CN105050431B

CN105050431B - Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage

Info

Publication number: CN105050431B
Application number: CN201480016572.7A
Authority: CN
Inventors: 松浦传史; 苫米地正基; 池之上聪子; 增子朝贞
Original assignee: Mitsubishi Chemical Foods Corp
Current assignee: Mitsubishi Chemical Corp
Priority date: 2013-03-21
Filing date: 2014-03-20
Publication date: 2018-03-27
Anticipated expiration: 2034-03-20
Also published as: CN108175020A; JP2018157833A; JPWO2014148633A1; JP6564110B2; JP6438388B2; CN108175021A; WO2014148633A1; JP2019198325A; CN105050431A

Abstract

The present invention provides a kind of diet usable emulsification composition, it is containing the diet usable emulsification composition that total solid is more than 55 weight % dairy products and emulsifying agent, wherein, the emulsifying agent is fatty acid ester, for the dairy products, MFFB% (percentage of (water content)/(gross weight-milk fat content)) is more than 73 weight %.

Description

Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet Product and milk beverage

Technical field

The present invention relates to a kind of diet usable emulsification composition manufactured using dairy products such as fresh cheeses.

Background technology

During there is the milk beverage of broad mass market in diet product, particularly hobby beverage, using dairy products, with cost The technology for the cow's milk that the beverage of advantage replaces using always in the past with emulsification composition is known.

Such as there are following substances：A kind of emulsification composition, wherein, use the emulsification of organic acid esters monoesters, more than HLB10 Agent and casein-sodium, improve dispersiveness, the emulsion stability (patent document of solid-state and the more fresh cheese of milk fat content 1)；A kind of emulsification composition, wherein, the high emulsifying agents of combination HLB and the low emulsifying agents of HLB, now, make the former use ratio Higher than the latter, therefore even if fresh cheese is high relative to the use ratio of the water in composition, its emulsion stability is also excellent (specially Sharp document 2)；A kind of cheese emulsion of excellent flavor and excellent storage stability, its by HLB8~14 emulsifying agent, fresh dry Junket and water form flavor, and it is made by the first process and the second process, in the first process, is dispersed in water emulsifying agent, with shape Mode into 10~600nm of average grain diameter vesicle is dispersed in water；In second process, in the breast prepared by first process Fresh cheese is added in agent aqueous dispersion and is emulsified, wherein, the cheese emulsion uses the fresh dry of high concentration Junket, the fresh cheese (patent document 3) of preferably more than 50% concentration.

In any composition, it is not particularly limited for fresh cheese used, such as in patent document 2, breast is solid Shape thing content is more than 45 weight % fresh cheese, right as long as being non-curing type cheese using the breast from animal as raw material It is not limited, wherein it is preferred that using the cream cheese small to the flavor effect of diet product.In patent document 3, as long as with Toward known material, no matter which kind of material can be in order to keep stable butterfat state, and to assign good newborn flavor, breast The high fresh cheese of fat content is preferable, therefore preferably uses cream cheese, and preferred milk fat fat content is 35~65%, further Preferably 40~60%.

But although these conventional emulsification composition emulsion stabilities are really excellent, it is practically used for milk beverage In the case of, the flavor of cheese has an impact, and shows the flavor different from conventional dairy products, therefore replaces conventional breast system During product, it is difficult to reproducing identical taste, situation more than situation about particularly being used in high concentration, quantity of coffee, by milk beverage in Situation flavor flavor after vending machine, the preservation of PET heater high-temperatures.

Look-ahead technique document Prior Art

Patent document

[patent document 1] Japanese Unexamined Patent Publication 2004-267013 publications

[patent document 2] Japanese Unexamined Patent Publication 2011-45364 publications

[patent document 3] Japanese Unexamined Patent Publication 2011-234697 publications

The content of the invention

Problems to be solved by the invention

Problem of the present invention is to provide the diet products such as milk beverage, and its emulsion stability is good, and has excellent flavor, i.e., Make to preserve for a long time and can also maintain the effect.

The means to solve the problem

The present inventor is conscientiously studied, and as a result finds, by combining specific dairy products and emulsifying agent, to can solve the problem that Above-mentioned problem, it is achieved thereby that of the invention.

That is, idea of the invention is as follows.

[1] a kind of diet usable emulsification composition, it containing total solid is more than 55 weight % dairy products and breast that it, which is, The diet usable emulsification composition of agent, wherein, the emulsifying agent is fatty acid ester, for the dairy products, MFFB% (percentage of (water content)/(gross weight-milk fat content)) is more than 73 weight %.

[2] the diet usable emulsification composition as described in [1], wherein, for the dairy products, ((butter oil contains FDB% Amount)/the percentage of (gross weight-water content)) it is more than 74 weight %.

[3] the diet usable emulsification composition as described in [1] or [2], wherein, the dairy products are selected from cheese, breast, complete Fat breast, concentrated milk, whole milk powder, cream, butter, anhydrous butter oil (removed from cream or butter almost all of butter oil it Material after outer material, butter oil), buttermilk, buttermilk powder, butter serum, skimmed milk, skim concentrated milk, skimmed milk Breast, lactoprotein, the dairy products without one or more of albumen whey (パーミエイト), lactose and Whey Mineral.

[4] the diet usable emulsification composition as described in any one of [1]~[3], wherein, for the dairy products, its is total Solid content is below 68 weight %.

[5] the diet usable emulsification composition as described in any one of [1]~[4], it contains the two or more aliphatic acid Esters.

[6] the diet usable emulsification composition as described in any one of [1]~[5], it is used for milk beverage.

[7] a kind of diet product, it contains the diet usable emulsification composition described in any one of [1]~[6].

[8] a kind of milk beverage, it contains the diet usable emulsification composition described in [6].

[9] milk beverage as described in [8], its milk solid are more than 5.0 weight %.

[10] a kind of manufacture method of milk beverage, wherein, by the diet usable emulsification composition and Beverage base described in [6] Liquid is mixed and manufactured.

[11] a kind of manufacture method of diet usable emulsification composition, it is the diet usable containing dairy products and emulsifying agent The manufacture method of emulsification composition, wherein, using fatty acid ester as the emulsifying agent, using MFFB% ((water content)/ The percentage of (gross weight-milk fat content)) for more than 73 weight % dairy products as the dairy products, by the emulsification The agent dispersing liquid containing emulsification is made by mixing in agent and water, will the agent dispersing liquid containing emulsification and the dairy products hybrid concurrency lactogenesis.

[12] a kind of milk beverage, it contains MFFB% (percentage of (water content)/(gross weight-milk fat content)) and is More than 73 weight % dairy products and fatty acid ester.

The effect of invention

A kind of diet product can be provided according to the present invention, its emulsion stability is good and has excellent flavor/smell, i.e., Make to preserve for a long time, be also able to maintain that the effect.

Embodiment

Embodiments of the present invention are described in detail below, the explanation of constitutive requirements as described below is the present invention Embodiment one (typical example), the invention is not restricted to these contents.

