KR20200069011A - A method for preparing functional coffee creamer with increased surface stability - Google Patents

Abstract

The present invention relates to a method for preparing functional coffee creamer with increased interfacial stability. The method comprises: a first step of preparing a buffer salt solution having a pH of 9 to 11 by mixing and dissolving a buffer salt in hot water at 60 to 100°C or in a mixed solution of starch syrup and hot water at 50 to 60°C; a second step of preparing a partially denatured whey protein mixture solution having a pH of 7.8 to 8.5 by mixing and dissolving whey protein in the buffer salt solution; a third step of obtaining a protein-soluble solution by mixing and solubilizing the whey protein mixture solution with 1 to 1.5 times of natural casein of the whey protein; and a fourth step of preparing functional coffee creamer through spray drying through a known homogenization, drying, and sterilization process after mixing the protein-soluble solution with known water-based and oil-based raw materials.

Description

{A method for preparing functional coffee creamer with increased surface stability}

The present invention relates to a method for manufacturing a functional coffee creamer with increased interfacial stability. More specifically, the foaming power and stability are the same as those of the existing product, even if the protein content with high contribution to the amount of foaming in the foaming creamer is reduced, especially the casein content. It relates to a method for manufacturing a functional coffee creamer with increased interfacial stability to maintain a similar level and have a clean flavor.

In the food and beverage category, a creamer that partially collects gas is used for the purpose of improving texture and realizing a cappuccino of a coffee shop. Patent Document 1 discloses a method for producing a foaming creamer through gas injection into a creamer composition, and Patent Document 2 discloses a method using a pressurized container capable of injecting gas into a creamer composition or powder for the production of a foaming creamer. have.

The formation of bubbles in milk or cream refers to the generation of air in water. In order to capture the injected gas in an emulsion state, it is important to select an interface material in consideration of adsorption force at an air-water interface. In the prior art, a better foam formation is selected according to the proper content of milk protein, the type of milk protein, and the ratio (the ratio of casein to whey protein). In the above-mentioned Patent Documents 1 and 2, a technique of regulating the protein content to 10 to 30% is disclosed using milk proteins such as skim milk powder, skim milk, and sodium caseinate.

Various techniques are provided for the formation and stability of the foam, but increasing the protein content to maintain the air-water interface with an interface tension of 5 times greater is the most effective method. Although slightly different depending on the amount, it contains 5~15% of protein such as skim milk powder, casein, whey protein, and sodium caseinate.

In addition, conventional techniques are known in which a certain ratio of maintenance is more advantageous for foam formation, taking into account the properties at the interface of casein and whey among milk proteins. As disclosed in International Daiy Journal 36 (2014) 21e28, a difference in foaming properties is exhibited by beta-casein having a good coverage at the interface, and the property of forming a bilayer of whey protein is stable. It is known to influence. In addition, it is reported that the best foam is formed when the protein content is increased and the ratio of casein to whey is in a ratio of 4:1 to 10:1. However, in general, compared to whey protein, the cost of casein is high, and since the cost increase is inevitable as the content of casein increases, it is not preferable to increase the casein content in terms of cost.

Casein is more stable at a neutral pH and closer to the isoelectric point, pH 4.6, the poorer the bubble quality is due to drainage at the interface, i.e., the liquid is drawn out by gravity at the interface between the bubbles. It has a fast adsorption feature, which contributes to the initial foam formation. On the other hand, in the case of whey protein, the formation of aggregates of a certain size even in the vicinity of the isoelectric point gives stability at the interface, thereby providing stability to stabilize the unstable air-water interface. Based on this technique, in the case of a creamer that is generally consumed in tea and coffee, the mixing ratio of casein and whey protein is 4:1, 3:1 or 2:1.

