KR101310700B1 - Mineral-enriched creamer and its manufacturing method - Google Patents

Abstract

The present invention relates to a creamer, wherein, in a creamer containing vegetable oils, carbohydrates, proteins, phosphates and emulsifiers, casein or sodium caseinate is used as the protein and milk calcium is used as the emulsifier. It provides a creamer and a method of manufacturing the same.

Creamer, manufacturing method

Description

Mineral-reinforced creamer and its manufacturing method {Mineral-enriched creamer and its manufacturing method}

The present invention relates to a creamer, and more particularly, to remove the emulsifier that is classified as an additive in the conventional coffee creamer and to minimize the type and content of phosphate, while the coagulation and feathering of the fat spheres when used in the coffee solution A mineral reinforced creamer and a method of making such creamer are provided.

Creamer compositions, as is known in the art, generally consist of a composition containing phosphate, which is fat, carbohydrates, proteins, emulsifiers, stabilizers and buffers. ~ 40% by weight, carbohydrate starch solids 50-80% by weight, protein sodium caseinate 2.6-6% by weight, emulsifier 0.5-2% by weight, 1.0-3% by weight phosphate form of potassium phosphate stabilizer, 0.5 And a flow improver, which is a buffer of ˜3% by weight.

The emulsifier is used, such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, has a function to disperse the fat globule particles, etc., generally imparting the spreadability and sensual properties of the coffee solution in the creamer In order to impart storage stability through the combination of casein protein and fat, two emulsifiers are generally selected by selecting a combination of emulsifiers considering the hydrophilic / lipophilic properties (HLB Value). Use mixed.

The phosphate salt is used to prevent the denaturation or coagulation of milk proteins such as sodium caseinate, which is used as a protein source due to coffee's low pH, high water temperature, metal ions, etc., while alleviating the acidity of coffee.

In addition, the phosphate is to give a function for blocking the pH lowering near the isoelectric point of casein sodium, pH 4.6, and to block the metal ions that promote the modification, potassium phosphate, pyrophosphate , Potassium tripolyphosphate, sodium hexametaphosphate, and the like.

In particular, according to the applicant's patent No. 133586 (feathering stable coffee cream composition, published on Jun. 3, 1997), the use of potassium phosphate and its complex salt as a buffer for preventing feathering phenomenon It is suggested that the use of two to three complex salt forms is usually required.

In addition, the above prior art provides a technical advantage of the use of the complex phosphate by presenting a composition in the form of a stable to the acid stable and through the containment of the metal ion.

However, as consumer interest and stability issues for food additives have recently emerged, studies on the composition of coffee creamers that are stable in coffee solution and minimize the use of additives have been desired. No form has been produced with the form removed and no composition has been developed that is known in the art to replace the technical advantages of such additives as emulsifiers, phosphates.

On the other hand, the applicant has found that the milk used in the coffee solution is very stable at low pH of the coffee solution and no feathering occurs in the milk used in the coffee solution. When using dry whole milk powder or skim milk powder, when the protein contained is denatured by heat and added to a low pH coffee solution, feathering phenomenon occurs severely. The production of creamer in powder form had technical limitations.

In addition, the buffering effect provided by milk has a large effect on the phosphates in the milk and the minerals present in the form of salts such as proteins, citrates and carbonates, in particular, phosphates (P, Phosphate) which give a buffering effect. ) Is in the form of calcium phosphate and protein phosphorus, and thus, alternative materials are provided that can emulsify the emulsion and provide a buffering effect while minimizing the use of milk proteins that are unstable to pH and high heat. It may be desirable for the alternative material to be derived directly from the food, not from the food side, from a health point of view.

The present invention is to solve the problems of the conventional coffee creamer as described above, while removing the emulsifier that is used as classified as an additive in the conventional coffee creamer, while minimizing the type and content of phosphate, coagulation of fat spheres when used in the coffee solution To provide a stabilized emulsion to prevent the occurrence of excessive feathering, and to provide a mineral-reinforced creamer and a method for producing the same that can provide the original function of the coffee cream by relieving the sour taste of the coffee.

