KR101222584B1 - Protein-reduced creamer - Google Patents

Abstract

The present invention relates to a protein content reducing creamer which improves the loss of flavor and lowering of emulsion stability while using an emulsifier as a substitute for reducing the protein content of coffee creamer, containing vegetable oils, carbohydrates, proteins, emulsifiers, stabilizers and buffers. In the creamer, the emulsifier replaces a part of the protein, and provides a protein content reducing creamer comprising DATEM, mono- and diglycerides (Mono- and diglycerides) and SSL (Sodium Steatoyl Lactylate) together.

Protein, creamer

Description

Protein-reduced creamer

The present invention relates to a protein content reducing creamer, and more particularly, to a protein content reducing creamer which improves the loss of flavor and lowering of emulsion stability while using an emulsifier as a substitute for reducing protein content of coffee creamer.

Creamer compositions are well known in the art and, in the case of powdered coffee cream, are most commonly composed of a composition containing vegetable oils, carbohydrates, proteins, emulsifiers, stabilizers, and buffers, and more specifically, vegetable oils 15 to 40. Weight%, 45 to 80% by weight of starch syrup as carbohydrate, 3 to 6% by weight of casein or casein sodium as milk protein, 0.5 to 2% by weight emulsifier, stabilizer in the form of phosphate such as potassium diphosphate and fluid improver 0.5 to 3 %, Etc. are contained.

Among these, casein or casein sodium is a very important ingredient that acts as an emulsifier in coffee creamer itself and affects the emulsion stability and sensory properties of the product. It is reported that the content of the minimum casein or casein sodium to impart emulsification stability in the coffee creamer containing 2% by weight.

However, the content of 2% by weight is the minimum in terms of emulsification stability, and the proper content of casein or casein sodium is at least 2.5 ~ 3.5 in consideration of the harmony with coffee or the addition of cream taste in the sensory properties of the product. Weight percent is preferred.

Lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, and polysorbate, which are used as emulsifiers, have the function of dispersing fat globule particles well to form a safe emulsion, which is generally spreading or sensuality of coffee solution in creamer. In order to impart storage stability through the combination of phosphorus characterization, casein protein and fat, emulsifiers are generally selected by combining emulsifiers in consideration of hydrophilic / lipophilic properties (HLB Value) and mixing at least two emulsifiers. I use it.

In the manufacturing process of O / W emulsions, such as coffee creamers, the initial stages of forming oil-in-water emulsions show that the free surface energy (when the oil is dispersed in the water phase by mechanical force) As the free surface energy increases, the oil particles bind to each other, and as the size of fat spheres increases, the stability of the emulsion becomes unstable again.

The free surface energy is proportional to the surface area and the interfacial tension of the fat globule particles. To reduce the interfacial tension, the interfacial tension can be reduced quickly by adsorbing an emulsifier or protein to the interface. That is, as the protein and the emulsifier are combined with finely dispersed fat sphere particles, the fat spheres are aggregated again to increase the size of the fat sphere so that the emulsion does not become unstable and forms a stable emulsion.

However, if only the casein content is reduced without using a substitute to replace the function of casein, the effect of lowering the interfacial tension is reduced, and thus the free surface energy between the fat globules increases again and the fat globules reattach to each other. As a result, the emulsification becomes stronger, and a large amount of fat globule particles is formed, which will adversely affect the emulsion safety of the emulsion and even the coffee creamer.

As such, the use of casein or casein sodium in the coffee creamer plays a role in imparting long-term stability of the emulsion, and thus the use of casein or casein sodium is essential even if the specific gravity of the raw materials is high.

And since this emulsification function of casein plays an important role in determining the size and number of fat globules, the strength of the creamy taste felt in the mouth depending on the size and number of fat globules as well as the creamy taste that is generated by containing milk protein casein or casein sodium. And body properties such as feeling.

As described above, casein or casein sodium is an important raw material that affects the sensory properties such as cream taste, body feel, and harmony with coffee while providing the same function as an emulsifier that gives safety of emulsification in coffee creamer. .

