Oil-in-water emulsion for beverage addition

Abstract

To provide an emulsified oil-in-water type substance for beverage addition which has good milk taste feeling and emulsion stability, feels milk taste feeling, especially, richness of milk when being used in beverage, and sufficiently suppresses coagulation (feathering) of a milk component and generation of a gelatinous precipitate, and occurrence of degradation odor with time.SOLUTION: An emulsified oil-in-water substance for beverage addition contains the following (a) and (b), in which (a) / (b) is 0.1-10, where (a) / (b) is a mass ratio of the solid content. (a) Caseinate. (b) Milk raw material having a content of a phospholipid in the milk-derived solid content of 2 mass% or more.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 order to impart a milky taste to a beverage, milk or dairy products such as raw milk, cow's milk, or cream are generally added. However, since milk and dairy products such as raw milk, cow's milk, and fresh cream have poor storage stability themselves, oil-in-water emulsions containing milk fat and milk proteins are often used. However, compared with milk and dairy products, these oil-in-water emulsions are insufficient in terms of the effect of imparting the full-bodied taste of milk, and the oil-in-water emulsions themselves have the problem that, although not as severe as fresh cream, they tend to break down and thicken during storage or transportation, or to cause oil separation, or to cause aggregation of milk components or gel-like precipitation.

[0003] Furthermore, when the above-mentioned milk, dairy products, and oil-in-water emulsions are added to hot beverages such as hot coffee or tea, there is a problem in that the milk components cause aggregation (feathering). Furthermore, in packaged beverages that contain large amounts of dairy components such as milk fat and milk protein, particularly when sold at hot beverage vending machines, there is a problem that a deterioration odor becomes noticeable over time, and not only do the dairy components aggregate (feathering) but also a gel-like precipitate is formed.

[0004] For this reason, various studies have been conducted on oil-in-water emulsions for use in beverages, particularly packaged beverages containing a large amount of dairy ingredients. For example, there have been disclosed oil-in-water emulsions using a specific interesterified oil (see, for example, Patent Document 1), oil-in-water emulsions mainly composed of dairy ingredients including an aqueous phase component (see, for example, Patent Document 2), and oil-in-water emulsions containing milk-derived phospholipids and caseinate in a specific ratio (see, for example, Patent Document 3).

[0005] However, the methods described in Patent Documents 1 and 2 have problems such as the emulsion stability of the oil-in-water emulsion being insufficient depending on the storage conditions, and the resulting packaged beverage lacking in milky taste, as well as insufficient effects in suppressing the aggregation of milk components over time (feathering) and the formation of gel-like precipitates, and in suppressing deterioration odors.

[0006] Furthermore, the oil-in-water emulsion described in Patent Document 3 is an invention related to the stability of retort foods, and is not an invention related to the storage stability of the oil-in-water emulsion itself. Furthermore, no consideration was given to the storage stability or flavor of beverages, particularly packaged beverages that are not retorted. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2012-231756 A [Patent Document 2] JP 2013-034461 A [Patent Document 3] JP 2017-077216 A Summary of the Invention [Problem to be solved by the invention]

[0008] Accordingly, an object of the present invention is to provide an oil-in-water emulsion for use as an additive to beverages which has good emulsion stability, and when used in beverages, gives a milky taste, in particular a rich milky flavor, and satisfactorily suppresses aggregation (feathering) of milk components, formation of gel-like precipitates, and the generation of deterioration odor over time. [Means for solving the problem]

[0009] The present inventors conducted various studies to solve the above problems and found that the above object can be achieved by an oil-in-water emulsion containing, under specific conditions, a milk ingredient having a phospholipid content of 2% by mass or more in the milk-derived solids and caseinate. That is, the present invention provides an oil-in-water emulsion for beverage addition, which contains the following (a) and (b), in which (a) / (b) is 0.1 to 10 (wherein (a) / (b) is the mass ratio of solids): (a) Caseinate (b) A milk ingredient having a phospholipid content of 2% by mass or more in the milk-derived solid matter. Effect of the Invention

[0010] According to the present invention, when added to a beverage, a milky taste, particularly a full-bodied milk flavor, is felt, and the aggregation (feathering) of milk components is sufficiently suppressed. In particular, when used in a packaged beverage, a milky taste, particularly a full-bodied milk flavor, is felt, and the aggregation (feathering) of milk components, the formation of gel-like precipitates, and the generation of deterioration odor over time are sufficiently suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 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 addition of the present invention contains the following (a) and (b), and has a ratio (a) / (b) of 0.1 to 10 (wherein (a) / (b) is the mass ratio of solids): (a) Caseinate (b) A milk ingredient having a phospholipid content of 2% by mass or more in the milk-derived solid matter.

