JP2004194680A - Method for preventing precipitation from causing on milk-containing coffee - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a milk-containing coffee not causing precipitation and stably retaining its qualities for a long period of time regardless of a production process and long-term preservation; and to provide a method for producing the milk-containing coffee. <P>SOLUTION: The milk-containing coffee substantially contains no precipitation and contains sodium caseinate at a ratio of ≥0.05 wt.%. The method for producing the milk-containing coffee comprises sterilizing a milk-containing coffee in the presence of ≥0.05 wt.% sodium caseinate. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

  The present invention relates to a milk-containing coffee in which the occurrence of precipitation is significantly suppressed. More specifically, the present invention relates to a milk-containing coffee which does not form a precipitate even during sterilization treatment and long-term storage, and has excellent quality retention and stability, and a method for producing the same. Furthermore, the present invention relates to a method for preventing precipitation of milk-containing coffee and a method for improving (improving) the flavor of milk-containing coffee.

  Conventionally, with respect to milk-containing coffee that is filled and distributed in a sealed container such as a can, a large amount of gel-like precipitates are generated after heat sterilization in the manufacturing process, or by long-term storage or storage in a high-temperature state such as a hot bender. There was a problem that gel-like precipitation often occurred.

  In recent years, as a method for solving this, various methods such as a method using a stabilizer, a method using an enzyme (see Patent Document 1), and a method using a plurality of emulsion stabilizers (see Patent Documents 2 and 3) have been studied. Have been.

However, these methods are complicated and unsuitable for industrial production of coffee, and cannot be said to be effective enough, and there is still room for improvement. Further, the above-mentioned precipitation is a phenomenon which occurs remarkably in milk-containing coffee having a coffee content of 5% or more in terms of green coffee beans, and particularly in a condition having a coffee content of 6% or more in terms of green beans in canned coffee. There is no known method which does not adversely affect the flavor of the soybean and is stable and does not cause precipitation even during long-term storage in a hot bender or the like.
JP-A-7-18454 JP-A-6-253793 JP-A-8-116873

  As described above, conventional milk-containing coffee containing a coffee content of 5% or more in terms of green beans causes precipitation due to sterilization in the manufacturing process, high-temperature storage by a hot bender, refrigerated storage in a bender, and the like. There is a problem that it is difficult to maintain quality during the period and it is not possible to provide products having stable quality, and there has been a strong demand for improvements and solutions to these problems.

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a milk-containing coffee that does not cause precipitation even in the manufacturing process and even after long-term storage, and has stable quality for a long time. It is assumed that.

  The present invention also provides a method for producing the above-mentioned milk-containing coffee which does not impair the quality even by sterilization treatment in the production process, and can maintain good quality even in a high-temperature storage in a hot bender or at a normal temperature and a long-term storage in a refrigerator. The purpose is to:

  A further object of the present invention is to provide a method for preventing sedimentation of milk-containing coffee, which can effectively prevent the generation of sediment during sterilization treatment or long-term storage in the production process.

  Further, the present invention provides a method for improving (improving) the flavor of a milk-containing coffee beverage, specifically, a method for maintaining a good flavor even by sterilization treatment or long-term storage in a manufacturing process, or a method capable of improving the flavor. The purpose is to do.

  The present inventors have conducted intensive studies in view of the above-mentioned problems of the prior art, and when producing a milk-containing coffee, if a specific amount of sodium caseinate is added to a coffee preparation liquid, the coffee content is relatively low. It has been found that even if a large amount of milk-containing coffee is used, no precipitation occurs even after sterilization treatment, and no precipitation occurs even after long-term storage at refrigeration, normal temperature or higher.

  Furthermore, the present inventors have found that even for milk-containing coffee having a relatively high coffee content, the milk component and sodium caseinate are blended at a fixed ratio, thereby ensuring no generation of precipitate even by sterilization treatment or high-temperature storage. It has been found that milk-containing coffee having a good quality can be prepared.

That is, the present invention is a method for producing a milk-containing coffee listed in the following (1) to (3):
(1) A milk-containing coffee preparation which is produced by sterilizing a milk-containing coffee preparation in the presence of 0.05 to 2% by weight of sodium caseinate, which has substantially no precipitate and hardly affects the flavor. Coffee production method.
(2) The milk-containing coffee preparation liquid is characterized by being manufactured by sterilizing the milk-containing coffee preparation in the presence of 0.05 to 0.3% by weight of sodium caseinate, and substantially free of sediment and having improved flavor. Coffee production method.
(3) The milk-containing coffee mixture having a taste that is substantially free of sediment and produced by sterilizing the milk-containing coffee mixture in the presence of 0.05 to 0.15% by weight of sodium caseinate. Coffee production method.

Further, the present invention is a method for preventing precipitation of milk-containing coffee as shown in the following (4) and (5):
(4) A method for preventing sedimentation of milk-containing coffee, which has little effect on flavor, characterized by coexisting a milk-containing coffee preparation with 0.05 to 2% by weight of sodium caseinate.
(5) A milk-containing coffee formulation which hardly affects the flavor, characterized by coexisting a milk-containing coffee preparation liquid containing 6% by weight or more of coffee in terms of green beans with 0.05 to 2% by weight of sodium caseinate. Precipitation prevention method.

Further, the present invention is a method for improving (improving) the flavor of milk-containing coffee as shown in the following (6) and (7):
(6) A method for improving (improving) the flavor of milk-containing coffee, wherein sodium caseinate is added to the milk-containing coffee preparation liquid at a ratio of 0.05 to 0.3% by weight.
(7) A method for improving (improving) flavor of milk-containing coffee, wherein sodium caseinate is added to the milk-containing coffee preparation liquid at a ratio of 0.05 to 0.15% by weight.

  Hereinafter, the present invention will be described in detail. In the present invention, “substantially having no precipitate” means that when a milk-containing coffee is visually observed, for example, the presence of a precipitate such as a white to brownish gel-like substance is not recognized.

  The milk-containing coffee targeted by the present invention has a coffee content of 5% or more in terms of green coffee beans, preferably 6% or more, specifically 6 to 10%, more preferably 6.5% or more, still more preferably. Milk-containing coffee that is at least 7%.

  In the present invention, "green coffee equivalent to%" means the coffee content contained in the content of milk-containing coffee of 100% by weight, for example, "contains 5% coffee equivalent in green coffee beans". Means that 100% by weight of the milk-containing coffee contains 5% by weight of coffee extracted or eluted from the coffee beans in terms of the amount of green coffee beans.

  Coffee used in the present invention is not particularly limited by the type, quality, roasting method, roasting degree, etc. of the beans.In addition to those directly extracted from coffee beans, instant coffee and coffee extract may be used. . Examples of the type of beans include those derived from raw material trees such as Arabica, lobster, and Liberia, and there is no particular limitation on the type of beans. Preferably, it is an Arabic variety suitably used for coffee filled in a sealed container such as a can.

  According to the findings of the present inventors, it is known that coffee precipitation tends to occur more easily in lobster varieties than in Arabic varieties, and tends to occur more easily in shallow roast than in deep roast. Therefore, the present invention can be used more effectively when using a kind of coffee which easily causes such precipitation.

  In addition, milk components to be added to the milk-containing coffee of the present invention include milk and processed products thereof. Examples of the processed product include whole fat condensed milk, skim condensed milk, whole fat milk powder, skim milk, skim milk powder, and the like, and these are used alone or in combination of two or more.

  The mixing ratio of the milk component to be added to the milk-containing coffee of the present invention is not particularly limited, but is usually 0.05 to 5 parts by weight, preferably in terms of non-fat milk solids per 100% by weight of the milk-containing coffee. The range is 0.1 to 2 parts by weight, more preferably 0.1 to 1 part by weight.

  The milk-containing coffee targeted by the present invention is preferably milk-containing coffee which is filled in a sealed container and distributed on the market. The sealed container is not particularly limited as long as it is sealed and sealed after filling with milk-containing coffee, and specific examples include various storage containers such as cans, bottles, paper packs, and laminate packs. You.

  The present invention relates to the above-mentioned milk-containing coffee, characterized in that it contains sodium caseinate in a proportion of 0.05% by weight or more, preferably 0.1% by weight or more of sodium caseinate. Milk-containing coffee, more preferably 0.13% by weight or more. If the content of sodium caseinate is less than 0.05% by weight, no sufficient effect can be obtained with respect to precipitation control. On the other hand, the higher the proportion of sodium caseinate, the higher the effect of suppressing precipitation. Further, the flavor of the milk-containing coffee is improved by adding sodium caseinate. However, when the amount exceeds 2% by weight, the influence on the flavor of the milk-containing coffee tends to increase.

