CN108175021A - Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage - Google Patents

Abstract

The present invention provides a kind of diet usable emulsification composition, diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage, diet usable emulsification composition contains the dairy products and emulsifier that total solid is more than 55 weight %, wherein, the emulsifier is fatty acid ester, the MFFB% of the dairy products is more than 73 weight %, FDB% is more than 80 weight %, the MFFB% refers to the percentage of (water content)/(total weight-milk fat content), the FDB% refers to the percentage of (milk fat content)/(total weight-water content).

Description

Emulsified composition for food and drink, method for producing emulsified composition for food and drink, food and drink Products and milk drinks

This application is a divisional application, and the Chinese national application number of the application it targets is 201480016572.7, the international application number is PCT/JP2014/057898, the filing date is March 20, 2014, and the date of entering China is September 17, 2015 , the title of the invention is "emulsified composition for food and drink, method for producing emulsified composition for food and drink, food and drink, and milk drink".

technical field

The present invention relates to an emulsified composition for food and drink manufactured using dairy products such as fresh cheese.

Background technique

It is known that milk products are used in milk beverages, which have a broad market among food and beverages, especially indulgent beverages, and a cost-effective emulsified composition for beverages is used instead of conventionally used cow's milk.

For example, there is an emulsified composition in which the dispersibility and emulsification stability of solid fresh cheese with a large milk fat content are improved by using organic acid monoglycerides, an emulsifier of HLB10 or higher, and sodium caseinate (Patent Document 1); an emulsified composition in which an emulsifier with high HLB and an emulsifier with low HLB are combined. At this time, the ratio of the former is higher than that of the latter. The use ratio of water is high, and its emulsification stability is also excellent (Patent Document 2); a cheese emulsion with good flavor and excellent storage stability, which consists of an emulsifier of HLB8-14, fresh cheese, and water. The first process and the second process are prepared. In the first process, the emulsifier is dispersed in water to form vesicles with an average particle size of 10 to 600 nm; in the second process, the emulsifier is dispersed in water by the first Fresh cheese is added to the aqueous emulsifier dispersion solution prepared in the step for emulsification. The cheese emulsion uses fresh cheese with a high concentration, preferably fresh cheese with a concentration of 50% or more (Patent Document 3).

In any of the compositions, the fresh cheese used is not particularly limited. For example, in Patent Document 2, fresh cheese having a milk solids content of 45% by weight or more uses animal-derived milk as a raw material, as long as it is an unripened cheese. , it is not limited, but it is preferable to use cream cheese which has little influence on the flavor of food and drink among them. In Patent Document 3, any substance is acceptable as long as it is conventionally known. In order to maintain a stable milk fat state and impart a good milk flavor, fresh cheese with a high milk fat content is preferable. Therefore, cream cheese is preferably used. The milk fat content is preferably 35 to 65%, more preferably 40 to 60%.

However, although these conventional emulsified compositions are indeed excellent in emulsification stability, when they are actually used in milk beverages, the flavor of cheese is affected and a flavor different from conventional dairy products is presented. Therefore, when replacing conventional dairy products, , It is difficult to reproduce the same taste, especially in the case of high-concentration use, the case of a large amount of coffee, the flavor of milk beverages stored in vending machines or PET heaters at high temperatures.

Prior art literature

patent documents

[Patent Document 1] Japanese Unexamined Patent Publication No. 2004-267013

[Patent Document 2] Japanese Unexamined Patent Publication No. 2011-45364

[Patent Document 3] Japanese Patent Laid-Open No. 2011-234697

Contents of the invention

The problem to be solved by the invention

The object of the present invention is to provide food and beverages such as milk drinks, which have good emulsification stability and excellent flavor, and which can maintain the effect even when stored for a long time.

means of solving problems

As a result of earnest research, the present inventors have found that the above-mentioned problems can be solved by combining a specific milk product and an emulsifier, and have achieved the present invention.

That is, the gist of the present invention is as follows.

[1] An emulsified composition for food and drink, which is an emulsified composition for food and drink containing a dairy product with a total solid content of 55% by weight or more and an emulsifier, wherein the emulsifier is a fatty acid ester, and for all For the aforementioned dairy products, MFFB% (the percentage of (water content)/(total weight-milk fat content)) is 73% by weight or more.

[2] The emulsified composition for food or drink according to [1], wherein FDB% (percentage of (milk fat content)/(total weight−water content)) of the dairy product is 74% by weight or more.

[3] The emulsified composition for food and drink according to [1] or [2], wherein the dairy product is selected from cheese, milk, whole milk, concentrated milk, whole milk powder, cream, butter, Butter (butter oil, buttermilk, buttermilk powder, butter whey, skimmed milk, skimmed concentrated milk, skimmed powdered milk, milk protein, Dairy products without one or more of protein-free whey (パーミエイト), lactose, and whey minerals.

[4] The emulsified composition for food or drink according to any one of [1] to [3], wherein the dairy product has a total solid content of 68% by weight or less.

[5] The emulsified composition for food or drink according to any one of [1] to [4], which contains two or more kinds of the fatty acid esters.

[6] The emulsified composition for food or drink according to any one of [1] to [5], which is for a milk drink.

[7] A food or drink containing the emulsified composition for a food or drink according to any one of [1] to [6].

[8] A milk drink containing the emulsified composition for food or drink according to [6].

[9] The milk drink according to [8], which has a milk solid content of 5.0% by weight or more.

[10] A method for producing a milk beverage, which is produced by mixing the emulsified composition for food and drink described in [6] and a beverage base liquid.

[11] A method for producing an emulsified composition for food and drink, which is a method for producing an emulsified composition for food and drink containing dairy products and an emulsifier, wherein fatty acid esters are used as the emulsifier, and MFFB% ( (Water content)/(total weight-milk fat content)) is 73% by weight or more. As the dairy product, the emulsifier and water are mixed to prepare an emulsifier-containing dispersion, and the The agent dispersion is mixed with the dairy product and emulsified.

[12] A milk drink containing a dairy product and a fatty acid ester having an MFFB% ((water content)/(total weight−milk fat content) percentage) of 73% by weight or more.

The effect of the invention

According to the present invention, it is possible to provide a food or drink having good emulsification stability and excellent flavor/smell, and which can maintain the effect even if it is stored for a long time.

Detailed ways

Embodiments of the present invention will be described in detail below, but descriptions of the constituent elements described below are examples (representative examples) of embodiments of the present invention, and the present invention is not limited thereto.

