JP4210644B2 - Soy milk-containing coffee whitener - Google Patents

Description

  The present invention relates to a coffee whitener using soy milk which is a vegetable component. Specifically, it can maintain a stable emulsified state for a long time even during storage, and even when added to coffee, feathering (coagulation insolubilization phenomenon) and oil-off (separation of oil) are significantly suppressed, and the flavor is impaired. In particular, the present invention relates to a coffee whitener having excellent quality retention and stability.

  In general, the coffee whitener, which is an oil-in-water emulsion, is not only the original cream made using a milk cream layer rich in milk fat, but also an aqueous solution containing milk solids such as milk, skim milk, and skim milk solution. There is a synthetic cream obtained by mixing and emulsifying oils and fats. Creams using these milk components have a rich taste and high palatability, but also have health problems such as high cholesterol.

  From the viewpoint of health, products that are replaced with vegetable protein such as soy milk instead of milk components are also being studied. For example, there is a coffee whitening composition (whitener) (Patent Document 1) using soy protein and casein to suppress feathering (aggregation insolubilization phenomenon), which is the biggest drawback when using soy protein. It is described that sodium caseinate is added to suppress feathering. However, when casein sodium is used, there is a problem that a unique casein odor is generated and the flavor is impaired when added to coffee.

  Furthermore, it is a soy milk cream (Patent Document 2) using lecithin and glycerin fatty acid ester in combination as a lipophilic emulsifier and a sucrose fatty acid ester as a hydrophilic emulsifier, and a soy milk protein that is not soy milk but a hydrophilic emulsifier. A coffee whitener (Patent Document 3) using an organic acid monoglyceride and a sugar ester in combination is described. However, the effect of suppressing feathering and oil-off was insufficient.

Japanese Examined Patent Publication No. 56-26380 Japanese Examined Patent Publication No. 4-9504 Japanese Patent No. 2797897

  The present invention has been developed in view of such circumstances, can stably maintain an emulsified state for a long time even during storage, and even when added to coffee, feathering and oil-off are significantly suppressed, and An object of the present invention is to provide a vegetable coffee whitener using soy milk without losing its flavor.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art, and in producing a vegetable coffee whitener using soymilk, the emulsifier is HLB 12 or more and the polymerization degree of glycerin is 5 to 5. By using 10 polyglycerin fatty acid ester, the emulsified state can be stably maintained for a long time even during storage, and even when added to coffee, feathering (aggregation insolubilization phenomenon), oil-off (separation of oil) can be achieved. It was found to be a whitener that is significantly suppressed, does not impair the flavor, and has excellent quality retention and stability. Furthermore, when the constituent fatty acid of the polyglycerin fatty acid ester contained as an emulsifier is oleic acid or a saturated fatty acid having 12 to 14 carbon atoms, it has been found that further effective feathering and oil-off suppression effects are exhibited. .

The present invention has the following aspects;
Item 1. A coffee whitener comprising soy milk and containing a polyglycerin fatty acid ester having a degree of polymerization of glycerin of 5 to 10 as an emulsifier and having an HLB of 12 or more.
Item 2. Item 2. The coffee whitener according to Item 1, wherein the constituent fatty acid of the polyglycerol fatty acid ester is oleic acid and / or a saturated fatty acid having 12 to 14 carbon atoms.

  According to the present invention, a coffee whitener using soy milk can stably maintain an emulsified state for a long time even during storage, and even when added to coffee, feathering (aggregation insolubilization phenomenon), oil off (separation of oil) Has been significantly suppressed, and it has become possible to provide a coffee whitener with excellent quality retention and stability without impairing the flavor.

  The coffee whitener of the present invention is characterized by containing a polyglycerin fatty acid ester using soy milk and having HLB of 12 or more as an emulsifier and having a degree of polymerization of glycerin of 5 to 10.

  The emulsifier used in the present invention is a polyglycerin fatty acid ester having an HLB of 12 or more, preferably 13 or more, more preferably 16 or more, and the degree of polymerization of glycerin is 6 to 10 in terms of average degree of polymerization. By containing this specific polyglycerin fatty acid ester, it is possible to significantly suppress feathering and oil-off, which are problems in coffee whiteners using soybeans. Among them, the constituent fatty acid is preferably oleic acid and / or a polyglycerol fatty acid ester of a saturated fatty acid having 12 to 14 carbon atoms. As examples of such polyglycerin fatty acid esters, for example, decaglycerin oleate ester of HLB16, pentaglycerin myristic acid ester of HLB12, and pentaglycerin oleate ester of HLB13 can be preferably mentioned. Especially, it is preferable to use together decaglycerin oleic acid ester of HLB16, or decaglycerin oleic acid ester of HLB16, and pentaglycerin myristic acid ester of HLB12. Such emulsifiers are commercially available.