[0012] First, (a) will be explained. Caseinates such as sodium caseinate and calcium caseinate are made by solubilizing casein with an aqueous solution of sodium hydroxide or calcium hydroxide and drying it. They have emulsifying power and are water-soluble, and therefore are widely used as food additives. However, caseinates do not have sufficient solubility or emulsifying power, and do not have sufficient emulsion stability when used in oil-in-water emulsions. In addition, when added to hot beverages, feathering is likely to occur, and the feathered beverages are often difficult to re-dissolve even when stirred. Furthermore, when used in packaged beverages, there is a problem that a deterioration odor occurs over time when sold at hot beverage vendors. In the present invention, by using caseinate in combination with (b) described below under specific conditions, it is possible to obtain an oil-in-water emulsion for beverage additives that improves solubility and emulsifying power, and can impart a good rich milky taste while making use of the emulsifying power of caseinate, and can obtain a packaged beverage with a particularly suppressed deterioration odor.

[0013] The content of (a) in the present invention is preferably 0.2 to 8.0 mass% based on the aqueous phase of the oil-in-water emulsion for beverage additive, more preferably 0.5 to 7.5 mass%, even more preferably 1.0 to 7.0 mass%, and most preferably 2.0 to 6.0 mass%. If the content of (a) is more than 8.0% by mass, the stability of the oil-in-water emulsion for beverage additive may be significantly reduced and the emulsion may become prone to thickening, whereas if the content of (a) is less than 0.2% by mass, the effects of the present invention, in particular the milky taste of the final beverage, may be insufficient and suppression of deterioration odor may be insufficient, which is undesirable.

[0014] Next, we will explain (b). The oil-in-water emulsion for beverage additive of the present invention contains (b) a milk raw material in which the phospholipid content in the milk-derived solid matter is 2% by mass or more. Specific examples of the above-mentioned dairy raw materials include aqueous phase components produced during the production of butter oil from cream or butter, and are preferably produced from milk such as cow's milk, goat's milk, sheep's milk, and human milk, and are particularly preferably produced from cow's milk.

[0015] The method for producing the aqueous phase component generated during the production of butter oil from the above 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 above milk raw material used in the present invention is generated as a by-product of butter oil in the final centrifugation process.

[0016] The method for producing the aqueous phase component generated during the production of butter oil from the above butter is, for example, as follows. First, the butter is melted in a melter and heated in a heat exchanger. The butter oil is obtained by separating the melted butter oil in a centrifuge. The above-mentioned dairy raw material used in the present invention is generated as a by-product of the butter oil in the final centrifugation process. The butter used in the production of the butter oil is a normal one.

[0017] In the present invention, it is possible to use the above-mentioned dairy raw materials which have been further concentrated, dried or frozen, but in terms of the greater effect of the present invention, it is preferable to use those which have not been subjected to a drying process. Moreover, it is preferable not to use a concentrate obtained by using a solvent because of flavor problems.

[0018] In the present invention, the above milk raw material is preferably acid-treated in advance to a pH of 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, for the purpose of improving emulsion stability. The pH of the above milk raw material is measured at 25° C. 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 is 5 to 50% by mass, and more preferably 10 to 40% by mass. The acid treatment may be a method of adding an acid to the milk raw material, or a method of subjecting the milk raw material to a fermentation treatment such as lactic acid fermentation, but preferably an acid is added to the milk raw material. The acid added to the milk raw material may be an inorganic acid or an organic acid, but is preferably 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, ascorbic acid, etc., and food and drink containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid, which have less sourness and do not affect the flavor. When the milk raw material 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.

[0019] In addition, in the present invention, a calcium salt may be added to the above-mentioned milk raw material 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 milk phospholipid, for the purpose of improving emulsion stability. Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc., and one or more of these can be used in combination. In the present invention, however, it is preferable to use calcium chloride and / or calcium lactate because the resulting beverage has a good flavor.