In this specification, "mass %" and "weight%" and "mass part" and "weight part" have the same meaning.

The emulsified composition for food and drink of the present invention is an emulsified composition for food and drink containing a dairy product with a total solid content of 55% by weight or more and an emulsifier, wherein the emulsifier is a fatty acid ester, and for the dairy product, MFFB% The percentage ((water content)/(total weight−milk fat content)) is 73% by weight or more.

(dairy products)

For the dairy product used in the present invention, its total solid content is more than 55% by weight, more preferably more than 60% by weight; preferably less than 68% by weight, more preferably less than 66% by weight, further preferably less than 65% by weight, especially Preferably it is 64 weight% or less. Within this range, the cost per unit of total solids can be suppressed, the dairy product can be easily processed into an emulsified composition, and a favorable milk flavor can be imparted to food and drink.

The total solids content described here refers to the value obtained by subtracting the water content from the total weight of the dairy product.

The dairy product used in the present invention is animal milk or processed products thereof, for example, cheeses such as fresh cheese, milk, whole milk, concentrated milk, whole milk powder, cream (whipped cream, foamed cream, concentrated cream, etc.), Butter, anhydrous butter, buttermilk, buttermilk powder, butter whey, skimmed milk, skimmed concentrated milk, skimmed powdered milk, milk protein (casein or its salt (Na salt, K salt, etc.), whey (or its concentrated dairy products, refined products), protein-free whey (parmiet), lactose, whey minerals, etc.

Fat-containing milk ingredients are preferable in terms of flavor, and cheese such as fresh cheese, milk, whole milk, concentrated milk, whole milk powder, and cream (whipped cream, foamed cream, concentrated cream, etc.) are preferred. , butter, anhydrous butter, buttermilk, buttermilk powder, cream whey, more preferably fresh cheese, concentrated milk, whole milk powder, cream (whipped cream, foamed cream, clotted cream, etc.), butter, anhydrous butter. In the present invention, these dairy products may be used alone or in combination of two or more.

When two or more types are used in combination, the total solids, etc., the following values of MFFB% and FDB% are based on the total weight of the dairy products used as 100% by weight, and the total values of the respective water content and milk fat content are obtained. Calculated.

Furthermore, in the present invention, it is particularly preferable that the dairy product is a dairy product in which the total solids contain more milk fat than the non-fat solids. With regard to the weight ratio of the milk fat component and the fat-free solid content, when the milk fat component is set to 1, the fat-free solid content is usually 0.35 or less, preferably 0.25 or less, more preferably 0.24 or less, most preferably 0.23 or less; Generally, when it is 0.15 or more, since the flavor in food-drinks is favorable, it is preferable.

Specific examples of dairy products in which the total solids contain more milk fat than fat-free solids include fresh cheese, cream, butter, anhydrous butter, and the like.

In addition, the milk fat component mentioned here means the fat component derived from the animal's milk contained in a dairy product.

In this invention, what MFFB% (the percentage of (the water content)/(total weight-milk fat content)) is 73 weight% or more is used as a milk component.

MFFB% (Percentage moisture on a fat-ferr basis) is originally a value indicating the hardness of cheese stipulated in the 1978 FAO and WHO Cheese General International Standards. The MFFB% of dairy products should be 73% by weight or more, preferably 74% by weight or more, more preferably 76% by weight or more; in addition, it is preferably 97% by weight or less, more preferably 95% by weight or less, and even more preferably 92% by weight. % by weight or less. By this range, the flavor in food-drinks becomes favorable.

In addition, FDB%(Percentage fat on the basis) is a value showing the fat content of a dairy product. For FDB%, it is preferably 74% by weight or more, more preferably 80% by weight or more, further preferably 81% by weight or more, most preferably 82% by weight or more; in addition, it is preferably 99% by weight or less, more preferably 95% by weight or less, more preferably 93% by weight or less, most preferably 87% by weight or less. By this range, the flavor in food-drinks becomes more favorable.

It should be noted that FDB% is the percentage of the value obtained by (milk fat content)/(total weight-water content) (=milk fat content/total solid content), which was originally used by FAO and WHO Cheese General International Values for the fat content classification of cheeses specified in the Standard 1978.

In the emulsified composition for food and drink of the present invention, the content of dairy products is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, most preferably 50% by weight or more; usually 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight or less, and most preferably 60% by weight or less. When it falls within this range, the production is easy, the stability is high, and it is possible to produce a cost-optimized emulsified composition.

In addition, in the emulsified composition for food and drink of the present invention, the content of the fat component is usually at least 5% by weight, preferably at least 10% by weight, more preferably at least 15% by weight, still more preferably at least 20% by weight, and most preferably at least 20% by weight. 25% by weight or more; usually 80% by weight or less, preferably 70% by weight or less, more preferably 60% by weight or less, most preferably 50% by weight or less. When it falls within this range, the production is easy, the stability is high, and the emulsified composition which is optimal in terms of cost and has good milk flavor can be produced.

Among the dairy products used in the present invention, fresh cheese will be described in detail below.

The fresh cheese in the present invention is a kind of natural cheese, and is an unripened cheese that has not undergone an aging process.

There are fermented and non-fermented types of fresh cheese, and the fresh cheese used in the present invention is preferably non-fermented because it is soft and has a light flavor. It should be noted that the non-fermented type is fresh cheese produced using a manufacturing technique including coagulation, without fermenting milk, buttermilk, or whipped cream with lactic acid bacteria, and has the same chemical properties as fresh cheese fermented with lactic acid bacteria. physical, and functional properties.

Specific examples of fresh cheese include cream cheese, mozzarella cheese, cottage cheese, ricotta cheese, mascarpone cheese, white cheese (Fromage blanc), Indian cheese ( Paneer), Reuben cheese, etc. Among them, cream cheese having little effect on the flavor of food and drink is preferred, and non-fermented cream cheese is particularly preferred.

The total solid content of the fresh cheese is preferably 68% by weight or less, more preferably 66% by weight or less, more preferably 65% by weight or less, and most preferably 64% by weight or less. In addition, the lower limit thereof is usually 50% by weight or more, preferably 55% by weight or more, and more preferably 60% by weight or more. When the total solids content of fresh cheese is less than the above-mentioned lower limit, the cost per unit of total solids tends to increase, and when it exceeds the above-mentioned upper limit, there is an increase in the unique flavor/aroma of cheese, which greatly affects the flavor of food and beverages, making it difficult to manufacture Fresh cheese itself is a trend.

