JPH0714318B2 - Preservation method of emulsion containing milk component having heating step - Google Patents
Preservation method of emulsion containing milk component having heating stepInfo
- Publication number
- JPH0714318B2 JPH0714318B2 JP61094142A JP9414286A JPH0714318B2 JP H0714318 B2 JPH0714318 B2 JP H0714318B2 JP 61094142 A JP61094142 A JP 61094142A JP 9414286 A JP9414286 A JP 9414286A JP H0714318 B2 JPH0714318 B2 JP H0714318B2
- Authority
- JP
- Japan
- Prior art keywords
- milk component
- heating step
- acid ester
- fatty acid
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】 本発明は各種食品用クリームの如き乳化物の保存法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving emulsions such as various food creams.
（産業上の利用分野） 本発明の乳成分含有エマルジョンの殺菌法によると，加
熱殺菌条件を弱くする事ができ，製品の風味を損なわず
に，長期保存が可能であり，かつ経済的に製造する場合
に有効なものである。(Industrial field of application) According to the sterilization method of a milk component-containing emulsion of the present invention, heat sterilization conditions can be weakened, long-term storage is possible without impairing the flavor of the product, and economical production is possible. It is effective when you do.
（従来技術） 液状で流通するホイップクリームミックス、コーヒーホ
ワイトナー等の乳成分含有エマルジョンは近年，その消
費量の増加が目立っている。こういった液状ミックスは
殺菌後，密封冷却し，流通されるのが一般である。その
ため液状ミックスはUHT滅菌（超高温殺菌）あるいは,HT
ST殺菌（高温短時間殺菌）を使用して微生物の繁殖の抑
制をしているが，完全に無菌にする事は，困難であり，
そのため完全滅菌をするためには，殺菌温度を上げた
り，殺菌時間を伸ばさなければならない。一方，そのた
めに乳蛋白は変性し易く，風味が損なわれるため，殺菌
条件を緩和する事が好ましい。一般に風味を強調した食
品にしたものは，菌の残存があり，ある程度の時期を経
ると腐敗変敗したりして食に適さなくなる。(Prior Art) In recent years, the consumption of milk component-containing emulsions such as whipped cream mix and coffee whitener that are distributed in liquid form has been conspicuously increased. Generally, such liquid mix is sterilized, hermetically cooled, and then distributed. Therefore, the liquid mix is UHT sterilized (ultra high temperature sterilization) or HT
Although ST sterilization (high-temperature short-time sterilization) is used to suppress the growth of microorganisms, it is difficult to completely sterilize it.
Therefore, for complete sterilization, the sterilization temperature must be raised and the sterilization time must be extended. On the other hand, therefore, milk protein is easily denatured and the flavor is impaired. Therefore, it is preferable to relax sterilization conditions. Generally, foods with emphasized flavor have residual bacteria, and after a certain period of time, they become putrefactive and deteriorate and become unfit for eating.
こういった問題を解決するために，従来の殺菌条件を緩
和し，それでいて菌の死滅率を向上させる事を目的とし
て乳成分含有エマルジョンの静菌法につき鋭意検討を行
なった結果，本発明に至った。In order to solve these problems, as a result of intensive studies on a bacteriostatic method for emulsions containing milk components with the aim of relaxing conventional sterilization conditions and yet improving the killing rate of bacteria, the present invention has been achieved. It was
（発明の解決しようとする問題点） このような事から，滅菌温度条件を上昇させずに乳化物
ミックス中に残存する耐熱性細菌の死滅率を向上させ，
更に風味の劣化を抑制する方法の開発が望まれていた。(Problems to be Solved by the Invention) From the above, it is possible to improve the killing rate of thermostable bacteria remaining in the emulsion mix without increasing the sterilization temperature condition,
Furthermore, the development of a method for suppressing the deterioration of flavor has been desired.
本発明は，乳化物ミックス等を商業的滅菌して製造し，
かつ風味の劣化を抑制し，長期にわたって品質を保つ方
法を提供するものである。The present invention is produced by commercial sterilization of emulsion mix,
It also provides a method for suppressing deterioration of flavor and maintaining quality over a long period of time.
（問題を解決するための手段） 本発明者らは，乳成分含有エマルジョンミックスの長期
保存中に細菌による食品の腐敗を抑制する方法及び，そ
の製造法を開発する目的で鋭意研究を行なった結果，ポ
リグリセリン脂肪酸エステルを添加してなる乳成分含有
エマルジョンの保存法を発明した。すなわち，本発明は
安全性の高い，食品添加物であるポリグリセリン脂肪酸
エステルを乳成分含有エマルジョンミックスに添加し
て，加熱殺菌する事を特徴とする乳成分含有エマルジョ
ンの静菌法である。(Means for Solving the Problem) As a result of intensive studies, the present inventors have conducted a study for the purpose of developing a method for suppressing food spoilage by bacteria during long-term storage of a milk component-containing emulsion mix, and a method for producing the same. , Invented a method for preserving an emulsion containing a milk component, which is obtained by adding a polyglycerin fatty acid ester. That is, the present invention is a bacteriostatic method for a milk component-containing emulsion, which is characterized in that a highly safe food additive, polyglycerin fatty acid ester, is added to a milk component-containing emulsion mix and sterilized by heating.
本発明において用いられる食品は、ホイップクリームミ
ックス、コーヒーホワイトナーミックス等が上げられ、
これらのpHは６〜８であり本願では耐酸乳化性の改善に
ついては考慮しないため、酸性ホイップクリーム（例え
ばpH3.5〜５）については含むものではない。Foods used in the present invention include whipped cream mix, coffee whitener mix, and the like,
These pH values are 6 to 8 and the application of acid whipped cream (for example, pH 3.5 to 5) is not included in the present application because improvement of acid emulsification resistance is not considered in this application.
本発明に用いられるポリグリセリン脂肪酸エステルは，
ヘキサグリセリン，オクタグリセリン，デカグリセリ
ン，エイコサグリセリン，トリアコタグリセリン等平均
重合度６以上，又は水酸基価970以下のポリグリセリン
の脂肪酸エステルである。ポリグリセリン脂肪酸エステ
ルに用いられる脂肪酸は，ミリスチン酸、パルミチン
酸、ステアリン酸、ベヘニン酸、オレイン酸等の天然
系、合成系の炭素数14〜24の飽和，又は不飽和の直鎖、
又は分岐鎖脂肪酸であり，中でも炭素数16〜18の飽和、
又は不飽和の脂肪酸が望ましい。これらの脂肪酸は，単
独、あるいはその混合物でもよい。The polyglycerin fatty acid ester used in the present invention is
Hexaglycerin, octaglycerin, decaglycerin, eicosaglycerin, triacotaglycerin, etc. are polyglycerin fatty acid esters having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less. The fatty acids used in the polyglycerin fatty acid ester are natural or synthetic saturated or unsaturated straight chain having 14 to 24 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid.
Or a branched chain fatty acid, especially saturated C16-18,
Alternatively, unsaturated fatty acids are desirable. These fatty acids may be used alone or as a mixture thereof.
本発明のポリグリセリン脂肪酸エステルは，平均重合度
６以上，又は水酸基価970以下のポリグリセリンのモノ
脂肪酸エステル又はジ脂肪酸エステルであり，これらは
単独又はその混合物で用いる事ができる。The polyglycerin fatty acid ester of the present invention is a mono- or di-fatty acid ester of polyglycerin having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less, and these can be used alone or in a mixture thereof.
本発明に用いられるポリグリセリン脂肪酸エステルは，
食品に対して0.001％〜0.2％（重量部）添加する。好ま
しくは，食品に対して0.01〜0.2％（重量部）添加す
る。0.001％以下の添加量では，本発明の効果がない。The polyglycerin fatty acid ester used in the present invention is
Add 0.001% to 0.2% (parts by weight) to food. Preferably, 0.01 to 0.2% (part by weight) is added to the food. If the added amount is 0.001% or less, the effect of the present invention is not obtained.
（作用） 本発明のポリグリセリン脂肪酸エステルは，非常に親水
性が強く,HLB値が大きい界面活性剤である。例えば本願
実施例１で使用しているポリグリセリンジステアレート
のHLBは11.0であり，実施例２で使用しているポリグリ
セリンモノステアレートのHLBは13.0である。これらの
ポリグリセリン脂肪酸エステルは，耐熱性細菌胞子の表
面に作用して，耐熱性細菌胞子の増殖を抑制するものと
推定される。次に，本発明を実施例によって説明する。(Function) The polyglycerin fatty acid ester of the present invention is a surfactant having extremely strong hydrophilicity and a large HLB value. For example, the polyglycerin distearate used in Example 1 of the present application has an HLB of 11.0, and the polyglycerin monostearate used in Example 2 has an HLB of 13.0. It is presumed that these polyglycerin fatty acid esters act on the surface of thermostable bacterial spores and suppress the growth of thermostable bacterial spores. Next, the present invention will be described with reference to examples.
実施例１ 大豆硬化油（上昇融点30℃）25部にグリセリンモノステ
アレートクエン酸エステル（サンソフトNo.621B、太陽
化学（株）製）0.2部とジグリセリンモノジテアレート
（サンソフトNo.Q-18B、太陽化学（株）製）0.3部を添
加し溶解して油相を調製した。一方，温水62.3部に脱脂
粉乳４部、カゼイン製剤（サンラクトM-1、太陽化学
（株）製）３部，還元澱粉分解物（エスイ−100、日研
化学（株））５部、及びリン酸２カリウム0.2部を溶解
し水相を調製した。このミックスの水相に本発明のポリ
グリセリンジステアレート（サンソフトNo.Q-182U、太
陽化学（株）製）を次表−１のように添加した後，常法
にてミックスを混合後,UHT滅菌装置（α−ラバル社製）
にて，次表−１の条件にて殺菌を行ない，直ちに均質圧
力200kg/cm2で無菌的に均質機処理し，冷却し，容器に
無菌的に充填し試料とした。Example 1 0.2 part of glycerin monostearate citrate (Sunsoft No. 621B, manufactured by Taiyo Kagaku Co., Ltd.) and 25 parts of soybean hydrogenated oil (increasing melting point 30 ° C.) and diglycerin monoditearate (Sunsoft No. 0.3 parts of Q-18B, manufactured by Taiyo Kagaku Co., Ltd. was added and dissolved to prepare an oil phase. On the other hand, 62.3 parts of warm water, 4 parts of skim milk powder, 3 parts of casein preparation (Sanlacto M-1, manufactured by Taiyo Kagaku Co., Ltd.), 5 parts of reduced starch degradation product (S-100, Niken Chemical Co., Ltd.), and phosphorus. 0.2 parts of dipotassium acid was dissolved to prepare an aqueous phase. After adding the polyglycerin distearate of the present invention (Sunsoft No. Q-182U, manufactured by Taiyo Kagaku Co., Ltd.) to the aqueous phase of this mix as shown in the following Table-1, after mixing the mix by a conventional method. , UHT sterilizer (α-Laval)
Then, the sample was sterilized under the conditions shown in Table 1 below, immediately subjected to aseptic homogenization at a homogenous pressure of 200 kg / cm 2 , cooled, and aseptically filled into a container to obtain a sample.
このものをコーヒーに添加し，パネラー10人にて官能評
価を行なった結果が表−２である。又，この無菌サンプ
ルを５℃で３ヵ月保存し，同様にして官能評価を行なっ
た。Table-2 shows the results of sensory evaluation by adding this to coffee and 10 panelists. Further, this sterile sample was stored at 5 ° C. for 3 months, and sensory evaluation was performed in the same manner.
大豆硬化油（上昇融点30℃）35部とヤシ硬化油（上昇融
点36℃）10部に，ジグリセリンモノジステアレート（サ
ンソフトNo.Q-18B、太陽化学（株）製）0.4部、大豆レ
シチン0.3部プロピレングリコールモノステアリン酸エ
ステル（サンソフトNo.25CD、太陽化学（株）製）0.1部
を加え油相を調製した。一方，温水50.1部に脱脂粉乳５
部とヘキサメタリン酸ナトリウム0.1部を加え，水相を
調製した。この水相に本発明のポリグリセリンモノステ
アレート（サンソフトNo.Q-18U、太陽化学（株）製）を
次表−３のように添加した後，常法にてミックスを混合
し,UHT滅菌装置（α−ラバル社製）にて次表−３の条件
にて殺菌を行ない，直ちに均質圧力100kg/cm2で無菌的
に均質処理し，冷却後，容器に無菌的に充填して試料と
した。 35 parts of soybean hydrogenated oil (increasing melting point 30 ° C) and 10 parts of hardened coconut oil (increasing melting point 36 ° C), 0.4 parts of diglycerin monodistearate (Sunsoft No. Q-18B, Taiyo Kagaku Co., Ltd.), Soybean lecithin 0.3 part Propylene glycol monostearate (Sunsoft No. 25CD, Taiyo Kagaku Co., Ltd.) 0.1 part was added to prepare an oil phase. On the other hand, 50.1 parts of warm water to skim milk powder 5
And 0.1 part of sodium hexametaphosphate were added to prepare an aqueous phase. The polyglycerin monostearate of the present invention (Sunsoft No. Q-18U, manufactured by Taiyo Kagaku Co., Ltd.) was added to this aqueous phase as shown in Table 3 below, and then the mix was mixed by a conventional method to obtain UHT. Sterilize with a sterilizer (α-Laval) under the conditions shown in the following Table-3, immediately and aseptically homogenize at a homogenous pressure of 100 kg / cm 2 , cool, and then aseptically fill the container and sample. And
このものを５℃にて１晩エージング後、ホイップし，パ
ネラー10人にて官能評価を行なった。結果が表−４であ
る。又，この無菌サンプルを５℃で３ヵ月保存し同様に
して官能評価を行なった。This product was aged at 5 ° C. overnight, whipped, and subjected to sensory evaluation by 10 panelists. The results are shown in Table-4. Further, this sterile sample was stored at 5 ° C. for 3 months and sensory evaluation was performed in the same manner.
３ヵ月後のミックスの状態は，腐敗の有無を示す。 The state of the mix after 3 months indicates the presence or absence of decay.
（本発明の効果） 本発明のポリグリセリン脂肪酸エステルを添加した乳化
物は，実施例の結果からも明らかなように細菌の増殖を
抑制し保存安定製が良好であった。又，風味の点でも良
いものが出来た。(Effect of the present invention) The emulsion to which the polyglycerin fatty acid ester of the present invention was added was found to be stable and stable in storage and suppress bacterial growth, as is apparent from the results of Examples. In addition, the flavor was good.
このように食品の腐敗変質を防止して長期間保存可能で
あるので，食品による中毒を防止し，食品衛生上におい
ても有用のものである。As described above, since the spoilage and deterioration of foods can be prevented and the foods can be stored for a long period of time, it is possible to prevent poisoning by foods and is useful in food hygiene.
───────────────────────────────────────────────────── フロントページの続き 審判の合議体 審判長 鐘尾 宏紀 審判官 広田 雅紀 審判官 大高 とし子 (56)参考文献 特開 昭60−54635（ＪＰ，Ａ) 特開 昭61−54230（ＪＰ，Ａ) 特開 昭60−16548（ＪＰ，Ａ) ─────────────────────────────────────────────────── ───Continuation of the front page Judgment panel Judge General Hironori Kaneo Judge Judge Masaki Hirota Judge Toshiko Otaka (56) References JP60-54635 (JP, A) JP61-54230 (JP, A) ) JP-A-60-16548 (JP, A)
Claims (3)
モノ脂肪酸エステル又はジ脂肪酸エステルの一種また二
種以上を添加して加熱殺菌することを特徴とする加熱工
程を有する乳成分含有エマルジョンの保存法。1. Preservation of a milk component-containing emulsion having a heating step, characterized in that one or more hydrophilic polyglycerin monofatty acid ester or difatty acid ester having an average degree of polymerization of 6 or more is added and sterilized by heating. Law.
成脂肪酸の炭素数が14以上であるポリグリセリン脂肪酸
エステルを0.001〜0.2重量％添加することを特徴とする
特許請求の範囲第１項記載の加熱工程を有する乳成分含
有エマルジョンの保存法。2. A polyglycerin fatty acid ester having a hydroxyl value of 970 or less and a constituent fatty acid having 14 or more carbon atoms is added in an amount of 0.001 to 0.2% by weight. A method for storing a milk component-containing emulsion, which comprises a heating step.
を特徴とする請求項１記載の加熱工程を有する乳成分含
有エマルジョンの保存法。3. A method for preserving a milk component-containing emulsion having a heating step according to claim 1, wherein the casein content is 0.4% by weight or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61094142A JPH0714318B2 (en) | 1986-04-23 | 1986-04-23 | Preservation method of emulsion containing milk component having heating step |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61094142A JPH0714318B2 (en) | 1986-04-23 | 1986-04-23 | Preservation method of emulsion containing milk component having heating step |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62248451A JPS62248451A (en) | 1987-10-29 |
| JPH0714318B2 true JPH0714318B2 (en) | 1995-02-22 |
Family
ID=14102132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61094142A Expired - Fee Related JPH0714318B2 (en) | 1986-04-23 | 1986-04-23 | Preservation method of emulsion containing milk component having heating step |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0714318B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09310090A (en) * | 1996-05-20 | 1997-12-02 | Riken Vitamin Co Ltd | Powdered oil and fat containing dairy ingredients |
| TWI247583B (en) * | 1999-03-24 | 2006-01-21 | Mitsubishi Chem Corp | Mike beverage |
| JP5342754B2 (en) * | 2007-04-12 | 2013-11-13 | 物産フードサイエンス株式会社 | How to enhance the flavor of food and drink |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6016548A (en) * | 1983-07-08 | 1985-01-28 | Meiji Milk Prod Co Ltd | Nutrient-enriched cream and its preparation |
| JPS6054635A (en) * | 1983-09-06 | 1985-03-29 | Fuji Oil Co Ltd | Preparation of acidic whipped cream |
| JPS6154230A (en) * | 1984-08-22 | 1986-03-18 | Kanegafuchi Chem Ind Co Ltd | O/w type emulsion composition |
-
1986
- 1986-04-23 JP JP61094142A patent/JPH0714318B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62248451A (en) | 1987-10-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |