Foaming milk-containing beverage

Abstract

To provide a milk or soymilk component-containing beverage for forming which has excellent foaming power at the initial stage of forming by a steamer and also has an excellent defoaming effect on coarse bubbles generated during steaming.SOLUTION: A milk or soymilk component-containing beverage used for foaming by a steamer contains 0.005 to 0.08 mass% sucrose fatty acid ester having an HLB of 10 or more in 100 mass% of the beverage. A milk component-containing beverage used for foaming by a steamer contains 0.005 to 0.35 mass% sucrose fatty acid ester having an HLB of 10 or more which is an ester of a fatty acid having 14 to 20 carbon atoms and sucrose, in 100 mass% of the beverage.SELECTED DRAWING: None

Description

Technical Field

[0006] , ,

[0005] ,

[0001] The present invention relates to a milk or soy milk component-containing beverage that is used after being foamed with a steamer.

Background Art

[0002] The milk used in café lattes, café au lait, etc. is usually heated and foamed by mixing with steam in a steam machine and then mixed with the extracted coffee.

[0003] For beverages containing soy milk, emulsifiers such as sucrose fatty acid esters with medium to high HLB are widely used for the purposes of emulsion stability and bacteriostatic action. It is known that the emulsifiers added to beverages also affect the foaming properties. Conventionally, medium to high HLB sucrose fatty acid esters and polyglycerol fatty acid esters have been used as foaming agents to enhance the foaming power and foam stability (Patent Document 1). Specifically, Patent Document 1 describes a foaming soy milk containing 0.1% by mass of sucrose stearate with an HLB of 19 or higher as a sucrose fatty acid ester with an HLB of 8 or higher in the beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the beverage to which the foaming agent described in Patent Document 1 is added has high foaming power and foam stability when steamed, but generally generates a large number of coarse and angular bubbles like those of detergent foam, which not only looks bad but also has a poor mouthfeel when consumed, which is a problem. <00,00030> The present invention aims to provide a foaming milk or soy milk-containing beverage that, when steamed, has foaming power equivalent to that of milk and soy milk in the initial stages of foaming, and also has excellent defoaming properties against coarse foam generated during steaming, without negatively affecting the mouthfeel. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors have found that the above problems can be solved by including sucrose fatty acid esters with an HLB of 10 or more in a limited, specific amount in milk or soy milk component-containing beverages. In other words, the gist of this invention is as follows:

[0008] [1] A milk or soy milk component-containing beverage for use in a steamer, wherein the beverage contains 0.005 to 0.08% by mass of sucrose fatty acid ester with an HLB of 10 or more per 100% by mass of the beverage.

[0009] [2] A milk component-containing beverage for use in a steamer, wherein the beverage contains 0.005 to 0.35% by mass of sucrose fatty acid esters, which are esters of fatty acids having 14 to 20 carbon atoms and sucrose, with an HLB of 10 or more, per 100% by mass of the beverage.

[0010] [3] A foaming milk component-containing beverage according to [1] or [2], further comprising a sucrose fatty acid ester with an HLB of 9 or less.

[0011] [4] A foaming milk component beverage as described in [3], wherein the content of sucrose fatty acid esters with an HLB of 10 or higher is 0.05% by mass or more, and the content of sucrose fatty acid esters with an HLB of 9 or lower is 0.05 to 0.35% by mass.

[0012] [5] A foaming milk component beverage as described in any of [1] to [4], which does not contain emulsifiers other than sucrose fatty acid esters.

[0013] [6] A foaming milk component-containing beverage according to any one of [1] to [5], further comprising one or more of sodium caseinate, thickening polysaccharides, and microcrystalline cellulose.

[0014] [7] A foaming milk component beverage according to any of [1] to [5], which does not contain sodium caseinate, thickening polysaccharides, or microcrystalline cellulose.

[0015] [8] A foaming milk component-containing beverage according to any one of [1] to [4], [6] and [7], further containing an ionic emulsifier.

[0016] [9] A foaming milk component-containing beverage according to any of [1] to [4] and [6] to [8], further comprising one or more of glycerin fatty acid esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters.

[0017]

[10] Furthermore, a foaming milk component-containing beverage according to any of [1] to [9], which also includes a food-grade defoaming agent.

