JPH04234947A - Cream-like composition - Google Patents

Abstract

PURPOSE:To obtain the title composition containing a specific emulsifier in an oil-in-water type emulsion system containing a fat-free milk solid content, casein soda and oils and fats and free from change of properties such as increase of viscosity, solidification or water separation in sterilizing treatment and distribution and storage. CONSTITUTION:The objective cream-like composition containing (A) lysophospholipid of 0.5-1.2% based on oil and fat and (B) polyglycerin fatty acid ester and/or saccharide fatty acid ester having 7-12 HLB and contained in the ratio of 0.5-1.2% based on the above-mentioned oil and fat and having good coffee white effect without almost causing phenomenon of feathering, oil off in an oil-in-water type emulsion system containing fat-free solid content, casein soda, oil and fat and the other raw material and further containing 25-45wt.% oil and fat.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION The present invention relates to creamy compositions with a high oil content suitable for use as coffee whiteners, in particular creamy compositions suitable for aseptic products.

0002

BACKGROUND OF THE INVENTION Currently, various creamy compositions are used as coffee whiteners in place of fresh cream, whose performance is significantly impaired when sterilized to make aseptic products. The cream composition is
It is an oil-in-water emulsion containing non-fat milk solids, casein soda, oil and fat, and an emulsifier. This type of creamy composition can cause feathering or other effects when added to beverages at various temperatures, such as coffee extracts at temperatures ranging from high temperatures near the boiling point to low temperatures near the ice temperature (hereinafter referred to as hot coffee and iced coffee). It must have a good coffee whitener effect, such as not causing the oil-off phenomenon and not causing emulsion aggregation even if the iced coffee is left to stir after addition. Although fresh cream satisfies the above points, it is easily perishable and needs to be distributed at low temperatures and in a short period of time. Recently, some products with relatively low oil content such as cream compositions of this type are subjected to ultra-high temperature flash sterilization (UHT treatment) and packaged in aseptic packaging so that they can be distributed and stored under normal climatic conditions. It's on sale.

Conventionally, as creamy compositions for coffee whitener, Japanese Patent Publications No. 51-6161 and No. 59
-41689, JP-A-11458-11458 and JP-A-62
-95133 etc. are used, and are usually subjected to high temperature short time sterilization treatment (HTST treatment) or sterilization treatment (UHT or retort treatment), and then filled into containers for distribution and storage. There is.

0004

[Problems to be Solved by the Invention] However, it is difficult to produce a cream composition with a high oil content (25% by weight or more, especially 35 to 45% by weight) based on the cream composition shown in the examples above. In this case, a good coffee whitener effect may not necessarily be obtained, or it may solidify especially when subjected to UHT processing or retort processing, or it may thicken and solidify during distribution and storage at room temperature, or the performance as a whitener may deteriorate. There were drawbacks such as a decrease in In other words, Special Public Interest Publication 1971-
6161 and Japanese Patent Publication No. 59-41689, there were problems in that the emulsion agglomerated in iced coffee and thickened and solidified when subjected to UHT treatment. . In addition, in the case of a cream composition as shown in Japanese Patent Publication No. 11458/1983, if it is stored at room temperature after UHT treatment, it will thicken and cause noticeable feathering. Ta. Further, in the case of a creamy composition as disclosed in JP-A No. 62-95133, there is a problem that feathering tends to occur when the composition has a high oil content.

Therefore, in the present invention, the product is made into an aseptic product after sterilization, and hardly any changes in properties such as thickening and syneresis occur during distribution and storage under normal climatic conditions, and furthermore, it has a good coffee whitener effect. The object of the present invention is to provide a cream composition having the following properties.

[0006]

[Means and effects for solving the problems] The cream composition of the first invention contains non-fat milk solids, casein soda and other raw materials, and SFI at 5°C, 20°C and 30°C, respectively. 50, 25, fats and oils in the range of 10 or less
The gist is that the oil-in-water emulsion system containing ~45% by weight contains the following a and b as emulsifiers, and that the HLB of the emulsifier b or a mixture thereof is 7-12. a. 0.05 to 1.2% by weight of lysophospholipid based on fat b. 1.0 to 4.0% by weight of polyglycerol fatty acid ester and/or sucrose fatty acid ester based on fats and oils. In the present invention, the cream composition is an emulsion formed by adding an aqueous phase containing non-fat milk solids, casein soda, and other raw materials, and an oil or fat and an emulsifier.

