Novel sucrose fatty acid esters

Abstract

The invention relates to a novel sucrose fatty acid ester and use thereof. The present invention relates to a sucrose fatty acid ester, and more specifically, to a sucrose fatty acid ester in which a part of hydroxyl groups of sucrose are substituted by aliphatic hydrocarbon groups, and to a food product such as a beverage or soft sweets containing the sucrose fatty acid ester, the sucrose fatty acid ester being characterized in that the average degree of substitution of the hydroxyl groups is 2.23-2.47.

Description

Technical Field: The present invention relates to a novel sucrose fatty acid ester. Specifically, it relates to a sucrose fatty acid ester having an average degree of substitution of hydroxyl groups of 2.23 to 2.47 and its utilization. Background Art

[0002] Sucrose fatty acid ester (hereinafter, sometimes also referred to as "SE") is a compound in which at least a part of eight hydroxyl groups in the sucrose molecular skeleton is esterified with a fatty acid group hydrocarbon group (Patent Document 1). There is a distribution in the degree of ester substitution of SE, and usually, it is expressed by the average degree of substitution (hereinafter, sometimes also simply referred to as "degree of substitution").

[0003] SE with a low degree of substitution has high hydrophilicity and is used in the food emulsifier market as an emulsification stabilizer for oil-in-water (O / W type) such as coffee with milk (Patent Documents 1 to 5). However, SE with a low degree of substitution has a disadvantage of easily feeling an off-flavor peculiar to the emulsifier, which becomes a problem especially when used in a food system that is sensitive to the senses such as beverages. On the other hand, SE with a large degree of substitution has low solubility in water, and its usage amount in foods containing a large amount of water is limited.

[0004] Furthermore, recently, due to the improvement of preservation technology, the circulation and consumption of foods / beverages, etc. have increased worldwide. For example, in the specifications stipulated by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) in the "FAO / WHO Joint Expert Committee on Food Additives (JECFA)", it is required that the sum of monoester / diester / triester satisfies more than 80% of the whole, but there is no known sucrose fatty acid ester that meets this specification and has no off-flavor peculiar to the emulsifier.

[0005] Sucrose fatty acid ester is included in gummy or jelly candy as an emulsifier (Patent Documents 6 to 9). An emulsifier composition for jelly candy is known that inhibits the exudation of oil, imparts softness and an anti-sticky teeth effect by containing sucrose fatty acid ester, citric acid monoglyceride, sorbitan fatty acid ester, and diglycerol monostearate (Patent Document 10). In addition, it is known that by further containing sucrose fatty acid ester in gummy candy using sugar alcohol instead of granulated sugar, gummy candy that prevents the crystallization of sugar alcohol and has an ideal texture can be obtained (Patent Document 11). [Prior Art Documents] [Patent Documents]

[0006] Patent Document 1: JP-A-11-28077 Patent Document 2: JP-A-2004-194653 Patent Document 3: WO2015 / 034068 Patent Document 4: JP-A-2019-150021 Patent Document 5: JP-A-2001-064673 Patent Document 6: JP-A-5-227893 Patent Document 7: JP-A-8-280326 Patent Document 8: JP-2002 / 009530 Patent Document 9: JP-A-2017-158526 Patent Document 10: JP-A-2007-124937 Patent Document 11: JP-A-2012-105603 Summary of the Invention [Problems to be Solved by the Invention]

[0007] The main problem of the present invention is to provide an emulsifier having excellent emulsion stability and excellent flavor, and foods using the emulsifier. [Means for Solving the Problems]

[0008] The present inventors have found that by using a sucrose fatty acid ester having an average degree of substitution of hydroxyl groups of 2.23 to 2.47, the above problems can be solved. In addition, the present inventors have also found that by using the sucrose fatty acid ester, the problem of adhesion in gummy candies and the like can be solved.

[0009] That is, the present invention provides the following [1] to

[13] . [1] A sucrose fatty acid ester in which some of the hydroxyl groups of sucrose are substituted with aliphatic hydrocarbon groups, wherein the average degree of substitution of the hydroxyl groups is 2.23 to 2.47. The average degree of substitution of the hydroxyl groups is preferably 2.25 to 2.40, more preferably 2.28 to 2.34, for example, about 2.3. [2] The sucrose fatty acid ester according to [1], wherein the total of the monoester and the diester is 58 to 64%, preferably 59 to 63%, more preferably 60 to 62%. [3] The sucrose fatty acid ester according to [1] or [2], wherein 55% or more and 100% or less, preferably 60% or more and 100% or less, more preferably 65% or more and 100% or less of the aliphatic hydrocarbon group is a stearic acid group. [4] An emulsifying composition containing the sucrose fatty acid ester according to any one of [1] to [3]. [5] A food containing the sucrose fatty acid ester according to any one of [1] to [3]. [6] The emulsifying composition according to [4], wherein the emulsifying composition is an oil-in-water type emulsifying composition. [7] The emulsified composition according to [6], wherein the content of the oil and fat is 0.1 to 50% by weight. [8] The food according to [5], wherein the food is a beverage. [9] The food according to [8], wherein the beverage is black tea or coffee.

[10] The emulsified composition according to [6] or [7], wherein the content of the oil and fat is 30 to 50% by weight.

[11] The food according to [5], wherein the food is whipped cream.

[12] A gummy candy, which is a gummy candy containing the sucrose fatty acid ester, oil and fat, and saccharide according to [1], wherein the content of the oil and fat is 15% by weight or less.

[13] The gummy candy according to

[12] , wherein 35 to 100% by weight of the sucrose fatty acid ester contained in the gummy candy is the sucrose fatty acid ester according to [1].

[14] The gummy candy according to

[12] or

[13] , wherein the content of the sucrose fatty acid ester according to [1] is 0.1 to 10% by weight, preferably 0.3 to 5.0% by weight, more preferably 0.3 to 1.0% by weight, and further preferably 0.3 to 0.7% by weight.

[15] The gummy candy according to any one of

[12] to

[14] , wherein the gummy candy is caramel or chewing candy. Among the above

[12] to

[15] , for the sucrose fatty acid ester according to [1], the total of the monoester and the diester is 58 to 64% according to circumstances, preferably 59 to 63%, more preferably 60 to 62%; in addition, according to circumstances, 55% or more and 100% or less, preferably 60% or more and 100% or less, more preferably 65% or more and 100% or less of the aliphatic hydrocarbon group is a stearic acid group. [Advantages of the Invention]

[0010] The sucrose fatty acid ester of the present invention has excellent oil-in-water type emulsification when dispersed in water and excellent stability over time. In addition, the sucrose fatty acid ester of the present invention has no peculiar smell peculiar to emulsifiers and has excellent flavor. Therefore, the sucrose fatty acid ester of the present invention is suitable as a food emulsifier, especially for emulsifiers of foods that are sensitive in terms of sensory properties such as beverages and whipped cream. In addition, by using the sucrose fatty acid ester of the present invention, a gummy candy having necessary shape retention and reduced adhesion (adhesive stickiness) between teeth and the candy can be provided. Detailed Embodiments

[0011] 1. Sucrose Fatty Acid Ester Sucrose fatty acid esters are compounds in which a part of the eight hydroxyl groups in the sucrose molecular skeleton is esterified with fatty acid aliphatic hydrocarbon groups.

