KR950011580B1 - Composition for preventing the feathering of the coffee whiteners - Google Patents

Abstract

The whitener composition comprises hardened oil 25-40 wt. %, a protein such as sodium caseinate 5-7 wt. %, emulsifier 0.1-5 wt. %, carbohydrate 50-60 wt. % and the weathering preventing composition(potassium phosphate 60-90 wt. % and potassium pyrophosphate 10-40 wt. %). Thus, the hardened palm oil 35 %, monoglceride 1.0 %, aliphatic sorbitan ester 1.5 % were stirred at 80 degree C. The obtained compound was mixed with a dispersion solution of corn syrup 55.25 %, sodium caseinate 5.25 % and water, and added with 2.0 % of the composition of patassium phosphate 75 % and potassium pyrophosphate 25 % to give the coffee whitener.

Description

Weathering prevention composition of coffee whitener

The present invention relates to coffee whiteners, and more particularly to a composition for preventing feathering added to coffee whiteners.

Coffee whiteners have been used for a long time to soften the flavor of the coffee and to impart whiteness. Currently, coffee whiteners in powder form, liquid form and frozen form are widely used. The typical composition of the coffee whitener in double powder form was 35% fat and oil, 6.25% protein such as sodium caseinate and 55.25% carbohydrate such as potassium diphosphate. Here, the carbohydrate acts as a carrier of the fat and helps to maintain the dispersed form of the fat, while giving a slight sweetness and used as an emulsifier, mono- or diglycerides, lecithin, sorbitan fatty acid esters, etc. are well dispersed in fat particles. It has a function to make it possible.

As protein, casein sodium, soy protein, and the like are used. The protein serves to maintain the fat globules in a stable emulsion when the fat globules are enclosed and dispersed in the coffee solution during the spray drying of the coffee whitener composition.

A good coffee whitener should disperse quickly when mixed with hot coffee and maintain a stable emulsion, with emulsion sizes of 1-3 microns in diameter. In order to keep this size of fat particles stable, the composition of the added protein and the salts added to stabilize the protein must be properly maintained.

Sodium casein added as protein to coffee whitener is a type of milk protein, so when using casein sodium in coffee whitener, so-called protein feathering, which easily coagulates in the presence of inorganic ions, especially calcium ions, occurs frequently. Lowers the organoleptic properties. This protein feathering phenomenon is especially noticeable when coffee whitener is mixed with coffee and sugar in an arbitrary ratio and premixed with hot water.

Several methods have been tried to prevent protein feathering of nosebleed whiteners.

For example, Japanese Patent Publication No. 56-42546 discloses a method for adding vegetable sterols and polysaccharide fatty acid esters to coffee whiteners as an emulsifier, and US Pat. No. 4,415,600 discloses adding an anionic emulsifier to coffee whiteners. .

Kirk Otner Encyclopedia of Chemical Technology, 3rd edition, page 475, also describes the use of polyphosphates to prevent feathering of coffee whiteners. In general, polysulfate is a compound containing sodium pyrophosphate and potassium, tripolyphosphate and potassium, sodium metaphosphate and potassium, which is effective in preventing feathering, but has low solubility and thus has problems in use. And there is a bitter taste there is a problem of altering the taste of coffee.

The present invention has been studied to improve the problem of the method of preventing feathering phenomenon using the above-mentioned phosphate, in particular polyphosphate, when selecting a specific component of the phosphate components in combination at a specific ratio and excellent in the anti-feathering effect coffee Knowing that it does not alter the taste is to complete the present invention.

An object of the present invention is to provide an anti-feathering composition of coffee whitener added to the coffee whitener to prevent feathering of the coffee whitener.

It is another object of the present invention to provide a coffee whitener composition in which no feathering phenomenon occurs.

The above object of the present invention is achieved by a composition containing 10-40% by weight of pyrophosphates of alkali metals, in particular sodium pyrophosphate or potassium pyrophosphate, and 60-90% by weight of dibasic phosphates of alkali metals. In particular, in the present invention, the composition consisting of potassium pyrophosphate and potassium diphosphate shows the best effect.

