CN102711492A - Liquid creamers and methods of making same - Google Patents

Liquid creamers and methods of making same Download PDF

Info

Publication number
CN102711492A
CN102711492A CN2010800621952A CN201080062195A CN102711492A CN 102711492 A CN102711492 A CN 102711492A CN 2010800621952 A CN2010800621952 A CN 2010800621952A CN 201080062195 A CN201080062195 A CN 201080062195A CN 102711492 A CN102711492 A CN 102711492A
Authority
CN
China
Prior art keywords
oil
liquid cream
liquid
cream
protein
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.)
Pending
Application number
CN2010800621952A
Other languages
Chinese (zh)
Inventor
A·A·舍尔
C·A·比森
W·奥克塔维尔
A·J·古铁雷斯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Societe dAssistance Technique pour Produits Nestle SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Societe dAssistance Technique pour Produits Nestle SA filed Critical Societe dAssistance Technique pour Produits Nestle SA
Publication of CN102711492A publication Critical patent/CN102711492A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)

Abstract

Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the invention provides a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages.

Description

Liquid cream and preparation method thereof
Background
The disclosure is usually directed to food.More particularly, the disclosure relates to the liquid cream (creamers) that is used for food (for example coffee & tea).
Cream is extensively used with hot drink and cold drink (for example coffee, cocoa, tea) as adjusting to white agent.They also usually replace breast and/or breast system cream (dairy cream) to use with powder or particle, such as grain.Cream can also have different local flavors and mouthfeel, texture (body) and fine and smooth tissue (smoother texture) are provided.
Cream can be liquid or powder type.Powder type does not provide the sensation of tradition breast system cream usually.Another shortcoming of use powder cream is difficult to dissolving in the time of can comprising in being added to coffee, and possibly form uneven beverage.
Breast system liquid fresh or refrigeration is adjusted to white agent provides good mouthfeel usually.But for the people that breast does not tolerate, they are difficult to accepted.Because short hold capacity, they also use inconvenience.And, even fluid milk system cream under freezing conditions also can go bad very soon.
Adjust to white the market of the non-dairy cream (non-dairy creamers) of agent as coffee and grow up fast, and the U.S. is the market leader of the type product.It is required that to adjust to white agent should be to preserve stablely in storage process, be not separated, creaming of emulsion (creaming), gelling and deposition, and the viscosity that remains unchanged in time.When being added to cold drink or hot drink for example in coffee or the tea time, cream should dissolve fast, and the good ability of adjusting to white is provided, and keeps stable, does not sprout wings and/or deposition, and good taste is not provided simultaneously.
As everyone knows, emulsion and suspension are thermodynamic instabilities.Overcoming the middle physical chemistry instability problem of liquid cream (it comprises oil and other water-insoluble matter) is an actual challenges, particularly for long storage time and sterile liquid cream at elevated temperatures.For example, titanium dioxide (" TiO 2") deposition of (it is a kind of effective brightening agent) the unacceptable visual appearance that possibly cause the reduction of the ability of adjusting to white and occur owing to the white layer at the reservoir vessel bottom precipitation.And along with the time, when refrigeration, still sightless creaming of emulsion can cause bottle to stop up in the liquid beverage of under the temperature of room temperature and rising, preserving.When the liquid milk essence is added in the beverage, particularly heat, coffee for example in the sour environment, other undesirable problem comprises the beverage stability forfeiture of sprouting wings with other type.
In view of previous discussion, prepare the fluid product of aseptic uniformly, stable storing and do not destroy emulsion and be separated, under refrigeration or ambient room temperature, store simultaneously and still have lasting, controlled viscosity and stable in the process of several months and have challenge.Another main challenge is that preparation is aseptic, the liquid cream of stable storing, and it is easy to disperse in the time of in being added to beverage, and is stable in the sour environment of hot and cold, do not sprout wings, destroys emulsion, de-oiling, flocculation and deposition.
General introduction
The disclosure relates to food with liquid cream and the method for preparing the liquid cream.The liquid cream can be stable storing with aseptic.The liquid cream can have high ability of adjusting to white and pleasant mouthfeel.The liquid cream can be gone through a liquid milk finishing time limit and under controlled viscosity, keep good physicochemical properties, particularly emulsion and suspension stability under the different conditions of storage, and be not separated (for example creaming of emulsion, deposition, the gelling of wearing out).
