JP2000262216A - Sweetener-containing coffee beverage and its production - Google Patents
Sweetener-containing coffee beverage and its productionInfo
- Publication number
- JP2000262216A JP2000262216A JP11074910A JP7491099A JP2000262216A JP 2000262216 A JP2000262216 A JP 2000262216A JP 11074910 A JP11074910 A JP 11074910A JP 7491099 A JP7491099 A JP 7491099A JP 2000262216 A JP2000262216 A JP 2000262216A
- Authority
- JP
- Japan
- Prior art keywords
- sweetener
- coffee beverage
- containing coffee
- milk
- trehalose
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、甘味料含有コーヒ
ー飲料及び甘味料含有コーヒー飲料の製造方法に関し、
詳しくは甘味料含有コーヒー飲料の香味や後味にキレを
持たせ、かつ、高温保存時での香味の劣化の防止された
甘味料含有コーヒー飲料とその製造方法に関する。The present invention relates to a sweetener-containing coffee beverage and a method for producing a sweetener-containing coffee beverage.
More specifically, the present invention relates to a sweetener-containing coffee beverage which imparts sharpness to the flavor and aftertaste of the sweetener-containing coffee beverage and prevents deterioration of flavor during high-temperature storage, and a method for producing the same.
【０００２】[0002]
【従来の技術】コーヒー飲料、特にミルク入りのもので
は、砂糖等の甘味料を加えた場合、甘味料の甘さが後に
残り易く、飲用時のすっきり感（キレが良いという）が
不足する傾向が見られる。2. Description of the Related Art In the case of coffee drinks, particularly those containing milk, when a sweetener such as sugar is added, the sweetness of the sweetener is likely to remain afterwards, and the refreshing feeling at the time of drinking (called good sharpness) tends to be insufficient. Can be seen.
【０００３】そこで飲用時のすっきり感を劣化させない
ようにするため、種々の甘味料を用いてミルク入り甘味
料含有コーヒー飲料を試作して研究を重ねた結果、該コ
ーヒー飲料の甘味料として一般的に使用されている砂糖
の一部をトレハロースに置換えることにより、甘さを変
えずに、飲用時のすっきり感のあるミルク入り甘味料含
有コーヒー飲料を得ることができた。また、このように
して得られたミルク入り甘味料含有コーヒー飲料は、パ
ネラーによる香味テストの結果、高温保存（５０〜６５
℃での保存）時の香味劣化についても改善されているこ
とが分かった。本発明は、上記のような知見に基づいて
完成されたものである。[0003] In order to prevent the refreshing feeling at the time of drinking from deteriorating, coffee sweetener-containing coffee beverages containing milk were produced on a trial basis using various sweeteners. By replacing a part of the sugar used for trehalose with trehalose, it was possible to obtain a milk-containing sweetener-containing coffee beverage having a refreshing feeling at the time of drinking without changing the sweetness. In addition, the sweetener-containing coffee beverage containing milk thus obtained was stored at a high temperature (50-65) as a result of a flavor test by a panelist.
It was also found that the flavor deterioration during storage at (° C.) was also improved. The present invention has been completed based on the above findings.
【０００４】[0004]
【発明が解決しようとする課題】即ち、本発明は、甘味
料含有コーヒー飲料の香味や後味にキレを持たせ、か
つ、高温保存時での香味の劣化の防止された甘味料含有
コーヒー飲料の製造方法を提供することを目的とするも
のである。さらに、本発明は、甘味料含有コーヒー飲料
の香味や後味にキレを持たせ、かつ、高温保存時での香
味の劣化の防止された甘味料含有コーヒー飲料を提供す
ることを目的とするものである。That is, the present invention is directed to a sweetener-containing coffee beverage which imparts sharpness to the flavor and aftertaste of the sweetener-containing coffee beverage and prevents the deterioration of flavor during high-temperature storage. It is intended to provide a manufacturing method. Still another object of the present invention is to provide a sweetener-containing coffee beverage that imparts sharpness to the flavor and aftertaste of the sweetener-containing coffee beverage and that prevents deterioration of the flavor during high-temperature storage. is there.
