JPH049504B2 - - Google Patents
Info
- Publication number
- JPH049504B2 JPH049504B2 JP59008566A JP856684A JPH049504B2 JP H049504 B2 JPH049504 B2 JP H049504B2 JP 59008566 A JP59008566 A JP 59008566A JP 856684 A JP856684 A JP 856684A JP H049504 B2 JPH049504 B2 JP H049504B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- cream
- coffee
- milk
- soybean
- 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
- 239000006071 cream Substances 0.000 claims description 42
- 235000013322 soy milk Nutrition 0.000 claims description 36
- 239000003995 emulsifying agent Substances 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 11
- 235000013861 fat-free Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000020244 animal milk Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- -1 etc. Substances 0.000 description 12
- 235000014113 dietary fatty acids Nutrition 0.000 description 11
- 229930195729 fatty acid Natural products 0.000 description 11
- 239000000194 fatty acid Substances 0.000 description 11
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 8
- 238000000926 separation method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010971 suitability test Methods 0.000 description 3
- 229920001214 Polysorbate 60 Polymers 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】
本発明は豆乳を利用したコーヒー用豆乳クリー
ムに関するものである。このクリームは、コーヒ
ーに入れたとき良好に分散しフエザリング（凝集
不溶化現象）を起すことがない。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a soy milk cream for coffee using soy milk. This cream disperses well when added to coffee and does not cause feathering (agglomeration and insolubilization phenomenon).
従来、コーヒー用クリームには、乳脂肪に富ん
だ牛乳クリーム層を用いて作られる本来のクリー
ムのほかに、牛乳、脱脂乳、脱脂粉乳水溶液など
乳固形物含有水溶液と油脂とを混合乳化して作ら
れる合成クリームがある。また、大豆タンパク質
分離物を利用したコーヒー用合成クリームも知ら
れている（例えば特開昭51−144764号公報参照）。 Conventionally, coffee cream has been made by emulsifying a mixture of milk solids-containing aqueous solutions such as milk, skim milk, and skim milk powder aqueous solutions and fats and oils, in addition to the original cream made using a milk cream layer rich in milk fat. There are synthetic creams that are made. Synthetic coffee creams using soybean protein isolates are also known (see, for example, Japanese Patent Application Laid-Open No. 144764/1983).
一般に、コーヒー用クリームにあつては、それ
自体が長時間良好なエマルジヨン状態を保つこと
が必要であつて、油分離や経時的増粘ないし固化
現象を生じないことが要求される。また、コーヒ
ー用クリームは、使用時これをコーヒーに入れた
とき速やかに、かつ完全に、分散して、油分離や
フエザリングを起さないことが要求される。この
ような性質はもちろんコーヒー用合成クリームに
も要求されるが、前記の大豆タンパク質分離物を
利用したものはフエザリングを生じやすい欠点が
ある。 Generally, coffee cream itself must maintain a good emulsion state for a long period of time, and must not cause oil separation, thickening or solidification over time. Further, coffee cream is required to disperse quickly and completely when added to coffee during use, and to not cause oil separation or feathering. Such properties are of course required for synthetic coffee creams, but those using the above-mentioned soybean protein isolate have the disadvantage of being prone to feathering.
他方、豆乳は健康志向の食品として近時それ自
体飲料として広く飲まれ、また、プリン、ヨーグ
ルト等のデザート類にも類似品として豆乳を利用
したものが出まわつている。 On the other hand, as a health-conscious food, soy milk has recently been widely consumed as a drink in itself, and similar desserts such as pudding and yogurt have also become available using soy milk.
本発明者らは、豆乳がコレステロールを含まな
い健康食品であることに着目し、豆乳を利用した
コーヒー用豆乳クリームを作ることを検討した。
しかし、豆乳を利用したコーヒー用豆乳クリーム
は、前記の大豆タンパク質分離物を利用したもの
と同様、フエザリングを生じやすいことが判明し
た。そこで、この欠点を克服すべく研究を進めた
結果、特定条件で豆乳を利用して得たクリームが
フエザリングを起さず、コーヒー用クリームとし
て適格であることを見出し、本発明を完成した。 The present inventors focused on the fact that soy milk is a health food that does not contain cholesterol, and considered making a soy milk cream for coffee using soy milk.
