JPH0690663A - Coffee cream having freeze resistance - Google Patents

Abstract

PURPOSE:To provide a coffee cream capable of stably keeping the emulsified state at normal temperature and having freeze resistance to keep from demulsification even by thawing after storing at <=0 deg.C. CONSTITUTION:The coffee cream contains 10-40wt.% of an oil and fat and an emulsifier consisting of enzyme-treated lecithin containing lysolecithin, a medium-purity monoglycerol fatty acid ester having a monoglycerol fatty acid ester content of 50-70wt.%, succinic acid monoglyceride and lecithin. A coffee cream having high stability at normal temperature and resistant to freezing can be prepared by this process.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to freeze-resistant coffee cream.

[0002]

2. Description of the Related Art Generally, coffee creams include synthetic creams using natural creams and vegetable creams. The former are rich in milk and have a good flavor, but they are expensive and have a certain quality throughout the year. The latter has been the mainstream of coffee cream due to reasons such as difficulty in holding. The form of this synthetic cream is divided into powder form and liquid form. Of these, liquid forms include bottles, Pure Pack (registered trademark), Tetra Pak (registered trademark), and other container forms. Containers such as potion packs containing cream for cream are widely distributed.

Under these circumstances, the storage and distribution form thereof has changed from refrigeration to room temperature distribution, and the quality of coffee cream is required to be more stable, and various improvements have been made. For example, Japanese Patent Publication No. 4-2303 discloses "a method for producing an oil-in-water emulsion stable at room temperature". However, although the room temperature distribution has become the mainstream in recent years, it is rare to further rationalize the distribution by so-called "mixed loading", which is carried together with other frozen products in a frozen state of 0 ° C or less. In addition, the quality of coffee cream is required to be distributed in a frozen state in addition to being distributed at room temperature. Also, as a storage format for general consumers, 0
It is often stored in a frozen state below ℃.

In this case, when the frozen coffee cream is thawed again, it causes emulsion destruction, resulting in separation of oil, separation of whey, solidified state (so-called bot). That is, the performances required for recent coffee creams are stability at normal temperature distribution and emulsion stability that does not cause emulsion destruction even when frozen and stored and then thawed. Resolving both of these has not been achieved in the above-mentioned patent, and no practical method has been reported yet.

[0005]

The problem to be solved by the present invention is to maintain a stable emulsification at room temperature and to have freezing resistance which does not cause emulsion destruction even if it is thawed after being stored at 0 ° C. or lower. To develop coffee cream.

[0006]

Means for Solving the Problems As a result of intensive studies on these problems, the present inventors have found that four types of enzyme-treated lecithin containing lysolecithin as an emulsifier, a medium-purity monoglycerin fatty acid ester, succinic acid monoglyceride and lecithin. It was found that the oil-in-water emulsion obtained by using the above does not cause emulsion destruction even when stored at room temperature or frozen and thawed, and completed the present invention.

The present invention is specifically described below. As the oil and fat, rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, sunflower oil, vegetable oils such as cottonseed oil, milk fat, beef tallow, animal fats and oils such as lard can be used,
It is also possible to use those obtained by subjecting these fats and oils to treatments such as hardening, fractionation, wintering, and transesterification. Moreover, you may use these fats and oils individually or in mixture.

The amount of fat used is from 10% by weight to 40% by weight.
% By weight is used, preferably 15 to 30% by weight. If the amount of oil or fat used is less than 10% by weight, the flavor is mild and the coffee cream does not meet its original purpose. If it exceeds 40% by weight, feathering occurs depending on the composition other than the oil and fat. .

The enzyme-treated lecithin containing lysolecithin used in the present invention, a medium-purity monofatty acid glyceride,
For succinic acid monoglyceride and lecithin, commercially available emulsifiers can be used.

[0010] Enzymatically treated lecithin containing lysolecithin is usually one obtained by increasing the lysolecithin content by further enzymatically decomposing lecithin collected from soybean, egg yolk, etc. Different from intact lecithin. The enzyme-treated lecithin used in the present invention preferably has a lysolecithin content of 5% by weight or more.

The medium-purity monofatty acid glyceride refers to glycerin in which a fatty acid is ester-bonded, and generally commercially available monofatty acid glyceride is a monoester,
It is a mixture of diester and triester. The medium-purity monofatty acid glyceride used in the present invention must have a monoester content within a certain range among these mixtures. That is, those having a monoester content of 50% by weight to 70% by weight are used.

As described above, in the present invention, it is an important factor to combine enzyme-treated lecithin containing lysolecithin, medium-purity monofatty acid glyceride having a limited monoester content, succinic acid monoglyceride and lecithin. ing.

The proportion of these emulsifiers in the final product is preferably 0.1% by weight to 1.0% by weight, respectively.
Is. If the amount is less than 0.1% by weight, the effect is not clear,
If the amount exceeds 1.0% by weight, the viscosity tends to increase, so that these ratios are usually used.

