Nut milk for foaming and its manufacturing method

Abstract

The present invention addresses the problem of providing a nut milk for foaming, which has excellent foaming properties and foaming stability and of which foam is hard to break even when a nut milk whipped by foaming with a steamer etc. is added to beverages such as coffee. A nut milk for foaming, which has excellent foaming properties and foaming stability, can be provided by using at least one modified starch selected from the group consisting of a phosphate cross-linked starch, a phosphate monoesterified phosphate cross-linked starch, a starch acetate, an oxidized starch, a hydroxypropyl starch, a hydroxypropylated phosphate cross-linked starch, a sodium octenyl succinate starch, a phosphorylated starch, and a starch decomposition product.

Description

Technical Field

[0001] The present invention relates to a foaming nut milk having excellent foaming properties and foaming stability, and a method for producing the same.

Background Art

[0002] Due to climate change represented by global warming, the expanding influence on purchases by the environmentally conscious millennial generation and later, the awareness of animal protection, and health problems such as cholesterol accumulation when using animal protein, the movement to incorporate plant milks represented by soy milk as a milk alternative is expanding. However, since plant milks are inferior in foaming stability to milk, there is a problem that the foam easily disappears even when plant milk is added to foamed coffee.

[0003] As a method for imparting foaming properties, in milk, methods such as adding various emulsifiers and foaming proteins to foaming type beverages (Patent Document 1), adding an emulsifier having an HLB of 14 or more (Patent Document 2), adding casein, soy protein, microcrystalline cellulose, carrageenan (Patent Document 3), etc., technologies using emulsifiers and stabilizers are disclosed.

[0004] As a technology for using emulsifiers and stabilizers in nut milk like milk, technologies such as blending high acyl gellan gum, gum arabic, and guar gum (Patent Document 4) are disclosed. However, Patent Document 4 is a technology related to improving the mouthfeel and there is no technology related to foaming properties.

[0005] On the other hand, regarding the improvement of foaming properties in plant milk, a technology of blending sucrose fatty acid ester, glycerin fatty acid ester, and organic acid monoglycerin having an HLB of 8 or more in soy milk (Patent Document 5) is disclosed. However, Patent Document 5 is a technology specialized only for soy milk, and there is no technology related to the foaming properties of nut milk.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a nut milk for foaming, which has excellent foamability and foam stability, and is such that even when nut milk foamed by, for example, a steamer is added to a beverage such as coffee, the foam is not easily broken.

Means for Solving the Problems

[0008] The inventors of the present invention conducted intensive research to solve the above problems, and as a result, found that the foamability of nut milk obtained by using one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, sodium octenyl succinate starch, phosphorylated starch, and their starch degradation products is improved, and thus the above problems were solved.

[0009] That is, the present invention is (1) A nut milk for foaming, characterized by containing one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, sodium octenyl succinate starch, phosphorylated starch, and their starch degradation products. (2) The forming nut milk according to (1), formed by a steamer (3) The forming nut milk according to (1), with the formed part placed on top of a beverage (4) A method for foaming nut milk, characterized by foaming the forming nut milk according to (1) (5) A method for producing forming nut milk, characterized by emulsifying using nut milk and one or more processed starches selected from the group consisting of cross-linked phosphate starch, monoesterified cross-linked phosphate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated cross-linked phosphate starch, sodium octenyl succinate starch, phosphorylated starch, and their starch degradation products It relates to the above. [Effect of the Invention]

[0010] The nut milk produced by the present invention is excellent in foaming property and foaming stability. For example, even when it is foamed with a steamer or the like and added to coffee, the foam can be maintained, and it can have a good mouthfeel and flavor. [Embodiments for Carrying Out the Invention]

[0011] The present invention will be described in detail below.

[0012] (Nuts) Examples of nuts include nuts typified by chestnuts and hazelnuts, stone fruits typified by almonds and walnuts, seeds typified by cashew nuts and Brazil nuts, etc. These can be used alone or in combination. The above nuts may include the outer skin, but it is also possible to use those with the outer skin removed. Furthermore, the above nuts can also be processed into nut powder, nut paste, etc. and used. In particular, nut paste is easy to use as a raw material and is one of the preferred processing raw materials.

