JPH0212542B2 - - Google Patents
Info
- Publication number
- JPH0212542B2 JPH0212542B2 JP61234125A JP23412586A JPH0212542B2 JP H0212542 B2 JPH0212542 B2 JP H0212542B2 JP 61234125 A JP61234125 A JP 61234125A JP 23412586 A JP23412586 A JP 23412586A JP H0212542 B2 JPH0212542 B2 JP H0212542B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- less
- acid ester
- acid monoglyceride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000014156 coffee whiteners Nutrition 0.000 claims description 12
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 11
- 239000000194 fatty acid Substances 0.000 claims description 11
- 229930195729 fatty acid Natural products 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920003169 water-soluble polymer Polymers 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Description
【発明の詳細な説明】
本発明は低油脂含有コーヒーホワイトナーに関
するものである。
アメリカンコーヒーが普及してきたことに伴な
い、これに用いるコーヒーホワイトナーにおいて
も、油脂含有率の低いものが検討されている。
しかし、低油脂含有コーヒーホワイトナーは単
に油脂の含有率を低下させただけでは保存安定性
の悪いものができるにすぎない。
現在、種々の乳化剤、安定剤の配合が検討され
ているが、まだ充分満足できるものは見当たらな
い。
本発明者らは、これら問題点を解消すべく鋭意
研究の結果本発明に到達したものである。即ち、
本発明は
HLB値が６以下であるシヨ糖脂肪酸エステル
と、クエン酸モノグリセライドおよび／またはコ
ハク酸モノグリセライドからなる乳化剤を必須成
分として配合することを特徴とする油脂分が20重
量％以下である低油脂含有コーヒーホワイトナー
を提供するものである。
通常、コーヒーホワイトナーは、油脂、蛋白、
糖類、水および乳化剤等を適宜加温しながら、撹
拌混合して調製される。
低油脂含有率、好ましくは20wt、％以下のコ
ーヒーホワイトナーを調製する際、HLB値が６
以下であるシヨ糖脂肪酸エステルと、クエン酸モ
ノグリセライドおよび／またはコハク酸モノグリ
セライドからなる乳化剤を添加することにより、
保存安定性の極めて優れたものが得られる。
本発明に使用するシヨ糖脂肪酸エステルは脂肪
酸残基の炭素数が12〜22であり、HLB値が６以
下のものである。
本発明において、HLB値が６以下であるシヨ
糖脂肪酸エステルと有機酸モノグリセライドを併
用することにより、本発明の効果を発揮する。ど
ちらか一方のみでは、好ましい効果は得られな
い。
次に、油脂としては、食用であれば、植物性ま
たは動物性油脂でもよい。例えば、大豆油、綿実
油、サフラワー油、パーム油、ヤシ油、パーム核
油、ラード、鯨油または、これらの硬化油、分別
油、エステル交換油のいずれでもよい。また、こ
れらの油は単独もしくは二種以上混合して使用し
てもよい。
なお、使用する蛋白の供給源は植物性または動
物性のいずれのものでもよい。
コーヒーホワイトナーを調製する際、グアーガ
ム、カラギーナン、ローカストビーンガム、キサ
ンタンガム等の天然の水溶性高分子化合物、もし
くはカルボキシメチルセルロース、アルギン酸ナ
トリウム等の合成の水溶性高分子化合物を用いる
こともできる。
また、本発明で必須成分として使用する乳化剤
以外に、グリセリン脂肪酸エステル、ソルビタン
脂肪酸エステル、プロピレングリコール脂肪酸エ
ステル、レシチン等を適宜併用してもかまわな
い。
次に本発明を実施例により具体的に説明する。
（％、部は重量基準を示す）
実施例
第１表に示した配合割合に従い、HLB値６以
下のシヨ糖脂肪酸エステル、有機酸モノグリセラ
イド、脱脂粉乳、カゼインナトリウムを水に溶解
して、70℃に加温した。この溶液に70℃に加温し
た精製ヤシ油を滴下しつつ、ホモミキサーにて、
撹拌混合して予備乳化物を得た。
予備乳化物を一次圧180Kg/cm2、二次圧70Kg/cm2
でホモジナイザーにより、均質化を行ない低油脂
含有コーヒーホワイトナーを調製した。
なお、比較例として有機酸モノグリセライドを
添加しないもの（比較例１）、HLB値が６以下で
あるシヨ糖脂肪酸エステルを添加しないもの（比
較例２）、HLB値が６以上であるシヨ糖脂肪酸エ
ステルと有機酸モノグリセライドを併用したもの
（比較例３）のコーヒーホワイトナーを調製して、
併せてその保存安定性の結果を第１表に示した。
保存安定性の評価：
上記の通りに調製したコーヒーホワイトナーを
容器に充填し、120℃、20分間オートクレーブに
より殺菌を行なつた。
このコーヒーホワイトナーを37℃の恒温槽に５
日間、５℃の恒温槽に２日間を１サイクルとして
保存し、そのサイクルを繰り返してホエーの分離
を観察した。
【表】DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coffee whitener containing low fat and oil content. As American coffee has become more popular, coffee whiteners with low oil and fat content are being considered. However, simply lowering the oil and fat content of a coffee whitener containing low fat and oil results in a coffee whitener with poor storage stability. Currently, various emulsifiers and stabilizers are being considered, but none have yet been found to be fully satisfactory. The present inventors have arrived at the present invention as a result of intensive research to solve these problems. That is,
The present invention is characterized by containing a sucrose fatty acid ester with an HLB value of 6 or less and an emulsifier consisting of citric acid monoglyceride and/or succinic acid monoglyceride as essential components, and having an oil and fat content of 20% by weight or less. The present invention provides a coffee whitener containing coffee. Coffee whitener usually contains oil, protein,
It is prepared by stirring and mixing saccharides, water, emulsifiers, etc. with appropriate heating. When preparing coffee whitener with low fat content, preferably 20wt,% or less, HLB value is 6.