[0018]

[11] A foaming milk component beverage as described in any of [1] to [9], which does not contain a food-grade defoaming agent.

[0019]

[12] A foaming milk component-containing beverage according to any one of [1] to

[11] , wherein the sucrose fatty acid ester is at least one selected from sucrose stearate, sucrose palmitate, sucrose myristicate, sucrose laurate, and sucrose oleate.

[0020]

[13] The foaming milk component-containing beverage according to

[12] , wherein the sucrose fatty acid ester is sucrose stearate ester.

[0021]

[14] The milk component-containing beverage for foaming according to any one of [1] to

[13] , wherein the lipid content is 0 to 20% by mass in 100% by mass of the beverage.

[0022]

[15] The milk component-containing beverage for foaming according to

[14] , wherein the lipid content is 3 to 5% by mass in 100% by mass of the beverage.

[0023]

[16] The milk component-containing beverage for foaming according to any one of [1] to

[15] , wherein the protein content is 0 to 10% by mass in 100% by mass of the beverage.

[0024]

[17] The milk component-containing beverage for foaming according to

[16] , wherein the protein content is 3 to 5% by mass in 100% by mass of the beverage.

Advantages of the Invention

[0025] According to the present invention, it is possible to provide a milk or soy milk component-containing beverage for foaming that is excellent in the foaming power at the initial stage of foaming by a steamer and has an excellent defoaming effect on large bubbles generated during steaming.

Embodiments for Carrying Out the Invention

[0026] Hereinafter, embodiments of the present invention will be described in detail. The description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specifically limited to these contents as long as it does not exceed the gist thereof.

[0027] <Milk Component-Containing Beverage for Foaming>[ The milk component-containing beverage for foaming according to one aspect of the present invention is a milk or soy milk component-containing beverage to be used for foaming by a steamer, and is characterized in that it contains 0.005 to 0.08% by mass of a sucrose fatty acid ester having an HLB of not less than 10 in 100% by mass of the beverage. A milk component-containing beverage for frothing according to one aspect of the present invention is a milk component-containing beverage that is subjected to frothing by a steamer, and is characterized by containing 0.005 to 0.35% by mass of sucrose fatty acid ester, which is an ester of a fatty acid having 14 to 20 carbon atoms and sucrose, with an HLB of 10 or more, in a quantity of 100% by mass of the beverage.

[0028] A milk-containing beverage used by frothing it with a steamer is one that is added to a beverage such as coffee after frothing it with a steamer. According to the present invention, a milk or soy milk-containing beverage is provided that has excellent foaming power immediately after frothing and also has excellent defoaming properties against coarse foam. Examples of milk or soy milk-containing beverages used by frothing include not only liquids but also powders and granules.

[0029] <Drinks containing milk ingredients> The dairy ingredients used as milk components in the milk component-containing beverage of the present invention include milk, concentrated milk, whole milk powder, skim milk powder, condensed milk, butter, cheese, cream, whey, casein, total milk protein, mineral-concentrated whey, lactose-free whey, desalted whey, whey minerals, buttermilk and butterserum, and buttermilk-like products such as buttermilk powder and butterserum powder obtained by powdering them, as well as milk hydrolysates obtained by decomposing dairy products using enzymes or microorganisms. The milk component-containing beverage of the present invention may contain only one of these, or it may contain two or more.

[0030] The content of sucrose fatty acid ester, which is an ester of sucrose and a fatty acid having 14 to 20 carbon atoms with an HLB of 10 or higher, in the milk component-containing beverage of the present invention is 0.005 to 0.35% by mass, preferably 0.008 to 0.15% by mass, more preferably 0.01 to 0.1% by mass, and particularly preferably 0.01 to 0.05% by mass, per 100% by mass of the total beverage. A sucrose fatty acid ester content within the above range is preferable from the viewpoint of stable emulsification during long-term storage, high foaming power, and excellent defoaming effect against coarse foam generated during steaming. Furthermore, the content of sucrose fatty acid esters with an HLB of 10 or higher in the milk component-containing beverage of the present invention is 0.005 to 0.08% by mass, preferably 0.008 to 0.08% by mass, more preferably 0.01 to 0.05% by mass, and particularly preferably 0.01 to 0.035% by mass, based on 100% by mass of the total beverage. A sucrose fatty acid ester content within the above range is preferable from the viewpoint of stable emulsification during long-term storage, high foaming power, and excellent defoaming effect against coarse foam generated during steaming.

