JP2016189719A - Coffee whitener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee whitener in which an aftertaste of oil and fat and an oily feeling remaining in a mouth are improved for suppressing inhibition of a flavor of beverage or food product, when it is used for beverage such as coffee and black tea, or topping of coffee jelly, pudding, or fruit jelly.SOLUTION: A coffee whitener is an oil-in-water type emulsion containing oil and fat and water. The oil-in-water type emulsion comprises: 1-10 wt.% of a nonfat milk solid; and 10-20 wt.% of oil and fat and/or oil and fat containing malonylisoflavone glucoside. The malonylisoflavone glucoside is included by 30-90 ppm in the oil-in-water type emulsion.SELECTED DRAWING: None

Description

The present invention relates to a coffee whitener used for beverages such as coffee and tea, coffee jelly, pudding, and fruit jelly.

Coffee whiteners such as coffee cream and coffee fresh are often used not only for beverages such as coffee and tea, but also for coffee jelly, pudding, fruit jelly overlays, etc. It is widely used by consumers in homes, cafes, restaurants, convenience stores, etc.

Since coffee, tea, and the like, which are favorite beverages, enjoy a delicate aroma and taste, the coffee whitener used in these beverages and the like is required to have a flavor that does not hinder the flavor of coffee.
In particular, when used as a top for coffee jelly, pudding, fruit jelly, etc., the coffee whitener disperses unevenly, so the influence on the flavor is great.

However, in general, a coffee whitener is an oil-in-water emulsion containing water and oil and contains about 10 to 40% by weight of milk fat or vegetable fat. In many cases, the contained fat content has an effect, and the aftertaste of oil and oily feeling in the mouth may be a problem.

For example, Patent Document 1 describes a whitener such as coffee fresh or cream that does not impair the flavor of a beverage by greatly reducing the amount of oil used.
Moreover, in patent document 2, in order to suppress the quality deterioration of a flavor, the method of using a press coffee oil is described.

On the other hand, Patent Document 3 describes a flavor improving method in which a small amount of isoflavone is contained in fats and oils as a method of imparting a rich taste to the fats and oils.

JP 2000-060425 A Japanese Patent Laid-Open No. 04-207150 JP2013-201989A

The problem to be solved by the present invention is that aftertaste and mouthfeel of fats and oils are used so as not to disturb the flavor of beverages and foods when used for beverages such as coffee and tea, and coffee jelly, pudding and fruit jelly. It is to provide a coffee whitener with improved oily feeling.

As a result of intensive studies on the above problems, the inventors of the present invention unexpectedly improve the aftertaste of coffee whitener by using oils and fats containing isoflavones at a higher concentration than conventionally used. The inventors have found that the oily feeling remaining in the mouth is improved and have completed the present invention.

That is, the present invention is an oil-in-water emulsion containing fat and water, containing 1 to 10% by weight of nonfat milk solids, 10 to 20% by weight of fat and oil containing malonyl isoflavone glycoside The oil-in-water emulsion is characterized by containing 30 to 90 ppm of malonyl isoflavone glycoside in the oil-in-water emulsion.

According to the present invention, the aftertaste of coffee whitener used in beverages such as coffee and tea, coffee jelly, pudding, and fruit jelly, and the oily feeling remaining in the mouth are improved.

Hereinafter, the present invention will be described in detail.

The coffee whitener of the present invention is an oil-in-water emulsion containing oil and water, and oils and fats that can be used as raw materials include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, Rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel oil, and other vegetable oils and beef fat, animal fats such as pork fat, and these Examples thereof include processed oils and fats subjected to hydrogenation, transesterification and the like, and mixed oils and fats thereof.
Among them, rapeseed oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, palm kernel oil and their processed oils and fats are suitable for physical properties, flavor and stability suitable for oil-in-water emulsions. More preferred are palm oil, coconut oil, palm kernel oil, and processed oils and fats thereof from the viewpoint of obtaining properties.

As melting | fusing point of the fats and oils which can be used as a raw material for the coffee whitener of this invention, 5-40 degreeC is preferable, More preferably, it is 10-35 degreeC.

The coffee whitener of the present invention is characterized by containing 10 to 20% by weight of fat and oil containing fat and / or malonyl isoflavone glycoside.
The malonyl isoflavone glycoside used in the coffee whitener of the present invention is malonyl daidzin, malonyl genistin or the like that has been confirmed as the main component of the isoflavone compound in soybean.
The coffee whitener of the present invention is characterized by using fats and oils containing high-concentration malonyl isoflavone glycosides that are soluble in water and hardly soluble in fats and oils.

