TWI399179B - Emulsion stabilizer and milk beverages - Google Patents
Emulsion stabilizer and milk beverages Download PDFInfo
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- TWI399179B TWI399179B TW094118188A TW94118188A TWI399179B TW I399179 B TWI399179 B TW I399179B TW 094118188 A TW094118188 A TW 094118188A TW 94118188 A TW94118188 A TW 94118188A TW I399179 B TWI399179 B TW I399179B
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- milk
- fatty acid
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- acid ester
- milk beverage
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- 235000020124 milk-based beverage Nutrition 0.000 title claims description 39
- 239000000839 emulsion Substances 0.000 title claims description 34
- 239000003381 stabilizer Substances 0.000 title claims description 25
- 239000000194 fatty acid Substances 0.000 claims description 49
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 47
- 229930195729 fatty acid Natural products 0.000 claims description 47
- -1 diglycerin fatty acid ester Chemical class 0.000 claims description 41
- 235000013336 milk Nutrition 0.000 claims description 32
- 239000008267 milk Substances 0.000 claims description 32
- 210000004080 milk Anatomy 0.000 claims description 32
- 235000013353 coffee beverage Nutrition 0.000 claims description 24
- 235000016213 coffee Nutrition 0.000 claims description 19
- 229940105990 diglycerin Drugs 0.000 claims description 11
- 244000013123 dwarf bean Species 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 description 17
- 238000004659 sterilization and disinfection Methods 0.000 description 16
- 241000533293 Sesbania emerus Species 0.000 description 14
- 235000013361 beverage Nutrition 0.000 description 10
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- 239000006071 cream Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 6
- 235000021314 Palmitic acid Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 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 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 150000004671 saturated fatty acids Chemical group 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 2
- 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 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- 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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Description
本發明係關於乳化安定劑及乳飲料。The present invention relates to emulsion stabilizers and milk beverages.
含有乳成份的乳飲料可列舉牛奶咖啡及奶茶等，但此等產品在店內經過長期靜置時及於自動販實機長期加溫保存中而使乳成份浮上來上部，隨著時間的經過浮上來的乳成份凝集、結合，直到達到所謂的頸鏈(neck ring)狀態，此時再分散性變差，再分散後亦變成乳成份塊浮游於上部之狀態。Milk beverages containing milk ingredients can be exemplified by milk coffee and milk tea, etc., but these products float up and up in the store during long-term storage in the store and in the long-term warm storage of the vending machine. The floating milk components are agglomerated and combined until the so-called neck ring state is reached, at which time the redispersibility is deteriorated, and after the redispersion, the milk component blocks are floated on the upper portion.
近年反映消費者的喜好而製造、販賣許多強調咖啡豆原味的咖啡飲料，含有乳成份的咖啡飲料從以前以來保存時乳成份的分離即成為問題，最近烘焙咖啡豆量多，且使用各種烘焙度的豆之咖啡飲料持續增加，但已知使用烘焙深的咖啡豆時，會加速乳成份浮上來。In recent years, in response to consumer preferences, many coffee beverages that emphasize the original flavor of coffee beans have been manufactured and sold. The separation of milk components from milk beverages that have been preserved in the past has become a problem. Recently, the amount of roasted coffee beans has been increased, and various degrees of baking have been used. The coffee drink of beans continues to increase, but it is known that when roasted coffee beans are used, the milk content will accelerate.
特別是最近因為取代罐裝飲料之PET瓶裝飲料變普及，故更重視乳成份的乳化安定性。此為因為PET瓶為透明容器，消費者可看到乳飲料的外觀，故PET瓶裝飲料中發生乳成份的分離時，會帶給消費者不好的印象，而降低商品價值，可能與客訴產生原因產生關連。In particular, recently, PET bottled beverages that replace canned beverages have become more popular, so more emphasis is placed on the emulsion stability of the milk component. This is because the PET bottle is a transparent container, consumers can see the appearance of the milk beverage, so the separation of the milk component in the PET bottled beverage will bring a bad impression to the consumer, and reduce the value of the commodity, may be related to the customer complaint The cause is related.
