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US 8,617,632 B2Granted
Coffee whitener, process for producing same, and process for producing beverage
AssigneesAjinomoto Co., Inc., Amano Enzyme Inc.
InventorNoriko Miwa
Life of this patent
Estimating the term…
Abstract
Coffee whiteners prepared by using, as the aqueous phase thereof, a casein-containing milk protein solution that has been deamidated with a protein deamidating enzyme, exhibit excellent storage stability and dispersibility in coffee without the use of synthetic emulsifiers.
Claims14
A coffee whitener, in which:
- (a) said coffee whitener is an oil-in-water emulsion, comprising 60 to 90% by weight, based on the total weight of said coffee whitener, of an aqueous phase and 10 to 40% by weight, based on the total weight of said coffee whitener, of an oil phase;
- (b) said aqueous phase is a casein-containing milk protein solution which comprises a casein-containing milk protein in an amount of 0.05 to 5% by weight, based on the total weight of said aqueous phase;
- (c) said milk protein has been subjected to a treatment with a protein deamidating enzyme;
- (d) said milk protein has a degree of a deamidation rate of 70% or above;
- (e) said oil phase comprises at least one vegetable oil;
- and
- (f) said coffee whitener does not contain any synthetic emulsifier as an active ingredient.
4 more elements
A method for producing a coffee whitener in which no synthetic emulsifier is used, comprising:
- (A) preparing a casein-containing milk protein solution which comprises a casein-containing milk protein in an amount of 0.05 to 5% by weight, based on the total weight of said solution;
- (B) adding a protein deamidating enzyme to said casein-containing milk protein solution and allowing said protein deamidating enzyme to act on said casein-containing milk protein, to obtain a deamidated milk protein solution which comprises a deamidated milk protein which has a deamidation rate of 70% or above;
- and
- (C) mixing and homogenizing 60 to 90 parts by weight of an aqueous phase which comprising said deamidated milk protein solution with 10-40 parts by weight of an oil phase which comprises at least one vegetable oil to obtain an oil-in-water emulsion.
1 more element
A method for producing a coffee whitener in which no synthetic emulsifier is usaed, comprising:
- (A) allowing a protein deamidating enzyme to act on a casein-containing milk protein to obtain a deamidated milk protein which has a deamidation rate of 70% or above;
- (B) dissolving said deamidated milk protein to obtain a deamidated milk protein solution which comprises said deamidated milk protein in an amount of 0.05 to 5% by weight, based on the total weight of said solution;
- and
- (C) mixing and homogenizing 60-90 parts by weight of an aqueous phase which comprises said deamidated milk protein solution with 10-40 parts by weight of an oil phase which comprises at least one vegetable oil to obtain an oil-in-water emulsion.
1 more element
Dependencies are inferred from the claim text.