JP7627558B2 - Beverages - Google Patents

Description

This disclosure relates to a liquid food composition containing a microparticle emulsion.

In recent years, various types of beverages have been developed to reflect consumer preferences, and beverages containing emulsions in particular tend to undergo layer separation over long periods of storage. This phenomenon is well known for milk coffee and the like, and when the components that float to the top aggregate over time, redispersibility deteriorates, and the aggregates remain at the top even after redispersion, which not only impairs the appearance of the beverage, but also adversely affects its taste or flavor. This gives consumers a visually unpleasant impression, and causes problems such as a decrease in commercial value.
In response to this, beverages and the like have been proposed that contain specific emulsion stabilizers, such as specific sucrose fatty acid esters and polyglycerol fatty acid esters, to prevent floating and aggregation of specific components (Patent Documents 1 to 4, etc.).

JP 2009-207500 A JP 2006-94867 A JP 2009-189369 A JP 2006-14725 A

However, depending on the type and/or ingredients of the beverage, a satisfactory beverage has not yet been obtained.
The present disclosure aims to provide a liquid food composition, such as a beverage, containing a microparticle emulsion in which floating and aggregation of specific components are unlikely to occur, and even if such floating and aggregation does occur, the composition can be easily redispersed to return to a homogeneous state.

The present disclosure includes the following inventions.
[1] An emulsion comprising an emulsifier containing water-soluble or water-dispersible fine particles containing a protein and an anionic polysaccharide, and an oil or fat;
A fine particle emulsion-containing liquid food composition comprising water and at least one member selected from the group consisting of food flavors, food seasonings and food extracts.
[2] The liquid food composition containing a microparticle emulsion as described above, wherein the protein is at least one selected from the group consisting of sodium caseinate, alkali-treated gelatin, acid-treated gelatin, whey protein, soy protein, acid-soluble soy protein, pea protein, chickpea protein, and fava bean protein.
[3] The liquid food composition containing a microparticle emulsion described above, wherein the anionic polysaccharide is at least one selected from the group consisting of xanthan gum, welan gum, carrageenan, deacylated gellan gum, native gellan gum, rhamsan gum, pectin, alginic acid, alginates, tragacanth gum, ghatti gum, gum arabic, arabinogalactan, karaya gum, succinoglycan, cellulose derivatives, starch derivatives and soybean polysaccharides.
[4] The fine particle emulsion-containing liquid food composition described above, which contains the protein and the anionic polysaccharide in a mass ratio of 2:98 to 95:5.
[5] The micro-particle emulsion-containing liquid food composition described above, wherein the oil and fat accounts for 0.1 to 74% of the total mass of the micro-particle emulsion-containing liquid food composition.
[6] The liquid food composition containing a microparticle emulsion as described above, wherein the emulsion is restored from a uniformly dispersed state to a separated state when the oil component floating speed is 100 mm/hr or less.
[7] The liquid food composition containing a microparticle emulsion as described above, wherein the at least one selected from the group consisting of food flavorings, food seasonings, and food extracts is at least one selected from the group consisting of coffee extracts, powdered black tea, milk components, fruit juice, and fruit pulp.
[8] The liquid food composition containing a microparticle emulsion as described above, which is a beverage or a jelly beverage.

According to the present disclosure, it is possible to provide a liquid food composition containing a microparticle emulsion, such as a beverage, in which floating and aggregation of specific components are unlikely to occur, and even if such occurs, the composition can be easily redispersed to return to a homogeneous state.

[Liquid food composition containing fine particle emulsion]
The fine particle emulsion-containing liquid food composition of the present application contains an emulsion, at least one selected from the group consisting of food flavors, food seasonings, and food extracts, and water.
The emulsion is composed of an emulsifier and an oil or fat. The emulsifier contains water-soluble or water-dispersible fine particles including a protein and an anionic polysaccharide.
By providing such a configuration, it is possible to obtain a microparticle emulsion-containing liquid food composition in which the emulsion is uniformly dispersed as a whole. In addition, since this microparticle emulsion-containing liquid food composition can be separated into two layers, it is possible to visually recognize the ingredients contained therein, such as milk coffee and milk tea, and stimulate the desire to purchase it. In other words, such a microparticle emulsion-containing liquid food composition can be easily mixed to easily achieve a state in which the emulsion is uniformly dispersed as a whole, and can be restored to a separated state over a sufficient period of time, and these states can be easily repeated alternately.

