NUT MILK FOR FOAMING AND METHOD FOR PRODUCING SAME

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.

Claims

1. A nut milk for foaming comprising one or more modified starches selected from the group consisting of distarch phosphate, phosphated distarch phosphate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate, monostarch phosphate, and their starch degradation products.

2. The nut milk for foaming according to claim 1, which is foamed with a steamer.

3. A beverage, wherein the nut milk for foaming according to claim 1 is foamed and placed on top of the beverage.

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

5. A method for preparing a nut milk for foaming, comprising adding one or more modified starches selected from the group consisting of distarch phosphate, phosphated distarch phosphate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate, monostarch phosphate, and their starch degradation products to a nut milk, and then emulsifying the nut milk.

Description

EXAMPLES

[0045] The present invention will be described in more detail below, but the technical concept of the present invention is not limited to the following Examples. In the Examples, “%” and “part” are weight basis unless otherwise noted.

Example 1

[0046] A mixture was prepared by mixing 46.6 parts of almond milk (manufactured by The Bridge S.R.L, protein content: 0.7%, fat content: 1.9%) as nut milk, 0.5 part of Pinebake CC (manufactured by Matsutani Chemical Industry Co., Ltd.), and 52.9 parts of water at 70° C. The mixture was homogenized at 5 MPa with a homogenizer to form an emulsion. After emulsification, the obtained emulsion was cooled to 10° C. to obtain nut milk for foaming.

[0047] Then, 100 ml of the obtained nut milk for foaming was foamed with a steamer of espresso machine to 65° C. The foam height immediately after forming and after 10 minutes were observed.

Example 2

[0048] A mixture was prepared by mixing 46.6 parts of almond milk (manufactured by The Bridge S.R.L, protein content: 0.7%, fat content: 1.9%) as nut milk, 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 0.5 part of Pinebake CC (manufactured by Matsutani Chemical Industry Co., Ltd.), and 52.1 parts of water at 70° C. The mixture was homogenized at 5 MPa with a homogenizer to form an emulsion. After emulsification, the obtained emulsion was cooled to 10° C. to obtain nut milk, for foaming.

[0049] Then, 100 ml of the obtained nut milk for foaming was foamed with a steamer of espresso machine to 65° C. The foam height immediately after forming and after 10 minutes were observed.

Comparative Example 1

[0050] A mixture was prepared by mixing 46.6 parts of almond milk (manufactured by The Bridge S.R.L, protein content: 0.7%, fat content: 1.9%) as nut milk, and 53.4 parts of water at 70° C. The mixture was homogenized at 5 MPa with a homogenizer to form an emulsion. After emulsification, the obtained emulsion was cooled to 10° C. to obtain nut milk for foaming.

[0051] Then, 100 ml of the obtained nut milk for foaming was foamed with a steamer of espresso machine to 65° C. The foam height immediately after forming and after 10 minutes were observed.

TABLE-US-00002 TABLE 2 Comparison of presence or absence of adding fat Presence Foam Foam or absence height height Modified of adding after 0 after 10 Overall starch fat minute minutes evaluation Example 1 Pinebake CC Absence 5.0 cm 4.2 cm ⊙ Example 2 Pinebake CC Presence 4.9 cm 4.2 cm ⊙ Comparative Absence 3.5 cm 3.2 cm X Example 1

[0052] From the result of table 2, it was confirmed that Examples showed better evaluation of foaming property with or without adding fat.

[0053] In addition, Examples 1 and 2 showed better taste and mellower mouthfeel than Comparative Example 1. Especially, Example 2 showed more kokumi taste and mellower mouthfeel.

Examples 2 to 10 and Comparative Examples 2 to 4

Comparison of Various Modified Starches

[0054] A mixture was prepared by mixing 46.6 parts of almond milk (manufactured by The Bridge S.R.L, protein content: 0.7%, fat content: 1.9%) as nut milk, 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 0.5 part of each modified starch, and 52.1 parts of water at 70° C. The mixture was homogenized at 5 MPa with a homogenizer to form an emulsion. After emulsification, the obtained emulsion was cooled to 10° C. to obtain nut milk for foaming.

[0055] Then, 100 ml of the obtained each nut milk for foaming was foamed with a steamer of espresso machine to 65° C. The foam height immediately after forming and after 10 minutes were observed.

