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WO2015034068A1 - Procédé de production de boisson - Google Patents

Procédé de production de boisson Download PDF

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Publication number
WO2015034068A1
WO2015034068A1 PCT/JP2014/073577 JP2014073577W WO2015034068A1 WO 2015034068 A1 WO2015034068 A1 WO 2015034068A1 JP 2014073577 W JP2014073577 W JP 2014073577W WO 2015034068 A1 WO2015034068 A1 WO 2015034068A1
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WO
WIPO (PCT)
Prior art keywords
oil
pressure
mass
fat
fatty acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/073577
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English (en)
Japanese (ja)
Inventor
傳史 松浦
正基 苫米地
聡子 池之上
朝貞 増子
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Mitsubishi Chemical Corp
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Mitsubishi Chemical Foods Corp
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Publication date
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Priority to JP2015535537A priority Critical patent/JP6430947B2/ja
Publication of WO2015034068A1 publication Critical patent/WO2015034068A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a method for producing a fat emulsion by emulsifying fats and oils, and in particular, relates to a method for producing a beverage containing a fat emulsion using a highly saturated fatty acid-containing edible fat as a fat.
  • milk beverages with a large market for taste beverages instead of conventional milk products containing milk fat (milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, sugar-free condensed milk, etc.)
  • milk fat milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, sugar-free condensed milk, etc.
  • the technique using the fats and oils emulsion for food-drinks using a certain vegetable oil and fat is known.
  • Patent Document 2 (3) Addition of a cream made by adding a cream comprising ingredients containing lipids, water and emulsifiers to a base beverage as a beverage that can appeal to the diversified consumer preferences in terms of taste and appearance A beverage with a cream containing 0.3 to 5.5% by weight lipid and 0.1% by weight or less protein based on the total amount and having a pH of 5.0 to 6.0 (Patent Document 3) ) (4) A fat and oil composition for liquid cream having a low trans fatty acid content, and particularly as an oil and fat composition suitable for a liquid cream used in canned coffee, 5 to 30% by mass of the following fat and oil A and the following fat and oil B Oil composition for liquid cream containing 5 to 40% by mass and 30 to 90% by mass of the following oil C (Patent Document 4) Fat and oil A: Coconut oil Oil and fat B: Palm oil Oil and fat C: Safflower oil having an oleic acid content of 70% by mass or more in all constituent fatty acids, sunflower oil
  • a method for producing an edible fat / oil emulsion comprising an emulsifier, an edible fat / oil, and water, wherein the emulsifier is dispersed in water to form emulsifier fine particles having an average particle size of 10 nm to 600 nm.
  • the method of edible oil emulsion comprising a second step of emulsifying by adding the edible fat to emulsifier particle aqueous dispersion prepared by the first step (Patent Document 5)
  • Japanese Unexamined Patent Publication No. 2005-341933 Japanese Unexamined Patent Publication No. 2007-166917 Japanese Unexamined Patent Publication No. 2009-153410 Japanese Unexamined Patent Publication No. 2010-4741 Japanese Unexamined Patent Publication No. 2012-125155
  • An object of the present invention is to provide a method for producing a fat emulsion having high emulsification stability using a edible fat and oil containing a highly saturated fatty acid substantially free of trans fatty acids and unsaturated fatty acids. It is an object of the present invention to provide a beverage having excellent emulsification stability and flavor.
  • the oil emulsion obtained by subjecting a highly saturated fatty acid-containing edible fat and oil substantially free of trans fatty acids and unsaturated fatty acids to high emulsification stability is obtained.
  • the present invention has been found.
  • the present invention has the following characteristics.
  • the emulsifier is one or more emulsifiers selected from the group consisting of sucrose fatty acid ester, sodium stearoyl lactate, and monoglycerin succinic acid fatty acid ester.
  • the processing pressure per high-pressure emulsification processing is 10 MPa or more.
  • [7] A beverage produced by the production method according to any one of [1] to [6].
  • [8] The beverage according to [7], which contains a bacteriostatic emulsifier.
  • the fat and oil emulsion which has high emulsification stability can be provided using the highly saturated fatty acid containing edible oil and fat which does not contain trans fatty acid and unsaturated fatty acid substantially, and is thus emulsified
  • an oil and fat emulsion excellent in stability it is possible to provide a beverage excellent in emulsification stability and excellent in flavor and flavor that is free from odors and uncomfortable feelings derived from fats and oils.
  • this fat emulsion is applied to beverages, it does not compete with other additives such as an additional emulsifier, but rather improves emulsification stability, thus preventing poor emulsification and resulting flavor loss. can do.
  • FIG. 1 shows a beverage production process in Examples 19 and 20.
  • FIG. 2 shows a beverage production process in Comparative Examples 6-8.
  • FIG. 3 shows a beverage production process in Reference Examples 4 and 5.
  • the method for producing a beverage of the present invention is obtained by subjecting a highly saturated fatty acid-containing edible oil and fat to high-pressure emulsification multiple times, and adjusting the total treatment pressure to the edible oil and fat in the multiple times of high-pressure emulsification treatment to 40 MPa or more. It is characterized by being produced by mixing the obtained oil and fat emulsion and a beverage component.
  • Highly saturated fatty acid-containing edible oils and oils include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, Vegetable oils such as olive oil and cottonseed oil; animal fats such as beef tallow, milk fat, pork tallow, sheep fat, fish oil; etc .; purification or deodorization, fractionation, curing, esterification of liquid or solid products of these vegetable fats or animal fats One oil, solid oil, etc. obtained by fractionating these oils and fats, processed oils and fats such as MCT (medium chain fatty acid oil), hardened coconut oil, and hardened palm kernel oil.