因此為了提昇乳飲料的保存安定性，已知以特定比例調配蔗糖脂肪酸酯、甘油單脂肪酸酯、山梨糖醇酐脂肪酸酯、甘油枸櫞酸脂肪酸酯及/或聚甘油脂肪酸酯及酪蛋白鈉，添加至乳飲料之方法(專利文獻1)，及將以特定比例混合蔗糖脂肪酸酯、甘油單脂肪酸酯、山梨糖醇酐脂肪酸酯、有機酸單甘油單酸酯及酪蛋白鈉所成之乳化安定劑的0.4重量%水溶液的pH值調整至5~9後，添加至乳飲料之方法(專利文獻2)。Therefore, in order to improve the preservation stability of the milk beverage, it is known to formulate sucrose fatty acid ester, glycerin mono-fatty acid ester, sorbitan fatty acid ester, glyceryl decanoic acid fatty acid ester and/or polyglycerin fatty acid ester in a specific ratio. And sodium caseinate, a method of adding to a milk beverage (Patent Document 1), and mixing sucrose fatty acid ester, glycerin mono-fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and a specific ratio in a specific ratio A method of adding a pH of a 0.4% by weight aqueous solution of an emulsion stabilizer made of sodium caseinate to 5 to 9 and adding it to a milk beverage (Patent Document 2).
此外，為了維持裝入PET瓶中之乳飲料長時間的乳化安定性，已知將構成脂肪酸以棕櫚酸為主體且單酯含量高之HLB10以上的蔗糖脂肪酸酯及在20重量%氯化鈉水溶液中以1重量%濃度經測量的濁度為90℃以上之聚甘油脂肪酸酯組合後添加之方法(專利文獻3)。Further, in order to maintain the emulsion stability of the milk beverage filled in the PET bottle for a long period of time, it is known that the sucrose fatty acid ester of HLB10 or more and the 20% by weight of sodium chloride constituting the fatty acid mainly composed of palmitic acid and having a high monoester content. A method in which a polyglycerin fatty acid ester having a turbidity of 90 ° C or more measured at a concentration of 1% by weight in a water solution is combined and added (Patent Document 3).
此外，為了抑制含乳成份飲料經曲頸瓶殺菌後，在高溫條件下經過長期間保存時的耐熱性芽胞菌發芽及增殖，更為了維持內容物的乳化安定性，已知將二甘油脂肪酸單酯及聚甘油脂肪酸酯等組合後添加之方法(專利文獻4)。In addition, in order to suppress the germination and proliferation of the heat-resistant spores during the long-term storage under the high temperature conditions, the emulsion of the milk-containing beverage is inhibited, and the emulsification stability of the content is further maintained. A method in which an ester and a polyglycerin fatty acid ester are combined and added (Patent Document 4).
專利文獻1：特開2002－101858號公報專利文獻2：特開2002－42670號公報專利文獻3：特開2000－333599號公報專利文獻4：特開平10－165151號公報Japanese Unexamined Patent Publication No. Hei No. Hei. No. Hei. No. Hei. No. Hei. No. Hei.
但是先前技術在長期保存乳飲料時，無法得到令人充分滿意的乳化安定性，特別是烘焙咖啡豆量多時，以及使用烘焙度深的咖啡豆時乳化為不安定。因此希望開發抑制乳成份上浮，且即使長期間保存亦不會引起凝集之乳飲料。However, in the prior art, when the milk beverage was preserved for a long period of time, it was not possible to obtain a sufficiently satisfactory emulsion stability, especially when the amount of roasted coffee beans was large, and when the coffee beans having a deep baking degree were used, the emulsion was unstable. Therefore, it is desired to develop a milk beverage which inhibits the rise of the milk component and which does not cause agglomeration even if it is stored for a long period of time.
本發明者經過精心研究的結果，乳飲料中添加特定的乳化安定劑後經殺菌時，發現乳成份的上浮被抑制，且乳化安定性變優異，而達成本發明。As a result of careful study, the inventors of the present invention have found that the emulsion is inhibited by the addition of a specific emulsion stabilizer, and the emulsion stability is suppressed, and the emulsion stability is excellent, and the present invention has been achieved.
亦即，本發明的第一要旨在於其由單酯含量為50重量%以上之二甘油脂肪酸酯及山梨糖醇酐脂肪酸酯所成為特徵之乳化安定劑，本發明的第二要旨在於以含有上述乳化安定劑為特徵之乳飲料。That is, the first object of the present invention is to emulsify a stabilizer which is characterized by a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester, and the second object of the present invention is to A milk beverage characterized by containing the above emulsion stabilizer.