By adding the following sucrose fatty acid ester and an emulsifier consisting of citric acid monoglyceride and/or succinic acid monoglyceride,
A product with extremely excellent storage stability can be obtained. The sucrose fatty acid ester used in the present invention has a fatty acid residue having 12 to 22 carbon atoms and an HLB value of 6 or less. In the present invention, the effects of the present invention are exhibited by using a sucrose fatty acid ester with an HLB value of 6 or less and an organic acid monoglyceride together. A desirable effect cannot be obtained by using only one of them. Next, the fat may be vegetable or animal fat as long as it is edible. For example, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, palm kernel oil, lard, whale oil, or any of these hydrogenated oils, fractionated oils, and transesterified oils may be used. Further, these oils may be used alone or in combination of two or more. The source of the protein used may be either vegetable or animal. When preparing a coffee whitener, natural water-soluble polymer compounds such as guar gum, carrageenan, locust bean gum, and xanthan gum, or synthetic water-soluble polymer compounds such as carboxymethyl cellulose and sodium alginate can also be used. In addition to the emulsifier used as an essential component in the present invention, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. may be used in combination as appropriate. Next, the present invention will be specifically explained using examples.
(% and parts are based on weight) Example: According to the blending ratio shown in Table 1, sucrose fatty acid ester with an HLB value of 6 or less, organic acid monoglyceride, skim milk powder, and sodium caseinate were dissolved in water and heated at 70°C. It was heated to While dropping refined coconut oil heated to 70℃ into this solution, in a homomixer,
A preliminary emulsion was obtained by stirring and mixing. Pre-emulsion at primary pressure 180Kg/cm 2 and secondary pressure 70Kg/cm 2
Homogenization was performed using a homogenizer to prepare a low-fat coffee whitener. Comparative examples include one in which no organic acid monoglyceride is added (Comparative Example 1), one in which a sucrose fatty acid ester with an HLB value of 6 or less is not added (Comparative Example 2), and a sucrose fatty acid ester with an HLB value of 6 or more. and an organic acid monoglyceride (Comparative Example 3).
Table 1 also shows the storage stability results. Evaluation of storage stability: The coffee whitener prepared as described above was filled into a container and sterilized by autoclaving at 120°C for 20 minutes. Place this coffee whitener in a thermostat at 37℃ for 5 minutes.
The samples were stored in a constant temperature bath at 5° C. for 2 days as one cycle, and the cycle was repeated to observe the separation of whey. 【table】
Claims (1)
ルと、クエン酸モノグリセライドおよび／または
コハク酸モノグリセライドからなる乳化剤を必須
成分として配合することを特徴とする油脂分が20
重量％以下である低油脂含有コーヒーホワイトナ
ー。1 A product with an oil and fat content of 20% that is characterized by containing as essential ingredients a sucrose fatty acid ester with an HLB value of 6 or less and an emulsifier consisting of citric acid monoglyceride and/or succinic acid monoglyceride.
A coffee whitener with a low oil and fat content of less than % by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61234125A JPS6387942A (en) | 1986-09-30 | 1986-09-30 | Low-fat or oil-containing coffee whitener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61234125A JPS6387942A (en) | 1986-09-30 | 1986-09-30 | Low-fat or oil-containing coffee whitener |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6387942A JPS6387942A (en) | 1988-04-19 |
| JPH0212542B2 true JPH0212542B2 (en) | 1990-03-20 |
Family
ID=16966025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61234125A Granted JPS6387942A (en) | 1986-09-30 | 1986-09-30 | Low-fat or oil-containing coffee whitener |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6387942A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5011458A (en) * | 1973-05-25 | 1975-02-05 | ||
| JPS52135310A (en) * | 1976-05-07 | 1977-11-12 | Asahi Denka Kogyo Kk | Whipping o/w type fat emulsion |
| JPS53145960A (en) * | 1977-05-23 | 1978-12-19 | Asahi Denka Kogyo Kk | High viscous creamy composition for coffee and oil composition suitable for making said composition |
| JPS5886056A (en) * | 1981-11-17 | 1983-05-23 | Riken Vitamin Co Ltd | Creamy formable fat or oil composition |
| JPS6154230A (en) * | 1984-08-22 | 1986-03-18 | Kanegafuchi Chem Ind Co Ltd | O/w type emulsion composition |
-
1986
- 1986-09-30 JP JP61234125A patent/JPS6387942A/en active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5011458A (en) * | 1973-05-25 | 1975-02-05 | ||
| JPS52135310A (en) * | 1976-05-07 | 1977-11-12 | Asahi Denka Kogyo Kk | Whipping o/w type fat emulsion |
| JPS53145960A (en) * | 1977-05-23 | 1978-12-19 | Asahi Denka Kogyo Kk | High viscous creamy composition for coffee and oil composition suitable for making said composition |
| JPS5886056A (en) * | 1981-11-17 | 1983-05-23 | Riken Vitamin Co Ltd | Creamy formable fat or oil composition |
| JPS6154230A (en) * | 1984-08-22 | 1986-03-18 | Kanegafuchi Chem Ind Co Ltd | O/w type emulsion composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6387942A (en) | 1988-04-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |