JP3030035B2 - Manufacturing method for coffee creams - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing coffee creams,
More particularly, the present invention relates to a method for producing a high-viscosity coffee cream having extremely excellent emulsification stability against vibrations and temperature changes at the distribution stage, particularly heat shock.

(Prior art) Usually, creams for coffee often have low viscosity in order to improve dispersibility in coffee, and many have a fat content of 25 to 30% by weight. However, on the other hand, there is also a tendency to prefer a rich feeling, and those having a fat content of about 40% by weight or high viscosity type using a thickener such as casein, carrageenan, alginate or various gums are also available. I have. Among these coffee creams, especially high-viscosity creams have poor emulsification stability, and are subject to shaking due to vibration and temperature changes in the distribution stage, whey separation when stored for a long time, or when added to coffee liquid. It has disadvantages such as feathering, oil off, poor flavor and dispersibility, and is often unstable as commercial value. In view of the above, there has been a long-felt need to develop coffee creams that do not have the above-mentioned disadvantages.

(Solution Problems and Means) In view of the above points, the present inventors have intensively studied to produce coffee creams having high viscosity and excellent quality such as emulsification stability even in a high-viscosity type. It has been found that this is possible by using glycerin difatty acid ester. The present invention has been completed based on the above findings, and uses fats and oils in an amount of 35 to 45% by weight based on the total amount of creams, and 5% by weight or more, preferably 10 to 30%, based on the total fats and oils.
By using glycerin difatty acid ester in weight%, creams having a viscosity at 10 ° C. of at least 1000 cp (Centipoise, manufactured by Tokyo Keiki, BM type viscometer), preferably at least 1500 cp, are obtained. A method for producing oil-in-water coffee creams.

Hereinafter, the present invention will be specifically described. The fats and oils may be any fats and oils as long as they are animal and vegetable fats and oils conventionally used for the structure of creamy fats and oils compositions and the like. Oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, rubber oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, Examples include vegetable fats and oils such as palm kernel oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil, and processed fats or oils obtained by subjecting the above fats and oils to single or mixed oils or hardening, fractionating, transesterifying, etc. With a melting point of 40 ° C. or less are suitable. In the present invention, these fats and oils are 35 to
Use 45% by weight.

If the emulsifier used is lipophilic, it is preferable to add or dissolve or disperse it in part or all of the above fats and oils. Examples of such emulsifiers include, for example, lecithin, other glycerin monofatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and emulsifiers having a low HLB value among conventionally known emulsifiers such as sorbitan fatty acid esters. Any of these may be used.

The oil phase preferably containing a lipophilic emulsifier and the aqueous phase in which non-fat milk solids are dissolved or dispersed are mixed and emulsified according to a conventional method. Non-fat milk solids include milk, skim milk,
Examples include whole fat milk powder, skim milk powder, sodium casein, and the like.
What is necessary is just to use the amount which becomes about. Further, a part or all of these non-fat milk solids may be replaced with a vegetable protein such as soy protein before use. In addition to the non-fat milk solid content described above, a hydrophilic emulsifier is preferably added to a part or all of the aqueous phase and dissolved or dispersed. Examples of such emulsifiers include emulsifiers having a high HLB value among conventionally known emulsifiers such as sucrose fatty acid esters, other glycerin monofatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters. Any of these may be used. It goes without saying that various emulsion stabilizers may be added in addition to the above emulsifiers. In addition, various phosphates, for example, pyrophosphate, tripolyphosphate, hexametaphosphate, and the like may be used in the aqueous phase, and other flavoring agents may be added.

The present invention is to improve the quality of coffee creams by adding and using glycerin difatty acid ester in addition to the above oil phase, water phase and other components. In this glycerin difatty acid ester, the binding fatty acid may be any of a saturated fatty acid or an unsaturated fatty acid having 12 to 26 carbon atoms, and is not particularly limited to the type of the binding fatty acid, but may be dioleic acid or stearic acid. The configuration of oleic acid appears to be good. Such a glycerin difatty acid ester does not necessarily have to be a high-purity ester product, and may be a product obtained by molecular distillation of a reaction product obtained by transesterification of glycerin with a fat or oil that is a triglyceride. . In the present invention, the above-mentioned glycerin difatty acid ester is used in an amount of 5% by weight or more, preferably 10 to 30% by weight, based on the total fat content in terms of ester. When the amount is less than the lower limit, it is difficult to obtain the effect, and when the amount is large, it is better to increase the amount, but the cost is high. Therefore, the above range is preferable.