As mentioned above, the degree to which the two proteins present in milk, casein and whey protein, affect the foaming properties is very different depending on the pH, so each raw material is used, but the pH of the final product is limited. Uneasy. Accordingly, in Patent Document 3, whey protein is aggregated at a specific pH to be dried or gelled to form a separate raw material. [H. Zhu and S. Damodaran, J. Agric. Food Chem., 1994, 42, 846-855] reported that hydrogen sulfide-disulfide interchange reaction occurs by polymerization through thermal denaturation of whey protein to improve the properties of the foam. However, whey protein is disadvantageous in that it undergoes unfolding and hydrophobic bonding of protein molecules in the process of forming aggregates and is polymerized by forming intermolecular disulfide bonds, resulting in heat denaturation and characteristic odor in flavor. In addition, Patent Document 3 uses HCl and NaOH, which are strong basic substances, for the formation of aggregates of whey protein, and therefore, a more desirable direction research is required in food application.

Accordingly, in order to maintain the foaming quality of the instant creamer, the ratio of casein: whey protein may be 4:1 to 2:1, or the protein content may be increased to exhibit stable foaming properties. By denaturation, it may have a negatively affecting flavor, and in particular, casein has a problem of price increase since it is more than about 20% more expensive than whey protein.

Patent Document 1-Patent No. 10-0474617 (Announcement of registration on March 8, 2005) Patent Document 2-International Patent Application Publication WO 01/08504 Patent Literature 3-Public Patent No. 10-2016-0024860 (published Mar. 7, 2016)

The present invention is to solve the problems of the prior art as described above, by reducing the content of protein, especially casein by more than 50%, instant even if the ratio of casein and whey protein is maintained at a level of 1:1 to 1.5:1 Maintains the formation and stability of foam in food or beverage at the same or similar level as before, and expresses when using whey protein through optimization of denaturation conditions without using strong acid/base chemicals such as HCl and NaOH to denature whey protein It is an object of the present invention to provide a method for manufacturing a functional creamer with increased interfacial stability that can improve the negative flavor characteristics.

The object as described above, a first step of making a buffer salt solution having a pH of 9 to 11 by mixing and dissolving a buffer salt in a hot water solution of 60 to 100°C or a starch syrup and a hot water mixture solution of 50 to 60°C; A second step of mixing and dissolving whey protein in a buffer salt solution to make a denatured whey protein mixture solution having a pH of 7.8 to 8.5; A third step of mixing a whey protein mixed solution with 1-1.5 times the natural casein of whey protein to prepare a protein-soluble solution; And a fourth step of mixing the protein aqueous solution with a known aqueous raw material and an oily raw material, and then spraying and drying the functional coffee creamer through a known homogeneous, drying, and sterilizing process. Functional coffee creamer is achieved by the method.

According to one aspect of the present invention, the buffer salt may be a mixture of one or more selected from the group consisting of potassium diphosphate, potassium polyphosphate, potassium pyrophosphate, sodium pyrophosphate, and potassium citrate.

According to another aspect of the invention, the buffer salt may be added in powder form or liquid form.

According to another aspect of the present invention, it is preferable that the whey protein in step 2 is dissolved in a buffer salt solution and denatured to be 20 minutes to 30 minutes.

According to another aspect of the present invention, whey protein may be denatured by dissolving it in a buffer salt solution at a temperature of 68 to 72°C.

According to another aspect of the invention, the natural casein may be in a powder or curd state.

According to another aspect of the invention, the natural casein may be a milk protein selected from mixed milk powder or skim milk powder.

According to another aspect of the present invention, the buffer salt may be partially added to the hot water or starch syrup and hot water mixed solution in the first step, and the rest may be added to the protein aqueous solution in the fourth step.

According to another aspect of the present invention, hot water or starch syrup mixed with a hot water mixed solution and a buffer salt, a mixture of a buffer salt solution and whey protein, a mixture of whey protein mixed solution and natural casein, and a protein-aqueous solution and water-phase raw materials And mixing with oily raw materials may be performed in a mixing tank to which a physical force of the stirrer is applied or a mixing tank in which a heating jacket is installed.

