JPS5995867A - Emulsified oily material for acidic protein drink - Google Patents

Abstract

PURPOSE:The titled emulsified material, prepared by emulsifying an edible oily material with an aqueous solution of an edible protein under acidic region conditions below the isoelectric point of the above-mentioned edible protein, and having remarkably improved quality, nutritive value and stability. CONSTITUTION:An emulsified material prepared by adding an aqueous solution of an acid to an edible protein material, e.g. casein or gelatin, swelling the edible protein material, stirring and dissolving the edible protein material in the aqueous solution to give an aqueous solution within an acidic region below the isoelectric point of the above-mentioned protein, and emulsifying and mixing the resultant aqueous solution with an edible oily material, e.g. orange oil.

Description

【発明の詳細な説明】 本発明は、酸性蛋白質飲料に添加しても、凝集物発生の
如き不都合なトラブルを伴うことなしに、該飲料の香味
、色調、外観その他の品質や栄養価値を局めることので
きる安定性の顕著に改善された酸性蛋白飲料用の可食性
油性材料乳化物に関する。更に詳しくは、可食性油性材
料を可食性蛋白Ｔ１．の秀電点以下の酸性域条件下に、
該蛋白質の水性ｉ容赦で乳化処理して成る酸性の蛋白質
飲料添加用可食性油性材料乳化物に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention can improve the flavor, color, appearance, other qualities, and nutritional value of acidic protein beverages without causing any inconvenient troubles such as the formation of aggregates. The present invention relates to an edible oily material emulsion for acidic protein beverages with significantly improved stability. More specifically, the edible oily material is mixed with edible protein T1. Under acidic conditions below the Shuden point of
The present invention relates to an emulsion of an edible oily material for addition to acidic protein beverages, which is obtained by emulsifying the protein in an aqueous solution.

両性電解質である蛋白質を主成分として成り、且つ、該
蛋白質の等電点以下の酸性域にある例えば、フルーツ乳
飲料、発酵乳、乳酸菌飲料、及びサワーミルクなどの如
き各種の酸性蛋白質飲料が実用に供されている。酸性蛋
白質飲料中の蛋白質粒子及び蛋白質で被覆されている脂
肪球などの蛋白質コロイド粒子は、電気的に正に荷電し
ているが、通常の乳酸醗酵などによって得られる酸性蛋
白質飲料においては、このコロイド粒子が不安定で凝固
沈殿し易い難点がある。Various acidic protein drinks, such as fruit milk drinks, fermented milk, lactic acid bacteria drinks, and sour milk, which are mainly composed of proteins, which are ampholytic electrolytes, and which are in the acidic range below the isoelectric point of the proteins, are in practical use. It is served to. Protein particles in acidic protein drinks and protein colloid particles such as fat globules coated with protein are electrically positively charged, but in acidic protein drinks obtained by ordinary lactic acid fermentation, these colloid particles The problem is that the particles are unstable and tend to coagulate and precipitate.

等電点以下のｐＨ領域にある安定な蛋白質飲料の製法に
関しては、例えば、ドイツ特許１１５９５８号、或いは
、Ｎｅｗ　Ｆｏｏｄ　Ｉｎｄｕｓｔｒｙ　Ｖｏｌ。Regarding the production method of stable protein drinks in the pH range below the isoelectric point, see, for example, German Patent No. 115958 or New Food Industry Vol.

９、Ａｌ　ｌ　　（１９６７）などに開示されている。9, Al (1967), etc.

これらの提案によれば、カゼインをアルカリ塩で処理し
、これに有機酸を加えて等電点を通過させ、酸カゼイン
として再溶解して飲料に利用するものであった。しかし
ながら、従来、上記酸カゼインの如き、蛋白質の等重点
以下の酸性域にある蛋白質水溶液を利用して、油性材料
を乳化し、正に荷電した乳状液を製造する提案はなされ
ていない。According to these proposals, casein was treated with an alkali salt, an organic acid was added thereto to pass the isoelectric point, and the acid casein was redissolved and used in beverages. However, there has been no proposal to emulsify an oil-based material to produce a positively charged emulsion using an aqueous protein solution, such as the above-mentioned acid casein, which is in the acidic range below the isocenter of the protein.