[0007] The amounts of non-fat milk solids and casein soda are usually 2 to 10% by weight in total. If the non-fat milk solid content and casein soda are 2% by weight or more, the stability of emulsification will increase. However, if it exceeds 10% by weight, the viscosity of the cream composition tends to increase too much. Non-fat milk solids are mainly composed of milk protein such as casein and lactose, and can be skimmed milk, cow milk, skim milk powder, whole milk powder, or the like. Milk proteins account for about 40% by weight of the non-fat milk solids content of milk and contribute to the stability of fat and oil emulsions. Furthermore, casein soda is made from milk and not only promotes stabilization of the emulsion but also imparts viscosity to the emulsion. In addition to these ingredients, milk protein, wheat protein, soybean protein, etc. that have been decomposed into relatively long-chain peptides by proteinase treatment can also be used, but the amount should be 3% by weight of the entire cream composition. It is preferable that the amount does not exceed %.

[0008] In addition, fats and oils are
Preferably, the SFI is in the range of 50, 25, and 10 or less, respectively. Specifically, selective partial hydrogenation is performed on vegetable oils such as soybean oil, rapeseed oil, low erucic acid rapeseed oil, cottonseed oil, corn oil, or sunflower oil, and the SFI at 5°C, 20°C, and 30°C is respectively 5
Hydrogenated oils in the range of 0, 25, 10 or less or liquid oils such as oleic safflower oil or oleic sunflower oil can be used. Further, as the oil or fat, a mixture of the above-mentioned hardened oil or liquid oil and solid animal or vegetable fat such as milk fat or coconut oil may be used, but it is preferable that the SFI of the entire oil or fat is within the above range. If the SFI is below the above upper limit, a stable emulsion can be easily obtained under normal distribution and storage. Also, SF
Even if I is less than the above-mentioned value, a liquid oil containing a large amount of polyunsaturated fatty acids is undesirable in terms of flavor because the oil is likely to be oxidized during distribution and storage.

The lysophospholipids used in the present invention are monoacyl phospholipids obtained by deacylating phospholipids derived from soybeans or rapeseed or egg yolk phospholipids with phospholipase A, and are usually phospholipids derived from pancreas. Those treated with lipase A2 are used. These include monoacylglycerophospholipids such as lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, lysophosphatidic acid. Also suitable are mixtures of these with increased lysophosphatidylcholine content by treatment with hydroalcohol. Chemically synthesized lysophospholipids can be used as well. Although it is difficult to convert all phospholipids into lysophospholipids by the enzyme treatment, and diacyl phospholipids remain, the amount of lysophospholipids is at least 40% by weight or more, preferably 50% by weight or more of the total phospholipids. Certain things are suitable for the products of the invention. If this is the case, lysophospholipids can be obtained by treating normal soybean phospholipids containing oil with phospholipase A2 and then neutralizing or not neutralizing the fatty acids generated. The product may be made into a product while still containing it, or it may be purified with a solvent after enzyme treatment to remove fats and oils and generated fatty acids. The absolute amount of lysophospholipid added is 0.0 relative to oil and fat.
Suitably 5 to 1.2% by weight, more preferably 0
．． It is preferably 1 to 1.0. If the emulsion is less than 0.05% by weight, the emulsion itself may be sufficiently stabilized by other emulsifiers used in combination, but the effects aimed at by the present invention, such as prevention of feathering and distribution at room temperature, cannot be obtained. If it exceeds 1.2% by weight, the effect will not increase and the flavor will deteriorate. Further, if the content of lysophospholipids is 40% by weight or less of the total phospholipids, feathering tends to occur.