【０００５】[0005]
【課題を解決するための手段】即ち、請求項１記載の本
発明は、甘味料含有コーヒー飲料を製造するにあたり、
甘味料の一部としてトレハロースを用いることを特徴と
する甘味料含有コーヒー飲料の製造方法を提供するもの
である。That is, the present invention according to claim 1 provides a method for producing a sweetener-containing coffee beverage.
It is intended to provide a method for producing a sweetener-containing coffee beverage, wherein trehalose is used as a part of a sweetener.
【０００６】次に、請求項２記載の本発明は、トレハロ
ースを甘味料使用量全量の１０〜３０重量％の割合で用
いる請求項１記載の方法を提供するものである。Next, the present invention according to claim 2 provides the method according to claim 1, wherein trehalose is used in a proportion of 10 to 30% by weight based on the total amount of the sweetener used.
【０００７】また、請求項３記載の本発明は、甘味料含
有コーヒー飲料がミルク入り甘味料含有コーヒー飲料で
ある請求項１又は２記載の方法を提供するものである。The present invention according to claim 3 provides the method according to claim 1 or 2, wherein the sweetener-containing coffee beverage is a milk-containing sweetener-containing coffee beverage.
【０００８】さらに、請求項４記載の本発明は、製造工
程における各原料の調合時に、乳原料の投入時及び投入
後のｐＨが６．０未満とならないようにｐＨ調整するこ
とを特徴とする請求項３記載の方法を提供するものであ
る。Further, the present invention according to claim 4 is characterized in that the pH is adjusted at the time of mixing the raw materials in the manufacturing process so that the pH at the time of and after the feeding of the milk raw material does not become less than 6.0. A method according to claim 3 is provided.
【０００９】次に、請求項５記載の本発明は、使用する
甘味料の１０〜３０重量％に相当するトレハロースを前
記甘味料の相当分に代えて含むことを特徴とする甘味料
含有コーヒー飲料を提供するものである。[0009] The present invention according to claim 5 is characterized in that trehalose corresponding to 10 to 30% by weight of the sweetener to be used is contained in place of the sweetener in an amount corresponding to the sweetener. Is provided.
【００１０】また、請求項６記載の本発明は、甘味料含
有コーヒー飲料が、ミルク入り甘味料含有コーヒー飲料
である請求項５記載の甘味料含有コーヒー飲料を提供す
るものである。The present invention according to claim 6 provides the sweetener-containing coffee beverage according to claim 5, wherein the sweetener-containing coffee beverage is a milk-containing sweetener-containing coffee beverage.
【００１１】[0011]
【発明の実施の形態】本発明について、以下に詳しく説
明する。請求項１記載の本発明は甘味料含有コーヒー飲
料の製造方法に関し、甘味料含有コーヒー飲料を製造す
るにあたり、甘味料の一部としてトレハロースを用いる
ことを特徴とするものである。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below. The present invention according to claim 1 relates to a method for producing a sweetener-containing coffee beverage, wherein trehalose is used as a part of the sweetener in producing the sweetener-containing coffee beverage.
【００１２】甘味料含有コーヒー飲料を製造するにあた
っては、甘味料として一般に砂糖が用いられるが、請求
項１記載の本発明では、このような甘味料の一部として
トレハロースを用いることを特徴とする。トレハロース
は、周知の如く、ブドウ糖２分子がα,α-１，１で結合
した非還元性の２糖類である。甘味度は、砂糖の約４５
％であり、エネルギーは砂糖と同じ４kcal/ｇである。In producing a sweetener-containing coffee beverage, sugar is generally used as a sweetener, but the present invention according to claim 1 is characterized in that trehalose is used as a part of such a sweetener. . As is well known, trehalose is a non-reducing disaccharide in which two molecules of glucose are linked by α, α-1,1. The sweetness is about 45 of sugar
% And the energy is 4 kcal / g, the same as sugar.
【００１３】上記トレハロースは、請求項２に記載した
ように、甘味料使用量全量の１０〜３０重量％の割合で
用いることが好ましい。ここでトレハロースの使用量が
甘味料使用量全量の１０重量％未満であると、香味のキ
レが不足してしまう。一方、トレハロースの使用量が甘
味料使用量全量の３０重量％を超えると、甘味料含有コ
ーヒー飲料としての甘さが不足してしまうため、実用的
でない。The trehalose is preferably used in an amount of 10 to 30% by weight based on the total amount of the sweetener used. If the amount of trehalose used is less than 10% by weight of the total amount of sweetener used, the sharpness of the flavor will be insufficient. On the other hand, when the amount of trehalose used exceeds 30% by weight of the total amount of the sweetener used, the sweetness of the sweetener-containing coffee beverage becomes insufficient, which is not practical.
【００１４】本発明の方法は、請求項３に記載したよう
に、特にミルク入り甘味料含有コーヒー飲料の製造に好
適である。即ち、ミルク入りの含有コーヒー飲料は、砂
糖等の甘味料を加えた場合、甘味料の甘さが後に残り易
く、飲用時のすっきり感（キレが良いという）が不足す
る傾向が見られるが、本発明の方法によれば、飲用時の
すっきり感が向上したコーヒー飲料を製造することがで
きるため、特にこのようなミルク入り甘味料含有コーヒ
ー飲料の製造に好適である。The method of the present invention is particularly suitable for producing a coffee beverage containing a sweetener containing milk as described in claim 3. In other words, when a sweetener such as sugar is added to a milk-containing coffee beverage, the sweetness of the sweetener tends to remain afterwards, and the refreshing feeling at the time of drinking (the sharpness is good) tends to be insufficient. According to the method of the present invention, it is possible to produce a coffee beverage having an improved refreshing feeling at the time of drinking, and thus it is particularly suitable for producing such a sweetener-containing coffee beverage containing milk.
【００１５】本発明の方法においては、上記したよう
に、甘味料の一部としてトレハロースを用いること以外
は、一般的な甘味料含有コーヒー飲料の製造方法と同様
にして行えば良い。In the method of the present invention, as described above, except that trehalose is used as a part of the sweetener, it may be carried out in the same manner as a general method for producing a sweetener-containing coffee beverage.
【００１６】図１は、本発明の方法の１態様を示すフロ
ーシートであり、これに基づいて以下説明するが、甘味
料の一部としてトレハロースを用いている限り、これに
限定されるものではない。FIG. 1 is a flow sheet showing one embodiment of the method of the present invention, which will be described below based on the flow sheet. However, as long as trehalose is used as a part of the sweetener, the present invention is not limited thereto. Absent.
【００１７】まず常法によりコーヒー液を熱水にて抽出
する。ここで抽出液を高温のまま放置すると、酸化によ
り味が劣化するおそれがあるため、抽出液はできるだけ
速やかに２５℃以下程度まで冷却することが好ましい。
このように抽出液を２５℃以下程度まで冷却した後、遠
心分離（クラリファイアー）して濾過を行う。First, a coffee liquor is extracted with hot water by a conventional method. Here, if the extract is left at a high temperature, the taste may be deteriorated by oxidation. Therefore, it is preferable to cool the extract to about 25 ° C. or less as quickly as possible.
After the extract is cooled to about 25 ° C. or less, the extract is centrifuged (clarifier) and filtered.
【００１８】次に、得られた濾過液と甘味料、重曹、乳
原料（牛乳、脱脂粉乳、生クリーム、練乳など）、乳化
剤などの常用の成分とを調合タンクで混合し、調合す
る。Next, the obtained filtrate is mixed with conventional components such as a sweetener, baking soda, milk raw materials (milk, skim milk powder, fresh cream, condensed milk, etc.) and an emulsifier in a mixing tank.
【００１９】調合の順序は、乳原料の投入に注意を要す
ることが本発明者の研究結果から得られた。即ち、乳原
料の投入時には、調合タンク内の他の原料のｐＨを６．
０〜６．５程度に調整しておく必要がある。ｐＨ値がこ
れを下回ると、投入した乳原料が分離してしまったり、
変質してしまったりするからである。従って、最も効率
的な手順は、先に他の原料を調合タンクに投入し、予め
重曹でｐＨ調整してｐＨを６．０〜６．５の状態にして
から、最後に乳原料を投入する。いずれにしても、請求
項４に記載したように、製造工程における各原料の調合
時に、乳原料の投入時及び投入後のｐＨが６．０未満と
ならないようにｐＨ調整することが必要である。換言す
れば、乳原料の投入時及び投入後では、常にｐＨが６．
０以上であることが必須条件である。It has been obtained from the research results of the present inventors that the order of the preparation requires careful attention to the input of the milk raw material. That is, when the milk raw material is charged, the pH of other raw materials in the mixing tank is adjusted to 6.
It is necessary to adjust to about 0 to 6.5. If the pH value falls below this, the input milk ingredients may separate,
This is because they may be altered. Therefore, the most efficient procedure is to first charge other ingredients into the blending tank, adjust the pH with sodium bicarbonate in advance to bring the pH to 6.0 to 6.5, and finally charge the milk ingredients. . In any case, as described in claim 4, it is necessary to adjust the pH so that the pH of the dairy raw material is not less than 6.0 at the time of mixing and at the time of mixing each raw material in the manufacturing process. . In other words, the pH is always 6.
It is an essential condition that it is 0 or more.
【００２０】上記成分を調合した後、得られた調合液を
容器に充填し、さらに殺菌処理した後、冷却して、目的
とする甘味料含有コーヒー飲料を製造することができ
る。該飲料の形態は、缶入りタイプ、壜入りタイプなど
特に限定されない。After blending the above components, the resulting blended liquid is filled into a container, sterilized, and then cooled to produce the desired sweetener-containing coffee beverage. The form of the beverage is not particularly limited, such as a canned type and a bottled type.
【００２１】このようにして得られる甘味料含有コーヒ
ー飲料を提供するのが、請求項５記載の本発明であっ
て、使用する甘味料の１０〜３０重量％に相当するトレ
ハロースを前記甘味料の相当分に代えて含むことを特徴
とする甘味料含有コーヒー飲料である。この甘味料含有
コーヒー飲料としては、請求項６に記載したように、特
にミルク入り甘味料含有コーヒー飲料が好適である。The present invention provides the sweetener-containing coffee beverage thus obtained, wherein trehalose corresponding to 10 to 30% by weight of the sweetener to be used is used. A sweetener-containing coffee beverage characterized in that it is included instead of a considerable amount. As the sweetener-containing coffee beverage, as described in claim 6, a milk-containing sweetener-containing coffee beverage is particularly suitable.
【００２２】このようにして得られる甘味料含有コーヒ
ー飲料、特にミルク入り甘味料含有コーヒー飲料は、香
味や後味にキレがあり、かつ、高温保存時での香味の劣
化が防止されたものである。The sweetener-containing coffee beverage thus obtained, in particular, the milk-containing sweetener-containing coffee beverage has a sharp flavor and aftertaste, and is prevented from deteriorating in flavor during high-temperature storage. .
【００２３】[0023]
【実施例】次に、本発明を実施例により詳しく説明する
が、本発明はこれらにより限定されるものではない。EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
【００２４】実施例１ （１）ミルク入り甘味料含有コーヒー飲料の製造 表１に示す処方に従い、図１に示す調合手順に基づい
て、７種のミルク入り甘味料含有コーヒー飲料（試料）
を製造した。なお、表１には、各試料１Ｌ（１０３０．
６ｇ）あたりの処方（原材料使用量）が示されている。
７種のミルク入り甘味料含有コーヒー飲料（試料）は、
トレハロース無添加のコントロール品１種と、砂糖使用
量のそれぞれ１０．０重量％、１２．５重量％、１５．
０重量％、１７．５重量％、２０．０重量％、３０．０
重量％をトレハロースに置換えた本発明品６種（それぞ
れ順に本発明品１〜６）とである。また、各試料の可溶
性固形分、即ちブリックス値は、７．５〜１２．０程度
とした。Example 1 (1) Production of a coffee beverage containing a sweetener containing milk Seven kinds of coffee beverages containing a sweetener containing milk according to the formulation shown in Table 1 and based on the preparation procedure shown in FIG.