The above object of the present invention is a mineral-enhanced creamer, characterized in that in a creamer containing vegetable oils, carbohydrates, proteins, phosphates and emulsifiers, casein or sodium caseinate is used as the protein, and milk calcium is used as the emulsifier. Is achieved by providing

The present invention is characterized in that 0.5 to 2.0% by weight of phosphate is contained in addition to the above-mentioned features.

According to one aspect of the present invention, vegetable fats and oils 15-40%, carbohydrates 50-80%, protein casein or casein sodium 0.5-6.0%, milk calcium 0.5-3.0%, phosphate 0.5-2.0% Provided is a mineral enriched creamer consisting of%.

According to another aspect of the present invention, the phosphate is characterized in that it comprises one or more of potassium diphosphate, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate, potassium polyphosphate.

In addition, the method for producing a mineral-reinforced creamer according to the present invention comprises the steps of dissolving a carbohydrate and a protein and then adding purified water; Adding phosphate to the solution and dissolving it by adding vegetable oils and fats; Adding milk calcium to the final solution and homogenizing at 2500 to 3000 psi; And drying the homogeneous final solution at 185 ~ 210 ℃; .

The present invention removes emulsifiers that are classified as additives in conventional coffee creamers and minimizes the type and content of phosphates, while being beneficial to health, and has a high degree of harmony with coffee, such as coffee mixes added with instant coffee and sugar, and fats. It is effective in preventing the occurrence of coagulation and feathering and preparing a stabilized emulsion, and by providing a natural function of the coffee cream by relieving the sour taste of the coffee.

The composition of the present invention used milk protein to completely remove the emulsifier and impart emulsification stability. The milk protein is whey protein, milk protein concentrate (milk protein concentrate), casein, casein sodium, and the like, and among these, casein or casein sodium, which is preferably stable at high temperatures, is used.

When the emulsifier is completely removed from the composition as described above, in order to ensure emulsion stability, the content of casein or casein sodium as a milk protein is increased. At this time, if the content of phosphate is minimized, it is exposed to the pH of coffee and is relatively unstable to acid. Feathering of casein or casein sodium is likely to occur.

Therefore, it is very important to select an appropriate amount of casein or casein sodium to reduce the amount of protein that feathering can occur. In general, the composition according to the present invention was confirmed to maintain emulsification stability and minimize feathering even when using casein or casein sodium in a similar content as when an emulsifier was added.

Further, in the present invention, in order to completely remove the emulsifier and to use casein or sodium caseinate, and to minimize the content of phosphate, conventional phosphates such as potassium diphosphate, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, potassium polyphosphate, That is, even if only one of the phosphates used as acidity regulators such as sodium phosphate, potassium phosphate or sodium citrate was used or used in combination, the content was minimized to 2.0 wt% or less.

In general, the creamer used in instant coffee has a limitation in that feathering occurs depending on acidity and pH. Therefore, the content of phosphate, which is specified as at least 1.5% by weight in the prior art, is based on coffee beans and acidity when an emulsifier is used. In certain coffees with a low pH, they show the lowest content of protein-modifying feathering.

In the present invention, as described above, in order to cause instability of the protein structure according to the pH of coffee and to prevent the degradation of the emulsification capacity due to milk protein, emulsified by containing milk calcium containing a large amount of phosphate and minerals It increases the stability and prevents the occurrence of feathering.

That is, in the present invention, even when only one type of phosphate is used or two types are used, when the total content is minimized to 2.0% by weight or less, a certain amount of feathering of casein or casein sodium occurs due to a decrease in pH. By containing milk calcium to prevent feathering caused by the pH buffering effect according to the phosphate, even if the emulsifier is completely removed can be sufficiently secured the emulsion stability by casein or casein sodium.

In this case, the milk calcium is mainly used as a raw material for calcium fortification, the calcium content is 20 to 26% by weight, the phosphorus content is 10 to 15% by weight, the protein is 3 to 7% by weight depending on the form of the protein and the It contains 52-67% by weight of minerals except calcium and phosphorus.

