JP3390259B2 - Foaming creaming powder - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a foaming creaming powder. More specifically, coffee,
TECHNICAL FIELD The present invention relates to an effervescent creaming powder that forms a creamy foam by adding itself to a beverage such as black tea and foaming without stirring.

[0002]

2. Description of the Related Art Creaming powder is added to coffee or the like to make the whole cloudy and creamy. Recently, this creaming powder has been devised to produce creamy foam on the liquid surface of coffee or the like. Has been done. As described above, in order to generate creamy foam when the creaming powder is added to the beverage, the powdering process such as spray drying is examined at the time of manufacturing the creaming powder, and the powder is pulverized to be in a porous state. , Foam was generated. In this method, it was necessary to reconsider the powdering conditions each time, depending on the composition of the creaming powder, and it was difficult to generate sufficient bubbles.

[0003]

Therefore, in order to generate a creamy foam, there is provided an effervescent creaming powder capable of easily generating a fine foam without considering various powdering steps of the creaming powder. The purpose is to

[0004]

The method for generating bubbles according to the present invention is that the foaming creaming powder itself generates carbon dioxide gas or ammonia gas when it is dissolved and foams. It is possible to easily generate the target foam without any further consideration. In the present invention, an acid agent and an alkaline agent are used in combination so that the creaming powder itself generates carbon dioxide gas or ammonia gas and foams, thereby imparting foaming property to the creaming powder.

The creaming powder used in the present invention is a dry powder of cream obtained from milk,
Alternatively, a protein derived from milk such as casein is added to a vegetable oil such as coconut oil and the mixture is emulsified and then dried and powdered, which is generally used for the purpose of imparting milk flavor to foods. Examples of the acid agent used here include alum (aluminum ammonium sulfate, potassium aluminum sulfate) and organic acids such as adipic acid, ascorbic acid, citric acid, glucono delta lactone, tartaric acid, lactic acid, fumaric acid, malic acid and the like. And sodium salts, potassium phosphates such as tricalcium phosphate, calcium monohydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, calcium dihydrogen phosphate,
Potassium dihydrogen phosphate, sodium dihydrogen phosphate, 4 potassium pyrophosphate, potassium metaphosphate, sodium metaphosphate, potassium polyphosphate, sodium polyphosphate and the like can be mentioned, and one or more of these can be used in combination. May be.

As the alkaline agent, carbonates such as sodium hydrogencarbonate, potassium hydrogencarbonate, ammonium hydrogencarbonate, ammonium carbonate, potassium carbonate, sodium carbonate, calcium carbonate, magnesium carbonate, ammonium salts such as ammonium chloride, etc. Therefore, one or more of these may be used in combination. In the present invention,
The above-mentioned acid agent and alkali agent are used together to generate a gas, but when the particles of the acid agent and the alkali agent are particles less than 20 mesh, the bubbles generated are coarse, and the appearance and the foam retention are poor. . Therefore, when the size of the particles was examined, by using a particle having a size of 20 mesh or more, preferably 40 to 100 mesh,
A foaming creaming powder with a smooth texture and good foam retention.

The amount of the acid agent and the alkali agent used depends on how much the foaming amount is set. The acid agent is 2 to 40 parts per 100 parts of creaming powder (weight part, the same hereinafter), and the alkali agent is May be 1 to 20 parts. The mixing ratio of the acid agent and the alkali agent is arbitrary and may be blended so as to generate bubbles.

Further, whey protein can be used as a raw material component of the creaming powder. By using whey protein as a creaming powder, the generated foam can be kept well, and the creamy foam can be kept for a long time without aggregation of the protein by the acid agent. The whey protein used in the present invention is most water-soluble protein excluding fat and casein in milk, and is obtained as a by-product during the production of cheese or casein. In the present invention, in addition to purified pure whey protein, whey protein-treated products obtained by subjecting whey protein to various treatments such as concentration, separation, denaturation, fractionation and precipitation can also be used. Generally, those having a protein content of 65 to 95% by weight are preferable. The amount of whey protein used cannot be limited because it varies greatly depending on the blending ratio of the raw material of the creaming powder, but in general, 1 to 100 parts of oil, which is one of the raw material components, is used during the production of the creaming powder.
When 100 parts are used, the generated foam is kept well, the protein is not aggregated by the acid agent, and the creamy foam can be kept for a long time.