酸性蛋白質飲料に油性材料、例えば、油性の着香料、尤
色料、脂溶性ビタミン、その他の油性材料を、例えば界
面活性剤及び／又はアラビアガム、ペクチン、ゼラチン
、カゼインンーダの如き保護膠質等を用いて、水中油（
（１／１＃）型乳化液とした従来公知の乳化液を添加し
た場合は、該乳化液のコロイド粒子が負に荷電している
ため、前記した如く、正に荷電した酸性蛋白質飲料中の
コロイド粒子の荷電が中和される結果、直ちに凝集を起
こし、分離するトラブルがあるために、これらの油性材
料の乳化物を酸性蛋白質飲料に添加使用することができ
なかった。Adding oil-based materials such as oil-based flavoring agents, colorants, fat-soluble vitamins, and other oil-based materials to acidic protein beverages, such as surfactants and/or protective glues such as gum arabic, pectin, gelatin, and casein powder, etc. oil in water (
When a conventionally known emulsion (1/1#) type emulsion is added, the colloidal particles of the emulsion are negatively charged, so as mentioned above, the colloidal particles in the positively charged acidic protein drink are As a result of the neutralization of the charge on the colloidal particles, there is a problem of immediate aggregation and separation, so emulsions of these oil-based materials cannot be added to acidic protein beverages.

従って、前記例示の如き醗酵乳飲料、サワーミルクなど
の酸性蛋白質飲料の嗜好性、栄養価々どを高める目的で
配合することの可能な着香料、着色料及びビタミン類な
どの如き添加物は、例えば、該飲料に凝集などの不都合
な影響を与えることのない水に可溶なエツセンスの如き
着香料、水溶性の色素及び水溶性のビタミン類などに制
約されていた。これら水溶性添加物の欠点は、例えば水
混和性エツセンスの如き、水溶性層香料はフレーバーの
強度に限界が１、通常の使用量では上記酸性蛋白質飲料
特有の生臭味、醗酵臭を完全にマスキングすることが難
しく、更に多最に添加した場合は、アルコールによるコ
ロイド粒子の脱水、凝集などの不都合な影響が現れる欠
点があった。更に水混和性物質料は風味が比較的フラッ
トで持続性がなく、酸性蛋白質飲料の濃厚感のある基材
にコク味、丸味のあるフレーバーを付与することはでき
なかった。Therefore, additives such as flavoring agents, coloring agents, vitamins, etc. that can be added to enhance the palatability and nutritional value of acidic protein beverages such as fermented milk beverages and sour milk as exemplified above include: For example, they are limited to water-soluble flavoring agents such as essences, water-soluble pigments, and water-soluble vitamins that do not cause undesirable effects such as agglomeration on the beverage. The disadvantage of these water-soluble additives is that water-soluble layered flavoring agents such as water-miscible essences have a limited flavor strength, and in normal usage amounts, they cannot completely eliminate the fishy taste and fermented odor characteristic of the above acidic protein drinks. Masking is difficult, and when added in large quantities, there are disadvantages in that undesirable effects such as dehydration and aggregation of colloidal particles due to alcohol appear. Furthermore, water-miscible materials have relatively flat and short-lasting flavors, and cannot impart rich, round flavors to the rich base of acidic protein drinks.

また、前記したと同様の理由から従来、酸性蛋白質飲料
の着色に、水溶性色素を利用していたが該水溶性色素は
、ｐＨあるいは金属イオンによる変色、蛋白粒子への染
着の不均一性、及び媒体の水に対する着色である為、透
明感が出て色調が暗＜カシ、鮮明且つ新鮮な着色ができ
ないなどの欠点がめった。In addition, for the same reasons as mentioned above, water-soluble dyes have been used to color acidic protein beverages, but water-soluble dyes have problems such as discoloration due to pH or metal ions, and non-uniform dyeing of protein particles. , and because the medium was colored with water, there were frequent drawbacks such as transparency, dark tones, and inability to achieve clear and fresh coloring.