However, it has been found that soybean milk cream for coffee using soymilk is susceptible to feathering, similar to the above-mentioned one using soybean protein isolate. Therefore, as a result of conducting research to overcome this drawback, it was discovered that cream obtained using soy milk under specific conditions does not cause feathering and is suitable as coffee cream, and the present invention was completed.
本発明は次のとおりである。 The invention is as follows.
(a)大豆無脂固形物を豆乳中に1.5〜３重量％
（全豆乳クリームに対しては0.975〜2.70重量％に
相当する）含む豆乳（動物性乳不含）65〜90重量
％(b)植物性油脂10〜35重量％(c)親油性乳化剤0.05
〜１重量％（ただし油脂に対し0.5〜３重量％と
なるようにする）(d)親水性乳化剤0.5〜２重量％
及び(e)塩類0.2〜1.5重量％を混合乳化し均質化し
てなる、動物性乳不含のコーヒー用豆乳クリー
ム。 (a) 1.5 to 3% by weight of soybean nonfat solids in soymilk
(equivalent to 0.975-2.70% by weight for whole soy milk cream) Contains 65-90% by weight of soy milk (no animal milk) (b) 10-35% by weight of vegetable oil (c) Lipophilic emulsifier 0.05
~1% by weight (however, it should be 0.5-3% by weight based on the fat and oil) (d) Hydrophilic emulsifier 0.5-2% by weight
and (e) a soybean milk cream for coffee that does not contain animal milk and is made by emulsifying and homogenizing 0.2 to 1.5% by weight of salts.
このような豆乳を利用したコーヒー用クリーム
は、これまで知られていない。本発明のクリーム
は、これをコーヒーに入れたときフエザリングを
起すことがなく、加えて、コーヒーに淡白な風味
を添えることができ、また、健康志向と嗜好多様
化に応えうるものである。 A coffee cream using such soy milk has not been known so far. The cream of the present invention does not cause feathering when added to coffee, can add a light flavor to coffee, and can meet health-consciousness and diversification of tastes.
本発明において(a)成分の豆乳とは通常豆乳と呼
ばれるものを広く指し、動物性乳例えば牛乳や牛
乳加工品を含まないものである。これには日本農
林規格に定められた豆乳、準豆乳、豆乳飲料が含
まれ、これらは大豆や脱脂加工大豆を原料として
作られる。豆腐製造用の豆乳でもよいが、風味の
点から脱臭加工したものを選ぶのが好ましい。 In the present invention, the component (a), soy milk, broadly refers to what is normally called soy milk, and does not contain animal milk such as milk or milk processed products. This includes soymilk, semi-soymilk, and soymilk beverages specified in the Japanese Agricultural Standards, which are made from soybeans or defatted processed soybeans. Although soymilk used for making tofu may be used, it is preferable to choose one that has been deodorized from the viewpoint of flavor.
豆乳は、例えば、大豆固形分が9.6重量％の場
合、700ml中に大豆タンパク質4.5ｇ、大豆油2.65
ｇ、糖質1.95ｇ、灰分0.5ｇを成分的に含むほか
に、リノール酸、トコフエロール（ビタミンＥ）、
サポニンなどの生理活性物質やその他微量物質を
含み、いわば大豆の栄養分を全的に含むものであ
るから健康上好ましい食品であり、ひいては、か
かる豆乳を利用した本発明のコーヒー用クリーム
も健康上好ましいものである。 For example, if the solid content of soybean milk is 9.6% by weight, 700ml contains 4.5g of soybean protein and 2.65g of soybean oil.
In addition to containing g, 1.95 g of carbohydrates, and 0.5 g of ash, it also contains linoleic acid, tocopherol (vitamin E),
Since it contains physiologically active substances such as saponin and other trace substances, so to speak, it contains all the nutrients of soybeans, so it is a food that is good for health.In turn, the coffee cream of the present invention that uses such soy milk is also good for health. be.