In general embodiment; The disclosure provides the liquid cream, and it has glue component (comprise weight ratio and be about 1:2 extremely the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan), weight range is that about 0.5% to about 2.5% protein, emulsifier system (mixture and the weight range that comprise at least two kinds of emulsifying agents are about 0.2 to about 0.7%) and weight range are about 8% to about 20% oil.Emulsifier system: protein: the weight ratio of glue component is (2-14): (5-50): 1.Unless otherwise indicated, % weight is based on the gross weight of liquid cream otherwise among this paper.
In one embodiment, glue composition weight scope is about 0.05% to about 0.10%.Protein can be casein, casein sodium, Caseins, potassium salts, calcium caseinate, soybean protein, pea protein, lactalbumin or its combination.Emulsifying agent can be the diacetyl tartrate of monoglyceride, two glyceride, monoglyceride, succinate or its combination of monoglyceride.
In one embodiment, emulsifying agent comprises the emulsifying agent of low hydrophil lipophil balance value.Perhaps, emulsifying agent can comprise the emulsifying agent of medium hydrophil lipophil balance value.
In one embodiment, oil comprises vegetable oil, for example soybean oil, coconut oil, palm oil, palm oil level branch, cotton seed oil, Tower rape oil, olive oil, sunflower oil, high oleic sunflower oil, safflower oil or its combination.In addition, in one embodiment, oil comprises the mixture of vegetable oil, and it comprises no more than 65% saturated fatty acid and no more than 1% trans-fatty acid.
In one embodiment, the liquid milk spermatophore contains buffer.The liquid cream can also comprise the for example composition of essence, sweetener, colouring agent or its combination.
In another embodiment, the disclosure provides the method for preparing stable liquid cream.This method comprises combination below the aquation: glue component (comprise weight ratio and be about 1:2 extremely the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan), weight range are that about 0.5% to about 2.5% protein, emulsifier system (mixture and the weight range that comprise at least two kinds of low molecular weight emulsifiers are about 0.2 to about 0.7%) and weight range are about 8% to about 20% oil; Forming the liquid cream, and be filled in the container the liquid cream is aseptic.Emulsifier system: protein: the weight ratio of glue component can be (2-14): (5-50): 1.
In one embodiment, this method is included in and is filled to container heat processing liquid cream before.This method also is included in and is filled to container homogenize liquid cream before.
An advantage of the present disclosure has provided the liquid cream of the stable storing that improves.
Another advantage of the present disclosure has provided has the liquid cream that height is adjusted to white ability.
Another advantage of the present disclosure has provided the liquid cream that the storage time of going through prolongation keeps controllable-viscosity.
Another advantage of the present disclosure has provided the liquid cream that when the storage process neutralization is in being added to the high temperature beverage, does not have stability problem, the for example de-oiling of described stability problem, flocculation, emergence and/or deposition.
Another advantage of the present disclosure does not have the liquid cream of stability problem, the for example de-oiling of described stability problem, flocculation, emergence and/or deposition when having provided in being added to the high temperature beverage.
Another advantage of the present disclosure provided have good taste, texture, fine and smooth tissue and excellent flavor and do not have the liquid cream of peculiar smell.
This paper has described further feature and advantage, and from following detailed description, is conspicuous.
Detail
The disclosure relates to liquid cream and the method for preparing the liquid cream.The liquid cream can be added in any suitable beverage with a certain amount of, and this amount is enough to offer beverage and becomes breast effect (creaming effect).Become the breast effect to give and cream or the relevant characteristic of breast, local flavor, tissue, texture and/or the color of for example being satisfied with (luminous or adjust to white).In selectable embodiment, the liquid cream is stable and has overcome in refrigerated storage temperature (for example ~ 4 ℃), room temperature (for example ~ 20 ℃) and the temperature (for example ~ 30 to 38 ℃) that the raises problem of phase separation in the storage process (for example creaming of emulsion, obstruction, gelling, solidify, deposition etc.) down.Stable liquid cream can have shelf life stability, for example, under 20 ℃ at least 9 months, 30 ℃ following 6 months, and following 1 month at 38 ℃.This class I liquid I cream can be described to O/w emulsion usually, has water-based continuous phase and oiliness decentralized photo.