One aspect of the invention consists of an anti-feathering composition of coffee whitener containing 10-40% by weight of potassium pyrophosphate or sodium pyrophosphate and 60-90% by weight of dibasic potassium or diphosphate. In particular, according to the present invention, a composition composed of 25-30% by weight of pyrophosphate potassium pyrophosphate and 70-75% by weight of dibasic potassium phosphate showed the best effect. In some cases, however, a mixture of potassium pyrophosphate and sodium pyrophosphate may be used as the alkali metal pyrophosphate, and a mixture of potassium diphosphate and sodium diphosphate as the alkali metal diphosphate may be used.

The composition according to the present invention is used by mixing about 1.5-5% by weight in coffee whitener. The acidity of the compositions according to the invention is maintained at PH9.0-9.2.

Another form of the present invention is the known coffee whitener component, which is composed of hardened fat, 25-40% by weight, protein, especially sodium caseinate 5-7%, emulsifier 0.1-5%, carbohydrate 50-60% A coffee whitener composition comprising 10-40% by weight of an alkali metal pyrophosphate and 60-90% by weight of an alkali metal and a second phosphate is blended at about 1.5-5% based on the total whitener weight.

Conventional representative coffee whiteners use about 35% by weight of coconut oil, which is a vegetable oil as a hardened fat, about 5.25% by weight of casein sodium as a protein, and a middle-class monoglyceride (monoglyceride content 45%) as an emulsifier. The total amount of mono- and diglycerides was 92%), about 0.25% by weight, about 1.5% by weight of sorbitan fatty acid ester, about 55.25% by weight of carbohydrate corn syrup, and about 2% by weight of dibasic potassium phosphate . According to the present invention, the buffering action is performed by adding a composition comprising 10-40% by weight of an alkali metal pyrophosphate and 60-90% by weight of an alkali metal diphosphate instead of potassium diphosphate as a buffer in the conventional coffee whitener. At the same time, an anti-feathering effect is produced.

In general, when the coffee whitener is added to the coffee solution, the feathering phenomenon is less, and therefore, even though the dibasic potassium phosphate prevents the feathering to some extent, the premixed instant coffee in which coffee and coffee whitener are mixed and packaged in powder form The use of dibasic potassium phosphate as a short group may result in protein feathering, but in the case of using the coffee whitener of the present invention, protein feathering may not occur.

Therefore, the coffee whitener of the present invention is particularly useful for premix instant coffee.

The anti-feathering composition according to the present invention may be prepared by weighing and mixing alkali metal diphosphate and alkali metal pyrophosphate in a required mixing ratio, or by heating the alkali metal diphosphate to 300-500 ° C. It can also be prepared by allowing some to be converted to pyrophosphates.

When the composition of the present invention using the diphosphate is prepared, the ratio of the diphosphate and pyrophosphate varies depending on the heating temperature in the belt dryer. The lower the heating temperature, the lower the content of the fatigue phosphate, and the higher the temperature, the fatigue. The content of phosphate will increase.

The present invention also relates to a coffee whitener containing the aforementioned anti-feathering composition.

Preferred coffee whitener compositions according to the present invention are known in known coffee whitener compositions comprising 25-40% by weight of cure fat, 5-7% by weight of proteins such as sodium caseinate, 0.1-5% by weight emulsifier, and 50-60% by weight carbohydrates. 60 to 90% by weight of dibasic potassium phosphate and 10 to 40% by weight of potassium pyrophosphate are included based on the total weight of 1.5-5% by weight.

Hereinafter, an Example is described so that this invention may be easily understood, and% in an Example represents the weight%.

Example 1

Preparation of Anti-Federing Composition

1 kg of dibasic potassium phosphate as a raw material is added to a drum dryer, heated to 400 ° C., dried, and then heated to a temperature of 370 ° C. while being transferred to a belt dryer rotating at a rotational speed of 9 m / min.

As a result of analysis, a composition containing 75% potassium diphosphate and 25% potassium pyrophosphate was obtained.

Example 2

Treatment was carried out by the method of Example 1, but the heating temperature in the belt dryer was 360 ° C. The composition obtained 90% potassium diphosphate and 10% potassium pyrophosphate.

Example 3

It was carried out by the method of Example 1, but the heating temperature in the belt dryer was heated to 390 ℃.

A composition of 60% potassium diphosphate and 40% potassium pyrophosphate was obtained.