These milk calcium is slightly different in organoleptic properties depending on the country of manufacture, but most of the mineral distribution and content is similar. For example, in the United States, the calcium content is 22-26% by weight, the phosphorus content is 10-13% by weight, and in Europe, the calcium content is 20-25% by weight and the phosphorus content is 10-11% by weight. Some differences may occur depending on the milk producing region.

The composition according to the present invention, if no emulsifier is added and potassium phosphate dibasic or potassium polyphosphate, etc. are used in a single or mixed form, when the content of casein or casein sodium is added at a minimum level of 0.5 to 2.0% by weight 0.5 to 6% by weight, the content of milk calcium was confirmed that the addition of 0.5 to 3% by weight excellent emulsification stability and feathering effect.

The milk protein generally has a pH of about 6 to 7.2, and in the case of a coffee mix solution containing no emulsifier and phosphate at all, the milk protein has a pH of 5.5 or less. Therefore, in order to increase the pH of the solution when the creamer composition is put into the coffee solution, a relatively high pH or a high buffering capacity should be used.

The pH and buffering capacity of available milk proteins and dairy ingredients were investigated as follows.

Milk protein and milk ingredients and their pH and buffering results Casein sodium SMP (Skim Milk) MPC Milk calcium Lactose pH 6.7 6.6 6.8 7.1 5.9 Buffering capacity 20-25 25 to 30 30 to 35 250-300 0.5

The buffer capacity is represented by the number of ml of sulfuric acid required until the pH is changed to 4.6 by adding 0.1 N H2SO4 by preparing a 5% aqueous solution, and the higher buffer capacity is less sensitive to the change in pH, so that less feathering occurs. Means that.

As shown in Table 1, spray-dried whole milk powder or skim milk powder has a disadvantage in that, when added to coffee solution with low pH while protein is denatured by heat, feathering phenomenon occurs severely, and the buffering capacity of MPC is relatively high. In the case of milk protein contained in MPC, the whey protein has a disadvantage in that thermal stability is lowered when a high temperature water is added at an unstable pH condition, so that a feathering phenomenon is likely to occur, and the lactose has a very low buffering capacity. Confirmed.

However, in the case of the milk calcium, since the content of calcium itself is maintained below the level causing the feathering of the coffee solution, as shown in Table 1 by adding a certain amount of milk calcium having a high buffering capacity at a similar pH It is desirable to prevent the feathering by increasing the stability of the protein unstable to pH changes.

In the case of milk protein, when the fat is contained at 15 to 40%, the use of 3% or less is generally insufficient in the sensory quality and the emulsion stability. It was confirmed that the stability can be solved by stabilizing the emulsifying ability of the protein.

The pH of the creamer prepared with the composition of the present invention exhibits a pH level of 7.0 similar to that of conventional creamers prepared using emulsifiers and phosphates, and the buffering capacity also shows a similar level.

And, when explaining the method for producing a powdered coffee cream, first, syrup solids and casein or casein sodium are mixed and dissolved by adding purified water, and then the minimum content of phosphate is added and the oil is added. At this time, milk calcium is added before homogenization, and then the solution is transferred to a homogenizer, homogenized to 2500-3000 psi and spray-dried in a spray dryer at 185-210 ° C. to obtain a powder coffee creamer.

The creamer of the present invention and its manufacturing method based on the above description will be described in detail by the following examples.

Creamer of the embodiment of the present invention was obtained by treating the components of Examples 1 to 3 as follows, and the pH, buffering capacity, the degree of feathering was measured for each example. The compounding ratios of Example 1 to Example 3 and the measurement result are as follows (refer Table 2).

Blending ratio and measurement result of creamer of Example of this invention Example 1 Example 2 Example 3 Compounding ratio (%)
Carbohydrate (Low Sugar Syrup)
Fat
phosphate
protein
Milk calcium
65.0
30.0
1.5
3.0
0.5
64.5
30.0
1.5
3.0
1.0
63.5
30.0
1.5
3.0
2.0 pH
Buffer capacity (ml)
Feathering degree 7.7
6.9
2 7.65
9.3
One 7.65
11.9
One

In Examples 1 to 3, the pH, buffering capacity, and the degree of feathering occurrence were measured by removing 1.5% of the instant coffee into 100 ml of hot water of 85 ° C or higher by removing the emulsifier. 1 indicates no feathering, 2 indicates a small amount of feathering, 3 indicates moderate feathering, and 4 indicates severe feathering.

