JP6969087B2 - Creaming powder with high emulsification stability - Google Patents
Creaming powder with high emulsification stability Download PDFInfo
- Publication number
- JP6969087B2 JP6969087B2 JP2016215389A JP2016215389A JP6969087B2 JP 6969087 B2 JP6969087 B2 JP 6969087B2 JP 2016215389 A JP2016215389 A JP 2016215389A JP 2016215389 A JP2016215389 A JP 2016215389A JP 6969087 B2 JP6969087 B2 JP 6969087B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- creaming powder
- parts
- content
- lecithin
- 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.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims description 139
- 238000004945 emulsification Methods 0.000 title description 21
- 235000013353 coffee beverage Nutrition 0.000 claims description 85
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 70
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 50
- 239000001814 pectin Substances 0.000 claims description 50
- 229920001277 pectin Polymers 0.000 claims description 50
- 235000010987 pectin Nutrition 0.000 claims description 50
- 239000000787 lecithin Substances 0.000 claims description 48
- 235000010445 lecithin Nutrition 0.000 claims description 48
- 229940067606 lecithin Drugs 0.000 claims description 48
- 102000011632 Caseins Human genes 0.000 claims description 47
- 108010076119 Caseins Proteins 0.000 claims description 47
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 41
- 239000008158 vegetable oil Substances 0.000 claims description 38
- 150000007524 organic acids Chemical class 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 26
- -1 organic acid monoglycerides Chemical class 0.000 claims description 25
- 229920001285 xanthan gum Polymers 0.000 claims description 24
- 239000000230 xanthan gum Substances 0.000 claims description 24
- 235000010493 xanthan gum Nutrition 0.000 claims description 24
- 229940082509 xanthan gum Drugs 0.000 claims description 24
- 239000003925 fat Substances 0.000 claims description 22
- 235000013361 beverage Nutrition 0.000 claims description 21
- 235000019871 vegetable fat Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 19
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 19
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 17
- 229940083466 soybean lecithin Drugs 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 235000021485 packed food Nutrition 0.000 claims description 10
- 239000001384 succinic acid Substances 0.000 claims description 9
- 239000007764 o/w emulsion Substances 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 6
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 230000032050 esterification Effects 0.000 claims description 5
- 238000005886 esterification reaction Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 description 43
- 108010046377 Whey Proteins Proteins 0.000 description 38
- 102000007544 Whey Proteins Human genes 0.000 description 37
- 238000003860 storage Methods 0.000 description 34
- 239000000203 mixture Substances 0.000 description 31
- 235000021119 whey protein Nutrition 0.000 description 31
- 230000001954 sterilising effect Effects 0.000 description 26
- 238000004659 sterilization and disinfection Methods 0.000 description 26
- 239000005018 casein Substances 0.000 description 23
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 23
- 235000021240 caseins Nutrition 0.000 description 23
- 238000011156 evaluation Methods 0.000 description 20
- 235000013336 milk Nutrition 0.000 description 19
- 239000008267 milk Substances 0.000 description 19
- 210000004080 milk Anatomy 0.000 description 19
- 239000000839 emulsion Substances 0.000 description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 15
- 229920002472 Starch Polymers 0.000 description 15
- 239000011734 sodium Substances 0.000 description 15
- 229910052708 sodium Inorganic materials 0.000 description 15
- 238000009472 formulation Methods 0.000 description 14
- 239000003921 oil Substances 0.000 description 14
- 235000019698 starch Nutrition 0.000 description 14
- 235000014113 dietary fatty acids Nutrition 0.000 description 13
- 239000000194 fatty acid Substances 0.000 description 13
- 229930195729 fatty acid Natural products 0.000 description 13
- 239000008107 starch Substances 0.000 description 12
- 239000006071 cream Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000005862 Whey Substances 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 240000007154 Coffea arabica Species 0.000 description 6
- QHZLMUACJMDIAE-UHFFFAOYSA-N Palmitic acid monoglyceride Natural products CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 235000016213 coffee Nutrition 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 239000003002 pH adjusting agent Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- DCBSHORRWZKAKO-UHFFFAOYSA-N alpha-glycerol monomyristate Natural products CCCCCCCCCCCCCC(=O)OCC(O)CO DCBSHORRWZKAKO-UHFFFAOYSA-N 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- 159000000001 potassium salts Chemical class 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000020187 evaporated milk Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- KEMQGTRYUADPNZ-UHFFFAOYSA-N heptadecanoic acid Chemical compound CCCCCCCCCCCCCCCCC(O)=O KEMQGTRYUADPNZ-UHFFFAOYSA-N 0.000 description 2
- 235000015092 herbal tea Nutrition 0.000 description 2
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BITHHVVYSMSWAG-KTKRTIGZSA-N (11Z)-icos-11-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCC(O)=O BITHHVVYSMSWAG-KTKRTIGZSA-N 0.000 description 1
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- YZAZXIUFBCPZGB-QZOPMXJLSA-N (z)-octadec-9-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O YZAZXIUFBCPZGB-QZOPMXJLSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- IFNTUTSJHSCEOG-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;octadecanoic acid Chemical compound OC(=O)C(O)C(O)C(O)=O.CCCCCCCCCCCCCCCCCC(O)=O IFNTUTSJHSCEOG-UHFFFAOYSA-N 0.000 description 1
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 description 1
- IKCBAZNFHUGPRO-KVVVOXFISA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;(z)-octadec-9-enoic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O IKCBAZNFHUGPRO-KVVVOXFISA-N 0.000 description 1
- XBNFOAOCJWQKPX-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;octadecanoic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O XBNFOAOCJWQKPX-UHFFFAOYSA-N 0.000 description 1
- AGYVMFBEDZHMIT-KVVVOXFISA-N 2-hydroxypropanoic acid (Z)-octadec-9-enoic acid Chemical compound CC(O)C(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O AGYVMFBEDZHMIT-KVVVOXFISA-N 0.000 description 1
- KXFNZUHMPODMRZ-UHFFFAOYSA-N 2-hydroxypropanoic acid;octadecanoic acid Chemical compound CC(O)C(O)=O.CCCCCCCCCCCCCCCCCC(O)=O KXFNZUHMPODMRZ-UHFFFAOYSA-N 0.000 description 1
- NMDZHWYWOFQPCY-UHFFFAOYSA-N 2-hydroxypropanoic acid;tetradecanoic acid Chemical compound CC(O)C(O)=O.CCCCCCCCCCCCCC(O)=O NMDZHWYWOFQPCY-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- DGXXALYUKFBUEE-UHFFFAOYSA-N C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(=O)(O)C(O)C(O)C(=O)O Chemical compound C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(=O)(O)C(O)C(O)C(=O)O DGXXALYUKFBUEE-UHFFFAOYSA-N 0.000 description 1
- 101100061515 Caenorhabditis elegans csk-1 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 102100031415 Hepatic triacylglycerol lipase Human genes 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 1
- 102100037611 Lysophospholipase Human genes 0.000 description 1
- 235000001835 Madeira lavender Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- GXSSQQZXUWFISX-UHFFFAOYSA-N OC(=O)CC(O)(CC(O)=O)C(O)=O.CCCCCCCCCCCCCC(O)=O Chemical compound OC(=O)CC(O)(CC(O)=O)C(O)=O.CCCCCCCCCCCCCC(O)=O GXSSQQZXUWFISX-UHFFFAOYSA-N 0.000 description 1
- BUSQIMKQGWFDCO-UHFFFAOYSA-N OC(=O)CCC(O)=O.CCCCCCCCCCCCCC(O)=O Chemical compound OC(=O)CCC(O)=O.CCCCCCCCCCCCCC(O)=O BUSQIMKQGWFDCO-UHFFFAOYSA-N 0.000 description 1
- SHAGSLKPMICAOP-UHFFFAOYSA-N OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCC(O)=O Chemical compound OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCC(O)=O SHAGSLKPMICAOP-UHFFFAOYSA-N 0.000 description 1
- OGOUSRABCKUOAE-UHFFFAOYSA-N OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCCCC(O)=O Chemical compound OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCCCC(O)=O OGOUSRABCKUOAE-UHFFFAOYSA-N 0.000 description 1
- XKEHZCGJKMVESV-UHFFFAOYSA-N OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCCCCCC(O)=O Chemical compound OC(C(O)C(O)=O)C(O)=O.CCCCCCCCCCCCCCCC(O)=O XKEHZCGJKMVESV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- UWHZIFQPPBDJPM-FPLPWBNLSA-M Vaccenic acid Natural products CCCCCC\C=C/CCCCCCCCCC([O-])=O UWHZIFQPPBDJPM-FPLPWBNLSA-M 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- PCMVDJVHFQWOFB-KVVVOXFISA-N acetic acid;(z)-octadec-9-enoic acid Chemical compound CC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O PCMVDJVHFQWOFB-KVVVOXFISA-N 0.000 description 1
- LMESJJCHPWBJHQ-UHFFFAOYSA-N acetic acid;2,3-dihydroxybutanedioic acid Chemical compound CC(O)=O.OC(=O)C(O)C(O)C(O)=O LMESJJCHPWBJHQ-UHFFFAOYSA-N 0.000 description 1
- IIOPVJIGEATDBS-UHFFFAOYSA-N acetic acid;dodecanoic acid Chemical compound CC(O)=O.CCCCCCCCCCCC(O)=O IIOPVJIGEATDBS-UHFFFAOYSA-N 0.000 description 1
- SPTSIOTYTJZTOG-UHFFFAOYSA-N acetic acid;octadecanoic acid Chemical compound CC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O SPTSIOTYTJZTOG-UHFFFAOYSA-N 0.000 description 1
- NFXWJYUDIOHFAW-UHFFFAOYSA-N acetic acid;tetradecanoic acid Chemical compound CC(O)=O.CCCCCCCCCCCCCC(O)=O NFXWJYUDIOHFAW-UHFFFAOYSA-N 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- MHHQXLYTRJCMQY-UHFFFAOYSA-N butanedioic acid dodecanoic acid Chemical compound OC(=O)CCC(O)=O.CCCCCCCCCCCC(O)=O MHHQXLYTRJCMQY-UHFFFAOYSA-N 0.000 description 1
- LHEAGTVWVSBQMB-UHFFFAOYSA-N butanedioic acid hexadecanoic acid Chemical compound OC(=O)CCC(O)=O.CCCCCCCCCCCCCCCC(O)=O LHEAGTVWVSBQMB-UHFFFAOYSA-N 0.000 description 1
- XDXGNSXWVLCCTF-KVVVOXFISA-N butanedioic acid;(z)-octadec-9-enoic acid Chemical compound OC(=O)CCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O XDXGNSXWVLCCTF-KVVVOXFISA-N 0.000 description 1
- LFURZEMGYHMXPJ-UHFFFAOYSA-N butanedioic acid;octadecanoic acid Chemical compound OC(=O)CCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O LFURZEMGYHMXPJ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical class OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- RGKHAQKSWFKIQQ-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate;octadecanoic acid Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O.CCCCCCCCCCCCCCCCCC(O)=O RGKHAQKSWFKIQQ-UHFFFAOYSA-N 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- WLGSIWNFEGRXDF-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O.CCCCCCCCCCCC(O)=O WLGSIWNFEGRXDF-UHFFFAOYSA-N 0.000 description 1
- ZJYFSPXGHKSDMR-UHFFFAOYSA-N dodecanoic acid 2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(CC(O)=O)C(O)=O.CCCCCCCCCCCC(O)=O ZJYFSPXGHKSDMR-UHFFFAOYSA-N 0.000 description 1
- PCVZXIPDCYWKPQ-UHFFFAOYSA-N dodecanoic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.CCCCCCCCCCCC(O)=O PCVZXIPDCYWKPQ-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- BITHHVVYSMSWAG-UHFFFAOYSA-N eicosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCC(O)=O BITHHVVYSMSWAG-UHFFFAOYSA-N 0.000 description 1
- 229940108623 eicosenoic acid Drugs 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- JYDNQSLNPKOEII-CFYXSCKTSA-N hexadec-9-enoic acid;(z)-hexadec-9-enoic acid Chemical compound CCCCCCC=CCCCCCCCC(O)=O.CCCCCC\C=C/CCCCCCCC(O)=O JYDNQSLNPKOEII-CFYXSCKTSA-N 0.000 description 1
- JFZAGVHTCUJLBQ-UHFFFAOYSA-N hexadecanoic acid;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCCCCCCCCCC(O)=O JFZAGVHTCUJLBQ-UHFFFAOYSA-N 0.000 description 1
- GTEUREWXARDDIB-UHFFFAOYSA-N hexadecanoic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.CCCCCCCCCCCCCCCC(O)=O GTEUREWXARDDIB-UHFFFAOYSA-N 0.000 description 1
- SELIRUAKCBWGGE-UHFFFAOYSA-N hexadecanoic acid;octadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O SELIRUAKCBWGGE-UHFFFAOYSA-N 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- NHXTZGXYQYMODD-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCCCC(O)=O NHXTZGXYQYMODD-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- YAQXGBBDJYBXKL-UHFFFAOYSA-N iron(2+);1,10-phenanthroline;dicyanide Chemical compound [Fe+2].N#[C-].N#[C-].C1=CN=C2C3=NC=CC=C3C=CC2=C1.C1=CN=C2C3=NC=CC=C3C=CC2=C1 YAQXGBBDJYBXKL-UHFFFAOYSA-N 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000001793 lemon lavender Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- XVEIGUQEXNENQF-HPFCUAHCSA-N octadeca-6,9,12-trienoic acid;(6z,9z,12z)-octadeca-6,9,12-trienoic acid Chemical compound CCCCCC=CCC=CCC=CCCCCC(O)=O.CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O XVEIGUQEXNENQF-HPFCUAHCSA-N 0.000 description 1
- RQFLGKYCYMMRMC-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O RQFLGKYCYMMRMC-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000010388 propyl gallate Nutrition 0.000 description 1
- 239000000473 propyl gallate Substances 0.000 description 1
- 229940075579 propyl gallate Drugs 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052814 silicon oxide Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 229940001482 sodium sulfite Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- KDNCILYKSYKEFJ-UHFFFAOYSA-N sodium;benzenesulfonyl(chloro)azanide Chemical compound [Na+].Cl[N-]S(=O)(=O)C1=CC=CC=C1 KDNCILYKSYKEFJ-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229940044609 sulfur dioxide Drugs 0.000 description 1
- 235000010269 sulphur dioxide Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- ZTUXEFFFLOVXQE-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCC(O)=O ZTUXEFFFLOVXQE-UHFFFAOYSA-N 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- UWHZIFQPPBDJPM-BQYQJAHWSA-N trans-vaccenic acid Chemical compound CCCCCC\C=C\CCCCCCCCCC(O)=O UWHZIFQPPBDJPM-BQYQJAHWSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- DTOSIQBPPRVQHS-UHFFFAOYSA-N α-Linolenic acid Chemical compound CCC=CCC=CCC=CCCCCCCCC(O)=O DTOSIQBPPRVQHS-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Tea And Coffee (AREA)
Description
本発明は、加熱殺菌される飲食品に添加した場合に、保存時、特に高温保存時における乳化安定性が高く、オイルオフ（油分の分離）やフェザリング（タンパク質や脂肪球の凝集による不溶化現象）といった乳化破壊が生じ難いクリーミングパウダーに関する。 INDUSTRIAL APPLICABILITY The present invention has high emulsification stability during storage, especially during high-temperature storage, when added to foods and drinks to be heat-sterilized, and oil-off (separation of oil content) and feathering (insolubilization phenomenon due to aggregation of proteins and fat globules). ), Which is a creaming powder that is unlikely to cause emulsification destruction.
