Water-in-oil emulsified composition for beverage addition

Abstract

To provide a water-in-oil emulsified composition for beverage addition that enables the production of a beverage with superior milk richness despite its low carbohydrate content.SOLUTION: A water-in-oil emulsified composition for beverage addition satisfies the following conditions: (a) a protein content ranging from 1.0 to 10 mass%; (b) a carbohydrate content being 1.0 mass% or less; (c) inclusion of a dairy raw material where the ash content in milk-derived solids is 10 mass% or more; and (d) a mass ratio of carbohydrates to ash content (carbohydrates / ash) ranging from 0.01 to 4.7.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil-in-water emulsion for use as an additive in beverages. [Background technology]

[0002] In recent years, with the diversification of dietary habits and growing health consciousness, there is a growing demand for lighter and lower calorie foods. Furthermore, with the growing awareness of lifestyle-related diseases such as metabolic syndrome, interest in foods that contribute to their prevention and improvement is increasing. As a result, there is a growing trend to develop products that are not only low-fat but also have the added characteristic of being low-carbohydrate or zero-carbohydrate.

[0003] Beverages, especially packaged beverages, are no exception, and sugar-free beverages are becoming more common. Here, in milk coffee and milk tea, which traditionally usually contained milk fat and sugar, a similar trend has emerged in which skim milk powder is used instead of milk fat and whole milk powder, and high-intensity sweeteners are used instead of sugar.

[0004] However, since skim milk powder contains about 50% lactose, there is a limit to how much sugar can be reduced in beverages made with skim milk powder.Furthermore, since skim milk powder does not contain milk fat, beverages made with skim milk powder have the problem of lacking a good milk flavor and rich taste.

[0005] In addition, because high-intensity sweeteners have a sharp sweetness, beverages made using them have the problem of losing the balance of flavor. For this reason, attempts have been made to improve the flavor by combining several types of high-intensity sweeteners together, or with carbohydrates such as dietary fiber, dextrin, and sugar alcohols, but the improvement has not been sufficient.

[0006] For this reason, methods have been proposed in which whey minerals are used instead of milk fat or skim milk powder (see, for example, Patent Documents 1 to 4), total milk protein is used instead of skim milk powder (see, for example, Patent Document 5), the amount of polyphenols and the amount of caffeine are set to a fixed ratio (see Patent Document 6), and 2-octanone is added (see Patent Document 7).

[0007] However, the methods of Patent Documents 1 to 4 are less effective for beverages that do not contain milk or milk proteins, and because whey minerals contain substantially no protein or carbohydrates, the resulting beverages, particularly low-carbohydrate beverages, have the problem of lacking richness in flavor.

[0008] In addition, the methods described in Patent Documents 1 and 3 have the problem of using high-intensity sweeteners, which causes an imbalance in taste, and the method described in Patent Document 4 has the problem of being unable to reduce the carbohydrate content because it uses a large amount of lactose.

[0009] Furthermore, the method described in Patent Document 5 has a problem that although the sugar content is low, the ash content is also low, resulting in a lack of milk flavor. The method described in Patent Document 6 has a problem that the caffeine content is low, resulting in a loss of the deep flavor of coffee or black tea. The method described in Patent Document 7 has a problem that the effect is only noticeable with alcoholic beverages. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] JP 2010-200618 A [Patent Document 2] JP 2010-227095 A [Patent Document 3] JP 2011-101637 A [Patent Document 4] JP 2011-177110 A [Patent Document 5] Japanese Patent Application Publication No. 11-243893 [Patent Document 6] JP 2012-139155 A [Patent Document 7] JP 2017-200456 A Summary of the Invention [Problem to be solved by the invention]

[0011] Therefore, an object of the present invention is to provide an oil-in-water emulsion composition for beverage additives which can give beverages with good milky richness despite their low sugar content. [Means for solving the problem]

[0012] The inventors conducted various studies to solve the above problems and found that the above problems can be solved by using a specific milk ingredient and setting the ash content and carbohydrate content in a specific ratio. The present invention has been made based on the above findings, and provides an oil-in-water emulsion for use as an additive to beverages that satisfies the following (a) to (d): (a) The protein content is 1.0 to 10% by mass. (b) The carbohydrate content is 1.0% by mass or less. (c) Contains a milk ingredient having an ash content of 10% by mass or more in the milk-derived solid matter. (d) The mass ratio of carbohydrates to ash, “carbohydrates / ash”, is 0.01 to 4.7. Effect of the Invention

[0013] By using the oil-in-water emulsion composition for beverage additive of the present invention, beverages having a good milky richness despite a low sugar content can be stably and easily obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The oil-in-water emulsion for beverage additive of the present invention will be described in detail below based on preferred embodiments. The oil-in-water emulsion for beverage additive of the present invention contains 1.0 to 10% by mass of protein. If the protein content is less than 1.0% by mass, a good milk flavor cannot be obtained. If the protein content exceeds 10% by mass, the produced beverage becomes grainy or has precipitates. In the present invention, the protein content is preferably 1.0 to 5% by mass, more preferably 1.0 to 3.0% by mass, and particularly preferably 2.0 to 3.0% by mass. This is because the milk flavor becomes even better.

[0015] The protein content in the oil-in-water emulsion for beverage additives can be measured by the following method.

[0016] Examples of proteins contained in the oil-in-water emulsion for beverage additives of the present invention include milk proteins such as whey protein and casein protein; egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin, and glutelin; animal proteins other than milk proteins and egg proteins; and vegetable proteins other than wheat proteins. In the present invention, one of the above proteins may be used alone, or two or more of the above proteins may be used in combination, depending on the purpose. In addition, in the present invention, a food material containing one or more of the above proteins may be added to the oil-in-water emulsion for beverage additives.

[0017] The oil-in-water emulsion for beverage additives of the present invention contains 1.0% by mass or less of carbohydrates. If the carbohydrate content exceeds 1.0% by mass, it may become impossible to obtain a low-carbohydrate beverage. In the present invention, the carbohydrate content in the oil-in-water emulsion for beverage additives is preferably 0.1 to 0.7% by mass, and more preferably 0.1 to 0.5% by mass. This is because the milk flavor becomes even better.