本発明において(a)成分の豆乳は大豆無脂固形分
を1.5〜３重量％、好ましくは2.0〜2.8重量％含有
するものである。該固形分が1.5重量％未満のと
きはクリームの乳化状態が不安定となりやすく、
また、逆に３重量％を超えるときはフエザリング
を起しやすくなる。大豆無脂固形分を所定量含む
豆乳は、通常豆乳に加水して豆乳濃度を調整する
ことにより、または粉末豆乳に加水することによ
り得られる。(b)成分の植物性油脂としては、ヒマ
ワリ油、米油、パーム油、大豆油、ナタネ油、ヤ
シ油、パーム核油等、若しくはこれらの混合物、
又は、これらの硬化油を挙げることができる。 In the present invention, the soybean milk as the component (a) contains 1.5 to 3% by weight, preferably 2.0 to 2.8% by weight of soybean nonfat solids. When the solid content is less than 1.5% by weight, the emulsified state of the cream tends to become unstable,
On the other hand, if it exceeds 3% by weight, feathering tends to occur. Soymilk containing a predetermined amount of soybean nonfat solids is usually obtained by adding water to soymilk to adjust the soymilk concentration, or by adding water to powdered soymilk. The vegetable oils and fats of component (b) include sunflower oil, rice oil, palm oil, soybean oil, rapeseed oil, coconut oil, palm kernel oil, etc., or mixtures thereof;
Alternatively, these hydrogenated oils can be mentioned.
(c)成分の親油性乳化剤、(d)成分の親水性乳化剤
は、いずれも通常の食品添加用のものでよい。親
油性乳化剤としてはレシチン、グリセリン脂肪酸
エステル、ソルビタン脂肪酸エステル等、また親
水性乳化剤としてはシヨ脂肪酸エステル（好まし
くはHLB11以上のもの）、クエン酸モノグリセリ
ド、ポリグリセリン脂肪酸エステル、ポリオキシ
エチレンソルビタン脂肪酸エステル等が挙げられ
る。 The lipophilic emulsifier of component (c) and the hydrophilic emulsifier of component (d) may be those commonly used as food additives. Lipophilic emulsifiers include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, etc., and hydrophilic emulsifiers include silo fatty acid ester (preferably HLB11 or higher), citric acid monoglyceride, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, etc. can be mentioned.
これらの親油性乳化剤及び親水性乳化剤をそれ
ぞれ１種又は２種以上使用することができる。親
油性乳化剤についてはレシチンとグリセリン脂肪
酸エステルとの併用、レシチンとソルビタン脂肪
酸エステルとの併用が特に好適である。 One or more of these lipophilic emulsifiers and hydrophilic emulsifiers can be used. As for the lipophilic emulsifier, combinations of lecithin and glycerin fatty acid ester and combinations of lecithin and sorbitan fatty acid ester are particularly suitable.
(e)成分の塩類は安定剤であり、例えば第２リン
酸ナトリウム、第３リン酸ナトリウム等である。 The salts of component (e) are stabilizers, such as dibasic sodium phosphate and tertiary sodium phosphate.
本発明のコーヒー用豆乳クリームは、上記(a)成
分の豆乳65〜90重量％、(b)成分の油脂10〜35重量
％、(c)成分の親油性乳化剤（ただし油脂に対し
0.5〜３重量％となるようにする）、(d)成分の親水
性乳化剤0.5〜２重量％及び(e)成分の塩類を混合
乳化し均質化してなるコーヒー用豆乳クリームで
ある。 The soybean milk cream for coffee of the present invention contains 65 to 90% by weight of soymilk as the component (a), 10 to 35% by weight of oil as the component (b), and a lipophilic emulsifier as the component (c).
This is a soybean milk cream for coffee made by mixing and emulsifying and homogenizing a hydrophilic emulsifier (d), a hydrophilic emulsifier (d), and salts (e).
