JPH1175686A - Coffee whitener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coffee whitener product that causes no damage to the quality, even when it is stored for a long period of time and can be readily prepared in no need of a special emulsifier and a homogenizer by admixing trehalose thereto as a stabilizer. SOLUTION: The objective whitener contains trehalose as a stabilizer. The trehalose is preferably prepared by allowing an enzyme that forms nonreducing sugar and a trehalose-liberating enzyme to react with starch hydrolyzate. The amount of the trehlose to be added to a coffee whitener is usually 1-5 wt.%. The objective product is preferably an oil-in-water emulsion. In a preferred embodiment, the formulation is, for example, a suitable amount of water, 1-5 wt.% of trehalose, 6-35% of oil and fat, 0.3-2% of an emulsifier, 2-10% of milk components, 1-5% of saccharides other than trehalose and 0.1-1.5 wt.% of salts. As the oil and fat, that which is liquid at 20-30 deg.C is preferred, because it is resistance to oil off.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee whitener, and more particularly, to a stable coffee whitener which does not lose its quality even when stored for a long period of time.

[0002]

2. Description of the Related Art Coffee whiteners are one type of creams added to coffee, tea, and the like. Today, so-called "oil-in-water emulsions" are becoming mainstream. An oil-in-water emulsion type coffee whitener is usually prepared by homogenizing milk components, emulsifiers, thickeners, fragrances, etc., using fat as the main raw material. There is a problem that fat and milk protein are separated when the mixture is solidified during storage or put in coffee or tea. With the diversification of commodity distribution, even for coffee whiteners, an extremely long quality assurance period of 90 days or more after preparation has been required. In order to achieve this quality assurance period, various proposals have been made on emulsifiers and homogenization methods.

For example, Japanese Patent Application Laid-Open No. 57-2649 proposes that 40% or more of oil droplets dispersed in an aqueous phase have a particle diameter of 0.4 μ or less. However, when trying to achieve such a high percentage of microparticles,
Usually, it cannot be easily realized by a general homogenizer.
A high pressure of 0 to 500 kg / cm ² must be applied. On the other hand, in Japanese Patent Publication No. 4-2303, an oil phase is prepared using a specific amount of monoglyceride succinate, which is one of emulsifiers, while a high pressure of 50 to 250 kg / cm ^{2 and} a high pressure of 10 to 50 kg are used for homogenization.
It has been proposed to apply a pressure of / cm ² in two stages. This method also has a problem that, similarly to the former method, a high pressure, which is difficult to achieve with a general homogenizer, is indispensable, and a special emulsifier must be used in a specific amount.

[0004]

SUMMARY OF THE INVENTION In view of such circumstances, the object of the present invention is, of course, to maintain the quality even when stored for a long period of time, without any special emulsifier or homogenizer. It is to provide a coffee whitener which can be prepared.

[0005]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above problems, and have surprisingly found that trehalose, a kind of saccharide, is extremely effective for stabilizing coffee whitener. That is, the present invention provides a coffee whitener containing trehalose as a stabilizer. Further, the present invention provides a method for producing a coffee whitener, characterized by including trehalose as a stabilizer. In addition, the present invention provides a stabilizer for coffee whitener containing trehalose as an active ingredient.

[0006] Trehalose is a known substance. However, as described above, the present invention is based on the unique finding that trehalose stabilizes coffee whitener, and the use of trehalose as a stabilizer for coffee whitener is based on this invention. It is.

[0007]

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coffee whitener comprising trehalose as a stabilizer. As is well known, trehalose has three types of isomers called α, α-form, α, β-form and β, β-form having different binding modes. These can be blended into a coffee whitener to exhibit the same effect, and any of them can be advantageously used in the present invention. Therefore, in the coffee whitener of the present invention, the preparation method, purity and properties of trehalose itself are not limited as long as one or more of these isomers is contained in an effective amount as a whole.

[0008] Trehalose can be prepared in various ways. This invention does not relate to the preparation of trehalose, so a detailed description is omitted.
JP-A-143876, JP-A-7-213283, JP-A-7-322883, JP-A-7-298
880, JP-A-8-66187, JP-A-8-66187
No. 6,66,188, JP-A-8-336388 and JP-A-8-84586, in which the non-reducing saccharide-forming enzyme and the trehalose releasing enzyme are allowed to act on the starch partially decomposed product. . According to this method, α, α-form of trehalose can be obtained in high yield from starch, which is an inexpensive raw material. Incidentally, commercially available products prepared by such a method include crystalline trehalose powder (trade name “Trehaose” (containing 98% or more trehalose per solid), sold by Hayashibara Shoji) and trehalose-containing syrup (trade name “Trehastar”). (Containing 28% or more trehalose per solid), Hayashibara Trading).

[0009] To prepare the α, β form of trehalose,
For example, Japanese Patent Application Laid-Open No. 4-144694 by the same applicant.
In accordance with the method described in Japanese Patent Application Laid-Open No. HEI 4-179490, a mixture of partially hydrolyzed starch and lactose may be reacted with cyclomaltodextrin-glucanotransferase and β-galactosidase in this order. Β, β-forms can be obtained by known chemical synthesis. In the present invention, trehalose does not necessarily have to be highly purified, and may be in the form of an unseparated composition with other saccharides specific to the preparation method.

The present invention can be very advantageously applied to an oil-in-water emulsion coffee whitener. Such coffee whiteners are usually prepared by homogenizing a composition comprising an effective amount of trehalose as a stabilizer together with water, fat, milk components and emulsifier. The effective amount of trehalose means an amount that significantly enhances the stability of the trehalose by being added to a coffee whitener. Depending on the type and the amount of components other than trehalose, it is usually about 1 to 5%. That's enough. One example of a desirable composition is, for example, 1 to 5% of trehalose, 6 to 35% of fat, 0.3 to 2% of emulsifier, 2 to 10% of milk component, and other than trehalose together with an appropriate amount of water. A composition containing 1 to 5% of a saccharide and 0.1 to 1.5% of a salt can be given. Unless otherwise specified, “%” in this specification means “% by weight”.

[0011] Explaining the ingredients other than trehalose, fats may be derived from animals and plants commonly used in foods. Examples of individual fats include rapeseed oil, cottonseed oil, corn oil, sunflower oil, soybean oil, Coconut oil, palm kernel oil, palm oil, milk fat, beef tallow, lard, and those obtained by hardening or separating them are used, and if necessary, these can be used in appropriate combination. By the way, the most desirable fat is a fat which is liquid at normal temperature, especially around 20 to 30 ° C., and such fat has an advantage that it is hard to cause “oil-off (fat separation)” by being mixed with a coffee whitener.

There is no particular limitation on the emulsifier, and lipophilicity and hydrophilicity commonly used in foods such as lecithin, saponin, yucca extract, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester can be used. May be used in appropriate combination. Examples of the milk component include raw milk and processed products thereof, such as skim milk, skim milk powder, and whole milk powder, while the salts include, for example, phosphates such as sodium phosphate, potassium phosphate, and sodium citrate, and citrates. Acid salts are used as appropriate. In addition, this invention does not prevent mixing | blending of saccharides other than trehalose. Saccharides other than trehalose are, for example, blended for the purpose of adjusting sweetness and viscosity.Examples of individual saccharides include starch syrup, powdered candy, sucrose, maltose, sorbitol, maltitol, and the like. Accordingly, these are appropriately combined and blended.

The coffee whitener of the present invention can be produced by homogenizing the above-mentioned components according to a conventional method, and trehalose as a stabilizer may be blended at the time of homogenization. . As a typical production example, for example, while preparing an oil phase composed of a fat and a lipophilic emulsifier, separately, a milk component, a saccharide containing trehalose, a water phase composed of a hydrophilic emulsifier and water, and preparing both phases. After heating to an appropriate temperature, mixing and preliminarily homogenizing with stirring, the bulk of the coffee whitener is obtained through the usual homogenization, sterilization, aseptic homogenization, cooling and aging steps. . The bulk of the coffee whitener is then filled into small containers as needed.

