JP2019004876A - Emulsion composition and beverage - Google Patents

Abstract

To provide an emulsion composition which has a high content of oil and fat, is stable even under low temperature storage, has excellent dispersibility, emulsion stability and flavor when used in a beverage and is suitable as an emulsion composition for a beverage and to provide a beverage having excellent dispersibility, emulsion stability and flavor using the emulsion composition.SOLUTION: There is provided an emulsion composition which comprises water, an oil and fat, a polyhydric alcohol, an emulsifier (A) and an emulsifier (B), where the content of a saturated fatty acid in the whole constituent fatty acid in the oil and fat is 30% or more, the content of the oil and fat of the composition is 60 to 90 wt.%, the polyhydric alcohol has a weight-average molecular weight of less than 1500 and the emulsifier (A) and the emulsifier (B) are a hydrophilic emulsifier. There is provided a beverage containing the emulsion composition.SELECTED DRAWING: None

Description

  The present invention relates to an emulsified composition containing a high amount of oil and fat, stable even under low temperature storage, excellent in dispersibility, emulsification stability and flavor even when used in beverages, and suitable as an emulsified composition for beverages. Moreover, this invention relates to the drink using this emulsion composition.

  In milk beverages that have a large market in taste beverages, milk containing milk fat, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, unsweetened condensed milk, butter and the like are used as dairy products. Moreover, it replaces with dairy products and the technique using the emulsified oil-fat composition for food-drinks using the vegetable oil and fat with a cost merit is known. However, in order to improve the dispersibility in beverages and the like, and to improve the emulsion stability after dispersion, any oil-containing product has a limit in the content of fat and oil, and when the content of fat and oil becomes low, In addition to the problems of increased production and distribution costs per fat content, the amount of the fat composition added during beverage production increases, making it difficult to produce beverages with high fat content.

In addition, milk fats suitable for beverages and vegetable fats and oils to replace them are solid fats with a high saturated fatty acid ratio and a rising melting point of room temperature or higher from the aspect of flavor, The emulsified composition has a problem with respect to low-temperature stability, such as bottling and separation during refrigerated distribution or refrigerated storage. Furthermore, when such an emulsified oil / fat composition is added to a beverage that is subjected to retort sterilization or UHT sterilization, there is a problem that the emulsification during storage becomes unstable when stored under a temperature condition below the melting point of the oil / fat. It was.
On the other hand, when fats and oils with a low saturated fatty acid content and a high unsaturated fatty acid content are used, the richness of fats and oils when used in beverages is low, and deterioration odors are generated due to oxidation of fats and oils during sterilization and high-temperature storage It was unsuitable for beverages.

For example, as a low oil-containing emulsion composition for beverages, there has been proposed a method for producing a beverage using an oil emulsion using a high saturated fatty acid-containing edible oil (Patent Document 1: International Publication No. 2015/034068). This document discloses a production method for obtaining a liquid O / W emulsion composition having high emulsification stability by performing high-pressure emulsification treatment a plurality of high-saturated fatty acid-containing edible fats and oils. It has been shown that the fluidity is good after storage at 5 ° C.
However, in such emulsification by high-pressure emulsification, there is a limit to the concentration of fats and oils that can be contained, and if the fats and oils are contained too much, they are phase-inverted to the W / O type and are difficult to disperse in beverages. There was a problem of becoming.

On the other hand, an emulsification method using a D (Detergent = surfactant) phase has been proposed for an emulsified composition containing a high amount of fats and oils.
For example, Patent Document 2 (Patent No. 4788462) discloses a fine O / W emulsion by diluting an O / D emulsion composition comprising a polyhydric alcohol, a hydrophilic emulsifier and a lipophilic emulsifier. The method of obtaining is described.
Similarly, Patent Document 3 (Japanese Patent Laid-Open No. 2009-95253) discloses an O / D emulsion composition using a polyhydric alcohol, a hydrophilic emulsifier, an acid monoglyceride salt, and a lipophilic emulsifier in a heated state. It is described that the stability is excellent.
Further, Patent Document 4 (Japanese Patent Application Laid-Open No. 8-205771) discloses a polyglycerol fatty acid ester of a monoester of a polyglycerol having a polymerization degree of 10 or more and a fatty acid having 8 to 18 carbon atoms, and a monoester of sucrose and a fatty acid. It is described that the emulsification or solubilization state of fats and oils can be maintained at a high temperature by using sucrose fatty acid ester containing 90% or more of ester and water.
Patent Document 5 (Japanese Patent Laid-Open No. 2010-246466) discloses a high-oil emulsified oil and fat composition for frozen noodles, which contains a polyhydric alcohol and a decaglycerin fatty acid ester of HLB 15 or higher and / or a sucrose stearate of HLB 15 or higher. Have been described.

  However, either of them uses a liquid oil having a low saturated fatty acid content, or has a low fat content in the emulsified fat composition, and contains 60% or more of a solid fat having a high saturated fatty acid content. There was no report that improved the low temperature stability.

  Patent Document 6 (Japanese Patent Application Laid-Open No. 2006-195580) describes a high oil-in-water-in-water emulsified composition having high freezing and heat stability, in which a thickening stabilizer, a lipophilic emulsifier and a hydrophilic emulsifier are blended. However, since it contains a polymeric thickening stabilizer, there is a problem of affecting the texture and stability in beverages.

International Publication No. 2015/034068 Japanese Patent No. 4788462 JP 2009-95253 A Japanese Patent Laid-Open No. 8-205771 JP 2010-246466 A JP-A-2006-195580

  The present invention has a high content of fats and oils with a high saturated fatty acid content, is stable even under low temperature storage, is excellent in dispersibility, emulsion stability and flavor even when used in beverages, and is suitable as an emulsion composition for beverages. It is an object to provide an emulsified composition. Moreover, this invention makes it a subject to provide the drink excellent in the dispersibility, the emulsion stability, and flavor using this emulsion composition.

  The present inventor uses water, fats and oils, polyhydric alcohols, and two types of hydrophilic emulsifiers, so that the fats and fats having a high saturated fatty acid content are high and stable even under low temperature storage and used for beverages. In particular, an emulsion composition having excellent dispersibility, emulsion stability, and flavor has been developed.

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

[1] An emulsified composition containing water, fats and oils, polyhydric alcohol, emulsifier (A) and emulsifier (B), the saturated fatty acid content in the total constituent fatty acids in the fats and oils is 30% or more, An emulsified composition in which the content of the oil and fat in the composition is 60 to 90% by weight, the weight average molecular weight of the polyhydric alcohol is less than 1500, and the emulsifier (A) and the emulsifier (B) are hydrophilic emulsifiers. object.

[2] The emulsified composition according to [1], wherein the emulsifier (A) and the emulsifier (B) are sucrose fatty acid ester and / or polyglycerol fatty acid ester.

[3] The emulsified composition according to [1] or [2], wherein the emulsifier (A) is a sucrose fatty acid ester having an HLB of 7 or more, and the constituent fatty acid of the sucrose fatty acid ester has 12 to 18 carbon atoms.

[4] The emulsifier (B) is a polyglycerol fatty acid ester having an average polymerization degree of glycerol of 6 or more, and the constituent fatty acids of the polyglycerol fatty acid ester have 12 to 18 carbon atoms. The emulsion composition in any one.

[5] The emulsified composition according to any one of [1] to [4], wherein the emulsifier (B) is a polyglycerin fatty acid ester of HLB7 or higher.

[6] The emulsified composition according to any one of [1] to [5], wherein the total content of the emulsifier in the composition is 0.5 to 20% by weight.

