JP6915461B2 - Beverages and beverage manufacturing methods - Google Patents

Description

The present invention relates to a beverage and a method for producing a beverage, and more particularly to a beverage containing vegetable oil and fat and a method for producing the same. The present invention also relates to an emulsified oil / fat composition used in the production of this beverage.

In dairy beverages, which have a large market for favorite beverages, cost merit in place of conventionally used dairy products containing milk fat (milk, fresh cream, full-fat powdered milk, concentrated milk, sweetened condensed milk, evaporated milk, etc.) A technique for using an emulsified oil / fat composition for foods and drinks using a certain vegetable oil / fat is known. However, the emulsified oil / fat composition has problems in terms of low temperature stability such as the development of so-called botting phenomenon (Churning) such as thickening, decrease in fluidity, and solidification during refrigerated distribution or refrigerated storage, and separation. rice field. Further, when such an emulsified oil / fat composition is added to a beverage to be retort-sterilized or UHT-sterilized, there is a problem that emulsification becomes unstable during storage.

For example, as a method for producing a beverage using vegetable oils and fats, a method for producing a beverage containing an oil and fat emulsion using a highly saturated fatty acid-containing edible oil and fat as the oil and fat has been proposed (Patent Document 1). This document discloses a production method for obtaining a composition having high emulsification stability by subjecting a highly saturated fatty acid-containing edible oil or fat to a high-pressure emulsification treatment a plurality of times, and after storing the emulsion at 5 ° C. , It has been shown that the fluidity is good.

In addition, some solutions have been proposed regarding the resistance of the emulsified oil and fat composition for food and drink.

For example, Patent Document 2 proposes an oil / fat composition for cream to be added to beverages such as coffee, which is low in cost, has high oxidative stability, and has freeze resistance in which the viscosity does not easily change even when frozen and thawed. In this document, freeze resistance and oxidative stability of cream are imparted by using an oil / fat composition containing behenic acid as a constituent fatty acid and an extremely hardened oil / fat having an elevated melting point of 50 ° C. or higher.

Patent Document 3 describes a coffee whitener having excellent freezing and thawing stability, which does not solidify during storage, does not separate fat and milk protein when placed in coffee or black tea, and does not generate lumps even after cold thawing. Proposed. In this document, the oil phase contains decaglycerin fatty acid ester whose main constituent fatty acid is bechenic acid and the degree of esterification is 50% or more, and the aqueous phase contains sucrose fatty acid ester and polyglycerin fatty acid ester which are hydrophilic emulsifiers. By doing so, solidification during storage and stickiness after cold thawing are suppressed.

Patent Document 4 proposes a technique for suppressing the tightness and stickiness of a foamable oil-in-water emulsion having a low fat content using lauric-based fats and oils. In this document, 40% or more of lauric acid is contained in the constituent fatty acids, and fats and oils having a melting point of less than 50 ° C. and fats and oils having a melting point of 50 ° C. or higher are contained in a specific ratio, and SFC at 35 ° C. is 6% or more and less than 16%. By containing mixed fats and oils in which the difference in solid fat content between 15 ° C. and 35 ° C. is 55 to 69%, tightness and stickiness are suppressed.

However, with these conventional emulsified oil and fat compositions, thickening and solidification do not certainly occur when refrigerated at 5 ° C to 10 ° C, but emulsification is not possible when the composition is placed in a lower temperature range during transportation or storage. It became stable, thickened and solidified, and sufficient low temperature stability could not be obtained. In addition, it is a proposal regarding a foamable oil-in-water emulsion or coffee cream, and the storage stability in a beverage to which an emulsified oil / fat composition is added and sterilized by UHT or retort has not been studied.

International Publication WO2015 / 034068 Japanese Patent No. 5257889 Japanese Patent No. 3530083 Japanese Unexamined Patent Publication No. 2011-83195

The present invention can provide a beverage containing vegetable oils and fats, which is excellent in emulsion stability during storage, even if it is subjected to retort sterilization or UHT sterilization, and such a beverage, and further, refrigerated distribution. It is an object of the present invention to provide an emulsified oil / fat composition having excellent low temperature stability such as thickening, decrease in fluidity, solidification and other so-called sticking phenomena even when stored in a refrigerator or refrigeration, and separation is unlikely to occur.

As a result of diligent studies by the present inventors, it was found that the above-mentioned problems can be solved by using a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, and the present invention has been reached.
That is, the outline of the present invention is as follows.

(1) A beverage containing a vegetable oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms.
(2) The beverage according to (1), which further contains a milk component.
(3) The beverage according to (1) or (2), which contains two or more emulsifiers.
(4) The beverage according to any one of (1) to (3), which has a pH of 5 or more and 7 or less.
(5) The beverage according to any one of (1) to (4), wherein the fatty acid residue of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a saturated fatty acid residue.
(6) The beverage according to (5), wherein the sucrose fatty acid ester is a sucrose behenic acid ester.
(7) The beverage according to any one of (1) to (6), wherein the proportion of unsaturated fatty acids in the total fatty acids bound to the triglyceride molecule of the vegetable oil is 20% by mass or less.
(8) The beverage according to any one of (1) to (7), wherein the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to the triglyceride molecule of the vegetable oil is 50% by mass or more.
(9) The beverage according to any one of (1) to (8), wherein the rising melting point of the vegetable oil is 10 ° C. or higher and 70 ° C. or lower.
(10) The beverage according to any one of (1) to (9), which is a packaged beverage.
(11) The beverage according to any one of (1) to (10), which is a milk beverage, a coffee beverage, a black tea beverage, a green tea beverage, a Chinese tea beverage, or a bean / grain beverage.
(12) A beverage emulsified fat / oil composition containing a vegetable fat / oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms.
(13) The emulsified oil / fat composition for beverages according to (12), which further contains a milk component.
(14) The beverage emulsified oil / fat composition according to (12) or (13), which contains two or more kinds of emulsifiers.
(15) The emulsified oil / fat composition for beverages according to any one of (12) to (14), wherein the fatty acid residue of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a saturated fatty acid residue.
(16) The emulsified oil / fat composition for beverages according to (15), wherein the sucrose fatty acid ester is a sucrose behenic acid ester.
(17) The emulsified oil / fat composition for beverages according to any one of (12) to (16), wherein the proportion of unsaturated fatty acids in the total fatty acids bound to the triglyceride molecule of the vegetable oil / fat is 20% by mass or less. ..
(18) The beverage emulsification according to any one of (12) to (17), wherein the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to the triglyceride molecule of the vegetable oil is 50% by mass or more. Oil and fat composition.
(19) The emulsified oil / fat composition for beverages according to any one of (12) to (18), wherein the rising melting point of the vegetable oil / fat is 10 ° C. or higher and 70 ° C. or lower.
(20) A method for producing a beverage using the emulsified oil / fat composition for beverage according to any one of (12) to (19).
(21) The method for producing a beverage according to (20), wherein the milk beverage is produced by mixing the emulsified oil / fat composition for beverage and a milk component.