本發明的乳飲料藉由添加特定的乳化安定劑而可抑制加熱殺菌後的乳成份上浮，而且長期間保存後的乳化安定性亦優異。In the milk beverage of the present invention, by adding a specific emulsifying stabilizer, the emulsion component after heat sterilization can be suppressed from floating, and the emulsion stability after storage for a long period of time is also excellent.
以下詳細說明本發明，本發明的乳化安定劑係由單酯含量為50重量%以上之二甘油脂肪酸酯及山梨糖醇酐脂肪酸酯所成。Hereinafter, the present invention will be described in detail. The emulsion stabilizer of the present invention is composed of a diglycerin fatty acid ester having a monoester content of 50% by weight or more and a sorbitan fatty acid ester.
本發明所使用的二甘油脂肪酸酯係單酯含量為50重量%以上，但以70重量%以上為佳。二甘油脂肪酸酯的構成脂肪酸的碳數一般為8~22，較佳為10~22，更佳為14~18。構成脂肪酸係可為飽和或不飽和，但較佳為飽和脂肪酸，具體而言可舉例辛酸、癸酸、月桂酸、肉豆蔻酸、棕櫚酸、硬脂酸、山萮酸、油酸等，但其中以棕櫚酸較佳，構成脂肪酸亦可組合2種以上使用。單酯含量為70重量%以上且棕櫚酸為主成份(較佳為80重量%以上)者，因為抑制高溫芽胞菌的增殖效果高故較佳。The diglycerin fatty acid ester monoester content used in the present invention is 50% by weight or more, preferably 70% by weight or more. The constituent fatty acid of the diglycerin fatty acid ester generally has a carbon number of 8 to 22, preferably 10 to 22, more preferably 14 to 18. The constituent fatty acid may be saturated or unsaturated, but is preferably a saturated fatty acid, and specific examples thereof include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and the like. Among them, palmitic acid is preferred, and constituent fatty acids may be used in combination of two or more. When the monoester content is 70% by weight or more and palmitic acid is the main component (preferably 80% by weight or more), it is preferable because the effect of inhibiting the growth of Bacillus sp. is high.
本發明所使用的山梨糖醇酐脂肪酸酯，係為山梨糖醇、山梨糖醇酐、雙脫水山梨糖醇之單、二、三酯、游離的山梨糖醇、山梨糖醇酐、雙脫水山梨糖醇及脂肪酸鹽之混合物的一般的山梨糖醇酐脂肪酸酯，山梨糖醇酐脂肪酸酯的HLB係通常為9以下，較佳為7以下。因為山梨糖醇酐脂肪酸酯的HLB太低則乳化安定性變低，故較佳為使用HLB4以上的山梨糖醇酐脂肪酸酯。山梨糖醇酐脂肪酸酯的構成脂肪酸可列舉肉豆蔻酸、棕櫚酸、硬脂酸、山萮酸、油酸等之碳數14~22的飽和或不飽和的脂肪酸，其中亦以構成脂肪酸的70重量%以上為硬脂酸者為佳。The sorbitan fatty acid ester used in the present invention is sorbitol, sorbitan, sorbitan mono-, di-, tri-ester, free sorbitol, sorbitan, double dehydration A general sorbitan fatty acid ester of a mixture of sorbitol and a fatty acid salt, and an HLB system of a sorbitan fatty acid ester is usually 9 or less, preferably 7 or less. Since the HLB of the sorbitan fatty acid ester is too low, the emulsion stability is lowered. Therefore, it is preferred to use a sorbitan fatty acid ester having an HLB of 4 or more. The constituent fatty acid of the sorbitan fatty acid ester may, for example, be a saturated or unsaturated fatty acid having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid or oleic acid, and also constitute a fatty acid. It is preferred that 70% by weight or more is stearic acid.
本發明的乳化安定劑中之各成份的使用比例如下述，亦即二甘油脂肪酸酯/山梨糖醇酐脂肪酸酯的重量比係通常為99/1~1/99，較佳為5/1~1/5，更佳為2/1~1/2，特別佳為1/1。The weight ratio of each component in the emulsion stabilizer of the present invention is, for example, the following, that is, the weight ratio of the diglycerin fatty acid ester/sorbitan fatty acid ester is usually from 99/1 to 1/99, preferably 5/. 1~1/5, more preferably 2/1~1/2, especially preferably 1/1.
