JP2001120184A - Weakly acidic black coffee drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coffee drink stable over a long period without occurrence of turbidity, precipitation, and coffee oil separation/flocculation. SOLUTION: This coffee drink is such as to contain a seed polysaccharide (pref. locust bean gum) and a fermented polysaccharide (pref. xanthan gum) and also an antimicrobial emulsifier, and have pH 5.0-6.5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a weakly acidic black coffee beverage, and more particularly, to a so-called black coffee beverage substantially free of milk components, which is filled in a transparent container such as a PET bottle and distributed. The present invention relates to a suitable weakly acidic black coffee beverage which is stable over a long period of time without causing turbidity, sedimentation, and separation / aggregation of oil, and has excellent flavor.

[0002]

2. Description of the Related Art Coffee beverages stored in sealed containers are:
In the extract that extracts the extract from roasted coffee beans,
Sugars and other sweeteners, dairy products, and edible foods such as emulsified edible oils and fats are added, and sealed in containers such as cans, bottles, and PET (PET) bottles for distribution and sale.

[0003] Since the coffee extract has the property of easily causing turbidity or sedimentation during storage, it has been conventionally used to prevent the sedimentation during storage for a long period of time. (JP-B-47-19736, JP-A-4-45745, JP-A-7-1845)
No. 46, JP-A-8-70774, etc.) and a method of adding sodium bicarbonate to the obtained extract (JP-A-61-745).
No. 43, JP-A-2-222647) and the like.

[0004] In recent years, in response to the needs of consumers seeking near genuine quality with a strong aroma and sourness unique to coffee, pH
While the number of slightly acidic products of about 5.0 to 6.5 is increasing, the length of residence in the market due to the expansion of sales areas and the demand for beverages in PET bottles are rapidly increasing. Is required to have long-term storage stability.
In particular, in black coffee containing no dairy component, coffee oil extracted from coffee beans floats on the surface, and separation of oil and aggregation of separated oil are problematic. Occasionally, oil precipitates along the inner wall of the container, does not disperse even when agitated, and leaves a white object (often a needle-like white object) in a floating state, which can significantly impair the commercial value .

[0005] In order to respond to the above market trends, the use of sucrose stearic acid ester having a monoester content of 90% by weight or more can be carried out for a long time without causing turbidity, sedimentation, and separation and aggregation of coffee oil. And stable coffee beverages (JP-A-10-70956) have been proposed, but their effects may not be sufficient.

[0006] On the other hand, as a method for producing coffee having excellent transparency and flavor over a long period of time, a method of extracting coffee beans with water in the presence of xanthan gum to make it difficult to elute precursors that produce turbidity from the beans. (JP-A-8-15458
No. 4) has been proposed, but the effect is limited to water extraction, and depending on the type of coffee beans, it may be difficult to say that the effect is sufficient.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to provide a coffee beverage which is stable for a long period of time without causing turbidity, sedimentation, and separation / agglomeration of coffee oil. Is to provide.

[0008]

SUMMARY OF THE INVENTION The above objects of the present invention are as follows.
This can be easily achieved by including a particular combination of thickening polysaccharides in the coffee beverage. That is,
The gist of the present invention resides in a weakly acidic black coffee beverage containing a seed polysaccharide and a fermented polysaccharide.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Thickening polysaccharides are food additives that are used as thickeners, stabilizers, gelling agents, and pastes to maintain and improve the taste and quality of foods. In addition, it is known to use carrageenan, which is a seaweed polysaccharide (edited by the Japan Food Additives Association, “Food Additives in Life Understandable,” published by Koseikan, 214-221)
page).

In the present invention, among the thickening polysaccharides, a seed polysaccharide and a fermentation polysaccharide are used in combination. However, these alone cannot provide a sufficient effect, and carrageenan and the like conventionally used in beverages have not been obtained. However, even if the seaweed polysaccharide is used, the effect of the present invention cannot be exerted, and in addition, the stability may be reduced when used in combination.

Specific examples of the seed polysaccharide include locust bean gum, guar gum, tamarind seed polysaccharide and the like. Among these, locust bean gum is particularly preferred. Specific examples of the fermented polysaccharide include xanthan gum and gellan gum, and among these, xanthan gum is particularly preferred. The combination ratio of the seed polysaccharide and the fermented polysaccharide is not particularly limited, but is usually 1/9 by weight.
To 9/1, preferably 3/7 to 7/3.

