JPH0728658B2 - Coffee-whitener emulsifier composition - Google Patents
Coffee-whitener emulsifier compositionInfo
- Publication number
- JPH0728658B2 JPH0728658B2 JP60236963A JP23696385A JPH0728658B2 JP H0728658 B2 JPH0728658 B2 JP H0728658B2 JP 60236963 A JP60236963 A JP 60236963A JP 23696385 A JP23696385 A JP 23696385A JP H0728658 B2 JPH0728658 B2 JP H0728658B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- emulsifier
- whitener
- hydrophilic
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000003995 emulsifying agent Substances 0.000 title claims description 23
- 235000014156 coffee whiteners Nutrition 0.000 title claims description 17
- 239000000203 mixture Substances 0.000 title claims description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 235000004213 low-fat Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000003925 fat Substances 0.000 description 7
- 240000007154 Coffea arabica Species 0.000 description 6
- 235000016213 coffee Nutrition 0.000 description 6
- 235000013353 coffee beverage Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IKCBAZNFHUGPRO-KVVVOXFISA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;(z)-octadec-9-enoic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O IKCBAZNFHUGPRO-KVVVOXFISA-N 0.000 description 1
- XBNFOAOCJWQKPX-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;octadecanoic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O XBNFOAOCJWQKPX-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はコーヒーホワイトナー用乳化剤組成物に関する
ものであり、詳しくは、親水性ショ糖脂肪酸エステル
（以下親水性SEと称す）と親油性乳化剤とを溶融混合し
て得られた組成物よりなる、乳化安定性に優れたコーヒ
ーホワイトナー用乳化剤組成物に関するものである。TECHNICAL FIELD The present invention relates to an emulsifier composition for coffee whitener, and more specifically, a hydrophilic sucrose fatty acid ester (hereinafter referred to as hydrophilic SE) and a lipophilic emulsifier. The present invention relates to an emulsifier composition for coffee whitener, which is excellent in emulsion stability and is composed of a composition obtained by melt-mixing and.
油脂を20〜40％含有する通常のコーヒーホワイトナーに
は乳化安定のためにSE、特に親水性SEが主として用いら
れてきた。コーヒー注入時のコーヒーホワイトナーの分
散性改良、保存時の離水防止にはモノエステル含量の多
い親水性SEが有効であり、熱安定性改良やコーヒー注入
時のフエザリング防止、輸送時のいわゆるボデ防止には
モノエステル含量の少ない低HLBのSEが有効である。ま
た、モノグリセリド等親油性乳化剤も、主として耐熱性
改善の目的でSEと併用されている。コーヒーホワイトナ
ーの製造時にはこれら乳剤剤は別個または粉／粉混合し
て、水または油脂に溶解又は分散させて使用されてい
る。SE, especially hydrophilic SE, has been mainly used in ordinary coffee whiteners containing 20 to 40% of oils and fats to stabilize the emulsion. Hydrophilic SE with a high monoester content is effective for improving the dispersibility of coffee whitener during coffee injection and preventing water separation during storage, improving thermal stability, preventing fuzzing during coffee injection, and preventing so-called bodiing during transportation. For this purpose, low HLB SE with a low monoester content is effective. In addition, lipophilic emulsifiers such as monoglycerides are also used together with SE mainly for the purpose of improving heat resistance. During the production of coffee whiteners, these emulsions are used separately or as a powder / powder mixture, and dissolved or dispersed in water or fats and oils.
味の濃い従来のコーヒーに対し、いわゆる「アメリカン
タイプ」の味の薄いコーヒーが多く飲まれる様になるに
つれて、健康志向やライト志向とあいまつてコーヒーホ
ワイトナーも従来の油脂濃度よりも低油脂濃度のものが
望まれる様になつた。As more and more so-called "American-type" coffees with a lighter taste are being drunk than conventional coffees with a strong taste, coffee-whiteners with a health-oriented or light-oriented taste have a lower oil-fat concentration than the conventional oil-fat concentration. Things have come to be desired.
しかしながら、油脂含量を20％以下に低減すると、乳化
の安定性が著しく低下し、乳化剤の選択や使用法が製品
製造上大きな問題になる。However, if the oil / fat content is reduced to 20% or less, the stability of the emulsification is remarkably reduced, and the selection and usage of the emulsifier become a major problem in product production.
すなわち、本発明は、従来の乳化剤では解決し得なかつ
た低脂肪コーヒーホワイトナーに乳化安定性を賦与する
ことを目的とするものである。That is, an object of the present invention is to impart emulsion stability to a low-fat coffee whitener which cannot be solved by a conventional emulsifier.
本発明は、上記事情に鑑み、親水性SEと親油性乳化剤と
を溶融混合して得られた組成物よりなることを特徴とす
るコーヒーホワイトナー用乳化剤組成物が油脂含量が20
％以下の低脂肪コーヒーホワイトナーに対して優れた乳
化安定性を与えることを見出したものである。In view of the above circumstances, the present invention has an oil and fat content of an emulsifier composition for coffee whiteners, which is characterized by comprising a composition obtained by melt-mixing hydrophilic SE and a lipophilic emulsifier.