  • MCT medium chain fatty acid oil
  • the ratio of unsaturated fatty acids other than saturated fatty acids is preferably 20 The amount% or less, more preferably 10 wt% or less, more preferably 7 wt% or less, particularly preferably 5 wt% or less, but most preferably at most 1 mass%.
  • the highly saturated fatty acid-containing edible fats and oils used in the present invention are preferably those in which the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to triglyceride molecules is 50% by mass or more.
  • the edible fat and oil containing highly saturated fatty acid used in the present invention has an iodine value of usually 20.0 or less, preferably 10.0 or less, more preferably 8.0 or less, still more preferably 3.0 or less, most preferably 1. 0.0 or less is preferable because there is no oxidative odor during sterilization or high-temperature storage and a good flavor is obtained.
  • the highly saturated fatty acid-containing edible fat used in the present invention preferably has an SFC (solid fat content) at 10 ° C. of preferably 45% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. It is suitable for producing a beverage having no oxidative odor at the time and having a good flavor even in a refrigerated state.
  • SFC solid fat content
  • the highly saturated fatty acid-containing edible fat used in the present invention has an acid value of usually 1.0 or less, preferably 0.5 or less, more preferably 0.2 or less, and most preferably 0.1 or less. Such an unpleasant flavor is reduced, and a good flavor is obtained.
  • the highly saturated fatty acid-containing edible fat used in the present invention has a peroxide value of usually 0.2 or less, preferably 0.1 or less, more preferably 0.05 or less, and most preferably 0.01 or less. There is no oxidative odor at the time of sterilization or storage, and it is preferable because it has a good flavor.
  • the highly saturated fatty acid-containing edible fat used in the present invention preferably has a rising melting point of preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, and most preferably 25 ° C. or higher during sterilization or storage. Therefore, it is suitable for producing a beverage having a good flavor even in a refrigerated state.
  • the upper limit of the rising melting point is preferably 70 ° C. or lower, more preferably 60 ° C. or lower, further preferably 50 ° C. or lower, and most preferably 45 ° C. or lower, in order to obtain good emulsion stability.
  • edible fats and oils containing highly saturated fatty acids used in the present invention include vegetable oils such as palm kernel oil and palm oil, hardened palm kernel oil (hardened palm kernel oil), hardened palm oil (hardened palm oil), MCT ( Cured oils and processed oils such as medium chain fatty acid oils) are preferred, hardened palm kernel oil, hardened palm oil, and MCT (medium chain fatty acid oil) are more preferred, hardened palm kernel oil and hardened palm oil are more preferred, and fully cured Palm kernel oil (fully cured palm kernel oil) and fully cured palm oil (fully cured palm oil) are particularly preferred, and fully cured palm oil is most preferred.
  • vegetable oils such as palm kernel oil and palm oil
  • hardened palm kernel oil hardened palm kernel oil
  • hardened palm oil hardened palm oil
  • MCT Cured oils and processed oils such as medium chain fatty acid oils
  • hardened palm kernel oil, hardened palm oil, and MCT medium chain fatty acid oil
  • hardened palm kernel oil and hardened palm oil are more preferred
  • Oils and fats may be used in combination of two or more, in which case the ratio of unsaturated fatty acids including trans fatty acids in the total fatty acids bound to the triglyceride molecules, the total fatty acids bound to the triglycerides molecules, The ratio of the fatty acid having 12 or less carbon atoms, iodine value, SFC at 10 ° C., acid value, peroxide value, rising melting point, and the like are values of a mixture of two or more.
  • the edible fat and oil containing highly saturated fatty acid is preferably emulsified as an oil and fat composition containing an emulsifier. That is, the fat composition can be produced by emulsifying the fat composition. Therefore, the fat and oil emulsion specified in the present invention can include those contained in the fat and oil composition described in detail below. Below, this emulsifier and oil-fat composition are demonstrated.
  • the emulsifier used in the emulsification treatment is preferably a safe and edible emulsifier for use in foods and drinks. Moreover, the below-mentioned bacteriostatic emulsifier may be sufficient as the emulsifier used by an emulsification process.
  • the emulsifier lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin organic acid fatty acid ester such as monoglycerin diacetyl tartaric acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, Examples thereof include propylene glycol fatty acid ester, saponin, sodium stearoyl lactate and calcium stearoyl lactate, sucrose fatty acid ester, sodium stearoyl lactate and monoglycerin succinic acid fatty acid ester are preferred, and sucrose fatty acid ester and sodium stearoyl lactate are more preferred.
  • sucrose fatty acid ester those in which 50% or more of the fatty acids constituting the sucrose fatty acid ester are fatty acids having 18 carbon atoms and the monoester content is 70% by mass
  • emulsifiers may be used alone or in combination of two or more, but it is particularly preferable to use a combination of two or more emulsifiers, and a combination of three or more emulsifiers to emulsify. Since stability can be improved more, it is preferable.
  • an emulsifier of HLB5 or more preferably HLB5 to 16, more preferably HLB5 to 11, more preferably HLB6 to 9, and less than HLB5, preferably HLB0 to 4, more preferably HLB1.
  • HLB5 or more preferably HLB5 to 16, more preferably HLB5 to 11, more preferably HLB6 to 9, and less than HLB5, preferably HLB0 to 4, more preferably HLB1.
  • Use in combination with up to 3 emulsifiers is preferred.