In this specification, " quality % " and " weight % " and " mass parts " and " parts by weight " are that identical is looked like.

It containing total solid is more than 55 weight % dairy products and emulsification that the diet usable emulsification composition of the present invention, which is, The diet usable emulsification composition of agent, wherein, the emulsifying agent is fatty acid ester, and for the dairy products, ((water contains MFFB% Amount)/the percentage of (gross weight-milk fat content)) it is more than 73 weight %.

(dairy products)

For the dairy products used in the present invention, its total solid is more than 55 weight %, more preferably more than 60 weight %； Preferably below 68 weight %, more preferably below 66 weight %, more preferably below 65 weight %, particularly preferably 64 Below weight %.By the way that in this scope, the cost of unit total solid can be suppressed, and the dairy products easily are processed into breast Change composition, and can assign diet product good newborn flavor.

Total solids content described herein refers to the value that water content is cut from the gross weight of dairy products.

The dairy products that the present invention uses are the breast of animal or its processed goods, for example, selected from cheese such as fresh cheese, breast, complete Fat breast, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentrating cream etc.), butter, anhydrous butter oil, buttermilk, buttermilk Powder, butter serum, skimmed milk, skim concentrated milk, skimmed milk breast, lactoprotein (casein or its salt (Na salt, K salt etc.), whey (or its concentrate, refined thing), without the dairy products in albumen whey (パーミエイト), lactose, Whey Mineral etc..

Preferably grease-contained milk composition, its be in terms of flavor it is preferable, the cheese such as particularly preferred fresh cheese, Breast, rich milk, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentrating cream etc.), butter, anhydrous butter oil, junket Breast, buttermilk powder, butter serum, more preferably fresh cheese, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentration Cream etc.), butter, anhydrous butter oil.In the present invention, these dairy products can be used alone can also combine it is two or more Use.

Total solid in the case of being used in combination of two or more etc., following MFFB%, FDB% value are will be used The gross weight of dairy products obtains each water content, the total value of milk fat content calculates afterwards as 100 weight %.

In addition, in the present invention, particularly preferred dairy products are milk fat contents contained by total solid more than fat-free solid The dairy products of shape thing.For the weight of butterfat component and fat-free solid content ratio, in the case that butterfat component is set into 1, Fat-free solid content is usually less than 0.35, preferably less than 0.25, more preferably less than 0.24, most preferably 0.23 with Under；Usually in the case of more than 0.15, the flavor in diet product is good, therefore is preferable.

It is more than the dairy products of fat-free solid content as the milk fat content contained by total solid, can specifically enumerates new Fresh cheese, cream, butter, anhydrous butter oil etc..

It should be noted that butterfat component described herein refers to the newborn fat from animal contained in dairy products Fat composition.

In the present invention, as milk composition, the MFFB% (percentages of (water content)/(gross weight-milk fat content) are used Than) be more than 73 weight % material.

It is to represent FAO, WHO originally for MFFB% (Percentage moisture on a fat-ferr basis) The value of the hardness of cheese specified in the general international standard 1978 of cheese.As long as the MFFB% of dairy products is for more than 73 weight % Can, preferably more than 74 weight %, more preferably more than 76 weight %；Furthermore it is preferred that be below 97 weight %, more preferably 95 Below weight %, more preferably below 92 weight %.Pass through the excellent flavor in this scope, diet product.

In addition, FDB% (Percentage fat on the basis) is the value for the fat content for representing dairy products.It is right It is optimal more preferably more than 81 weight % more preferably more than 80 weight % preferably more than 74 weight % in FDB% Elect as more than 82 weight %；Furthermore it is preferred that be below 99 weight %, more preferably below 95 weight %, more preferably 93 Below weight %, most preferably below 87 weight %.It is better by the flavor in this scope, diet product.

It should be noted that FDB% is by (milk fat content)/(gross weight-water content) (=milk fat content/total Solid content) percentage of value obtained is to be used for cheese specified in the general international standard 1978 of FAO, WHO cheese originally Fat content classification value.

In the diet usable emulsification composition of the present invention, the content of dairy products is usually more than 10 weight % preferably 30 More than weight %, more preferably more than 40 weight %, most preferably more than 50 weight %；Usually below 90 weight %, preferably For below 80 weight %, more preferably below 70 weight %, most preferably below 60 weight %.By holding in this scope, manufacture Easily and stability is high, can be made into emulsification composition most suitable on this.

In addition, in the diet usable emulsification composition of the present invention, the content of fat constituent is usually more than 5 weight %, excellent Elect as more than 10 weight %, more preferably more than 15 weight %, more preferably more than 20 weight %, most preferably 25 weights Measure more than %；Usually below 80 weight %, preferably below 70 weight %, more preferably below 60 weight %, it is most preferably Below 50 weight %.By the way that in this scope, easy to manufacture and stability is high, can be made into most suitable and newborn sapid on this Emulsification composition.

In dairy products used in the present invention, it is described in detail below in relation to fresh cheese.

Fresh cheese in the present invention is one kind of natural cheese, is the non-curing type cheese for not obtaining curing step.

Fresh cheese has the classification of fermented type and non-fermented type, for the fresh cheese used in the present invention, from it is soft, can be with The reasons why obtaining light flavor is set out, preferably non-fermented type.It should be noted that non-fermented type is to use to include freezing action The fresh cheese that is manufactured of manufacturing technology, breast, buttermilk or whipped cream is fermented with lactic acid bacteria, and with lactic acid Bacterium makes its fresh cheese to ferment have identical chemistry, physics and function characteristic.

As fresh cheese, cream cheese, horse Soviet Union lira (Mozzarella) cheese, junket agriculture can be specifically enumerated (Cottage) cheese, zieger, Maas card friend (Mascarpone) cheese, Virgin's milk junket (Fromage blanc), India do Junket (Paneer), Lu Bin (Reuben) cheese etc., wherein, the small cream cheese of the flavor effect of preferred pair diet product is especially excellent Select the cream cheese of non-fermented type.

It is preferred that the total solids content of fresh cheese is below 68 weight %, more preferably below 66 weight %, more Preferably below 65 weight %, most preferably below 64 weight %.In addition, its lower limit is usually more than 50 weight %, it is preferably More than 55 weight %, more preferably more than 60 weight %.When the total solids content of fresh cheese is less than above-mentioned lower limit, list be present The trend that uprises of cost of position total solid, during more than the above-mentioned upper limit, the distinctive flavour/aroma increase of cheese be present, to diet The flavor effect of product becomes big, it is difficult to manufactures the trend of fresh cheese in itself.

Total solids content refers to the value that water content is cut from the gross weight of fresh cheese.

In addition, in the total solid of fresh cheese used in the present invention, for the content of butterfat component, fresh dry In junket, usually more than 30 weight %, preferably more than 40 weight %, more preferably more than 50 weight %, its upper limit is usually 67 weight %.When the content of butterfat component is less than above-mentioned lower limit, the trend that the cost of unit butterfat component uprises be present, surpass When crossing the above-mentioned upper limit, exist and be difficult to manufacture fresh cheese in itself, the trend that cost uprises.It is it should be noted that described herein Butterfat component refers to the value based on the assay of processing cheese specified in the order of the provinces such as breast.

