Beverage, emulsified oil and fat composition, and emulsifier composition

Abstract

A beverage containing a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C). The sucrose fatty acid ester (A) preferably contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position. The sucrose fatty acid ester (A) preferably has a monoester content of 70.0% by mass or more and a diester content of 18.5% to 25.0% by mass.

Description

[Technical Field]

[0001] The present invention relates to a beverage, an emulsified oil and fat composition, and an emulsifier composition. More specifically, the present invention relates to a beverage, an emulsified oil and fat composition, and an emulsifier composition that can provide a milk beverage in which the growth of spore-forming thermotolerant bacteria is inhibited and which has a pleasant flavor and improved emulsion stability during long-term storage. [Background technology]

[0002] In the field of dairy beverages, which enjoy a large market share as luxury beverages, there is known a technique for providing dairy beverages in sealed containers that inhibit the growth of spore-forming heat-resistant bacteria and have a pleasant flavor. For example, sucrose fatty acid esters are known as emulsifiers with bacteriostatic properties (Non-Patent Document 1). However, if the amount of sucrose fatty acid ester added is large, a particular bitter taste may occur.

[0003] To improve this situation, the following technologies have been proposed, such as the milk drinks 1) and 2). 1) A milk beverage in a sealed container containing 1.2% or more milk solids, to which a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating a mixture containing sucrose and a fatty acid ester and / or a fatty acid is added (Patent Document 1) 2) A milk beverage in a sealed container containing sucrose fatty acid esters obtained by a manufacturing method including a step of irradiating a mixture containing sucrose and fatty acid esters and / or fatty acids with microwaves, milk components, and an extract of coffee beans with an L value of 24 or less, with a coffee solid content of 1% by weight or more (Patent Document 2)

[0004] The sucrose fatty acid ester obtained by the production method including the step of irradiating microwaves has a high selectivity for monoesters and is less bitter, which is characteristic of sucrose fatty acid esters.

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-225400 [Patent Document 2] Japanese Patent Application Publication No. 2017-225401

[0006] [Non-Patent Document 1] Journal of Food Technology, Vol. 35 (1988) No. 10, pp. 706-708

[0007] Milk beverages using sucrose fatty acid esters obtained by conventional production methods including a microwave irradiation step inhibit the growth of spore-forming heat-resistant bacteria, but have the following problems. When a milk beverage is actually distributed and sold on the market in a sealed container, it is essential that it maintains sufficient emulsion stability throughout its expiration date when stored for a long period at room temperature. However, conventional technology has been insufficient in emulsion stability, and as a result, under practical conditions, emulsion breakdown occurs during storage, making it difficult to provide a milk beverage that is suitable in terms of appearance and taste. Summary of the Invention

[0008] An object of the present invention is to improve the emulsion stability during long-term storage in a milk beverage that inhibits the growth of spore-forming heat-resistant bacteria and has a pleasant flavor.

[0009] The present inventors have discovered that the above problems can be solved by adding a specific emulsifier and / or polysaccharide together with a specific sucrose fatty acid ester, and have arrived at the present invention. The present invention provides the following.

[0010] [1] A beverage comprising a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0011] [2] A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0012] [3] A beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method including a step of irradiating with microwaves.

[0013] [4] The beverage according to any one of [1] to [3], wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[0014] [5] The beverage according to any one of [1] to [4], wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[0015] [6] The beverage according to any one of [1] to [5], wherein the mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:100.

[0016] [7] The beverage according to any one of [1] to [6], wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:100.

[0017] [8] The beverage according to any one of [1] to [7], further containing a milk component.

[0018] [9] The beverage according to any one of [1] to [8], wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate.

[0019]

[10] The beverage according to any one of [1] to [9], wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[0020]

[11] An emulsified oil and fat composition comprising an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0021]

[12] An emulsified oil and fat composition containing an oil, a sucrose fatty acid ester (A), and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0022]

[13] An emulsified oil and fat composition containing an oil, a sucrose fatty acid ester (A), and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating with microwaves.

[0023]

[14] The emulsified oil and fat composition according to any one of

[11] to

[13] , wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[0024]

[15] The emulsified oil and fat composition according to any one of

[11] to

[14] , wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[0025]

[16] The emulsified oil and fat composition according to any one of

[11] to

[15] , wherein the mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:100.

[0026]

[17] The emulsified oil and fat composition according to any one of

[11] to

[16] , wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:100.

[0027]

[18] The emulsified oil and fat composition according to any one of

[11] to

[17] , further comprising a milk component.

[0028]

[19] The emulsified oil and fat composition according to any one of

[11] to

[17] , wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate.

[0029]

[20] The emulsified oil and fat composition according to any one of

[11] to

[19] , wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[0030]

[21] An emulsifier composition comprising a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0031]

[22] An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0032]

[23] An emulsifier composition containing a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) that is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating with microwaves.

[0033]

[24] The emulsifier composition according to any one of

[21] to

[23] , wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

[0034]

[25] The emulsifier composition according to any one of

[21] to

[24] , wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

[0035]

[26] The emulsifier composition according to any one of

[21] to

[25] , wherein the mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:100.

[0036]

[27] The emulsifier composition according to any one of

[21] to

[26] , wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:100.

[0037]

[28] The emulsifier composition according to any one of

[21] to

[27] , wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate.

[0038]

[29] The emulsifier composition according to any one of

[21] to

[28] , wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

[0039]

[30] A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0040]

[31] A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0041]

[32] A method for producing a beverage using as raw materials a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, the method comprising the step of irradiating the sucrose fatty acid ester (A) with microwaves.

[0042]

[33] A method for producing an emulsified oil and fat composition using as raw materials an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0043]

[34] A method for producing an emulsified oil and fat composition using as raw materials an oil and fat, a sucrose fatty acid ester (A), and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0044]

[35] A method for producing an emulsified oil and fat composition using as raw materials an oil and fat, a sucrose fatty acid ester (A), and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, the method comprising the step of irradiating the sucrose fatty acid ester (A) with microwaves.

