JPH0244496B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention is a powdered non-dairy creamer (non-dairy creamer).
- a method of imparting cold water solubility to dairy creamers. Conventional technology Originally, tea or coffee was drunk by adding warm water and cream made from milk (hereinafter simply referred to as cream) and stirring the mixture well with a teaspoon. It has a long history of mellowing the bitterness and making use of the umami of milk to be enjoyed hot, and has been a favorite drink throughout the year, not just in winter. Recently, powdered non-deli creams containing vegetable oils and fats as a main ingredient have been widely used in place of the above-mentioned creams. The oils and fats in the ingredients of such non-dear creamers not only give a mellow taste, but also make the color of cooked coffee appear white due to the reflected light from the dispersed oil particles. Works to soothe. Therefore, the ingredients of non-deli creamers are generally 30-40% vegetable hydrogenated oil.
If you add about 1 to 2 tablespoons of coffee, it will bring out the right amount of flavor and at the same time, the color of the coffee will become lighter and take on the color of milk. Problems to be Solved by the Invention This kind of non-deli creamer involves a process of mixing oils, fats, proteins, carbohydrate sources, etc. into a liquid state and then spray-drying the mixture to form a powder. When water is added to the fat and oil component for drinking, depending on the characteristics of the fat and oil, it will not dissolve in the water and liquefy unless it reaches its own melting temperature. Non-Deal Creamer is a commercial product that consumers must purchase while preserving its unique flavor and aroma during the product distribution process, and it is an instant product that dissolves immediately when added to tea or coffee. Since it must have the characteristics of a food product, conventional non-deli creamers have been manufactured by adding hydrogen to fats and oils to harden them to increase their melting point. The reason why oils and fats with a high melting point must be used is not only to prevent liquefaction during the distribution process even in the high temperatures of summer, but also because they are generally used hot, so a high melting point is not a problem. be. In the production of conventional non-deli creamers, when oils and fats are hardened, unsaturated fatty acids turn into saturated fatty acids, which increases the melting point of the fats and increases the safety of the oils. Hydrogenated oil has a melting point of 30-40℃
It is. When making iced coffee in the summer or as needed, it doesn't melt well even if you add a conventional non-dear creamer and stir it for a long time, so you have to make hot coffee and then add ice to cool it down. However, this was because there was no special product with a low melting point that could be used to make iced coffee. During the manufacturing process, non-deli creamers made into powder using oils and fats with high melting points contain a portion of the fats and oils that are not wrapped in carbohydrates or proteins, i.e. 0.2 to 0.8% fats and oils, on the surface of each powder particle. is released and adheres to the surface in many layers, and the distribution of these free fats and oils has been a factor that further inhibits dissolution at low temperatures. In addition, non-dairy creamer that dissolves in cold water can also be made using oils and fats with a melting point of 15℃ or less, but when such products are commercialized in powder form, they cannot be stored at room temperature or sold during the distribution process. There was a problem that a liquefaction phenomenon occurred and the product lost its marketability as an instant food. Means for Solving the Problems The present invention has discovered a new manufacturing process so that the solubility of conventional non-deli creamers in hot water can also be demonstrated in cold water.
Medium chain triglycerides, which are medium chain fatty acids fractionally distilled from vegetable oil, are used for non-dear creamer made by mixing 40% with solid corn syrup, casein, etc. and spray drying.
Triglyceride (hereinafter referred to as MCT) 0.5-3.0% by weight
(For non-deli creamer sprayed with the mixed solution) Powdered soybean phospholipid, which is an amphiphilic emulsifier, is 0.5~
2.0% by weight (based on the non-deli creamer sprayed with the mixed liquid) and evenly sprays a mixed liquid. Function The present invention has developed a method of processing and increasing the solubility of free fat in conventional non-daily creamer particles in order to improve the insolubility of free fat in cold water. Depending on the content of MCT, an amount of MCT is sprayed onto the surface of the particles such that the particles do not become liquid,
The particles maintain the shape unique to the powder, and the low melting point MCT added to the powder surface maintains a liquid state. The fatty acids that make up common vegetable oils with low melting points are unsaturated medium-chain fatty acids with 16 or 18 carbon atoms.