本發明所使用的乳飲料係含有乳脂肪及乳蛋白質之乳成份的飲料，具體而言可列舉牛奶咖啡、咖啡歐蕾、奶茶等，乳成份可列舉牛奶、全脂奶粉、脫脂奶粉、鮮奶油等，但亦可各別添加脫脂奶粉等之蛋白質及奶油(butter)與乳油(milk oil)等之乳脂而調製，其中牛奶比奶粉更無損每一口的滑潤度，故較適合，乳飲料中的乳成份的含量以牛奶換算，通常為4~60重量%，較佳為8~25重量%，乳飲料的pH通常為5.5~7.0的中性或弱酸性。The milk beverage to be used in the present invention is a beverage containing milk fat and milk protein, and specific examples thereof include milk coffee, coffee ole, milk tea, etc., and milk ingredients include milk, whole milk powder, skimmed milk powder, and fresh cream. Etc. However, it is also possible to add a protein such as skim milk powder and a cream such as butter and milk oil, wherein milk is more resistant to the smoothness of each mouth than milk powder, so it is more suitable in milk beverages. The content of the milk component is usually 4 to 60% by weight, preferably 8 to 25% by weight in terms of milk, and the pH of the milk beverage is usually 5.5 to 7.0 neutral or weakly acidic.
本發明的乳飲料所使用的咖啡豆並沒有特別的限制，亦可混合2種以上的咖啡豆使用，通常使用經過烘焙的咖啡豆，烘焙的方法係使用直火式烘焙機及熱風式烘焙機等裝置，用200~300℃的溫度進行加熱至達到目標之L值。The coffee beans used in the milk beverage of the present invention are not particularly limited, and may be used by mixing two or more kinds of coffee beans, usually using roasted coffee beans, and the baking method is a direct fire roaster and a hot air roaster. The device is heated at a temperature of 200 to 300 ° C to reach the target L value.
L值係用於表示咖啡豆的烘焙程度所使用的指標，L值係用色差計測量咖啡烘焙豆的亮度之值，黑以L值0表示，白以L值100表示。所以，因為咖啡烘焙豆係烘焙愈深烘焙豆的顏色變得愈黑，故L值變得愈低，咖啡飲料的苦味變得愈強烈，相反的烘焙愈淺則L值變得愈高，酸味變得愈強烈。一般咖啡飲料的製造，使用L值為15~35的烘焙度的咖啡豆，L值低於15時則咖啡飲料的苦味過度強烈，L值超過35時則酸味過度強烈。The L value is used to indicate the index used for the degree of baking of the coffee beans, and the L value is the value of the brightness of the roasted coffee beans measured by a color difference meter, black is represented by an L value of 0, and white is represented by an L value of 100. Therefore, because the roasting of coffee roast beans is darker, the color of the roasted beans becomes darker, so the L value becomes lower, and the bitterness of the coffee beverage becomes stronger. On the contrary, the shallower the baking, the higher the L value, the sour taste. It gets stronger. In the manufacture of general coffee beverages, coffee beans having an L value of 15 to 35 are used. When the L value is less than 15, the bitterness of the coffee beverage is excessively strong, and when the L value exceeds 35, the sourness is excessively strong.
咖啡萃取液經由下述方式所得到，首先使用咖啡磨碎機，將經過烘焙的咖啡豆磨碎至達到所定的粒度，接著用熱水萃取。具體而言，通常將磨碎的咖啡豆投入90~98℃的熱水中，攪拌約10分鐘後，藉由過濾除去不溶成份。The coffee extract was obtained by first grinding the roasted coffee beans to a predetermined particle size using a coffee grinder, followed by extraction with hot water. Specifically, the ground coffee beans are usually placed in hot water at 90 to 98 ° C, and after stirring for about 10 minutes, the insoluble components are removed by filtration.
本發明的乳飲料中，乳飲料中所含有的咖啡萃取液的含量，以生豆換算之值而言，通常為5~10重量%，較佳為5~7重量%，咖啡萃取液的含量以生豆換算低於5重量%時，即使使用本發明的乳化安定劑，亦會有無法充分抑制乳成份的上浮之情況，此外，咖啡萃取液的含量以生豆換算超過10重量%時，咖啡的苦味過度強烈，製成牛奶咖啡並不佳。In the milk beverage of the present invention, the content of the coffee extract contained in the milk beverage is usually 5 to 10% by weight, preferably 5 to 7% by weight, based on the value of the green bean, and the content of the coffee extract. When the amount of raw beans is less than 5% by weight, even if the emulsion stabilizer of the present invention is used, the emulsion component may not be sufficiently suppressed from floating, and when the content of the coffee extract is more than 10% by weight in terms of green beans, The bitterness of coffee is too strong, and it is not good to make milk coffee.
本發明的乳飲料係經由以下方式調製出，亦即，混合咖啡及紅茶的萃取液與砂糖及牛乳等之乳成份後，混合預先調製好的乳化安定劑的水溶液，再加入pH調整劑(碳酸氫鈉等)調整pH後使用均漿器進行均質化處理。The milk beverage of the present invention is prepared by mixing an extract of coffee and black tea with a milk component such as granulated sugar and milk, and then mixing an aqueous solution of a previously prepared emulsion stabilizer, and then adding a pH adjuster (carbonic acid). After adjusting the pH, sodium hydroxide or the like is used for homogenization treatment using a homogenizer.
調製乳飲料時，亦可使乳化安定劑中含有要加入乳飲料中之其它的成份，此外，H單酯含量為50重量%以上之二甘油脂肪酸酯及山梨糖醇酐脂肪酸酯亦可各自分別與其它成份混合。When the milk beverage is prepared, the emulsion stabilizer may contain other components to be added to the milk beverage, and the diglycerin fatty acid ester and the sorbitan fatty acid ester having a H monoester content of 50% by weight or more may also be used. They are each mixed with other ingredients.
相對於本發明的乳飲料之乳化安定劑的含量通常為0.04~0.3重量%，此外，構成乳化安定劑的成份在乳飲料中的濃度係如下述，亦即，單酯含量為50重量%以上的二甘油脂肪酸酯的含量通常為0.03~0.1重量%，山梨糖醇酐脂肪酸酯的含量通常為0.001~0.1重量%。The content of the emulsion stabilizer relative to the milk beverage of the present invention is usually 0.04 to 0.3% by weight, and the concentration of the component constituting the emulsion stabilizer in the milk beverage is as follows, that is, the monoester content is 50% by weight or more. The content of the diglycerin fatty acid ester is usually 0.03 to 0.1% by weight, and the content of the sorbitan fatty acid ester is usually 0.001 to 0.1% by weight.
對如上述的方式經調製的乳飲料施以加熱殺菌，殺菌方法可使用罐裝飲料殺菌所使用之曲頸瓶殺菌及PET瓶飲料所使用的UHT殺菌之任一種，但以UHT殺菌為佳。通常曲頸瓶殺菌係乳飲料填充至罐中後藉由曲頸瓶殺菌機以121℃、20~40分鐘的條件進行，UHT殺菌係更高溫，例如以殺菌溫度130~150℃進行，UHT殺菌係以相當於121℃的殺菌值(Fo)10~50之超高溫殺菌。UHT殺菌係用直接將蒸氣吹入飲料中之蒸氣注入式(steam injection)、將飲料直接噴射至水蒸氣中而加熱之蒸氣灌入式(steam infusion)等之直接加熱方式、使用板及管件等之表面熱交換器之間接加熱方式等習知的方法進行，較佳裝置為板式殺菌裝置。The milk beverage prepared as described above is subjected to heat sterilization, and the sterilization method may be either sterilized sterilized bottle used for sterilization of canned beverages or UHT sterilization used in PET bottle beverages, but UHT sterilization is preferred. Usually, the crepe bottle sterilized milk beverage is filled into the tank and then subjected to a squeezing bottle sterilizer at 121 ° C for 20 to 40 minutes. The UHT sterilization system is more high temperature, for example, at a sterilization temperature of 130 to 150 ° C, UHT sterilization. It is sterilized by ultra-high temperature equivalent to a sterilization value (Fo) of 10 to 50 at 121 °C. The UHT sterilization system uses a steam injection method in which steam is directly blown into a beverage, a direct heating method such as steam infusion in which a beverage is directly sprayed into water vapor, and a plate, a pipe member, and the like are used. The surface heat exchanger is connected to a conventional method such as a heating method, and the preferred device is a plate type sterilizing device.