The polyglycerin fatty acid ester used in the present invention is a mono-, di-, or polyester of polyglycerin in which 2 to 10 molecules of glycerin are ether bonded and a saturated fatty acid having 12 to 22 carbon atoms, and has an HLB of 2 to 16.
is suitable. The sucrose fatty acid ester used in the present invention is a mixture of mono-, di-, and polyesters of sucrose and saturated fatty acids having 12 to 22 carbon atoms, and has an HLB value of 1 to 1.
6 is suitable. These fatty acid esters can be used alone with a specific HLB, or with high or low HLB.
It is also possible to use a combination of these. These fatty acid esters preferably consist of saturated fatty acids, but may contain small amounts of unsaturated fatty acids. The HLB value used in this specification is a value measured by a surfactant combination method that provides optimal emulsification for liquid paraffin, and is a value commonly used by domestic food emulsifier manufacturers.

In the present invention, the amount of polyglycerin fatty acid ester and/or sucrose fatty acid ester used as an emulsifier must be 1.0 to 4.0% by weight based on the fat or oil. If it is less than 1.0% by weight,
Emulsification becomes unstable, and when more than 4.0% by weight is added, the flavor deteriorates.

[0012] The HLB of the entire emulsifier b composed of polyglycerin fatty acid ester and/or sucrose fatty acid ester must be 7 to 12. When HLB is smaller than 7, feathering tends to occur. Furthermore, if the HLB is greater than 12, creaming of the emulsion (hydration at the bottom of the container) is likely to occur.

[0013] Furthermore, the cream composition of the second invention includes:
Non-fat milk solids, casein soda and other raw materials, 5℃,
SFI at 20℃ and 30℃ is 50 and 25, respectively.
, an oil-in-water emulsion system containing 25 to 45% by weight of fats and oils in the range of 10 or less, containing the following a and b as emulsifiers, and further, the HLB of emulsifier b or a mixture thereof is 7 to 12. The gist is that.

a. 0.05 lysophospholipid to fat
~1.2% by weight b. The total amount of b1 and b2 below is 1 for oil and fat.
．． 0 to 4.0% by weight b1. Polyglycerol fatty acid ester and/or sucrose fatty acid ester b2. Fatty acid monoglyceride and/or sorbitan fatty acid ester In the present invention, the cream composition is an emulsion made by adding an aqueous phase containing non-fat milk solids, casein soda, and other raw materials, and an oil or fat and an emulsifier. For non-fat milk solids, casein soda, fats and oils, lysophospholipids among emulsifiers, polyglycerin fatty acid esters, sucrose fatty acid esters, and other raw materials,
The same ones as described above can be used.

[0015] The fatty acid monoglyceride used in the present invention is
Glycerin monoesters of saturated fatty acids having 10 to 22 carbon atoms, which are obtained by molecular distillation of reactive monoglycerides, are preferred. In addition, even if it is not distilled, it can contain 4 monoglycerides.
Anything containing 0% by weight or more can be used. Further, the sorbitan fatty acid ester used in the present invention is preferably a mono-, di-, or polyester of a saturated fatty acid having 10 to 22 carbon atoms and sorbitan, sorbitol, or sorbite. Further, the fatty acid monoglyceride and sorbitan fatty acid ester may contain a small amount of unsaturated fatty acid among the constituent fatty acids.

In the present invention, the amount of the fatty acid ester mixture b1 and b2 used as an emulsifier is as follows:
It needs to be 1.0 to 4.0% by weight based on the fats and oils. If it is less than 1.0% by weight, emulsification becomes unstable,
Moreover, when more than 4.0% by weight is added, the flavor deteriorates. Furthermore, the HLB of these emulsifier mixtures is 7.
~12. When HLB is smaller than 7, feathering tends to occur. Also, HLB is 1
If it is larger than 2, creaming-up of the emulsion (hydration at the bottom of the container) tends to occur. In addition to the above-mentioned components, the cream composition of the present invention described above includes:
As an emulsifier, it is also possible to add a small amount of propylene glycol fatty acid ester, organic acid ester of fatty acid monoglyceride, sodium stearyl lactate, or the like. In addition to these, substances that are preferably added in small amounts include dibasic sodium phosphate and polymeric phosphate. It is also possible to appropriately add fresh cream, frozen fresh cream, sugars, natural and synthetic gums, microcrystalline cellulose, fragrances, flavoring agents, and the like.