[0018] In the oil-in-water emulsion for beverage additive of the present invention, the carbohydrate refers to the components remaining after removing proteins, lipids, dietary fiber, ash and water from the entire composition of the emulsion. The methods for measuring the protein, lipid, dietary fiber, ash and water contents in an oil-in-water emulsion for beverage additive are as follows. Protein: Macro-modified Kjeldahl digestion using titanium dioxide-copper sulfate catalyst (factor: 6.38) Lipids: Roese-Gottlieb method Dietary fiber: Enzyme-HPLC method Ash content: Direct ashing method Moisture: Normal pressure heat drying method Specific examples of the carbohydrate contained in the oil-in-water emulsion for beverage additive of the present invention include sugars, dextrins and starches.

[0019] Examples of the sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and dextran. In the present invention, one type selected from the above sugars may be used alone, or two or more types may be used in combination. The above sugars also include lactose contained in dairy products such as skim milk powder. The sugar content in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.99999% by mass or less, more preferably 0.69999% by mass or less, and most preferably 0.49999% by mass or less. By making the sugar content 0.99999% by mass or less, it becomes easy to make the carbohydrate content in the oil-in-water emulsion for beverage additive of the present invention 1.0% by mass or less.

[0020] The above dextrins include linear dextrins, branched dextrins, cyclic dextrins, etc. In the present invention, one type selected from the above dextrins may be used alone, or two or more types may be used in combination. The dextrin content in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.99999% by mass or less, more preferably 0.49999% by mass or less, and most preferably 0.3% by mass or less. By making the dextrin content 0.99999% by mass or less, it becomes easy to make the carbohydrate content of the oil-in-water emulsion for beverage additive of the present invention 1.0% by mass or less.

[0021] Examples of the above starches include raw starches, starches treated with enzymes such as amylase, modified starches that have been subjected to chemical or physical treatments such as acid or alkali treatment, esterification, acetylation, phosphate cross-linking, heating, moist heat treatment, and further modified starches that have been gelatinized in advance by heat treatment to make them more soluble in water. In the present invention, one type selected from the above starches may be used alone, or two or more types may be used in combination. The starch content in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.99999% by mass or less, more preferably 0.49999% by mass or less, and most preferably 0.3% by mass or less. By making the starch content 0.99999% by mass or less, it becomes easy to make the carbohydrate content in the oil-in-water emulsion for beverage additive of the present invention 1.0% by mass or less.

[0022] The oil-in-water emulsion for beverage additive of the present invention contains ash. In the present invention, ash is a general term for inorganic substances such as sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl), and phosphorus (S), and vitamins such as vitamin A, vitamin B1, vitamin B2, and niacin. The ash in the oil-in-water emulsion for beverage additive of the present invention is derived from materials such as a milk raw material having an ash content of 10% by mass or more in the solid content derived from milk and a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk, which will be described later. The ash content in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.4 to 5% by mass, more preferably 0.4 to 3% by mass, and most preferably 0.7 to 2.0% by mass. By making the ash content 0.4% by mass or more, the milk flavor becomes more favorable, and by making it 5% by mass or less, bitterness is not felt and the occurrence of graininess and precipitation is suppressed.

[0023] The oil-in-water emulsion for beverage additive of the present invention has a carbohydrate / ash ratio, which is the mass ratio of carbohydrate to ash, of 0.01 to 4.7 based on the solid content. If the carbohydrate / ash ratio is less than 0.01, the beverage is likely to taste bitter and not have a good milky flavor. If the carbohydrate / ash ratio is greater than 4.7, the beverage is not only too sweet and does not have a good milky flavor, but it is also difficult to reduce the carbohydrate content while maintaining a good milky flavor. The carbohydrate / ash ratio is preferably 0.1 to 2.4, and more preferably 0.2 to 1.0. This is because the milky flavor becomes even better.

[0024] The oil-in-water emulsion for beverage additive of the present invention contains a milk raw material (hereinafter also referred to as "milk raw material 1") having an ash content of 10% by mass or more in the milk-derived solids. By containing the milk raw material 1, it is possible to obtain a rich and full-bodied milk flavor. In the present invention, the ash content in the milk-derived solids means the ash content derived from milk contained in the milk-derived solids. In the case of natural cheese, processed cheese, and other products produced by adding salts during the production process, if the added salts are derived from milk, the added salts are contained in the ash content in the milk-derived solids. The ash content in the milk-derived solids in the milk raw material 1 is preferably 15% by mass or more, and more preferably 20% by mass or more. This is because the rich and full-bodied milk flavor becomes even better. There is no particular limit to the upper limit of the ash content in the milk-derived solids in the milk raw material 1, but it may be 95% by mass or less. The milk raw material 1 may be in the form of a liquid, a powder, or a concentrate.

[0025] Examples of the milk raw material 1 include protein-concentrated whey and protein-concentrated whey powder. Examples of the milk raw material 1 that is a milk raw material and does not contain protein include whey minerals. Protein-concentrated whey is whey from which lactose has been removed. Whey minerals are whey from which lactose and whey proteins have been removed. Protein-concentrated whey and whey minerals contain a large amount of ash, with the ash content in the milk-derived solids being approximately 10 to 90% by mass. Since the ash contains concentrated components that impart a rich milk flavor, by containing a milk raw material that contains a large amount of ash, a rich, rich milk flavor can be imparted to the oil-in-water emulsion for beverage additives.

[0026] In the oil-in-water emulsion for beverage additives of the present invention, it is preferable to use whey minerals as the dairy ingredient 1, since the carbohydrate content is low, making it easy to keep the carbohydrate content of the oil-in-water emulsion for beverage additives low, and it is possible to keep the "carbohydrate / ash content" low.