[0045]

[36] A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0046]

[37] A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

[0047]

[38] A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) which are different from the sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid, the method comprising the step of irradiating the sucrose fatty acid ester (A) with microwaves. [Effects of the Invention]

[0048] According to the present invention, it is possible to provide a milk beverage that inhibits the growth of spore-forming heat-resistant bacteria, has a pleasant flavor, and has improved emulsion stability during long-term storage. [Brief explanation of the drawings]

[0049] [Figure 1] FIG. 1 shows the structural formula of sucrose. [Figure 2] FIG. 2 shows gas chromatography charts of the sucrose palmitate esters of Production Example 1 and Reference Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0050] The following describes in detail the embodiments of the present invention. The following description of the constituent elements is an example (typical example) of the embodiment of the present invention, and the present invention is not limited to these contents.

[0051] The first beverage of the present invention contains a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. The second beverage of the present invention is a beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position. The third beverage of the present invention is a beverage containing a sucrose fatty acid ester (A) and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a manufacturing method that includes a step of irradiating microwaves. The beverage of the present invention may also be a dairy beverage containing a dairy component.

[0052] The first emulsified oil and fat composition of the present invention contains an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. The second emulsified oil-and-fat composition of the present invention is an emulsified oil-and-fat composition containing a sucrose fatty acid ester (A), and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position. The third emulsified oil and fat composition of the present invention is an emulsified oil and fat composition containing an oil and fat, a sucrose fatty acid ester (A), and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating with microwaves. The emulsified oil and fat composition of the present invention may further contain a milk component.

[0053] The first emulsifier composition of the present invention contains a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid. The second emulsifier composition of the present invention is an emulsifier composition containing a sucrose fatty acid ester (A), and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), in which the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position. The third emulsifier composition of the present invention is an emulsifier composition containing a sucrose fatty acid ester (A), and an emulsifier (B) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) is a sucrose fatty acid ester obtained by a production method including a step of irradiating with microwaves.

[0054] [Sucrose fatty acid ester (A)] The sucrose fatty acid ester (A) used in the first beverage, emulsified oil and fat composition, and emulsifier composition of the present invention has a triester content of 1.4% by mass or less, preferably 1.3% by mass or less, more preferably 1.2% by mass or less, and even more preferably 1.1% by mass or less, and is usually more than 0% by mass, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more. If the triester content exceeds 1.4% by mass, the monoester content decreases relatively, and therefore the bacteriostasis per unit mass decreases.

[0055] The content ratios of triesters, monoesters, and diesters in sucrose fatty acid esters (A) can be measured by the method of assay described in the Residue Monograph prepared by the meeting of the Joint FAO / WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017, "Sucrose Esters of Fatty Acids."

[0056] Specifically, a precisely weighed sample is dissolved in a certain amount of 100% tetrahydrofuran (HPLC grade), and then insoluble matter is removed using a 0.5 μm membrane filter. The resulting solution is used as a sample, and high performance liquid chromatography is performed under the following conditions. The peak areas of the monoester, diester, and triester are calculated individually, and the ratio of these peaks to the total peak area of ​​all peaks detected as a result of 50 minutes of measurement is calculated. The peak area corresponds to the area from the start point (rising point) to the end point (falling point) of each peak. When two or more peaks are adjacent and the start and end points are unknown, the points where the data between the peaks is smallest are used as the start and end points to calculate the area.

[0057] <Measurement conditions> Device: Chromaster (Hitachi) Detector: Differential refractometer Detector-5450 (Hitachi) Column: TSK gel G2500HXL (Tosoh Corporation) Column temperature: 40℃ Eluent: Tetrahydrofuran (100%) 0.8 ml / min Injection volume: 10μl

[0058] The sucrose fatty acid ester (A) used in the second beverage, emulsified oil and fat composition, and emulsifier composition of the present invention contains a larger amount of monoesters having an ester bond at the 6'-position than monoesters having an ester bond at position 6. If the amount of monoesters having an ester bond at the 6'-position is smaller than that of monoesters having an ester bond at position 6, a particular bitterness may be produced.

[0059] Sucrose fatty acid esters are formed by esterifying fatty acids to the eight hydroxyl groups of sucrose (sucrose). A monoester of sucrose fatty acid ester with an ester bond at the 6th position is formed by esterifying a fatty acid to the 6th position of sucrose (see Figure 1). A monoester of sucrose fatty acid ester with an ester bond at the 6'-position is formed by esterifying a fatty acid to the 6'-position of sucrose (see Figure 1).

[0060] The content of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position can be measured by dissolving a sample in pyridine, adding HMDS (1,1,1,3,3,3-hexamethyldisilazane) and TMCS (trimethylchlorosilane) in that order, and then subjecting the trimethylsilyl-derivatized sample to gas chromatography (GC) or other methods.

[0061] Specifically, the measurement can be performed by comparing the peak areas of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position in each chart obtained under the following measurement conditions. Among the peaks detected by GC, the peak area ratio (6' / 6) of the monoester having an ester bond at the 6'-position to the peak area of ​​the monoester having an ester bond at the 6-position is usually greater than 1, preferably 1.05 or more, more preferably 1.1 or more, and even more preferably 1.15 or more. There is no particular upper limit to this peak area ratio (6' / 6), but it is usually 10 or less, preferably 5 or less, more preferably 3 or less, and even more preferably 2 or less.

[0062] <Measurement conditions> Equipment: GC-2010Plus (Shimadzu Corporation) Column: Ultra ALLOY capillary column UA±5 0.53mmφ×30m, film thickness 0.15μm Carrier: Helium Detector: FID

[0063] Each peak detected by GC can be identified by the following method. Each component detected by GC is separated and subjected to gas chromatography mass spectrometry, Fourier transform infrared spectrometry, organic elemental analysis, and nuclear magnetic resonance spectrometry to determine the structure.

[0064] The sucrose fatty acid ester (A) used in the third beverage, emulsified oil and fat composition, and emulsifier composition of the present invention is a sucrose fatty acid ester obtained by a production method including a microwave irradiation step. For example, a sucrose fatty acid ester (A) with a highly controlled triester content can be obtained by a production method including a microwave irradiation step, as described in Japanese Patent No. 5945756.

[0065] The content of the monoester in the sucrose fatty acid ester (A) is not particularly limited, but is usually 70.0% by mass or more, preferably 75.0% by mass or more, more preferably 78.0% by mass or more, and most preferably 79.0% by mass or more, and usually 98.6% by mass or less, preferably 95.0% by mass or less, and more preferably 90.0% by mass or less. When the content of the monoester is within the above range, the bacteriostatic activity per unit mass tends to be sufficient.

