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JP2851488B2 - Cocoa drink - Google Patents

Cocoa drink

Info

Publication number
JP2851488B2
JP2851488B2 JP4214706A JP21470692A JP2851488B2 JP 2851488 B2 JP2851488 B2 JP 2851488B2 JP 4214706 A JP4214706 A JP 4214706A JP 21470692 A JP21470692 A JP 21470692A JP 2851488 B2 JP2851488 B2 JP 2851488B2
Authority
JP
Japan
Prior art keywords
fatty acid
cocoa
weight
fat
acid ester
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP4214706A
Other languages
Japanese (ja)
Other versions
JPH0638682A (en
Inventor
清照 植本
正和 寺内
誠 三代
敦之 宮本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Seika Kaisha Ltd
Sakamoto Yakuhin Kogyo Co Ltd
Original Assignee
Meiji Seika Kaisha Ltd
Sakamoto Yakuhin Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Seika Kaisha Ltd, Sakamoto Yakuhin Kogyo Co Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP4214706A priority Critical patent/JP2851488B2/en
Publication of JPH0638682A publication Critical patent/JPH0638682A/en
Application granted granted Critical
Publication of JP2851488B2 publication Critical patent/JP2851488B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Confectionery (AREA)
  • Non-Alcoholic Beverages (AREA)

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【産業上の利用分野】本発明はココア飲料に関するもの
であり、特にカカオバター等の油脂分を主体とする結晶
性浮遊物を生じないココア飲料に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cocoa beverage, and more particularly to a cocoa beverage which does not produce a crystalline suspension mainly composed of fats and oils such as cocoa butter.

【0002】[0002]

【従来の技術】ココア飲料は、ココアパウダーやカカオ
マスに糖類、乳製品並びに水を混合し、ホモゲナイザー
による均質化を行なった後、缶に充填して殺菌操作を行
なって製造されている。従来から、ココア飲料には、カ
カオバターや乳脂肪等の油脂分の乳化・分散を目的とし
て親水性のショ糖脂肪酸エステルが添加されている。そ
して、ショ糖脂肪酸エステル以外の例としては、HLB
11以上の親水性ポリグリセリン脂肪酸エステルを添加
した、白濁状浮遊物を生じないココア飲料が特開昭61
−141873号に開示されている。他方、特開昭59
−95847号には、モノまたはジエステルである親水
性ポリグリセリン脂肪酸エステルを添加し、乳蛋白、乳
脂肪の分離を防止したコーヒー飲料が開示されている。
2. Description of the Related Art Cocoa drinks are produced by mixing cocoa powder or cocoa mass with saccharides, dairy products and water, homogenizing the mixture with a homogenizer, filling the mixture into cans and performing a sterilization operation. Conventionally, cocoa beverages have been added with a hydrophilic sucrose fatty acid ester for the purpose of emulsifying and dispersing fats and oils such as cocoa butter and milk fat. Examples of other than sucrose fatty acid esters include HLB
A cocoa beverage which does not generate cloudy suspensions to which 11 or more hydrophilic polyglycerin fatty acid esters are added is disclosed in
No. -148733. On the other hand,
-95847 discloses a coffee beverage to which a hydrophilic polyglycerin fatty acid ester which is a mono- or di-ester is added to prevent separation of milk protein and milk fat.

【0003】[0003]

【発明が解決しようとする課題】しかしながら、比重差
による脂肪球の浮上は、親水性のショ糖脂肪酸エステル
を添加しても完全に防止することはできない。比重差に
より脂肪球が浮上しても、脂肪球が安定に保たれている
場合には、飲用前に軽く振ることにより浮上した脂肪球
は分散されるため特に問題にならない。しかし、121
℃、30分間のような苛酷な加熱殺菌により脂肪球の破
壊が起こり、あるいは破壊が起こらなくても、経時的に
浮上した脂肪球が合一して脂肪球が破壊され、本来、常
温で結晶化する性質であるココアバター等の脂肪分が、
常温あるいは低温での保存によって結晶化する場合があ
る。この場合には飲用前に振っても結晶化した脂肪分は
消えず、著しく商品価値が低下したものとなる。
However, the floating of fat globules due to the difference in specific gravity cannot be completely prevented even by adding a hydrophilic sucrose fatty acid ester. Even if the fat globules float due to the specific gravity difference, if the fat globules are kept stable, shaking lightly before drinking will cause no problem since the floated fat globules are dispersed. However, 121
Destruction of fat globules by severe heat sterilization such as ℃, 30 minutes, or even if no destruction occurs, fat globules that have floated over time are united to break down the fat globules. Fat content such as cocoa butter
Crystallization may occur when stored at room temperature or low temperature. In this case, even if it shakes before drinking, the crystallized fat does not disappear and the commercial value is significantly reduced.