本發明的乳飲料中在無損本發明的效果範圍內可添加其它的乳化安定劑、甜味料、香料、維生素、抗氧化劑、蛋白質等之習知配合劑等，其它的乳化安定劑可列舉卵磷脂、溶血卵磷脂、甘油脂肪酸酯、蔗糖脂肪酸酯、聚甘油脂肪酸酯、有機酸甘油單酸酯等，此等之其它成份亦可預先含於本發明的乳化安定劑中，亦可與本發明的乳化安定劑分開添加。In the milk beverage of the present invention, other emulsifier stabilizers, sweeteners, flavors, vitamins, antioxidants, proteins, and the like may be added to the emulsion in the range of the effects of the present invention, and other emulsion stabilizers may be exemplified. a phospholipid, a lysolecithin, a glycerin fatty acid ester, a sucrose fatty acid ester, a polyglycerin fatty acid ester, an organic acid monoglyceride, etc., and other components may be previously included in the emulsion stabilizer of the present invention, or It is added separately from the emulsion stabilizer of the present invention.
以下藉由實施例更詳細說明本發明，但本發明只要不超過其要旨，並不限定於以下的實施例中，此外，以下的諸例中所使用的評估方法如以下所述。Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the following examples, and the evaluation methods used in the following examples are as follows.
(1)中位數粒徑(μm)：將牛奶咖啡以40℃保存2週，使用HORIBA公司製「LA－920」測量中位數粒徑(粒徑的出現頻率的合計逹50%的粒徑)。(1) Median particle size (μm): The milk coffee was stored at 40 ° C for 2 weeks, and the median particle size (the total frequency of occurrence of the particle diameter 逹 50% of the particles) was measured using "LA-920" manufactured by HORIBA. path).
(2)乳鏈(milk ring)的再分散性：因為乳成份浮上來在液面所形成的乳鏈(milk ring)的再分散性依據下列表1所示基準進行評估。(2) Redispersibility of the milk ring: The redispersibility of the milk ring formed on the liquid surface due to the floating of the milk component was evaluated according to the criteria shown in Table 1 below.
(3)藉由FormulAction公司製「TurbiscanLab」測量奶油游離量：藉由將光源以一定時間間隔在樣品管的上下方向上掃描，自樣品檢測出後方散射光，藉由觀測相對於測量時間之後方散射光強度的變化率，可把握奶油游離的狀態。藉由樣品管上部的測量可得到奶油游離的資訊，與時間同時後方散射光強度的變化率變成愈大的正數則奶油游離量愈多，而乳化安定性愈差，計算出乳成份浮上來的速度(畫出時間與後方散射光強度的變化率之圖後所得到的直線傾斜度)，依據下列表2所示基準評估奶油游離量，此外，dB(%)係後方散射光強度的變化率之deltaBackscattering的簡寫。(3) The amount of freeness of the cream was measured by "TurbiscanLab" manufactured by Formula Action: by detecting the backscattered light from the sample by scanning the light source in the up and down direction of the sample tube at a certain time interval, by observing the time after the measurement time The rate of change of the intensity of the scattered light can grasp the state in which the cream is free. The information on the freeness of the cream can be obtained by measuring the upper part of the sample tube. The rate of change of the intensity of the backscattered light becomes larger as the time becomes longer. The more the free amount of the cream is, the worse the emulsion stability is, and the calculated milk content is floated up. Speed (the slope of the line obtained after plotting the time and the rate of change of the intensity of the backscattered light), the amount of cream free is evaluated according to the criteria shown in Table 2 below, and dB (%) is the rate of change of the backscattered light intensity. Short for deltaBackscattering.
實施例1：乳化安定劑使用表3所記載之由各成份所成的乳化安定劑，用下述的處方調製牛奶咖啡，此外，表3中乳化安定劑的各成份的比率係以乳飲料中的濃度(重量ppm)表示。Example 1: Emulsifying stabilizer An emulsion stabilizer composed of each component described in Table 3 was used, and milk coffee was prepared by the following formulation. Further, the ratio of each component of the emulsion stabilizer in Table 3 was in a milk beverage. The concentration (ppm by weight) is expressed.
首先將0.6g的L值20的烘焙咖啡豆(可倫比亞EX)，用7.8kg的95℃的脫鹽水進行萃取後得到咖啡萃取液，然後在5.25kg的咖啡萃取液中加入0.8kg的牛奶、0.5kg的細粒糖、1.0kg之用以下要領所調製成的乳化安定劑水溶液，再加入2.45kg的脫鹽水使全量成為10kg，此溶液中加入碳酸氫鈉後將殺菌後的pH調整至成為6.7。First, 0.6 g of roasted coffee beans (Columbia EX) with an L value of 20 were extracted with 7.8 kg of desalted water at 95 ° C to obtain a coffee extract, and then 0.8 kg of milk was added to 5.25 kg of the coffee extract. 0.5 kg of finely granulated sugar, 1.0 kg of an aqueous solution of an emulsion stabilizer prepared by the following method, and then adding 2.45 kg of desalted water to make the total amount 10 kg. After adding sodium hydrogencarbonate to the solution, the pH after sterilization is adjusted to Become 6.7.