[0020] In addition, the above-mentioned milk raw material used in the present invention is preferably one that has been subjected to homogenization treatment, in that it can further improve the emulsion stability and can further enhance the taste expression. In particular, when the above-mentioned acid treatment or calcium salt addition is performed, it is particularly preferable to perform homogenization treatment to enhance the effect. The homogenization treatment may be performed once or more than twice. In addition, when the above-mentioned milk raw material has a high viscosity, the viscosity of the milk raw material may be adjusted by adding water before the homogenization treatment. Examples of homogenizers used in the homogenization treatment of the above-mentioned milk raw material 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 limit to the homogenization pressure, but it is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, it may 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.

[0021] The above-mentioned dairy raw material may be subjected to UHT heat treatment. The conditions of the UHT heat treatment are not particularly limited, but the temperature condition is preferably 120 to 150° C., and the treatment time is preferably 1 to 8 seconds.

[0022] In the present invention, a lyso-formed product in which some or all of the phospholipids in the above-mentioned dairy raw material are lyso-formed can be used, but it is preferable not to use a lyso-formed product from the viewpoint of flavor. If 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 into a lyso-form, or one obtained by concentrating the milk raw material and then converting it into a lyso-form.

[0023] 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.

[0024] The amount of phospholipids in the solid content of the above-mentioned milk raw material in the present invention is 2% by mass or more, and is preferably 3 to 80% by mass, particularly 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)

[0025] The dairy raw materials and dairy raw material processed products thus obtained for use in the present invention may be in a liquid, paste, powder, solid, or other state, and any state can be used in the present invention. The content of (b) 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. If the content of (b) is more than 5% by mass, it may affect the flavor, whereas if it is less than 0.25% by mass, a sufficient effect may not be obtained.

[0026] In the present invention, the mass ratio of the above components (a) and (b), (a) / (b) on a solid content basis, must be 0.1 to 10, preferably 0.4 to 9, more preferably 0.65 to 6.5, and most preferably 0.65 to 2.6. If the ratio (a) / (b) is lower than 0.1 or greater than 10, the solubility and emulsifiability will deteriorate, the storage stability of the oil-in-water emulsion itself will deteriorate, and feathering will be more likely to occur when the emulsion is added to a beverage. In addition, the beverage may have a weak milky taste and may develop a deterioration odor over time. In the oil-in-water emulsion for beverage additive of the present invention, it is preferable that the above component (a) and the above component (b) are present in the aqueous phase. By having the above component (a) and the above component (b) present in the aqueous phase, the effects of the present invention can be more strongly exhibited.

[0027] Next, the fat or oil used in the oil-in-water type beverage additive emulsion of the present invention will be described. Examples of fats and oils that can be used in the present invention include various 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, beef tallow, milk fat, lard, cacao butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. These fats and oils can be used alone or in combination of two or more.

[0028] In particular, the oil-in-water emulsion for beverage additive of the present invention preferably contains 50% by mass or more of lauric fats based on the oil content, more preferably 60% by mass or more, and most preferably 70% by mass or more. The higher the content of lauric fats in the oil content, the better. By containing 50% by mass or more of lauric fats, when the above-mentioned components (a) and (b) are used in combination, it becomes possible to impart a better milky taste to the beverage and maintain the milky taste. In addition, in the case of a packaged beverage, the generation of a deterioration odor over time can be suppressed. The lauric fat is a general term for fats and oils having a high lauric acid content (a little less than 50%) as a fatty acid constituting triglycerides. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, and fats and oils obtained by hardening, fractionating, or transesterifying these oils and oils. These fats and oils can be used alone or in combination of two or more kinds, but it is particularly preferable to use coconut oil and / or palm kernel oil.

[0029] In addition, when lauric fats and oils are used as part of the raw material blending oil of the interesterified oil, the content is calculated by allocating the content between the lauric fats and oils and oils described below according to the blending ratio. In the present invention, the term "oil" refers to triglycerides, and the term "oil phase" refers to oils as well as oil-soluble components.

[0030] 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. If the milk fat content is 10% by mass or more, the emulsion stability of the oil-in-water emulsion may decrease depending on the storage conditions, and in the case of a packaged beverage, the deterioration odor over time may not be sufficiently suppressed.