According to the present invention, by partially denaturing whey protein using some or all of the buffer salts that must be used in the coffee creamer without using chemicals such as NaOH and HCl, which are conventionally used for whey protein denaturation, chemicals It is possible to obtain the effect of improving the foam properties through denaturation of whey protein without treatment by, and even if the protein content, especially the casein content is reduced by 50% or more, it is possible to obtain foam properties equivalent to or similar to conventional foaming creamers.

In addition, the present invention generally increases the percentage of whey protein used and heat treatment, while the polymerization occurs, negative flavor properties are expressed, but as the whey protein is denatured at a specific temperature and pH section, the percentage of use is increased. And improves the creamer's flavor properties.

The present invention generally denatures milk proteins, particularly whey proteins, used in foaming creamer preparations by mixing vegetable oils, starch syrup, milk proteins, buffer salts, and then drying by injecting N ₂ or CO ₂ gas. By converting to the form, the foam stability can be improved, thereby reducing the total protein content, in particular the casein content.

The buffer salt used in the present invention includes potassium diphosphate, potassium polyphosphate, and the like, which are generally used as a raw material for coffee creamer. These buffer salts generally alleviate the sour taste of coffee and prevent the feathering phenomenon that may occur when the creamer is put on the coffee.

As disclosed in the applicant's patent No. 10-0133586 (feathering stable coffee cream composition), a buffer salt must be used to prevent feathering due to low pH of coffee, high water temperature, calcium and magnesium ions, etc. It is known that it is suitable to use a buffer salt of 1 to 3% in the case of a powdered coffee creamer.

In Applicant's Patent No. 10-1312418 (method for the solubilization of natural casein and a method for preparing coffee creamer using it), coffee is used without using chemicals such as NaOH, KOH, CaOH, etc., which have been conventionally used for solubilization of insoluble casein. Some of the buffer salts used in creamers are used to convert casein into an aqueous form.

The present invention is applied to the technology of Applicant's Patent No. 10-1312418 to prevent the creaming of the coffee creamer by using some or all of the buffer salts used to optimize whey protein denaturation to exclude the use of additional strong base materials. I made it possible. Phosphate is not a strong alkalinity provided by NaOH and the like, but since it has alkali characteristics of pH 9.0 to 10.0, it is possible to denature whey protein with phosphate.

In addition, considering the pH characteristics of the buffer salt, pH 7.8 to 8.5 is achieved according to the addition of the sugar solution composition, and the temperature condition does not exceed 75°C in order to minimize flavor degradation due to whey protein denaturation. The temperature condition of the optimization of denaturation is 68 to 72°C, more preferably 68 to 70°C. In consideration of the already generated during the cleavage of whey protein, it may contain a sugar solution composition containing a part of the reducing sugar generated during denaturation.

Hereinafter, the present invention will be described in detail.

In the present invention, in denatured whey protein, first, potassium biphosphate, potassium polyphosphate, potassium pyrophosphate and sodium pyrophosphate, citric acid, buffer salts commonly used for coffee creamers in hot water or a mixed solution of starch syrup and hot water of 65°C or higher It is preferred to use potassium diphosphate to dissolve one or more mixtures of potassium. The buffer salt may be added in powder or liquid form.

In the method of denaturing whey protein of the present invention, first, 60 to 100° C. hot water or 50 to 60° C. starch syrup and hot water mixed solution is introduced into a mixing tank, and the above described buffer salt is dissolved to dissolve the physical force of the stirrer. It is preferred to dissolve by adding. The amount of the buffer salt is adjusted according to the content of whey protein so that the pH becomes 7.8 to 8.5 after the whey protein is added, and the pH is set to the level of 9 to 11.