In addition, for butterfat component contained in the total solid of the fresh cheese used in the present invention and fat-free solid The weight ratio of shape thing, in the case that butterfat component is set into 1, fat-free solid content is usually less than 0.35, and preferably 0.25 Hereinafter, more preferably less than 0.24, most preferably less than 0.23, so the influence to the flavor of diet product is small, therefore is Preferably.In addition, its lower limit is usually 0.15, during less than the lower limit, exist be difficult to manufacture fresh cheese in itself, cost uprises Trend.It should be noted that fat-free solid content described herein refers to cut butterfat component from above-mentioned total solid Value.

In addition, the MFFB% of the fresh cheese used in the present invention is preferably generally more than 70 weight %, more preferably 73 weights More than % is measured, more preferably more than 74 weight %, most preferably more than 76 weight %.As long as MFFB% be above-mentioned lower limit with On, then the influence to the flavor of diet product is small, therefore is preferable.On the other hand, the MFFB% upper limit is usually 97 weight %, During more than the upper limit, exist be difficult to manufacture fresh cheese in itself, the trend that uprises of cost.It should be noted that as described above, MFFB% is the percentage for the value obtained by (water content)/(gross weight-milk fat content).

In addition, the FDB% of the fresh cheese used in the present invention is preferably generally more than 80 weight %, more preferably 81 More than weight %, most preferably more than 82 weight %.As long as FDB% is more than above-mentioned lower limit, then to the shadow of the flavor of diet product Sound is small, therefore is preferable.On the other hand, the FDB% upper limit is usually 99 weight %, during more than the upper limit, exists and is difficult to make Make fresh cheese in itself, the trend that uprises of cost.It should be noted that as described above, FDB% is by (milk fat content)/(total Weight-water content) (=milk fat content/total solids content) percentage of value for trying to achieve.

As the raw material of fresh cheese, any of breast, buttermilk or cream can be used alone or in combination, more preferably Breast, or the combination using breast and buttermilk or breast and cream are single use, it is so right particularly preferably using the combination of breast and cream The influence of diet product flavor is small, therefore is preferable.

In the diet usable emulsification composition of the present invention, the content of fresh cheese is usually more than 10 weight %, is preferably More than 30 weight %, more preferably more than 40 weight %；It is more excellent preferably below 70 weight % usually below 80 weight % Elect as below 60 weight %.By the way that in this scope, easy to manufacture and stability is high, emulsifying combination most suitable on this can be made into Thing.

(emulsifying agent)

Then, the emulsifying agent used in the present invention is illustrated.

As emulsifying agent, using fatty acid ester, as long as the material available for food, then can use, not have to it It is particularly limited to.

If carrying out example, sucrose fatty ester, polysorbate (polyoxyethylene sorbitan fat can be enumerated Acid esters), fatty acid glyceride (monoglyceride, organic acid esters monoesters, polyglyceryl fatty acid ester), sorbitan fatty acid ester, The fat such as methyl glycol fatty acid ester, stearyl lactylic acid salt (stearoyl lactate, CSL), enzymolysis lecithin, lecithin Fat esters of gallic acid；Saponin etc..These can be used alone, and can also share two or more.

In fatty acid ester, preferably sucrose fatty acid ester, organic acid esters monoesters, polyglyceryl fatty acid ester, sorbose Alcohol fatty acid ester, more preferably sucrose fatty ester, organic acid esters monoesters, polyglyceryl fatty acid ester, because emulsifying combination Emulsion stability in thing and the milk beverage of use said composition is good.Particularly preferably in diet usable emulsification composition, contain Two kinds of fatty acid esters.

Further for good emulsion stability and the newborn flavor closer to cow's milk is obtained, preferred compositions use organic acid Monoglyceride and other emulsifying agents, as other emulsifying agents, preferably sucrose fatty acid ester or polyglyceryl fatty acid ester, as Other emulsifying agents, sucrose fatty ester and polyglyceryl fatty acid ester both sides can be used.In addition, for the sucrose fatty ester Or polyglyceryl fatty acid ester, preferably HLB are more than 11, more preferably more than 12, most preferably HLB is more than 13.

In addition, in mentioned emulsifier, the heat resistance that bacterium is endangered for belonging in beverage can also be used alone or shared Bacterium has the food emulsifying agent of effect.As the food emulsifying agent for heat resistance bacterium with effect, as long as this The food emulsifying agent of effect, then can use, there is no particular limitation as to it.Preferably sucrose fatty acid ester, polyglycerol fatty acid Ester, organic acid esters monoesters, it is sucrose fatty ester that the carbon number of the aliphatic acid particularly more preferably formed is 14~22, poly- Fatty acid glyceride, organic acid esters monoesters, the carbon number of the aliphatic acid further preferably formed are 16~18 Sucrose Fatty Acid Ester Fat acid esters, polyglyceryl fatty acid ester, more than 50 weight % it is that carbon atom chain number is most preferably in the composition of the aliphatic acid of composition 16 sucrose fatty ester, polyglyceryl fatty acid ester, these are high for the validity of bacterium, therefore are preferable.

As sucrose fatty ester, the polyglyceryl fatty acid ester used, monoester content is usually more than 50 weight %, preferably It is so high for the validity of bacterium more preferably more than 70 weight % for more than 60 weight %, therefore be preferable.Make For polyglyceryl fatty acid ester, the preferably average degree of polymerization of polyglycereol is 2~5, more preferably 2~3, most preferably 3, because So for the validity of bacterium.

In the diet usable emulsification composition of the present invention, the content of emulsifying agent is usually more than 0.01 weight %, is preferably More than 0.05 weight %, more preferably more than 0.1 weight %；Preferably below 10 weight %, more preferably below 5 weight %, Particularly preferably below 3 weight %.By in this scope, stable emulsifying is good and reduces the distinctive taste of emulsifying agent is made Into harmful effect, the viscosity of emulsification composition do not rise, and becomes easy to operate.

As described above, as emulsifying agent, in the case of organic acid esters monoesters and other emulsifying agents is applied in combination, organic acid The content of monoglyceride is preferably more than 0.01 weight %；Preferably more than 0.05 weight %, more preferably 0.1 weight % with On, particularly preferably below 0.4 weight %.As other emulsifying agents, sucrose fatty ester and/or polyglycerol fatty acid are used In the case of ester, the content of other emulsifying agents is preferably more than 0.01 weight %；Preferably more than 0.05 weight %, more preferably For more than 0.1 weight %；Preferably below 10 weight %, more preferably below 5 weight %, more preferably 3 weight % with Under.