[0031] 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 20 mass% and less than 70 mass%, more preferably 30 to 50 mass%, and even more preferably 35 to 50 mass%.

[0032] The water content of the oil-in-water emulsion for beverage additive of the present invention is not particularly limited, but is preferably 45 to 70 mass %, more preferably 50 to 60 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.

[0033] The oil-in-water emulsion for beverage additive of the present invention may contain other ingredients as required. Examples of other ingredients include emulsifiers, stabilizers, thickening polysaccharides, proteins other than caseinate, sugars and sweeteners, whey minerals, grains, diglycerides, plant sterols, plant sterol esters, table salt, rock salt, sea salt, egg products, non-acidic fruit juices and jams, preservatives such as glycine, milt protein extract, polylysine, and ethanol, flavorings, bittering agents, seasonings and other taste components, colorants, antioxidants, and pH adjusters.

[0034] 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 ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. These emulsifiers can be used alone or in combination of two or more.

[0035] In the present invention, among the above emulsifiers, it is preferable to use one or more 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 one or more of glycerin succinic acid fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester, and glycerin succinic acid fatty acid ester is particularly preferable 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 milky taste 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 %.

[0036] Examples of the stabilizer include phosphates, metaphosphates, polyphosphates, pyrophosphates, organic acid salts (citrates, tartrates, etc.), inorganic salts (carbonates, etc.), etc. These stabilizers can be used alone or in combination of two or more. However, it is preferable not to use a calcium sequestering agent, and 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% by mass or less, and more preferably 0.05% by mass or less.

[0037] Examples of the thickening stabilizer include thickening polysaccharides 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; gelling agents; and starches such as starch, gelatinized starch, and gelatinized modified starch.

[0038] The above-mentioned proteins other than caseinate are not particularly limited, and examples thereof include casein, whey protein, low density lipoprotein, high density lipoprotein, phosvitin, livetin, phosphoglycoprotein, egg proteins such as ovalbumin, conalbumin, ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, glutelin, and other animal and vegetable proteins, etc. These proteins may be added as one or more types of proteins or in the form of a food material containing one or more types of proteins depending on the purpose. The content of the above proteins other than caseinate in the oil-in-water emulsion for beverage additive of the present invention is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in total.

[0039] The above-mentioned sugars and sweeteners are not particularly limited, but examples thereof include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reducing sugars, polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, and licorice, and one or more selected from these can be used. The blending amount of the above sugars and sweeteners in the oil-in-water emulsion for beverage additive of the present invention is preferably 0 to 50% by mass, and more preferably 0 to 40% by mass.

[0040] 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 %.

[0041] In the oil-in-water emulsion for beverage additive of the present invention, the mass ratio of oil phase:water phase is preferably 30-55:70-45, more preferably 35-50:65-50, in order to obtain a well-balanced milky taste. The oil phase contains the above-mentioned oils and fats, and oily components (including the oils contained in food materials and food additives, as well as optional oil-soluble components (e.g., oil-soluble emulsifiers, antioxidants, coloring agents, and flavoring agents) when used). The water phase contains the above-mentioned components (a) and (b), water, and aqueous components (including the water contained in food materials and food additives, as well as optional water-soluble components (e.g., water-soluble emulsifiers, antioxidants, coloring agents, and flavoring agents) when used).

[0042] 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 additives 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. Next, the caseinate, which is the component (a), is added to the aqueous phase and / or oil phase, and a milk raw material in which the content of phospholipids in the solid content derived from milk, which is the component (b), is added to the aqueous phase and mixed. Next, the aqueous phase and the oil phase are emulsified into an oil-in-water emulsion. Here, since the caseinate, which is the component (a), is water-soluble, it migrates to the aqueous phase even when added to the oil phase, and both the components (a) and (b) are contained in the aqueous phase. In addition, when an organic acid monoglyceride is used as an emulsifier in the present invention, it is preferable to include the organic acid monoglyceride in the oil phase before mixing with the aqueous phase, since the effect of the organic acid monoglyceride is more easily achieved. In the method for producing the oil-in-water emulsion for beverage additive of the present invention, it is preferable to heat the component (a) and the component (b) in a state where they are simultaneously present in the aqueous phase. The heating temperature is preferably 50°C to 80°C, and the heating time is preferably 10 minutes or more, more preferably 30 to 2 hours. This not only increases the emulsion stability of the oil-in-water emulsion for beverage additive itself, but also improves the emulsion stability when added to a beverage compared to when the components (a) and (b) are added separately, and also makes it possible to impart a good milky taste. In particular, when used in a bottled beverage, the generation of a deterioration odor is suppressed. In addition, the above-mentioned heat treatment can be performed before mixing with the oil phase, as long as the components (a) and (b) are simultaneously present in the aqueous phase, or after mixing the aqueous phase and the oil phase and before emulsification, or after mixing and emulsifying the aqueous phase and the oil phase to obtain an emulsion.

[0043] Furthermore, the obtained oil-in-water emulsion for beverage addition may be homogenized 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. The obtained oil-in-water emulsion for beverage additive may be subjected to heat sterilization or heat pasteurization treatment 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, such as UHT, HTST, low-temperature pasteurization, batch type, retort, microwave heating, or the like, if necessary, or the obtained oil-in-water emulsion for beverage additive may be heated by cooking with heat such as direct flame.

[0044] The resulting oil-in-water emulsion for beverage addition may be further homogenized, preferably at a pressure of 0 to 100 MPa, using a homogenizing device such as a valve-type homogenizer, a homomixer, a colloid mill, etc. Then, if necessary, a cooling operation such as rapid cooling or slow cooling may be performed. Furthermore, the oil-in-water emulsion for beverage additive of the present invention may be stored in a refrigerated or frozen state, if necessary.

[0045] The oil-in-water emulsion for beverage additive of the present invention can be used as an additive for beverages, particularly in the production of packaged beverages. 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, highballs, 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.

[0046] Among these, in the present invention, preferred are acidic beverages such as carbonated beverages, vinegar drinks, vinegar beverages, lactic acid beverages, lactic acid bacteria beverages, yogurt beverages, fruit juice beverages containing acidic materials, acidic fruit teas such as yuzu tea, hyuganatsu tea, and hebesu tea, and coffee beverages.

[0047] 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.

[0048] 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.

[0049] In addition, in the present invention, the beverage is preferably a packaged beverage. When the beverage is a packaged beverage, the container used may be any of a variety of containers, including PET bottles, aluminum cans, steel cans, paper cartons, and bottles. In the present invention, however, PET 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.

[0050] The beverage containing the oil-in-water emulsion of the present invention is preferably not retort treated. Retort treatment refers to a process of heat sterilization at 100 to 150°C for about 1 to 90 minutes under pressurized conditions, and is carried out by sealing the processed food in a sealed container such as an aluminum pouch, table cup, transparent pouch, can, or cheer pack. Examples of sterilization processes other than retort treatment include UHT sterilization. It is preferable that the beverage containing the oil-in-water emulsion of the present invention is not retort treated but is UHT sterilized, since it can obtain a better milk flavor. EXAMPLES

[0051] The present invention will now be described in more detail with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0052] <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 aqueous phase components (phospholipid content 3.7% by mass, protein content 11% by mass, milk-derived solid content 38% by mass, phospholipid content in milk-derived solid content 9.8% by mass) generated when producing butter oil from cream, and the pH was adjusted to 5.2. This was further homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heating treatment (142°C, 7 seconds). Then, it was homogenized again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10°C to obtain acid-treated milk raw material A.

[0053] <Production of oil-in-water emulsions A to L for beverage additives> [Example 1] 40 parts by mass of coconut oil was dissolved by heating at 65°C, and 0.5 parts by mass of succinic acid monoglyceride and 0.02 parts by mass of mixed tocopherol were added and dissolved therein to prepare an oil phase. Meanwhile, 0.92 parts by mass of the above-mentioned acid-treated milk raw material A, 2 parts by mass of sodium caseinate, and 56.56 parts by mass of water were mixed and dissolved by heating at 65°C to prepare an aqueous phase. The oil phase and the water phase were mixed and stirred at 60° C. for 1 hour. After emulsification, a preliminary emulsion was prepared, 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 mixture was then aged in a refrigerator for 24 hours to obtain an oil-in-water emulsion A for beverage additive of the present invention. The oil-in-water emulsion A for beverage additive had a solid content ratio (a) / (b) of component (a) to component (b) of 5.72, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion A for beverage additive contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0054] [Example 2] An oil-in-water emulsion B for beverage additive of the present invention was obtained in the same manner as in Example 1, except that the amount of the acid-treated milk raw material A was 3.4 parts by mass and the amount of water was 54.08 parts by mass. The oil-in-water emulsion B for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 1.55, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion B for beverage additives contained concentrated aqueous phase components and sodium caseinate generated during the production of butter oil from cream.

[0055] [Example 3] An oil-in-water emulsion C for beverage additive of the present invention was obtained in the same manner as in Example 1, except that the acid-treated milk raw material A was 5.9 parts by mass and the water was 51.58 parts by mass. The oil-in-water emulsion C for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.89, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion C for beverage additives contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0056] [Example 4] An oil-in-water emulsion D for beverage additive of the present invention was obtained in the same manner as in Example 1, except that the acid-treated milk raw material A was used in an amount of 8.4 parts by mass and the water was used in an amount of 49.08 parts by mass. The oil-in-water emulsion D for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.63 and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion D for beverage additives contained concentrated aqueous phase components and sodium caseinate generated during the production of butter oil from cream.

[0057] [Example 5] An oil-in-water emulsion E for beverage additives of the present invention was obtained in the same manner as in Example 1, except that 0.92 parts by mass of the above-mentioned acid-treated milk raw material A was replaced with 5.9 parts by mass of a concentrate of aqueous phase components generated when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 11% by mass, milk-derived solids content 38% by mass, phospholipid content in the milk-derived solids content 9.8% by mass), and 51.58 parts by mass of water. The oil-in-water emulsion E for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.89, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion E for beverage additives contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0058] [Example 6] An oil-in-water emulsion F for beverage additive of the present invention was obtained in the same manner as in Example 1, except that 0.5 parts by mass of succinic acid monoglyceride was not added and instead 0.5 parts by mass of sucrose fatty acid ester (HLB value 16) was added to the aqueous phase, the amount of the above-mentioned acid-treated milk raw material A was 5.9 parts by mass, and the amount of water was 51.58 parts by mass. The oil-in-water emulsion F for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.89, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 3.36% by mass. In addition, the aqueous phase of the oil-in-water emulsion F for beverage additives contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0059] [Example 7] An oil-in-water emulsion G for beverage additive of the present invention was obtained in the same manner as in Example 1, except that sodium caseinate was used at 0.4 parts by mass, the acid-treated milk raw material A was used at 5.9 parts by mass, and water was used at 53.18 parts by mass. The oil-in-water emulsion G for beverage additives had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.18, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 0.67% by mass. In addition, the aqueous phase of the oil-in-water emulsion G for beverage additives contained concentrated aqueous phase components and sodium caseinate generated during the production of butter oil from cream.

[0060] [Example 8] An oil-in-water emulsion H for beverage additive of the present invention was obtained in the same manner as in Example 1, except that sodium caseinate was used at 1 part by mass, the acid-treated milk raw material A was used at 5.9 parts by mass, and water was used at 52.58 parts by mass. The oil-in-water emulsion H for beverage additive had a solids mass ratio (a) / (b) of component (a) to component (b) of 0.45, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 1.68% by mass. In addition, the aqueous phase of the oil-in-water emulsion H for beverage additive contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0061] [Example 9] An oil-in-water emulsion I for beverage additive of the present invention was obtained in the same manner as in Example 1, except that the amount of sodium caseinate was 3 parts by mass, the amount of the acid-treated milk raw material A was 5.9 parts by mass, and the amount of water was 50.58 parts by mass. The oil-in-water emulsion I for beverage additive had a solids mass ratio (a) / (b) of component (a) to component (b) of 1.34 and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 5.04% by mass. In addition, the aqueous phase of the oil-in-water emulsion I for beverage additive contained concentrated aqueous phase components and sodium caseinate produced during the production of butter oil from cream.

