KR20070091117A - Process for producing food containing plant sterol - Google Patents

Abstract

A food in which a plant sterol and/or plant stanol whose dissolution in water is difficult is stably dispersed homogeneously while suppressing any deposition or coagulation (ring formation) thereof; and a process for producing the same. An emulsifier of 6 to 16 HLB and a plant sterol are added to a food raw material in a weight ratio of 3:8 to 10:1 and heated at 110 to 200°C, thereby obtaining an intended food.

Description

Manufacturing method of food containing plant sterols {PROCESS FOR PRODUCING FOOD CONTAINING PLANT STEROL}

The present invention relates to a method for producing a food containing plant sterols or plant stanols. In more detail, this invention relates to the manufacturing method of the foodstuff which is stable and disperse | distributed by the suppression of precipitation or aggregation of plant sterol or plant stanol, and excellent in storage stability. The present invention also relates to plant sterols or plant stanols which are prepared by the above method stably dispersed food.

Plant sterols (also called phytosterols) are a generic term for various sterols and mixtures thereof contained in plants. Specific examples of the plant sterols include β-sitosterol, stigmasterol, camphorsterol, brassicasterol and the like. Phytosterols have a blood cholesterol-lowering effect, and when orally ingested plant sterols or esters thereof, blood cholesterol levels are significantly reduced (Peterson et al., J. Nutir . 50, 1991 (1995)). .

For this reason, the food containing the plant sterol which has the said outstanding physiological action, especially the drink which is easy to consume is useful from the point of health promotion.

However, since plant sterols are oily, their solubility in water is very low, they are also highly crystalline, and have a high melting point (120 to 150 ° C). Therefore, crystallization or agglomeration in water tends to cause precipitation or agglomeration, and it is difficult to prepare a stable liquid substance by uniformly dispersing in water.

In general, the oily component can be stably dispersed in an aqueous solvent by using a surfactant. However, in the case of plant sterols, it is difficult to stably disperse in an aqueous solvent only with the use of a surfactant, and in particular, another method for improving dispersion solubility in water is required.

As for the method of dissolving plant sterols in water, several techniques have been proposed. For example, an oil phase containing lipophilic emulsifiers such as plant sterols and glycerin fatty acid esters and edible oil fats such as medium chain fatty acids and a water phase composed of hydrophilic polyglycerol fatty acid esters and water are mixed and homogenized. Formulation method of the HLB value of the emulsifier for the whole mixture to 12 or more (Japanese Patent Laid-Open Publication No. 2002-291442), sterols, lipophilic emulsifiers less than HLB 8, and dispersants such as fat or oil at room temperature in a specific ratio (Japanese Patent Publication No. 6-59164), a method of blending plant sterols, lecithin, fats and oils, polyhydric alcohols and ethanol at a specific ratio to form an oil-in-water emulsion composition (Japanese Patent Laid-Open No. 2001-117) Can be mentioned.

In general, the state in which the dispersion quality of the liquid is microdispersed in the dispersion medium of the liquid is an emulsion (emulsion), and the aqueous dispersion medium is a liquid such as oils, oils, oils, oils, vitamins or oil pigments as a dispersion. Microdispersion of oily substances is widely used in the fields of food, medicine, and cosmetics as an emulsification technique.

The method of stabilizing plant sterol in aqueous solution using this emulsification technique is also examined. For example, the sterol is dispersed in a viscous vehicle, and then adjusted to a size of 10 μm or more using a mechanical impact force such as a homogenizer (Japanese Patent Laid-Open No. 2002-535975), sterol by cemented carbide extraction To extract the particles to a particle diameter of 10 to 300 nm, to stabilize the particles in gelatin or chitosan protective colloid (JP-A-2003-516115), and to prepare plant sterols by inclusion of cyclodextrin and the like. (Japanese Patent Publication No. 2002-517418), a method of forming a lamellar structure by using sterol and sucrose fatty acid ester in combination (Japanese Patent Laid-Open No. 10-231229), plant sterol, sucrose fatty acid ester, sorbitan fatty acid ester And at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters by heating to 60-200 ° C., followed by the aqueous solvent. The method of stirring at high speed (Japanese Patent Publication No. 2004-510420), etc. were disclosed. However, these techniques still have room for improvement in dispersion solubility and stability in water-soluble liquids of plant sterols.

