JPH03133336A - Coffee whitener-like food composition - Google Patents
Coffee whitener-like food compositionInfo
- Publication number
- JPH03133336A JPH03133336A JP26904189A JP26904189A JPH03133336A JP H03133336 A JPH03133336 A JP H03133336A JP 26904189 A JP26904189 A JP 26904189A JP 26904189 A JP26904189 A JP 26904189A JP H03133336 A JPH03133336 A JP H03133336A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- food composition
- emulsifier
- coffee whitener
- oil
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 235000014156 coffee whiteners Nutrition 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- -1 sucrose fatty acid ester Chemical class 0.000 abstract description 6
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 5
- 229930195729 fatty acid Natural products 0.000 abstract description 5
- 239000000194 fatty acid Substances 0.000 abstract description 5
- 235000013365 dairy product Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract 2
- 238000013329 compounding Methods 0.000 abstract 2
- 235000005911 diet Nutrition 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 7
- 102000011632 Caseins Human genes 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 229940080237 sodium caseinate Drugs 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-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
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は コーヒーホワイトナーに関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to a coffee whitener.
（従来の技術及び問題点）
従来コーヒーホワイトナーはカロリーが２００〜４００
Ｋｃａｌ／１００ｇもあり脂肪分も多い。(Conventional technology and problems) Conventional coffee whitener has 200 to 400 calories.
It has a high Kcal/100g and high fat content.
最近は低カロリー指向者や健康指向者が増える傾向にあ
り、そういう人々から低カロリー・低脂肪なコーヒーホ
ワイトナーが望まれている。しかし低カロリーにするた
めに脂肪分を低くしてしまうと 従来の方法では乳製品
特有の風味が欠けてしまうという欠点があった。Recently, there has been an increase in the number of low-calorie and health-conscious people, and these people are demanding low-calorie and low-fat coffee whiteners. However, when lowering the fat content in order to make it low in calories, conventional methods have the disadvantage of lacking the flavor characteristic of dairy products.
（本発明が解決しようとする課題）
乳製品特有の風味を損なうことなく脂肪分を低減させた
低カロリーのコーヒーホワイトナーを開発することにあ
る。(Problems to be Solved by the Invention) An object of the present invention is to develop a low-calorie coffee whitener with reduced fat content without impairing the flavor unique to dairy products.
（本発明の解決しようとする手段）
本発明者らは、上記問題点を解決するため鋭意研究を重
ねた結果 コーヒーホワイトナーに蛋白性水分散性マク
ロコロイドを混合させると、風味を損なわないで低脂肪
なコーヒーホワイトナーが得られ、かつカロリーも低く
なることを見いだし、この知見に基づいて本発明を完成
するに至った。(Means to be Solved by the Present Invention) As a result of extensive research to solve the above problems, the present inventors found that when a protein water-dispersible macrocolloid is mixed with coffee whitener, the flavor is not impaired. It was discovered that a low-fat coffee whitener can be obtained and also has low calories, and based on this knowledge, the present invention was completed.
すなわち本発明は蛋白性水分散性マクロコロイド０．
５〜５０％、油脂及び／又は水添脂１〜３０％、安定剤
０． ５〜２％、乳化剤０．１〜１％を必須成分として
配合してなるコーヒーホワイトナー様食品絹成物 およ
び蛋白性水分散性マクロコロイド２〜５０％ を含有す
るコーヒーホワイトナーである。That is, the present invention provides a proteinaceous water-dispersible macrocolloid with 0.
5-50%, oil and/or hydrogenated fat 1-30%, stabilizer 0. This coffee whitener contains a coffee whitener-like food silk composition which contains 5 to 2% of an emulsifier and 0.1 to 1% of an emulsifier as essential components, and 2 to 50% of a proteinaceous water-dispersible macrocolloid.
本発明に用いられろ蛋白性水分散性マクロコロイドは、
特開昭６３−２−４８５７に記載せれている酪農ホエー
蛋白、及び卵白等よりなる乾燥時の平均粒径分布が約０
． １〜２．０ミクロンの範囲にあり径が３ミクロンを
越える粒子の数が全体の約２％以下である凝集のない変
性したエマルジョン様の官能的特性を有する蛋白性水分
散性マクロコロイドを言う。これは、水分量として約７
０〜８０％を含有する。The proteinaceous water-dispersible macrocolloid used in the present invention is
Dairy whey protein described in JP-A No. 63-2-4857, egg white, etc. has an average particle size distribution of about 0 when dried.
．． Refers to a proteinaceous water-dispersible macrocolloid having organoleptic properties similar to a non-agglomerated modified emulsion, in which the number of particles exceeding 3 microns in diameter is approximately 2% or less of the total in the range of 1 to 2.0 microns. . This is approximately 7 in terms of water content.
Contains 0-80%.