The total solids content refers to the value obtained by subtracting the water content from the total weight of fresh cheese.

In addition, in the total solids of the fresh cheese used in the present invention, the content of the milk fat component is usually 30% by weight or more, preferably 40% by weight or more, more preferably 50% by weight or more. The upper limit is usually 67% by weight. When content of a milk fat component is less than the said lower limit, the cost per unit milk fat component will tend to become high, and when it exceeds the said upper limit, it will become difficult to manufacture fresh cheese itself, and it will tend to become expensive. In addition, the milk fat component mentioned here means the value measured based on the analysis method of the processed cheese prescribed|regulated by the ministerial ordinance, such as milk.

Moreover, when the weight ratio of the milk fat content contained in the total solid content of the fresh cheese used in this invention and the non-fat solid content is set as 1, the non-fat solid content is usually 0.35 or less, Preferably it is 0.35 or less. It is preferably 0.25 or less, more preferably 0.24 or less, and most preferably 0.23 or less, since it has little influence on the flavor of food and drink. Moreover, the lower limit is usually 0.15, and when it is less than this lower limit, it will become difficult to manufacture fresh cheese itself, and there exists a tendency for cost to become high. In addition, the fat-free solid content mentioned here means the value which subtracted the milk fat component from the above-mentioned total solid content.

Moreover, MFFB% of the fresh cheese used for this invention is normally 70 weight% or more, More preferably, it is 73 weight% or more, More preferably, it is 74 weight% or more, Most preferably, it is 76 weight% or more. If MFFB% is more than the said minimum, since influence on the flavor of food-drinks is small, it is preferable. On the other hand, the upper limit of MFFB% is 97 weight% normally, and when this upper limit is exceeded, it will become difficult to manufacture fresh cheese itself, and there exists a tendency for cost to become high. In addition, as mentioned above, MFFB% is the percentage of the value calculated|required by (water content)/(total weight-milk fat content).

Moreover, FDB% of the fresh cheese used for this invention is normally 80 weight% or more, More preferably, it is 81 weight% or more, Most preferably, it is 82 weight% or more. If FDB% is more than the said minimum, since influence on the flavor of food-drinks is small, it is preferable. On the other hand, the upper limit of FDB% is 99 weight% normally, and when this upper limit is exceeded, it will become difficult to manufacture fresh cheese itself, and there exists a tendency for cost to become high. In addition, as mentioned above, FDB% is the percentage of the value calculated|required by (milk fat content)/(total weight-water content) (=milk fat content/total solid content).

As a raw material for fresh cheese, milk, buttermilk, or cream can be used alone or in combination, and it is more preferable to use milk alone, or a combination of milk and buttermilk, or milk and cream, and it is particularly preferable to use milk and butter The combination of this has little influence on the flavor of food and drink, so it is preferred.

In the emulsified composition for food and drink of the present invention, the content of fresh cheese is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more; usually 80% by weight or less, preferably 70% by weight or less , more preferably 60% by weight or less. When it falls within this range, the production is easy, the stability is high, and it is possible to produce a cost-optimized emulsified composition.

(emulsifier)

Next, the emulsifier used in the present invention will be described.

As the emulsifier, fatty acid esters are used, and there are no particular limitations on them as long as they can be used for food.

Examples include sucrose fatty acid esters, polysorbates (polyoxyethylene sorbitan fatty acid esters), glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters) , sorbitol fatty acid ester, propylene glycol fatty acid ester, stearoyl lactylate (sodium stearoyl lactylate, calcium stearoyl lactylate), enzymatic lecithin, lecithin and other fatty acid esters; saponin, etc. These may be used alone or in combination of two or more.

Among fatty acid esters, preferred are sucrose fatty acid esters, organic acid monoglycerides, polyglycerol fatty acid esters, and sorbitol fatty acid esters, more preferably sucrose fatty acid esters, organic acid monoglycerides, and polyglycerol fatty acid esters, This is because the emulsification stability in the emulsified composition and the milk drink using this composition is good. It is particularly preferable to contain two kinds of fatty acid esters in the emulsified composition for food and drink.

Furthermore, in order to obtain good emulsification stability and a milk flavor closer to cow's milk, it is preferable to use organic acid monoglycerides and other emulsifiers in combination, as other emulsifiers, preferably sucrose fatty acid ester or polyglycerin fatty acid ester, as other As the emulsifier, both sucrose fatty acid ester and polyglycerin fatty acid ester can be used. In addition, the sucrose fatty acid ester or polyglycerin fatty acid ester preferably has an HLB of 11 or higher, more preferably 12 or higher, and most preferably has an HLB of 13 or higher.

In addition, among the above-mentioned emulsifiers, emulsifiers for food that are effective against heat-resistant bacteria that are harmful bacteria in beverages may be used alone or in combination. As the emulsifier for foods having an effect on heat-resistant bacteria, any emulsifier for foods having the effect can be used, and it is not particularly limited. Sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are preferred, and sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides are more preferably those in which the constituent fatty acids have 14 to 22 carbon atoms. More preferably, the carbon number of the constituent fatty acids is a sucrose fatty acid ester or polyglycerol fatty acid ester, and most preferably 50% by weight or more of the constituent fatty acid is a sucrose fatty acid ester with a carbon number of 16 , polyglycerin fatty acid esters, these are highly effective against bacteria, so they are preferred.

As the sucrose fatty acid ester and polyglycerin fatty acid ester used, the monoester content is usually 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, because the effectiveness against bacteria is high, so it is preferred of. As polyglycerol fatty acid ester, the average degree of polymerization of polyglycerol is preferably 2-5, more preferably 2-3, and most preferably 3, because of its effectiveness against bacteria.

In the emulsified composition for food and drink of the present invention, the content of the emulsifier is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more; preferably 10% by weight or less, more preferably 5% by weight or less, particularly preferably 3% by weight or less. When it falls within this range, the emulsion stability is favorable, the adverse effect on the taste peculiar to the emulsifier is reduced, the viscosity of the emulsified composition does not increase, and it becomes easy to handle.

As mentioned above, when an organic acid monoglyceride is used in combination with another emulsifier as an emulsifier, the content of the organic acid monoglyceride is preferably 0.01% by weight or more; preferably 0.05% by weight or more, more preferably 0.1% by weight above, and particularly preferably 0.4% by weight or less. When using sucrose fatty acid ester and/or polyglycerol fatty acid ester as another emulsifier, the content of the other emulsifier is preferably 0.01% by weight or more; preferably 0.05% by weight or more, more preferably 0.1% by weight or more ; Preferably 10% by weight or less, more preferably 5% by weight or less, even more preferably 3% by weight or less.