[0066] The diester content in the sucrose fatty acid ester (A) is not particularly limited, but is usually 0% by mass or more, preferably 5.0% by mass or more, more preferably 10.0% by mass or more, even more preferably 15.0% by mass or more, particularly preferably 18.5% by mass or more, and most preferably 19.0% by mass or more, and is usually less than 30.0% by mass, preferably 25.0% by mass or less, more preferably 23.0% by mass or less, and particularly preferably 21.0% by mass or less. If the diester content is within the above range, the monoester content is not reduced, and a decrease in bacteriostasis per unit mass tends to be prevented.

[0067] Examples of constituent fatty acids of the sucrose fatty acid ester (A) include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margadelic acid, stearic acid, oleic acid, etc. Among these, saturated fatty acids having 12 to 18 carbon atoms, such as lauric acid, myristic acid, palmitic acid, and stearic acid, are particularly preferred from the viewpoint of emulsion stability and flavor in beverages, with palmitic acid being particularly preferred.

[0068] The constituent fatty acids of the sucrose fatty acid ester (A) do not need to be all the same, and it is sufficient that 70% by mass or more of the constituent fatty acids in the sucrose fatty acid ester (A) are the above-mentioned suitable constituent fatty acids. In particular, it is preferred that 75% by mass or more of the constituent fatty acids in the sucrose fatty acid ester (A) be palmitic acid, as this provides high bacteriostasis per unit mass.

[0069] The sucrose fatty acid ester (A) having the above-described properties can be obtained by a production method including a microwave irradiation step, as described in, for example, Japanese Patent No. 5945756. By producing the sucrose fatty acid ester (A) by a production method including a microwave irradiation step, it is possible to obtain a sucrose fatty acid ester (A) with a highly controlled triester content.

[0070] Other methods for producing the sucrose fatty acid ester (A) include purifying commercially available sucrose fatty acid esters by GPC, HPLC or various extraction methods, and obtaining them by enzymatic reaction.

[0071] Commercially available sucrose fatty acid esters (A) include, for example, "Ryoto Sugar Ester S-1670," "Ryoto Sugar Ester P-1670," "Ryoto Sugar Ester S-1570," "Ryoto Sugar Ester M-1695," "Ryoto Sugar Ester L-1695," "Ryoto Sugar Ester P-1570," "Ryoto Sugar Ester O-1570," "Ryoto Sugar Ester S-1170," and "Ryoto Sugar Ester M-1695." Examples of suitable sugar esters include, but are not limited to, "Ryoto Sugar Ester S-970," "Ryoto Sugar Ester S-770," and "Ryoto Sugar Ester S-570" (all trade names manufactured by Mitsubishi Chemical Foods Corporation); "DK Ester SS," "DK Ester F-160," "DK Ester F-140," "DK Ester F-110," "DK Ester F-90," "DK Ester F-70," and "DK Ester F-50" (all trade names manufactured by Daiichi Kogyo Seiyaku Co., Ltd.).

[0072] The beverage, emulsified oil and fat composition, and emulsifier composition of the present invention may contain only one of the above-mentioned sucrose fatty acid esters (A), or may contain two or more of them differing in the type of constituent fatty acid, production method, etc.

[0073] [Emulsifier (B)] The emulsifier (B) used in the beverage, emulsified oil and fat composition, and emulsifier composition of the present invention is not particularly limited as long as it is an emulsifier different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

[0074] Examples of the emulsifier (B) include sucrose stearate, monoglycerin stearate, polyglycerin stearate, propylene glycol stearate, monoglycerin organic acid stearate, sorbitan stearate, sodium stearoyl lactylate, and calcium stearoyl lactylate.

[0075] As the emulsifier (B), sucrose stearate, monoglycerin organic acid stearate, and polyglycerin stearate are preferred because they have little adverse effect on the flavor when added to a beverage.

[0076] Combining emulsifier (A) with emulsifier (B) having a hydrophilic group structure different from that of emulsifier (A) is preferable in that emulsion stabilization can be achieved more efficiently. As the emulsifier (B), preferred are monoglycerin stearate, polyglycerin stearate, propylene glycol stearate, monoglycerin organic acid stearate, sorbitan stearate, sodium stearoyl lactylate, and calcium stearoyl lactylate, with monoglycerin organic acid stearate, polyglycerin stearate, and sodium stearoyl lactylate being more preferred, and monoglycerin succinic acid stearate and polyglycerin stearate being most preferred.

[0077] By using the specific sucrose fatty acid ester (A) in combination with the emulsifier (B), emulsion stability during storage is improved.

[0078] <Sucrose stearate ester different from sucrose fatty acid ester (A)> The sucrose stearate ester as emulsifier (B) is not particularly limited as long as it is different from the sucrose fatty acid ester (A), but is a sucrose fatty acid ester in which the triester content is usually 1.5% by mass or more, preferably 2.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 10.0% by mass or more, and usually 90% by mass or less, preferably 50.0% by mass or less, more preferably 40.0% by mass or less, and even more preferably 30.0% by mass or less. When the triester content is within the above range, the emulsifier (B) has an excellent effect of improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

[0079] It is preferable that the sucrose stearate ester different from the sucrose fatty acid ester (A) contains less of the monoester having an ester bond at the 6'-position than the monoester having an ester bond at the 6-position, since this has an excellent effect of improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

[0080] The content of the monoester in the sucrose stearate ester different from the sucrose fatty acid ester (A) is not particularly limited, but is usually 10.0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0% by mass or more, and usually 98.5% by mass or less, preferably 80.0% by mass or less, even more preferably 60% by mass or less, and most preferably 50% by mass or less. When the content of the monoester is within the above range, there is a tendency for the monoester to maintain solubility in milk beverages and to have an excellent effect of improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

[0081] The content of the diester in the sucrose stearate different from the sucrose fatty acid ester (A) is not particularly limited, but is usually 0% by mass or more, preferably 20.0% by mass or more, more preferably 25.0% by mass or more, even more preferably 30.0% by mass or more, and usually 88.5% by mass or less, preferably 70.0% by mass or less, even more preferably 50.0% by mass or less, and most preferably 40.0% by mass or less. When the content of the diester is within the above range, the diester does not become insolubilized, and when combined with the sucrose fatty acid ester (A), the diester tends to have an excellent effect of improving emulsion stability during storage.

[0082] The constituent fatty acids of the sucrose stearate ester different from the sucrose fatty acid ester (A) do not all need to be the same, and it is sufficient that stearic acid accounts for typically 50% by mass or more, preferably 70% by mass or more, of the constituent fatty acids in the sucrose stearate ester different from the sucrose fatty acid ester (A).