As described above, since plant sterol is a component that is difficult to dissolve in water, it is difficult to mix it with a food or the like containing water to produce a stable composition. Therefore, in order to prepare foods containing conventional plant sterols, it was first necessary to formulate plant sterols in a form convenient for dissolving or dispersing in water.

MEANS TO SOLVE THE PROBLEM As a result of earnestly researching in order to solve the said subject, the present inventors did not formulate plant sterol beforehand, but adds it to a food raw material with an emulsifier, and heat-processes, and crystallizes, precipitates, And aggregation was suppressed, so that homogeneity and stable dispersion could be maintained. According to this method, it has also been found that even for acidic foods, the plant sterols can be maintained in a homogeneous and stable dispersion state. The present invention has been completed based on the above findings.

That is, this invention provides the manufacturing method of the food containing the plant sterol which solved the said subject, Comprising: It provides the method including the process of heat-processing adding an emulsifier and a plant sterol to a food raw material in a food manufacturing process. In the present invention, the following aspects are included.

1. Add an emulsifier having a HLB value of 6 to 16, and at least one selected from the group consisting of plant sterols and plant stanols in a food material in a blending ratio of 3: 8 to 10: 1 by weight, and heat-process to 110 to 200 ° C. The plant sterol or plant stanol, characterized in that the production method of stably dispersed food.

2. At least one selected from the group consisting of emulsifiers having a HLB value of 6 to 16, plant sterols and plant stanols is added to the food raw materials in a compounding ratio of 3: 8 to 10: 1 by weight, and retort sterilization or UHT sterilization is performed. The plant sterol or plant stanol, characterized in that the production method of the food dispersed stably.

3. The method for producing a food according to item 1 or 2, wherein the emulsifier is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan acid fatty acid ester of HLB 10 or more.

4. The method for producing a food according to 1 or 2, wherein the blending ratio of the emulsifier having an HLB value of 6 to 16 is 0.02 to 4% by weight.

5. The method for producing a food according to 1 or 2, wherein a blending ratio of at least one food selected from plant sterols and plant stanols is 0.1 to 3.2 wt%.

6. The method for producing a food according to 1 or 2, wherein the food contains a water-soluble raw material.

7. The method for producing a food according to 1 or 2, wherein the food is an aqueous liquid food.

8. The method for producing a food according to 1 or 2, wherein the food is a drink.

In addition, the present invention provides foods stably dispersed in plant sterols or plant stanols obtained by the production method described in each section. The present invention includes the following aspects.

9. Food prepared by the manufacturing method in any one of 1-8.

10. The food according to 9, which contains a water-soluble raw material.

11. The food according to 9, which is an aqueous liquid food.

12. The food according to 9, which is a beverage.

The present invention also provides a method for stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product. The present invention includes the following aspects.

13. A dispersion stabilization method of plant sterol or plant stanol in an aqueous liquid product, comprising: an emulsifier having an HLB value of 6 to 16 and at least one selected from plant sterol and plant stanol in a weight ratio of 3: 8 to 10: 1. It is added to the raw material of the said product in the compounding ratio of 1, and heat-processes at 110-200 degreeC.

14. A method of stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product, comprising: an emulsifier having an HLB value of 6 to 16, and at least one selected from plant sterols and plant stanols in a weight ratio of 3: 8 to 10: 1. Adding to the raw material of the product at a compounding ratio of, characterized in that to perform retort sterilization or UHT sterilization.

