NL8303364A - Food stabilised against microbial decay - contains dextrose and fructose, at least equal sugar and water content and smaller fat content (BE 27.7.78) - Google Patents

Abstract

Food stabilised against microbial decay contains 15-45% water, sugar in wt. ratio sugar water 1-2:1, 2.5-30% fat and small but effective quantities of salts, emulsifiers, stabilisers and flavouring agents. The fat quantity is smaller than the water quantity. The dissolved material content leads to water activity 0.8-0.9. Dextrose and fructose make up >=50 wt.% of total sugar content. the compsn. contains at least one of fructose and dextrose components and unsatd. fats. The prod. can be spooned at -12 degrees C. The fats pref. consist of unsaturated and saturated fats in ratio 0.38-0. 74:1. The foods have a flexible consistency, can be stored at deep freeze temps. but are easily handled and used on removing from freezer, without thawing. Stabilisation allows storage at room temp. Foods stabilise include oil-in-water emulsions, e.g. butter-creams, whipped cream, milk mixes, coffee creamers; filled ro coated pastries; sauces, puddings, gravies, spreads, pancake syrup, ice-cream, soup concentrates, beverage concentrates, meat-fish-, fruit and vegetable prods.

Description

a VO 4877 -1- # ^ -4

Title: Microbiologically stable coffee milk substitute.

The invention relates to a microbiologically stable coffee milk substitute consisting of a mixture of water and fat in the form of a stable o / w emulsion, as well as sugar and minor but effective amounts of salt, emulsifier, stabilizer and flavoring agent, provided that the sugar is present in an amount by weight which is at least equal to the amount by weight of water and the total content of dissolved material is such that the product has a water activity of about 0.8-0.9.

Such a coffee milk substitute is known from US patent 3,958,033 (see in particular column 3, lines 40-41 and examples X and XI).

These known coffee milk substitutes (coffee whiteners) are extremely stable emulsions because of the presence of certain emulsifiers, namely sodium salts of certain fatty acid vessels, such as sodium stearyl fumarate and sodium stearoyl-2-lactylate.

Furthermore, they are not subject to microbial attack due to the high sugar content (reducing the water activity to a value of 0.8) and do not contain any protein.

However, a drawback of these known coffee milk substitutes is that, although resistant to microbial attack (which should also include attack by yeasts and molds), they have a limited shelf life at normal air temperature.

O

Although they have an almost unlimited shelf life at freezer temperatures (-12 to -20 ° C), this creates the problem that they must be thawed before they can be used (which generally takes several hours).

Therefore, there was a need for a product that both i

o S

microbiologically stable if it remains castable at a temperature of about -12 ° C. The coffee milk substitute according to the invention is now characterized in that it has a water content of approx. 35-45%, the amount of fat is approx. 10-30%, the sugar is present in an amount approx. 1- 1.5 times the amount of water, and it contains fructose and / or unsaturated fat.

The sugar present can consist entirely of glucose, but 15-55% can consist of fructose, the rest being glucose. At ^ T "” '·

-C

Preferably, 75-100% of the sugar consists of fructose and glucose, for example, if the sugar is present as a fructose glucose syrup. A protein concentrate can be added.

Preferably, the fat contains at least 50% unsaturated type fats.

The coffee milk substitute according to the invention remains pourable (spoonable) at temperatures of about -120 ° C and is immediately ready for use when it is removed from the refrigerator, whereby it also remains micro-stable for 12-72 hours after returning to room temperature. Furthermore, it has not exhibited rancidity / caramelization (Maillard reaction) or denaturing for a reasonable period of time at room temperature.

All amounts in the following description are by weight unless otherwise stated. In the example, the amounts quoted are based on a 100 basis. Percentages are based on the total weight of the composition unless otherwise stated.

* The spoonability requirement refers to the texture or flexibility (creaminess) of the product and to the property of being able to be consumed when the product has frozen temperature. The property of being spoonable, as used in this description, means that the product yields a satisfactory value when tested with a standard penetrometer and / or with a standard flow test, as described in further detail. Pourable products have a stronger fluidity and they are tested for their flow properties.