[7] The emulsion composition according to any one of [1] to [6], wherein the rising melting point of the oil and fat in the composition is 0 ° C. or higher and 50 ° C. or lower.

[8] The emulsified composition according to any one of [1] to [7], wherein the content of fats and oils in the composition is 70 to 85% by weight.

[9] The emulsion composition according to any one of [1] to [8], which is for beverages.

[10] A beverage containing the emulsified composition according to any one of [1] to [9].

  According to the present invention, it contains a high content of fats and oils with a high saturated fatty acid content, is stable even at low temperature storage, is excellent in dispersibility, emulsion stability and flavor even when used in beverages, and as an emulsion composition for beverages Suitable emulsified compositions are provided. Moreover, according to this invention, the drink excellent in the dispersibility, emulsion stability, and flavor is provided using this emulsion composition.

Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent requirements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified in these contents unless it exceeds the gist.

[Emulsified composition]
The emulsified composition of the present invention is an emulsified composition containing water, fats and oils, polyhydric alcohol, emulsifier (A) and emulsifier (B), and the saturated fatty acid content in the total constituent fatty acids in the fats and oils is 30. %, The content of the oil and fat in the composition is 60 to 90% by weight, the polyhydric alcohol has a weight average molecular weight of less than 1500, and the emulsifier (A) and the emulsifier (B) are hydrophilic. It is an emulsifier.

<Mechanism>
In the emulsified composition of the present invention, a D-phase emulsion is prepared using a polyhydric alcohol and two types of hydrophilic emulsifiers, so that the oil can be separated during manufacture and during storage even if it has a high oil content. In addition, an emulsified composition having further excellent dispersibility can be obtained. In addition, by containing at least two types of hydrophilic emulsifiers, the emulsifier (A) and the emulsifier (B) as the hydrophilic emulsifier, it is possible to make the fats and oils highly contained, strengthen the interface film, and Even if fats and oils crystallize, the coalescence of fats and oils can be suppressed and the effect of preventing fats and oils separation from an emulsion can be acquired. As a result, fats and oils with a high saturated fatty acid content are high in oil content of 60 to 90% by weight, stable even at low temperature storage, and excellent in dispersibility, emulsion stability and flavor even when used in beverages. It can be set as an emulsion composition.

<Emulsifier>
The emulsifier (A) and the emulsifier (B) used in the present invention are both hydrophilic emulsifiers.
Here, the hydrophilic emulsifier is an emulsifier that forms micelles and the like under a heating condition at a temperature equal to or higher than the gel-liquid crystal transition point of the emulsifier and stably disperses in water and does not form precipitates or insolubles over time. Preferably, the emulsifier has an HLB of 5 or more, more preferably 7 or more, still more preferably 10 or more, and particularly preferably 15 or more. Here, the HLB value is normally a balance between hydrophilicity and hydrophobicity used in the field of surfactants, and a calculation formula that is usually used, for example, Griffin, Davis, Kawakami formula, an organic conceptual diagram, or the like can be used. Moreover, you may use the numerical value of HLB described in the catalog etc.

  The emulsifier (A) and the emulsifier (B) are not particularly limited as long as they are hydrophilic emulsifiers. For example, a sucrose fatty acid ester having an HLB of the above lower limit or more; a polyglycerin fatty acid ester; an organic acid monoglyceride; a lecithin partial hydrolyzate , Lysolecithin and other water-soluble phospholipids; glycolipids; saponins and the like. Among these, from the viewpoint of emulsification stability and flavor when used in beverages, emulsifier (A) and emulsifier (B) are: Sucrose fatty acid esters and / or polyglycerin fatty acid esters are preferred. In particular, the emulsifier (A) is a sucrose fatty acid ester and the emulsifier (B) is a polyglycerin fatty acid ester, that is, sucrose fatty acid ester and poly The combined use with glycerin fatty acid ester means that the emulsion composition can contain a high amount of fat and oil and stability during low-temperature storage From the viewpoint that high.

  As sucrose fatty acid ester, HLB is 5 or more, more preferably 7 or more, further preferably 10 or more, particularly preferably 15 or more, especially 15 to 16, and the saturated fatty acid having 12 to 18 carbon atoms of the constituent fatty acid. It is preferable from the viewpoint that the emulsion composition can contain a high amount of fats and oils. For example, the constituent fatty acids of sucrose fatty acid esters include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margadelic acid, stearic acid, oleic acid and the like. Of these, saturated fatty acids having 12 to 18 carbon atoms, such as lauric acid, myristic acid, palmitic acid and stearic acid are preferred from the viewpoints of emulsion stability and flavor in beverages, and myristic acid, palmitic acid and stearic acid are preferred. More preferred are palmitic acid and stearic acid, with stearic acid being particularly preferred. In addition, since sucrose fatty acid ester is a mixture having a distribution in the number of bonded alkyl groups with respect to a plurality of ester-bondable hydroxyl groups in the molecular structure of the hydrophilic group, the alkyl group in the mixture is 1 An emulsified composition in which the ratio of monoesters having a structure having two is preferably 40% or more, more preferably 50% or more, still more preferably 60% or more, particularly preferably 70% or more, especially 75% or more. Is preferable from the viewpoint that oils and fats can be highly contained.

In particular, in the case of an emulsified composition using a milk enzyme degradation product and / or minerals as a flavoring material to be described later, the sucrose fatty acid ester has an HLB of 5 to 16, in particular 7 to 16, especially 10 to 16, A fatty acid having 10 to 13 and a saturated or unsaturated fatty acid having 12 to 18 carbon atoms, preferably 14 to 18 carbon atoms, is preferable from the viewpoint that the emulsified composition can contain a high amount of fats and oils.
The ratio of the monoester having a structure having one alkyl group in the mixture of sucrose fatty acid esters is preferably 40% to 85%, more preferably 50% to 85%, and still more preferably 50%. % Or more and 75% or less, particularly preferably 50% or more and 65% or less is preferable from the viewpoint that the emulsion composition can contain a high amount of fats and oils.

  Note that the constituent fatty acids of the sucrose fatty acid ester need not all be the same, and 60% by weight or more of the constituent fatty acids in the sucrose fatty acid ester may be the above-mentioned suitable constituent fatty acids. This ratio is preferably 70% by weight or more, more preferably 80% by weight or more, and still more preferably 90% or more, from the viewpoint that the emulsion composition has high stability during low-temperature storage.

  Sucrose fatty acid esters are food emulsifiers known per se, and commercially available ones can be used. Examples of commercially available sucrose fatty acid esters include “Ryoto Sugar Esters S-1670”, “Ryoto Sugar Esters P-1670”, “Ryoto Sugar Esters S-1570”, “Ryoto Sugar Esters M-1695”. "Ryoto Sugar Ester L-1695", "Ryoto Sugar Ester P-1570", "Ryoto Sugar Ester O-1570", "Ryoto Sugar Ester Monoester-P", "Ryoto Sugar Ester S-" 1170 "," Ryoto Sugar Ester S-970 "," Ryoto Sugar Ester S-770 "," Ryoto Sugar Ester S-570 "(trade name, manufactured by Mitsubishi Chemical Foods);" DK Ester SS " , "DK ester F-160", " "K ester F-140", "DK ester F-110", "DK ester F-90", "DK ester F-70", "DK ester F-50" ) And the like. Moreover, as described in Japanese Patent No. 5945756, a sucrose fatty acid ester produced by microwave irradiation may be used.

  The emulsifier (A) may be composed of only one of the above sucrose fatty acid esters, or may be composed of two or more sucrose fatty acid esters.