However, since the casein or casein sodium is an expensive raw material derived from milk, and the proportion of raw materials occupying in the coffee creamer is also high, emulsification safety and sensory characteristics even if the content of casein or casein sodium is reduced to increase the price competitiveness of the coffee creamer. There was a need for a technology that would not affect.

Therefore, there are some techniques for replacing some proteins extracted from other raw materials such as beans, peas, and rice with a kind of protein such as casein, but these protein substitutes have less thermal stability and acid stability such as coffee than casein or casein sodium. In addition, since the structure of the protein is a simple form, the emulsification function is weak compared to casein, there was a limit to replace the entire amount.

In addition, some beany Flavor is expressed in the case of soy protein, and a unique grain odor is expressed in the case of pea / rice, thus limiting commercial use as a coffee creamer.

Accordingly, the present applicant has been studying how to reduce the content of casein or casein sodium within the range of no loss in flavor and emulsion stability of the coffee creamer as the proportion of casein or casein sodium is increased. Among these, in order to avoid affecting the flavor of coffee creamer as a substitute for casein or casein sodium, an alternative to protein has been invented in an emulsifier that provides additional short-term stability without replacing with protein derived from other grains.

The present invention is to solve the above problems, the use of emulsifiers and fat globules and casein or casein sodium that can complement the function of lowering the surface tension, which is a functional aspect imparted by protein casein or casein sodium in emulsion formation It is an object of the present invention to provide a protein content reducing creamer as an emulsifying system capable of preventing the drainage of fat globules even with a small amount of casein or casein sodium by using an emulsifier having good binding between caseins in complex formation.

The present invention also provides a protein content reduction creamer as an alternative emulsification system that does not affect the emulsion stability and organoleptic properties in reducing the content of casein or casein sodium, which is a protein that imparts emulsification function in the coffee creamer, It is composed of emulsifier composition which minimizes the change of size and number of fat globule particles by lowering the surface tension between fat globules and excellent emulsifier with good binding to casein surrounding fat globules and decreasing the content of casein or casein sodium. It is an object to provide a protein content reducing creamer.

The above object of the present invention is a creamer containing vegetable oils, carbohydrates, proteins, emulsifiers, stabilizers and buffers, the emulsifier replaces a portion of the protein, DATEM, mono- and diglycerides and It is achieved by providing a protein content reducing creamer, characterized in that it contains together (Sodium Steatoyl Lactylate).

In addition to the above features, the present invention is characterized in that the emulsifier replaces 25 to 35% of the protein of 2.5 to 3.5% by weight of the creamer.

According to another aspect of the invention, the emulsifier is composed of a ratio of 2 to 10% by weight of DATEM, 60 to 80% by weight of mono- and diglycerides and 10 to 30% by weight of SSL (Sodium Steatoyl Lactylate) It features.

The protein content reducing creamer of the present invention is endowed with similar emulsion stability as before the casein or casein sodium loss by making the size of fat globules constant in the emulsion formed even if the casein or casein sodium is reduced by 25-35% at the same fat content. By keeping the number constant, there is an effect of maintaining the body feeling, the creamy strength and the like, which are sensual properties when burned in the coffee solution.

The present invention is an alternative emulsion system that can form a stable emulsion without causing a change in the size and number of fat globules even if the content of protein casein or casein sodium is reduced, and by lowering the interfacial tension during the emulsion forming process An emulsifier having a high effect of lowering interfacial tension is used to prevent agglomeration of fat globules that are finely divided by force.

In addition, emulsifiers with excellent interactions between proteins, ie, hydrophilic anions, to prevent fat drainage, which can occur as a result of the decrease in the absolute amount of casein or casein sodium surrounding finely divided fat globules particles by mechanical forces. By using DATEM as an emulsifier, emulsion instability is suppressed.

However, if a certain amount of DATEM is used, a loss in coffee flavor is caused by an acidic flavor derived from DATEM itself. Therefore, the amount of addition without loss in coffee flavor is determined and some surface tension ( The effect of lowering the surface tension is compensated for by using a mixture of different emulsifiers.