As organic acid esters monoesters, triacetin monoesters, citric acid esters, amber acid glycerol list can be enumerated Ester, acetyl tartaric acid monoglyceride, lactic acid monoglyceride, optimization citric acid monoglyceride, amber monoglyceride, diethyl Acyl group tartaric acid monoglyceride, further preferred citric acid esters, amber monoglyceride, in flavor and emulsion stability Aspect, most preferably amber monoglyceride.

(diet usable emulsification composition other)

The content of solid content in diet usable emulsification composition is usually more than 10 weight %, preferably 20 weight % with On, more preferably more than 30 weight %；Preferably below 90 weight %, more preferably below 80 weight %, more preferably Below 75 weight %, particularly preferably below 50 weight %, most preferably below 40 weight %.Solid content in emulsification composition When content is less than above-mentioned lower limit, there is that newborn flavor is thin out, the trend that the cost of unit milk solid uprises, more than the above-mentioned upper limit When, water constituent is very few, and stability declines, and the trend for being difficult to manufacture as a result be present.

In the diet usable emulsification composition of the present invention, content ratio (the weight base for emulsifying agent relative to dairy products It is accurate), when dairy products are set into 1, preferred emulsifier is less than 1, and more preferably less than 0.5, more preferably less than 0.3 are special You Xuanwei less than 0.1.

Water is usually contained in diet usable emulsification composition.In diet usable emulsification composition, the content of water is typically more than 5 Weight %, preferably more than 10 weight %, more preferably more than 20 weight %, very particularly preferably more than 25 weight %, most preferably greater than 50 Weight %, further more than 60 weight %；Preferably smaller than 90 weight %, more preferably less than 80 weight %, particularly preferably less than 70 Weight %.

It should be noted that vegetal fat constituent can be added in the diet usable emulsification composition.As plant The fat constituent of property, as long as being the grease from plant, does not then limit it, can generally enumerate, soya-bean milk, cocoa butter, coconut palm The vegetative greases such as seed oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, sunflower oil, rice bran oil, rapeseed oil, Grease that these vegetative greases obtain through processing such as refined or hydrogenation, ester exchanges etc..Particularly, carbon number is less than 14 The ratio that aliphatic acid is occupied in the total fatty acids combined with triglycerides molecule contained in vegetal fat constituent Preferably more than 20 weight %, more preferably more than 25 weight %, most preferably more than 30 weight %；Preferably 95 weight % with Under, more preferably below 90 weight %, most preferably below 85 weight %, because such excellent flavor.

Vegetal fat constituent can pass through the one of the content for replacing the dairy products in the diet usable emulsification composition Part is mixed.Therefore, the total amount of these compositions in diet usable emulsification composition and dairy products is usually 10 weights More than % is measured, preferably more than 30 weight %, more preferably more than 40 weight %；Usually below 80 weight %, preferably It is below 60 weight % for below 70 weight %.By the way that in this scope, easy to manufacture and stability is high, can be made on this Most suitable emulsification composition.In addition, total solid etc., MFFB% in the case of using vegetal fat constituent, FDB%, the gross weight of dairy products and vegetal fat constituent is set to 100 weight %, obtains each water content, butter oil Calculated after the total value of content.

In addition, animality and/or vegetal protein can be added in the diet usable emulsification composition.As animal Property and/or vegetal protein, as long as being the animality available for food and/or vegetal protein, then can be used, There is no particular limitation as to it.If carrying out example, protein from egg etc. can be enumerated, can be with as vegetable protein Enumerate the protein from beans such as soybean, peas.

Content in the diet usable emulsification composition of these animalities and/or vegetal protein is usually 0.1 weight More than % is measured, preferably more than 0.2 weight %, more preferably more than 0.3 weight %, most preferably more than 0.4 weight %； Usually below 10 weight %, preferably below 6.0 weight %, more preferably below 3.0 weight %, most preferably 1.5 Below weight %.

Other additives etc. can be contained in diet usable emulsification composition, as other additives, can be enumerated For example, antioxidant, carragheen, xanthans, cellulose, gellan gum, pectin, sodium alginate, gelatin, soybean polysaccharides, Chinese cassia tree The thickening stabilizing agents such as glue, guar gum, locust bean gum, starch, producing starch, dextrin, amylopectin, tamarind gum, sodium acid carbonate, The pH adjusting agents such as phosphate, spices etc..As spices described herein, in addition to the composition chemically synthesized, also include breast into The material that the modified obtained material such as lease making ferment treatment is refining to obtain with it through distillation etc..

Particularly, in order to maintain good flavor, water soluble antioxidant and/or oil-soluble inhibitor are preferably added, Particularly further preferably add water soluble antioxidant and oil-soluble inhibitor both sides.

As water soluble antioxidant, as long as the antioxidant available for food, then can use, and it is not special to it Limit, the plant such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, red bayberry extract can be enumerated Thing extract；L-AA and its salt；Arabo-ascorbic acid and its salt etc..In terms of the effect of holding excellent flavor is high, more It is preferred that the plant extracts such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, most preferably fan change Fragrant extract.The addition (content in emulsification composition) of water soluble antioxidant is usually more than 0.001 weight %, preferably For more than 0.01 weight %；Usually below 2.0 weight %, preferably below 1.0 weight %.

As oil-soluble inhibitor, as long as the antioxidant available for food, then can use, and it is not special to it Limit, the plant such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, red bayberry extract can be enumerated Thing extract；Tocopherol；Tocotrienols；Ascorbyl palmitate；Dibutyl hydroxy toluene, butylated hydroxyanisole (BHA) etc.. Keep excellent flavor effect it is high in terms of, more preferably Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape The plant extracts such as seed extract, red bayberry extract；Tocopherol；Tocotrienols；Ascorbyl palmitate, most preferably fan change Fragrant extract, tocopherol.The addition (content in emulsification composition) of oil-soluble inhibitor is usually 0.0005 weight % More than, preferably more than 0.005 weight %；Usually below 1.0 weight %, preferably below 0.5 weight %.

In addition, in order to do not occur through when dehydration, layer separation etc., can easily operate, and the system that can be stablized Make, the viscosity of diet usable emulsification composition of the invention is usually below 400mPas, preferably below 300mPas, more Preferably below 250mPas, more preferably below 200mPas, particularly preferably below 150mPas, most preferably For below 100mPas；Usually more than 5mPas, preferably more than 10mPas, more preferably more than 20mPas, most Preferably more than 40mPas.

(manufacture method of diet usable emulsification composition)

The diet usable emulsification composition of the present invention contains above-mentioned specific material, and its manufacture method does not limit, It is preferred that mixing the fatty acid ester and water makes the agent dispersing liquid containing emulsification, the use of MFFB% is 73 weights as the dairy products More than % dairy products are measured, the agent dispersing liquid containing emulsification and the dairy products are mixed, is further preferably emulsified and is made Make.

It should be noted that the diet usable emulsification composition of the present invention can be the state of emulsion, or warp State before emulsification.

