JPH04207150A - Coffee whitener - Google Patents

Abstract

PURPOSE:To obtain a coffee whitener for imparting an instant coffee with the taste and flavor of regular coffee by mixing coffee oil with an oil and fat having a specific melting point at a specific ratio and emulsifying the mixture in the form of an O/W-type emulsion with an aqueous solution containing an emulsifier. CONSTITUTION:Coffee oil extracted or squeezed from coffee bean is mixed with an oil and fat having a melting point of 23-50 deg.C (preferably 30-45 deg.C) at a ratio of 0.05:0.95 to 0.20:0.80 (preferably 0.08:0.92 to 0.15:0.85) and the mixture is emulsified in the form of an O/W-type emulsion with an aqueous solution containing an emulsifier to obtain the objective coffee whitener.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention provides a coffee whitener containing coffee flavor, more specifically, a coffee whitener containing coffee flavor, by mixing coffee oil containing coffee flavor B- with an edible solid fat. The present invention relates to a novel coffee whitener that prevents flavor deterioration due to volatilization and can impart the flavor of regular coffee to coffee, especially instant coffee.

[Prior art and its issues]

Instant coffee is obtained by roasting and condensing coffee seeds and dehydrating and drying them, but during drying, some of the extracted flavor components are removed at the same time, resulting in a difference in flavor compared to regular coffee. There is a problem with being inferior.

In the case of instant coffee, even if the flavor is relatively retained immediately after opening, the flavor evaporates after a few days and the flavor is clearly degraded.

One seed of Kaifang coffee contains 5 to 15% oil and fat, and the coffee oil obtained by pressing and supercritical extraction after roasting is rich in high-quality coffee flavor, and for this reason, it is used as a flavoring agent. It may happen. However, the flavor of this coffee oil also deteriorates over time, so it needs to be stored at a low temperature, and when added to other foods, the quality of the flavor is extremely reduced due to chemical reactions with the ingredients contained in those foods. There were many restrictions on its use.

The present invention was made in view of the above circumstances, and it aims at stabilizing flakes 1- by using coffee oil rich in coffee flavor in the form of a coffee whitener, and also by adding this to instant coffee. The purpose is to give instant coffee the freno flavor of regular coffee.

[Means for solving the problem] Coffee oil rich in coffee flavor obtained from one roasted coffee seed, more specifically, pressed oil obtained by mechanically pressing after roasting, or supercritical oil using carbon dioxide gas, etc. Coffee oil obtained by extraction originally contains about 5 to 15% oil in the seeds, and its fatty acid composition is mainly palmitic acid and linoleic acid, and is a liquid fat at room temperature. Immediately after extraction, coffee oil is rich in high-quality coffee flavor, but since it is a liquid fat, the flavor components may volatilize over time, and when used as food, they may interact with other components or with oxygen in the air. There is a problem in that the quality of the flavoring agent deteriorates due to the reaction, which limits its use.

Therefore, the present inventors conducted extensive research in order to overcome the above problems and effectively utilize coffee oil for food products.The inventors of the present invention have conducted intensive research to overcome the above-mentioned problems and effectively utilize coffee oil in food products. It was discovered that by trapping it in fat crystals, external and internal deterioration factors can be suppressed at room temperature, and based on this knowledge, the present invention was completed.

That is, in the present invention, coffee oil obtained by extraction or pressing from coffee beans and fats and oils having a melting point of 23°C to 50°C are mixed in a weight ratio of 0.05:0.95 to 0.20:0.80. , is a coffee whitener obtained by emulsifying it into an oil-in-water type in an aqueous solution containing an emulsifier.

The coffee whitener of the present invention is useful because it can suppress flavor deterioration and impart a rich coffee aroma to coffee when added to it.

The present invention will be explained in detail below.

The coffee oil used in the present invention is obtained by mechanical expression or extraction.

Specifically, green coffee beans that have been selected as the raw material to be used are roasted at 200°C to 250°C for 15 to 20 minutes to give them an aroma, and then ground and subjected to oil extraction. After adjusting the humidity and temperature of the ground coffee beans above, use an expeller.
to obtain pressed coffee oil.