【0004】一方、特開昭61−141873号に開示
されたHLB11以上の親水性ポリグリセリン脂肪酸エ
ステルを添加したココア飲料においても、加熱殺菌によ
り脂肪球の破壊が起こるか、経時的に浮上した脂肪球が
合一して脂肪球が破壊される。そして、親水性のポリグ
リセリン脂肪酸エステルはショ糖脂肪酸エステルよりも
乳化・分散効果に優れるためか、親水性ポリグリセリン
脂肪酸エステルを添加したものは室温以上の温度におい
て結晶性浮遊物は生じないが、冬期やアイスベンダー等
低温保存された場合、結晶性浮遊物が発生する場合があ
る。
On the other hand, even in a cocoa beverage to which a hydrophilic polyglycerin fatty acid ester having an HLB of 11 or more disclosed in Japanese Patent Application Laid-Open No. 61-141873 has been added, fat globules are destroyed by heat sterilization or the fat floating over time. The balls coalesce and the fat globules are broken. And, because the hydrophilic polyglycerin fatty acid ester has a better emulsifying and dispersing effect than the sucrose fatty acid ester, the addition of the hydrophilic polyglycerin fatty acid ester does not produce a crystalline floating substance at a temperature of room temperature or higher, When stored at low temperature such as in the winter or in an ice bender, crystalline suspended matter may be generated.

【0005】このような常温や低温での結晶性浮遊物の
発生を防止するためには、カカオバターまたはカカオバ
ター様油脂の含有量を減らすか、あるいは親水性のショ
糖脂肪酸エステルや親水性のポリグリセリン脂肪酸エス
テルの添加量を増やさなければならない。この場合、コ
コア成分の風味に欠けるか、ショ糖脂肪酸エステルやポ
リグリセリン脂肪酸エステル自体の苦み等の味がココア
飲料の味に悪影響を及ぼし、満足なココア飲料とはなら
ない。
[0005] In order to prevent the generation of crystalline suspended matter at room temperature or low temperature, the content of cocoa butter or cocoa butter-like fats or oils is reduced, or hydrophilic sucrose fatty acid esters or hydrophilic The amount of polyglycerin fatty acid ester added must be increased. In this case, the flavor of the cocoa component is lacking, or the taste of the sucrose fatty acid ester or the polyglycerin fatty acid ester itself, such as bitterness, has an adverse effect on the taste of the cocoa beverage, and the cocoa beverage is not satisfactory.

【0006】本発明は、上記のようなココア飲料の有す
る問題点に鑑みてなされたものであり、その目的は、カ
カオバター等の油脂分の結晶化を抑制し、結晶性浮遊物
の発生を防止することができ、かつ添加物により風味を
損なったり、添加物自体の味が悪影響を及ぼすことのな
いココア飲料を提供することである。
The present invention has been made in view of the above-mentioned problems of cocoa beverages, and has as its object to suppress crystallization of fats and oils such as cocoa butter and to reduce the generation of crystalline suspended matter. It is an object of the present invention to provide a cocoa beverage which can be prevented and which does not impair the flavor of the additive or adversely affect the taste of the additive itself.

【0007】[0007]

【課題を解決するための手段および作用】本発明者は、
カカオバター等の油脂分を主体とする結晶性浮遊物を生
じないココア飲料を得ることを目的として鋭意研究した
結果、特定の親油性ポリグリセリン脂肪酸エステルを添
加することに着目して本発明に到達した。即ち、本発明
の要旨は、平均重合度が 3 - 15 のポリグリセリンと、
飽和脂肪酸および不飽和脂肪酸からなり且つヨウ素価が
10 - 60 である混合脂肪酸との エステルであって、そ
のエステル化度が 80 - 100% である親油性ポリグリセ
ン脂肪酸エステルが、ココア成分、乳成分、甘味料お
よび水からなる混合液に、該混合液に含まれる脂肪分に
対して 0.2 - 5.0 重量% の割合で添加されている こと
を特徴とする、ココア飲料にある。
Means and Functions for Solving the Problems The present inventor has provided:
As a result of diligent research aimed at obtaining a cocoa beverage that does not generate crystalline suspended matter mainly composed of fats and oils such as cocoa butter, the present invention has been achieved by focusing on the addition of a specific lipophilic polyglycerin fatty acid ester. did. That is, the gist of the present invention is to provide a polyglycerin having an average degree of polymerization of 3 to 15,
Consisting of saturated and unsaturated fatty acids and having an iodine value of
Esters with mixed fatty acids of 10-60
Polyglyceres with a degree of esterification of 80-100%
Li down fatty acid esters, copolymers core component, the dairy component, in a mixture consisting of sweeteners and water 0 .2 to fat contained in the mixture - it is added pressure at a rate of 5.0 wt%
And wherein, Ru co-core drinking near.