一般的に乳風味や乳の食感を付与するため、生乳やクリーム、クリームチーズ、バターなどの乳製品が使用される。しかし、これらの材料はコストが高く、その配合量が制限されてしまうという問題がある。この問題を解決するために、乳脂肪分の一部又は全部を植物油脂で代替する方法が汎用されている。乳脂肪分に代えて植物油脂を用いることにより、より低コストで、乳風味の飲食品を製造することが可能になる。例えば、コーヒーや紅茶などの嗜好性飲料に添加するクリームの代用として、植物油脂とカゼインタンパク質等の乳タンパク質と粉末化基材とを含む水中油型乳化物や、これを乾燥粉末化したクリーミングパウダーがある。 Generally, dairy products such as raw milk, cream, cream cheese, and butter are used to impart milk flavor and texture. However, these materials have a problem that the cost is high and the blending amount thereof is limited. In order to solve this problem, a method of substituting a part or all of milk fat with vegetable oil is widely used. By using vegetable oil instead of milk fat, it becomes possible to produce milk-flavored foods and drinks at a lower cost. For example, as a substitute for cream added to a favorite beverage such as coffee or tea, an oil-in-water emulsion containing a milk protein such as vegetable oil and casein protein and a powdered base material, or a creaming powder obtained by drying and powdering the emulsion. There is.
クリーミングパウダー等のクリームの代替品を飲食品に添加した場合、乳化安定性が低く、オイルオフやフェザリングといった乳化破壊が生じてしまうという問題がある。この乳化破壊は、高温による殺菌処理がなされる容器詰飲食品で特に顕著であり、より乳化安定性の高いクリーミングパウダーの開発が求められている。例えば、特許文献１には、広範囲なｐＨ下で高温加熱されても高い乳化安定性を示すクリーム代替品として、乳清（ホエイ）タンパク質と、乳化剤としてポリグリセリン脂肪酸エステル及び有機酸モノグリセリドから選択される少なくとも１種と、ショ糖脂肪酸エステル及びレシチンから選択される少なくとも１種とを含有する乳化組成物が開示されている。また、特許文献２には、長期保存や高温保存をした場合における乳化安定性が改善されたクリーム代替品として、植物油脂と、乳化剤としてショ糖脂肪酸エステルと、有機酸グリセリン脂肪酸エステルと、ポリグリセリン脂肪酸エステル及び／又はレシチンと、カゼインナトリウムとを含む乳化組成物が記載されている。 When a cream substitute such as creaming powder is added to foods and drinks, there is a problem that the emulsification stability is low and emulsification destruction such as oil off and feathering occurs. This emulsification destruction is particularly remarkable in packaged foods and drinks that are sterilized at high temperatures, and the development of creaming powder with higher emulsification stability is required. For example, Patent Document 1 selects from whey protein as a cream substitute showing high emulsion stability even when heated at a high temperature under a wide range of pH, and polyglycerin fatty acid ester and organic acid monoglyceride as emulsifiers. Disclosed are emulsified compositions containing at least one of the following and at least one selected from sucrose fatty acid esters and lecithin. Further, Patent Document 2 describes vegetable fats and oils as cream substitutes having improved emulsion stability during long-term storage and high-temperature storage, sucrose fatty acid esters as emulsifiers, organic acid glycerin fatty acid esters, and polyglycerin. Emulsified compositions comprising fatty acid esters and / or lecithin and sodium caseinate have been described.
特許文献１及び２に記載の乳化組成物は、乳化剤として特定のものを組み合わせて使用しているため、高温環境下における乳化安定性が比較的高い。しかしながら、レトルト殺菌やＵＨＴ殺菌（超高温加熱殺菌）された容器詰飲料のクリーム代替品としてこれらの乳化組成物を用いた場合でも、長期保存後や高温保存後における乳化安定性のさらなる改善が期待されている。 Since the emulsified compositions described in Patent Documents 1 and 2 are used in combination with specific emulsifiers, the emulsified stability in a high temperature environment is relatively high. However, even when these emulsified compositions are used as cream substitutes for retort-sterilized and UHT-sterilized (ultra-high temperature heat sterilized) packaged beverages, further improvement in emulsification stability after long-term storage and high-temperature storage is expected. Has been done.
本発明は、加熱殺菌される飲食品に添加した場合に、保存時、特に５０〜６０℃の高温保存時における乳化安定性が高く、オイルオフやフェザリング等の白色浮遊物の発生といった乳化破壊が生じ難いクリーミングパウダー、当該クリーミングパウダーの製造方法、当該クリーミングパウダーを原料とする飲食品の製造方法を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention has high emulsification stability when added to foods and drinks to be heat-sterilized, especially during high-temperature storage at 50 to 60 ° C. It is an object of the present invention to provide a creaming powder which is less likely to cause a problem, a method for producing the creaming powder, and a method for producing a food or drink using the creaming powder as a raw material.
本発明者らは、上記課題を解決すべく鋭意研究した結果、植物油脂に、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、キサンタンガム、及びホエイタンパク質からなる群より選択される1種以上とを組み合わせて混合させた水中油型乳化物を乾燥粉末化することにより、加熱殺菌後の乳化安定性を顕著に改善させられることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors have made one or more selected from the group consisting of casein protein, lecithin, organic acid monoglyceride, pectin, xanthan gum, and whey protein in vegetable oils and fats. We have found that the emulsion stability after heat sterilization can be remarkably improved by drying and powdering the oil-in-water emulsion mixed with the above, and completed the present invention.
［１］本発明の第一の態様に係るクリーミングパウダーは、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、及びキサンタンガムからなる群より選択される1種以上と、植物油脂とを含有しており、
クリーミングパウダー全量１００質量部に対して、前記カゼインタンパク質の含有量が３〜１２質量部、前記レシチンの含有量が０．１〜１質量部、前記有機酸モノグリセリドの含有量が０．１〜５．０質量部、前記ペクチン及びキサンタンガムからなる群より選択される１種以上の含有量が０．０１〜０．５質量部、前記植物油脂の含有量が２０〜５０質量部であることを特徴とする。
［２］前記［１］のクリーミングパウダーにおいては、前記有機酸モノグリセリドが、クエン酸モノグリセリド、コハク酸モノグリセリド、及びジアセチル酒石酸モノグリセリドからなる群より選択される１種以上であることが好ましい。
［３］前記［１］又は［２］のクリーミングパウダーにおいては、前記レシチンが、大豆レシチン及びその酵素分解物からなる群より選択される１種以上であることが好ましい。
［４］前記［１］〜［３］のいずれかのクリーミングパウダーにおいては、前記ペクチンのエステル化度が５０％以上であることが好ましい。
［５］本発明の第二の態様に係るクリーミングパウダーの製造方法においては、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、及びキサンタンガムからなる群より選択される１種以上と、植物油脂とを含有する水中油型乳化物を噴霧乾燥する工程を有しており、
クリーミングパウダー全量１００質量部に対して、前記カゼインタンパク質の含有量が３〜１２質量部、前記レシチンの含有量が０．１〜１質量部、前記有機酸モノグリセリドの含有量が０．１〜５．０質量部、前記ペクチン及びキサンタンガムからなる群より選択される1種以上の含有量が０．０１〜０．５質量部、前記植物油脂の含有量が２０〜５０質量部であるクリーミングパウダーを製造することを特徴とする。
［６］本発明の第三の態様に係る飲食品の製造方法は、前記［１］〜［４］のいずれかのクリーミングパウダーを原料とすることを特徴とする。
［７］本発明の第四の態様に係る容器詰飲食品の製造方法は、前記［１］〜［４］のいずれかのクリーミングパウダーを含有する飲食品を、容器に充填した後に加熱殺菌する、又は加熱殺菌した後に容器に充填することを特徴とする。
［８］前記［７］の容器詰飲食品の製造方法においては、前記飲食品が、嗜好性飲料であることが好ましい。
［９］前記［８］の容器詰飲食品の製造方法においては、前記嗜好性飲料が、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料であることが好ましい。
[1] The creaming powder according to the first aspect of the present invention contains casein protein, lecithin, organic acid monoglyceride, one or more selected from the group consisting of pectin, and xanthan gum, and vegetable oils and fats. and,
The casein protein content is 3 to 12 parts by mass, the lecithin content is 0.1 to 1 part by mass, and the organic acid monoglyceride content is 0.1 to 5 parts by mass with respect to 100 parts by mass of the total amount of creaming powder. It is characterized in that the content of one or more selected from the group consisting of 0.0 parts by mass, the pectin and xanthan gum is 0.01 to 0.5 parts by mass, and the content of the vegetable fat is 20 to 50 parts by mass. And.
[2] In the creaming powder of the above [1], it is preferable that the organic acid monoglyceride is at least one selected from the group consisting of citric acid monoglyceride, succinic acid monoglyceride, and diacetyl tartaric acid monoglyceride.
[3] In the creaming powder of the above [1] or [2], it is preferable that the lecithin is at least one selected from the group consisting of soybean lecithin and its enzymatic decomposition products.
[4] In the creaming powder according to any one of [1] to [3], the degree of esterification of the pectin is preferably 50% or more.
[5] In the method for producing a creaming powder according to the second aspect of the present invention, one or more selected from the group consisting of casein protein, lecithin, organic acid monoglyceride, pectin, and xanthan gum, and vegetable oils and fats. preparative and have a step of spray-drying an oil-in-water emulsion containing,
The content of the casein protein is 3 to 12 parts by mass, the content of the lecithin is 0.1 to 1 part by mass, and the content of the organic acid monoglyceride is 0.1 to 5 with respect to 100 parts by mass of the total amount of creaming powder. A creaming powder having a content of one or more selected from the group consisting of 0.0 parts by mass, the pectin and xanthan gum of 0.01 to 0.5 parts by mass, and a content of the vegetable oil and fat of 20 to 50 parts by mass. It is characterized by manufacturing.
[6] The method for producing a food or drink according to a third aspect of the present invention is characterized in that the creaming powder according to any one of the above [1] to [4] is used as a raw material.
[7] In the method for producing a packaged food or drink according to the fourth aspect of the present invention, the food or drink containing the creaming powder according to any one of the above [1] to [4] is sterilized by heating after filling the container. Or, it is characterized in that it is filled in a container after being sterilized by heating.
[8] In the method for producing a packaged food or drink according to the above [7], it is preferable that the food or drink is a palatable beverage.