  • the carbon number of the fatty acid of the sucrose fatty acid ester of HLB 5 or more is preferably 12 or more, more preferably 14 or more, preferably 22 or less, and more preferably 18 or less.
  • 12 or more are preferable, as for carbon number of the fatty acid of sucrose fatty acid ester less than HLB5, 16 or more are preferable, 22 or less are preferable and 18 or less are especially preferable.
  • the use ratio (mass ratio) of the emulsifier of HLB5 or higher is set to 1 in order to effectively obtain the effect of stabilizing the emulsion by using these in combination.
  • the emulsifier of less than HLB5 is preferably 0.001 or more, more preferably 0.005 or more, particularly preferably 0.01 or more, most preferably 0.05 or more, preferably 10 or less, and 5.0 or less. More preferably, 1.0 or less is particularly preferable, and 0.5 or less is most preferable.
  • nonionic emulsifier sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester and saponin are preferable, and sucrose fatty acid ester is particularly preferable.
  • ionic emulsifier lecithin and lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetal tartrate fatty acid ester, sodium stearoyl lactate and calcium stearoyl lactate, monoglycerin succinic acid fatty acid ester and sodium stearoyl lactate are more preferred, stearoyl Sodium lactate is most preferred.
  • the use ratio is obtained when the nonionic emulsifier is set to 1 in order to effectively obtain the effect of stabilizing the emulsification by using these together.
  • the ionic emulsifier is preferably 0.001 or more, more preferably 0.005 or more, particularly preferably 0.01 or more, most preferably 0.05 or more, preferably 10 or less, more preferably 5.0 or less. 0.0 or less is more preferable, and 0.5 or less is most preferable.
  • sucrose fatty acid ester of HLB5 or more preferably HLB5-11, HLB5, preferably HLB1-3 sucrose fatty acid ester, and three types of emulsifiers of stearoyl sodium lactate may be used in combination.
  • the content of the emulsifier in the oil composition containing a highly saturated fatty acid-containing edible fat and emulsifier is usually 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, and usually 20% by mass.
  • the content of the edible fat containing highly saturated fatty acid is usually 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, preferably 10% by mass or less, more preferably 5% by mass or less.
  • it is 80 mass% or less, Preferably it is 70 mass% or less, More preferably, it is 60 mass% or less.
  • the mass ratio of the emulsifier to the edible fat / oil containing highly saturated fatty acid when the emulsifier is 1, the edible fat / oil containing highly saturated fatty acid is usually 0.5 or more, preferably 2 or more, more preferably 6 or more, usually 800 or less. , Preferably 140 or less, more preferably 60 or less.
  • the subsequent emulsification treatment is efficiently performed to produce an oil and fat emulsion excellent in emulsion stability. It becomes easy to do.
  • the oil / fat composition is usually prepared using a highly saturated fatty acid-containing edible oil / fat, an emulsifier and water.
  • the amount of water used that is, the content of water in the oil and fat composition is usually 15% by mass or more, preferably 25% by mass or more, more preferably 35% by mass or more, and usually 85% by mass or less, preferably 75% by mass.
  • the oil and fat composition has a solid content concentration of usually 15% by mass or more, preferably 25% by mass or more, more preferably 35% by mass or more, and usually 85% by mass or less, preferably It is prepared to be 75% by mass or less, more preferably 65% by mass or less, and the subsequent emulsification treatment is efficiently performed to produce an oily and fat emulsion having excellent emulsification stability. When used, it does not contain excessive water and is suitable for efficiently adding fats and oils.
  • the oil and fat composition to be subjected to the emulsification treatment may contain other components other than the edible fat and oil containing high saturated fatty acid, the emulsifier and water.
  • Other ingredients include pH adjusters such as organic acids, baking soda, and phosphates, and sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, as long as they do not affect the effect.
  • Lactose Manno-oligosaccharide, Malto-oligosaccharide, ⁇ -, ⁇ -, ⁇ -cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum , Karaya gum, Gua gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, farthera Sugars such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol; sucralose, aspartame, acesulfame potassium, neotame, stevia extract Various sweeteners such as sodium
  • the fat composition subjected to the emulsification treatment does not substantially contain protein. If the oil / fat composition contains protein, when the oil / fat is subdivided by high-pressure emulsification, the emulsifier and polymer protein compete to prevent efficient interfacial adsorption, resulting in loss of emulsion stability. This is because there is a risk of being lost.
  • disassembled to the peptide and the amino acid by the enzyme etc. may be contained. “Contains substantially no protein” means that the content of protein in an oil / fat composition is 0.5 or less, preferably 0.1 or less in terms of mass ratio when the emulsifier is 1.
  • the protein content is 1.0% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, particularly It means that it is preferably 0.1% by mass or less, and most preferably means that it is not contained at all.
  • the production method of the present invention is characterized in that high-pressure emulsification is performed a plurality of times as the emulsification.
  • the high-pressure emulsification process is a process of reducing the pressure of the object that has become a high-pressure state by pumping it into gaps, flow paths, nozzles, etc. of a narrow homogeneous valve, and speeding up the flow rate with the energy of the pressure difference, It is a process that generates turbulent flow, cavitation and shearing force by colliding between objects to be processed at high speed with valves and rings, or by subdividing and emulsifying the object to be processed with its energy.
  • the high-pressure emulsifier includes a multi-stage type emulsifier such as a two-stage type in which high-pressure emulsification processing is performed in two stages. In such an emulsifier, the processing pressure of the emulsifier is set at each stage.
