JP4091822B2 - O / W emulsion and coffee drink with milk - Google Patents

Description

【００８９】
実施例１においては、３７℃、４週間保存後における沈殿生成が少なく、風味変化も少なかった。それに対して比較例１〜１０においては、風味変化は少なかったが、３７℃、４週間保存後における沈殿生成が多かった。
【００９０】
また、比較例１１においては、３７℃、４週間保存後における沈殿生成が少なかったが、風味変化が多かった。
【００９１】
さらに、比較例１２においては、３７℃、４週間保存後における沈殿生成が少なく、風味変化も少なかったが、実施例１に比較してミルク入りコーヒー飲料の風味自体にボディー感とコク味が感じられなかった上に、オイルリングが大きく生成していた。
【００９２】
【発明の効果】
本発明によれば、酸化防止剤としてＬ−アスコルビン酸、エリソルビン酸またはそのアルカリ金属塩を０．１重量％以上使用し、特定の組み合わせの乳化剤および乳化安定剤を使用してＯ／Ｗ乳化物を調製することにより、脂肪分の酸化防止効果を十分に高めることができるとともに、ミルク入りコーヒー飲料に使用した場合に加熱殺菌後の沈殿生成を抑制することのできるＯ／Ｗ乳化物を得ることができる。
【００９３】
このような本発明のＯ／Ｗ乳化物を添加してなるミルク入りコーヒー飲料は、コーヒー抽出液としてコーヒー豆抽出液由来のコーヒー固形分の高いものを使用した場合においても、加熱殺菌後の沈殿生成を問題とすることなくコーヒー風味を高めることができる。更には、ミルク入りコーヒー飲料中のタンパク質含有量を高めた場合においても、そのような沈殿生成を問題とすることなく、ミルク入りコーヒー飲料の風味にボディー感およびコク味を持たせることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention comprises an O / W emulsion subjected to an anti-oxidation treatment and used for a coffee beverage containing milk, which has a small flavor change due to oxidation and has suppressed precipitation formation after heat sterilization. The present invention relates to a coffee beverage containing milk, and particularly to a coffee beverage containing can milk and a PET beverage containing PET milk that can suppress the formation of precipitates after heat sterilization.
[0002]
[Prior art]
Conventionally, coffee beverages have a large change in flavor due to oxidation, and particularly in canned coffee beverages and PET coffee beverages that are sold with warming, there has been a tendency for flavor changes due to oxidation to become larger.
[0003]
Furthermore, in milk-containing coffee beverages, which account for the sales of these coffee beverages, the oxidation of fat occurs earlier, so the flavor change due to oxidation of milk-containing coffee beverages is accelerated more rapidly than milk-free coffee beverages. Tended to progress.
[0004]
Therefore, conventionally, L-ascorbic acid, erythorbic acid or an alkali metal salt thereof has been added to a coffee extract, a milkless coffee beverage or a coffee beverage containing milk to suppress a flavor change due to oxidation.
[0005]
In Patent Document 1, the inventors added L-ascorbic acid, erythorbic acid or an alkali metal salt thereof to the aqueous phase when preparing a milk component to be added to a coffee beverage containing milk as an O / W emulsion. The oil phase is made into an O / W emulsion obtained by adding a lipophilic antioxidant such as vitamin E to the fat in advance, and adding it to the coffee extract to directly add coffee with milk. It has been found that the flavor change due to oxidation of the coffee beverage containing milk can be drastically prevented as compared with the case where L-ascorbic acid, erythorbic acid or an alkali metal salt thereof is added to the beverage.
[0006]
However, in the case where an O / W emulsion is prepared according to the invention described in Patent Document 1 and mixed with a coffee extract to produce a coffee beverage containing milk, milk such as milk, concentrated milk, whole milk powder, skim milk powder, etc. O / W prepared without adding L-ascorbic acid, erythorbic acid or its alkali metal salt when the raw material is mixed with the above O / W emulsion and added to the coffee extract to prepare a coffee drink containing milk. Compared with the case where an emulsion was added, there was a disadvantage that the amount of precipitate produced after heat sterilization increased. In addition, the said milk raw material contains the protein mentioned as one of the causes which the precipitation production | generation after heat sterilization performed for the long-term preservation | save purpose increases after filling a coffee drink containing milk into containers, such as a can and a PET bottle. By using it together with the O / W emulsion, the flavor of the coffee drink with milk can be given a body feeling and a rich taste.
