JPH05236874A - Coffee cream and its production - Google Patents

Abstract

PURPOSE:To obtain the subject cream excellent in keeping quality, emulsion stability and flavor without causing feathering or oil-off phenomena by adding a natural wax. CONSTITUTION:The objective cream is obtained by adding preferably 0.01-0.5wt.% natural wax such as carnauba wax thereto.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a coffee cream and a method for producing the same.

[0002]

2. Description of the Related Art Generally, coffee creams include natural fresh creams and synthetic creams using vegetable oils and fats. The former is rich in milk and excellent in flavor, but is expensive and has a constant quality throughout the year. The latter has been the mainstream because of the difficulty of maintaining Coffee cream is divided into powder form and liquid form. Among these, liquid forms include container forms such as bottles, pure packs, tetra packs, etc. In recent years, potion packs packed with a cup of coffee cream due to its ease of use. Such containers are also widely distributed. Under such circumstances, the storage and distribution form of these has been changed from refrigeration to room temperature distribution, and it is inevitable that the quality of coffee cream is stable. In particular, it is exposed to various temperatures during the distribution process until the consumer consumes the coffee cream, such as the transportation temperature from the manufacturer, the storage temperature at retail stores, and the storage temperature at home. It is required to maintain stable quality against changes in temperature from a low temperature of about 40 ° C to a high temperature of about 40 ° C.

[0003] Specifically, the stable quality of coffee cream means that it does not physically change with respect to storage at low temperature or high temperature in the distribution stage and temperature change as described above, and for example, it does not plasticize. It means that it does not separate whey or that it does not cause a feathering phenomenon or an oil-off phenomenon when added to coffee or tea.

Conventionally, in order to meet such demands, there are two methods of combining an emulsifier and devising a physical emulsification method.
Although it has been approached from the point of view, the method of combining an emulsifier is effective for a certain narrow temperature change, but is still insufficient for a wide temperature change from low temperature to high temperature, and a physical emulsification method is used. The devised method involves problems such as a complicated manufacturing process and increased cost.

[0005]

DISCLOSURE OF THE INVENTION The present invention is applicable to coffee, tea or the like which is plasticized (battered) when stored at a low temperature or a high temperature in the distribution stage and changes in temperature as described above, causes whey separation, or the like. It is intended to provide a stable coffee cream in an emulsified state, particularly a synthetic coffee cream, which does not cause a feathering phenomenon or an oil-off phenomenon when added.

[0006]

Means for Solving the Problems As a result of intensive investigations by the present inventors to solve the above-mentioned problems, as a result of incorporating a natural wax in the coffee cream, the conventional emulsification without using a complicated emulsification method. The present inventors have found that a coffee cream having a storage stability in a sufficiently wide temperature range and stability against a wide temperature change can be produced even by the method, and thus the present invention has been completed. That is, the present invention uses 0.01-0.5% natural wax.
A coffee cream containing 100% by weight, and a method for producing a coffee cream, which comprises adding a natural wax when producing the coffee cream.

The present invention will be described in detail below. The natural wax in the present invention may be any one having a so-called wax ester as a main component in which a fatty acid and an alcohol are ester-bonded, such as carnauba wax, candelilla wax, and beeswax. Examples include rice bran wax and wooden wax. In addition, waxes derived from fats and oils themselves contained in sunflower oil, cottonseed oil and the like can be used, and these natural waxes may be contained alone or in a mixed state. The content of natural wax is 0.01 with respect to the total amount of cream.
It is suitable to be up to 0.5% by weight, and when it is less than 0.01% by weight, whey separation is observed during storage in the refrigeration temperature region at around 1 ° C, and when it exceeds 0.5% by weight when used for coffee or the like. Oil off can be seen.

In the present invention, a conventionally known method can be applied as a method for producing coffee cream, and the method is not particularly limited. For example, oils and fats are heated to 40 to 80 ° C., and an oil-soluble emulsifier, natural wax, casein soda, etc. are added thereto to adjust the oil phase. On the other hand, add salts, water-soluble emulsifiers, sugars, dairy products, proteins, etc. to water and heat to 40-80 ° C to adjust the water phase, and then add the water phase to the oil phase or the oil phase to the water phase. After preliminarily emulsifying, homogenize with homogenizer, sterilize or sterilize using batch sterilization method, indirect heating sterilization method, direct steam contact sterilization method, etc., and homogenize again with homogenizer. There are methods such as cooling to ~ 15 ° C.

Natural waxes are preferably added to the oil phase. That is, a natural wax that is previously dispersed or dissolved in the above-mentioned fat and oil is used.