15. The dispersion stabilization method according to item 13 or 14, wherein the emulsifier is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan acid fatty acid ester having HLB 10 or more.

16. The dispersion stabilization method according to item 13 or 14, wherein the compounding ratio of the emulsifier having an HLB value of 6 to 16 is 0.02 to 4% by weight.

17. The dispersion stabilization method according to item 13 or 14, wherein the mixing ratio of at least one aqueous liquid product selected from plant sterols and plant stanols is 0.1 to 3.2 wt%.

18. The dispersion stabilization method according to item 13 or 14, wherein the aqueous liquid product is food.

19. The dispersion stabilization method according to item 13 or 14, wherein the aqueous liquid product is a beverage.

To practice the invention  Best form for

(1) Manufacturing method of food containing plant sterol, and food which can be obtained by said method

Plant sterols in the present invention include all plant sterols (phytosterol) without limitation. For example, natural or synthetic, including β-sitosterol, stigmasterol, campestrol, brassicasterol, chalinosterol, polyferasterol, cryonasterol and isomers thereof. These may be single 1 type or a mixture of 2 or more types. Naturally derived plant sterols can be obtained, for example, from vegetable fats and oils such as soybean, rapeseed seed, cottonseed, wheat germ, rice bran and sesame.

Phytostanols used in the present invention include natural or synthetic compounds, including all saturated (hydrogenated) or substantially hydrogenated plant sterols and isomers thereof. In the present invention, plant stanol may be used as a substitute for the above plant sterol or in combination with the plant sterol.

The content of the plant sterols in the food containing plant sterols and / or plant stanols (plant sterols) is generally 0.1 to 3.2% by weight, preferably 0.2, depending on the type of food to be produced. 1.6 weight%, More preferably, it is 0.4-0.8 weight%.

In addition, the plant sterols used in the present invention can be used as a food raw material as it is, without having to perform pretreatment such as formulation. However, the present invention does not limit the use of formulated plant sterols. In order to facilitate the manufacturing operation of food, it is also possible to use formulated plant sterols.

The emulsifier which can be used in the present invention is preferably a component having a surfactant effect and having an HLB value of 6 to 16. More preferably, sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester of HLB 10 or more can be exemplified. These emulsifiers are preferably esters of saturated fatty acids such as caproic acid, caprylic acid, caprinic acid, myristic acid, palmitic acid, lauric acid or stearic acid from the viewpoint of not impairing the quality of food. In this invention, these emulsifiers may be used individually by 1 type, or may mix and use 2 or more types.

The compounding quantity of the said emulsifier is 0.02-4 weight% in 100 weight% of foods, Preferably it is 0.05-2 weight%, More preferably, it is 0.1-1 weight%. If the blending amount of the emulsifier is extremely low, the emulsion stabilization effect cannot be sufficiently obtained. If the blending amount is extremely large, the flavor peculiar to the emulsifier affects food, which is not preferable.

In the manufacturing method of the foodstuff which concerns on this invention, the compounding ratio of the said emulsifier and plant sterols is added so that it may become a range of 3: 8-10: 1 by weight ratio. Preferably it is 3: 7-5: 1, More preferably, it is 1: 2-2: 1.

Moreover, in the range which does not impair the effect of this invention, in addition to the said emulsifier (HLB value 6-16), one or more other commonly known emulsifiers can be used together. For example, as an emulsifier to be added, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerol condensed ricinoleic acid ester and the like Glycerin fatty acid esters; Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactic acid calcium, saponin saponin, chiraya extract, enzymatically treated lecithin, enzymatically digested lecithin, sphingolipids, bile powder, hemp skin extract, Enzyme Treatment Soybean Saponin, Soybean Saponin, Tomato Glycolipid, Yucca Form Extract, Plant Lecithin, Egg Yolk Lecithin, Fractional Lecithin, Seed Saponin, Beet Saponin, Polysorbitol (Polysorbitol 20, 40, 60, 65, 80), Arabia Water-soluble polysaccharides such as gum, xanthine gum, tragacanth gum, guar gum, geranium gum, locust bean gum, carrageenan, and soybean polysaccharide.