本発明者等は、上記の如く、従来、酸性蛋白質飲料に流
力ｉｉ１．得る着色料及び着香料などが、本溶性乃至水
混和性物質に限定され、充分にその目的を達することが
でき々かった重大な欠点を改善し、更に該飲料のｆ１ｉ
重粒子の安定性を増す方法につき種々研究してきた。そ
の結果、例えば、動植物油１石類、油溶性色素類、月旨
溶性ビタミン類、植物精油用、香料組成物、植物性樹脂
類及びこれらの任意の混合物の如き可食性油性栃料を、
可食性蛋白質の等電点以下の酸性域条件下に、該蛋白質
の水溶液で乳化処理するととによシ調製された乳化物は
、コロイド粒子が正に帯電しておシ、前記酸性蛋白質飲
料に添加しても何らの悪影響を与えずに、好都合に配合
することができ、且つ該飲料の香味或いは色調、濁シな
どの外観その他の品質、さらに栄養価及び安定性を著し
く向上させ得る顕著に優れた酸性蛋白質飲料添加用の可
食性油性材料乳化物となることを発見した。As mentioned above, the present inventors have conventionally found that acidic protein beverages have a fluidity ii1. The present invention improves the serious drawback that the coloring agents and flavoring agents obtained are limited to soluble or water-miscible substances, and it has not been possible to fully achieve the purpose, and further improves the f1i of the beverage.
Various studies have been conducted on ways to increase the stability of heavy particles. As a result, edible oily materials such as animal and vegetable oil monoliths, oil-soluble pigments, oil-soluble vitamins, vegetable essential oils, fragrance compositions, vegetable resins, and any mixtures thereof,
When an aqueous solution of the edible protein is emulsified under acidic conditions below the isoelectric point of the protein, the resulting emulsion has colloidal particles that are positively charged, and the acidic protein beverage It can be conveniently blended without causing any adverse effects when added, and can significantly improve the flavor, color, appearance such as cloudy spots, and other qualities of the beverage, as well as its nutritional value and stability. It has been discovered that this emulsion is an excellent edible oily material emulsion for addition to acidic protein beverages.

従って本発明の目的は、酸性の蛋白質飲料に添加して、
その香味、色調、外観その他の品質、さらには栄養価及
び安定性を著しく改善できる酸性の蛋白質飲料添加用可
食性油性材料の乳化物を提供するにある。Therefore, the object of the present invention is to add it to an acidic protein drink,
An object of the present invention is to provide an emulsion of an edible oil-based material for addition to acidic protein drinks, which can significantly improve its flavor, color, appearance, and other qualities, as well as its nutritional value and stability.

本発明の上記目的及び更に多くの他の目的ならびに利点
は、以下の記載から一層明らかとなるであろう。The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

本発明で用いることのできる可食性油性材料の例として
は、例えば、オレンジ、レモン、ライム、グレープフル
ーツなどの柑橘類精油、花精油、ス・ぐイス油、ペノＲ
−ミント油、スペアミンｌ−油などの植物精油；コーラ
ナツツエキストラクト、ココアエキストラクト、ワニラ
エキストラクト、ココアエキストラクト、紅茶エキスト
ラクトなどの油性のエキストラクト類、香料組成物及び
これらの任意の混合物の如き油性の着香料：及び、β−
カロチン、パプリカ色素、アナトー色素、及びクロロフ
ィルなどの油溶性天然色素類；肝油、ビタミンＡ１　ビ
タミンＡ油、ビタミンＢ２酪酸エステル、天然ビタミン
Ｅ混合物などの脂溶性ビタミン類；大豆油、ナタネ油、
コーン油、オリーブ油、ヤシ油、サフラワー油、ヒマワ
リ油、米油、牛脂、豚脂、魚油などの動植物油脂類；ロ
ジン、コー・々ノヘ　ダンマノへ　エレミ、エステルガ
ムなどの植物性樹脂類：中鎖飽和脂肪酸トリグリセリド
などの加工油脂類；比重調整剤として用いられているシ
ュークローズ・ヅアセテート・ヘキサイソブｆＶ−）　
　（ＳＡＩＢ）　　及び上記例示した如き、可食性油性
材料の任意の混合物を例示することができる。Examples of edible oily materials that can be used in the present invention include citrus essential oils such as orange, lemon, lime, and grapefruit; flower essential oils;
- Plant essential oils such as mint oil and spearmin l-oil; oily extracts such as kola nut extract, cocoa extract, wanilla extract, cocoa extract, black tea extract, fragrance compositions, and any of these Oil-based flavoring agents such as mixtures: and β-
Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment, and chlorophyll; fat-soluble vitamins such as cod liver oil, vitamin A1 and vitamin A oil, vitamin B2 butyrate ester, and natural vitamin E mixture; soybean oil, rapeseed oil,
Animal and vegetable oils such as corn oil, olive oil, coconut oil, safflower oil, sunflower oil, rice oil, beef tallow, pork fat, and fish oil; rosin, ko-tanohe, and vegetable resins such as elemi and ester gum: medium Processed oils and fats such as chain saturated fatty acid triglycerides; sucrose, duacetate, and hexisob fV-) used as specific gravity adjusters
(SAIB) and any mixture of edible oily materials such as those exemplified above.

また本発明において利用することのできる可食性蛋白質
としては、例えば、カゼイン、ゼラチン、コラーゲン、
アルブミン、グロブリン、脱脂粉乳、脱脂練乳、大豆蛋
白、小麦蛋白、コーングルテンなどの如き動植物起源の
蛋白質もしくはこれらの部分加水分解物及び上記蛋白質
もしくはその部分加水分解物の任意の混合物を例示する
ことができる。In addition, examples of edible proteins that can be used in the present invention include casein, gelatin, collagen,
Examples include proteins of animal and plant origin such as albumin, globulin, skim milk powder, skim condensed milk, soybean protein, wheat protein, corn gluten, etc., or partial hydrolysates thereof, and any mixtures of the above proteins or partial hydrolysates thereof. can.

本発明においては、上記例示した如き可食性蛋白質を、
例えば、酢酸、食酢、乳酸、クエン酸、リンゴ酸、酒石
酸、グルコン酸、燐酸及びこれらの任意の混合物などの
如き酸類の水溶液に加えて、溶解することにより、該蛋
白質の酸性溶液を得ることができる。上記酸類水溶液の
濃度は任意に選択することができ、例えば、約０．１重
ｔｘ％〜約８０重量係、好ましくは、約０．５Ｍ量係〜
約５０重量％の濃度を例示することができる。In the present invention, the edible proteins as exemplified above,
For example, an acidic solution of the protein can be obtained by dissolving it in addition to an aqueous solution of acids such as acetic acid, vinegar, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and any mixture thereof. can. The concentration of the acid aqueous solution can be arbitrarily selected, for example, from about 0.1% by weight to about 80% by weight, preferably from about 0.5M to
A concentration of about 50% by weight may be exemplified.

かかる酸の水溶液に可食性蛋白質材料を浸漬し、例えば
、約ＯＣ〜約５００にて、約２０Ｃ〜約１０時間放固し
て膨潤させ、次いでたとえば約２０Ｃ〜約７０Ｃにて約
１分〜約２時間攪拌することによって、容易に該蛋白質
を可溶化せしめ、本発明に用いる該蛋白質の等電点以下
の酸性域にある水溶液を得ることができる。また所望に
より可食性蛋白質を水酸化ナトリウムの如きアルカリを
用いて可溶化せしめた重液に、前記の如き酸の水性液を
加えて、該蛋白質の等電点以下の酸性域−までｐＨを下
げ、再溶解しても良いが、かかるアルカリ処理は工程が
煩雑であるばかりでなく、異味、異臭の発生を伴う欠点
があるので、予め実験的にその利用適性を確かめてから
利用するのがよい。The edible protein material is immersed in an aqueous solution of such an acid and allowed to swell, e.g., at about OC to about 500 C, for about 20 C to about 10 hours, and then, for example, at about 20 C to about 70 C, for about 1 minute to about By stirring for 2 hours, the protein can be easily solubilized and an aqueous solution in the acidic range below the isoelectric point of the protein used in the present invention can be obtained. If desired, an aqueous solution of the acid described above is added to a heavy solution in which an edible protein has been solubilized using an alkali such as sodium hydroxide to lower the pH to an acidic range below the isoelectric point of the protein. It may be re-dissolved, but such alkali treatment is not only complicated, but also has the disadvantage of generating off-taste and odor, so it is better to confirm its suitability experimentally before use. .