As the malonyl isoflavone glycoside used in the present invention, for example, an isoflavone compound powder produced from okara or defatted soybean or a composition contained in an isoflavone-containing composition extracted and concentrated from a soybean goblet can be used. .
The content of malonyl isoflavone glycoside in the isoflavone-containing composition as described above is preferably 10% by weight or more, more preferably 20% by weight or more, and most preferably 30% by weight or more.
When the content is 10% by weight or less, the oil and fat containing malonyl isoflavone glycoside is likely to be turbid, which is not preferable.
The isoflavone-containing composition contains isoflavone glycosides, aglycones, etc., but any malonyl isoflavone glycoside can be used in the coffee whitener of the present invention as long as it contains the above content. Can do.

The fats and oils used in the coffee whitener of the present invention can be obtained by adding and mixing an isoflavone-containing composition containing malonyl isoflavone glycosides to the fats and oils.
The method for adding and mixing the isoflavone-containing composition is not particularly limited. For example, a prescribed amount of a 1% by weight isoflavone-containing composition aqueous solution is added to a fat heated to 70 ° C., and a reduced pressure of 50 to 180 ° C. and 0.5 to 100 Torr. Oil and fat containing malonyl isoflavone glycoside can be obtained by sufficiently dehydrating by treating for 15 minutes to 1 hour with stirring under conditions.
The concentration of the isoflavone-containing composition aqueous solution is preferably 0.1 to 22% by weight, more preferably 1 to 10% by weight.
If it is less than the lower limit, the amount of water with respect to fats and oils increases, and it takes a long time for dehydration.
On the other hand, when the upper limit is exceeded, crystals such as malonyl isoflavone glycosides precipitate and the content in fats and oils decreases, which is not preferable.
The temperature is preferably 50 to 180 ° C., and if it is less than the lower limit, it takes a long time for dehydration.
On the other hand, if the upper limit is exceeded, malonyl isoflavone glycosides are decomposed and the effect is reduced, which is not preferable.
The decompression condition is preferably 0.5 to 100 Torr, and a lower flavor can provide a better flavor.
Alternatively, in the oil refining process, after completion of the dehydration process, the isoflavone-containing composition is added in the form of a powder, and then at a reduced pressure of 100 to 190 ° C. and 0.5 to 100 Torr for 15 minutes to After stirring for 1 hour, a clear oil containing malonyl isoflavone glycoside can be obtained by filtration.
In this case, the temperature during the stirring treatment is preferably 100 to 190 ° C. When the temperature is less than 100 ° C., malonyl isoflavone glycoside is not contained in the oil and fat, and when it exceeds 190 ° C., malonyl isoflavone glycoside is oxidized. The temperature during the stirring process is more preferably 130 to 150 ° C.
The stirring treatment time is preferably 30 to 120 minutes, more preferably 90 minutes or longer. If the stirring treatment is continued significantly after 120 minutes, malonyl isoflavone glycoside Oxidation and decomposition may occur easily.

In addition, it is desirable that the filtration after stirring is performed using an appropriate filter medium such as a filter cloth or a membrane filter to obtain an oil having a clear appearance supernatant.
The oil temperature during filtration is preferably 40 to 100 ° C., preferably 50 to 80 ° C., for preventing oxidation of the oil.
In the step of incorporating malonyl isoflavone glycoside into the oil and fat, an emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, lecithin and the like can be added as necessary.
The amount of the emulsifier added is preferably 3% by weight or less, more preferably 1% by weight or less in terms of flavor.

The coffee whitener of the present invention uses fats and oils containing and / or not containing malonyl isoflavone glycosides obtained by the above method, and 30 to 90 ppm of malonyl isoflavone glycosides in an oil-in-water emulsion. It is characterized by containing.
More preferably, it contains 35-60 ppm of malonyl isoflavone glycoside in the oil-in-water emulsion.
If the malonyl isoflavone glycoside is less than 30 ppm, the final oily sharpness is insufficient, and if it exceeds 90 ppm, not only the taste of its own taste is felt, but also an effect commensurate with the cost is obtained. It becomes difficult.