The spoonable products of the present invention yielded penetrometer values greater than about 3 mm, and when they are also pourable, the products yielded a flow value of about 20 mm.

30 30 cmVmin and greater for the first 15 min, after being taken out of the freezer. These values are of great significance when compared to those of standard frozen products currently on the market.

The flow properties measuring device 35 was made of stainless steel and consisted essentially of a 35.6 cm x 30.5 cm holder with a movable floor part of the same dimensions, for vertical and angle adjustment.

% - · -7 * »· .. ... 0 - :) * * .. + -3-

The floorboard was equipped with a spirit level and protractor, while the leading edge was provided with a wire support to hold the vessel containing the sample.

The following method was used to obtain the flow data: Samples were placed in graduated 600 cm 2 cylinders and frozen at -15.0 ° C for at least 24 hours. The frozen samples were taken from the freezer, immediately placed on the floorboard in a horizontal (0 °) position, and the exiting liquid was collected in graduated cylinders, measuring the volume at intervals. Temperatures were monitored using a Honeywell recorder. The temperatures of the samples in the freezer ranged from -15.6 to -13.9 ° C over a 4 week period, but did not vary more than 0.6 ° C over an 8 hour period, while the temperature in the freezer varied from -15.0 to -9.4 ° C each time the door was opened.

o o

Room temperature varied approx. 1.1 C at an average of 22.2 C, while the temperatures of the samples in the original container rose from 10.6 to 7.8 ° C over the 15 min period after being removed from the freezer.

The penetrometer test used and the device used are standard. The penetrometer is manufactured by Labline Instrument Co., Inc., Chicago, Illinois. The instrument measures the penetration into the sample from the tip of an ebonite cone with a weight of 12 g and a height of 38.1 mm and a diameter of 38.1 at the base. The inverted cone is carried by a free-sliding position weighing 48 g. For all measurements, the sample was placed in a freezer at -21.7 ° C, then taken out of the freezer and tested immediately.

The products according to the invention have a freeze / thaw storage stability. The products were stored in a supermarket type freezer unit (as briefly referred to as a freezer unit) with a six-day cycle between refrigeration to freeze the product and heating to thaw the unit. Under these conditions, the products remained acceptable and usable. The whipped products were examined as follows: The samples were placed in containers with a capacity of 3.8 3 dm for 3 days at -17.8 ° C, then at a temperature of f '1 _w * -4- o 4.4 C and maintained at this temperature for 2 days.

The product was tested and the cycle was repeated. The products withstood at least two such cycles and were thus considered freeze / thaw stable. The coffee milk substitute was tested in coffee for its whitening ability, furthermore for signs of free oil on the surface or crazy appearance. The latter phenomena indicate breaking of the emulsion.

A preferred method for the preparation of an emulsion 10 according to the invention consists in mixing all components in the desired mutual proportions. Usually most of the non-fat components are dispersed in the water. The ingredients are heated before or during mixing. For example, heating can begin during the mixing of the non-fat ingredients 15 and then the emulsifiers and the fats are added. The fat part can also be preheated and then mixed. The ingredients are pasteurized by maintaining them at elevated temperature for several minutes, for example, at 82.2 ° C for 5 minutes. The mixed ingredients are then passed through a homogenizer of the type commonly used in the dairy industry. Although homogenized in one stage, the best results are obtained in two stages. Preferably, the pressure during the first stage is maintained at a 2 2 minimum of about 140 kg / cm and a maximum of about 700 kg / cm, with 2 most preferably about 210 kg / cm, and the pressure during the 2 2 second stage at about 35 to 70 kg / cm, preferably about 35 kg / cm.

The mixture is usually maintained at a temperature of approx.

60 to 75 ° C during homogenization. The emulsion is cooled to a temperature of about 0 to 25 ° C and passed through a whipper to introduce air or an inert gas, for example, nitrogen, carbon dioxide, nitrogen oxide or the like. The whipping device can be of conventional construction, such as, for example, a Hobart mixer, or a continuous Oakes mixer, which makes it possible to cool the emulsion to temperatures of about 5 to 15 ° C, preferably 10 ° C. , during the beating. The emulsion can be whipped to an "overrun" of approx.

100 to 500%, after which it is packed and frozen. To the class of water-soluble non-sugar solids, which __ .. ♦ Λ -. * ·? - · *. \ · ·. * -5- may include certain inorganic salts used in amounts compatible with the taste of the final product, eg sodium chloride and potassium chloride.

Diols and polyols, propylene glycol, sorbitol, glycerol and the like, which have a different function, namely that of antifungal agent and / or texturizing agent for the soluble solids (or dissolved materials) can be added further.

The relative weight amount of these water-soluble solids with respect to the moisture content of the total product, as they are incorporated into the product during its preparation and prior to packaging, determines the final action of the solids to provide it. required bacteriostatic effect. The content of water-soluble solids can be varied as can the content of the originally absorbed moisture within the aforementioned limits.

However, when varying these levels, the ratio between the water-soluble solids in solution and the water should be adjusted to obtain the desired osmotic pressure.

Foods with a high sugar content tend to brown non-enzymatically. This phenomenon is caused by complex reactions between the amino groups of proteins and the keto groups of sugars and is known as the Maillard reaction. This non-enzymatic browning leads to an undesired darkening of the food as well as undesirable odors and flavors. These reactions can also reduce the nutritional value of the foods. Sugars such as glucose are known to be useful at levels less than sucrose to achieve an equivalent bacteriostatic effect, but they are reducing saccharides subject to the unwanted reactions of the Maillard type. Fructose is even more susceptible to browning. However, this reaction and other oxidative reactions are progressively slowed as the temperature is lowered from room temperature through refrigerator temperatures to freezer temperatures. Because the preparations according to the invention are generally stored at refrigerator temperatures and freezer temperatures, the high contents of glucose and fructose are therefore no problem.

The sugars useful according to the invention include monosaccharides, disaccharides and polysaccharides and their degradation products; for example pentoses, including aldopentoses, methyl pentoses, keptopentoses, such as xylose and arabinose; a deoxyaldose such as rhamnose, hexoses and reducing saccharides such as aldohexoses such as glucose, galactose and mannose; the ketohexoses, such as fructose and sorbose; disaccharides, such as lactose and maltose; non-reducing disaccharides such as a saccharode and other polysaccharides such as dextrin and raffinose; and hydrolysed starches containing oligosaccharides as components. For example, commercially available invert sugar mixtures containing glucose and levulose, as well as maltoses and corn syrup solids, are used. The sugars should have a low molecular weight so as to have a large effect on the osmotic pressure of the sugar solution. Polyvalent alcohols can replace some of the sugars used according to the invention and are therefore covered by this term, i.e. about 0.5 to 5% of the recipes may consist of a polyvalent alcohol such as glycerol and the like.

The nutritional preparations according to the invention may still contain an antifungal agent in an amount sufficient to prevent the growth of yeasts and molds. Sorbate salts, such as, for example, potassium sorbate, as well as sorbic acid can be used individually or in combination. Propylene glycol, which can be used alone or in conjunction with other wetting agents, such as sorbitol, to soften the product can also serve as an antifungal. The amount of the antifungal agent is selected to give the desired results and to be present in a minor amount, about 0.1% or more, depending on the agent chosen and the special product composition, although even smaller amounts of the order of 50 ppm can be used in the case of some antifungals, such as pimarcin. Potassium sorbate, dissolved in water, can be sprayed on the surface of the food or the food can be dipped in the solution; other antifungals are suitable for surface application, e.g., para-35 ester esters (p-hydroxybenzoate), such as propyl and methyl paraben (methyl p-hydroxybenzoate). Cellophane and other food wrappers can be sprayed with a layer of sorbic acid solution, but impregnated or powdered with sorbic acid or potassium -. Sorbate is preferred. Antifungals that may be commonly used are benzoic acid, sodium benzoates, propionic acid, sodium and calcium propionate, sorbic acid, potassium and calcium sorbate, propylene glycol, diethyl pyrocarbonate, and menadione sodium bisulfite (Vitamin K).