When the dissolution of the buffer salt is completed, whey protein is added to the mixing tank, and the amount of hot water is adjusted to adjust the concentration of the solution to conditions suitable for denaturation pH and spray drying. It will proceed to a concentration of 1 to 30% of the solution (referring to the concentration of whey protein in water), and the whey protein may be dissolved and denatured using a stirrer inside the mixing tank. For partial denaturation of whey protein, the pH and temperature conditions are important. In the present invention, the content of the mixed solution is adjusted in the buffer salt input step so that the pH of the mixed solution is 7.8 to 8.5, so that the temperature of the solution can be maintained at 68 to 72°C. In order to control the temperature of the liquid raw material to be input, for this purpose, a mixing tank insulated or a mixing tank in which a heating jacket is installed may be used. In addition, in the present invention, the reaction time is less than 30 minutes in order to minimize the flavor change caused by the disulfide bond due to excessive whey protein denaturation, and more preferably 20 minutes.

When partial denaturation of whey protein is completed in the mixing tank, milk protein containing powdered or curd casein serving as a sensory and emulsifying function in the coffee creamer, that is, mixed milk powder or skim milk powder is mixed. The amount of milk protein is adjusted so that the ratio of casein to whey protein is 1:1 to 1.5:1 in the protein content of the final coffee creamer product. When the protein-soluble solution is prepared in this way, water-based raw materials such as carbohydrate-based raw materials such as starch syrup and oligosaccharides, buffer salts and oily raw materials such as potassium diphosphate, potassium polyphosphate, potassium pyrophosphate, sodium pyrophosphate and potassium citrate are added. Mix and sterilize.

As shown in Patent No. 10-0474617 so that the final dried coffee creamer can form a foam, N ₂ or CO ₂ gas is uniformly introduced into the solution by inserting a device for spraying fine bubbles between the pipes through which the mixed solution moves to the homogenizer. Infuse.

In order to ensure that the foam is uniformly formed in the final product, it is important to keep the bubble size small and uniform, so that it passes through the homogenizer, and more preferably, the air bubbles are further added by using a high shear mixer before the homogenizer. Keep it uniform. The mixed solution passed through the homogenizer is made of coffee creamer capable of expressing foam through a spray drying process through a high pressure nozzle.

Hereinafter, the present invention will be described in detail by examples.

The inventors compared the existing creamers (equivalent to protein content and casein:whey ratio) in order to confirm the effect of the creamer denatured whey protein using buffer salts on the foam properties, and the process conditions to confirm changes in flavor properties. Changes were made for comparative evaluation.

Whey Protein Concentrate (WPC) includes components such as lactose, moisture, and minerals together with whey, and in the embodiment, whey protein (WPC) having 80% of the total weight of the protein (whey) is used. Became. In addition, a mixed skim milk powder containing 40% of the total weight of the protein was used.

440 g of hot water, 753 g of starch syrup, and 31 g of potassium phosphate are mixed and dissolved under mixing at a temperature of 68° C. to make a buffer salt solution, and 16 g of whey protein (WPC) with 80% whey protein is added to the buffer solution. Whey was denatured with potassium diphosphate and potassium polyphosphate for 20 minutes to obtain a whey protein mixture solution having a pH of 8.2.

Subsequently, 56 g of the mixed skim milk powder was added to the whey protein mixed solution in the mixing tank to receive the protein-soluble solution by receiving the casein contained in the mixed skim milk powder, followed by 40 g of lactose, 4 g of refined salt, and 4 g of coconut oil and 320 g of coconut oil. After adding and mixing the oily raw material of the coffee creamer through a homogeneous, drying, sterilization process and spray drying.

443 g of hot water, 744 g of starch syrup, and 31 g of potassium phosphate are mixed into a mixing tank to make a buffer solution by mixing at a temperature of 68° C., and 10.5 g of whey protein (WPC) having 80% whey protein is added to the buffer solution. Then, whey was denatured with potassium diphosphate and potassium polyphosphate for 20 minutes to obtain a whey protein mixture solution having a pH of 8.2.