[0031] <Beverages containing soy milk ingredients> The soy milk used as the soy milk component in the soy milk component-containing beverage of the present invention can be made from yellow soybeans, green soybeans, black soybeans, etc., without limitation as the soybean raw material. As for the method of producing soy milk from soybeans, known methods can be used, and generally, it can be obtained by soaking soybeans in water, hot water, etc. for a certain period of time, then grinding them and removing the okara (soybean pulp).

[0032] The content of sucrose fatty acid esters with an HLB of 10 or higher in the soy milk component-containing beverage of the present invention is 0.005 to 0.08% by mass, preferably 0.008 to 0.08% by mass, more preferably 0.01 to 0.05% by mass, and particularly preferably 0.01 to 0.035% by mass, based on 100% by mass of the total beverage. A sucrose fatty acid ester content within the above range is preferable from the viewpoint of stable emulsification during long-term storage, high foaming power, and excellent defoaming effect against coarse foam generated during steaming.

[0033] <Sucrose fatty acid ester> (Sucrose fatty acid esters with HLB of 10 or higher) The sucrose fatty acid ester contained in the foaming milk component-containing beverage of the present invention is a sucrose fatty acid ester with an HLB of 10 or more. There is no particular upper limit set for the HLB, but it is usually 20 or less, and preferably 11 to 18. By including sucrose fatty acid esters with an HLB of 10 or higher within the above range, the product exhibits stable emulsification during long-term storage, high foaming power, and excellent defoaming properties against coarse bubbles generated during steaming.

[0034] The foaming milk component-containing beverage of the present invention may contain only one type of sucrose fatty acid ester with an HLB of 10 or higher, or it may contain two or more types.

[0035] (Sucrose fatty acid esters with HLB 9 or less) The foaming milk component-containing beverage of the present invention preferably contains a combination of a sucrose fatty acid ester with an HLB of 10 or higher and a sucrose fatty acid ester with an HLB of 9 or lower, from the viewpoint of having excellent foaming power and not leaving behind coarse, angular foam. In this case, the sucrose fatty acid ester with an HLB of 9 or lower used is preferably HLB of 7 or lower, more preferably 5 or lower, and particularly preferably 3 or lower. Note that the lower limit of this HLB is usually 0 or higher.

[0036] The foaming milk component-containing beverage of the present invention may contain only one type of sucrose fatty acid ester with an HLB of 9 or less, or it may contain two or more types.

[0037] When a combination of sucrose fatty acid esters with an HLB of 10 or higher and sucrose fatty acid esters with an HLB of 9 or lower is used, the content of each sucrose fatty acid ester is such that, in the case of a milk component-containing beverage, the content of sucrose fatty acid esters with an HLB of 10 or higher is 0.01 to 0.35% by mass, preferably 0.03 to 0.25% by mass, more preferably 0.04 to 0.18% by mass, and particularly preferably 0.1 to 0.18% by mass, per 100% by mass of the beverage. Furthermore, the content of sucrose fatty acid esters with an HLB of 9 or less is preferably 0.001 to 0.35% by mass, more preferably 0.01 to 0.2% by mass, even more preferably 0.03 to 0.15% by mass, and particularly preferably 0.05 to 0.1% by mass, per 100% by mass of the beverage. The total content of these is preferably 0.051 to 0.7% by mass, more preferably 0.07 to 0.5% by mass, even more preferably 0.08 to 0.4% by mass, and particularly preferably 0.08 to 0.28% by mass, per 100% by mass of the beverage. Furthermore, when using a combination of sucrose fatty acid esters with an HLB of 10 or higher and sucrose fatty acid esters with an HLB of 9 or lower, the preferred mass ratio is sucrose fatty acid ester with an HLB of 10 or higher: sucrose fatty acid ester with an HLB of 9 or lower = 10:1 to 1:5, more preferably 5:1 to 1:3, even more preferably 4:1 to 1:2, and particularly preferably 3:1 to 1:1. Within this range, the emulsification is stable during long-term storage, the foaming power is high, and it has an excellent defoaming effect on coarse foam generated during steaming, which is preferable.