Find that surprisingly the special combination of the glue component of special scope and weight ratio, protein, emulsifier system and oil has significantly improved the physical and chemical stability of liquid cream.For example, the special combination of these components provides stable liquid cream, and the time cycle that this liquid cream is gone through prolongation has good stability of emulsion and controlled viscosity under different conditions of storage, and is not separated.
The time cycle (for example at least 1 month) that means with a kind of state or condition maintenance prolongation " stablized " in term used herein, has minimum being separated (for example creaming of emulsion, deposition, aging gelling).When keeping at least 1 month, can find that the stable liquid cream of embodiment of the present disclosure is stable, and stablize 2 to 3 months or longer usually, and not have emergence, flocculation, sedimentation problem.
Stable liquid cream in the embodiment of the present disclosure can also be easy to be dispersed in the coffee, and is stable in the sour environment of hot and cold, and do not sprout wings, destroys emulsion, de-oiling, flocculation and deposition.In the time of in being added to coffee, tea, cocoa or other fluid product, the liquid cream can provide height to adjust to white ability, good mouthfeel, strong texture (full body), the tissue of exquisiteness and good local flavor, and peculiar smell do not occur in the storage time.The liquid cream can use with other numerous food (such as grain), as the cream of the cream of berry, soup and be used for a lot of culinary application.
In general embodiment; The disclosure provides the liquid cream, and it is that about 0.5% to about 2.5% protein, emulsifier system (mixture and the weight range that comprise at least two kinds of emulsifying agents are about 0.2 to about 0.7%) and weight range are about 8% to about 20% oil that described liquid cream has glue component (comprise weight ratio and be about 1:2 extremely the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan), weight range.Emulsifier system: protein: the weight ratio of glue component can be respectively (2-14): (5-50): 1.
In one embodiment, the glue component comprises weight ratio and is about 1:2.5 extremely the kappa carrageen glue of about 1:4 and the mixture of ι carrageenan.In another embodiment, emulsifier system comprise at least two kinds of emulsifying agents mixture and weight range for accounting for liquid cream about 0.3 to about 0.6%.
In one embodiment, the weight range of glue component is about 0.05% to about 0.10%.Protein can be casein, casein sodium, Caseins, potassium salts, calcium caseinate, soybean protein, pea protein, lactalbumin or its combination.
Emulsifier system can comprise the combination of at least two kinds of low molecular weight emulsifiers of special weight ratio.The type of emulsion can be controlled through emulsifying agent, and emulsifying agent should dissolve in continuous phase.For stable O/w emulsion, the emulsifying agent that has high hydrophil lipophil balance (" HLB ") the value usually stability that should offer the best.Yet, find to have the best stability of emulsion that the liquid cream is provided under the special weight ratio that is combined in low and medium HLB value emulsifying agent of low molecular weight emulsifier of low and medium HLB value surprisingly.
Hydrophily is different in emulsifying agent with lipophilicity, and balance between the two is called the HLB value.The HLB value is to measure through the hydrophilic or lipophilic value of the zones of different of calculating molecule.The HLB value has been discussed in a plurality of references.Instance is Griffin WC: " Classification of Surface-Active Agents by ' HLB; ' (according to the surfactant classification of HLB) " Journal of the Society of Cosmetic Chemists 1 (1949): 311; Or Griffin WC: " Calculation of HLB Values of Non-Ionic Surfactants (calculating of the HLB value of nonionic surface active agent); " Journal of the Society of Cosmetic Chemists 5 (1954): 259 incorporates it into this paper as a reference.The HLB value scope of emulsifying agent is generally 0 to 20.
Low HLB value scope is about 1 to about 5.Medium HLB value scope is about 5 to about 10.The low molecular weight emulsifier of low HLB value can include but not limited to monoglyceride, two glyceride, acetylizad monoglyceride, sorbitan trioleate, glyceryl dioleate, Arlacel-65, propylene glycol monostearate, glycerin mono-fatty acid ester and monostearate, and they alone or in combination.The low molecular weight emulsifier of medium HLB value can include but not limited to the diacetylation tartrate of Arlacel-80, PGML, Arlacel-60, stearoyl-2-calcium lactate, dehydrating glycerin sorbierite list palm fibre acid esters, soybean lecithin and monoglyceride, and they alone or in combination.
In one embodiment, emulsifying agent is diacetyl tartrate (" TMG ") or its combination of monoglyceride (" MG ") with special low or medium HLB value, two glyceride (" DG "), monoglyceride.The emulsifying agent of further finding special weight ratio obtains advantages of excellent stability.In one embodiment, the weight ratio between MG and the DG can be respectively about 7:1 to about 9.5:1.In another embodiment, the weight ratio between MG and the TMG can be respectively about 1:2.5 to about 1:4.5.