[0013] (Nut Milk) The nut milk of the present invention not only refers to nut milk obtained by completely removing the insoluble fraction from nuts, but also means nut milk containing the insoluble fraction (especially the cell wall of cotyledons). Typically, it is obtained by pulverizing nuts to obtain a suspension (slurry) and either leaving the insoluble fraction completely unremoved or removing only a part of it and refining the insoluble fraction. Also, for example, a product obtained by once separating part or all of the insoluble fraction from the suspension, refining it, and then returning it to the original state is also within the scope of the nut milk of the present invention. Moreover, the nut milk containing the insoluble fraction (especially the cell wall of cotyledons) includes those containing nut powder or nut paste. The nut milk of the present invention preferably has a protein content of 0.1 g / 100 g or more, more preferably 0.3 g / 100 g or more.

[0014] (Nut paste) The nut paste of the present invention is obtained by grinding the above-mentioned nuts used as raw materials using known grinding means such as a three-roll mill to form a paste, and the fat-free nut solids are dispersed or suspended in the oil obtained from each nut. The nut paste is not particularly limited, but it is preferably one that passes through a 20-mesh sieve in the manufacturing process, has no graininess of nuts, and has a smooth texture.

[0015] Also, the nut paste of the present invention is not limited by the degree of roasting of the nuts used as raw materials or the place of origin. Therefore, not only pastes prepared from natural (raw) nuts with a low degree of roasting or no roasting, but also pastes with a high degree of roasting, in which the nuts themselves are colored and have a strong unique nut aroma, can be used. Furthermore, these nut pastes with different degrees of roasting can be arbitrarily mixed and used.

[0016] (Nut milk for forming) The nut milk for forming of the present invention refers to nut milk used for forming (foaming) with a steamer, a whisk, etc. An example of the production of nut milk having foaming power according to the present invention is as follows: Using nuts as a raw material, nut milk is emulsified with one or more processed starches selected from the group consisting of cross-linked phosphate starch, monoesterified cross-linked phosphate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated cross-linked phosphate starch, sodium octenyl succinate starch, phosphorylated starch, and their enzymatically decomposed products, and the obtained emulsion is homogenized with a homogenizer and then sterilized to obtain the nut milk. In addition, fats and oils can be added as needed. Furthermore, in order to enhance flavor preference and functionality, necessary food raw materials (such as fruit juice, fruit pulp, vegetables, sugars, fats and oils, dairy products, cereal flours, starches, cocoa mass, meat, poultry, and fish products) and food additives (such as emulsifiers, minerals, vitamins, thickening and stabilizing agents, acidulants, and flavors) can be appropriately used. The emulsification method is not particularly limited, and emulsification can be carried out using a homomixer, homogenizer, or the like. Also, homogenization can be carried out using a homogenizer or the like as needed. The homogenization pressure of the homogenizer is not particularly limited as long as it is sufficient for emulsification.

[0017] (Processed starch) The processed starch used in the present invention is cross-linked phosphate starch, monoesterified cross-linked phosphate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated cross-linked phosphate starch, sodium octenyl succinate starch, phosphorylated starch, and cross-linked phosphate starch, monoesterified cross-linked phosphate starch, hydroxypropylated cross-linked phosphate starch, etc., processed starches subjected to phosphorylation treatment are preferred. The type of starch raw material is not particularly limited. For example, waxy corn, corn, high amylose corn, potato, sweet potato, wheat, rice, glutinous rice, tapioca, various beans, etc. can be mentioned. In addition, the above-mentioned processed starch may be subjected to physical treatments such as gelatinization treatment, roasting treatment, hydrothermal treatment, warm water treatment, or enzymatic hydrolysis treatment.

[0018] The addition amount of the processed starch preferably has a viscosity suitable for beverage use, and although it is not particularly limited as the viscosity, 100 mPa·s is preferable, 50 mPa·s is more preferable, and 30 mPa·s is even more preferable. The viscosity is the value measured with a BM viscometer under the conditions of dispensing 200 g of the sample into a measuring beaker, using a No. 1 or No. 2 rotor, at 60 rpm, 10 °C, for 1 minute. The addition amount of the processed starch is preferably 0.01 to 5.0% by weight, more preferably 0.1 to 3.0% by weight, and even more preferably 0.1 to 1.0% by weight, based on the weight of the nut milk, for example. If the addition amount of the processed starch is too small, sufficient foam stability may not be obtained. If the addition amount of the processed starch is too large, although the foam stability is not a problem, the viscosity may increase and affect the flavor.