[0007]
In recent years, in order to bring out a coffee flavor more strongly in coffee beverages containing canned milk and coffee beverages containing PET milk, a coffee extract having a high solid content derived from coffee beans is often used. When used, the degree to which the coffee extract component is oxidized in a chain manner by the oxidized fat content in the milk component is increased, and a change in flavor is felt more strongly.
[0008]
In order to prevent this, it was necessary to further increase the content of L-ascorbic acid, erythorbic acid or an alkali metal salt thereof contained in the O / W emulsion. As the content of L-ascorbic acid, erythorbic acid or its alkali metal salt contained was increased, a coffee drink containing milk was prepared, and the precipitate formation after heat sterilization increased.
[0009]
[Patent Document 1]
JP-A-9-173030
[0010]
[Problems to be solved by the invention]
The present invention can prepare a coffee beverage containing milk even when the protein content is increased in order to enhance the flavor of the coffee beverage containing milk, and can suppress the formation of precipitates after heat sterilization, and further enhance the coffee flavor. O / W emulsion with a high antioxidant content capable of suppressing the formation of such precipitate even when a coffee bean-derived liquid with a high solid content derived from coffee beans is used, and a milk-containing coffee beverage to which it is added The main purpose is to provide
[0011]
[Means for Solving the Problems]
As a result of intensive studies in view of the above circumstances, the present inventors have increased the content of L-ascorbic acid, erythorbic acid or its alkali metal salt by reducing as much as possible the protein contained in the coffee coffee containing milk. It was found that even when a milk-containing coffee drink was prepared, precipitation formation after heat sterilization was suppressed. Therefore, when preparing an O / W emulsion according to Patent Document 1, an O / W emulsion containing no protein is prepared, or a protein containing milk is not contained in a coffee coffee containing milk. It was confirmed that precipitation after preparation and heat sterilization can be considerably suppressed.
[0012]
However, milk-containing coffee beverages that do not contain protein are likely to generate fat float after heat sterilization, so that so-called oil rings are likely to be generated, and the flavor and taste of milk-containing coffee beverages are not felt. It has been found that it has the disadvantages.
[0013]
Therefore, as a result of further earnest studies, the present inventors have used L-ascorbic acid, erythorbic acid or erythorbic acid by using a specific amount of a specific emulsifier and emulsion stabilizer in combination when preparing an O / W emulsion. When the content of the alkali metal salt is increased, a coffee extract having a high solid content derived from coffee beans is used, and milk raw materials such as milk, concentrated milk, whole milk powder and skim milk are used in the above O / W. It was found that even when used in combination with an emulsion, a milk-containing coffee beverage was prepared, and precipitation formation after heat sterilization was suppressed, and the present invention was reached.
[0014]
That is, in the present invention, as described in claim 1, at least one hydrophilic antioxidant is added to the aqueous phase, at least one lipophilic antioxidant is added to the oil phase, An O / W emulsion obtained by O / W emulsification of a fat using an emulsion stabilizer, wherein (a) L-ascorbic acid, erythorbic acid or an alkali metal salt thereof is 0.1 as a hydrophilic antioxidant (B) As an emulsifier, at least one of sucrose fatty acid ester and polyglycerin fatty acid ester is 0.3% by weight to 1.5% by weight, and organic acid glycerin fatty acid ester is 0.3% by weight to 1.0% by weight. , And sorbitan fatty acid ester 0.05 wt% to 0.3 wt%, (c) 0.05 wt% to 0.2 wt% phosphate as an emulsion stabilizer and 0.05 microcrystalline cellulose It provides an O / W emulsion, characterized by comprising using the amounts% to 0.2 wt%.