(a)成分の豆乳は、クリーム全量100重量％に対
し65〜90重量％である。65重量未満のときは、コ
ーヒーがいわゆる油こい感じとなり、逆に90重量
％を超えるときは白濁感を失う。(b)成分の油脂は
10〜35重量％であり、この範囲をはずれるとクリ
ームは適度の、いわゆるコクと白濁感を失う。(c)
成分の親油性乳化剤は、クリーム全量に対し0.05
〜１重量％で、しかも油脂に対し0.5〜３重量％
であることが必要である。親油性乳化剤がクリー
ム全量に対し0.05重量％未満で油脂に対し0.5重
量％未満であるときは乳化状態が不良となり、逆
にクリーム全量に対し１重量％を超え油脂に対し
３重量％を超えると増粘し、いわゆるボテの原因
となり不都合である。(d)成分の親水性乳化剤の量
はクリーム全量に対し0.5〜２重量％、好ましく
は0.7〜1.5重量％である。0.5重量％未満ではクリ
ームがフエザリングを生じ易く、また２重量％を
超えるとクリームの風味が悪くなる。(e)成分の塩
類の量は0.2〜1.5重量％であり、0.2重量％未満で
はクリームのエマルジヨンの安定性が悪くなり、
逆に1.5重量％を超えるとクリームの風味を劣化
させる。 Component (a), soy milk, is 65 to 90% by weight based on 100% by weight of the total cream. If it is less than 65% by weight, the coffee will have a so-called oily feel, and if it exceeds 90% by weight, it will lose its cloudy feel. (b) Ingredient oil and fat
It is 10 to 35% by weight, and if it is outside this range, the cream will lose its proper richness and cloudiness. (c)
The lipophilic emulsifier component is 0.05% of the total amount of cream.
~1% by weight, and 0.5-3% by weight based on fats and oils
It is necessary that If the lipophilic emulsifier is less than 0.05% by weight based on the total amount of cream and less than 0.5% by weight based on fats and oils, the emulsification state will be poor; This is inconvenient because it thickens and causes so-called sluggishness. The amount of the hydrophilic emulsifier (d) is 0.5 to 2% by weight, preferably 0.7 to 1.5% by weight, based on the total amount of the cream. If it is less than 0.5% by weight, the cream tends to feather, and if it exceeds 2% by weight, the flavor of the cream will be poor. The amount of salts as component (e) is 0.2 to 1.5% by weight; if it is less than 0.2% by weight, the stability of the cream emulsion will be poor;
On the other hand, if it exceeds 1.5% by weight, the flavor of the cream will deteriorate.
上記(a)〜(e)成分のほかに、さらに本発明の目的
に反さない範囲において他の成分例えば香料など
を適宜適量添加することは差支えない。 In addition to the above-mentioned components (a) to (e), other components such as fragrances may be added in appropriate amounts as long as they do not contradict the purpose of the present invention.
以上の成分を混合乳化し均質化して得られたも
のが本発明のコーヒー用豆乳クリームである。 The soybean milk cream for coffee of the present invention is obtained by mixing, emulsifying, and homogenizing the above components.
本発明のコーヒー用豆乳クリームは通常次のよ
うにして製造することができる。加水により大豆
無脂固形分を所定の範囲に調整した豆乳を60〜80
℃に加温し、これに塩類を所定量加え溶解させ
る。別に、60〜80℃に加温した油脂に所定量の乳
化剤を加え溶解又は分散させる。両者の液を混合
乳化し均質機にて均質化し水中油型のエマルジヨ
ンを作る。ホモジナイザーを用いる場合は70Kg／
cm2以上、好ましくは90〜150Kg／cm2の条件下で均
質化する。得られたエマルジヨンを冷却しエイジ
ングしてコーヒー用クリームを得る。乳化剤は上
記のように一旦油脂に添加するのが普通である
が、親水性乳化剤であるシヨ糖脂肪酸エステル、
ポリオキシエチレンソルビタン脂肪酸エステルを
用いる場合にはこれを豆乳に溶解してもよい。 The soybean milk cream for coffee of the present invention can usually be produced as follows. Soy milk whose non-fat solids content has been adjusted to a specified range by adding water to 60-80%
The mixture is heated to ℃, and a predetermined amount of salt is added and dissolved. Separately, a predetermined amount of emulsifier is added to oil and fat heated to 60 to 80°C and dissolved or dispersed. Both liquids are mixed and emulsified and homogenized using a homogenizer to create an oil-in-water emulsion. When using a homogenizer, 70Kg/
Homogenize under conditions of at least cm 2 , preferably 90 to 150 Kg/cm 2 . The resulting emulsion is cooled and aged to obtain coffee cream. Emulsifiers are usually added to oils and fats as mentioned above, but sucrose fatty acid esters, which are hydrophilic emulsifiers,
When polyoxyethylene sorbitan fatty acid ester is used, it may be dissolved in soy milk.
