JPS6120258B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to coffee cream, and more particularly to coffee cream that does not become plasticized (boiled) even at vibrations or temperature changes during the distribution stage, especially at room temperature, and does not cause whey separation. The present invention further relates to a coffee cream of excellent quality that does not cause feathering or oil separation (oil-off) when added to coffee and imparts a mild flavor to coffee. In recent years, with the Westernization of people's eating habits, the demand for coffee as a beverage has increased rapidly, and the growth in coffee cream for home use has been particularly remarkable. Traditionally, natural fresh cream and synthetic cream have been used to make coffee cream, but natural fresh cream is not only expensive, but also suffers from subtle variations in manufacturing methods and timing, which affect the quality of the product. It is easy to cause runout. On the other hand, synthetic creams can avoid fluctuations in product quality, but on the other hand, due to vibrations and temperature changes during the distribution stage, they may become brittle or
When stored for a long time, it has drawbacks such as whey separation, and is often unstable as a product.
From the above point of view, there has been a long-standing desire to develop a coffee cream that does not have the above-mentioned drawbacks. By the way, Kondo et al. (co-authored by Tamotsu Kondo and Shiro Suzuki)
According to ``Food Colloid Science,'' Sankyo Publishing, 1972), ``The size of emulsion particles varies depending on the emulsion production conditions and emulsifier, but generally stable emulsions have a particle size of 0.1 to 10μ. However, the particle size of emulsion is generally irregular and changes over time.Particles smaller than 1μ are affected by Brownian motion and disappear while agglomerating and coalescing;
If it exceeds this amount, it is easy to separate by creaming or sedimentation. Considering this, most stable emulsions have a particle size of around 2 to 3 microns, and their particle size distribution is a Gaussian distribution. ”. As described above, in the past, no active consideration was given to the size of fat particles and the stability of emulsions, and common sense at most set the particle size to about 2μ and Attempts have been made to stabilize the emulsion under the diaphragm by examining various types and amounts of other additives such as emulsifiers. In the process of development, we examined additives such as emulsifiers, and at the same time, we also examined the size of fat particles in the emulsion.We found that if the size of the fat particles was distributed within a specific range, it would be extremely effective. It was found that coffee cream can be obtained. The present invention was completed based on this knowledge. That is, the present invention contains 6 to 35% by weight of oil and fat, non-fat milk solids and/or 0.5 to 10% casein. Weight%, emulsifier 0.2
~2.0% by weight, microcrystalline cellulose 0.05-0.4% by weight
An oil-in-water emulsion containing 0.5 to 10% by weight of sugar and water, characterized in that 40% by weight or more of the fat particles dispersed in the aqueous phase have a particle size of 0.4μ or less. According to the present invention, the fat particles having a particle size of 0.4 μm or less are preferably present in as large a number as possible in the emulsion. This is because the particle size mentioned above is 2~
Emulsions with a diameter of around 3μ are the most stable.
This result contradicts common sense, and it is a surprising fact that the finer the fat particle size, the more the emulsion stability of coffee cream during storage improves.
The fat particles in the emulsion can be made finer by any conventionally known method.
For example, devices such as a high-pressure homogenizer, an ultrasonic emulsifier, or a turbomixer can be used. In any case 40% by weight of fat particles in the emulsion
The equipment and conditions may be appropriately selected and determined so that the particle size is 0.4μ or less. The oil-in-water emulsion of the present invention includes 6 to 35% by weight of oil and fat, 0.5 to 10% by weight of non-fat milk solids and/or casein, 0.2 to 2.0% by weight of emulsifier, 0.05 to 0.4% by weight of microcrystalline cellulose, and 0.5 to 0.5% of sugar. 10% by weight
and water. Examples of oils and fats include various animal and vegetable oils such as soybean oil, cottonseed oil, corn oil, sunflower oil, rapeseed oil, palm oil, coconut oil, palm kernel oil, milk fat, beef tallow, and lard, as well as their hydrogenated oils, fractionated oils, and esters. Examples include replacement oil or a mixture of these oils. It is appropriate that the amount of these oils and fats is in the range of 6 to 35% by weight based on the entire emulsion; if it is less than the lower limit, the taste will be bland and the flavor of the coffee will be insufficient. Moreover, if it exceeds the upper limit, emulsification becomes unstable, which is not preferable. Regarding non-fat milk solids and/or casein, examples of sources of non-fat milk solids include cow's milk, skim milk, skim milk powder, whole milk powder, etc., and casein is particularly preferably sodium salt. Non-fat milk solids or casein may be used depending on the purpose, and the amount thereof is 0.5 to 10% by weight based on the whole cream. In particular, when non-fat milk solids are used, it is more preferable that the amount is 5% by weight or less of the total weight, and if a large amount is used, there is a strong tendency to cause feathering when added to coffee. On the other hand, casein has the effect of suppressing the occurrence of feathering, but use of a large amount increases the viscosity of the cream and worsens the flavor, so the amount used is preferably 10% by weight or less of the total cream. Emulsifiers include phospholipids (soybean lecithin, etc.), sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters,
Examples include polyoxyethylene sorbitan fatty acid ester, and one or more of these may be selected and used. Particularly preferred is the combined use of both lipophilic and hydrophilic emulsifiers such as phospholipids and sucrose fatty acid esters. The amount of these emulsifiers is 0.2 to 2.0% by weight based on the total weight, and if it is less than the lower limit, the emulsion becomes unstable, and if it exceeds the upper limit, the flavor will deteriorate, which is not preferable. Microcrystalline cellulose is typically called “Avicel”
This is a fine powder obtained by hydrolyzing natural cellulose with mineral acid, washing and removing the amorphous region, and then grinding, refining, and drying it. It is pure crystalline cellulose. These microcrystalline celluloses contribute to the emulsion stability of the cream, and the appropriate amount to add is 0.05 to 0.4% by weight based on the whole cream. If the amount added exceeds the upper limit, no effect can be obtained and it is uneconomical; if the amount is less than the lower limit, the effect is poor. Examples of sugars include liquids such as starch enzyme saccharides and starch acid saccharides, and powdered products thereof, as well as disaccharides such as oligosaccharides, maltose, and lactose, and monosaccharides such as glucose and fructose. DE) 20-60 is preferred. Note that DE refers to the value expressed as DE=direct reducing sugar (expressed as glucose)/solid content x 100. These sugars contribute to the emulsion stability of cream and at the same time have the effect of suppressing the occurrence of feathering when added to coffee. By appropriately blending the above raw materials and refining the fat particles so that 40% by weight or more of the fat particles in the oil-in-water emulsion have a particle size of 0.4μ or less, the desired stable coffee can be produced. Cream is obtained. Production examples of the present invention and comparative production examples are illustrated below.
The present invention will be explained more specifically. However, the examples are merely for illustrative purposes and have no direct relation to the scope and scope of the invention. Production examples and comparative production examples (Production method) After adding 0.1 part of lecithin to a mixed oil of 20 parts of hydrogenated rapeseed oil (by weight, the same applies hereinafter) with a melting point of 31°C and 10 parts of coconut oil, it was heated and dissolved, and then added to a homomixer. Add 58 parts of water while stirring, then add 2 parts of skim milk powder, 5 parts of powdered candy (DE value 25) and 4 parts of sodium casein, and further add 0.2 parts of HLB4 sugar ester.
0.5 part of HLB15 sugar ester, 0.15 part of microcrystalline cellulose, and 0.12 part of dibasic sodium phosphate were sequentially added and mixed and pre-emulsified at 70°C for 10 minutes. After that, the emulsion was homogenized using a homogenizer (manufactured by Manton-Gaulin, model 15M-8TA) at the homogenization pressure listed in the table below, sterilized at 75℃ for 15 minutes, homogenized again, and cooled to 10℃. Thereafter, the mixture was aged at 7°C for 24 hours to obtain coffee cream. The results were as shown in the table below.

