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Beverage, emulsified oil/fat composition, and emulsifier composition

A technology for emulsified oil and emulsifier, which is applied in the fields of edible oil/fat, dairy products, food science, etc., can solve the problems of insufficient emulsification stability, damage to preservation and emulsification, difficulty in providing appearance, and taste of milk beverages, etc., to improve emulsification. The effect of stability

Pending Publication Date: 2021-01-12
MITSUBISHI CHEM CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] In the case of actually distributing and selling milk beverages in airtight containers on the market, sufficient emulsification stability must be maintained during the shelf life during long-term storage at room temperature. However, the emulsification stability in the prior art As a result, under actual use conditions, emulsification failure will occur during storage, making it difficult to provide milk beverages with suitable appearance and taste.

Method used

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  • Beverage, emulsified oil/fat composition, and emulsifier composition
  • Beverage, emulsified oil/fat composition, and emulsifier composition
  • Beverage, emulsified oil/fat composition, and emulsifier composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0231] The present invention will be described more specifically by way of examples below, but the present invention is not limited to the description of the following examples unless the gist is exceeded.

[0232] [use raw materials]

[0233] In the following examples and comparative examples, the raw materials used for preparation of the emulsified oil-fat composition are as follows.

[0234] Sucrose stearate: Ryoto Sugar ester S-570 (manufactured by Mitsubishi Chemical Foods Co., Ltd., monoester content 29% by mass, diester content 36% by mass, triester content 24% by mass)

[0235] Stearic acid monoglyceride succinate: POEM B-30 (manufactured by Riken Vitamin Co., Ltd.)

[0236] Decaglyceryl stearate: Ryoto Polyglyester SWA-10D (manufactured by Mitsubishi Chemical Foods Co., Ltd., content of decaglyceryl stearate: 40% by mass)

[0237] Microcrystalline cellulose: Ceolus SC-900S (manufactured by Asahi Kasei Chemical Co., Ltd.)

[0238] Sodium caseinate: Tatua 100 (manufa...

manufacture example 1

[0240] Sucrose palmitate with a monoester content of 80% by mass, a diester content of 19% by mass, and a triester content of 1% by mass was obtained by the production method including the step of irradiating microwaves described in Japanese Patent No. 5945756, and used as sucrose fat Ester (A).

[0241] In this sucrose palmitate, there are more monoester bodies having an ester bond at the 6' position than monoester bodies having an ester bond at the 6 position (see figure 2 ).

Embodiment 1～4、 comparative example 1、2

[0243] Add baking soda dissolved in hot water to 380 g of coffee extract (Bx3.3) to adjust the pH, then add 50 g of granulated sugar, 100 g of milk, and the sucrose fatty acid ester produced in Production Example 1 in the amount described in Table 1 (A) 0.3g and emulsifier (B), polysaccharides (C) or other materials recorded in Table 1 are mixed and dissolved (do not add emulsifier (B), polysaccharides ( C), other materials), water was further added to make the total amount 1000g. The liquid was heated to 65° C., homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled in a can container, sealed, and autoclaved at 121° C. for 30 minutes to prepare canned milk coffee. The pH of the sterilized beverage was 6.3 to 6.4.

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Abstract

Provided is a beverage which contains: a sucrose fatty acid ester (A) in which the proportion of triesters is 1.4 mass% or less; and an emulsifier (B) which is different from the sucrose fatty acid ester (A) and contains stearic acid as a constituent fatty acid, and / or a polysaccharide (C). It is preferable for the sucrose fatty acid ester (A) to contain a higher quantity of a monoester having anester bond at the 6'-position than a monoester having an ester bond at the 6-position. In the sucrose fatty acid ester (A), it is preferable for the monoester content to be 70.0 mass% or more and forthe diester content to be 18.5-25.0 mass%.

Description

technical field [0001] The present invention relates to a drink, an emulsified fat composition and an emulsifier composition. In detail, it relates to a drink, an emulsified fat composition, and an emulsifier composition capable of providing a milk drink that has improved long-term storage in a milk drink that suppresses the proliferation of heat-resistant spore-forming bacteria and has a favorable flavor. emulsification stability. Background technique [0002] Among milk beverages that have a broad market as a gourmet drink, it is known to provide a milk beverage that suppresses the growth of heat-resistant spore-forming bacteria and has a desirable flavor in a hermetically sealed container. [0003] For example, sucrose fatty acid ester is known as an emulsifier having a bacteriostatic effect (Non-Patent Document 1). [0004] However, if the added amount of sucrose fatty acid ester is increased, characteristic bitterness may be produced. [0005] As a technique for impr...

Claims

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Application Information

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IPC IPC(8): A23L2/44A23C9/152A23D9/00A23D9/013A23L2/00A23L2/38
CPCA23L2/44A23L2/00A23C9/152A23D9/013A23L2/38A23D9/00
Inventor 松浦传史增子朝贞原英之
Owner MITSUBISHI CHEM CORP