Subsequently, 67.5 g of mixed skim milk powder was added to the mixed whey protein mixed solution in the mixing tank to obtain a protein-soluble solution, and then 50 g of lactose, 5 g of refined salt, and 310 g of coconut oil were added. And the rest of the coffee creamer was prepared in the same manner as in Example 1.

440 g of hot water, 753 g of starch syrup, and 31 g of potassium phosphate are mixed and dissolved under mixing at a temperature of 72° C. to make a buffer salt solution, and 16 g of whey protein (WPC), 80% of whey protein, is added to the buffer solution. Whey was denatured with potassium diphosphate and potassium polyphosphate for 20 minutes to obtain a whey protein mixture solution having a pH of 8.2.

Subsequently, 56 g of mixed skim milk powder was added to the mixed whey protein mixed solution in the mixing tank to obtain a protein-soluble solution, and then additionally added 35 g of lactose, 3 g of refined salt, and 330 g of coconut oil. , The rest of the coffee creamer was prepared in the same manner as in Example 1.

Analysis of the foam properties above was confirmed by pouring and dissolving 100 ml of hot water into 1.5 g of instant coffee and 7.5 g of creamer. Sensory evaluation is the result of describing the flavors of a plurality of expert sensory evaluation personnel, and is shown in Table 1.

[Comparative Example 1]

517 g of hot water, 498 g of starch syrup, and 6.2 g of potassium phosphate are mixed and dissolved under mixing at a temperature of 60°C to make a mixed solution, and 250 g of mixed skim milk powder is added to the mixed solution to react for 20 minutes, and the pH is 7.5. After the aqueous solution was made, 24.8 g of potassium diphosphate, water ingredients and oily ingredients were additionally added and mixed, followed by homogeneous, drying, and sterilization processes to prepare coffee creamer through spray drying.

As a result of analyzing the foaming power and foam stability of the coffee creamer of Comparative Example 1, it was analyzed that the protein content of 10% and the casein:whey protein ratio were maintained at 4:1, and the protein content was measured as in Examples 1 to 3 above. Even if the ratio is lowered, that is, the ratio of casein and whey protein is 1:1 or 1.5:1, the coffee creamer of Examples 1 to 3 is coffee of Comparative Example 1 in which the ratio of casein and whey protein is 4:1. It can be seen that an equivalent level of foam formation and foam stability properties can be obtained compared to a creamer. The sensory evaluation results showed that the coffee creamer of Examples 1 to 3 was satisfactory, unlike the coffee creamer of Comparative Example 1 with a fishy flavor.

[Comparative Example 2]

448 g of hot water, 730 g of starch syrup, and 6.2 g of potassium phosphate are mixed and dissolved under mixing at a temperature of 60° C. to make a mixed solution, and 105 g of mixed skim milk powder is added to the mixed solution to react for 20 minutes and the pH is 7.5. After making the aqueous solution, the rest of the coffee creamer was prepared as in Comparative Example 1.

As a result of analyzing the foaming power and foam stability of the coffee creamer of Comparative Example 2, the product exhibited partial whey protein denaturation through the present invention at the same protein content, that is, foam stability compared to coffee creamers of Examples 1 to 3 It appeared low, and the casein ratio was high, but the foam forming ability was measured similarly.

[Comparative Example 3]

440 g of hot water, 753 g of starch syrup, and 6.2 g of potassium phosphate are mixed and dissolved under mixing at a temperature of 80° C. to make a buffer solution, and 16 g of whey protein (WPC) is added to the buffer solution to react for 20 minutes. A mixed solution of 7.5 was obtained.

Subsequently, 56 g of the mixed skim milk powder was added to the whey protein mixed solution in the mixing tank to receive the protein-soluble solution by receiving the casein contained in the mixed skim milk powder, and thereafter, 24.8 g of potassium phosphate, water and oily raw materials After mixing by additionally added, a coffee creamer was prepared through spray drying through a homogenization, drying, and sterilization process.