[0027] The content of the milk raw material 1 in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.1 to 7 mass %, more preferably 0.2 to 5 mass %, and most preferably 0.3 to 2.5 mass %, in terms of solid content. When the content of the milk raw material 1 is 0.1 mass % or more, a better milk flavor can be obtained, and when it is 7 mass % or less, the generation of bitterness can be suppressed.

[0028] The carbohydrate content in the solid content of the milk raw material 1 is preferably, for example, 1 to 50 mass%, and more preferably 2 to 30 mass%. The protein content in the solid content of the milk raw material 1 is preferably, for example, 1 to 30 mass%, and more preferably 1 to 20 mass%.

[0029] The oil-in-water emulsion for beverage additive of the present invention can impart a better milk flavor to a beverage, as well as enhance the emulsion stability. Furthermore, the high emulsion stability can enhance the effect of preventing feathering when added to a hot beverage. Therefore, it is preferable for the emulsion to contain a dairy raw material having a phospholipid content of 2 mass% or more in the milk-derived solids (hereinafter referred to as "dairy raw material 2").

[0030] A specific example of the dairy raw material 2 is an aqueous phase component produced when producing butter oil from cream or butter. The dairy raw material 2 is preferably produced from milk such as cow's milk, goat's milk, sheep's milk, and human milk, and is particularly preferably produced from cow's milk.

[0031] The method for producing the aqueous phase component generated during the production of butter oil from cream is, for example, as follows. First, cream with a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the emulsion is broken using an emulsifier, and the mixture is again processed using a centrifuge to obtain butter oil. The aqueous phase component used as the dairy raw material 2 in the present invention is generated as a by-product of butter oil in the final centrifugation process.

[0032] The method for producing the aqueous phase component generated during the production of butter oil from butter is, for example, as follows. First, butter is melted in a melter and heated in a heat exchanger. Butter oil is obtained by separating the melted butter in a centrifuge. The aqueous phase component used as the dairy raw material 2 in the present invention is generated as a by-product of butter oil in the final centrifugation step. Ordinary butter is used as the butter used in the production of the butter oil.

[0033] In the present invention, the above-mentioned aqueous phase components may be further concentrated, dried, or frozen. In order to obtain a greater effect of the present invention, it is preferable to use those that have not been subjected to a drying process. In addition, it is preferable not to use aqueous phase components concentrated using a solvent due to flavor problems.

[0034] In the present invention, from the viewpoint of further improving emulsion stability, the milk raw material 2 may be pre-treated with an acid so that its pH is preferably 2.5 to 6.4, more preferably 3.0 to 6.1, even more preferably 4.7 to 6.0, and particularly preferably 4.7 to 5.8. The pH of the milk raw material 2 is measured at 25° C. In order to further enhance the effect of the acid treatment, the acid treatment in the above pH range is preferably carried out under conditions in which the solid content of the milk raw material 2 is 5 to 50% by mass, and more preferably 10 to 40% by mass.

[0035] The acid treatment of the milk raw material 2 may be a method of adding an acid to the milk raw material 2, or a method of subjecting the milk raw material 2 to a fermentation treatment such as lactic acid fermentation. The method of adding an acid to the milk raw material 2 is preferred. Examples of the acid to be added to the milk raw material 2 include inorganic acids and organic acids, and it is preferable to use an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Foods and beverages containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt may also be used. In the present invention, it is preferable to use phytic acid and / or gluconic acid, which have a less sour taste and do not affect the flavor. When the dairy raw material 2 is in a powder form, or in a liquid form such as a thick solution or paste, it is preferable to add water to prepare an aqueous solution before carrying out the acid treatment.

[0036] In addition, in the present invention, from the viewpoint of improving emulsion stability, a calcium salt may be added to the milk raw material 2 in an amount of preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 parts by mass, and even more preferably 0.05 to 0.3 parts by mass per part by mass of phospholipid. Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc. In the present invention, one or a combination of two or more of these may be used, but in the present invention, it is preferable to use calcium chloride and / or calcium lactate in view of the good flavor of the resulting beverage.

[0037] The milk raw material 2 used in the present invention is preferably one that has been subjected to homogenization treatment from the viewpoint of further improving emulsion stability and further enhancing taste expression. When the milk raw material 2 is subjected to the above-mentioned acid treatment or calcium salt addition treatment, it is particularly preferable to perform homogenization treatment in order to further enhance the effect of these treatments. The homogenization treatment may be performed once or may be performed more than once. When the viscosity of the milk raw material 2 is high, the viscosity of the milk raw material 2 may be adjusted by adding water before the homogenization treatment. Examples of homogenizers used for homogenization of the milk raw material 2 include a kettle-type cheese emulsification pot, a high-speed shear emulsification pot such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. There is no particular limitation on the homogenization pressure, and it is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, it can be performed at a homogenization pressure of, for example, 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage. There is no particular limitation on the homogenization time, which may be appropriately set depending on the viscosity of the dairy raw material, etc.

[0038] It may be obtained by subjecting the dairy raw material 2 to UHT heat treatment. There are no particular limitations on the conditions for the UHT heat treatment, but the temperature condition is preferably 120 to 150° C., and the treatment time is preferably 1 to 8 seconds.

[0039] In the present invention, a lyso-formed product in which some or all of the phospholipids in the dairy raw material 2 are lyso-formed may be used. However, from the viewpoint of flavor, it is preferable not to use a lyso-formed product. When a lyso-formed product is used, the final beverage may have a bitter taste depending on the application. The lyso-formed product may be one obtained by directly converting the milk raw material 2 into a lyso-form, or one obtained by concentrating the milk raw material and then converting it into a lyso-form.

[0040] When lyso-converting the phospholipids in the above-mentioned milk raw material, a method of treating with phospholipase A can be used. Phospholipase A is an enzyme that has the function of cleaving the bond connecting the glycerol part of a phospholipid molecule with a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site at which it acts, and treatment with phospholipase A2 is preferable. In the case of phospholipase A2, the fatty acid residue at the 2-position of the glycerol part of the phospholipid molecule is selectively cleaved.