本発明において用いる上記例示した如き可食性蛋白質の
酸性水溶液は、たとえばｐＨ５以下、更に詳しくは選択
した可食性蛋白質材料の等電点以下のｐＨとすることに
よシ、蛋白質を正に帯電した微細なコロイド粒子として
水に可溶化され、油性材料の乳化に好適な保獲コロイド
溶液を形成する。更に、かかる低い酸性域にある蛋白質
の酸性溶液を含有してなる本発明の乳化物は、微生物に
対しても優れた安定性を示す利点がある。The acidic aqueous solution of the edible protein used in the present invention as exemplified above can be prepared by adjusting the pH to below 5, more specifically to the isoelectric point of the selected edible protein material. It is solubilized in water as colloidal particles to form a retained colloid solution suitable for emulsification of oily materials. Furthermore, the emulsion of the present invention containing an acidic solution of a protein in such a low acidity range has the advantage of exhibiting excellent stability against microorganisms.

本発明においては、前記可食性蛋白質材料の酸性溶液に
、所望によシ、ショ糖、ブドウ糖、果糖、麦芽糖、異性
化糖、デン粉加水分解物などの糖類；プロピレングリコ
ール、グリセリン、Ｄ−ソルビット、マルナット、など
の多価アルコール類を添加しても良く、かかる糖類、多
価アルコール類は多数の親水基を有し、乳化助剤として
機能すると共に、高い浸透圧により乳化物の微生物に対
する安定性も増すことができる。In the present invention, in the acidic solution of the edible protein material, sugars such as sucrose, glucose, fructose, maltose, isomerized sugar, and starch hydrolyzate; propylene glycol, glycerin, D-sorbitol, etc. are optionally added. Polyhydric alcohols such as , malnut, etc. may be added.Saccharides and polyhydric alcohols have many hydrophilic groups and function as emulsification aids, and their high osmotic pressure stabilizes the emulsion against microorganisms. You can also increase your sexuality.

本発明乳化物ｎｌ−！ｌ製の一態様によれば、例えば、
可食性油付材料１重量部に対し、可食性蛋白質材料の濃
度約１重量％〜約４０重量係の酸性水溶液を約１〜約ｉ
ｏｏ記ｉ部を混合し、例えば、ホモミキサーにて、約５
００〜約１０，０００ｒｐ兜にて約３０分攪拌２時間予
備乳化し、次いで高圧ホモジナイザー又はコロイドミル
などの乳化機を用いて乳化することによシ、極めて微細
で均一な粒子径を有する安定な乳化物を得ることができ
る。Emulsion of the present invention nl-! According to one aspect of the product, for example,
About 1 to about 1 part by weight of an edible protein material in an acidic aqueous solution having a concentration of about 1% to about 40% by weight per 1 part by weight of the edible oily material.
Mix part i of oo, for example, in a homomixer, and mix about 5
00 to about 10,000 rpm for about 30 minutes, pre-emulsified for 2 hours, and then emulsified using an emulsifying machine such as a high-pressure homogenizer or colloid mill to produce stable particles with extremely fine and uniform particle size. An emulsion can be obtained.

本発明によって得られた乳化物は、そのコロイド粒子が
正に帯電しておシ、フルーツ乳飲料、サワーミルク、乳
酸菌飲料、ドリンクヨーグルトガどの酩酊乳酸菌飲料に
代表される酸性蛋白質飲料に好適に添加することができ
、該飲料中の蛋白質粒子の分散系に、凝集、分離などの
不都合な影響を与えることなく、該飲料の香味、色調、
外観、栄養価及び混濁安定性を著しく改善することがで
きる。The emulsion obtained by the present invention has positively charged colloidal particles and can be suitably added to acidic protein drinks such as milk drinks, fruit milk drinks, sour milk, lactic acid bacteria drinks, drink yogurt, and other intoxicating lactic acid bacteria drinks. The flavor, color, and color of the beverage can be improved without adversely affecting the dispersion of protein particles in the beverage, such as agglomeration or separation.
Appearance, nutritional value and turbidity stability can be significantly improved.

以下実施例によｐ本発明の数態様につき、更に−詳しく
説明する。Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

実施例１ １０重Ｊｔ％の結晶クエン酸水溶液１０００Ｆに精製カ
ゼイン１００Ｆを加え室温にて２時間膨潤させた後、４
０Ｃに加温し、ホモミキサーを用いて１０分間攪拌しカ
ゼインの酸性水溶液を調製した。次いでこの溶液に上白
糖ｇｏｏｒを加えて溶解し、更にオレンジ油５５？及び
５ＡＩＢ４５　ｔの混合油を加えて、良く混合した後、
コロイドミルを用いて乳化処理し、オレンジ油乳化物を
製造した。この乳化物はｐＨ２，，４５、ゼータ−電位
（→３０ｍＶであった。Example 1 Purified casein 100F was added to 1000F of a 10% by weight Jt% crystalline citric acid aqueous solution and allowed to swell at room temperature for 2 hours.
The mixture was heated to 0C and stirred for 10 minutes using a homomixer to prepare an acidic aqueous solution of casein. Next, add and dissolve caster sugar goor in this solution, and then add 55% of orange oil. and 5AIB45 t of mixed oil and mixed well,
Emulsification treatment was performed using a colloid mill to produce an orange oil emulsion. This emulsion had a pH of 2.45 and a zeta potential (→30 mV).

比較例１ 実施例１の精製カゼインに代えて、アラビアガム同量を
用いたほかは、全て実施例１と同様に行いオレンジ油乳
化物を製造した。この乳化物は、ｐＨ２，，４３、ゼー
タ−電位は（→３７ｍＶであった。Comparative Example 1 An orange oil emulsion was produced in the same manner as in Example 1, except that the same amount of gum arabic was used in place of the purified casein in Example 1. This emulsion had a pH of 2.43 and a zeta potential of (→37 mV).

実施例２ 乳酸の１０重景係水溶液１０００ｒにカゼイン７５グ及
ヒ低ブルームゼラチン７５グを加え、膨潤溶解後、上白
糖８００７を加えて溶解した。別にオレンジ油２０２．
５ＡＩＢ５０ｆ、ナタネ油２５２、β−カロチン５１を
加熱＃解した混合油を調製し、上記酸性蛋白質水溶液と
混合し、高圧乳化機を用いて１５０に９／ＣｒＡにて乳
化し、β−カロチン乳化物を製造した。この乳化物はｐ
Ｈ２，５０、ゼータ−電位（＋）　３１．５　ｍＶであ
った。Example 2 75 grams of casein and 75 grams of low-bloom gelatin were added to 1,000 liters of an aqueous solution of lactic acid, and after swelling and dissolution, 8,007 grams of caster sugar was added and dissolved. Separately, orange oil 202.
A mixed oil is prepared by heating and decomposing 5AIB50f, rapeseed oil 252, and β-carotene 51, mixed with the above acidic protein aqueous solution, and emulsified at 150 to 9/CrA using a high-pressure emulsifier to obtain a β-carotene emulsion. was manufactured. This emulsion is p
H2.50, zeta potential (+) 31.5 mV.

比較例２ 実施例２のカゼイン及びゼラチンに代えて、アラビアガ
ムをその合計量１５０１に代えたほかは実施例２と同様
に処理してβ−カロチン乳化物を製造した。この乳化物
は、ｐＨ２，４、ゼータ−電位（→３８ｍＶであった。Comparative Example 2 A β-carotene emulsion was produced in the same manner as in Example 2, except that casein and gelatin in Example 2 were replaced with gum arabic in a total amount of 1,501. This emulsion had a pH of 2.4 and a zeta potential (→38 mV).

実施例３ 乳酸の５重量多水溶液６００？に、脱脂粉乳２００２を
加えて溶解し、更に上白糖１００１を加えて、ホモミキ
サーにて約３０分攪拌して、脱脂粉乳の酸性加糖水溶液
を調製した。Example 3 5-weight polyhydric solution of lactic acid 600? Skim milk powder 2002 was added and dissolved, and superfine sugar 1001 was further added and stirred for about 30 minutes using a homo mixer to prepare an acidic sweetened aqueous solution of skim milk powder.

別に天然ビタミンＥ３０２．５ＡＩＢ４５　’？、サフ
ラワー油２５２を混合溶解したビタミンＥ油を調製し、
上記脱脂粉乳酸性水溶液と混合し、バレル式乳化機を用
いて乳化液を製造した。この乳化液は、ｐＨ２，６７、
ゼータ−電位（＋）　２８　ｍＶテあった。Natural vitamin E302.5AIB45'? , prepared vitamin E oil by mixing and dissolving safflower oil 252,
The skimmed powder was mixed with the lactic acidic aqueous solution to produce an emulsion using a barrel emulsifier. This emulsion has a pH of 2.67,
Zeta potential (+) was 28 mV.

実施例４ 液イτ）（固形分７５係）　　　　　　　３１Ｏ？クエ
ン酸結晶　　　　　　　　　　　　３．２１乳酸　　　
　　　　　　　　　　　　Ｌ６Ｆ加糖脱脂練乳　　　　
　　　　　　　６４９油性材料乳化物　　　　　　　　
　　　２？炭酸ガス、水を加えて、全量２０００−とす
る。Example 4 Liquid I τ) (solid content 75) 31O? Citric acid crystals 3.21 lactic acid
L6F sweetened skimmed condensed milk
649 Oily material emulsion
2? Add carbon dioxide gas and water to make a total volume of 2000.

（ガス圧１．１　Ｋｇ　／　ｃａ、　　ｐ　１１３．５
、Ｂｚ１３．５°）上記処方にて、サワーミルクを製造
し、壜詰後、約７５ｆＣ，１０分間加熱殺菌後放冷し、
保存テストを行った。４ｉｊ果を第１表に示した。本発
明品は、酸性蛋白質飲料に添加した場合、優れた保存安
定性を示した。(Gas pressure 1.1 Kg/ca, p 113.5
, Bz13.5°) According to the above recipe, sour milk was produced, bottled, heat sterilized at about 75 fC for 10 minutes, and left to cool.
A storage test was conducted. 4ij results are shown in Table 1. The product of the present invention showed excellent storage stability when added to acidic protein drinks.

１）−二変化がなく安定 十二凝集が認められる ＋＋−：著しく凝集し、分離がみられる刊千二沈殿が多
量に生じる −１−＋−１＋：沈殿が著しく多量に生じ、上部液は透
明化。1) - Stable 12 flocculation is observed without any change ++-: Significant flocculation occurs, and a large amount of separated 12-year-old precipitate occurs -1-+-1+: Significantly large amount of precipitate occurs, and the upper liquid is Transparent.

３５５355

Claims (1)

【特許請求の範囲】[Claims] 可食性油性材料を、可食性蛋白質の等電点以下の酸性域
条件下に、該蛋白質の水性溶液で乳化処理して成ること
を特徴とする酸性の蛋白質飲料添加用可食性油性材料乳
化物。An edible oily material emulsion for addition to acidic protein beverages, characterized in that the edible oily material is emulsified with an aqueous solution of the edible protein under acidic conditions below the isoelectric point of the protein.