JP2001120184A - Weakly acidic black coffee drink - Google Patents

Weakly acidic black coffee drink

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Publication number
JP2001120184A
JP2001120184A JP31103599A JP31103599A JP2001120184A JP 2001120184 A JP2001120184 A JP 2001120184A JP 31103599 A JP31103599 A JP 31103599A JP 31103599 A JP31103599 A JP 31103599A JP 2001120184 A JP2001120184 A JP 2001120184A
Authority
JP
Japan
Prior art keywords
coffee
coffee beverage
polysaccharide
weakly acidic
fatty acid
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.)
Granted
Application number
JP31103599A
Other languages
Japanese (ja)
Other versions
JP3789264B2 (en
Inventor
Yoshiko Watanabe
由子 渡邉
Masaaki Tomita
昌暁 富田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mitsubishi Chemical Corp
Mitsubishi Chemical Foods Corp
Original Assignee
Mitsubishi Chemical Corp
Mitsubishi Chemical Foods Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mitsubishi Chemical Corp, Mitsubishi Chemical Foods Corp filed Critical Mitsubishi Chemical Corp
Priority to JP31103599A priority Critical patent/JP3789264B2/en
Publication of JP2001120184A publication Critical patent/JP2001120184A/en
Application granted granted Critical
Publication of JP3789264B2 publication Critical patent/JP3789264B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Non-Alcoholic Beverages (AREA)

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

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【発明の属する技術分野】本発明は、弱酸性ブラックコ
ーヒー飲料に関するものであり、詳しくは、ペットボト
ル等の透明容器に充填されて流通する、乳成分を実質的
に含まない所謂ブラックコーヒー飲料として好適な、濁
りや沈殿、オイルの分離・凝集を生じることなく長期に
渡って安定で且つ風味に優れた弱酸性ブラックコーヒー
飲料に関する。
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】[0002]

【従来の技術】密封容器で保存されるコーヒー飲料は、
焙煎したコーヒー豆からエキス分を抽出した抽出液に、
糖類などの甘味料、乳製品、乳化された食用油脂などの
可食物を加え、缶、ビン、ペット(PET)ボトル等の
容器に密閉して流通・販売に供されている。
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】コーヒー抽出液は、保存中に濁りや沈澱を
発生し易い性質を有していることから、従来より、長期
間保存時の沈殿防止のため、得られた抽出液中の繊維質
などを酵素分解する方法(特公昭47−19736号公
報、特開平4−45745号公報、特開平7−1845
46号公報、特開平8−70774号公報など)、得ら
れた抽出液に重曹を添加する方法(特開昭61−745
43号公報、特開平2−222647号公報)等が提案
されている。
[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】近年、コーヒー独特の香りと酸味の強い本
物に近い品質を求める消費者のニーズに対応し、pH
5.0〜6.5程度の弱酸性の商品が増加する一方、販
売地域拡大による市場滞留期間の長期化やPETボトル
入り飲料の需要が急激に伸びて来ていることから、コー
ヒー飲料に一層の長期間保存安定性が求められている。
特に、乳成分を含有しないブラックコーヒーでは、コー
ヒー豆から抽出されるコーヒーオイルが表面に浮く、オ
イルの分離や分離したオイルの凝集が問題とされてい
る。時には、オイルが容器の内壁に沿って析出し、攪拌
しても分散せず、白い物体(多くの場合、針状の白い物
体)が浮遊している状態となり、著しく商品価値を損な
う場合がある。
[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】上記の様な市場動向に応えるため、モノエ
ステル含量が90重量%以上のショ糖ステアリン酸エス
テルを使用することにより、濁りや沈殿、コーヒーオイ
ルの分離・凝集を生じることなく長期に亘って安定なコ
ーヒー飲料(特開平10−70956号公報)が提案さ
れているが、その効果は、充分とは言えない場合があ
る。
[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】一方、長期に亘って透明で風味の優れたコ
ーヒーを製造する方法として、コーヒー豆をキサンタン
ガムの存在下に水で抽出処理し、濁りを生成する前駆物
質を豆から溶出し難くする方法(特開平8−15458
4号公報)も提案されているが、水抽出に限られるこ
と、また、コーヒー豆の種類によっては充分な効果とは
言い難い場合がある。
[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】[0007]

