JP7426342B2 - クリーマー - Google Patents
クリーマー Download PDFInfo
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- JP7426342B2 JP7426342B2 JP2020555432A JP2020555432A JP7426342B2 JP 7426342 B2 JP7426342 B2 JP 7426342B2 JP 2020555432 A JP2020555432 A JP 2020555432A JP 2020555432 A JP2020555432 A JP 2020555432A JP 7426342 B2 JP7426342 B2 JP 7426342B2
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- Prior art keywords
- oil
- creamer
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- composition
- lipids
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Tea And Coffee (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明者らは、驚くべきことに、オート麦油などの極性油を使用することで、コーヒー及び茶などの水ベースの飲料に添加したときに驚くほど安定なクリーマーを作製できることを見出した。油中に存在する極性脂質は、合成乳化剤及び合成緩衝剤を必要としない高度に安定なエマルションを生成する。
(i)水相を用意する工程と、
(ii)本明細書に定義される極性脂質の供給源を、油、例えば、パーム油、パーム核油又はパーム核オレイン、水添パーム核油又は水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪及びコーン油からなる群から選択される油と混合することによって油相を用意する工程と、
(iii)水相と油相とを組み合わせてプレエマルションを形成する工程と、
(iv)プレエマルションを均質化してエマルション濃縮物を形成する工程と、
(v)任意選択的に、エマルション濃縮物を乾燥して、乾燥クリーマー組成物を形成する工程と、
を含む、方法が提供される。
乳化剤とは、水中油型エマルションの2つの相間の界面を安定化し、相分離の速度を低減する化合物を意味する。
一実施形態では、極性脂質は、低温高真空蒸留を使用して処理されたオート麦油、ホウレンソウ油又はサツマイモ油である。一実施形態では、極性脂質は、低温高真空蒸留を使用して処理されたオート麦油である。例えば、本発明による極性脂質は、0.001~0.03mbarの圧力及び30~75℃、例えば60~70℃の温度において低温高真空蒸留を使用して調製されてもよい。
クリーマーの油成分は、様々な供給源から選択されてもよい。一実施形態では、油成分は、パーム油、パーム核油若しくはパーム核オレイン、水添パーム核油若しくは水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪、又はコーン油から選択される。
クリーマーは緩衝剤を含んでもよい。緩衝剤は、コーヒーなどの高温環境、酸性環境及び/又は高ミネラル環境に添加したときのクリーマーの望ましくないクリーミング又は沈殿を防止することができる。緩衝剤は、例えば、一リン酸塩、二リン酸塩、炭酸ナトリウム及び重炭酸ナトリウム、炭酸カリウム及び重炭酸カリウム、又はこれらの組み合わせであってよい。好ましい緩衝剤は、リン酸カリウム、二カリウムなどの塩である。緩衝剤は、例えば、クリーマーの約0.1重量%~約3重量%の量で存在してもよい。
本発明のクリーマー組成物は、発泡クリーマー、すなわち、液体に溶解されたときに泡を生成するクリーマーであってもよい。発泡クリーマー及びそれらを製造するための方法は、当該技術分野において周知である。発泡クリーマーは、例えば、粉末クリーマー組成物であってもよく、当該クリーマーの粉末粒子は多孔質であり、溶解時にこの細孔から気体が放出されて、発泡体を生成する。
本発明は、クリーマー組成物を提供する方法であって、
(i)水相を用意する工程と、
(ii)本明細書に定義される極性油成分を、油、例えば、パーム油、パーム核油又はパーム核オレイン、水添パーム核油又は水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪及びコーン油からなる群から選択される油と混合することによって油相を用意する工程と、
(iii)水相と油相とを組み合わせてプレエマルションを形成する工程と、
(iv)プレエマルションを均質化してエマルション濃縮物を形成する工程と、
(v)任意選択的に、エマルション濃縮物を乾燥して、乾燥クリーマー組成物を形成する工程と、
を含む、方法を提供する。
本発明のクリーマー組成物の製造方法は、水中油型エマルションを低温殺菌又は商業的滅菌する工程を含んでもよい。
2つの液体濃縮物(油相及び水相)を混合して、135kgの濃縮物を作製することによって、粉末クリーマーを調製した。
2つの液体濃縮物(油相及び水相)を混合して、115kgの濃縮物を作製することによって、粉末クリーマーを調製した。
2つの液体濃縮物(油相及び水相)を混合して、100kgのバッチを作製することによって、液体クリーマーを調製した。