[9] In the method for producing a packaged food or drink according to the above [8], it is preferable that the palatable beverage is a coffee beverage, a black tea beverage, a cocoa beverage, or a matcha beverage.
本発明に係るクリーミングパウダーは、高温処理後における乳化安定性に優れているため、ＵＨＴ殺菌やレトルト殺菌等の加熱殺菌を行う飲食品に適用することにより、長期間保存時や５０〜６０℃の高温保存時でも、オイルオフやフェザリング等の白色浮遊物の発生といった乳化破壊が生じ難い飲食品が得られる。 Since the creaming powder according to the present invention has excellent emulsification stability after high temperature treatment, it can be applied to foods and drinks that are sterilized by heating such as UHT sterilization and retort sterilization during long-term storage or at 50 to 60 ° C. Even during high-temperature storage, foods and drinks that are less likely to undergo emulsification sterilization such as oil-off and generation of white suspended matter such as feathering can be obtained.
本発明に係るクリーミングパウダーは、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、キサンタンガム、及びホエイタンパク質からなる群より選択される1種以上と、植物油脂とを含有していることを特徴とする。本発明に係るクリーミングパウダーとしては、ペクチンとキサンタンガムとホエイタンパク質のうち、ペクチンのみを含有するものであってもよく、キサンタンガムのみを含有するものであってもよく、ホエイタンパク質のみを含有するものであってもよく、ペクチンとホエイタンパク質のみを含有するものであってもよく、ペクチンとキサンタンガムのみを含有するものであってもよく、キサンタンガムとホエイタンパク質のみを含有するものであってもよく、３種全てを含有するものであってもよい。乳化剤として、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、キサンタンガム、及びホエイタンパク質の少なくともいずれかとを組み合わせて用いることにより、高温処理後でも乳化安定性の高いクリーミングパウダーが得られる。 The creaming powder according to the present invention is characterized by containing casein protein, lecithin, organic acid monoglyceride, one or more selected from the group consisting of pectin, xanthan gum, and whey protein, and vegetable fats and oils. And. The creaming powder according to the present invention may contain only pectin, may contain only xanthan gum, or may contain only whey protein among pectin, xanthan gum and whey protein. It may be present, may contain only pectin and whey protein, may contain only pectin and xanthan gum, or may contain only xanthan gum and whey protein. 3 It may contain all the species. By using a combination of casein protein, lecithin, organic acid monoglyceride, and at least one of pectin, xanthan gum, and whey protein as an emulsifier, a creaming powder having high emulsion stability can be obtained even after high temperature treatment.
本発明に係るクリーミングパウダーが含有する植物油脂としては、食用油であれば特に限定されず、天然油であってもよく、加工油であってもよく、合成油であってもよい。当該食用油としては、例えば、パーム油、パーム核油、水添パーム核油、ヤシ油（ココナッツオイル）、硬化ヤシ油、菜種油（キャノーラ油）、コーン油、大豆油、こめ油、サフラワー油（ベニバナ油）、綿実油、ひまわり油、中鎖脂肪酸トリグリセリド等が挙げられる。これらの植物油脂のうち、特にパーム油、パーム核油、水添パーム核油、ヤシ油、硬化ヤシ油、菜種油、又は中鎖脂肪酸トリグリセリドが好ましく用いられる。当該植物油脂としては、１種類のみであってもよく、２種類以上を組み合わせて用いてもよい。本発明に係るクリーミングパウダーにおける植物油脂の含有量は、組成物全量１００質量部に対して、２０〜５０質量部が好ましく、３０〜４５質量部がより好ましい。 The vegetable oil and fat contained in the creaming powder according to the present invention is not particularly limited as long as it is an edible oil, and may be a natural oil, a processed oil, or a synthetic oil. Examples of the edible oil include palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil (coconut oil), hardened palm oil, rapeseed oil (canola oil), corn oil, soybean oil, rice oil, and safflower oil. (Benibana oil), cottonseed oil, sunflower oil, medium chain fatty acid triglyceride and the like. Among these vegetable oils and fats, palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, hardened coconut oil, rapeseed oil, and medium-chain fatty acid triglyceride are particularly preferably used. As the vegetable oil, only one type may be used, or two or more types may be used in combination. The content of vegetable oil in the creaming powder according to the present invention is preferably 20 to 50 parts by mass, more preferably 30 to 45 parts by mass, based on 100 parts by mass of the total composition.
カゼインタンパク質は、クリーミングパウダーがミルク風味やクリームらしさを達成するために重要な成分である。本発明に係るクリーミングパウダーの原料となるカゼインタンパク質としては、生乳、牛乳、脱脂乳等のカゼインタンパク質を含む乳原料そのものであってもよく、カゼインタンパク質を含む乳原料から発酵や酸の添加によりｐＨ４．５〜４．７として沈殿させる等電点沈殿法にて精製された酸カゼインであってもよく、カゼインナトリウム、カゼインカルシウム、カゼインカリウム、カゼインマグネシウムのような塩類であってもよい。 Casein protein is an important ingredient in creaming powders to achieve milk flavor and creaminess. The casein protein used as a raw material for the creaming powder according to the present invention may be a dairy raw material containing casein protein such as raw milk, milk, and defatted milk, and the pH 4 of the dairy raw material containing casein protein by fermentation or addition of acid. It may be acid casein purified by an isoelectric point precipitation method that precipitates as 5.5-4.7, or may be salts such as casein sodium, casein calcium, casein potassium, and casein magnesium.
本発明に係るクリーミングパウダーにおけるカゼインタンパク質の含有量は、組成物全量１００質量部に対して、３〜１２質量部が好ましく、５〜９質量部がより好ましく、６〜８質量部がよりさらに好ましい。また、本発明に係るクリーミングパウダーにおけるカゼインタンパク質の含有量は、植物油脂１００質量部に対して、５〜４０質量部が好ましく、１０〜３０質量部がより好ましく、１０〜２０質量部がさらに好ましい。組成物全量に対するカゼインタンパク質の含有量や植物油脂に対するカゼインタンパク質の含有量が前記範囲内であることにより、よりクリームらしいクリーミングパウダーが得られる。 The content of casein protein in the creaming powder according to the present invention is preferably 3 to 12 parts by mass, more preferably 5 to 9 parts by mass, and even more preferably 6 to 8 parts by mass with respect to 100 parts by mass of the total composition. .. The content of casein protein in the creaming powder according to the present invention is preferably 5 to 40 parts by mass, more preferably 10 to 30 parts by mass, still more preferably 10 to 20 parts by mass with respect to 100 parts by mass of vegetable fat. .. When the content of casein protein with respect to the total amount of the composition and the content of casein protein with respect to vegetable oils and fats are within the above ranges, a creamier creamy powder can be obtained.
本発明に係るクリーミングパウダーが含有するレシチンとしては、大豆レシチン、卵黄レシチン等の天然物から精製されたレシチンであってもよく、分別レシチンであってもよく、酵素分解レシチンであってもよく、水素添加レシチンであってもよい。分別レシチンは、各リン脂質成分の溶剤への溶解度が異なることを利用して分別を行い，リン脂質組成を変化させたレシチンである。酵素分解レシチンは、レシチンや分別レシチンの脂肪酸をホスホリパーゼＡ１やホスホリパーゼＡ２により酵素分解したものであり、リゾレシチン及びホスファチジン酸を主成分とする。水素添加レシチンは、レシチンの脂肪酸を水素添加したレシチンである。本発明に係るクリーミングパウダーが含有するレシチンとしては、大豆レシチン及びその処理物であることが好ましく、大豆レシチン、大豆レシチンの酵素分解物がより好ましい。 The lecithin contained in the creaming powder according to the present invention may be lecithin purified from natural products such as soybean lecithin and egg yolk lecithin, fractionated lecithin, and enzymatically decomposed lecithin. It may be hydrogenated lecithin. Fractionated lecithin is a lecithin whose phospholipid composition is changed by performing fractionation by utilizing the fact that each phospholipid component has different solubility in a solvent. Enzymatically degraded lecithin is a fatty acid of lecithin or fractionated lecithin enzymatically degraded by phospholipase A1 or phospholipase A2, and contains lysolecithin and phosphatidic acid as main components. Hydrogenated lecithin is lecithin obtained by hydrogenating the fatty acid of lecithin. The lecithin contained in the creaming powder according to the present invention is preferably soybean lecithin or a processed product thereof, and more preferably soybean lecithin or an enzymatically decomposed product of soybean lecithin.
本発明に係るクリーミングパウダーにおけるレシチンの含有量は、組成物全量１００質量部に対して、０．１〜１．０質量部が好ましく、０．２〜０．６質量部がより好ましく、０．２〜０．５質量部がさらに好ましく、０．２〜０．４質量部がよりさらに好ましい。また、本発明に係るクリーミングパウダーにおけるレシチンの含有量は、植物油脂１００質量部に対して、０．２５〜３質量部が好ましく、０．５〜１．６質量部がより好ましく、０．８〜１．５質量部がさらに好ましい。組成物全量や植物油脂に対するレシチンの含有量が前記範囲内であることにより、飲食品に添加した後加熱殺菌処理した物における乳化安定性がより高いクリーミングパウダーが得られる。 The content of lecithin in the creaming powder according to the present invention is preferably 0.1 to 1.0 part by mass, more preferably 0.2 to 0.6 part by mass, and 0. 2 to 0.5 parts by mass is more preferable, and 0.2 to 0.4 parts by mass is even more preferable. The content of lecithin in the creaming powder according to the present invention is preferably 0.25 to 3 parts by mass, more preferably 0.5 to 1.6 parts by mass, and 0.8 to 100 parts by mass of vegetable oil. ~ 1.5 parts by mass is more preferable. When the total amount of the composition and the content of lecithin with respect to the vegetable oil are within the above range, a creaming powder having higher emulsion stability in the product which has been added to food and drink and then heat sterilized can be obtained.
