JP6495520B1 - 乳飲料用の安定剤 - Google Patents
乳飲料用の安定剤 Download PDFInfo
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- JP6495520B1 JP6495520B1 JP2018143208A JP2018143208A JP6495520B1 JP 6495520 B1 JP6495520 B1 JP 6495520B1 JP 2018143208 A JP2018143208 A JP 2018143208A JP 2018143208 A JP2018143208 A JP 2018143208A JP 6495520 B1 JP6495520 B1 JP 6495520B1
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- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 54
- 239000003381 stabilizer Substances 0.000 title claims abstract description 34
- 239000005018 casein Substances 0.000 claims abstract description 24
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021240 caseins Nutrition 0.000 claims abstract description 24
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 20
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 20
- 235000021239 milk protein Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013353 coffee beverage Nutrition 0.000 claims description 23
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 235000013361 beverage Nutrition 0.000 claims description 17
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 2
- 239000001726 jatropha manihot extract Substances 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 229950008882 polysorbate Drugs 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 229930182490 saponin Natural products 0.000 claims description 2
- 150000007949 saponins Chemical class 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 229940106668 yucca extract Drugs 0.000 claims description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 150000007524 organic acids Chemical class 0.000 claims 1
- 229940066675 ricinoleate Drugs 0.000 claims 1
- 235000017709 saponins Nutrition 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 28
- 230000001954 sterilising effect Effects 0.000 abstract description 27
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 238000003860 storage Methods 0.000 abstract description 16
- 238000004220 aggregation Methods 0.000 abstract description 14
- 230000002776 aggregation Effects 0.000 abstract description 14
- 238000001556 precipitation Methods 0.000 abstract description 14
- 230000000087 stabilizing effect Effects 0.000 abstract description 5
- 102000011632 Caseins Human genes 0.000 description 24
- 108010076119 Caseins Proteins 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000693 micelle Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 238000007711 solidification Methods 0.000 description 6
- 230000008023 solidification Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 239000008373 coffee flavor Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- ZPVGIKNDGJGLCO-VGAMQAOUSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZPVGIKNDGJGLCO-VGAMQAOUSA-N 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- ONAIRGOTKJCYEY-XXDXYRHBSA-N CCCCCCCCCCCCCCCCCC(O)=O.O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 Chemical compound CCCCCCCCCCCCCCCCCC(O)=O.O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ONAIRGOTKJCYEY-XXDXYRHBSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008453 