In addition, the method of adding the emulsifier and the plant sterols to the food raw materials and the order thereof are not particularly limited. For example, a method of adding and dispersing plant sterols to food ingredients to which emulsifiers have been added in advance, adding emulsifiers and plant sterols simultaneously to food ingredients, or preparing emulsifiers and plant sterols in advance by any method. You may use any of the methods of adding what was added to the food raw material.

Moreover, the manufacturing method of the foodstuff which concerns on this invention includes the process of heat-processing the mixture which mix | blended and prepared the emulsifier and plant sterols in the foodstuff raw material as mentioned above. By doing so, the plant sterols in the food are dissolved by heating, and it is possible to produce fine particles having a particle diameter of 10 µm or less. Then, the fine particles are stably dispersed in the food even after cooling, and it is possible to easily prepare a food containing the plant sterol stably without aggregation or precipitation over a long period of time. In addition, the heat processing in the manufacturing method of this invention includes the heat processing performed for the purpose of sterilization in the general manufacturing process of food. As said heat processing (sterilization process), Retort sterilization process and UHT sterilization process are mentioned preferably.

Here, retort sterilization is a treatment for the purpose of sterilization of heat resistant spore-forming bacteria, and is usually heated for 4 minutes until the central temperature of the foodstuff reaches 120 ° C by using an autoclave (retort apparatus) exceeding 100 ° C. Or using a method that is equivalent to or greater than this.

In addition, UHT sterilization means ultra high temperature sterilization, and is usually performed by heating to a high temperature of about 120 to 150 ° C.

As the UHT sterilization method, indirect heating methods and direct heating methods are generally known. Indirect heating methods include plate heat exchange methods, tubular heat exchange methods, and scraping-type heat exchange methods. The UHT sterilizer plate used in the plate heat exchange method may be a plate having wavy or hemispherical irregularities used in the heat exchange part of the UHT sterilizer, and may be widely used in the food field. On the other hand, the direct heating method includes a method of injecting pressurized steam into a sterilized product (Injection type) and a method of spraying a sterilized product into a container filled with steam (Infusion type). In the present invention, any of an indirect heating method and a direct heating method may be used, and may be appropriately selected depending on the food to be produced. For example, when preparing a beverage it may be used a plate heat exchange method corresponding to the indirect heating method.

The heating temperature and time used by the manufacturing method of this invention depend on the kind of food to manufacture and the kind of heat processing to be used. The said heating temperature and time can also be determined by F value.

The F value was calculated from the heating time (minutes) required to kill a certain number of microorganisms at a constant temperature and was used as an index indicating the heat sterilization effect of the food. Microorganisms at 250 ° F. (121 ° C.) Means the heating lethal time, and is calculated by the following equation.

τ: Heating mortality time at temperature T

Z: amount of change in heating temperature (° F) corresponding to a change in heating lethal time or 1/10 or 10 times the lethality rate

T: Sterilization Temperature (° F)

t: temperature of the sterilized product (° F)

For example, Botulinus bacillus dies at 120 ° C. for 4 minutes, so the F value becomes 4. The sterilization conditions equivalent to the F value 4 change the heating time depending on the heating temperature, such as 36 minutes at 110 ° C and 30 seconds at 130 ° C.

For mildly acidic milk beverages containing milk components such as milk coffee or milk tea, retort sterilization or UHT sterilization is applied so that the F value is 50 to 60. Also in this invention, F value can be set according to the food to manufacture, and the temperature and time of heat processing can be set by this F value. For example, when manufacturing a drink using UHT sterilization as a heat processing, the conditions of 120 degreeC 10 second are mentioned as heating temperature and time.