Specifically, the fatty acid ester and water are mixed, manufacture agent dispersing liquid containing emulsification.Now, fatty acid ester Concentration preferably more than 0.01 weight %, more preferably more than 0.1 weight %；It is preferred that below 40 weight %, more preferably 30 weight % Hereinafter, most preferably below 20 weight %.By adding dairy products in the dispersion liquid, carried out using homogenizing mixers or homogenizer Stirring brings it about emulsification, obtains the diet usable emulsification composition of the present invention.The agent dispersing liquid containing emulsification, the dairy products used Temperature is usually 40~80 DEG C of degree.

In addition, the mixed method of the fatty acid ester or water is not particularly limited, can lead to together with other powder The powder dispersion devices such as powder blenders (pow-blender) are crossed, after being dispersed in water, are heated to manufacture dispersion liquid, It can be dispersed in water only specific fatty acid ester, form it into the vesicle of number 10~number 100nm sizes.In addition it is also possible to The fatty acid ester is scattered in water contained in dairy products.

The method that dairy products are added into the agent dispersing liquid containing emulsification is also not particularly limited, in order to improve the effect of emulsification process Rate, can also be by its adding speed optimization.In addition it is also possible to dairy products, addition agent dispersing liquid containing emulsification.

During the emulsification, carried out after preparing emulsification with homogenizing mixers or powder blenders etc., carried out using homogenizer first The emulsification etc., multiple stirring, emulsification process can be passed through.For the emulsification process based on homogenizer, can be once, it is more excellent Choosing is more than twice, to be had good stability in the diet usable emulsification composition that makes to obtain and using the diet product of said composition Aspect, this is preferable.Based on the emulsification process of homogenizer before and after sterilization process, in order to easily manage manufacture work Sequence, carried out preferably before sterilization process.In addition, emulsification process is generally carried out under the conditions of 40~80 DEG C of heating, use Change the emulsification process of device in usually more than 5MPa, preferably more than 10MPa；Usually below 200MPa, preferably 100MPa Carried out under following condition of high voltage.

It should be noted that obtained diet usable emulsification composition can be sterilized with low temperature holding, high temperature keeps sterilization, Usually used method for disinfection implements sterilization processing in the food of sterilization, ultrahigh-temperature instant sterilization etc between high temperature, short time.It is right It is not particularly limited in the method for disinfection, in terms of flavor deterioration is few caused by due to heat, preferably ultrahigh-temperature instant is sterilized, and is entered One step, as the method for ultrahigh-temperature instant sterilization, preferably plate indirect bactericidal assay, tubular type indirect sterilization method, pouring-in, immersion type Direct bactericidal assay, joule formula bactericidal assay.

(diet product)

The diet usable emulsification composition of the present invention can be used for the wheat flour processed goods such as bread, face；Edible fat spread, flour Paste fats and oils processing product such as (flour paste)；Curry, soup, meaning powder sauce, stew, sugaring sauce, white sauce, catsup etc. it is various Miso Soup class；The cooking foods such as the food materials of Chinese food, the food materials of portioned rice bowl；Compound seasoner, modified milk, Yoghourt class, lactic acid The newborn processed goods such as bacteria beverage, cheese, ice milk oils, formula milk, milk oils, milk beverage；Caramel, candy, chewing gum, chalk Power, cookies, cake, pies, dessert, crispbread, Japanese dessert, rice dessert, beans dessert, jelly, pudding etc. Dessert snacks；The livestock products such as hamburger, burger, seasoning meat products can；Frozen food；Chilled food；In packed or shop The finished product cook meal such as sale pickles, can be used in addition the instant noodles, bowl face, instant soup stew the fast foods such as class food Product；Nourishing reinforced food；Liquid food；The diet products such as high calorie foods, particularly preferably it is used as milk beverage and uses.

For the diet usable emulsification composition containing the present invention or the above-mentioned drink added with diet usable emulsification composition Food, in addition to the diet usable emulsification composition of the present invention, carbohydrate, sweetener, the sodium acid carbonates such as granulated sugar etc. can also be contained PH regulators, emulsifying agent, thickening stabilizing agent, animality and/or vegetal protein, animality and/or vegetal grease, The additives such as antioxidant, spices, enzyme.

Containing diet usable emulsification composition of the invention of the invention or added with the upper of diet usable emulsification composition It is that diet usable emulsification composition is mixed and manufactured with the basic material of diet product to state diet product.Diet usable emulsification composition When being mixed with basic material, the additive can be mixed in basic material in advance.In addition, these additives can emulsify Composition and basic material are added mixing when mixing.

(milk beverage)

Hereinafter, the milk beverage of the present invention is illustrated, milk beverage of the invention is the diet usable breast containing the present invention Change composition or the milk beverage added with diet usable emulsification composition, containing the dairy products that MFFB% is more than 73 weight % and Fatty acid ester.

When manufacturing the milk beverage of the present invention, can by the dairy products and water, coffee extract solution, black tea extract solution, breast into Point, it is carbohydrate, sweetener, pH regulators, emulsifying agent, thickening stabilizing agent, animality and/or the vegetal protein such as granulated sugar, dynamic Such as its breast is made in the basal liquid mixing of the beverage such as physical property and/or vegetal grease, antioxidant, preferably dairy products Above-mentioned diet usable emulsification composition after change is mixed, manufacture simplicity, milk beverage preservation when emulsion stability In terms of excellent flavor, this is preferable.

The milk beverage of the present invention is the material manufactured using dairy products as described above, from the dairy products in milk beverage Solid content be usually more than 0.01 weight %, preferably more than 0.05 weight %, more preferably more than 0.1 weight %； Usually below 15.0 weight %, preferably below 13.0% weight, more preferably below 10.0 weight %, most preferably 9.0 Below weight %.By the way that the solid content control from the dairy products in milk beverage in this scope, can be stablized and The milk beverage of excellent flavor, therefore be preferable.

For the milk beverage of the present invention, preferably by by water, coffee extract solution, black tea extract solution, milk composition, vegetal The Beverage base such as grease and/or its emulsification composition liquid and the diet usable emulsification composition of the present invention are mixed to be made Make.

Herein, can be in advance in beverage when the diet usable emulsification composition of the present invention and Beverage base liquid being mixed Basal liquid in add pH regulators, sweetener, emulsifying agent, thickening stabilizing agent, animality and/or the vegetalitas such as sodium acid carbonate Protein, antioxidant, spices, the additive such as enzyme.In addition, these additives can be by the base of emulsification composition and beverage Plinth liquid is added mixing when mixing.

In addition, during manufacture milk beverage, in addition to the basal liquid of emulsification composition and beverage, water, granulated sugar etc. can be added Carbohydrate etc..

Herein, as emulsifying agent, as long as being the emulsifying agent available for food, then can use, there is no particular limitation as to it. If carrying out example, sucrose fatty ester, polysorbate (polyoxyethylene sorbitan fatty acid esters), sweet can be enumerated Oil and fat acid esters (monoglyceride, organic acid esters monoesters, polyglyceryl fatty acid ester), sorbitan fatty acid ester, propane diols fat The fatty acid esters such as fat acid esters；Sodium stearoyl lactylate, calcium stearoyl lactate, enzymolysis lecithin, lecithin, saponin etc.. In these, preferably sucrose fatty acid ester, organic acid esters monoesters, polyglyceryl fatty acid ester, sorbitan fatty acid ester, it is more excellent Sucrose fatty ester, organic acid esters monoesters, polyglyceryl fatty acid ester are selected, because the emulsion stability of such milk beverage is good.

