JPS6368041A - Preparation of heat-resistant cream for coffee - Google Patents

Abstract

PURPOSE:To prepare heat-resistant cream for coffee which can be distributed and stored at normal temperature, by compounding a specific polypeptide as an emulsifier to a raw material for coffee cream, emulsifying and homogenizing the mixture and treating the product in a retort. CONSTITUTION:A polypeptide (e.g. expressed by the formula) composed of 5-50 amino acids is prepared by the restricted decomposition of whole casein with a proteinase (e.g. pepsin). The obtained polypeptide is used as an emulsifier and compounded to a raw material for coffee cream composed of about 20-45wt% oil and fat (e.g. milk fat), about >=0.18pt.wt. (based on 1pt.wt. of the oil and fat) of protein (e.g. defatted milk), sweetener, stabilizer, etc. The amount of the polypeptide in the coffee cream is 0.5-2wt%. The compounded product is emulsified and homogenized under a pressure of about 350-650kg/cm<2> and subjected to retort treatment at 118-121 deg.C for about 10-18min to obtain the objective heat-resistant cream for coffee.

Description

[Detailed Description of the Invention] The present invention provides a coffee cream produced by emulsifying cream raw materials and subjecting them to retort treatment. The present invention relates to a method for producing a heat-resistant coffee cream that can be distributed and stored at room temperature without causing undesirable phenomena such as curd formation.

Traditionally, coffee cream is produced by emulsifying oils and fats made of milk fat, vegetable fat, or a mixture of both by blending proteins such as casein, emulsifiers such as fatty acid esters and sugar esters, lecithin, and stabilizers. This is carried out by retorting the processed material, followed by rapid cooling and aging at 10 to 15°C.

However, coffee cream produced by such a conventional method has a problem in that it is difficult to distribute and store at room temperature because the emulsion system is unstable due to the retort treatment that involves heating under pressure.

In addition, during its production, fatty acid esters and sugar □-
Since emulsifiers made of chemically synthesized products such as esters are used, there is also the problem that flavor is impaired.

By the way, as a substitute for the emulsifier made of the above-mentioned chemically synthesized product, casein partial hydrolyzate (JP-A-54-9
5747), enzyme-treated casein (JP-A-5742)
5673) and enzymatic decomposition products of soybean protein (JP-A-55
-39725, JP-A-56-26171, JP-A-56-
42555) etc. are known. However, when these emulsifiers are applied to coffee cream, the decomposition product of casein has been decomposed at the optimum pH and temperature, so it may have weak emulsifying power or may produce a bitter taste. Therefore, it is not used in coffee creamers. Furthermore, the enzymatic decomposition products of soybean proteins generally have poor flavor and are not nutritionally satisfactory.

The present invention was developed in view of the above-mentioned problems regarding the emulsion stability of coffee cream produced by retort processing. A method for producing a heat-resistant coffee cream that has good properties and does not exhibit undesirable phenomena such as oil-off, feathering, and curd formation, and can therefore be distributed and stored at room temperature. The challenge is to provide the following.

The present inventor first discovered that a polypeptide composed of 5 to 50 amino acids obtained by limited decomposition of casein with a protease has excellent emulsifying power and 9
Because it is stable at sterilization temperatures around 0℃, margarine,
It was reported that the polypeptide could be effectively used in cheese, regular cream, etc. (Japanese Patent Application Laid-open No. 174232/1982), but further studies revealed that the above polypeptide could not be heated under harsh conditions such as retort treatment. The present invention was made based on the unexpected finding that a stable emulsifying power can be maintained even when the emulsification is carried out.

The present invention will be explained in detail below.

Another feature of the present invention is that 0.5 to 2 of a polypeptide composed of 5 to 50 amino acids obtained by limited decomposition of whole casein with a proteolytic enzyme is added to the coffee cream raw material as an emulsifier. After emulsifying and homogenizing the weight percent mixture, it is subjected to retort treatment.

Means for Solving the Problem The polypeptide used as an emulsifier in the present invention can be obtained by enzymatically decomposing casein containing peptides consisting of 5 to 50 amino acids by limitedly decomposing whole casein with proteolytic enzymes such as pepsin and chymosin. The details of its preparation method are described in JP-A-58-174232.Incidentally, in the above-mentioned enzymatic decomposition, the optimum pH of the enzyme used is not p , preferably 6.3 to 6.
In step 5, it is important to carry out the reaction at a temperature of 25 to 50°C, preferably 30 to 40°C, for 1 to 12 hours.

The above-mentioned peptide is particularly preferably one containing at least 3% by weight of a peptide having the primary structure shown below.

^rg-Pro-Lys-old 5-Pro-11e-Ly
s-old 5-Gln-Gly-Leu-Pro-Gly-
Glu-Val-Leu-Asn-Glu-8sn-L
eu-Leu-Arg-Phe(-Phe).

In the present invention, the above-mentioned polypeptide is used as an emulsifier and is preferably blended in an amount of 0.5 to 2% by weight, preferably 0.8 to 1.0% by weight, based on the coffee cream raw material.

