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Emulsion composition and milk drink

A technology of emulsified composition and milk beverage, which is applied in milk substitutes, dairy products, food science, etc., and can solve problems such as difficult to reproduce taste, light taste, thick feeling or insufficient milk flavor

Active Publication Date: 2021-03-05
MITSUBISHI CHEM CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although these conventional emulsified compositions are indeed excellent in emulsification stability, when they are actually used in food and beverages, especially when used at a low concentration, or in terms of milk components, dairy products such as fresh cheese are used as main components. , Fresh cheese and other milk ingredients other than dairy products are added in a small amount or are not used at all, compared with the existing food and beverages, the richness or milk flavor is insufficient, and the impression of taste is light, etc., as the existing dairy products Substitutes are difficult to reproduce the same taste

Method used

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  • Emulsion composition and milk drink
  • Emulsion composition and milk drink
  • Emulsion composition and milk drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0165] The present invention will be described more specifically by way of examples, but the present invention is not limited to the description of the following examples unless the gist is exceeded.

[0166] Details of (A), (B), (D), and (E) components used in the following examples and comparative examples are as follows. In addition, whey mineral is made into (C)component.

[0167] (B), (C), and (D) components correspond to a magnesium material.

[0168]

[0169] Polysaccharide 1: Starch hydrolyzate (dextrose equivalent: 23)

[0170] Product name "Nisshoku Branch-Oligo" Japanese food processing and manufacturing

[0171] Polysaccharide 2: Starch hydrolyzate

[0172] Product name "Nisshoku cleartose #56" Japanese food processing and manufacturing

[0173]

[0174] Fragrance 1: Product name "Milkrich ベース L" manufactured by Kyodo Dairy Co., Ltd.

[0175] (Magnesium content: 0.04% by mass)

[0176] Fragrance 2: Product name "ミルクコンクベースKB" manufactured by Kyodo Dairy In...

manufacture example 1

[0189] 12 g of sodium caseinate, 13 g of sucrose fatty acid ester (carbon number of fatty acid = 16 and 18, monoester content = 77% by mass), 13 g of polyglycerin fatty acid ester (Ryoto (registered trademark) Polyglyester S-10D, Mitsubishi Chemical Foods Co., Ltd.) 3g and succinic acid monoglyceride (carbon number of fatty acids = 16 and 18) 2g of water phase 300g was heated to 65°C, and then put in non-fermented cream cheese made of milk and whipped cream (Total solid content: 61% by mass, milk fat content: 51% by mass) 600 g was pre-emulsified at 8000 rpm using a homomixer for 5 minutes. Then add water, adjust the total amount to 1000g, use a high-pressure homogenizer to homogenize twice at 65°C and 20MPa, fill it into a container, and sterilize at 90°C for 15 minutes to obtain composition 1 (fat component: 31 % by mass, Mg: 0.0072% by mass, Na: 0.068% by mass, K: 0.101% by mass) (hereinafter referred to as "composition 1").

Embodiment 1～4、 comparative example 1～6

[0191] 1.5 g of instant coffee as a coffee extract, 0.28 g of composition 1 (containing 60% by mass of cream cheese) obtained in Production Example 1, and 0.056 g of baking soda were mixed and dissolved in water, and Table 1 was added to the obtained liquid. After the additives shown in 1 were fully mixed and dissolved, water was further added to make the total amount 100 g, and the emulsified composition (=milk drink) of the present invention was obtained.

[0192] About the obtained milk drink, it evaluated by the following evaluation criteria after each sampled by 4 panel discussion participants at normal temperature. The results are shown in Table 1. From the results in Table 1, it can be seen that it is important to contain Mg at a constant mass ratio to lipid, especially for milk flavor.

[0193]

[0194] ◎: thick feeling

[0195] ○: Slightly dense

[0196] △: Slightly weak taste

[0197] ×: light taste

[0198]

[0199] ◎: Strong milk flavor

[0200] ○: Milky ...

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Abstract

An emulsified composition comprising a dairy product, an emulsifier, and a magnesium material, wherein the dairy product is milk having a total solid content of 20% by mass or more and a ratio of milk fat to the total solid content of 30% by mass or more In the product, the mass ratio of magnesium to fat in the composition (fat: magnesium) is 1:0.0003 to 1:0.01.

Description

technical field [0001] The present invention relates to an emulsified composition containing a dairy product and an emulsifier. Specifically, it relates to an emulsified composition further containing a magnesium material. Background technique [0002] In dairy beverages, which have a huge market among indulgent beverages, there is known a technique of using an emulsified composition for beverages in place of conventionally used dairy products (milk, whipped cream, whole milk powder, skimmed milk powder, concentrated Milk, sweetened condensed milk, unsweetened condensed milk, skimmed concentrated milk, etc.) and dairy products such as fresh cheese with cost advantages are used. [0003] For example, there is an emulsified composition in which dispersibility and emulsification stability are improved by using an organic acid monoglyceride or an emulsifier having an HLB of 10 or more for solid fresh cheese with a large milk fat content (Patent Document 1 ); an emulsified compo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/00A23L2/38
CPCA23L2/38A23L2/52A23C13/14A23C19/0904A23C19/0917A23C19/0925A23F5/40A23L33/16
Inventor 松浦传史苫米地正基池之上聪子增子朝贞
Owner MITSUBISHI CHEM CORP
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