[0012] The sucrose fatty acid esters of the present invention are characterized in that the average degree of substitution of fatty acids for hydroxyl groups (referred to as "ester average degree of substitution" or simply "(average) degree of substitution") is 2.23 to 2.47, preferably 2.25 to 2.40, more preferably 2.28 to 2.34, for example, about 2.3. By setting the degree of substitution within the above range, sucrose fatty acid esters with high hydrophilicity and excellent dispersibility in water can be obtained, and an emulsifying composition with high emulsification stability, especially an oil-in-water type emulsifying composition, can be provided. Especially in applications where the proportion of oil and fat is high and it is difficult to disperse in water, sufficient dispersibility can be obtained. In addition, the sucrose fatty acid esters of the present invention, even when used in food applications, have the advantages of being difficult to feel the peculiar smell of the emulsifier and having excellent flavor.

[0013] The "ester average degree of substitution" can be determined by the following method: By gel permeation chromatography, the ester composition is analyzed, and its average value is calculated according to the following calculation formula. Average degree of substitution = [amount of monosubstituted product (wt%) × 1 + amount of disubstituted product (wt%) × 2 + amount of trisubstituted product (wt%) × 3 + amount of tetrasubstituted product (wt%) × 4 + amount of pentasubstituted product (wt%) × 5] × 0.01

[0014] In the sucrose fatty acid esters of the present invention, the total of the monoester and diester is 58% or more, preferably 58 to 64%, more preferably 59 to 63%, and further preferably 60 to 62%. By being within this range, the dispersibility in water can be improved, especially even in the case of a large content of oil and fat, the dispersibility can be maintained.

[0015] The HLB of the sucrose fatty acid esters of the present invention is 3.5 to 4.5, preferably about 4.

[0016] It should be noted that in this specification, "about" means a value that varies to plus or minus 10%, 8%, 6%, 5%, 4%, 3%, 2% or 1% relative to the reference value respectively. Preferably, the term "about" means a range of plus or minus 10%, 5% or 1% relative to the reference value.

[0017] As the aliphatic hydrocarbon group of the sucrose fatty acid esters of the present invention, in order to obtain an oil-in-water type emulsion with high emulsification stability, a saturated hydrocarbon group is preferred. In addition, the aliphatic hydrocarbon group is preferably a chain hydrocarbon group, and more preferably a straight-chain hydrocarbon group.

[0018] From the viewpoints of hydrophilicity, dispersibility in water, and emulsification stability in oil-in-water emulsifiers, it is preferable that the number of carbon atoms in the aliphatic hydrocarbon group is large. On the other hand, from the viewpoint of hardly perceiving the peculiar odor of the emulsifier, it is preferable that the number of carbon atoms in the aliphatic hydrocarbon group is small. Specifically, regarding the number of carbon atoms in the aliphatic hydrocarbon group, from the viewpoints of emulsification stability and the like, it is preferably 12 or more, more preferably 16 or more, and from the flavor viewpoint, it is preferably 22 or less, more preferably 18 or less.

[0019] As the aliphatic hydrocarbon group of the sucrose fatty acid ester of the present invention, specifically, hydrocarbon groups derived from palmitic acid, oleic acid, myristic acid, lauric acid, behenic acid, and stearic acid are preferable, and hydrocarbon groups derived from palmitic acid or stearic acid are more preferable. A hydrocarbon group derived from stearic acid (hereinafter, sometimes referred to as "stearic acid group") is further preferable.

[0020] It is preferable that 55% or more of the aliphatic hydrocarbon group of the sucrose fatty acid ester of the present invention is a stearic acid group, more preferably 60% or more is a stearic acid group, and further preferably 65% or more is a stearic acid group.

[0021] The type of the aliphatic hydrocarbon group of the sucrose fatty acid ester of the present invention and the ratio of its amount relative to the total aliphatic hydrocarbon group can be confirmed by high performance liquid chromatography or gas chromatography.

[0022] The sucrose fatty acid ester of the present invention can be produced by an esterification reaction of sucrose with a fatty acid, or an esterification reaction of sucrose with a fatty acid chloride or a fatty acid anhydride, a transesterification reaction of sucrose with a lower ester compound of a fatty acid, an enzyme-based reaction, microwave irradiation of a mixture containing a fatty acid ester and a fatty acid, etc. A sucrose fatty acid ester with a low degree of substitution can be produced by adjusting the ratio of methyl fatty acid ester to sucrose in the above production process.

[0023] The sucrose fatty acid ester of the present invention can be used as an emulsification stabilizer (emulsifier), a lubricant, etc. The sucrose fatty acid ester of the present invention has excellent oil-in-water emulsification when dispersed in water, and thus is particularly suitable as an oil-in-water (O / W type) emulsification stabilizer.

[0024] The sucrose fatty acid ester of the present invention has excellent stability over time as an oil-in-water (O / W type) emulsification stabilizer. The stability over time can be evaluated by appearance.

[0025] According to the above characteristics, the sucrose fatty acid ester of the present invention can be applied to uses such as foods, pharmaceuticals, cosmetics, industrial products, etc.

[0026] In particular, the sucrose fatty acid ester of the present invention has the advantages of hardly perceiving the peculiar odor of the emulsifier and excellent flavor, and thus can be suitably used as an emulsifier for foods, especially beverages.

[0027] 2. Sucrose fatty acid ester composition The sucrose fatty acid ester of the present invention can be used at an appropriate concentration according to the use. For example, when the sucrose fatty acid ester of the present invention is used as an emulsifying stabilizer, from the perspective of emulsification stability, the amount of the sucrose fatty acid ester in the emulsified composition containing the sucrose fatty acid ester of the present invention (hereinafter, sometimes referred to as "the emulsified composition of the present invention".) is preferably large. On the other hand, when used in foods and the like, from the perspective of excellent dispersibility in the composition and difficulty in perceiving the taste and texture of the sucrose fatty acid ester, the amount of the sucrose fatty acid ester of the present invention is preferably small. That is, regarding the amount of the sucrose fatty acid ester in the emulsified composition, from the perspective of emulsification stability, it is preferably 0.0001% by weight or more, more preferably 0.001% by weight or more, and further preferably 0.01% by weight or more. From the perspective of flavor, it is preferably 1% by weight or less, more preferably 0.5% by weight or less.

[0028] When the sucrose fatty acid ester of the present invention is used as an oil-in-water type emulsifying stabilizer, the amount of the sucrose fatty acid ester in the oil-in-water type emulsified composition containing the sucrose fatty acid ester of the present invention (hereinafter, sometimes referred to as "the oil-in-water type emulsified composition of the present invention".) is also based on the same reasons as above. From the perspective of emulsification stability, it is preferably 0.001% by weight or more, more preferably 0.01% by weight or more. From the perspective of flavor, it is preferably 1% by weight or less, more preferably 0.5% by weight or less.

[0029] Examples of the oil component contained in the oil-in-water type emulsified composition containing the sucrose fatty acid ester of the present invention include animal fats such as milk fat and lard, and vegetable fats such as palm oil, coconut oil, rapeseed oil, palm kernel oil, sunflower oil, soybean oil, and almond oil. Among them, from the perspective of low crystallinity, vegetable fats are preferred, and oils with a low solid fat content (for example, soybean oil, rapeseed oil, rice oil) are further preferred.