Examples of organic acid monoglycerides include acetic acid monoglycerides, citric acid monoglycerides, succinic acid monoglycerides, diacetyl tartrate monoglycerides, and lactate monoglycerides, preferably citric acid monoglycerides and succinic acid monoglycerides. Monoglycerides and monoglycerides of diacetyl tartrate are more preferable, monoglycerides of citric acid and monoglycerides of succinate are more preferable, and monoglycerides of succinate are most preferable in terms of flavor and emulsion stability.

(emulsion composition for food and beverages, etc.)

The content of the solids in the emulsified composition for food and drink is usually 10% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more; preferably 90% by weight or less, more preferably 80% by weight or less, and further It is preferably 75% by weight or less, particularly preferably 50% by weight or less, and most preferably 40% by weight or less. When the solids content in the emulsified composition is lower than the above-mentioned lower limit, there is a tendency that the milk flavor becomes weak and the cost per unit of milk solids becomes high; trend.

In the emulsified composition for food and drink of the present invention, when the content ratio (weight basis) of the emulsifier to the dairy product is 1, the emulsifier is preferably 1 or less, more preferably 0.5 or less, still more preferably 0.3 or less, particularly preferably 0.1 or less.

Water is usually contained in the emulsified composition for food-drinks. In the emulsified composition for food and drink, the content of water is usually more than 5% by weight, preferably more than 10% by weight, more preferably more than 20% by weight, particularly preferably more than 25% by weight, most preferably more than 50% by weight, and further More than 60% by weight; preferably less than 90% by weight, more preferably less than 80% by weight, particularly preferably less than 70% by weight.

In addition, vegetable fat components may be added to this emulsified composition for foods and drinks. The vegetable fat component is not limited as long as it is a vegetable-derived fat and oil, and generally includes soymilk, cocoa butter, coconut oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, Vegetable oils such as sunflower oil, rice bran oil, and rapeseed oil, which are obtained by refining or hydrogenation, transesterification, etc. In particular, the proportion of fatty acids having 14 or less carbon atoms in the total fatty acids bound to triglyceride molecules contained in vegetable fat components is preferably 20% by weight or more, more preferably 25% by weight or more, Most preferably 30% by weight or more; preferably 95% by weight or less, more preferably 90% by weight or less, most preferably 85% by weight or less, because such flavor is good.

Vegetable fat components can be mixed by substituting a part of the content of dairy products in the emulsified composition for food or drink. Therefore, the total amount of these components and dairy products in the emulsified composition for food and drink is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more; usually 80% by weight or less, preferably 70% by weight or less. % by weight or less is 60% by weight or less. When it falls within this range, the production is easy, the stability is high, and it is possible to produce a cost-optimized emulsified composition. In addition, for the total solids, etc., MFFB%, and FDB% in the case of using vegetable fat components, the total weight of dairy products and vegetable fat components was set as 100% by weight, and the respective water content, milk fat The total value of the content was then calculated.

In addition, animal and/or vegetable proteins may be added to the emulsified composition for food and drink. As the animal and/or vegetable protein, any animal and/or vegetable protein that can be used for food can be used without any particular limitation. Examples include protein derived from eggs, and examples of vegetable protein include protein derived from legumes such as soybeans and peas.

The content of these animal and/or vegetable proteins in the emulsified composition for food and drink is usually 0.1% by weight or more, preferably 0.2% by weight or more, more preferably 0.3% by weight or more, most preferably 0.4% by weight or more; Usually, it is 10 weight% or less, Preferably it is 6.0 weight% or less, More preferably, it is 3.0 weight% or less, Most preferably, it is 1.5 weight% or less.

The emulsified composition for food and beverages may contain other additives, and examples of other additives include antioxidants, carrageenan, xanthan gum, cellulose, gellan gum, pectin, sodium alginate, gelatin, Thickening stabilizers such as soybean polysaccharides, cinnamon gum, guar gum, locust bean gum, starch, processed starch, dextrin, pullulan, tamarind gum, pH regulators such as sodium bicarbonate and phosphate, spices, etc. . As the fragrance mentioned here, in addition to chemically synthesized components, those obtained by modifying milk components by enzymatic treatment or the like, and those obtained by refining them by distillation or the like are also included.

In particular, in order to maintain a good flavor, it is preferable to add a water-soluble antioxidant and/or an oil-soluble antioxidant, and it is more preferable to add both a water-soluble antioxidant and an oil-soluble antioxidant.

As the water-soluble antioxidant, it is not particularly limited as long as it is an antioxidant that can be used in food, and examples include rosemary extract, tea extract, green coffee bean extract, grape seed extract, bayberry Extracts and other plant extracts; L-ascorbic acid and its salts; Erythorbic acid and its salts, etc. Plant extracts such as rosemary extract, tea extract, green coffee bean extract, and grape seed extract are more preferable, and rosemary extract is most preferable because of a high effect of maintaining good flavor. The added amount of the water-soluble antioxidant (content in the emulsified composition) is usually 0.001% by weight or more, preferably 0.01% by weight or more; usually 2.0% by weight or less, preferably 1.0% by weight or less.

As the oil-soluble antioxidant, it is not particularly limited as long as it is an antioxidant that can be used in food, and examples include rosemary extract, tea extract, green coffee bean extract, grape seed extract, bayberry Plant extracts such as extracts; tocopherols; tocotrienols; ascorbyl palmitate; dibutyl hydroxytoluene, butyl hydroxyanisole, etc. Plant extracts such as rosemary extract, tea extract, green coffee bean extract, grape seed extract, bayberry extract; tocopherol; tocotrienol; ascorbic acid are more preferable in terms of high effect of maintaining good flavor Palmitate, most preferably rosemary extract, tocopherol. The added amount of the oil-soluble antioxidant (content in the emulsified composition) is usually 0.0005% by weight or more, preferably 0.005% by weight or more; usually 1.0% by weight or less, preferably 0.5% by weight or less.

In addition, in order to allow easy handling and stable production without dehydration, layer separation, etc. over time, the viscosity of the emulsified composition for food and drink of the present invention is usually 400 mPa·s or less, preferably 300 mPa·s or less, More preferably less than 250mPa·s, further preferably less than 200mPa·s, particularly preferably less than 150mPa·s, most preferably less than 100mPa·s; usually more than 5mPa·s, preferably more than 10mPa·s, more preferably 20mPa ·s or more, most preferably 40 mPa·s or more.

