JPH02107153A - Coffee whitener - Google Patents

Abstract

PURPOSE:To obtain a coffee whitener, containing a carrier for powder, edible fats, modified starch and low-molecular weight oligopeptide and capable of emulsifying fat ingredients without using sodium caseinate and film-forming hydrocolloids. CONSTITUTION:The objective product obtained by dissolving a corn syrup.solid which is a carrier for powder, alpha-modified starch and low-molecular weight oligopeptide in warm water, placing edible oils having required stability therein, stirring and emulsifying the resultant mixture with a homogenizer to provide <=3-4mu oil droplet diameter and spray-drying the obtained emulsion by a conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel dry coffee whitener. Today, the popularity of coffee is remarkable. Usually, when drinking coffee at home, coffee whitener and sugar are added to the coffee. There are two types of coffee whitener: liquid coffee whitener and powdered coffee whitener. The main components of coffee whiteners are carbohydrates and fat components (vegetable fats or dairy fats) and emulsifiers and pH regulators.

When a coffee whitener containing fat is added to a liquid medium such as coffee, the fat content separates. Therefore, it has been known to stabilize the fat content with protein such as sodium caseinate in order to prevent separation of the fat content. However, when konpaku is used as a fat stabilizer, the protein undergoes feiF ring (a phenomenon in which the ingredients harden like feathers), so to prevent this, ρn 214Ji agents such as phosphates and citrates are used. It is necessary to add

Sodium caseinate is a type of dairy product.

Coffee whiteners containing sodium caseinate, a dairy product, may be unacceptable to some ethnic groups around the world. There are almost no ethnic groups in our country that do not accept dairy products. However, when coffee whitener produced in Japan is exported, it becomes a problem if it contains sodium caseinate.

Coffee whiteners containing such sodium caseinate cannot be exported to countries with ethnic groups that do not accept dairy products.

Coffee whiteners using film-forming hydrocolloids without sodium caseinate are known. (Japanese Unexamined Patent Publication No. 62-44134) 1. Important considerations The present inventor has conducted extensive research on ingredients that can emulsify fat components without using sodium caseinate and without using film-forming hydrocolloids. As a result, it was discovered that modified starch can be used instead of emulsified starch, leading to the present invention.

The present invention relates to a dry coffee whitener comprising essentially a powder carrier, an edible fat, a modified starch and a low molecular weight oligopeptide.

DETAILED DESCRIPTION OF THE INVENTION The preferred ranges of each component of the coffee whitener of the present invention are as follows.

Preferred More preferred range Corn silasopsolysodide 10-90 parts 30-60 parts Vegetable fat 5-85 parts 15-45 parts Modified starch 1-85 parts 10-70 parts Fine molecular weight oligopeptide 0.1-50 parts 0.5-15 parts The modified starches used here include the following various starches, which may be alpha-ized by enzymatic decomposition or chemical decomposition to make them water-soluble. In some cases, chemical R1 can be used as water-insoluble starch
5) The following types can be mentioned.

1, Acetylated Adipic Acid 2 Starch 2, Glycerin 2 Starch 3, Acetylated Glycerin 2 Starch 4, Hydroxypropyl Glycerin 2 Starch 5, Phosphoric Acid 2 Starch 6, Acetylated Adipic Acid 2 Iij, Powder 7, Hydroxypropyl Phosphoric Acid Particularly preferred are modified starches with Nα of 4 to 9 and 11.

If it is α-starch, it can be made water-soluble as it is, so if you add water and dissolve it, it becomes water-soluble. 8? (However, if the starch has not been subjected to alpha-ization treatment by hydrolysis, add water, stir well, heat, After lowering the liquid temperature to about 50°C or less, r
j, Use as 19J solution.

Regarding oligopeptides (enzymatic decomposition products of plant seeds),
The average degree of polymerization is 6.0 or more, and the higher the degree of polymerization, the more likely the feathering phenomenon will occur in the hot coffee liquid. However, it has been discovered that if the degree of polymerization is 5.9 or less, preferably about 2 to 3.4, no feathering occurs during hot coffee at night.

In addition, this oligopeptide often has a bitter/
Products that have been removed by treatment with an ion exchange resin, such as Fuji Oil's Hinew) PM or Hinewt S, are suitable.