The above-described degree of feathering was applied to the same level as the feathering determination criteria in the prior art patent No. 133586 (Stable coffee cream composition for feathering, published on June 3, 1997). The level of 2 is judged to the extent that it can be commercialized.

In addition, the buffer capacity is represented by the number of ml of sulfuric acid required until the pH is changed to 4.6 by adding 0.1 N H2SO4 by preparing a coffee creamer 5% aqueous solution, the higher the buffer capacity is less sensitive to changes in pH, feathering Means less occurrence of.

As shown in Table 2, when 1.5% by weight of the minimum total weight of phosphate was used without adding an emulsifier, when 0.5% by weight of milk calcium content was added as in Example 1, the buffering capacity was 6.9 ml. As shown in Example 2, when the content of milk calcium was increased to 1.0% by weight, the buffering capacity was increased to 9.3 ml. As shown in Example 3, when the content of milk calcium was increased to 2.0 times by 4 times of Example 1, the buffering capacity was increased to 11.9 ml. As the amount of milk calcium used increases, the buffering capacity is increased, and the occurrence of feathering is also insufficient or not found. Thus, a stable coffee cream solution can be prepared.

At this time, the pH of Examples 1 to 3 shows about 7.65 to 7.7, and it was confirmed that coffee also had an excellent acidic inhibitory effect.

In addition, the phosphate used in the present invention may be used when the total content of the sodium phosphate alone or mixed with sodium phosphate or Potassium Phosphate series alone or mixed up to 2.0% by weight, and the casein or casein sodium as protein. In this case, the milk calcium content according to the type and content of phosphate used is as follows (see Table 3).

Types of Phosphates and Milk Calcium Content Type of phosphate Sodium pyrophosphate Sodium pyrophosphate Sodium polyphosphate 1) sodium citrate, 2) potassium diphosphate Potassium Diphosphate 1) potassium polyphosphate, 2) sodium pyrophosphate 1) sodium polyphosphate, 2) sodium citrate Compounding ratio (%)
Carbohydrate (Low Sugar Syrup)
Fat
Phosphate 1)
Phosphate 2)
protein
Milk calcium
61.9
30.0
1.5
-
6.0
0.6
65
30.0
1.5
-
3.0
0.5
64.5
30.0
2.0
-
2.0
1.5
63.3
30.0
1.2
0.5
3.0
2.0
64.2
30.0
1.8
-
2.5
1.5
64.0
30.0
0.05
0.45
2.5
3.0
70.0
25.0
0.8
0.8
0.5
2.9 pH
Buffer capacity (ml)
Feathering degree 8.6
8.95
One 8.5
8.20
One 8.7
9.2
One 8.7
9.2
One 8.4
8.9
One 7.9
9.6
One 7.9
9.0
2

That is, as shown in Table 3, the composition of the present invention shows a slight difference in the content of milk calcium according to the type and content of phosphate, but generally feathering when the content of milk calcium is used within 0.5 ~ 3.0% by weight It was confirmed that the creamer composition can be prepared in a stable manner.

On the other hand, the measurement results of Examples 1 to 3 are compared with Comparative Examples 1 to 3 below using an emulsifier or further increasing the content of phosphate (see Table 4).

Compounding ratio and measurement result of conventional creamer Comparative Example 1 Comparative Example 2 Comparative Example 3 Compounding ratio (%)
Carbohydrate (Low Sugar Syrup)
Fat
2 types of emulsifiers
Phosphate (complex salt)
protein
Milk calcium
63.3
30.0
1.0
2.7
3.0
-
65.5
30.0
0
2.0
2.0
-
64.5
30.0
1.0
1.5
3.0
- pH
Buffer capacity (ml)
Feathering degree 7.8
8.8
One 7.6
6.3
3 7.6
4.6
4

As shown in Table 4, Comparative Examples 1 to 3 do not include milk calcium, which is a technical feature of the present invention, and Comparative Example 1, Example 3, and Comparative Example 2, which have similar sugar contents in Table 2, respectively. And Comparative Example 1, Comparative Example 3 and Example 2 will be described in detail.