In one embodiment, oil comprises one or more vegetable oil.Oil can provide creaminess (creaminess) and mouthfeel for cream.Oil can also be participated in the effect of adjusting to white of cream.Vegetable oil can comprise the oil of partially or completely hydrogenation, and they alone or in combination.For example, vegetable oil can include but not limited to soybean oil, coconut oil, palm oil, palm oil level branch, cotton seed oil, Tower rape oil, olive oil, sunflower oil, safflower oil or its combination.Sunflower oil can be the sunflower oil of high oleic acid.Oil can mix with any suitable amount and mode, to guarantee maximum oxidation stability.For example, oil can comprise the mixture of the vegetable oil that contains no more than 65% saturated fatty acid.In one embodiment, the mixture of vegetable oil comprises no more than 1% trans-fatty acid.
Oil is the key component of decentralized photo in the emulsion.In one embodiment, the average diameter of oil droplet is less than 0.6 micron.Preferably, the diameter range of oil droplet is about 0.25 micron to 0.45 micron.The oil droplet of the emulsion of this scope granularity provides the best effect of adjusting to white.
In one embodiment, the liquid cream is got rid of cellulose.For example, need not to use any cellulose components (for example microcrystalline cellulose and carboxymethyl cellulose) can prepare the liquid cream.
In one embodiment, the liquid milk spermatophore contains buffer.When being added to the sour environment (for example coffee) of heat, buffer can be avoided the creaming of emulsion or the deposition of undesirable cream.Buffer can be for example monophosphate, diphosphate, sodium carbonate and sodium acid carbonate, potash and saleratus or its combination.More particularly, the limiting examples of the buffer that is fit to is a salt, for example potassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium acid carbonate, natrium citricum, sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate and sodium tripolyphosphate.Buffer can exist with about 0.5 to about 1% the amount that accounts for liquid cream gross weight.
In one embodiment, the liquid cream can comprise a certain amount of brightening agent, and the amount of described brightening agent is enough to provide further adjusting to white of aqueous medium that the liquid milk finishing is gone into.For example, brightening agent can be TiO 2, it can exist with about 0.1% to about 1% the amount that accounts for liquid cream weight.TiO 2Can have scope and be about 0.1 to about 0.7 micron granularity, embodiment preferred has 0.4 micron granularity.Work as TiO 2Be used as when replenishing brightening agent, in the liquid cream shelf life, TiO 2Can keep complete suspendible.Can also use the brightening agent that other is fit to, for example calcium carbonate, calcium sulfate and aluminium oxide.
In another embodiment, the particle size range of brightening agent is 0.3 to 0.5 micron.When the light scattering generation is the whitest, obtain the brightening agent of optimum size.This is relevant with the wavelength of being considered, and for whole visible spectrum, and optimum size is the half the of mean wavelength or about 0.30 micron.Can be contemplated that smaller szie will make liquid cream self blue partially, and more large scale will reduce the ability of adjusting to white gradually.At least it should be favourable on two reasons, using average about 0.30 micron granularity.The ability of adjusting to white that strengthens cause identical final color required adjust to white component still less, it can reduce cost.Littler particle is easier to suspendible and keeps suspendible.Generally speaking, according to the gravity that the sedimentation trend is provided, the particle of suspendible receives the influence of Stokes law critical speed.Yet when granularity during less than about 2.0 microns, other power becomes significantly and also controls sedimentation or suspendible.As everyone knows, occupy advantage less than 2.0 microns Brownian motions, and gravity becomes more and more inessential when size reduces, thereby help short grained suspendible, and do not have a lot of sedimentations.
The liquid cream can also comprise one or more compositions, for example essence, sweetener, colouring agent or its combination.Sweetener can comprise for example sucrose, fructose, dextrose, maltose, dextrin, levulose, Tagatose, galactolipin, corn-syrup solids and other natural or artificial sweetening agent.Sugar-free sweetener can include but not limited to sugar alcohol, glucidtemns of maltitol, xylitol, sorbierite, erythrite, sweet mellow wine, isomalt (isomalt), lactitol, hydrogenation etc. for example, and they are alone or in combination.
The application level of essence, sweetener and colouring agent alters a great deal, and will depend on following factor, for example the required sugariness of the effectiveness of sweetener, product, level and the type and the cost consideration of used essence.In the liquid cream, can use the combination of sugar and/or sugar-free sweetener.In one embodiment, sweetener is present in the liquid cream with about 20% concentration range to about 50% weight.In another embodiment, the weight range of sweetener is about 25% to about 35%.