コーヒー用クリームの適正試験は次のようにし
て行う。ひいたコーヒー12ｇに熱湯を加えて過
しコーヒー液の量が100mlとなるようにする。こ
の100mlのコーヒー液を85℃に保ちこれにコーヒ
ー用クリーム５c.c.を混合撹拌して油分離及びフエ
ザリング（凝集不溶化現象）を肉眼観察する。 The suitability test for coffee cream is carried out as follows. Add boiling water to 12g of ground coffee until the amount of strained coffee liquid becomes 100ml. This 100 ml coffee liquid was kept at 85°C, mixed with 5 c.c. of coffee cream and stirred, and oil separation and feathering (agglomeration and insolubilization phenomenon) were visually observed.
次に、本発明の実施例を比較例ととも示す。例
中、部及び％は重量基準である。 Next, examples of the present invention will be shown together with comparative examples. In the examples, parts and percentages are by weight.
実施例 １
市販の豆乳〔名糖豆乳“純”、協同乳業(株)製〕
21.55部に水46.45部を加えて大豆無脂固形分を
2.04％（豆乳中）とした(a)成分の豆乳68部にシヨ
糖脂肪酸エステル（HLB15）１部、第２リン酸
ナトリウム１部を加え70℃に加温した。別に、レ
シチン１％（対油脂。全量に対しては約0.3％。）
グリセリン脂肪酸エステル１％（対油脂。全量に
対しては約0.3％。）を溶解したナタネ硬化油（融
点28℃）30部を70℃に加温した。両者を混合して
撹拌乳化しホモジナイザーで均質化した。均質圧
は90Kg／cm2であつた。得られたエマルジヨンを75
℃、30分殺菌し５℃まで急冷した。次いで、24時
間５℃でエイジングしてクリームを得た。このも
のの粘度は112cpであつた。Example 1 Commercially available soymilk [Meito Soymilk “Jun”, manufactured by Kyodo Dairy Products Co., Ltd.]
Add 46.45 parts of water to 21.55 parts to obtain non-fat soybean solids.
1 part of sucrose fatty acid ester (HLB15) and 1 part of dibasic sodium phosphate were added to 68 parts of soy milk containing component (a) at 2.04% (in soy milk) and heated to 70°C. Separately, lecithin 1% (relative to fats and oils. Approximately 0.3% to the total amount.)
30 parts of hydrogenated rapeseed oil (melting point 28°C) in which 1% glycerin fatty acid ester (relative to oil and fat, approximately 0.3% to the total amount) was dissolved was heated to 70°C. Both were mixed, emulsified by stirring, and homogenized using a homogenizer. The homogeneous pressure was 90Kg/cm 2 . 75% of the resulting emulsion
℃ for 30 minutes and then rapidly cooled to 5℃. A cream was then obtained by aging at 5° C. for 24 hours. The viscosity of this product was 112 cp.
本クリームを前記適正試験によりテストしたと
ころ、フエザリング及び油分離はいずれもなく、
優れたコーヒー用クリームであつた。また、５℃
に１週間保存した製品は油分離も起らず、増粘の
傾向もみられなかつた。 When this cream was tested in the above suitability test, there was no feathering or oil separation.
It was an excellent coffee creamer. Also, 5℃
The product stored for one week did not cause oil separation and showed no tendency to thicken.