Other ingredients known to those skilled in the art may also be added to impart a characteristic effect of the compositions of the invention. Typical examples of such ingredients are flavoring agents, coloring agents, vitamins, minerals, etc. Suitable flavoring agents can be used to give the product the taste and aroma of vanilla, cream, chocolate, coffee, maple syrup, spices, mint, butter, caramel, fruit or other flavors. and give smells. In addition, certain polyols, such as sorbitol and mannitol, can be used to modify the feel of the product in the mouth. Furthermore, use can be made of other additives, such as phosphates and the like, because of their known functions. Different types of components used are described below.

Highly unsaturated fats are safflower oil, corn oil, soybean oil, cottonseed oil and sunflower oil. These include fats, 20 having an iodine value of at least about 50, which include the partially hydrogenated fats and the more unsaturated fats having an iodine value greater than about 100. These fats are recommended for dietetic reasons.

The saturated fats include the hydrogenated oil products from coconut, cottonseed, corn, soybeans, groundnuts, olives, etc. Fats having a melting point of 32.2 - 34.4 ° C are preferred, ie the melting point should be lower than the body temperature.

A wide variety of emulsifiers can be used in amounts of the same order of magnitude as in the prior art o / w -30 emulsions, e.g., from about 0.1-5%, preferably from about 0.2 -1.5%. They promote a stable emulsion and improve the beating ability, in particular its degree. More suitable emulsifiers include hydroxylated lecithin, mono-, di- or polyglycerides of fatty acids, such as monostearin and monopalmitin; polyoxyethylene ethers of fatty acid esters of polyhydric alcohols, such as polyoxyethylene ethers of sorbitan monostearate (Polysorbate-60) or the polyoxyethylene ethers of sorbitan distearate; ------ é -4 -8- fatty acid esters of polyhydric alcohols, such as sorbitan monostearate; mono and diesters of glycols, such as propylene glycol mono stearate and propylene glycol monopalmitate, succinoylated mono glycerides and the esters of carboxylic acids, such as lactic acid, citric acid and tartaric acid with the mono- and diglycerides of fatty acids, such as glycerol lactopalmitate and glycerol lactostearate. The fatty acids used in the preparation of the emulsifiers include those derived from talc and coconut oil, cottonseed oil, palm oil, groundnut oil, soybean oil and marine oil. Many mixtures of emulsifiers are used on a commercial scale and are readily available according to known techniques. For example, it may be desirable to provide a controlled hydrophilic-lipophilia (HLB) balance, eg, with a lipophilic emulsifier, such as glyceryl monostearate or sorbitan monostearate, with a hydrophilic material, such as polysorbate-60.

Protein concentrates and isolates are useful to improve the nutritional properties of the composition and to promote and maintain a whipped structure. Protein also promotes emulsification and contributes to flavor. Neutral flavored protein concentrates with a fiber content within wide limits, neutral flavored soy proteins, milk powder and food proteins are all useful, generally in concentrations of about 0-10%, preferably of about 0.3-3%.

Use can also be made of a protein, such as sodium or calcium caseinate, which is customary in whipped garnishes, or as a substitute thereof a protein hydrolyzate in a minor amount.

Many types of salts are used in the compositions of the invention for imparting flavor, including table salt (sodium chloride), sodium or potassium phosphates, citrates, chlorides and the like, in amounts of 0-5%, but preferably from approx.

0.1-1%.

Antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole and tert-butylhydroquinone, can be used in minor amounts, (for example, "Tenox 22" as an antioxidant).

- ·. '4 ______ λ -9-

Consumable acidifying agents, such as, for example, phosphoric, tartaric, malic, citric, fumaric, hydrochloric and the like edible food acids, are suitable for giving the composition a particular acid, controlling the pH or serving as a preservative.

Below is a list of components that can be used according to the invention.

The fructose-glucose syrup ("Isosweet") usable according to the invention contains 29% water and 71% sugars (50% glucose, 42% fructose, 1.5% maltose, 1.5% isomaltose and 5% higher saccharides ).

A concentrated fructose glucose syrup contains 23.5% water and the rest consists of 55% fructose and 45% glucose. A fructose concentrate is an aqueous syrup with 80% sugar, 90% of which is fructose and the rest is glucose.

