JP3530083B2 - Coffee whitener - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a coffee whitener, and more particularly to a coffee whitener comprising an oil-in-water emulsion containing a specific emulsifier in an oil phase.

[0002]

2. Description of the Related Art Coffee whitener is one of creams added to coffee, tea, etc., and oil-in-water emulsions are becoming the mainstream today. The oil-in-water emulsion coffee whitener
Usually, it is prepared by adding and homogenizing milk components, emulsifiers, thickeners, flavors, etc. to the main raw material fat. Coffee whiteners are required to have a stable quality that does not solidify during storage and does not separate fat and milk proteins when placed in coffee or tea. Further, with the recent diversification of product distribution, excellent freezing / thawing stability is also required, in which gelation (bottle) does not occur even if frozen and thawed during use.

As a method for improving the stability of an oil-in-water emulsion, for example, JP-A-57-2649 discloses that
A method has been proposed in which a high pressure of 300 to 500 kg / cm ² is applied to make the particle size of oil droplets dispersed in an aqueous phase 0.4 μm or less. Further, in Japanese Patent Laid-Open No. 62-95133,
An oil phase was prepared using lecithin and succinic acid monoglyceride as an emulsifier, and 150-250 kg / cm ² and 1
A method of performing two-step homogenization at a pressure of 0 to 50 kg / cm ² has been proposed. However, the freeze / thaw stability of the oil-in-water emulsion obtained by these methods is not sufficient.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to solidify during storage and to prevent fat and milk proteins from separating when put in coffee or tea. (EN) It is possible to provide a coffee whitener not only having excellent quality but also excellent in freeze / thaw stability, which does not cause gelation (blot) even if it is frozen and stored and thawed during use.

[0005]

That SUMMARY OF THE INVENTION The gist of the present invention, the main constituent fatty acid is behenic acid and the degree of esterification is decaglycerol fatty acid ester is at least 50% contained in the oil phase, water phase Sucrose fatty acid ester and poly
Contains a hydrophilic emulsifier selected from lyserine fatty acid ester
It resides in the coffee whitener made from organic to oil-in-water emulsion.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
Coffee whiteners consisting of oil-in-water emulsions are usually prepared as homogeneous compositions containing suitable amounts of water, fat, dairy ingredients and emulsifiers.

Fats derived from animals and plants usually used in foods, such as rapeseed oil, cottonseed oil, corn oil,
Examples thereof include sunflower oil, soybean oil, coconut oil, palm kernel oil, palm oil, milk fat, beef tallow, lard, and hardened or fractionated products thereof. These are used in appropriate combination as needed. Among them, fats that are liquid at room temperature, especially around 20 to 30 ° C., are advantageous because they are less likely to cause oil-off (fat separation) of coffee whitener. Examples of milk components include raw milk and processed skimmed milk, skimmed milk powder, whole milk powder, and casein.

In the coffee whitener of the present invention,
Decaglycerol fatty acid ester to be added to the oil phase as emulsifier, behenic acid 50% by weight as the main constituent fatty acid
The above content is preferably 60% by weight or more, and the degree of esterification is 50% or more, preferably 60 to 70% . The use of deca-glycerol fatty acid esters such as this, freezing and thawing stability of the coffee whitener can be improved.

Although a plurality of emulsifiers are usually used in coffee whiteners, in the present invention, sucrose fat is used.
Select from acid ester and polyglycerin fatty acid ester
A hydrophilic emulsifier is added to the aqueous phase. The type of emulsifier used in combination with the above-mentioned polyglycerin fatty acid (behenic acid) ester is not particularly limited, and emulsifiers usually used in foods are used in appropriate combination. Examples of the emulsifier for the oil phase include lecithin, glycerin monofatty acid ester, organic acid monoglyceride and the like . Deca <br/> glyceryl behenate above, relative to the total amount of lipophilic emulsifier is usually 20 wt% or more, preferably used in the range of 20 to 70 wt%.

An example of the composition of the coffee whitener is, for example, 15-30% by weight of fat, 1-5% by weight of milk component, 0.5-2% by weight of emulsifier (lipophilic emulsifier 0 0.2 to 1% by weight, hydrophilic emulsifier 0.2 to 1
% By weight) and 0.1 to 1% by weight of salts. Salts are used for stabilizing milk component proteins. And, for example, sodium phosphate, potassium phosphate,
Phosphates such as sodium citrate and citrates are used as appropriate.

The coffee whitener of the present invention can be produced by homogenizing the above-mentioned components according to a conventional method. For example, while preparing an oil phase component consisting of a fat and a lipophilic emulsifier, separately prepare an aqueous phase component consisting of a milk component, a hydrophilic emulsifier and water, heating both components to an appropriate temperature, mixing and stirring. While preliminarily homogenizing, a coffee whitener is obtained through the usual homogenizing step, sterilizing step, aseptic homogenizing step, cooling step, and aging step.

A sugar may be added to the coffee whitener of the present invention for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, starch syrup, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are appropriately combined and blended as necessary. Sugars are usually used in an amount of 5% by weight or less.

[0013]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The emulsifiers tested in the following examples are as shown in Table 1 below.

[0014]

[Table 1] <Emulsifier tested>   Poem: sorbitan tristearate (Riken Vitamin Co., Ltd. "Poem S-                 65F ")   SE: Sucrose stearate (esterification degree 63%)   PO-90D: Decaglycerin mixed fatty acid (palmitic acid and oleic acid)                 Ester (degree of esterification 70%)   B-80T: tetraglycerin behenic acid ester (esterification degree 67%)   B-100T: tetraglycerin behenic acid ester (esterification degree 83%)   B-100D: Decaglycerin behenic acid ester (esterification degree 83%)

Example 1 and Comparative Examples 1 to 3 After heating 5 parts by weight of hydrogenated coconut oil (melting point 32 ° C.) and 20 parts by weight of rapeseed oil to 70 ° C., DATEM (diacetyl tartaric acid monoglyceride) (manufactured by Riken Vitamin Co., Ltd. Poem W-2
0 ") and 0.3 part by weight of the emulsifier shown in Table 2 were added and dissolved to prepare an oil phase component.

Skim milk powder 3 was added to 67.4 parts by weight of hot water at 70 ° C.
Parts by weight, sodium caseinate 3 parts by weight, decaglycerin stearate (“SWA1” manufactured by Mitsubishi Chemical Foods Co., Ltd.
0D "40 wt% paste) 0.5 part by weight (solid content conversion) and 0.5 part by weight of potassium diphosphate were added and dissolved to prepare an aqueous phase component.

The oil phase component (70 ° C.) prepared above is added dropwise to the aqueous phase component (70 ° C.) prepared above, and preliminarily prepared using a homomixer (“TK homomixer” manufactured by Nippon Tokkai Kakoki Co., Ltd.). Emulsified (3000 rpm for 5 minutes + 10000r
(stirring for 10 minutes at pm), followed by defoaming at 3000 rpm for 3 minutes, and then at 70 ° C. using a homogenizer (Gorin homogenizer), primary pressure 320 kg / cm ² , secondary pressure 80
A coffee whitener was prepared by homogenizing in 2 steps at kg / cm ² and then rapidly cooling (in ice at 5 ° C.). The following evaluation test was performed on the obtained coffee whitener. The results are shown in Table 2.

<Measurement of Particle Size Distribution> The average particle size and particle size distribution of fats and oils as a dispersed phase of coffee whitener were measured using a particle size measuring device (“LA920” manufactured by HORIBA). <Coffee test> 100g of ground coffee beans
Stir for 1 minute in 200 g of slightly boiling demineralized water,
After suction filtration with a Buchner funnel and a filter bell laid with 2 sheets of 5 mm 5A filter paper, 4 g of granulated sugar was dissolved in 120 ml of a coffee extract (pH 4.9) adjusted to a final weight of 1200 g, and 10 ml of coffee whitener was added. (Area reached about 85 ° C.) Whether or not feathering and oil-off occurred was observed. <Storage stability> The mixture was allowed to stand at 5 ° C and 20 ° C for 1 week, and the emulsion state was visually observed and the particle size distribution was measured. <Freezing / thawing test> Coffee whitener was put into a 30 ml screw stopper test tube and frozen at -20 ° C for 21 hours.
It was thawed at room temperature for about 3 hours, and the presence or absence of gel generation was visually observed.

[0019]

[Table 2]

[0020]

[0021]

EFFECTS OF THE INVENTION According to the present invention, not only does it have a stable quality such that it does not solidify during storage and fat and milk proteins do not separate when placed in coffee or tea, but it is frozen and stored and thawed at the time of use. Provided is a coffee whitener having excellent freezing and thawing stability that does not cause gelation (bottle).

─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-7-184544 (JP, A) JP-A-6-209704 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A01J 1/00-27/04 A23C 1/00-23/00

Claims (6)

(57) [Claims] 1. A sucrose fatty acid ester containing a decaglycerin fatty acid ester whose main constituent fatty acid is behenic acid and a degree of esterification of which is 50% or more in an oil phase, and which is contained in an aqueous phase.
And hydrophilicity selected from polyglycerin fatty acid ester
Coffee whitener consisting of an oil-in-water emulsion containing an emulsifier . 2. The content of the hydrophilic emulsifier is 0.2 to 1 weight.
% Of coffee whitener according to claim 1. 3. The coffee whitener according to claim 1, wherein behenic acid in the constituent fatty acids is 60% by weight or more. 4. A coffee whitener according to claim 1 which contains a lipophilic emulsifying agent containing 20 wt% or more polyglycerol fatty acid ester of claim 1, wherein. 5. The coffee whitener according to claim 1, wherein the lipophilic emulsifier content is 0.2 to 1% by weight. 6. The coffee whitener according to claim 1, which contains, in addition to water, 15 to 30% by weight of fat and 1 to 5% by weight of milk component.