【発明が解決しようとする課題】本発明は、上記実状に
鑑みなされたものであり、その目的は、濁り、沈殿、コ
ーヒーオイルの分離・凝集を生じることなく、長期に亘
って安定なコーヒー飲料を提供することにある。
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】[0008]

【課題を解決するための手段】本発明の上記の目的は、
コーヒー飲料に特定の組合せの増粘多糖類を含有させる
ことによって容易に達成することが出来る。すなわち、
本発明の要旨は、種子多糖類と発酵多糖類とを含有する
ことを特徴とする弱酸性ブラックコーヒー飲料に存す
る。
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】[0009]

【発明の実施の形態】以下、本発明を詳細に説明する。
増粘多糖類は、増粘剤、安定化剤、ゲル化剤、糊料とし
て、食品のおいしさや品質の向上維持のために使用され
る食品添加物であり、飲料では、缶コーヒーの乳化安定
に、海草多糖類であるカラーギーナンを使用することが
知られている(日本食品添加物協会編「よくわかる暮ら
しのなかの食品添加物」光生館発行、214〜221
頁)。
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).

【0010】本発明では、増粘多糖類のうち種子多糖類
と発酵多糖類とを併用するが、これらは単独では十分な
効果が得られず、また、従来から飲料に使用されている
カラギーナン等の海草多糖類を使用しても、本発明の効
果を発揮することが出来ず、そればかりか、逆に、併用
することで安定性が低下する場合もある。
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.

【0011】種子多糖類の具体例としては、ローカスト
ビーンガム、グアーガム、タマリンド種子多糖類などが
挙げられ、これらの中ではローカストビーンガムが特に
好ましい。発酵多糖類の具体例としては、キサンタンガ
ム、ジェランガム等が挙げられ、これらの中ではキサン
タンガムが特に好ましい。種子多糖類と発酵多糖類との
併用割合は、特に制限はないが、重量比で、通常1/9
〜9/1、好ましくは3/7〜7/3の範囲である。
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.

【0012】併用する増粘多糖類のコーヒー飲料中の濃
度は、合計量として、通常、コーヒー飲料中20〜10
00ppmの範囲である。増粘多糖類の含有量が20p
pm未満では、コーヒーオイルの分離・凝集が起こるこ
とがあり、多過ぎると飲料の風味を損なうことがある。
併用する増粘多糖類の最適添加量は、コーヒー豆由来の
油脂量が、焙煎条件、粉砕条件、抽出条件などにより変
化するため、これらの条件に合わせて、上記の範囲内で
適宜選択する。
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】本発明の弱酸性ブラックコーヒー飲料は、
常法に従って調製することが出来る。例えば、コーヒー
抽出液、甘味料などを水に溶解して成るコーヒー飲料用
組成物に、上記の増粘多糖類を添加して、乳成分を含ま
ないストレートコーヒーを得る。コーヒー抽出液製造に
使用するコーヒー豆は、例えば、ブラジル、サントス、
コロンビア産などのコーヒー豆を単独またはブレンドし
て使用する。コーヒー豆の焙煎条件、粉砕条件、抽出条
件など任意に選択することが出来る。
[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.

【0014】本発明の弱酸性ブラックコーヒー飲料は、
乳成分を含まないストレートコーヒーや乳固形分含量が
0.1重量%未満の所謂ブラックコーヒー飲料を対象と
するが、牛乳、全脂粉乳、脱脂粉乳、生クリーム等を添
加して飲用することも出来る。また、乳成分含有の有無
に拘らず、必要に応じ、これらコーヒー飲料組成物をホ
モゲナイザー等で均質化処理することも出来る。
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.

【0015】弱酸性コーヒー飲料のpH値は通常5.0
〜6.5であり、pHが低過ぎる場合は、重曹などを添
加して調整する。pHが低過ぎる場合は、殺菌処理や保
存中に更なるpH低下を受けて酸味が強くなり過ぎて飲
み難くなる。逆にpHが高過ぎる場合は、酸味がなくな
りコーヒー本来の風味に欠ける。乳成分を多く含有する
コーヒー飲料の場合は、pH値は通常6.0〜6.5で
ある。
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.

【0016】本発明の弱酸性ブラックコーヒー飲料に
は、通常、コーヒー飲料などに添加して凝集物や沈澱の
生成を防止し、かつ耐熱芽胞菌による変敗を防止するた
めに使用される抗菌性乳化剤を安定化剤として併用する
ことが出来る。抗菌性乳化剤の具体例としては、ショ糖
脂肪酸エステル、ポリグリセリン脂肪酸エステル、モノ
グリセリド、ポリオキシエチレンソルビタン脂肪酸エス
テル等の脂肪酸エステル類、酵素処理レシチンや酵素分
解レシチン等のレシチン類が挙げられる。これらの乳化
剤は2種以上を併用してもよい。抗菌性乳化剤は、一般
的にHLBが高いものの方がよく、モノエステル含量が
90重量%以上、好ましくは95%以上の多価アルコー
ル脂肪酸エステルが好ましい。
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.

【0017】上記の多価アルコール脂肪酸エステルを構
成する脂肪酸は、任意に選択することが出来、通常、炭
素鎖長6〜22の飽和または不飽和脂肪酸である。ジグ
リセリン脂肪酸エステル、テトラグリセリン脂肪酸エス
テル、ヘキサグリセリン脂肪酸エステル、デカグリセリ
ン脂肪酸エステル等のポリグリセリン脂肪酸エステルの
場合は、カプリル酸、カプリン酸、ラウリン酸、ミリス
チン酸などが好適であり、ジグリセリン脂肪酸エステル
の場合は、炭素鎖長8〜16の広い脂肪酸において抗菌
性を持ち、ミリスチン酸、パルミチン酸なども好適であ
る。モノグリセリドの場合は、カプロン酸、カプリル
酸、カプリン酸などが好適である。
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.

【0018】特に好ましい抗菌性乳化剤は、ショ糖脂肪
酸エステル(SE)であり、ミリスチン酸、パルミチン
酸、ステアリン酸など飽和脂肪酸を主体とするSEが好
ましく、パルミチン酸とステアリン酸を主体とするSE
が更に好ましい。ラウリン酸やミリスチン酸などの炭素
数が14以下の脂肪酸のみから成るSEも添加効果はあ
るが、斯かるSEを添加したコーヒー液は発泡し易いの
で製造上あまり好ましくない。
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.

【0019】特開平10−70956号公報で提案され
ているモノエステル含量が90重量%以上のショ糖ステ
アリン酸エステルは安定なコーヒー飲料を与えるが、S
Eの種類によっては浮上したコーヒーオイル成分が凝集
を起こし易くなる場合があるので、SEを添加する場合
には、本発明が特に好適に適用される。
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.

【0020】本発明の弱酸性ブラックコーヒー飲料に抗
菌性乳化剤を添加する場合、その添加量は、通常、コー
ヒー飲料中に20〜250ppmの範囲である。抗菌性
乳化剤の含有量が20ppm未満の場合は、抗菌効果が
充分に発揮されないことがあり、250ppmを超える
場合は、添加効果が頭打ちとなるばかりか、コーヒー飲
料の風味を損なうことがある。乳製品を多く含有するコ
ーヒー飲料の場合は、一般に50ppm以上添加する。
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】[0021]

【実施例】以下、本発明を実施例により更に詳細に説明
するが、本発明は、その要旨を超えない限り、以下の実
施例に限定されるものではない。なお、以下の諸例にお
いては、表1に示す原材料を使用した。
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】[0022]

【表1】<添加安定化剤> A:ローカストビーンガム(太陽化学社製;商品名ネオ
ソフトL) B:キサンタンガム(大日本製薬社製;商品名エコーガ
ム/ケルトロール) C:κカラギーナン(太陽化学社製;商品名サンカラー
V−12) D:ショ糖ステアリン酸エステル(三菱化学フーズ社
製;モノエステル含量95重量%) E:ショ糖脂肪酸エステル(モノエステル含量95重量
%、パルミチン酸95重量%/ステアリン酸5重量%) F:ジアセチル酒石酸モノグリセリド(理研ビタミン社
製;商品名ポエムW−20)
[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)

【0023】実施例1、比較例1〜4及び参照例1 焙煎したコーヒー豆50gを95℃の脱塩水400gで
抽出し、冷却後の抽出液400gに砂糖30gと別途調
製したローカストビーンガムとキサンタンガムとを1/
1で含有する水溶液を加えて、脱塩水で全量を800g
に調整した。得られたコーヒー液中の増粘多糖類の含量
は200ppmとなる様に調製し、重曹を添加してpH
5.8のコーヒー飲料を得た。この飲料を121℃で1
0分加熱殺菌後、PETボトルに無菌下で充填した。同
様に、表3に示す安定化剤を添加した比較例、及びコン
トロールとして添加物なしのコーヒー飲料を調製した。
20℃で2ケ月間静置保存した際のコーヒーオイルの分
離状態を観察し、表2に示す基準で評価した。結果を表
3に示す。
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】[0024]

【表2】<評価基準> − :分離凝集無し + :僅かに分離凝集(コーヒーオイルがリング状に薄
く浮いている状態) ++:分離凝集している(コーヒーオイルが液面に浮
き、容器壁に付着している状態)
[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】[0025]

【表3】 [Table 3]

【0026】実施例2〜3及び比較例5〜10 実施例1において、表4に示す量の安定化剤を添加した
他は、実施例1と同様にして、PETボトルに充填した
コーヒー飲料を得た。同様に保存試験した結果を表4に
示す。
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】[0027]

【表4】 [Table 4]

【0028】[0028]

【発明の効果】本発明により、弱酸性コーヒー飲料、特
に、PETボトル等の透明容器に充填される、乳成分を
実質的に含まない所謂ブラックコーヒー飲料として好適
な、濁りや沈殿、オイルの分離・凝集を生じることなく
長期に亘って安定で且つ風味に優れた弱酸性コーヒー飲
料が提供される。
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.

フロントページの続き (72)発明者 富田 昌暁 東京都中央区銀座一丁目3番9号 三菱化 学フーズ株式会社内 Fターム(参考) 4B017 LC10 LE10 LG14 LK13 LL06 LP13 LP15 4B027 FB24 FC05 FE08 FK04 FK20 FQ19 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)

【特許請求の範囲】[Claims] 【請求項1】 種子多糖類と発酵多糖類とを含有するこ
とを特徴とする弱酸性ブラックコーヒー飲料。
1. A weakly acidic black coffee beverage comprising a seed polysaccharide and a fermented polysaccharide.
【請求項2】 pHが5.0〜6.5である請求項1に
記載のコーヒー飲料。
2. The coffee beverage according to claim 1, which has a pH of 5.0 to 6.5.
【請求項3】 種子多糖類と発酵多糖類との含量が合計
で20〜1000ppmである請求項1又は2に記載の
コーヒー飲料。
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.
【請求項4】 種子多糖類がローカストビーンガムであ
る請求項1〜3の何れかに記載のコーヒー飲料。
4. The coffee beverage according to claim 1, wherein the seed polysaccharide is locust bean gum.
【請求項5】 発酵多糖類がキサンタンガムである請求
項1〜4の何れかに記載のコーヒー飲料。
5. The coffee beverage according to claim 1, wherein the fermented polysaccharide is xanthan gum.
【請求項6】 抗菌性乳化剤を含有する請求項1〜5の
何れかに記載のコーヒー飲料。
6. The coffee beverage according to claim 1, further comprising an antibacterial emulsifier.
【請求項7】 抗菌性乳化剤の含量が20〜1000p
pmである請求項6に記載の飲料。
7. An antimicrobial emulsifier having a content of 20 to 1000 p
The beverage according to claim 6, which is pm.
JP31103599A 1999-11-01 1999-11-01 Weakly acidic black coffee drink Expired - Fee Related JP3789264B2 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008206474A (en) * 2007-02-27 2008-09-11 Fujifilm Corp Coffee bean extract-containing aqueous composition, packaged beverage, method for producing the coffee bean extract-containing aqueous composition, and method for preventing precipitation of coffee bean extract

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008206474A (en) * 2007-02-27 2008-09-11 Fujifilm Corp Coffee bean extract-containing aqueous composition, packaged beverage, method for producing the coffee bean extract-containing aqueous composition, and method for preventing precipitation of coffee bean extract

Also Published As

Publication number Publication date
JP3789264B2 (en) 2006-06-21

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