  In view of the above, the amount of sodium caseinate that can exhibit both the precipitation suppressing effect and the flavor improving effect on the milk-containing coffee is in the range of 0.05 to 2% by weight.

  In addition, the milk-containing coffee of the present invention, besides the above-mentioned raw materials, sugars, fragrances, neutralizing agents, caramels, emulsifiers, salt, edible fats and oils, stabilizers, antioxidants widely used in the field of food. , Preservatives, pigments, acidulants and the like. Further, the milk-containing coffee of the present invention may have a pH after sterilization adjusted to a range of pH 5.5 to 8, preferably pH 5.8 to 6.8, more preferably pH 6.2 to 6.6. desirable.

  As described above, the milk-containing coffee of the present invention containing a fixed amount of sodium caseinate may have a high coffee concentration of 5% or more, preferably 6% or more in terms of green beans, regardless of the production process. And no deterioration occurs even when sterilized, and a stable state can be maintained without generating a precipitate even after long-term storage at a high temperature.

  The precipitation of milk-containing coffee firstly occurs during the heat sterilization treatment during the manufacturing process. Therefore, in order to sufficiently exert the effects of the present invention, the milk-containing coffee of the present invention is prepared by adding sodium caseinate to the milk-containing coffee preparation liquid containing the various raw materials (excluding sodium caseinate) described above before the sterilization treatment. It is preferably manufactured by adding and sterilizing in the presence of such sodium caseinate.

  An object of the present invention is to provide a method for producing a milk-containing coffee having a high commercial value and excellent in quality stability which does not cause precipitation even in a production process and does not cause precipitation even when stored as a product for a long period of time.

  Generally, milk-containing coffee in a sealed container that is distributed on the market is sufficiently mixed and dissolved with coffee extract and milk ingredients, adjusted by mixing with water, homogenized with a homogenizer, for example, heated on a plate heater, sealed. It is manufactured by a series of processes such as filling and filling into containers, winding, sterilization and cooling.

  The present invention is a method for producing milk-containing coffee, wherein sterilization is performed in the presence of sodium caseinate in an amount of 0.05% by weight or more during the production process. The sodium caseinate is blended with the coffee preparation so that the sodium caseinate is contained in a proportion of 0.05% by weight or more, preferably 0.1% by weight or more, more preferably 0.13% by weight or more. And is achieved by performing a sterilization treatment. The upper limit of the amount of sodium caseinate is not particularly limited from the viewpoint of the precipitation preventing effect, but is preferably 2% by weight or less from the viewpoint of improving the flavor of the milk-containing coffee. The step and timing of blending sodium caseinate are not particularly limited, and it is only necessary that sodium caseinate be contained in the milk-containing coffee preparation liquid at least at the time of the sterilization treatment.

  The sterilization treatment is not particularly limited by the sterilization conditions and the sterilization apparatus as long as the above conditions are satisfied, and generally used sterilization conditions can be widely used. Usually, retort sterilization for treating at about 120 to 125 ° C. for about 20 to 40 minutes is used, but not particularly limited thereto, and various sterilization treatments used for foods, such as plate sterilization and autoclave sterilization, may be mentioned. it can.

  The milk-containing coffee preparation liquid may contain a coffee extract (or instant coffee or coffee extract) and a milk raw material in the above-mentioned ratio, for example, and may additionally contain sugars, a neutralizing agent, caramel, and an emulsifier. Fragrances, salt, edible oils and fats, stabilizers, antioxidants, preservatives, pigments, acidulants, and the like.

  The pH of the milk-containing coffee preparation liquid during the heat sterilization treatment is such that the sterilized product has a pH in the range of about 5.5 to 8, preferably about pH 5.8 to 6.8, and more preferably about pH 6.2 to 6.6. May be appropriately adjusted so as to fall within the range. The specific pH at the time of heat sterilization is usually in the range of about pH 5.5 to 8.5, preferably in the range of about pH 5.8 to 7.3, and more preferably in the range of about pH 6.4 to 7.1. Is mentioned. In order to adjust the pH, a neutralizing agent such as sodium hydroxide, sodium carbonate, and sodium hydrogen carbonate can be used.