When it does not contain low molecular weight oligopeptides, it is plain and has a bland flavor, making it just a plain coffee whitener. In the present invention, addition of low molecular weight oligopeptides significantly improves product flavor. At present, only oligopeptides made from soybeans are available, but since other oligopeptides exhibit the same behavior as oligopeptides made from soybeans, other low molecular weight oligopeptides can also be used. For example, oligopeptides with an average degree of polymerization of up to 3 obtained by enzymatic decomposition of proteins extracted from seeds of edible plants can be used as a filler.

Typically, the fats used in coffee whiteners include dairy fats and non-dairy fats, i.e. milk fats and vegetable fats. In the past, "fat" meant dairy fat. But in recent times, vegetable fats have gradually gained popularity, so vegetable fats are preferred. Therefore, the vegetable fats used in the present invention include all edible vegetable oils such as coconut refined oil, palm kernel refined oil, hydrogenated vegetable oil, hydrogenated fractionated vegetable oil, MCT, and their transesterified fats and oils. In addition to the vegetable fat mentioned here, it includes a combination of oils ranging from 100% milk fat to 0%.

In addition to corn syrup solids, other reduced starch decomposition products, ie all dextrins of starches other than corn, can be used as carriers for the powder. However, since there are manufacturing constraints in terms of viscosity, a dextrin with fairly low viscosity and low thermoabsorption after drying is selected.

The main manufacturing flow of the dry coffee whitener of the present invention is as follows. Powder carriers such as corn syrup solid (other), alpha-modified starch, and low molecular weight oligopeptide are dissolved in warm water, and edible oil with the necessary stability (for example, AOM 50 or higher) is added thereto. After stirring, the mixture is emulsified in a homogenizer to an oil diameter of 3 to 4 microns or less, and then spray-dried using a conventional method. When not using α-modified starch, corn syrup solid flour,
Prepare the oligopeptide as a warm water solution, add water to the modified starch, and add an appropriate amount of water/'a? Heat ej and keep it boiling,
After α-ization, α-ization? Slightly cool the corn syrup, mix it with other corn syrup and oligopeptide-containing solutions to make a solution, add edible oil to emulsify it, stir well at high speed, and level it out. 1 [is a method of spray drying using a conventional method.

The dry coffee whitener of the present invention may contain colorants, flavors, anti-caking agents, other emulsifiers and other additives (eg, citrate, etc.).

Conducted blaze 1, corn silub solid 30kg (D[123
), 6 kg of modified starch (Stellay's Puyurity Gum) and soybean oligopeptide (Fuji Oil: High Newt 1'
Mix M2kg and warm water ioo I! dissolved in

2. 18 kg of refined coconut oil was melted with warm water and added to the solution obtained in 1 above.

3. The solution obtained in 2 above was rapidly stirred at 50°C for 30 minutes.

The solution obtained in 4.3 was homogenized at 55°C with a high speed homogenizer at 200 kg/cm.

5. The homogenized solution was spray dried using a conventional spray dryer.

Specially modified starch (phosphorylated diphosphoric acid starch) 10kg
Water 301 was added to the solution, and the mixture was stirred well in a kettle to be suspended.

2. The suspension from 1 above was heated for removal while stirring.

After boiling, the heating was reduced and heating was continued for an additional 3 minutes. Thereafter, the temperature was lowered to 50°C by cooling.

3. Palm kernel oil (refined oil) remelted by heating 11
．． A small amount of 0.1 kg of milk flavor was added and dissolved in 2 kg, and this melt was poured into the liquid in 2 above, and rapid stirring was performed for 15 minutes to pre-emulsify.

4. Separately, 18 kg and t) of corn syrup
0.8 kg of oligopeptide was dissolved in 30 f of warm water at 45"C.

5. Combine the liquids obtained in 3 and 4 above and make 10
Stirring was performed for a minute to homogenize the oil droplets to a diameter of 2 to 3 μm or less. Thereafter, it was spray-dried +2 in a conventional manner to obtain a white creaming powder.

Length 1ul brown W bamboo

Claims (1)

[Claims] Dry coffee whitener containing powder carrier, dietary fat, modified starch and low molecular weight oligopeptides.