The creams for Kobe obtained in the present invention are:
The viscosity at 10 ° C. should be not less than 1000 cp (Centipoise, manufactured by Tokyo Keiki, BM type viscometer), preferably not less than 1500 cp, and various thickeners may be used. When the fat content is as low as 25 to 30% by weight, the viscosity of the creams is difficult to increase. For example, using a thickening agent such as casein, CMC, guar gum, locust bean gum, carrageenan, xanthan gum, furceleran, or microcrystalline cellulose. Is also good.

Thus, the creamy composition obtained by emulsification according to a conventional method is sterilized. Here, sterilization is preferably performed by ultra-high temperature heat sterilization (UHT) treatment. Examples of the apparatus include an APV plate type UHT processing apparatus (manufactured by APV), a CP-UHT sterilization apparatus (manufactured by Crimarily Package), and a torque tubular. Indirect heating methods such as a mold sterilizer (manufactured by Torque), a consarm scraping UHT sterilizer (manufactured by Alfa Laval), an operation sterilization machine (manufactured by Alpra), a VTIS sterilizer (manufactured by Alfa Laval), A direct heating method such as a Lagia UHT sterilizer (made by Lagia), a paralyzer (Pash and Silkeborg), and a CPVac-Heat UHT sterilizer (made by Crimarily Package) can be exemplified. May be used.

(Examples) Hereinafter, the effects of the present invention will be further clarified by exemplifying examples and comparative examples. However, these are only examples, and the spirit of the present invention is not limited to these examples. In particular, it goes without saying that the order of addition of the additives or the order of emulsification such as adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. In the examples, the middle part and% mean weight basis, and all viscosities are based on use of Tokyo Keiki BM viscometer, 12 rpm, No. 2 rotor.

Example 1 Preparation of glycerin difatty acid ester 80 parts of partially hardened rapeseed oil having a melting point of 27.6 ° C and an iodine value of 78.2 heated to about 60 ° C and mixed with 20 parts of glycerin, and transesterified by adding 0.1 part of calcium hydroxide. The reaction is performed, and the reaction product is subjected to a molecular distillation apparatus to distill off glycerin monofatty acid ester. Glycerin difatty acid ester 73%, glycerin monofatty acid ester 1%, unreacted triglyceride
A 26% fraction was obtained.

Production of creams for coffee 5 parts of sodium casein and 3 parts of skim milk powder were added to 52 parts of water, and the mixture was dispersed by stirring with a homomixer at 20 ° C for 20 minutes. Then, the mixture was added to 34 parts of partially hardened rapeseed oil having a melting point of 27.6 ° C. An oil phase to which 6 parts of the prepared glycerin difatty acid ester and 0.2 part of lecithin were added, and 0.2 part of sucrose fatty acid ester was further added to carry out preliminary emulsification, homogenized under a pressure of 40 kg / cm ² , and then a VTIS sterilizer ( The mixture was sterilized at 140 ° C. for 3 seconds with a UHT sterilizer manufactured by Alfa Laval, cooled, and then aged in a refrigerator at about 5 ° C. for 18 hours or more to obtain a cream for coffee. The cream was extracted with chloroform, and the amount of free fat in the cream was measured, which was as low as 3.4%, indicating that emulsification was performed well.

5 ml of the cream thus obtained is added to 100 ° C coffee at 100
When added to ml, there was no oil off and no feathering was seen. The viscosity of the cream at 5 ° C. was 1560 cp (centipoise).
The mixture was allowed to stand at 2 ° C. for 2 hours and then at 5 ° C. for 22 hours, and this was carried out three times to give a heat shock. As a result, the cream had a viscosity of 1620 cp and no deterioration was observed.

Comparative Example 1 A cream was obtained in the same manner as in Example 1 except that 40 parts of hydrogenated rapeseed oil was used, and no glycerin difatty acid ester was used. The free fat content of this cream was 11.2%, and the emulsification had already been destroyed.