The concentration of the thickening polysaccharide used in combination in the coffee beverage is usually 20 to 10 in the coffee beverage as a total amount.
It is in the range of 00 ppm. 20p thickener polysaccharide content
If it is less than pm, coffee oil may be separated and agglomerated, and if it is too large, the flavor of the beverage may be impaired.
The optimal addition amount of the thickening polysaccharide to be used in combination is appropriately selected within the above range, in accordance with these conditions, because the amount of fats and oils derived from coffee beans varies depending on roasting conditions, grinding conditions, extraction conditions, and the like. .

[0013] The weakly acidic black coffee beverage of the present invention comprises:
It can be prepared according to a conventional method. For example, the thickening polysaccharide is added to a coffee beverage composition obtained by dissolving a coffee extract, a sweetener, and the like in water to obtain straight coffee containing no milk component. Coffee beans used for coffee extract production, for example, Brazil, Santos,
Use coffee beans from Colombia alone or in a blend. The conditions such as roasting conditions, grinding conditions, and extracting conditions of coffee beans can be arbitrarily selected.

The weakly acidic black coffee beverage of the present invention comprises:
It is intended for straight coffee containing no dairy components and so-called black coffee beverages having a milk solid content of less than 0.1% by weight, but may be added with milk, whole milk powder, skim milk powder, fresh cream, etc. I can do it. Moreover, these coffee beverage compositions can be homogenized with a homogenizer or the like, if necessary, irrespective of the presence or absence of a milk component.

The pH value of a weakly acidic coffee drink is usually 5.0.
If the pH is too low, the pH is adjusted by adding sodium bicarbonate or the like. If the pH is too low, the pH is further reduced during the sterilization treatment or storage, so that the acidity becomes too strong and it becomes difficult to drink. Conversely, if the pH is too high, the acidity is lost and the original flavor of coffee is lost. In the case of a coffee beverage containing a large amount of milk components, the pH value is usually from 6.0 to 6.5.

The weakly acidic black coffee beverage of the present invention usually has an antibacterial property which is added to a coffee beverage or the like to prevent the formation of aggregates and precipitates and to prevent deterioration by heat-resistant spores. An emulsifier can be used in combination as a stabilizer. Specific examples of the antibacterial emulsifier include fatty acid esters such as sucrose fatty acid ester, polyglycerin fatty acid ester, monoglyceride, polyoxyethylene sorbitan fatty acid ester, and lecithins such as enzyme-treated lecithin and enzyme-decomposed lecithin. These emulsifiers may be used in combination of two or more. The antimicrobial emulsifier generally has a higher HLB, and is preferably a polyhydric alcohol fatty acid ester having a monoester content of 90% by weight or more, preferably 95% or more.

The fatty acid constituting the polyhydric alcohol fatty acid ester can be arbitrarily selected and is usually a saturated or unsaturated fatty acid having a carbon chain length of 6 to 22. In the case of polyglycerin fatty acid esters such as diglycerin fatty acid ester, tetraglycerin fatty acid ester, hexaglycerin fatty acid ester and decaglycerin fatty acid ester, caprylic acid, capric acid, lauric acid, myristic acid and the like are preferable, and diglycerin fatty acid ester In the above case, fatty acids having a wide carbon chain length of 8 to 16 have antibacterial properties, and myristic acid and palmitic acid are also suitable. In the case of monoglycerides, caproic acid, caprylic acid, capric acid and the like are preferred.

A particularly preferred antibacterial emulsifier is sucrose fatty acid ester (SE), preferably SE mainly composed of saturated fatty acids such as myristic acid, palmitic acid and stearic acid, and SE mainly composed of palmitic acid and stearic acid.
Is more preferred. SE consisting only of a fatty acid having 14 or less carbon atoms, such as lauric acid or myristic acid, also has an effect of addition, but coffee liquor containing such SE is not preferable in terms of production because it tends to foam.

The sucrose stearic acid ester having a monoester content of 90% by weight or more proposed in JP-A-10-70956 gives a stable coffee beverage.
Depending on the type of E, the floating coffee oil component may be liable to agglomerate. Therefore, when SE is added, the present invention is particularly suitably applied.

