JP7197295B2 - Dispersed oil and fat for beverages, and beverages containing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dispersible oil and fat for beverages which, when added to beverages, has good dispersibility in beverages and excellent emulsification stability.

In recent years, some fats and oils have attracted attention as being good for health. For example, MCT (Medium Chain Triglycerides) oil is suitable for elderly people who have difficulty in eating enough and patients during and after illness because the medium chain fatty acids contained in it are quickly converted into energy. It is used. Also, oils rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been reported to be effective in preventing hypertension and aging, and are widely sold as health foods.

However, fats and oils are poorly dispersible in water, so there is a problem that it is difficult to add them to beverages and ingest them.

As a solution to this problem, for example, Patent Document 1 describes an emulsified oil and fat for food characterized by containing 0.2% by weight or more of unsaturated diglycerin fatty acid ester. Further, Patent Document 2 discloses a jelly drink containing 12 to 30% by mass of oil, a gelling agent, and water and having a predetermined hardness, wherein the oil is a powdered oil containing medium-chain fatty acid triglyceride. A jelly drink characterized by containing 5 to 25% by mass of milk protein in the powdered fat is described.

JP-A-8-149950 Japanese Patent No. 6198995

However, the oils and fats described in Patent Literatures 1 and 2 are not sufficiently satisfactory in terms of dispersibility and emulsification stability when added to beverages.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a dispersible oil and fat for beverages that has good dispersibility when added to beverages and that has excellent emulsification stability.

As a result of intensive research to achieve the above object, the present inventors have found that by adding fats and oils containing diglycerin fatty acid ester and polyglycerin condensed ricinoleate as emulsifiers, fats and oils can be added to beverages. As a result, the present inventors have found that the emulsion has good dispersibility and excellent emulsification stability when simply stirred as necessary, thereby completing the present invention.

That is, one aspect of the present invention provides a dispersible fat and oil for beverages containing a fat and an emulsifier, and containing a diglycerin fatty acid ester and a polyglycerin condensed ricinoleate as the emulsifier. The dispersible oil and fat for beverages of the present invention can be added to beverages and can be made to have good dispersibility and excellent emulsification stability when simply stirred as necessary.

It is preferable that the dispersed oil and fat for beverages of the present invention further contain a sorbitan fatty acid ester as the emulsifier.

Further, in the dispersible oil and fat for beverages of the present invention, the content of the diglycerin fatty acid ester is preferably 1.5 to 4% by mass, and the content of the polyglycerin condensed ricinoleate is preferably 0.3 to 4% by mass. .

Furthermore, in the dispersed oil and fat for beverages of the present invention, the content of the sorbitan fatty acid ester is preferably 0.5 to 4% by mass.

Furthermore, in the dispersed oil and fat for beverages of the present invention, the sorbitan fatty acid ester preferably contains lauric acid as a constituent fatty acid.

Furthermore, in the dispersed fat for beverages of the present invention, the fat includes MCT oil, coconut oil, linseed oil, perilla oil, olive oil, grape seed oil, rice bran oil, fish oil, sesame oil, avocado oil, almond oil, peanut oil, It is preferably one or more selected from macadamia nut oils.

Another object of the present invention is to provide a beverage characterized by containing the above-mentioned dispersion oil for beverages. The beverage of the present invention has fats and oils dispersed well and has excellent emulsification stability.

The beverage of the present invention preferably contains 1 to 7% by mass of the dispersing oil for beverages in the liquid.

The dispersible oil and fat for beverages of the present invention can have good dispersibility when added to beverages and/or simply stirred, and can have excellent emulsification stability.

The beverage of the present invention has fats and oils dispersed well and has excellent emulsification stability.

The dispersed fat for beverages of the present invention contains a fat and an emulsifier.

Edible oils and fats can be used as the oils and fats used in the present invention. Specifically, for example, palm oil, palm kernel oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, olive oil, beef tallow, milk fat, lard, cocoa butter, whale oil, MCT oil (medium chain Fatty acid oil), coconut oil, linseed oil, perilla oil, olive oil, grape seed oil, rice oil, fish oil, sesame oil, avocado oil, almond oil, peanut oil, macadamia nut oil, etc. One or a mixture of two or more oils and fats can be used, and oils and fats obtained by hydrogenating, fractionating, and transesterifying these can also be used. Among these, MCT oil (medium-chain fatty acid triglyceride oil), coconut oil, linseed oil, perilla oil, olive oil, grape seed oil, rice bran oil, fish oil, sesame oil, avocado oil, Almond oil, peanut oil and macadamia nut oil are preferably used.