[0083] <Monoglycerin organic acid stearate> Examples of monoglycerin organic acid stearates as emulsifier (B) include monoglycerin succinic acid stearate, monoglycerin diacetyltartaric acid stearate, etc. Among these, monoglycerin succinic acid stearate (succinic acid stearic acid monoglyceride) is preferred because it maintains solubility in milk beverages and has an excellent effect of improving emulsion stability during storage when combined with sucrose fatty acid ester (A).

[0084] The constituent fatty acids of the monoglycerin organic acid stearate do not all need to be the same, and it is sufficient that stearic acid accounts for usually 50% by mass or more, preferably 70% by mass or more, of the constituent fatty acids in the monoglycerin organic acid stearate.

[0085] <Polyglycerol stearate> Examples of polyglycerol stearates as the emulsifier (B) include diglycerol stearate, triglycerol stearate, tetraglycerol stearate, pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate. Among these, triglycerol stearate, tetraglycerol stearate, pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate are preferred, with pentaglycerol stearate, hexaglycerol stearate, and decaglycerol stearate being more preferred, and decaglycerol stearate being most preferred, in that they maintain solubility in milk beverages and are excellent in improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

[0086] The constituent fatty acids of the polyglycerol stearate do not all need to be the same, and it is sufficient that stearic acid accounts for usually 50% by mass or more, preferably 70% by mass or more of the constituent fatty acids in the polyglycerol stearate.

[0087] [Polysaccharide (C)] The polysaccharide (C) used in the beverage, emulsified oil and fat composition, and emulsifier composition of the present invention is not particularly limited, and examples thereof include edible polysaccharides such as mannooligosaccharides, maltooligosaccharides, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharides, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, furcellan, starch, modified starch, inulin, and konjac.

[0088] Among these, preferred are edible polymeric polysaccharides such as dextrin, indigestible dextrin, soybean polysaccharides, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, cassia gum, welan gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, furcellan, starch, modified starch, inulin, and konjac. Among these, microcrystalline cellulose, carrageenan, and gum arabic are more preferred, and microcrystalline cellulose is most preferred, because they are excellent in improving emulsion stability during storage when combined with the sucrose fatty acid ester (A).

[0089] The weight average molecular weight of the polysaccharide (C) is usually 300 or more, preferably 3000 or more, more preferably 5000 or more, most preferably 10000 or more, and is usually 5,000,000 or less, preferably 4,000,000 or less, most preferably 3,000,000 or less.

[0090] The weight-average molecular weight (Mw) of the polysaccharide (C) can be determined from the results of gel permeation chromatography (GPC) under the following measurement conditions by the formula Mw = ΣHi × Mi / Σ(Hi) (Hi: peak height, Mi: molecular weight).

[0091] GPC conditions: Column: TSKgel G2500PWXL, GMPWXL (manufactured by Tosoh Corporation) Column temperature: 40℃ Mobile phase: 0.2M aqueous sodium nitrate solution Flow rate: 1.0ml / min Detector: differential refractometer Sample injection volume: 200 μl Calibration curve: Pullulan standard (9 types with molecular weights between 2,350,000 and 5,900), and glucose (molecular weight 180)

[0092] Carrageenan can be produced from algae such as Euchema spinosum and Euchema kotoni as raw materials, for example, by the following production method. First, the raw material red algae is washed with water and, if necessary, pretreated with inorganic or organic acids such as hydrochloric acid, sulfuric acid, citric acid, malic acid, or tartaric acid, or alkalis such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. The algae is then immersed in neutral or weakly alkaline water with a pH of approximately 8-10 and heated at a temperature of approximately 50-100°C for 1-8 hours for extraction. Next, a filter aid such as diatomaceous earth is added to the extract, and the filtered solution is dehydrated and dried by methods such as gel pressing, drum drying, or alcohol precipitation. If necessary, the resulting carrageenan powder can also be finely pulverized by impact milling, shearing, or friction milling.

[0093] The type of carrageenan is not particularly limited, but among them, κ-carrageenan and ι-carrageenan are preferred because of their high emulsion stabilizing effect.

[0094] When comparing the sodium, calcium, and potassium contents of cations bound to carrageenan, the calcium type, which has a relatively high calcium content, and the potassium type, which has a relatively high potassium content, are preferred because they have a high emulsion stabilizing effect due to the formation of bonds with milk proteins via calcium.

[0095] The polysaccharide (C) is preferably one in which the spores of heat-resistant spore-forming bacteria have been previously sterilized by a sterilization treatment. The sterilization method is not particularly limited, but preferred are sterilization treatment of powdered polysaccharides using an ultraviolet irradiation device, sterilization treatment with an oxidizing bactericide in the production process of polysaccharides, such as extraction and purification, and sterilization treatment in which the polysaccharide is dispersed in a poor solvent, brought into contact with an oxidizing bactericide under a state in which it is substantially insoluble, and then subjected to a heat treatment. Of these, the most preferred sterilization method is to disperse a polysaccharide such as carrageenan in a poor solvent, bring it into contact with an oxidizing sterilizing agent in a state where the polysaccharide is substantially insoluble, and then heat-treat it.

[0096] [Oils and fats] The fats and oils used in the emulsified fat and oil composition of the present invention are not particularly limited, and include animal fats and oils such as fish oil, beef tallow, lard, milk fat (butter and anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, turtle oil, and mink oil; soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice bran oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, Job's tears oil, garlic oil, macadamia nut oil, avocado oil, and evening primrose oil. vegetable oils and fats such as flower oil, camellia oil, coconut oil, castor oil, linseed oil, and cocoa oil; and those obtained by hydrogenating or interesterifying these, for example, hydrogenated or processed oils and fats such as MCT (medium-chain fatty acid oil), hydrogenated coconut oil, and hydrogenated palm kernel oil, which are obtained by processing liquid or solid vegetable oils or animal oils and fats such as refining, deodorizing, fractionating, hardening, and interesterifying, as well as liquid oils and solid fats obtained by fractionating these oils; medium-chain fatty acid triglycerides, etc.

[0097] The emulsified oil and fat composition of the present invention may contain only one kind of these oils and fats, or may contain two or more kinds of them.

[0098] [Milk ingredients] The beverage and emulsified oil and fat composition of the present invention may further contain a dairy component.