The food targeted in the present invention is not particularly limited as long as it is a food containing plant sterols. Preferably, it is a food containing a water-soluble raw material, especially a liquid food. More preferably, the liquid food is a beverage containing a water-soluble raw material and subjected to heat treatment such as sterilization during its manufacturing process. For example, soy milk, vitamins and mineral drinks, milk, processed milk, milk drinks, lactic acid bacteria drinks, dairy products, fermented milk, acidic drinks, neutral drinks, coffee, coffee drinks, coffee-containing soft drinks, black tea, black tea drinks, black tea-containing soft drinks , Oolong tea, green tea, whey beverages, carbonated drinks, fruit drinks, fruit drinks, fruit juice drinks, fruit juice soft drinks, fruit juices, carbonated drinks, alcoholic beverages such as beer or cocktail Chuhai, mixed drinks, etc. Healthy drinks, near water, sports drinks, drink yogurt, shake drinks, and the like can be exemplified. Among these drinks, Juice-related beverages, such as juice drinks, such as orange juice, a juice containing drink, a juice containing soft drink, and a juice containing carbonated drink; Coffee-related beverages such as coffee, coffee beverages, and coffee-containing soft drinks; It is a favorite drink, such as black tea-related drinks, such as black tea, black tea drink, and black tea containing soft drink.

In addition to foods, foods to be used in the present invention include foods produced by heat treatment including water-soluble raw materials, for example, breads and cookies such as breads, biscuits, and candy; Desserts such as jelly, pudding and yogurt; Seasonings such as sauces, dressings and broths; Processed foods such as ham; Processed foods such as margarine, spreads and shortenings; Foods such as stew, soup, and curry are also included. In addition, the present invention can be used to prepare pharmaceutical compositions such as potions, injections, drops, syrups, creams, ointments, lotions and the like.

The food prepared by the above-described production method of the present invention, in particular, the liquid food prepared from a water-soluble raw material, is significantly inhibited in crystallization, aggregation and precipitation of plant sterols, and thus the plant sterols are stably dispersed in the food. It has excellent characteristics in storage stability.

(2) Plants in aqueous liquid products Sterolic  Dispersion Stabilization Method

The present invention provides a method for stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product. The said method follows the manufacturing method of the foodstuff of said (1), At least 1 sort (s) selected from the emulsifier whose HLB value is 6-16, plant sterol, and plant stanol is mix | blended in the ratio of 3: 8-10: 1 by weight ratio. It can be made by adding to an aqueous product raw material and performing heat treatment.

The types of plant sterols, plant stanols and emulsifiers used for dispersion stabilization and the ratio of their use are also as described in (1) above. Heat treatment can be carried out usually at a temperature of 110 ~ 200 ℃. Retort sterilization or UHT sterilization can be performed as the heat treatment.

The aqueous liquid product targeted by the method of the present invention is not particularly limited as long as it is water-soluble and liquid. For example, medicines in the form of potions, injections, drops, syrups, drinks, sprays or lotions; Quasi-drugs having a liquid form, such as mouthwash or water dentifrice; Cosmetics having a liquid form such as lotion, emulsion, lotion, or spray; Various beverages, foods which have liquid form, such as seasonings, such as a sauce, dressing, and broth, can be illustrated. Preferably food, in particular beverage. Here, the kind of drink is also as described in said (1). Juice-related beverages such as fruit juices, fruit juice-containing drinks, fruit juice-containing soft drinks, and fruit juice-containing carbonated drinks; Coffee-related beverages such as coffee, coffee beverages, and coffee-containing soft drinks; It is a favorite drink, such as black tea-related drinks, such as black tea, black tea drink, and black tea containing soft drink.

According to the method of the present invention, it is possible to significantly inhibit the crystallization, aggregation and precipitation of the plant sterols contained in the aqueous liquid product, to stably disperse the plant sterols in the product, and to provide an aqueous liquid product excellent in storage stability. Can be provided.