[0038] When a sucrose fatty acid ester with an HLB of 10 or higher is used in combination with a sucrose fatty acid ester with an HLB of 9 or lower, the content of each sucrose fatty acid ester is such that, in the case of a soy milk component-containing beverage, the content of the sucrose fatty acid ester with an HLB of 10 or higher is 0.01 to 0.35% by mass, preferably 0.03 to 0.25% by mass, more preferably 0.05 to 0.18% by mass, and particularly preferably 0.1 to 0.18% by mass, per 100% by mass of the beverage. Furthermore, the content of sucrose fatty acid esters with an HLB of 9 or less is preferably 0.001 to 0.35% by mass, more preferably 0.01 to 0.2% by mass, even more preferably 0.05 to 0.15% by mass, and particularly preferably 0.05 to 0.1% by mass, per 100% by mass of the beverage. The total content of these is preferably 0.051 to 0.7% by mass, more preferably 0.07 to 0.5% by mass, even more preferably 0.08 to 0.4% by mass, and particularly preferably 0.1 to 0.3% by mass, per 100% by mass of the beverage. Furthermore, when using a combination of sucrose fatty acid esters with an HLB of 10 or higher and sucrose fatty acid esters with an HLB of 9 or lower, the preferred mass ratio is sucrose fatty acid ester with an HLB of 10 or higher: sucrose fatty acid ester with an HLB of 9 or lower = 10:1 to 1:5, more preferably 5:1 to 1:3, even more preferably 4:1 to 1:2, and particularly preferably 3:1 to 1:1. Within this range, the emulsification is stable during long-term storage, the foaming power is high, and it has an excellent defoaming effect on coarse foam generated during steaming, which is preferable.

[0039] (A more preferred combination) A more preferred combination of sucrose fatty acid esters is a combination of sucrose fatty acid ester with HLB 16, sucrose fatty acid ester with HLB 11, and sucrose fatty acid ester with HLB 7 or lower (preferably HLB 1 to 5). In this case, the content of each sucrose fatty acid ester in a milk or soy milk component-containing beverage, especially a milk component-containing beverage, is 0.01 to 0.3% by mass, particularly 0.03 to 0.2% by mass, and especially 0.04 to 0.15% by mass of sucrose fatty acid ester with HLB 16 per 100% by mass of the beverage. It is preferable that the amount be in percent, with the sucrose fatty acid ester of HLB11 being 0.01 to 0.3% by mass, particularly 0.03 to 0.2% by mass, and especially 0.04 to 0.15% by mass, and the sucrose fatty acid ester of HLB7 or lower being 0.001 to 0.35% by mass, particularly 0.01 to 0.2% by mass, and especially 0.05 to 0.1% by mass, and the total content of these is preferably 0.051 to 0.7% by mass, particularly 0.07 to 0.5% by mass, and especially 0.08 to 0.3% by mass. Furthermore, the mass ratio of each sucrose fatty acid ester is preferably sucrose fatty acid ester of HLB16:sucrose fatty acid ester of HLB11:sucrose fatty acid ester of HLB7 or lower = 0.1~1:0.1~1:0.01~2, more preferably 0.3~1:0.3~1:0.5~2, and even more preferably 0.5~1:0.5~1:1~2.

[0040] (constituent fatty acids) The sucrose fatty acid ester used in the present invention is preferably an ester of sucrose with a fatty acid having 12 to 20 carbon atoms, as it has excellent foaming ability, and the constituent fatty acid is particularly preferably one having 12 to 18 carbon atoms. Specifically, the sucrose fatty acid esters used in the present invention are preferably sucrose stearate, sucrose palmitate, sucrose myristicate, sucrose laurate, and sucrose oleate, with sucrose stearate being particularly preferred among these.

[0041] (Commercially available sucrose fatty acid ester products) Sucrose fatty acid esters are known food emulsifiers, and commercially available sucrose fatty acid esters can be used.