本発明のコーヒーホワイトナー様食品組成物には油脂及
び／又は水添脂を用いるが、それは融点が】５〜５０℃
の油脂であればよく、特にラウリン酸系油脂及び／又は
その水添脂が望ましい。The coffee whitener-like food composition of the present invention uses oil and/or hydrogenated fat, which has a melting point of 5 to 50°C.
Any oil or fat may be used, and lauric acid oil and/or its hydrogenated fat is particularly desirable.
本発明に用いられる安定剤はカゼインナトリウムの他、
通常用いられる食品用市販品をそのまま用いることがで
きる。他にリン酸塩、高分子多糖類、他の蛋白質（カゼ
インなど）などを１種または数種併用して使用する。Stabilizers used in the present invention include sodium caseinate,
Commonly used commercially available food products can be used as they are. In addition, phosphates, high-molecular polysaccharides, other proteins (such as casein), and the like are used singly or in combination.
乳化剤としてはショ糖脂肪酸エステル、ポリグリセリン
脂肪酸エステル、ソルビトール脂肪酸エステル、ソルビ
タン脂肪酸エステル、モノグリセリド、レシチン、ポリ
グリセリン縮合リシルレートなどを１種または数種併用
して使用する。As the emulsifier, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitol fatty acid ester, sorbitan fatty acid ester, monoglyceride, lecithin, polyglycerin condensed lysyllate, etc. are used singly or in combination.
本発明のコーヒーホワイトナー様食品組成物には呈味成
分として脱脂粉乳を５〜１０％加えてもよい。これは通
常用いられる食用の市販品をそのまま用いることができ
る。5 to 10% of skim milk powder may be added to the coffee whitener-like food composition of the present invention as a flavor component. For this purpose, commonly used commercially available edible products can be used as they are.
本発明のコーヒーホワイトナー様食品組成物には、風味
や外観を維持または向上させるために着香料、着色料、
甘味料等を添加することは何ら差し支えない。The coffee whitener-like food composition of the present invention includes flavoring agents, colorants, and other additives to maintain or improve flavor and appearance.
There is no problem in adding sweeteners etc.
本発明のコーヒーホワイトナー様食品組成物における全
水分量は粘度の関係上全体の５δ〜９０％にすることが
望ましく、好ましくは５５〜７５％がよい。The total water content in the coffee whitener-like food composition of the present invention is desirably 5δ to 90% of the total water content, preferably 55 to 75%, in view of viscosity.
製造方法としては、次のようにして行う。The manufacturing method is as follows.
まず油脂及び／又は水添脂に乳化剤を溶かしておく。次
ンこ蛋白性水分散性マクロコロイドと水を軽く混合して
おく。このとき、脱脂粉乳を加えることはいっこうに差
し支えない。そして この水溶液を４０℃前後の恒温槽
で保温し、スタークーで攪拌しながらカゼインナトリウ
ムを少しずつ加えていく。First, an emulsifier is dissolved in oil and/or hydrogenated fat. Next, lightly mix the proteinaceous water-dispersible macrocolloid and water. At this time, there is no problem in adding skim milk powder. This aqueous solution is then kept warm in a constant temperature bath at around 40°C, and sodium caseinate is added little by little while stirring with a starch.
すべて溶けたら攪拌をやめ、ホモジナイザーの容器に移
して、先に調製した乳化剤を入れた油脂及び／又は水添
脂を少しずつ添加しながらホモジナイズする。When everything is melted, stop stirring, transfer to a homogenizer container, and homogenize while gradually adding the oil and/or hydrogenated fat containing the emulsifier prepared earlier.
本発明のコーヒーホワイトナー様食品紹成物は、蛋白性
水分散性マクロコロイドを５０％以上添加すると、コー
ヒーに加えた際蛋白の羽毛状の凝集であるフェザーリン
グを起こす原因となる。安定剤も２％以上加えると同様
にフェザーリングを起こす原因となる。When the coffee whitener-like food composition of the present invention contains 50% or more of a proteinaceous water-dispersible macrocolloid, it causes feathering, which is a feather-like aggregation of proteins, when added to coffee. Adding more than 2% of stabilizers also causes feathering.
しかし 蛋白性水分散性マクロコロイドを加えないとま
ろやかさがなくなり、風味が損なわれる。However, if a proteinaceous water-dispersible macrocolloid is not added, the mellowness will be lost and the flavor will be impaired.
また、安定剤の量を０．５％以下にすると 乳化安定性
が悪くなる。Furthermore, if the amount of stabilizer is less than 0.5%, emulsion stability will deteriorate.
（実施例） 実施例 】。(Example) Example 】.
重量（％）
パーム核油 １０．３
蛋白性水分散性 １０．３
マクロコロイド
脱脂粉乳 ８．１
カゼインナトリウム １．０
乳化剤 ０．３
水 ７０．０合計
１００．０
得られたものはなめらかな液状で、コーヒーに添加する
ときれいに分散した。風味もコク味を有していた。Weight (%) Palm kernel oil 10.3 Protein water dispersibility 10.3 Macrocolloid skim milk powder 8.1 Sodium caseinate 1.0 Emulsifier 0.3 Water 70.0 Total
100.0 The resulting product was a smooth liquid and dispersed well when added to coffee. The flavor also had a rich taste.
