JPH06253735A - Milk beverage stabilizer and production of milk beverage using the same - Google Patents
Milk beverage stabilizer and production of milk beverage using the sameInfo
- Publication number
- JPH06253735A JPH06253735A JP6282593A JP6282593A JPH06253735A JP H06253735 A JPH06253735 A JP H06253735A JP 6282593 A JP6282593 A JP 6282593A JP 6282593 A JP6282593 A JP 6282593A JP H06253735 A JPH06253735 A JP H06253735A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- parts
- carrageenan
- milk beverage
- stabilizer
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、乳飲料用乳化安定剤及
びそれらを用いた乳飲料の製造法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsion stabilizer for milk drinks and a method for producing milk drinks using them.
【０００２】[0002]
【従来の技術】コーヒー乳飲料、紅茶乳飲料等乳成分を
含んだ飲料は、乳脂肪の浮上によるオイルリング、沈澱
等の品質劣化が発生しやすい為、保存安定性の観点よ
り、又厚生省令により低温にて流通、保存が行われてい
た。しかし、低温で流通、保存を行っていても乳脂肪浮
上によるオイルリング、あるいは沈澱等が発生する為、
これらを防止する食品用乳化剤、安定剤が添加されてい
た。しかしながら、ホットベンダーの発達により高温下
での保存、販売が行われる様になり、又、近年の高級化
傾向により乳成分等を多く含んだ乳飲料が多くなり、乳
成分の浮上によるオイルリング、沈澱等が低温流通、保
存時よりさらに発生しやすくなってきた。これらを防止
する目的として親水性乳化剤と増粘タイプカラギナンを
添加する技術が特開平３ー８３５４３に、ポリグリセリ
ン脂肪酸エステルとι−カラギナンを添加する技術が特
開平３ー２６６９３９に、開示されている。しかしなが
ら、ホットベンダー等高温下（５０〜６０℃）で長期間
の保存において上述の安定剤として増粘タイプのカラギ
ナンやι−カラギナンを用いる技術では沈澱防止効果は
認められるが、いまだ満足する結果には至っていない。
又、κ−カラギナン、及び／又はタマリンド種子多糖
類、カゼインナトリウム、及び食品用乳化剤を含有する
乳化安定剤の技術が特公平４ー７３９８９に開示されて
いる。しかし、この技術は常温以下での保存については
検討されているが、ホットベンダー等高温下（５０〜６
０℃）の保存については検討されていない。又、この技
術はオイルリングの防止効果については検討されている
が、沈澱防止については検討されていない。この技術を
用いた乳化安定剤を乳飲料に添加した際、オイルリング
の防止にはある程度の効果が認められるが、κ−カラギ
ナンの含有量が高く、乳固形分の凝集、沈澱が促進され
る為に実際の使用には問題が残る。Beverages containing milk components such as coffee milk drinks and black tea milk drinks are liable to undergo quality deterioration such as oil ring and precipitation due to the rise of milk fat. Was distributed and stored at a low temperature. However, even if it is distributed and stored at low temperature, oil ring due to floating of milk fat, or precipitation etc. occurs,
Food-grade emulsifiers and stabilizers were added to prevent these problems. However, due to the development of hot vendors, storage under high temperature, sales will be performed, and due to the trend of upsizing in recent years, many milk drinks containing a lot of milk components and the like, and oil rings due to the floatation of milk components, Precipitation is more likely to occur than when stored at low temperature and stored. For the purpose of preventing these problems, a technique of adding a hydrophilic emulsifier and a thickening type carrageenan is disclosed in JP-A-3-83543, and a technique of adding a polyglycerin fatty acid ester and ι-carrageenan is disclosed in JP-A-3-266939. . However, although the technique of using thickening type carrageenan or ι-carrageenan as the above-mentioned stabilizer for the long-term storage at a high temperature (50 to 60 ° C) such as a hot bender has the effect of preventing precipitation, it is still satisfactory. Has not arrived.