有機酸モノグリセリドは、グリセリンの３つの水酸基のうち、少なくとも１つが脂肪酸とエステル結合しており、少なくとも１つが有機酸とエステル結合した分子である。本発明に係るクリーミングパウダーが含有する有機酸モノグリセリドは、１種類のみであってもよく、２種類以上を組み合わせて用いてもよい。本発明に係るクリーミングパウダーが含有する有機酸モノグリセリドとしては、クエン酸モノグリセリド、コハク酸モノグリセリド、乳酸モノグリセリド、酢酸モノグリセリド、酒石酸モノグリセリド、ジアセチル酒石酸モノグリセリド、又は酒石酸酢酸モノグリセリドが好ましく、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリド、酢酸モノグリセリド、又は乳酸モノグリセリドがより好ましく、クエン酸モノグリセリド、コハク酸モノグリセリド、又はジアセチル酒石酸モノグリセリドがさらに好ましい。これらの有機酸モノグリセリド中のグリセリンの水酸基とエステル結合する脂肪酸の種類は特に限定されず、例えば、オクタン酸、デカン酸、ラウリン酸（ドデカン酸）、ミリスチン酸（テトラデカン酸）、ペンタデカン酸、パルミチン酸（ヘキサデカン酸）、パルミトレイン酸（９−ヘキサデセン酸）、ヘプタデカン酸、ステアリン酸（オクタデカン酸）、オレイン酸（ｃｉｓ−９−オクタデセン酸）、１１−オクタデセン酸、リノール酸（ｃｉｓ，ｃｉｓ−９，１２−オクタデカジエン酸）、（９，１２，１５）−リノレン酸（９，１２，１５−オクタデカントリエン酸）、γ−リノレン酸（６，９，１２−オクタデカトリエン酸）、９，１１，１３−オクタデカトリエン酸、アラキジン酸（エイコサン酸)、エイコセン酸、アラキドン酸（５，８，１１−エイコサテトラエン酸）、及びエイコサペンタエン酸が挙げられる。本発明に係るクリーミングパウダーが含有する有機酸モノグリセリドとしては、クエン酸ラウリン酸モノグリセリド、クエン酸ミリスチン酸モノグリセリド、クエン酸パルミチン酸モノグリセリド、クエン酸オレイン酸モノグリセリド、クエン酸ステアリン酸モノグリセリド、コハク酸ラウリン酸モノグリセリド、コハク酸ミリスチン酸モノグリセリド、コハク酸パルミチン酸モノグリセリド、コハク酸オレイン酸モノグリセリド、コハク酸ステアリン酸モノグリセリド、乳酸ラウリン酸モノグリセリド、乳酸ミリスチン酸モノグリセリド、乳酸パルミチン酸モノグリセリド、乳酸オレイン酸モノグリセリド、乳酸ステアリン酸モノグリセリド、酢酸ラウリン酸モノグリセリド、酢酸ミリスチン酸モノグリセリド、酢酸パルミチン酸モノグリセリド、酢酸オレイン酸モノグリセリド、酢酸ステアリン酸モノグリセリド、酒石酸ラウリン酸モノグリセリド、酒石酸ミリスチン酸モノグリセリド、酒石酸パルミチン酸モノグリセリド、酒石酸オレイン酸モノグリセリド、酒石酸ステアリン酸モノグリセリド、ジアセチル酒石酸ラウリン酸モノグリセリド、ジアセチル酒石酸ミリスチン酸モノグリセリド、ジアセチル酒石酸パルミチン酸モノグリセリド、ジアセチル酒石酸オレイン酸モノグリセリド、ジアセチル酒石酸ステアリン酸モノグリセリド、酒石酸酢酸ラウリン酸モノグリセリド、酒石酸酢酸ミリスチン酸モノグリセリド、酒石酸酢酸パルミチン酸モノグリセリド、酒石酸酢酸オレイン酸モノグリセリド、及び酒石酸酢酸ステアリン酸モノグリセリド、からなる群より選択される１種以上であることが好ましい。 The organic acid monoglyceride is a molecule in which at least one of the three hydroxyl groups of glycerin is ester-bonded to a fatty acid and at least one is ester-bonded to an organic acid. The organic acid monoglyceride contained in the creaming powder according to the present invention may be used alone or in combination of two or more. As the organic acid monoglyceride contained in the creaming powder according to the present invention, citrate monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, acetate monoglyceride, tartrate monoglyceride, diacetyl tartrate monoglyceride, or tartrate acetate monoglyceride is preferable, and citrate monoglyceride and succinic acid monoglyceride are preferable. , Diacetyl tartrate monoglyceride, acetate monoglyceride, or lactic acid monoglyceride is more preferred, and citrate monoglyceride, succinic acid monoglyceride, or diacetyl tartrate monoglyceride is even more preferred. The type of fatty acid ester-bonded to the hydroxyl group of glycerin in these organic acid monoglycerides is not particularly limited, and for example, octanoic acid, decanoic acid, lauric acid (dodecanoic acid), myristic acid (tetradecanoic acid), pentadecanoic acid, and palmitic acid. (Hexadecanoic acid), palmitoleic acid (9-hexadecenoic acid), heptadecanoic acid, stearate (octadecanoic acid), oleic acid (cis-9-octadecenoic acid), 11-octadecenoic acid, linoleic acid (cis, cis-9,12) -Octadecadienoic acid), (9,12,15) -linolenic acid (9,12,15-octadecantrienoic acid), γ-linolenic acid (6,9,12-octadecatrienoic acid), 9,11, Examples thereof include 13-octadecatrienoic acid, arachidic acid (eicosanoic acid), eicosenoic acid, arachidonic acid (5,8,11-eicosatetraenoic acid), and eicosapentaenoic acid. Examples of the organic acid monoglyceride contained in the creaming powder according to the present invention include citrate lauric acid monoglyceride, citrate myristic acid monoglyceride, citrate palmitic acid monoglyceride, citrate oleic acid monoglyceride, citrate stearate monoglyceride, and succinate lauric acid monoglyceride. , Succinic acid myristic acid monoglyceride, succinic acid palmitic acid monoglyceride, succinic acid oleic acid monoglyceride, succinic acid stearic acid monoglyceride, lactate lauric acid monoglyceride, lactate myristic acid monoglyceride, lactate palmitic acid monoglyceride, lactate oleic acid monoglyceride, lactate stearate monoglyceride, Lauric acid acetate monoglyceride, myristic acid acetate monoglyceride, palmitic acid monoglyceride acetate, oleic acid acetate monoglyceride, stearic acid acetate monoglyceride, lauric acid tartrate monoglyceride, myristic acid tartrate monoglyceride, palmitic acid tartrate monoglyceride, oleic acid tartrate monoglyceride, stearic acid tartrate monoglyceride, Diacetyl tartrate laurate monoglyceride, diacetyl tartrate myristic acid monoglyceride, diacetyl tartrate palmitic acid monoglyceride, diacetyl tartrate oleic acid monoglyceride, diacetyl tartrate stearate monoglyceride, tartrate acetate lauric acid monoglyceride, tartrate acetate myristic acid monoglyceride, tartrate acetate palmitic acid monoglyceride It is preferably one or more selected from the group consisting of oleic acid monoglyceride and palmitic acid stearate monoglyceride.
本発明に係るクリーミングパウダーにおける有機酸モノグリセリドの含有量は、組成物全量１００質量部に対して、０．１〜５．０質量部が好ましく、０．５〜３．０質量部がより好ましく、１．０〜３．０質量部がさらに好ましい。また、本発明に係るクリーミングパウダーにおける有機酸モノグリセリドの含有量は、植物油脂１００質量部に対して、０．３〜１５質量部が好ましく、１．３〜８．０質量部がより好ましく、２．７〜８．０質量部がさらに好ましい。組成物全量や植物油脂に対する有機酸モノグリセリドの含有量が前記範囲内であることにより、飲食品に添加した後に加熱殺菌処理した物における乳化安定性がより高いクリーミングパウダーが得られる。 The content of the organic acid monoglyceride in the creaming powder according to the present invention is preferably 0.1 to 5.0 parts by mass, more preferably 0.5 to 3.0 parts by mass, based on 100 parts by mass of the total composition. More preferably 1.0 to 3.0 parts by mass. The content of the organic acid monoglyceride in the creaming powder according to the present invention is preferably 0.3 to 15 parts by mass, more preferably 1.3 to 8.0 parts by mass, based on 100 parts by mass of the vegetable oil. It is more preferably 0.7 to 8.0 parts by mass. When the total amount of the composition and the content of the organic acid monoglyceride with respect to the vegetable oil are within the above range, a creaming powder having higher emulsion stability in the product which has been heat-sterilized after being added to food or drink can be obtained.
ペクチンには、エステル化度（ペクチン分子全体に占めるガラクチュロン酸メチルエステルの割合）が５０％以上であるＨＭ（ｈｉｇｈ ｍｅｔｈｏｘｙｌ）ペクチンと、エステル化度が５０％未満であるＬＭ（ｌｏｗ ｍｅｔｈｏｘｙｌ）ペクチンがある。本発明に係るクリーミングパウダーが含有するペクチンとしては、ＨＭペクチンとＬＭペクチンのいずれであっても高い乳化安定性が得られるが、ＨＭペクチンであることが好ましく、リンゴや柑橘類から抽出されたＨＭペクチンがより好ましい。 The pectins include HM (high methoxyl) pectin having a degree of esterification (ratio of galacturonic acid methyl ester in the entire pectin molecule) of 50% or more, and LM (low metoxyl) pectin having a degree of esterification of less than 50%. be. As the pectin contained in the creaming powder according to the present invention, high emulsion stability can be obtained with either HM pectin or LM pectin, but HM pectin is preferable, and HM pectin extracted from apples and citrus fruits. Is more preferable.
本発明に係るクリーミングパウダーにおけるペクチンの含有量は、組成物全量１００質量部に対して、０．０１〜０．５質量部が好ましく、０．０５〜０．２質量部がより好ましく、０．０５〜０．１５質量部がさらに好ましい。また、本発明に係るクリーミングパウダーにおけるペクチンの含有量は、植物油脂１００質量部に対して、０．０３〜１．５質量部が好ましく、０．１３〜０．６質量部がより好ましく、０．１５〜０．４質量部がさらに好ましい。組成物全量や植物油脂に対するペクチンの含有量が前記範囲内であることにより、飲食品に添加した後に加熱殺菌処理した物における乳化安定性がより高いクリーミングパウダーが得られる。 The content of pectin in the creaming powder according to the present invention is preferably 0.01 to 0.5 parts by mass, more preferably 0.05 to 0.2 parts by mass, and 0. 05 to 0.15 parts by mass is more preferable. The content of pectin in the creaming powder according to the present invention is preferably 0.03 to 1.5 parts by mass, more preferably 0.13 to 0.6 parts by mass, and 0 with respect to 100 parts by mass of vegetable fat. .15 to 0.4 parts by mass is more preferable. When the total amount of the composition and the content of pectin with respect to vegetable oils and fats are within the above ranges, a creaming powder having higher emulsion stability in a product that has been heat-sterilized after being added to food or drink can be obtained.
キサンタンガムは、グルコース２分子、マンノース２分子、グルクロン酸１分子の繰り返し単位からなる多糖類である。本発明に係るクリーミングパウダーが含有するキサンタンガムとしては、カリウム塩、ナトリウム塩、カルシウム塩等の塩であってもよい。本発明に係るクリーミングパウダーにおけるキサンタンガムの含有量は、組成物全量１００質量部に対して、０．０１〜０．５質量部が好ましく、０．０５〜０．２質量部がより好ましく、０．０５〜０．１５質量部がさらに好ましい。また、本発明に係るクリーミングパウダーにおけるキサンタンガムの含有量は、植物油脂１００質量部に対して、０．０３〜１．５質量部が好ましく、０．１３〜０．６質量部がより好ましく、０．１５〜０．４質量部がさらに好ましい。組成物全量や植物油脂に対するキサンタンガムの含有量が前記範囲内であることにより、飲食品に添加した後に加熱殺菌処理した物における乳化安定性がより高いクリーミングパウダーが得られる。 Xanthan gum is a polysaccharide consisting of repeating units of 2 molecules of glucose, 2 molecules of mannose and 1 molecule of glucuronic acid. The xanthan gum contained in the creaming powder according to the present invention may be a salt such as a potassium salt, a sodium salt or a calcium salt. The content of xanthan gum in the creaming powder according to the present invention is preferably 0.01 to 0.5 parts by mass, more preferably 0.05 to 0.2 parts by mass, and 0. 05 to 0.15 parts by mass is more preferable. The content of xanthan gum in the creaming powder according to the present invention is preferably 0.03 to 1.5 parts by mass, more preferably 0.13 to 0.6 parts by mass, and 0 by mass with respect to 100 parts by mass of vegetable fat. .15 to 0.4 parts by mass is more preferable. When the total amount of the composition and the content of xanthan gum with respect to the vegetable oil are within the above range, a creaming powder having higher emulsion stability in the product which has been heat-sterilized after being added to food or drink can be obtained.
ホエイタンパク質は、生乳からカゼインと脂肪を除去した残りの液性画分（ホエイ）に含まれているタンパク質であり、ラクトアルブミンやラクトグロブリンが含まれる。本発明に係るクリーミングパウダーにホエイタンパク質を含有させるための原料としては、酸ホエイ（生乳にｐＨ４．５〜４．７となるように酸を添加してカードを除去した後に得られる液性成分）、チーズホエイ、及びこれらからホエイタンパク質以外の成分を除去した精製物であってもよい。酸ホエイやチーズホエイに含まれているホエイタンパク質以外の成分としては、乳糖等の糖類、脂肪分、及びミネラル等が挙げられる。これらの成分を除去する精製方法としては、限外濾過膜処理、ＣＭセルロースイオン交換クロマトグラフィー等が挙げられる。 Whey protein is a protein contained in the remaining liquid fraction (whey) obtained by removing casein and fat from raw milk, and contains lactoalbumin and lactoglobulin. As a raw material for containing whey protein in the creaming powder according to the present invention, acid whey (a liquid component obtained after adding an acid to raw milk so as to have a pH of 4.5 to 4.7 and removing curds). , Cheese whey, and purified products from which components other than whey protein have been removed. Examples of components other than whey protein contained in acid whey and cheese whey include sugars such as lactose, fats, and minerals. Examples of the purification method for removing these components include ultrafiltration membrane treatment, CM cellulose ion exchange chromatography and the like.
本発明に係るクリーミングパウダーにおけるホエイタンパク質の含有量は、組成物全量１００質量部に対して、１〜１６質量部が好ましく、３〜１２質量部がより好ましく、３〜９質量部がさらに好ましく、４．５〜８．０質量部がよりさらに好ましい。また、本発明に係るクリーミングパウダーにおけるホエイタンパク質の含有量は、植物油脂１００質量部に対して、２．５〜３２質量部が好ましく、８．０〜２４質量部がより好ましく、１２〜２１質量部がさらに好ましい。組成物全量や植物油脂に対するホエイタンパク質の含有量が前記範囲内であることにより、飲食品に添加した後に加熱殺菌処理した物における乳化安定性がより高いクリーミングパウダーが得られる。 The content of whey protein in the creaming powder according to the present invention is preferably 1 to 16 parts by mass, more preferably 3 to 12 parts by mass, still more preferably 3 to 9 parts by mass, based on 100 parts by mass of the total composition. Even more preferably 4.5 to 8.0 parts by mass. The content of whey protein in the creaming powder according to the present invention is preferably 2.5 to 32 parts by mass, more preferably 8.0 to 24 parts by mass, and 12 to 21 parts by mass with respect to 100 parts by mass of vegetable fat. The unit is more preferable. When the total amount of the composition and the content of whey protein with respect to vegetable oils and fats are within the above ranges, a creaming powder having higher emulsion stability in a product that has been heat-sterilized after being added to food or drink can be obtained.