Was manufactured. Table 1 shows that each sample 1L (1030.
6g) is shown.
The seven types of sweetener-containing coffee beverages containing milk (samples)
14. One control product without trehalose and 10.0% by weight, 12.5% by weight, and 15.
0% by weight, 17.5% by weight, 20.0% by weight, 30.0%
6 kinds of the present invention products in which weight% was replaced with trehalose (each of the present invention products 1 to 6). The soluble solids content of each sample, that is, the Brix value, was about 7.5 to 12.0.
【００２５】即ち、所定量のコーヒー豆を細かく粉砕し
た後、９５〜９８℃の熱水にてドリップ抽出し、抽出し
たコーヒー液を２５℃程度に冷却し、濾過した。なお、
ドリップ抽出の際、抽出液の抽出率が２８％になるよう
に抽出液採取量を調整した。次に、甘味料は、本実施例
では砂糖（グラニュー糖）を基本的に使用し、このグラ
ニュー糖とトレハロースとを５０〜６０℃のお湯で溶解
したものを冷却し、ＵＶ殺菌した。また、乳原料とし
て、本実施例では脱脂粉乳と牛乳を用い、脱脂粉乳は乳
化剤を含む液体に溶解させて高圧ホモジナイズ処理（２
００ｋｇ/ｃｍ2）し、これに牛乳を加えた。That is, a predetermined amount of coffee beans was finely ground, drip-extracted with hot water at 95 to 98 ° C., and the extracted coffee liquid was cooled to about 25 ° C. and filtered. In addition,
During the drip extraction, the amount of the extract was adjusted so that the extraction rate of the extract was 28%. Next, as a sweetener, sugar (granulated sugar) was basically used in this example, and a solution prepared by dissolving the granulated sugar and trehalose in hot water at 50 to 60 ° C. was cooled and UV sterilized. In this example, skim milk powder and milk were used as milk ingredients, and skim milk powder was dissolved in a liquid containing an emulsifier and subjected to high-pressure homogenization treatment (2).
00 kg / cm 2 ), and milk was added thereto.
【００２６】上記成分を良く攪拌し調合した後、高圧ホ
モジナイザーにて高圧ホモジナイズ処理（２００ｋｇ／
ｃｍ2）し、得られた調合液を８５℃に加熱したのち、
缶容器に充填し、巻き締めした。充填・巻き締めした
後、オートクレーブ（高圧蒸気滅菌器）にて、１２４
℃、２０分の殺菌処理を施し、最後に２０℃程度まで冷
却して、７種のミルク入り甘味料含有コーヒー飲料（缶
入りタイプ）を製造した。After the above components are well stirred and mixed, a high-pressure homogenizer (200 kg /
cm 2 ), and heating the obtained mixture to 85 ° C.
The container was filled in a can and wound tightly. After filling and tightening, use an autoclave (high pressure steam sterilizer)
The mixture was sterilized at 20 ° C. for 20 minutes, and finally cooled to about 20 ° C. to produce seven types of sweetener-containing coffee beverages containing milk (canned type).
【００２７】[0027]
【表１】 [Table 1]
【００２８】（２）官能評価試験 男性６名と女性４名とからなる合計１０名のパネラーに
て、上記（１）で得られた７種のミルク入り甘味料含有
コーヒー飲料の試飲評価を行った。評価は、「香味のキ
レ」について、「良い」、「やや良い」、「普通」、
「やや悪い」、「悪い」の５段階で行った。結果を表２
に示す。なお、表２中の最下段にある合計点は、それぞ
れ「良い」を２点、「やや良い」を１点、「普通」を０
点、「やや悪い」を−１点、「悪い」を−２点としたと
きのパネラー全員の合計の点数を示している。(2) Sensory Evaluation Test A total of 10 panelists, 6 men and 4 women, evaluated the 7 types of milk-containing sweetener-containing coffee beverage containing milk obtained in (1) above. Was. The evaluation was "good", "somewhat good", "normal",
The evaluation was performed in five stages of "somewhat bad" and "bad". Table 2 shows the results
Shown in The total score at the bottom of Table 2 is 2 points for “good”, 1 point for “somewhat good”, and 0 point for “normal”.