[0015]
In the present invention, when fat / oil is emulsified, a hydrophilic antioxidant is added to the aqueous phase, a lipophilic antioxidant is added to the oil phase, and L-ascorbic acid is used as the hydrophilic antioxidant. Even when 0.1% by weight or more of erythorbic acid or an alkali metal salt thereof is used, by using a specific combination of emulsifier and emulsion stabilizer, oxidation of fat can be effectively suppressed and obtained. In the case where a milk-containing beverage is prepared by adding the O / W emulsion thus obtained, it has the advantage that the formation of precipitates after heat sterilization can be suppressed.
[0016]
Moreover, in this invention, as described in Claim 2, the O / W emulsion of Claim 1 is added, The coffee drink containing milk characterized by the above-mentioned is provided.
[0017]
Since the present invention can effectively suppress oxidation of fat by using the above antioxidant-rich O / W emulsion, a coffee drink containing milk with little change in flavor even after warming storage In addition, it is possible to prepare a coffee drink containing milk and to suppress the formation of precipitates after heat sterilization.
[0018]
In the invention of the second aspect, as described in the third aspect, the protein content in the coffee coffee drink with milk is preferably 0.1% by weight or more. This is because by setting the protein content in the above range, the flavor of the milk-containing coffee beverage can have a body feeling and a rich taste, and the generation of a so-called oil ring after heat sterilization can be suppressed. .
[0019]
Moreover, in the invention of the said Claim 2 or Claim 3, as described in Claim 4, the coffee solid content derived from the coffee bean extract in the said coffee drink containing milk is 0.3 weight% or more. It is preferable that It is because coffee flavor can be brewed more strongly by making the coffee solid content derived from the coffee bean extract into the above range.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to a high antioxidant O / W emulsion and a milk-containing coffee beverage to which it is added. Each will be described below.
[0021]
A. Antioxidant-rich O / W emulsion
When the O / W emulsion containing a high amount of antioxidant of the present invention is O / W emulsified with fat, a hydrophilic antioxidant is added to the aqueous phase and a lipophilic antioxidant is added to the oil phase. In preparing an O / W emulsion capable of effectively suppressing fat oxidation by the synergistic effect of a hydrophilic antioxidant and a lipophilic antioxidant, L is added as a hydrophilic antioxidant to be added to the aqueous phase. -Using ascorbic acid, erythorbic acid or an alkali metal salt thereof in an amount of 0.1% by weight or more, and using a specific combination of emulsifier and emulsion stabilizer, the antioxidant effect of fat can be enhanced and obtained. When a drink containing milk is prepared by adding the obtained O / W emulsion, it has an advantage that the formation of precipitates after heat sterilization can be suppressed.
Hereinafter, the component and preparation method of such antioxidant high content O / W emulsion of this invention are demonstrated in detail.
[0022]
1. raw materials
(A) Antioxidant
In the present invention, as the antioxidant, a hydrophilic antioxidant added to the aqueous phase and a lipophilic antioxidant added to the oil phase are used.
[0023]
As the hydrophilic antioxidant, L-ascorbic acid, erythorbic acid or an alkali metal salt thereof is used.
[0024]
In the present invention, in order to perform the antioxidant treatment of the fat in the O / W emulsion, the amount of these hydrophilic antioxidants added is required to be 0.1% by weight or more, preferably 0.3% by weight. % To 6.0% by weight. This is because when the amount of the hydrophilic antioxidant added is less than 0.1% by weight, the antioxidant effect is insufficient, and when it exceeds 6.0% by weight, the flavor of the O / W emulsion itself is impaired. The addition amount of the hydrophilic antioxidant can be appropriately selected according to the content of fat in the O / W emulsion within the above range.
[0025]
In addition, the said hydrophilic antioxidant can also be used in combination of 1 type or 2 types or more. When using 2 or more types together, the total amount should just be in the said range.
[0026]
The lipophilic antioxidant is not particularly limited as long as it is an oil-soluble substance capable of exhibiting an antioxidant effect on various components contained in the O / W emulsion. Vitamin E, rutin, rosemary An extract etc. are mentioned. Among these, it is preferable to use vitamin E because of its particularly high antioxidant effect.