【0008】本発明のココア飲料におけるココア成分と
しては、通常用いられるカカオバター含量が10〜24
重量%のココアパウダーを使用することが好ましい。ま
た、カカオバターの代わりにパーム油、シェア脂、イリ
ッペ脂、サルシード脂、やし油、パーム核油等を精製、
分別、硬化等の操作を施した融点25〜42℃程度のカ
カオバター様油脂を使用することができる。本発明のコ
コア飲料における上記のココア成分の含有量は、カカオ
バターまたはカカオバター様油脂の含有量として最終製
品のココア飲料全重量に対して0.05〜5.0重量
%、好ましくは0.1〜2.0重量%が好ましい。カカ
オバターおよび/またはカカオバター様油脂の含有量が
0.05重量%未満では風味的に美味でなく、5.0重
量%を越えると長期保存における乳化の安定性が悪くな
り、しかも風味的にももたつき、くどくなり美味ではな
い。とりわけ0.1〜2.0重量%の範囲内において特
に美味であると共に長期保存時に乳化の安定性が保たれ
る。しかしながら乳脂の如く低融点部から高融点へわた
る融点範囲の広い油脂を乳製品と共に添加した場合に
は、カカオバターおよび/またはカカオバター様油脂の
含有量が2.0〜5.0重量%の範囲内においても極め
て美味であり、かつ長期保存時に乳化の安定性が極めて
良い。
The cocoa component in the cocoa beverage of the present invention has a commonly used cocoa butter content of 10 to 24.
It is preferred to use cocoa powder by weight. In addition, instead of cocoa butter, palm oil, shearing fat, illipe fat, salseed fat, palm oil, palm kernel oil, etc. are refined,
Cocoa butter-like fats and oils having a melting point of about 25 to 42 ° C. subjected to operations such as separation and curing can be used. The content of the cocoa component in the cocoa beverage of the present invention is 0.05 to 5.0% by weight, preferably 0.1% by weight, based on the total weight of the cocoa beverage of the final product as the content of cocoa butter or cocoa butter-like fat. 1 to 2.0% by weight is preferred. If the content of cocoa butter and / or cocoa butter-like oil and fat is less than 0.05% by weight, the flavor is not delicious, and if it exceeds 5.0% by weight, the stability of emulsification during long-term storage deteriorates, and It is stiff and unpalatable. In particular, when the content is in the range of 0.1 to 2.0% by weight, the taste is particularly good and the stability of emulsification during long-term storage is maintained. However, when fats and oils having a wide melting point range from a low melting point to a high melting point, such as milk fat, are added together with dairy products, the content of cocoa butter and / or cocoa butter-like fat is 2.0 to 5.0% by weight. Within the range, it is extremely delicious, and the stability of emulsification during long-term storage is extremely good.

【0009】つぎに本発明における乳成分を構成する乳
製品としては、特に限定されるものではなく、牛乳、全
脂粉乳、脱脂粉乳、クリーム、バター、全脂練乳、脱脂
練乳、調製粉乳等の乳製品から適宜使用することができ
る。そして本発明におけるこれらの乳製品の添加量は特
に限定されるものではなく、乳固形分3.0重量%以上
の乳飲料であっても、乳固形分3.0重量%未満の清涼
飲料水であっても良い。
The dairy product constituting the milk component in the present invention is not particularly limited, and may be milk, whole milk powder, skim milk powder, cream, butter, whole milk condensed milk, skimmed condensed milk, prepared milk powder, etc. It can be used as appropriate from dairy products. The amount of these dairy products in the present invention is not particularly limited. Even if the milk beverage has a milk solid content of 3.0% by weight or more, a soft drink having a milk solid content of less than 3.0% by weight can be used. It may be.