  Moreover, as addition amount of the polyglycerol fatty acid ester of this invention, it is 0.5 to 3.5 weight% with respect to coffee whitener, Preferably, it is 0.75 to 2.5 weight%, More preferably, it is 1 0.0 to 2.0% by weight. This is because even if the addition amount is less than this, the desired effect cannot be obtained, and when it is more than this, the flavor of the emulsifier itself may affect.

  The soymilk used in the present invention may be what is usually called soymilk, and it conforms to four kinds of standards classified by JAS (Japanese Agricultural Standards), for example, soymilk (soybean solid content 8% or more; Soy protein equivalent 3.8% or higher), prepared soy milk (soybean solid content 6% or higher; soy protein equivalent 3.0% or higher), soy milk beverage (soy solid content 2% or higher; soybean protein equivalent 0.9%) And the like), soy protein beverages (soy milk beverages using 50% or less of soy protein), and the like. Commercially available products can be used from these non-adjusted soy milks and prepared soy milks. Moreover, as addition amount of soymilk, 0.8-5 weight% in conversion with soybean non-fat solid content with respect to coffee whitener, Preferably, 2-4 weight% can be illustrated. This is because if the amount of soy milk added is less than this, the emulsified state may become unstable, and if it is more than this, feathering or the like is likely to occur.

  The coffee whitener of the present invention can be used in addition to the above-mentioned raw materials, as long as it does not adversely affect the effects of the present invention, and can generally use the raw materials used for coffee whiteners, such as fats and oils, sugars, sweeteners, Examples include salts.

  The fats and oils may be any fats and oils as long as they are edible fats and oils, for example, vegetable oils and fats such as palm kernel oil, coconut oil, soybean oil, rapeseed oil and sunflower oil, and animal fats and oils such as milk fat and beef tallow. The use of fats and oils is preferred because all ingredients can be prepared with a vegetable coffee whitener. Also, single or mixed oils of the above fats and oils, or processed fats and oils subjected to curing, fractionation, transesterification, or the like can be used.

  As sugars, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, And soy oligosaccharides), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), and the like.

  In addition, conventionally known or future known sweetening ingredients can also be used in place of saccharides, specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract And sweet ingredients such as stevia powder may be used.

  Examples of the salts include phosphates such as hexametaphosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, and sodium polyphosphate, trisodium citrate, and sodium bicarbonate. The fats and oils, emulsifiers, saccharides, and non-fat milk solids may be used alone or in combination of two or more.

  In addition, although an emulsifier contains the said specific polyglycerol fatty acid ester, the emulsifier generally used for manufacture of an oil-in-water emulsion composition can be used in the limit which does not exert a bad influence on the effect of this invention. For example, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate (sodium salt, calcium salt), yucca extract, saponin, polysorbate, etc. be able to.

The coffee whitener production method of the present invention can be produced by a conventional method except that it contains soy milk and the specific polyglycerol fatty acid ester. For example, soy milk, an emulsifier containing the specific polyglycerin fatty acid ester, saccharides, salts, polysaccharides and other non-fat milk solids are dissolved in warm water to form an aqueous phase part, while an oil phase prepared First, an oil phase part containing raw materials is prepared, and both a water phase part and an oil phase part are pre-emulsified and mixed to first prepare a pre-emulsion liquid. The preliminary emulsion is homogenized by a homogenizer such as a valve-type homogenizer under conditions of 0 to 14.7 × 10 ⁶ Pa (0 to 150 kgf / cm ² ). Subsequently, after heat-sterilizing treatment, it can manufacture by methods, such as cooling to 10 degrees C or less.

For the homogenization, a general method can be used. For example, a method using a commercially available homomixer or homogenizer can be mentioned, but it is preferable to perform two-stage homogenization. As a homogenization condition, for example, when two-stage homogenization is performed, the first stage 9.8 × 10 ⁶ Pa (100 kgf / cm ² ) and the second stage 4.7 × 10 ⁶ Pa (50 kgf / cm ² ) in total (14.7 × 10 ⁶ Pa (150 kgf / cm ² )). Further, the homogenization may be repeated several times.

