JP2010051240A - Stabilizer for oil and fat and/or milk component-containing drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stabilizer having a natural material as the raw material, and effective stabilizing effect, and imparting properties harmonized with the original taste of oil and fat and/or milk component-containing drink: and to provide the oil and fat and/or milk component-containing drink using the stabilizer and having stabilized properties without causing precipitation, flotage or separation of insolulble solid or fat component in the drink. <P>SOLUTION: This stabilizer for the oil and fat and/or milk component-containing drink is prepared using as the main ingredient, mango puree which is prepared by crushing mango fruits, straining the product to put into a creamy state, and homogenization treating the product at 10-30 MPa. A method for producing the oil and fat and/or milk component-containing drink, such as coffee drink, cocoa drink, chocolate drink, milk drink, and lactic acid fermented drink includes using the stabilizer so as to produce the oil and fat and/or milk component-containing drink having stabilized properties without causing precipitation, flotage or separation of insolulble solid or fat component in the drink. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to an oil and / or milk component-containing beverage stabilizer, an oil and / or milk component-containing beverage having stable properties using the stabilizer, and a method for producing the same. Specifically, when producing fats and / or milk component-containing beverages such as coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages, stabilization with mango puree that has been subjected to a specific homogenization treatment as the main component A method for producing a beverage containing an oil and / or milk component having a stabilized property that does not cause precipitation, floating, or separation of insoluble solids or fat components in the beverage using the agent, and produced by the method The present invention relates to a beverage preparation with stabilized properties such as a packaged beverage.

  In recent years, fats and / or milk component-containing beverages such as coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages occupy the main positions of soft drinks as packaged beverages and the like. However, in these beverages, milk proteins and fats and oils components contained in the beverage are separated, precipitated or floated, or dispersed solid components such as cocoa powder are precipitated at the stage of distribution and transportation. As a result, the quality of the product may be impaired, causing problems. Therefore, in the production of these fats and / or milk component-containing beverages, various stabilizers (thickening polysaccharides) and emulsifiers are added during the production in order to stably disperse them. .

  For example, an emulsion stabilizer in which a thickening polysaccharide such as galactomannan or xanthan gum is mixed with glycerin fatty acid ester or sucrose fatty acid ester for emulsion stabilization of milk beverage (Japanese Patent Laid-Open No. 2001-136903), A sucrose fatty acid ester or diglycerin fatty acid ester using an emulsion stabilizer in which a vegetable protein such as soybean protein is blended (JP 2004-242670 A, JP 2006-25743 A), or sucrose fatty acid ester, Those using an emulsion stabilizer in which a polyglycerol fatty acid ester is blended with a lactic acid fatty acid ester (Japanese Patent Laid-Open No. 2006-6245), those using an emulsion stabilizer comprising a polyoxyethylene sorbitan fatty acid ester (Japanese Patent Laid-Open No. 2006-6272) ), Specific monoester content Those using an emulsion stabilizer composed of diglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester (Japanese Patent Laid-Open No. 2006-14725), polyglycerin monopalmitate, polyglycerin fatty acid ester having a specific polymerization degree, and succinic acid The thing using the stabilizer which consists of organic acid monoglycerides, such as an acid monoglyceride and diacetyl tartaric acid monoglyceride (Unexamined-Japanese-Patent No. 2007-306865), etc. are disclosed.

  In addition, for the stabilization of fermented milk drinks and acidic drinks, a stabilizer made of carboxymethyl cellulose salt or fermented cellulose produced by cellulose-producing bacteria is used (JP-A-10-155434, JP-A-11-346648). In addition, in order to stabilize fermented milk beverages and acidic protein-containing beverages, galactomannan and xanthan gum (JP-A-8-252080), locust bean gum, guar gum, etc. (Kaihei 10-14547), gati gum (JP 2007-166913), rhamsan gum (JP 2007-159573), gellan gum and carboxymethylcellulose sodium or pectin or soybean dietary fiber (JP 2002-300849). Thickening polysaccharides such as Ones using thickening stabilizer consisting of blends thereof, those using stabilizers including pectin acidified milk drink (JP-10-313781, JP-2004-41239 JP) and the like have been disclosed.