According to the present invention, the retort pouch is made of an emulsified oil / fat composition having excellent low temperature stability such as thickening, decrease in fluidity, solidification and other so-called sticking phenomena even after refrigerated distribution or refrigerated storage, and separation is unlikely to occur. Even if sterilization or UHT sterilization is performed, it is possible to provide a beverage having excellent emulsion stability during storage.

Hereinafter, embodiments of the present invention will be described in detail, but the description of the constituent elements described below is an example (representative example) of the embodiments of the present invention, and the present invention is not specified in these contents.
The beverage of the present invention contains an emulsifier, a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, and a vegetable oil. The beverage of the present invention may be a milk beverage further containing a milk component.

The method for producing a beverage of the present invention is not particularly limited, and it may be produced using a vegetable fat or oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. It is preferable to use the emulsified oil / fat composition of the present invention containing a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. It is preferable to mix to produce a milk beverage.

First, a method for producing an emulsified oil / fat composition of the present invention will be described.

(1. Emulsified oil / fat composition)
The emulsified oil / fat composition used in the present invention is used for beverages, and is characterized by containing vegetable oil and fat and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms.

[vegetable oil]
The vegetable oils and fats used in the emulsified oil and fat composition of the present invention include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, sunflower oil, safflower oil, macadamia seed oil, camellia seed oil, and tea seeds. Examples include oil, rice bran oil, olive oil, and cottonseed oil. In addition, processed fats and oils processed by refining, deodorizing, sorting, hardening, and ester exchange of liquid or solid substances of these vegetable fats and oils, that is, sorted fats and oils such as MCT (medium chain fatty acid oil), hardened coconut oil, and hardened palm kernels. Hardened fats and oils such as oil and ester-exchanged fats and oils can also be used.

Among them, the proportion of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids containing trans fatty acids, in the total fatty acids bound to the triglyceride molecule which is the main component thereof is preferably 20% by mass or less, more preferably 10% by mass or less, and further. Those having a content of preferably 7% by mass or less, particularly preferably 5% by mass or less, and most preferably 1% by mass or less have a low content of trans fatty acids and / or reduce unpleasant flavors such as oxidative odor. It is suitable because it has a good flavor.

The vegetable oil used in the emulsified oil / fat composition of the present invention contains 50% by mass or more, more 55% by mass or more, of fatty acids having 12 or less carbon atoms in the total fatty acids bonded to the triglyceride molecule. In particular, 60% by mass or more is preferable from the viewpoint of flavor and storage stability in the emulsified oil / fat composition and the beverage using the same.

The vegetable oil used in the emulsified oil / fat composition of the present invention has an iodine value of usually 20.0 or less, preferably 10.0 or less, more preferably 8.0 or less, still more preferably 3.0 or less, and most preferably. When it is 1.0 or less, there is no oxidative odor during sterilization or high temperature storage, and a good flavor is obtained, which is preferable.

The vegetable oil used in the emulsified oil / fat composition of the present invention has an SFC (solid fat content) at 10 ° C. of preferably 45% by mass or more, more preferably 60% by mass or more, and further preferably 70% by mass or more. It is suitable because it does not have an oxidative odor during storage and a savory beverage can be obtained even in a refrigerated state.

The vegetable oil used in the emulsified oil / fat composition of the present invention has an acid value of usually 1.0 or less, preferably 0.5 or less, more preferably 0.2 or less, and most preferably 0.1 or less. It is suitable because it reduces unpleasant flavors such as odor and gives a good flavor.
The vegetable oil used in the emulsified oil / fat composition of the present invention has a peroxide value of usually 0.2 or less, preferably 0.1 or less, more preferably 0.05 or less, and most preferably 0.01 or less. It is suitable because it has no oxidative odor during sterilization or storage and has a good flavor.

The vegetable oil used in the emulsified oil / fat composition of the present invention has a rising melting point of preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, and most preferably 25 ° C. or higher for sterilization or storage. It is suitable because it does not have an oxidative odor at the time and a good-tasting beverage can be obtained even in a refrigerated state. The upper limit of the rising melting point is preferably 70 ° C. or lower, more preferably 60 ° C. or lower, still more preferably 50 ° C. or lower, and most preferably 45 ° C. or lower, in order to obtain good emulsion stability.
The rising melting point can be measured by a method such as the standard oil and fat analysis test method "Standard oil and fat analysis test method established by the Japan Oil Chemists' Society 2.2.4.2 (1996)".

The vegetable fats and oils used in the emulsified fat and oil composition of the present invention include palm kernel oil, coconut oil, hardened palm kernel oil (hardened palm kernel oil), hardened coconut oil (hardened coconut oil), and MCT (medium chain fatty acid oil). Hardened oils and fats such as, processed fats and oils are preferable, hardened palm kernel oil, hardened coconut oil, and MCT (medium chain fatty acid oil) are more preferable, hardened palm kernel oil and hardened coconut oil are more preferable, and completely hardened palm kernel oil (completely hardened). Hardened palm kernel oil) and fully hardened coconut oil (fully hardened coconut oil) are particularly preferred, and fully hardened coconut oil is most preferred.

In the emulsified fat and oil composition of the present invention, two or more kinds of vegetable fats and oils may be used in combination, in which case, the ratio of unsaturated fatty acids including trans fatty acids to the total fatty acids bound to the above triglyceride molecules, triglyceride molecules The ratio of fatty acids having 12 or less carbon atoms to the total fatty acids bonded to, the iodide value, the SFC at 10 ° C., the acid value, the peroxide value, the rising melting point, and the like are the values of a mixture of two or more kinds.

The content of the vegetable oil in the emulsified oil / fat composition of the present invention is preferably 10 to 90% by mass, more preferably 20 to 80% by mass, further preferably 30 to 70% by mass, and most preferably 40 to 60% by mass. ..

[emulsifier]
In the emulsified oil / fat composition of the present invention, only a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms may be used as an emulsifier, but a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms and a sucrose fatty acid ester having 19 or more carbon atoms may be used. It is preferable to use two or more emulsifiers in combination with an emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. Further, in the emulsified oil / fat composition of the present invention, a sucrose fatty acid ester having two or more kinds of fatty acid residues having 19 or more carbon atoms can also be used.

By using a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms as an emulsifier, the interaction between the fatty acid residues of the sucrose fatty acid ester becomes stronger, and the sucrose fatty acid ester itself crystallizes at a higher temperature. Since the tendency becomes stronger, it is presumed that when the emulsified oil / fat composition is placed at a low temperature, it has an effect of more efficiently suppressing the crystal coarsening of the oil / fat. It is considered that when it is added to a beverage that suppresses solidification and is further subjected to retort sterilization or UHT sterilization, the effect of excellent emulsification stability during storage can be obtained.

The carbon number of the fatty acid residue of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms used in the emulsified oil / fat composition of the present invention is 20 or more carbon atoms from the viewpoint that the interaction between the fatty acid residues is stronger. Is preferable, 21 or more is more preferable, while 30 or less is preferable, and 26 or less is more preferable.
In addition, the fatty acid residues have a stronger interaction between the fatty acid residues and / or have a good flavor without an oxidative odor when sterilized or stored at a high temperature when used in a beverage. It is preferably a saturated fatty acid residue.

Examples of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms used in the emulsified fat and oil composition of the present invention include a sucrose tubercrostearic acid ester having 19 carbon atoms in the fatty acid residue and a carbon number in the fatty acid residue. 20 sucrose arachidic acid ester, 22 sucrose behenic acid ester of fatty acid residue, sucrose lignoceric acid ester of 24 fatty acid residue, sucrose of 26 fatty acid residue Examples thereof include cellotate.

Among these, sucrose fatty acid ester having a fatty acid residue having an even number of carbon atoms is preferable, and sucrose arachidic acid ester is more preferable, because it is abundant in animals and plants and is easy to use as a raw material from the viewpoint of cost and safety. , Sucrose behenic acid ester, sucrose lignoceric acid ester, and particularly preferably sucrose behenic acid ester.

As the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, a commercially available one may be used, but as described in Japanese Patent No. 5945756, the one produced by irradiating microwaves is used. May be good. As the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, for example, a sucrose fatty acid ester having a bound fatty acid purity of 40% by mass or more is preferable, 50% by mass or more is more preferable, 60% by mass or more is particularly preferable, and 65% by mass or more. % Or more is most preferable. The monoester content is preferably 50% by mass or less, more preferably 40% by mass or less, further preferably 30% by mass or less, and most preferably 20% by mass or less.

The content of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms in the emulsified oil / fat composition of the present invention is preferably 0.001 to 10% by mass, more preferably 0.01 to 5% by mass, and 0. .05 to 2% by mass is more preferable, and 0.1 to 1% by mass is most preferable.
The blending amount of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms with respect to the vegetable oil is preferably 0.001 to 100% by mass, more preferably 0.01 to 10% by mass, and 0.05 to 5% by mass. Further, 0.1 to 1% by mass is most preferable.
Here, when a commercially available product is used as the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, the pure emulsification of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms contained in the commercially available product. Formulation of sucrose fatty acid ester content having a fatty acid residue having 19 or more carbon atoms in the above-mentioned emulsified fat and oil composition and sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms with respect to vegetable oil and fat. It becomes the quantity.

The emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is preferably an emulsifier that is highly safe and edible because it is used in foods and drinks.
Other emulsifiers include, for example, monoglycerin organic acid fatty acid esters such as lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetyl tartrate fatty acid ester, and sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. Examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, sodium stearoyl lactate, and calcium stearoyl lactate.

Among them, monoglycerin organic acid fatty acid esters such as lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetyl tartrate fatty acid ester, sucrose fatty acid ester other than sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, and glycerin. Fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, sodium stearoyl lactate are preferable, monoglycerin organic acid fatty acid ester such as monoglycerin succinic acid fatty acid ester, monoglycerin diacetyl tartrate fatty acid ester, fatty acid residue having 19 or more carbon atoms. Sucrose fatty acid esters other than sucrose fatty acid esters having , Sucrose fatty acid esters other than sucrose fatty acid esters having 19 or more carbon atoms, polyglycerin fatty acid esters, and sodium stearoyl lactate are more preferable, and monoglycerin succinic acid fatty acid esters and fatty acid residues having 19 or more carbon atoms are used. The sucrose fatty acid ester other than the sucrose fatty acid ester having sucrose and sodium stearoyl lactate are most preferable.

As the sucrose fatty acid ester other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, 50% by mass or more of the fatty acids constituting the sucrose fatty acid ester are fatty acids having 8 to 18 carbon atoms and are monoesters. The content is preferably 70% by mass or less. The fatty acid carbon number of the sucrose fatty acid ester is preferably 12 or more, more preferably 14 or more, further preferably 16 or more, while preferably 18 or less, most preferably 18. The monoester content is more preferably 65% by mass or less, further preferably 55% by mass or less, and most preferably 45% by mass or less.

The content of the emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms in the emulsified oil / fat composition of the present invention is preferably 0.0001 to 20% by mass, more preferably 0.001 to 10% by mass. Preferably, 0.01 to 5% by mass is more preferable, and 0.1 to 3% by mass is most preferable.

The total amount of the emulsifier including the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms with respect to the vegetable oil is preferably 0.001 to 300% by mass, more preferably 0.01 to 100% by mass, and 0.1. ~ 50% by mass is more preferable, and 1 to 10% by mass is most preferable.

In the emulsified fat and oil composition, the compounding ratio of the emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms and the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is the mass ratio and the number of carbon atoms. When the emulsifier other than the sucrose fatty acid ester having 19 or more fatty acid residues is 1, the sucrose fatty acid ester having 19 or more carbon atoms is preferably 0.001 to 100, preferably 0.005 to 50. More preferably, 0.01 to 10 is more preferable, and 0.05 to 1 is most preferable.

[Other formulations]
The emulsified oil / fat composition of the present invention may contain water and other components.
The water content of the emulsified oil / fat composition of the present invention is preferably 10 to 90% by mass, more preferably 20 to 80% by mass, further preferably 30 to 70% by mass, and most preferably 40 to 60% by mass.