  • the multi-stage high-pressure emulsification treatment which is regarded as the total pressure of the treatment pressures and is continuously performed without returning to the atmospheric pressure completely, is a single emulsification treatment.
  • a high-pressure emulsifier having a higher production efficiency and a larger processing capacity per hour is preferable when the high-pressure emulsification treatment is performed a plurality of times.
  • the processing capacity per time is usually 0.1 t / h or more, preferably 1 t / h or more, more preferably 5 t / h or more, and most preferably 10 t / h or more. It can be carried out without reducing the production efficiency. Although there is no upper limit in particular, it is usually 500 t / h or less.
  • the high-pressure emulsification means that the treatment pressure at the time of high-pressure emulsification is a one-stage type, and the treatment pressure at the time of at least one-stage high-pressure emulsification is preferably 10 MPa or more if the treatment pressure is a multistage type such as a two-stage type. More preferably, the emulsification is performed in a state of 15 MPa or more, more preferably 20 MPa or more, and most preferably 25 MPa or more.
  • the high-pressure emulsification treatment is performed a plurality of times.
  • performing the high-pressure emulsification treatment a plurality of times means introducing a plurality of operations for introducing the processed material (preferably the above-described oil and fat composition) into the high-pressure emulsifier and emulsifying under high-pressure conditions, and then removing the emulsified product. It means to do it once.
  • the high-pressure emulsifiers used for the multiple high-pressure emulsification treatments may be the same or different.
  • a single high-pressure emulsifier is used, and a high-pressure emulsifier is used to perform a recirculation process for returning the processed material discharged after the high-pressure emulsification process to the inlet side of the high-pressure emulsifier.
  • a plurality of high-pressure emulsifiers (in this case, the plurality of high-pressure emulsifiers may be the same or different) may be arranged in series, and an object to be processed is sequentially added to a plurality of high-pressure emulsifiers.
  • a plurality of high-pressure emulsification treatments may be performed by passing through an emulsifier.
  • the high-pressure emulsification treatment performed a plurality of times may be performed all before the sterilization treatment, all after the sterilization treatment, or before and after the sterilization treatment. You may carry out 1 time or more in both.
  • the discharged product is returned to normal pressure by being discharged from the high-pressure emulsifier.
  • the pressure in the emulsion is increased by returning the pressure between the high-pressure emulsification treatment and the high-pressure emulsification treatment.
  • the number of times of high-pressure emulsification treatment varies depending on the treatment pressure and treatment time of each round, but it is preferable to obtain a sufficient effect by the above-described decompression, and the productivity in industrial practical use is preferred. Then less is preferable.
  • the number of high-pressure emulsification treatments is preferably 2 times or more, particularly preferably 2 to 6 times, and most preferably 2 to 4 times.
  • the pressure in each high-pressure emulsification treatment is preferably 10 MPa or more, more preferably 15 MPa or more, further preferably 20 MPa or more, and most preferably 25 MPa or more.
  • the upper limit of the treatment pressure is not particularly limited, but is usually 200 MPa or less in terms of pressure resistance of the high-pressure emulsifier used and industrial practical use.
  • the treatment pressure is 100 MPa or less, more preferably 80 MPa or less, further preferably 50 MPa or less, and most preferably 45 MPa or less.
  • processing pressure of each high-pressure emulsification treatment may be the same or different within the above-mentioned pressure range, for example, the second time from the first time, the third time from the second time, and so on.
  • the processing pressure of the high-pressure emulsification processing may be increased, increased at the second time, decreased again, or the pressure conditions may be changed.
  • the high-pressure emulsification treatment time varies depending on the treatment amount and the treatment pressure, in particular, in the case of mass production in a factory, it is usually 0. In order to obtain good emulsification stability without impairing productivity. 005 hours or more, preferably 0.01 hours or more, most preferably 0.1 hours or more, usually 20 hours or less, preferably 10 hours or less, more preferably 5 hours or less, particularly preferably 2 hours or less, most preferably 1
  • the total treatment time of the multiple high-pressure emulsification treatments is usually 0.01 hours or more, preferably 0.02 hours or more, most preferably 0.2 hours or more, usually 40 hours or less, preferably 20 hours.
  • the time during which the pressure is restored between the high-pressure emulsification processes (the time until the emulsified product discharged from the high-pressure emulsifier is reintroduced into the high-pressure emulsifier) is restored without impairing the productivity.
  • it is usually 0.1 minutes or more, particularly 0.5 minutes or more, usually 1200 minutes or less, particularly preferably 600 minutes or less.
  • the time for the emulsification treatment each time and the time for the return pressure condition may be different or the same for each time.
  • the temperature during the high-pressure emulsification treatment is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C. or lower, more preferably 80 ° C. or lower.
  • the treatment temperature is preferably not less than the above lower limit in terms of emulsification efficiency, and the treatment temperature is preferably not more than the above upper limit in terms of the handleability of the emulsion. This processing temperature may be different each time or may be the same.
  • the pH of the oil / fat composition during the high-pressure emulsification treatment is preferably 5.0 or more, more preferably 6.0 or more, and usually 9 from the viewpoint that the emulsifier used is sufficiently dispersed in water and efficiently emulsifies the oil / fat. 0.0 or less, preferably 8.0 or less.
  • the pH of the oil / fat composition can be adjusted by adding a pH adjuster such as sodium bicarbonate and phosphate and other additives to the oil / fat composition.
  • the above-described high-pressure emulsification treatment is performed a plurality of times, and the total of the processing pressures of the plurality of high-pressure emulsification treatments (a value obtained by simply adding the emulsification treatment pressures of each time. .) Is 40 MPa or more. If the total pressure is less than 40 MPa, an oil or fat emulsion excellent in emulsion stability cannot be obtained.
  • the upper limit of the total pressure is not particularly limited, but it is usually 600 MPa or less in terms of industrial practical application, such as the pressure resistance of the high-pressure emulsifier used and the number of treatments.
  • the total pressure is preferably 150 MPa or less, More preferably, it is 120 MPa or less, more preferably 100 MPa or less, and most preferably 80 MPa or less.
  • an emulsification treatment other than the above-described high-pressure emulsification treatment may be performed prior to the above-described high-pressure emulsification treatment.
  • a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an inline You may pre-emulsify on low pressure or a normal-pressure condition using a mixer, a static mixer, an onrator, etc.
  • This preliminary emulsification is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C.
  • the sterilization treatment may preferably be performed for about 30 minutes or less.
  • the sterilization method is not particularly limited, but a continuous sterilization method capable of continuous production is preferable, and UHT sterilization is more preferable.
  • the fat and oil emulsion of the present invention thus produced has a laser diffraction particle size distribution meter (for example, LA-950 manufactured by Horiba, Ltd.) in order to maintain the balance between emulsification stability and appropriate taste of the fat and oil.
  • the median diameter obtained when the particle size distribution is measured is usually 0.01 ⁇ m or more, more preferably 0.05 ⁇ m or more, particularly preferably 0.1 ⁇ m or more, usually 1.0 ⁇ m or less, preferably 0.6 ⁇ m.
  • it is more preferably 0.5 ⁇ m or less.
  • the pH is preferably 5.0 or more, more preferably 6.0 or more, preferably 9.0 or less, more preferably 8.0 or less, 6.5 Most preferred is ⁇ 7.5.
  • the oil-and-fat emulsion specified in the present invention is usually obtained as a liquid, but it may be used for various applications as a powdered oil-and-fat emulsion by pulverizing this liquid.
  • spray drying, airflow drying, drum drying, cylindrical drying, vacuum freeze drying, vacuum drying, and the like can be used, and spray drying suitable for mass production is preferable.
  • spray drying suitable for mass production is preferable.
  • a powder base used in pulverization as a starch hydrolyzate, the ratio of the peak area in the range of molecular weight 8500 to 18500 with respect to the total peak area when molecular weight distribution is measured by gel permeation chromatography A starch hydrolyzate of 15% or less is preferred.
  • the oil and fat emulsion specified in the present invention (hereinafter sometimes referred to as “the oil and fat emulsion of the present invention”) can be suitably used for the beverage of the present invention described later.
  • a beverage is produced using the fat and oil emulsion prepared as described above.
  • the beverage include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (tea, green tea, Chinese tea, etc.), beans / cereal beverages, acidic beverages, powdered beverages, powdered soups, etc. Milk drinks, coffee drinks and tea drinks are preferred.
  • the fats and oils emulsion of this invention and the following drink components are mixed and a drink is manufactured.
  • (Beverage ingredients) Coffee, tea (black tea, green tea, oolong tea, etc.) and their extracts; cacao beans, soybeans and red beans, almonds, peanuts, walnuts, apricot kernels, rice, wheat, and other beans and grains, or powders and pastes thereof; coconut milk, coconut juice Fruit juice and pulp and its pulverized product and paste; milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skimmed condensed milk, skim milk powder, skim milk powder, cream, butter, butter oil, butter milk, Milk ingredients such as buttermilk powder, casein, whey, cheese; lecithin and lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorb
  • Antioxidants shelf-life improvers such as mustard extract and lysozyme; preservatives such as nisin, sorbic acid and salts thereof; carbon dioxide; liquors such as liqueur, vodka and shochu; ethanol and the effect of the present invention
  • shelf-life improvers such as mustard extract and lysozyme
  • preservatives such as nisin, sorbic acid and salts thereof
  • carbon dioxide liquors such as liqueur, vodka and shochu
  • ethanol the effect of the present invention
  • beverage components it is preferable to use coffee, tea (black tea, green tea, oolong tea, etc.) and extracts thereof.
  • the bacteriostatic emulsifier is a food emulsifier that has an effect on heat-resistant bacteria that are harmful bacteria in beverages, and can be used without particular limitation as long as it is a food emulsifier having the effect, Sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferred, and among these, those having 14 or more carbon atoms are particularly preferred, those having 16 or more are more preferred, and those having 22 or less are more preferred. 18 or less is more preferable. In particular, sucrose fatty acid esters and polyglycerin fatty acid esters having 16 to 18 carbon atoms in the fatty acids are preferred, and these are preferred because of their high effectiveness against bacteria.
  • sucrose fatty acid ester and polyglycerin fatty acid ester it is preferable that the monoester content is 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more because of high effectiveness against bacteria. It is.
  • the polyglycerol fatty acid ester preferably has an average degree of polymerization of polyglycerol of 2 or more, preferably 5 or less, and more preferably 3 or less because of its high effectiveness against bacteria.
  • the content of the fat and oil emulsion of the present invention in the beverage of the present invention is usually 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.5%. % By mass or more, usually 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and most preferably 5.0% by mass or less.
  • the content of the fat emulsion is equal to or higher than the lower limit, by imparting a rich feeling of fat and fat, a good taste-quality beverage can be produced, and by being equal to or lower than the upper limit, Emulsification stability during sterilization and storage of beverages can be maintained in a good state.
