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EP-4083177-B1 - BEVERAGE CONTAINING DISPERSED PLANT OIL

EP4083177B1EP 4083177 B1EP4083177 B1EP 4083177B1EP-4083177-B1

Inventors

  • TAMAOKA, Kuniyasu
  • YOSHIHIRO, AKIRA

Dates

Publication Date
20260506
Application Date
20201202

Claims (15)

  1. A beverage comprising a silicone oil, a plant oil, and water, wherein the plant oil is dispersed in the beverage, wherein microparticles of the dispersed plant oil have an average particle size of from 30 to 500 nm, and wherein the average particle size value of the microparticles of the dispersed plant oil is greater than a value of three times as much as the standard deviation of the particle size of the microparticles, wherein the content of an emulsifier is not more than 5 ppm, and wherein the emulsifier is not the silicone oil.
  2. The beverage according to claim 1, wherein the content of the silicone oil is in the range of from 0.0001 to 100 ppm.
  3. The beverage according to claim 1 or 2, wherein the plant oil is a plant oil and fat and/or essential oil.
  4. The beverage according to any one of claims 1 to 3, wherein the plant oil comprises a citrus peel essential oil.
  5. The beverage according to any one of claims 1 to 4, wherein the plant oil comprises limonene.
  6. The beverage according to any one of claims 1 to 5, wherein a weight ratio of the content of the plant oil to that of the silicone oil is in the range of from 1 to 325000.
  7. The beverage according to any one of claims 1 to 6, wherein the content of ethanol is in the range of from 0 v/v% to 70 v/v%.
  8. A beverage base comprising a silicone oil, a plant oil, and water, wherein the plant oil is dispersed in the beverage base, wherein microparticles of the dispersed plant oil have an average particle size of from 30 to 500 nm, and wherein the average particle size value of the microparticles of the dispersed plant oil is greater than a value of three times as much as the standard deviation of the particle size of the microparticles, wherein the content of an emulsifier is not more than 10 ppm, and wherein the emulsifier is not the silicone oil.
  9. A raw material liquor comprising a silicone oil and a plant oil, wherein the plant oil is dispersed in the raw material liquor, wherein microparticles of the dispersed plant oil have an average particle size of from 30 to 500 nm, and wherein the average particle size value of the microparticles of the dispersed plant oil is greater than a value of three times as much as the standard deviation of the particle size of the microparticles, wherein the content of an emulsifier is not more than 5 ppm, and wherein the emulsifier is not the silicone oil.
  10. The raw material liquor according to claim 9, wherein the content of the silicone oil is in the range of from 0.1 to 25000 ppm.
  11. A flavoring comprising a silicone oil and a plant oil, wherein the plant oil is dispersed in the flavoring, wherein microparticles of the dispersed plant oil have an average particle size of from 30 to 500 nm, and wherein the average particle size value of the microparticles of the dispersed plant oil is greater than a value of three times as much as the standard deviation of the particle size of the microparticles, wherein the content of an emulsifier is not more than 5 ppm, and wherein the emulsifier is not the silicone oil.
  12. The flavoring according to claim 11, wherein the content of the silicone oil is in the range of from 0.1 to 25000 ppm.
  13. A method for producing a beverage comprising a silicone oil, a plant oil, and water, the method comprising the steps of: preparing a liquid comprising the plant oil and the silicone oil; subjecting the liquid to homogenization treatment to produce a liquid dispersion; and if necessary, adding water to the liquid dispersion, wherein the homogenization treatment comprises causing a part of the liquid to collide with another part of the liquid or with another object, wherein the pump pressure used for the collision is in the range of from 40 MPa to 400 MPa, wherein collision takes place at a relative speed of from Mach 0.7 to 7, and wherein the content of an emulsifier in the beverage is not more than 5 ppm, and wherein the emulsifier is not the silicone oil.
  14. A method for producing a beverage base comprising a silicone oil, a plant oil, and water, the method comprising the steps of: preparing a liquid comprising the plant oil and the silicone oil; subjecting the liquid to homogenization treatment to produce a liquid dispersion; and if necessary, adding water to the liquid dispersion, wherein the homogenization treatment comprises causing a part of the liquid to collide with another part of the liquid or with another object, wherein the pump pressure used for the collision is in the range of from 40 MPa to 400 MPa, wherein collision takes place at a relative speed of from Mach 0.7 to 7, and wherein the content of an emulsifier in the beverage base is not more than 10 ppm, and wherein the emulsifier is not the silicone oil.
  15. A method for producing a flavoring or raw material liquor comprising a silicone oil and a plant oil; the method comprising the steps of: preparing a liquid comprising the plant oil and the silicone oil; and subjecting the liquid to homogenization treatment to produce a liquid dispersion, wherein the homogenization treatment comprises causing a part of the liquid to collide with another part of the liquid or with another object, wherein the pump pressure used for the collision is in the range of from 40 MPa to 400 MPa, wherein collision takes place at a relative speed of from Mach 0.7 to 7, and wherein the content of an emulsifier in the flavoring or raw material liquor is not more than 5 ppm, and wherein the emulsifier is not the silicone oil.