  Furthermore, for the emulsion stability of cocoa beverages, those using an emulsion stabilizer containing sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, microcrystalline cellulose and κ-carrageenan (JP-A-6-125711), chocolate beverage For dispersion stabilization, water-soluble hemicellulose is used as a dispersion stabilizer (Japanese Patent Laid-open No. 10-229821), and a blend of polyglycerin fatty acid esters having a specific polymerization degree is used as an emulsion stabilizer for emulsification stability of coffee milk beverages. In the manufacturing method of beverages containing insoluble solids such as cocoa and coffee beverages (Japanese Patent Laid-Open No. 2007-143469), those using cellulose as a stabilizer (Japanese Patent Laid-Open No. 2001-29053) are disclosed.

  Thus, in the production of fat and / or milk component-containing beverages, various stabilizers (thickening polysaccharides) and emulsifiers have been added during the production in order to stably disperse the beverage components. However, by adding these stabilizers and emulsifiers to beverages, it is possible to disperse the beverage components and stabilize the emulsification, but unnatural viscosity appears in the beverage itself and the original taste of the beverage is impaired. There is a problem. In addition, when commercializing beverages as packaged beverages, “stabilizers” and “emulsifiers” are displayed because of the mandatory labeling of beverage ingredients, giving consumers the impression of synthetic additives or chemical additives. Given, the product concept is not necessarily preferable.

  On the other hand, in recent years, fruit juice drinks are preferred from the health-oriented or natural product-oriented, and those using mango as a raw material for fruit drinks have attracted consumers' preference. As a form of use of mango for beverages, beverages are prepared using mango juice itself or a mixture of mango juice with other juices or beverage ingredients (Japanese Patent Laid-Open No. 2007-89562, Japanese Patent Laid-Open No. 2002-95450). And mango fragrance added as a fruit juice fragrance for beverages (JP 2006-217807, JP 2006-254871, JP 2006-296226, JP 2006). -296376). Recently, as a beverage using mango juice, a processed mango juice product with reduced pulp content of mango juice has been prepared, and the mango juice can be used as an alcoholic beverage such as fruit liquor or liqueur, or as a soft drink containing fruit juice. A beverage added during the production of a non-alcoholic beverage is disclosed (Japanese Patent Laid-Open No. 2002-238513). In this disclosure, by adding the processed mango juice product in the production of a beverage, the occurrence of precipitation is prevented, the viscosity is low, and a beverage with an excellent flavor derived from fruit juice is produced. Has been shown to do.

JP-A-6-125711. JP-A-8-252080. Japanese Patent Laid-Open No. 10-14547. Japanese Patent Laid-Open No. 10-155434. Japanese Patent Laid-Open No. 10-229821. Japanese Patent Laid-Open No. 10-313781. Japanese Patent Application Laid-Open No. 11-346648. Japanese Patent Laid-Open No. 2001-29053. JP 2001-136903 A. JP 2002-95450 A. JP 2002-238513 A Japanese Patent Laid-Open No. 2002-300849. Japanese Patent Application Laid-Open No. 2004-41239. Japanese Patent Application Laid-Open No. 2004-242670. JP 2007-89562 A Japanese Patent Application Laid-Open No. 2006-6245. JP, 2006-6272, A. JP 2006-14725 A. JP 2006-25743 A. JP 2006-217807 A. JP 2006-254871 A. JP 2006-296226 A. Japanese Patent Laid-Open No. 2006-296376. JP 2007-143469 A. JP 2007-159573 A. JP 2007-166913. JP2007-306865A. JP2007-330256A.

  An object of the present invention is to use natural raw materials as a stabilizer for fats and oils and / or milk component-containing beverages such as coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages, and effective stabilizing action. And providing a stabilizer that imparts properties in harmony with the original taste of the fat and / or milk component-containing beverage, and storage as a packaged beverage using the stabilizer It is also intended to produce and provide a beverage having a stable property of fat and / or milk component that does not cause precipitation, floating, or separation of insoluble solids or fat components in the beverage even in distribution, sales, etc. .

  As a stabilizer for fats and / or dairy-containing beverages such as coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages, the present inventor has used conventional synthetic “stabilizers”, “ Stabilizers that use natural materials as raw materials without using "emulsifiers", have an effective stabilizing action, and impart properties that are in harmony with the original peculiar tastes of fats and / or milk component-containing beverages In the intensive study, mango puree, which was prepared by crushing and lining the mango fruit, making it creamy and homogenizing at a specific pressure, containing the pulp content of the juice as it is, contains fat and / or milk components As a stabilizer for beverages, it has been found that it has a particularly excellent stabilizing action, and the present invention has been completed.