[0017] Next, one example of the manufacturing process of the above-mentioned cream composition of the present invention will be described. First, add emulsifiers and additives that are easily soluble in the oil phase to fats and oils,
Pre-emulsification is carried out by adding an aqueous phase containing various water-soluble components with appropriate stirring at a temperature of about 65°C. The pre-emulsified emulsion is emulsified with a pressure homogenizer, sterilized with an ultra-high temperature instant sterilizer, subjected to appropriate pressure homogenization treatment, cooled, passed through an aseptic tank, and packaged in aseptic containers under aseptic conditions. The cream composition of the present invention can be sterilized by direct steam blowing.
An indirect heating method may also be used. Further, it can also be made into a product by performing treatments such as ordinary high-temperature short-time sterilization.

Although the cream composition of the present invention has a high oil content, it is sterilized and packaged in aseptic packaging, distributed under normal climate, and does not cause thickening or syneresis even when stored. It is possible to provide a creamy composition in which almost no changes in properties such as the above occur, and which also has a good coffee whitener effect. The reason for this is not clear, but the combination of lysophospholipids and various emulsifiers described in the claims above optimizes the oil-water interface state for emulsification, and the binding of lysophospholipids to milk proteins makes it possible to It is assumed that this is because the surface of the droplets is covered and a stable hydration layer is formed, increasing the stability of the emulsion. Unfavorable phenomena for coffee whiteners, such as feathering, are said to be caused by emulsion instability such as agglomeration of oil droplets due to acidity. Therefore, emulsion stabilization only improves suitability for distribution and storage. It is understood that it also improves the coffee whitener effect.

[0019]

EXAMPLES In order to further clarify the structure and operation of the present invention described above, preferred examples of the present invention will be described below. Note that the tables are summarized in the last part of the Examples section. The emulsifiers used in these Examples and Comparative Examples are shown below. <Lysophospholipids> - Sunlecithin A: Enzyme-treated lecithin manufactured by Taiyo Kagaku Co., Ltd. (contains about 90% by weight of total phospholipids and about 70% by weight of lysophospholipids) - Elmizer A: Enzyme-treated lecithin manufactured by Kyowa Hakko Co., Ltd. (Oil-containing product containing about 45% by weight of total phospholipids and about 30% by weight of lysophospholipids) <Phospholipids> - Ajinomoto soybean phospholipids: Paste-form oil-impregnated soybean phospholipids manufactured by Ajinomoto Co., Inc., acetone insoluble matter content of about 60 Weight% (contains almost no lysophospholipid) <Polyglycerin fatty acid ester> SY Glister MS750: Decaglycerin monostearate (HLB13) manufactured by Sakamoto Pharmaceutical Co., Ltd. SY Glister MS500: Hexaglycerin manufactured by Sakamoto Pharmaceutical Co., Ltd. Monostearate (HLB11)・SY Glister M
S310: Tetraglycerin monostearate (HLB8) <sucrose fatty acid ester> manufactured by Sakamoto Pharmaceutical Co., Ltd. Ryoto Sugar Ester S1670: Sucrose monostearate (HLB15) manufactured by Mitsubishi Kasei Foods Co., Ltd.
Ryoto Sugar Ester S1170: Sucrose mono-distearate (HLB11) manufactured by Mitsubishi Kasei Foods Co., Ltd. ・Ryoto Sugar Ester S770: Sucrose mono-distearate (HLB7) manufactured by Mitsubishi Kasei Foods Co., Ltd.
Ryoto Sugar Ester S570: Mitsubishi Kasei Foods (
Sucrose mono-distearate (HLB5) <fatty acid monoglyceride> manufactured by Riken Vitamin Co., Ltd. Emulgy MS: Glycerin monostearate (HLB approximately 4) manufactured by Riken Vitamin Co., Ltd. <Sorbitan fatty acid ester> Emazol S-10 (F) : Sorbitan stearate manufactured by Kao Corporation (HLB4.7) (Comparative test 1) Example 1 SFI at 5°C, 20°C, and 30°C was 31, respectively.
, 12,5 rapeseed hydrogenated oil (melting point 32°C) 12.6
Kg was heated and dissolved at 70°C in a pastelizer,
To this, add 17% of sunlecithin A manufactured by Taiyo Kagaku Co., Ltd.
5g, SY Glister MS500 manufactured by Sakamoto Pharmaceutical Co., Ltd.
Disperse 263 g of (HLB11). To this, 0.7 kg of skim milk powder, 1.05 kg of casein soda, and Ryoto Sugar Ester S77 manufactured by Mitsubishi Kasei Foods Co., Ltd.
22.1 kg of a water phase component obtained by adding water to 123 g of 0 (HLB7), 105 g of dibasic sodium phosphate, and heated to 65° C. was gradually added to pre-emulsify. The pre-emulsion thus obtained was homogenized using a 5hp homogenizer manufactured by Fukao Seiki Co., Ltd. under pressure of 70 kg/cm2. after that,
After direct sterilization at 140°C for 4 seconds using an AUHT-3 sterilizer manufactured by Iwai Kikai Co., Ltd., the first stage was sterilized at a pressure of 60 kg/cm2 using an aseptic homogenizer (manufactured by Sanwa Kikai Co., Ltd.). The second stage was homogenized at a pressure of 0 kg/cm2, and after cooling, it was sampled aseptically in a clean bench and aged overnight at 5°C to obtain a cream composition.

The following tests were conducted to determine the properties of this cream composition. The viscosity at 8℃ is Rion VA-
Measured using a 04 type viscometer (manufactured by Rion Co., Ltd.). Observe syneresis (creaming up) at the bottom of the container. Observation of syneresis at the bottom of the container after a heat shock test (storage at a temperature of 40° C. for 8 hours). Observation of syneresis at the bottom of the container after a vibration test (applying vibrations at 30° C. with an amplitude of 5 cm and 120 reciprocations/min for 1 hour). The syneresis state was observed using the five-level evaluation shown in Table 1. In addition, a coffee test was conducted to observe the presence or absence of feathering and oil-off in hot coffee, and the uniformity of the emulsion (presence or absence of creaming or aggregation) in iced coffee. In the coffee test using hot coffee, 5 ml of the creamy composition was added to 100 ml of coffee extract at 95° C., and feathering and oil-off were observed. Feathering was evaluated based on the 5-level evaluation shown in Table 2, and oil-off evaluation was performed based on the 5-level evaluation shown in Table 3. In addition, the coffee test using iced coffee was conducted at 5°C.
5 ml of the creamy composition was added to 100 ml of coffee extract, stirred and left to stand. The homogeneity of the emulsion was observed over time and evaluated on a five-point scale based on Table 4. A coffee test was also conducted on the sample after the heat shock test. Further, Table 5 shows the results of these measurements and evaluations, and the composition expressed in weight %. In Table 5, the HLB value in (b) is shown with the decimal point rounded to the nearest 4 or 5. Examples 2 to 11 Cream compositions were prepared in the same manner as in Example 1 with the compositions shown in Table 5. Further, in the same manner as in Example 1, the properties of the cream composition were measured and evaluated. The results are shown in Table 5. Examples 12-13 In the same manner as in Example 1, a cream composition of Example 12 was prepared with the composition shown in Table 6. Further, Example 13 was prepared by replacing the polyglycerol fatty acid ester of Example 12 with a sucrose fatty acid ester having the same HLB. Regarding Examples 12 and 13, in the same manner as Example 1,
The properties of the cream composition were measured and evaluated. Table 6 shows the results.
Shown below. In Table 6, the HLB value in (b) is shown with the decimal point rounded to the nearest 4 or 5.

[0021] For all of Examples 1 to 13, UHT
Even after treatment, it is a stable emulsion that does not undergo changes such as thickening and has almost no syneresis. It also has good coffee performance. In addition, the heat shock tests conducted on the creamy compositions of Examples 1 to 13 corresponded to the conditions when they were left indoors at room temperature for 10 to 20 days, and the vibration test results showed that Indicates the stability of an emulsion against excessive vibrations. A coffee whitener with almost no deterioration in performance in response to these tests is a good coffee whitener suitable for distribution at room temperature in normal climates. Comparative Examples 1 to 3 Comparative Examples 1 and 2 were prepared by using the same composition as Example 12 except for the lysophospholipid and the emulsifier, and setting the HLB of the mixture of the emulsifier other than the lysophospholipid to 6 and 13. All of the above HLB values are outside the scope of the present invention. In addition, the lysophospholipid of Example 12 (sunlecithin A
), Comparative Example 3 was prepared by using an oil-containing pasty soybean phospholipid (manufactured by Ajinomoto Co., acetone insoluble content of about 60% by weight) in an amount equivalent to the same amount as the phospholipid. Further, Comparative Example 4 was prepared using the above paste-like soybean phospholipid and having the composition (wt%) shown in Table 6. Comparative Examples 1 to 4 were all prepared in the same manner as Example 1, with a total amount of 35 kg. Furthermore, the properties and other properties of the creamy composition were measured and evaluated in the same manner as in Example 1. Table 6 shows these measurement and evaluation results and the composition expressed in weight %.

In all of the above Comparative Examples 1 to 3, feathering and oil-off occurred in the coffee addition test, and the coffee whitener effect of the creamy composition was insufficient. In particular, the coffee whitener effect decreases significantly after heat shock. Moreover, in Comparative Examples 2 to 4, there was a lot of syneresis.

As described above, according to this embodiment, UHT
Virtually no thickening or syneresis occurs even after sterilization such as processing,
Furthermore, to provide a creamy composition that does not undergo changes in properties such as thickening and syneresis even with temperature changes during distribution and storage, has a high oil content, floats well, and has an excellent coffee whitener effect. be able to.

Although the embodiments of the present invention have been described above, the present invention is not limited to these embodiments in any way, and it goes without saying that it can be implemented in various forms without departing from the gist of the present invention. It is.

[0025]

[Table 1]

[0026]

[Table 2]

[0027]

[Table 3]

[0028]

[Table 4]

[0029]

[Table 5]

[0030]

[Table 6]

[0031]

[Effects of the Invention] As detailed above, according to the present invention,
After adding it to hot coffee with a high oil content of 25% by weight or more, especially 35 to 45% by weight, it is unlikely to cause feathering or oil-off phenomena, and the iced coffee to which it has been added can be left alone after stirring. An excellent coffee whitener whose emulsion maintains uniformity and does not cause agglomeration, and which maintains the above performance even after being sterilized at ultra-high temperature for a short period of time, packaged in aseptic packaging, and distributed and stored under normal climatic conditions. A creamy composition was given.

Claims (2)

[Claims] Claim 1: An oil-in-water emulsion system containing non-fat milk solids and casein soda, and further containing 25 to 45% by weight of oil and fat, containing the following a and b as emulsifiers,
Furthermore, a cream composition characterized in that the emulsifier b has an HLB of 7 to 12. a. 0.05 to 1.2% by weight of lysophospholipid based on fat b. 1.0 to 4.0% by weight of polyglycerol fatty acid ester and/or sucrose fatty acid ester based on fats and oils. 2. An oil-in-water emulsion system containing non-fat milk solids and casein soda, and further containing 25 to 45% by weight of oil and fat, containing the following a and b as emulsifiers,
Furthermore, a cream composition characterized in that the emulsifier mixture in b has an HLB of 7 to 12. a. 0.05 to 1.2% by weight of lysophospholipid based on fat b. A mixture consisting of the following b1 and b2 was added at 1.0 to 4.0% by weight based on the fat and oil b1. Polyglycerol fatty acid ester and/or sucrose fatty acid ester b2. Fatty acid monoglyceride and/or sorbitan fatty acid ester