(Manufacturing method of emulsified composition for food and drink)

The emulsified composition for food and drink of the present invention only needs to contain the above-mentioned specific materials, and its production method is not limited. It is preferable to mix the fatty acid esters and water to prepare an emulsifier-containing dispersion. As the dairy product, use an MFFB% of 73 A dairy product having a weight % or more is produced by mixing the emulsifier-containing dispersion liquid with the dairy product, and more preferably emulsifying it.

In addition, the emulsified composition for food-drinks of this invention may be the state of an emulsion, and may be the state before emulsification.

Specifically, the fatty acid esters and water are mixed to prepare an emulsifier-containing dispersion. At this time, the concentration of fatty acid esters is preferably 0.01% by weight or more, more preferably 0.1% by weight or more; preferably 40% by weight or less, more preferably 30% by weight or less, most preferably 20% by weight or less. The emulsion composition for food-drinks of this invention is obtained by adding a dairy product to this dispersion liquid, stirring it using a homomixer or a homogenizer, and emulsifying it. The temperature of the emulsifier-containing dispersion and the dairy product to be used is usually about 40 to 80°C.

In addition, the mixing method of the fatty acid esters or water is not particularly limited, and it can be dispersed in water together with other powders by a powder dispersing device such as a powder blender (pow-blender), and then heated to produce a dispersion liquid. Only a specific fatty acid ester can be dispersed in water to form vesicles with a size of several tens to several hundreds of nm. In addition, the fatty acid ester may be dispersed in water contained in dairy products.

The method of adding dairy products to the emulsifier-containing dispersion liquid is also not particularly limited, and the addition rate may be optimized in order to improve the efficiency of the emulsification step. In addition, it is also possible to add an emulsifier-containing dispersion to dairy products.

In this emulsification, first, preliminary emulsification is performed with a homomixer, a powder mixer, etc., and then this emulsification is performed using a homogenizer, and multiple stirring and emulsification steps may be performed. The emulsification step by a homogenizer may be performed once, more preferably twice or more, which is preferable in terms of improving the stability of the obtained emulsified composition for food and drink and food and drink using the composition. . The emulsification step by the homogenizer may be performed before or after the sterilization step, but it is preferably performed before the sterilization step in order to facilitate management of the production process. In addition, the emulsification step is usually carried out under heating conditions of 40 to 80° C., and the emulsification step using a homogenizer is carried out under high pressure conditions of usually 5 MPa or more, preferably 10 MPa or more; usually 200 MPa or less, preferably 100 MPa or less. .

It should be noted that the obtained emulsified composition for food and drink can be sterilized by a sterilization method generally used in foods such as low-temperature maintenance sterilization, high-temperature maintenance sterilization, high-temperature short-time sterilization, and ultra-high temperature instant sterilization. The sterilization method is not particularly limited, but ultra-high temperature instant sterilization is preferred in terms of less flavor deterioration due to heat. Further, as the method of ultra-high temperature instant sterilization, plate-type indirect sterilization method, tube-type indirect sterilization method, injection type, Soaking direct sterilization method, Joule sterilization method.

(drinks)

The emulsified composition for food and beverages of the present invention can be used for processed wheat flour products such as bread and noodles; processed oil and fat products such as edible fat spread and flour paste; curry, soup, pasta sauce, stewed soup, candied sauce, Various sauces and soups such as white sauce and ketchup; steamed food such as Chinese food ingredients and rice bowl ingredients; compound seasonings, processed milk, yogurt, lactic acid bacteria drinks, cheese, ice cream, formula milk powder Dairy processed products such as milk, cream, and milk beverages; caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, confectionery, crackers, Japanese confectionery, rice confectionery, bean confectionery, jelly, pudding, etc. Desserts and snacks; animal processed products such as hamburgers, meatballs, canned seasoned meat products; frozen foods; refrigerated foods; finished and semi-finished foods such as side dishes for bagging or in-store sales, and instant noodles, bowl noodles, instant soups Stewed soup and other instant foods; nutritionally fortified foods; liquid foods; high-calorie foods and other food and beverages, especially preferably used as milk drinks.

The above-mentioned food and drink containing the emulsified composition for food and drink of the present invention or to which the emulsified composition for food and drink is added may contain, in addition to the emulsified composition for food and drink of the present invention, sugars such as granulated sugar, sweeteners, Additives such as pH regulators such as sodium bicarbonate, emulsifiers, thickening stabilizers, animal and/or vegetable proteins, animal and/or vegetable oils, antioxidants, fragrances, and enzymes.

The food-drinks containing the emulsified composition for food-drinks of this invention or the said food-drinks which added the emulsified composition for food-drinks is manufactured by mixing the emulsified composition for food-drinks with the base material of food-drinks. When mixing the emulsified composition for food and beverages with the base material, the additives may be mixed in the base material in advance. In addition, these additives may be added and mixed when the emulsified composition and the base material are mixed.

(milk drink)

Hereinafter, the milk drink of the present invention will be described. The milk drink of the present invention is a milk drink containing the emulsified composition for food or drink of the present invention or an emulsified composition for food or drink of the present invention, and contains a milk product having an MFFB% of 73% by weight or more. and fatty acid esters.

When producing the milk drink of the present invention, the milk product can be mixed with water, coffee extract, black tea extract, milk components, sugars such as sugar, sweetener, pH adjuster, emulsifier, thickening stabilizer, animal and/or plant-based protein, animal and/or plant-based oils, antioxidants and other beverage base liquids are mixed, preferably made from dairy products such as the above-mentioned food and drink emulsified emulsified composition for mixing, This is preferable in terms of ease of manufacture, emulsification stability during storage of milk beverages, and good flavor.

The milk drink of the present invention is produced using the above-mentioned dairy products, and the solid content derived from the dairy products in the milk drink is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more ; Usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9.0% by weight or less. By controlling the solid content of the dairy product-derived milk drink in the milk drink within this range, it is possible to obtain a milk drink with a stable and favorable flavor, which is preferable.

The milk drink of the present invention is preferably prepared by mixing a beverage base liquid such as water, coffee extract, black tea extract, milk components, vegetable fats and/or emulsified compositions thereof with the emulsified composition for food and drink of the present invention. to manufacture.

Here, when the emulsified composition for food and drink of the present invention is mixed with the beverage base liquid, a pH adjuster such as sodium bicarbonate, a sweetener, an emulsifier, a thickening stabilizer, an animal and/or plant-based protein, antioxidants, spices, enzymes and other additives. In addition, these additives may be added and mixed when mixing the emulsified composition and the base liquid of the drink.