It has been found that it gives excellent emulsion stability to low-fat coffee whiteners of not more than%.
以下、本発明を詳細に説明する。Hereinafter, the present invention will be described in detail.
本発明組成物における親水性SEとしては、各種の飽和、
不飽和高級脂肪酸のSEが用いられるが、呈味性より、ス
テアリン酸、オレイン酸等のSEが望ましく、モノエステ
ル含量50％以上のSEが用いられる。As the hydrophilic SE in the composition of the present invention, various types of saturation,
SE of unsaturated higher fatty acid is used, but SE such as stearic acid and oleic acid is preferable from the viewpoint of taste, and SE having a monoester content of 50% or more is used.
親油性乳化剤としては、グリセリン脂肪酸エステル、ク
エン酸グリセリン脂肪酸エステル、ポリグリセリン脂肪
酸エステル、その他グリセリン脂肪酸エステル誘導体、
ソルビタン酸エステル等が用いられる。As the lipophilic emulsifier, glycerin fatty acid ester, glyceryl citrate fatty acid ester, polyglycerin fatty acid ester, other glycerin fatty acid ester derivative,
A sorbitan acid ester or the like is used.
本発明で用いられる乳化剤組成物は、前述の様な親水性
SEと親油性乳化剤とを溶融して得られたものであり、両
者の混合比は、一般には親水性SE:親油性乳化剤の重量
比が9:1から1:9の範囲にある事が望ましく、溶融温度
は、100〜170℃、好ましくは140〜160℃の範囲が適当で
ある。溶融温度が100℃より低い場合は、溶融混合して
得られた乳化剤は油脂または水相への易分散・溶解性を
奏せず、本発明の初期の目的を達し得ない。また、170
℃より高温では、SE自体がカラメル化するおそれがあ
る。The emulsifier composition used in the present invention is hydrophilic as described above.
It is obtained by melting SE and a lipophilic emulsifier, and the mixing ratio of both is generally preferably a hydrophilic SE: lipophilic emulsifier weight ratio in the range of 9: 1 to 1: 9. The melting temperature is in the range of 100 to 170 ° C, preferably 140 to 160 ° C. When the melting temperature is lower than 100 ° C., the emulsifier obtained by melt mixing does not exhibit easy dispersibility / solubility in oil or fat or the aqueous phase, and the initial object of the present invention cannot be achieved. Also, 170
At temperatures higher than ℃, SE itself may become caramelized.
コーヒーホワイトナーは、コーヒーの苦味をやわらげマ
イルドな味にし、またコーヒー中に分散してコーヒーを
白くする為に用いられる。The coffee whitener is used to make the bitterness of coffee soft and mild, and to disperse it in the coffee to whiten it.
コーヒーホワイトナーにはヤシ油等の植物油を硬化（部
分水素添加）したものやラード、硬化魚油等の動物性油
脂を８〜20％、カゼイネート等の蛋白質を１〜８％、コ
ーンシラツプ等の炭水化物を〜８％、乳化剤を〜１％、
必要に応じリン酸塩等灰分、香料、色素、安定剤が成分
として含まれる。For coffee whitener, vegetable oils such as coconut oil are hardened (partially hydrogenated), animal fats and oils such as lard and hydrogenated fish oil are 8 to 20%, proteins such as caseinate are 1 to 8%, and carbohydrates such as corn syrup. ~ 8%, emulsifier ~ 1%,
If necessary, ash such as phosphate, fragrance, dye, and stabilizer are included as components.
コーヒーホワイトナーの標準的な製造工程は原材料の場
合、予備乳化、加熱滅菌、均質化、冷却、エージング、
充填である。乳化剤の仕込みは、原材料の混合時に親水
性のものは蛋白質等とともに水相に、親水性のものは油
脂に溶解、分散させて行なわれる。In the case of raw materials, the standard manufacturing process of coffee whitener is pre-emulsification, heat sterilization, homogenization, cooling, aging,
Filling. When the raw materials are mixed, the emulsifier is charged by dissolving and dispersing the hydrophilic one in the aqueous phase together with the protein and the hydrophilic one in the oil and fat.
以下、本発明を実施例および比較例により更に詳細に説
明する。Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
実施例１〜３および比較例１〜５ 表−１に示す親水性SEと親油性乳化剤との組合せで、実
施例１〜３及び比較例４においては両者を140℃にて透
明状態になるまで溶融混合し、乳化剤組成物を得た。Examples 1 to 3 and Comparative Examples 1 to 5 A combination of hydrophilic SE and a lipophilic emulsifier shown in Table 1 was used in Examples 1 to 3 and Comparative Example 4 until both of them became transparent at 140 ° C. Melt mixing was performed to obtain an emulsifier composition.
表−２に示す組成のコーヒーホワイトナーを製造した。
実施例１〜３及び比較例４においては溶融混合した乳化
剤組成物を油脂に溶解して使用し、比較例１〜３及び比
較例５においては親水性SEを水相から、親油性乳化剤を
油相から使用した。Coffee whiteners having the compositions shown in Table-2 were produced.
In Examples 1 to 3 and Comparative Example 4, the melt-mixed emulsifier composition was used by dissolving it in fats and oils, and in Comparative Examples 1 to 3 and Comparative Example 5, hydrophilic SE was added from the aqueous phase, and a lipophilic emulsifier was added as an oil. Used from phase.
製造は、予備乳化（65℃）、均質化（１段:50kg/cm2、
２段:100kg/cm2）、殺菌（125℃、５秒間；間接加
熱）、急速冷却（５℃まで）にて行ない、１晩エージン
グ後評価を行なつた。Production is pre-emulsification (65 ℃), homogenization (1st stage: 50kg / cm 2 ,
2 stages: 100 kg / cm 2 ), sterilization (125 ° C., 5 seconds; indirect heating), rapid cooling (up to 5 ° C.), and aging after overnight aging.
表−３に評価結果を示す。Table 3 shows the evaluation results.
なお、用いた乳化剤は以下の通り。 The emulsifiers used are as follows.
ステアリン酸SE:三菱化成工業（株）製 リヨートーシユガーエステル Ｓ−1170 リヨートーシユガーエステル Ｓ−1570 オレイン酸SE:三菱化成工業（株）製 リヨートーシユガーエステル Ｏ−1570 ソルビタンオレイン酸エステル：花王アトラス（株）製 SPAN−80 クエン酸ステアリン酸モノグリセリド：理研ビタミン
（株）製 ポエム Ｋ−30 クエン酸オレイン酸モノグリセリド：理研ビタミン
（株）製 ポエム Ｋ−37 〔発明の効果〕 本発明によれば、これまで不可能であつた低脂肪コーヒ
ーホワイトナーが可能になり、従来品においても、より
高度な乳化安定性を有するコーヒーホワイトナーの製造
が可能になつた。Stearic acid SE: Mitsubishi Kasei Kogyo Co., Ltd. Lyotosyuger ester S-1170 Lyotosyuguar ester S-1570 Oleic acid SE: Mitsubishi Kasei Co., Ltd. Lyotosyuger ester O-1570 sorbitan Oleic acid ester: Kao Atlas Co., Ltd. SPAN-80 Citric acid stearic acid monoglyceride: Riken Vitamin Co., Ltd. Poem K-30 Citric acid oleic acid monoglyceride: Riken Vitamin Co., Ltd. Poem K-37 [Advantages of the Invention] According to the present invention, a low-fat coffee whitener, which has hitherto been impossible, becomes possible, and it becomes possible to produce a coffee whitener having higher emulsion stability even in the conventional product. It was
Claims (1)
剤とを溶融混合して得られた組成物よりなることを特徴
とする油脂含量が20％以下の低脂肪コーヒーホワイトナ
ー用乳化剤組成物。1. A low-fat coffee whitener emulsifier composition having a fat and oil content of 20% or less, comprising a composition obtained by melt-mixing a hydrophilic sucrose fatty acid ester and a lipophilic emulsifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236963A JPH0728658B2 (en) | 1985-10-23 | 1985-10-23 | Coffee-whitener emulsifier composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236963A JPH0728658B2 (en) | 1985-10-23 | 1985-10-23 | Coffee-whitener emulsifier composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6296040A JPS6296040A (en) | 1987-05-02 |
| JPH0728658B2 true JPH0728658B2 (en) | 1995-04-05 |
Family
ID=17008358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60236963A Expired - Lifetime JPH0728658B2 (en) | 1985-10-23 | 1985-10-23 | Coffee-whitener emulsifier composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728658B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023191031A1 (en) | 2022-03-31 | 2023-10-05 | 三菱ケミカル株式会社 | Oil-in-water type emulsion composition and beverage containing same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04114850U (en) * | 1991-03-27 | 1992-10-09 | 日野自動車工業株式会社 | Plumbing hose connection device |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5312477A (en) * | 1976-07-15 | 1978-02-03 | Matsushita Electric Industrial Co Ltd | Temperature controlling apparatus for cooking machine |
| JPS5847151A (en) * | 1981-09-11 | 1983-03-18 | Osaka Gas Co Ltd | Internal combustion engine |
| JPS5941689A (en) * | 1982-09-01 | 1984-03-07 | Sanden Corp | Turning cylinder piston type volume system hydraulic device |
| JPS60153755A (en) * | 1984-01-23 | 1985-08-13 | Taiyo Yushi Kk | Soybean milk cream for coffee |
-
1985
- 1985-10-23 JP JP60236963A patent/JPH0728658B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023191031A1 (en) | 2022-03-31 | 2023-10-05 | 三菱ケミカル株式会社 | Oil-in-water type emulsion composition and beverage containing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6296040A (en) | 1987-05-02 |
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