The fat content in the dispersed fat for beverages of the present invention is preferably 90 to 97.5% by mass, more preferably 92 to 96% by mass. If the fat and oil content is less than 90% by mass, it tends to become impossible to efficiently ingest fat and oil when added to a beverage, and if it exceeds 97.5% by mass, the emulsifier content is relatively reduced. Therefore, there is a tendency that the effects of the present invention cannot be obtained.

The dispersed oil and fat for beverages of the present invention contains diglycerin fatty acid ester and polyglycerin condensed ricinoleate as emulsifiers. If it contains a diglycerin fatty acid ester and does not contain a polyglycerin condensed ricinoleate, it will not have good oil dispersibility when added to a beverage.

The fatty acid constituting the diglycerol fatty acid ester is not particularly limited as long as it is an edible fatty acid. acid, stearic acid, behenic acid, lignoceric acid, etc.), or unsaturated fatty acids having 8 to 24 carbon atoms (e.g., palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). may be one or a mixture of two or more fatty acids.

The diglycerin fatty acid ester used in the present invention preferably contains HLB of 6.5 to 8.5, more preferably 7.0 to 8.0. As a result, when added to a beverage, the dispersibility is further improved, and the emulsification stability is further improved.

The content of the diglycerin fatty acid ester in the dispersible oil and fat for beverages of the present invention is preferably 1.5 to 4% by mass, more preferably 2 to 3% by mass. If the content of diglycerin fatty acid ester is less than 1.5% by mass, dispersibility tends to be insufficient when added to a beverage, and if it exceeds 4% by mass, the flavor tends to be poor.

The content of polyglycerol condensed ricinoleate in the dispersible oil for beverages of the present invention is preferably 0.3 to 4% by mass, more preferably 0.5 to 3% by mass. If the polyglycerin condensed ricinoleate content is less than 0.3% by mass, the dispersibility in the beverage tends to be insufficient when added to the beverage, and if it exceeds 4% by mass, the fat and oil aggregate into granular form. Tend.

The dispersed oil and fat for beverages of the present invention further contains a sorbitan fatty acid ester as an emulsifier. As a result, when added to a beverage, the dispersibility is further improved, and the emulsification stability is further improved.

The sorbitan fatty acid ester preferably contains lauric acid as a constituent fatty acid, more preferably 30% by mass or more of lauric acid in the constituent fatty acids, still more preferably 40% by mass or more, and 50% by mass. It is most preferable to contain at least

The sorbitan fatty acid ester preferably contains HLB of 4.0 to 9.0, more preferably 6.5 to 8.5. As a result, when added to a beverage, the dispersibility is further improved, and the emulsification stability is further improved.

The sorbitan fatty acid ester content in the dispersible oil and fat for beverages of the present invention is preferably 0.5 to 4% by mass, more preferably 1 to 3% by mass. If the sorbitan fatty acid ester content is less than 0.5% by mass, the effect obtained by further including this tends to be poor, and if it exceeds 4% by mass, the dispersing oil for beverages of the present invention is dispersed in beverages. When heated, the fats and oils are finely agglomerated and the surface of the beverage becomes slightly cloudy.

The above emulsifier can be synthesized by a known method and used, or commercially available ones can be used.

The dispersed oil and fat for beverages of the present invention may contain emulsifiers, sugars, taste components such as seasonings, flavors, coloring agents, vitamins, antioxidants, preservatives, and pH insofar as the effects of the present invention are not impaired. Other ingredients, such as modifiers, can be included. Other emulsifiers include sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin, organic acid monoglyceride and the like.

The dispersed fat for beverages of the present invention has good dispersibility in beverages and excellent emulsification stability. When adding to a beverage, the dispersed fat for beverage may be added directly to the beverage, or may be diluted with water and added as an emulsion. Furthermore, after the addition, the dispersed oil and fat for beverages and the beverage may be stirred.

Beverages to which the dispersed oil for beverages of the present invention is added are not particularly limited, but examples include coffee beverages, tea beverages (green tea beverages, blended tea beverages, black tea beverages, oolong tea beverages, etc.), fruit/vegetable beverages, and soft drinks. , carbonated drinks, milk drinks, milk drinks, sports drinks, fruit juice soft drinks, fruit or vegetable drinks, beer, low-malt beer, beer-flavoured drinks, chuhai, cocktails, whiskey, brandy, liqueurs, spirits, shochu, makgeolli, Wine, plum wine, other alcoholic beverages, beer-flavored non-alcoholic beverages, cocktail/chu-hi flavored non-alcoholic beverages, plum wine-flavored non-alcoholic beverages, non-alcoholic soda, near water, near water flavored drinks, natural water, mineral water, Examples include sparkling water, processed natural water beverages, beverages as nutritional supplements, other nutritional beverages, health beverages, various health teas, and other beverages.