  • the content of the emulsifier in the beverage of the present invention is usually 0.0005 mass% or more, preferably 0.001 mass% or more, usually 1.0 mass% or less, preferably 0.5 mass% or less.
  • content of the emulsifier of a drink here means content of the total emulsifier also including the emulsifier, when the fats and oils emulsion of this invention contains an emulsifier.
  • the beverage of the present invention preferably contains a bacteriostatic emulsifier, and the content of the bacteriostatic emulsifier in the beverage of the present invention is usually 0.001% by mass or more, preferably 0.005% by mass or more, More preferably, it is 0.01 mass% or more, Usually 0.6 mass% or less, Preferably it is 0.3 mass% or less, More preferably, it is 0.2 mass% or less.
  • fats and oils emulsion containing highly saturated fatty acid-containing edible fats and bacteriostatic emulsifiers coexist, emulsification becomes unstable, and separated fats and oils may aggregate or crystallize, resulting in a decrease in beverage flavor.
  • the oil and fat emulsion of the present invention does not compete with the bacteriostatic emulsifier, but rather improves the emulsification stability, thus preventing poor emulsification and the resulting decrease in flavor.
  • the amount of non-fat milk solid content in the beverage when used in beverages is not particularly limited, but is usually 0.5% by mass or more, preferably 1.0% by mass or more when a thicker milk flavor is required. More preferably 1.4% by mass or more, most preferably 1.5% by mass or more, usually 10% by mass or less, preferably 5.0% by mass or less, more preferably 4.0% by mass or less, most preferably Is 3.0 mass% or less.
  • the beverage containing the fat and oil emulsion of the present invention is produced as follows. First, in addition to the oil and fat emulsion described above, a beverage component which is a material exemplified as the one that may be contained in the beverage is mixed with water as necessary to prepare a mixed solution. Next, the obtained mixed solution is stirred and emulsified.
  • the emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. it can. This homogeneous emulsification treatment is usually carried out under heating conditions of 40 to 80 ° C.
  • the high-pressure emulsification process which is performed by preparation of the above-mentioned oil-fat emulsion as a homogeneous emulsification process using a homogenizer.
  • the treatment pressure at the time of high-pressure emulsification is a multistage type such as a two-stage type
  • the treatment pressure at the time of at least one-stage high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, more preferably
  • a stable beverage can be obtained by performing a high-pressure emulsification treatment of 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, usually 200 MPa or less, preferably 100 MPa or less.
  • the number of high-pressure emulsification treatments is one or more times, preferably two or more times.
  • a bacteriostatic emulsifier is also contained in the mixed solution from the viewpoint of further improving the emulsion stability.
  • sterilization treatment such as UHT sterilization and retort sterilization is performed.
  • the retort sterilization is performed at 110 to 140 ° C., for example, 121 ° C. for 10 to 40 minutes.
  • UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 120 to 150 ° C. and a sterilization value (Fo) at 121 ° C. corresponding to 10 to 50.
  • UHT sterilization is a known method such as a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage, a steam infusion method in which a beverage is injected into the water vapor, and an indirect heating method using a surface heat exchanger such as a plate or tube.
  • a direct injection method such as a steam injection method in which water vapor is directly blown into a beverage
  • a steam infusion method in which a beverage is injected into the water vapor
  • an indirect heating method using a surface heat exchanger such as a plate or tube.
  • a plate type sterilizer can be used.
  • the produced beverage of the present invention is suitable for container-packed beverages, and can be applied to canned beverages, plastic bottle beverages, paper-packed beverages, bottled beverages, and the like.
  • the fully hardened coconut oil used in the following production examples is less than 0.1% by mass of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids, among all fatty acids bonded to the main component triglyceride molecule.
  • unsaturated fatty acids other than saturated fatty acids that is, unsaturated fatty acids including trans fatty acids, among all fatty acids bonded to the main component triglyceride molecule.
  • the proportion of fatty acids having 12 or less carbon atoms is 61% by mass
  • iodine value is 0.47
  • SFC at 10 ° C. is 90% by mass
  • acid value is 0.04
  • the palm oil middle melting point fraction is obtained by removing the high melting point fraction (palm stearin) and the low melting point part (palm super olein) when the raw material palm oil is fractionated by the melting point. It is the fraction obtained, and among the total fatty acids bound to the triglyceride molecule as the main component, the proportion of unsaturated fatty acids other than saturated fatty acids, i.e., trans fatty acids, is 45% by mass and bound to triglyceride molecules. Among all fatty acids, the proportion of fatty acids having 12 or less carbon atoms is 0.2% by mass, iodine value is 45.6, acid value is 0.04, and peroxide value is 0.
  • carbon Ratio of fatty acids having a number of 12 or less 52% by mass ⁇ MCT>
  • the ratio of unsaturated fatty acids other than saturated fatty acids, that is, trans fatty acids is less than 0.1% by mass.
  • the emulsification efficiency indicates the efficiency of refining the emulsified particles with respect to the energy used.
  • “Decrease rate” (“After high-pressure emulsification” / “Before high-pressure emulsification”) ⁇ 100
  • the “emulsification efficiency” in the case of multiple high-pressure emulsification treatments was calculated by dividing the “difference in reduction rate” between the first and second times or the second and third times by the “pressure” for one time. (Example) (50MPa, rate of reduction after 2 runs-50MPa, rate of reduction after 1 run) / (50MPa) The results are shown in Tables 3 and 4.