[0030] The ratio of oil and water contained in the oil-in-water type emulsified composition containing the sucrose fatty acid ester of the present invention is not limited as long as an oil-in-water type emulsified composition can be formed. However, in the oil-in-water type emulsified composition, in the field where the proportion of the oil component is high, the effects of the present invention (both dispersibility and flavor, especially dispersibility) can be particularly exerted. When the water content is low, the obstacle of "dispersibility in water" is high. From this perspective, the oil content is preferably 0.1 to 50% by weight, more preferably 20 to 50% by weight, and further preferably 30 to 50% by weight. Examples of such compositions include whipped cream and coffee whitener.

[0031] 3. Foods containing the sucrose fatty acid ester of the present invention As described above, the sucrose fatty acid ester of the present invention can be applied to food uses.

[0032] In addition, the sucrose fatty acid ester of the present invention can be suitably used as an emulsifying stabilizer, particularly as an emulsifying stabilizer for an oil-in-water type emulsifying composition. That is, the sucrose fatty acid ester of the present invention can be suitably used as an emulsifying composition.

[0033] The sucrose fatty acid ester of the present invention can be particularly suitably applied to an oil-in-water type emulsifying composition.

[0034] The food suitable for using the sucrose fatty acid ester of the present invention is not particularly limited, and examples thereof include milk beverages such as coffee milk beverage, tea milk beverage, and cocoa milk beverage; emulsifying compositions such as whipped cream and coffee whitener. Among them, milk beverages and emulsifying compositions are preferred, and coffee milk beverage and whipped cream are particularly preferred.

[0035] The content of the sucrose fatty acid ester of the present invention in food is not particularly limited, but from the viewpoint of emulsification stability, a large amount is preferred. On the other hand, in the case of being used for foods etc., the amount of the sucrose fatty acid ester of the present invention is preferably small from the viewpoints of excellent dispersibility in the composition and hardly feeling the taste and texture derived from the sucrose fatty acid ester. That is, the content of the sucrose fatty acid ester of the present invention in food is preferably 0.01% by weight or more, more preferably 0.1% by weight or more from the viewpoint of emulsification stability, and preferably 1% by weight or less, more preferably 0.5% by weight or less from the viewpoint of flavor.

[0036] As components contained in food other than the sucrose fatty acid ester of the present invention, examples include emulsifiers other than the sucrose fatty acid ester of the present invention, water, oil, other food raw materials, or food additives. Specifically, for example, in the case of whipped cream, raw cream, sodium caseinate, skim milk powder, thickening stabilizers, etc. can be mentioned.

[0037] The emulsifying composition of the present invention can be produced by a known method.

[0038] The stability of the oil-in-water type emulsifying composition of the present invention, particularly the stability over time, is excellent. The stability of the oil-in-water type emulsifying composition of the present invention can be evaluated by observing the appearance, and the stability over time can be evaluated by observing the appearance or measuring the particle size distribution of the oil in the emulsifying composition. For example, the smaller the changes in appearance such as aggregation, creaming, and separation, and the smaller the changes in the particle size distribution, the better the stability over time of the oil-in-water type emulsifying composition of the present invention can be evaluated.

[0039] The emulsifying composition of the present invention hardly has an off-flavor derived from the sucrose fatty acid ester of the present invention. The off-flavor of the emulsifying composition of the present invention can be confirmed by sensory evaluation.

[0040] Foods containing the sucrose fatty acid ester of the present invention as an emulsifier can be produced by using the sucrose fatty acid ester of the present invention as an emulsifier instead of a known emulsifier. Specifically, for example, a coffee milk beverage containing the sucrose fatty acid ester of the present invention can be produced by the method described in the following examples. In addition, whipped cream containing the sucrose fatty acid ester of the present invention can be produced by the method described in the following examples.

[0041] 4. Beverages containing the sucrose fatty acid ester of the present invention The sucrose fatty acid ester of the present invention is particularly preferably used for beverage applications.

[0042] The content of the sucrose fatty acid ester of the present invention contained in a beverage containing the sucrose fatty acid ester of the present invention (hereinafter sometimes simply referred to as "the beverage of the present invention") is preferably high from the viewpoint of emulsion stability. Specifically, it is preferably 300 ppm or more, more preferably 600 ppm or more, and still more preferably 800 ppm or more. On the other hand, from the viewpoint of flavor, it is preferably low, specifically, preferably 3000 ppm or less, more preferably 2000 ppm or less, and still more preferably 1800 ppm or less.

[0043] The beverage of the present invention may further contain a sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22. Among them, the content of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 is preferably low from the viewpoint of flavor, specifically, preferably 400 ppm or less, more preferably 150 ppm or less. The HLB of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 is usually about 5 to about 12.

[0044] The beverage of the present invention may further contain a sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44. Among them, the content of the sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44 is preferably 100 ppm to 3000 ppm, more preferably 300 to 2000 ppm, from the viewpoint of antibacterial properties. The HLB of the sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44 is usually about 13 or more (about 13 to about 18).

[0045] In order to further improve the emulsion stability, the beverage of the present invention may contain an ionic emulsifier. As the ionic emulsifier, DATEM, monoglyceryl succinate, monoglyceryl citrate, and SSL are preferred, DATEM and monoglyceryl citrate are more preferred, and DATEM is particularly preferred. From the perspective of emulsion stability, the content of the ionic emulsifier contained in the beverage of the present invention is preferably high. Specifically, it is preferably 30 ppm or more, more preferably 75 ppm or more, and further preferably 150 ppm or more. On the other hand, from the perspective of flavor, it is preferably low. Specifically, it is preferably 500 ppm or less, more preferably 350 ppm or less.

[0046] In order to further improve the emulsion stability, the beverage of the present invention may contain polyglycerol fatty acid esters having an average degree of polymerization of 2 to 10.

[0047] In order to suppress the formation of precipitation during storage, the beverage of the present invention may contain microcrystalline cellulose. The content of microcrystalline cellulose is preferably 200 to 2000 ppm, more preferably 350 to 1300 ppm.

[0048] The beverage of the present invention may contain stabilizers other than the above-mentioned sucrose fatty acid esters. As the stabilizer, carrageenan, xanthan gum, guar gum, tara gum, tamarind seed gum, psyllium seed gum, pectin, locust bean gum, curdlan, etc. can be cited.

[0049] From the perspective of being less likely to cause flavor deterioration due to sterilization and achieving an ideal flavor, the oil contained in the beverage of the present invention is preferably milk fat, coconut oil, palm oil, palm kernel oil, sunflower oil, rapeseed oil, and oils obtained by hydrogenating these oils and oils obtained by transesterifying these oils. More preferably, it is milk fat, coconut oil, palm oil, and palm kernel oil. From the perspectives of flavor and emulsion stability, the content of the oil contained in the beverage of the present invention is preferably 0.1 to 5% by weight, more preferably 0.3 to 4% by weight, and further preferably 0.5 to 2% by weight.

[0050] The beverage of the present invention may contain pH regulators such as organic acids and their salts, sodium bicarbonate, phosphates, etc.

[0051] The beverage of the present invention may contain saccharides, sugar alcohols, sweeteners, flavors, flavor adjuncts, mineral raw materials, nutritional raw materials, antioxidants, preservatives, and alcoholic beverages, etc.

[0052] As the saccharides, monosaccharides and oligosaccharides such as granulated sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannan oligosaccharide, and malt oligosaccharide can be cited.

