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Emulsion stabilizer and milk drink containing the same

A technology for emulsification stabilizer and milk beverage, which can be used in food ingredients as emulsifiers, milk replacers, dairy products, etc., and can solve the problems of reduced commodity value and unpleasant consumers.

Active Publication Date: 2006-04-19
MITSUBISHI RAYON CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because the PET bottle is a transparent container, so consumers can see the appearance of the milk drink. If the milk component separates in the PET bottled drink, it will give consumers an unpleasant impression, which may reduce the value of the product and become dissatisfaction. s reason

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～2

[0051] 0.65 kg of roasted coffee beans having an L value of 26 ("Coronbia EX" manufactured by Unicafé Co., Ltd.) was extracted with 6.5 kg of demineralized water at 95°C to obtain a coffee extract. An aqueous solution prepared by dissolving 0.8 kg of milk, 0.5 kg of white sugar, and the emulsification stabilizer described in Table-1 in desalted water at 50°C was added to 6 kg of coffee extract so that the total amount was 10 kg. Add baking soda to the solution and adjust it to a pH of 6.6 after sterilization. Use a high-pressure homogenizer to homogenize it at a temperature of 60-70°C and a pressure of 150kg / 50kg, and then fill it in 100ml The glass heat-resistant bottle was sterilized by a retort sterilizer (Alupu Co., Ltd. "RK3030") at a sterilization temperature of 121°C and a sterilization time of 40 minutes (F0=40) and cooled to obtain milk coffee .

[0052] The obtained milk coffee was stored at 55°C for 2 months, and the floating speed (emulsification stability) of the milk...

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PUM

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Abstract

A milk drink excellent in emulsion stability is obtained by incorporating a vegetable protein (preferably a vegetable protein and a sucrose / fatty acid ester and / or polyglycerol / fatty acid ester) into a milk drink. The vegetable protein preferably is soybean protein. The sucrose / fatty acid ester preferably is one having an HLB of 10 or higher. The polyglycerol / fatty acid ester preferably is one having a cloud point as measured under given conditions of 80 DEG C or higher. An animal protein may be used in combination therewith. In this case, the animal protein preferably is a protein derived from cow's milk.

Description

Technical field [0001] The present invention relates to an emulsion stabilizer and a milk beverage containing the emulsion stabilizer. Specifically, the present invention relates to an emulsion stabilizer containing a vegetable protein, and a milk beverage containing the emulsion stabilizer that is excellent in heat stability when heat sterilized and long-term storage stability. Background technique [0002] Examples of milk beverages containing milk ingredients include milk coffee, milk tea, etc. However, when these are left standing in the store for a long time or stored in a vending machine for a long time, the milk ingredient will rise to the top, and over time, The floating milk components agglomerate and merge into one, reaching a state of so-called necking (ネツクリング). At this time, the redispersibility deteriorates, and even after redispersion, the lumps of the milk component will float on the upper part. [0003] Recently, the amount of roasted coffee beans is large, and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L2/52A23L1/035A23F3/14A23F5/14A23C9/154A23C11/06A23L2/66A23L29/10
CPCA23V2002/00A23L2/66A23L1/035A23C11/06A23C9/1544A23C9/1528A23C9/152A23L29/10A23V2250/5424A23V2250/5488A23V2200/222A23C3/08
Inventor 小川晃弘
Owner MITSUBISHI RAYON CO LTD
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