As a result of a coffee test performed on this cream in the same manner as in Example 1, no feathering was observed, but oil off was observed. The viscosity of the cream at 5 ° C. was extremely high at 2500 cp or more, and the cream had already been distorted.

Example 2 Preparation of glycerin difatty acid ester Same as Example 1.

Production of coffee creams A coffee cream was obtained in the same manner as in Example 1, except that 28 parts of hardened rapeseed oil and 12 parts of glycerin difatty acid ester were used.

As a result of a coffee test performed on this cream in the same manner as in Example 1, there was no oil off and no feathering was observed. The viscosity of the cream at 5 ° C. was 1,620 cp. According to the result of a heat shock test performed on the cream in the same manner, the viscosity of the cream was 1,600 cp.
No quality degradation was seen with cp.

Comparative Example 2 A cream was obtained in the same manner as in Example 1 except that 38.8 parts of hydrogenated rapeseed oil was used and 1.2 parts of glycerin difatty acid ester was used.

As a result of a coffee test performed on this cream in the same manner as in Example 1, no feathering was observed, but some oil-off was observed. The viscosity of the cream at 5 ° C. was 1960 cp or more. In a heat shock test conducted similarly for this cream, the viscosity of the cream was
At 2500 cp or more, there was no fluidity and it was defective.

Example 3 Preparation of glycerin difatty acid ester Same as Example 1.

Production of coffee creams In Example 1, except that 34 parts of hardened rapeseed oil and 5.2 parts of glycerin difatty acid ester were used, and 0.8 part of glycerin monostearate was added, all the other steps were carried out in the same manner as in Example 1. A cream for coffee was obtained.

As a result of a coffee test performed on this cream in the same manner as in Example 1, there was no oil off and no feathering was observed. The viscosity of the cream at 5 ° C. was 1640 cp. According to the result of a heat shock test performed on the cream in the same manner, the viscosity of the cream was 1590 cp.
No quality degradation was seen with cp.

Comparative Example 3 A cream was obtained in the same manner as in Example 1, except that 40 parts of hardened rapeseed oil was used, no glycerin difatty acid ester was used, and 2 parts of glycerin monostearate was added.

As a result of a coffee test performed on this cream in the same manner as in Example 1, some oil-off and feathering were observed. The viscosity of this cream at 5 ° C is
It was 1620 cp, and in a heat shock test similarly performed for this cream, the viscosity of the cream was 2500 cp or more, and the cream was already in a state of being crumbled.

Example 4 Preparation of glycerin difatty acid ester 80 parts of purified coconut oil and 20 parts of glycerin were mixed, and 0.1 part of calcium hydroxide was added to carry out a transesterification reaction.
The reaction product was subjected to a molecular distillation apparatus to distill off the glycerin monofatty acid ester, thereby obtaining a fraction of glycerin difatty acid ester 65%, glycerin monofatty acid ester 3%, and unreacted triglyceride 32%.

Production of creams for coffee 5 parts of sodium casein and 3 parts of skim milk powder were added to 52 parts of water, and the mixture was stirred and dispersed with a homomixer at 20 ° C. for 20 minutes. Then, 34 parts of soft hardened palm oil having a melting point of 26.6 ° C. was added. 6 parts of glycerin difatty acid ester prepared above and lecithin 0.
The oil phase to which 2 parts were added was added, and sucrose fatty acid ester 0.2 was further added.
The mixture was pre-emulsified and homogenized under a pressure of 50 kg / cm ² , then sterilized by a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 3 seconds, and treated under a pressure of 10 kg / cm ^2. After homogenization, the mixture was aged in a refrigerator at about 5 ° C. for 18 hours or more to obtain a cream for coffee.

5 ml of the cream thus obtained is added to 100 ° C coffee at 100
When added to ml, there was no oil off and no feathering was seen. The viscosity of the cream at 5 ° C. was 1420 cp. The cream was allowed to stand at 37 ° C. and 5 ° C. for 2 hours and 22 hours, respectively. Is 1600
No quality degradation was seen with cp.

Comparative Example 4 In Example 4, a hardened palm oil having a melting point of 26.6 ° C. was used.
Forty parts were used, and no glycerin difatty acid ester was used.