Regarding extraction, there are methods using organic solvents and supercritical extraction using carbon dioxide gas, but the former method requires removal of the solvent after extraction, which is not preferable because volatile components are considerably reduced at this stage. In the latter supercritical extraction, the pressure is 150 kg/cm2 to 350 kg/cI112 by carbon dioxide gas.
After extraction at a temperature of 10°C to 40°C, the pressure is returned to normal and carbon dioxide is removed to obtain extracted oil. Since supercritical extracted oil is extracted at low temperatures, it has good flavor quality and low caffeine content, making it suitable as the coffee oil of the present invention.

Next, regarding the fats and oils to be mixed with the coffee oil, the type thereof is not particularly limited, and the melting point of the fats and oils may be 23°C to 50°C, preferably 30°C to 45°C.

However, natural solid fats such as palm oil, palm kernel oil, colander fat, shea butter, coconut fat, milk fat, etc. or processed oils and fats prepared by hydrogenating or transesterifying natural fats and oils to have the melting point above are also used. Good too.

Now, in order to produce coffee whitener, coffee oil and fats and oils with melting points of 23℃ to 50℃1 are mixed in a weight ratio of 0.05.
: 0.95-0.20 : 0.80, preferably 0
．． After mixing at a ratio of 0.8:0.92 to 0.15:0.85, the mixture may be emulsified into an oil-in-water type in an aqueous solution containing an emulsifier.

When the mixing ratio is 0.20:0.08 or more, the coffee flavor becomes strong, but the taste of substances other than the flavor components in coffee oil becomes strong, and the taste of coffee is spoiled when coffee is added.

Moreover, no significant difference in the addition of coffee oil was observed at 0.05:0.95 or less.

Regarding emulsification, the aqueous phase components have little effect on flavor expression, but the smaller the oil droplet size, the greater the surface area and the better flavor expression. It is preferable to use a high-pressure homogeneous emulsifier, such as a Manton-Gorlin or microfluidizer, to control the average particle size to 0.8 μm or less.

There are no particular restrictions on the type of emulsifier used in the present invention, but
Sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, sorbitan fatty acid esters, monoglycerides, etc., which are generally approved as food additives, may be used alone or in combination.

Further, there is no particular restriction on the amount of emulsifier added, but it is usually added in an amount of 0.5 to 1.0% by weight.

The coffee whitener thus obtained may be used as it is, or after being pulverized using a spray dryer, it may be added to coffee, especially instant coffee.

(Effects of the Invention) The coffee whitener of the present invention sufficiently retains the coffee flavor without deteriorating its quality, and easily releases the flavor in hot water, raising the flavor of instant coffee to the level of regular coffee. I can do it.

Examples of the present invention will be described below, and it will be clarified that when the coffee whitener of this example is added to coffee, it imparts a rich coffee aroma to coffee.

Example 1 Coffee oil obtained by roasting and pressing coffee beans was stored frozen and thawed immediately before use. Further, as the fat containing solid fat to be mixed with this coffee oil, refined coconut oil and hydrogenated soybean hydrogenated oil were used. The respective melting points are 25°C for refined coconut oil and 42°C for hydrogenated soybean oil. In addition, a liquid fat, soybean white oil, was used for comparison. Its melting point is -7.5°C.

The weight ratio of coffee oil and the above three types of oil is o, io: 0
．． The mixed oils were heated and melted at a ratio of 90% and mixed, and the mixed oil was emulsified into an oil-in-water emulsion using the formulation shown below.

In addition, since it was subjected to a room temperature storage experiment, 0.01% dehydroacetic acid was used as a mold inhibitor. The emulsification was preliminarily emulsified using a homomixer at 50°C, and then finely divided using a high-pressure homogeneous emulsifier.

[Coffee whitener prescription] Mixed oil and fat 25.0 Skim milk powder 7.0 Casein Na 1.0 Dipotassium phosphate 0.5 Sugar ester (HLB13) 0
．． 5 Lecithin 0.5 Water 65.5 The three types of coffee whiteners obtained by the above method were sterilized, cooled at 5°C for 2 hours, and stored in a dark place at 20°C for 3 weeks. During the storage period, 15 days per day for 5 days a week.
The lid was opened for a minute to ventilate the headspace.