The total score of all the panelists when the score is "-1" for "somewhat bad" and -2 for "bad" is shown.
【００２９】[0029]
【表２】 [Table 2]
【００３０】表２の結果によれば、トレハロース無添加
区であるコントロールが「香味のキレ」は悪いという評
価が多かったのに対して、砂糖の使用量のうち１０重量
％をトレハロースに代替することにより（本発明品１；
砂糖：トレハロース＝９：１；トレハロース添加量０．
４３％）、香味のキレは好ましいレベルに改善されるこ
とが分かる。さらに、本発明品２〜５に示されるよう
に、トレハロース添加量を増やすことにより、香味にお
けるすっきり感が一層改善され、良い「香味のキレ」が
得られることが分かる。なお、１０重量％未満の代替で
は、改善の度合いが明確でなくなり、また、代替率が３
０重量％を超えると、甘さが不足し、実用的でなかっ
た。「風味の質」については特に変化は認められなかっ
た。According to the results shown in Table 2, the control in which no trehalose was added was frequently evaluated as having a bad "flavored crispness", whereas 10% by weight of the sugar used was replaced with trehalose. By this (product 1 of the present invention;
Sugar: trehalose = 9: 1;
43%), indicating that the sharpness of the flavor is improved to a desirable level. Further, as shown in Products 2 to 5 of the present invention, it can be seen that by increasing the amount of trehalose added, the refreshing feeling in flavor is further improved, and a good "flavor sharpness" is obtained. In the case of substitution of less than 10% by weight, the degree of improvement is not clear, and the substitution rate is 3%.
If it exceeds 0% by weight, the sweetness is insufficient and it is not practical. There was no particular change in “flavor quality”.
【００３１】（３）加温保存試験 上記（１）で得られた７種のミルク入り甘味料含有コー
ヒー飲料について、５５℃で２週間保存を行い、ｐＨ測
定及び官能評価を行った。官能評価は、５℃、２週間保
存品を対照とし、この対照と比べての香味の変化を見
た。結果を表３に示す。(3) Heating Storage Test The seven types of milk-containing sweetener-containing coffee drinks obtained in the above (1) were stored at 55 ° C. for 2 weeks, and pH measurement and sensory evaluation were performed. In the sensory evaluation, a change in flavor was observed as compared with the control at 5 ° C. for 2 weeks. Table 3 shows the results.
【００３２】[0032]
【表３】 [Table 3]
【００３３】表３の結果によれば、各々の試料の５５℃
保存時（５５℃、２週間保存）におけるｐＨの変化に
は、トレハロース添加の影響は特に認められなかった。
一方、各々の５５℃保存における官能評価の結果におい
ては、トレハロース無添加区であるコントロールにおい
て、酸・渋味的な劣化味が感じられたが、砂糖の使用量
のうち１０重量％をトレハロースに代替することにより
（本発明品１；砂糖：トレハロース＝９：１；トレハロ
ース添加量０．４３％）、５５℃保存時の香味の劣化が
ほとんど抑えられ、さらに、本発明品３〜６に示される
ように、トレハロース添加量を増やすことにより、５５
℃保存時の香味の劣化がほぼ抑えられることが分かる。
従って、砂糖の使用量のうち一部をトレハロースに代替
することにより、高温保存性が向上していることが明ら
かである。According to the results shown in Table 3, the temperature of each sample was 55 ° C.
The effect of the addition of trehalose was not particularly recognized on the change in pH during storage (55 ° C., storage for 2 weeks).
