JPS6016544A - Preparation of coffee cream - Google Patents

Abstract

PURPOSE:To provide a coffee cream having excellent physical properties as well as taste and flavor, by homogenizing a composition having high oil and fat content and low content of fatless milk solid component, separately homogenizing a composition having low oil and fat content and high content of fatless milk solid component, and blending both compositions. CONSTITUTION:The objective coffee cream composed mainly of oil and fat, casein and water can be produced by (1) homogenizing a composition (A) having high oil and fat content and low content of fatless milk solid component, (2) separately homogenizing a composition (B) having low oil and fat content and high content of fatless milk solid component, and (3) blending both compositions. The oil and fat content and the content of the fatless milk solid component of the component A are preferably 20-37wt% and <=3wt%, respectively, and those of the component B are preferably <20wt% and 4-24wt%, respectively.

Description

[Detailed description of the invention] The present invention relates to a method for producing coffee cream.

More specifically, the present invention provides a method for producing coffee cream that is excellent in both physical properties and flavor.

(Prior art) Coffee cream generally comes in two varieties: natural fresh cream and synthetic cream. The former is milky and has an excellent flavor, but it is expensive and difficult to maintain constant quality throughout the year. For this reason, the latter is the mainstream of coffee cream, and it is divided into powder and liquid forms. Among these, the liquid form has been expanded from bottles, pure packs, tetra packs, chemical types, etc. to potion packs in recent years. With the addition of containers, the storage and distribution format has also changed from refrigerated storage to room temperature storage. Inevitably, stable quality characteristics are required when stored at room temperature. On the other hand, in recent years there has been a strong trend towards natural products due to the richness of the eating habits, and there is a demand for products that have the flavor of natural fresh cream instead of synthetic cream. In summary, the following are the physical properties: ■ No plasticization due to temperature changes from low to room temperature during the distribution stage, No separation of milk odor, and No feathering when used in coffee, tea, etc. At the same time, there is a demand for a coffee cream with an excellent milky flavor that rivals that of fresh cream in terms of flavour.

Conventionally, research has been carried out to meet this requirement from the following two directions. One of them is the composition of the composition, especially the types and combinations of emulsifiers, but this includes the problem of becoming easily plasticized due to temperature changes. The other one is an approach from physical means,
The stability of the coffee cream emulsion is improved by reducing the particle size of the coffee cream emulsion using Stokes' law. However, research from either direction has not revealed a method for producing coffee cream that is both physically and flavor-satisfying.

(Purpose) The inventors conducted research with the aim of establishing a method for producing coffee cream that is physically stable and has excellent flavor.

First, the present inventors developed the latter idea mentioned above, that is, developed research to improve stability by reducing the particle size of coffee cream, and attempted to research a coffee cream that was also satisfying in terms of flavor. However, when the non-fat milk solids content is increased in order to produce a milky taste, a problem arises in which feathering occurs when used in coffee or tea. While researching solutions to this problem, we discovered that the feathering phenomenon is caused by the interaction between fat-free milk solids (particularly whey protein, which is a component of milk odor), which is essential for producing milk flavor, and fats and oils. I found it. As they continued their research, they discovered that if the fat and oil content was reduced to below the amount contained in regular coffee cream, the feathering phenomenon would no longer occur even if the non-fat milk solids content was increased. However, there is an undeniable drawback that even if the milky taste is produced, the oil content is reduced, resulting in a product that lacks any richness.On the other hand, if the oil content in the coffee cream is increased in order to bring out the richness, Viscosity increases and feathering phenomenon tends to occur. While investigating various solutions to this problem, it was discovered that, contrary to the above, if the non-fat milk solids content is reduced, feathering will not occur even if the fat content is increased. However, even though the increase in fat and oil content produces a rich taste, the lack of milk solids in non-fat milk results in a lack of milky taste.

The present invention is an epoch-making invention that simultaneously solves these contradictory drawbacks. That is, by separately preparing a rich-tasting homogenized product with a high oil and fat content and a milky-rich homogenizing product with a high non-fat milk solids content, and blending them, a mixture containing the two homogenized systems simultaneously can be obtained. By using a mold homogenization system, it has become possible to produce coffee cream that has both richness and milky taste and has excellent physical properties, which could not be achieved with a conventional single homogenization system. .

(Structure) The present invention provides a method for producing coffee cream whose main components are oil, casein, and water. A method for producing coffee cream, comprising a second step of homogenizing a composition with a low content and a high non-fat milk solids content, and a third step of blending the homogenized product obtained in each step. .

The homogenized product obtained in the first step of the present invention has physical stability and rich taste, in other words, it is stable during distribution and storage, does not cause feathering phenomenon or oil-off when used in coffee, etc., and has rich taste. Its composition is oil, fat,
The main ingredients are casein and water, and may contain emulsifiers, stabilizers, salts, flavoring agents, and the like.