[Table] The test method and judgment are as follows. (1) Viscosity: After aging in a 7℃ refrigerator for 24 hours, 60r.p. with a No. 3 rotor of a B-type viscometer.
Values measured in m. (2) Physical properties of coffee: Weigh out 11g of roasted and ground coffee beans “Bon Thanh” (commercial product), and add it to hot water.
The coffee liquid obtained by extraction with 120ml was kept at 80℃, and after adding 10ml of coffee cream and stirring, the following conditions were observed. Oil-off: The presence or absence of glittering oil droplets floating on the surface of the liquid. +...Yes -...No 〓...Slightly present, but acceptable. Feathering: The presence or absence of a phenomenon in which feather-like solidified matter floats on the liquid surface. +...Yes -...No 〓...Slightly present, but acceptable. Film formation: Presence or absence of film on the liquid surface 10 minutes after adding cream. +...Yes -...No 〓...Slightly present, but acceptable. (3) Emulsion stability test (): Pour 40ml of cream into a spitz (50ml graduated container),
Centrifuge at 2000r.p.m for 10 minutes. Emulsion stability test (): Put 50ml of cream into a 200ml Erlenmeyer flask, immerse it in a constant temperature water bath at 37°C for 30 minutes, shake it 80 times/minute, and then leave it in ice water at 5°C for 30 minutes. Then, it was immersed in a thermostatic water bath at 37°C for 30 minutes while being vibrated 80 times/min, then transferred to a Spitz and centrifuged at 2000 rpm for 10 minutes. Oil separation: Separation floats to the top of the spitz. Whey separation: Separates to the bottom of the spitz. Sediment: Sediments at the bottom of the spitz. Read on the scale of each spitz and calculate the ratio to the whole cream. (4) Measurement of fat particle size: Measured using Shimadzu Centrifugal Sedimentation Particle Size Distribution Analyzer Model CP-50 manufactured by Shimadzu Corporation. Note that experiment numbers 1 and 2 are comparative manufacturing examples, and experiment numbers 3 to 6 are manufacturing examples of the present invention. Based on the above results, in the comparative examples (experiment numbers 1 and 2) in which the fat particle diameter of 0.4μ or less was 40% or less,
While no satisfactory results were obtained in the emulsion stability test, the production examples of the present invention (experiment numbers 3 to 6), in which more than 40% of the fat particles had a diameter of 0.4 μ or less, were satisfactory in all tests. The desired results were obtained, indicating that it is of excellent quality as a coffee cream.

Claims (1)

[Claims] 1 Fats and oils 6-35% by weight, non-fat milk solids and/or casein 0.5-10% by weight, emulsifier 0.2-2.0% by weight,
Microcrystalline cellulose 0.05-0.4% by weight and sugar 0.5-10
An oil-in-water emulsion containing % by weight and water, characterized in that 40% by weight or more of the fat particles dispersed in the aqueous phase have a particle size of 0.4μ or less, at room temperature. Coffee cream that does not cause quality deterioration.