[0099] Examples of dairy components contained in the beverage and emulsified oil and fat composition of the present invention include milk, whole milk, skim milk, concentrated milk, concentrated skim milk, condensed milk, condensed skim milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein and caseinate, whey, cheese, and whey minerals.

[0100] The beverage and emulsified oil and fat composition of the present invention may contain only one of these dairy components, or may contain two or more of them.

[0101] [Other ingredients] In addition to the sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), and milk components, the beverage of the present invention may contain other ingredients as needed to the extent that the effects of the present invention are not impaired.

[0102] The emulsified oil and fat composition of the present invention may contain, in addition to the above-mentioned oil and fat, sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), and milk component, other components as needed to the extent that the effects of the present invention are not impaired.

[0103] The emulsifier composition of the present invention may contain, in addition to the above-mentioned sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), other components as needed to the extent that the effects of the present invention are not impaired.

[0104] Other ingredients include, for example, coffee, tea and their extracts, beans, grains or their powders or pastes, fruit juice, pulp or their crushed products or pastes, emulsifiers (other than sucrose fatty acid esters (A) and emulsifiers (B)), pH adjusters, sugars (other than polysaccharides (C)), sugar alcohols, sweeteners, proteins or their hydrolyzates, fragrances, flavoring materials, mineral materials, nutritional materials, antioxidants, preservatives, carbon dioxide, alcoholic beverages, ethanol, etc. Specific examples are as follows.

[0105] <Coffee, tea and their extracts> Coffee, tea (black tea, green tea, oolong tea, etc.) and extracts

[0106] <Beans, grains, or their powder or paste> Cocoa beans, soybeans, adzuki beans, almonds, peanuts, walnuts, apricot kernels, rice, wheat, and other beans and grains, or their powders and pastes

[0107] <Fruit juice, pulp, or crushed or paste> Coconut milk, coconut juice, and other fruit juices and pulp, or their crushed or paste

[0108] <Emulsifier> Emulsifiers such as lecithin, lysophosphatidylcholine, glycerol fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, sodium stearoyl lactate, calcium stearoyl lactate

[0109] <pH adjuster> pH adjusters such as organic acids and their salts, sodium bicarbonate, phosphates

[0110] <Sugars> Monosaccharides and oligosaccharides such as sucrose, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, manno-oligosaccharide, malto-oligosaccharide

[0111] <Sugar alcohols> Sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol

[0112] <Sweeteners> Various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, stevia extract

[0113] <Protein or its degradation product> Proteins or their degradation products derived from various animals and plants such as sodium caseinate, whey protein, albumin, gelatin, soy protein

[0114] <Flavors> Flavors such as lemon oil, orange oil, mint oil, coffee flavor, black tea flavor, butter flavor, cream flavor, milk flavor

[0115] <Flavoring materials> Flavoring materials such as carotenoids such as β-carotene, astaxanthin, lycopene, paprika pigment, pigments such as chlorophyll, salt

[0116] <Mineral materials> Mineral materials such as calcium, iron, magnesium, potassium

[0117] <Nutritional ingredients> Nutritional ingredients such as vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

[0118] <Antioxidants> Antioxidants such as vitamin C, vitamin C sodium, vitamin E, rosemary extract, tea extract, and bayberry extract

[0119] <Preservative> Mustard extract, shelf life enhancers such as lysozyme, preservatives such as nisin, sorbic acid and its salts

[0120] <Alcoholic beverages> Liqueurs, vodka, shochu, and other alcoholic beverages

[0121] The beverage may contain fats and oils or the emulsified fat and oil composition as described above as a beverage ingredient, provided that the effects of the present invention are not adversely affected.

[0122] [Beverage] The beverage of the present invention contains the above-mentioned sucrose fatty acid ester (A), emulsifier (B) and / or polysaccharide (C), and may further contain the above-mentioned milk components and other components.

[0123] The content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) in the beverage of the present invention (mass of sucrose fatty acid ester (A) : mass of emulsifier (B) and / or polysaccharide (C)) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20, even more preferably 10:1 to 1:10, and most preferably 5:1 to 1:5. When the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining the sucrose fatty acid ester (A) with the emulsifier (B) and / or polysaccharide (C) can be sufficiently obtained without adversely affecting cost or taste.

[0124] The content of sucrose fatty acid ester (A) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002% by mass or more, even more preferably 0.005% by mass or more, and particularly preferably 0.01% by mass or more, and is usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.2% by mass or less. If the content of sucrose fatty acid ester (A) is within the above range, the beverage can fully exhibit bacteriostatic activity without impairing the taste quality.

[0125] The content of emulsifier (B) and / or polysaccharide (C) in the beverage of the present invention is not particularly limited, but is usually 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.002% by mass or more, even more preferably 0.005% by mass or more, and particularly preferably 0.01% by mass or more, and is usually 10% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.2% by mass or less. When the content of emulsifier (B) and / or polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining sucrose fatty acid ester (A) with emulsifier (B) and / or polysaccharide (C) can be sufficiently obtained.

[0126] When the beverage of the present invention contains a milk component, the content of milk solids in the beverage of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferably 8% by mass or less. A content of milk solids in the beverage within the above range is preferred because it ensures a desirable milk flavor and maintains emulsion stability during long-term storage.

[0127] Examples of beverages of the present invention include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), bean / grain beverages, acidic beverages, powdered beverages, powdered soups, etc. Among these, milk beverages, coffee beverages, black tea beverages, green tea beverages, Chinese tea beverages, and bean / grain beverages are preferred, milk beverages, coffee beverages, black tea beverages, green tea beverages, Chinese tea beverages, and bean / grain beverages are more preferred, and coffee beverages and black tea beverages are particularly preferred.

[0128] The beverage of the present invention may be produced by mixing the sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), and milk components and other ingredients added as needed, or may be produced by mixing other ingredients with the emulsified oil and fat composition of the present invention containing the above-mentioned oil and fat, the sucrose fatty acid ester (A), and the emulsifier (B) and / or the polysaccharide (C). The method for producing the beverage of the present invention will be described later.

[0129] [Emulsified oil and fat composition] The emulsified oil and fat composition of the present invention contains the above-mentioned oil and fat, a sucrose fatty acid ester (A), an emulsifier (B) and / or a polysaccharide (C), and may further contain the above-mentioned milk components and other components. The emulsified oil and fat composition of the present invention is suitably used for producing milk drinks.