本発明に係るクリーミングパウダーは、本発明の効果を損なわない限度において、カゼインタンパク質、レシチン、有機酸モノグリセリド、ペクチン、キサンタンガム、ホエイタンパク質、及び植物油脂以外のその他の成分を含有していてもよい。当該他の成分としては、粉末基材、ｐＨ調整剤、香料、流動性改良剤（固結防止剤）、酸化防止剤等が挙げられる。 The creaming powder according to the present invention may contain other components other than casein protein, lecithin, organic acid monoglyceride, pectin, xanthan gum, whey protein, and vegetable fats and oils, as long as the effects of the present invention are not impaired. Examples of the other components include a powder base material, a pH adjuster, a fragrance, a fluidity improver (anticaking agent), an antioxidant and the like.
粉末基材としては、でん粉、でん粉分解物、糖類、食物繊維等が挙げられる。でん粉としては、タピオカでん粉、モチゴメでん粉、コメでん粉、馬鈴薯でん粉、小麦でん粉、コーンでん粉、ワキシーコーンでん粉、サトイモでん粉、サゴでん粉等の可食性のでん粉が挙げられ、これらのでん粉をヒドロキシプロピル化、アセチル化、リン酸モノエステル化等の加工処理や架橋処理を施したものであってもよい。でん粉分解物としては、粉あめ、水あめ、デキストリン等が挙げられる。糖類としては、麦芽糖、トレハロース、オリゴ糖等が挙げられる。食物繊維としては、難消化性デキストリン等が挙げられる。 Examples of the powder base material include starch, starch decomposition products, sugars, dietary fiber and the like. Examples of starch include tapioca starch, mochigome starch, rice starch, horse bell starch, wheat starch, corn starch, waxy corn starch, satimo starch, sago starch and other edible starches, and these starches are hydroxypropylated and acetylated. It may have been subjected to a processing treatment such as starch conversion or starch monoesterification or a cross-linking treatment. Examples of the starch decomposition product include starch syrup, starch syrup, dextrin and the like. Examples of sugars include maltose, trehalose, oligosaccharides and the like. Examples of dietary fiber include indigestible dextrin and the like.
ｐＨ調整剤としては、有機酸のナトリウム塩、有機酸のカリウム塩、無機酸のナトリウム塩、無機酸のカリウム塩が挙げられ、中でも、クエン酸、グルコン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸、リン酸、炭酸のナトリウム塩及びカリウム塩が好ましい。
香料としては、ミルク香料等が挙げられる。
Examples of the pH adjuster include sodium salts of organic acids, potassium salts of organic acids, sodium salts of inorganic acids, and potassium salts of inorganic acids, among which citric acid, gluconic acid, succinic acid, acetic acid, lactic acid, and malic acid. , Tartrate acid, phosphoric acid, sodium and potassium salts of carbonic acid are preferred.
Examples of the flavoring include milk flavoring and the like.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。
As the fluidity improving agent, a processing preparation such as fine silicon oxide or tricalcium phosphate may be used.
Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. Examples include acid and catechin.
本発明に係るクリーミングパウダーは、カゼインタンパク質と、レシチンと、有機酸モノグリセリドと、ペクチン、キサンタンガム、及びホエイタンパク質からなる群より選択される１種以上と、植物油脂と、必要に応じてその他の成分とを含有する水中油型乳化物を乾燥することによって製造できる。当該水中油型乳化物は、例えば、水に全ての原料を分散させた後、高圧式ホモゲナイザー等の乳化機を用いて均質化することによって得られる。当該水中油型乳化物から水分を除去して乾燥させる方法としては、噴霧乾燥、凍結乾燥等、任意の方法を選択して行うことができる。本発明に係るクリーミングパウダーの製造においては、水中油型乳化物を噴霧乾燥することにより調製することが好ましい。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 The creaming powder according to the present invention includes one or more selected from the group consisting of casein protein, lecithin, organic acid monoglyceride, pectin, xanthan gum, and whey protein, vegetable oils and fats, and other components as necessary. It can be produced by drying an oil-in-water emulsion containing and. The oil-in-water emulsion is obtained, for example, by dispersing all the raw materials in water and then homogenizing them using an emulsifier such as a high-pressure homogenizer. As a method for removing water from the oil-in-water emulsion and drying it, any method such as spray drying and freeze-drying can be selected and performed. In the production of the creaming powder according to the present invention, it is preferable to prepare by spray-drying an oil-in-water emulsion. The obtained creaming powder may be classified, granulated, pulverized and the like, if necessary.
本発明に係るクリーミングパウダーは、その他のクリーミングパウダーと同様に、生乳やクリームの代替物として飲食品に添加することができる。当該飲食品としては、嗜好性飲料や果汁飲料、スープ類等のような、従来からクリーミングパウダーや乳原料の配合がなされているものが好ましい。なお、「嗜好性飲料」とは、紅茶、緑茶、ウーロン茶等の茶飲料、ハーブティー、コーヒー、ココア、又はこれらの混合飲料を意味する。ハーブティーの原料としては、ハイビスカス、ローズヒップ、ペパーミント、カモミール、レモングラス、レモンバーム、ラベンダー等が挙げられる。本発明に係るクリーミングパウダーが配合される飲食品としては、嗜好性飲料であることが好ましく、コーヒー飲料、紅茶飲料、ココア飲料、又は抹茶飲料がより好ましい。 The creaming powder according to the present invention can be added to foods and drinks as a substitute for raw milk or cream, like other creaming powders. As the food or drink, it is preferable that a creaming powder or a dairy raw material is conventionally blended, such as a palatable beverage, a fruit juice beverage, or a soup. The "preference beverage" means a tea beverage such as black tea, green tea, oolong tea, herbal tea, coffee, cocoa, or a mixed beverage thereof. Examples of raw materials for herbal tea include hibiscus, rose hips, peppermint, chamomile, lemongrass, lemon balm, and lavender. The food or drink containing the creaming powder according to the present invention is preferably a palatable beverage, and more preferably a coffee beverage, a black tea beverage, a cocoa beverage, or a matcha beverage.
本発明に係るクリーミングパウダーは、乳原料と共に飲食品に配合してもよい。乳原料としては、全粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、乳糖、生クリーム、バター等が挙げられる。なお、全粉乳及び脱脂粉乳は、それぞれ、牛乳（全脂乳）又は脱脂乳を、スプレードライ等により水分を除去して乾燥し粉末化したものである。 The creaming powder according to the present invention may be blended with foods and drinks together with dairy ingredients. Milk raw materials include whole milk powder, defatted milk powder, whey powder, milk, low-fat milk, concentrated milk, defatted concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed milk, sweetened defatted condensed milk, lactose, fresh cream, butter, etc. Can be mentioned. In addition, whole milk powder and skim milk powder are milk (whole fat milk) or skim milk, respectively, obtained by removing water by spray drying or the like, drying and powdering.
本発明に係るクリーミングパウダーを添加した飲食品は、高温処理後における乳化安定性に優れている。このため、本発明に係るクリーミングパウダーが配合される飲食品としては、加熱殺菌処理が施される容器詰飲食品が好ましく、８０〜１５０℃で１秒間〜３０分間の加熱殺菌処理が施される容器詰飲食品がより好ましい。例えば、本発明に係るクリーミングパウダーを配合した加熱殺菌済の容器詰コーヒー飲料は、常温での保存時のみならず、５０〜６０℃の加温環境下での保存時でも、乳化破壊が生じ難く、オイルオフやフェザリング等の外観上の問題が生じ難い。 The food or drink to which the creaming powder according to the present invention is added is excellent in emulsification stability after high temperature treatment. Therefore, as the food or drink containing the creaming powder according to the present invention, a packaged food or drink to which heat sterilization treatment is applied is preferable, and heat sterilization treatment is performed at 80 to 150 ° C. for 1 second to 30 minutes. Packaged foods and drinks are more preferable. For example, the heat-sterilized packaged coffee beverage containing the creaming powder according to the present invention is less likely to undergo emulsification destruction not only when stored at room temperature but also when stored in a heated environment at 50 to 60 ° C. , Appearance problems such as oil off and feathering are unlikely to occur.
本発明に係るクリーミングパウダーを含有させた飲食品を、容器に充填した後に加熱殺菌する、又は加熱殺菌した後に容器に充填することにより、加熱殺菌処理が施された容器詰飲食品が得られる。例えば、容器詰コーヒー飲料を製造する場合、予め殺菌処理したコーヒー飲料を殺菌処理済の容器に無菌充填して密封してもよく、コーヒー飲料を充填し密封した容器に対して殺菌処理を施してもよく、加熱したコーヒー飲料を高温のまま容器に充填して密封するホットパック充填を行ってもよい。 By filling a container with a food or drink containing the creaming powder according to the present invention and then heat-sterilizing it, or by heat-sterilizing and then filling the container, a packaged food or drink that has been heat-sterilized can be obtained. For example, in the case of producing a packaged coffee beverage, the coffee beverage that has been sterilized in advance may be sterilized and sealed in the sterilized container, or the coffee beverage that has been sterilized and sealed may be sterilized. Alternatively, hot pack filling may be performed in which the heated coffee beverage is filled in a container at a high temperature and sealed.
加熱殺菌処理としては、飲食品の加熱殺菌処理として公知の各種方法の中から適宜選択して行うことができ、８０℃以上１００℃以下の低温殺菌であってもよく、１００℃以上の高温殺菌であってもよい。公知の加熱殺菌方法としては、例えば、レトルト法、ＬＴＬＴ（低温保持殺菌）法、ＨＴＳＴ（高温短時間殺菌）法、ＵＨＴ（超高温瞬間殺菌）法、スチームインフュージョン法、スチームインジェクション法、ジュール式殺菌法等があげられる。本発明においては、容器詰飲食品の製造の際の加熱殺菌処理を、ＨＴＳＴ法、ＵＨＴ法、又はレトルト法で行うことが好ましい。 The heat sterilization treatment can be appropriately selected from various known methods for heat sterilization treatment of foods and drinks, and may be pasteurization at 80 ° C. or higher and 100 ° C. or lower, or high temperature sterilization at 100 ° C. or higher. May be. Known heat sterilization methods include, for example, a retort method, an LTLT (low temperature holding sterilization) method, an HTST (high temperature short time sterilization) method, a UHT (ultra high temperature instant sterilization) method, a steam infusion method, a steam injection method, and a Joule method. The sterilization method and the like can be mentioned. In the present invention, it is preferable to perform the heat sterilization treatment at the time of producing the packaged food and drink by the HTST method, the UHT method, or the retort method.
当該容器としては、例えば、缶、プラスチック容器、紙製容器、ガラス瓶等が挙げられる。また、容器への飲食品の充填は、大気中で行ってもよく、窒素ガス雰囲気下で行うこともできる。 Examples of the container include cans, plastic containers, paper containers, glass bottles and the like. Further, the container may be filled with food or drink in the atmosphere or in a nitrogen gas atmosphere.
次に実施例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」を意味する。 Next, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to the following Examples and the like. In the following examples and the like, "%" means "mass%" unless otherwise specified.
［実施例１］
表１〜６の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後にレトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。
[Example 1]
A creaming powder having the formulations shown in Tables 1 to 6 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-packed. The emulsified state after storage at room temperature and 55 ° C was examined. ..
＜クリーミングパウダーの製造＞
表１〜６の処方からなるクリーミングパウダーは、以下のようにして調製した。まず、カゼインナトリウムとｐＨ調整剤（リン酸水素二カリウム）と粉あめを、６０℃の温水に混合した。次いで、得られた混合液に残りの原料を添加した混合物を、ホモミキサー（製品名：「ＰＲＩＭＩＸ」、プライミクス社製）を用いて、７５００ｒｐｍ、１５分間の条件で撹拌し、予備乳化させた。植物油脂としては水添パーム核油を、有機酸モノグリセリドとしてはジアセチル酒石酸モノグリセリド（製品名：「ポエムＷ−３０」、理研ビタミン社製）を、レシチンとしては大豆レシチン（レシチン含有率：６０％、製品名：「レシチンＣＬ」、Ｊ−オイルミルズ社製）を、ペクチンとしてはＨＭペクチン（エステル化度：６８以上、製品名：「クラシックＣＭ２０３」、ヘルプシュトライト＆フォックス社製）、ペクチン以外の増粘剤としてアラビアガム（製品名：「アラビックコールＳＳ」、三栄薬品貿易社製）を、それぞれ用いた。その後、得られた乳化物を、ホモジナイザー（製品名：「ＡＰＶ−２０００」、ＡＰＶ社製）を用いて４００ｋｇ／ｃｍ２で均質化した。均質化後の乳化物を、スプレイドライヤー（製品名：「ミニスプレードライヤーＢ−２９０」、ＢＵＨＩ社製）を用いて、熱風温度が１８０℃、排風温度が９０℃の条件で噴霧乾燥し、クリーミングパウダーを得た。
<Manufacturing creaming powder>
The creaming powder consisting of the formulations shown in Tables 1 to 6 was prepared as follows. First, sodium casein, a pH adjuster (dipotassium hydrogen phosphate) and powdered candy were mixed with warm water at 60 ° C. Next, the mixture obtained by adding the remaining raw materials to the obtained mixture was stirred at 7500 rpm for 15 minutes using a homomixer (product name: "PRIMIX", manufactured by PRIMIX Corporation) to pre-emulsify. Hydrous palm kernel oil is used as vegetable oil, diacetyl tartrate monoglyceride (product name: "Poem W-30", manufactured by RIKEN Vitamin Co., Ltd.) is used as organic acid monoglyceride, and soy lecithin (lecithin content: 60%) is used as lecithin. Product name: "Lecithin CL", manufactured by J-Oil Mills), HM pectin (esterification degree: 68 or higher, product name: "Classic CM203", manufactured by Help Strite & Fox), other than pectin Arabia gum (product name: "Arabic Call SS", manufactured by Sanei Yakuhin Trading Co., Ltd.) was used as a thickener. Then, the obtained emulsion was homogenized at 400 kg / cm 2 using a homogenizer (product name: "APV-2000", manufactured by APV). The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUHI) under the conditions of a hot air temperature of 180 ° C. and an exhaust air temperature of 90 ° C. Obtained creaming powder.