(Emulsion)
The emulsion consists of an emulsifier and an oil or fat.
(emulsifier)
The emulsifier consists of water-soluble or water-dispersible fine particles containing a protein and an anionic polysaccharide.
As the protein, not only proteins that can be used in the food industry but also various other proteins can be used. For example, any of simple proteins, complex proteins, derived proteins, etc. can be used. Examples include albumin, globulin, glutelin, prolamin, scleroproteins (collagen, elastin, keratin, etc.), glycoproteins (ovomucloid, mucin), phosphoproteins (casein), chromoproteins (hemoglobin, myoglobin), lipoproteins (lipovitellin, lipoprotein), metalloproteins (ferritin, hemocyanin), gelatin, etc. These may be used singly or in combination. Among these, at least one selected from the group consisting of casein, sodium caseinate, gelatin, alkali-treated gelatin, acid-treated gelatin, whey protein, soy protein, acid-soluble soy protein, pea protein, chickpea protein, and fava bean protein is preferred, and casein, sodium caseinate, whey protein, soy protein, and acid-soluble soy protein are more preferred.

The anionic polysaccharide is a polysaccharide having a negative charge in its molecular structure, and examples thereof include at least one type selected from the following group:
Polysaccharides produced by microorganisms include xanthan gum, deacylated gellan gum, native gellan gum, rhamsan gum, succinoglycan, welan gum, etc.
Plant-derived polysaccharides include pectin (derived from fruit peel), tragacanth gum, gum arabic, arabinogalactan, gum ghatti, karaya gum (derived from tree sap), alginic acid, alginates, carrageenan (derived from seaweed), soy polysaccharides (derived from seeds), cellulose derivatives, and starch derivatives (semi-synthetic products derived from plants).
The derivative here means a compound in which a part of the compound is replaced with another atom or atomic group, and in the present application, refers to all compounds in which a part of the atoms or atomic groups in the polysaccharide is replaced with an atomic group exhibiting anionic properties, such as a carboxyl group.

The ratio of protein to anionic polysaccharide in the fine particles is, in terms of mass ratio, 2:98 to 95:5, preferably 10:90 to 90:10, and more preferably 20:80 to 80:20.
The microparticles may be in a form dissolved or dispersed in water, or may be in a form not containing water. Examples of microparticles not containing water include those in a form in which an aqueous solution or dispersion containing the microparticles is powdered by spray drying, freeze drying, ethanol precipitation, or the like.

Water-soluble or water-dispersible microparticles containing a protein and an anionic polysaccharide can be formed, for example, by the method described in WO2019/087666.
The method for producing water-soluble or water-dispersible microparticles mainly includes preparing a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein, and bringing the pH of the solution or dispersion closer to the above-mentioned isoelectric point. In this case, the pH may be brought closer to the isoelectric point while mixing the solution or dispersion, or mixing may be performed after bringing the pH closer to the isoelectric point. By mixing the solution or dispersion and bringing the pH of the solution closer to the isoelectric point of the protein, uniform and fine microparticles can be obtained without causing aggregates of the protein and/or polysaccharide. Furthermore, the obtained microparticles have long-term stability.

In preparing a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein, (a) the protein and the polysaccharide may be prepared as a mixed liquid in a coexisting state, or (b) a protein solution and a polysaccharide solution or dispersion may be prepared separately and then mixed to prepare a mixed liquid.
In a solution or dispersion containing a protein and an anionic polysaccharide, the protein is completely or almost completely dissolved since the solution or dispersion has a pH higher than the isoelectric point of the protein, i.e., the initial pH. The anionic polysaccharide may be completely or almost completely dissolved in the solution or dispersion, or may be partially or completely undissolved and floating or suspended.
The solvent of the solution or dispersion containing the protein and the anionic polysaccharide can be appropriately selected from water, an organic solvent, and a combination thereof, but is preferably water (e.g., ion-exchanged water, pure water, distilled water, ultrapure water, tap water, etc.). As described above, in order to adjust the pH of the solvent, a pH adjuster such as citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, phosphoric acid, adipic acid, trisodium citrate, sodium malate, glucono-delta-lactone, etc. may be contained.
In a solution or dispersion containing a protein and an anionic polysaccharide, the protein may have a concentration equal to or lower than the concentration at which the protein becomes a saturated solution, for example, 0.01 w/w% to 5 w/w%. The solution or dispersion containing an anionic polysaccharide may have a concentration of, for example, 0.005 w/w% to 5 w/w%.