[0130] The content of the oil or fat in the emulsified oil or fat composition of the present invention is usually 0.1 to 99% by mass, preferably 1 to 90% by mass, and particularly preferably 10 to 85% by mass. An oil or fat content within the above range is suitable in terms of cost competitiveness per oil or fat and taste quality when used in a beverage.

[0131] The content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) in the emulsified oil and fat composition of the present invention (mass of sucrose fatty acid ester (A) : mass of emulsifier (B) and / or polysaccharide (C)) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20, even more preferably 10:1 to 1:10, and most preferably 5:1 to 1:5. When the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining the sucrose fatty acid ester (A) with the emulsifier (B) and / or polysaccharide (C) can be sufficiently obtained without adversely affecting cost or taste.

[0132] The content of the sucrose fatty acid ester (A) in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and particularly preferably 0.5% by mass or more, and is usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferably 5% by mass or less. If the content of the sucrose fatty acid ester (A) is within the above range, the stability of the emulsified oil and fat composition is not impaired, and the bacteriostatic activity of a beverage to which the emulsified oil and fat composition is added can be sufficiently exhibited.

[0133] The content of the emulsifier (B) and / or polysaccharide (C) in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, particularly preferably 0.5% by mass or more, and usually 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, particularly preferably 5% by mass or less. When the content of the emulsifier (B) and / or polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining the sucrose fatty acid ester (A) with the emulsifier (B) and / or polysaccharide (C) can be sufficiently obtained.

[0134] When the emulsified oil and fat composition of the present invention contains a milk component, the content of milk solids in the emulsified oil and fat composition of the present invention is not particularly limited, but is usually 0.01% by mass or more, preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 5% by mass or more, and particularly preferably 10% by mass or more, and is usually 90% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, even more preferably 60% by mass or less, and particularly preferably 50% by mass or less. If the content of milk solids in the emulsified oil and fat composition is within the above range, it is preferable because the emulsified oil and fat composition can be easily produced and costs can be reduced, and when used in a beverage, the milk flavor is within a preferred range and emulsion stability can be maintained during long-term storage.

[0135] <Method of producing emulsified oil and fat composition> The emulsified oil and fat composition of the present invention is produced by emulsifying the ingredients according to a conventional method.

[0136] The emulsification treatment may be carried out using a commercially available emulsifier by gradually adding the oil or fat to an aqueous phase containing the sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), other components that are blended as necessary, and water.

[0137] Examples of the emulsifier that can be used include a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onlator, a combimix, and an adihomomomixer.

[0138] The temperature during emulsification varies depending on the melting point of the oil or fat used, but is usually 30° C. or higher, preferably 40° C. or higher, more preferably 50° C. or higher, and usually 100° C. or lower, preferably 90° C. or lower, more preferably 80° C. or lower. The emulsification is usually carried out for 0.005 to 20 hours, preferably 0.01 to 10 hours.

[0139] The emulsification treatment may be carried out only once, or may be carried out two or more times (multiple times). "Performing emulsification treatment multiple times" means that the material to be treated is introduced into an emulsifier, emulsified under predetermined conditions, and then the emulsified oil and fat composition is removed, and this operation is repeated multiple times. The emulsifiers used for the multiple emulsification treatments may be the same or different.

[0140] The pH of the material to be treated during emulsification is preferably 5.0 or higher, more preferably 5.5 or higher, and usually 9.0 or lower, preferably 8.0 or lower, so that the emulsifier used disperses sufficiently in water and the oil or fat is emulsified efficiently. The pH of the material to be treated can be adjusted by adding a pH adjuster such as sodium bicarbonate or phosphate, or other additives, to the material to be treated.

[0141] When sterilization is performed, emulsification may be performed before or after the sterilization. The sterilization is usually performed at 80°C or higher, preferably 100°C or higher, and usually at 160°C or lower, preferably 150°C or lower, for usually 0.01 minutes or longer, preferably 0.03 minutes or longer, and usually at 60 minutes or shorter, preferably at 30 minutes or shorter. There are no particular limitations on the sterilization method.

[0142] [Emulsifier composition] The emulsifier composition of the present invention contains the above-mentioned sucrose fatty acid ester (A) and emulsifier (B) and / or polysaccharide (C), and may further contain the above-mentioned other components. The emulsifier composition of the present invention is suitably used in the production of milk beverages.

[0143] The content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) in the emulsifier composition of the present invention (mass of sucrose fatty acid ester (A) : mass of emulsifier (B) and / or polysaccharide (C)) is not particularly limited, but is usually 100:1 to 1:100, preferably 50:1 to 1:50, more preferably 20:1 to 1:20, even more preferably 10:1 to 1:10, and most preferably 5:1 to 1:5. When the content ratio of the sucrose fatty acid ester (A) to the emulsifier (B) and / or polysaccharide (C) is within the above range, the combination of the sucrose fatty acid ester (A) with the emulsifier (B) and / or polysaccharide (C) can sufficiently improve the emulsion stability of the beverage during storage when used in the production of a milk beverage without adversely affecting cost or taste.

[0144] The content of the sucrose fatty acid ester (A) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and particularly preferably 0.5% by mass or more, and is usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. When the content of the sucrose fatty acid ester (A) is within the above range, the stability of the emulsifier composition is not impaired, and the bacteriostatic activity of a beverage to which the emulsifier composition is added can be sufficiently exhibited.

[0145] The content of emulsifier (B) and / or polysaccharide (C) in the emulsifier composition of the present invention is not particularly limited, but is usually 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and particularly preferably 0.5% by mass or more, and is usually 99% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. When the content of emulsifier (B) and / or polysaccharide (C) is within the above range, the effect of improving emulsion stability during storage by combining sucrose fatty acid ester (A) and emulsifier (B) can be sufficiently obtained.

[0146] <Method of producing emulsifier composition> The emulsified oil and fat composition of the present invention is produced by mixing the above-mentioned sucrose fatty acid ester (A), the emulsifier (B) and / or the polysaccharide (C), and the above-mentioned other components that are blended as needed, according to a conventional method.

[0147] [Beverage manufacturing method] The beverage of the present invention may be produced by mixing the components necessary for a beverage with the emulsified oil and fat composition or emulsifier composition of the present invention produced as described above, or the beverage of the present invention may be produced directly by mixing the sucrose fatty acid ester (A) with the emulsifier (B) and / or the polysaccharide (C), etc.

[0148] The beverage of the present invention may be produced by any known method, for example, by the following method.

[0149] First, the ingredients exemplified as those that may be contained in the beverage are mixed together, if necessary, with water or the like, to prepare a mixed liquid.

[0150] The resulting mixture is then emulsified by stirring. Any homogeneous emulsification method commonly used for food products can be used without particular limitation. Examples of the emulsification method include a method using a homogenizer, a method using a colloid mill, and a method using a homomixer. The homogeneous emulsification process is typically carried out under heated conditions at 40 to 80°C.

[0151] It is also preferable to apply high-pressure emulsification as a homogenization treatment using a homogenizer. A stable beverage can be obtained by performing high-pressure emulsification, with the treatment pressure at the time of high-pressure emulsification in a single-stage system, or at least one stage in a multi-stage system such as a two-stage system, being generally 5 MPa or higher, preferably 10 MPa or higher, more preferably 15 MPa or higher, even more preferably 20 MPa or higher, and most preferably 25 MPa or higher, and generally 200 MPa or lower, preferably 100 MPa or lower. The high-pressure emulsification treatment is performed at least once, preferably twice or more.

[0152] After the homogenization emulsification treatment, a sterilization treatment such as UHT sterilization or retort sterilization is performed. Retort sterilization is usually performed at 110 to 140°C, for example, 121°C, for 10 to 40 minutes. UHT sterilization used for beverages in PET bottles is an ultra-high temperature sterilization at a higher temperature, for example, 120 to 150°C, with a sterilization value (Fo) at 121°C equivalent to 10 to 50. UHT sterilization can be performed by known methods such as direct heating methods such as steam injection, in which steam is directly injected into the beverage, or steam infusion, in which the beverage is heated by injecting it into steam, or indirect heating methods using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.

[0153] The produced beverage of the present invention is suitable for use as a packaged beverage, and can be used in canned beverages, PET bottled beverages, paper-packaged beverages, bottled beverages, and the like. [Example]

[0154] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to the description of the following examples as long as it does not depart from the gist of the invention.

[0155] [Raw materials used] The raw materials used in the preparation of the emulsified oil and fat compositions in the following Examples and Comparative Examples are as follows. Sucrose stearate: Ryoto Sugar Ester S-570 (manufactured by Mitsubishi Chemical Foods Corporation, monoester content 29% by mass, diester content 36% by mass, triester content 24% by mass) Succinic acid stearic acid monoglyceride: Poem B-30 (Riken Vitamin Co., Ltd.) Decaglycerin stearate: Ryoto Polyglycerol SWA-10D (manufactured by Mitsubishi Chemical Foods Corporation, decaglycerin stearate content: 40% by mass) Microcrystalline cellulose: Ceolus SC-900S (Asahi Kasei Chemical Co., Ltd.) Sodium caseinate: Tatua 100 (manufactured by Tatua Japan)

[0156] [Manufacturing Example 1] A sucrose palmitate ester having a monoester content of 80% by mass, a diester content of 19% by mass, and a triester content of 1% by mass was obtained by a production method including a microwave irradiation step described in Japanese Patent No. 5945756, and used as sucrose fatty acid ester (A). This sucrose palmitate contained more monoesters with an ester bond at the 6'-position than monoesters with an ester bond at the 6-position (see Figure 2).

[0157] [Examples 1 to 4, Comparative Examples 1 and 2] To 380 g of coffee extract (Bx3.3), sodium bicarbonate dissolved in hot water was added to adjust the pH. Then, 50 g of sugar, 100 g of milk, 0.3 g of the sucrose fatty acid ester (A) produced in Production Example 1, and the emulsifier (B), polysaccharide (C), or other ingredients listed in Table 1 in the amounts listed in Table 1 were added and mixed to dissolve (in Comparative Example 1, no emulsifier (B), polysaccharide (C), or other ingredients were added). Water was then added to bring the total volume to 1,000 g. The resulting liquid was heated to 65°C and homogenized in a high-pressure homogenizer at 20 MPa. The liquid was then filled into cans, sealed, and retort-sterilized at 121°C for 30 minutes to produce canned milk coffee. The pH of the beverage after sterilization was 6.3 to 6.4.

[0158] [Reference example 1] A canned milk coffee was prepared in the same manner as in Comparative Example 1, except that a sucrose palmitate ester obtained by a conventional production method without microwave irradiation (Ryoto Sugar Ester P-1670, manufactured by Mitsubishi Chemical Foods Corporation, monoester content 80% by mass, diester content 18% by mass, triester content 2% by mass, content of monoester having an ester bond at the 6-position > content of monoester having an ester bond at the 6'-position) was used instead of the sucrose fatty acid ester (A).

[0159] [Evaluation of the content of monoesters having an ester bond at the 6-position of sucrose fatty acid esters and monoesters having an ester bond at the 6'-position] The sucrose lipid palmitate esters of Production Example 1 and Reference Example 1 were subjected to gas chromatography analysis by the method described above, and the peak areas of the monoester having an ester bond at the 6-position and the monoester having an ester bond at the 6'-position were compared from the obtained gas chromatography chart. The resulting gas chromatography chart is shown in FIG. The peak area ratio (6' / 6) of the monoester having an ester bond at the 6-position to the peak area of ​​the monoester having an ester bond at the 6-position was as follows: Sucrose fatty acid ester of Production Example 1: 1.22 Sucrose fatty acid ester of Reference Example 1: 0.68

[0160] [Evaluation of emulsion stability] The canned milk coffees obtained in Examples 1 to 4, Comparative Examples 1 and 2, and Reference Example 1 were sterilized and then stored at 20°C and 35°C (except for Example 4, which was stored at 20°C only) for 8 weeks, after which the cans were opened and the emulsion stability was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1.

[0161] <Evaluation criteria> The state of the liquid surface after opening the can and the state of the liquid surface after pouring into a plastic cup and stirring well were visually observed and evaluated according to the following criteria. ◎: Oil-off, no cream separation. ○: Slight oil-off and cream separation were observed. △: Oil removal and cream separation are clearly observed. ×: A large amount of oil-off and cream separation was observed, and emulsification was destroyed.

[0162] [Table 1]

[0163] Table 1 shows that the emulsion stability of a milk drink during long-term storage can be improved by using a sucrose fatty acid ester (A) in combination with an emulsifier (B) or a polysaccharide (C) as in Examples 1 to 4. The inclusion of the sucrose fatty acid ester (A) in this milk drink inhibits the growth of spore-forming heat-resistant bacteria.