As the water-soluble sugar used in the present invention, one kind or a combination of two or more kinds of dextrin, glucose, lactose, powdered starch syrup and the like can be used. By mixing the water-soluble sugar with the foaming creaming powder, the dispersibility / solubility of the foaming creaming powder is improved, and uniform and fine bubbles are generated. The amount of water-soluble sugar used is 0.5 parts water-soluble sugar per 1 part of creaming powder.
It may be in the range of up to 6 parts.

Examples will be shown below, but the examples are for illustrating the present invention and not for limiting the present invention.

[0011]

【Example】

Example 1 Casein sodium 3 parts, lactose 17 parts, dextrin 5
Creaming powder 100 obtained by adding 30 parts of coconut oil to a mixture of 0 parts and 150 parts of water, emulsifying and then spray drying.
10 parts of sodium hydrogen carbonate, 2 parts of citric acid, and 8 parts of tartaric acid were mixed with the parts to obtain an effervescent creaming powder.
When 4 parts of this foaming creaming powder was added to 150 parts of cold coffee, fine creamy foam was generated on the liquid surface of the coffee. The creamy foam obtained here was held for about 5 minutes. The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 2 Whey protein 3 parts, lactose 17 parts, dextrin 50 parts, water 1
30 parts of coconut oil is added to 50 parts of the mixture, 100 parts of creaming powder obtained by emulsifying and spray-drying is mixed with 10 parts of sodium hydrogen carbonate, 2 parts of citric acid and 8 parts of tartaric acid to form an effervescent creaming powder. Got When 4 parts of this foaming creaming powder was added to 150 parts of cold coffee, fine creamy foam was produced on the liquid surface of the coffee. The creamy foam obtained here had a finer texture than that of Example 1, and the foam retention time was about 20 minutes. The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 3 Whey protein 3 parts, lactose 17 parts, dextrin 50 parts, water 1
30 parts of coconut oil was added to 50 parts of the mixture, and 100 parts of creaming powder obtained by spray drying after emulsification was added with 8 parts of sodium hydrogen carbonate, 2 parts of potassium carbonate, 4 parts of potassium aluminum sulfate, and sodium dihydrogen pyrophosphate. 0.5 part was mixed to obtain a foaming creaming powder. Add 4 parts of this foaming creaming powder to 150 warm coffees.
When added in parts, a creamy foam formed on the coffee surface. The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 4 Whey protein 1 part, casein sodium 3 parts, lactose 17 parts,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
100 parts of the creaming powder obtained by spray-drying the resulting mixture was mixed with 6 parts of sodium hydrogen carbonate, 8 parts of gluconodeltalactone and 1 part of adipic acid to obtain a foaming creaming powder. When 4 parts of this effervescent creaming powder was added to 150 parts of warm coffee, creamy foam was generated on the liquid surface of the coffee. The retention time of the creamy foam obtained here was about 20 minutes. The acid agent and the alkaline agent used were 60 to 80 mesh.

Example 5 Whey protein 1 part, casein sodium 3 parts, lactose 17 parts,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
10 parts of sodium hydrogen carbonate, 2 parts of potassium hydrogen carbonate, 2 parts of ascorbic acid, and 2 parts of potassium aluminum sulfate, and 100 parts of creaming powder obtained by spray drying after emulsification, and foaming creaming I got powder. 4 parts of this foaming creaming powder and 4 parts of powdered instant coffee were mixed and added to 150 parts of hot water at 80 ° C. This formed creamy foam on the coffee surface, resulting in cappuccino-style coffee. The acid agent and the alkaline agent used were 60 to 80 mesh.