As a result of analyzing the foaming power and foam stability of the coffee creamer of Comparative Example 3, when the process was performed at a temperature (80°C) higher than the process temperature condition of the present invention, the foaming power and foam stability improved as whey protein denaturation increased. However, the expression of fishy flavor due to denaturation is so severe that the ratio of whey protein and casein at a sensual level is 3.2:1, compared to the coffee creamer of the commercial product and the coffee creamer product obtained through the present invention, that is, Examples 1 to 3 It was evaluated to be.

Table 1 shows a comparison between the above example and the comparative example.

variable Analysis protein
content(%) Casein
: Whey ratio Mixed solution
pH Process temperature
(℃) Foam formation
tVol 300ml (sec.) bubble
stability
tVol 1/2 (sec.) Sensory evaluation Example 1 3.5 1: 1 pH 8.2 68 55 592 Good Example 2 3.5 1.5: 1 pH 8.2 68 46 534 Good Example 3 3.5 1: 1 pH 8.2 72 42 754 Good Comparative Example 1 10 4: 1 pH 7.5 60 42 584 Fishy flavor Comparative Example 2 3.5 4: 1 pH 7.5 60 47 498 Good Comparative Example 3 3.5 1: 1 pH 7.5 80 53 866 Fishy flavor Commercialized products 9.5 3.2: 1 - - - - Good

So far, a specific embodiment according to the present invention has been described, but various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the claims described below, but also by the claims and equivalents.

Claims (10)

A first step of preparing a buffer salt solution having a pH of 9 to 11 by mixing and dissolving a buffer salt in a hot water solution of 60 to 100°C or a starch syrup at 50 to 60°C and a hot water mixed solution;
A second step of mixing and dissolving whey protein in the buffer salt solution to make a partially denatured whey protein mixed solution having a pH of 7.8 to 8.5;
A third step of mixing the whey protein mixture solution with 1-1.5 times natural casein of the whey protein to obtain a protein-soluble solution; And
A fourth step of mixing the protein-aqueous solution with a known aqueous raw material and an oily raw material, followed by a known homogeneous, drying and sterilization process to produce a functional coffee creamer through spray drying.
Containing, including a functional coffee creamer manufacturing method with increased interfacial stability. According to claim 1,
The buffer salt, potassium biphosphate, potassium polyphosphate, potassium pyrophosphate, sodium pyrophosphate, potassium citrate, characterized in that one or a mixture of two or more of them in the group consisting of, functional creamer manufacturing method with increased interfacial stability. The method according to claim 1 or 2,
The buffer salt, characterized in that is added in a powder form or a liquid form, a method for producing a functional coffee creamer with increased interfacial stability. According to claim 1,
Method for producing a functional creamer with increased interfacial stability, characterized in that the whey protein is partially dissolved in the buffer salt solution in step 2 and partially denatured. According to claim 1,
The whey protein is dissolved in the buffer solution at a temperature of 68 to 72 ℃, characterized in that partially denatured, functional creamer manufacturing method with increased interfacial stability. According to claim 1,
The natural casein, characterized in that the powder or curd, functional coffee creamer manufacturing method with increased interfacial stability. According to claim 1,
The natural casein, characterized in that it is contained in a mixed milk powder or mixed skim milk powder, functional creamer manufacturing method with increased interfacial stability. According to claim 1,
The buffer salt, a functional creamer with increased interfacial stability, characterized in that a part is added to the hot water or starch syrup and the hot water mixed solution in the first step, and the rest is added to the casein aqueous solution in the fourth step. Manufacturing method. According to claim 1,
Mixing the hot water or the starch syrup and hot water mixed solution with the buffer salt, mixing the buffer salt solution with the whey protein, mixing the whey protein mixture solution with the natural casein, and the protein water-soluble solution and the water-based raw material And mixing with the oil material in a mixing tank to which physical force of the stirrer is applied or a mixing tank to which a heating jacket is installed, a functional creamer manufacturing method with increased interfacial stability. Functional coffee creamer with increased interfacial stability prepared by the method of claim 1 or 2.