[0019] (Oil and fat) The nut milk for foaming of the present invention can be added with oil and fat. Any edible oil and fat may be used as the added oil and fat. For example, vegetable oils and fats such as corn oil, soybean oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, perilla oil, etc., and animal oils and fats such as milk fat, beef tallow, lard, whale oil, fish oil, chicken oil, etc. can be exemplified. However, the use of vegetable oils and fats is preferable because it is easy to control the physical properties of the oil and fat and all components can be prepared from vegetable sources. In addition, the above-mentioned oil and fat alone, or a mixed oil, or a processed oil and fat obtained by subjecting them to hardening, fractionation, transesterification, etc. can also be used. The addition of oil and fat tends to increase the umami of the nut milk for foaming and make the mouthfeel better. The addition amount of the oil and fat is preferably 0.01 to 5% by weight, more preferably 0.5 to 2% by weight, based on the weight of the nut milk.

[0020] (Emulsifier) The nut milk for forming of the present invention can be added with an emulsifier. The emulsifier is not particularly limited in type, and examples thereof include polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, monoglycerol fatty acid ester, sorbitan fatty acid ester, lecithin, and the like.

[0021] (Sterilization) The nut milk for forming of the present invention is sterilized if necessary. The sterilization method is not particularly limited. For example, high-temperature high-pressure water or high-pressure steam is injected into the raw material liquid, or direct heating methods such as Joule heating by energizing the raw material liquid and heating by high frequency (microwave), or indirect heating methods such as electromagnetic induction heating, electric furnace, direct fire, fluidized sand bath, molten salt bath, etc. can be used alone or in combination.

[0022] Although not necessarily required, the nut milk can be homogenized again by a homogenizer after sterilization.

[0023] (Foaming) The nut milk for forming is foamed, for example, with a steamer, a frother, etc., but it is more preferable to put it in the steamer of an espresso machine for foaming. Also, it can be enclosed in an espresso siphon, and after enclosing nitrous oxide gas or carbon dioxide gas, the espresso siphon is vibrated, such as by shaking, and then squeezed out from the espresso siphon into a container for foaming. The foamed nut milk can be used in various beverages, and as a beverage, it can be used, for example, in coffee, black tea, cocoa, etc. Taking coffee as an example, the nut milk for forming of the present invention is put in the steamer of an espresso machine for foaming, and by adding this to coffee, a cappuccino-like beverage can be prepared. This cappuccino-like beverage is excellent in foamability and foam stability, has a smooth mouthfeel, and exhibits a good flavor.

[0024] (Method for evaluating foamability of nut milk for forming) The foaming property of nut milk for foaming is determined by evaluating the foaming property and foaming stability. Specifically, 100 ml of nut milk is foamed with a steamer of an espresso machine (for example, DeLonghi espresso machine EC152J) up to 65°C, and the height of the foam immediately after foaming and the height of the foam after 10 minutes are observed. If the height of the foam immediately after foaming is 4.0 cm or more and the ratio of the height of the foam after 10 minutes to the height of the foam immediately after foaming is 50% or more, it is judged that the foaming property and foaming stability are high and the foaming property is excellent, and in the comprehensive evaluation, ○ or more is considered passing.

[0025] (Table 1) Foaming property evaluation criteria TIFF0007679139000001.tif39143

Examples

[0026] Examples are described below, but the technical idea of this invention is not limited by these examples. Unless otherwise specified below, “%” and “parts” are based on weight.