RTD coffee Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- ONAIRGOTKJCYEY-UHFFFAOYSA-N Sucrose monostearate Chemical compound CCCCCCCCCCCCCCCCCC(O)=O.OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(CO)O1 ONAIRGOTKJCYEY-UHFFFAOYSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N n-hexadecanoic acid Natural products CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940124272 protein stabilizer Drugs 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical class CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Abstract
Description
[1]乳飲料中に乳たんぱく質として0.0001〜0.1質量%で配合される安定剤であって、ミセルカゼイン含量が85質量%以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤、
[2][1]に記載の安定剤を乳飲料に添加する、乳飲料の安定化方法、
[3]ミセルカゼイン含量が85質量%以上の乳たんぱく質を0.0001〜0.1質量%の濃度で含む、乳飲料、及び
[4]乳飲料の製造工程中で、[1]に記載の安定剤を添加する工程を含む、乳飲料の製造方法に関する。
コーヒー抽出液(Bx4.0)、牛乳、グラニュー糖、重曹、その他の表1〜7に記載された原料、及び水を加えて全量1000gとした。調合したコーヒーミックスを65〜70℃に昇温させ、高圧ホモジナイザーにて15MPaの圧力で均質化し、それぞれ瓶及び缶容器に充填した。充填された瓶及び缶容器は121℃、30分間レトルト殺菌を行い、コーヒー飲料を調製した。殺菌後のpHは6.5前後であった。
表8に記載された原料を用いた以外は実施例1〜34と同様に調製した。
コーヒー抽出液(Bx4.0)、牛乳、全脂粉乳、グラニュー糖、重曹、その他の表9〜15に記載された原料、及び水を加えて全量6000gとした。調合したコーヒーミックスを65〜70℃に昇温させ、高圧ホモジナイザーにて15MPaの圧力で均質化し、141℃、30秒にてプレート殺菌を行い、PET容器に充填し、コーヒー飲料を調製した。
マイセラカゼイン:(レプリノフーズ社製)ミセルカゼイン含量95%
MCC80:(BMI社製)ミセルカゼイン含量90%
PRODIET 85B:(ingredia社製)ミセルカゼイン含量92%
脱脂粉乳:カゼイン含量30%
WPI90:(MEGGLE社製)ホエイたんぱく質
WPC−80:(MEGGLE社製)ホエイたんぱく質
ショ糖パルミチン酸エステル:モノエステル含量約75%
ショ糖ステアリン酸エステル:モノエステル含量約30%
実施例1〜45、及び比較例1〜29において瓶容器に充填されたコーヒー飲料を121℃、30分間レトルト殺菌を行った直後に、外観を目視確認し、評価した。また、実施例46〜80、比較例30〜56において調製された殺菌直後のコーヒー飲料に関して、外観を目視確認し、評価した。結果を表1〜15に示す。
○:沈殿、凝集がない
×:沈殿、凝集が発生している
実施例1〜45、及び比較例1〜29において缶容器に充填されたコーヒー飲料、並びに実施例46〜80、比較例30〜56において調製されたコーヒー飲料に関して、添加物を入れていないコーヒー飲料と比較して風味への影響に関し、下記の評価基準に従い官能評価を行った。尚、評価者は普段よりコーヒー飲料試作に従事する5名から選定し、平均として4.0以上である試験区を優位とした。結果を表1〜15に示す。
5:全く風味に影響しない
4:ほとんど風味に影響していない
3:やや風味に影響している
2:風味に影響している
1:大きく風味に影響している
実施例1〜45、及び比較例1〜29において缶容器に充填されたコーヒー飲料を加熱殺菌後に40℃程度で1週間ほど保存してから、5℃の恒温槽に移動させて2日間経過した後の油脂の固化を下記の評価基準に従い評価し、3.0以上である試験区を優位とした。また、実施例46〜80、比較例30〜56において調製されたコーヒー飲料についても同様に評価した。結果を表1〜15に示す。
5:油脂の固化が発生しない
4:油脂の固化が僅かに発生するが、振盪することで分散消失する
3:油脂の固化が発生するが、振盪することで分散消失する
2:油脂の固化が発生し、振盪しても少量の固形物が残る
1:油脂の固化が発生し、振盪しても多くの固形物が残る
実施例1〜45、及び比較例1〜29において缶容器に充填されたコーヒー飲料を加熱殺菌後に40℃程度で1週間ほど保存した際の白色浮遊層について下記の評価基準に従い評価し、3.0以上である試験区を有意とした。また、実施例46〜80、比較例30〜56において調製されたコーヒー飲料についても同様に評価した。結果を表1〜15に示す。
5:白色の浮遊層が発生しない
4:白色の浮遊層が僅かに確認できる
3:白色の浮遊層が明らかに確認できるが少量である
2:白色の浮遊層が大量に確認できる
1:白色の浮遊層がコーヒー成分と分離している
Claims (9)
- 乳飲料中に乳たんぱく質として0.001〜0.1質量%で配合される安定剤であって、ミセルカゼイン含量が85質量%以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤。
- 前記組成物が、乳化剤をさらに含む、請求項1に記載の安定剤。
- 前記乳飲料が、乳化剤を含む、請求項1又は2に記載の安定剤。
- 前記乳化剤が、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、リゾレシチン、ステアロイル乳酸カルシウム、ポリソルベート、ユッカ抽出物、及びサポニンからなる群より選択される一種以上の乳化剤である、請求項2又は3に記載の安定剤。
- 前記乳飲料のpHが、6〜8である、請求項1〜4いずれかに記載の安定剤。
- 前記乳飲料が、密封容器飲料である、請求項1〜5いずれかに記載の安定剤。
- 前記乳飲料が、コーヒー飲料又は紅茶飲料である、請求項1〜6いずれかに記載の安定剤。
- 請求項1〜7いずれかに記載の安定剤を乳飲料に添加する、乳飲料の安定化方法。
- 乳飲料の製造工程中で、請求項1〜7いずれかに記載の安定剤を添加する工程を含む、乳飲料の製造方法。
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