Comparative Example 1 shows a typical conventional creamer composition in which two or more emulsifiers are added in an amount of 1.0% by weight and phosphate is added in an amount of 1.2% by weight or more compared with Example 3. Comparing Comparative Example 1 and Example 3 with each other, the pH is about the same as 7.8 for Example 1 and 7.65 for 7.65, and both of them have no feathering, but Example 3 is 11.9 ml in terms of buffering capacity. As compared to 8.8ml of Comparative Example 1 was confirmed to represent a much higher value.

Comparative Example 2 is a composition in which the emulsifier is removed but 0.5% by weight of phosphate is further added compared to Example 1, and when the Comparative Example 2 and Example 1 are compared with each other, the pH is 7.6, Example 1 Although similar to 7.7, and in buffering capacity, Comparative Example 2 was similar to 6.3 ml and Example 1 was 6.9 ml, but in the degree of feathering, Example 1 had a small amount of feathering, but Comparative Example 2 was As described, it was confirmed that casein or casein sodium sensitive to change in pH did not sufficiently exhibit emulsification function, resulting in more common feathering than Example 1.

In Comparative Example 3, 1.0 wt% of two or more emulsifiers were added, and phosphate contained 1.5 wt% of the same as in Example 2. When comparing Comparative Example 3 and Example 2 with each other, pH was Comparative Example 3 Although 7.6 and Example 2 are about the same as 7.65, Example 2 is 9.3 ml in buffering capacity, which is much higher than that of 4.8 ml of Comparative Example 3, and in Example 2, even in the degree of feathering, Although not generated, Comparative Example 3 was confirmed that very severe feathering occurred because the buffer capacity is not sufficient.

Therefore, in Examples 1 to 3 of the present invention, when the content of milk calcium is increased to 0.5 to 2% when 1.5% of the total weight of the phosphate is used without adding an emulsifier, the buffering capacity is higher than that of the conventional creamer composition. It was very laid and there was no feathering and a stable coffee cream solution could be prepared.

Although the present invention has been described above by way of examples, the present invention is not limited by the above embodiments, and various modifications and changes are made by those skilled in the art within the scope of the technical idea of the present invention. And of course, it can be modified, the scope of the invention is defined by the claims.

Claims (7)

In creamers containing vegetable oils, carbohydrates, proteins, phosphates and emulsifiers, Casein or sodium caseinate is used as said protein, and milk calcium is used as said emulsifier. The method of claim 1, Mineral-reinforced creamer, characterized in that containing 0.5 to 2.0% by weight of the phosphate relative to the total weight of the creamer containing vegetable oils, carbohydrates, proteins, phosphates and emulsifiers. The method of claim 1, Mineral-reinforced creamer, characterized in that consisting of 15 to 40% by weight of vegetable oil, 50 to 80% by weight carbohydrate, 0.5 to 6.0% by weight protein, 0.5 to 3.0% by weight milk calcium, 0.5 to 2.0% by weight phosphate. 4. The method according to any one of claims 1 to 3, Mineral reinforcement creamer comprising one or two or more of potassium diphosphate, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate, potassium polyphosphate as the phosphate. a) mixing the carbohydrate and the protein and then dissolving by adding purified water; b) adding phosphate to the solution and dissolving it by adding vegetable oils and fats; c) adding milk calcium to the final solution and homogenizing to 2500 ~ 3000psi; And d) drying the homogeneous final solution at 185 ~ 210 ℃; Mineral reinforcement creamer manufacturing method comprising a. The method of claim 5, 50 to 80% by weight carbohydrate, 0.5 to 6.0% by weight of protein in step a), 0.5 to 2.0% by weight of phosphate in step b), 15 to 40% by weight of vegetable oil, Mineral reinforcing creamer manufacturing method, characterized in that the formula is blended in the proportion of 0.5 ~ 3.0% by weight milk calcium in step c). The method according to claim 5 or 6, Method for producing a mineral-reinforced creamer, characterized in that used as one or two or more of potassium diphosphate, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate, potassium polyphosphate.