Patent Application
20120263855
This invention relates to a foamable milk composition which is suitable as a food topping composition for forming a non-fat milk-containing foam, for example, forming a foam topping on cappuccino type coffee.
Cappuccino is a cup of espresso coffee/milk drink topped with milk foam. The milk foam is produced by blowing steam around 70° C. into milk by means of a steaming equipment for foaming, or by agitating hot milk around 60° C. by means of a hand mixer or special agitator for entrapping air for foaming. Either procedure is very cumbersome. Thus there is a need for a composition capable of readily forming milk foam. It would be desirable to have a foamable milk composition capable of topping beverage and food items with a milk foam.
With respect to milk products from which creamers are made, there is a tendency to use low-fat milk products as a health care diet intended for cholesterol reduction and anti-obesity. In Japan, for example, the Ordinance of the Ministry of Health and Welfare No. 52 of 1951 relating to constituent standards of milk and milk products, for enforcement of the Food Sanitation Act, defines that among milk products in which only milk fat component is modified, those having a milk fat content of less than 0.5% by weight are classified as non-fat milk.
If an attempt is made to foam such non-fat milk by agitating with the above-mentioned steaming equipment, hand mixer, special agitator or the like, for entrapping air bubbles, the resulting foam consists of large size, short-lived bubbles and is far from the desired milk foam.
In this connection, JP-A H11-56233 discloses that a milk foam is formed by dissolving a spray-dried creamer comprising non-fat milk solids, coconut fat, sweet whey, glucose syrup, sucrose, and aroma substrate along with coffee powder. If desired, the creamer may also contain an emulsifier serving as a low-molecular-weight surfactant selected from monoglycerides, distilled monoglycerides, diglycerides, glycerol monostearates, sorbitol monostearates, esters or carbocyclic acids with mono- and di-glycerides, monosodium phosphate derivatives of mono- and di-glycerides, lecithin, diacetyl tartaric acid esters of mono- and di-glycerides (data esters), sorbitan esters, diacetyl tartaric acids esters of mono- and di-glycerides, succinylated mono- and di-glycerides, acetylated mono- and di-glycerides, hydroxylated lecithin, propylene glycol mono- and di-esters of fatty acids, polyglycerol esters of fatty acids, lactylic esters of fatty acids, and mixtures thereof. JP-A 2006-055167 discloses that a foam is readily formed from a powder composition containing such an emulsifier.
JP-A H10-150915 describes that a stable foam is formed from a composition comprising a natural polysaccharide such as guar gum, gum arabic or xanthane gum in addition to the emulsifier mentioned above. JP-A 2001-510344 discloses preparation of foam from a powder composition comprising a bicarbonate salt to generate carbon dioxide and a natural gum as a thickener.
The milk foams produced by these methods, however, are large in bubble size, unstable, and thus less favorable as the milk foam on cappuccino. Although the addition of emulsifiers is effective for stabilizing the foam, the taste of the resulting milk foam is far from the desired taste because most emulsifiers taste very bitter and astringent. Some natural polysaccharides such as gums are devoid of the bitter taste problem, but have less surface activity. Then a foamable milk composition capable of forming a flowing foam topping is not obtained unless the emulsifier of bitter or astringent taste is added.
JP-A 2010-535491 discloses a convenient method of forming a creamy foam of low fat bubbles using a foam generator. A foam is produced using an aqueous or aqueous ethanolic solution of a surfactant having an HLB greater than 9. Further methyl cellulose or saponin may be added to the solution. It is described that methyl cellulose is preferable on flavor grounds, but gives a less satisfactory foam quality, when used alone. Thus a surfactant must be added. This has not fully solved the problem that foam has a bitter or astringent taste.
Patent Document 1: JP-A H11-56233 (EP 0885566)
Patent Document 2: JP-A 2006-055167
Patent Document 3: JP-A H10-150915
Patent Document 4: JP-A 2001-510344 (WO 98/34495)
Patent Document 5: JP-A 2010-535491 (WO 2009019486)
An object of the invention is to provide a foamable milk composition which is suitable as a food topping composition for forming a non-fat milk-containing foam on demand, for example, forming a foam topping on beverages, typically coffee, and food items.
The inventors have found that a creamy foam of fine bubble size can be formed on top of coffee beverages or food items by dissolving hydroxypropyl methyl cellulose in non-fat milk, feeding the solution to a foam generator and dispensing therefrom, or agitating the solution by a foaming equipment.
Accordingly, the invention provides a foamable milk composition suitable for forming a non-fat milk-containing foam topping for food use.
In one aspect, the invention provides a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose.