In another embodiment, the disclosure provides the method for preparing stable liquid cream.Advantageously, in selectable embodiment, stable liquid cream can have under 20 ℃ 9 months at least, 30 ℃ following 3 months and at 38 ℃ of following physical and chemical stabilities of 1 month, their required character has no rotten.
This method comprises combination below the aquation: glue component (comprise weight ratio and be about 1:2 extremely the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan), weight range are that about 0.5% to about 2.5% protein, emulsifier system (mixture and the weight range that comprise at least two kinds of low molecular weight emulsifiers are about 0.2 to about 0.7%) and weight range are about 8% to about 20% oil; To form the liquid cream; Homogenize liquid cream, and be filled in the container the liquid cream is aseptic.Aquation can water or any suitable liquid accomplish.Emulsifier system: protein: the weight ratio of glue component can be respectively (2-14): (5-50): 1.
Glue, emulsifying agent, protein, buffer, sweetener and the essence aquation in water can under agitation add the oil/fat of fusing to be accomplished, with after-baking, homogenize, cooling and under aseptic condition, be filled in the sterile chamber.Aseptic heat treatment can be used direct or indirect superhigh temperature (" UHT ") processing.UHT processing is known in the art.The instance of UHT processing comprises UHT sterilization and UHT pasteurization.
Direct heat is handled through in emulsion, injecting steam water and is realized.In this case, possibly remove excessive water through flash distillation.Indirect heat treatment is to use the heat transfer interface that contacts with emulsion to realize.Homogenize can and/or be carried out before heat treatment afterwards.In order to improve the heat transfer in the emulsion, possibly interestedly be before heat treatment, to carry out homogenize, thereby realize the heat treatment of improvement.After heat treatment, carry out homogenize and guaranteed that usually the oil droplet in the emulsion has required size.Aseptic being filled in a plurality of publications has description, L for example, and Grimm is at " Beverage Aseptic Cold Filling (the aseptic cold filling of beverage) " (Fruit Processing; In July, 1998, the 262-265 page or leaf), R.Nicolas is at " Aseptic Filling of UHT Dairy Products in HDPE Bottles (the aseptic filling of UHT dairy products in the HDPE bottle) " (Food Tech.Europe; 3/4 month nineteen ninety-five; The 52-58 page or leaf) article in, or the U.S. Pat 6,536 of Taggart; 188B1 incorporates it into this paper as a reference.
In the time of in being added to beverage, the sterile liquid cream produces the beverage that stabilized uniform is physically adjusted to white, and has good mouthfeel, texture, the fine and smooth tissue and the pleasant sense of taste, and does not have peculiar smell.The purposes of liquid cream is not limited only to coffee and uses.For example, cream can also be used for other beverage, for example tea or cocoa, or use with cereal or berry, as the cream of soup, and be used for a lot of culinary application etc.
Embodiment
Unrestricted through embodiment, the following example is the explanation of a plurality of embodiments of the present disclosure.
Embodiment 1
The drying composite of carrageenan and sucrose prepares through 500g sucrose and 20g kappa carrageenan and 50g ι-carrageenan are mixed.Under high-speed stirred, drying composite is added in the about 75 ℃ hot water of 58kg in the jar.Then, under continuous stirring, the 400g dipotassium hydrogen phosphate is added in the jar.
Then, drying composite prepares through 900g casein sodium, 300g titanium dioxide, 330g essence and 2.5kg sucrose are mixed.Drying composite is added in the jar under high-speed stirred.After mixing about 10 minutes, under continuous high speed stirred, (100g Dimodan and 300g Panodan) was added in the jar with emulsifying agent.Then, under high-speed stirred, add the oil of about 60 ℃ 8.4kg fusing, add 27kg sucrose subsequently.Add a small amount of extra water, to regulate total product weight to 100kg.
The liquid that produces is preheated, handled 5 seconds,, cool off, and be filled in the bottle the liquid cream is aseptic in 180/40 crust homogenize down at 143 ℃ of following UHT.The liquid cream can also asepticly be filled in any sterile chamber, for example jar (jar), kettle (jug) or bag (pouch).
Three groups of bottles that will contain the liquid cream store under following condition:
-38 ℃ following 1 month,
-30 ℃ following 3 months and
-following 9 months of room temperature (about 20 ℃).
Cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.Discovery between the storage life, be not separated (creaming of emulsion, de-oiling, marbling etc.), gelling, deposition and almost do not have viscosity to change.
Find that the liquid cream has good surface appearance, mouthfeel, the tissue of exquisiteness and good local flavor, and do not have peculiar smell.And in the time of in being added to coffee, cream demonstrates the very high ability of adjusting to white.
Embodiment 2
The drying composite of carrageenan and sucrose prepares through 500g sucrose and 10g kappa carrageenan and 30g ι-carrageenan are mixed.Under high-speed stirred, drying composite is added in the hot water that 58kg is about 75 ℃ in the jar.Then, under continuous stirring, the 400g dipotassium hydrogen phosphate is added in the jar.
Then, drying composite prepares through 1.0kg casein sodium, 300g titanium dioxide, 330g essence and 2.5kg sucrose are mixed.Drying composite is added in the jar under high-speed stirred.After mixing about 10 minutes, under continuous high speed stirred, (100g Dimodan and 300g Panodan) was added in the jar with emulsifying agent.Then, under high-speed stirred, add the oil of about 60 ℃ 8.4kg fusing, add 27kg sucrose subsequently.Add a small amount of extra water, to regulate total product weight to 100kg.
The liquid that produces is preheated, handled 5 seconds,, cool off, and be filled in the bottle the liquid cream is aseptic in 180/40 crust homogenize down at 143 ℃ of following UHT.
Three groups of bottles that will contain the liquid cream store under following condition:
-38 ℃ following 1 month,
-30 ℃ following 3 months and
-following 9 months of room temperature (about 20 ℃).
Cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.Discovery between the storage life, be not separated (creaming of emulsion, de-oiling, marbling etc.), gelling, deposition and almost do not have viscosity to change.
Find that the liquid cream has good surface appearance, mouthfeel, the tissue of exquisiteness and good local flavor, and do not have peculiar smell.And in the time of in being added to coffee, cream demonstrates the very high ability of adjusting to white.
Embodiment 3
The drying composite of carrageenan and sucrose prepares through 500g sucrose and 10g kappa carrageenan and 30g ι-carrageenan are mixed.Under high-speed stirred, drying composite is added in the hot water that 58kg is about 75 ℃ in the jar.Then, under continuous stirring, the 400g dipotassium hydrogen phosphate is added in the jar.
Then, drying composite prepares through 1.0kg casein sodium, 300g titanium dioxide, 330g essence and 2.5kg sucrose are mixed.Drying composite is added in the jar under high-speed stirred.After mixing about 10 minutes, under continuous high speed stirred, (130g Dimodan and 380g Panodan) was added in the jar with emulsifying agent.Then, under high-speed stirred, add the oil of about 60 ℃ 8.4kg fusing, add 27kg sucrose subsequently.Add a small amount of extra water, to regulate total product weight to 100kg.
The liquid that produces is preheated, handled 5 seconds, homogenize under 180/40 crust, cooling at 143 ℃ of following UHT.Then, be filled in the bottle the liquid cream is aseptic.
Three groups of bottles that will contain the liquid cream store under following condition:
-38 ℃ following 1 month,
-30 ℃ following 3 months and
-following 9 months of room temperature (about 20 ℃).
Cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.Discovery between the storage life, be not separated (creaming of emulsion, de-oiling, marbling etc.), gelling, deposition and almost do not have viscosity to change.
Find that the liquid cream has good surface appearance, mouthfeel, the tissue of exquisiteness and good local flavor, and do not have peculiar smell.And in the time of in being added to coffee, cream demonstrates the very high ability of adjusting to white.
Embodiment 4
Adjust to white agent like embodiment 1 preparation coffee, replace κ-and the mixture of ι-carrageenan but only use kappa carrageenan.The liquid cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.
After storing 4 months under 20 ℃, in sensory evaluation's display bottle creaming of emulsion appears.And the liquid cream of observing in the bottle significantly precipitates.In the time of in being added to coffee, compare, observe the ability of adjusting to white and significantly reduce with freshly prepd liquid coffee cream.
Embodiment 5
Adjust to white agent like embodiment 1 preparation coffee, but use two kinds of emulsifying agents that amount to 900g, replace amounting to 70g.The liquid cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.
After storing 3 months under 20 ℃, significant creaming of emulsion appears in sensory evaluation's display bottle.In the time of in being added to coffee, compare, observe the ability of adjusting to white and significantly reduce with freshly prepd liquid coffee cream.
Embodiment 6
Adjust to white agent like embodiment 1 preparation coffee, but use the 3.0kg casein sodium.The liquid cream is judged through the non-participant of undergoing training with the physical and chemical stability and the organoleptic attribute of the coffee beverage of the liquid cream that contains adding.
After storing for 3 weeks under 38 ℃, flocculation appears in sensory evaluation's display bottle.And the viscosity of observing the liquid cream significantly increases.
Should be understood that, to the multiple change of preferred embodiment described herein with to modify be conspicuous to those skilled in the art.Can carry out these changes and modification and do not break away from the spirit and the scope of this theme, and not reduce its expection advantage.Therefore, expect that these changes and modification are encompassed in the Rights attached thereto requirement.