On the other hand, in the results of the sensory evaluation at 55 ° C. storage, in the control in which trehalose was not added, an acid / astringent deterioration taste was felt, but 10% by weight of the amount of sugar used was changed to trehalose. By substituting (Product 1 of the present invention; sugar: trehalose = 9: 1; added amount of trehalose 0.43%), deterioration of flavor during storage at 55 ° C. is almost suppressed, and furthermore, it is shown in Products 3 to 6 of the present invention. As shown in FIG.
It can be seen that the deterioration of the flavor during storage at ℃ is almost suppressed.
Therefore, it is clear that the high-temperature preservability is improved by substituting a part of the used amount of sugar with trehalose.
【００３４】[0034]
【発明の効果】本発明の方法によれば、香味や後味にキ
レがあり、かつ、高温保存時での香味の劣化が防止され
た甘味料含有コーヒー飲料、特にミルク入り甘味料含有
コーヒー飲料が得られる。即ち、コーヒー飲料、特にミ
ルク入りのものでは、砂糖等の甘味料を加えた場合、甘
味料の甘さが後に残り易く、飲用時のすっきり感（キレ
が良いという）が不足する傾向が見られるが、本発明の
方法によれば、甘さを変化させずに、飲用時のすっきり
感のあるミルク入り甘味料含有コーヒー飲料が得られ
る。また、本発明の方法によれば、高温保存（５０〜６
５℃での保存）時の香味劣化が防止された甘味料含有コ
ーヒー飲料、特にミルク入り甘味料含有コーヒー飲料が
得られる。According to the method of the present invention, a coffee beverage containing a sweetener, particularly a coffee beverage containing a sweetener containing milk, which has a sharp flavor and aftertaste and which prevents deterioration of the flavor during storage at high temperature. can get. That is, when a sweetener such as sugar is added to a coffee beverage, particularly one containing milk, the sweetness of the sweetener tends to remain afterwards, and there is a tendency that the refreshing feeling at the time of drinking (the sharpness is good) is insufficient. However, according to the method of the present invention, it is possible to obtain a milk-containing sweetener-containing coffee beverage having a refreshing feeling at the time of drinking without changing the sweetness. In addition, according to the method of the present invention, high-temperature storage (50 to 6
A sweetener-containing coffee beverage, in particular, a milk-containing sweetener-containing coffee beverage in which flavor deterioration during storage at 5 ° C.) is prevented.
【００３５】さらに、本発明の甘味料含有コーヒー飲
料、特にミルク入り甘味料含有コーヒー飲料は、香味や
後味にキレがあり、かつ、高温保存時での香味の劣化が
防止されたものである。Furthermore, the sweetener-containing coffee beverage of the present invention, particularly the sweetener-containing coffee beverage containing milk, has a sharp flavor and aftertaste, and is capable of preventing the deterioration of the flavor during high-temperature storage.
【図１】 図１は、本発明の方法の１態様を示すフロー
シートである。FIG. 1 is a flow sheet showing one embodiment of the method of the present invention.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 伊波 めぐみ 神奈川県厚木市緑ヶ丘５丁目１番１号 サ ッポロビール飲料株式会社飲料開発研究所 内 (72)発明者 大畑 一美 神奈川県厚木市緑ヶ丘５丁目１番１号 サ ッポロビール飲料株式会社飲料開発研究所 内 Ｆターム(参考） 4B017 LC02 LE10 LG14 LK12 LL02 4B027 FB24 FC01 FE06 FK04 FQ19 4B047 LB09 LE01 LE10 LF07 LG23 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Megumi Inami 5-1-1, Midorigaoka, Atsugi-shi, Kanagawa Prefecture Sapporo Beer Beverage Co., Ltd. Beverage Development Laboratory (72) Inventor Kazumi Ohata 5-chome Midorigaoka, Atsugi-shi, Kanagawa No. 1-1 Sapporo Beer Beverage Co., Ltd. Beverage Development Laboratory F-term (reference) 4B017 LC02 LE10 LG14 LK12 LL02 4B027 FB24 FC01 FE06 FK04 FQ19 4B047 LB09 LE01 LE10 LF07 LG23
Claims (6)
たり、甘味料の一部としてトレハロースを用いることを
特徴とする甘味料含有コーヒー飲料の製造方法。1. A method for producing a sweetener-containing coffee beverage, comprising using trehalose as a part of the sweetener in producing the sweetener-containing coffee beverage.