EMBODIMENT OF THE INVENTION Hereinafter, although the content of this invention is demonstrated concretely using a following example, this invention is not limited by these. In addition, "part" means a "weight part" unless there is particular notice. In the examples below, plant sterols (a mixture of β-sitosterol, stigmasterol, brassicasterol, and camphorsterol) (manufactured by Cargill) having a melting point of 130 ° C were used as plant sterols.

< Experimental Example  1>

Start example ( 試 作 例 ) One

Orange juice was manufactured based on the following manufacturing method.

10 parts of orange 5-fold concentrated turbid juice, 0.3 parts of powdered plant sterol (element), and 0.15 parts of polyglycerol stearic acid ester of HLB 12 were mixed in 90 parts of water, and the mixture was heated and dissolved at 85 ° C for 10 minutes. After dissolving this solution for 10 seconds at 120 degreeC for UHT sterilization, it cooled to 80 degreeC, filled into a PET bottle, and cooled (Example 1).

Start example  2

An orange juice was produced in the same manner as in Example 1, except that 0.3 part of the polyglycerol stearic acid ester of HLB 12 in Starting Example 1 was changed to 0.1 part of the polyglycerol stearic acid ester of HLB 12 (Comparative Product 1). .

Start example  3

The orange juice was manufactured by the method similar to the starting example 1 except having changed the processing conditions of UHT sterilization in the starting example 1 from 120 degreeC 10 second to 130 degreeC 10 second (Example 2).

Start example  4

The orange juice was manufactured by the method similar to the starting example 1 except having changed the processing conditions of UHT sterilization in the starting example 1 from 120 degreeC 10 second to 110 degreeC 10 second (Example 3).

Start example  5

An orange juice was prepared in the same manner as in Start Example 1, except that the UHT sterilization treatment (120 ° C. 10 seconds) performed in Start Example 1 was changed to heat sterilization treatment at 90 ° C. for 10 minutes (Comparative Product 2).

Start example  6

The UHT sterilization treatment was not carried out in the starting example 1, and the solution was heated and dissolved at 85 ° C. for 10 minutes in a container, and then retort sterilization was performed at 125 ° C. for 10 minutes. Orange juice was prepared by the method (Example 4).

The orange juices of Examples 1 to 4 and Comparative Products 1 and 2 obtained in each of the above starting examples, the appearance after aggregation for 1 month, 3 months, and 6 months storage at 25 ° C. immediately after preparation (aggregation and occurrence of precipitation) Situation). The results are shown in Table 1.

Immediately after dispensing 25 ℃ one month 25 ℃ 3 months 25 ℃ 6 months Start Example 1 (Example 1) Good Good Good Good Start Example 2 (Comparative 1) Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Start Example 3 (Example 2) Good Good Good Good Start Example 4 (Example 3) Good Good Agglomeration, small amount of precipitation Flocculation, precipitation Start example 5 (comparative 2) Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Start Example 6 (Example 4) Good Good Good Good

<Result>

Example 1, in which the emulsifier is mixed at a ratio of 0.15 parts with respect to 0.3 parts of plant sterols, does not cause precipitation or agglomeration of plant sterols even after 6 months storage at 25 ° C., and the orange juice excellent in storage stability due to stable dispersion of plant sterols. It was. Further, even if the UHT sterilization was changed to retort sterilization (Example 4), the heating temperature was set to 125 ° C (melting point -5 ° C) near the melting point of the plant sterol, so that the plant sterols could be precipitated or aggregated even after 6 months of storage at 25 ° C. It did not show, it was possible to obtain a orange juice stably dispersed in plant sterols.

On the other hand, the comparative article 1 which reduced the addition amount of an emulsifier to 0.1 part with respect to 0.3 part of plant sterols showed aggregation and precipitation immediately after preparation.