  • Increase rate median diameter of particles after storage / median diameter of particles before storage is 1.1 or less ⁇ : The increase rate is larger than 1.1 and 1.5 or less ⁇ : above Increase rate is greater than 1.5 and less than or equal to 2.0 ⁇ : The increase rate is greater than 2.0
  • the fat and oil emulsions # 3 to # 5 maintained fluidity after standing at 5 ° C. for 1 month, showed no increase in median diameter, and were very stable in emulsification.
  • the fat emulsion # 2 maintained fluidity, but showed a slight increase in median diameter, and the emulsification tended to be slightly less stable than the fat emulsion # 3-5. From the above results, it can be seen that a stable fat emulsion can be produced by setting the total pressure to 40 MPa or more, and that a very stable fat emulsion can be produced by further setting the total pressure to 60 MPa or more. became. Moreover, since the emulsified particles become finer as the total pressure increases, it tends to be difficult to feel the taste of fats and oils, and it has been found that there is a suitable range for the balance between stability and taste quality.
  • Oil and fat, emulsifier, protein, baking soda, and water were mixed in the types and mass ratios shown in Table 8, pre-emulsified at 65 ° C for 0.1 hour using a homomixer, and then a two-stage valve type high-pressure emulsifier. (SPX “GAURIN 15MR”) at 65 ° C., emulsified at the first and second stage pressures, times, and total pressure listed in Table 9, and then sterilized at 90 ° C. for 10 minutes. Emulsions # 6 to # 21 were obtained. Table 9 shows the evaluation results.
  • the high-pressure emulsification treatment was carried out by circulating treatment with one high-pressure emulsifier, and the emulsification treatment time for each round was 0.05 hours.
  • the obtained fat and oil emulsion was allowed to stand at 5 ° C. overnight, and then the pH and median diameter were measured.
  • the median diameter after standing at 5 ° C. for 4 weeks was measured.
  • the rate of increase was calculated and evaluated according to the criteria of 5 to 5, and the fluidity was also evaluated. The results are shown in Table 9. Some of them show a tendency to thicken slightly, but no increase in the median diameter was observed, and in any case, a stable oil and fat composition could be obtained.
  • Examples 1 to 12 Comparative Examples 1 to 4
  • Coffee extract roasted coffee beans: Colombia EX manufactured by Unicafe, L value: 20 extracted from Brix: 3.0%
  • sodium bicarbonate 0.1% by mass
  • sugar 5.0% by mass production example 6 to 21 fat and oil emulsion 0.84% by mass and bacteriostatic emulsifier 0.03% by mass of sucrose fatty acid ester (P-1670) are added and water is added to make 100% by mass.
  • Examples 13 to 15 1.54% by weight of instant coffee, 0.09% by weight of baking soda, 5.0% by weight of sugar, 0.84% by weight of the oil composition of Production Examples 22 to 24, sucrose fatty acid ester (P- 1670) After mixing 0.03% by mass and adding water to make 100% by mass, the mixture is sufficiently stirred and dissolved, then emulsified with a paddle mixer under the condition of 65 ° C., and filled into a can container. Autoclaved at 1 ° C. for 30 minutes to obtain a can-contained milk coffee having a pH of 5.9. After the obtained coffee beverage was stored at the temperature conditions and for the period shown in Table 11, the emulsion stability and flavor were evaluated according to the following criteria, and comprehensive evaluation was performed. The results are shown in Table 11.
  • Emulsion A a median diameter of 0.35 ⁇ m Emulsion A was obtained.
  • pH of the oil-fat composition subjected to the high-pressure emulsification treatment was 7.0.
  • the three high-pressure emulsification treatments were performed by circulating treatment with one high-pressure emulsification machine, and the emulsification treatment time for each round was 0.05 hours.
  • Palm oil middle melting point fraction (PMF) 45% by mass, sucrose fatty acid ester (S-570) 2.0% by mass, sucrose fatty acid ester (S-170) 0.2% by mass, sodium stearoyl lactate 0.2% by mass %, Sodium bicarbonate 0.007% by mass, and water 52.59% by mass were pre-emulsified, high-pressure emulsified and sterilized in the same manner as in Production Example 28 to obtain an oil-fat emulsion D.
  • pH of the fats and oils composition used for the high pressure emulsification treatment was 5.9.
  • Examples 19 and 20, Comparative Examples 6 to 8 0.174% by mass of instant tea, 7.0% by mass of sugar, 1.86% by mass of skim milk powder and 1.274% by mass of fully hardened coconut oil corresponding to 2.83% by mass of fat emulsion A %, Sucrose fatty acid ester (S-770) 0.0566 mass%, sucrose fatty acid ester (S-370) 0.0057 mass%, sodium stearoyl lactate 0.0057 mass%, and sucrose fatty acid as a bacteriostatic emulsifier Ester (P-1570) 0.03% by mass and water 89.62% by mass were prepared by the method shown in FIG. 1 (Examples 19 and 20) or FIG.
  • Examples 21 to 23 1.65% by weight of instant coffee (Visible Soluble Coffee (Robusta) manufactured by Nestle), 0.17% by weight of baking soda, 7.5% by weight of sugar, 2.72% of skim milk powder, 1.5% by weight of fat emulsion A,
  • the emulsifier shown in Table 15 was mixed, water was added to make 100% by mass, and the mixture was sufficiently stirred and dissolved. Then, a two-stage valve type high-pressure emulsifier (“HV-OA-2. Made by Izumi Food Machinery Co., Ltd.) was used. 4-2.2S ”) and emulsified under the conditions of the first stage: 15 MPa, the second stage: 5 MPa, the total: 20 MPa, 65 ° C.