In a preferred embodiment, the hydroxypropyl methyl cellulose is a mixture of (A) hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of 3 to 10 mPa-s at 20° C. and (B) hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of 50 to 4,000 mPa-s at 20° C. More preferably the mixture contains hydroxypropyl methyl celluloses (A) and (B) in a weight ratio between 0.1/1 and 1/0.1.
The foamable milk composition ensures that a milk foam is quickly prepared, on demand, as a topping on coffee and other beverages and food items. A non-fat milk-containing foam topping for food use is readily formed.
In Japan, the Ordinance of the Ministry of Health and Welfare No. 52 of 1951 relating to constituent standards of milk and milk products, for enforcement of the Food
Sanitation Act, defines that among milk products in which only milk fat component is modified, those having a milk fat content of less than 0.5% by weight are classified as non-fat milk. As used herein, the term “non-fat milk” refers to dairy milk products having a milk fat content of less than 0.5% by weight, and non-dairy milk products of vegetable-based milk such as soymilk having a fat content of less than 0.5% by weight. A dispersion of skimmed milk powder or soymilk powder in water may also be used as the non-fat milk as long as the dispersion can be prepared as a solution having a fat content of less than 0.5% by weight. Notably, ordinary milk products having a high fat content can be readily foamed and stabilized as fine bubbles since the fat component has a sufficient surface activity. In contrast, those milk products with a low fat content as used herein are difficult to be foamed and stabilized.
Hydroxypropyl methyl cellulose used herein may have a methoxyl substitution of 19 to 32% by weight and a hydroxypropoxyl substitution of 4 to 12% by weight. The molecular substitution can be determined by the Zeisel-GC method based on the reference: J. G. Gobler, E. P. Samsel, and G. H. Beaber, Talanta, 9, 474 (1962). The substitution may also be determined by the gas chromatography method described in terms of methyl cellulose in the Japanese Standards of Food Additives and the method of determining a substitution of methyl cellulose and hydroxypropyl methyl cellulose as prescribed by the Pharmacopoeia of Japan. Cellulose is not water-soluble if the substitution is below the above-defined range and is difficult to dissolve if the substitution exceeds the above-defined range. Cellulose containing only methoxyl groups, which is referred to as methyl cellulose, is a cellulose ether different from hydroxypropyl methyl cellulose as used herein and has a lower surface activity than hydroxypropyl methyl cellulose. Thus methyl cellulose is not suitable for the object of the invention.
While an aqueous solution of hydroxypropyl methyl cellulose takes the non-flowing gel state in a temperature range from the gelation incipient temperature of 60° C., the solution keeps fluidity and exhibits good surface activity below the gelation incipient temperature. By contrast, methyl cellulose gels at about 30 to 55° C., losing fluidity. Accordingly, the use of hydroxypropyl methyl cellulose permits a foam of non-fat milk to be formed without a need for surfactants such as low-molecular-weight fatty acid glycerol esters, sucrose fatty acid esters and saponins.
Since hydroxypropyl methyl cellulose is a high-molecular-weight substance, it scarcely tastes bitter or astringent as opposed to low-molecular-weight surfactants such as low-molecular-weight fatty acid glycerol esters, sucrose fatty acid esters and saponins.
With respect to the degree of polymerization of hydroxypropyl methyl cellulose, a viscosity at 20° C. of a 2 wt % aqueous solution of cellulose is used as an index of degree of polymerization. Most commercially available hydroxypropyl methyl celluloses form 2 wt % aqueous solutions having a viscosity of 3 to 300,000 mPa-s at 20° C. and are useful.
For hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of less than or equal to 15 mPa-s at 20° C., a creamy foam of fine bubbles can be formed by a foam generator or mixer. With respect to the stability of foam, it is sometimes necessary to add a more amount of hydroxypropyl methyl cellulose in order that the foam remain stable for about 20 minutes since topping. For hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of at least 50 mPa-s at 20° C., the foam is more stable, but less creamy since it is difficult to create bubbles of small size during operation of a foam generator or mixer. Then for the purpose of forming a more creamy and stable foam, it is preferable to mix (A) hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of 3 to 10 mPa-s at 20° C. and (B) hydroxypropyl methyl cellulose forming a 2 wt % aqueous solution having a viscosity of 50 to 4,000 mPa-s at 20° C., more preferably in a weight ratio between 0.1/1 and 1/0.1, even more preferably between 0.3/1 and 1/0.2, and most preferably between 0.7/1 and 1/0.5. If hydroxypropyl methyl cellulose (A) having a 2 wt % solution viscosity of less than 3 mPa-s is used, foam stability may be aggravated. If hydroxypropyl methyl cellulose (A) having a 2 wt % solution viscosity of more than 10 mPa-s is used, it may be difficult to form a fine creamy foam. If hydroxypropyl methyl cellulose (B) has a 2 wt % solution viscosity of less than 50 mPa-s, foam stability may be insufficient. If hydroxypropyl methyl cellulose (B) has a 2 wt % solution viscosity of more than 4,000 mPa-s, the foam may be too viscous and give an unpleasant feel to the mouth.