The content of malonyl isoflavone glycoside in oil and / or oil-in-water emulsion can be measured by the following method.
(Quantitative method for isoflavones)
A sample corresponding to 1 to 10 mg as isoflavone was accurately weighed, and 25 mL of 70% (v / v) ethanol was added thereto.
After stirring and extracting at room temperature for 30 minutes, the mixture was centrifuged to obtain an extract.
The residue was subjected to the same extraction operation twice more.
A total of three times of the extract was made up to a volume of 100 mL with 70% (v / v) ethanol and filtered through a 0.45 μm PVDF filter to obtain a test solution.
There are 12 types of standard tests for isoflavones, namely daidzin, genistin, glycitin, daidzein, genistein, glycitein, malonyldaidine, malonylgenistin, malonylglycitin, acetyldidine, acetylgenistin, acetylglycitin (Wako Pure Chemical Industries, Ltd.) The peak of almost the same retention time was confirmed.
In the quantitative test, 12 kinds of isoflavone concentrations (Daidin equivalent values) were quantified using a Daidine standard product, and the true isoflavone concentration was calculated by multiplying by the following quantitative coefficient.
Quantitative coefficient of isoflavone: daidzin (1.000), genistin (0.814), glycitin (1.090), malonyl daidzin (1.444), malonylgenistin (1.095), malonylglycitin (1.351) , Acetyldidine (1.094), acetylgenistin (1.064), acetylglycitin (1.197), daidzein (0.583), genistein (0.528), glycitein (0.740) and various isoflavone concentrations The amount of isoflavones was determined from the sum of
The HPLC conditions of the test solution and standard solution were as follows.
The malonyl isoflavone glycoside content was calculated by the total amount of malonyl daidzin, malonylgenistin, and malonyl glycitin.

(HPLC conditions)
Column: YMC-PackODS-AM-303 (4.6 × 250 mm)
Mobile phase:
Liquid A acetonitrile: water: acetic acid = 15: 85: 0.1 (v / v / v)
Liquid B acetonitrile: water: acetic acid = 35: 65: 0.1 (v / v / v)
Liquid A → B liquid linear concentration gradient (50 minutes) Flow rate: 1.0 ml / min Temperature: 25 ° C. Detection: UV254 nm Injection volume: 10 μl

The coffee whitener of the present invention contains 1 to 10% by weight of nonfat milk solids, and more preferably 3 to 8% by weight. If the non-fat milk solid content is low, the milk flavor is insufficient, and if the non-fat milk solid content is too high, the milk feeling is too strong and the flavor balance like a coffee whitener is impaired.

The coffee whitener of the present invention can contain saccharides, thickening polysaccharides, various salts, emulsifiers, fragrances, coloring agents, preservatives and the like in addition to the non-fat milk solids.
Examples of saccharides include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols, cellulose, and inulin, and these can be used alone or in combination of two or more.
The thickening polysaccharide is one or more kinds selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum. Viscous polysaccharides can be used.
Furthermore, as various salts, hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like can be used alone or in combination of two or more.

As a manufacturing method of the coffee whitener of this invention, it can carry out in the point which manufactures general creams. Specifically, fats and oils, non-fat milk solids and water are the main raw materials, and the blending amount is adjusted so that malonyl isoflavone glycoside-containing fats and oils are in an oil-in-water emulsion and malonyl isoflavone glycoside is 30 to 90 ppm. These raw materials can be mixed, pre-emulsified, sterilized or sterilized, homogenized, and cooled. The homogenization treatment may be either pre-homogenization or post-homogenization, or two-stage homogenization combining both.
It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion.

There are two types of sterilization processes, indirect heating and direct heating. As an apparatus for indirect heating, an APV plate type UHT processing apparatus (manufactured by APV Co., Ltd.) and a CP-UHT sterilizing apparatus (Climati Package Co., Ltd.). Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated in detail.
In the examples, “%”, “part”, and “ppm” all mean weight.
Moreover, evaluation of the obtained coffee whitener was performed by the following method.

(Evaluation method)
It was added to regular commercial coffee of medium acidity and sampled. At that time, the oiliness was evaluated in 5 levels, with 5 being stronger and 1 being less oily, and the last oiliness that swallowed coffee was good. The evaluation was performed in five stages, with 5 being the better and 1 being the worse.

A mixture of 8.00 parts of palm kernel oil (melting point: 28.0 ° C.) and 7.50 parts of palm oil palm kernel oil transesterified oil (melting point: 32.0 ° C.) containing 467 ppm of malonylisoflavone glycoside and the oil phase To do.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

A mixture of 5.50 parts of palm kernel oil (melting point: 28.0 ° C.) and 10.00 parts of palm oil palm kernel oil transesterified oil (melting point: 32.0 ° C.) containing 850 ppm of malonylisoflavone glycoside and the oil phase To do.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

A mixture of 15.00 parts of palm kernel oil (melting point 28.0 ° C.) and 10.00 parts of palm oil palm kernel oil transesterified oil (melting point 32.0 ° C.) containing 500 ppm of malonyl isoflavone glycoside is used as the oil phase. To do.
Separately, 70.15 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 part of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

10.00 parts of palm oil palm kernel oil transesterified oil (melting point 32.0 ° C.) containing 4.5 ppm of palm kernel oil (melting point 28.0 ° C.), 1.00 part of butter oil and 500 ppm of malonyl isoflavone glycoside The mixture is the oil phase.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

The oil-in-water emulsion obtained in Example 2 and a fresh cream with an oil content of 47% (manufactured by Yotsuba Milk Industry Co., Ltd.) were mixed at 80:20 to obtain a coffee whitener. The obtained coffee whitener was evaluated according to the above method.

(Comparative Example 1)
A mixture of 14.7 parts of palm kernel oil (melting point 28.0 ° C.) and 0.80 part of palm oil palm kernel oil transesterified oil (melting point 32.0 ° C.) containing 375 ppm of malonyl isoflavone glycoside and oil phase To do.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

(Comparative Example 2)
Palm oil palm kernel oil transesterified oil (melting point 32.0 ° C.) containing 967 ppm of malonyl isoflavone glycoside is used as the oil phase.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

(Comparative Example 3)
A mixture of 8.00 parts of palm kernel oil (melting point: 28.0 ° C.) and 7.50 parts of palm oil palm kernel oil transesterified oil (melting point: 32.0 ° C.) containing 467 ppm of malonylisoflavone glycoside and the oil phase To do.
Separately, 0.60 part of skim milk powder, 0.10 part of glycerin fatty acid ester (HLB13), 0.20 part of sodium hexametaphosphate, 0.02 part of xanthan gum, and 0.03 part of gellan gum are mixed in 83.55 parts of water. Dissolve to make the aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

(Comparative Example 4)
A mixture of 8.00 parts of palm kernel oil (melting point: 28.0 ° C.) and 7.50 parts of palm oil palm kernel oil transesterified oil (melting point: 32.0 ° C.) containing 467 ppm of malonylisoflavone glycoside and the oil phase To do.
Separately, 71.85 parts of water, 1.70 parts of whey powder, 9.00 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 part of sodium hexametaphosphate Then, 0.02 part of xanthan gum and 0.03 part of gellan gum are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

(Comparative Example 5)
15.50 parts of palm oil palm kernel oil transesterification oil (melting point 32.0 ° C.) is used as the oil phase.
Separately, 79.65 parts of water, 1.70 parts of whey powder, 1.20 parts of skim milk powder, 1.60 parts of buttermilk powder, 0.10 parts of glycerin fatty acid ester (HLB13), 0.20 parts of sodium hexametaphosphate Then, 0.02 parts of xanthan gum and 0.03 parts of gellan gum 0.000035 parts of malonyl isoflavone glycoside are added, mixed and dissolved to obtain an aqueous phase.
The fats and oils and the aqueous phase were stirred at a high speed in a preliminary emulsification tank for 30 minutes at 60 ° C., preliminarily emulsified, homogenized at a homogenization pressure of 1 MPa, preheated to 78 ° C. in a plate heat exchanger, It heated to 144 degreeC with the high temperature sterilizer (Iwai machine industry Co., Ltd. product) (direct steam blowing system).
Furthermore, it hold | maintained at 144 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance tube, evaporatively cooled, and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 150 MPa, and it cooled again to 5 degreeC with the plate cooling device, and obtained the coffee whitener.
The obtained coffee whitener was evaluated according to the above method.

Evaluations of Examples 1 to 5 and Comparative Examples 1 to 5 are shown in the following table.

Claims (1)

An oil-in-water emulsion containing oil and water, containing 1 to 10% by weight of non-fat milk solids, 10 to 20% by weight of oil and fat containing fat and / or malonyl isoflavone glycoside, oil-in-water type A coffee whitener comprising 30 to 90 ppm of malonyl isoflavone glycoside in an emulsion.