[0027] (Example 1) As nut milk, 46.6 parts of almond milk (Bridge Co., protein content 0.7%, lipid content 1.9%), 0.5 part of Pine Bake CC (Matsutani Chemical Industry Co., Ltd.), and 52.9 parts of water were mixed at 70°C and homogenized at 5 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10°C to obtain nut milk for foaming. 100 ml of the obtained nut milk for foaming was foamed with a steamer of an espresso machine up to 65°C, and the height of the foam immediately after foaming and the height of the foam after 10 minutes were observed. (Example 2) As nut milk, 46.6 parts of almond milk (Bridge Co., protein content 0.7%, lipid content 1.9%), 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 0.5 part of Pine Bake CC (Matsutani Chemical Industry Co., Ltd.), and 52.1 parts of water were mixed at 70°C and homogenized at 5 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10°C to obtain nut milk for foaming. 100 ml of the obtained nut milk for foaming was foamed to 65°C using the steamer of an espresso machine, and the height of the foam immediately after foaming and the height of the foam after 10 minutes were observed. (Comparative Example 1) As the nut milk, 46.6 parts of almond milk (Bridge Co., protein content 0.7%, lipid content 1.9%) and 53.4 parts of water were mixed at 70°C and homogenized at 5 MPa using a homogenizer to perform emulsification. After emulsification, it was cooled to 10°C to obtain nut milk for foaming. 100 ml of the obtained nut milk for foaming was foamed to 65°C using the steamer of an espresso machine, and the height of the foam immediately after foaming and the height of the foam after 10 minutes were observed. (Table 2) Comparison of presence or absence of oil addition TIFF0007679139000002.tif38151 From the results in Table 2, it was confirmed that the foaming property evaluation was good regardless of the presence or absence of oil and fat addition. Also, Examples 1 and 2 had a better flavor and a smoother mouthfeel than Comparative Example 1. In particular, Example 2 had a stronger umami and a smoother mouthfeel.

[0028] (Examples 2 to 10 and Comparative Examples 2 to 4) Comparison of various modified starches As the nut milk, 46.6 parts of almond milk (Bridge Co., protein content 0.7%, lipid content 1.9%), 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 0.5 part of various modified starches, and 52.1 parts of water were mixed at 70°C and homogenized at 5 MPa using a homogenizer to perform emulsification. After emulsification, it was cooled to 10°C to obtain nut milk for foaming. 100 ml of each of the obtained nut milks for foaming was foamed to 65°C using the steamer of an espresso machine, and the height of the foam immediately after foaming and the height of the foam after 10 minutes were observed. (Table 3) Comparison of various modified starches TIFF0007679139000003.tif144152 From the results in Table 3, it was confirmed that when cross-linked phosphate starch, monoesterified cross-linked phosphate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated cross-linked phosphate starch, sodium octenyl succinate starch, phosphorylated starch, and their starch degradation products were added, the foaming property evaluation was good. In terms of flavor, Examples 2 to 10 had a smoother texture and better flavor compared to Comparative Examples 2 to 4.

[0029] (Examples 11, 14, Comparative Example 5) Relationship with viscosity As nut milk, 46.6 parts of almond milk (Bridge Co., protein content 0.7%, lipid content 1.9%), 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 40 parts of water, and Matsutani Asagao (Matsutani Chemical Industry) were added to reach a predetermined viscosity, and water was added to make a final total of 100 parts. The mixture was mixed at 70°C and homogenized at 5 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10°C to obtain the nut milk for foaming of the present invention. 100 ml of each obtained nut milk for foaming was foamed to 65°C with the steamer of an espresso machine, and the height of the foam immediately after foaming and the height of the foam after 10 minutes were observed. Regarding the beverage suitability, the average score by 6 trained professional panelists was used as the evaluation score, and the evaluation was carried out according to the following criteria. 1: Beverage suitability exists 2: Slightly heavy texture but beverage suitability exists 3: Heavy texture and no beverage suitability (Table 4) Viscosity and beverage suitability TIFF0007679139000004.tif46169 From the results in Table 4, it was confirmed that Examples 7, 11, and 12 passed the comprehensive evaluation. Comparative Example 5 failed the comprehensive evaluation, and it was also confirmed that the beverage suitability decreased.

Claims

1. A nut milk for foaming (excluding coconut milk), characterized in that it contains one or more modified starches selected from the group consisting of phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, sodium starch octenyl succinate, phosphorylated starch, and starch hydrolysates thereof. ) The weight of the processed starch relative to the weight of the foaming nut milk is 0.01 to 5.0% by weight.

2. The foamable nut milk according to claim 1, which is foamed by a steamer.

3. A beverage comprising the foamed nut milk according to claim 1 placed on top.

4. A method for foaming nut milk, comprising foaming the nut milk for foaming according to claim 1.

5. A method for producing foaming nut milk (excluding coconut milk), comprising emulsifying nut milk with one or more processed starches selected from the group consisting of phosphate cross-linked starch, monoesterified phosphate cross-linked starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, sodium starch octenyl succinate, phosphorylated starch, and starch hydrolysates thereof. However, the weight of the processed starch is 0.01 to 5.0% by weight based on the weight of the nut milk for foaming.

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