＜コーヒー飲料の製造＞
中挽きの焙煎豆から可溶性固形分を抽出したコーヒー抽出液（Ｂｒｉｘ１．５）を、重曹にてｐＨ６．８に調整した後、表１〜６の処方で製造した各クリーミングパウダーを脂肪分の終濃度が０．５％となるように、グラニュー糖を終濃度が６．５％となるように、ショ糖脂肪酸エステル（製品名：「リョートーシュガーエステルＰ−１６７０」、三菱化学フーズ社製）を終濃度が０．０３％となるように、それぞれ配合した。得られた混合液を、７０℃まで加温した後、ホモジナイザー（製品名：「ＡＰＶ−２０００」、ＡＰＶ社製）を用いて２００ｋｇ／ｃｍ２で均質化し、コーヒー飲料を得た。得られたコーヒー飲料を、缶に密封充填した後に、小型レトルト高圧蒸気滅菌器（製品名：「ＲＫ−３０３０」、アルプ社製）で、１２３℃、２０分間レトルト殺菌処理した。
<Manufacturing of coffee beverages>
After adjusting the pH of the coffee extract (Brix1.5) obtained by extracting soluble solids from medium-ground roasted beans to 6.8 with an ester, each creaming powder produced according to the formulations shown in Tables 1 to 6 is added to the fat content. Granulated sugar so that the final concentration is 0.5%, sucrose fatty acid ester (product name: "Ryoto Sugar Ester P-1670", manufactured by Mitsubishi Chemical Foods Co., Ltd.) so that the final concentration is 6.5%. ) Was blended so that the final concentration was 0.03%. The obtained mixed solution was heated to 70 ° C. and then homogenized at 200 kg / cm 2 using a homogenizer (product name: “APV-2000”, manufactured by APV) to obtain a coffee beverage. The obtained coffee beverage was sealed and filled in a can, and then retort-sterilized at 123 ° C. for 20 minutes with a small retort high-pressure steam sterilizer (product name: "RK-3030", manufactured by Alp).
＜保存後の乳化状態の評価＞
製造された缶コーヒー飲料を、それぞれ、常温又は５５℃で１４日間保存した後、缶を開封して外観を観察して評価し、さらに粒度分布を測定した。外観観察は、クリーミングや白色浮遊物の有無を６段階（「０」がクリーミングや白色浮遊物が全く見られなかったもの、「５」がクリーミングや白色浮遊物が多く観察されたもの）で評価した。また、粒度分布は、レーザ回折式粒度分布測定装置（製品名：「ＳＡＬＤ−２１００」、島津製作所製）を用いて測定した。なお、当該レーザ回折式粒度分布測定装置の測定可能範囲は、１０００μｍ以下であった。外観観察の評価結果、並びに粒度分布のｄ５０及びｄ９０（積算値がそれぞれ５０％、９０％である粒度の直径）の測定結果を表１〜６に示す。表中の粒度分布のｄ５０及びｄ９０の欄中、「１０００＜」は、装置の測定限界値である１０００μｍよりも大きかったことを意味する。
<Evaluation of emulsified state after storage>
The produced canned coffee beverages were stored at room temperature or 55 ° C. for 14 days, and then the cans were opened and the appearance was observed and evaluated, and the particle size distribution was further measured. In the appearance observation, the presence or absence of creaming and white floating matter was evaluated on a 6-point scale (“0” means that no creaming or white floating matter was observed, and “5” means that many creaming or white floating matter was observed). bottom. The particle size distribution was measured using a laser diffraction type particle size distribution measuring device (product name: "SALD-2100", manufactured by Shimadzu Corporation). The measurable range of the laser diffraction type particle size distribution measuring device was 1000 μm or less. Tables 1 to 6 show the evaluation results of the appearance observation and the measurement results of the particle size distributions d50 and d90 (the diameters of the particle sizes having integrated values of 50% and 90%, respectively). In the columns of d50 and d90 of the particle size distribution in the table, "1000 <" means that it was larger than the measurement limit value of 1000 μm of the apparatus.
この結果、レシチンと、有機酸モノグリセリドと、ペクチン及びホエイタンパク質からなる群より選択される1種以上とを含有するサンプル１−１〜１−３のクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。これに対して、レシチンと、有機酸モノグリセリドと、ペクチン及びホエイタンパク質からなる群より選択される1種以上のいずれも含有していないサンプル１−４、１−６、１−１８〜１−２５のクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後であっても、非常に多くのクリーミングや白色浮遊物が観察されており、乳化破壊が顕著であった。また、レシチンと、有機酸モノグリセリドと、ペクチンと、ホエイタンパク質のうちの少なくとも１種類以上が配合されていないサンプル１−４〜１−１７のクリーミングパウダーを配合した缶コーヒー飲料では、５５℃保存後において、クリーミングや白色浮遊物が確認された。中でも、有機酸モノグリセリドを含有していないサンプル１−７〜１−９、１−１２〜１−１５、１−１７のクリーミングパウダーを配合した缶コーヒー飲料では、特に５５℃保存後にクリーミングや白色浮遊物が多く観察された（外観総合評価が３以上）。これらの結果から、植物油脂とカゼインタンパク質に加えて、レシチンと、有機酸モノグリセリドと、ペクチン及びホエイタンパク質からなる群より選択される1種以上とを含有するクリーミングパウダーは、加熱殺菌処理後の乳化安定性が非常に優れていることが確認された。 As a result, the canned coffee beverage containing the creaming powder of Samples 1-1 to 1-3 containing lecithin, organic acid monoglyceride, and one or more selected from the group consisting of pectin and whey protein is stored at room temperature. No creaming or white suspended matter was observed either after or after storage at 55 ° C., and the appearance was very good. In contrast, samples 1-4, 1-6, 1-18 to 1-25, which do not contain any one or more selected from the group consisting of lecithin, organic acid monoglyceride, pectin and whey protein. In the canned coffee beverage containing the creaming powder of No. 1, a large amount of creaming and white floating matter were observed even after storage at room temperature, and the emulsification destruction was remarkable. Further, in a canned coffee beverage containing lecithin, organic acid monoglyceride, pectin, and creaming powder of Samples 1-4 to 1-17 which does not contain at least one of whey proteins, after storage at 55 ° C. In, creaming and white floating matter were confirmed. Among them, canned coffee beverages containing creaming powders of samples 1-7 to 1-9, 1-12 to 1-15, and 1-17, which do not contain organic acid monoglyceride, are particularly creamy and white-floating after storage at 55 ° C. Many objects were observed (comprehensive appearance evaluation was 3 or more). From these results, creaming powder containing lecithin, organic acid monoglyceride, and one or more selected from the group consisting of pectin and whey protein, in addition to vegetable oil and casein protein, was emulsified after heat sterilization treatment. It was confirmed that the stability was very good.
［実施例２］
各種の有機酸モノグリセリドを用いて表７及び８の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。なお、有機酸モノグリセリドとしては、コハク酸モノグリセリド（製品名：「ポエムＢ−３０」、理研ビタミン社製）、酢酸モノグリセリド（製品名：「ポエムＧ−００２」、理研ビタミン社製）、クエン酸モノグリセリド（製品名：「ポエムＫ−３０」、理研ビタミン社製）、及び乳酸モノグリセリド（製品名：「サンソフトＮｏ．６６１」、太陽化学社製）、をそれぞれ用いた。また、カゼインナトリウム、ｐＨ調整剤、植物油脂、大豆レシチン、ホエイタンパク質、及びペクチンは、実施例１で用いたものと同じものを用いた。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表７及び８に示す。
[Example 2]
A creaming powder consisting of the formulations shown in Tables 7 and 8 was produced using various organic acid monoglycerides, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage at room temperature and 55 ° C. The emulsified state after storage was examined. The organic acid monoglycerides include succinic acid monoglyceride (product name: "Poem B-30", manufactured by RIKEN Vitamin Co., Ltd.), acetic acid monoglyceride (product name: "Poem G-002", manufactured by Riken Vitamin Co., Ltd.), and citric acid monoglyceride. (Product name: "Poem K-30", manufactured by RIKEN Vitamin Co., Ltd.) and lactic acid monoglyceride (product name: "Sunsoft No. 661", manufactured by Taiyo Kagaku Co., Ltd.) were used. In addition, the same casein sodium, pH adjuster, vegetable oil, soybean lecithin, whey protein, and pectin as those used in Example 1 were used. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Tables 7 and 8.
この結果、いずれの有機酸モノグリセリドを用いたサンプルにおいても、調製されたクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。 As a result, no creaming or white suspended matter was observed in the canned coffee beverage containing the prepared creaming powder in the samples using any of the organic acid monoglycerides, both after storage at room temperature and after storage at 55 ° C. , The appearance was very good.
［実施例３］
表９の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、及びペクチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリドは実施例２で用いたものと同じものを用いた。酵素分解レシチンとしては、大豆レシチンの酵素分解物である酵素分解レシチンＡ（レシチン含有率：９２％、製品名：「レシチンＰＷＬ」、Ｊ−オイルミルズ社製）と酵素分解レシチンＢ（レシチン含有率：４０％、製品名：「レシマールＥＬ」、理研ビタミン社製）を用いた。各サンプルのレシチン含有量が等しくなるように配合量を調整した。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表９に示す。
[Example 3]
A creaming powder having the formulation shown in Table 9 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. The casein sodium, pH adjuster, vegetable oil and pectin used were the same as those used in Example 1, and the citric acid monoglyceride used was the same as that used in Example 2. The enzymatically decomposed lecithin includes enzymatically decomposed lecithin A (lecithin content: 92%, product name: "lecithin PWL", manufactured by J-Oil Mills), which is an enzymatically decomposed product of soybean lecithin, and enzymatically decomposed lecithin B (lecithin content). : 40%, product name: "Lecithin EL", manufactured by Riken Vitamin Co., Ltd.) was used. The blending amount was adjusted so that the lecithin content of each sample was equal. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 9.
この結果、酵素分解レシチンを用いたサンプル３−１とサンプル３−２のいずれも、大豆レシチンを用いた実施例２のサンプル２−８と同様に、調製されたクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。 As a result, both Sample 3-1 and Sample 3-2 using enzymatically decomposed lecithin were canned coffee beverages containing the prepared creaming powder in the same manner as in Sample 2-8 of Example 2 using soybean lecithin. No creaming or white suspended matter was observed after storage at room temperature and after storage at 55 ° C., and the appearance was very good.
［実施例４］
表１０の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリドは実施例２で用いたものと同じものを用いた。ペクチンとしては、ＬＭペクチン（製品名：「クラシックＡＦ７０１」、ＤＳＰ五協フード＆ケミカル社製）を用いた。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表１０に示す。
[Example 4]
A creaming powder having the formulations shown in Table 10 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. Sodium casein, a pH regulator, vegetable oil and fat, and soybean lecithin were the same as those used in Example 1, and citric acid monoglyceride was the same as that used in Example 2. As the pectin, LM pectin (product name: "Classic AF701", manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was used. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 10.
この結果、ＬＭペクチンを用いたサンプル４−１〜サンプル４−３のいずれも、ＨＭペクチンを用いた実施例２のサンプル２−８と同様に、調製されたクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。 As a result, all of Samples 4-1 to Sample 4-3 using LM pectin were the same as in Sample 2-8 of Example 2 using HM pectin, in the canned coffee beverage containing the prepared creaming powder. No creaming or white suspended matter was observed after storage at room temperature and after storage at 55 ° C., and the appearance was very good.
［実施例５］
表１１の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリドは実施例２で用いたものと同じものを用いた。脱脂粉乳としては、タンパク質含有量が３５．６％のもの（乳タンパクの比率が、カゼイン：ホエイ＝８：２）を用いた。脱脂粉乳とカゼインタンパク質の配合量は、クリーミングパウダー中のカゼイン含有量が等しくなるように調整した。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表１１に示す。
[Example 5]
A creaming powder having the formulations shown in Table 11 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. Sodium casein, a pH regulator, vegetable oil, whey protein, and soybean lecithin were the same as those used in Example 1, and citric acid monoglyceride was the same as that used in Example 2. As the skim milk powder, one having a protein content of 35.6% (the ratio of milk protein was casein: whey = 8: 2) was used. The blending amounts of skim milk powder and casein protein were adjusted so that the casein content in the creaming powder was equal. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 11.