2つの液体濃縮物(油相及び水相)を混合して、100kgのバッチを作製することによって、液体クリーマーを調製した。
実施例1及び2の再水和させた粉末クリーマーの粒度分布を図1に示す。
図3~5は、i)合成乳化剤と緩衝剤とを用いて作製した参照コーヒークリーマー、ii)カゼインNaのみで作製したコーヒークリーマー、iii)オート麦油のみを用いたコーヒークリーマー、及びiv)カゼインNaとオート麦油を用いて作製したコーヒークリーマーの安定性を比較する。これらのクリーマーの組成を以下の表2に提供する。
Chuら(Langmuir(2009),25(16),9352-9360)は、オート麦油ベースのエマルション中の脂質が、脂肪消化を阻害又は遅延させる働きをすることを開示している。脂肪消化の阻害/遅延は、ビタミン摂取を阻害し、脂肪の吸収不良を引き起こすなど、有害な栄養効果を有することが示されている。
極性脂質を40%含むオート麦油を、低温高真空薄膜蒸留により脱臭し、揮発性の異臭を除去した。
(ii)オート麦油を、パーム油、パーム核油又はパーム核オレイン、水添パーム核油又は水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪及びコーン油からなる群から選択される油と混合することによって油相を用意する工程と、
(iii)水相と油相とを組み合わせてプレエマルションを形成する工程と、
(iv)プレエマルションを均質化してエマルション濃縮物を形成する工程と、
(v)任意選択的に、エマルション濃縮物を乾燥して、乾燥クリーマー組成物を形成する工程と、
を含む、段落1~17のいずれか1つに記載のクリーマー組成物を製造する方法。
Claims (19)
- クリーマー組成物であって、前記組成物中の脂質の0.1~15重量%が極性脂質であり、前記極性脂質が糖脂質を含み、
前記極性脂質がオート麦由来のものを含み、
前記極性脂質がリン脂質を含み、
前記糖脂質の重量が前記リン脂質の重量に対して3分の1以上である、クリーマー組成物。 - 前記組成物中の脂質の0.4~14重量%が極性脂質である、請求項1に記載のクリーマー組成物。
- 前記極性脂質の少なくとも20重量%がガラクト脂質である、請求項1又は2に記載のクリーマー組成物。
- 前記極性脂質の少なくとも20重量%がジガラクトシルジアシルグリセリドである、請求項1~3のいずれか一項に記載のクリーマー組成物。
- 前記極性脂質が、ホウレンソウ又はサツマイモ由来のものを更に含む、請求項1~4のいずれか一項に記載のクリーマー組成物。
- 前記組成物中の脂質の0.5~35重量%がオート麦由来のものであり、オート麦由来の脂質の少なくとも4重量%が極性脂質である、請求項1~5のいずれか一項に記載のクリーマー組成物。
- 前記組成物中の脂質の0.5~35重量%がオート麦由来のものであり、前記組成物中の脂質の65~99.5重量%が、パーム油、パーム核油若しくはパーム核オレイン、水添パーム核油若しくは水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪、又はコーン油である、請求項6に記載のクリーマー組成物。
- 前記クリーマー組成物が追加の乳化剤を含まず、及び/又は追加のリン酸塩を含まない、請求項1~7のいずれか一項に記載のクリーマー組成物。
- 前記組成物が、飲料クリーマーである、請求項1~8のいずれか一項に記載のクリーマー組成物。
- 前記組成物が、コーヒークリーマーである、請求項1~9のいずれか一項に記載のクリーマー組成物。
- 乾燥重量基準で、10~60重量%の油と、5~80重量%の炭水化物とを含む、請求項1~10のいずれか一項に記載のクリーマー組成物。
- 前記組成物が、粉末クリーマー又は液体クリーマーの形態である、請求項1~11のいずれか一項に記載のクリーマー組成物。
- 請求項1~11のいずれか一項に記載のクリーマー組成物を含む、レディ・トゥ・ドリンク又はすぐに使用できる飲料。
- 糖脂質を含む極性脂質の、クリーマー組成物中の乳化剤としての使用であって、
前記極性脂質がオート麦由来のものを含み、
前記極性脂質がリン脂質を含み、
前記糖脂質の重量が前記リン脂質の重量に対して3分の1以上である、使用。 - 前記極性脂質がクリーマーの酸及び/又はミネラル不安定性を低減するために使用される、請求項14に記載の使用。
- 前記極性脂質がジガラクトシルジアシルグリセリドを含む、請求項14又は15に記載の使用。
- (i)水相を用意する工程と、
(ii)オート麦油を、パーム油、パーム核油若しくはパーム核オレイン、水添パーム核油若しくは水添パーム核オレイン、ココナッツ油、藻油、キャノーラ油、大豆油、ひまわり油、ベニバナ油、綿実油、乳脂肪及びコーン油からなる群から選択される油と混合することによって油相を用意する工程と、
(iii)前記水相と前記油相とを組み合わせてプレエマルションを形成する工程と、
(iv)前記プレエマルションを均質化してエマルション濃縮物を形成する工程と、
を含む、請求項1~12のいずれか一項に記載のクリーマー組成物を製造する方法。 - (v)前記エマルション濃縮物を乾燥して、乾燥クリーマー組成物を形成する工程を更に含む、請求項17に記載の方法。
- 前記オート麦油が、低温高真空蒸留によって調製されている、請求項17又は18に記載の方法。
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