[0041] In the present invention, the amount of phospholipids in the solid content of the dairy raw material 2 is 2% by mass or more, and is preferably 3 to 80% by mass, and particularly preferably 5 to 40% by mass, in terms of excellent emulsion stability and flavor effects. The amount of phospholipids can be determined, for example, by the following method. Here, the above-mentioned milk raw material is used as an example for explanation, but the appropriate extraction method and the like differ depending on the form of the milk raw material, and therefore the quantification method is not limited to the following method. First, the lipids of the dairy raw material are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (based on the wet decomposition method described in 2.1 Food Ingredients Test Methods, Hygienic Test Methods, Commentary 2000, edited by the Pharmaceutical Society of Japan), and the phosphorus content is determined by the molybdenum blue absorbance method (based on the quantification of phosphorus using molybdic acid described in 2.1 Food Ingredients Test Methods, Hygienic Test Methods, Commentary 2000, edited by the Pharmaceutical Society of Japan). The phospholipid content (g) in 100 g of milk solids of the dairy raw material is calculated from the calculated phosphorus content using the following formula. Phospholipids (g / 100g) = [phosphorus content (μg) / (dairy ingredients - water content of dairy ingredients (g)) x 25.4 x (0.1 / 1000)]

[0042] The dairy raw material 2 and the dairy raw material processed product used in the present invention obtained in this manner can be in a liquid, paste, powder, solid, etc. In the present invention, the dairy raw material 2 in any state can be used.

[0043] The content of the dairy raw material 2 in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.25 to 5 mass %, more preferably 0.57 to 4 mass %, and most preferably 0.87 to 3 mass %, based on the oil-in-water emulsion as a solid content. By making the content of the dairy raw material 2 5 mass % or less, the effect on the flavor can be suppressed, and by making it 0.25 mass % or more, the effect of adding the dairy raw material 2 can be fully exerted.

[0044] The oil-in-water emulsion for beverage additive of the present invention preferably contains caseinate, since this not only can impart a more favorable full-bodied milk flavor to the beverage, but also can enhance the emulsion stability. The caseinate is a product of solubilizing casein with an aqueous solution of sodium hydroxide, calcium hydroxide, or the like and drying it, and is widely used as a food additive because it has emulsifying power and is water-soluble. Examples of caseinate include sodium caseinate and calcium caseinate.

[0045] The content of caseinate in the present invention is preferably 0.2 to 5.0% by mass, more preferably 0.5 to 5.0% by mass, and most preferably 1.0 to 4.0% by mass, based on the composition of the oil-in-water emulsion for beverage addition. By making the caseinate content 5.0% by mass or less, the stability of the oil-in-water emulsion for beverage addition is not reduced, and the oil-in-water emulsion for beverage addition is less likely to thicken. When the caseinate content is 0.2% by mass or more, the effects of the present invention, particularly the milk flavor of the final beverage, can be further improved.

[0046] When the oil-in-water emulsion for beverage additive of the present invention contains both a milk raw material 2 and a caseinate, the mass ratio of the two, caseinate / milk raw material 2, is preferably 0.9 to 15, more preferably 2 to 10, and most preferably 3 to 10, based on the solid content. By adjusting the caseinate / milk raw material 2 to 0.9 or more and 15 or less, the solubility, emulsifiability, and rich milk flavor are further improved.

[0047] Next, the edible oil or fat used in the oil-in-water emulsion for beverage additive of the present invention will be described. Examples of edible fats and oils that can be used in the present invention include vegetable fats and oils such as coconut oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, mango kernel oil, monkey fat, and illipe fat; animal fats and oils such as beef tallow, milk fat, lard, fish oil, and whale oil; and processed fats and oils obtained by subjecting edible fats and oils or animal fats to one or more treatments selected from hydrogenation, fractionation, and interesterification. These edible fats and oils may be used alone or in combination of two or more.

[0048] The oil-in-water emulsion for beverage additives of the present invention preferably contains a lauric fat. Lauric fat is a general term for fats and oils having a high lauric acid content in the fatty acids constituting triglycerides. In the present invention, it is preferable to use a lauric fat and oil having a lauric acid content of 50% by mass or more in triglycerides. Specific examples of the lauric fat and oil include coconut oil, palm kernel oil, and coconut oil or palm kernel oil subjected to a treatment selected from hardening, fractionation, and transesterification. In the present invention, it is preferable to use coconut oil and / or palm kernel oil as the lauric fat and oil. When an oil-in-water emulsion for beverage additives contains an interesterified oil using a lauric oil as part of the raw material blending oil, the content of lauric acid in the triglyceride of the interesterified oil is calculated by multiplying the content of lauric acid (mass%) in the triglyceride of the lauric oil by the proportion of the lauric oil in the raw material blending oil, and it is determined whether the interesterified oil corresponds to a lauric oil.

[0049] The oil-in-water emulsion for beverage additive of the present invention preferably contains 50% by mass or more of lauric fats in the oil content, more preferably 60% by mass or more, and most preferably 70% by mass or more, based on the oil content. The higher the content of lauric fats in the oil content, the more preferable. By containing 50% by mass or more of lauric fats, it is possible to impart a better milky flavor to the beverage. In the present invention, the oil content refers to triglycerides, and the lipids refer to oil content as well as oil-soluble components.

[0050] The oil-in-water emulsion for beverage additive of the present invention preferably has a milk fat content of less than 10% by mass, more preferably less than 5% by mass, and even more preferably less than 3% by mass. By making the milk fat content less than 10% by mass, the decrease in emulsion stability of the oil-in-water emulsion is suppressed, and when the oil-in-water emulsion for beverage additive is used in a packaged beverage, the generation of deterioration odor over time is suppressed.

[0051] The oil content of the oil-in-water emulsion for beverage additive of the present invention is not particularly limited, but is preferably more than 10 mass% and less than 70 mass%, more preferably 20 to 50 mass%, and even more preferably 20 to 35 mass%.

[0052] The water content of the oil-in-water emulsion for beverage additive of the present invention is not particularly limited, but is preferably 25 to 75 mass %, more preferably 45 to 75 mass %, and even more preferably 50 to 75 mass %. The water used in the present invention may be any water that can be generally used for producing an oil-in-water emulsion, such as tap water, natural water, or distilled water.

[0053] The oil-in-water emulsion for beverage additive of the present invention may contain other raw materials as necessary. Examples of the other raw materials include emulsifiers, stabilizers, thickening stabilizers, milk and dairy products other than the above-mentioned dairy ingredients, high-intensity sweeteners, fruit juice, jam, cacao and cacao products, coffee and coffee products, and other taste components, seasonings, salt, acidulants, flavorings, coloring agents, preservatives, antioxidants, pH adjusters, etc.

[0054] Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. One of these emulsifiers may be used alone, or two or more may be used in combination.

[0055] In the present invention, among the above emulsifiers, it is preferable to use at least one selected from the group consisting of glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensed ricinoleic acid ester, since it is possible to obtain an oil-in-water emulsion for beverage addition with good storage stability, and it is more preferable to use at least one selected from the group consisting of glycerin succinic acid fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester, and it is particularly preferable to use glycerin succinic acid fatty acid ester, since it does not affect the flavor. In addition, it is preferable that the oil-in-water emulsion for beverage addition contains an organic acid monoglyceride, since it further improves the flavor of the oil-in-water emulsion for beverage addition itself and the milk flavor of the beverage containing the oil-in-water emulsion for beverage addition. As the organic acid, lactic acid, succinic acid, malic acid, adipic acid, fumaric acid, acetic acid, and diacetyl tartaric acid are preferable. From these viewpoints, the most preferred emulsifier is succinic acid monoglyceride. The content of the emulsifier in the oil-in-water emulsion for beverage additive of the present invention is preferably 0 to 3 mass %, more preferably 0.05 to 1 mass %, and most preferably 0.05 to 0.6 mass %.

[0056] Examples of the stabilizer include phosphates, metaphosphates, polyphosphates, pyrophosphates, organic acid salts (citrates, tartrates, etc.), inorganic salts (carbonates, etc.), etc. These stabilizers may be used alone or in combination of two or more. However, it is preferable that the oil-in-water emulsion for beverage additives of the present invention does not contain a calcium sequestering agent. Examples of the calcium sequestering agent include phosphates, metaphosphates, polyphosphates, pyrophosphates, organic acid salts (citrates, tartrates, etc.), inorganic salts (carbonates, etc.), etc. The content of the stabilizer in the oil-in-water emulsion for beverage additive of the present invention is preferably 0.1 mass % or less, more preferably 0.05 mass % or less, in the oil-in-water emulsion for beverage additive of the present invention.

[0057] Examples of the thickening stabilizer include thickening polysaccharides and gelling agents such as guar gum, xanthan gum, carrageenan, tamarind gum, pectin, microcrystalline cellulose, furcellaran, agar, gelatin, gellan gum, glucomannan, alginic acid, alginates, curdlan, locust bean gum, gum arabic, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, and egg white powder.

[0058] Examples of the milk and dairy products include fermented milk, cow's milk, whole milk powder, skim milk powder, total milk protein, whey powder, whey protein concentrate (WPC), buttermilk powder, yogurt, condensed milk, sweetened condensed milk, whole condensed milk, skim condensed milk, concentrated milk, cream, natural cheese, and processed cheese. These dairy products may be used alone or in combination of two or more.

[0059] Examples of the antioxidant include tocopherol, tea extract, catechin, polyphenol, ascorbic acid, coffee bean extract (chlorogenic acid), green tea extract (catechin) and rosemary extract. In the present invention, the inclusion of an antioxidant has the advantage of improving the shelf life of the oil-in-water emulsion for beverage addition itself. The blending amount of the antioxidant in the oil-in-water emulsion for beverage addition of the present invention is preferably 0.0001 to 1 mass %, more preferably 0.001 to 0.1 mass %.

[0060] The calorie content per 100 g of the oil-in-water emulsion for beverage additive of the present invention is preferably 400 kcal or less, more preferably 300 kcal or less, even more preferably 100 to 250 kcal, and most preferably 100 to 200 kcal.

[0061] Next, a method for producing the oil-in-water emulsion for beverage additive of the present invention will be described. The oil-in-water emulsion for beverage additive of the present invention can be obtained by emulsifying an oil phase in which fats and oily components are mixed, and an aqueous phase in which water and aqueous components are mixed. Specifically, an aqueous phase and an oil phase are first prepared. Here, a milk raw material having an ash content of 10% by mass or more in the milk-derived solid content, a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content, and caseinate may be added to the aqueous phase or the oil phase.

[0062] Next, the prepared aqueous phase and oil phase are emulsified into an oil-in-water type. There are no particular limitations on the emulsification method and conditions, and known methods and conditions may be adopted. In the present invention, when an organic acid monoglyceride is used as an emulsifier, it is preferable to incorporate the organic acid monoglyceride into the oil phase before mixing the oil phase and the aqueous phase, since the above-mentioned effect of the organic acid monoglyceride is more easily achieved.

[0063] Furthermore, the oil-in-water emulsion for beverage additives may be homogenized preferably by a homogenizing device such as a valve-type homogenizer, a homomixer, or a colloid mill at a pressure in the range of 0 to 100 MPa.

[0064] The homogenized oil-in-water emulsion for beverage additives may be subjected to heat sterilization or heat pasteurization treatment such as UHT, HTST, low-temperature pasteurization using a direct heating method such as the injection type or infusion type, or an indirect heating method such as the plate type, tubular type or scraping type, batch type, retort, microwave heating, or the like, or the homogenized oil-in-water emulsion for beverage additives may be heated by cooking using a direct flame, etc.

[0065] The heated oil-in-water emulsion for beverage addition may be further homogenized again, preferably at a pressure in the range of 0 to 100 MPa, using a homogenizing device such as a valve-type homogenizer, a homomixer, or a colloid mill.