  That is, the present invention is a stabilizer for fat and / or milk component-containing beverages comprising, as a main component, mango puree prepared by crushing, lining, creaming and homogenizing at 10 to 30 MPa. Consists of. In the present invention, the stabilizer is used for the production of fat and / or milk component-containing beverages, for example, as a packaged beverage, etc., even in storage, distribution, sale, etc., insoluble solids or fat components in the beverage, etc. It is possible to produce a fat and / or milk component-containing beverage with a stabilized property that does not precipitate, float, or separate. Although the addition amount of the stabilizer in this invention can be suitably determined according to the property of a drink, Preferably, it adds in the range of 10-40 weight% with respect to the drink whole quantity.

  In the method for producing a fat and / or milk component-containing beverage of the present invention, the viscosity of the beverage after the addition of the stabilizer is preferably adjusted to be 40 to 150 mPa · s at room temperature. The viscosity can be adjusted by performing a homogenization treatment after the addition of the stabilizer. Mango juice has a characteristic that its viscosity greatly increases when it is homogenized. Examples of the fat and / or milk component-containing beverage in the method for producing the fat and / or milk component-containing beverage of the present invention include a coffee beverage, a cocoa beverage, a chocolate beverage, a milk beverage or a lactic acid fermented beverage.

  That is, the present invention specifically relates to [1] stable fats and oils and / or milk component-containing beverages mainly composed of mango puree crushed, crushed, creamed and homogenized at 10 to 30 MPa. An oil and / or milk component-containing beverage characterized by adding a stabilizer according to the above [1] as a stabilizer when producing an agent and [2] fat and / or milk component-containing beverage From the manufacturing method and the manufacturing method of the fat and / or milk component-containing beverage according to the above [2], wherein the amount of [3] stabilizer added is 10 to 40% by weight based on the total amount of beverage. Become.

  The present invention also provides [4] the stabilizer described in [1] above, and adjusts the viscosity of the beverage after the addition to be 40 to 150 mPa · s at room temperature. Alternatively, the method for producing the fat and / or milk component-containing beverage described in [3] and the viscosity adjustment of the beverage after adding the stabilizer described in [5] above [1] are performed using a homogenization treatment. 5. The method for producing a fat and / or milk component-containing beverage according to claim 4, or [6] having a stabilized property produced by the production method according to any one of [2] to [5]. Oils and / or milk component-containing container-packed beverages, and [7] beverages are coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages, and the oils and / or fats and / or fats according to [6] above Consists of containerized beverages containing milk components.

  The beverage stabilizer of the present invention is particularly excellent as a stabilizer for beverages containing fats and / or milk ingredients such as coffee beverages, cocoa beverages, chocolate beverages, milk beverages or lactic acid fermented beverages. In the present invention, by using the stabilizer, the container-packed beverage, etc., in storage, distribution, sales, etc., precipitation, suspension of insoluble solids or fat components in the beverage, Alternatively, it is possible to provide a fat and / or milk component-containing beverage with stabilized properties that do not cause separation. The stabilizer comprising the mango puree of the present invention can impart to the beverage properties that are in harmony with the original taste of the fat and / or milk component-containing beverage, and the stabilizer is essentially a beverage ingredient. Since it is prepared from a natural material used as a beverage, a beverage prepared using the stabilizer can be provided as a beverage that is extremely desirable in terms of flavor and health.

  The beverage stabilizer of the present invention is for fat and / or milk component-containing beverages mainly composed of mango puree prepared by crushing mango fruit, lining, creaming, and homogenizing at 10 to 30 MPa. It consists of a stabilizer. And this invention provides the method of manufacturing the drink which stabilized the emulsification and dispersion | distribution of a drink component by adding this drink stabilizer in manufacture of fats and oils and / or a milk component containing drink. Become. The beverage produced by the method for producing a beverage of the present invention is, for example, a beverage containing fats and / or milk components such as a coffee beverage, a cocoa beverage, a chocolate beverage, a milk beverage or a lactic acid fermented beverage as a container-packed beverage or the like. Provided a stable fat and / or milk component-containing beverage that does not precipitate, float, or separate insoluble solids or fat components in the beverage even when used for storage, distribution, sale, etc. .

[Preparation of mango puree]
In the present invention, puree refers to those produced by a general method for producing fruit puree. That is, the mango puree in the present invention refers to a mango that is heated as necessary, then crushed and lined, and made into a cream. In the present invention, the mango used as the raw material for the mango puree does not depend on the specific origin or variety. It may be a generally available mango or mango puree. For example, products as shown in Table 1 can be used.

