JPS5941372B2 - coffee - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing coffee cream,
More specifically, the present invention relates to a method for producing coffee cream that can be stored frozen and thawed as appropriate before use.

Conventionally, fresh cream separated from milk has been used as coffee cream.

However, since fresh cream cannot be frozen and stored, fresh cream must be purchased at coffee shops and the like according to the amount to be used each day. Even if you purchase Sunflower fresh cream and try to freeze it and use it in small quantities, when you thaw the frozen cream, the emulsification breaks down and the proteins separate, making it useless as a cream. It is. In addition, there are coffee creams on the market that combine various ingredients other than fresh cream, but like fresh cream, these too have to be frozen for long periods of time, and even if you try to freeze the unused portion and save it, it will thaw when reused. If this happens, the proteins will separate and the cream will no longer be useful as coffee cream.

However, it is very time-consuming to transport coffee cream from the factory each time it is needed, and it is fine to have it at the factory, but if it is not available, it cannot be purchased, and it is difficult to meet customer demand. I can't stand it.

Furthermore, if you buy coffee cream from the sun and have leftovers, you may end up having to dispose of it or dispose of it, as it cannot be frozen for a long period of time. In order to improve the drawbacks of coffee cream, the present inventor conducted extensive research to obtain a coffee cream that can be stored frozen for a long period of time and used even after thawing. However, in the present invention, this purpose v
They succeeded in producing an excellent cryopreservable cream for coffee that complied with c. The present invention provides proteins 1 to 3
%, fat 7-21%, sugars 6-20%, and mix this with water, flavorings, emulsifiers, etc., and the resulting raw material
00-55001b/in2, preferably 3500-4
Homogenize under pressure of 5001 b/in2, freeze as appropriate, and thaw or thaw-refreeze and thaw repeatedly without deterioration of quality such as protein separation or deterioration of emulsified state. This is a method for producing coffee cream.

The special feature of this invention is that the composition of the main raw materials is 1-3% protein;
The fat content was 7-21% and the sugar content was 6-20%.

Conventionally, coffee cream has a fat content of about 20% or more, but it is called a low fat content of 7 to 210/), and on the other hand, it has a low sugar content of 6 to 20%, and the latter is 1500 to 5500%.
Pressure homogenization of 1b/In2 maintains a good emulsified state that does not break even after freezing and thawing, and provides excellent fluidity without causing protein separation even after thawing. It's becoming possible. Furthermore, the main raw material composition of the present invention shows no deterioration in emulsification state or fluidity even after repeated thawing, refreezing, and thawing. It can be placed in the freezer and frozen, then thawed and used when needed. The next feature of the present invention is that the raw material
0-55001b/In2, preferably 3500-45
001b/In2 under pressure.

This homogenization allows coffee cream with a high sugar concentration to maintain an excellent emulsified state that does not deteriorate even after repeated freezing and thawing. If the pressure is lower than 15001b/In2 or higher than 55001b/In2, the stability of the fat globules will be insufficient, and repeated freezing and thawing will result in poor dispersibility in cold coffee.

Although animal fats and oils may be used as the fats used in the present invention, vegetable fats and oils are preferred from the viewpoint of health and economy.

Vegetable oils include sesame oil, rice oil, palm oil, bean oil,
Any vegetable oil can be used, such as rapeseed oil, coconut oil, palm kernel oil, etc. Various proteins can be used as the protein used in the present invention, such as milk protein, human soybean protein, a mixture of milk protein and soybean protein, purified protein, and a mixture thereof, but human soybean protein is the most preferred as a health food, and the amount added is 1-3%.

Next, the saccharides used in the present invention include various saccharides such as sucrose, glucose, starch hydrolyzate, and fructose, as well as mixtures thereof, and the amount added is 6 to 20%.

This addition of saccharides of 6 to 20% is extremely important for the present invention in comparison with the amount of fat of 7 to 21%. That is, by using a high sugar concentration of 6 to 20% and a slightly low fat content of 7 to 21%, a good emulsified state can be maintained even through freezing and thawing, or repeating this process, and separation of proteins can occur. This made it possible to provide excellent coffee cream without having to worry about it. Next, a formulation example of the present invention will be shown.

Formulation example (in the present invention), a combination of these components is sterilized,
This is 1500 to 55001b/In2, preferably 3
It is homogenized under pressure of 500 to 45001b/In2.

The obtained homogenized product is frozen as it is or in a freezer after a period of time. The frozen coffee cream is thawed as needed and used as it is or mixed with fresh cream or the like as coffee cream.

Even if you have a large amount left over due to the amount used, you can freeze it again and save it as coffee cream, which you can thaw and use as needed. Even after repeated emulsification, the emulsification state remained good9, and no deterioration such as protein separation was observed, indicating that the emulsification was excellent. Next, test examples of the present invention will be shown.

The ingredients in the test example and above were mixed and dissolved at 7°C according to the table below, filtered and sterilized, homogenized at 74°C, cooled to 3°C, and then packed in a container. After repeated quick freezing and thawing, changes in properties were observed.

The test results are shown in the table below.
It is clear that with b/In2, excellent properties can be obtained even after repeated freezing and thawing cycles.

Claims (1)

[Claims] 1 Protein 1-3%, fat 7-21%, sugar 6-20%
This is mainly mixed with water, flavorings, emulsifiers, etc., and the obtained raw material is homogenized under pressure of 1500 to 5500 lb/in^2, preferably 3500 to 4500 lb/in^2, and then frozen as appropriate. Cryopreservability for coffee, characterized by producing a coffee cream that does not cause deterioration in quality such as protein separation or deterioration of emulsification state even after repeated thawing or thawing-refreezing-thawing. Cream manufacturing method.