Further, Japanese Patent Publication No. 4-73989 discloses a technique of an emulsion stabilizer containing κ-carrageenan and / or tamarind seed polysaccharide, sodium caseinate, and a food emulsifier. However, although this technology has been studied for storage at room temperature or below, it can be stored under high temperature (50 to 6
Storage at 0 ° C has not been examined. Further, although this technology has been examined for the prevention effect of oil ring, it has not been examined for prevention of precipitation. When an emulsion stabilizer using this technique is added to a milk drink, some effect is observed in preventing oil ring, but the content of κ-carrageenan is high, and aggregation and precipitation of milk solids are promoted. Therefore, there is a problem in actual use.
【０００３】[0003]
【発明が解決しようとする課題】本発明者らは、前述の
現状に鑑み、乳飲料に添加することにより高温下で安定
な乳飲料の製造法を提供することを目的として鋭意研究
の結果、本発明に至った。本発明は、５０〜６０℃の高
温下、すなわちホットベンダーでの長期間保存において
も乳飲料中の乳成分の沈澱、乳脂肪の浮上によるオイル
リングの発生等の品質劣化が防止できる乳飲料用乳化安
定剤及びそれらを用いた乳飲料の製造法を提供するもの
である。DISCLOSURE OF THE INVENTION In view of the above-mentioned situation, the present inventors have made earnest researches with the object of providing a method for producing a stable milk drink at high temperature by adding it to a milk drink, The present invention has been completed. INDUSTRIAL APPLICABILITY The present invention is for a milk drink capable of preventing deterioration of quality such as precipitation of milk components in a milk drink and generation of an oil ring due to floatation of milk fat even at a high temperature of 50 to 60 ° C., that is, even during long-term storage in a hot bender. Provided are an emulsion stabilizer and a method for producing a milk drink using them.
【０００４】[0004]
【課題を解決するための手段】本発明は、親水性乳化剤
３０〜６０部、カゼインナトリウム４０〜６０部、κ−
カラギナン０．１〜４部を含有することを特徴とする乳
飲料用乳化安定剤に関し、又、親水性乳化剤３０〜６０
部、カゼインナトリウム４０〜６０部、κ−カラギナン
０．１〜４部及び緩衝塩類１〜１０部を含有することを
特徴とする乳飲料用乳化安定剤及び、それらを用いた乳
飲料の製造法に関するものである。本発明の対象となる
乳飲料とは、脂肪分含有乳成分と甘味成分を主成分とす
る乳類飲料にコーヒー、紅茶等嗜好品、香料等の副原料
で構成されているものであれば特に限定されるものでは
ない。親水性乳化剤としては、ショ糖脂肪酸エステル、
ポリグリセリン脂肪酸エステル、有機酸モノグリセリン
脂肪酸エステル、リゾレシチンを用いるが、好ましくは
ショ糖脂肪酸エステルを用い、その際他の親水性乳化剤
を１種あるいは２種以上の組み合わせからなるものを使
用しても良い。親水性乳化剤の乳化安定剤における含有
量は３０〜６０部である。本発明におけるカゼインナト
リウムは、食品に供されるものであれば特に限定される
ものではない。カゼインナトリウムの乳化安定剤におけ
る含有量は40〜60部である。本発明に用いられるκ−カ
ラギナンは食品に供されるものであれば特に限定される
ものではない。又、ι−カラギナン、λーカラギナン等
κ−カラギナン以外のカラギナンをκ−カラギナンと組
み合わせて使用しても良い。κ−カラギナンの乳化安定
剤における含有量は０．１〜４部であり、好ましくは
０．５〜３部である。κ−カラギナンの含有量が０．１
部以下の場合には沈澱防止効果が弱く、４部を越えると
乳成分の不安定化を引き起こし、凝集、沈澱を生じさせ
る。本発明における緩衝塩類は、食品に供されるもので
あれば特に限定されるものではない。緩衝塩類の乳化安
定剤における含有量は１〜１０部である。緩衝塩類の含
有量が１０部を越えると緩衝塩類が乳飲料の風味に影響
を与え好ましくない。尚、本乳飲料用乳化安定剤は、通
常、乳飲料に対し0.05〜0.5%を使用する。The present invention provides a hydrophilic emulsifier 30 to 60 parts, sodium caseinate 40 to 60 parts, κ-
Carrageenan 0.1 to 4 parts are contained, The emulsion stabilizer for milk drinks characterized by the above-mentioned, and Hydrophilic emulsifier 30-60