[0053] Examples of sugar alcohols include sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol, etc.

[0054] Examples of sweeteners include sucralose, aspartame, acesulfame potassium, neotame, stevia extract, etc.

[0055] Examples of flavors include lemon oil, orange oil, peppermint oil, coffee flavoring, black tea flavoring, butter flavor, cream flavor, milk flavor, etc.

[0056] Examples of ingredients with accompanying flavors include carotenoids such as β-carotene, astaxanthin, lycopene, paprika pigment, etc., pigments such as chlorophyll, and table salt, etc.

[0057] Examples of mineral raw materials include salts of calcium, iron, magnesium, potassium, etc.

[0058] Examples of nutritional raw materials include vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

[0059] Examples of antioxidants include vitamin C, sodium ascorbate, vitamin E, rosemary extract, tea extract, bayberry extract, etc.

[0060] Examples of preservatives include mustard extract, lysozyme and other shelf-life improvers, nisin, sorbic acid and its salts, etc.

[0061] Examples of alcoholic beverages include liqueur, vodka, shochu, etc.

[0062] The above components and the sucrose fatty acid ester of the present invention are emulsified by stirring after being appropriately mixed with water or the like. As the emulsification method, as long as it is a homogenization emulsification method commonly used in foods, it can be carried out without particular limitation. Specifically, for example, any one of the methods using a homogenizer, the method using a colloid mill, the method using a homomixer, etc. can be used.

[0063] Homogenization and emulsification treatment is usually carried out under heating conditions of 40 to 80 °C. It should be noted that as the homogenization and emulsification treatment using a homogenizer, high-pressure emulsification treatment is also preferably applicable. By performing high-pressure emulsification treatment where if it is a single-stage type, the treatment pressure at the high-pressure emulsification time point (if it is a multi-stage type such as a two-stage type, then the treatment pressure at least at one high-pressure emulsification time point) is usually 5 MPa or more, preferably 10 MPa or more, more preferably 15 MPa or more, further preferably 20 MPa or more, most preferably 25 MPa or more, and usually 200 MPa or less, preferably 100 MPa or less, a stable beverage can be obtained.

[0064] After the homogenization and emulsification treatment, sterilization treatment such as UHT sterilization and distillation sterilization is carried out. Usually, distillation sterilization is carried out under the conditions of 110 to 140 °C (for example, 121 °C) for 10 to 40 minutes. On the other hand, UHT sterilization used in beverages in PET bottles, etc. is ultra-high temperature sterilization at a higher temperature (for example, the sterilization temperature is 120 to 150 °C) and the sterilization value (Fo) at 121 °C is equivalent to 10 to 50. UHT sterilization can be carried out by known methods such as a steam injection type in which steam is directly blown into the beverage, a steam infusion type in which the beverage is sprayed into steam for heating, etc., a direct heating method, or an indirect heating method using a surface heat exchanger such as a plate or a tube. For example, a plate-type sterilization device can be used.

[0065] Alternatively, a beverage can also be manufactured by the following method: blending the sucrose fatty acid ester of the present invention into an oil-in-water emulsion that does not contain coffee components, tea components, and cocoa components, mixing the adjusted oil-in-water emulsion with coffee components, tea components, cocoa components, etc., and performing the above-mentioned homogenization process and sterilization process.

[0066] Since the sucrose fatty acid ester of the present invention hardly has an off-flavor, it can be used in coffee, coffee beverages, soft drinks containing coffee, tea beverages, cocoa beverages, almond beverages, oatmeal beverages, coconut milk, rice milk, cashew milk, soy milk, fruit juice beverages, walnut beverages, barley milk, macadamia nut milk. In particular, it is suitable for coffee beverages, tea beverages, almond beverages, and oatmeal beverages, and among them, it is suitable for coffee beverages.

[0067] The beverage of the present invention is applicable to container-packed beverages. For example, it can be applicable to canned beverages, PET bottle-packed beverages, paper-packed beverages, bottled beverages, plastic container beverages, etc.

[0068] 5. Coffee and tea beverages containing the sucrose fatty acid ester of the present invention The coffee of the present invention contains a liquid containing components derived from coffee beans. For example, it is a solution obtained by extracting ground roasted beans with water or warm water, or a liquid obtained by dissolving a coffee extract obtained by concentrating the solution or an instant coffee obtained by drying the solution in water or the like. The coffee beans used as the raw material for the coffee extract in the present invention may be of the Arabica variety or the Robusta variety, and there is no particular limitation. For example, as the green coffee beans, beans selected from among those from Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazilian Santos, Hawaiian Kona, Mocha, Kenya, Kilimanjaro, Mandheling, and Robusta, or a mixture of them can be cited.

[0069] For the coffee extract used in the present invention, for example, preferably, 1 L of water is used for extraction with respect to 1 to 100 g (more preferably 20 to 80 g) of coffee beans, and the water during extraction is preferably at 60 to 95 °C. In addition, the extraction time of the coffee extract is preferably 30 to 120 minutes. The extraction method of the coffee extract of the present invention is not particularly limited, and for example, it can be extracted by a general drip method, immersion method, espresso method, etc.

[0070] The tea beverage (tea-based beverage) of the present invention is a beverage based on tea and non-tea components, and includes green tea beverages, black tea beverages, blended tea beverages, oolong tea beverages, and barley tea beverages. The tea beverage of the present invention can be prepared from a tea extract, a concentrate thereof, or a dilution thereof produced by a method used in the preparation using a conventional tea extract. For example, by bringing tea leaves into contact with water (0 to 100 °C), or by mixing or dissolving a concentrate or refined product of a tea extract such as a tea extract or tea powder in water (0 to 100 °C), the tea extract used in the present invention can be obtained. In addition, a substance obtained by mixing the tea extract obtained by bringing the above-mentioned tea leaves into contact with water and the above-mentioned tea extract or tea powder can be used as the tea extract for the tea beverage of the present invention. When bringing tea leaves into contact with water, separation means such as centrifugation and filtration can be used to separate the tea leaves and the tea extract. In addition, when preparing the tea extract, any raw material other than tea leaves can be blended.

[0071] From the perspective of emulsion stability, the content of the sucrose fatty acid ester of the present invention contained in the coffee or tea beverage is preferably high. Specifically, it is preferably 300 ppm or more, more preferably 600 ppm or more, and still more preferably 800 ppm or more. On the other hand, from the perspective of flavor, the content of the sucrose fatty acid ester of the present invention is preferably low. Specifically, it is preferably 3000 ppm or less, more preferably 2000 ppm or less, and still more preferably 1800 ppm or less.

[0072] The coffee or tea beverage of the present invention may further contain a sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22. Among them, from the perspective of flavor, the content of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 is preferably small. Specifically, it is preferably 400 ppm or less, and more preferably 150 ppm or less. The HLB of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 is usually about 5 to about 12.

[0073] The coffee or tea beverage of the present invention may further contain a sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44. Among them, from the perspective of antibacterial property, the content of the sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44 is preferably 100 ppm to 3000 ppm, and more preferably 300 to 2000 ppm. The HLB of the sucrose fatty acid ester having an average degree of substitution of 1.00 to 1.44 is usually about 13 or more.

[0074] 6. Gummy candy containing the sucrose fatty acid ester of the present invention The present invention also provides a gummy candy, which contains the sucrose fatty acid ester of the present invention, oil and sugar, wherein the content of the oil is 15% by weight or less.