In addition, in mentioned emulsifier, individually or the heat resistance bacterium tool that bacterium is endangered for belonging in beverage can also be shared Effective food emulsifying agent.As the food emulsifying agent for heat resistance bacterium with effect, as long as have that effect Food emulsifying agent, then can use, there is no particular limitation as to it, preferably sucrose fatty acid ester, polyglyceryl fatty acid ester, has Machine monoglyceride, sucrose fatty ester, the polyglycereol that the carbon number of the aliphatic acid particularly more preferably formed is 14~22 Fatty acid ester, organic acid esters monoesters, the carbon number of the aliphatic acid further preferably formed are 16~18 sucrose-fatty Ester, polyglyceryl fatty acid ester, these are high for the validity of bacterium, therefore are preferable.As the sucrose fatty ester used, gather Fatty acid glyceride, monoester content is more than 50 weight %, preferably more than 60 weight %, more preferably 70 weight % with On, it is so high for the validity of bacterium, therefore be preferable.Average polymerization as polyglyceryl fatty acid ester, preferably polyglycereol Spend for 2~5, further most preferably 2~3, because so high for the validity of bacterium.Content in the milk beverage of the emulsifying agent Usually more than 0.0005 weight %, preferably more than 0.001 weight %；Usually below 1 weight %, preferably 0.5 weight Measure below %.

It should be noted that herein, the content of the emulsifying agent in so-called milk beverage refers to the total content of emulsifying agent, also includes Contained emulsifying agent in above-mentioned diet usable emulsification composition.

As long as the in addition, animality and/or vegetal egg of animality and/or vegetal protein available for food White matter, then it can use, there is no particular limitation as to it.If carrying out example, casein can be enumerated as animal protein And its sodium salt, sylvite, calcium salt, whey and its concentrate or refined thing, lactoprotein concentrate or refined thing etc. are derived from the egg of breast White matter, protein from egg etc., the protein from beans such as soybean, peas can be enumerated as vegetable protein.

Among those, in terms of good newborn flavor, the emulsion stability of milk beverage and when suppressing heating generation it is heavy The aspect in shallow lake, the protein of breast is preferably originated from, further preferred casein and its sodium salt, sylvite, calcium salt, more preferably casein The sylvite of sodium salt, sylvite, most preferably casein.The content of animality and/or vegetal protein in milk beverage is usually More than 0.005 weight %, preferably more than 0.01 weight %, more preferably more than 0.02 weight %；Usually 2.0 weight % with Under, preferably below 1.0 weight %, more preferably below 0.5 weight %.

It should be noted that containing animality and/or vegetal protein in above-mentioned diet usable emulsification composition In the case of, the content of the animality of so-called milk beverage and/or vegetal protein refers to animality and/or vegetal albumen The total content of matter, including emulsification composition.

It is not particularly limited for the milk solid content in the milk beverage of the present invention, it is necessary to the feelings of denseer newborn flavor Under condition, usually more than 5.0 weight %, preferably more than 5.5% weight, more preferably more than 6.0 weight %, it is most preferably More than 6.5 weight %；Usually below 15.0 weight %, preferably below 13.0% weight, more preferably 10.0 weight % with Under, most preferably below 9.0 weight %.By by the milk solid content control in milk beverage in this scope, product it is stable and Dense newborn flavor can be obtained, therefore is preferable.

The pH of milk beverage can be adjusted by adding the above-mentioned additive such as sodium acid carbonate.These additives can be with In advance added to the basal liquid of beverage, water, coffee extract solution, black tea extract solution, milk composition, vegetal grease and/or its Emulsification composition etc., it is added after can also finally determining the composition of milk beverage.

For the milk beverage of the present invention, the basal liquid for adding such as beverage, above-mentioned diet usable emulsification group can be passed through After compound and above-mentioned additive, water etc. are mixed, homogenize process is carried out using homogenizer etc. to manufacture, for manufacture efficiency Raising, the reduction of equipment investment, can also be manufactured without homogenize process.

In the case of carrying out homogenize process, generally carried out under the conditions of 40~80 DEG C of heating, used homogenizer Emulsification process is generally in more than 5MPa, preferably more than 10MPa, usually below 200MPa, preferably below 100MPa height Press strip part is carried out.

After the homogenize process, sterilization processing is carried out preferably by method for disinfection such as cooking disinfection, ultrahigh-temperature instant sterilizations. It should be noted that carry out the high temperature such as normal temperature circulation or heater (hot vender) circulation, peddle in the case of, as by The countermeasures such as the corruption caused by bacterium, required sterilization intensity F₀Value is usually more than 5, preferably more than 10.

As such milk beverage of the invention, coffee beverage, black tea drinks, cocoa, fruit can be enumerated containing breast The low acidic beverages such as beverage, acidic milk drink etc..

[embodiment]

The present invention is further illustrated by embodiment, without departing from its main idea, the invention is not restricted to following Embodiment record.

＜ embodiment 1-1 ＞

The weight % of casein-sodium 1.2, sucrose fatty ester (SE1, the and of carbon number=16 of aliphatic acid will be dispersed with advance 18th, weight %, Ryoto (registration mark) the sucrose ester S-1670 of monoester content=77, the manufacture of food company of Mitsubishi Chemical, HLB16) 1.3 weight %, polyglyceryl fatty acid ester (PO1, Ryoto (registration mark) polyglycerol ester S-10D, food company of Mitsubishi Chemical system Make) 0.3 weight % and amber monoglyceride (MG, carbon number=16 of aliphatic acid and 18) 0.2 weight % 300g aqueous phases After being heated to 65 DEG C, put into using breast and whipped cream and be used as the cream cheese A (total solids contents of the non-fermented type of raw material：61 weights Measure %, butterfat component content：51 weight %, MFFB%：80 weight %, FDB%：84 weight %) 60 weight %, use homogenizing Blender carries out preparation emulsification in 5 minutes under 8000rpm rotation numbers.Water is further added, total amount is adjusted to 100 weight %, After carrying out twice homogenization under 65 DEG C, 20MPa with high-pressure homogenizer, fill into container, at 90 DEG C kill within 15 minutes Bacterium is handled, and obtains diet usable emulsification composition.

＜ embodiments 1-2~1-19, comparative example 1-1~1-5 ＞

The composition described in table 1 is set to, in addition, is carried out in the same manner as embodiment 1-1, obtains diet usable emulsification Composition.Cream cheese is the cream cheese of non-fermented type, and other each materials are as follows.