Part, 40 to 60 parts of sodium casein, 0.1 to 4 parts of κ-carrageenan, and 1 to 10 parts of buffer salts, and a method for producing a milk drink using them. It is about. The dairy beverage to be the subject of the present invention is particularly preferably a dairy beverage containing a fat-containing milk component and a sweetening component as a main component as long as it is composed of coffee, black tea or the like, and an auxiliary material such as a flavor. It is not limited. As the hydrophilic emulsifier, sucrose fatty acid ester,
Although polyglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, and lysolecithin are used, sucrose fatty acid ester is preferably used, and other hydrophilic emulsifiers may be used alone or in combination of two or more. good. The content of the hydrophilic emulsifier in the emulsion stabilizer is 30 to 60 parts. The casein sodium in the present invention is not particularly limited as long as it can be used in foods. The content of sodium casein in the emulsion stabilizer is 40 to 60 parts. The κ-carrageenan used in the present invention is not particularly limited as long as it can be used in foods. Further, carrageenan other than κ-carrageenan such as ι-carrageenan and λ-carrageenan may be used in combination with κ-carrageenan. The content of κ-carrageenan in the emulsion stabilizer is 0.1 to 4 parts, preferably 0.5 to 3 parts. The content of κ-carrageenan is 0.1
When the amount is less than 4 parts, the effect of preventing precipitation is weak, and when it exceeds 4 parts, the milk component is destabilized, causing aggregation and precipitation. The buffer salts in the present invention are not particularly limited as long as they can be used in foods. The content of the buffer salt in the emulsion stabilizer is 1 to 10 parts. When the content of the buffer salt exceeds 10 parts, the buffer salt influences the flavor of the milk beverage, which is not preferable. The emulsion stabilizer for the milk drink is usually used in an amount of 0.05 to 0.5% based on the milk drink.
【０００５】[0005]
【実施例】下記に示す基本配合にて原料液を調製した。 コーヒー抽出液(Bx 3.0) ４０％ 全脂粉乳 １％ 脱脂粉乳 ２％ グラニュー糖 ６％ 重 曹 適量* 香 料 ０．１％ 乳化安定剤 ０．０５〜０．１％ 水 Up to 100 ＊ pH 6.7 に調整 製造に関しては、コーヒー抽出液、全脂粉乳、脱脂粉
乳、グラニュー糖、乳化安定剤及び一部水を加え混合溶
解し重曹にてｐＨを調整後６５〜７５℃の温度で混合溶
液を高速攪拌機を用いて予備乳化を行った。次いで溶液
を高圧型均質機を用い６５〜７５℃の温度で200kg/cm2
の圧力で均質化し、容器に充填後レトルト殺菌を行っ
た。保存試験は、５５℃で行った。各例における使用乳
化剤、及び保存安定性の結果を表１及び２に示す。Example A raw material liquid was prepared with the following basic composition. Coffee extract (Bx 3.0) 40% Whole milk powder 1% Non-fat milk powder 2% Granulated sugar 6% Sodium bicarbonate Appropriate amount * Fragrance 0.1% Emulsion stabilizer 0.05-0.1% Water Up to 100 * pH 6.7 For production, add coffee extract, whole milk powder, skim milk powder, granulated sugar, emulsion stabilizer and a part of water, mix and dissolve, adjust pH with baking soda, and then mix solution at high temperature at 65-75 ° C. Preliminary emulsification was performed using a stirrer. Then, the solution is 200 kg / cm 2 at a temperature of 65 to 75 ° C. using a high-pressure homogenizer.
The mixture was homogenized at a pressure of 1 and filled in a container, followed by retort sterilization. The storage test was performed at 55 ° C. The results of emulsifier used and storage stability in each example are shown in Tables 1 and 2.