〜３０重量％の割合で用いる請求項１記載の方法。2. Trehalose is used as a sweetener in a total amount of 10%.
2. The method according to claim 1, which is used in a proportion of about 30% by weight.
甘味料含有コーヒー飲料である請求項１又は２記載の方
法。3. The method according to claim 1, wherein the sweetener-containing coffee beverage is a milk-containing sweetener-containing coffee beverage.
原料の投入時及び投入後のｐＨが６．０未満とならない
ようにｐＨ調整することを特徴とする請求項３記載の方
法。4. The method according to claim 3, wherein the pH of the milk material is adjusted so that the pH does not become less than 6.0 when the milk material is charged and after the milk material is mixed in the production process.
当するトレハロースを前記甘味料の相当分に代えて含む
ことを特徴とする甘味料含有コーヒー飲料。5. A sweetener-containing coffee beverage comprising trehalose corresponding to 10 to 30% by weight of the sweetener used in place of the sweetener.
甘味料含有コーヒー飲料である請求項５記載の甘味料含
有コーヒー飲料。6. The sweetener-containing coffee beverage according to claim 5, wherein the sweetener-containing coffee beverage is a milk-containing sweetener-containing coffee beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11074910A JP2000262216A (en) | 1999-03-19 | 1999-03-19 | Sweetener-containing coffee beverage and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11074910A JP2000262216A (en) | 1999-03-19 | 1999-03-19 | Sweetener-containing coffee beverage and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000262216A true JP2000262216A (en) | 2000-09-26 |
Family
ID=13561024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11074910A Pending JP2000262216A (en) | 1999-03-19 | 1999-03-19 | Sweetener-containing coffee beverage and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000262216A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001112416A (en) * | 1999-08-12 | 2001-04-24 | Hayashibara Biochem Lab Inc | Method for preserving coffee extract liquid |
| EP1462011A1 (en) * | 2003-03-24 | 2004-09-29 | Cerestar Holding B.V. | Comestibles containing Isomaltulose and Trehalose for sustained carbohydrate energy release and reduced glycemic/insulinimic responses |
| WO2004084655A1 (en) * | 2003-03-24 | 2004-10-07 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| EP1500335A1 (en) * | 2003-07-23 | 2005-01-26 | Cerestar Holding Bv | Trehalose containing comestibles for sustained carboydrate energy release and reduced glycemic/insulinemic responses |
| JP2006109785A (en) * | 2004-10-15 | 2006-04-27 | Sanei Gen Ffi Inc | Method for producing easily meltable solid drink |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
-
1999
- 1999-03-19 JP JP11074910A patent/JP2000262216A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001112416A (en) * | 1999-08-12 | 2001-04-24 | Hayashibara Biochem Lab Inc | Method for preserving coffee extract liquid |
| EP1462011A1 (en) * | 2003-03-24 | 2004-09-29 | Cerestar Holding B.V. | Comestibles containing Isomaltulose and Trehalose for sustained carbohydrate energy release and reduced glycemic/insulinimic responses |
| WO2004084655A1 (en) * | 2003-03-24 | 2004-10-07 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| AU2004224750B2 (en) * | 2003-03-24 | 2008-10-16 | Cerestar Holding B.V. | Comestibles containing isomaltulose and trehalose for sustained carbohydrate energy release and reduced glycemic/insulinemic responses, and for preserving osmolality |
| EP1500335A1 (en) * | 2003-07-23 | 2005-01-26 | Cerestar Holding Bv | Trehalose containing comestibles for sustained carboydrate energy release and reduced glycemic/insulinemic responses |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| JP2006109785A (en) * | 2004-10-15 | 2006-04-27 | Sanei Gen Ffi Inc | Method for producing easily meltable solid drink |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
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