  • the can was filled and sterilized by retort at 121.1 ° C. for 30 minutes to obtain canned milk coffee containing a milk component.
  • the obtained milk beverage was stored at a predetermined temperature for a predetermined period, the emulsion stability and flavor were evaluated according to the same criteria as in [Examples 1 to 12, Comparative Examples 1 to 4], and comprehensive evaluation was performed. The results are shown in Table 15.
  • Example 24 50% by weight of coffee extract (roasted coffee beans: UNIQACO Columbia EX, L value: 20; Brix: 3.0%), sodium bicarbonate 0.06% by weight, sugar 5.0% by weight, oil emulsification Product A 0.74 mass%, skim milk powder 2.16 mass%, cheese emulsion (containing 31 mass% milk fat) 1.9 mass%, sucrose fatty acid ester (P-1670) 0.03 mass as bacteriostatic emulsifier %, And water was added to make 100% by mass. After sufficiently stirring and dissolving, a two-stage valve type high-pressure emulsifier (“HV-OA-2.4-2. Made by Izumi Food Machinery Co., Ltd.) was added.
  • HV-OA-2.4-2 was added.
  • first stage 15 MPa
  • second stage 5 MPa
  • total 20 MPa
  • emulsified under conditions of 65 ° C sterilized at 139 ° C for 30 seconds, filled into PET bottles, and contains milk components I got PET-stuffed milk coffee
  • the obtained milk beverage maintained good emulsification stability and flavor even after storage under any storage conditions of 5 ° C. for 12 weeks, 20 ° C. for 8 weeks, 35 ° C. for 8 weeks, and 60 ° C. for 4 weeks.
  • the present invention it is possible to produce an oil and fat emulsion having high emulsification stability using the edible fat and oil containing highly saturated fatty acid, and using the oil and fat emulsion, the emulsification stability and flavor can be improved. It can be seen that an excellent milk beverage can be obtained.
  • the emulsification was insufficient and the emulsification when added to the milk beverage became unstable, resulting in the oxidation of the unsaturated fatty acid and the cause of off-flavor. It became inferior in flavor.

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  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Edible Oils And Fats (AREA)
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Abstract

La présente invention concerne un procédé de production d'une boisson, caractérisé en ce qu'il consiste à mélanger un élément de boisson et une émulsion huile/graisse qui est obtenue en soumettant une huile/graisse comestible contenant un acide gras hautement saturé à un traitement d'émulsification à haute pression plusieurs fois, et à définir la pression de traitement totale appliquée à l'huile/à la graisse comestible pendant la pluralité de traitements d'émulsification à haute pression à une pression égale ou supérieure à 40 MPa.
PCT/JP2014/073577 2013-09-06 2014-09-05 Procédé de production de boisson Ceased WO2015034068A1 (fr)

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JP2017099378A (ja) * 2015-11-30 2017-06-08 ハンヂョウ シンウェイ ローカーボン テクノロジー アールアンドディー カンパニー リミテッドＨａｎｇｚｈｏｕ Ｘｉｎｗｅｉ Ｌｏｗ−ｃａｒｂｏｎ Ｔｅｃｈｎｏｌｏｇｙ Ｒ＆Ｄ Ｃｏ．， Ｌｔｄ． 多糖及びそのポリマーを用いて食用油飲料（オイルドリンク）を製造する方法
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WO2024122540A1 (fr) 2022-12-06 2024-06-13 三菱ケミカル株式会社 Nouvel ester d'acide gras de saccharose

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JP2019004877A (ja) * 2017-06-20 2019-01-17 三菱ケミカルフーズ株式会社 乳化組成物及び飲料
JP7070136B2 (ja) 2017-06-20 2022-05-18 三菱ケミカル株式会社 乳化組成物及び飲料
JP2019037210A (ja) * 2017-08-29 2019-03-14 アサヒ飲料株式会社 コーヒー飲料
JP7385998B2 (ja) 2019-05-20 2023-11-24 森永乳業株式会社 液体飲料及びその製造方法
JP2020188694A (ja) * 2019-05-20 2020-11-26 森永乳業株式会社 液体飲料及びその製造方法
WO2021045079A1 (fr) * 2019-09-03 2021-03-11 サントリーホールディングス株式会社 Boisson stockée dans un récipient stérilisée à la chaleur contenant une concentration élevée de triglycéride d'acide gras à chaîne moyenne
JP2021036816A (ja) * 2019-09-03 2021-03-11 サントリーホールディングス株式会社 中鎖脂肪酸トリグリセリドを高濃度に含有する加熱殺菌済み容器詰め飲料
JP7424775B2 (ja) 2019-09-03 2024-01-30 サントリーホールディングス株式会社 中鎖脂肪酸トリグリセリドを高濃度に含有する加熱殺菌済み容器詰め飲料
CN111066889A (zh) * 2020-01-14 2020-04-28 鸵之美(淄博)生物科技有限公司 一种功能饮料及其制备方法
WO2024122540A1 (fr) 2022-12-06 2024-06-13 三菱ケミカル株式会社 Nouvel ester d'acide gras de saccharose
KR20250114927A (ko) 2022-12-06 2025-07-29 미쯔비시 케미컬 주식회사 신규 자당 지방산 에스테르
EP4631950A1 (fr) 2022-12-06 2025-10-15 Mitsubishi Chemical Corporation Nouvel ester d'acide gras de saccharose

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