  In the present invention, the mango puree used as a beverage stabilizer is prepared by heating and crushing mango, and then homogenizing the creamed mango puree at 10 to 30 MPa. Mango juice has a characteristic that its viscosity greatly increases when it is homogenized. The conditions for homogenization are 10 to 30 MPa, preferably 15 to 20 MPa at normal temperature (20 ° C.). The homogenization treatment can be performed by treating the mango puree itself when preparing the beverage stabilizer, but the homogenization treatment can be performed after the mango puree is added to the beverage in the beverage production stage. It may be done in stages.

  In the present invention, the homogenization treatment of mango puree is an important treatment for obtaining an excellent stabilizing action on fats and / or milk component-containing beverages. As found in the present invention, the mango puree of the present invention is particularly excellent in stabilizing the beverage as compared with other fruit purees, but the stability improvement and emulsifying properties of mango puree are mango fibers. Presumed to be derived from the structure. That is, normal fruit juice purees are contained within a certain range of particle sizes to some extent, but mango purees are widely distributed from small to large. Mango itself has a relatively rich dietary fiber, but the ratio of soluble dietary fiber mainly composed of pectin and insoluble dietary fiber mainly composed of cellulose is almost 1: 1. It is known that By adding mango juice, insoluble dietary fiber and soluble dietary fiber build something like a cross-linked structure, and it becomes a state where it is physically hooked with that structural thing, improving stability I guess it is not. And it seems that by performing an appropriate homogenization treatment, these fibers are contracted to increase the viscosity and act to stabilize the suspended particles in the liquid.

[Preparation of beverage]
In the method for producing a fat and / or milk ingredient-containing beverage using the stabilizer of the present invention, the amount of mango puree stabilizer added is 10 to 40% by weight, preferably 15 to 30%, based on the total amount of beverage. % By weight. In addition, when it exceeds 30% by weight, precipitation prevention and emulsification stabilization of the product components can be obtained, but in this case, the viscosity of the final product increases, so adjustment in the manufacturing process needs to be considered. . In the method for producing a fat and / or milk component-containing beverage of the present invention, the viscosity of the beverage after the addition of the stabilizer is preferably adjusted to be 40 to 150 mPa · s at room temperature. The viscosity can be adjusted by performing a homogenization treatment after adding a stabilizer in the beverage production process.

  The method for producing a fat and / or milk component-containing beverage using the stabilizer of the present invention is a beverage containing a fat and / or milk component such as a coffee beverage, a cocoa beverage, a chocolate beverage, a milk beverage or a lactic acid fermented beverage. It can be applied to the manufacture of In the method for producing a fat and / or milk component-containing beverage of the present invention, the fat / oil and / or milk component-containing beverage of the present invention is treated except that the stabilizer of the present invention is added and processed in the production of the beverage. There is no difference in the raw materials for production, the processing and conditions for production from conventional ones. Moreover, the form of the beverage product to be provided, such as the form as a packaged beverage, is not different from the conventional one.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  15 g of cocoa powder was dissolved in a small amount of water and granulated sugar and water were added to prepare 1000 ml of a cocoa beverage having a cocoa component of 1.5%. On the other hand, so that only the presence or absence of mango puree could be different, 1.5% cocoa component and 77g mango puree were added to prepare the same amount of cocoa beverage with a mango puree addition rate of 16%. Thereafter, all were homogenized under the conditions of 20 ° C. and 15 MPa. Here, mango juice from Ecuador was used as the mango puree. After each sample was stored at 20 ° C. for 1 month, the occurrence of precipitation and the floating state of the fat component were visually observed. In the cocoa beverage containing no mango puree, precipitation of cocoa particles and floating of the fat component occurred frequently, but in the cocoa beverage containing mango puree, neither precipitation nor floating of the fat component was visually observed.

  Using bananas with similar ingredients to mango, stability and emulsification were compared to verify the specificity of mango: 15 g of cocoa powder was dissolved in a small amount of water and water was added to 160 g of granulated sugar and banana puree. In addition, a cocoa beverage containing 1000 ml of banana puree with a banana puree addition rate of 16% was prepared. The cocoa component was 1.5%. On the other hand, the same amount of cocoa beverage with 1.5% cocoa component and 16% mango puree was prepared in the same manner. Thereafter, all were homogenized under the conditions of 20 ° C. and 15 MPa.