When preparing a solution or dispersion containing a protein and an anionic polysaccharide as a mixed solution by preparing a solution or dispersion containing each of the protein and the anionic polysaccharide and mixing them, the protein solution is preferably maintained at a pH higher than the isoelectric point of the protein. The pH higher than the isoelectric point of the protein is preferably 1 or more higher, more preferably 1.4 or more or 1.5 or more higher. On the other hand, the protein solution generally has a pH at which the protein used dissolves in water, and is not particularly limited, but is preferably lower than 9.0, more preferably lower than 7.0. Depending on the type of protein, there may be cases where the pH of the solution exceeds the above-mentioned value, but this invention does not exclude such cases.
In addition, even when preparing a mixed liquid containing both a protein and an anionic polysaccharide, the pH of the mixed liquid is preferably maintained at a pH higher than the isoelectric point of the protein, as described above.
In preparing a solution or dispersion containing an anionic polysaccharide, if the anionic polysaccharide dissolves in a solvent, it is preferable to prepare a solution, and if the anionic polysaccharide does not dissolve in a solvent, it is preferable to apply an appropriate force to prepare a dispersion. Examples of the force to be applied here include a known method for preparing a polysaccharide dispersion, such as propeller stirring while heating, stirring with a homomixer, and homogenization with a homogenizer.
The solvent for dissolving the protein and the solvent containing the anionic polysaccharide may be the same or different, but it is preferable that they are the same, and it is more preferable that they are water.

When mixing these two types of solutions or dispersions, it is preferable to mix them while maintaining the pH higher than the isoelectric point of the protein, i.e., the initial pH, to obtain a mixed solution. Mixing may be performed by hand, or by using a mixer or mixing device known in the art. Mixing may be performed by any of stirring (shearing), shaking, injection, ultrasonic treatment, etc. For example, a propeller agitator, homomixer, homogenizer, etc. may be used. In this case, mixing may be performed by applying a load to the extent that both are mixed uniformly. For example, homogenizer treatment at a pressure of about 5 MPa to 50 MPa or mixing at 5,000 rpm to 35,000 rpm for several tens of seconds to several hours may be performed. In this case, the temperature may be in a range from a temperature at which the solution does not freeze to a temperature at which the protein does not denature, for example, a range of room temperature to 80°C.

Next, the pH of the above-mentioned protein solution and anionic polysaccharide solution or dispersion, or the mixed solution containing protein and anionic polysaccharide, is adjusted to a value closer to the isoelectric point of the protein. In this case, a pH adjuster may be added. When adjusting the pH to a value closer to the isoelectric point of the protein, it is preferable to mix the solution to such an extent that the pH is constant throughout the solution.
For example, the pH of the anionic polysaccharide solution or dispersion may not necessarily be the same as the pH of the protein solution, but regardless of the pH of the anionic polysaccharide solution or dispersion, a pH adjuster is added so that the pH of the mixture of the two is a pH that does not cause protein precipitation and is closer to the isoelectric point of the protein, i.e., the initial pH.

In the case of a mixture containing a protein and anionic polysaccharide, the pH is set higher than the isoelectric point of the protein, i.e., it is set to the initial pH. Therefore, the pH of the mixture is lowered to a level at which the protein does not precipitate, and is brought closer to the isoelectric point of the protein than the initial pH.
Here, adjusting the pH of the liquid to a value closer to the isoelectric point means making the difference between the pH and the isoelectric point of the resulting mixed liquid smaller than the difference between the initial pH and the isoelectric point of the protein used. For example, the initial pH may be higher than the isoelectric point and the pH of the resulting mixed liquid may be higher than or the same as the isoelectric point, or the initial pH may be higher than the isoelectric point and the pH of the resulting mixed liquid may be lower than the isoelectric point.