[0062] [Example 10] An oil-in-water emulsion J for beverage additive of the present invention was obtained in the same manner as in Example 1, except that the amount of sodium caseinate was 4 parts by mass, the amount of the acid-treated milk raw material A was 5.9 parts by mass, and the amount of water was 49.58 parts by mass. The oil-in-water emulsion J for beverage additive had a solids mass ratio (a) / (b) of component (a) to component (b) of 1.78, and a caseinate ratio in the aqueous phase (based on the aqueous phase) of 6.72% by mass. In addition, the aqueous phase of the oil-in-water emulsion J for beverage additive contained concentrated aqueous phase components and sodium caseinate generated during the production of butter oil from cream.

[0063] [Comparative Example 1] 40 parts by mass of coconut oil was dissolved by heating at 65°C, and 0.2 parts by mass of soybean lecithin, 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. Meanwhile, 2 parts by mass of sodium caseinate and 57.28 parts by mass of water were mixed and dissolved by heating at 65°C to prepare an aqueous phase. The oil phase and the water phase were mixed and stirred at 60° C. for 1 hour. After emulsification, a preliminary emulsion was prepared, 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 mixture was then aged in a refrigerator for 24 hours to obtain a comparative oil-in-water emulsion K for beverage additive.

[0064] [Comparative Example 2] 40 parts by mass of coconut oil was dissolved by heating at 65°C, and 0.5 parts by mass of succinic acid monoglyceride and 0.02 parts by mass of mixed tocopherol were added and dissolved therein to prepare an oil phase. Meanwhile, 5.9 parts by mass of the acid-treated milk raw material A and 53.58 parts by mass of water were mixed and dissolved by heating at 65°C to prepare an aqueous phase. The oil phase and the water phase were mixed and stirred at 60° C. for 1 hour. After emulsification, a preliminary emulsion was prepared, 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 mixture was then aged in a refrigerator for 24 hours to obtain a comparative oil-in-water emulsion L for beverage additive.

[0065] <Evaluation of oil-in-water emulsions for beverage additives> The oil-in-water emulsions A to J for beverage additives of the present invention obtained in Examples 1 to 10 above, or the oil-in-water emulsions K to L for beverage additives as comparative examples obtained in Comparative Examples 1 and 2 above, were used to evaluate emulsion stability and flavor (milky taste) according to the methods described below, and the results are shown in Table 1.

[0066] -Evaluation of "emulsion stability" After production, the oil-in-water emulsions for beverage additives were stored at 5°C for 4 weeks and at 20°C for 3 weeks, and then the emulsion stability was evaluated according to the following <Evaluation criteria>.

[0067] <Evaluation criteria for "emulsion stability"> ◎ The emulsification is very good, with no coagulation, sediment, or separation of oil and fats (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 by stirring are formed. × Poor emulsification and formation of gel-like precipitate. ×× Emulsification is extremely poor, and separation of oil and fat (oil-off) occurs.

[0068] "Flavor" evaluation and evaluation criteria After production, the oil-in-water emulsions for beverage additives were stored at 5°C for 4 weeks and at 20°C for 3 weeks, and then sensory tests were conducted by 15 panelists on the milky taste when they were put in the mouth. They were rated on a three-point scale: "good milky taste", "poor milky taste", and "neither", with 2 points given to "good milky taste", 1 point given to "neither", and 0 points given to "poor milky taste". A total score of 26 points or more was ◎+, 23-25 ​​points was ◎, 20-22 points was ○, 15-19 points was △, and 14 points or less was ×.

[0069] [Table 1]

[0070] <Coffee Addition Test and Evaluation (Examples 11 to 20 and Comparative Examples 3 to 4)> The oil-in-water emulsions A to J for beverage additives of the present invention obtained in Examples 1 to 10 above, or the oil-in-water emulsions K to L for beverage additives as comparative examples obtained in Comparative Examples 1 and 2 above, were each dropped into hot coffee prepared by dissolving freeze-dried instant coffee in hot water, and the presence or absence of feathering was visually observed. Evaluation was performed according to the following evaluation criteria, and the results are shown in Table 2. <Evaluation criteria for "feathering"> ◎ No feathering is observed. ○ Slight feathering is observed, but this disappears with stirring. △ Significant feathering is observed. × Severe feathering is observed.

[0071] [Table 2]

[0072] <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 J of the present invention obtained in Examples 1 to 10 above, or the comparative oil-in-water beverage additive emulsions K to L obtained in Comparative Examples 1 and 2 above.