(fatty acid ester)

SE1：Sucrose fatty ester (Ryoto (registration mark) sucrose esters S-1670, food company of Mitsubishi Chemical manufacture, The weight % of HLB16, carbon number=16 of aliphatic acid and 18, monoester content=77)

SE2：Sucrose fatty ester (Ryoto (registration mark) sucrose esters P-1670, food company of Mitsubishi Chemical manufacture, The weight % of HLB16, carbon number=16 of aliphatic acid and 18, monoester content=79)

SE3：Sucrose fatty ester (Ryoto (registration mark) sucrose esters S-1170, food company of Mitsubishi Chemical manufacture, The weight % of HLB11, carbon number=16 of aliphatic acid and 18, monoester content=55)

SE4：Sucrose fatty ester (Ryoto (registration mark) sucrose esters S-570, food company of Mitsubishi Chemical manufacture, The weight % of HLB5, carbon number=16 of aliphatic acid and 18, monoester content=30)

(cream cheese)

Cream cheese A：Total solids content：61 weight %, butterfat component content：51 weight %, MFFB%：80 weights Measure %, FDB%：84 weight %

Cream cheese B：Total solids content：65.5 weight %, butterfat component content：53 weight %, MFFB%：73 weights Measure %, FDB%：81 weight %

Cream cheese C：Total solids content：69 weight %, butterfat component content：54 weight %, MFFB%：67 weights Measure %, FDB%：78 weight %

Cream cheese D：Total solids content：66 weight %, butterfat component content：52 weight %, MFFB%：71 weights Measure %, FDB%：79 weight %

(blending edible oil and fat)

Concoct edible oil and fat A：Total solid：84.5%th, butterfat component：57%th, vegetable fat：26% (carbon number For less than 14 aliphatic acid with triglycerides molecule contained in vegetal fat constituent with reference to total fatty acids shared by Some ratios：78%)

Concoct edible oil and fat B：Total solid：100%th, butterfat component：68%th, vegetable fat：32% (carbon number is Less than 14 aliphatic acid is occupied in the total fatty acids combined with triglycerides molecule contained in vegetal fat constituent Ratio：78%)

(estimation of stability of emulsification composition)

For the layer released state and mobility after obtained diet usable emulsification composition is preserved 4 weeks at 5 DEG C, press Following benchmark is evaluated.Result is listed in table 2.

1. the state of layer separation

When the height of the liquid level of emulsification composition in from container bottom to container is set into 1, by the transparent dehydration of bottom When the ratio of the height of layer is represented with 100 points of ratios,

○：Layer is separated into less than 5%.

△：Layer is separated into more than 5%, less than 10%.

×：Layer separation is more than 10%.

2. mobility

By the mobility of emulsification composition during container upside down,

○：Viscosity is low or slightly toughness, quick flowing.

△：Sticky high, mobility is slightly poor.

×：It is fully cured, does not flow.

Table 2

＜ embodiment 2-1 ＞

In the weight % of coffee extract solution (Brix2.9) 60, the weight of sodium acid carbonate 0.10 for using hot water dissolving in advance is added % is measured, it is appropriate to add in the weight % of granulated sugar 5.0, embodiment 1-1 the obtained weight of diet usable emulsification composition 1.20 after adjusting pH Amount %, sucrose fatty ester (Ryoto (registration mark) sucrose esters P-1670, the manufacture of food company of Mitsubishi Chemical) be (aliphatic acid Carbon number=16, the weight % of monoester content=79) 0.03 weight % and water, make its mixed dissolution, further adding water will be total Amount is adjusted to 100 weight %.

The liquid is warming up to 65 DEG C, after being homogenized using high-pressure homogenizer under 20MPa pressure, filled to tank In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned (milk coffee) containing newborn coffee).Kill The pH of beverage after bacterium is 5.7~5.8.

By obtain it is canned preserve 1 at 5 DEG C containing newborn coffee, preserve 4 weeks at 60 DEG C respectively, and preserved at 35 DEG C After 8 weeks, can opening is carried out, to emulsion stability, flavour/aroma (preferably newborn flavor), peculiar smell is different smells (due to dairy products, breast Unpleasant taste, the stink of agent etc.), evaluated by following metewand.Evaluation result is listed in table 3.

＜ embodiments 2-2~2-19, comparative example 2-1~2-5 ＞

Using the diet usable emulsification composition obtained in embodiment 1-2~1-19, comparative example 1-1~1-5, except this with Outside, carried out in the same manner as embodiment 2-1, obtain milk beverage.Evaluation result is listed in table 3.

1. the evaluation of emulsion stability

Will be canned containing after newborn coffee can opening after preservation, visually observe the state of tank level；By solution injection modeling in tank In material cup, after being sufficiently stirred, the state of liquid level is visually observed, is evaluated by following benchmark.

◎：There is no grease to separate out (oil off), butterfat separation.

○：Somewhat confirm grease precipitation, butterfat separation.

△：Clearly confirm grease precipitation, butterfat separation.

×：A large amount of greases precipitations, butterfat separation are confirmed, emulsification is destroyed.

2. flavour/aroma (preferable newborn flavor)

3 persons of trying out drink at room temperature preserve after it is canned contain newborn coffee, judge flavour/aroma by following benchmark.

◎：There is no peculiar smell is different to smell, be the newborn flavour/aroma of spices.

○：As newborn flavor, balance is slightly poor or not quite satisfactory, but without indisposed sense.

△：As newborn flavor, indisposed sense is obvious, or flavor is not small, quite satisfactory.

×：As newborn flavor, indisposed sense is strong, or does not feel newborn flavor.

Smelt (taste smell as emulsifying agent vegetable fat and its taste of deterioration) 3. peculiar smell is different

3 persons of trying out drink at room temperature after preserving it is canned contain newborn coffee, by following benchmark judgement, peculiar smell is different smells.

◎：Taste smell does not have indisposed sense.

○：Slightly feel taste smell, the deterioration smell of emulsifying agent vegetable fat sample, but without indisposed sense.

△：It is clearly felt that taste smell, the deterioration smell of emulsifying agent vegetable fat sample.

×：The strong taste smell for feeling emulsifying agent vegetable fat sample, deterioration smell, there is indisposed sense.

4. overall merit score

As the index of emulsion stability, for the estimation of stability knot of the diet usable emulsification composition shown in table 2 The evaluation result of the emulsion stability of milk beverage shown in fruit and table 3, using ◎ as 5 points, using zero as 4 points, using △ as 2 Divide, incite somebody to action × be used as 0 point, conversion component number, as emulsion stability score.

In addition, as sapid index, the different evaluation knot smelt of flavor and peculiar smell for the milk beverage shown in table 3 Fruit, using ◎ as 5 points, using zero as 4 points, using △ as 2 points, will × as 0 point, conversion component number, as flavor score.

Using the total of emulsion stability score and flavor score as overall merit score.

As shown in Table 3, by using the diet usable emulsification composition of the present invention, can obtain emulsion stability it is good and With excellent flavor, even if preserving for a long time, the excellent milk beverage of the continuation of the effect.