Coffee cream can be prepared by a general manufacturing method, but a typical method will be described. First, the ratio of the above four emulsifiers to the final product is 0.1 each.
The oil phase is prepared by adding to the above fats and oils so as to be from 1.0% by weight to 1.0% by weight and heating or dissolving. Next, sodium caseinate, skim milk powder, saccharides and, if necessary, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, etc. are added to the aqueous phase to prepare.

The oil phase portion and the water phase portion are kept at 60 ° C. to 80 ° C.
Heat to mix. This is pre-emulsified. Then 100k
g / cm ² to 300 kg / cm ² preferably 150 kg / cm ² to 250 kg /
Homogenization is carried out at a pressure of cm ² . Next, usually performed sterilization method, for example, batch sterilization method, indirect heating method, sterilization by direct steam sterilization method, further 100kg / cm ² to 30
The coffee cream of the present invention can be obtained by homogenizing at a pressure of 0 kg / cm ^{2 and} preferably 150 kg / cm ² to 250 kg / cm ² .

In the present invention, other emulsifiers such as sorbitan fatty acid ester and polyglycerin fatty acid ester can be used in combination, if necessary, and stabilizers such as natural polysaccharides such as gum arabic, guar gum and carrageenan, Thickeners such as carboxymethyl cellulose and crystalline cellulose may be appropriately used in combination.

[0017]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the present invention is not particularly limited. [Examples 1 to 4] The compositions shown in Table 1 were pre-emulsified at 65 ° C for 15 minutes using a homogenizer (Fukao Machine Co., Ltd.).
After homogenizing at a homogenous pressure of 50 kg / cm ² (primary homo pressure), it is sterilized by a direct steam contact sterilization method (VTIS method) by a standard method, and again using a homogenizer (manton-goulin company) 250
After homogenization at a homogenous pressure of kg / cm ² (secondary homo pressure), the mixture was cooled and the desired coffee cream was prepared.

Table 2 shows the physical properties of these prepared coffee creams. As is clear from these, the coffee cream according to the present invention does not show oil-off or feathering and has high temperature stability at 60 ° C. It also shows excellent stability against temperature changes from 5 ° C to 37 ° C, and that there is no problem with normal temperature distribution, and it does not cause whey separation or bloating even after freezing and thawing, and has excellent freezing resistance. You can see that it shows.

[Table 1] Coffee cream composition (numerical values indicate weight% in the total composition) ───────────────────────────────── ── Example 1 2 3 4 ────────────────────────────────── Oil phase part Palm kernel oil 25.5 25.5 25.5 25.5 Lecithin 0.3 0.3 0.3 0.3 Enzymatically treated lecithin Note 1) 0.25 0.25 0.25 0.4 Succinic acid monoglyceride 0.2 0.2 0.2 0.4 Medium purity monoglyceride Note 2) 0.2 0.2 0.2 0.2 Sucrose fatty acid ester 0.1---(HLB = 5) Sorbitan fatty acid ester- 0.1--(HLB = 2.1) Water phase Water Remaining amount Remaining amount Remaining amount Remaining amount Sucrose fatty acid ester--0.5-(HLB = 16) Granulated sugar 1.0 1.0 1.0 1.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Carrageenan 0.03 0.03 0.03 0.03 Sodium diphosphate 0.5 0.5 0.5 0.5 ───────── ─────────────────────────── Note 1) Enzyme-treated lecithin: lysolecithin content 12% by weight Note 2) Medium-purity monoglyceride: monofatty acid ester content 60% by weight

[Table 2] Physical properties of Examples 1 to 4 ─────────────────────────────────── Example 1 2 3 4 ────────────────────────────────── High temperature stability Note 1) 100 100 100 100 Cycle test Note 2) (-) (-) (-) (-) Freeze test Note 3) Water separation (-) (-) (-) (-) Bote (-) (-) (-) (-) Oil off Note 4) (- ) (-) (-) (-) Feathering Note 5) (-) (-) (-) (-) ──────────────────────── ─────────── Note 1) Put the sample in a 200 ml test tube and from the bottom layer 1
The value obtained by collecting 0 ml and measuring the total solids
After allowing to stand for a period of time, 10 ml was again sampled from the lowermost layer and the total solid 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 solids after treatment / total solids before treatment) x 100 Note 2) 300 ml of sample in a 350 ml mayonnaise bottle
After leaving the mixture at 37 ° C. for 2 hours and then at 5 ° C. for 22 hours, the mixture was repeated three times, and then the water separation was observed. (-): None (±): There is a slight commercial value (+): Yes, no commercial value Note 3) After putting 8 ml of the sample in a 10 ml portion container and leaving it at -22 ° C for 16 hours, It was thawed at 25 ° C for 3 hours, and the water was removed and the flesh was observed. Note 4) Small droplets of oil floating on the surface of liquid such as coffee were observed. (-): No (±): There is a slight commercial value (+): Yes, no commercial value Note 5) Feather-like coagulated substances floating on the liquid surface of coffee etc. were observed. (-): None (±): There is a slight commercial value (+): Yes, no commercial value In addition, coffee is 2.5 g of commercially available powdered coffee, 5.0 g of white sucrose and 100 ml of hot water, The temperature was 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-mentioned measurement.