Other components used in the emulsified oil / fat composition of the present invention include pH adjusters such as organic acids, dextrins, and phosphates, and if necessary, sugar, fructose, glucose, maltose, and galactose, as long as the effects are not affected. , Mannose, fucose, xylose, trehalose, lactose, manno-oligosaccharide, maltooligosaccharide, α-, β-, γ-cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, carboxymethyl cellulose Sorbitol, carrageenan, tamarind seed gum, tara gum, karaya gum, gua gum, locust bean gum, tragant gum, pullulan, gellan gum, native gellan gum, arabic gum, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, furceran, starch, processed starch, Sugars containing monosaccharides such as inulin, oligosaccharides, and polysaccharides; sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol; various sweeteners such as sucralose, aspartame, acesulfam potassium, neotheme, and stevia extract; Various animal and plant-derived proteins such as sodium caseinate, whey protein, albumin, gelatin, soybean protein and their decomposition products; fragrances such as lemon oil, orange oil, mint oil; β-carrageenan, astaxanthin, lycopene, paprika pigment, etc. Pigments such as carrageenoids and chlorophylls, flavoring materials such as salt; mineral materials such as calcium and iron; nutritional materials such as vitamins, coenzyme Q10, amino acids, peptides, etc .; vitamin C, vitamin E, rosemary extract, tea extract Antioxidants such as substances and yamamomo extracts; carrageenan extracts, shelf life improvers such as lysoteam; preservatives such as dextrin, sorbitol and salts thereof can also be added.
In addition, milk components, coffee, tea and its extracts, beans / grains or powders and pastes thereof, fruit juices / pulp or crushed products and pastes thereof, fragrances, flavored materials, carbon dioxide, etc. described in (2. Beverages) described later. Alcoholic beverages, ethanol, etc. can also be added.

However, in the present invention, it is preferable that the emulsified oil / fat composition does not substantially contain protein. When proteins are contained in the emulsified oil / fat composition, when the oil / fat is subdivided by high-pressure emulsification treatment, the emulsifier and the high molecular weight protein compete with each other, and efficient interfacial adsorption is hindered, resulting in emulsification stability. This is because there is a risk of damage.

A protein that has been sufficiently decomposed into peptides and amino acids by an enzyme or the like may be contained.

The term "substantially free of protein" means that the content of protein in the emulsified oil / fat composition is 0.5 or less, preferably 0.3 or less, in terms of mass ratio when the emulsifier is 1. This means that it is more preferably 0.2 or less, and most preferably 0.1 or less.
Alternatively, the protein content in the emulsified oil / fat composition is 1.0% by mass or less, preferably 0.6% by mass or less, and more preferably 0.4% by mass or less. Particularly preferably, it means that it is 0.2% by mass or less, and most preferably it means that it is not contained at all.

[Emulsification process]
The emulsification treatment for producing the emulsified oil / fat composition of the present invention will be described below.
The emulsification treatment may be carried out using a commercially available emulsifier for the composition containing the vegetable oil, emulsifier and other formulations.

The emulsification treatment may be performed only once or twice or more (multiple times).
Performing the emulsification treatment a plurality of times means performing an operation of introducing an object to be treated into an emulsifier, emulsifying the product under predetermined conditions, and then taking out the emulsified product a plurality of times. Here, the emulsifiers used for the plurality of emulsification treatments may be the same or different.

For example, prior to the high-pressure emulsification treatment described in detail below, pre-emulsification under low-pressure or normal-pressure conditions using a paddle mixer, homomixer, ultrasonic homogenizer, colloid mill, kneader, in-line mixer, static mixer, onlator, or the like. May be done.
This pre-emulsification is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C. or lower, more preferably 80 ° C. or lower, usually 0.005 to 20 hours. It is preferably carried out for 0.01 to 10 hours.

In the case of mass production in a factory, high-pressure emulsification treatment having higher production efficiency and higher processing capacity per hour is preferable.

In the high-pressure emulsification treatment, for example, the pressure of an object to be processed, which has become high pressure by pumping liquid to a narrow homogeneous valve gap, flow path, nozzle, etc., is lowered at once, and the flow velocity is increased by the energy of the pressure difference. It is a process of causing turbulence, cavitation and shearing force by colliding the object to be processed with valves and rings or between the objects to be processed at high speed, and subdividing and emulsifying the object to be processed by the energy. ..

Specifically, the high-pressure emulsification means that the processing pressure at the time of high-pressure emulsification is preferably 10 MPa or more in the case of a one-stage type, and the processing pressure at the time of at least one-stage high-pressure emulsification is preferably 10 MPa or more in the case of a multi-stage type such as a two-stage type. , More preferably 15 MPa or more, further preferably 20 MPa or more, and most preferably 25 MPa or more. The higher the treatment pressure of the emulsification treatment, the more preferable it is because the fats and oils can be uniformly emulsified and dispersed as sufficiently fine fine particles.

In terms of emulsification stability, the upper limit of the processing pressure is not particularly limited, but it is usually 200 MPa or less in terms of pressure resistance of the emulsifying machine used and industrial practical use. The treatment pressure is preferably 100 MPa or less, more preferably 80 MPa or less, still more preferably 50 MPa or less, and most preferably 45 MPa or less.

Commercially available emulsifiers used for high-pressure emulsification include, for example, SPX GAURIN 125T, 132T, Izumi Food Machinery HV-5H, HV-5E, and other valve types, Yoshida Kikai Kogyo Nanovaida, and Sugino Machine Limited. Examples include a nozzle type such as Starburst 100 and a chamber type such as a microfluidizer manufactured by Paulec.

The processing capacity per hour in the high-pressure emulsification treatment is usually 0.1 tons / hour or more, preferably 1 ton / hour or more, more preferably 5 tons / hour or more, and most preferably 10 tons / hour or more. With such a processing capacity, the high-pressure emulsification treatment can be carried out without reducing the production efficiency. There is no particular upper limit to the processing capacity per hour in the high-pressure emulsification treatment, but it is usually 500 tons / hour or less.

The number of emulsification treatments varies depending on the treatment pressure and treatment time of each treatment, but for example, when high-pressure emulsification treatment is performed, the effect of once repressurizing the object to be treated before the next high-pressure emulsification treatment is sufficient. It is preferable that the amount is large, and the amount is preferably small in terms of productivity in industrial practical use. The number of emulsification treatments is preferably 2 times or more, particularly preferably 2 to 7 times, and most preferably 3 to 5 times.

Further, the emulsification treatment time for each time varies depending on the treatment amount and the treatment pressure, but in the case of mass production in a factory in particular, 0.005 is usually obtained in order to obtain good emulsification stability without impairing productivity. Hours or more, preferably 0.01 hours or more, most preferably 0.1 hours or more, usually 20 hours or less, preferably 10 hours or less, more preferably 5 hours or less, particularly preferably 2 hours or less, most preferably 1 hour It is as follows.