As the heating temperature is lowered to the melting point of the plant sterol (130 ° C.), the dispersion stability of the plant sterol tends to be lowered. However, in the heat treatment at 110 ° C. corresponding to the melting point of −20 ° C., the dispersion is dispersed for at least one month. Stability was maintained (Example 3). However, in the heat sterilization treatment (Comparative Product 2) under a considerably low temperature condition (90 ° C. for 10 minutes) from the melting point, aggregation and sedimentation occurred immediately after preparation, resulting in an orange juice which is poor in storage stability.

< Experimental Example  2>

Start example  7

The coffee beverage was manufactured based on the following manufacturing method.

10 parts of coffee 5-fold concentrated extract, 0.8 parts of powdered plant sterols, and 0.3 parts of sucrose stearic acid ester of HLB 12 were mixed in 90 parts of water, and the mixture was dissolved by heating at 85 ° C for 10 minutes. The solution was UHT sterilized at 120 ° C for 10 seconds, cooled to 90 ° C, filled into a steel barrel, and cooled (Example 5).

Start example  8

A coffee beverage was produced in the same manner as in Example 7 except that 0.3 part of sucrose stearic acid ester of HLB 12 in Starting Example 7 was changed to 0.1 part of sucrose stearic acid ester in HLB 12 (Comparative Product 3).

Start example  9

A coffee beverage was produced in the same manner as in Example 7 except that the treatment conditions for UHT sterilization in the start example 7 were changed from 120 ° C. 10 seconds to 130 ° C. 10 seconds (Example 6).

Start example  10

A coffee beverage was produced in the same manner as in Example 7, except that the treatment conditions for UHT sterilization in Start Example 7 were changed from 120 ° C 10 seconds to 110 ° C 10 seconds (Example 7).

Start example  11

A coffee beverage was produced in the same manner as in Example 7 except that the UHT sterilization treatment (120 ° C. 10 seconds) performed in the starting example 7 was changed to heat sterilization treatment at 90 ° C. for 10 minutes (comparative product 4).

Start example  12

After performing the UHT sterilization treatment in the starting example 7 without filling the barrel with the dissolving solution heated at 85 ° C. for 10 minutes, the retort sterilization was carried out at 125 ° C. for 10 minutes. A coffee beverage was produced by the method (Example 8).

Appearances (agglomeration, generation of precipitates) after storage for 1 month, 3 months, and 6 months at 25 ° C. immediately after preparation for coffee products of Examples 5 to 8 and Comparative Products 3 to 4 obtained in the respective start examples. Situation). The results are shown in Table 2.

Immediately after dispensing 25 ℃ one month 25 ℃ 3 months 25 ℃ 6 months Start Example 7 (Example 5) Good Good Good Good Start example 8 (comparative 3) Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Start Example 9 (Example 6) Good Good Good Good Start example 10 (Example 7) Good Good Agglomeration, small amount of precipitation Flocculation, precipitation Start example 11 (comparative 4) Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Flocculation, precipitation Start Example 12 (Example 8) Good Good Good Good

<Result>

In Example 5, in which the emulsifier was blended at a ratio of 0.3 parts to 0.8 parts of plant sterols, even after storage at 25 ° C. for 6 months, precipitation or aggregation of plant sterols did not occur, and plant sterols were stably dispersed. It was an excellent coffee drink. In addition, in Example 8 in which UHT sterilization was changed to retort sterilization, a stable coffee beverage in which plant sterols were stably dispersed was obtained by changing the heating temperature to 125 ° C. (melting point −5 ° C.) close to the melting point of plant sterols. .

On the other hand, in the comparative product 3 which reduced the addition amount of an emulsifier to 0.1 part with respect to 0.8 part of plant sterols, aggregation and precipitation generate | occur | produced immediately after preparation.

As the heating temperature is lowered to the melting point of the plant sterol (130 ° C.), the dispersion stability of the plant sterol tends to be lowered. However, in the heat treatment at 110 ° C. corresponding to the melting point of −20 ° C., the dispersion is dispersed for at least one month. Stability was maintained (Example 7). However, in the heat sterilization treatment (comparative article 4) under a considerably low temperature condition (90 DEG C for 10 minutes) from the melting point, agglomeration and precipitation occurred immediately after preparation, resulting in a coffee beverage having poor storage stability.