Poor stability against oxidation. However, coconut oil and palm oil contain large amounts of medium-chain fatty acids with 8 to 12 carbon atoms.
Although these are saturated fatty acids, they have a low melting point. Medium-chain fatty acid triglycerides (MCT) are made from coconut oil by fractional distillation of only medium-chain fatty acids with carbon numbers of 8 to 10.
Also said. This MCT is composed of saturated fatty acids, has high oxidative stability and has a low melting point, and is liquid at room temperature, making it suitable for use as the low-melting point fat or oil of the present invention. When the low melting point oil (MCT) attached to the surface of the powder of Non-Dear Creamer comes into contact with water, other soluble substances in Non-Dear Creamer dissolve in water and become liquid, but since MCT is hydrophobic, it cannot be separated from the water. It remains in good condition.
In order for MCT to mix with water and disperse at a constant rate like other ingredients, it is necessary to select an appropriate hydrophilic emulsifier, mix it with MCT, and treat the surface to assist in the emulsifying action of MCT. It is. Soybean phospholipid is an emulsifier with a hydrophilic group, so it serves the purpose mentioned above, and is a byproduct obtained as an extension of soybean processing.It consists of the main component with the following chemical structural formula. , has both a hydrophilic group and a lipophilic group. The lipophilic groups of soybean phospholipids bond with free fat, and the hydrophilic groups face outward, and when they come into contact with water, they bond with water, making soybean phospholipid powder highly soluble in water. . Liquid soybean phospholipids, which are by-products of soybean processing, contain 30-50% soybean oil, and when stored for a long time in contact with air, the oxygen in the air and the unsaturated fatty acids of soybean oil An oxidation phenomenon occurs during the process, giving off a rancid odor and causing the creamer to lose its flavor. Therefore, powdered soybean phospholipids cannot be used in the products of the present invention. Powdered soybean phospholipids have soybean oil removed, so they do not produce the rancid odor caused by soybean oil and have much higher flavor stability. To uniformly add powdered soybean phospholipid to non-deli creamer powder, it must first be dissolved in MCT to form a solution and sprayed. Soybean phospholipid dissolved in MCT also acts as an emulsifier, preventing the separation of MCT from water after it is dissolved in water with non-deli creamer. Powder processed using the above method is MCT.
Since the soybean phospholipids are in liquid form and remain on the surface, when placed in cold water, the soybean phospholipids act as an emulsifier.
It sinks while passing through the surface of water, but at that time, water soaks in and soluble substances and MCTs separate and disperse.
Due to the emulsifying effect of soybean phospholipids, MCT also becomes liquid, completely mixed with water. EXAMPLES The present invention will be explained below using comparative examples and examples. Comparative Example 1 A powdered non-deli creamer spray-dried from 35% vegetable hydrogenated oil with a melting point of 33 to 35°C, that is, a commercially available product, was purchased and
Approximately 5g was added to 200ml of cold water below ℃. The powder particles were floating on the surface of the cold water and remained undissolved when agitated because the water was not absorbed by the powder. That is, it was found that the conventional non-deli creamer powders on the market do not have cold water solubility. Comparative Example 2 From a 1000 ml sample prepared by spraying a solution of 1 g of powdered soybean phospholipid dissolved in 3 g of MCT onto 996 g of non-deli creamer powder used in Comparative Example 1, 5 g was added to 200 ml of cold water below 5°C. . Even if the particles of the powder sample were stirred while floating on the surface of cold water, they did not dissolve because the water was not absorbed by the powder. In other words, it was found that the amounts of powdered soybean phospholipid and MCT required to provide cold water solubility were insufficient and were not uniformly added to the powder particles of the non-deli creamer. Comparative Example 3 5g of powdered soybean phospholipid was added to 995g of the powdered non-deli creamer used in Comparative Example 1 and mixed well.
Pour into 200ml of cold water below ℃. It was found that the particles of the powder sample floated on the surface of cold water without sinking, and water was not absorbed by the powder particles even if the particles were stirred well, so it was found to have no solubility in cold water. In other words,
Since MCT alone has no affinity with water, it did not exhibit cold water solubility. Example 1 5 g was taken out of 1000 g of a sample prepared by spraying a solution of 5 g of powdered soybean phospholipid dissolved in 5 g of MCT on 990 g of the non-deli creamer powder used in Comparative Example 1, and placed in 200 ml of cold water at 5° C. or below. The particles of the powder sample showed cold water solubility by gradually sinking from the surface of the cold water, and the entire amount sank within 1 minute. That is, it was found that the amounts of powdered soybean phospholipid and MCT that exhibit cold water solubility are appropriate. Example 2 Non-dear creamer used in Comparative Example 1
A solution of 5 g of powdered soybean phospholipid dissolved in 15 g of MCT was added by spraying to 980 g to make a 1000 g sample. 5 g was taken from it and added to 200 ml of cold water below 5°C. The particles of the powder sample exhibited cold water solubility as they gradually sank from the surface of the cold water, and it took 30 seconds for the entire amount to sink, indicating good cold water solubility. Example 3 Add 7.5g of powdered soybean phospholipid to 972.5g of the powdered non-deli creamer used in Comparative Example 1 and add 20g of MCT.
5 from 1000g of sample made by spraying a solution dissolved in
g was taken and poured into 200 ml of cold water below 5°C. The time it took for all the particles of the powder sample to sink from the surface of the cold water was 20 seconds. In other words, it was found that as the amounts of powdered soybean phospholipids and MCT increased, solubility in cold water also increased. Example 4 A solution of 10 g of powdered soybean phospholipids dissolved in 30 g of MCT was sprayed onto 960 g of the powdered non-deli creamer used in Comparative Example 1. 5 g was taken out of 1000 g of the sample and placed in 200 ml of cold water at 5°C or below. . It took 20 seconds for all the particles of the powder sample to sink from the surface of the cold water, indicating good cold water solubility. As a result of tasting and evaluating the solution dissolved in cold water by a trained sensory tester, a slight flavor peculiar to soybean phospholipids, which was not detected in Example 3, was detected. Example 5 Non-dear creamer used in Comparative Example 1
A 1000 g sample was prepared by spraying a solution of 20 g of powdered soybean phospholipid dissolved in 30 g of MCT onto 950 g.
The appearance of the sample shows some flowability.
was observed, but the shape of the powder was maintained. In addition, when a sensory tester tasted and evaluated a solution in which 5g of the sample was added to 200ml of cold water at 5°C or lower, a unique flavor unique to soybean phospholipids was detected, but the flavor as a non-deli creamer was significantly affected. It was determined that there was no such thing. Comparative Example 4 A 1000 g sample was prepared by spraying a solution of 10 g of dextrin dissolved in 20 g of MCT onto 980 g of the powdered non-deli creamer used in Comparative Example 1. 5g of it was dissolved in 200ml of cold water below 5°C.
As a result, the powder remains suspended on the surface of the cold water, and water is not absorbed into the powder particles even during stirring.
MCT is isolated as a lipid,
It showed no cold water solubility. Comparative Example 5 Add 5 g of sodium caseinate to 970 g of the powdered non-deli cream used in Comparative Example 1 and add 15 g of MCT.
A sample of 1000 g was prepared by spraying a solution dissolved in water. 5g of it was dissolved in 200ml of cold water below 5°C. As a result, the powder remained floating on the surface of the cold water, water was not absorbed into the powder particles even by stirring, and the MCT was separated as a lipid, showing no solubility in cold water. Comparative Example 6 1 g of sorbitan fatty acid ester was added to 990 g of the powdered non-deli creamer used in Comparative Example 1.