Next, the present invention will be specifically described with reference to embodiments.

[0015]

[Example 1] Rapeseed hardened oil (melting point 25 to 28 ° C) 36
After heating 0 parts by weight to 70 to 75 ° C., 7.2 parts by weight of soy lecithin and sucrose fatty acid ester (HLB value 1)
4.5 parts by weight of each was added and dissolved to prepare an oil phase. Separately, 57.6 parts by weight of skim milk powder, 81 parts by weight of casein sodium, 45 parts by weight of trehalose (trade name "Trehaose", sold by Hayashibara Shoji), and 18 parts by weight of sucrose in 1212.3 parts by weight of warm water at 70 to 75 ° C , Polyglycerin fatty acid ester as a hydrophilic emulsifier (trade name “Poem 0081H” (HLB value: 14), sold by RIKEN Vitamin)
1.8 parts by weight, sucrose fatty acid ester (HLB value 15)
3.6 parts by weight, 5.4 parts by weight of sodium diphosphate and 3.6 parts by weight of potassium diphosphate are added and dissolved,
An aqueous phase was prepared.

The aqueous phase and the oil phase thus prepared are each placed in a homogenizer and stirred at 70 to 75 ° C. for 1 hour.
After pre-emulsification by heating for 5 minutes, the applied pressure is increased in two stages (first stage 180 kg / cm ² , second stage 50 kg / c)
m ² ). Then, the mixture was transferred to a UHT sterilizer and sterilized by heating at 145 ° C. for 2 seconds, and then transferred to a sterile homogenizer, and the pressure to be applied was increased in two stages (100 kg / first stage).
cm ^2, 70 ° C. while changing the second step 50 kg / cm ²⁾
To obtain a coffee whitener containing 20% fat and containing 2.5% trehalose. Then, add 5ml of this coffee whitener to a polystyrene container.
The product was dispensed aseptically and the container was sealed to obtain a product.

[0017]

EXAMPLE 2 108 parts by weight of unsalted butter and 342 parts by weight of rapeseed hydrogenated oil (melting point: 25 to 28 ° C.) were mixed, heated to 70 to 75 ° C., and then 7.2 parts by weight of soy lecithin and sucrose fatty acid ester (HLB value 1) 4.5 parts by weight of each was added and dissolved to prepare an oil phase. Separately, 70 to 7
57.6 parts by weight of skim milk powder, 81 parts by weight of sodium caseinate, 63 parts by weight of trehalose (trade name "Trehaose", sold by Hayashibara Shoji), 18 parts by weight of sucrose, 18 parts by weight of polyglycerin fatty acid in 1,103.4 parts by weight of warm water at 5 ° C 2.7 parts by weight of an ester (HLB value: 14), 3.6 parts by weight of a sucrose fatty acid ester (HLB value: 14), and 3.0 parts by weight of potassium diphosphate.
6 parts by weight and 5.4 parts by weight of sodium diphosphate were added and dissolved to prepare an aqueous phase. Thereafter, the oil phase and the aqueous phase thus obtained were treated in the same manner as in Example 1 to obtain a coffee whitener containing 3.5% of trehalose and having a fat content of 24%.

[0018]

[Experiment]

<Stability test> The coffee whiteners of Examples 1 and 2 were emulsified when stored for a certain period of time, and after storage,
The storage stability was tested using oil-off when added to coffee and the presence or absence of "feathering (white feathered coagulation of milk protein caused by acid and heat)" as an index. Separately, 4.5 parts by weight of crystalline cellulose (trade name “Avicel N-81”, sold by Asahi Kasei Kogyo) was used instead of 45 parts by weight of trehalose, and the amount of water was increased to 1,252.8 parts by weight. 1 and a carrageenan (trade name "Newgelin SV-") instead of 63 parts by weight of trehalose.
8 ", Chuo Kasei Co., Ltd.), while using 0.48 parts by weight of water and increasing the amount of water to 1,165.9 parts by weight, a coffee whitener prepared in the same manner as in Example 2 (hereinafter," Comparative Example 2 "). ) Were prepared, and these were prepared in Example 1.
Controls were treated in the same manner as coffee whiteners No. 2 to No. 2.