In the present invention, emulsifiers other than polypeptides may be used in combination, but they are not useful in improving the physical properties of the product, and sugar ester-based emulsifiers actually impair emulsion stability during retort processing, so their combination should be avoided. It is also preferable not to use fatty acid ester-based products together from the viewpoint of cost and flavor.

In addition, lecithin, which is an emulsifier for fats and oils, may be used in a very small amount if stable emulsifying properties are expected for a long period of time (for example, two weeks), but lecithin should be used especially when stored at 37°C for about one week. There's no need.

As the coffee cream raw material in the present invention, those commonly used in the past can be used, except for the above-mentioned emulsifier. That is, examples of oils and fats as main raw materials include vegetable fats such as milk fat, soybean oil, and coconut oil, and animal fats such as lard, head, and whale oil. Similarly, examples of proteins include casein, soybean protein, and whey. Examples include protein, gelatin, and the like. However, from the viewpoint of flavor, it is preferable to use casein, skim milk, whole milk, etc. as the protein, and among casein, soda casein is particularly preferable from the point of view of solubility in water.

In addition, the amount of fat and oil is usually 20 to 45% based on the weight of the product, and the amount of protein is 0.18% per 1 part by weight of fat and oil.
It is used in a proportion of at least 0.2 parts by weight, preferably at least 0.2 parts by weight. This is because if the proportion of protein used is low, the protein will not be able to cover the entire surface of the fat globules during emulsification of the raw material mixture, making the emulsification unstable or causing churning.

A mixture of the above-mentioned main raw material with the above-mentioned polypeptide as a sweetener, stabilizer, pH adjuster, and emulsifier is used as a cream raw material for coffee.

Here, the sweetener should be added in an appropriate amount considering the viscosity of the product, and the stabilizer is carrageenan or CMC.

0.01 of known materials such as sodium alginate
It is advisable to mix it in an amount of ~0.2 part by weight.

The pH adjuster may be one conventionally used in the food industry, such as sodium phosphate, potassium phosphate, and sodium citrate, and is usually used to adjust the pH to a range of pl+6 to 8.

In the present invention, the coffee cream raw material blended as described above is emulsified and homogenized according to a known preparation method, and then subjected to retort treatment to obtain coffee cream. That is, a protein solution is prepared by dissolving protein, sweetener, polypeptide, and pH 11 adjuster in water and heating it to a temperature of 50 to 80"C, and separately, a small amount of lecithin is added to oil or fat. is heated to a temperature of 60 to 80°C and gradually added to the above protein solution, and preliminary emulsification is performed for about 5 to 10 minutes using a homomixer.Then, this emulsion is mixed using a homogenizer at a rate of 350 to 650 kg/ , J, the homogeneous emulsion is photoholed and subjected to retort treatment.
This is done by heating at 118°C for 10 minutes or at 118°C for 18 minutes.

After the above retort treatment, it is usually rapidly cooled to 10 to 1
Aging is carried out at a temperature of 5°C, but in the present invention, since the polypeptide described above is used as an emulsifier and has good heat resistance, rapid cooling and aging are not necessarily required.

As mentioned above, coffee cream prepared using polypeptide as an emulsifier does not last long even if stored at room temperature for a long period of time, despite being retorted.
Unlike conventional products, it does not cause oil-off or feathering, and no curd formation is observed when used in iced coffee. Therefore, the product can be placed on the distribution mechanism at room temperature.

Furthermore, as described above, the process of rapid cooling and aging after retort treatment can be omitted, which has the advantage of simplifying the manufacturing process. Furthermore, since the present invention does not use any chemically synthesized emulsifiers, it is safe from a health perspective, and in addition, since the polypeptide itself has nutritional value, it can be said to be useful for nutritional enrichment.

EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples.

Examples and effects of H Example 1 Preparation of polypeptide: Soda casein (Sunlacto 5-3) 500g
After dispersing in 00 g of water and adjusting pn to 6.4, 30
Centrifugation was performed at 00 rpm for 5 minutes to remove some impurities and bubbles, and the mixture was heated to 35°C. Separately, 5 g of pepsin (Sigma, 1:10.0OO) dissolved in 5 ml of water was added to the above casein dispersion, and the pn was adjusted to 6.4 every 30 minutes at a temperature of 35°C. Enzymatic degradation was carried out for 3 hours. Next, pepsin was inactivated by heating at 90° C. for 10 minutes, followed by freeze-drying.

As a result of performing urea-3DS electrophoresis on the obtained dried product, the primary structure shown earlier (Arg---r'he)
It was confirmed that the polypeptide having the above-mentioned decomposition product width was about 5% (-8).

Production of coffee cream: As shown in Table 1 below, raw materials were prepared in six different mixing ratios.