It is noted that viscosity measurement is carried out, in the case of hydroxypropyl methyl cellulose (A), on a Ubbelohde viscometer according to JIS K2283-1993, and in the case of hydroxypropyl methyl cellulose (B), on a BL viscometer with No. 4 rotor at 12 rpm.
The hydroxypropyl methyl cellulose or celluloses may be added in an amount of 0.2 to 2% by weight, preferably 0.55 io to 1.5% by weight, and even more preferably 0.8 to 1.2% by weight of the non-fat milk (solution). Outside the range, a less amount of the cellulose may fail to form a flowing creamy foam whereas a more amount may increase viscosity and give an unpleasant feel to the mouth.
When hydroxypropyl methyl cellulose in powder form is added to cold water, particles are quickly dissolved at their surfaces and become sticky, and so gradually agglomerate into blocks. Thus it takes a time for water to penetrate from the surface into the interior of particles until particles are fully dissolved. On the other hand, in hot water above 80° C., particles are not dissolved and do not agglomerate into blocks. Then hydroxypropyl methyl cellulose may be dissolved by preheating non-fat milk at or above 80° C., admitting hydroxypropyl methyl cellulose powder thereto, agitating and mixing to fully disperse powder particles, and cooling the milk to or below 30° C.
A foam generator used for forming a creamy foam from the foamable milk composition is an equipment having a nozzle adapted to pump up and eject liquid while entrapping air. For example, a foam pump dispenser comprising a vessel, dual pistons, and dual cylinders as described in Japanese Utility Model H06-32346 may be used. Besides, any equipment capable of generating and delivering foam may be used.
The method of forming a creamy foam from the foamable milk composition may be by mixing the components of the composition, and agitating the mixture by a bladed agitator, hand mixer or the like.
When dispensed, the foamable milk composition is preferably at a temperature of 20 to 60° C., more preferably 30 to 50° C. At lower temperature, foam formation and stability may be aggravated. The reason is that since more hydroxypropyl methyl cellulose is adsorbed to oil and fat components of milk and agglomerated, less hydroxypropyl methyl cellulose is adsorbed to bubble surfaces during foaming operation, failing to stabilize the foam. In this case, the mixture is heated again preferably at 20 to 60° C., more preferably at 30 to 50° C., then it can be agitated for foaming. A flowing creamy composition as intended is obtainable in this way. At too high temperature, hydroxypropyl methyl cellulose may gel, adversely affecting foam formation and foam flow.
To the foamable milk composition, sweeteners such as sugar, synthetic sweeteners, flavoring agents, spices, and fragrant agents may be added as long as the objects of the invention are not impaired.
Examples of the item which is topped with a flowing creamy milk foam produced from the foamable milk composition include beverages such as espresso coffee for cappuccino, American coffee, instant coffee, and food items such as cookies, cheeses, breads, and cakes.
Examples of the invention are given below by way of illustration and not by way of limitation.
In a 300-ml beaker, 200 g of non-fat milk (trade name “Meiji Delicious Non-Fat Milk” by Meiji Co., Ltd.) or non-fat soymilk (trade name “Non Fat Soymilk” by West Soy) was heated at 80° C., combined with a cellulose ether, natural gum or surfactant, and stirred with a spoon. In the case of cellulose ether, the beaker was placed in an ice/water bath in a 1-L metal bowl, and the contents were stirred again with a spoon for 5 minutes at 15° C., obtaining a foamable milk composition.
The foamable milk composition thus obtained was fed into a 350-ml foam pump bottle AW350E, heated at the temperature shown in Table 1, and dispensed onto instant coffee as a topping. The foam thus formed was evaluated according to the following criterion, with the results shown in Table 1.
In all the Examples, flowing fine-size creamy foams were formed and devoid of bitter or astringent taste. In all the Comparative Examples, flowing fine-size creamy foams were formed with difficulty and the foams were unstable or tasted bitter or astringent.
Hydroxypropyl Methyl Cellulose (HPMC)
Methyl Cellulose
Guar Gum
Xanthane Gum
Gum arabic
Japanese Patent Application No. 2011-088367 is incorporated herein by reference.
Although some preferred embodiments have been described, many modifications and variations may be made thereto in light of the above teachings. It is therefore to be understood that the invention may be practiced otherwise than as specifically described without departing from the scope of the appended claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2011-088367 | Apr 2011 | JP | national |
This non-provisional application claims priority under 35 U.S.C. §119(a) on Patent Application No. 2011-088367 filed in Japan on Apr. 12, 2011, the entire contents of which are hereby incorporated by reference.