Claims (13)

1. liquid cream, this liquid milk spermatophore contains
It is that about 1:2 is to the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan that glue component, described glue component comprise weight ratio;
Weight range is about 0.5% to about 2.5% protein;
Mixture and the weight range that emulsifier system, described emulsifier system comprise at least two kinds of emulsifying agents is about 0.2 to about 0.7%, wherein emulsifier system: protein: the weight ratio of glue component is (2-14): (5-50): 1; With
Weight range is about 8% to about 20% oil.
2. the liquid cream of claim 1, wherein the weight range of glue component is about 0.05% to about 0.10%.
3. any one liquid cream during aforesaid right requires, wherein protein is selected from casein, casein sodium, Caseins, potassium salts, calcium caseinate, soybean protein, pea protein, lactalbumin and combination thereof.
4. any one liquid cream during aforesaid right requires, wherein emulsifying agent is selected from the succinate of monoglyceride, monoglyceride, the diacetyl tartrate and the combination thereof of monoglyceride.
5. any one liquid cream during aforesaid right requires, wherein emulsifying agent comprises the emulsifying agent of low hydrophil lipophil balance value.
6. any one liquid cream in the claim 1 to 4, wherein emulsifying agent comprises the emulsifying agent of medium hydrophil lipophil balance value.
7. any one liquid cream during aforesaid right requires; Wherein oil comprises vegetable oil, and described vegetable oil is selected from soybean oil, coconut oil, palm oil, palm oil level branch, cotton seed oil, Tower rape oil, olive oil, sunflower oil, high oleic sunflower oil, safflower oil and combination thereof.
8. the liquid cream of claim 7, wherein vegetable oil comprises no more than 65% saturated fatty acid and no more than 1% trans-fatty acid.
9. any one liquid cream during aforesaid right requires, it comprises buffer.
10. any one liquid cream during aforesaid right requires, it comprises the composition that is selected from essence, sweetener, colouring agent and combination thereof.
11. prepare the method for stable liquid cream, this method comprises:
Combination below the aquation: it is that about 1:2 is to the kappa carrageen glue of about 1:6 and the mixture of ι carrageenan that glue component, described glue component comprise weight ratio; Weight range is about 0.5% to about 2.5% protein; Mixture and weight range that emulsifier system, described emulsifier system comprise at least two kinds of low molecular weight emulsifiers are about 0.2 to about 0.7%; With weight range be about 8% to about 20% oil, to form the liquid cream;
Homogenize liquid cream; And
Be filled in the container the liquid cream is aseptic.
12. the method for claim 11, wherein emulsifier system: protein: the weight ratio of glue component is (2-14): (5-50): 1.
13. being included in, any one method in the claim 11 to 12, this method be filled to heat processing liquid cream before the container.
CN2010800621952A 2009-11-25 2010-11-10 Liquid creamers and methods of making same Pending CN102711492A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US2009065946 2009-11-25
USPCT/US2009/065946 2009-11-25
PCT/EP2010/067161 WO2011064093A1 (en) 2009-11-25 2010-11-10 Liquid creamers and methods of making same