Examples of fats and oils are rapeseed oil, soybean oil, palm oil,
Palm kernel oil, coconut oil, corn oil, sunflower oil, vegetable oils and fats such as cottonseed oil, milk fat, beef tallow, animal fats and oils such as lard can be exemplified, and these oils and fats are cured, fractionated, wintering,
It is also possible to use those that have been treated with transesterified oil. Moreover, you may use these fats and oils individually or in mixture.

The amount of oil or fat used is 10-40 with respect to the total amount of cream.
The appropriate amount is 10% by weight, and if the amount is less than 10% by weight, there is no mild feeling in flavor and the original purpose of coffee cream is not met. If it exceeds 40% by weight, it tends to cause feathering.

As the emulsifier, sucrose fatty acid ester, polyglycerin fatty acid ester and sorbitan fatty acid ester are used. These emulsifiers have lipophilic or hydrophilic properties depending on the number of fatty acids bonded to them, so-called HLB.
And the HLB of polyglycerin fatty acid ester changes depending on the number of glycerin bonds, but these selections are determined by the amount of oil in coffee cream and other additives such as the amount of casein, and are not particularly limited. Not something. As the usage amount of these emulsifiers,
Each is used in the range of 0.01 to 1.5% by weight. If the amount of each emulsifier is less than 0.01% by weight, oil-off and feathering are likely to occur when used in coffee, and if it exceeds 1.5% by weight, the viscosity of the coffee cream becomes too high and it tends to be liable to fluff. Among these emulsifiers, the same kind of emulsifier having different HLB, for example, HLB
It is acceptable to use a sucrose fatty acid ester of 5 and a sucrose fatty acid ester of 16 HLB in combination.

As salts, it is preferable to use sodium polyphosphate, sodium citrate, or sodium dihydrogen phosphate. Examples of sodium polyphosphate include sodium trimetaphosphate, sodium pyrophosphate, sodium hexametaphosphate and the like, and these may be used alone or in combination. The amount of sodium polyphosphate used is 0.
It may be 1 to 1% by weight, and if it is less than 0.1% by weight, the viscosity of the produced cream is too low and water is easily released.
When it exceeds the range, the cream itself becomes too salty and causes problems in flavor. The amount of sodium citrate used is 0.05-0.
It may be 5% by weight, and if it is less than 0.05% by weight or more than 0.5% by weight, coalescence of the emulsion is likely to occur. Second
As sodium hydrogen phosphate, there are hydrated salts and anhydrous salts,
You may use these individually or in mixture. The amount used is preferably 0.05 to 0.5% by weight, and if it is less than 0.05% by weight or more than 0.5% by weight as in the case of sodium citrate, coalescence of the emulsion is likely to occur.

In the present invention, stabilizers other than the above may be used, for example, natural polysaccharides such as gum arabic, guar gum, xanthan gum and carrageenan, and thickeners such as CMC and crystalline cellulose. May be. Other,
You may use a fragrance | flavor or a coloring agent suitably.

[0015]

[Examples] The effects of the present invention will be further clarified below with reference to Examples and Comparative Examples. In the following, all parts and percentages are on a weight basis.

Examples 1 to 4 ○ Coffee cream formulation (%) Example No. 1 2 3 4 A. Oil phase: Palm kernel oil 15.0 25.0 35.0 25.0 Sodium caseinate 5.2 5.2 5.2 5.2 Lecithin 0.1 0.1 0.2 0.1 Sorbitan fatty acid ester (HLB = 2.1) 0.1 0.1 0.2 0.1 Octaglycerin monostearate 0.15 0.15 0.3 0.15 Sucrose fatty acid ester (HLB = 5) ) 0.1 0.1 0.1 0.1 Carnauba wax 0.05 0.05 0.05 0.05 B. Aqueous phase: Sucrose fatty acid ester (HLB = 16) 0.6 0.6 0.4 0.6 Granulated sugar 1.0 1.0 1.0 1.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Natural gum 0.03 0.03 0.03 0.03 Sodium tripolyphosphate 0.45 0.45 0.45 0.20 Dihydrogen sodium phosphate 0.22 0.22 0.22 0.40 Sodium citrate 0.11 0.11 0.11 0.20 Water Remaining Remaining Remaining Remaining Remaining Total 100 100 100 100
Minute pre-emulsification, homogenizer (Fukao Machine Co., Ltd.)
After homogenizing at a homogenous pressure of 150 kg / cm2 (first homo pressure) using
Sterilization is carried out by the direct steam contact sterilization method (VTIS method) and again using a homogenizer (manton-goulin company) 250 kg /
After homogenization at a pressure of cm2 (secondary homo pressure), the mixture was cooled and the desired coffee cream was prepared. The physical properties of these coffee creams prepared are shown below.

○ Physical properties of Examples 1 to 4 Example No. 1 2 3 4 Viscosity (CP) Note 1) 285 312 365 320 Particle size (um) Note 2) 0.43 0.48 0.50 0.40 High temperature thermal stability Note 3) 100 100 100 100 1 ℃ Storage Note 4) (-) (-) (-) (-) Cycle test Note 5) (-) (-) (-) (-) Whey separation (centrifugation method) Note 6) 0 0 0 0 Oil off Note 7) (-) (-) (-) (-) Feathering Note 8) (-) (-) (-) (-)

Note 1) The viscosity was measured by aging the sample in a refrigerator at 7 ° C. for 24 hours and then using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 3 rotor at 60 rpm. Note 2) As for the particle size, the average particle size distribution is shown by using a laser diffraction particle size distribution measuring device (manufactured by Horiba Ltd.). Note 3) For high temperature thermal stability, a sample was placed in a 200 ml test tube and 10 ml was drawn from the bottom layer to measure the total solid content. 60 this
After leaving still at 6 ° C. for 6 hours, 10 ml was extracted from the lowermost layer in the same manner, the total solid content was measured, and the thermal stability was calculated according to the following formula.
That is, the larger the value, the better the thermal stability. Thermal stability = (total solid content after treatment / total solid content before treatment) × 100 Note 4) The sample was placed in a 1-liter Meyer flask and stored at 1 ° C., and water separation after 30 days was observed. (-): No syneresis, (±): There is slight syneresis, but there is commercial value, (+): There is syneresis and no commercial value. Note 5) In the cycle test, 300 ml of the sample was placed in a 350 ml mayonnaise bottle and allowed to stand at 37 ° C for 2 hours and then at 5 ° C for 22 hours. After repeating this three times, syneresis was observed. (-): No syneresis, (±): There is slight syneresis, but there is commercial value, (+): There is syneresis and no commercial value. Note 6) For whey separation by centrifugation, 40 ml of sample was placed in a spitz (a container with a 50 ml graduated scale) and centrifuged at 2000 rpm for 10 minutes, and the amount of whey to be separated is shown as a percentage of the whole sample. Note 7) For oil off, small droplets of oil floating on the surface of liquid such as coffee were observed. (-): No oil off, (±): There is a little oil off but there is commercial value, (+): With oil off, no commercial value. Note 8) As for feathering, feather-like coagulated substances floating on the liquid surface of coffee or the like were observed. (-): No feathering, (±): There is slight feathering but there is commercial value, (+): There is feathering, no commercial value. The coffee is 2.5 g of commercially available powdered coffee and 5.0 of white sucrose.
100 ml of hot water was added to g and kept at 85 ° C., 7 ml of cream was added, and after 30 seconds, the mixture was stirred with a spoon and subjected to the above measurement.

As is clear from the results of the above physical properties, all coffee creams are excellent in low temperature and high temperature stability of 1 ° C. and 60 ° C. and also excellent in temperature change of 5 ° C. to 37 ° C. In addition, even when used in coffee, good commerciality was exhibited without causing oil off or feathering.

Examples 5 to 8 ○ Coffee cream formulation (%) Example No. 5 6 7 8 A. Oil phase Palm kernel oil 25.0 25.0 25.0 25.0 Sodium caseinate 5.2 5.2 5.2 5.2 Lecithin 0.1 0.1 0.1 0.1 Sorbitan fatty acid ester (HLB = 2.1) 0.1 0.1 0.1 0.1 Octaglycerin monostearate 0.15 0.15 0.15 0.15 Sucrose fatty acid ester (HLB = 5) 0.1 0.1 0.1 0.1 Carnauba wax 0.03 0.05 − − Wooden wax 0.02 − 0.05 − Candelilla wax − 0.01 − 0.02 Beeswax − − − 0.03 B. Water phase Sucrose fatty acid ester (HLB = 16) 0.6 0.6 0.6 0.6 Granulated sugar 1.0 1.0 1.0 1.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Natural gum 0.03 0.03 0.03 0.03 Sodium tripolyphosphate 0.45 0.45 0.45 0.45 Dihydrogen sodium phosphate 0.22 0.22 0.22 0.22 Sodium acid 0.11 0.11 0.11 0.11 Water Remaining amount Remaining amount Remaining amount Total 100 100 100 100

Creams were prepared in the same manner as in Examples 1 to 4 with the above composition. The results are shown below. ○ Physical properties of Examples 5 to 8 Example No. 5 6 7 8 Viscosity (CP) 353 310 326 309 Particle diameter (um) 0.42 0.46 0.42 0.41 High temperature thermal stability 100 100 100 100 1 ° C storage (-) (-) (-) (-) Cycle test (-) (-) (-) (-) Whey separation (centrifugation) 0 0 0 0 Oil off (-) (-) (-) (-) Feathering (-) (-) (-) (-)

As is clear from the results of the above physical properties, the coffee cream obtained by using various natural waxes has good emulsion stability against storage at each temperature or temperature change as in Examples 1 to 4. Was showing sex.

Examples 9-12 ○ Coffee cream formulation (%) Example No. 9 10 11 12 A. Oil phase Palm kernel oil 20.0 − − 20.0 Rapeseed hydrogenated oil − 30.0 20.0 10.0 Milk fat 10.0 − 10.0 − Lecithin 0.1 0.1 0.1 0.1 Sorbitan fatty acid ester (HLB = 2.1) 0.1 0.1 0.1 0.1 Octaglycerin monostearate 0.15 0.05 0.05 0.15 Sucrose fatty acid ester (HLB = 1) 0.1 0.1 0.1 0.1 Carnauba wax 0.02 0.05 0.02 0.05 B. Water phase Sucrose fatty acid ester (HLB = 16) 0.6 0.6 0.6 0.6 Skim milk powder-3.0-3.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Natural gum 0.03 0.03 0.03 0.03 Sodium tripolyphosphate 0.20 0.20 0.20 0.20 Dihydrogen sodium phosphate 0.22 0.22 0.22 0.22 Sodium acid 0.05 0.05 0.05 0.05 Water Remaining amount Remaining amount Remaining amount Total 100 100 100 100

With the above-mentioned composition,
A coffee cream was prepared in the same manner except that the second homogenous pressure was 90 kg / cm2 and the secondary homopressure was 80 kg / cm2. The results are shown below.

○ Physical properties of Examples 9 to 12 Example No. 9 10 11 12 Viscosity (CP) 432 354 437 327 Particle size (um) 1.11 1.20 1.23 1.15 High temperature thermal stability 100 100 100 100 1 ° C storage (-) (-) (-) (-) Cycle test (-) (-) (-) (-) Whey separation (centrifugation) 0 0 0 0 Oil off (-) (-) (-) (-) Feathering (-) (-) (-) (-)

As is clear from the results of the above physical properties, it was found that the effect of the present invention can be obtained even if the composition of the oil / fat is changed.

Comparative Examples 1 to 4 ○ Coffee cream formulation (%) Comparative Example No. 1 2 3 4 A. Oil phase Palm kernel oil 25.0 25.0 25.0 25.0 Sodium caseinate 5.2 5.2 5.2 5.2 Lecithin 0.1 0.1 0.2 0.1 Sorbitan fatty acid ester (HLB = 2.1) 0.1 0.1 0.2 0.1 Octaglycerin monostearate 0.15 0.15 0.15 0.15 Sucrose fatty acid ester (HLB = 5) 0.1 0.1 0.1 0.1 Carnauba wax-0.01 0.5 0.8 B. Water phase Sucrose fatty acid ester (HLB = 16) 0.6 0.6 0.6 0.6 Granulated sugar 1.0 1.0 1.0 1.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Natural gum 0.03 0.03 0.03 0.03 Sodium tripolyphosphate 0.45 0.45 0.45 0.45 Dihydrogen sodium phosphate 0.22 0.22 0.22 0.22 Sodium acid 0.11 0.11 0.11 0.11 Water Remaining amount Remaining amount Remaining amount Total 100 100 100 100

Creams were prepared in the same manner as in Examples 1 to 4 with the above composition. The results are shown below.

○ Physical Properties of Comparative Examples 1 to 4 Comparative Example No. 1 2 3 4 Viscosity (CP) 308 310 343 378 Particle size (um) 0.44 0.43 0.43 0.45 High temperature thermal stability 100 100 100 100 1 ° C storage (+) (±) (±) (+) Cycle test (+) (-) (-) (-) Whey separation (centrifugation method) 1.0 00 0 Oil off (-) (-) (-) (+) Feathering (-) (-) (-) (±)

As is clear from the results of the above physical properties, the storage stability at 1 ° C. deteriorated when carnauba wax was not added. Further, if the amount added exceeds 0.5% by weight, the storage stability at 1 ° C deteriorates again, and when used in coffee, oil-off and feathering also occur.

[0031]

INDUSTRIAL APPLICABILITY As described above, the coffee cream of the present invention has good storage stability in a wide temperature range and has excellent emulsion stability capable of withstanding temperature changes.

Claims (2)

[Claims] 1. A coffee cream comprising 0.01 to 0.5% by weight of natural wax. 2. A method for producing a coffee cream, which comprises adding a natural wax when producing the coffee cream.