The amount of the dispersed fat for beverage added to the beverage is preferably 1 to 7% by mass, more preferably 2 to 5% by mass, based on the total amount of the beverage. By setting it in this range, there is a tendency that the beverage is excellent in dispersibility of fats and oils and excellent in emulsification stability.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

<Test Example 1>
(1) Production of Dispersed Fat for Beverage A dispersed fat for beverage was produced according to the composition shown in Table 1. Specifically, an emulsifier was added to fats and oils heated to 60 ° C. or higher and stirred to completely dissolve them. 4), L300 (HLB: 8.0), and Poem O80V (HLB: 4.9) are manufactured by Riken Vitamin Co., Ltd., Sunsoft No. 818R is manufactured by Taiyo Kagaku Co., Ltd. and both are trade names.

(2) Preparation of beverage A black tea beverage at about 50°C was placed in a transparent bottle, and 5% by mass of each of the dispersed fats and oils for beverages produced in (1) above was added to the black tea beverage and stirred four times with a spoon. After that, the sample was allowed to stand at room temperature for 10 minutes and subjected to the following evaluation.

(3) Evaluation method Oil dispersibility test Visually check each prepared drink, and 〇 if the entire liquid is cloudy, slightly cloudy, or if the oil and liquid are slightly separated Δ, and × indicates that the oil and liquid were separated (not cloudy).

・Transmittance (emulsion stability) test Using a digital colorimeter (trade name: mini photo 518R, manufactured by Taitec Co., Ltd.), black tea beverages without the addition of dispersed oil for beverages were prepared as blanks (100%). Permeability (%) of each beverage was measured.

(4) Evaluation As shown in Table 2, the beverages (Examples 1 to 9) to which diglycerin fatty acid ester and polyglycerin condensed ricinoleate were added as emulsifiers had excellent dispersibility, good transmittance, and sorbitan fatty acid as emulsifier. Beverages with added esters (Examples 6-9) had better dispersibility and better permeability.

The flavor was suitable for beverages in all of Examples 1 to 9, but when the amount of diglycerin fatty acid ester was 4%, a slightly off-taste was felt.

<Test Example 2>
(1) Production of Dispersed Fat for Beverage Using the composition shown in Table 3, dispersed fat for beverage was produced in the same manner as in Test Example 1 above.

In Table 3, egoma oil is manufactured by Sokensha Co., Ltd., grapeseed oil is manufactured by Nisshin OilliO Group Co., Ltd., olive oil is manufactured by J Oil Mills Co., Ltd., and coconut oil is manufactured by Nisshin Oillio Group Co., Ltd. Since coconut oil is solid, it was mixed together with MCT oil.

(2) Evaluation A beverage was prepared in the same manner as in Test Example 1 above, and an oil dispersibility test and a transmittance test were conducted. As shown in Table 4, the beverages (Examples 10 to 13) to which diglycerin fatty acid ester, polyglycerin condensed ricinoleate, and sorbitan fatty acid ester were added as emulsifiers had excellent dispersibility and good transmittance.

Claims (5)

Containing fats and oils and an emulsifier, the emulsifier containing a diglycerin fatty acid ester, a polyglycerin condensed ricinoleate and a sorbitan fatty acid ester ,
The content of the diglycerin fatty acid ester is 1.5-4% by weight, the content of the polyglycerin condensed ricinoleate is 0.3-4% by weight, and the content of the sorbitan fatty acid ester is 0.5-4% by weight. Dispersed oil and fat for beverages, characterized in that 2. The dispersed fat for beverages according to claim 1 , wherein said sorbitan fatty acid ester contains lauric acid as a constituent fatty acid. The fats and oils are one or two selected from MCT oil, coconut oil, linseed oil, perilla oil, olive oil, grape seed oil, rice oil, fish oil, sesame oil, avocado oil, almond oil, peanut oil, and macadamia nut oil. Dispersed oil and fat for beverages according to claim 1 or 2 , which is the above. A method for producing a beverage, which comprises adding and mixing the dispersed fat for beverage according to any one of claims 1 to 3 . The method for producing a beverage according to claim 4 , wherein the liquid contains 1 to 7% by mass of the dispersed oil for beverages.