【0010】さらに本発明においては甘味料が添加され
る。甘味料の種類は特に限定されるものではなく、砂
糖、ぶどう糖、果糖、異性化糖、水飴、マルチトール、
ソルビトール等の糖類または糖アルコール等の甘味料を
適宜使用することができる。
[0010] In the present invention, a sweetener is further added. The type of sweetener is not particularly limited, and sugar, glucose, fructose, isomerized sugar, starch syrup, maltitol,
Sugars such as sorbitol or sweeteners such as sugar alcohols can be used as appropriate.

【0011】本発明によるココア飲料において、添加さ
れる親油性ポリグリセリン脂肪酸エステルを構成するポ
リグリセリンは、水酸基価から算出した平均重合度が 3
-15、好ましくは 4 - 10 である理由は、平均重合度が
3 未満のポリグリセリンのエステルには、カカオバタ
ー等の油脂分の結晶化を防止する効果がなく、一方、平
均重合度が 15 を越えるような高重合度のポリグリセリ
ンは、充分に精製ができないために風味の悪いポリグリ
セリン脂肪酸エステルとなり、これがココア飲料の風味
を損なうため好ましくない。
In the cocoa beverage according to the present invention,
Polyglycerin constituting the lipophilic polyglycerol fatty acid ester has an average degree of polymerization calculated from the hydroxyl value is 3
-15, preferably 4 - Why Ru 10 Dare, average polymerization degree of Rights is
The esters of 3 less than polyglycerol, no effect of preventing the grease crystallization such as cocoa butter, hand, high polymerization degree of the polyglycerol such that the average polymerization degree is more than 15, is sufficiently purified Inability to do so results in a polyglycerin fatty acid ester having a bad taste, which is not preferable because it impairs the flavor of the cocoa beverage.

【0012】そして、親油性ポリグリセリン脂肪酸エス
テルを構成する脂肪酸は、飽和脂肪酸と不飽和脂肪酸の
混合物であり、その混合脂肪酸のヨウ素価は10〜60
の範囲である。ヨウ素価10〜60の混合脂肪酸を構成
する脂肪酸は、炭素数6〜24の脂肪酸であり、カプリ
ル酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステ
アリン酸、アラキジン酸、ベヘニン酸等の飽和脂肪酸
や、パルミトオレイン酸、オレイン酸、リノール酸、エ
ルシン酸等の不飽和脂肪酸が例示できる。飽和脂肪酸の
みや、ヨウ素価が10未満の飽和脂肪酸の割合が多い場
合、逆に不飽和脂肪酸のみや、ヨウ素価が60を超える
ような不飽和脂肪酸の割合が多い場合には、カカオバタ
ー等の油脂分の結晶化を防止することができない。
The fatty acid constituting the lipophilic polyglycerin fatty acid ester is a mixture of a saturated fatty acid and an unsaturated fatty acid, and the mixed fatty acid has an iodine value of 10 to 60.
Range. Fatty acids constituting the mixed fatty acid having an iodine value of 10 to 60 are fatty acids having 6 to 24 carbon atoms, and saturated fatty acids such as caprylic acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, Examples thereof include unsaturated fatty acids such as palmito oleic acid, oleic acid, linoleic acid, and erucic acid. When only the saturated fatty acid or the ratio of the saturated fatty acid having an iodine value of less than 10 is large, or when only the unsaturated fatty acid or the ratio of the unsaturated fatty acid having the iodine value exceeding 60 is large, cocoa butter or the like is used. The crystallization of fats and oils cannot be prevented.

【0013】つぎにエステル化度、つまりポリグリセリ
ンの水酸基のうちエステル化された割合は80〜100
%であり、好ましくは90〜100%が良い。エステル
化度が80%未満のポリグリセリン脂肪酸エステルに
は、カカオバター等の油脂分の結晶化を防止する効果が
ない。そして、ポリグリセリンと脂肪酸の混合物からな
るエステル化度80〜100%の親油性ポリグリセリン
脂肪酸エステルのHLBは7以下であり、特に脂肪酸の
組合せによりHLB4以下としたものが望ましい。
Next, the degree of esterification, that is, the percentage of esterified hydroxyl groups among the hydroxyl groups of polyglycerin is 80 to 100.
%, Preferably 90 to 100%. Polyglycerol fatty acid esters having a degree of esterification of less than 80% have no effect of preventing crystallization of fats and oils such as cocoa butter. The HLB of a lipophilic polyglycerol fatty acid ester having a degree of esterification of 80 to 100%, which is composed of a mixture of polyglycerin and a fatty acid, is 7 or less.