[0066] The rehomogenized oil-in-water emulsion for beverage additives may be subjected to a cooling procedure such as rapid cooling or slow cooling, if necessary. The oil-in-water emulsion for beverage additives of the present invention may be stored in a refrigerated or frozen state, if necessary.

[0067] The oil-in-water emulsion for beverage additive of the present invention can be preferably used as an additive for beverages, particularly for the production of packaged beverages.

[0068] Examples of the beverages of the present invention include coffee beverages such as black coffee, milk coffee, lacto coffee, coffee milk, cafe au lait, cappuccino, and cafe latte; cocoa beverages; chocolate beverages; black tea beverages such as black tea, tea au lait, milk tea, flavored tea, spiced tea, and black tea with fruit juice; green tea, sencha, bancha, genmaicha, roasted green tea, matcha, barley tea, barley tea, oolong tea, rooibos tea, jasmine tea, iron guanyin tea, pu-erh tea, and oolong mixed tea. Tea beverages such as bucha, kuko tea, turmeric tea, hako tea, herbal tea, kelp tea, shiso tea, shiitake tea, cherry blossom tea, sweet potato vine tea, gymnema tea, mulberry leaf tea, eucommia tea, dokudami tea, ginseng tea, persimmon leaf tea, perala tea, luobu ma tea, banaba tea, bear bamboo tea, dandelion tea, weight loss tea, yuzu tea, hyuganatsu tea, hebesu tea, mate tea, guava tea, malt beverages, candy tea, ginger tea, kuzu tea, cinnamon water, lemon tea, 100% fruit juice beverages, beverages with fruit juice, and fruit pulp beverages, tomato juice, vegetable juice, tomato and / or vegetable drinks such as vegetable juice with fruit juice and green juice, carbonated drinks such as cola, cider, cream soda, ramune, root beer, ginger ale, carbonated fruit juice, carbonated lactic acid, tonic water, non-alcoholic beer, drinking water such as mineral water, carbonated mineral water, carbonated water, sports drinks, energy drinks, health drinks, vinegar drinks, vinegar drinks, non-alcoholic sake, non-alcoholic chuhai, non-alcoholic cocktails, milk, dairy drinks, These include soy milks such as soy milk, fruit juice soy milk, malted soy milk, and lacto-fermented soy milk, lactic acid drinks, lactic acid bacteria drinks, yogurt drinks, milkshakes, matcha milk, cheese drinks, dairy drinks, flavored milk drinks, alcoholic beverages such as sake (Japanese sake), synthetic sake, shochu (class A and class B), chuhai, highball, mirin, beer, brewed alcohol, distilled alcohol, happoshu, third beer, fruit liquor, sweet fruit liquor, whiskey, wine, brandy, spirits, and liqueurs, as well as corn potage and oshiruko.

[0069] The beverage of the present invention is preferably an acidic beverage such as a carbonated beverage, a vinegar drink, a vinegar drink, a lactic acid beverage, a lactic acid bacteria beverage, a yogurt drink, a fruit juice beverage containing an acidic material, an acidic fruit tea such as yuzu tea, hyuganatsu tea, or hebesu tea, or a coffee beverage.

[0070] In the present invention, the beverage is preferably a milk-flavored beverage. Examples of the dairy-flavored beverages include milk coffee, coffee milk, cafe au lait, tea au lait, milk tea, cappuccino, cafe latte, milk, dairy beverages, lactic acid bacteria beverages, yogurt beverages, milkshakes, matcha milk, cheese drinks, dairy beverages, and flavored dairy beverages.

[0071] The amount of the oil-in-water emulsion for beverage additives of the present invention used in beverages varies depending on the intended use and is not particularly limited, but is preferably 0.02 to 100 parts by mass, more preferably 0.05 to 50 parts by mass, even more preferably 0.5 to 15 parts by mass, and most preferably 1 to 10 parts by mass, per 100 parts by mass of the beverage.

[0072] In the present invention, the beverage is preferably a low-sugar beverage. In the present invention, a low-carbohydrate beverage refers to a beverage having a carbohydrate content of 1.5% by mass or less, preferably 1.3% by mass or less, and more preferably 1.0% by mass or less, similar to the oil-in-water emulsion for beverage additive described above.

[0073] The beverage of the present invention is preferably a packaged beverage. When the beverage is a packaged beverage, the container used is not particularly limited, and examples thereof include plastic bottles, aluminum cans, steel cans, paper cartons, bottles, etc. In the present invention, however, plastic bottles are preferred because beverages using the oil-in-water emulsion for beverage additives have good emulsion stability and storage stability, and are easy to handle and portable. The method for producing the packaged beverage is not particularly limited, and the packaged beverage can be obtained by adding the oil-in-water emulsion for beverage additive of the present invention and, if necessary, the other components described above, and dissolving them to a homogeneous state during the production of the packaged beverage. EXAMPLES

[0074] The present invention will now be described in more detail with reference to examples and comparative examples, which, however, are not intended to limit the present invention in any way.

[0075] <Production of acid-treated dairy ingredients> 0.43 parts by mass of phytic acid was added to 100 parts by mass of a concentrate of the aqueous phase components generated when producing butter oil from cream (protein content 9.2% by mass, carbohydrate content 14% by mass, ash content 2% by mass, milk-derived solid content 28% by mass, phospholipid content in the milk-derived solid content 9.8% by mass) to adjust the pH of the concentrate to 5.2. The pH-adjusted concentrate was homogenized using a homogenizer at a homogenization pressure of 3 MPa. The homogenized concentrate was subjected to UHT heat treatment at 142°C for 7 seconds. The heat-treated concentrate was homogenized again using a homogenizer at a homogenization pressure of 12 MPa. The rehomogenized concentrate was cooled to 5-10°C to obtain an acid-treated milk raw material A.