In addition, when producing a milk drink, sugars such as water and sugar may be added in addition to the emulsified composition and the base liquid of the drink.

Here, as an emulsifier, any emulsifier that can be used for foods can be used, and it is not particularly limited. Examples include sucrose fatty acid esters, polysorbates (polyoxyethylene sorbitan fatty acid esters), glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters) , sorbitol fatty acid ester, propylene glycol fatty acid ester and other fatty acid esters; sodium stearoyl lactylate, calcium stearoyl lactylate, enzymatic lecithin, lecithin, saponin, etc. Among these, sucrose fatty acid esters, organic acid monoglycerides, polyglyceryl fatty acid esters, and sorbitol fatty acid esters are preferable, and sucrose fatty acid esters, organic acid monoglycerides, and polyglyceryl fatty acid esters are more preferable because such The emulsification stability of the milk drink is good.

In addition, among the above-mentioned emulsifiers, emulsifiers for food that are effective against heat-resistant bacteria that are harmful bacteria in beverages may be used alone or in combination. As the emulsifier for food that has an effect on heat-resistant bacteria, any emulsifier for food that has the effect can be used without particular limitation, and sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid glycerin are preferable. Monoesters, especially sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides with fatty acids having 14 to 22 carbon atoms are more preferred, and fatty acids having 16 to 18 carbon atoms are more preferred Sucrose fatty acid esters and polyglycerol fatty acid esters are preferable since they are highly effective against bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester used, the monoester content is 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, because the effectiveness against bacteria is high, so it is preferred. . As the polyglycerol fatty acid ester, the average degree of polymerization of polyglycerol is preferably 2 to 5, more preferably 2 to 3, because the effectiveness against bacteria is high. The content of the emulsifier in the milk drink is usually 0.0005% by weight or more, preferably 0.001% by weight or more; usually 1% by weight or less, preferably 0.5% by weight or less.

In addition, here, the content of the emulsifier in a milk drink means the total content of an emulsifier, and also includes the emulsifier contained in the said emulsified composition for food-drinks.

In addition, animal and/or vegetable proteins can be used as long as they are animal and/or vegetable proteins that can be used in food, and there are no particular limitations. Examples of animal proteins include milk-derived proteins such as casein and its sodium salt, potassium salt, and calcium salt, whey, and its concentrate or refinement, milk protein concentrate or refinement, and milk-derived proteins. Egg protein and the like include protein derived from legumes such as soybeans and peas as vegetable proteins.

Among these, milk-derived proteins are preferred in terms of good milk flavor, emulsification stability of milk beverages, and suppression of precipitation during heating, more preferably casein and its sodium salt, potassium salt, and calcium salt, and even more Sodium and potassium salts of casein are preferred, potassium salt of casein is most preferred. The content of animal and/or vegetable protein in the milk drink is usually 0.005% by weight or more, preferably 0.01% by weight or more, more preferably 0.02% by weight or more; usually 2.0% by weight or less, preferably 1.0% by weight or less , more preferably 0.5% by weight or less.

It should be noted that, when the above-mentioned emulsified composition for food and drink contains animal and/or vegetable protein, the content of animal and/or vegetable protein in the milk beverage refers to the content of animal and/or vegetable protein. Total protein content, including emulsified compositions.

The milk solids content in the milk drink of the present invention is not particularly limited, and when a richer milk flavor is required, it is usually 5.0% by weight or more, preferably 5.5% by weight or more, more preferably 6.0% by weight or more, most preferably 6.5% by weight or more; usually 15.0% by weight or less, preferably 13.0% by weight or less, more preferably 10.0% by weight or less, most preferably 9.0% by weight or less. By controlling the milk solids content in the milk drink within this range, the product is stable and a rich milk flavor can be obtained, which is preferable.

The pH of the milk drink can be adjusted by adding the above-mentioned additives such as sodium bicarbonate. These additives may be added to the base liquid of the beverage, water, coffee extract, black tea extract, milk component, vegetable fat and/or its emulsified composition, etc. in advance, or may be added after the composition of the milk drink is finally determined.

The milk drink of the present invention can be produced by adding, for example, the base liquid of the drink, the above-mentioned emulsified composition for food and drink, the above-mentioned additives, water, etc., and then performing homogenization treatment with a homogenizer. Improvement and reduction of equipment investment can also be produced without homogenization treatment.

In the case of homogenization, it is usually carried out under heating conditions of 40 to 80°C, and the emulsification step using a homogenizer is usually 5 MPa or more, preferably 10 MPa or more, usually 200 MPa or less, preferably 100 MPa or less under high pressure conditions.

After the homogenization treatment, it is preferable to perform a sterilization treatment by a sterilization method such as retort sterilization, ultra-high temperature flash sterilization, or the like. It should be noted that, in the case of normal temperature distribution or high temperature distribution and sales such as heat supply (hot vender), as countermeasures such as corruption due to bacteria, the required sterilization intensity _F0 value is usually 5 or more, preferably 5 or more. 10 or more.

Examples of the milk drink of the present invention include low-acid drinks such as coffee drinks, black tea drinks, cocoa drinks, fruit milk drinks, acid milk drinks, and the like.

[Example]

The present invention will be described more specifically by way of examples, but the present invention is not limited to the description of the following examples unless the gist is exceeded.

<Example 1-1>

Sodium caseinate 1.2% by weight, sucrose fatty acid ester (SE1, carbon number of fatty acid = 16 and 18, monoester content = 77% by weight, Ryoto (registered trademark) sucrose ester S-1670, Mitsubishi Chemical Foods Made by the company, HLB16) 1.3% by weight, polyglyceryl fatty acid ester (PO1, Ryoto (registered trademark) polyglycerol ester S-10D, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.3% by weight, and succinic acid monoglyceride (MG, fatty acid carbon Number of atoms = 16 and 18) After heating 300 g of 0.2% by weight of the water phase to 65° C., put in non-fermented cream cheese A (total solids content: 61% by weight, milk fat content : 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight) 60% by weight, and carried out preliminary emulsification for 5 minutes at 8000 rpm using a homomixer. Further add water to adjust the total amount to 100% by weight, homogenize twice with a high-pressure homogenizer at 65°C and 20MPa, fill it into a container, and sterilize it at 90°C for 15 minutes to obtain food and drink Use an emulsified composition.