The temperature during the high-pressure emulsification treatment is usually 30 ° C. or higher, preferably 40 ° C. or higher, more preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 90 ° C. or lower, and more preferably 80 ° C. or lower. It is preferable that the treatment temperature is at least the above lower limit in terms of emulsification efficiency, and it is preferable that the treatment temperature is at least the above upper limit in terms of handleability of the emulsion. The processing temperature may be different or the same each time.

The pH of the object to be treated during the emulsification treatment is usually 5.0 or more, preferably larger than 5.0, and more preferably 5 from the viewpoint that the emulsifier used is sufficiently dispersed in water to efficiently emulsify fats and oils. It is .2 or more, more preferably 5.5 or more, particularly preferably 6.0 or more, usually 9.0 or less, preferably 8.0 or less. The pH of the object to be treated can be adjusted by adding a pH adjuster such as baking soda or phosphate or other additives to the object to be treated.

When the sterilization treatment is performed, the emulsification treatment may be performed before the sterilization treatment or after the sterilization treatment. The sterilization treatment is usually 80 ° C. or higher, preferably 100 ° C. or higher, usually 160 ° C. or lower, preferably 150 ° C. or lower, usually 0.01 minutes or longer, preferably 0.03 minutes or longer, usually 60 minutes or shorter, preferably 30. Do it in less than a minute. The sterilization method is not particularly limited, but a continuous sterilization method capable of continuous production is preferable, and UHT sterilization is more preferable.

The emulsified oil / fat composition produced in this manner is prepared by using a laser diffraction type particle size distribution meter (for example, LA-950 manufactured by HORIBA, Ltd.) in order to maintain a balance between emulsification stability and appropriate taste of the oil / fat. The median diameter of the discontinuous phase obtained when the particle size distribution is measured is usually 0.01 μm or more, more preferably 0.05 μm or more, particularly 0.1 μm or more, and the median diameter is usually 1.0 μm or less. It is preferably 0.6 μm or less, more preferably 0.5 μm or less. Further, the pH is preferably 5.0 or more, more preferably 6.0 or more, preferably 9.0 or less, more preferably 8.0 or less, and 6.5. Most preferably, it is ~ 7.5.

(2. Beverage)
The beverage of the present invention contains a vegetable oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms.
Examples of the beverage of the present invention include dairy beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (tea, green tea, Chinese tea, etc.), beans / grain beverages, acidic beverages, powdered beverages, powdered soups, and the like. Among them, dairy beverages, coffee beverages, tea beverages, green tea beverages, Chinese tea beverages, beans / grain beverages are preferable, and dairy beverages, coffee beverages, tea beverages, green tea beverages, Chinese tea beverages, beans / grain beverages are more preferable. Coffee drinks and tea drinks are particularly preferred.

Examples of the vegetable oil and fat and sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms contained in the beverage of the present invention include the vegetable oil and fat and the fatty acid residue having 19 or more carbon atoms described in (1. Emulsified oil and fat composition) described above. Examples include sucrose fatty acid esters having a group.
The beverage of the present invention includes the vegetable oil and fat described in (1. emulsified oil and fat composition) described above, and the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms as described in (1. emulsified oil and fat composition) described above. And other components may be mixed and produced, but it is preferably produced by mixing the other components with the emulsified oil / fat composition prepared as described above. If it is a milk beverage, it is produced by further mixing at least a milk component.

Milk components include milk, full-fat milk, non-fat milk, concentrated milk, non-fat concentrated milk, condensed milk, non-fat condensed milk, full-fat powder milk, skim milk powder, fresh cream, butter, butter oil, butter milk, butter milk powder, casein, Examples include whey and cheese.

The content of the vegetable oil in the beverage of the present invention is preferably 0.001 to 50% by mass, more preferably 0.005 to 10% by mass, further preferably 0.01 to 8% by mass, and 0.05 to 5% by mass. Most preferably by mass.

The content of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms in the beverage of the present invention is preferably 0.00001 to 10% by mass, more preferably 0.00005 to 1% by mass, and 0.0001 to 0.0001. 0.5% by mass is more preferable, and 0.005 to 0.1% by mass is most preferable.

The content of the emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms in the beverage of the present invention is preferably 0.0001 to 10% by mass, more preferably 0.0005 to 1% by mass, and 0. .001 to 0.5% by mass is more preferable, and 0.005 to 0.3% by mass is most preferable.

In the beverage of the present invention, the total amount of the emulsifier including the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms with respect to the vegetable oil is preferably 0.001 to 300% by mass, preferably 0.01 to 100% by mass. Is more preferable, 0.1 to 50% by mass is further preferable, and 1 to 10% by mass is most preferable.

In the beverage of the present invention, the compounding ratio of the emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms and the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is the mass ratio and the number of carbon atoms. When the emulsifier other than the sucrose fatty acid ester having 19 or more fatty acid residues is 1, the sucrose fatty acid ester having 19 or more carbon atoms is preferably 0.001 to 100, preferably 0.005 to 50. More preferably, 0.01 to 10 is more preferable, and 0.05 to 1 is most preferable.

When the beverage of the present invention contains the above-mentioned emulsified oil / fat composition, the content of the emulsified oil / fat emulsion in the beverage is usually 0.01% by mass or more, preferably 0.05% by mass or more, more preferably. It is 0.1% by mass or more, particularly preferably 0.5% by mass or more, usually 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and most preferably 5.0% by mass or less. When the content of the emulsified oil / fat composition in the beverage is at least the above lower limit value, a beverage having a good taste can be produced by imparting a rich feeling and richness of the oil / fat, and at the above upper limit value or less. By being present, the emulsion stability during sterilization and storage of the beverage can be maintained in a good state.

When the beverage of the present invention is a dairy beverage, the amount of non-fat milk solids in the dairy beverage is not particularly limited, but when a richer milk flavor is required, it is usually 0.5% by mass or more, preferably 0.5% by mass or more. Is 1.0% by mass or more, more preferably 1.4% by mass or more, most preferably 1.5% by mass or more, and usually 10% by mass or less, preferably 5.0% by mass or less, more preferably 4. It is 0% by mass or less, most preferably 3.0% by mass or less. It is preferable to set the amount of non-fat milk solids in the beverage within this range because the product is stable and a milk flavor well-balanced with fats and oils can be obtained.