Next, according to each compounding ratio shown in Table 1, 260g of soda casein (292g was used for Nl16), 1↑flavor 120, 1.2g of stabilizer, and 0.8g of emulsifier (if used together, mix the respective ratios) A casein solution was prepared by dispersing 36 g of dibasic potassium phosphate) and 36 g of dibasic potassium phosphate in water at 65°C. Separately, 1.020 g of fat or oil or 8 g of lecithin was mixed therein and heated to 75°C. Next, water was added to the casein solution so that the total weight was 4 kg, and while stirring using a TK homomixer, the heated oil and fat was added thereto and pre-emulsified for 10 minutes, followed by using a homogenizer. Homogenization was carried out under a pressure of 500 kg/ca. After photoring each homogeneous emulsion obtained from the raw material mixtures No. 1 to No. 6 as described above, 12
Retort in an autoclave at 1°C for 10 minutes, and when the temperature drops below 100°C, transfer the bottles to 85°C hot water, cool to 37°C while substituting with running water, and store each bottle in a 37°C flan container. did.

Next, a coffee test was conducted one week and two weeks later to examine the occurrence of dispersibility, feathering, oil-off, and curd formation.

The results are shown in Table 2. The coffee test was conducted according to the following procedure.

Coffee test: 35g of instant coffee (Nescafe)
Coffee liquid dissolved in water and heated to 80-85℃,
100m j! About 6 mj2 sample creams were added to each beaker, and the dispersibility, feathering, and oil-off state were examined. Next, for the creams that gave good results in the above test, the same coffee liquid as above was cooled to 5° C., and then 6 ml of sample cream was added to check for curd formation.

As shown in Table 2, the products using only polypeptides as emulsifiers (Arashi 4 and Na5) showed no feathering or oil-off even after storage for 2 weeks, let alone when stored at 37°C for 1 week. In particular, when used in combination with lecithin (Nci4), no curd formation was observed. In addition, even if lecithin is not used (case 5), 2
Card generation is hardly seen after weeks of storage. In contrast,
It can be seen that in the case where sugar ester was used as an emulsifier, feathering, oil-off, and curd formation were observed after one week of storage (m2) even when used in combination with polypeptide.

Example 2 Preparation of polypeptide: 5 g of chymosin (Hansen, Rennet) was added to 500 g of soda casein similar to that used in Example 1, and enzymatic decomposition was performed at pH 6, 4, and 37° C. for 10 hours. After decomposition, chymosin was deactivated by heating at 90° C. for 10 minutes, and then stored frozen in a solution state. As a result of performing electrophoresis on the obtained decomposition liquid, it was found that the polypeptide having the above-mentioned secondary structure was contained in a solid content of about 4% (W/W) of the dispersion liquid.

Production of coffee cream: In the raw material formulation of N11L4 shown in Table 1 of Example 1, 6 parts of polypeptide in solution form (protein content) prepared as above was used as an emulsifier in place of 0.8 parts by weight of dry polypeptide. The polypeptide content was approximately 0.54 parts by weight, and the amount of water added in Example 1 was 63.07 parts by weight.
A coffee cream was produced in the same manner as described in Example 1, except that the amount was 7.87 parts by weight and that the mixture was naturally cooled to 37° C. after the retort treatment. In addition, as a comparative example, the same raw material as the raw material mixture of Nll shown in Table 1 of Example 1 was used, and the same as described in Example 1 was used, except that after the retort treatment, it was cooled to 37°C by natural cooling. Coffee cream was produced using the same procedure as above.

Next, as a result of conducting a coffee test in the same manner as in Example 1 for each of the coffee creams obtained as described above, it was found that the coffee cream produced using the polypeptide liquid as an emulsifier according to the formulation of raw material mixture 11h4. The dispersibility was good, no feathering or oil-off was observed, and no curd formation was observed in the iced coffee.

On the other hand, the emulsification system was destroyed in the coffee cream produced based on the formulation of raw material mixture 11hl.
It could no longer be called cream.

In addition, even when milk fat is used instead of vegetable fat as the oil in raw material mixture Na4, the coffee test results of the resulting coffee cream show that the dispersibility is similarly good, and there is no feathering, oil-off, or No card generation was allowed.

Claims (6)

[Claims] (1) 5 to 5 obtained by limited decomposition of whole casein with a proteolytic enzyme as an emulsifier in coffee cream raw material
A method for producing a heat-resistant coffee cream, which comprises emulsifying and homogenizing a mixture containing 0.5 to 2% by weight of a polypeptide composed of 0 amino acids, and then subjecting it to retort treatment. (2) The amount of oil and fat in the coffee cream raw material is 20~
45% by weight, and the protein content is 0 per 1 part by weight of fats and oils.
．． The manufacturing method according to claim (1), wherein the amount is 18 parts by weight or more. (3) The production method according to claim (1), wherein the polypeptide is composed of 10 to 30 amino acids. (4) The production method according to claim (1), wherein the polypeptide contains at least 3% by weight of a polypeptide having the following primary structure [there is a gene sequence]. (5) The above emulsification and homogenization at 350 to 650 kg/cm^
2. The manufacturing method according to claim (1), which is carried out under the pressure of item 2. (6) Retort treatment at 118-121℃ for 10 minutes to 18
The manufacturing method according to claim (1), which is carried out for a minute.