[0076] <Production of oil-in-water emulsions A to L for beverage additives> [Example 1] To 30 parts by mass of coconut oil that had been heated and dissolved at 65°C, 0.5 parts by mass of succinic acid monoglyceride and 0.02 parts by mass of mixed tocopherol were added and dissolved to prepare an oil phase. In addition, a mixed liquid was prepared by mixing 1 part by mass of acid-treated milk raw material A, 1.5 parts by mass of whey minerals (solid content 97% by mass, protein content 18% by mass, carbohydrate content 18% by mass, ash content 59% by mass), 2 parts by mass of sodium caseinate, and 64.98 parts by mass of water, and the mixed liquid was heated to 65°C to dissolve and form an aqueous phase. The oil phase and the water phase were mixed and stirred at 60° C. for 1 hour to prepare a preliminary emulsion. The preliminary emulsion was homogenized at a pressure of 3 MPa, sterilized at 140° C. for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5° C. The preliminary emulsion was then aged in a refrigerator for 24 hours to obtain oil-in-water emulsion A for beverage additive of the present invention. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of the oil-in-water emulsion A for beverage additive.

[0077] [Example 2] An oil-in-water emulsion B for beverage additive of Example 2 was obtained in the same manner as in Example 1, except that the acid-treated milk raw material A was not added and the amount of water used was 65.98 parts by mass. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients having an ash content of 10 mass% or more in the milk-derived solids, and the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of oil-in-water emulsion B for beverage additive.

[0078] [Example 3] An oil-in-water emulsion C for beverage additives of Example 3 was obtained in the same manner as in Example 1, except that the above-mentioned acid-treated milk raw material A was changed to a concentrate of the aqueous phase components generated during the production of butter oil from cream, which was used in <Production of acid-treated milk raw material>. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients having an ash content of 10 mass% or more in the milk-derived solids, and the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of oil-in-water emulsion C for beverage additive.

[0079] [Example 4] An oil-in-water emulsion D for beverage addition of Example 4 was obtained in the same manner as in Example 1, except that the amount of whey minerals was changed from 1.5 parts by mass to 0.5 parts by mass and the amount of water was changed to 65.98 parts by mass. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of oil-in-water emulsion D for beverage additive.

[0080] [Example 5] Example 5, an oil-in-water emulsion E for beverage addition, was obtained in the same manner as in Example 1, except that the amount of whey minerals was changed from 1.5 parts by mass to 2.5 parts by mass and the amount of water was changed to 63.98 parts by mass. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of the oil-in-water emulsion E for use as an additive to beverages.

[0081] [Example 6] Oil-in-water emulsion F for beverage additives of Example 6 was obtained in the same manner as in Example 1, except that 1.5 parts by mass of whey minerals were changed to 1.5 parts by mass of protein-concentrated whey powder (Esprion 150) (solid content 96% by mass, protein content 27% by mass, carbohydrate content 43% by mass, ash content 21% by mass). Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of oil-in-water emulsion F for beverage additive.

[0082] [Comparative Example 1] Oil-in-water emulsion G for beverage additives of Comparative Example 1 was obtained in the same manner as in Example 1, except that 1.5 parts by mass of whey minerals were changed to 1.5 parts by mass of skim milk powder (solid content 91% by mass, protein content 34% by mass, carbohydrate content 53% by mass, ash content 8% by mass). Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of the oil-in-water emulsion G for beverage additive.

[0083] [Comparative Example 2] An oil-in-water emulsion H for beverage addition of Comparative Example 2 was obtained in the same manner as in Example 1, except that no whey minerals were added and the amount of water was 66.48 parts by mass. Table 1 shows (a) the protein content, (b) the carbohydrate content, (c) the content (solids) (mass%) of milk ingredients in which the ash content in the milk-derived solids is 10 mass% or more, the ash content, and (d) the solid mass ratio of carbohydrates to ash (carbohydrates / ash) of oil-in-water emulsion H for beverage additive.

[0084] [Table 1]

[0085] <Evaluation of oil-in-water emulsions for beverage additives> The oil-in-water emulsions A to F for use as an additive to beverages obtained in Examples 1 to 6 and the oil-in-water emulsions G to H for use as an additive to beverages obtained in Comparative Examples 1 and 2 were subjected to evaluation of emulsion stability and flavor (milk flavor) by the methods described below. The results are shown in Table 2.

[0086] -Evaluation of "emulsion stability" The emulsion stability of the oil-in-water emulsions for beverage additives stored at 20°C for 3 weeks after production was evaluated according to the following <evaluation criteria>. <Evaluation criteria for "emulsion stability"> ⊚: The emulsification is very good, and no coagulation, sediment, or separation of oil and fat (oil-off) is observed. ◯: Good emulsification, slight aggregates observed but disappeared with stirring. Δ: poor emulsification, with formation of aggregates that do not disappear with stirring. ×: Emulsification was poor and gel-like precipitate was formed. XX: Emulsification is extremely poor, and separation of oil and fat (oil-off) occurs.

[0087] - Evaluation method and criteria for "dairy flavor" A sensory test was conducted by 15 panelists on the milky flavor of oil-in-water emulsions for beverage additives stored at 20°C for three weeks after production. The milky flavor was evaluated on a three-point scale: "good milky richness," "weak milky richness," and "no milky richness." Emulsions with "good milky richness" were given 2 points, emulsions with "weak milky richness" were given 1 point, and emulsions with "no milky richness" were given 0 points. Emulsions with a total score of 26 points or more were rated as ◎+, emulsions with 23 to 25 points as ◎, emulsions with 20 to 22 points as ○, emulsions with 15 to 19 points as △, and emulsions with 14 points or less as ×.

[0088] [Table 2]

[0089] As is clear from Table 2, the oil-in-water emulsions for beverage additives of the Examples had high emulsion stability, but had a good milky richness compared to the oil-in-water emulsions for beverage additives of the Comparative Examples. This result shows that the oil-in-water emulsions for beverage additives of the present invention have a good milky richness and emulsion stability.