比較例 １
（大豆無脂固形分が本発明の範囲外）
市販の豆乳（同）40部に水16部を加えて大豆無
脂固形分を3.8％とした(a)成分の豆乳を用いるほ
かは、実施例１と同様にしてクリームを製造し
た。このコーヒー用クリームを用いてコーヒー適
正試験を行なつたところ、油分離は起らなかつた
が、烈しいフエザリングを生じ実用性がなかつ
た。Comparative Example 1 (Soybean nonfat solid content is outside the scope of the present invention) Soymilk of component (a) was used, in which 16 parts of water was added to 40 parts of commercially available soymilk (same) to make the soybean nonfat solid content 3.8%. A cream was produced in the same manner as in Example 1. When a coffee suitability test was conducted using this coffee cream, oil separation did not occur, but severe feathering occurred, making it impractical.
Claims (1)
（全豆乳クリームに対しては0.975〜2.70重量％に
相当する）含む豆乳（動物性乳不含）65〜90重量
％(b)植物性油脂10〜35重量％(c)親油性乳化剤0.05
〜１重量％（ただし油脂に対し0.5〜３重量％と
なるようにする）(d)親水性乳化剤0.5〜２重量％
及び(e)塩類0.2〜1.5重量％を混合乳化し均質化し
てなる、動物性乳不含のコーヒー用豆乳クリー
ム。1 (a) 1.5 to 3% by weight of soybean non-fat solids in soymilk
(equivalent to 0.975-2.70% by weight for whole soy milk cream) Contains 65-90% by weight of soy milk (no animal milk) (b) 10-35% by weight of vegetable oil (c) Lipophilic emulsifier 0.05
~1% by weight (however, it should be 0.5-3% by weight based on the fat and oil) (d) Hydrophilic emulsifier 0.5-2% by weight
and (e) a soybean milk cream for coffee that does not contain animal milk and is made by emulsifying and homogenizing 0.2 to 1.5% by weight of salts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59008566A JPS60153755A (en) | 1984-01-23 | 1984-01-23 | Soybean milk cream for coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59008566A JPS60153755A (en) | 1984-01-23 | 1984-01-23 | Soybean milk cream for coffee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60153755A JPS60153755A (en) | 1985-08-13 |
| JPH049504B2 true JPH049504B2 (en) | 1992-02-20 |
Family
ID=11696612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59008566A Granted JPS60153755A (en) | 1984-01-23 | 1984-01-23 | Soybean milk cream for coffee |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60153755A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0728658B2 (en) * | 1985-10-23 | 1995-04-05 | 三菱化学株式会社 | Coffee-whitener emulsifier composition |
| KR101042403B1 (en) * | 2008-09-29 | 2011-06-17 | 허의종 | Manufacturing method of coffee creamerle snack using whole bean curd |
| JP5673103B2 (en) * | 2008-12-27 | 2015-02-18 | 不二製油株式会社 | Method for producing coffee whitener using soy milk |
| JP6390071B2 (en) * | 2012-07-17 | 2018-09-19 | 不二製油株式会社 | Method for producing soymilk for forming and soymilk for forming |
| WO2017010513A1 (en) * | 2015-07-14 | 2017-01-19 | 不二製油グループ本社株式会社 | Pulverulent emulsified composition |
| JP6635154B2 (en) * | 2018-08-21 | 2020-01-22 | 不二製油株式会社 | Method for producing soymilk for forming and soymilk for forming |
| KR102360894B1 (en) * | 2021-08-09 | 2022-02-21 | 주식회사 정.식품 | Soybean milk composition for making coffee with improved bubble forming and eating quality |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53145960A (en) * | 1977-05-23 | 1978-12-19 | Asahi Denka Kogyo Kk | High viscous creamy composition for coffee and oil composition suitable for making said composition |
-
1984
- 1984-01-23 JP JP59008566A patent/JPS60153755A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53145960A (en) * | 1977-05-23 | 1978-12-19 | Asahi Denka Kogyo Kk | High viscous creamy composition for coffee and oil composition suitable for making said composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60153755A (en) | 1985-08-13 |
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