この結果、カゼインナトリウムに代えて脱脂粉乳を用いたサンプル５−２も、カゼインナトリウムを用いたサンプル５−１と同様に、調製されたクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。 As a result, the sample 5-2 using skim milk powder instead of casein sodium was also the same as the sample 5-1 using casein sodium, and the canned coffee beverage containing the prepared creaming powder was stored at room temperature and 55. No creaming or white suspended matter was observed after storage at ° C, and the appearance was very good.
［実施例６］
表１２の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、ジアセチル酒石酸モノグリセリド、及び大豆レシチンは、実施例１で用いたものと同じものを用いた。増粘剤としては、キサンタンガム（製品名：「ビストップＤ−３０００−Ｅ−Ｓ」、三栄源エフ・エフ・アイ社製）、アラビアガム（製品名：「アラビックコールＳＳ」、三栄薬品貿易社製）、カラギナン（製品名：「カラギニンＣＳＫ−１（Ｆ）」、三栄源エフ・エフ・アイ社製）、グアーガム（製品名：「ビストップＤ−２０」、三栄源エフ・エフ・アイ社製）、及びネイティブジェランガム（製品名：「ケルコゲルＬＴ１００」、三栄源エフ・エフ・アイ社製）を用いた。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表１２に示す。
[Example 6]
A creaming powder having the formulations shown in Table 12 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. Sodium casein, a pH regulator, vegetable oil, whey protein, diacetyl tartaric acid monoglyceride, and soybean lecithin were the same as those used in Example 1. Thickeners include xanthan gum (product name: "Bistop D-3000-ES", manufactured by Saneigen FFI), carrageenan gum (product name: "Arabic Call SS", Sanei Yakuhin Trading Co., Ltd.) (Manufactured by), Carrageenan (Product name: "Karaginin CSK-1 (F)", manufactured by Saneigen FFI), Guar gum (Product name: "Bistop D-20", Saneigen FFI) (Manufactured by) and native gellan gum (product name: "Kerkogel LT100", manufactured by Saneigen FFI Co., Ltd.) were used. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 12.
この結果、ペクチンに代えてキサンタンガムを用いたサンプル６−１のクリーミングパウダーを配合した缶コーヒー飲料では、常温で２週間保存した場合の乳化安定性は、実施例１においてペクチンを用いたサンプル１−３よりもやや劣るが充分に良好であり、５５℃で２週間保存した場合の乳化安定性は非常に良好であった。一方で、ペクチンに代えてアラビアガム、カラギナン、グアーガム、又はジェランガムを用いたサンプル６−２〜６−５のクリーミングパウダーを配合した缶コーヒー飲料は、常温で２週間保存した場合の乳化安定性は良好であるものの、５５℃で２週間保存した場合の乳化安定性は、実施例１において増粘剤を用いていないサンプル１−５と同様にやや悪かった。 As a result, in the canned coffee beverage containing the creaming powder of sample 6-1 using xanthan gum instead of pectin, the emulsification stability when stored at room temperature for 2 weeks was as follows in Example 1 using pectin. It was slightly inferior to 3 but sufficiently good, and the emulsion stability when stored at 55 ° C. for 2 weeks was very good. On the other hand, the canned coffee beverage containing the creaming powder of Samples 6-2 to 6-5 using gum arabic, carrageenan, guar gum, or gellan gum instead of pectin has an emulsifying stability when stored at room temperature for 2 weeks. Although good, the emulsion stability when stored at 55 ° C. for 2 weeks was slightly poor as in Sample 1-5 without the thickener in Example 1.
［実施例７］
表１３の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃で保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ＨＭペクチン、及び大豆レシチンは、実施例１で用いたものと同じものを用い、コハク酸モノグリセリドは実施例２で用いたものと同じものを用いた。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表１３に示す。
[Example 7]
A creaming powder having the formulation shown in Table 13 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. The casein sodium, the pH adjuster, the vegetable oil, the HM pectin, and the soybean lecithin were the same as those used in Example 1, and the succinic acid monoglyceride was the same as that used in Example 2. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 13.
この結果、実施例２において植物油脂の含有量が３７．５％であったサンプル２−３と同様に、カゼインの配合率は変えず、植物油脂の含有量を３０％及び４５％としたサンプル７−１及びサンプル７−２のクリーミングパウダーを配合した缶コーヒー飲料では、常温保存後と５５℃保存後のいずれにおいても、クリーミングや白色浮遊物が観察されず、外観が非常に良好であった。 As a result, similar to Sample 2-3 in which the content of vegetable oil was 37.5% in Example 2, the mixing ratio of casein was not changed, and the content of vegetable oil was 30% and 45%. In the canned coffee beverage containing the creaming powders of 7-1 and sample 7-2, no creaming or white suspended matter was observed after storage at room temperature and after storage at 55 ° C, and the appearance was very good. ..
［実施例８］
表１４の処方からなるクリーミングパウダーを製造し、これを配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃で保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリドは実施例２で用いたものと同じものを用いた。クリーミングパウダー及びコーヒー飲料の製造、コーヒー飲料の殺菌処理、乳化状態の評価は、実施例１と同様にして行った。評価結果を表１４に示す。
[Example 8]
A creaming powder having the formulation shown in Table 14 was produced, and a canned coffee beverage containing the same was sealed and filled in a can and then retort-sterilized to produce a canned coffee beverage, and the emulsified state after storage at room temperature and 55 ° C. was examined. Sodium casein, a pH regulator, vegetable oil, whey protein, and soybean lecithin were the same as those used in Example 1, and citric acid monoglyceride was the same as that used in Example 2. The production of creaming powder and coffee beverage, the sterilization treatment of coffee beverage, and the evaluation of the emulsified state were carried out in the same manner as in Example 1. The evaluation results are shown in Table 14.
この結果、ホエイタンパク質の含有量を１．４〜１６％としたサンプル８−１〜サンプル８−５のクリーミングパウダーを配合した缶コーヒー飲料では、いずれも、乳化安定性は実施例２においてホエイタンパク質の含有量が５．６％であったサンプル２−４と同様に極めて良好であった。風味はホエイタンパク質の含有量依存的にミルク感が強くなる一方で、渋み、ざらつきが強くなる傾向が観察された。 As a result, in all the canned coffee beverages containing the creaming powder of Samples 8-1 to 8-5 having a whey protein content of 1.4 to 16%, the emulsion stability was the whey protein in Example 2. The content was very good as in Sample 2-4, which had a content of 5.6%. It was observed that the flavor became more milky depending on the content of whey protein, while the astringency and roughness tended to become stronger.
［実施例９］
表１５の処方からなるクリーミングパウダーを製造し、これと牛乳を配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、ＨＭペクチン、ジアセチル酒石酸モノグリセリド、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリド及びコハク酸モノグリセリドは実施例２で用いたものと同じものを用いた。クリーミングパウダーの製造は、実施例１と同様にして行った。
[Example 9]
A creaming powder having the formulation shown in Table 15 was produced, and a canned coffee beverage containing this and milk was sealed and filled in a can and then retort-packed. The emulsified state after storage at room temperature and 55 ° C. was examined. .. Casein sodium, pH regulator, vegetable oil, whey protein, HM pectin, diacetyl tartaric acid monoglyceride, and soybean lecithin were the same as those used in Example 1, and citric acid monoglyceride and succinic acid monoglyceride were used in Example 2. The same one used was used. The creaming powder was produced in the same manner as in Example 1.
調製されたクリーミングパウダーからのコーヒー飲料の製造及び殺菌処理は以下の通りにして行った。
まず、中挽きの焙煎豆から可溶性固形分を抽出したコーヒー抽出液（Ｂｒｉｘ１．５）を、重曹にてｐＨ６．８に調整した後、各クリーミングパウダー由来の脂肪分の終濃度が０．２５％（クリーミングパウダーの固形分として０．６７％）、市販の牛乳（無脂乳固形分：８．３０％、乳脂肪分：３．５０％）由来の脂肪分の終濃度が０．２５％、グラニュー糖を終濃度が６．５％となるように、ショ糖脂肪酸エステル（製品名：「リョートーシュガーエステルＰ−１６７０」、三菱化学フーズ社製）を終濃度が０．０３％となるように、それぞれ配合した。得られた混合液を、７０℃まで加温した後、ホモジナイザー（製品名：「ＡＰＶ−２０００」、ＡＰＶ社製）を用いて２００ｋｇ／ｃｍ２で均質化し、コーヒー飲料を得た。得られたコーヒー飲料を、缶に密封充填した後に、小型レトルト高圧蒸気滅菌器（製品名：「ＲＫ−３０３０」、アルプ社製）で、１２３℃、２０分間レトルト殺菌処理した。
The production and sterilization of coffee beverages from the prepared creaming powder was carried out as follows.
First, a coffee extract (Brix1.5) obtained by extracting soluble solids from medium-ground roasted beans was adjusted to pH 6.8 with baking soda, and then the final concentration of fat derived from each creaming powder was 0.25. % (0.67% as solid content of creaming powder), 0.25% final concentration of fat derived from commercially available milk (non-fat milk solid content: 8.30%, milk fat content: 3.50%) , Granule sugar has a final concentration of 6.5%, and sucrose fatty acid ester (product name: "Ryoto Sugar Ester P-1670", manufactured by Mitsubishi Chemical Foods Co., Ltd.) has a final concentration of 0.03%. As shown, each was mixed. The obtained mixed solution was heated to 70 ° C. and then homogenized at 200 kg / cm 2 using a homogenizer (product name: “APV-2000”, manufactured by APV) to obtain a coffee beverage. The obtained coffee beverage was sealed and filled in a can, and then retort-sterilized at 123 ° C. for 20 minutes with a small retort high-pressure steam sterilizer (product name: "RK-3030", manufactured by Alp Co., Ltd.).
製造された缶コーヒー飲料の乳化状態の評価を、実施例１と同様にして行った。評価結果を表１５に示す。この結果、サンプル９−１〜９−３のクリーミングパウダーと牛乳から製造されたコーヒー飲料の乳化安定性は、実施例１のサンプル１−１、実施例２のサンプル２−２及び２−３のクリーミングパウダーから製造されたコーヒー飲料と同様に非常に良好であった。すなわち、本発明に係るクリーミングパウダーを配合したコーヒー飲料は、牛乳を併用した場合でも、乳化安定性に優れていることがわかった。 The emulsified state of the produced canned coffee beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 15. As a result, the emulsification stability of the coffee beverage produced from the creaming powder of Samples 9-1 to 9-3 and milk was determined by Sample 1-1 of Example 1 and Samples 2-2 and 2-3 of Example 2. Very good as well as coffee drinks made from creaming powder. That is, it was found that the coffee beverage containing the creaming powder according to the present invention is excellent in emulsification stability even when milk is used in combination.
［実施例１０］
表１６の処方からなるクリーミングパウダーを製造し、これとグラニュー糖に代えて高甘味度甘味料を配合したコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、ＨＭペクチン、ジアセチル酒石酸モノグリセリド、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリド及びコハク酸モノグリセリドは実施例２で用いたものと同じものを用いた。クリーミングパウダーの製造は、実施例１と同様にして行った。
[Example 10]
A creaming powder according to the formulation shown in Table 16 was produced, and a coffee beverage containing a high-sweetness sweetener instead of granulated sugar was hermetically filled in a can and then retort-sterilized to produce a canned coffee beverage at room temperature and 55. The emulsified state after storage at ℃ was examined. Casein sodium, pH regulator, vegetable oil, whey protein, HM pectin, diacetyl tartaric acid monoglyceride, and soybean lecithin were the same as those used in Example 1, and citric acid monoglyceride and succinic acid monoglyceride were used in Example 2. The same one used was used. The creaming powder was produced in the same manner as in Example 1.
調製されたクリーミングパウダーからのコーヒー飲料の製造及び殺菌処理は以下の通りにして行った。
まず、中挽きの焙煎豆から可溶性固形分を抽出したコーヒー抽出液（Ｂｒｉｘ１．５）を、重曹にてｐＨ６．８に調整した後、各クリーミングパウダーの脂肪分の終濃度が０．５％、アセスルファムカリウム（味の素ヘルシーサプライ社製）の終濃度が０．０３％（グラニュー糖の終濃度が６．５％の飲料と同等の甘味度）、ショ糖脂肪酸エステル（製品名：「リョートーシュガーエステルＰ−１６７０」、三菱化学フーズ社製）の終濃度が０．０３％となるように、それぞれ配合した。得られた混合液を、７０℃まで加温した後、ホモジナイザー（製品名：「ＡＰＶ−２０００」、ＡＰＶ社製）を用いて２００ｋｇ／ｃｍ２で均質化し、コーヒー飲料を得た。得られたコーヒー飲料を、缶に密封充填した後に、小型レトルト高圧蒸気滅菌器（製品名：「ＲＫ−３０３０」、アルプ社製）で、１２３℃、２０分間レトルト殺菌処理した。
The production and sterilization of coffee beverages from the prepared creaming powder was carried out as follows.