On the other hand, the polyglycerol fatty acid ester is not particularly limited, but has an HLB of 7 or more, particularly 11 or more, especially 15 or more, and an average degree of polymerization of glycerol of 4 or more, particularly 6 or more, especially 6 to 10. This is preferable from the viewpoint of oil uptake of the emulsion composition.
Moreover, what is C12-C18 saturated or unsaturated fatty acid of a constituent fatty acid is preferable from a viewpoint of the flavor in a drink. For example, examples of the constituent fatty acid of the polyglycerol fatty acid ester include caprylic acid, lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margadelic acid, stearic acid, and oleic acid. Of these, saturated fatty acids having 12 to 18 carbon atoms such as lauric acid, myristic acid, palmitic acid and stearic acid are preferred from the viewpoint of emulsification stability and flavor in beverages, particularly lauric acid, myristic acid and palmitic acid. Is preferred.

  The constituent fatty acids of the polyglycerin fatty acid ester need not all be the same, and 70% by weight or more of the constituent fatty acids in the polyglycerol fatty acid ester may be the above-mentioned suitable constituent fatty acids.

  The polyglycerin fatty acid ester is a food emulsifier known per se, and a commercially available one can be used. Examples of commercially available polyglycerin fatty acid esters include, for example, “Ryoto Polyglycerin M-7D”, “Ryoto Polyglycerin L-7D”, “Ryoto Polyglycerin M-10D”, “Ryoto Polyglycerin L-10D”. ", Ryoto polyglycerester CE-19D", "Ryoto polyglycerester P-8D", "Ryoto polyglycerester S-10D", "Ryoto polyglycerester SWA-10D", "Ryoto polyglycerester SWA-15D" "Ryoto-polyglycerester SWA-20D", "Ryoto-polyglycerester S-24D", "Ryoto-polyglycerester S-28D", "Ryoto-polyglycerester O-50D" (above, Mitsubishi Chemical Foods, Product name); "SY Glister M 750 "," SY Grister ML500 "," SY Grister MM750 "," SY Grister MSW-7S "," SY Grister MS-5S "," SY Grister MS-3S "," SY Grister SS-5S "," SY Grister "TS-7S", "SY Grister TS-5S", "SY Grister TS-3S", "SY Grister PS-5S", "SY Grister MO-7S", "SY Grister MO-5S", "SY Grister MO-" 3S "," SY Grister PO-5S "," SY Grister MCA-750 "," SY Grister MCA-150 "," SY Grister HB-750 "," SY Grister CR-500 "(above, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) , Product name); "Sunsoft Q-18S", "Sunsoft Q-17S", "Sunsoft Q 14S "," Sunsoft Q-12S "," Sunsoft A-181E "," Sunsoft A-171E "," Sunsoft A-141E "," Sunsoft A-121E "," Sunsoft A-173E " “Sunsoft Q-18B”, “Sunsoft Q-17B”, “Sunsoft Q-18D” (trade name, manufactured by Taiyo Chemical Co., Ltd.), “Poem J-2081V”, “Poem J-0021”, “ “Poem J-0081HV”, “Poem J-0381V”, “Poem DP-95RF”, “Poem TRP-97RF” (trade name, manufactured by Riken Vitamin Co., Ltd.), “NIKKOL Hexaglyn 1-M”, “NIKKOL Hexaglyn 1” -L "," NIKKOL Decaglyn 1-SV "," NIKKOL Decaglyn 1-OV "," NIKKOL D "ecaglyn 1-M", "NIKKOL Decaglyn 1-L" (product name, manufactured by Nikko Chemicals Co., Ltd.) and the like.

  The emulsifier (B) may be composed of only one of the above polyglycerin fatty acid esters, or may be composed of two or more polyglycerin fatty acid esters.

  In the emulsified composition of the present invention, the total content of the emulsifier including the emulsifier (A) and the emulsifier (B) is 0.5 to 20% by weight, particularly 1 to 15% by weight, especially 3 to 10% by weight. It is preferable. If the total content of the emulsifier is less than the above lower limit, the effect of emulsification stability due to the use of the emulsifier cannot be obtained sufficiently, and if it exceeds the upper limit, the flavor may be impaired when blended in a beverage.

Further, the content ratio of the emulsifier (A) and the emulsifier (B) is obtained by weight ratio in order to effectively obtain the effect of using these in combination, and the emulsifier (A): emulsifier (B) = 1: 0.01. Preferably, the emulsifier (A) is the aforementioned preferred sucrose fatty acid ester, and the emulsifier (B) is the aforementioned preferred polyglycerin fatty acid ester, Emulsifier (A) in weight ratio (total when two or more sucrose fatty acid esters are used): emulsifier (B) (total when two or more polyglycerol fatty acid esters are used) = 1: 0. 02 to 50, more preferably 1: 0.04 to 10, more preferably 1: 0.06 to 5, particularly preferably 1: 0.08 to 2, especially 1: 0.08 to 1. Is preferred. If the polyglycerin fatty acid ester is too little or too much than this range, the effect of low temperature stability of the emulsion composition by using the sucrose fatty acid ester and the polyglycerin fatty acid ester in combination cannot be sufficiently obtained.
In particular, the content of the emulsifier (A) which is a sucrose fatty acid ester in the emulsified composition of the present invention is 0.1 to 19.9% by weight, particularly 0.5 to 10% by weight. The content of the emulsifier (B) is preferably 0.1 to 19.9% by weight, particularly preferably 0.5 to 10% by weight.

  In the present invention, emulsifiers other than the above-mentioned preferred sucrose fatty acid esters and polyglycerin fatty acid esters may be used as the hydrophilic emulsifier. In that case, the sucrose occupies the total hydrophilic emulsifier in the emulsion composition. It is preferable that the total ratio of the sugar fatty acid ester and the polyglycerol fatty acid ester is 1% by weight or more, particularly 10% by weight or more, and particularly 50 to 100% by weight.

  Moreover, as an emulsifier, there is also a lipophilic emulsifier, for example, an emulsifier having an HLB of less than 5, and an emulsion composition for beverages using a lipophilic emulsifier is also provided. The emulsified composition of the present invention may contain a lipophilic emulsifier as long as the effect is not affected. From the viewpoint of emulsion stability, the content of the lipophilic emulsifier in the emulsified composition is usually less than 1% by weight. In particular, it is preferably less than 0.5% by weight, more preferably less than 0.1% by weight, especially 0% by weight.

<Oil and fat>
Fats and oils are fatty acid glycerin esters, usually butyric acid, valeric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, isopalmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, Ricinoleic acid, 12-hydroxystearic acid, 10-hydroxystearic acid, behenic acid, hexadecatrienoic acid, octadecatrienoic acid, eicosatetraenoic acid, docosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid Glycerol ester of a mixture of fatty acids such as tetrahexaenoic acid.

  Common fats and oils include animal oils such as fish oil, beef tallow, pork tallow, milk fat (butter and anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, turtle oil, mink oil; soy oil, corn Oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice bran oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, pearl oil, garlic oil, macadamian nut Vegetable oils such as oil, avocado oil, evening primrose oil, flower oil, camellia oil, coconut oil, castor oil, linseed oil, cocoa oil: and hydrogenated or transesterified oils such as these vegetable oils or Cured MCT (medium chain fatty acid oil), hardened coconut oil, hardened palm kernel oil, etc., obtained by refining, deodorizing, fractionating, hardening, transesterification, etc. Butter and processing oil, further liquid oils obtained by fractionating these fats and oils, solid fats and the like; medium-chain fatty acid triglyceride and the like.