Example 4

Example 1 Using the method, sodium diphosphate was used instead of potassium diphosphate as a raw material.

A composition in which the ratio of sodium diphosphate to sodium pyrophosphate was 75:25 was obtained.

Example 6

600 g of dibasic potassium phosphate and 400 g of potassium pyrophosphate were mixed and ground in a ball mill.

Example 7

Manufacture of Coffee Whitener

Palm oil 35%, unrefined monoglyceride (45% monoglyceride, 92% total mono- and diglycerides) 1.0% and sorbitan fatty acid esters 1.5% are mixed and stirred and heated to 80 ° C. 55.25% of corn syrup (DE = 24) and 5.25% of casein sodium were mixed with a dispersion dispersed in water to a total solid content of 50%, and then the composition prepared in Example 1 (75% potassium phosphate and 25% potassium pyrophosphate) was prepared. 2.0% was added, stirred and mixed to prepare a coffee whitener.

Example 8

Feathering effect test

Nine samples of coffee solution in which 1.5 g of commercial instant coffee (PH4.6 in aqueous solution) and 5.0 g of sugar were dissolved in 80.0 g of tap water were prepared and 1.0 g, 1.5 g, 2.0 g, 2.5 g, 3.0g, 3.5g, 4.0g, 4.5g and 5.0g were added and stirred, and the degree of feathering was observed.

The same experiment was conducted conventionally as a buffer instead of the feathering composition according to the present invention for comparison and using only dicalcium phosphate.

The experimental results are shown in Table 1.

TABLE 1

Note: 1) Feathering degree: +++ Extremely severe, ++ severely, + Slightly present, -None

2) Sensory evaluation: O good, × bad

Example 9

The test method of Example 8 was used, but coffee and sugar used in Example 8 were mixed with coffee whitener in powder form and dissolved in 80 g of water to prepare a sample in the form of premix.

The test results are shown in Table 2.

TABLE 2

According to the experimental results of Examples 8 and 9, when the coffee whitener was added to the coffee solution as in Example 8, the Feathering phenomenon appeared in the case of using potassium diphosphate alone, but it was found to be satisfactory, but the present invention was used. It was found that there was almost no feathering.

On the other hand, in the case of premixed coffee, the use of dibasic potassium phosphate alone showed a significant feathering phenomenon, but in the case of using the present invention, the feathering phenomenon was the same as in the case of adding the coffee whitener to the coffee solution. This rarely appeared.

Therefore, it can be seen that the present invention exhibits excellent feathering effect when used in premixed coffee rather than coffee whitener used in coffee solution.

Claims (6)

An anti-feathering composition of coffee whitener based on alkali metal phosphate, wherein the phosphate is 60-90% by weight of an alkali metal diphosphate selected from sodium and potassium and 10-40% by weight of an alkali metal pyrophosphate selected from sodium and potassium An anti-feathering composition of coffee whitener, characterized in that the composition. The composition of claim 1 wherein the alkali metal diphosphate is potassium diphosphate and the alkali metal pyrophosphate is potassium pyrophosphate. An alkali metal comprising, in a coffee whitener comprising 25-40% by weight of oil, 5-7% by weight of protein, 0.1-5% by weight of emulsifier, 50-60% by weight of carbohydrate and 1.5-5% by weight of alkali metal phosphate as a buffer. Coffee whitener, characterized in that the phosphate is composed of 60-90% by weight of alkali metal diphosphate selected from sodium and potassium and 10-40% alkali metal pyrophosphate selected from sodium and potassium. The coffee whitener of claim 3, wherein the alkali metal diphosphate is potassium diphosphate and the alkali metal pyrophosphate is potassium pyrophosphate. In the method for producing an anti-feathering composition for coffee whiteners based on alkali metal phosphates, the alkali metal diphosphate selected from sodium or potassium is dried in a drum dryer and then transported at a speed of 5-15 m / min in a belt dryer. Method for producing a white anti-feathering composition of coffee whitener, characterized in that heated to 300-500 ℃ to have a composition of 60-90% by weight of diphosphate and 10-40% by weight of pyrophosphate. (Correction) The method according to claim 5, wherein the alkali metal phosphate is potassium salt.