Examples of oils and fats include soybean oil, cottonseed oil, corn oil, sunflower oil,
Various animal and vegetable oils such as rapeseed oil, palm oil, coconut oil, palm kernel oil, milk fat, beef tallow, lard, and their hydrogenated oils, fractionated oils,
Transesterified oils or mixtures of one or more of these can be used. The amount of oil and fat in the composition in the first step can be generally 37% by weight or less, and is preferably 20 to 37% by weight in order to obtain the desired coffee cream. Possibly due to the influence of components other than fats and oils, if the amount exceeds 37% by weight, feathering tends to occur, which is undesirable.

Casein is usually used as a viscosity modifier for coffee cream, depending on the composition in the first step.Q WAN%
It is possible to include some extent.

As the emulsifier, one type or a combination of two or more types of known emulsifiers can be used, and polyglycerin fatty acid ester is particularly preferred.

As the stabilizer, one or a combination of two or more known stabilizers can be used.

Known salts can be used alone or in combination of two or more, and phosphates are particularly preferred.

As a means for homogenization in the first step of the present invention, for example, a homogenizer such as a high-pressure homogenizer, an ultrasonic emulsifier, or a turbo mixer can be used, and the homogenization pressure is 1
00~400M, usually 150~250
'M is preferred. Also, the homogenization method may be one-stage homogenization, but in order to uniformly reduce the average homogenized particle size, two steps are required.
Homogenization can be carried out in stages or in multiple stages, and the particle size of the homogenized product depends on the composition, but the smaller the particle size, the more preferable it is, the average is 0.6 μm or less, and especially the higher the ratio of 0.4 μm or less, the more preferable it is.

The homogenized product obtained in the second step of the present invention has physical stability and milky taste at the same time, and its composition is mainly composed of fats and oils, non-fat milk solids, and water, emulsifiers, stabilizers, It may contain salt, flavoring agents, etc.

The same fats and oils as in the first step can be used, and depending on the composition in the second step, the amount may range from less than 20% by weight to the minimum amount that forms a homogenized product with non-fat milk solids, etc. The smaller the number, the better.

Milk, skim milk, skim milk powder,
Whole milk powder etc. can be mentioned, and 2 in the composition of the second step
Although 4% by weight or more can be used as the minimum amount that can form a homogenized product with fats and oils, it is appropriate to use 4% by weight or more in the homogenized product in the second step to obtain the desired coffee cream. If it exceeds 24% by weight, feathering occurs when used in coffee etc., which is not preferable.

Known emulsifiers can be used, and sucrose fatty acid esters are particularly preferred.

The means of homogenization, homogenization pressure, homogenization method, etc. in the second step of the present invention can be carried out in the same manner as in the first step. Because of the large amount of particles, the particle size may be slightly larger than the particle size of the homogenized product in the first step.

In the third step of the present invention, the homogenized products obtained in the first step and the second step can be blended in any ratio, but in order to obtain the desired coffee cream, it is necessary to blend the oils and fats in the coffee cream. It is preferable to blend each homogenized product so that the content is 20% by weight or more and the non-fat milk solids content is 4% by weight or more. The casein content, oil content, non-fat milk solids content, etc. in the coffee cream vary depending on the composition of each homogenized product.

In order to make the final coffee cream sterile in the present invention, heat sterilization such as (1) TIS can be applied in any step without impairing the quality of the homogenized product. Preferably, it is appropriate to apply it in a step before blending.

The coffee cream obtained by the present invention exists as a mixed system of a homogenized system with a high oil and fat content obtained in the first step and a homogenized system with a high nonfat milk solids content obtained in the second step, and is different from the conventional one. It was not possible to form a homogenization system with a high fat content and non-fat milk solids content to obtain the desired coffee cream with a single homogenization system, but a new homogenization system containing two different homogenization systems has been developed. By creating a homogenized system with a high overall composition of oil and fat content and non-fat milk solids content, this system has achieved improvements in physical properties and flavor (especially in terms of flavor) that were previously unattainable. This makes it possible to produce coffee cream with an excellent milky taste.

(Example) The implementation and embodiments of the present invention will be explained below with reference to Examples.

Example 1 (First step) The composition shown in Table 1 was pre-emulsified at 65°C for 40 minutes, and then emulsified at 150°C using a homogenizer (manufactured by Fukao Kikai ■).
After homogenization at a homogenizing pressure of V, VTIS sterilization was performed in a conventional manner, and homogenization was performed again using a homogenizer (manufactured by Manton-Gorlin) at a pressure of 150 yen, followed by cooling to obtain a homogenized product (referred to as I). .

(Second step) The composition shown in Table 2 was pre-emulsified, homogenized, VTIS sterilized, re-homogenized and cooled in the same manner as in the first step to obtain a homogenized product (referred to as ■).

(Third step) 75 parts of ■ and 25 parts of ■ were blended in a sterile tank to obtain coffee cream (referred to as ■). Table 3 shows the main composition components, physical properties, and flavor of 1.11 and ①.