【0014】本発明における親油性ポリグリセリン脂肪
酸エステルの添加量は、ココア飲料に含有される脂肪
分、つまりカカオバター、カカオバター様油脂および添
加した乳製品に由来する乳脂肪分の合計量に対して、
0.2〜5.0重量%、好ましくは0.5〜3.0重量
%である。親油性ポリグリセリン脂肪酸エステルの添加
量が、ココア飲料に含有される脂肪分に対して0.2重
量%未満では、カカオバター等の油脂分の結晶化を防止
することができない。また、親油性ポリグリセリン脂肪
酸エステルをココア飲料に含有される脂肪分に対して
5.0重量%を越えて添加することは、ココア飲料の風
味を損ない好ましくない。
In the present invention, the amount of the lipophilic polyglycerin fatty acid ester to be added is based on the total amount of fat contained in the cocoa beverage, that is, the total amount of cocoa butter, cocoa butter-like fat and milk fat derived from the added dairy product. hand,
It is 0.2-5.0% by weight, preferably 0.5-3.0% by weight. If the amount of the lipophilic polyglycerin fatty acid ester is less than 0.2% by weight based on the fat contained in the cocoa beverage, crystallization of fats and oils such as cocoa butter cannot be prevented. In addition, it is not preferable to add the lipophilic polyglycerin fatty acid ester in an amount exceeding 5.0% by weight based on the fat contained in the cocoa beverage, since the flavor of the cocoa beverage is impaired.

【0015】また、本発明においては、脂肪分の乳化・
分散性を高めるために従来使用されているショ糖脂肪酸
エステルやポリグリセリン脂肪酸エステル等の親水性乳
化剤を用いることが望ましく、さらにこれらの親水性乳
化剤とグリセリン脂肪酸エステル、有機酸モノグリ、ソ
ルビタン脂肪酸エステル、レシチン、親油性ショ糖脂肪
酸エステル、上記に記載した以外の親油性ポリグリセリ
ン脂肪酸エステル等の乳化剤を併用して使用しても良
い。また、本発明のココア飲料には上記の各成分以外
に、その他の成分として通常ココア飲料に用いられてい
る香料、色素、ビタミン類、ミネラル、食塩、増粘剤等
を適宜使用することができる。
In the present invention, the emulsification of fat
It is desirable to use a hydrophilic emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester conventionally used to enhance dispersibility, and furthermore, these hydrophilic emulsifiers and glycerin fatty acid ester, organic acid monoglycol, sorbitan fatty acid ester, Emulsifiers such as lecithin, lipophilic sucrose fatty acid esters, and lipophilic polyglycerin fatty acid esters other than those described above may be used in combination. In addition to the above components, the cocoa beverage of the present invention may appropriately use, as other components, flavors, pigments, vitamins, minerals, salt, thickeners and the like which are usually used in cocoa beverages. .

【0016】さらに、本発明のココア飲料のpH値は特
に限定されるものではないが、味覚、保存性、色調等の
関係から、pH5.7〜7.5が好ましい。
Further, the pH value of the cocoa beverage of the present invention is not particularly limited, but is preferably 5.7 to 7.5 from the viewpoint of taste, storage stability, color tone and the like.

【0017】そして本発明に係るココア飲料は、上記の
ココア成分、乳製品、甘味料さらに親油性ポリグリセリ
ン脂肪酸エステルおよび温水等を所定量配合した混合溶
液を、高速ミキサー等で攪拌し、ホモゲナイザーで均質
化した後、高温殺菌することにより容易に製造すること
ができる。
The cocoa beverage according to the present invention is prepared by mixing a predetermined amount of the cocoa component, dairy product, sweetener, lipophilic polyglycerin fatty acid ester, hot water and the like with a high-speed mixer or the like, followed by a homogenizer. After homogenization, it can be easily manufactured by high-temperature sterilization.

【0018】[0018]

【実施例等】以下実施例等に基づいて本発明を説明す
る。 1.合成例1〜14 グリセリンに水酸化ナトリウム1重量%を加え、窒素気
流下で250℃で縮重合反応させ、水で希釈して活性炭
を添加して脱色し、さらに、イオン交換樹脂処理して脱
塩した後濃縮することにより、平均重合度2、3、6、
10、15および16のポリグリセリンを得た。これ
に、表1に示すヨウ素価およびエステル化度になるよう
に、ヨウ素価55の牛脂脂肪酸単独(合成例1)、牛脂
脂肪酸とヨウ素価10のヤシ油脂肪酸を混合(合成例2
〜4、8、13、14)して、あるいはオレイン酸単独
(合成例9)、ステアリン酸単独(合成例10)、オレ
イン酸とステアリン酸を混合(合成例5〜7、11、1
2)して加え、230〜240℃で酸価が2以下になる
まで反応させて、各種の親油性ポリグリセリン脂肪酸エ
ステルを得た。
The present invention will be described below based on examples and the like. 1. Synthesis Examples 1 to 14 1% by weight of sodium hydroxide was added to glycerin, polycondensed at 250 ° C. under a nitrogen stream, diluted with water and decolorized by adding activated carbon, and further treated with an ion exchange resin. By concentrating after salting, the average degree of polymerization 2, 3, 6,
10, 15 and 16 polyglycerins were obtained. To this, tallow fatty acid having an iodine value of 55 alone (Synthesis Example 1), and tallow fatty acid and a coconut oil fatty acid having an iodine value of 10 were mixed (Synthesis Example 2) so that the iodine value and the degree of esterification shown in Table 1 were obtained.
-4, 8, 13, 14) or oleic acid alone (Synthesis Example 9), stearic acid alone (Synthesis Example 10), and oleic acid and stearic acid mixed (Synthesis Examples 5 to 7, 11, 1 and 1).
2) Then, the mixture was reacted at 230 to 240 ° C. until the acid value became 2 or less to obtain various lipophilic polyglycerin fatty acid esters.

【0019】[0019]

【表1】 [Table 1]

【0020】実施例1〜12、比較例1〜10 ココアパウダー(カカオバター12重量%含有) 1.00 重量% 牛乳(乳脂肪分3重量%含有) 20.00 〃 ショ糖 5.50 〃 親油性ポリグリセリン脂肪酸エステル 表2、3に記載 (表1に記載の合成例1〜14) の添加量 温水 残量 合計 100.00 重量% 上記の各成分を混合し、70℃に加熱した後、高速ミキ
サーで5分間攪拌し、ホモジナイザーにて150kg/cm
2の圧力で均質化した。これを缶に充填し、121℃、
30分間の殺菌を行なった。これを、室温で3ヵ月、5
℃で3ヵ月および温度サイクル(25℃、48時間と5
℃、48時間を10サイクル)の3通りの条件で保存
し、軽く振った後、開缶し、結晶性浮遊物の有無を調べ
た。実施例1〜12の結果を表2に、比較例1〜10の
結果を表3に示す。
Examples 1 to 12, Comparative Examples 1 to 10 Cocoa powder (containing 12% by weight of cocoa butter) 1.00% by weight Milk (containing 3% by weight of milk fat) 20.00 〃 Sucrose 5.50 油 Lipophilic polyglycerol fatty acid ester 2 and 3 (Synthesis Examples 1 to 14 described in Table 1) Addition of hot water Total remaining amount 100.00% by weight After mixing the above components, heating to 70 ° C, and stirring with a high-speed mixer for 5 minutes, 150kg / cm with homogenizer
Homogenized at a pressure of 2 . This is filled in a can, 121 ° C,
Sterilization was performed for 30 minutes. Leave this at room temperature for 3 months, 5
℃ 3 months and temperature cycle (25 ℃, 48 hours and 5
(10 cycles at 48 ° C. for 48 hours), shaken gently, opened, and examined for the presence of crystalline suspended matter. Table 2 shows the results of Examples 1 to 12, and Table 3 shows the results of Comparative Examples 1 to 10.

【0021】[0021]

【表2】 [Table 2]

【0022】[0022]

【表3】 [Table 3]

【0023】実施例13.カカオバター22重量%含有
のココアパウダーを使用し、表1に記載の合成例7の親
油性ポリグリセリン脂肪酸エステルを0.0246重量%(コ
コア飲料に含有される全脂肪分に対して3.0重量%)
を使用する以外は、実施例1と同様にしてココア飲料を
調製し、同様の3通りの条件で保存したが、いずれの条
件で保存したものも結晶性浮遊物は無く、美味であっ
た。
Embodiment 13 FIG. Using cocoa powder containing 22% by weight of cocoa butter, 0.0246% by weight of the lipophilic polyglycerin fatty acid ester of Synthesis Example 7 shown in Table 1 (3.0% by weight based on the total fat content in the cocoa beverage) )
A cocoa drink was prepared in the same manner as in Example 1 except that the cocoa beverage was used, and stored under the same three conditions. However, the one stored under any of the conditions was free of crystalline suspended matter and was delicious.

【0024】比較例11.表1に記載の合成例7の親油
性ポリグリセリン脂肪酸エステルを添加しない以外は実
施例13と同様にしてココア飲料を調製し、同様の3通
りの条件で保存した。室温で保存したものには結晶性浮
遊物は無かったが、5℃で保存したものと温度サイクル
をかけたものには結晶性浮遊物が多く見られた。
Comparative Example 11 A cocoa drink was prepared in the same manner as in Example 13 except that the lipophilic polyglycerin fatty acid ester of Synthesis Example 7 shown in Table 1 was not added, and stored under the same three conditions. There was no crystalline suspended matter stored at room temperature, but a lot of crystalline suspended matter was observed between those stored at 5 ° C. and those subjected to a temperature cycle.

【0025】比較例12.表1に記載の合成例7の親油
性ポリグリセリン脂肪酸エステルの添加量を0.057
4重量%(ココア飲料に含有される全脂肪分に対して
7.0重量%)に変更する以外は実施例13と同様にし
てココア飲料を調製し、同様の3通りの条件で保存した
が、いずれの条件で保存したものにも結晶性浮遊物は無
かったが、やや異臭味が感じられた。
Comparative Example 12 The addition amount of the lipophilic polyglycerin fatty acid ester of Synthesis Example 7 shown in Table 1 was 0.057.
A cocoa beverage was prepared in the same manner as in Example 13 except that the content was changed to 4% by weight (7.0% by weight based on the total fat content in the cocoa beverage), and stored under the same three conditions. No crystalline suspended matter was found in any of the samples stored under any conditions, but a slight off-flavor was felt.

【0026】実施例14. ココアパウダー(カカオバター22重量%含有) 1.50 重量% 牛乳(乳脂肪分3重量%、無脂乳固形分8重量%含有) 30.00 〃 ショ糖 8.00 〃 食塩 0.05 〃 デカグリセリンモノステアレート 0.10 〃 親油性ポリグリセリン脂肪酸エステル (表1に記載の合成例1) 0.03 〃 温水 残量 合計 100.00 重量% 上記の各成分を混合し、実施例1と同様にしてココアを
含有する乳飲料を調製し、同様の3通りの条件で保存し
たが、いずれの条件で保存したものも結晶性浮遊物は無
く、美味であった。
Embodiment 14 FIG. Cocoa powder (containing 22% by weight of cocoa butter) 1.50% by weight Milk (containing 3% by weight of milk fat and 8% by weight of non-fat milk solids) 30.00 8.0 Sucrose 8.00 食 塩 Salt 0.05 〃 Decaglycerin monostearate 0.10 〃 Lipophilic Polyglycerin fatty acid ester (Synthesis example 1 shown in Table 1) 0.03 〃 Warm water Total remaining amount 100.00% by weight The above components were mixed, and a cocoa-containing milk drink was prepared in the same manner as in Example 1; It was stored under three conditions, but the one stored under any of the conditions was free of crystalline suspended matter and was delicious.

【0027】実施例15. ココアパウダー(カカオバター12重量%含有) 1.00 重量% 牛乳(乳脂肪分3重量%含有) 20.00 〃 ショ糖 5.50 〃 食塩 0.05 〃 ショ糖脂肪酸エステル 0.10 〃 親油性ポリグリセリン脂肪酸エステル (表1に記載の合成例2) 0.01 〃 温水 残量 合計 100.00 重量% 上記の各成分を混合し、実施例1と同様にしてココアを
含有する乳飲料を調製し、同様の3通りの条件で保存し
たが、いずれの条件で保存したものも結晶性浮遊物は無
く、美味であった。
Embodiment 15 FIG. Cocoa powder (containing 12% by weight of cocoa butter) 1.00% by weight Milk (containing 3% by weight of milk fat) 20.00 〃 Sucrose 5.50 食 塩 Salt 0.05 〃 Sucrose fatty acid ester 0.10 油 Lipophilic polyglycerin fatty acid ester (See Table 1) Synthesis Example 2) 0.01% Hot Water Total Remaining 100.00% by Weight The above components were mixed to prepare a cocoa-containing milk drink in the same manner as in Example 1, and stored under the same three conditions. The sample stored under the above conditions did not have any crystalline suspended matter and was delicious.

【0028】[0028]

【発明の効果】本発明によれば、ココア成分、乳成分、
甘味料および水からなる混合液に、該混合液に含まれる
脂肪分に対して、特定の親油性ポリグリセリン脂肪酸エ
ステルを0.2〜5.0重量%の割合で添加してなるコ
コア飲料とすることにより、本来であれば結晶化するカ
カオバター等の油脂分の結晶化を抑制し、結晶性浮遊物
の発生を防止したココア飲料を提供することができる。
そして、添加物により風味を損なったり、添加物自体の
味が悪影響を及ぼすことのないココア飲料が得られる。
According to the present invention, a cocoa component, a milk component,
A cocoa beverage obtained by adding a specific lipophilic polyglycerin fatty acid ester to a mixture of a sweetener and water with respect to the fat contained in the mixture at a ratio of 0.2 to 5.0% by weight; By doing so, it is possible to provide a cocoa beverage in which the crystallization of fats and oils such as cocoa butter, which would otherwise crystallize, is suppressed, and the generation of crystalline suspended matter is prevented.
And the cocoa drink which the flavor is not spoiled by an additive and the taste of an additive itself does not have a bad influence is obtained.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 三代 誠 大阪府泉大津市臨海町1−20 阪本薬品 工業株式会社研究所内 (72)発明者 宮本 敦之 大阪府泉大津市臨海町1−20 阪本薬品 工業株式会社研究所内 (56)参考文献 特開 平2−261366(JP,A) 特開 昭50−157564(JP,A) (58)調査した分野(Int.Cl.6,DB名) A23G 1/00 - 9/30 A23L 2/38──────────────────────────────────────────────────の Continuing from the front page (72) Inventor Makoto Miyo 1-20 Rinkaicho, Izumiotsu-shi, Osaka Prefecture Inside the research laboratory of Sakamoto Pharmaceutical Co., Ltd. (72) Inventor Miyamoto 1-20 Rinkaicho, Izumiotsu-shi, Osaka Sakamoto Pharmaceutical Industrial (56) References JP-A-2-261366 (JP, A) JP-A-50-157564 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A23G 1/00 -9/30 A23L 2/38

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】 平均重合度が 3 - 15 のポリグリセリン
と、飽和脂肪酸および不飽和脂肪酸からなり且つヨウ素
価が 10 - 60 である混合脂肪酸とのエステ ルであっ
て、そのエステル化度が 80 - 100% である親油性ポリ
グリセリン脂肪 酸エステルが、ココア成分、乳成分、甘
味料および水からなる混合液に、該混合液に含まれる脂
肪分に対して 0.2 - 5.0 重量% の割合で添加されてい
ることを 特徴とする、ココア飲料。
1. Polyglycerin having an average degree of polymerization of 3-15.
And saturated and unsaturated fatty acids and iodine
There in ester le with 60 a is mixed fatty - value is 10
Lipophilic poly with a degree of esterification of 80-100%
Glycerin fatty acid ester, copolymers core component, the dairy component, in a mixture consisting of sweeteners and water, relative fat contained in the mixture 0.2 - 5.0 have been added pressure at a ratio of weight%
And wherein the Rukoto, co-core drinking.
JP4214706A 1992-07-21 1992-07-21 Cocoa drink Expired - Lifetime JP2851488B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4214706A JP2851488B2 (en) 1992-07-21 1992-07-21 Cocoa drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4214706A JP2851488B2 (en) 1992-07-21 1992-07-21 Cocoa drink

Publications (2)

Publication Number Publication Date
JPH0638682A JPH0638682A (en) 1994-02-15
JP2851488B2 true JP2851488B2 (en) 1999-01-27

Family

ID=16660265

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4214706A Expired - Lifetime JP2851488B2 (en) 1992-07-21 1992-07-21 Cocoa drink

Country Status (1)

Country Link
JP (1) JP2851488B2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0758641B1 (en) 1995-08-11 2000-08-30 Daicel Chemical Industries, Ltd. A fatty acid esters composition of a polyglycerine, a process for the preparation thereof, a process for the preparation of a highly-purified fatty acid esters composition of a polyglycerine, a highly-purified fatty acid esters composition of a polyglycerine, an additive for food-stuffs, a resin composition, and a composition for cosmetics or detergents
TWI247583B (en) 1999-03-24 2006-01-21 Mitsubishi Chem Corp Mike beverage
JP5038945B2 (en) * 2008-03-07 2012-10-03 太陽化学株式会社 Anti-caking agent for milk-containing beverage
JP6400940B2 (en) * 2014-05-09 2018-10-03 アサヒ飲料株式会社 Dairy beverage

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Publication number Publication date
JPH0638682A (en) 1994-02-15

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