Publications (1)

Publication Number Publication Date
CN102711492A true CN102711492A (en) 2012-10-03

Family

ID=41611371

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010800621952A Pending CN102711492A (en) 2009-11-25 2010-11-10 Liquid creamers and methods of making same

Country Status (6)

Country Link
EP (1) EP2503896A1 (en)
JP (1) JP2013511963A (en)
CN (1) CN102711492A (en)
CA (1) CA2781844A1 (en)
MX (1) MX2012006049A (en)
WO (1) WO2011064093A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104137885A (en) * 2013-05-10 2014-11-12 南阳乳业株式会社 Preparation method for stably-feathered coffee creamer containing raw milk or skimmed milk and having improved milk flavor
CN109152382A (en) * 2016-05-04 2019-01-04 Cj第制糖株式会社 For inhibiting the functional health-care food comprising coffee and Tagatose of blood glucose rise
CN110769695A (en) * 2017-06-30 2020-02-07 雀巢产品有限公司 Creamers with improved texture/mouthfeel and methods of making the same
CN111315227A (en) * 2017-12-01 2020-06-19 雀巢产品有限公司 Creamers with improved texture/mouthfeel and methods of making the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2013012522A (en) * 2011-04-29 2014-04-30 Nestec Sa Creamers and methods of making same.
US20150320065A1 (en) * 2011-12-22 2015-11-12 Nestec S.A. Liquid creamers and methods of making same
WO2017065284A1 (en) * 2015-10-16 2017-04-20 不二製油グループ本社株式会社 Oil or fat composition for coffee cream
WO2020099232A1 (en) * 2018-11-14 2020-05-22 Société des Produits Nestlé S.A. Liquid creamer

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4857341A (en) * 1985-08-19 1989-08-15 Nestec S.A. Protein-free coffee whitener and method of making same
CN1968613A (en) * 2004-06-15 2007-05-23 雀巢技术公司 Self-foaming liquid creamers and processes
WO2009068543A1 (en) * 2007-11-29 2009-06-04 Nestec S.A. Shelf stable liquid whitener and process of making thereof
CN101516213A (en) * 2006-09-15 2009-08-26 雀巢产品技术援助有限公司 Beverage creamer

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020017A (en) * 1998-06-25 2000-02-01 Mingione; Armand Non-dairy drink mixture
US6536188B1 (en) 1999-02-02 2003-03-25 Steuben Foods, Inc. Method and apparatus for aseptic packaging

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4857341A (en) * 1985-08-19 1989-08-15 Nestec S.A. Protein-free coffee whitener and method of making same
CN1968613A (en) * 2004-06-15 2007-05-23 雀巢技术公司 Self-foaming liquid creamers and processes
CN101516213A (en) * 2006-09-15 2009-08-26 雀巢产品技术援助有限公司 Beverage creamer
WO2009068543A1 (en) * 2007-11-29 2009-06-04 Nestec S.A. Shelf stable liquid whitener and process of making thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104137885A (en) * 2013-05-10 2014-11-12 南阳乳业株式会社 Preparation method for stably-feathered coffee creamer containing raw milk or skimmed milk and having improved milk flavor
CN109152382A (en) * 2016-05-04 2019-01-04 Cj第制糖株式会社 For inhibiting the functional health-care food comprising coffee and Tagatose of blood glucose rise
US11406680B2 (en) 2016-05-04 2022-08-09 Cj Cheiljedang Corporation Health functional food for inhibiting rise of blood glucose containing coffee and tagatose
CN110769695A (en) * 2017-06-30 2020-02-07 雀巢产品有限公司 Creamers with improved texture/mouthfeel and methods of making the same
CN111315227A (en) * 2017-12-01 2020-06-19 雀巢产品有限公司 Creamers with improved texture/mouthfeel and methods of making the same

Also Published As

Publication number Publication date
WO2011064093A1 (en) 2011-06-03
JP2013511963A (en) 2013-04-11
EP2503896A1 (en) 2012-10-03
CA2781844A1 (en) 2011-06-03
MX2012006049A (en) 2012-07-03

Similar Documents

Publication Publication Date Title
CN102238875B (en) Low protein and protein-free liquid, liquid concentrate and powder creamers, and process of making thereof
CN102711492A (en) Liquid creamers and methods of making same
JP2014511708A (en) Creamer and manufacturing method thereof
CN103228146A (en) Liquid creamers and methods of making same
CA2707091C (en) Protein-free creamers, stabilizing systems, and process of making same
CN108882738A (en) Composition containing Weilan gum
CN105473000B (en) Whipped cream and its manufacturing method
EP2978320B1 (en) Liquid creamer composition comprising oleosomes as replacement for oil and method of making the same
JP2013511965A (en) Oxidation stable oils and blends and compositions containing them
JP2012517232A (en) Sterile liquid creamer with low protein and no protein, extended shelf life (ESL) and storage stability, and methods for their production
CN103596441A (en) Stable creamer composition
US20120288611A1 (en) Liquid creamers and methods of making same
JP4354352B2 (en) Stabilizer for milk beverage and its application
CN109195447A (en) With the instant drink type beverage by shaking the foam formed
RU2784671C2 (en) Whiteners with improved texture/taste sensations and their production method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20121003