When the pH of the liquid is brought closer to the isoelectric point of the protein than the initial pH, a shear force is applied to the liquid by mixing. That is, the pH may be brought closer to the isoelectric point of the protein while mixing or stirring so as to apply a larger shear force to the mixed liquid, or the pH may be brought closer to the isoelectric point of the protein, and then mixing or stirring may be performed so as to apply a larger shear force. As described above, the shear force here is preferably a load greater than the load applied when a protein solution and an anionic polysaccharide solution or dispersion are separately prepared and mixed to a degree that the two are mixed uniformly, for example, high-speed stirring or high shear force. For this purpose, for example, stirring with a bladed screw, circulation stirring with a high-shear mixer such as a homomixer, homogenization with a device such as a homogenizer or a high-pressure homogenizer, etc. may be performed.
For example, mixing may be performed at 5,000 rpm to 35,000 rpm at a temperature range from room temperature to the denaturation temperature of the protein, for example, from room temperature to 80° C., for several tens of seconds to several tens of hours.

By mixing a mixture containing a protein and an anionic polysaccharide while adjusting the shear and pH in this way, so-called built-up type microparticles can be formed. That is, by mixing these substances, the protein and the anionic polysaccharide are dispersed in the solvent in the form of microparticles through aggregation and self-association.
The microparticles referred to here are complexes of proteins and anionic polysaccharides formed by electrostatic interaction. The size of the microparticles may be, for example, 10 nm to 1000 μm in diameter, preferably 500 μm or less, more preferably 100 μm or less, and even more preferably less than 50 μm. The size of the microparticles obtained can be adjusted by the shear force and the load time.
The fine particles thus obtained have various properties such as water solubility, water insolubility, water dispersibility, etc., and also have an emulsifying effect for forming W/O type, O/W type, and W/O/W type emulsions, and therefore can be used as an emulsifier.

(Oils and fats)
The fats and oils are not particularly limited, and include fats and oils suitable for food. Examples of vegetable oils include canola oil, coconut oil (palm oil), corn oil, cottonseed oil, rapeseed oil, olive oil, palm oil, palm kernel oil, peanut oil, sunflower oil, safflower oil, soybean oil, safflower oil, rice oil, sesame oil, and cocoa butter, and examples of animal oils include lard, beef tallow, butter, liver oil, beeswax, fish oils such as mackerel, sardines, horse mackerel, tuna, cod, and shark, squid oil, and whale oil, and other marine oils and oils, milk fats, algae, and oils and oils derived from microorganisms, hardened oils, fractionated oils, and interesterified oils, and combinations thereof. In addition, the fats and oils may be of a composition containing other substances such as margarine, shortening, and chocolate, or may be oils containing oil-soluble components (e.g., carotenoids, etc.). The fats and oils may be in various forms, such as liquid, semi-liquid, solid, and finely divided solid forms.
In the emulsion, the fats and oils may be contained in an amount of 0.1% by mass to 74% by mass, preferably 1% by mass to 74% by mass, and more preferably 5% by mass to 74% by mass. The mass ratio of the fats and oils to the emulsifier may be 0.1:99.9 to 99:1, preferably 0.5:99.5 to 99:1, and more preferably 1:99 to 99:1. The fats and oils may be contained in an amount of 0.01% by mass to 7500% by mass, preferably 0.1% by mass to 7500% by mass, and more preferably 1% by mass to 7500% by mass, based on the total mass of the finally obtained fine particle emulsion-containing liquid food composition.
From another viewpoint, the mass ratio of protein to oil contained in the microparticles is 0.05:99.95 to 99:1, preferably 0.25:99.75 to 99:1, and more preferably 0.5:99.5 to 99:1.
The mass ratio of the anionic polysaccharide to the oil contained in the fine particles is 0.05:99.95 to 99:1, for example, and is preferably 0.25:99.75 to 99:1, and more preferably 0.5:99.5 to 99:1.
From yet another viewpoint, when the microparticles are contained in a solution or dispersion, the mass ratio of the solution or dispersion containing the microparticles to the oil is 1:99 to 99:1, preferably 10:90 to 99:1, and more preferably 20:80 to 99:1.
By mixing the two in such a mass ratio, a uniform emulsion that is stable over a long period of time can be produced.
In the present application, the emulsion means an emulsion having a uniform composition and no oily surface when prepared.