＜ embodiment 2-20 ＞

The 550g coffee extract solutions of the degraded processing of polysaccharide are being carried out with mannosan catabolic enzyme in advance (Brix2.9) the sodium acid carbonate 1.4g for using hot water dissolving in advance is added in, it is appropriate to add granulated sugar 50.0g, embodiment after adjusting pH Diet usable emulsification composition 85g, skimmed milk breast (manufacture of Hokkaido dairy industry company) 45g, the potassium caseinate 3.0g obtained in 1-1 And water, make its mixed dissolution, further adding water makes total amount be 1000g (milk solid amounts：7.3 weight %).

The liquid is warming up to 65 DEG C, after being homogenized using high-pressure homogenizer under 20MPa pressure, filled to tank In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned to contain newborn coffee).Beverage after sterilization PH is 6.4.

Obtain it is canned sterilized containing newborn coffee after also keep good emulsion stability, without agglutinator, sediment etc., this Outside, smelt without the peculiar smell such as caseous stink are different, there is dense and good newborn flavor.

＜ embodiment 2-21 ＞

Instead of being homogenized under the pressure of the 20MPa based on high-pressure homogenizer, after being warming up to 65 DEG C, mixed with paddle Device is stirred mixing, in addition, is carried out in the same manner as embodiment 2-17, prepares milk beverage (canned to contain newborn coffee).Sterilization The pH of beverage afterwards is 5.8.

By obtain it is canned containing newborn coffee respectively 5 DEG C preserve 1 day, 60 DEG C preserve 4 weeks and 35 DEG C preservation 8 weeks Afterwards, can opening is carried out, emulsion stability and different smell of flavour/aroma, peculiar smell are evaluated, is had and embodiment 2-17 identicals Good emulsion stability, flavour/aroma.

＜ embodiment 2-22 ＞

In 430g coffee extract solutions (Brix2.9), the sodium acid carbonate 1.0g for using hot water dissolving in advance is added, adjusts pH Afterwards, obtained diet usable emulsification composition 12.0g, skimmed milk newborn (Hokkaido is added in granulated sugar 50.0g, embodiment 1-1 in right amount Dairy industry company manufactures) 8.2g and water, make its mixed dissolution, further add water, total amount is turned into 1000g.

The liquid is warming up to 65 DEG C, after being homogenized using high-pressure homogenizer under 20MPa pressure, filled to tank In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned to contain newborn coffee).Beverage after sterilization PH is 6.3.

By obtain it is canned containing newborn coffee respectively 5 DEG C preserve 1 day, 60 DEG C preserve 4 weeks and 35 DEG C preservation 8 weeks Afterwards, can opening is carried out, emulsion stability and different smell of flavor/smell, peculiar smell are evaluated, is had and embodiment 2-1 identicals Good emulsion stability, flavor/smell.

＜ embodiment 2-23 ＞

Instead of embodiment 1-1, using the diet usable emulsification composition obtained in embodiment 1-18, in addition, carry out Operated with embodiment 2-22 identicals, prepare milk beverage (canned to contain newborn coffee).The pH of beverage after sterilization is 6.3.

By obtain it is canned containing newborn coffee respectively 5 DEG C preserve 1 day, 60 DEG C preserve 4 weeks and 35 DEG C preservation 8 weeks Afterwards, can opening is carried out, emulsion stability and different smell of flavor, peculiar smell are evaluated, is had good with embodiment 2-18 identicals Emulsion stability, flavor.

The ＞ of ＜ test examples 1

By embodiment 2-22 and embodiment 2-23 can opening in an aseptic environment, after dispensing 2ml respectively into TDT pipes, at it In inoculation belong to the Moorella thermoacetica10 of heat resistance brood cell bacterium⁴After cfu/ml, pipe is subjected to molten envelope.For TDT is managed, and 5 are respectively prepared in each trial zone, using aseptic inoculation area as blank, respectively prepares 2 in each trial zone.By they Preserved 6 weeks using 55 DEG C of thermostats, check for corruption.Declined by the pH containing newborn coffee liquid after preservation and visually come really Recognize and whether there is corruption.As a result, for embodiment 2-22,5 whole corruption in 5, in contrast, for embodiment 2-23,5 All inhibit corruption.

The present invention is explained with reference to specific embodiment, but it will be understood by those skilled in the art that Various changes and modifications can be carried out without departing from the spirit and scope of the present invention by knowing.The application was with March 21 in 2013 Based on the Japanese patent application (Japanese Patent Application 2013-058393) that day submits, its content is introduced into this theory in reference form Bright book.

Claims

1. a kind of diet usable emulsification composition, it containing total solid is more than 55 weight % dairy products and emulsifying agent that it, which is, Diet usable emulsification composition, wherein, the emulsifying agent is fatty acid ester, and the dairy products in diet usable emulsification composition contain Measure as more than 30 weight %, the MFFB% of the dairy products is more than 74 weight %, and the MFFB% refers to (water content)/(total Weight-milk fat content) percentage, in the case that emulsifying agent contains organic acid esters monoesters, diet usable emulsification composition In organic acid esters monoester content be below 0.4 weight %.

2. diet usable emulsification composition as claimed in claim 1, wherein, the FDB% of the dairy products for 74 weight % with On, the FDB% refers to the percentage of (milk fat content)/(gross weight-water content).

3. diet usable emulsification composition as claimed in claim 1, wherein, for the dairy products, its total solids content For below 68 weight %.

4. diet usable emulsification composition as claimed in claim 1, it contains the two or more fatty acid esters.

5. diet usable emulsification composition as claimed in claim 1, it is milk beverage composition.

6. a kind of diet product, it contains the diet usable emulsification composition described in any one of Claims 1 to 5.

7. a kind of milk beverage, it contains the diet usable emulsification composition described in claim 5.

8. milk beverage as claimed in claim 7, wherein, milk solid is more than 5.0 weight %.

9. a kind of manufacture method of milk beverage, wherein, by the diet usable emulsification composition and the base of beverage described in claim 5 Plinth liquid is mixed and manufactured.

10. a kind of manufacture method of diet usable emulsification composition, it is to be emulsified containing the diet usable of dairy products and emulsifying agent The manufacture method of composition, the amount of milk product in diet usable emulsification composition is more than 30 weight %, and emulsifying agent, which contains, to be had In the case of machine monoglyceride, the organic acid esters monoester content in diet usable emulsification composition is below 0.4 weight %, In the manufacture method, using fatty acid ester as the emulsifying agent, the dairy products that MFFB% is more than 74 weight % are used As the dairy products, the dispersion liquid containing emulsifying agent is made by mixing in the emulsifying agent and water, will be described scattered containing emulsifying agent Liquid and the dairy products mix and are allowed to emulsify, and the MFFB% refers to (water content)/(gross weight-milk fat content) Percentage.

11. a kind of milk beverage, it contains the dairy products and fatty acid ester that MFFB% is more than 74 weight %, and the MFFB% is Refer to the percentage of (water content)/(gross weight-milk fat content).