TABLE-US-00003 TABLE 3 Comparison of various modified starches Foam Foam height height Overall Modified after 0 after 10 evalu- starch Manufacturer Component minute minutes ation Example 2 Pinebake Matsutani Distarch 4.9 cm 4.2 cm ⊙ CC Chemical Phosphate Industry Co., Ltd. Example 3 Matsutani Matsutani Phosphated 4.8 cm 4.0 cm ⊙ Satsuma Chemical Distarch Industry Phosphate Co., Ltd. Example 4 Matsutani Matsutani Starch 4.8 cm 4.2 cm ⊙ Sakura Chemical Acetate Industry Co., Ltd. Example 5 Stabirose Matsutani Oxidized 4.2 cm 3.5 cm ◯ T-10 Chemical Starch Industry Co., Ltd. Example 6 Food Matsutani Hydroxypropyl 4.0 cm 3.7 cm ◯ Starch SG Chemical Starch Industry Co., Ltd. Example 7 Matsutani Matsutani Hydroxypropyl 4.8 cm 4.2 cm ⊙ Asagao Chemical Distarch Industry Phosphate Co., Ltd. Example 8 Pine Flow Matsutani Decomposed 4.7 cm 3.5 cm ◯ Chemical starch Industry Co., Ltd. Example 9 Emulstar Matsutani Starch 4.8 cm 3.7 cm ◯ TR Chemical Sodium Industry Octenyl Co., Ltd. Succinate Example 10 SMS707 Matsutani Monostarch 4.5 cm 4.0 cm ⊙ Chemical Phosphate Industry Co., Ltd. Comparative — — — 3.5 cm 3.3 cm X Example 2 Comparative AS Tokai Acetylated 3.2 cm 2.9 cm X Example 3 Dextrin Co., Distarch Ltd. Adipate Comparative SMS747 Matsutani Acetylated 3.6 cm 3.1 cm X Example 4 Chemical Distarch Industry Phosphate Co., Ltd.

[0056] From the result of table 3, it was confirmed that better evaluation of foaming property was obtained when distarch phosphate, phosphated distarch phosphate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate, monostarch phosphate, or degradation product thereof was added.

[0057] In addition, Examples 2 to 10 showed better taste and mellower mouthfeel than Comparative Examples 2 to 4.

Example 11, Example 14, Comparative Example 5

[0058] Relationship with Viscosity

[0059] A mixture was prepared by mixing 46.6 parts of almond milk (manufactured by The Bridge S.R.L, protein content: 0.7%, fat content: 1.9%) as nut milk, 0.8 part of coconut oil (manufactured by Fuji Oil Co., Ltd.), 40 parts of water, and Matsutani Asagao (manufactured by Matsutani Chemical Industry Co., Ltd.) in an amount for obtaining desired viscosity and water in an amount for adjusting total parts to 100 parts at 70° C. The mixture was homogenized at 5 MPa with a homogenizer to form an emulsion. After emulsification, the obtained emulsion was cooled to 10° C. to obtain nut milk for foaming.

[0060] Then, 100 ml of the obtained each nut milk for foaming was foamed with a steamer of espresso machine to 65° C. The foam height immediately after forming and after 10 minutes were observed.

[0061] In addition, suitability for beverage was evaluated according to the following criteria from the average score of six trained professional panelists as evaluation score.

1: Suitable for beverage
2: Slightly heavy in mouthfeel, but suitable for beverage
3: Heavy in mouthfeel, not suitable for beverage

TABLE-US-00004 TABLE 4 Viscosity and suitability for beverage Aciding Viscosity Suitability Foam height Foam height Overall amount (%) (mPa .Math. s) for beverage after 0 minute after 10 minutes evaluation Example 7 0.5 6.0 1 4.5 cm 4.2 cm ⊙ Example 11 1.0 13.0 1 5.0 cm 3.8 cm ◯ Example 12 2.0 74.0 2 4.0 cm 2.9 cm ◯ Comparative 3.0 280.0 3 3.5 cm 2.7 cm X Example 5

[0062] From the result of table 4, Examples 7, 11, and 12 were acceptable. It was confirmed that Comparative Example 5 showed unacceptable as overall evaluation, and that suitability for beverage were deteriorated.