(Method of producing emulsion)
The emulsion can be produced by combining and mixing the above-mentioned water-soluble or water-dispersible fine particles with an oil.
When combining water-soluble or water-dispersible microparticles with oil, only the microparticles may be taken out and added to a solution containing oil, or the solution containing oil may be added to the microparticles, or the mixed liquid containing the microparticles may be added directly to the oil, or the oil may be added to the mixed liquid containing the microparticles. Methods for taking out only the microparticles include, for example, powdering the mixed liquid containing the microparticles by spray drying, freeze drying, ethanol precipitation, etc. Note that the solution containing oil preferably contains a solvent such as water.
Furthermore, preparation of fine particles and production of an emulsion may be carried out simultaneously by mixing a protein solution, a solution or dispersion of an anionic polysaccharide, and an oil or a mixture of water and oil.
The mixing here is preferably performed to a degree necessary to emulsify the oil. For example, it is preferable to apply high-speed stirring and high shear force. For this purpose, for example, stirring with a bladed screw, circulation stirring with a high-shear mixer such as a homomixer, homogenization with a homogenizer, etc. can be performed. Homogenization using a homogenizer can be performed using equipment such as a high-speed stirrer, a homomixer, or a high-pressure homogenizer in order to finely and uniformly obtain the fine particles to be obtained.
For example, it is preferable to homogenize the mixture using a homogenizer at a pressure of about 5 MPa to 15 MPa, or to stir the mixture using a homomixer at a speed of about 5,000 rpm to 15,000 rpm.
During production of water-soluble or water-dispersible microparticles and emulsions, their stability can be improved by homogenization using a high-pressure homogenizer (e.g., 20 MPa to 50 MPa) and/or heat treatment (e.g., at 85°C for 30 minutes).
In this manner, in the emulsion of the above-mentioned emulsifier and oil, the fine particles of the emulsifier are adsorbed to the surfaces of the oil droplets, thereby ensuring the stability of the emulsion.

(Food flavors, food seasonings, and food extracts)
Food flavorings are so-called flavors, and include ingredients extracted from various plants and some animals or synthesized ingredients, specifically fruit juice flavorings, fruit pulp, milk ingredients, etc.
The food seasoning may be any that imparts flavor, and examples thereof include dairy ingredients, whole milk powder, skim milk powder, powdered milk, coffee whitener, whipped cream, fruit juice, dried bonito flakes, kelp, and extracts thereof.
Examples of food extracts include coffee extracts, black tea extracts and other various tea extracts and dried products thereof, fruit juices and dried products thereof, dried bonito flakes, kelp, and extracts or dried extracts thereof.
Further examples include food flavors, food seasonings, food extracts, etc. that can constitute the microparticle emulsion-containing liquid food composition described below.
At least one of these food flavors, food seasonings and food extracts may be contained, and two or more of them may be contained in combination.

(water)
The water may be any type that can be used as a drink, and examples of such water include tap water, natural water, hydrogen water, pure water, deionized water, reduced water, deep sea water, purified water, ion-exchanged water, alkaline ionized water, carbonated water, sparkling water, raw water, and distilled water.