A 1000 g sample was prepared by spraying a solution dissolved in 9 g of MCT. 5g of it was dissolved in 200ml of cold water below 5°C. As a result, the powder remained floating on the surface of the cold water, and the powder particles were not absorbed into the water even by stirring, and did not exhibit cold water solubility. As a result of examining the case of using dextrin (carbohydrate), sodium caseinate (protein), or sorbitan fatty acid ester (emulsifier) in place of powdered soybean phospholipid from the above Comparative Examples 4 to 6, it was found that carbohydrates and proteins were not included in MCT. Emulsifiers other than soybean phospholipids lack hydrophilicity and hardly dissolve in cold water compared to non-deli creamers because they are insoluble and have no hydrophilicity. I found out that it doesn't give sex. Comparative Example 7 A solution of 7 g of powdered soybean phospholipid dissolved in 9 g of MCT was added by spraying to 990 g of the powdered non-deli creamer used in Comparative Example 1 to prepare 1000 g of sample. Out of 1000 g of sample, 5 g was placed in 200 ml of cold water below 5°C. It was found that the particles of the powder sample were not soluble in cold water because the particles of the powder remained floating on the surface of the cold water and did not sink, and water was not absorbed by the powder particles even if the particles were stirred well. In other words,
The amount of MCT to provide cold water solubility was insufficient to be uniformly sprayed onto the powder particles;
It did not exhibit cold water solubility. Comparative Example 8 From a 1000 ml sample prepared by spraying a solution of 3 g of powdered soybean phospholipid dissolved in 7 g of MCT onto 990 g of non-deli creamer powder used in Comparative Example 1, 5 g was added to 200 ml of cold water below 5°C. . Even when the particles of the powder sample were stirred while floating on the surface of cold water, the water was not absorbed into the powder and did not dissolve. In other words, the powdered soybean phospholipid needed to provide cold water solubility was insufficient and was not uniformly added to the powder particles of the non-deli creamer, so it did not exhibit cold water solubility. Comparative Example 9 A solution of 25 g of powdered soybean phospholipid dissolved in 20 g of MCT was added by spraying to 955 g of non-deli creamer powder used in Comparative Example 1. 5 g was taken from 1000 g of the sample and placed in 200 ml of cold water at 5°C or below. . Although the particles of the powder sample gradually sank from the surface of the cold water and dissolved within 20 seconds, indicating cold water solubility, a trained sensory tester tasted and evaluated this cold water solubility, and found that the odor of soybean phospholipids was detected. It was determined that the flavor was so strong that it would impair the flavor of drinking water when served with coffee, etc. Comparative Example 10 A solution of 30 g of powdered soybean phospholipid dissolved in 40 g of MCT was sprayed onto 930 g of the powdered non-deli creamer used in Comparative Example 1 to prepare 1000 g of sample. The sample had no fluidity in appearance and had lost its unique powder shape. In addition, a trained sensory tester tasted and evaluated a solution prepared by dissolving 5g of the sample in 200ml of cold water below 5°C, and found that the unique flavor unique to soybean phospholipids was too strong, and the unique flavor as a non-deli creamer was lost. It was determined that The mixing ratio of powdered non-deli creamer, powdered soybean phospholipid, and MCT used in Examples 1 to 5 above is shown in Table 1, and the cold water solubility and other analysis results at the time of evaluation are shown in Table 2. .

【table】

[Table] It smells.
In the present invention, the amount of powdered soybean phospholipid and the amount of MCT are determined taking into account the above items.
It is clear from the examples that it is appropriate to add 0.5 to 2.0% by weight and 0.5 to 3.0% by weight (both based on the non-deli creamer obtained by spraying the mixture of soybean phospholipid and MCT). Summer. Effects of the Invention The product manufactured according to the present invention has the properties and flavor of a non-dear creamer, and at the same time has excellent solubility in cold water, so it can be added to coffee and dissolves well in cold water, saving time and effort. You can easily make iced coffee without stirring.

Claims (1)

[Claims] 1. 0.5 to 3.0% by weight of triglycerides of medium chain fatty acids fractionally distilled from vegetable oil to a non-deli creamer produced by thoroughly stirring 30 to 40% of hydrogenated oil with solid corn syrup, casein, etc. and spray drying.
(for non-deli creamer sprayed with a mixture of triglyceride and soy phospholipid) and 0.5 to 2.0% by weight of powdered soy phospholipid, which is an amphiphilic emulsifier.
A method for imparting cold water solubility to a non-deli creamer, characterized by spraying a well-mixed mixture of (for a non-deli creamer sprayed with a mixture of triglycerides and soybean phospholipids).