The saturated fatty acid content in the total constituent fatty acids in the fats and oils in the emulsified composition of the present invention is the peak area obtained by saponifying and methyl esterifying the fatty acids in the extracted fats and analyzing by gas chromatography. It can be calculated by the following formula.
Saturated fatty acid content (%) = (integrated value of saturated fatty acid peak areas / integrated value of all constituent fatty acid peak areas) × 100

Among these, the content of saturated fatty acids in all the constituent fatty acids (hereinafter sometimes simply referred to as “saturated fatty acid content”) is 30% or more, preferably 40% or more, more preferably 50% or more, particularly It is preferable to use 60% or more of fats and oils because there is no oxidization odor during sterilization or high-temperature storage when used in beverages, and the flavor becomes good.
In addition, it is preferable that the fats and oils used in the present invention are fats and oils having an ascending melting point of 0 ° C. or higher in order to produce a beverage that does not have an oxidative odor during storage and has a savory state even in a refrigerated state. The rising melting point can be measured by a method such as a standard oil analysis test method “Standard Oil Analysis Test Method 2.2.4.2 (1996) established by the Japan Oil Chemists' Society”. Oils and fats with an ascending melting point of less than 0 ° C. are insufficient in the richness and mildness due to the oils and fats when used as milk substitute oils. In addition, if the rising melting point exceeds 50 ° C., it is unsuitable for beverages because of poor mouthfeel. Therefore, it is preferable that the rising melting | fusing point of the fats and oils used by this invention is 0-50 degreeC, More preferably, it is 10-45 degreeC, More preferably, it is 15-43 degreeC, Especially 20-40 degreeC is preferable. As such fats and oils, among the fats and oils described above, milk fat, beef tallow, lard, palm oil, palm oil, palm kernel oil, cacao oil, hardened fat such as hardened palm oil and hardened palm kernel oil, and solids obtained by fractionation Examples thereof include transesterified oils prepared by transesterification using fats and vegetable oils or animal fats or processed fats and oils as raw materials.

  The emulsified composition of the present invention may contain only one kind of these fats and oils or may contain two or more kinds. Moreover, when using 2 or more types of fats and oils, if the saturated fatty acid content after mixing is 30% or more, fats and oils with saturated fatty acid content of less than 30% may be included. Furthermore, oil-soluble substances such as fatty acids, fat-soluble vitamins, pigments, and fragrances that can be used in foods may be included.

Content of the fats and oils in the emulsion composition of this invention is 60 to 90 weight%. If the fat content is less than 60% by weight, the object of the present invention for providing an emulsified composition having a high fat content cannot be achieved. When the content of fats and oils exceeds 90% by weight, the content of other necessary components such as an emulsifier cannot be ensured sufficiently, and the stability of the emulsion composition is impaired.
The oil content of the emulsified composition of the present invention is particularly preferably 70 to 85% by weight, and particularly preferably 75 to 83% by weight.

<Polyhydric alcohol>
As the polyhydric alcohol, a water-soluble polyhydric alcohol is usually used, and among them, those having 3 or more hydroxyl groups in the molecule are preferably used.

  The average molecular weight of the polyhydric alcohol is less than 1500, preferably less than 1200, more preferably less than 900, and preferably less than 600 from the viewpoint of emulsion stability. In the present invention, the average molecular weight of the polyhydric alcohol is the weight average molecular weight (Mw), and Mw = ΣHi × Mi / Σ (Hi) from the result of measuring the molecular weight distribution by gel permeation chromatography (GPC). (Hi: peak height, Mi: molecular weight).

Specific examples of the polyhydric alcohol include glycerin, diglycerin, triglycerin, tetraglycerin and other polyglycerin, glucose, maltose (maltose), maltitol, sucrose, fructose, xylitol, inositol, pentaerythritol, sorbitol, Examples thereof include sugars such as maltotriose and amylolytic sugar, and reduced alcohols of these sugars, preferably glucose, maltose (malt sugar), maltitol, sucrose, fructose, xylitol, inositol, pentaerythritol, sorbitol, maltotri Sugars such as ose and starch-degrading sugar and reduced alcohols of these sugars, and most preferred in terms of flavor and taste are glucose, maltose (maltose), maltitol, sucrose, fructose, xylitol, Shitoru, sugar pentaerythritol, sorbitol, maltotriose, starch decomposition sugar. These may be used alone or in combination of two or more, but glycerin has a chemical image in terms of raw material labeling, so it is not suitable for consumers in recent years. Use may be restricted.
The polyhydric alcohol may be used as it is, or may be used as an aqueous solution of 40 to 99.9% by weight, preferably about 50 to 75% by weight, dissolved in water. The polyhydric alcohol marketed in the state containing water can also be used as it is.

  In the emulsified composition of the present invention, the content of the polyhydric alcohol is preferably 1 to 39% by weight, more preferably 3 to 35% by weight, and particularly preferably 5 to 30% by weight. If the content of the polyhydric alcohol is less than the above lower limit, the effect of controlling the emulsifier liquid crystal by using the polyhydric alcohol cannot be sufficiently obtained, and if it exceeds the above upper limit, the content of other necessary components such as fats and oils and emulsifiers Cannot be secured sufficiently, and the stability of the emulsion composition is impaired.

<Water>
The water content in the emulsified composition of the present invention is not particularly limited as long as it can form a stable emulsified composition in the above-described oil and fat content, but when a liquid polyhydric alcohol is used. May contain substantially no water. When powdered polyhydric alcohol is used, the water content is preferably 1 to 39% by weight, more preferably 3 to 35% by weight, and particularly preferably 4 to 30% by weight. If the water content in the emulsified composition is less than the lower limit, a stable emulsified composition cannot be formed, and if it exceeds the upper limit, the content of other necessary components such as an emulsifier cannot be secured sufficiently. The stability of the emulsified composition is impaired.

  In addition, when the above-mentioned polyhydric alcohol is used as an aqueous solution, the water content includes water in the aqueous solution.

<Other ingredients>
The emulsified composition of the present invention contains other components as necessary to the extent that the effects of the present invention are not impaired, in addition to the above emulsifier (A) and emulsifier (B), fats and oils, polyhydric alcohol and water. It may be.

Other components include pH adjusters such as organic acids, baking soda and phosphate, and manno-oligosaccharides, malto-oligosaccharides, α-, β-, γ-cyclodextrins, and dextrins as long as they do not affect the effects. , Resistant digestive dextrin, soybean polysaccharide, pectin, alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum, caraya gum, guar gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic gum , Xanthan gum, agar, microcrystalline cellulose, fermented cellulose, chitosan, fercelan, starch, processed starch, aspartame, acesulfame potassium, neotame, stevia extract, etc. ; Proteins derived from various animals and plants such as sodium caseinate, whey protein, albumin, gelatin, and soy protein and their degradation products; flavors such as lemon oil, orange oil, mint oil, milk flavor; β-carotene, astaxanthin, lycopene, Carotenoids such as paprika pigments, pigments such as chlorophyll; cheese, cream, casein and its salts, milk proteins such as total milk protein, whey, mineral concentrate whey, lactose whey, desalted whey, whey minerals, buttermilk and butter Dairy products such as buttermilk powder such as buttermilk powder, buttersarum powder, etc., milk enzyme degradation products obtained by degrading dairy products with enzymes, salt (sodium chloride), crude salt, potassium chloride, Mug chloride Nesium, Magnesium oxide, Magnesium carbonate, Magnesium sulfate, Bitter, Dolomite, Magnesium stearate, Magnesium monohydrogen phosphate, Trimagnesium phosphate, Magnesium silicate, Magnesium hydroxide, Magnesium acetate, Magnesium citrate, Magnesium malate, Benzo Magnesium oxide, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, sodium carbonate, potassium carbonate, sodium bicarbonate, disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, polyphosphoric acid Flavoring materials such as sodium, sodium citrate, sodium lactate, calcium, iron and other minerals; nutritional materials such as vitamins, coenzyme Q10, amino acids, peptides, etc .; Antioxidants such as Tamine C, Vitamin E, Rosemary extract, tea extract, bayberry extract; shelf life improvers such as mustard extract, lysozyme; preservatives such as nisin, sorbic acid and its salts; Can be mentioned.
As a flavoring material, a milk enzyme degradation product containing an aroma component characteristic of milk is preferable, and dairy products as raw materials are not particularly limited, but those using cheese or cream as raw materials are more preferable.
These may be used alone or in combination of two or more.

<Method for preparing emulsified composition>
The emulsified composition of the present invention is produced by emulsifying the blended components according to a conventional method.
The emulsification treatment may be performed using a commercially available emulsifier by gradually adding fats and oils to the emulsifier (A), the emulsifier (B), and the aqueous phase part containing the polyhydric alcohol and water.

  As the emulsifier, for example, a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onrator, a combination mix, an adi homomixer, and the like can be used. Is usually 30 ° C or higher, preferably 40 ° C or higher, more preferably 50 ° C or higher, usually 100 ° C or lower, preferably 90 ° C or lower, more preferably 80 ° C or lower. It is performed for 0.005 to 20 hours, preferably 0.01 to 10 hours.

The emulsification treatment may be performed only once or two or more times (multiple times).
Performing the emulsification treatment a plurality of times refers to performing the operation of taking out the emulsion treatment product a plurality of times after introducing the object to be processed into the emulsifier and performing the emulsification treatment under a predetermined condition. Here, the emulsifiers used for a plurality of emulsification processes may be the same or different.

  About the pH of the to-be-processed object at the time of an emulsification process, Preferably it is 5.0 or more from the point that the emulsifier to be used fully disperse | distributes to water, and emulsifies fats and oils more preferably, More preferably, it is 5.5 or more, Usually 9.0. Hereinafter, it is preferably 8.0 or less. The pH of the object to be treated can be adjusted by adding a pH adjusting agent such as baking soda and phosphate and other additives to the object to be treated.

  Moreover, when performing a sterilization process, an emulsification process may be performed before a sterilization process and may be performed after a sterilization process. The sterilization treatment is usually 80 ° C. or more, preferably 100 ° C. or more, usually 160 ° C. or less, preferably 150 ° C. or less, usually 0.01 minutes or more, preferably 0.03 minutes or more, usually 60 minutes or less, preferably 30 Perform in less than a minute. The sterilization method is not particularly limited.

The emulsified composition of the present invention thus produced is a laser that is obtained by stirring and dispersing 2 g of the emulsified composition in 18 g of warm water at 70 ° C. by the method described in the Examples section below. The median diameter obtained when the particle size distribution is measured with a diffraction particle size distribution analyzer (for example, “LA-950” manufactured by HORIBA, Ltd.) is 0.01 μm or more, particularly 0.05 μm or more, particularly 0.1 μm or more. It is preferably 20 μm or less, in particular 10 μm or less, particularly preferably 5 μm or less.
Further, the pH of the emulsion composition of the present invention is preferably 5.0 or more, more preferably 5.5 or more, preferably 9.0 or less, and 8.0 or less. Is more preferable, and 5.5 to 8.0 is most preferable.

[Beverages]
The beverage of the present invention contains the emulsified composition of the present invention, and is usually produced by mixing the emulsion composition of the present invention prepared as described above with components necessary as a beverage. If it is a milk beverage, it is produced by further mixing at least a milk component.

  Milk components include milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skimmed condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, butter milk, butter milk powder, casein, Examples include whey, mineral concentrated whey, whey minerals, and cheese.

  The content of the emulsion composition of the present invention in a beverage is usually 0.01% by weight or more, preferably 0.05% by weight or more, particularly preferably 0.1% by weight or more, and usually 85% by weight or less, preferably 80% by weight or less, most preferably 70% by weight or less. When the content of the emulsified composition of the present invention in the beverage is not less than the above lower limit value, it is possible to produce a beverage having a good taste quality by imparting a rich feeling of fat and oil, and the above upper limit value. By being below, the stability of emulsification during sterilization and storage of beverages can be maintained in a good state.

  The amount of non-fat milk solid content in the milk beverage is not particularly limited, but is usually 0.5% by weight or more, preferably 1.0% by weight or more, more preferably 1 when a thicker milk flavor is required. 0.4 wt% or more, most preferably 1.5 wt% or more, usually 10 wt% or less, preferably 5.0 wt% or less, more preferably 4.0 wt% or less, most preferably 3.0 wt%. % Or less. By setting the solid content of non-fat milk in the beverage within this range, the product is stable and a milk flavor with a good balance with fats and oils can be obtained, which is preferable.

  The beverage of the present invention may contain other components besides these. Other ingredients include, for example, coffee, tea and extracts thereof, beans / cereals or powders or pastes thereof, fruit juices / fruits or pulverized products or pastes thereof, emulsifiers, pH adjusters, sugars, sugar alcohols, sweeteners, proteins or The decomposition products, fragrances, flavoring materials, mineral materials, nutrient materials, antioxidants, preservatives, carbon dioxide, alcoholic beverages, ethanol and the like can be mentioned. Specifically, it is as follows.

<Coffee, tea and its extract>
Coffee, tea (black tea, green tea, oolong tea, etc.) and their extracts <beans / grains or their powders and pastes>
Beans and grains such as cacao beans, soybeans, red beans, almonds, peanuts, walnuts, apricots, rice, and wheat, or powders and pastes thereof

<Fruit juice, pulp or pulverized product and paste>
Fruit juice and pulp such as coconut milk and coconut juice, or pulverized product and paste

<Emulsifier>
Emulsifiers such as lecithin, lysolecithin, monoglycerin organic acid fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, saponin, sodium stearoyl lactate, calcium stearoyl lactate. Above all, bacteriostatic emulsifiers described below.
<PH adjuster>
PH adjusters such as organic acids and their salts, baking soda and phosphate

<Sugar>
Sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, manno-oligosaccharide, maltooligosaccharide, α-, β-, γ-cyclodextrin, dextrin, indigestible dextrin, soybean polysaccharide, pectin, Alginic acid, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, tamarind seed gum, tara gum, caraya gum, guar gum, locust bean gum, tragacanth gum, pullulan, gellan gum, native gellan gum, gum arabic, xanthan gum, agar, microcrystalline cellulose, fermented cellulose, Monosaccharides such as chitosan, fercelan, starch, processed starch, inulin, saccharides including oligosaccharides and polysaccharides

<Sugar alcohol>
Sugar alcohol <sweetener> such as erythritol, xylitol, maltitol, sorbitol, mannitol, inositol
Various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, stevia extract <protein or its degradation product>
Various animal and plant-derived proteins such as sodium caseinate, whey protein, albumin, gelatin, soybean protein, etc. or their degradation products

<Fragrance>
Lemon oil, orange oil, mint oil, coffee flavor, tea flavor, butter flavor, cheese flavor, milk flavor, etc.
Carotenoids such as β-carotene, astaxanthin, lycopene, paprika pigments, pigments such as chlorophyll <flavoring material>
Salt (sodium chloride), crude salt, potassium chloride, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bitter, dolomite, magnesium stearate, magnesium monohydrogen phosphate, trimagnesium phosphate, magnesium silicate, magnesium hydroxide, Magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, sodium carbonate, potassium carbonate, sodium bicarbonate, disodium phosphate, trisodium phosphate, Flavoring materials such as dipotassium phosphate, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate, calcium, iron, etc.
Nutritional materials such as vitamins, coenzyme Q10, amino acids, peptides, DHA, EPA, etc.

<Antioxidant>
Antioxidants such as vitamin C, vitamin E, rosemary extract, tea extract, bayberry extract <preservative>
Preservatives such as mustard extract, shelf life improver such as lysozyme, nisin, sorbic acid and its salts

<Liquors>
Liquors such as liqueur, vodka and shochu

  Moreover, in the range which does not affect the effect of this invention, you may contain edible fat and oil, its emulsion, or powdered material as a drink component.

  The beverage of the present invention preferably contains an emulsifier as another component, and preferably contains a bacteriostatic emulsifier among the emulsifiers. A bacteriostatic emulsifier is a food emulsifier that has an effect on heat-resistant bacteria that are harmful bacteria in beverages, and any emulsifier for food that has that effect can be used without particular limitation. Preferred are sugar fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides. Among these, those having 14 or more carbon atoms in the constituent fatty acids are preferred, those having 16 or more are more preferred, those having 22 or less are more preferred, More preferred is 18 or less.

  As the bacteriostatic emulsifier, sucrose fatty acid ester and polyglycerin fatty acid ester having 16 to 18 carbon atoms of the constituent fatty acid are particularly preferable, and these are preferable because of their high effectiveness against bacteria. Moreover, as sucrose fatty acid ester and polyglycerin fatty acid ester, it is preferable that the monoester content is 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more because of high effectiveness against bacteria. It is. The polyglycerol fatty acid ester preferably has an average degree of polymerization of polyglycerol of 2 or more, preferably 5 or less, and more preferably 3 or less because of its high effectiveness against bacteria.

  The content of the emulsifier in the beverage of the present invention is usually 0.0005% by weight or more, preferably 0.001% by weight or more, usually 1.0% by weight or less, preferably 0.5% by weight or less. In addition, content of the emulsifier of a drink here means content of the total emulsifier also including the emulsifier contained in the emulsion composition of the above-mentioned this invention.

  In particular, the beverage of the present invention preferably contains a bacteriostatic emulsifier, and the content of the bacteriostatic emulsifier in the beverage of the present invention is usually 0.001% by weight or more, preferably 0.005% by weight or more, More preferably, it is 0.01% by weight or more, usually 0.6% by weight or less, preferably 0.3% by weight or less, more preferably 0.2% by weight or less. Here, the content of the bacteriostatic emulsifier in the beverage means the total content of the bacteriostatic emulsifier including the bacteriostatic emulsifier contained in the above-described emulsion composition of the present invention.

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

  First, in addition to the emulsified composition of the present invention, the materials exemplified as those that may be contained in the beverage are mixed with water as necessary to prepare a mixed solution.

  Next, the obtained mixed solution is stirred and emulsified. The emulsification method can be used without particular limitation as long as it is a homogeneous emulsification method usually used for foods. For example, any of a method using a homogenizer, a method using a colloid mill, a method using a homomixer, etc. can be used. it can. This homogeneous emulsification treatment is usually performed under a heating condition of 40 to 80 ° C.

  In addition, as a homogeneous emulsification process using a homogenizer, it is also preferable to apply a high pressure emulsification process. If it is a single-stage type, if the treatment pressure at the time of high-pressure emulsification is a multistage type such as a two-stage type, the treatment pressure at the time of at least one-stage high-pressure emulsification is usually 5 MPa or more, preferably 10 MPa or more, more preferably A stable beverage can be obtained by performing a high-pressure emulsification treatment of 15 MPa or more, more preferably 20 MPa or more, most preferably 25 MPa or more, usually 200 MPa or less, preferably 100 MPa or less. The number of high-pressure emulsification treatments is one or more times, preferably two or more times.

  The homogeneous emulsification treatment may be performed either before or after the addition of the emulsion composition. In the case of carrying out after the addition of the emulsified composition, it is preferable that a bacteriostatic emulsifier is also contained in the mixed solution from the viewpoint of further improving the emulsion stability.

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

  In addition, the manufactured drink of this invention is suitable for a container-packed drink, and can be applied to a can drink, a plastic bottle drink, a paper pack drink, a bottled drink, etc., for example.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

[Raw materials]
The raw materials used for the preparation of the emulsion compositions in the following Examples and Comparative Examples are as follows.

<Hydrophilic emulsifier>
(Emulsifier (A))
Sucrose stearate: "Ryoto Sugar Ester S-1670" manufactured by Mitsubishi Chemical Foods, HLB = 16, monoester content 78% by weight
Sucrose stearate: "Ryoto Sugar Ester S-1570" manufactured by Mitsubishi Chemical Foods, HLB = 15, monoester content 71 wt%
Sucrose myristic acid ester: “Ryoto Sugar Ester M-1695” manufactured by Mitsubishi Chemical Foods, HLB = 16, monoester content 83% by weight
Sucrose stearate: “Ryoto Sugar Ester S-1170” manufactured by Mitsubishi Chemical Foods, HLB = 11, monoester content 58% by weight

(Emulsifier (B))
Decaglycerin myristic acid ester: “Ryoto Polyglycerin M-7D” manufactured by Mitsubishi Chemical Foods, HLB = 16
Decaglycerin myristic acid ester: “Ryoto Polyglycerin M-10D” manufactured by Mitsubishi Chemical Foods, HLB = 15
Decaglycerin palmitate ester: “Ryoto-polyglycerester P-8D” manufactured by Mitsubishi Chemical Foods, HLB = 16
Decaglycerin laurate: “Ryoto Polyglycerin L-7D” manufactured by Mitsubishi Chemical Foods, HLB = 17
Hexaglycerin laurate: “SY Glyster ML500” manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB = 13.4

<Lipophilic emulsifier>
Sucrose palmitate ester: “Ryoto Sugar Ester P-170” manufactured by Mitsubishi Chemical Foods, HLB = 1

<Oil and fat>
Anhydrous butter: 65% saturated fatty acid content, rising melting point 27 ° C
Hardened coconut oil: Saturated fatty acid content 99%, SFC at 10 ° C 90%, rising melting point 32 ° C
Rapeseed oil: 7% saturated fatty acid content, rising melting point -20 ° C or less

<Polyhydric alcohol>
Maltose liquid: “Hymaltose syrup MC-45” (glucose, maltose, maltotriose mixture, average molecular weight: 310), manufactured by Nippon Shokuhin Kako Co., Ltd., Brix: 70%, water content 30% by weight
65% maltose solution: 65% by weight maltose aqueous solution in which maltose (molecular weight: 342) is dissolved by heating in water 50% maltose solution: 50% by weight maltose aqueous solution in which maltose is dissolved by heating in water 70% glucose solution: glucose ( Molecular weight: 180) 70% by weight glucose aqueous solution in which water is dissolved by heating 50% glucose solution: 50% by weight glucose aqueous solution in which glucose is dissolved by warming in water Glycerin: 100% glycerol (glycerin molecular weight 92)
50% sucrose solution: 50% by weight sucrose aqueous solution in which sucrose (molecular weight: 342) is dissolved in water by heating 50% reduced starch syrup solution: powdered reduced starch syrup (sorbitol, maltitol mixture, average molecular weight: 300) in water 50% by weight reduced starch syrup solution dissolved in water 70% dextrin solution: 70% by weight aqueous dextrin solution in which dextrin (DE25, average molecular weight 1887) is dissolved by heating in water

<Flavoring material>
Cream flavor: “C890” (Cream enzyme degradation product) manufactured by TATAA
Cheese flavor: "CH403" manufactured by TATUA, "CH400" manufactured by TATUA (Cheese enzyme degradation product)
Mineral: Salt (sodium chloride)

[Preparation of emulsion composition]
<Example 1>
Maltose solution 15% by weight, hydrophilic emulsifiers (A) and (B), sucrose stearate ester (HLB = 16, “S-1670”) 4% by weight and decaglycerin myristic acid ester (HLB = 16, “ 1% by weight of M-7D ") was stirred at 80 ° C and dissolved uniformly to obtain an aqueous phase part. An emulsion composition (pH 6.0) was prepared by stirring at 300 rpm using a paddle mixer while maintaining the aqueous phase at 80 ° C., and gradually adding 80% by weight of anhydrous butter melted at 80 ° C. .
Since the maltose liquid has a water content of 30% by weight, the water content of the obtained emulsion composition is 4.5% by weight and the maltose content is 10.5 by blending 15% by weight of the maltose liquid. % By weight.

<Example 2>
As hydrophilic emulsifier (A), sucrose stearate (HLB = 15, “S-1570”) was used instead of sucrose stearate (HLB = 16). An emulsified composition was prepared.

<Example 3>
As hydrophilic emulsifier (B), instead of decaglycerin myristic acid ester (HLB = 16), decaglycerin myristic acid ester (HLB = 15, “M-10D”) was used in the same manner as in Example 1. An emulsified composition was prepared.

<Example 4>
As hydrophilic emulsifier (B), instead of decaglycerin myristic acid ester (HLB = 16), decaglycerin palmitic acid ester (HLB = 16, “P-8D”) was used in the same manner as in Example 1. An emulsified composition was prepared.

<Example 5>
As hydrophilic emulsifier (B), instead of decaglycerin myristic acid ester (HLB = 16), decaglycerin lauric acid ester (HLB = 17, “L-7D”) was used in the same manner as in Example 1. An emulsified composition was prepared.

<Example 6>
As the hydrophilic emulsifier (B), hexaglycerin laurate (HLB = 13.4, “SY Glyster ML500”) was used instead of decaglycerol myristic acid ester (HLB = 16) in the same manner as in Example 1. To prepare an emulsified composition.

<Example 7>
As the hydrophilic emulsifier (A), 4% by weight of sucrose stearate (HLB = 16) and 0.5% by weight of sucrose myristic acid ester (HLB = 16, “M-1695”) were used. An emulsified composition was prepared in the same manner as in Example 1 except that 0.5% by weight of decaglycerin myristic acid ester (HLB = 16) was used as B).

<Example 8>
An emulsified composition was prepared in the same manner as in Example 1 except that instead of the maltose solution, a 65 wt% maltose solution in which 9.75 wt% maltose was dissolved by heating in 5.25 wt% water was used.

<Example 9>
An emulsified composition was prepared in the same manner as in Example 1 except that a 70% glucose solution in which 10.5% by weight of glucose was dissolved in 4.5% by weight of water was dissolved in place of the maltose solution.

<Example 10>
An emulsified composition was prepared in the same manner as in Example 1 except that instead of the maltose solution, a 50% maltose solution in which 7.5% by weight of maltose was heated and dissolved in 7.5% by weight of water was used.

<Example 11>
An emulsified composition was prepared in the same manner as in Example 1 except that a 50% sucrose solution in which 7.5% by weight of sucrose was heated and dissolved in 7.5% by weight of water instead of the maltose solution was used.

<Example 12>
An emulsified composition was prepared in the same manner as in Example 1 except that a 50% reduced starch syrup solution in which 7.5% by weight of powdered reduced starch syrup was heated and dissolved in 7.5% by weight of water instead of the maltose solution was used.

<Example 13>
An emulsified composition was prepared in the same manner as in Example 1 except that 15% by weight of glycerin was used instead of the maltose solution.

<Example 14>
An emulsified composition was prepared in the same manner as in Example 1 except that 20% by weight of maltose liquid and 75% by weight of anhydrous butter were used.

<Example 15>
An emulsified composition was prepared in the same manner as in Example 1 except that hydrogenated coconut oil was used instead of anhydrous butter.

<Example 16>
Sucrose 7.2% by weight, water 7.5% by weight, hydrophilic emulsifiers (A), (B), sucrose stearate (HLB = 11, "S-1170") 4% by weight and decaglycerin myristic 1% by weight of acid ester (HLB = 16) was stirred at 80 ° C. and uniformly dissolved in milk enzyme degradation product, 0.6% by weight of cream flavor (C890), 0.3% by weight of cheese flavor (CH403) , 1.7% by weight of cheese flavor (CH400), 0.3% by weight of sodium chloride (sodium chloride) as a mineral was added uniformly to prepare an aqueous phase part, and while maintaining the aqueous phase part at 80 ° C. An emulsion composition (pH 6.0) was prepared by gradually adding 77.4% by weight of anhydrous butter that was stirred at 300 rpm using a paddle mixer and melted at 80 ° C.

<Comparative Example 1>
An emulsified composition was prepared in the same manner as in Example 1 except that only 5% by weight of sucrose stearate (HLB = 16) was used as the hydrophilic emulsifier.

<Comparative Example 2>
An emulsified composition was prepared in the same manner as in Example 1 except that only 5% by weight of decaglycerin myristic acid ester (HLB = 16) was used as the hydrophilic emulsifier.

<Comparative Example 3>
An emulsified composition was prepared in the same manner as in Example 1 except that only 5% by weight of decaglycerin palmitate (HLB = 16) was used as the hydrophilic emulsifier.

<Comparative example 4>
As the hydrophilic emulsifier, only 5% by weight of decaglycerin myristic acid ester (HLB = 16) was used, and 1% by weight of sucrose palmitic acid ester (HLB = 1, “P-170”), which is a lipophilic emulsifier, An emulsified composition was prepared in the same manner as in Example 1 except that 14% by weight of maltose liquid was used.

<Comparative Example 5>
An emulsified composition was prepared in the same manner as in Example 1 except that a 70% dextrin solution in which 10.5% by weight of dextrin was heated and dissolved in 4.5% by weight of water instead of the maltose solution was used.

[Evaluation of emulsified composition]
The following evaluation was performed about the emulsion composition prepared in Examples 1-16 and Comparative Examples 1-5.

<Dispersibility evaluation>
18 g of warm water at 70 ° C. was added to 2 g of the emulsified composition immediately after preparation, and the mixture was stirred and dispersed using a magnetic stirrer. The liquid level of the dispersion was visually observed and evaluated according to the following evaluation criteria.
(Evaluation criteria)
◎: Almost no oil droplets are observed ○: Slight oil droplets are observed, but evenly dispersed △: Many oil droplets float in the dispersion, and accurate particle size distribution measurement is difficult ×: Oils and fats are separated before dispersion And do not disperse

<Particle size distribution measurement>
The particle size distribution of the dispersion was measured with a laser diffraction particle size distribution measuring device (“LA-950” manufactured by Horiba, Ltd.) to determine the median diameter. As described above, the median diameter is preferably in the range of 0.01 to 20 μm, particularly 0.05 to 10 μm, and particularly 0.1 to 5 μm.
In addition, the oil and fat that had been separated before the dispersion and those that had severe oil separation after the dispersion were determined to have no stability, and the particle size distribution was not measured.

<Evaluation of refrigeration stability>
The emulsion composition which has been kept in a refrigerator at 10 ° C. or lower for 2 weeks to 12 weeks and then returned to room temperature overnight in a 25 ° C. constant temperature bath is dispersed in warm water at 70 ° C. in the same manner as the above-described dispersibility evaluation. Surface observation and particle size distribution were measured. In this evaluation, the dispersion is uniform, and the required median diameter is not greatly changed from that immediately after preparation, which is excellent in refrigeration stability.

<Evaluation of refrigeration stability>
After maintaining in a freezer at −20 ° C. or lower for 2 weeks, the emulsion composition returned to room temperature overnight in a 25 ° C. constant temperature bath was dispersed in 70 ° C. warm water in the same manner as in the above dispersibility evaluation, and the liquid level was observed. And the particle size distribution was measured. In this evaluation, the dispersion is uniform, and the required median diameter is not significantly different from that immediately after preparation, which is excellent in refrigeration stability.

[Evaluation results]
The evaluation results of the refrigeration stability of Examples 1 to 16 are shown in Table 1 (Table 1A, Table 1B), the refrigeration stability evaluation results of Examples 1 and 7 are shown in Table 2, and the refrigeration stability of Comparative Examples 1 to 5 are shown. Table 3 shows the evaluation results. In addition, for the storage area where the storage test has not been conducted, NT is used. (Not tested).
As described above, the malt sugar liquid contains 4.5% by weight of water, but in Tables 1 to 3, the malt sugar liquid content containing water in this way is the content of polyhydric alcohol. It described in the column. Moreover, the blank in a table | surface shows not using as a raw material of an emulsion composition, and "-" in a table | surface shows that it does not correspond to the item.

The following can be understood from Tables 1 to 3.
From Example 1 to Example 7 and Examples 15 to 16 in Table 1A, the emulsion composition of the present invention in which the emulsifier (A) and the emulsifier (B) are used together maintains the emulsion stability even when stored at low temperature. The Furthermore, it can be seen from Table 2 that the emulsions of Example 1 and Example 7 maintain the emulsion stability even when frozen.
On the other hand, from Table 3, in Comparative Example 1 using only the emulsifier (A), the oil and fat cannot be highly impregnated and the oil is separated. In Comparative Examples 2 to 3 using only the emulsifier (B) and Comparative Example 4 using the hydrophilic emulsifier (B) and the lipophilic emulsifier, the oil is separated when stored at a low temperature, and a stable emulsified state is maintained. Not.
Further, from Examples 1 and 8 to 14 in Tables 1A and 1B, when a polyhydric alcohol having a molecular weight of less than 1500 is used, an emulsified composition in which dispersibility and low-temperature stability are maintained regardless of the type and concentration. can get. On the other hand, Comparative Example 5 in Table 3 is different from Example 1 only in that a dextrin having a molecular weight of 1500 or more is used as the polyhydric alcohol, but the oil cannot be highly oil-impregnated and the oil is separated. The emulsion itself cannot be prepared.

[Evaluation when adding milk coffee]
According to the following manufacturing method, the milk coffee drink which added the emulsion composition was prepared.

<Example 17>
39% by weight of coffee extract (roasted coffee beans: Colombia EX made by Unicafe, L value: 20, Brix: 3.2%) 0.1% by weight of baking soda, 5.0% by weight of sugar, skim milk powder 0.96% by weight, emulsion composition of Example 1 0.47% by weight, sucrose palmitic acid ester ("Ryoto Sugar Ester P-1670" manufactured by Mitsubishi Chemical Foods) as bacteriostatic emulsifier 0.03% by weight After adding water to make it 100% by weight, it was sufficiently dissolved by stirring. Thereafter, the mixture was emulsified with a high-pressure emulsifier (“HV-OA-2.4-2.2S” manufactured by Izumi Food Machinery Co., Ltd.) under the conditions of the first stage: 15 MPa, the second stage: 5 MPa, the total: 20 MPa, 65 ° C. After filling the can, it was sterilized by retort at 121.1 ° C. for 30 minutes to obtain a can-contained milk coffee beverage.

<Comparative Example 6>
As an emulsified composition, an emulsion prepared in the same manner as in Example 1 is used except that rapeseed oil (saturated fatty acid content: 7%) is used instead of anhydrous butter. Was prepared.

The obtained milk coffee beverage is stored for 8 weeks at 20 ° C., which is a temperature at the time of distribution, which is susceptible to destabilization due to the crystallization of fats and oils, and for 4 weeks at 60 ° C., which is a temperature at high temperature sales. Stability and flavor were evaluated.
As a result, even after storage, the milk coffee beverage of Example 17 showed no noticeable lump or levitation of cream, and the flavor when tasted by three trained panels was also due to oxidative degradation and poor emulsification due to storage Deterioration odor generation of the fats and oils to be used was good as compared with milk coffee containing general dairy products.
On the other hand, the milk coffee beverage of Comparative Example 6 using rapeseed oil having a low saturated fatty acid content and an ascending melting point of less than 0 ° C. has a fat odor due to oxidation immediately after sterilization (an unpleasant volatile oil oxidation product). Strong odor) and unsuitable for drinking.

<Example 18>
Coffee extract (roasted coffee beans: Colombia EX made by Unicafe, L value: 20, extracted from Brix: 3.2%) 27% by weight, baking soda 0.1% by weight, sugar 5.0% by weight, skim milk powder 3.9% by weight, 1.7% by weight of the emulsified composition of Example 16, and water were added to make 100% by weight, and then sufficiently stirred and dissolved to prepare a milk coffee beverage.
The flavor of the obtained milk coffee drink and the dispersibility of the emulsified composition were evaluated.
As a result, noticeable oil droplets and cream were not seen on the surface of the milk coffee beverage of Example 18, and the dispersibility of the emulsified composition was good. In addition, the flavor when tasted by three trained panels was particularly excellent in fat and oil richness and richness, and was comparable or better than milk coffee beverages containing general dairy products.

Claims (10)

  An emulsified composition containing water, fats and oils, polyhydric alcohol, emulsifier (A) and emulsifier (B), the saturated fatty acid content of all the constituent fatty acids in the fats and oils being 30% or more, The emulsified composition in which the content of the oil and fat is 60 to 90% by weight, the weight average molecular weight of the polyhydric alcohol is less than 1500, and the emulsifier (A) and the emulsifier (B) are hydrophilic emulsifiers.   The emulsified composition according to claim 1, wherein the emulsifier (A) and the emulsifier (B) are sucrose fatty acid ester and / or polyglycerin fatty acid ester.   The emulsified composition according to claim 1 or 2, wherein the emulsifier (A) is a sucrose fatty acid ester having an HLB of 7 or more, and the constituent fatty acid of the sucrose fatty acid ester has 12 to 18 carbon atoms.   The emulsifier (B) is a polyglycerin fatty acid ester having an average degree of polymerization of glycerin of 6 or more, and the constituent fatty acid of the polyglycerin fatty acid ester has 12 to 18 carbon atoms. The emulsified composition as described.   The emulsifier composition according to any one of claims 1 to 4, wherein the emulsifier (B) is a polyglycerin fatty acid ester having an HLB of 7 or more.   The emulsified composition according to any one of claims 1 to 5, wherein the total content of the emulsifier in the composition is 0.5 to 20% by weight.   The emulsified composition according to any one of claims 1 to 6, wherein the rising melting point of fats and oils in the composition is 0 ° C or higher and 50 ° C or lower.   The emulsified composition according to any one of claims 1 to 7, wherein the content of fats and oils in the composition is 70 to 85% by weight.   It is an object for drinks, The emulsion composition of any one of Claims 1-7 characterized by the above-mentioned.   A beverage containing the emulsified composition according to any one of claims 1 to 9.