When the antimicrobial emulsifier is added to the weakly acidic black coffee beverage of the present invention, the amount added is usually in the range of 20 to 250 ppm in the coffee beverage. When the content of the antibacterial emulsifier is less than 20 ppm, the antibacterial effect may not be sufficiently exerted. When the content exceeds 250 ppm, not only the effect of addition may plateau but also the flavor of the coffee beverage may be impaired. In the case of a coffee beverage containing a large amount of dairy products, generally, 50 ppm or more is added.

[0021]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist of the present invention. In the following examples, the raw materials shown in Table 1 were used.

[0022]

[Table 1] <Additive stabilizer> A: Locust bean gum (manufactured by Taiyo Kagaku Co .; trade name Neosoft L) B: Xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd .; trade name Echo gum / Celtrol) C: κ carrageenan (sun) D: sucrose stearic acid ester (manufactured by Mitsubishi Chemical Foods; monoester content: 95% by weight) E: sucrose fatty acid ester (monoester content: 95% by weight, palmitic acid 95) F: diacetyltartaric acid monoglyceride (manufactured by Riken Vitamin Co .; trade name: Poem W-20)

Example 1, Comparative Examples 1-4 and Reference Example 1 50 g of roasted coffee beans were extracted with 400 g of demineralized water at 95 ° C., and 400 g of the cooled extract was mixed with 30 g of sugar and locust bean gum separately prepared. 1 / xanthan gum
Add the aqueous solution contained in 1 and add 800 g with demineralized water
Was adjusted. The content of the thickening polysaccharide in the obtained coffee liquid was adjusted to be 200 ppm, and sodium bicarbonate was added to adjust the pH.
5.8 coffee drinks were obtained. This beverage is heated at 121 ° C for 1
After heat sterilization for 0 minutes, PET bottles were filled under aseptic conditions. Similarly, a comparative example to which the stabilizers shown in Table 3 were added, and a coffee beverage without additives as a control were prepared.
The state of separation of the coffee oil when stored at 20 ° C. for 2 months was observed and evaluated according to the criteria shown in Table 2. Table 3 shows the results.

[0024]

[Table 2] <Evaluation Criteria>-: No separation and aggregation +: Slightly separation and aggregation (state in which coffee oil is thinly floated in a ring shape) ++: Separation and aggregation (coffee oil floats on the liquid surface and container wall) Attached to

[0025]

[Table 3]

Examples 2 to 3 and Comparative Examples 5 to 10 In the same manner as in Example 1, except that the stabilizer shown in Table 4 was added, a coffee beverage filled in a PET bottle was prepared. Obtained. Table 4 shows the results of the storage test.

[0027]

[Table 4]

[0028]

Industrial Applicability According to the present invention, turbidity, sedimentation and oil separation suitable for a so-called black coffee beverage substantially free of dairy components, which is filled in a transparent container such as a PET bottle or the like, in a weakly acidic coffee beverage. -A weakly acidic coffee beverage which is stable for a long period of time without causing agglomeration and has excellent flavor is provided.

Continued on the front page (72) Inventor Masaaki Tomita 1-3-9 Ginza, Chuo-ku, Tokyo F-term in Mitsubishi Kagaku Foods Corporation (reference) 4B017 LC10 LE10 LG14 LK13 LL06 LP13 LP15 4B027 FB24 FC05 FE08 FK04 FK20 FQ19

Claims (7)

[Claims] 1. A weakly acidic black coffee beverage comprising a seed polysaccharide and a fermented polysaccharide. 2. The coffee beverage according to claim 1, which has a pH of 5.0 to 6.5. 3. The coffee beverage according to claim 1, wherein the total content of the seed polysaccharide and the fermented polysaccharide is 20 to 1000 ppm. 4. The coffee beverage according to claim 1, wherein the seed polysaccharide is locust bean gum. 5. The coffee beverage according to claim 1, wherein the fermented polysaccharide is xanthan gum. 6. The coffee beverage according to claim 1, further comprising an antibacterial emulsifier. 7. An antimicrobial emulsifier having a content of 20 to 1000 p
The beverage according to claim 6, which is pm.