[0075] In this specification, gummy candy refers to soft candies with a moisture content of 5 to 20% by mass. The main raw materials of gummy candy are sugars such as granulated sugar and maltose syrup. In addition, it contains moisture, oil, gelatin, etc.

[0076] Examples of the types of gummy candy include caramel, nougat, marshmallow, chewing gum, etc.

[0077] The characteristics of the sucrose fatty acid ester having an average degree of substitution of 2.23 to 2.47 contained in the gummy candy of the present invention are as described in "1. Sucrose fatty acid ester". The sucrose fatty acid ester having an average degree of substitution of 2.23 to 2.47 may be one kind, or may be two or more kinds.

[0078] In the gummy candy of the present invention, in addition to the sucrose fatty acid ester of the present invention, a sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 may also be contained. As the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22, for example, it can be cited Mitsubishi Chemical Corporation: Ryoto Sugar Ester S-570 (average degree of substitution: 2.18, HLB: about 5). The sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 has been used as an emulsifier in gummy candy in the past, but sometimes the peculiar smell of the emulsifier can be felt. Therefore, as described later, it is preferably less in the sugar. The HLB of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 is usually about 5 to 12.

[0079] In the gummy candy of the present invention, in addition to the sucrose fatty acid ester of the present invention, a fatty acid ester having an average degree of substitution greater than 2.47 may be contained. As the fatty acid ester having an average degree of substitution greater than 2.47, commercially available sucrose fatty acid esters having an average degree of substitution of 2.48 to 2.80 may be aggregated (manufactured by Mitsubishi Chemical: Ryoto Sugar Ester S-370 (average degree of substitution: 2.58, HLB: about 3)).

[0080] In the present invention, the content of the sucrose fatty acid ester (average degree of substitution 2.23 to 2.47) of the present invention contained in the gummy candy is preferably large from the viewpoint of emulsion stability and preferably small from the viewpoint of flavor. Specifically, from the viewpoint of emulsion stability, it is preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and further preferably 0.5% by weight or more. Specifically, from the viewpoint of flavor, it is preferably 10% by weight or less, more preferably 5% by weight or less, further preferably 1.0% by weight or less, and most preferably 0.7% by weight.

[0081] More specifically, the sucrose fatty acid ester of the present invention is preferably 0.1 to 10% by weight, more preferably 0.3 to 5% by weight, further preferably 0.3 to 1.0% by weight, and most preferably 0.3 to 0.7% by weight.

[0082] From the viewpoint of flavor, the content of the sucrose fatty acid ester having an average degree of substitution of 1.45 to 2.22 contained in the gummy candy of the present invention is preferably 0.5% by weight or less, more preferably 0.3% by weight or less, further preferably 0.1% by weight or less, and particularly preferably not contained.

[0083] From the viewpoint of flavor, the content of the fatty acid ester having an average degree of substitution greater than 2.47 (particularly, the sucrose fatty acid ester having an average degree of substitution of 2.48 to 2.80) contained in the gummy candy of the present invention is preferably 0.5% by weight or less, more preferably 0.3% by weight or less, further preferably 0.1% by weight or less, and particularly preferably not contained.

[0084] In the gummy candy, from the viewpoint of reducing adhesiveness, the sucrose fatty acid ester (average degree of substitution 2.23 to 2.47) of the present invention is preferably 0.1 to 10% by weight of the total sucrose fatty acid ester, more preferably 0.3 to 5% by weight, further preferably 0.3 to 1.0% by weight, and most preferably 0.3 to 0.7% by weight.

[0085] The sucrose fatty acid ester used in the present invention may be premixed with oil and added to the gummy candy in the state of a homogenized emulsion.

[0086] The oil contained in the gummy candy of the present invention may be any oil that can be used in foods, especially candies, and is not particularly limited. However, from the perspective of melting point, fully hydrogenated rapeseed oil, fully hydrogenated palm oil, partially hydrogenated rapeseed oil, partially hydrogenated palm oil, partially hydrogenated coconut oil, etc. are preferred.

[0087] Relative to the total weight of the gummy candy, the content of the oil contained in the gummy candy of the present invention is 15% by weight or less. From the perspectives of flavor and emulsion stability, the content of the oil is preferably 0.1 - 10% by weight, more preferably 3 - 8% by weight, and most preferably 5 - 8% by weight.

[0088] The sugars contained in the gummy candy of the present invention are not particularly limited, and examples include: granulated sugar, starch syrup, fructose, glucose, granulated sugar, fondant, isomerized sugar, maltose, lactose, xylose, starch syrup, honey, maple syrup, coupling sugar, Palatinose, isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, lactulose, xylooligosaccharide, sorbitol, mannitol, maltitol, xylitol, Palatinit, erythritol, and reduced starch saccharides, etc.

[0089] Relative to the total weight of the gummy candy, the content of the sugars contained in the gummy candy of the present invention is preferably 40 - 95% by weight, more preferably 60 - 95% by weight, and most preferably 80 - 90% by weight.

[0090] Relative to the total weight of the gummy candy, the content of the water contained in the gummy candy of the present invention is preferably 1 - 30% by weight, and most preferably 5 - 20% by weight.

[0091] In the gummy candy of the present invention, gelatin may be contained to adjust the hardness of the gummy candy. However, from the perspective of flavor, less is preferred. Specifically, it is preferably 10% or less, and more preferably 8% or less.

[0092] In the gummy candy of the present invention, citric acid may be contained for the purpose of adjusting the pH to maintain emulsion stability and adjust the flavor. The content of citric acid is 0.1% by weight or more, preferably 0.2% by weight or more and 10% by weight or less, and preferably 5% by weight or less.

[0093] In order to further improve the emulsion stability, the gummy candy of the present invention may contain polyglycerol fatty acid esters with an average degree of polymerization of 2 - 10.

[0094] The gummy candies of the present invention may contain emulsifiers other than the above-mentioned sucrose fatty acid esters. Examples of emulsifiers include glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides (such as monoglyceryl acetate, monoglyceryl citrate, monoglyceryl succinate, monoglyceryl lactate, etc.), propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, lecithin, etc.

[0095] The gummy candies of the present invention may contain pH regulators such as organic acids and their salts, sodium bicarbonate, phosphates, etc.

[0096] In addition to the above raw materials, high-intensity sweeteners, acidulants, stabilizers, colorants, flavors, dried fruits, seeds, various flavoring ingredients (such as dairy products, teas, coffee, cocoa, herbs, honey, fruit juices, seasonings, extracts, etc.), vitamins, minerals, dietary fiber, skin-beautifying ingredients (such as collagen, hyaluronic acid, etc.), glycerol, thickening polysaccharides, starch, etc. can also be mentioned. The gummy candies of the present invention may contain flavors, flavor-attached ingredients, mineral raw materials, nutritional raw materials, antioxidants, pigments, and alcoholic beverages, etc.

[0097] Examples of flavors include lemon oil, orange oil, peppermint oil, coffee flavoring agent, black tea flavoring agent, butter flavor, cream flavor, milk flavor, etc.

[0098] Examples of flavor-attached ingredients include carotenoids such as β-carotene, astaxanthin, lycopene, capsicum red pigment, etc., pigments such as chlorophyll, and table salt, etc.

[0099] Examples of mineral raw materials include salts of calcium, iron, magnesium, potassium, etc.