  After each sample was stored at 20 ° C. for 1 month, the occurrence of precipitation and the floating state of the fat component were visually observed: The cocoa beverage containing banana puree had a slight precipitation of cocoa particles and a slight amount of fat component. In the cocoa beverage containing mango puree, neither precipitation nor floating of the fat component was observed visually. From this, even if banana puree is used, a certain degree of stability improvement and emulsification are observed, but it is far from the effect of mango puree and it is judged that there is a specific effect on the properties of mango puree.

  In Example 2, although the addition amount (weight%) of mango puree and banana puree was made the same, when the addition amount is made the same, the viscosity of the liquid after addition and preparation differs. Therefore, the viscosity was standardized and the precipitation and fat and oil components floated were compared: 15 grams of cocoa powder was dissolved in a small amount of water, and water was added to 25% granulated sugar and banana puree to prepare a cocoa beverage containing 1000 ml of banana puree. did. On the other hand, the same amount of cocoa beverage with 1.5% cocoa component and 15% mango puree was prepared. The viscosity of both was 50 mPa · s as measured with a B-type viscometer. Thereafter, all were homogenized under the conditions of 20 ° C. and 15 MPa.

  After each sample was stored at 20 ° C. for 1 month, the occurrence of precipitation and the floating state of the fat component were visually observed. In the cocoa beverage containing banana puree, the precipitation of cocoa particles and the floating of the fat component occurred a little, but in the cocoa beverage containing mango puree, neither the precipitation nor the floating of the fat component was visually observed.

  Since it was found that the beverage can be stabilized by using mango puree, the effective range of the addition rate was verified: 15 g of cocoa powder was dissolved in a small amount of water and 0 g and 24 g of granulated sugar and mango puree, respectively. 48 g, 72 g, 96 g, 143 g, and 193 g were added with water to prepare 1000 ml each of cocoa beverages containing 6 types of mango puree. The addition rate of mango puree was 0, 5, 10, 15, 20, 30, and 40%, respectively. The cocoa component was 1.5%. Then, these were homogenized under the conditions of 20 ° C. and 15 MPa. After each sample was stored at 20 ° C. for 1 month, the occurrence of precipitation and the floating state of the fat component were visually observed. The results are shown in Table 2.

  From this result, it is determined that there is an effect of improving the stability if the addition ratio of mango puree is 15%. However, in practice, when the addition rate is 30% or more, the viscosity of the beverage is excessively increased, so that an influence on the production process starts to appear. Therefore, the addition rate of mango puree is preferably 40% or less.

  We verified the stability improvement of mango puree with beverages other than cocoa powder: Dissolve sterilized lactic acid bacteria beverage 64g in a small amount of water and add water to skim milk powder and mango puree 0g, 24g, 48g, 72g, 96g, 143g and 193g, respectively 1000 ml of each sterilized lactic acid bacteria beverage containing 6 types of mango puree was prepared. The addition rate of mango puree was 0, 5, 10, 15, 20, 30, and 40%, respectively. The addition rate of the lactic acid bacteria beverage was 3%. Then, these were homogenized under the conditions of 20 ° C. and 15 MPa. After each sample was stored at 20 ° C. for 1 month, the occurrence of precipitation and the floating state of the fat component were visually observed. The results are shown in Table 3.

From this result, it was found that lactic acid bacteria beverages have the effect of mango puree stability as well as cocoa beverages.

Claims (7)

An oil and / or milk component-containing beverage stabilizer comprising, as a main component, mango puree that has been pulverized, crushed, creamed and homogenized at 10 to 30 MPa. A method for producing a fat and / or milk component-containing beverage, wherein the stabilizer according to claim 1 is added as a stabilizer when producing a fat and / or milk component-containing beverage. The method for producing a fat and / or milk component-containing beverage according to claim 2, wherein the stabilizer is added in an amount of 10 to 40% by weight based on the total amount of the beverage. The fat and oil and / or milk component according to claim 2 or 3, wherein the stabilizer according to claim 1 is added, and the viscosity of the beverage after addition is adjusted to 40 to 150 mPa · s at room temperature. The manufacturing method of a containing drink. 5. The method for producing a fat and / or milk component-containing beverage according to claim 4, wherein the viscosity of the beverage after addition of the stabilizer according to claim 1 is adjusted using a homogenization treatment. A fat and / or milk component-containing container-packed beverage having a stabilized property produced by the production method according to claim 2. The beverage according to claim 6, wherein the beverage is a coffee beverage, a cocoa beverage, a chocolate beverage, a milk beverage or a lactic acid fermented beverage.