It is important to use a mixture of emulsifiers involved in fat crystallization so that the fat sphere particles do not recombine after lowering the interfacial tension of fat sections in coffee creamers having the same fat content with this reduced casein content. Do.

If you simply lose casein or casein sodium, the structure of the packing surrounding the fat globules will be thinned. After a certain time, fat drainage will occur and the emulsion will be unstable. The role of the barrier (barrier) to prevent this is important.

Therefore, by using an emulsifier that is involved in fat crystallization (Fat crystallization) to inhibit the aggregation of the fat zone by using an emulsifier to have the size and number of fat spheres when the casein or casein sodium is not reduced.

Emulsifiers involved in fat crystallization include mono- and diglycerides, and more preferably mono- and diglycerides, and specific gravity and bound of di- By increasing the degree of unsaturation of fatty acids to lengthen the length of fatty acids, by changing the structure of fatty acids to enable the maintenance of a certain size of fat globules through the binding force between fat globules.

Accordingly, in the present invention, the surface tension of initial fat globules using DATEM is primarily used as an emulsifier to replace the function of casein or casein sodium when reducing the absolute amount of casein or casein sodium in the same fat content. Lower mono) and diglycerides or modified mono-and di- forms as secondary emulsifiers to increase the terminus stability after increasing the bond to casein at the interface The use improves the crystallization and stabilization of fatty sections.

In addition, when DATEM is used in the existing coffee creamer, a certain amount of DATEM is used to offset the acidic flavor of Di-acetyl group, but SSL (Sodium) is used to remove the difference in sensory characteristics by supplementing its function. Stearoyl lactylate) is used in combination.

In the protein content reduction creamer according to the present invention, the use of DATEM (Diacetyltartaric acid ester of mono- and di-glycerides) is essential. In the case of the DATEM as a hydrophilic anionic emulsifier, compared to other general emulsifiers Tween-20 or GMO, etc., the effect of lowering the interfacial tension is high, so the effect is great even in a very small amount.

In addition, it is adsorbed in the form of combined with casein or casein sodium around the fat sphere as an anionic system and increases the negative charge, which contributes to the emulsion stability and protein stabilization at high temperature, so it occurs when the protein casein or casein sodium is lost Can be minimized.

As a mixed emulsion system, the monolithic and diglycerides of the lipophilic group are used to form complexes between the fat globules, thereby increasing the viscosity of the emulsion and making the same size and number of fat globules. It led to an increase in taste.

That is, in the present invention, the packing structure of a single fat sphere particle uses DATEM having high interaction with protein, and mono- and diglycerides are used for complex formation between fat particles. Due to the sensory properties of DATEM, the use of some SSL emulsifiers enhances emulsion stability and creamy taste.

Therefore, in a typical coffee creamer having a fat content of 30 to 35% by weight, emulsification is achieved even if 2.5 to 3.5% by weight of casein or casein sodium as a protein known in the prior art is reduced to 1.625 to 2.625% by weight of 65 to 75%. There is no significant difference in stability and fat globule size.

When the emulsifiers constituting the composition of the present invention are classified by function so as to easily adjust the composition and ratio of the emulsifier having a high protein replacement potential, it is shown in Table 1 below.

DATEM Mono- and diglycerides SSL Interfacial tension
(Interface tension) ↓↓ - ↓ Protein Binding
(Protein binding) ↓
(1.5 times compared to SSL) - ↓ Crystallization
(crystallization) - ↓ ↓

Such alternative emulsifiers used in the present invention, for example, use a product sold by Kerry or Danisco, and its composition is shown in Table 2 below. In this case, the content of the emulsifier is usually a little fluid depending on the fat content, but the proportion of the content is generally in the following range.

Emulsifier type Composition ratio (wt%) Mono- and diglycerides 60-80% Sodium Stearoyl lactylate (SSL) 10-30% DATEM 2-10%

Based on the information presented in Table 2, the case of reducing casein to 25-35% at a content of 30-35% by weight of fat and using the mixed emulsification system of the present invention was evaluated as follows.

1) As a result of measuring the size distribution of fat particles through a particle size particle size analyzer, it was evaluated to have a similar particle size distribution. Particularly, when the particle size distribution data measured in the creamer state and coffee with low pH were added Since the stability of the interfacial membrane was changed due to the change in the ionic state of the protein, the particle size distribution when added to the coffee solution was simultaneously measured, and as a result, the particle size distribution was evaluated to have the same particle size distribution as before. .

2) As a result of sensory evaluation, the creamy taste intensity was measured at 15 scale in the form of coffee mix, and thus the sensory taste intensity was minimized according to the loss of protein casein or casein sodium. Was evaluated.

3) In the control group using the same fat content and emulsification system, sensory differences were observed, and D [4,3] was also large in the size distribution of fat globules.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

1, casein or casein sodium as a protein of 2.5 to 3.5% by weight of the creamer in consideration of the fact that the raw material composition such as general low-sugar starch syrup and buffer salt is similar to the general creamer composition and the fat content of the conventional creamer is about 35% by weight. After reducing the content of 25-35% by measuring the substitution effect was shown.

The sensory evaluation was evaluated in the form of coffee mix of 1.6g of coffee + 4.8g of creamer + 5.6g of sugar, and the creamy strength of the existing emulsification system (control 1) was presented as 12 points. The overall creamy intensity is rated at 15 scale.

Control 1 is a conventional creamer containing about 3% by weight of casein or casein sodium in 35% by weight of fat, a mono- and diglycerides form and a mixture of SSL in a proportion of 1.0 ~ of the total amount Mono- and diglycerides: SSL = 75: 25 is used when the total amount added to 1.5% by weight, that is, 100.

Controls 2 and 3 simply reduced casein and used an existing emulsification system. As the size of fat bulbs increased, the stability index increased and the creamy intensity decreased.

In the case of control 4, the existing emulsification system was increased to reduce and supplement the content of casein or casein sodium, and the size of fat globules decreased and the intensity of cream was weakened, and the stability index was similar to the existing level. Appeared.

Examples 1 to 14 show the case of reducing the content of casein or casein sodium by 25% (casein or casein sodium 2.25%) and by reducing the amount by 35% (casein or casein sodium 1.9%). As the replacement effect of casein or casein sodium, respectively, mono- and diglycerides (Mono- and diglycerides), SSL, DATEM was shown to have a protein replacement effect when mixed in a certain ratio shown in Table 2.

For example, if the amount of casein or casein sodium is reduced by 35%, if the DATEM content is increased by about 10%, very weak acidic expression results in a slight weakness of the creamy taste, resulting in differences in sensory characteristics. Done.

Therefore, in the present invention, the use and addition ratio of DATEM is very important, and in the case of Examples 1, 2 and 5, 6, when reducing the casein or casein sodium by 35% or more, the total emulsifier content is decreased. If it is set to 1.0 to 1.5% by weight commonly used, it can be seen that the same replacement effect.

Thus, as shown in the above embodiment, when using the alternative mixed emulsification system proposed in the present invention, reducing the content of protein casein or casein sodium at the same fat content, the stability of creamy is excellent while showing the emulsion stability (Stability index) and fat globule particle distribution can also be seen to exhibit similar characteristics to the existing (control 1, etc.).

1 is an experimental data showing an embodiment and the experimental results of the present invention.

Claims (3)

In a creamer containing 2.5 to 3.5% by weight of protein and the remaining raw materials vegetable fats, carbohydrates, emulsifiers, stabilizers and buffers, Emulsifier in an amount that contains diacetyl tartaric acid ester of mono-and diglycerides (DATEM), mono- and diglycerides and sodium stearoyl lactylate (SSL) and replaces 25 to 35% by weight of the protein content; and A protein content reduction creamer, characterized in that the total amount of the emulsifier and protein is 2.5 to 3.5% by weight of the creamer, containing a reduced amount of protein replacement amount of the emulsifier. delete The method according to claim 1, The emulsifier is a ratio of 2-10% by weight of diacetyl tartaric acid ester of mono-and diglycerides, 60-80% by weight mono- and diglycerides and 10-30% by weight of sodium stearoyl lactylate (SSL) Protein content reduction creamer, characterized in that consisting of.

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