[0100] Examples of nutritional raw materials include vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

[0101] Examples of antioxidants include vitamin C, sodium ascorbate, vitamin E, rosemary extract, tea extract, bayberry extract, etc.

[0102] Examples of preservatives include mustard extract, lysozyme and other shelf-life improvers, nisin, sorbic acid and its salts, etc.

[0103] The present invention is particularly applicable to gummy candies that do not contain gelling agents such as natural polysaccharides with thickening properties like gelatin, pectin, carrageenan, agar, tamarind, gum arabic, hydroxyethyl cellulose, pullulan, locust bean gum, guar gum, gum karaya, gellan gum, curdlan, tragacanth gum, arabinogalactan, furcelleran, carrageenan, psyllium seed gum, tara gum, gum karaya, xanthan gum, curdlan, soy polysaccharides, alginic acid, and carboxymethyl cellulose, or gummy candies in which the amount of these is 0.5% or less (especially 0.125% or less). When the amount of gelatin is small, there is a tendency for the elasticity to decrease, so the adhesiveness to teeth becomes a particular problem.

[0104] The gummy candies of the present invention are characterized by a reduced adhesiveness such as adhesiveness (adhesive stickiness). The adhesiveness of the gummy candies can be measured / evaluated using a rheometer or the like as described in the examples below.

[0105] This application also discloses a method for reducing the adhesiveness of gummy candies by blending the sucrose fatty acid ester of the present invention having an average degree of substitution of 2.23 to 2.47 into the gummy candies. The gummy candies contain sugars, oils and fats, etc., and their formulation is as described above. Examples

[0106] Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to these examples.

[0107] Example 1: Preparation of the sucrose fatty acid ester of the present invention The sucrose fatty acid ester was prepared as follows. 0.56 moles of methyl stearate was reacted with 1 mole of sucrose. With respect to 30% by weight of the mixed fatty acid methyl esters of sucrose, stearic acid, and palmitic acid, 70% by weight of DMSO was used as a solvent for the reaction. Potassium carbonate was used as a catalyst for the reaction in an anhydrous state. The reaction was carried out at 90 °C and 2.7 KPa. The lower alcohols produced as side reactions were distilled off while the reaction proceeded. After the reaction, the (potassium carbonate) catalyst was neutralized with lactic acid to obtain a crude sucrose fatty acid ester. The solvent was removed, and the crude sucrose fatty acid ester was refined to obtain a sucrose fatty acid ester (powder) with an average degree of substitution of 2.31. It should be noted that the HLB of this sucrose fatty acid ester is about 4, and stearic acid in the constituent fatty acids is about 70%.

[0108] Test Example 1: Beverage Containing Sucrose Fatty Acid Ester of the Present Invention (Oil Content 0.68%) 1. Manufacture of Canned Coffee Milk Beverage Using the sucrose fatty acid ester produced in Example 1 and the following two commercially available sucrose fatty acid esters, canned coffee milk beverages (Examples 2 to 8, Comparative Examples 1 and 2) were manufactured according to the steps described below. · Sucrose fatty acid ester of Example 1 (Average degree of substitution: 2.31, HLB: approximately 4) · Commercially available product manufactured by Mitsubishi Chemical Corporation: Ryoto Sugar Ester S-570 (Average degree of substitution: 2.18, HLB: approximately 5) · Commercially available product manufactured by Mitsubishi Chemical Corporation: Ryoto Sugar Ester P-1670 (Average degree of substitution: 1.22, HLB: approximately 16) <Organic acid monoglyceride> DATEM: "DATEM517K" manufactured by Danisco Monoglyceryl citrate: "GRINDSTED CITREM BC / B" manufactured by Danisco <Milk component> Skim milk powder: "Yotsuba Hokkaido Skim Milk Powder" manufactured by Yotsuba Milk Products Co., Ltd. <Powdered oil> Nestle C40: Manufactured by Nestle (Lipid content 34.5%) <Other components> Microcrystalline cellulose: "CEOLUS SC-900S" manufactured by Asahi Kasei Chemicals Corporation Sodium bicarbonate: Manufactured by Fuji Film Wako Pure Chemical Industries, Ltd. Sugar: Manufactured by Nissin Sugar Co., Ltd. Instant coffee: Manufactured by Takasago Perfumery Co., Ltd. from Robusta coffee beans in Indonesia

[0109] To the coffee solution obtained by adding 10 times the amount of hot water to instant coffee, sodium bicarbonate previously dissolved in hot water was added. After adjusting the pH, each component was added, and they were mixed and dissolved to form the composition (weight %) shown in Table 1. Then water was added. The liquid was heated to 65°C, homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into can containers, sealed, and subjected to retort sterilization at 121°C for 30 minutes to manufacture canned coffee milk beverages. The pH of the beverage after sterilization was 6.8 to 7.0, and the median diameter of the oil droplets dispersed in the beverage was 0.15 to 0.20 μm.

[0110] [Table 1] Instant coffee Sodium bicarbonate Granulated sugar Skim milk powder Powdered oil Stabilizer Demineralized water 1.65％ 0.17％ 7.50％ 2.58％ 1.97％ As described in Table 2 Balance *Stabilizer: Ionic emulsifier (DATEM or MG citrate), microcrystalline cellulose

[0111] The compositions of the sucrose fatty acid esters and stabilizers contained in the canned coffee milk beverages of Examples 2 to 8, Comparative Examples 1 and 2 are shown in Table 2.

[0112] 2. Evaluation of each canned coffee milk beverage The following evaluations were performed on each of the obtained canned coffee milk beverages, and the results are shown in Table 2.

[0113] <Flavor evaluation> For the coffee milk beverage after sterilization, the flavor was evaluated by a trained panelist according to the following criteria. Good: The aftertaste has a weak astringency and has a good flavor. No: The aftertaste has a strong astringency and has a poor flavor.

[0114] <Stability at 60 °C for 2 weeks> Oil particles: Each can of coffee milk beverage was stored at 60 °C for 2 weeks, and then left standing overnight at 4 °C. The next day, the occurrence of emulsification when opening the can and the occurrence of oil particles when transferring the content liquid to a cup were visually observed and evaluated according to the following criteria. 1: A large amount of oil particles are present. 2: A small amount of oil particles are present. 3: A small amount of emulsification was observed when opening the can, but there were no oil particles when transferring the content liquid to a cup. 4: Almost no emulsification was observed when opening the can, and there were no oil particles when transferring the content liquid to a cup, and it was in a good state.

[0115] Precipitation: In the evaluation of the above oil particles, the bottom of the can after transferring the content liquid to a cup was visually observed and evaluated according to the following criteria. 1: There is precipitation. 2: There is slightly precipitation. 3: There is no precipitation at all, which is good.

[0116] [Table 2]

[0117] 3. Results It was confirmed that the beverages of Examples 2 to 8 containing the sucrose fatty acid ester of the present invention (Example 1) had excellent flavor and generally good emulsion stability. In contrast, the beverage of Comparative Example 1 had a poor flavor, and the beverage of Comparative Example 2 had poor emulsion stability.

[0118] The results of Examples 4 to 8 confirmed that the stability was improved by further including an ionic emulsifier. In addition, the results of Examples 6 and 7 confirmed that the formation of precipitation could be further suppressed by further containing microcrystalline cellulose.