Soy protein concentrate is prepared from soy flakes that are extracted with a solvent system, immobilizing the main protein reaction and removing the water-soluble carbohydrates, minerals and other minor constituents. The extracted product 20 is dried and ground. The concentrate is marketed under the trade name "Promsoy-100" by Central Soya. Whey protein concentrate is marketed under the trademark "Empro-50", which contains 53.6 parts of protein and 26.5 parts of lactose. A whey protein free from lactose can also be used.

Soybean oil type 106 is a 100% soybean oil, which is slightly hydrogenated to an iodine value of 106.

A standard mixture of mono- and diglycerides is used in many recipes- It is marketed under the trade name "Drewmulse 20 by PVO International Inc., Boonton, New Jersey, 30 and has a content of Ct mono-constituents of 43%. It has an iodine value of 2.5, a melting point of 60.0 ° C and is prepared by glycerolysis of animal or vegetable fats.

"Tenderex" emulsifier is a mixture containing Polysorbate-60 (11.9%), sorbitan monostearate (31.6%), mono- and diglycerides of fatty acids (2.3%), propylene glycol (9.5%) and water (44.3%).

The invention is further elucidated by means of the example below.

* f .........

. v • * -10- EXAMPLE.

A non-dairy based coffee milk substitute was prepared which can be stored in a ready-to-use freezer and then immediately ready for use or stored at room temperature for at least about 10 days without spoilage. The product can also be stored in the refrigerator for a long time without spoilage. The product is suitable as a coffee whitener and sweetener.

The components were as follows: 10 Components Amount (1) of water 23.72 (2) K2HP04 0.14 (3) Na2HP04 0.14 (4) acid sodium pyrophosphate 0.02 15 (5) soy protein isolate 0.50 (6 ) Polysorbate-60 0.30 (7) sodium stearoyl lactylate 0.30 (8) mono- and diglycerides 0.40 (9) fructose glucose syrup 56.48 20 (10) soybean oil 16.00 (11) coconut oil 2.00 100, 00

The product contains a total of 40.1% water and 40.1% sugar (including 16.84% fructose, 20.05% glucose and 3.21% higher sugars).

It was prepared as follows:

The coconut oil is heated to 68.3 ° C and dissolved in the emulsifiers, components 6 to 8. The mixture thus obtained

O

is added to the soybean oil. The water is heated to 65.6 ° C and the salts 2 to 4 and the protein 5 are added thereto. The syrup 9 is added to the aqueous solution, which is then held at 76.7 ° C for 1 minute, after which the oil mixture is added. The entire batch is homogenized under a pressure of 210 ° and then 35 kg / cm and then cooled to 4.4 ° C.

The flow properties of the product at frozen temperature were no flow after 1 min, 20 cm after 3 min, 220 cm after 5 min, and 600 cm after 7 min. The same recipe, but replacing the fructose with glucose yielded a product which did not flow, but was a semi-solid when held at -15.0 ° C for 3 days.

The above product had a water activity of 0

Of9, measured at 22.2 ° C, and stored at 4.4 ° C for 32 days, it maintained its stability and showed no off-taste. The product maintains its stability at room temperature for many days.

- _ Λ * • ’" i ~ .1

Claims (4)

1. Microbiologically stable coffee milk substitute consisting of a mixture of water and fat in the form of a stable O / W emulsion, as well as sugar and minor but effective amounts of salt, emulsifier / stabilizer and flavoring agent / with the proviso that the sugar is present in a quantity by weight which is at least equal to the quantity by weight of water and the total content of dissolved material is such that the product has a water activity of about 0.8-0.9, characterized in that the coffee milk substitute has a water content of 35-45%, the amount of fat is about 10-30%, the sugar is present in an amount of about 1-1.5 times the amount of water and it contains fructose and / or unsaturated fat. Coffee milk substitute according to claim 1, characterized in that the sugar contains 15-55% fructose and the fat is at least 50% unsaturated. Coffee milk substitute according to claim 1, characterized in that the sugar contains a fructose-glucose syrup. a - '- ··' * .4 V * - it *