As a result of a coffee test performed on this cream in the same manner as in Example 1, both oil-off and feathering were good. The viscosity of the cream at 5 ° C. was 1540 cp. In a heat shock test similarly performed on the cream, the viscosity of the cream was 2500 cp or more, and the emulsion had already been destroyed.

Example 5 Preparation of Glycerin Difatty Acid Ester A mixture of 80 parts of extremely hardened palm oil having a melting point of 58.9 ° C. and 20 parts of glycerin was added, and 0.1 part of calcium hydroxide was added to carry out a transesterification reaction. Glycerin monofatty acid ester is distilled off, glycerin difatty acid ester 72%, glycerin monofatty acid ester 1%,
An unreacted triglyceride fraction of 28% was obtained.

Production of coffee creams 59 parts of water was heated to 50 ° C, and sodium casein 7
Glycerin difatty acid ester prepared above in 22.5 parts of palm oil soft hydrogenated oil having a melting point of 26.6 ° C. after adding and mixing 0.1 part of skim milk powder and 0.1 part of carrageenan with a homomixer and stirring at 50 ° C. for 20 minutes. 7.5 parts and lecithin
Add the oil phase to which 0.2 part was added, and further add sucrose fatty acid ester.
After adding 0.2 parts and preliminarily emulsifying, homogenize under a pressure of 50 kg / cm ² , and then sterilize with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 3 seconds, and apply a pressure of 10 kg / cm ² . After homogenizing in a refrigerator at about 5 ° C. for 18 hours or more, a cream for coffee was obtained.

5 ml of the cream thus obtained is added to 100 ° C coffee at 100
When added to ml, there was no oil off and no feathering was seen. The viscosity of the cream at 5 ° C. was 1720 cp. The cream was allowed to stand at 37 ° C. and 5 ° C. for 2 hours and 22 hours, respectively, and was subjected to heat shock three times. Is 1720
There was no change in cp, and no quality deterioration was observed.

Example 6 Preparation of glycerin difatty acid ester 70 parts of normal hexane was added to 30 parts of palm oil, passed through a silica gel column, the polar fraction was adsorbed, desorbed with etaruno, glycerin difatty acid ester 68%, glycerin monofatty acid ester 2%, unreacted triglyceride 29
Fractions were obtained.

Production of creams for coffee 5 parts of sodium casein and 3 parts of skim milk powder were added to 52 parts of water, and the mixture was dispersed by stirring with a homomixer at 20 ° C for 20 minutes, and then added to 32 parts of partially hardened rapeseed oil having a melting point of 29 ° C. An oil phase to which 8 parts of the prepared glycerin difatty acid ester and 0.2 part of lecithin were added, and 0.2 part of sucrose fatty acid ester was further added and pre-emulsified, and then homogenized under a pressure of 40 kg / cm ² ,
Next, VTIS sterilizer (Alfa Laval UHT sterilizer)
At 140 ° C. for 3 seconds, and after cooling, aged in a refrigerator at about 5 ° C. for 18 hours or more to obtain a cream for coffee.

5 ml of the cream thus obtained is added to 100 ° C coffee at 100
When added to ml, there was no oil off and no feathering was seen. The viscosity of the cream at 5 ° C. was 1780 cp. The cream was allowed to stand at 37 ° C. and 5 ° C. for 2 hours and 22 hours, respectively. Is 1620
No quality degradation was seen with cp.

(Effects) As described above, according to the present invention, it was possible to produce high-viscosity coffee creams having extremely excellent emulsification stability against vibrations and temperature changes during the distribution stage, particularly heat shock. Extremely useful.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23C 11/00-11/10 A23C 1/19

Claims (1)

(57) [Claims] 1. The use of fats and oils in an amount of 25 to 55% by weight, preferably 35 to 45% by weight, based on the total amount of creams,
Using a glycerin difatty acid ester of at least 10% by weight, preferably 10 to 30% by weight, the viscosity of the cream at 10 ° C. is 1000 cp (Centipoise, manufactured by Tokyo Keiki, BM type viscometer)
A method for producing oil-in-water type creams for coffee, characterized in that creams having a weight of 1500 cp or more are obtained.