[0119] Test Example 2: Whipped cream containing the sucrose fatty acid ester of the present invention (fat content: 35.0%) 1. Manufacture of whipped cream Using the sucrose fatty acid ester produced in Example 1 and the following two commercially available sucrose fatty acid esters, whipped cream was produced according to the steps described below (Example 9 and Comparative Examples 3 and 4).

[0120] [Raw materials used] <Sucrose fatty acid ester> · Sugar ester of Example 1 (the above average degree of substitution: 2.31, HLB: about 4, 70% stearic acid) · Commercially available product manufactured by Mitsubishi Chemical: Ryoto Sugar Ester S-370 (the above average degree of substitution: 2.58, HLB: about 3, 70% stearic acid) · Commercially available product manufactured by Mitsubishi Chemical: Ryoto Sugar Ester S-570 (the above average degree of substitution: 2.18, HLB: about 5, 70% stearic acid) · Commercially available product manufactured by Mitsubishi Chemical: Ryoto Sugar Ester P-1670 (the above average degree of substitution: 1.22, HLB: about 16, 70% palmitic acid) <Oil and fat> AMF: "Anhydrous Milk Fat" manufactured by Fonterra <Milk component> Fresh cream: "Fresh Cream 45" manufactured by Snow Brand Milk Products Co., Ltd. Skim milk powder: "Yotsuba Hokkaido Skim Milk Powder" manufactured by Yotsuba & Co., Ltd. Sodium caseinate: "Tasua100" manufactured by Tatua Japan Co., Ltd. <Other emulsifiers> Soybean lecithin: "SLP Paste" manufactured by Tsujido Oil Co., Ltd. Glycerol fatty acid ester: "Myverol" <Other components> Guar gum: "RG100" manufactured by Mitsubishi Chemical Corporation Xanthan gum: "XG800" manufactured by Mitsubishi Chemical Corporation

[0121] Weigh each of the raw materials in the amounts (weight %) recorded in Table 3 of the weighing scale. Mix soy lecithin in AMF, and mix skim milk powder, sodium caseinate, guar gum, xanthan gum, glycerol fatty acid ester, and sucrose fatty acid ester in water. Add fresh cream and an oil mixture to the water mixture so that the total amount is 100% by weight. Heat this liquid to 70 °C, emulsify it with a homogenizer (7000 rpm), then homogenize it with a high-pressure homogenizer at a pressure of 20 MPa, fill it into a bottle container, seal it, and cool it with ice water to prepare a cream mixture. The pH of the cream mixture after sterilization is 6.8 - 6.9, the viscosity is 83 - 113, and the initial median diameter is 3.4 - 4.5 μm.

[0122] 2. Evaluation of whipped cream The following evaluations were conducted on the whipped cream obtained by foaming the resulting cream mixture, and the results are shown in Tables 3 and 4.

[0123] <Flavor evaluation> For the whipped cream after foaming, one trained evaluator evaluated the flavor according to the following criteria. Good: The astringency of the aftertaste is weak, and it has a good flavor. No: The astringency of the aftertaste is strong, and the flavor is poor.

[0124] <Solubility in water> Good: The raw materials put into water disperse immediately. No: The raw materials put into water do not disperse immediately, and dissolution residues will remain temporarily.

[0125] <Overrun> After adding 30 g of granulated sugar to 400 g of cream, whip it with a Kenmix mixer (130 rpm / 19 °C). Measure the weight (A) of a certain volume of the cream mixture before whipping and the weight (B) of a certain volume of the mixture after whipping, and calculate according to the following formula. Overrun [%] = (weight before whipping [g] - weight after whipping [g]) / weight after whipping [g] × 100 Take 100% as the benchmark required for the lowest foaming property.

[0126] <Hardness measurement> Perform the whipping operation in the same way as for the overrun, and measure the hardness over time. Collect a certain volume of the mixture after whipping into a 65 ml plastic cup and measure it under the following conditions. Rheometer: RHEO METER CR-500DX (Taiyo Kagaku) Plunger: Use a 30 mm disc type (No. 14). Table speed: 20 mm / min Maximum load: 2 kg (displayed in g) Load unit: (g) Mode: 20 Measurement of [gf] at 5 mm immersion (600 points) Take 100% as the benchmark required for the lowest foaming property.

[0127] <Appearance Observation> (6)-(8) are judged to be in good condition. (1) Watery (but for cream, there is a slight stickiness) (2) Watery, with large bubbles (3) Watery, with an increase in small / fine bubbles. A slight stickiness appears (confirmed by adhesion to the wall) (4) Large bubbles disappear, the texture is delicate, with a sticky feeling. (Traces of the whisking wire start to remain) (5) Sticky, delicate texture, becomes cream. When dropped from above, it will leave a trace. (6) Loosely stands up with edges and corners. A bit rough. Creamy (curved) (7) Loosely stands up with edges and corners, and the traces become larger (8) Firmly stands up with edges and corners, turns yellow. The degree that can be squeezed (9) Slightly dry and hardened (9) Butter

[0128] [Table 3]

[0129] [Table 4]

[0130] 3. Results It has been confirmed that the whipped cream of Example 9 containing the sucrose fatty acid ester of the present invention has excellent solubility and flavor in water, and shows a high expansion rate and high hardness. In contrast, the whipped cream of Comparative Example 3 containing a sucrose fatty acid ester with an average degree of substitution of 2.58 (HLB 3) has poor solubility in water, and the whipped cream of Comparative Example 4 containing a sucrose fatty acid ester with an average degree of substitution of 2.18 (HLB 5) has poor flavor and cannot sufficiently impart hardness, and is insufficient as whipped cream.

[0131] Reference Test Example 1 Add 9999 parts by weight of water to 1 part by weight of the sucrose fatty acid ester of Example 1, heat to 80 °C, and stir for 10 minutes. Observe the amount of dissolved residue according to the following criteria. ○: A small amount of dissolved residue exists. ×: A large amount of dissolved residue exists.

[0132] Reference Test Example 2 Except for changing 1 part by weight of the sucrose fatty acid ester in Example 1 to 0.57 part by weight of S-1670 and 0.43 part by weight of S-1700, the observation of the dissolution residue was carried out in the same manner as in Reference Test Example 1.

[0133] [Table 5]

[0134] Results It was confirmed that the total of the monoester and diester is 58% or more based on all esters, and the solubility in water is high.

[0135] Reference Test Example 3 Using the sucrose fatty acid ester of Example 1, a canned coffee milk beverage was produced according to the steps described below. · Sucrose fatty acid ester of Example 1 (average degree of substitution: 2.31, HLB: about 4) · Commercially available product manufactured by Mitsubishi Chemical Corporation: Ryoto Sugar Ester P-1670 (average degree of substitution: 1.22, HLB: about 16) <Milk component> Skim milk powder: "Four Leaves Hokkaido Skim Milk Powder" manufactured by Four Leaves Dairy Co., Ltd. <Powdered oil> Nestle C40: Manufactured by Nestle (lipid content 34.5%) <Other components> Sodium bicarbonate: Manufactured by Fujifilm Wako Pure Chemical Corporation Sugar: Manufactured by Nissin Sugar Manufacturing Co., Ltd. Instant coffee: Manufactured by Takasago Spice Co., Ltd., Robusta, Indonesia

[0136] To 1.65 parts by weight of instant coffee, 16.5 parts by weight of hot water was added to obtain a coffee solution. Then, 0.17 part of sodium bicarbonate dissolved in hot water in advance was added, and after adjusting the pH, 7.5 parts by weight of sugar, 2.58 parts by weight of skim milk powder, 1.97 parts of powdered oil, 0.07 part by weight of Ryoto Sugar Ester P-1670, and 0.1 part by weight of the sucrose fatty acid ester of Example 1 were added, mixed and dissolved, and further water was added to make 100 parts by weight. At this time, all the raw materials were well dispersed and no dissolution residue was generated.

[0137] Reference Test Example 4 Except for changing 0.1 part by weight of the sucrose fatty acid ester in Example 1 to 0.1 part by weight of Ryoto Sugar Ester S-570 (average degree of substitution: 2.18, HLB: about 5) manufactured by Mitsubishi Chemical, the observation of the dissolution residue amount was carried out in the same manner as in Reference Test Example 3. As a result, all the raw materials were well dispersed and no dissolution residue was generated.

[0138] Reference Test Example 5 Except for changing 0.1 part by weight of the sucrose fatty acid ester in Example 1 to 0.1 part by weight of Ryoto Sugar Ester S-370 (average degree of substitution: 2.58, HLB: about 3) manufactured by Mitsubishi Chemical, the observation of the dissolution residue amount was carried out in the same manner as in Reference Test Example 3. As a result, all the raw materials were well dispersed and no dissolution residue was generated.

[0139] Test Example 3: Gummy Candy Containing the Sucrose Fatty Acid Ester of the Present Invention 1. Manufacture of Sucrose Fatty Acid Ester According to Example 1, a sucrose fatty acid ester with an average degree of substitution of 2.31 was manufactured.

[0140] 2. Manufacture of Gummy Candy Weigh various raw materials in advance according to Table 6. Soak gelatin and water for more than 10 minutes in advance to prepare a gelatin solution. Heat and stir maltose syrup, fructose / glucose liquid sugar, granulated sugar, water, palm oil shortening, and emulsifier to 130 °C to prepare a sugar solution (*1). Add the gelatin solution, fondant, and citric acid (*2) to the sugar solution (*1), stir evenly, and stir with an electric whisk for 3 minutes to make it foam. Mold it into a thickness of 1 cm, about 2 cm × about 1 cm, cut it, wrap it with an oven sheet, and seal it with a moisture-proof bag. (Stored at room temperature)

[0141] <Emulsifier> · The sucrose fatty acid ester (average degree of substitution: 2.31, HLB: about 4, 70% stearic acid) manufactured in 1, hereinafter referred to as "S-470". · Commercially available Ryoto Sugar Ester S-570 (average degree of substitution: 2.18, HLB: about 5, 70% stearic acid) manufactured by Mitsubishi Chemical · Commercially available Ryoto Sugar Ester S-1670 (average degree of substitution: 1.18, HLB: about 16, 70% stearic acid) manufactured by Mitsubishi Chemical · Commercially available lecithin

[0142] <Other Ingredients> · Maltose syrup: Maltose syrup manufactured by Kajiwara Starch Industry Co., Ltd. · Fructose / glucose liquid sugar: Manufactured by Nippon Food Chemical Co., Ltd. H-100 · Granulated sugar · Palm oil shortening · Gelatin: Gelatin powder black manufactured by Jeleaf Co., Ltd. · Fondant · Citric acid

[0143] [Table 6]

[0144] 3. Evaluation of gummy candies The obtained gummy candies were evaluated as follows, and the results are shown in Table 7.

[0145] [Conformability evaluation] For the state after wrapping the gummy candies in oven paper during manufacturing, evaluation was carried out according to the following criteria. ○: After molding, the shape of the specimen is maintained and can be molded. ×: After molding, the shape of the specimen collapses and cannot be molded.

[0146] [Adhesive stickiness] The gummy candies of each example and comparative example were used as specimens, and the adhesive stickiness (adhesion) was measured by this rheometer ((Texture Analyzer)(TA.XTplus)). A resin-made cylindrical probe with a diameter of 1 cm dedicated to the rheometer was installed, and the specimen was fixed on the specimen stage. The probe was lowered at a speed of 1.3 mm / s, and the specimen was compressed with a compression load of 1 kg for 10 seconds using the probe. Then, it was pulled at a speed of 1.3 mm / s, and the stress peak area during pulling was measured. That is, the smaller the value of the stress peak area, the smaller the adhesive stickiness. It should be noted that in the conformability evaluation, for specimens that could not be molded, the adhesive stickiness was not confirmed.

[0147] [Table 7] Conformability: × Could not be molded, or the shape of the specimen collapsed even if molded. ○ Could be molded

[0148] Results It was confirmed that the gummy candies of the examples containing sucrose fatty acid esters with an average degree of substitution of 2.31 had conformability and small adhesive stickiness. In contrast, the gummy candies of the comparative examples containing S-570 and lecithin had large adhesive stickiness, and the gummy candies of the comparative example containing S-1670 had insufficient conformability. [Industrial applicability]

[0149] The sucrose fatty acid ester of the present invention can provide an oil-in-water type composition having excellent solubility and flavor in water and high stability over time. Therefore, the sucrose fatty acid ester of the present invention can be used as a food emulsifier, particularly as an emulsifier for sensory-sensitive foods such as beverages and whipped cream. In addition, by using the sucrose fatty acid ester of the present invention, gummy candies having shape retention and reduced adhesiveness can be provided.

[0150] All prior art documents cited in this specification are incorporated herein by reference.

Claims

1. A sucrose fatty acid ester, which is a sucrose fatty acid ester in which some of the hydroxyl groups of sucrose are substituted by aliphatic hydrocarbon groups, wherein, The average degree of substitution of the hydroxyl groups is 2.23 to 2.

47.

2. The sucrose fatty acid ester according to claim 1, wherein, The total of the monoester form and the diester form is 58% or more.

3. The sucrose fatty acid ester according to claim 1, wherein, 55% or more and 100% or less of the aliphatic hydrocarbon group is a stearic acid group.

4. An emulsified composition comprising the sucrose fatty acid ester according to any one of claims 1 to 3.

5. A food product comprising the sucrose fatty acid ester according to any one of claims 1 to 3.

6. The emulsified composition according to claim 4, wherein, The emulsified composition is an oil-in-water type emulsified composition.

7. The emulsified composition according to claim 6, wherein, The content of the oil or fat is 0.1 to 50% by weight.

8. The food according to claim 5, wherein, The food product is a beverage.

9. The food according to claim 8, wherein, The beverage is black tea or coffee.

10. The emulsified composition according to claim 6, wherein, The content of the oil or fat is 30 to 50% by weight.

11. The food according to claim 5, wherein, The food product is whipped cream.

12. A gummy candy, which is a gummy candy containing the sucrose fatty acid ester, oil and fat, and saccharide described in claim 1, wherein, The content of the oil or fat is 15% by weight or less.

13. The gummy candy according to claim 12, wherein, 35 to 100% by weight of the sucrose fatty acid ester contained in the gummy candy is the sucrose fatty acid ester according to claim 1.

14. The gummy candy according to claim 12, wherein, The content of the sucrose fatty acid ester according to claim 1 is 0.1 to 10% by weight.

15. The gummy candy according to any one of claims 12 to 14, wherein, The gummy candy is caramel or chewing gum.

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