Table 1 (Composition of the first step) Hydrogenated rapeseed oil 32 parts Sodium caseinate 4 parts Water 64 parts Lecithin 0.1 part Octaglycerol monostearate 0.15 parts Sorbitan fatty acid ester 0.1 part (HLB, = 2 ．．
1) Sucrose fatty acid ester 0.6 parts (HLB=15.0) Sodium hydrogen phosphate 1.0 parts Table 2 (composition of second step) Hydrogenated rapeseed oil 6 parts Skim milk powder 21 parts Water 73 parts Sodium polyphospholipid 0 .25 parts■■■■■■■■I Sucrose fatty acid ester 0.8 part Table 3 (components, physical properties, flavor) Note 1) Viscosity is measured after aging the sample in a 7℃ refrigerator for 24 hours. , B
Using type viscosity it (manufactured by Tokyo Keiki), No. A3 rotor,
Measured at 60 r, p, +u.

Note 2) Oil-off was performed by observing glittering oil droplets floating on the surface of a liquid such as coffee.

(-1-1・・・・・・Yes ←)・・・・・・No 1st
1...It may or may not be different power (difficult fi1...
...There is a slight amount, but it is acceptable.

Note 3) Feathering was observed as feather-like solidified matter floating on the surface of a liquid such as coffee.

（＋）・・・・・・Yes ←）・・・・・・No Rod)・・
...Difficult to identify whether it is present or not Ex)...Slightly present, but acceptable.

Note 4) For milk odor separation by centrifugation, a 40-mm sample was placed in a Spitz (container with a 50-liter plate), centrifuged at 200 rpm for 10 minutes, and the amount of milk odor separated was expressed as a percentage of the total sample.

Note 5) Milk odor separation by abuse centrifugation is 200.Put 50g of sample in an R7 Erlenmeyer flask, immerse it in a constant temperature water bath at 35°C for 30 minutes, give it 80 vibrations, and then leave it in ice water for 30 minutes. Then, incubate again for 30 minutes in a constant temperature water bath at 37℃.
After applying vibrations 80 times/min while soaking for 4 minutes,
The 0-barrel sample was taken in a Spitz and measured in the same manner as Note 4).

Note 6) The average particle diameter of the homogenized product was measured using a centrifugal sedimentation type particle size distribution analyzer CP-5Q manufactured by Shimadzu Corporation.

For the coffee, a coffee liquid obtained by extracting commercially available coffee beans (Bon Tain) 119 with hot water at 120° C. was kept at 80° C., and a sample of 109 was added thereto for the above measurements.

Example 2 (First step) Sodium caseinate in Table 1 was added to 2.
5 parts, and only the rapeseed hydrogenated oil was changed in the blending ratio as shown in Table 4 below to obtain a homogenized product (referred to as ■). Homogenization at this time was performed at a pressure of 200 ml, and the VTI
After S sterilization, it was cooled. The physical properties are shown in Table 4.

(Second step) The rapeseed hydrogenated oil in Table 2 was adjusted to 9 parts, and only the amount of skim milk powder was adjusted to the blending ratio as shown in Table 5 below to obtain a homogenized product (referred to as ■). .

(Third step) Coffee cream was obtained by aseptically blending 60 parts of Flat 5 in Table 4 and 40 parts of 5 in Table 5. It contains 21.6% oil and 8% non-fat milk solids, does not cause milk odor separation, does not cause feathering or oil-off when used in coffee, etc., and has a rich and milky taste. It had an excellent flavor.

Comparative Example 1 In Table 1, 25 parts of rapeseed hydrogenated oil and 4 parts of sodium caseinate were mixed with skim milk powder at a blending ratio shown in Table 6 below, and the homogenization pressure was 300%. Example 2 A homogenized product was obtained in the same manner as in the first step. The physical properties are shown in Table 6.

In a single homogenized product containing 4% by weight of casein and having a high oil content, feathering occurred when the amount of skim milk powder (non-fat milk solids) exceeded 4% by weight.

(Effects) As described in detail above, in contrast to conventional coffee creams with excellent physical properties that have not been able to form a homogenized system with excellent milky taste and body taste, the present invention has developed a single homogenized system with excellent milky taste. - By mixing a homogenized system and a mono-homogenized system with excellent body taste to form a composite homogenized system, a coffee cream that is excellent not only physically but also in terms of flavor rich in milky and rich taste can be produced. It has become possible.

Patent applicant: Fuji Oil Co., Ltd. Agent: Patent Attorney Kiyoshi Kadowaki

Claims (4)

[Claims] (1) In a method for producing coffee cream whose main components are fats and oils, casein, and water, the first step is to homogenize a composition with a high fat and oil content and a low non-fat milk solids content, and a first step of homogenizing a composition with a high fat and oil content and a low non-fat milk solid content; A method for producing coffee cream, comprising a second step of homogenizing a composition with a high solids content, and a third step of blending the homogenized product obtained in each step. (2) The oil content in the first step is 20 to 37% by weight, and the non-fat milk solids content is 3% by weight or less.
) The method for producing coffee cream described in section 2. (3) The method for producing coffee cream according to claim 1 or 2, wherein the fat content in the second step is less than 20% by weight and the non-fat milk solids content is 4 to 24% by weight. . (4) The coffee cream in the third step has an oil content of 20% by weight or more and a non-fat milk solids content of 4% by weight or more. Method for producing coffee cream as described in section.