[0042] Examples of commercially available sucrose fatty acid esters with an HLB of 10 or higher include "Ryoto Sugar Ester S-1670 (HLB:16)", "Ryoto Sugar Ester P-1670 (HLB:16)", "Ryoto Sugar Ester P-1570 (HLB:15)", "Ryoto Sugar Ester S-1570 (HLB:15)", "Ryoto Sugar Ester M-1695 (HLB:16)", "Ryoto Sugar Ester L-1695 (HLB:16)", and "Ryoto Sugar Ester L-1695 (HLB:16)". Examples include "Toto Sugar Ester L-595 (HLB: 5)", "Ryoto Sugar Ester O-1570 (HLB: 15)", "Ryoto Sugar Ester S-1170 (HLB: 11)" (all manufactured by Mitsubishi Chemical Foods Corporation, product names); "DK Ester SS (HLB: 19)", "DK Ester F-160 (HLB: 15)", "DK Ester F-140 (HLB: 13)", "DK Ester F-110 (HLB: 11)" (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., product names).

[0043] Examples of commercially available sucrose fatty acid esters with an HLB of 9 or less include "Ryoto Sugar Ester S-970 (HLB:9)", "Ryoto Sugar Ester S-770 (HLB:7)", "Ryoto Sugar Ester S-570 (HLB:5)", "Ryoto Sugar Ester S-370 (HLB:3)", "Ryoto Sugar Ester S-270 (HLB:2)", "Ryoto Sugar Ester S-170 (HLB:1)", "Ryoto Sugar Ester P-170 (HLB:1)", and "Ryoto Sugar Ester Examples include "Stel L-195 (HLB:1)", "Ryoto Sugar Ester O-170 (HLB:1)", "Ryoto Sugar Ester ER-290 (HLB:2)", "Ryoto Sugar Ester ER-190 (HLB:1)", and "Ryoto Sugar Ester B-370 (HLB:3)" (all manufactured by Mitsubishi Chemical Foods Corporation, product names); "DK Ester F-70 (HLB:8)", "DK Ester F-50 (HLB:6)", and "DK Ester F-10 (HLB:1)" (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., product names).

[0044] Furthermore, as the sucrose fatty acid ester, a sucrose fatty acid ester produced by microwave irradiation, as described in Japanese Patent Publication No. 5945756, may also be used.

[0045] <Other emulsifiers> In the present invention, the foaming milk component-containing beverage may preferably contain no emulsifiers other than sucrose fatty acid esters, from the viewpoint of having emulsification stability during long-term storage, foaming power, and excellent defoaming effect against coarse foam generated during steaming.

[0046] On the other hand, from the viewpoint of having emulsification stability during long-term storage, foaming power, and excellent defoaming effect against coarse foam generated during steaming, the foaming milk component-containing beverage of the present invention may preferably contain emulsifiers other than sucrose fatty acid esters. In this case, examples of emulsifiers other than sucrose fatty acid esters include nonionic emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters, as well as ionic emulsifiers such as organic acid monoglycerides, sodium stearoyl lactylate, calcium stearoyl lactylate, and lecithin. The foaming milk component-containing beverage of the present invention may contain only one of these emulsifiers other than sucrose fatty acid esters, or it may contain two or more.

[0047] If the foaming milk component-containing beverage of the present invention contains an emulsifier other than sucrose fatty acid ester, the amount thereof is preferably 0.5% by mass or less of the beverage by mass of 100% for reasons of increased emulsification stability and foaming power.

[0048] <Other additives> The foaming milk component-containing beverage of the present invention may contain one or more additives such as sodium caseinate, thickening polysaccharides, microcrystalline cellulose, and saponins in a proportion of about 0.001 to 0.5% by mass per 100% by mass of the beverage, from the viewpoint of increasing emulsification stability and foaming power during long-term storage. On the other hand, from the viewpoint of having an excellent defoaming effect against the coarse bubbles generated during steaming, it is preferable that the foaming milk component-containing beverage of the present invention does not contain these additives.

[0049] Furthermore, the foaming milk component-containing beverage of the present invention may contain a food-grade defoaming agent in a proportion of approximately 0.001 to 0.1% by mass per 100% by mass of the beverage, from the viewpoint of having an excellent defoaming effect against coarse foam generated during steaming. In this case, examples of food-grade defoaming agents include silicone resin-based food-grade defoaming agents, glycerin fatty acid ester-based and oil-based defoaming preparations. On the other hand, from the viewpoint of improving emulsification stability and foaming power during long-term storage, it may be preferable that the foaming milk component-containing beverage of the present invention does not contain these food-grade defoaming agents.