【０００６】[0006]
【表１】 [Table 1]
【０００７】[0007]
【表２】 [Table 2]
【０００８】尚、表１及び２における安定性は以下の様
に評価した。 ◎ ： 沈澱観察されず 乳脂肪の浮上によるリングが発生しない ○ ： 沈澱ほとんど観察されず。乳脂肪の浮上による
リングがわずかに発生するが、すこしの振動で発生した
リングは消失する。 △ ： 沈澱わずかに観察される。乳脂肪の浮上による
リングが発生し、発生したリングは少しくらいの振動で
は消失しがたい。 Ｘ ： 沈澱観察される。乳脂肪の浮上によるリングが
発生し、発生したリングは攪拌しても消失しない。The stability in Tables 1 and 2 was evaluated as follows. ⊚: No precipitation observed No ring due to floating of milk fat ◯: Almost no precipitation observed. A slight ring of milk fat is generated, but the ring generated by a slight vibration disappears. Δ: A slight precipitation is observed. A ring is generated due to the rise of milk fat, and the generated ring is hard to disappear with a little vibration. X: Precipitation is observed. A ring is generated due to the floating of milk fat, and the generated ring does not disappear even if stirred.
【０００９】[0009]
【発明の効果】以上説明したように、本発明は親水性乳
化剤・カゼインナトリウム・κ−カラギナンを一定に配
合した乳化安定剤を乳飲料の製造の際に用いることによ
り、乳脂肪の浮上によるオイルリング・沈澱等の品質劣
化を防止する効果を有する。As described above, according to the present invention, an emulsion stabilizer in which a hydrophilic emulsifier, sodium caseinate, and κ-carrageenan are constantly mixed is used in the production of a dairy beverage, whereby an oil due to levitation of milk fat is used. It has the effect of preventing quality deterioration such as rings and precipitation.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 加藤 友治 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tomoji Kato 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.
Claims (2)
トリウム４０〜６０部、κ−カラギナン０．１〜４部を
含有することを特徴とする乳飲料用乳化安定剤及びそれ
らを用いた乳飲料の製造法。1. An emulsion stabilizer for a milk drink, comprising 30 to 60 parts of a hydrophilic emulsifier, 40 to 60 parts of sodium casein, and 0.1 to 4 parts of κ-carrageenan, and a milk drink using them. Manufacturing method.
トリウム４０〜６０部、κ−カラギナン０．１〜４部及
び緩衝塩類１〜１０部を含有することを特徴とする乳飲
料用乳化安定剤及びそれらを用いた乳飲料の製造法。2. An emulsion stabilizer for a milk drink, which comprises 30 to 60 parts of a hydrophilic emulsifier, 40 to 60 parts of sodium caseinate, 0.1 to 4 parts of κ-carrageenan, and 1 to 10 parts of buffer salts. And a method for producing a milk drink using them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6282593A JPH06253735A (en) | 1993-02-26 | 1993-02-26 | Milk beverage stabilizer and production of milk beverage using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6282593A JPH06253735A (en) | 1993-02-26 | 1993-02-26 | Milk beverage stabilizer and production of milk beverage using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06253735A true JPH06253735A (en) | 1994-09-13 |
Family
ID=13211497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6282593A Pending JPH06253735A (en) | 1993-02-26 | 1993-02-26 | Milk beverage stabilizer and production of milk beverage using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06253735A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
| WO2011108633A1 (en) | 2010-03-04 | 2011-09-09 | 味の素株式会社 | Coffee whitener, process for producing same, and process for producing beverage |
-
1993
- 1993-02-26 JP JP6282593A patent/JPH06253735A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
| WO2011108633A1 (en) | 2010-03-04 | 2011-09-09 | 味の素株式会社 | Coffee whitener, process for producing same, and process for producing beverage |
| KR20130059321A (en) | 2010-03-04 | 2013-06-05 | 아지노모토 가부시키가이샤 | Coffee whitener, process for producing same, and process for producing beverage |
| US8617632B2 (en) | 2010-03-04 | 2013-12-31 | Ajinomoto Co., Inc. | Coffee whitener, process for producing same, and process for producing beverage |
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