First, a coffee extract (Brix1.5) obtained by extracting soluble solids from medium-ground roasted beans was adjusted to pH 6.8 with baking soda, and then the final concentration of fat in each creaming powder was 0.5%. , Acesulfame potassium (manufactured by Ajinomoto Healthy Supply Co., Ltd.) with a final concentration of 0.03% (sweetness equivalent to that of a beverage with a final concentration of 6.5% granulated sugar), sucrose fatty acid ester (product name: "Ryoto Sugar" Esther P-1670 ”, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was blended so that the final concentration was 0.03%. The obtained mixed solution was heated to 70 ° C. and then homogenized at 200 kg / cm 2 using a homogenizer (product name: “APV-2000”, manufactured by APV) to obtain a coffee beverage. The obtained coffee beverage was sealed and filled in a can, and then retort-sterilized at 123 ° C. for 20 minutes with a small retort high-pressure steam sterilizer (product name: "RK-3030", manufactured by Alp Co., Ltd.).
製造された缶コーヒー飲料の乳化状態の評価を、実施例１と同様にして行った。評価結果を表１６に示す。この結果、サンプル１０−１〜１０−３のクリーミングパウダーとアセスルファムカリウムから製造されたコーヒー飲料の乳化安定性は、実施例１のサンプル１−１、実施例２のサンプル２−２及び２−６のクリーミングパウダーとグラニュー糖から製造されたコーヒー飲料と同様に非常に良好であった。すなわち、本発明に係るクリーミングパウダーを配合したコーヒー飲料は、グラニュー糖に代えて高甘味度甘味料を配合した場合でも、乳化安定性に優れていることがわかった。 The emulsified state of the produced canned coffee beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 16. As a result, the emulsification stability of the coffee beverage produced from the creaming powder of Samples 10-1 to 10-3 and acesulfame potassium was obtained in Sample 1-1 of Example 1, Samples 2-2 and 2-6 of Example 2. Very good as well as coffee beverages made from creaming powder and granulated sugar. That is, it was found that the coffee beverage containing the creaming powder according to the present invention is excellent in emulsification stability even when a high sweetness sweetener is added instead of granulated sugar.
［実施例１１］
表１７の処方からなるクリーミングパウダーを製造し、これを配合したカフェオレタイプのコーヒー飲料を缶に密封充填した後レトルト殺菌処理した缶詰コーヒー飲料を製造し、常温及び５５℃保存後の乳化状態を調べた。カゼインナトリウム、ｐＨ調整剤、植物油脂、ホエイタンパク質、ＨＭペクチン、及び大豆レシチンは、実施例１で用いたものと同じものを用い、クエン酸モノグリセリドは実施例２で用いたものと同じものを用いた。クリーミングパウダーの製造は、実施例１と同様にして行った。
[Example 11]
A creaming powder consisting of the formulations shown in Table 17 is produced, and a canned coffee beverage that has been sealed and filled with a cafe au lait type coffee beverage containing the formulation and then retort sterilized is produced. Examined. Casein sodium, pH regulator, vegetable oil, whey protein, HM pectin, and soybean lecithin used the same as those used in Example 1, and citric acid monoglyceride used the same as those used in Example 2. board. The creaming powder was produced in the same manner as in Example 1.
調製されたクリーミングパウダーからのコーヒー飲料の製造及び殺菌処理は以下の通りにして行った。
まず、中挽きの焙煎豆から可溶性固形分を抽出したコーヒー抽出液（Ｂｒｉｘ１．５）を、重曹にてｐＨ６．８に調整した後、クリーミングパウダーの脂肪分の終濃度が１．０％、グラニュー糖の終濃度が６．５％、ショ糖脂肪酸エステル（製品名：「リョートーシュガーエステルＰ−１６７０」、三菱化学フーズ社製）の終濃度が０．０３％となるように、それぞれ配合した。得られた混合液を、７０℃まで加温した後、ホモジナイザー（製品名：「ＡＰＶ−２０００」、ＡＰＶ社製）を用いて２００ｋｇ／ｃｍ２で均質化し、コーヒー飲料を得た。得られたコーヒー飲料を、缶に密封充填した後に、小型レトルト高圧蒸気滅菌器（製品名：「ＲＫ−３０３０」、アルプ社製）で、１２３℃、２０分間レトルト殺菌処理した。
対照として、クリーミングパウダーに代えて牛乳（実施例９で用いたもの）のみを脂肪分の終濃度が１．０％となるように配合した以外は同様にして、缶コーヒー飲料を製造した。
The production and sterilization of coffee beverages from the prepared creaming powder was carried out as follows.
First, a coffee extract (Brix1.5) obtained by extracting soluble solids from medium-ground roasted beans was adjusted to pH 6.8 with baking soda, and then the final concentration of fat in the creaming powder was 1.0%. The final concentration of granulated sugar is 6.5%, and the final concentration of sucrose fatty acid ester (product name: "Ryoto Sugar Ester P-1670", manufactured by Mitsubishi Chemical Foods Co., Ltd.) is 0.03%. bottom. The obtained mixed solution was heated to 70 ° C. and then homogenized at 200 kg / cm 2 using a homogenizer (product name: “APV-2000”, manufactured by APV) to obtain a coffee beverage. The obtained coffee beverage was sealed and filled in a can, and then retort-sterilized at 123 ° C. for 20 minutes with a small retort high-pressure steam sterilizer (product name: "RK-3030", manufactured by Alp Co., Ltd.).
As a control, a canned coffee beverage was produced in the same manner except that only milk (used in Example 9) was blended in place of the creaming powder so that the final concentration of fat was 1.0%.
製造された缶コーヒー飲料の乳化状態の評価を、実施例１と同様にして行った。評価結果を表１７に示す。この結果、牛乳を脂肪分１．０％となるように配合したカフェオレタイプのコーヒー飲料（表１７の左端欄）は、乳化安定性が低く、保存後油分が上部の液面に完全に分離していた。これに対して、サンプル１１−１のクリーミングパウダーを脂肪分１．０％になるように配合したコーヒー飲料は、乳化安定性が非常に良好であった。 The emulsified state of the produced canned coffee beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 17. As a result, the cafe au lait type coffee beverage (leftmost column in Table 17) containing milk so as to have a fat content of 1.0% has low emulsification stability, and the oil content is completely separated on the upper liquid surface after storage. Was. On the other hand, the coffee beverage in which the creaming powder of Sample 11-1 was blended so as to have a fat content of 1.0% had very good emulsification stability.
Claims (9)
クリーミングパウダー全量１００質量部に対して、前記カゼインタンパク質の含有量が３〜１２質量部、前記レシチンの含有量が０．１〜１質量部、前記有機酸モノグリセリドの含有量が０．１〜５．０質量部、前記ペクチン及びキサンタンガムからなる群より選択される１種以上の含有量が０．０１〜０．５質量部、前記植物油脂の含有量が２０〜５０質量部であることを特徴とするクリーミングパウダー。 It contains casein protein, lecithin, organic acid monoglyceride, one or more selected from the group consisting of pectin and xanthan gum, and vegetable oils and fats .
The content of the casein protein is 3 to 12 parts by mass, the content of the lecithin is 0.1 to 1 part by mass, and the content of the organic acid monoglyceride is 0.1 to 5 with respect to 100 parts by mass of the total amount of creaming powder. It is characterized in that the content of one or more selected from the group consisting of 0.0 parts by mass, the pectin and xanthan gum is 0.01 to 0.5 parts by mass, and the content of the vegetable oil is 20 to 50 parts by mass. Creaming powder.
クリーミングパウダー全量１００質量部に対して、前記カゼインタンパク質の含有量が３〜１２質量部、前記レシチンの含有量が０．１〜１質量部、前記有機酸モノグリセリドの含有量が０．１〜５．０質量部、前記ペクチン及びキサンタンガムからなる群より選択される1種以上の含有量が０．０１〜０．５質量部、前記植物油脂の含有量が２０〜５０質量部であるクリーミングパウダーを製造することを特徴とする、クリーミングパウダーの製造方法。 Casein protein, lecithin, and organic acid monoglycerides, and pectin, and one or more selected from the group consisting of xanthan gum, and have a process for spray-drying an oil-in-water emulsion containing a vegetable oil,
The content of the casein protein is 3 to 12 parts by mass, the content of the lecithin is 0.1 to 1 part by mass, and the content of the organic acid monoglyceride is 0.1 to 5 with respect to 100 parts by mass of the total amount of creaming powder. A creaming powder having a content of one or more selected from the group consisting of 0.0 parts by mass, the pectin and xanthan gum of 0.01 to 0.5 parts by mass, and a content of the vegetable oil and fat of 20 to 50 parts by mass. A method for producing a creaming powder, which comprises producing.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015218579 | 2015-11-06 | ||
| JP2015218579 | 2015-11-06 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2017086071A JP2017086071A (en) | 2017-05-25 |
| JP2017086071A5 JP2017086071A5 (en) | 2020-09-03 |
| JP6969087B2 true JP6969087B2 (en) | 2021-11-24 |
Family
ID=58766735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016215389A Active JP6969087B2 (en) | 2015-11-06 | 2016-11-02 | Creaming powder with high emulsification stability |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6969087B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7275474B2 (en) * | 2018-03-07 | 2023-05-18 | 東洋製罐グループホールディングス株式会社 | Containerized organic nanofiber dispersion and method for producing the same |
| JP7330680B2 (en) | 2018-09-26 | 2023-08-22 | 理研ビタミン株式会社 | Fat and oil composition for soup |
| MX2021005532A (en) * | 2018-11-14 | 2021-06-08 | Nestle Sa | Liquid creamer. |
| CN110692788B (en) * | 2019-11-04 | 2023-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Paper-packaged liquid coffee beverage and preparation method thereof |
| WO2023042907A1 (en) * | 2021-09-17 | 2023-03-23 | サントリーホールディングス株式会社 | Coffee beverage and method for manufacturing same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04207150A (en) * | 1990-11-30 | 1992-07-29 | Ajinomoto Co Inc | Coffee whitener |
| JP3251858B2 (en) * | 1996-07-04 | 2002-01-28 | 新田ゼラチン株式会社 | Acidic food and drink, acidic cream and powder for acidic food and drink |
| JPH11276106A (en) * | 1998-03-30 | 1999-10-12 | Snow Brand Milk Prod Co Ltd | Oil-in-water type emulsified oil and fat composition |
| JP5325051B2 (en) * | 2009-09-01 | 2013-10-23 | 日清オイリオグループ株式会社 | Oil composition for cooking rice, fried rice obtained using the same, and method for producing fried rice |
| JP6191822B2 (en) * | 2011-12-12 | 2017-09-06 | 不二製油株式会社 | Concentrated soy protein material |
| WO2014208613A1 (en) * | 2013-06-26 | 2014-12-31 | 三菱化学フーズ株式会社 | Powder composition, method for producing same, and beverage |
-
2016
- 2016-11-02 JP JP2016215389A patent/JP6969087B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017086071A (en) | 2017-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6969087B2 (en) | Creaming powder with high emulsification stability | |
| US9101149B2 (en) | Stable creamer composition and method of making same | |
| JP7264712B2 (en) | Powder composition, method for producing the powder composition, and beverage | |
| WO2015152322A1 (en) | Method for producing weakly acidic milk drink | |
| JP7070136B2 (en) | Emulsified compositions and beverages | |
| JP6915461B2 (en) | Beverages and beverage manufacturing methods | |
| WO2019235619A1 (en) | Beverage, emulsified oil/fat composition, and emulsifier composition | |
| JP2015097495A (en) | Oil-in-water type emulsion composition for imparting milk flavor, and method for imparting milk flavor to food | |
| JP6403427B2 (en) | Powdered fat for beverages | |
| JP6420267B2 (en) | Fat-containing acidic beverage | |
| JP5764270B1 (en) | Improved soymilk and method for producing the same | |
| AU2018217636B2 (en) | Creamers compositions | |
| JP2020532950A (en) | Creamer composition containing ultra-high oleic acid oil | |
| JP2005323530A (en) | Acidic milk beverage | |
| JP2018191655A (en) | Oil and fat powder for beverage | |
| JP7286939B2 (en) | coffee whitener | |
| WO2017078114A1 (en) | Milk beverage and method for production of same | |
| JP2018019628A (en) | Powdery fat for heat sterilized beverage, and heat sterilized beverage using the same | |
| JP2010098954A (en) | Pudding | |
| JP6761253B2 (en) | Oil-in-water emulsified composition | |
| JP6841966B1 (en) | Vegetable oil composition and packaged beverage containing it | |
| JP6784857B1 (en) | Vegetable oil composition and packaged beverage containing it | |
| TWI777036B (en) | Food, method for producing the same, and method for suppressing generation of odor over time in food | |
| JP2019054762A (en) | Protein quality improving agent | |
| JP2023113592A (en) | creaming powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161124 |
|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20170626 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190904 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200630 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200721 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200908 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210511 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20210614 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210908 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210928 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20211011 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6969087 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |