Emulsion stabilizer and milk beverage

An emulsification stabilizer, milk beverage technology, applied in the direction of food ingredients as emulsifiers, chemical instruments and methods, dairy products, etc., can solve the problems of commodity value reduction, dissatisfaction, unpleasantness, etc., achieve good emulsification stability, and inhibit floating Effect

Active Publication Date: 2007-01-31
MITSUBISHI RAYON CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because the PET bottle is a transparent container, so consumers can see the appearance of the milk drink. When the milk component separation occurs in the PET bottled drink, it will give consumers an unpleasant impression, which may lead to a decrease in product value and become unsatisfactory. reason

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Using an emulsion stabilizer composed of each component described in Table 3 as an emulsion stabilizer, milk coffee was prepared according to the following recipe. In addition, in Table 3, the ratio of each component of an emulsion stabilizer is shown as the density|concentration (weight ppm) in a milk drink.

[0045] First, 0.6 kg of roasted coffee beans (Columbia EX) having an L value of 20 were extracted with 7.8 kg of 95° C. demineralized water to obtain a coffee extract. Then, 0.8 kg of milk, 0.5 kg of white granulated sugar, and 1.0 kg of an aqueous emulsification stabilizer solution prepared in the following manner were added to 5.25 kg of coffee extract, and 2.45 kg of desalinated water was added to make the total amount 10 kg. Baking soda was added to this solution to adjust the pH after sterilization to 6.7.

[0046] The aforementioned emulsion stabilizer aqueous solution was prepared by using the components listed in Table 3 and dissolving the components in ...

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Abstract

A coffee beverage that even when the amount of roasted coffee beans is large or when use is made of deeply roasted coffee beans, inhibits the floating of milk components and is free from any aggregation despite long-term storage. Use is made of an emulsion stabilizer composed of a sorbitan fatty acid ester and a diglycerol fatty acid ester wherein the content of monoesters is >= 50 wt.%. As the sorbitan fatty acid ester, preferred use is made of one of >= 4 HLB. In particular, this emulsion stabilizer is effective in a milk coffee wherein the content of coffee extract is in the range of 5 to 10 wt.% in terms of raw beans.

Description

technical field [0001] The present invention relates to an emulsion stabilizer and a milk drink. Background technique [0002] Examples of milk beverages containing milk components include milk coffee and milk tea, but when these are left standing for a long time in a store or heated and stored in a vending machine for a long period of time, the milk component will float to the top, and over time, The floating milk components are coagulated and united into a so-called necking (neakring) state. In this case, the redispersibility deteriorates, and even after redispersing, the mass of the milk component will be in a state of floating on top. [0003] In recent years, a large number of coffee drinks emphasizing the original taste of coffee beans have been manufactured and sold to reflect consumers' preferences. However, in coffee drinks containing milk components, the separation of milk components during storage has become more of a problem than before. Recently, there is an i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A23C9/152A23F5/24A23L2/38B01F17/32B01F17/34A23C9/156A23F5/14A23L2/62A23L29/10C09K23/32C09K23/34C09K23/56
CPCA23V2002/00A23L1/035A23F5/243A23L29/10A23V2200/222
Inventor 小川晃弘
Owner MITSUBISHI RAYON CO LTD
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