<Examples 1-2 to 1-19, Comparative Examples 1-1 to 1-5>

Except having set it as the composition described in Table 1, it carried out similarly to Example 1-1, and obtained the emulsified composition for food-drinks. All the cream cheeses are non-fermented cream cheeses, and other ingredients are as follows.

(fatty acid esters)

SE1: Sucrose fatty acid ester (Ryoto (registered trademark) sucrose ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB16, fatty acid carbon atoms = 16 and 18, monoester content = 77% by weight)

SE2: Sucrose fatty acid ester (Ryoto (registered trademark) sucrose ester P-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB16, fatty acid carbon atoms = 16 and 18, monoester content = 79% by weight)

SE3: Sucrose fatty acid ester (Ryoto (registered trademark) sucrose ester S-1170, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB11, fatty acid carbon atoms = 16 and 18, monoester content = 55% by weight)

SE4: Sucrose fatty acid ester (Ryoto (registered trademark) sucrose ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB5, fatty acid carbon atoms = 16 and 18, monoester content = 30% by weight)

(cream cheese)

Cream cheese A: total solid content: 61% by weight, milk fat content: 51% by weight, MFFB%: 80% by weight, FDB%: 84% by weight

Cream cheese B: total solid content: 65.5% by weight, milk fat content: 53% by weight, MFFB%: 73% by weight, FDB%: 81% by weight

Cream cheese C: total solid content: 69% by weight, milk fat content: 54% by weight, MFFB%: 67% by weight, FDB%: 78% by weight

Cream cheese D: total solid content: 66% by weight, milk fat content: 52% by weight, MFFB%: 71% by weight, FDB%: 79% by weight

(blended cooking oil)

Blended edible fat A: total solids: 84.5%, milk fat: 57%, vegetable oil: 26% (fatty acids with carbon number of 14 or less are combined with triglyceride molecules contained in vegetable fat components The proportion of total fatty acids: 78%)

Blended edible fat B: total solids: 100%, milk fat: 68%, vegetable oil: 32% (fatty acids with carbon number of 14 or less are combined with triglyceride molecules contained in vegetable fat components The proportion of total fatty acids: 78%)

(Evaluation of Stability of Emulsion Composition)

The layer separation state and fluidity after storing the obtained emulsion composition for food-drinks at 5 degreeC for 4 weeks were evaluated by the following reference|standard. List the results in Table 2.

1. State of layer separation

When the height from the bottom of the container to the liquid level of the emulsified composition in the container is 1, when the ratio of the height of the lower transparent dehydrated layer is expressed as a ratio of 100,

○: Layer separation is less than 5%.

Δ: Layer separation is 5% or more and 10% or less.

X: Layer separation exceeds 10%.

2. Liquidity

The fluidity of the emulsified composition when the container is inverted,

◯: Viscosity is low or slightly viscous, and flows quickly.

Δ: High viscosity and slightly poor fluidity.

×: Completely cured, no flow.

Table 2

<Example 2-1>

To 60% by weight of the coffee extract (Brix 2.9), add 0.10% by weight of sodium bicarbonate dissolved in hot water in advance, adjust the pH, and then add 5.0% by weight of sugar in an appropriate amount. The food and drink obtained in Example 1-1 1.20% by weight of the emulsified composition, 0.03% by weight of sucrose fatty acid ester (Ryoto (registered trademark) sucrose ester P-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) (carbon number of fatty acid = 16, monoester content = 79% by weight), and Water was mixed and dissolved, and water was further added to adjust the total amount to 100% by weight.

The liquid was heated up to 65°C, homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can container, and steamed and sterilized at 121°C for 30 minutes to prepare a milk drink (canned milk-containing coffee (milk coffee)). The pH of the sterilized beverage was 5.7 to 5.8.

The obtained canned milk-containing coffee was stored at 5°C for 1 day, at 60°C for 4 weeks, and at 35°C for 8 weeks. ), odor and odor (bad taste and odor due to dairy products, emulsifiers, etc.), were evaluated according to the following evaluation criteria. The evaluation results are listed in Table 3.

<Examples 2-2 to 2-19, Comparative Examples 2-1 to 2-5>

Except having used the emulsification composition for food-drinks obtained in Examples 1-2-1-19 and Comparative Examples 1-1-1-5, it carried out similarly to Example 2-1, and obtained the milk drink. The evaluation results are listed in Table 3.

1. Evaluation of emulsification stability

After opening the stored canned coffee with milk, visually observe the state of the liquid level in the can; pour the solution in the can into a plastic cup, stir thoroughly, visually observe the state of the liquid level, and evaluate according to the following criteria .

◎: No oil off or cream separation.

◯: Oil separation and cream separation were slightly confirmed.

Δ: Sedimentation of oil and fat separation were clearly confirmed.

×: A large amount of oil and fat deposition and cream separation were observed, and emulsification was destroyed.

2. Flavor/aroma (preferably milk flavor)

Three test drinkers drank the stored canned coffee with milk at room temperature, and judged flavor/aroma according to the following criteria.

⊚: There is no peculiar smell or smell, and it is milk flavor/fragrance of spice.

◯: As a milk flavor, the balance is slightly poor, or the taste is not enough, but there is no sense of dissonance.

△: As a milk flavor, the sense of dissonance is obvious, or the flavor is small and tasteless.

×: As a milky flavor, a sense of dissonance is strong, or a milky flavor is not felt.

3. Odor and smell (taste and smell like emulsifiers and vegetable oils and the smell of deterioration)

Three test drinkers drank the stored canned coffee with milk at room temperature, and judged the off-taste and off-smell according to the following criteria.

⊚: Taste and smell have no sense of dissonance.

◯: Emulsifier/vegetable oil-like taste/smell, deterioration smell was felt slightly, but no sense of dissonance.

Δ: Emulsifier/vegetable oil-like taste/smell, deterioration smell was clearly felt.

×: The emulsifier/vegetable oil-like taste/odor and deterioration smell are strongly felt, and there is a feeling of discord.

4. Comprehensive evaluation score

As an index of emulsification stability, for the evaluation results of the stability of the emulsified composition for food and beverages shown in Table 2 and the evaluation results of the emulsification stability of the milk beverage shown in Table 3, ◎ was set to 5 points, and ○ was set to 5 points. 4 points, Δ as 2 points, and X as 0 points were converted into points and made into emulsification stability points.