[0050] <Lipid and protein content> The foaming milk component-containing beverage of the present invention preferably has a lipid content of 0 to 20% by mass of 100% by mass of the beverage, more preferably 1 to 10% by mass, and particularly preferably 3 to 5% by mass. When the lipid content of the foaming milk component-containing beverage is within the above range, it exhibits excellent foaming power when foamed with a steam machine and has a desirable flavor when consumed.

[0051] The foaming milk component-containing beverage of the present invention preferably has a protein content of 0 to 10% by mass of 100% by mass of the beverage, and more preferably 3 to 5% by mass. When the protein content of the foaming milk component-containing beverage is within the above range, it exhibits excellent foaming power when foamed with a steam machine and has a desirable flavor when consumed.

[0052] <Method for manufacturing a foaming milk ingredient-containing beverage> The foaming milk component-containing beverage of the present invention can be manufactured by adding a sucrose fatty acid ester with an HLB of 10 or higher, or a sucrose fatty acid ester with an HLB of 10 or higher and a sucrose fatty acid ester with an HLB of 9 or lower, and other emulsifiers and additives as needed, to the aforementioned milk or soy milk component, and then uniformly dispersing and dissolving the added components by heating as needed. In this case, it is more efficient to add sucrose fatty acid esters or the like to a portion of the milk or soy milk components, heat and stir to 60-70°C, and then add the remaining milk or soy milk components at a lower temperature and stir.

[0053] The foaming milk component-containing beverage of the present invention, manufactured in this manner, is sterilized as necessary. The sterilization method is not particularly limited, but examples include injecting high-temperature, high-pressure water or high-pressure steam, or using direct heating methods such as Joule heating by electric current or heating by high frequency (microwave), or using indirect heating methods such as electromagnetic induction heating, electric furnace, direct flame, fluidized sand bath, or molten salt bath, either alone or in combination.

[0054] <Application> The foaming milk component-containing beverage of the present invention, when foamed with a steamer, can be used in various beverages such as coffee (caffè latte, cappuccino, café au lait, etc.), black tea, cocoa, milkshakes, shakes, and matcha. [Examples]

[0055] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the invention. In the following, "parts" means "parts by mass".

[0056] [Foaming test] The foaming properties of the foaming beverages were evaluated by assessing foaming power and foaming stability. Specifically, a 150g sample cooled to 4°C was foamed using the foamer of an espresso machine, and the foam height immediately after foaming and after 30 minutes were measured. Furthermore, the shape of the bubbles was observed using a microscope after 30 minutes to evaluate their shape. The evaluation criteria are as follows:

[0057] <Evaluation Criteria for Foaming Power> ○: The foam height immediately after frothing is 80% or more of the value when frothing milk or soy milk without emulsifiers. ×: The foam height immediately after frothing is less than 80% of the value when frothing milk or soy milk without emulsifiers.

[0058] <Evaluation Criteria for Foam Destabilization> ○: The value of (foam height after 30 minutes of foaming ÷ foam height immediately after foaming) is less than the value when foaming milk or soy milk without emulsifiers. ×: The value of (foam height after 30 minutes of foaming ÷ foam height immediately after foaming) is greater than or equal to the value when foaming milk or soy milk without emulsifiers.

[0059] <Evaluation criteria for foam shape> ○: No large, angular bubbles are observed. △: Angular, coarse bubbles are observed on the surface of the bubbles. ×: Angular, coarse bubbles are observed across the entire surface of the bubbles.

[0060] [Example 1] 33.29 parts of milk (fat content 4.0% by mass, protein content 3.4% by mass) were mixed with 0.01 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Corporation), which has an HLB of 16 and is composed of stearic acid. The dispersion was heated to 65°C and stirred to completely dissolve the emulsifier. Milk at 4°C was added to this mixture to make a total volume of 100 parts, and the mixture was stirred at room temperature for 10 minutes to obtain a milk component-containing beverage. The foaming properties of this milk component-containing beverage were evaluated using the method described above.

[0061] [Example 2] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.03 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1670), which has an HLB of 16 and is composed of stearic acid, was dispersed in 33.27 parts of milk, and the foaming properties were evaluated.