According to the method of the present invention, the plant sterols and plant stanols (hereinafter, collectively referred to as "plant sterols" without distinguishing between them), which are difficult to handle due to poor water solubility, are not directly formulated, but directly with an emulsifier. By adding it to a food raw material and heat-processing, it becomes possible to provide the food containing plant sterols excellent in dispersion stability which crystallization and aggregation are suppressed significantly and aggregation and precipitation do not arise in the long term. The method of the present invention can be easily carried out for foods requiring sterilization treatment in terms of type and property by simply mixing plant sterols and emulsifiers in the food raw materials before sterilization treatment. This is also a useful way.

Claims (19)

Emulsifiers having an HLB value of 6 to 16, and at least one selected from the group consisting of plant sterols and plant stanols are added to the food raw materials in a compounding ratio of 3: 8 to 10: 1 by weight, and the heat treatment is performed at 110 to 200 ° C. Characterized in that the plant sterol or plant stanol stably dispersed food production method. Adding an emulsifier having an HLB value of 6 to 16, and at least one selected from the group consisting of plant sterols and plant stanols to the food raw material in a compounding ratio of 3: 8 to 10: 1 by weight, and performing retort sterilization or UHT sterilization. Characterized in that the plant sterol or plant stanol production method of stably dispersed food. The method according to claim 1 or 2, The emulsifier is at least one selected from sucrose fatty acid esters, polyglycerin fatty acid esters, and sorbitanic acid esters of at least HLB 10 Method of making food. The method according to claim 1 or 2, The compounding ratio of the emulsifier of HLB value 6-16 to foodstuff is 0.02-4 weight% Method of making food. The method according to claim 1 or 2, The blending ratio of at least one food selected from plant sterols and plant stanols is 0.1 to 3.2 wt% Method of making food. The method according to claim 1 or 2, Food contains water soluble raw materials Method of making food. The method according to claim 1 or 2, Food is an aqueous liquid food Method of making food. The method according to claim 1 or 2, Food is a drink Method of making food. Food prepared by the manufacturing method according to claim 1. The method of claim 9, Containing water-soluble raw material food. The method of claim 9, Aqueous liquid food food. The method of claim 9, Drinker food. As a dispersion stabilization method of phytosterol or phytostanol in an aqueous liquid product, Emulsifiers having an HLB value of 6 to 16 and at least one selected from plant sterols and plant stanols are added to the raw materials of the product at a compounding ratio of 3: 8 to 10: 1 by weight, and the heat treatment is performed at 110 to 200 ° C. Characterized in that. As a dispersion stabilization method of phytosterol or phytostanol in an aqueous liquid product, Adding an emulsifier having an HLB value of 6 to 16, and at least one selected from plant sterols and plant stanols to the raw materials of the product in a ratio of 3: 8 to 10: 1 by weight, and performing retort sterilization or UHT sterilization. How to feature. The method according to claim 13 or 14, The emulsifier is at least one selected from sucrose fatty acid esters of HLB 10 or higher, polyglycerin fatty acid esters, and sorbitanic acid fatty acid esters Dispersion stabilization method. The method according to claim 13 or 14, The compounding ratio of the emulsifier of HLB value 6-16 to the aqueous liquid product is 0.02-4 weight% Dispersion stabilization method. The method according to claim 13 or 14, The blending ratio of at least one aqueous liquid product selected from plant sterols and plant stanols is 0.1 to 3.2 wt%. Dispersion stabilization method. The method according to claim 13 or 14, Aqueous liquid product is food Dispersion stabilization method. The method according to claim 13 or 14, The aqueous liquid product is a beverage Dispersion stabilization method.