The liquid food composition containing microparticle emulsion in this application includes, for example, beverages such as water, milk, milk drinks, lactic acid bacteria drinks, drink yogurt, soft drinks containing fruit juice, fruit juice drinks such as orange juice, vegetable juice drinks, tea drinks, coffee drinks, cocoa drinks, sports drinks, functional drinks, ion drinks, vitamin supplement drinks, nutritionally balanced drinks, etc.; frozen dessert mixes such as soft serve ice cream mixes; sake, beer, sparkling wine, beer-flavored alcoholic drinks, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, various cocktails containing drinkable alcohol, red wine, etc. Examples of such beverages include alcoholic beverages such as fruit liquor; soups such as consommé soup, potage soup, cream soup, Chinese soup, and ramen soup; liquid final foods such as miso soup, clear soup, stew, curry, white sauce, cream sauce, pasta sauce, custard cream, kudzu soup, thickened sauce, and sauces (for grilled meat, yakitori, etc.); special foods and therapeutic foods such as protein/phosphorus/potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, foods with intestinal functions, calcium/iron/vitamin-enriched foods, hypoallergenic foods, thick liquid foods, liquid foods for people with difficulty chewing and swallowing, blended foods, and chopped foods; and liquid seasonings such as soy sauce, dressings, and sauces. Among these, beverages containing milk components or dairy products in coffee, black tea, green tea, fruit juice, or its flavoring, and so-called jelly beverages in which solid or semi-solid components such as jelly, agar, fruit pulp, and starch are added to these beverages, are preferred.

The liquid food composition containing micro-emulsified matter can be produced by first preparing an emulsifier, then preparing an emulsion consisting of the emulsifier and fats and oils, and then adding at least one selected from the group consisting of food flavorings, food seasonings, and food extracts, and optionally water, to the obtained emulsion, and uniformly stirring the mixture. The stirring may be high-speed stirring or stirring that applies high shear force as described above, but examples of such stirring include stirring with a stirrer and propeller stirring. In this case, the mixed components may be heated to easily dissolve or uniformly disperse them. It is preferable to appropriately adjust the heating temperature depending on the type of protein, polysaccharide, oil, etc. used. For example, the heating temperature may be 40°C or higher, preferably 60°C or higher, and more preferably 80°C or higher. Also, the heating temperature may be 200°C or lower, preferably 150°C or lower, and more preferably 100°C or lower. The liquid food composition containing micro-emulsified matter may be optionally subjected to sterilization treatment, cooling, etc.

The thus obtained micro-emulsion-containing liquid food composition can be a food composition in which the emulsion is uniformly dispersed as a whole, as described above. In addition, this micro-emulsion-containing liquid food composition can be separated into two layers. In other words, it is possible to visually recognize the ingredients contained in milk coffee, milk tea, etc., and thus stimulate the desire to purchase. In other words, such a micro-emulsion-containing liquid food composition can be easily mixed to easily achieve a state in which the ingredients such as emulsion are uniformly dispersed as a whole, and can be restored to a separated state over a sufficient period of time, and these states can be easily repeated alternately.
An index representing such a characteristic is the floating speed of milk components and/or emulsion particles. The floating speed can be measured by a commercially available device known as a solution stability evaluation device or a liquid dispersion stability evaluation device. These devices can irradiate near-infrared light from the outside onto a bottle in which a liquid containing a dispersion is sampled, and measure the transmitted light intensity and backscattered light intensity in the height direction at regular intervals, thereby evaluating the change over time in the concentration gradient of the dispersion and the change in the dispersion. Specifically, the measurement can be performed by a device called TURBISCAN LAB (manufactured by Eiko Seiki Co., Ltd.). For the evaluation, for example, the analysis software "TurbiSoft" in the TURBISCAN Lab series can be used.
In order for the microparticle emulsion-containing liquid food composition of the present application to exhibit the property that the emulsion can be easily uniformly dispersed as a whole by simple mixing and can be restored to a separated state over a sufficient period of time, the floating speed can be 100 mm/hr or less, preferably 90 mm/hr or less, more preferably 80 mm/hr or less, and even more preferably 70 mm/hr or less, 50 mm/hr or less, or 30 mm/hr or less. Also, the floating speed can be 0.5 mm/hr or more, preferably 0.8 mm/hr or more, more preferably 1.0 mm/hr or more, and even more preferably 1.1 mm/hr or more. By exhibiting a floating speed in such a range, the above-mentioned characteristics can be ensured.

The liquid food composition containing microparticle emulsion may further contain additives contained in food, etc., as long as the above-mentioned characteristics are not impaired. For example, gelling agents such as agar, gelatin, kappa-type carrageenan, iota-type carrageenan, LM pectin with an esterification degree of less than 50%, HM pectin with an esterification degree of 50% or more, native gellan gum, deacylated gellan gum, sodium alginate, mannan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, soybean polysaccharides, cellulose derivatives, emulsifiers, pH adjusters, acidulants, flavors other than the above-mentioned food flavors, sweeteners, bittering agents, seasonings other than the above-mentioned food seasonings, etc. may be mentioned. These may be used alone or in combination of two or more.
For example, these components may be contained in an amount of, for example, 0.001% by mass to 10% by mass.

The present invention will be explained in more detail below using examples of a liquid food composition containing a microparticle emulsion. However, these examples do not limit the present invention. In the examples, "%" means "mass (w/w) %."

Example A
(Preparation of water-soluble or water-dispersible fine particle-containing liquid (emulsifier))
Xanthan gum (trade name: SAN ACE C, manufactured by SAN-EI GEN FFI), which is an anionic polysaccharide, was added to ion-exchanged water heated to 80°C, stirred and dissolved at 80°C for 10 minutes, and then cooled to room temperature.
Meanwhile, whey protein (trade name: Lactocrystal Plus, manufactured by Nippon Shinyaku Co., Ltd.) was added to ion-exchanged water at room temperature, stirred for 10 minutes to dissolve, and then the pH was adjusted to 6.6 with a 1M aqueous NaOH solution.
The obtained xanthan gum solution and protein solution were mixed in a ratio of 1:1, gently stirring so as not to foam. In this mixed solution state, the concentration of xanthan gum was 0.15% and the concentration of whey protein was 0.2%. Then, the mixture was stirred at 9000 rpm for 3 minutes with a homomixer to obtain a water-soluble or water-dispersible microparticle-containing liquid as an emulsifier. At this time, a 5% citric acid aqueous solution was added while the homomixer was running, and the pH of the mixed solution was adjusted to 4.9.

(Preparation of Emulsion)
Coconut oil was added to the microparticle-containing liquid obtained above in various ratios as shown in Table 1, and the mixture was stirred at 70° C. for 10 minutes, and the total amount was adjusted with ion-exchanged water to obtain an emulsion. The stirring was performed in two stages at 15 MPa and 5 MPa using a high-pressure homogenizer, for example.

(Preparation of liquid food composition containing fine particle emulsion)
To the emulsion obtained above, whole milk powder, sugar and black tea extract powder were added as shown in Table 2, and the mixture was stirred for 10 minutes to dissolve them, thereby obtaining a black tea beverage as a liquid food composition containing a microparticle emulsion.
A portion of the obtained microparticle emulsion-containing liquid food composition was filled into a container and retort sterilized at 121° C. for 20 minutes.

As comparative examples, black tea beverages were obtained by adding no emulsion but by adding commercially available emulsified oils and fats or coconut oil as shown in Table 2.
In Comparative Example 1, a black tea beverage was prepared in substantially the same manner as in Examples 1 to 4, except that no emulsion was added.
In Comparative Example 2, a powder mixture of an emulsifier, sugar, milk powder, and black tea extract powder was added to water and stirred for 10 minutes at 80° C. to dissolve them. Palm oil was then added and stirred for another 5 minutes at 80° C. After total volume correction, a homogenization treatment was carried out (first stage: 15 MPa, second stage: 5 MPa) to obtain a black tea beverage.
The resulting black tea beverage was filled into containers and retort sterilized at 121° C. for 20 minutes.

In Table 2,
Emulsified oil: Unishort EF, manufactured by Fuji Oil Co., Ltd. Black tea extract powder: SD Black Tea Powder No. 17349, manufactured by San-Ei Gen F.F.I. Emulsifier: Homogen (registered trademark) No. 870, manufactured by San-Ei Gen F.F.I.

The median diameter, stability, appearance, and floating speed of the resulting black tea beverage were measured. The results are shown in Table 3.