Description

TECHNICAL FIELD The present invention relates to a beverage, beverage base, raw material liquor or flavoring comprising a dispersed plant oil, or methods for producing the same. BACKGROUND ART There are various types of beverages comprising a dispersed oil. In many of those beverages, an emulsifier is used for stabilizing a dispersed oil. For example, PTL 1 discloses that decaglyceryl oleate and the like can be used as emulsifiers. PTL 2 discloses a nano emulsion comprising citral (main component of citrus fruit's peel oil) and an oil phase which is dimethyl silicone oil, prepared by high-pressure homogenization, and PTL 3 discloses an oil-in-water emulsified fragrance composition comprising an oil phase containing 0.5-30 wt.% of fragrance and silicone oil and an aqueous phase containing a hydrophilic surfactant and water, wherein the average particle size in the emulsion is 10-200 nm. Meanwhile, NPTL1 discloses a beverage comprising emulsified silicone oil and orange peel, which includes limonene, and NPTL 2 discloses a coffee beverage comprising coffee oil and silicone. CITATION LIST PATENT LITERATURES PTL 1: Japanese Unexamined Patent Application Publication No. JP 2014-108104PTL 2: CN 105 410 849 BPTL 3: JP 2005-247759 A NON-PATENT LITERATURES NPTL 1: Lameizi Foods, "Licorice Sour Plum Juice"NPTL 2: Coca-Cola, Japan: "Aromatic Blend Coffee" SUMMARY OF INVENTION TECHNICAL PROBLEM It has been considered that during the process of dispersing a plant oil in a beverage, it is important to use an emulsifier for the purpose of preventing coalescence or separation of the oil in the beverage. However, emulsifiers have peculiar taste and thus sometimes may impart unpleasant taste to beverages. Therefore, one of the objects of the present invention is to provide a technique that can stabilize plant oil microparticles dispersed in a beverage even with little use of an emulsifier. SOLUTION TO PROBLEM As a result of intensive studies, the present inventors found that when a silicone oil is used in a beverage comprising a dispersed plant oil, the stability of the dispersed plant oil microparticles can be enhanced even with little use of an emulsifier. The present invention is as defined in the appended claims. ADVANTAGEOUS EFFECTS OF INVENTION In the beverage, beverage base, raw material liquor, or flavoring of the present invention, microparticles of a plant oil contained therein are stabilized and prevented from coalescing in the liquid or separating from the water phase. This effect is of significance because the separation of the plant oil causes significant deterioration of the appearance of the beverage. Further, when the size of microparticles of a plant oil is adjusted, the beverage of the present invention becomes less cloudy while containing the microparticles of the plant oil. Thus, the appearance of the beverage becomes more acceptable to consumers. A less cloudy appearance of a beverage offers further advantages to the beverage. First, there is no need for a cryofiltration step for ensuring clarity. Since it takes a specified time to take a cryofiltration step, eliminating the need for this step provides benefits in terms of productivity and cost. Further, filtration may not only remove unnecessary components, but also may even remove necessary aroma or fragrance components. Thus, when a cryofiltration step is eliminated, the aroma or fragrance of a produced beverage can be enhanced. DESCRIPTION OF EMBODIMENTS The following will first describe the beverage of the present invention, and then describe the beverage base, raw material liquor, flavoring, and methods related thereto according to this invention. As used herein, the units ppm and ppb are expressed on a volume per weight basis, and are synonymous with mg/L and µg/L, respectively. (Beverage) The beverage of the present invention comprises a silicone oil, a plant oil and water. In the beverage of this invention, the plant oil is dispersed and present in the form of microparticles. The beverage of this invention in many cases contains water as a main component, but in some cases may contain ethanol as a main component. (Silicone oil) The silicone oil as used in the present invention refers to a polysiloxane with organic chains and having an oily nature. Examples of silicone oils include, but are not limited to, dimethylpolysiloxane and methylphenylpolysiloxane. A preferred silicone oil is dimethylpolysiloxane. The molecular weight of a silicone oil is not particularly limited, and is typically in the range of from 1000 to 16500 Da, from 1500 to 16000 Da, or from 2000 to 15500 Da. The molecular weight of a silicone oil is measured by, for example, gel permeation chromatography. The beverage of this invention may comprise one type of silicone oil alone or may also comprise two or more types of silicone oils. The content of a silicone oil in the beverage of the present invention is not particularly limited, and is preferably in the range of from 0.0001