The beverage of the present invention may contain other ingredients in addition to these. Other ingredients include, for example, coffee, tea and its extracts, beans / grains or powders or pastes thereof, juices / flesh or crushed products or pastes thereof, emulsifiers, pH adjusters, sugars, sugar alcohols, sweeteners, proteins or Examples thereof include decomposition products, fragrances, flavoring materials, mineral materials, nutritional materials, antioxidants, preservatives, carbon dioxide, alcoholic beverages, and ethanol. Specifically, it is as follows.

[Coffee, tea and its extracts]
Coffee, tea (black tea, green tea, oolong tea, etc.) and its extracts [beans / grains or their powders and pastes]
Beans / grains such as cacao beans, soybeans, red beans, almonds, peanuts, walnuts, apricot kernels, rice, wheat, or their powders and pastes.

[Juice / pulp or its crushed product or paste]
Fruit juice or pulp such as coconut milk or coconut juice, or its crushed or paste

[emulsifier]
Emulsifiers such as lecithin, lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, stearoyl sodium lactate, stearoyl lactate calcium lactate. Of these, the bacteriostatic emulsifiers described below are preferred.

The bacteriostatic emulsifier is a food emulsifier that has an effect on heat-resistant bacteria that are harmful bacteria in beverages, and any food emulsifier having that effect can be used without particular limitation. Sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferable, and among these, those having 14 or more carbon atoms, more preferably 16 or more, and more preferably 22 or less are particularly preferable. It is preferable, and more preferably 18 or less.
As the bacteriostatic emulsifier, sucrose fatty acid ester and polyglycerin fatty acid ester having 16 to 18 carbon atoms of the constituent fatty acids are particularly preferable, and these are suitable because they are highly effective against bacteria. The sucrose fatty acid ester and polyglycerin fatty acid ester preferably have a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more because of their high effectiveness against bacteria. Is. As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 or more, preferably 5 or less, and more preferably 3 or less because of its high effectiveness against bacteria.

[PH regulator]
PH adjusters for organic acids and their salts, baking soda, phosphates, etc.

[Sugar]
Sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, mannooligosaccharide, maltooligosaccharide, α-, β-, γ-cyclodextrin, dextrin, resistant dextrin, soybean polysaccharide, pectin, Alginic acid, propylene glycol alginate, sodium carboxymethyl cellulose, carrageenan, tamarind seed gum, tara gum, karaya gum, guagam, locust bean gum, tragant gum, purulan, gellan gum, native gellan gum, arabic gum, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, Sugars containing monosaccharides such as chitosan, furceran, starch, processed starch, inulin, oligosaccharides, and polysaccharides

[Sugar alcohol]
Sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol [sweetener]
Various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, stevia extract [protein or its degradation products]
Various animal and plant-derived proteins such as sodium caseinate, whey protein, albumin, gelatin, soy protein or their degradation products

[Fragrance]
Flavors such as lemon oil, orange oil, mint oil, coffee flavor, tea flavor, butter flavor, milk flavor [flavoring material]
Carotenoids such as β-carotene, astaxanthin, lycopene, paprika pigments, pigments such as chlorophyll, flavoring materials such as salt [mineral material]
Mineral materials such as calcium and iron [Nutrition materials]
Nutritional materials such as vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

[Antioxidant]
Antioxidants such as Vitamin C, Vitamin E, Rosemary Extract, Tea Extract, Yamamomo Extract [Preservative]
Mustard extract, longevity improver such as lysozyme, preservatives such as nisin, sorbic acid and its salts

[Alcoholic beverages]
Alcoholic beverages such as liqueur, vodka, and shochu

In addition, edible oils and fats and their emulsions or powders may be contained as beverage components as long as they do not affect the effects of the present invention.

As described above, the beverage of the present invention preferably contains an emulsifier as another component, and preferably contains a bacteriostatic emulsifier among the emulsifiers.

The content of the emulsifier in the beverage of the present invention is usually 0.0005% by mass or more, preferably 0.001% by mass or more, usually 1.0% by mass or less, preferably 0.5% by mass or less. Here, the content of the emulsifier in the beverage means the total content of the emulsifier including the emulsifier contained in the above-mentioned emulsified oil / fat composition.

In particular, the beverage of the present invention preferably contains a bacteriostatic emulsifier, and the content of the bacteriostatic emulsifier in the beverage of the present invention is usually 0.001% by mass or more, preferably 0.005% by mass or more. It is more preferably 0.01% by mass or more, usually 0.6% by mass or less, preferably 0.3% by mass or less, and more preferably 0.2% by mass or less.

The beverage of the present invention is produced, for example, as follows.

First, in addition to the above-mentioned emulsified oil / fat composition, materials exemplified as those which may be contained in the above-mentioned beverage are mixed with water or the like, if necessary, to prepare a mixed solution.

Then, the obtained mixed solution is stirred and emulsified. The emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, or the like can be used. can. This homogeneous emulsification treatment is usually carried out under warming conditions of 40 to 80 ° C.

As the homogenizing treatment using a homogenizer, it is also preferable to apply a high-pressure emulsification treatment as performed in the preparation of the emulsified oil / fat composition described above. In the case of a one-stage type, the processing pressure at the time of high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, more preferably in the case of a multi-stage type such as a two-stage type. A stable beverage can be obtained by performing a high-pressure emulsification treatment of 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. The number of high-pressure emulsification treatments is one or more, preferably two or more.

The homogeneous emulsification treatment may be performed before or after the addition of the emulsified oil / fat composition. When the emulsified oil / fat composition is added, it is preferable that the bacteriostatic emulsifier is also contained in the mixed solution from the viewpoint of further improving the emulsification stability.

After this homogeneous emulsification treatment, sterilization treatments such as UHT sterilization and retort sterilization are performed. Retort sterilization is usually carried out at 110 to 140 ° C., for example 121 ° C., under the condition of 10 to 40 minutes. On the other hand, UHT sterilization used for beverages for PET bottles is ultra-high temperature sterilization in which the sterilization value (Fo) at a higher temperature, for example, 120 to 150 ° C. and 121 ° C., corresponds to 10 to 50. UHT sterilization is a known method such as a steam injection method in which steam is directly blown into a beverage, a steam infusion method in which a beverage is injected into steam to heat it, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.

The produced beverage of the present invention is suitable for a packaged beverage, and can be applied to, for example, canned beverages, PET bottled beverages, paper-packed beverages, bottled beverages, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the description of the following Examples as long as the gist of the present invention is not exceeded.

Details of the emulsifiers used in the following examples and comparative examples are as follows.