In Table 3,
Reference Example 1: Sesame Dressing (Product name: Japanese-style soy sauce sesame dressing, manufactured by Kewpie Corporation)
Reference Example 2: Onion dressing (product name: Grated Onion Dressing, manufactured by Kewpie Corporation)

Example B
(Preparation of Water-Soluble or Water-Dispersible Microparticle-Containing Liquid (Emulsifier))
In the same manner as in Example A, a liquid containing fine particles was obtained.
(Preparation of Emulsion)
To the microparticle-containing liquid, O.D.O (capric/caprylic triglyceride) was added so that the microparticle-containing liquid:O.D.O ratio was 11.1:34 (mass ratio), and the mixture was stirred at 70°C for 10 minutes, and the total amount was adjusted with ion-exchanged water to obtain an emulsion.
(Preparation of liquid food composition containing fine particle emulsion)
To the emulsion obtained above, whole milk powder, sugar and instant coffee were added as shown in Table 4, and the mixture was stirred for 10 minutes to dissolve them, thereby obtaining a coffee beverage as a liquid food composition containing a microparticle emulsion.
The obtained microparticle emulsion-containing liquid food composition was filled into a container and retort sterilized at 121° C. for 20 minutes.

In Table 4,
Emulsifier: Homogen (registered trademark) No. 3136, manufactured by San-Ei Gen F.F.I. Sodium bicarbonate was added to adjust the pH.
The median diameter, stability, appearance, and floating speed of the resulting coffee beverage were measured. The results are shown in Table 5.

In the above examples, the median diameter, stability, two-layer separation, and flotation speed were evaluated as follows.
The median diameter (unit: μm) of the resulting fine particle emulsion-containing liquid food composition was measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) after preparation.
The stability and two-phase separation were visually confirmed after the preparation of the microparticle emulsion-containing liquid food composition, leaving it to stand overnight, and after storage at 37° C. for two weeks, respectively.
Oil droplets are present when the beverage is poured into a glass after two weeks of storage and there is non-emulsified oil floating on the top of the beverage.
Sedimentation means that after two weeks of storage, the beverage is poured into a glass, the container is turned upside down, and sediment is found at the bottom.
"Separated into two layers" means that the beverage is separated into two layers when viewed from the side.
The floating rate was determined by placing the beverage in a bottle, irradiating it with near-infrared light from the outside using a TURBISCAN LAB (manufactured by Eiko Seiki Co., Ltd.), measuring the transmitted light intensity and backscattered light intensity in the height direction at regular intervals, plotting the thickness (mm) of the separated layer against the time from when the beverage was shaken and dispersed on a graph, and calculating the slope of the straight line portion.

The beverages of Examples 1 to 5 in this application all separated into two layers within 8 to 24 hours, and all the ingredients were easily uniformly dispersed as a whole by shaking several times.

Claims (4)

An emulsion consisting of an emulsifier and an oil or fat;
At least one selected from the group consisting of coffee extract, black tea extract, milk component, fruit juice, fruit pulp, and dried products thereof;
A beverage containing water,
the emulsifier contains water-soluble or water-dispersible fine particles, the water-soluble or water-dispersible fine particles containing a protein and an anionic polysaccharide;
The beverage has an oil/fat content of 10 to 22% by mass,
The beverage has an oil component floating speed of 0.5 to 100 mm/hr, and the emulsion is restored from a uniformly dispersed state to a separated state. 2. The beverage according to claim 1, wherein the protein is at least one selected from the group consisting of sodium caseinate, alkali-treated gelatin, acid-treated gelatin, whey protein, soy protein, acid-soluble soy protein, pea protein, chickpea protein, and fava bean protein . 3. The beverage according to claim 1 or 2, wherein the anionic polysaccharide is at least one selected from the group consisting of xanthan gum, welan gum, carrageenan, deacylated gellan gum, native gellan gum, rhamsan gum, pectin, alginic acid, alginates, tragacanth gum, ghatti gum, gum arabic, arabinogalactan, karaya gum, succinoglycan, cellulose derivatives, starch derivatives and soybean polysaccharides . 4. The beverage according to claim 1, wherein the protein and the anionic polysaccharide are contained in a mass ratio of 2:98 to 95:5.