上述的乳化安定劑水溶液，係使用表3所記載之各成份，在50℃的脫鹽水中溶解經計算出可達到表3中所記載的濃度之各成份的量所調製成。The aqueous emulsion stabilizer solution described above was prepared by dissolving each component described in Table 3 in an amount of each component which was calculated to have the concentration shown in Table 3 in a desalted water at 50 °C.
接著使用高壓均漿器，用60~70℃的溫度、150kg/50kg的壓力進行均質化後，經由板式UHT殺菌裝置(日阪製作所製「STS－100」)，用殺菌溫度137℃、殺菌時間(滯留時間)60秒的條件進行殺菌(F0＝40)，以無菌狀態填充入350ml的PET瓶中，經由冷卻而得到牛奶咖啡。評估結果列示於表4。Then, using a high-pressure homogenizer, homogenization was carried out at a temperature of 60 to 70 ° C and a pressure of 150 kg / 50 kg, and then a sterilization temperature of 137 ° C and a sterilization time were carried out via a plate type UHT sterilization device ("STS-100" manufactured by HISAKA CO., Ltd.). (Retention time) Sterilization (F0=40) was carried out under conditions of 60 seconds, and it was filled in a 350 ml PET bottle in an aseptic state, and milk coffee was obtained by cooling. The evaluation results are shown in Table 4.
比較例1：實施例1中除了不添加山梨糖醇酐脂肪酸酯之外，其餘與實施例1同樣方式進行，評估結果列示於表4。Comparative Example 1: Example 1 was carried out in the same manner as in Example 1 except that the sorbitan fatty acid ester was not added, and the evaluation results are shown in Table 4.
比較例2：實施例1中除了取代山梨糖醇酐脂肪酸酯，使用20重量%氯化鈉水溶液中以1重量%濃度所測量的濁度為100℃以上之聚甘油脂肪酸酯之外，其餘與實施例1同樣方式進行，評估結果列示於表4。Comparative Example 2: In addition to the sorbitan fatty acid ester, the glycerol fatty acid ester having a turbidity of 100 ° C or more as measured at a concentration of 1% by weight in a 20% by weight aqueous sodium chloride solution was used in Example 1. The rest were carried out in the same manner as in Example 1, and the evaluation results are shown in Table 4.
比較例3：實施例1中除了不使用酯含量為80重量%以上的二甘油脂肪酸酯之外，其餘與實施例1同樣方式進行，評估結果列示於表4。Comparative Example 3: Example 1 was carried out in the same manner as in Example 1 except that the diglycerin fatty acid ester having an ester content of 80% by weight or more was not used, and the evaluation results are shown in Table 4.
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|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| CN100377667C (en) * | 2002-12-16 | 2008-04-02 | 三菱化学株式会社 | Emulsion stabilizer comprising sucrose fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester, and milk beverages containing the same |
-
2004
- 2004-06-09 JP JP2004170988A patent/JP4687012B2/en not_active Expired - Lifetime
-
2005
- 2005-04-19 WO PCT/JP2005/007433 patent/WO2005120249A1/en active Application Filing
- 2005-04-19 CN CN2011101952018A patent/CN102318678A/en active Pending
- 2005-04-19 CN CN2005800015171A patent/CN1905811B/en active Active
- 2005-06-02 TW TW094118188A patent/TWI399179B/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10305221A (en) * | 1997-05-07 | 1998-11-17 | Riken Vitamin Co Ltd | Granulating method of emulsifier and granulated material |
| JP2002262773A (en) * | 2001-03-08 | 2002-09-17 | Mitsubishi Chemicals Corp | Milk constituent-containing coffee containing diglycerol fatty acid ester and sucrose fatty acid ester, and obtained by using large amount of coffee bean |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005348632A (en) | 2005-12-22 |
| CN102318678A (en) | 2012-01-18 |
| JP4687012B2 (en) | 2011-05-25 |
| WO2005120249A1 (en) | 2005-12-22 |
| CN1905811B (en) | 2011-09-07 |
| CN1905811A (en) | 2007-01-31 |
| TW200600016A (en) | 2006-01-01 |
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