In addition, as an indicator of good flavor, the evaluation results of the flavor, off-taste, and off-smell of the milk drinks shown in Table 3 were ◎ as 5 points, ○ as 4 points, △ as 2 points, and × as 0 points. , which is converted into a score and used as a flavor score.

The total of the emulsification stability score and the flavor score was used as the comprehensive evaluation score.

As can be seen from Table 3, by using the emulsified composition for food and beverages of the present invention, it is possible to obtain a milk drink having good emulsification stability and excellent flavor, and excellent persistence of the effect even when stored for a long time.

<Example 2-20>

Add 1.4 g of sodium bicarbonate dissolved in hot water to 550 g of coffee extract (Brix 2.9) previously treated with mannan decomposing enzyme to reduce the molecular weight of polysaccharides, adjust the pH, and add 50.0 g of sugar in an appropriate amount , 85 g of the emulsified composition for food and drink obtained in Example 1-1, 45 g of skimmed powdered milk (manufactured by Hokkaido Dairy Co., Ltd.), 3.0 g of potassium caseinate, and water were mixed and dissolved, and water was further added to make the total amount 1000 g (milk Solid content: 7.3% by weight).

The liquid was heated up to 65°C, homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can container, and steamed and sterilized at 121°C for 30 minutes to prepare a milk drink (canned milk-containing coffee ). The pH of the sterilized beverage was 6.4.

The obtained canned milk-containing coffee also maintains good emulsification stability after sterilization, has no aggregates, sediments, etc., and has no peculiar smell such as cheese-like odor, and has a strong and good milk flavor.

<Example 2-21>

Instead of homogenizing at a pressure of 20 MPa with a high-pressure homogenizer, the milk drink was prepared in the same manner as in Example 2-17, except that the temperature was raised to 65° C. and stirred and mixed with a paddle mixer. (canned coffee with milk). The pH of the sterilized beverage was 5.8.

The obtained canned coffee with milk was stored at 5°C for 1 day, at 60°C for 4 weeks, and at 35°C for 8 weeks, and then the cans were opened, and the emulsification stability, flavor/aroma, off-taste and off-odor were tested. Evaluation showed that it had the same good emulsification stability and flavor/aroma as in Examples 2-17.

<Example 2-22>

In 430g of coffee extract (Brix2.9), add 1.0g of sodium bicarbonate dissolved in hot water in advance, after adjusting the pH, add 50.0g of granulated sugar, the emulsified composition for food and drink obtained in Example 1-1 12.0g g. 8.2 g of skimmed powdered milk (manufactured by Hokkaido Dairy Co., Ltd.) and water were mixed and dissolved, and water was further added to make the total amount 1000 g.

The liquid was heated up to 65°C, homogenized with a high-pressure homogenizer at a pressure of 20 MPa, filled into a can container, and steamed and sterilized at 121°C for 30 minutes to prepare a milk drink (canned milk-containing coffee ). The pH of the sterilized beverage was 6.3.

The obtained canned coffee with milk was stored at 5°C for 1 day, at 60°C for 4 weeks, and at 35°C for 8 weeks, then the cans were opened, and the emulsification stability, flavor/odor, and off-taste/odor were tested. Evaluation showed that it had the same good emulsification stability and flavor/odor as in Example 2-1.

<Example 2-23>

Instead of Example 1-1, except having used the emulsified composition for food-drinks obtained in Example 1-18, it carried out similarly to Example 2-22, and prepared a milk drink (canned coffee with milk). The pH of the sterilized beverage was 6.3.

The obtained canned coffee with milk was stored at 5°C for 1 day, at 60°C for 4 weeks, and at 35°C for 8 weeks, and then the cans were opened to evaluate emulsification stability, flavor, off-taste, and off-smell. It has the same good emulsification stability and flavor as those of Examples 2-18.

＜Test example 1＞

Example 2-22 and Example 2-23 were opened in a sterile environment, and after injecting 2ml into TDT tubes respectively, Moorella thermoacetica 10 ⁴ cfu/ml belonging to heat-resistant saccharomyces was inoculated in them, and the The tube is sealed. For TDT tubes, 5 tubes were prepared in each test area, and 2 tubes were prepared in each test area with the aseptic inoculated area as a blank. They were stored in a thermostat at 55° C. for 6 weeks, and checked for spoilage. The presence or absence of spoilage was confirmed by the drop in pH of the milky liquid coffee after storage and visual inspection. As a result, in Example 2-22, all five of the five roots were rotted, while in Example 2-23, all five roots were rotten.

Although this invention was demonstrated in detail with reference to the specific embodiment, it is known to those skilled in the art that various changes and correction can be added without deviating from the mind and range of this invention. This application is based on the JP Patent application (Japanese Patent Application No. 2013-058393) for which it applied on March 21, 2013, The content is taken in in this specification as a reference.

Claims (9)

1. a kind of diet usable emulsification composition, to be dairy products and emulsifier more than 55 weight % containing total solid Diet usable emulsification composition, wherein, the emulsifier is fatty acid ester, the MFFB% of the dairy products for 73 weight % with On, FDB% is more than 80 weight %, and the MFFB% refers to the percentage of (water content)/(total weight-milk fat content), institute State the percentage that FDB% refers to (milk fat content)/(total weight-water content).

2. diet usable emulsification composition as described in claim 1, wherein, for the dairy products, total solids content For below 68 weight %.

3. diet usable emulsification composition as described in claim 1 contains the two or more fatty acid esters.

4. diet usable emulsification composition as described in claim 1 is milk beverage composition.

5. a kind of diet product contains Claims 1 to 4 any one of them diet usable emulsification composition.

6. a kind of milk beverage contains Claims 1 to 4 any one of them diet usable emulsification composition.

7. milk beverage as claimed in claim 6, wherein, milk solid is more than 5.0 weight %.

8. a kind of manufacturing method of milk beverage, wherein, by Claims 1 to 4 any one of them diet usable emulsification composition It mixes and manufactures with the basal liquid of beverage.

9. a kind of manufacturing method of diet usable emulsification composition is the diet usable emulsification group containing dairy products and emulsifier Close object manufacturing method, wherein, using fatty acid ester as the emulsifier, using MFFB% for more than 73 weight %, FDB% be more than 80 weight % dairy products as the dairy products, the emulsifier and water are made by mixing containing emulsifier The dispersion liquid containing emulsifier and the dairy products are mixed and are allowed to emulsify by dispersion liquid, and the MFFB% refers to (water Content)/the percentage of (total weight-milk fat content), the FDB% refers to (milk fat content)/(total weight-water content) Percentage.