[0073] <Preparation and evaluation of packaged beverages (Examples 21 to 30 and Comparative Examples 5 to 6)> Preparation of packaged beverages (coffee beverages) A ​​to L An appropriate amount of sodium bicarbonate was added to 70 parts by mass of coffee extract (Bx value: 2.5) to adjust the pH to 6.6. Next, 0.05 parts by mass of sucrose fatty acid ester (HLB value 16), 5 parts by mass of the above-mentioned oil-in-water emulsion for beverage additives (any of A to L), and 3 parts by mass of granulated sugar were mixed and dissolved, and water was added to adjust the total amount to 100 parts by mass. Next, after homogenization at 65°C, the mixture was 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 L (the alphabets correspond to the oil-in-water emulsion for beverage additives used). After returning the coffee beverages A to L to room temperature (25°C), they were also evaluated for emulsion stability, milky taste, and deterioration odor after being kept at 25°C and 55°C for a specified period. The results are shown in Table 3.

[0074] -Evaluation of "emulsion stability" After production, the coffee beverages were stored at 25°C for 4 weeks and at 55°C for 3 weeks, and then the emulsion stability was evaluated according to the following <evaluation criteria>. <Evaluation criteria for "emulsion stability"> ◎ The emulsification is very good, with no coagulation, sediment, or separation of oil and fats (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 by stirring are formed. × Poor emulsification and formation of gel-like precipitate. ×× Emulsification is extremely poor, and separation of oil and fat (oil-off) occurs.

[0075] Evaluation and criteria for "milky taste" After production, the coffee beverages were stored at 25°C for four weeks and at 55°C for three weeks, and then a sensory test was conducted by 15 panelists on the milky taste when they were taken to the mouth. They were rated on a three-point scale: "good milky flavor is felt", "weak milky flavor" and "no milky flavor is felt". "good milky flavor is felt" was given two points, "weak milky flavor" was given one point and "no milky flavor is felt". A total score of 26 points or more was given a ◎+, 23-25 ​​points a ◎, 20-22 points a ○, 15-19 points a △ and 14 points or less an ×.

[0076] Evaluation and evaluation criteria for "deterioration odor" After production, coffee beverages stored at 25°C for four weeks and at 55°C for three weeks were subjected to a sensory test by 15 panelists for the deterioration odor when taken to the mouth. Evaluation was made on a three-point scale: "no deterioration odor detected", "strong deterioration odor detected", and "cannot say either way". "no deterioration odor detected" was given 2 points, "cannot say either way" was given 1 point, and "strong deterioration odor detected" was given 0 points. A total score of 26 points or more was ◎+, 23-25 ​​points was ◎, 20-22 points was ○, 15-19 points was △, and 14 points or less was ×.

[0077] [Table 3]

Claims

1. An oil-in-water emulsion for use as an additive in beverages (excluding for use in retort processed foods), which contains the following (a), (b), and (c), with (a) / (b) being 0.1 to 10, and which has an oil content of more than 20% by mass and less than 70% by mass (wherein (a) / (b) is the mass ratio of solids): (a) Caseinate (b) An acid-treated product made from milk raw materials, the content of phospholipids in the milk-derived solids being 2% by mass or more. (c) Organic acid monoglyceride

2. 2. The oil-in-water emulsion for beverage additive according to claim 1, wherein the content of (a) in the aqueous phase is 0.2 to 8% by mass based on the aqueous phase.

3. 3. The oil-in-water emulsion for beverage additive use according to claim 1, wherein the oil content is 50% by mass or more of a lauric oil.

4. The oil-in-water emulsion for beverage additive according to any one of claims 1 to 3, wherein the above (a) and (b) are present in an aqueous phase.

5. A non-retort packaged beverage comprising the oil-in-water emulsion for beverage additive use according to any one of claims 1 to 4.

6. A method for producing an oil-in-water emulsion for use as an additive in beverages (excluding foods to be retorted) having an oil content of more than 20% by mass and less than 70% by mass, comprising: incorporating the following (c) in an oil phase; and incorporating the following (a) and (b) in an aqueous phase; and heat-treating the resulting mixture. (a) Caseinate (b) An acid-treated product made from milk raw materials, the content of phospholipids in the milk-derived solids being 2% by mass or more. (c) Organic acid monoglyceride

Images