That is, the coffee whiteners of Examples 1 and 2 and Comparative Examples 1 and 2 were cooled at a low temperature (5 ° C.) and at a room temperature (1 ° C.).
After storage for 1 to 14 weeks under warming (5 to 25 ° C) or heating (35 ° C), visual observation of oil homogeneity and the presence or absence of oil-off and feathering when added to coffee, according to standard methods. did. The results were comprehensively evaluated, and evaluated on a three-point scale: those with excellent commercial value (○), those with normal commercial value (△), and those with no commercial value (x). Table 1 shows the results.

[0020]

[Table 1]

As is clear from the results in Table 1, the coffee whiteners of Examples 1 and 2 using trehalose were significantly superior to Comparative Examples 1 and 2 in the above-mentioned index, and had significantly higher commercial value. In particular, Examples 1 and 2
Is stable in a temperature range of 5 to 35 ° C., which is expected to fluctuate in a normal distribution process, indicating that the coffee whitener of the present invention is resistant to temperature changes. I have. Further, according to Examples 1 and 2, coffee whiteners whose trehalose content was adjusted to 1 and 5%, respectively, were prepared and tested in the same manner as described above. As a result, almost the same as the coffee whiteners of Examples 1 and 2 were obtained. It showed storage stability. On the other hand, according to the results of the preliminary experiment, the coffee whiteners of Examples 1 and 2 and the coffee whitener whose trehalose content was adjusted to 1 and 5% according to Examples 1 and 2 showed that the oil-off even when vibration was applied. I never did. This suggests that the coffee whitener of the present invention is resistant to vibration and shock during transportation and delivery. In addition, coffee whiteners were prepared by substituting trehalose in Examples 1 and 2 with sucrose, glucose, maltose and maltitol, respectively, and these were tested in the same manner as described above. Note that nothing beat Coffee Whitener.

[0022]

As described above, the present invention is based on the unique finding that trehalose stabilizes coffee whitener. The coffee whitener of the present invention is extremely stable and imparts a mild flavor to coffee and tea without oil-off or feathering even after long-term storage. Such a useful coffee whitener can be easily produced by the production method of the present invention.

Claims (11)

[Claims] 1. A coffee whitener containing trehalose as a stabilizer. 2. The coffee whitener according to claim 1, comprising 1 to 5% by weight of trehalose. 3. An oil-in-water emulsion.
Or the coffee whitener according to 2. 4. A suitable amount of water, 6 to 35% by weight of fat, 0.3 to 2% by weight of emulsifier, and 2 to 1% of milk component.
0% by weight, 1 to 5% by weight of saccharides other than trehalose,
The coffee whitener according to claim 1, 2 or 3, comprising 0.1 to 1.5% by weight of salts. 5. A method for producing a coffee whitener, comprising trehalose as a stabilizer. 6. The method for producing a coffee whitener according to claim 5, wherein 1 to 5% by weight of trehalose is contained. 7. The method for producing a coffee whitener according to claim 5, wherein the coffee whitener is an oil-in-water emulsion. 8. A coffee whitener comprising 6 to 35% by weight of a fat, 0.3 to 2% by weight of an emulsifier, 2 to 10% by weight of a milk component, and 1 to 5% by weight of saccharides other than trehalose together with a suitable amount of water. %, 0.1 to 1.5% by weight of salts
The method for producing a coffee whitener according to claim 5, 6 or 7, wherein the method comprises: 9. A coffee whitener stabilizer comprising trehalose as an active ingredient. 10. The coffee whitener stabilizer according to claim 9, wherein the coffee whitener is an oil-in-water enemy emulsion. 11. A coffee whitener with an appropriate amount of water, 6 to 35% by weight of fat, 0.3 to 2% by weight of emulsifier, 2 to 10% by weight of milk component, and 1 to 5% by weight of sugars other than trehalose. 11. The coffee whitener stabilizer according to claim 9, comprising 0.1 to 1.5% by weight of salts.