[0090] <Coffee Addition Test (Examples 7 to 12 and Comparative Examples 3 to 4)> The oil-in-water beverage additive emulsions A to F obtained in Examples 1 to 6 and the oil-in-water beverage additive emulsions G to H obtained in Comparative Examples 1 and 2 were visually observed for the presence or absence of feathering when dropped into hot coffee prepared by dissolving freeze-dried instant coffee in hot water, and were evaluated according to the following evaluation criteria. The results are shown in Table 3. In addition, 5 parts by mass of the oil-in-water emulsion for beverage additives was added to 95 parts by mass of hot coffee, stirred, and then drunk. The milky flavor was evaluated according to the following evaluation criteria. The results are shown in Table 3.

[0091] "Feathering" evaluation criteria ◎+ No feathering is observed. ◎ Feathering is very slight, but disappears with stirring. ○Slight feathering is observed. △Significant feathering is observed. × Severe feathering is observed.

[0092] Evaluation and criteria for "dairy flavor" A sensory test was conducted by 15 panelists on the milky flavor when the coffee was drunk after stirring. The coffees were rated on a three-point scale: "good milky flavor", "weak milky flavor", and "no milky flavor". Coffees with "good milky flavor" were given 2 points, coffees with "weak milky flavor" were given 1 point, and coffees with "no milky flavor" were given 0 points. Coffees with a total score of 26 points or more were given ◎+, coffees with 23-25 ​​points were given ◎, coffees with 20-22 points were given ○, coffees with 15-19 points were given △, and coffees with 14 points or less were given ×.

[0093] [Table 3]

[0094] As is clear from Table 3, the beverages of the Examples had a good milky full-bodied taste compared to the beverages of the Comparative Examples, despite the fact that feathering was suppressed. This result shows that the oil-in-water emulsion for beverage additives of the present invention can impart a good milky full-bodied taste to beverages while suppressing feathering.

[0095] <Production example of packaged beverage> Packaged coffee beverages were prepared and evaluated by the methods described below using the oil-in-water beverage additive emulsions A to F obtained in Examples 1 to 6 and the oil-in-water beverage additive emulsions G to H obtained in Comparative Examples 1 and 2, respectively.

[0096] <Preparation and evaluation of packaged beverages (Examples 13 to 18 and Comparative Examples 5 to 6)> Preparation of packaged beverages (coffee beverages) A ​​to H To 70 parts by mass of coffee extract (sugar content 1.2% by mass), an appropriate amount of sodium bicarbonate was added to adjust the pH to 6.6. 0.05 parts by mass of sucrose fatty acid ester (HLB value 16) and 5 parts by mass of the above-mentioned oil-in-water emulsion for beverage additives (any of A to H) were added to the coffee extract with the adjusted pH, mixed and dissolved, and water was further added so that the total amount of the mixture became 100 parts by mass to prepare a mixture. Next, the mixture was homogenized at 65°C, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), and aseptically filled into 350 ml PET bottles to obtain each of coffee beverages A to H (the alphabet corresponds to the oil-in-water emulsion for beverage additives used). The sugar contents of coffee beverages A to H are shown in Table 4. The emulsion stability and milk flavor of the obtained coffee beverages were evaluated according to the following criteria. The results are shown in Table 4.

[0097] -Evaluation of "emulsion stability" After production, the coffee beverages were stored at 25°C for 4 weeks and the emulsion stability was evaluated according to the following <evaluation criteria>. <Evaluation criteria for "emulsion stability"> ◎Emulsification is very good, with no coagulation, sediment, or separation of oil and fat (oil-off) observed. ○ Emulsification is good, and slight aggregates are observed, but these disappear with stirring. △ The emulsification is poor, and aggregates that do not disappear with stirring are formed. × Emulsification is poor and a gel-like precipitate is formed. ×× Emulsification is extremely poor, and separation of oil and fat (oil-off) occurs.

[0098] Evaluation and criteria for "dairy flavor" After production, coffee beverages stored at 25°C for 4 weeks were subjected to a sensory test by 15 panelists for their milky flavor when sipped. They were rated on a 3-point scale: "good milky flavor is felt," "weak milky flavor," and "no milky flavor is felt." Coffee beverages with "good milky flavor is felt," were given 2 points, coffee beverages with "weak milky flavor" were given 1 point, and coffee beverages with "no milky flavor is felt." Coffee beverages with a total score of 26 points or more were rated as ◎+, coffee beverages with 23 to 25 points as ◎, coffee beverages with 20 to 22 points as ○, coffee beverages with 15 to 19 points as △, and coffee beverages with 14 points or less as ×.

[0099] [Table 4]

[0100] As is clear from Table 3, the packaged beverages of Examples 13 to 18 had high emulsion stability, but had a good milky full-bodied taste compared to the beverages of Comparative Examples 5 and 6. This result shows that the oil-in-water emulsion for beverage additives of the present invention can impart a good milky full-bodied taste to beverages while maintaining high emulsion stability.

Claims

1. An oil-in-water emulsion for beverage additive, which satisfies the following (a), (b), (c), and (d): (a) The protein content is 1.0 to 10% by mass. (b) The carbohydrate content is 1.0% by mass or less. (c) Contains a milk raw material having an ash content of 10% by mass or more in the milk-derived solid matter. (d) The mass ratio of carbohydrate to ash, "carbohydrate / ash," is 0.01 to 4.

7.

2. 2. The oil-in-water emulsion for beverage additive according to claim 1, further comprising a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content.

3. 3. The oil-in-water emulsion for beverage additive according to claim 1, wherein the oil content contains 60% by mass or more of lauric oils and fats.

4. The oil-in-water emulsion for beverage additives according to claim 1 or 2, having an ash content of 0.4 to 5% by mass.

5. 3. The oil-in-water emulsion for beverage additive according to claim 1 or 2, wherein the milk raw material having an ash content of 10% by mass or more in the milk-derived solid content is whey mineral.

6. 3. The oil-in-water emulsion for beverage additives according to claim 1 or 2, further comprising caseinate.

7. 3. A packaged beverage containing the oil-in-water emulsion for beverage additive use according to claim 1 or 2.

8. A packaged beverage containing the oil-in-water emulsion for beverage additive use according to claim 7.

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