[0164] In contrast, Comparative Examples 1 and 2, which use the sucrose fatty acid ester (A) but do not use the emulsifier (B) or polysaccharide (C), have poor emulsion stability during long-term storage.

[0165] Reference Example 1 has excellent emulsion stability during long-term storage, but has the problem of bitterness because it uses sucrose palmitate that has not undergone a microwave irradiation process.

[0166] Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention. This application is based on Japanese Patent Application No. 2018-110479 filed on June 8, 2018, and Japanese Patent Application No. 2018-198558 filed on October 22, 2018, both of which are incorporated by reference in their entireties.

Claims

1. A beverage containing a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), A beverage, wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

2. A beverage containing a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less, and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), The beverage, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

3. A beverage containing a sucrose fatty acid ester (A), an emulsifier (B) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains more monoesters having an ester bond at the 6'-position than monoesters having an ester bond at the 6-position.

4. The beverage according to claim 3 , wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

5. The beverage according to claim 1 , 3 or 4 , wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

6. The beverage according to any one of claims 1 to 5, wherein the mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:

100.

7. The beverage according to any one of claims 1 to 6, wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:

100.

8. The beverage according to any one of claims 1 to 7, further comprising a milk component.

9. 9. The beverage according to claim 1, wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate.

10. The beverage according to any one of claims 1 to 9, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

11. An emulsified oil and fat composition comprising an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, The sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more. , emulsified oil and fat composition.

12. An emulsified oil and fat composition comprising an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, The emulsified oil and fat composition, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

13. The emulsified oil and fat composition contains an oil and fat, a sucrose fatty acid ester (A), an emulsifier (B) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6'-position than a monoester having an ester bond at the 6-position.

14. The emulsified oil and fat composition according to claim 13, wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

15. The emulsified oil and fat composition according to claim 11, 13, or 14, wherein the diester content of the sucrose fatty acid ester (A) is 18.5% by mass or more and 25.0% by mass or less.

16. The emulsified oil and fat composition according to any one of claims 11 to 15, wherein the mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:

100.

17. The emulsified oil and fat composition according to any one of claims 11 to 16, wherein the mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:

100.

18. The emulsified oil and fat composition according to any one of claims 11 to 17, further comprising a milk component.

19. The emulsified oil and fat composition according to any one of claims 11 to 18, wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate.

20. The emulsified oil and fat composition according to any one of claims 11 to 19, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

21. An emulsifier composition comprising: a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less; and an emulsifier (B) and / or a polysaccharide (C) which are different from the sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid, An emulsifier composition, wherein the sucrose fatty acid ester (A) has a monoester content of 70.0 mass% or more.

22. An emulsifier composition comprising: a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less; and an emulsifier (B) and / or a polysaccharide (C) which are different from the sucrose fatty acid ester (A) and have stearic acid as a constituent fatty acid, The emulsifier composition, wherein the sucrose fatty acid ester (A) has a diester content of 18.5% by mass or more and 25.0% by mass or less.

23. An emulsifier composition comprising a sucrose fatty acid ester (A), and an emulsifier (B) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains a monoester having an ester bond at the 6'-position in a larger amount than a monoester having an ester bond at the 6-position.

24. The emulsifier composition according to claim 23, wherein the sucrose fatty acid ester (A) has a monoester content of 70.0% by mass or more.

25. The emulsifier composition according to claim 21, 23, or 24, wherein the sucrose fatty acid ester (A) has a diester content of 18.5% by mass or more and 25.0% by mass or less.

26. The emulsifier composition according to any one of claims 21 to 25, wherein a content mass ratio of the sucrose fatty acid ester (A) to the emulsifier (B) is 100:1 to 1:

100.

27. The emulsifier composition according to any one of claims 21 to 26, wherein a mass ratio of the sucrose fatty acid ester (A) to the polysaccharide (C) is 100:1 to 1:

100.

28. The emulsifier composition according to any one of claims 21 to 27, wherein the emulsifier (B) is at least one selected from the group consisting of sucrose stearate, monoglycerol organic acid stearate, and polyglycerol stearate.

29. The emulsifier composition according to any one of claims 21 to 28, wherein the polysaccharide (C) is microcrystalline cellulose and / or carrageenan.

30. A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and a monoester content of 70.0% by mass or more, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

31. A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less and a diester content of 18.5 mass% or more and 25.0 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) that is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

32. A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6'-position than a monoester having an ester bond at the 6-position.

33. A method for producing a beverage using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, the method comprising the step of irradiating the sucrose fatty acid ester (A) with microwaves.

34. A method for producing an emulsified oil and fat composition using as raw materials an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less and a monoester content of 70.0 mass% or more, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

35. A method for producing an emulsified oil and fat composition using as raw materials an oil and fat, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less and a diester content of 18.5 mass% or more and 25.0 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

36. A method for producing an emulsified oil and fat composition using as raw materials an oil or fat, a sucrose fatty acid ester (A), and an emulsifier (B) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains a larger amount of a monoester having an ester bond at the 6'-position than a monoester having an ester bond at the 6-position.

37. A method for producing an emulsified oil and fat composition using as raw materials an oil or fat, a sucrose fatty acid ester (A), and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid, the method comprising the step of irradiating the sucrose fatty acid ester (A) with microwaves.

38. A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4% by mass or less and a monoester content of 70.0% by mass or more, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

39. A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) having a triester content of 1.4 mass% or less and a diester content of 18.5 mass% or more and 25.0 mass% or less, and an emulsifier (B) and / or a polysaccharide (C) which is different from the sucrose fatty acid ester (A) and has stearic acid as a constituent fatty acid.

40. A method for producing an emulsifier composition using, as raw materials, a sucrose fatty acid ester (A) and an emulsifier (B) different from the sucrose fatty acid ester (A) and having stearic acid as a constituent fatty acid, and / or a polysaccharide (C), wherein the sucrose fatty acid ester (A) contains a monoester having an ester bond at the 6'-position in a larger amount than a monoester having an ester bond at the 6-position.

41. A sucrose fatty acid ester (A) and an emulsifier different from the sucrose fatty acid ester (A), A method for producing an emulsifier composition using an emulsifier (B) having stearic acid as a constituent fatty acid and / or a polysaccharide (C) as raw materials, the method comprising the step of irradiating a sucrose fatty acid ester (A) with microwaves.

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