Example 6 Whey protein 1 part, casein sodium 3 parts, lactose 17 parts,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
3 parts of ammonium chloride and 10 parts of sodium hydrogen carbonate were mixed with 100 parts of the creaming powder obtained by spray drying after emulsification, to obtain an effervescent creaming powder. 4 parts of this foaming creaming powder is mixed with 5 parts of powdered instant coffee,
Add to 0 parts to obtain cappuccino-style coffee having creamy foam on the coffee surface. The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 7 1 part whey protein, 3 parts sodium caseinate, 17 parts lactose,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
100 parts of creaming powder obtained by spray-drying after adding 100 parts of dextrin, 100 parts of dextrin, 3 parts of ammonium chloride and 10 parts of sodium hydrogen carbonate were mixed to obtain an effervescent creaming powder. 4 parts of this foaming creaming powder was mixed with 4 parts of powdered instant coffee and added to 150 parts of hot water at 80 ° C. to obtain a coffee having a creamy foam on the liquid surface of the coffee, like a cappuccino coffee. . At this time, the mixture of the effervescent creaming powder and coffee was more soluble than Example 6. The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 8 1 part whey protein, 3 parts sodium caseinate, 17 parts lactose,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
100 parts of creaming powder obtained by spray drying after adding 3 parts of sodium hydrogencarbonate, 3 parts of sodium hydrogen carbonate, 5 minutes of potassium aluminum sulfate, 1 part of fumaric acid, and 0.05 parts of calcium carbonate to give an effervescent creaming powder. Got When 5 parts of this foaming creaming powder was added to 150 parts of warm coffee, creamy foam was generated on the liquid surface of the coffee. The acid agent and the alkaline agent are 40 to 6
The one with 0 mesh was used.

Example 9 Whey protein 1 part, casein sodium 3 parts, lactose 17 parts,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
To 100 parts of a creaming powder obtained by spray-drying the resulting mixture, 3 parts of sodium hydrogen carbonate, 1 part of potassium hydrogen carbonate, 1 part of potassium hydrogen tartrate, 3 parts of sodium dihydrogen phosphate, and 0 sodium polyphosphate. 1 part was mixed to obtain a foaming creaming powder. When 4 parts of this foaming creaming powder was added to 150 parts of warm coffee, creamy foam was generated on the liquid surface of the coffee. The acid agent and the alkaline agent used were 60 to 80 mesh.

Example 10 1 part whey protein, 3 parts sodium caseinate, 17 parts lactose,
30 parts coconut oil in a mixture of 50 parts dextrin and 150 parts water
100 parts of creaming powder obtained by spray drying after emulsification, 6 parts of sodium hydrogen carbonate, 1 part of potassium hydrogen tartrate, 0.2 part of sodium dihydrogen phosphate and 1 part of calcium hydrogen phosphate are mixed. A foaming creaming powder was obtained. When 4 parts of this effervescent creaming powder was added to 150 parts of warm coffee, creamy foam was generated on the liquid surface of the coffee. The acid agent and the alkaline agent used were 60 to 80 mesh.

Example 11 100 parts of creaming powder obtained by spray drying a cream obtained by centrifuging milk, 100 parts of dextrin, 5 parts of sodium hydrogen carbonate, 0.5 part of calcium carbonate gluconodelta lactone 6 parts were mixed to obtain a foaming creaming powder. When 4 parts of this effervescent creaming powder was added to 150 parts of warm corn soup, creamy foam was produced on the liquid surface of the soup.
The acid agent and the alkaline agent used were 40 to 60 mesh.

Example 12 100 parts of a commercially available creaming powder, 15 parts of gluconodeltalactone, 10 parts of sodium hydrogen carbonate,
100 parts of dextrin were mixed to obtain an effervescent creaming powder. When 6 parts of this foaming creaming powder was added to 150 parts of warm coffee, creamy foam was generated on the liquid surface of the coffee. The acid agent and the alkaline agent used were 40 to 60 mesh.

Claims (3)

(57) [Claims] 1. A creaming powder containing one or two acid agents.
Add one or more kinds of alkali agents and one or more kinds , and
An effervescent creaming powder containing whey protein . 2. The method according to claim 1, wherein a water-soluble sugar is further added.
Effervescent creaming powder. 3. The expandable creaming powder according to claim 1, wherein the acid agent and the alkali agent are particles having a size of 20 mesh or more.