<Sucrose fatty acid ester (S-770)>
"Ryoto Sugar Ester S-770" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Fatty acid carbon number = 16 and 18
Monoester content = 40% by mass
HLB = 7
<Sucrose fatty acid ester (S-370)>
"Ryoto Sugar Ester S-370" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Fatty acid carbon number = 16 and 18
Monoester content = 17% by mass
HLB = 3
<Sucrose fatty acid ester (sucrose behenic acid ester) (B-370)>
"Ryoto Sugar Ester B-370" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Fatty acid carbon number = 22 and 18
Bound fatty acid purity = 70% by mass
Monoester content = 20% by mass
HLB = 3

<Sucrose fatty acid ester (P-1670)>
"Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Fatty acid carbon number = 16 and 18
Monoester content = 79% by weight HLB = 16

<Polyglycerin fatty acid ester (SWA-10D)>
"Ryoto Polyglycerate SWA-10D" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Polyglycerin stearate HLB = 14
<Polyglycerin fatty acid ester (M-10D)>
"Ryoto Polyglycerate M-10D" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Polyglycerin myristic acid ester HLB = 15
<Polyglycerin fatty acid ester (B-100D)>
"Ryoto Polyglycerate B-100D" manufactured by Mitsubishi Chemical Foods Co., Ltd.
Polyglycerin behenic acid ester HLB = 3

<Monoglycerin succinic acid fatty acid ester>
Fatty acid carbon number = 16 and 18

The details of vegetable oils and fats are as follows.
<Partially hardened coconut oil>
Percentage of unsaturated fatty acids other than saturated fatty acids, that is, trans fatty acids, among all fatty acids bound to the main component triglyceride molecule = 0.2% by mass
Percentage of fatty acids with 12 or less carbon atoms among all fatty acids bound to the triglyceride molecule = 61% by mass
Elevated melting point = 32 ° C

[Test Example 1]
Hardened coconut oil 45% by mass, sucrose fatty acid ester (S-770) 2.0% by mass, sucrose fatty acid ester (S-370) 0.2% by mass, polyglycerin fatty acid ester (SWA-10D) 0.2% by mass %, 0.1% by mass of polyglycerin fatty acid ester (M-10D), 0.2% by mass of glycerin succinic acid fatty acid ester, 0.02% by mass of baking soda, 52.28% by mass of water, and heated to 65 ° C. After mixing and pre-emulsifying, the mixture was homogenized using a high-pressure emulsifier and sterilized at 110 ° C. for 1 minute by a UHT sterilization method to obtain an emulsified oil / fat composition A.
The fluidity of the obtained emulsified composition A at low temperature was evaluated by the following method, and the results are shown in Table 1.

<Fluidity of emulsified oil and fat composition at low temperature>
After storing for 2 days at each storage temperature, it was shaken by hand for 1 minute, and the degree of thickening and solidification was confirmed according to the following criteria.
◯: Good fluidity after storage and shaking △: Slightly thickened after storage and shaking ×: Significantly thickened after storage and shaking, poor fluidity, or Completely solidified and does not flow

As is clear from Table 1, the emulsified oil / fat composition A had good fluidity at 5 ° C., but slightly thickened at 3 to 4 ° C. and solidified at 2 ° C., and was in an emulsified state during low-temperature storage. Was very unstable.

[Examples 1 to 5, Comparative Examples 1 to 7]
<Manufacturing of emulsified oil and fat composition>
45% by mass of hardened coconut oil, emulsifiers and other components having the composition shown in Table 2, and water are pre-emulsified at 65 ° C. using a homomixer, and then using a high-pressure emulsifier (SPX "GAURIN 15MR"). , The liquid subjected to high-pressure emulsification treatment at 65 ° C. and 20 MPa three times was sterilized at 90 ° C. for 10 minutes to obtain each emulsified oil / fat composition.
The stability (low temperature stability) of each of the obtained emulsified oil and fat compositions when stored at low temperature and the stability when added to a beverage were tested and evaluated by the following methods.

<Low temperature stability of emulsified oil and fat composition>
After storing at 2 ° C. for 3 days, it was shaken by hand for 1 minute to evaluate whether it thickened or solidified according to the following criteria.
◯: There is fluidity after storage and shaking ×: After storage and shaking, it is significantly thickened and has poor fluidity, or it is completely solidified and does not flow.

<Emulsification stability when cafe au lait is added>
In order to confirm the stability in a general milk beverage, a milk coffee beverage (cafe au lait) to which an emulsified oil / fat composition was added was prepared according to the following production method.
Coffee extract (roasted coffee beans: Colombia EX manufactured by Unicafe, extracted from L value: 20. Brix: 3.2%) 27% by mass, 0.1% by mass of baking soda, 5.0% by mass of sugar, 18 milk Mass%, defatted milk powder 0.44% by mass, each emulsified oil and fat composition 1.4% by mass, sucrose fatty acid ester (P-1670) 0.06% by mass as a bacteriostatic emulsifier, 100% by mass when water is added. 1st stage: 15MPa, 2nd stage: 5MPa, total: 20MPa with a high-pressure emulsifier ("HV-OA-2.4-2.2S" manufactured by Izumi Food Machinery Co., Ltd.). After emulsifying at 65 ° C. and filling in a can container, retort sterilization was performed at 121.1 ° C. for 30 minutes to obtain a canned coffee ole beverage having a pH of 6.6 to 6.7.
The obtained cafe au lait beverage was stored at 35 ° C., which is the temperature at the time of distribution, and 60 ° C., which is the temperature at the time of high-temperature sales, for the period shown in Table 3, and the emulsion stability was evaluated according to the following criteria.

<Emulsification stability when stored at 35 ° C>
◯: No or slight non-dispersed cream mass is observed Δ: Non-dispersed cream mass is clearly observed, but a small amount or small size ×: Large amount of non-dispersed cream mass is observed and / or large There is a lump
<Emulsification stability when stored at 60 ° C>
◯: No creaming or non-dispersing cream lumps are present or slightly observed, or non-dispersing cream lumps are clearly observed, but a small amount or small size Δ: A large amount of creaming or non-dispersing cream lumps are observed. , There is a large cream mass ×: Emulsification is broken and oil off is clearly recognized

<Emulsification stability when semi-black coffee is added>
In order to confirm the stability of coffee, which tends to be emulsified, in a beverage with a high concentration, a semi-black coffee beverage to which an emulsified oil / fat composition was added was prepared according to the following production method.
Coffee extract (roasted coffee beans: Colombia EX manufactured by Unicafe, extracted from L value: 20. Brix: 3.2%) 55% by mass, 0.1% by mass of baking soda, 5.0% by mass of sugar, each emulsification 0.84% by mass of fat and oil composition, 0.03% by mass of sucrose fatty acid ester (P-1670) as a bacteriostatic emulsifier, and water were added to make 100% by mass, and the mixture was thoroughly stirred and dissolved, and then emulsified under high pressure. Emulsify with a machine (“HV-OA-2.4-2.2S” manufactured by Izumi Food Machinery Co., Ltd.) under the conditions of 1st stage: 15MPa, 2nd stage: 5MPa, total: 20MPa, 65 ° C. and filled in a can container. Then, the coffee was retort-sterilized at 121.1 ° C. for 30 minutes to obtain a canned semi-black coffee beverage having a pH of 5.6 to 5.8.
The obtained semi-black coffee beverage is stored and emulsified at 20 ° C., which is the temperature at the time of distribution, which is easily destabilized due to the influence of crystallization of fats and oils, and 60 ° C., which is the temperature at the time of high-temperature sales, for the period shown in Table 3. Stability was evaluated according to the following criteria.

<Emulsification stability when stored at 20 ° C>
◯: No or slight non-dispersed cream mass is observed Δ: Non-dispersed cream mass is clearly observed, but a small amount or small size ×: Large amount of non-dispersed cream mass is observed and / or large There is a lump

<Emulsification stability when stored at 60 ° C>
◯: No creaming or non-dispersing cream lumps are present or slightly observed, or non-dispersing cream lumps are clearly observed, but a small amount or small size Δ: A large amount of creaming or non-dispersing cream lumps are observed. , There is a large cream mass ×: Emulsification is broken and oil off is clearly recognized

<Comprehensive evaluation>
Based on the evaluation results of the emulsified oil and fat composition and the emulsified stability of the beverage to which it was added, a comprehensive evaluation was made according to the following criteria.
⊚: There is no problem with the low temperature stability of the emulsified oil / fat composition, and the stability of the beverage using the emulsified oil / fat composition is also very good. The stability of the beverage using the product is also good within the range of commercially common wisdom. Δ: There is no problem with the low temperature stability of the emulsified oil composition, but the stability of the beverage using the emulsified oil / fat composition is somewhat unstable. X: Even if there is a problem with the low temperature stability of the emulsified oil composition or there is no problem, the beverage using the emulsified oil / fat composition is very unstable.

The results of these evaluations are shown in Table 3.

The following can be seen from Tables 2 and 3.
The emulsified oil and fat compositions of Comparative Examples 3 to 7 were stored at 2 ° C. for 3 days, and solidified after shaking, and the stability during refrigerated storage was very low. The emulsified oil and fat compositions of Comparative Examples 1 and 2 were stored at 2 ° C. for 3 days and maintained their fluidity even after shaking, but the beverage using this emulsified oil and fat composition was unstable in emulsification and was practically used. It wasn't a level.
On the other hand, the emulsified fat and oil compositions of Examples 1 to 5 using the sucrose fatty acid ester (B-370), which is a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms, were prepared at 2 ° C. for 3 days. The fluidity was maintained even after storage and shaking, and the emulsion stability when added to the beverage was also good. Above all, the stability of the beverage to which the emulsified oil / fat composition containing no protein was added was very good.

Claims (21)

A beverage containing a vegetable oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms and an emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. The beverage according to claim 1, further containing a milk component. Emulsifiers other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms are lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetyl tartrate fatty acid ester, and sucrose having a fatty acid residue having 19 or more carbon atoms. The beverage according to claim 1 or 2, which is selected from sucrose fatty acid ester other than fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, and sodium stearoyl lactate. The beverage according to any one of claims 1 to 3, wherein the pH is 5 or more and 7 or less. The beverage according to any one of claims 1 to 4, wherein the fatty acid residue of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a saturated fatty acid residue. The beverage according to claim 5, wherein the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a sucrose behenic acid ester. The beverage according to any one of claims 1 to 6, wherein the proportion of unsaturated fatty acids in the total fatty acids bound to the triglyceride molecule of the vegetable oil is 20% by mass or less. The beverage according to any one of claims 1 to 7, wherein the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to the triglyceride molecule of the vegetable oil is 50% by mass or more. The beverage according to any one of claims 1 to 8, wherein the rising melting point of the vegetable oil is 10 ° C. or higher and 70 ° C. or lower. The beverage according to any one of claims 1 to 9, which is a packaged beverage. The beverage according to any one of claims 1 to 10, which is a milk beverage, a coffee beverage, a black tea beverage, a green tea beverage, a Chinese tea beverage, or a bean / grain beverage. Emulsified oil and fat composition for beverages containing a vegetable oil and a sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms and an emulsifier other than the vegetable oil and fat and an emulsifier other than the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms. thing. The emulsified oil / fat composition for beverages according to claim 12, further containing a milk component. Emulsifiers other than the vegetable fats and oils and sucrose fatty acid esters having 19 or more carbon atoms include lecithin, lysolecithin, monoglycerin succinic acid fatty acid ester, monoglycerin diacetyl tartrate fatty acid ester, and fatty acid residues having 19 or more carbon atoms. The emulsified fat composition for beverages according to claim 12 or 13, which is selected from sucrose fatty acid ester other than sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, and sodium stearoyl lactate. The emulsified oil / fat composition for beverages according to any one of claims 12 to 14, wherein the fatty acid residue of the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a saturated fatty acid residue. The emulsified oil / fat composition for beverages according to claim 15, wherein the sucrose fatty acid ester having a fatty acid residue having 19 or more carbon atoms is a sucrose behenic acid ester. The emulsified oil / fat composition for beverages according to any one of claims 12 to 16, wherein the proportion of unsaturated fatty acids in the total fatty acids bound to the triglyceride molecule of the vegetable oil / fat is 20% by mass or less. The emulsified fat or oil composition for beverages according to any one of claims 12 to 17, wherein the ratio of the fatty acid having 12 or less carbon atoms to the total fatty acids bonded to the triglyceride molecule of the vegetable fat or oil is 50% by mass or more. .. The emulsified oil / fat composition for beverages according to any one of claims 12 to 18, wherein the rising melting point of the vegetable oil / fat is 10 ° C. or higher and 70 ° C. or lower. A method for producing a beverage using the emulsified oil / fat composition for beverage according to any one of claims 12 to 19. The method for producing a beverage according to claim 20, wherein the milk beverage is produced by mixing the emulsified oil / fat composition for beverage and a milk component.