[0027]
In the present invention, the addition amount of the lipophilic antioxidant is not particularly limited, and the amount necessary and sufficient to exhibit the antioxidant effect is determined according to the fat content in the O / W emulsion. do it.
[0028]
(B) Emulsifier
In preparing the antioxidant-rich O / W emulsion of the present invention, an emulsifier is used to disperse fat (oil component) such as milk fat in water. The emulsifier is added to both the aqueous phase and the oil phase.
[0029]
In the present invention, as an emulsifier, at least one of sucrose fatty acid ester and polyglycerin fatty acid ester, organic acid glycerin ester, and sorbitan fatty acid ester are used in combination.
[0030]
The sucrose fatty acid ester used in the present invention is not particularly limited as long as it is an ester of sucrose and a fatty acid, but among them, an esterified product of sucrose and stearic acid or palmitic acid is preferable, It is preferable that it is a hydrophilic sucrose fatty acid ester in the range whose HLB value is 11-20. Here, the HLB value is an abbreviation for hydrophilic-lipophile balance. The larger the HLB value, the higher the hydrophilicity, and the smaller the HLB value, the higher the lipophilicity.
[0031]
Furthermore, the polyglycerin fatty acid ester is not particularly limited as long as it is an ester of polyglycerin and a fatty acid, but among them, an esterified product of sucrose and stearic acid or palmitic acid is preferable, and its HLB value is particularly high. It is preferable that it is a hydrophilic sucrose fatty acid ester within the range of 11-16.
[0032]
In the present invention, it is sufficient that at least one of the sucrose fatty acid ester and the polyglycerin fatty acid ester is used, and both can be used.
[0033]
The organic acid glycerin fatty acid ester used in the present invention is not particularly limited as long as it is a mixed ester of glycerin, an organic acid and a fatty acid. Preferred examples of the organic acid include succinic acid or diacetyltartaric acid, and examples of the fatty acid include stearic acid or monoester of palmitic acid.
[0034]
Furthermore, the sorbitan fatty acid ester used in the present invention is not particularly limited as long as it is an esterified product of sorbitan and a fatty acid. As the fatty acid, a monoester of stearic acid or palmitic acid is preferably mentioned.
[0035]
In the present invention, the added amount of these emulsifiers is used within the range shown below.
[0036]
The amount of sucrose fatty acid ester and polyglycerin fatty acid ester added is either 0.3% by weight or more of the sucrose fatty acid ester and polyglycerin fatty acid ester based on the O / W emulsion. It is in the range of 1.5% by weight, preferably in the range of 0.5% to 0.8% by weight.
[0037]
When the addition amount is less than the above range, the emulsifiability deteriorates, and oil ring generation and / or precipitation generation when adjusted to a coffee beverage increases. Moreover, when exceeding the said range, the flavor of an emulsifier will be felt strongly, emulsification will worsen, and the oil ring production | generation and / or precipitation production | generation at the time of adjusting to a coffee drink will increase. This is because inconvenience occurs.
[0038]
Moreover, the addition amount of the organic acid glycerin fatty acid ester is in the range of 0.3 wt% to 1.0 wt%, and preferably 0.3 wt% to 0.6 wt%.
[0039]
When the addition amount of the organic acid glycerin fatty acid ester is less than the above range, the emulsifiability is deteriorated, and oil ring generation and / or precipitation generation when adjusted to a coffee beverage is increased. Moreover, when exceeding the said range, it is because emulsifiability worsens similarly, and the problem that oil ring production | generation and / or precipitation production | generation at the time of adjusting to a coffee drink will arise.
[0040]
Furthermore, the addition amount of sorbitan fatty acid ester is in the range of 0.05 wt% to 0.3 wt%, preferably 0.1 wt% to 0.2 wt%.
[0041]
When the amount of sorbitan fatty acid ester added is less than the above range, the emulsifiability deteriorates, and oil ring formation and / or precipitation generation when adjusted to a coffee beverage increases. Moreover, when exceeding the said range, it is because emulsifiability worsens similarly, and the problem that oil ring production | generation and / or precipitation production | generation at the time of adjusting to a coffee drink will arise.
[0042]
(C) Emulsification stabilizer
When preparing the antioxidant-rich O / W emulsion of the present invention, an emulsion stabilizer is used in order to further improve the dispersibility of the emulsion. In the present invention, the emulsion stabilizer is added to the aqueous phase.
[0043]
In the present invention, 0.05% to 0.2% by weight of phosphate and 0.05% to 0.2% by weight of microcrystalline cellulose are used as the emulsion stabilizer.
[0044]
As the phosphate used in the present invention, polyphosphoric acid, pyrophosphoric acid or sodium salt or potassium salt of metaphosphoric acid which is a condensed phosphate can be used. Among these, sodium polyphosphate or polyphosphoric acid can be used. Preference is given to using potassium acid.
[0045]
In addition, as the microcrystalline cellulose used in the present invention, for example, those obtained by chemically and physically treating fibers such as pulp as raw materials can be used. In the present invention, it is possible to use microcrystalline cellulose having any average particle diameter, but it is preferably several tens of μm or less because of its high dispersibility, and in particular, cellulose is xanthan gum or carboxymethylcellulose sodium. A cellulose composite coated with gums such as the above is preferable.
[0046]
(D) Oil phase component
The raw material of the oil phase component used in the present invention is a raw material for milk fat such as butter and fresh cream, vegetable oils such as soybean oil and palm oil, or hardened oils thereof, or animal properties such as beef fat, pork fat and fish oil. Fats and oils or these hardened oils can be used alone or in combination of two or more. Among these, a milk fat raw material is preferable from the viewpoint of flavor and taste when used in a coffee drink containing milk.
[0047]
Moreover, dairy products containing milk fat content such as cow's milk, whole fat concentrated milk or whole fat powdered milk can be used as the main ingredient or part of the ingredient as the oil phase component.
(E) Other ingredients
In the present invention, 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, and flavors and the like may be added to the oil phase. Good.
[0048]
2. Preparation method
Next, the preparation method of the antioxidant high content O / W emulsion of this invention is demonstrated.
[0049]
In the antioxidant-rich O / W emulsion of the present invention, various antioxidants, emulsifiers and emulsion stabilizers are added in advance to an aqueous phase or an oil phase, and the aqueous phase and the oil phase are O / W emulsified. It is prepared by.
[0050]
The aqueous phase is prepared by adding to the water a hydrophilic antioxidant, an emulsifier, an emulsion stabilizer and optionally a dairy product.
[0051]
On the other hand, the oil phase is prepared by dispersing an emulsifier, a lipophilic antioxidant, and, if necessary, a fragrance and the like in the oil phase component by stirring, and then dissolving by heating. The temperature required for warming dissolution varies depending on the oil phase component, the emulsifier and the like to be used, but completely dissolves in the range of 40 ° C to 100 ° C, preferably in the range of 60 ° C to 80 ° C.
[0052]
As a method of O / W emulsification of the aqueous phase and the oil phase prepared in advance in this way, a method of adding the oil phase to the aqueous phase and mechanically emulsifying with stirring or pressure, There is a membrane emulsification method in which an oil phase is extruded and emulsified into a water phase from a fine void, and any method can be used to prepare an O / W emulsion having sufficient performance.
[0053]
The antioxidant-rich O / W emulsion of the present invention thus obtained may be added to a milk-containing coffee beverage as it is, but needs to be stored for a long time in the state of the O / W emulsion. In some cases, 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, UHT is within a range of 120 ° C. to 140 ° C. and 4 seconds to 30 seconds. It is preferable to perform sterilization. The O / W emulsion thus sterilized is preferably aseptically filled in a sterile container and stored in a refrigerated state at 0 ° C to 10 ° C.
[0054]
3. Antioxidant-rich O / W emulsion
Since the antioxidant-rich O / W emulsion of the present invention prepared in this way has a high antioxidant content, the flavor changes due to oxidation of various components such as fat in the O / W emulsion. Can be effectively suppressed. In addition, since the antioxidant effect is high in this way, for example, when mixing with a coffee extract with a high solid content derived from coffee beans having a high tendency to oxidize as a beverage material, a coffee beverage containing milk with little change in flavor is prepared. be able to.
[0055]
In the case of preparing a milk-containing beverage using the antioxidant of the above content, conventionally, precipitation formation after heat sterilization, which is considered to be caused by protein, has been a problem. The beverage containing milk using the / W emulsion can effectively suppress such precipitation.
[0056]
B. Coffee drink with milk
The coffee beverage with milk of the present invention is characterized in that the above-mentioned antioxidant-containing O / W emulsion and a protein as necessary are added to a coffee extract. Hereinafter, the raw material and preparation method of the coffee beverage with milk of the present invention will be described.
[0057]
1. raw materials
The raw material of the milk-containing coffee beverage of the present invention is a coffee extract, an antioxidant-enriched O / W emulsion, and proteins and other components added as necessary.
[0058]
As long as the coffee extract is extracted from various coffee beans, the extraction method and the like are not particularly limited, and any coffee extract can be used. Among them, it is preferable to use a coffee extract having a large amount of coffee solids derived from coffee beans (hereinafter sometimes abbreviated as “Bx value”) from the viewpoint of further enhancing the coffee flavor. Here, the Bx value indicates the coffee solid content concentration in the coffee extract, and is used as an index representing the rich taste. In the present invention, the Bx value is a value measured by a refractometer.
[0059]
The O / W emulsion used in the coffee beverage with milk of the present invention is as described above.
[0060]
In this invention, although the usage-amount of antioxidant high content O / W emulsion changes with kinds and palatability | flavor of target coffee drinks, such as milk coffee and a cafe ole, Preferably it is 0.1 weight%-80 weight. %, More preferably within the range of 0.5 wt% to 50 wt%.
[0061]
Protein is added to the milk-containing coffee beverage of the present invention as necessary. Thus, by adding protein, flavor and richness can be improved to the coffee drink containing milk of this invention.
[0062]
The protein used in the present invention may be animal or vegetable. For example, milk protein, concentrated milk, whole milk powder, skim milk powder, milk protein derived from casein sodium, soluble soy protein, soluble gelatin And hydrolyzed peptides thereof. Among these, milk protein is preferable from the viewpoint of the flavor and taste of a coffee drink containing milk.
[0063]
The milk-containing coffee beverage of the present invention may be reduced to sodium bicarbonate as a pH adjuster, sucrose fatty acid ester as an antibacterial agent, an emulsifier such as polyglycerin fatty acid ester, and sucrose, granulated as sweetening ingredients. An appropriate amount of sugar, liquid sugar or the like may be added.
[0064]
2. Coffee drink with milk
The coffee beverage with milk of the present invention is prepared by mixing the above-mentioned coffee extract, an antioxidant-containing O / W emulsion, a protein added as necessary, and other components.
[0065]
The milk-containing coffee drink thus obtained is filled and sealed in a heat sterilizable container such as a can or a PET bottle, and is preferably sterilized by retort at a temperature range of 120 ° C. to 145 ° C. for 15 seconds to 60 minutes. By performing (heat sterilization) or UHT sterilization, a can milk coffee beverage or a PET milk coffee beverage can be obtained.
[0066]
The coffee solids derived from the coffee extract used in the milk-containing coffee beverage of the present invention thus obtained preferably have a Bx value of 0.3% by weight or more, more preferably 1.0%. It is in the range of wt% to 3.0 wt%. This is because, by setting the Bx value within this range, the coffee flavor can be brewed more strongly even in the case of a coffee drink containing can milk or a coffee drink containing PET milk.
[0067]
Moreover, it is preferable that protein content in the coffee drink containing milk of this invention is 0.1 weight% or more, More preferably, it exists in the range of 0.3 weight%-1.0 weight%. If the protein content is less than the above range, the fat content after heat sterilization is likely to be generated, so-called oil rings are likely to be generated, and the flavor and body taste of the coffee beverage containing milk is felt. This is because it may not be possible.
[0068]
Furthermore, it is preferable that the coffee drink with milk of this invention is prepared in the range of pH 6.0-7.5.
[0069]
The present invention is not limited to the above embodiment. The above-described embodiment is an exemplification, and the present invention has any configuration substantially the same as the technical idea described in the claims of the present invention and exhibits the same function and effect. It is included in the technical scope.
[0070]
For example, in the above description, the O / W emulsion of the present invention has been described as a liquid, but in the present invention, it is also possible to use a powdered powder by a spray drying method or the like.
[0071]
【Example】
The present invention will be described more specifically with reference to the following examples.
[0072]
Example 1
Add 2.0% by weight of sodium L-ascorbate as a hydrophilic antioxidant to the water phase and add 0.1% by weight of vitamin E preparation as a lipophilic antioxidant to the oil phase to obtain an O / W emulsion. In the case of production, 30% by weight of unsalted butter, 5% by weight of skim milk powder and 61.43% by weight of water are used as main ingredients, and 0.6% by weight of sucrose fatty acid ester (stearic acid type) of HLB16 as an emulsifier Essential ingredients: 0.5% by weight of monoglyceride (stearic acid), 0.1% by weight of sorbitan monostearate, 0.15% by weight of potassium polyphosphate as an emulsion stabilizer, 0.12% by weight of microcrystalline cellulose (composite) And then O / W emulsified to prepare 100% by weight of an O / W emulsion. Next, 50% by weight of a coffee extract having a Bx value of 3.8 extracted from coffee beans, 3.5% by weight of the present O / W emulsion, 7% by weight of milk, and 0.5% by weight of whole milk powder Mix 0.5% by weight of skim milk powder and 30% by weight of water, and add 0.05% by weight of sucrose fatty acid ester of HLB16 (palmitic acid type) as an antibacterial agent, and mix all with sodium bicarbonate After adjusting the liquid to pH 7.2, water was replenished to prepare 100% by weight of a coffee beverage with milk containing 1.9% by weight of the solid content of coffee extract and 0.6% by weight of protein.
[0073]
Subsequently, the coffee beverage containing milk was filled into a can container, immediately wound and retort sterilized at 124 ° C. for 20 minutes to obtain a coffee beverage containing can milk.
[0074]
(Comparative Example 1)
Canned milk in the same manner as in Example 1, except that 100% by weight of the O / W emulsion was prepared by changing the sucrose fatty acid ester of HLB16 (stearic acid type) to 0.1% by weight and 61.93% by weight of water. Got a coffee drink.
[0075]
(Comparative Example 2)
A canned milk-containing coffee beverage was prepared in the same manner as in Example 1 except that 0.1% by weight of succinic monoglyceride (stearic acid type) and 61.83% by weight of water were used to prepare 100% by weight of the O / W emulsion. Obtained.
[0076]
(Comparative Example 3)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 100% by weight of O / W emulsion was prepared by changing 0.02% by weight of sorbitan monostearate and 61.91% by weight of water.
[0077]
(Comparative Example 4)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 100% by weight of the O / W emulsion was prepared by using 0.02% by weight of potassium polyphosphate and 61.91% by weight of water.
[0078]
(Comparative Example 5)
A coffee drink containing canned milk is obtained in the same manner as in Example 1 except that 100% by weight of the O / W emulsion is prepared with 0.02% by weight of microcrystalline cellulose (composite) and 61.91% by weight of water. It was.
[0079]
(Comparative Example 6)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 0.1% by weight of copper carrageenan and 61.83% by weight of water were used as an emulsion stabilizer to prepare 100% by weight of O / W emulsion. .
[0080]
(Comparative Example 7)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 0.1% by weight of iota carrageenan and 61.83% by weight of water were used as an emulsion stabilizer to prepare 100% by weight of O / W emulsion. .
[0081]
(Comparative Example 8)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 0.1% by weight of xanthan gum and 61.83% by weight of water were used as an emulsion stabilizer to prepare 100% by weight of an O / W emulsion.
[0082]
(Comparative Example 9)
A can beverage containing can milk was obtained in the same manner as in Example 1 except that 0.1% by weight of tamarind gum and 61.83% by weight of water were used as an emulsion stabilizer to prepare 100% by weight of O / W emulsion. .
[0083]
(Comparative Example 10)
A canned milk-containing coffee drink was obtained in the same manner as in Example 1 except that 0.1% by weight of carboxymethylcellulose and 61.83% by weight of water were used as an emulsion stabilizer to prepare 100% by weight of O / W emulsion. .
[0084]
(Comparative Example 11)
In the same manner as in Example 1, except that sodium L-ascorbate was not added and 100% by weight of the O / W emulsion was prepared with 63.43% by weight of water, no sodium L-ascorbate was added. A coffee drink with canned milk was obtained.
[0085]
(Comparative Example 12)
The protein derived from the O / W emulsion of the present invention is the same as in Example 1 except that milk, whole milk powder, skim milk powder is not added and water is 38% by weight when preparing a coffee drink containing milk. A coffee drink with canned milk containing only 0.06% by weight was obtained.
[0086]
The canned milk-containing coffee beverage thus obtained was stored at 37 ° C. for 4 weeks, and the precipitate formation and flavor change after storage were evaluated. The results are shown in the table.
[0087]
The degree of precipitation in the table indicates that precipitation increases as the value increases from 1+ to 5+, and the degree of flavor change indicates that the change in flavor increases as the value increases from 1+ to 5+.
[0088]
[Table 1]

[0089]
In Example 1, the precipitate formation after storage at 37 ° C. for 4 weeks was small, and the flavor change was also small. On the other hand, in Comparative Examples 1 to 10, there was little change in flavor, but there was much precipitation formation after storage at 37 ° C. for 4 weeks.
[0090]
Moreover, in Comparative Example 11, although the precipitate formation after storage at 37 ° C. for 4 weeks was small, the flavor change was large.
[0091]
Further, in Comparative Example 12, although the precipitate formation after storage at 37 ° C. for 4 weeks was small and the flavor change was small, the flavor and taste of the milk-containing coffee beverage itself were felt as compared with Example 1. In addition, the oil ring was greatly formed.
[0092]
【The invention's effect】
According to the present invention, an L / ascorbic acid, erythorbic acid or an alkali metal salt thereof is used in an amount of 0.1% by weight or more as an antioxidant, and an O / W emulsion using a specific combination of an emulsifier and an emulsion stabilizer. To obtain an O / W emulsion that can sufficiently enhance the antioxidant effect of fat and can suppress the formation of precipitates after heat sterilization when used in a coffee beverage containing milk. Can do.
[0093]
Such a coffee beverage containing milk obtained by adding the O / W emulsion of the present invention is a precipitate after heat sterilization even when a coffee bean extract having a high coffee solid content derived from a coffee bean extract is used. The coffee flavor can be enhanced without causing generation. Furthermore, even when the protein content in the milk-containing coffee beverage is increased, the flavor of the milk-containing coffee beverage can be given a body feeling and richness without causing such precipitation.

Claims (4)

At least one hydrophilic antioxidant is added to the water phase, at least one lipophilic antioxidant is added to the oil phase, and the fat is O / W emulsified using an emulsifier and an emulsion stabilizer. O / W emulsion,
(A) 0.1% by weight or more of L-ascorbic acid, erythorbic acid or an alkali metal salt thereof as a hydrophilic antioxidant, and (b) at least one of a sucrose fatty acid ester and a polyglycerin fatty acid ester as an emulsifier. 3% to 1.5% by weight, organic acid glycerin fatty acid ester 0.3% to 1.0% by weight, and sorbitan fatty acid ester 0.05% to 0.3% by weight, (c) as an emulsion stabilizer An O / W emulsion comprising 0.05 wt% to 0.2 wt% of phosphate and 0.05 wt% to 0.2 wt% of microcrystalline cellulose. A milk-containing coffee beverage comprising the O / W emulsion according to claim 1 added thereto. The milk-containing coffee drink according to claim 2, wherein the content of the protein in the milk-containing coffee drink is 0.1% by weight or more. The coffee solids containing milk according to claim 2 or 3, wherein a coffee solid content derived from the coffee bean extract in the milk-containing coffee beverage is 0.3% by weight or more.