Comparative Examples 1 to 4 Table 3 shows the coffee cream compositions of Comparative Examples 1 to 4. These compositions were prepared in the same manner as in Examples 1 to 4, and their physical properties are shown in Table 4.
As is apparent from the above, other than the formulation of the present invention, even if the high temperature stability and the stability in the cycle test are good in the storage stability, whey separation or bloating occurs in the freeze resistance, and the commercial value thereof is obtained. I know that I will lose. Thus, it can be seen that a coffee cream having freeze resistance can be prepared only by using the combination of the emulsifiers of the present invention.

[Table 3] Coffee cream composition (numerical values indicate weight% in the total composition) ───────────────────────────────── ── Comparative Example 1 2 3 4 ────────────────────────────────── Oil phase Palm kernel oil 25.5 25.5 25.5 25.5 Lecithin 0.3 0.3 0.3 0.3 Enzymatically treated lecithin Note 1)-0.25 0.25-Succinic acid monoglyceride 0.2-0.2 0.4 Medium purity monoglyceride Note 2) 0.2 0.2--Sucrose fatty acid ester 0.1 0.2-0.2 (HLB = 5) Sorbitan fatty acid ester 0.2 0.1 0.2 0.3 (HLB = 2.1) Water phase Water Remaining amount Remaining amount Remaining amount Remaining amount Sucrose fatty acid ester --- 0.2 0.2 (HLB = 16) Granulated sugar 1.0 1.0 1.0 1.0 Crystalline cellulose 0.15 0.15 0.15 0.15 Color geanan 0.03 0.03 0.03 0.03 Sodium diphosphate 0.5 0.5 0.5 0.5 ──────── ─────────────────────────── Note 1) Enzyme-treated lecithin: lysolecithin content 12% by weight Note 2) Medium-purity monoglyceride: monofatty acid ester content 60% by weight

[Table 4] Physical properties of Comparative Examples 1 to 4 ------------------ Comparative Example 1 2 4 ────────────────────────────────── High temperature stability 90 86 95 10 Cycle test (-) (±) (±) (-) Freezing test Water release (+) (+) (+) (+) Bote (+) (+) (+) (+) Oil off (-) (-) (-) (±) Feathering (-) (±) (-) (±) ───────────────────────────────────

[Comparative Examples 5 to 6] Among the emulsifiers of the present invention, Comparative Examples will be shown with respect to the monoester content of medium-purity monofatty acid glyceride. Table 5 shows the coffee cream compositions of Comparative Examples 5 and 6. Creams were prepared from these compositions in the same manner as in Examples 1 to 4, and the physical properties thereof are shown in Table 6.
As is apparent from the above, in the emulsifier formulation of the present invention, the high temperature stability and the stability in the cycle test were good, but the freeze resistance was not exhibited, except that the monoester content was within the range of the present invention. That is, it is clear that the present invention can only be achieved with certain limited emulsifier formulations.

[Table 5] Coffee cream composition (numerical values indicate weight% in the total composition) ───────────────────────────────── ── Comparative Example 5 6 ────────────────────────────────── Oil phase part Palm kernel oil 25.5 25.5 Lecithin 0.3 0.3 Enzymatically treated lecithin Note 1) 0.25 0.25 Succinic acid monoglyceride 0.2 0.2 Medium purity monoglyceride Note 2) 0.2-Medium purity monoglyceride Note 3)-0.2 Sucrose fatty acid ester (HLB = 5) 0.2 0.2 Sorbitan fatty acid ester (HLB = 2.1) 0.1 0.1 Water phase Water Remaining amount Remaining amount Sucrose fatty acid ester 0.2 0.2 (HLB = 16) Granulated sugar 1.0 1.0 Crystalline cellulose 0.15 0.15 Carrageenan 0.03 0.03 Sodium diphosphate 0.5 0.5 ────────────── ──────────────────── Note 1) Fermentation Untreated lecithin: lysolecithin content 12% by weight * 2) Medium purity monoglyceride: monofatty acid ester content 30% by weight * 3) Medium purity monoglyceride: monofatty acid ester content 80% by weight

[Table 6] Physical Properties of Comparative Examples 5 to 6 ────────────────────────────────── Comparative Example 5 6 ─ ───────────────────────────────── High temperature stability 100 95 Cycle test (-) (-) Freeze test Separation ( +) (+) Bote (+) (+) Oil off (-) (-) Feathering (±) (±) ─────────────────────── ─────────────

[0021]

As described above, according to the present invention, it is possible to obtain a coffee cream which is stable at room temperature and has freezing resistance.

Claims (1)

[Claims] 1. A medium-purity monoglycerin fatty acid ester having an oil and fat content of 10% by weight to 40% by weight, an enzyme-treated lecithin containing lysolecithin as an emulsifier, and a monoglycerin fatty acid ester content of 50% by weight to 70% by weight. A coffee cream containing succinic acid monoglyceride and lecithin.