カロリーは１３３．１１（ｃａｔ／１００ｇであり、市
販品のコーヒーホワイトナーに比べ５０〜６０％低減で
きた。Calories were 133.11 (cat/100g), which was 50 to 60% lower than commercially available coffee whiteners.
実施例 ２゜
重量（％）
パーム核油 １Ｏ１０
蛋白性水分散性 ３０．０
マクロコロイド
脱脂粉乳 ８．５
カゼインナトリウム １． ０
乳化剤 ０．３
水 ５０．２合計
１００．０
得られたものはなめらかな液状で、コーヒーに添加する
ときれいに分散した。味覚的にもまろやかである。Example 2゜Weight (%) Palm kernel oil 1O10 Protein water dispersibility 30.0 Macrocolloid skim milk powder 8.5 Sodium caseinate 1. 0 Emulsifier 0.3 Water 50.2 total
100.0 The resulting product was a smooth liquid and dispersed well when added to coffee. It has a mellow taste.
カロリーは１５１．９Ｋｃａｌ／１００ｇであり、市販
品のコーヒーホワイトナーに比べ４５〜５５％低減でき
た。The calorie content was 151.9 Kcal/100g, which was 45 to 55% lower than that of commercially available coffee whiteners.
し かつカロリーも低下した。Moreover, the calories were also reduced.
比較例１．は市阪コーヒーホワイトナーのみで、カロリ
ーが高い。Comparative example 1. Only Ichisaka Coffee Whitener is high in calories.
比較例 ２゜
重ｆｌ（％）
パーム核油 １０．０
蛋白性水分散性 ７０．０
マクロコロイド
脱脂粉乳 ８．５
カゼインナトリウム １． ０
乳化剤 ０．３
水 １０．２合計 １
００．０
得られたものは粘性の高い液体で、コーヒーに添加する
とうまく分散せず 混ぜるとフェザーリングを起こし
白濁度も低かった。Comparative example 2゜fl (%) Palm kernel oil 10.0 Protein water dispersibility 70.0 Macrocolloid skim milk powder 8.5 Sodium caseinate 1. 0 Emulsifier 0.3 Water 10.2 Total 1
00.0 The resulting product is a highly viscous liquid that does not disperse well when added to coffee and causes feathering when mixed.
White turbidity was also low.
カロリーは１８５．９Ｋｃａｌ／１００ｇであっ（発明
の効果）
本発明により、低カロリー・低脂肪でしかも風味のまろ
やかなコーヒーホワイトナーを供給でき、ダイエツト指
向者や健康指向の人々の食生活に貢献できる。Calories are 185.9 Kcal/100g (Effects of the Invention) The present invention makes it possible to supply a coffee whitener that is low in calories and fat and has a mellow flavor, contributing to the eating habits of diet-oriented and health-oriented people. .
Claims (1)
脂及び／又は水添脂１〜３０％、安定剤０．５〜２％、
乳化剤０．１〜１％を必須成分として配合してなるコー
ヒーホワイトナー様食品組成物。 ２）蛋白性水分散性マクロコロイド２〜５０％を含有す
るコーヒーホワイトナー。[Claims] 1) 0.5-50% protein water-dispersible macrocolloid, 1-30% oil and/or hydrogenated fat, 0.5-2% stabilizer,
A coffee whitener-like food composition containing 0.1 to 1% of an emulsifier as an essential ingredient. 2) Coffee whitener containing 2 to 50% proteinaceous water-dispersible macrocolloid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26904189A JPH03133336A (en) | 1989-10-18 | 1989-10-18 | Coffee whitener-like food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26904189A JPH03133336A (en) | 1989-10-18 | 1989-10-18 | Coffee whitener-like food composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03133336A true JPH03133336A (en) | 1991-06-06 |
Family
ID=17466852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26904189A Pending JPH03133336A (en) | 1989-10-18 | 1989-10-18 | Coffee whitener-like food composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03133336A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002136258A (en) * | 2000-08-21 | 2002-05-14 | Fuji Oil Co Ltd | Oil-in-water type creamy composition |
| US6673384B1 (en) | 1998-01-30 | 2004-01-06 | The Procter & Gamble Co. | Creamy mouthfeel agent for foods and beverages |
| US6730336B2 (en) | 1998-01-30 | 2004-05-04 | The Procter & Gamble Co. | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
-
1989
- 1989-10-18 JP JP26904189A patent/JPH03133336A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6673384B1 (en) | 1998-01-30 | 2004-01-06 | The Procter & Gamble Co. | Creamy mouthfeel agent for foods and beverages |
| US6730336B2 (en) | 1998-01-30 | 2004-05-04 | The Procter & Gamble Co. | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
| JP2002136258A (en) * | 2000-08-21 | 2002-05-14 | Fuji Oil Co Ltd | Oil-in-water type creamy composition |
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