In order to compare the flavor expression ability of the coffee whitener obtained by the above method, it was actually added to instant coffee and a sensory evaluation was performed.

The evaluation method was to use commercially available instant coffee that had been opened for a day at room temperature, pour 150 mf of hot water into 9 g of instant coffee, and add 6 ml of whitener. was added, and a sensory evaluation was performed by 12 people. As a comparison, a commercially available whitener containing no coffee oil was used.

The evaluation items were the intensity and desirability of aroma, taste, and aftertaste. Sensory evaluation was performed using a 5-point method, with commercially available coffee whiteners scoring 3 points.

The results are shown in Table 1. The products using refined coconut oil and hydrogenated soybean oil gave favorable results in terms of aroma, taste, and aftertaste compared to the control, but when it came to soybean white squeezed oil, the aroma, taste, and aftertaste were favorable.
Although the taste and aftertaste were slightly strong, they tended to be unfavorable. This is thought to be due to insufficient retention of flavor and progress in flavor deterioration.

, Table 1 Example 2 Next, coffee whiteners were prepared by varying the mixing ratio of coffee oil and solid fat. The coffee oil and whitener used were prepared in the same manner as in the example, and the soybean hydrogenated oil of Example 1 was used as the solid fat for mixing.

The mixing ratio of coffee oil and solid fat is 0. o4: 0
．． 96.0.10: 0.90. 0.10 : 0
．． 90°0.20: 0.80.0.25: 0.
It was conducted at 5 levels of 75.

The results are shown in Table 2, and at a mixing ratio of 0.010.96, there was almost no difference compared to the control. On the other hand, when the mixing ratio was 0.2 v: 0.75, the evaluation was high in terms of aroma intensity and desirability, but many people felt that the taste had an off-taste, and the rating was low.

This is thought to be mainly due to the influence of unsaponifiables other than flavor components contained in coffee oil.

Example 3 Next, a powdered coffee whitener was prepared and its effectiveness was confirmed.

Coffee oil obtained by supercritical extraction was stored frozen and thawed immediately before use. Further, as the fat containing solid fat to be mixed with this coffee oil, a hydrogenated balm nuclear hardened oil having a melting point of 35° C. was used. The coffee oil contains hydrogenated palm kernel oil in a weight ratio of 0.10:0.90 and 15:0.
After pre-emulsification with the aqueous phase, the mixture was emulsified into an oil-in-water emulsion using a high-pressure homogeneous emulsifier.

The water phase components to be added are shown in the prescription example on the right.

[Powder whitener prescription]

Mixed fat and oil 15.0 Casein Na 5.0 Corn syrup 20.0 Dipotassium phosphate 0.3 Sugar ester (HLB13) 0.
4 Lecithin 0.3 Water 59.0 The obtained oil-in-water emulsion was powdered using a spray dryer equipped with a disk-type atomizer to obtain a powdered coffee whitener. The conditions for the spray dryer were as follows: inlet hot air temperature: 120°C; exit outlet temperature: 81°C.

As a comparison, a powdered coffee whitener using only hardened palm kernel oil in the mixed oil and fat without using coffee oil was also prepared in the same manner.

The two types of coffee whiteners obtained by the above method were added to instant coffee and subjected to sensory evaluation. The evaluation method was to add 150 g of hot water to 9 g of commercially available instant coffee.
Pour mj2, add 2g of powder whitener, 1 person
It was done by one person. The evaluation results are shown in Table 3, where the mixing weight ratio was 0.10:0.90 and 0.15:0.85.
Both received favorable evaluations.

Table-”-

Claims (1)

[Claims] (1) Coffee oil obtained by extraction or pressing from coffee beans and fats and oils with a melting point of 23°C to 50°C in a weight ratio of 0.
A coffee whitener obtained by mixing at a ratio of 0.05:0.95 to 0.20:0.80 and then emulsifying the mixture into an oil-in-water type with an aqueous solution containing an emulsifier.