sizes, bulk densities, etc. of the diglycerin fatty acid ester and lactic acid fatty acid ester salt are made uniform. Even when other components such as sucrose fatty acid ester are added, it is convenient in the process to mix the two essential components simultaneously.
[0019]
Next, a method for preparing the emulsion stabilizer of the present invention by producing a lactic acid fatty acid ester salt as a by-product during production of the diglycerin fatty acid ester will be described.
Generally, diglycerin fatty acid ester is produced by esterifying diglycerin and fatty acid in the presence of an alkali catalyst. And generally after neutralization of an esterification reaction, the neutralization agent equivalent to an alkali catalyst or an equivalent or less is added for the purpose of neutralizing an alkali catalyst. Here, when lactic acid is mixed as a neutralizing agent, lactic acid, unreacted fatty acid, and alkali catalyst react to produce a lactic acid fatty acid ester salt, and a diglycerin fatty acid ester containing the lactic acid fatty acid ester salt can be produced. . According to this method, since unreacted fatty acid can be used as a raw material for lactic acid fatty acid ester, steps such as molecular distillation for removing unreacted fatty acid can be omitted, and diglycerin fatty acid ester and lactic acid fatty acid ester can be omitted. Since the salt mixing step can be omitted, the manufacturing cost can be reduced, which is preferable.
[0020]
When the alkali catalyst is not neutralized or when an acid such as hydrochloric acid or phosphoric acid is used as a neutralizing agent, a diglycerin fatty acid ester containing a fatty acid soap is produced. When the diglycerin fatty acid ester obtained in such a process is used as a raw material for the emulsion stabilizer of the present invention, the purity of the diglycerin fatty acid ester is lowered, and a step of mixing with a lactic acid fatty acid ester salt is required, which is not preferable.
[0021]
Although the emulsion stabilizer of the present invention can be added directly to a beverage, generally, the emulsion stabilizer is mixed with water to form an emulsion stabilizer aqueous solution, which is added to the beverage.
As a method for producing the emulsion stabilizer aqueous solution, for example, it is convenient in the process to produce an emulsion stabilizer by the above-mentioned method, add water thereto and stir at 50 to 60 ° C.
The beverage prepared from the emulsion stabilizer of the present invention is a milk beverage containing milk components such as milk fat and milk protein, such as milk, milk coffee, milk tea and soy milk. Of these, milk coffee or milk tea is preferable. Examples of the milk component include cow's milk, whole milk powder, skin milk powder, fresh cream, and the like. Proteins such as skimmed milk powder and milk fats such as butter and milk oil may be individually added and adjusted. The content of the milk component in the milk beverage is usually 4 to 60% by weight, preferably 10 to 25% by weight in terms of milk. The pH of the milk drink is usually preferably neutral or weakly acidic from 5.5 to 7.0. Needless to say, other known ingredients such as sugar, fragrance, and vitamin, and emulsifiers and stabilizers other than the emulsion stabilizer of the present invention may be added. Examples of other emulsion stabilizers include lecithin, lysolecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like.
[0022]
Among these milk beverages, the emulsion stabilizer of the present invention is particularly effective for coffee having a high coffee bean content. The coffee contains a coffee extract obtained from roasted coffee beans, milk components, and an emulsion stabilizer. The coffee beans are not particularly limited, and the same kind of coffee beans may be used, or two or more kinds of coffee beans may be mixed and used. In addition, the roasting method and the extraction method are not particularly limited, and a generally practiced method may be used. The content of the coffee extract is preferably 5 to 10% by weight in terms of green beans, and the content of milk components is preferably 4 to 25% by weight in terms of milk.
[0023]
Taking a coffee as an example, the milk beverage to which the emulsion stabilizer of the present invention is added, after mixing milk components such as coffee extract, sugar and milk, is mixed with an emulsion stabilizer or an emulsion stabilizer aqueous solution, It is prepared by adjusting the pH by adding sodium bicarbonate, homogenizing using a homogenizer, and further heat sterilizing.
The milk beverage to which the emulsion stabilizer of the present invention is added is sterilized even if it is subjected to ultra-high temperature sterilization such as UHT sterilization at a sterilization temperature of 130 to 150 ° C. and a sterilization value (F0) of 121 ° C. corresponding to 10 to 50 Immediately after the emulsion has high heat resistance, it is possible to maintain long-term emulsion stability. For this reason, the drink for PET bottles etc. which are aseptically filled after UHT sterilization are included as well as canned beverages that are normally retort sterilized at 121 ° C. for 20 to 40 minutes. In particular, in PET bottle coffee, a phenomenon of separation into two phases of a coffee phase and a milk component phase may be observed, but by using the emulsion stabilizer of the present invention, not only the separation is suppressed, but also good for a long time. A good emulsified state.
[0024]
Usually, the diglycerin fatty acid ester added to the milk beverage is 0.025 to 0.3% by weight, the lactic acid fatty acid ester salt is 0.000025 to 0.3% by weight, and the sucrose fatty acid ester is 0.03 to 0.3%. % By weight.
The amount of the emulsion stabilizer of the present invention in the milk beverage is generally 0.025 to 0.9% by weight, preferably 0.05 to 0.5% by weight.
[0025]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example, unless the summary is exceeded. In addition, unless otherwise specified, the ratio,%, and part all represent the weight ratio,% by weight, and part by weight.
[0026]
[Production example]
Into a reaction vessel, 300 ml of pyridine and 100 g of lactic acid (purity 90%) were charged, and 100 g of palmitoyl chloride was added dropwise thereto, and the mixture was reacted for 1.5 hours under water cooling and then at 50 to 60 ° C. for 1 hour. When 8N hydrochloric acid was added to the reaction mixture until the pH reached 2.0, a white oily substance was precipitated, and thus separated from the reaction mixture. The acquisition amount was 138 g. This was dissolved in 550 ml of hexane, 400 ml of water was added and shaken well, and then the mixture was separated into an aqueous phase and a hexane phase. Hexane was removed from the hexane phase by evaporation to obtain 88 g of a solid having 88 mol% of lactate palmitic acid ester and 12 mol% of palmitic acid. This was dissolved in 400 ml of hexane and then kept at 18 ° C. to precipitate crystals. The obtained crystals were recrystallized from hexane to obtain a white plate-like lactate palmitate. The yield was 56 g, and the content of palmitic acid was 1 mol% or less. This lactate palmitate ester was dispersed in water and equimolar potassium hydroxide was allowed to act to obtain a lactate palmitate potassium salt. Hereinafter, this is abbreviated as PPL.
[0027]
[Example 1]
Emulsification stabilizer was prepared by mixing 97.9 parts by weight of diglycerin monopalmitate and 2.1 parts by weight of PPL. 49.5 g of demineralized water was added to 0.5 g of this, and the mixture was stirred at 50 ° C. to stabilize the emulsion. An aqueous agent solution was prepared.
Next, 450 g of roasted coffee beans (Colombia EX, L value 26) was extracted with 4500 g of demineralized water at 95 ° C. to obtain a coffee extract.
583 g of coffee extract, 120 g of milk, 60 g of granulated sugar, the previously prepared emulsion stabilizer aqueous solution, and demineralized water were added to make a total amount of 1000 g. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.3, and this was homogenized at a temperature of 60-70 ° C. and a pressure of 150 kg / 50 kg using a high-pressure homogenizer, and then plate-type UHT sterilization. It was sterilized with an apparatus (Hisaka STS-100) under the conditions of sterilization temperature of 137 ° C. and sterilization time (hold time) of 60 seconds (F0 = 40), filled in 350 mL PET bottle under aseptic condition and cooled to obtain coffee. . Even when the obtained milk coffee was stored at 5 ° C., two-phase separation between the milk phase and the coffee phase was not observed.
[0028]
The coffee immediately after sterilization was measured for median particle size (particle size with a total frequency of appearance of 50%) and evaluated for emulsion stability. The particle size was measured using LA-500 manufactured by HOLIBA.
Next, the obtained milk coffee was stored at 5 ° C. for 1 month, and after re-dispersion, the median particle size was measured, and the cream-off amount was measured by Turbscan MA2000 manufactured by Formaaction. The evaluation results are shown in Table 1.
[0029]
[Example 2]
The same procedure as in Example 1 was conducted except that an emulsion stabilizer was prepared by mixing 96.1 parts by weight of diglycerin monopalmitate and 3.9 parts by weight of PPL. The evaluation results are shown in Table 1.
<Measurement of cream-off amount by Turbscan MA2000>
By scanning the light source in the vertical direction of the sample tube at regular time intervals, the backscattered light from the sample is detected, and the rate of change in the backscattered light intensity with respect to the measurement time is observed, so that the cream-off state is detected. I can grasp it. By measuring the upper part of the sample tube, information on the amount of cream-off is obtained. As the rate of change of the backscattered light intensity increases with time, the amount of cream-off increases and the emulsification stability is inferior. Therefore, the emulsion stability (creaming) in Table 1 was evaluated as follows.
* Evaluation criteria for emulsion stability A: Change rate of backscattered light intensity at 15 hours is less than 10% B: Change rate of backscattered light intensity at 15 hours is 10% or more and less than 15% Δ: Backward at 15 hours Change rate of scattered light intensity is 15% or more and less than 20% x: Change rate of backscattered light intensity in 15 hours is 20% or more.
[Comparative Example 1]
The same procedure as in Example 1 was conducted except that an emulsion stabilizer was prepared by mixing 98.3 parts by weight of diglycerin monopalmitate and 1.7 parts by weight of potassium palmitate. A two-phase separation of milk phase and coffee phase was observed immediately after sterilization. The evaluation results are shown in Table 1.
[Comparative Example 2]
The same procedure as in Example 1 was performed except that 96.7 parts by weight of diglycerin monopalmitate and 3.3 parts by weight of potassium palmitate were mixed to prepare an emulsion stabilizer. A slight separation of the milk phase was observed immediately after sterilization. The evaluation results are shown in Table 1.
[0031]
[Table 1]

[0032]
【The invention's effect】
The milk beverage using the emulsion stabilizer of the present invention is excellent in heat stability and long-term storage stability.

Claims (8)

A milk beverage comprising an emulsion stabilizer containing a diglycerin fatty acid ester and a lactic acid fatty acid ester salt. Fatty acids constituting diglycerol fatty acid ester is a fatty acid having 10 to 22 carbon atoms, and Ri der monoester content of 50% or more, according to claim 1 constituent fatty lactate fatty acid ester salt is a fatty acid of 10 to 22 carbon atoms The milk beverage described in 1 . The milk beverage according to claim 1 or 2, wherein the diglycerin fatty acid ester has 80% by weight or more of the constituent fatty acid as palmitic acid and a monoester content of 70% by weight or more. A diglycerin fatty acid ester and lactic acid fatty acid ester salt 1: 0.001: claim 1 containing 1 weight ratio, and the content of diglycerol fatty acid ester is 0.025 to 0.3 wt% The milk drink in any one of thru | or 3 . The milk drink according to any one of claims 1 to 4, comprising a sucrose fatty acid ester. Milk beverage according to claim 5 the content of tio sugar fatty acid ester is 0.03 to 0.3 wt%. Milk coffee or milk tea der Ru請 Motomeko 1 to 6 milk beverage according to any one of the. Milk Coffee Der Ru請 Motomeko 1-6 milk beverage according to any one of containing 5 to 10 wt% coffee extract with beans terms.