[0062] [Example 3] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.10 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1670), which has an HLB of 16 and is composed of stearic acid, was dispersed in 33.2 parts of milk, and the foaming properties were evaluated.

[0063] [Comparative Example 1] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.40 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1670), which has an HLB of 16 and is composed of stearic acid, was dispersed in 32.9 parts of milk, and the foaming properties were evaluated.

[0064] [Comparative Example 2] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.01 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Corporation), which has an HLB of 5 and is composed of stearic acid, was dispersed in 33.29 parts of milk, and the foaming properties were evaluated.

[0065] [Comparative Example 3] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.03 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-570), which has an HLB of 5 and is composed of stearic acid, was dispersed in 33.27 parts of milk, and the foaming properties were evaluated.

[0066] [Comparative Example 4] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.10 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-570), which has an HLB of 5 and is composed of stearic acid, was dispersed in 33.2 parts of milk, and the foaming properties were evaluated.

[0067] [Comparative Example 5] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.40 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester S-570), which has an HLB of 5 and is composed of stearic acid, was dispersed in 32.9 parts of milk, and the foaming properties were evaluated.

[0068] [Example 4] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.01 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-1695, manufactured by Mitsubishi Chemical Foods Corporation), which has an HLB of 16 and is composed of lauric acid, was dispersed in 33.29 parts of milk, and the foaming properties were evaluated.

[0069] [Example 5] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.03 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-1695), which has an HLB of 16 and is composed of lauric acid, was dispersed in 33.27 parts of milk, and the foaming properties were evaluated.

[0070] [Comparative Example 6] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.10 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-1695), which has an HLB of 16 and is composed of lauric acid, was dispersed in 33.2 parts of milk, and the foaming properties were evaluated.

[0071] [Comparative Example 7] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.40 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-1695), which has an HLB of 16 and is composed of lauric acid, was dispersed in 32.9 parts of milk, and the foaming properties were evaluated.

[0072] [Comparative Example 8] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.01 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-595, manufactured by Mitsubishi Chemical Foods Corporation), which has an HLB of 5 and is composed of lauric acid, was dispersed in 33.29 parts of milk, and the foaming properties were evaluated.

[0073] [Comparative Example 9] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.03 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-595), which has an HLB of 5 and is composed of lauric acid, was dispersed in 33.27 parts of milk, and the foaming properties were evaluated.

[0074] [Comparative Example 10] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.10 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-595), which has an HLB of 5 and is composed of lauric acid, was dispersed in 33.2 parts of milk, and the foaming properties were evaluated.

[0075] [Comparative Example 11] A milk component-containing beverage was prepared in the same manner as in Example 1, except that 0.40 parts of sucrose fatty acid ester (product name: Ryoto Sugar Ester L-595), which has an HLB of 5 and is composed of lauric acid, was dispersed in 32.9 parts of milk, and the foaming properties were evaluated.

[0076] Table 1 shows the types and content of sucrose fatty acid esters used in Examples 1-5 and Comparative Examples 1-11, as well as the results of foaming evaluation, for beverages containing milk components.

[0077] [Table 1]

[0078] [Examples 6-9, Comparative Examples 12-23] Except for replacing all the milk with soy milk (lipid content 4.5% by mass, protein content 3.7% by mass), soy milk-containing beverages were prepared in the same manner as in Examples 1-5 and Comparative Examples 1-11, and their foaming properties were evaluated. Table 2 shows the types and content of sucrose fatty acid esters used in Examples 6-9 and Comparative Examples 12-23, as well as the results of foaming evaluation, for beverages containing soy milk components.

[0079] [Table 2]

[0080] From the above results, it can be seen that milk or soy milk beverages containing sucrose fatty acid esters with an HLB of 16 and constituent fatty acids of stearic acid or lauric acid, with a sucrose fatty acid ester content of 0.01 to 0.03% by mass (Examples 1, 2, 4-7, 8, 9), exhibit excellent foaming power immediately after foaming, and no angular, coarse foam remains after 30 minutes, indicating that they are excellent beverages for foaming. Furthermore, a milk or soy milk component-containing beverage (Example 3) with an HLB of 16 and a sucrose fatty acid ester content of 0.10% by mass, in which the constituent fatty acid is stearic acid, exhibits excellent foaming power immediately after foaming. After 30 minutes, only a small amount of angular, coarse foam remains, indicating that it is a beverage suitable for use in foaming. On the other hand, sucrose fatty acid esters with an HLB of 16 and a constituent fatty acid content of stearic acid or lauric acid, containing 0.04% by mass, and sucrose fatty acid esters with an HLB of 5, showed inferior foaming performance.

[0081] [Examples 10, 11] A milk component-containing beverage was prepared by dissolving sucrose fatty acid ester (product names: Ryoto Sugar Ester P-1670, S-1170, S-170, all manufactured by Mitsubishi Chemical Foods Corporation) in the proportions shown in Table 3 in a milk component-containing beverage reconstituted using milk, milk powder, and butter. The solution was homogenized at 65°C under high pressure at 20 MPa using a high-pressure homogenizer, then filled into a pressure-resistant bottle and heated at 95°C for 15 minutes to obtain a milk component-containing reconstituted beverage. A 150g sample cooled to 4°C was passed through a café latte machine to create foam, and mixed with coffee extract to prepare a café latte. The prepared café latte was subjected to the same foaming test as in Example 1. Table 3 shows the types and content of sucrose fatty acid esters used in Examples 10 and 11, as well as the results of the foaming property evaluation.

[0082] [Table 3]

[0083] These results indicate the following: Specifically, in Example 3, Comparative Examples 1, 6, and 7, milk component beverages containing 0.1% by mass or more of hydrophilic sucrose fatty acid ester (HLB16) showed angular, coarse foam 30 minutes after foaming. However, milk component beverages prepared by combining 0.1% by mass or more of hydrophilic sucrose fatty acid ester (HLB11-16) with lipophilic sucrose fatty acid ester (HLB1) (Examples 10 and 11) showed excellent foaming power immediately after foaming, and no angular, coarse foam remained after 30 minutes, indicating that these beverages are excellent for foaming.

Claims

1. A milk-containing beverage to be foamed using a steamer, The beverage contains 0.01 to 0.10% by mass of a sucrose fatty acid ester with an HLB of 16, which is an ester of a fatty acid having 18 carbon atoms and sucrose, per 100% by mass, or the beverage contains 0.01 to 0.10% by mass of a sucrose fatty acid ester with an HLB of 16, which is an ester of a fatty acid having 12 carbon atoms and sucrose, per 100% by mass. A foaming milk component-containing beverage having a protein content of 3 to 5% by mass of the beverage in 100% by mass.

2. The foaming milk component-containing beverage according to claim 1, wherein the content of the sucrose fatty acid ester having an HLB of 16 is 0.01 to 0.05% by mass.

3. A foaming milk component-containing beverage according to claim 1 or claim 2, which does not contain emulsifiers other than sucrose fatty acid esters.

4. A foaming milk component-containing beverage according to any one of claims 1 to 3, further comprising one or more of sodium caseinate, thickening polysaccharides, and microcrystalline cellulose.

5. A foaming milk component-containing beverage according to any one of claims 1 to 3, which does not contain sodium caseinate, thickening polysaccharides, or microcrystalline cellulose.

6. Furthermore, a foaming milk component-containing beverage according to any one of claims 1, 2, 4, and 5, further containing an ionic emulsifier.

7. Furthermore, the foaming milk component-containing beverage according to any one of claims 1, 2, and 4 to 6, further containing one or more of glycerin fatty acid esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters.

8. Furthermore, a foaming milk component-containing beverage according to any one of claims 1 to 7, further comprising a food-grade defoaming agent.

9. A foaming milk component-containing beverage according to any one of claims 1 to 7, which does not contain a food-grade defoaming agent.

10. The foaming milk component-containing beverage according to any one of claims 1 to 9, wherein the sucrose fatty acid ester is at least one selected from sucrose stearate, sucrose laurate, and sucrose oleate.

11. The foaming milk component-containing beverage according to claim 10, wherein the ester of the carbon-18 fatty acid and sucrose is sucrose stearate ester.

12. A foaming milk component-containing beverage according to any one of claims 1 to 11, wherein the lipid content is 0 to 20% by mass of the beverage.

13. The foaming milk component-containing beverage according to claim 12, wherein the lipid content is 3 to 5% by mass of the beverage.

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