  In general, the heat sterilization may include a method in which raw materials are mixed and homogenized, followed by heat sterilization using a plate heat exchanger, an injection heat exchanger, or a chaebra heat exchanger. In addition, after plate sterilization, injection sterilization, and tuber sterilization, homogenization is performed and the container is filled and sealed. For high-viscosity foods such as white sauce, any method may be used such as a method of mixing and homogenizing raw materials, filling a container and sealing it, and then performing retort sterilization.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “part” means “part by weight”.

Experimental Example 1: Coffee Whitener Among the formulations listed in Table 1 below, an emulsifier was added to and mixed with water and soymilk, dissolved by heating to 70 ° C., disodium hydrogen phosphate and sugar were added, and 70 Cone salad oil was added to the water phase stirred and dissolved at 5 ° C. for 5 minutes, heated, stirred at 70 ° C. for 10 minutes, corrected for the total amount, and homogenized (first stage 14.7 MPa = 150 kgf / cm ² ). . After homogenization, the mixture was cooled with a stainless steel vat while occasionally stirring to 10 ° C. or lower to prepare a coffee whitener.

  After filling the obtained coffee whitener into screw bottles, an appropriate amount of preservative was added to each bottle, and the viscosity after storage at room temperature (25 ° C.) for 1 day and after storage at 5 ° C. and room temperature for 2 weeks was measured. The viscosity was measured with a B-type viscometer after 1 minute at a product temperature of 5 ° C. and 60 rpm. The rotor was measured by appropriately changing depending on what is to be measured.

  In addition, the state after storage for 2 weeks at 5 ° C. and room temperature (25 ° C.) was visually observed (presence / absence of upper gap and lower gap) and microscope (measuring the median diameter and observing the ratio of particle diameter of 1.8 μm or more) Was observed.

  As shown in Table 3, the blanks and Comparative Examples 1 to 5 have higher viscosities, upper gaps and lower gaps are also observed, and the median diameter and particle diameter by microscopic observation are also increased, so that the content components are aggregated. I found out what was happening. On the other hand, with respect to Examples 1 to 9, the viscosity is low, no upper gap or lower gap is seen, and no increase in particles is observed even by microscopic observation, so that aggregation of the content components does not occur and a stable storage state It turned out that.

  Moreover, the obtained coffee whitener was actually added to the coffee and the feathering was observed. 1000 g of water was added to 100 g of coffee beans of L value 23, boiled, and filtered through a filter paper to prepare a coffee extract. The temperature of this coffee extract was adjusted to 85 ° C. (hot coffee) and 5 ° C. (ice coffee), and the feathering and dispersibility when 5 g of coffee whitener was added to 100 g of coffee extract were evaluated. The results are shown in Table 4.

Evaluation criteria: Good-> ±> +> ++ Bad

  As shown in Table 4, when HLB is 12 to 16, the average degree of polymerization of glycerin is 5 to 10, and the constituent fatty acid contains oleic acid, lauric acid having 12 carbon atoms, or polyglycerin fatty acid ester of 14 myristic acid. Dispersibility, feathering, and oil-off were all good.

  In addition, about the coffee whitener of the present Examples 1-9, after homogenization and the UHT sterilization (140 degreeC 30 second) after the said manufacturing method, aseptic filling was performed in the clean bench, this coffee whitener was carried out at normal temperature. Even after storage for 2 weeks, the content components did not aggregate and were stable.

  According to the present invention, an emulsified state can be stably maintained for a long time even during storage, and even when added to coffee, feathering (aggregation insolubilization phenomenon) and oil-off (separation of oil) are significantly suppressed, and the flavor is impaired. In addition, it is possible to provide a coffee whitener using soy milk having excellent quality retention and stability.

Claims (1)

Coffee whitener using soymilk and containing a polyglycerin fatty acid ester satisfying the following conditions (1) to (3) as an emulsifier ;
(1) HLB is 12 or more
(2) Degree of polymerization of glycerin is 5-10
(3) The constituent fatty acid is oleic acid and / or a saturated fatty acid having 12 to 14 carbon atoms.