  Further, the present invention provides a method for preventing precipitation of milk-containing coffee, which comprises 0.05% by weight or more, preferably 0.1% by weight or more, in a milk-containing coffee preparation liquid constituting a milk-containing coffee. More preferably, it can be achieved by coexisting sodium caseinate at a ratio of 0.13% by weight or more. As described above, the upper limit of the amount of sodium caseinate is not particularly limited from the viewpoint of the precipitation preventing effect, but is preferably 2% by weight or less from the viewpoint of improving the flavor of the milk-containing coffee.

  Furthermore, the present invention provides a method for improving the flavor of milk-containing coffee, which comprises 0.05 to 2% by weight, preferably 0.05 to 0.15% by weight of the milk-containing coffee preparation liquid constituting the milk-containing coffee. This can be achieved by blending sodium caseinate in a percentage by weight.

Hereinafter, the content of the present invention will be specifically described with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto. In the examples below,% means% by weight unless otherwise specified.
Examples 1 to 11
Coffee extract 28.6 (%)
Cow's milk (solid content of non-fat milk 8.1%) 14.0
Sugar 5.2
10% sodium bicarbonate solution Appropriate amount of sodium caseinate See Table 1
Water remaining
Total amount 100.0%
According to the above formula, a milk-containing coffee (pH 6.7) of the present invention was prepared. Specifically, sugar and sodium caseinate were powder-mixed at the above ratio, added to milk at 14% by weight, and dissolved by heating at 70 ° C. for 10 minutes with stirring. To this, 28.6% by weight of a coffee extract was blended, and the pH was adjusted to 6.7 with a 10% sodium hydrogen carbonate solution. As the coffee extract, use a mixture of roughly ground beans of Arabica seed (roasting degree (L value) 23) immersed in 7 times the volume of boiling water for 40 minutes, and then extract Brix 4.8 (20 ° C). did. Next, the whole amount was adjusted to 100% by weight with water, and firstly at 70 ° C. at a pressure of 9.8 × 10 ⁶ Pa and then at a pressure of 4.9 × 10 ⁶ Pa with a homogenizer (homogenizer). Homogenized. This was filled in a can and sterilized by a retort sterilizer at 124 ° C. for 25 minutes. The coffee content was 6.5% in terms of green coffee beans, and the milk component content was 1.13% by weight in terms of non-fat solids ( Non-fat milk solid content = protein + ash content (milk amount x 0.081) was prepared in a milk-containing coffee in a can.

  These various can-containing milk-containing coffees were opened after retort treatment and after storage under various conditions, four weeks later, and the presence or absence of precipitation and the flavor of the milk-containing coffee were examined. The results are shown in Table 1.

なお沈殿及び風味に関する評価は下記の基準に従って行った。
＜沈殿量＞
◎ ：沈殿なし
○ ：若干の沈殿あり
△ ：少量の沈殿あり
× ：中量の沈殿あり
××：多量の沈殿あり
＜風味＞
カゼインナトリウムを配合しないで調製した乳含有コーヒー（ブランク）について、ヒートショック条件及び６０℃条件で保存した４週間後の風味をブランク風味として、該ブランク風味との比較で各実施例の風味を評価した。
◎ ：すばらしく良好な風味
○ ：良好な風味
△ ：同程度の風味
× ：悪い。

In addition, evaluation about precipitation and flavor was performed according to the following criteria.
<Precipitation amount>
◎: No sedimentation ○: Slight sedimentation ：: Small amount of sedimentation ×: Medium amount of sedimentation XX: Large amount of sedimentation <flavor>
With respect to the milk-containing coffee (blank) prepared without blending sodium caseinate, the flavor after 4 weeks of storage under heat shock conditions and 60 ° C. conditions was used as the blank flavor, and the flavor of each example was evaluated by comparison with the blank flavor. did.
◎: Excellent and good flavor ○: Good flavor △: Same flavor ×: Bad.

  As can be seen from the results in Table 1, when the amount of sodium caseinate added was 0.05% by weight or more, preferably 0.13% by weight or more, no precipitation occurred even after retort treatment and long-term storage under various conditions. . In addition, it was found that in the range of 0.05 to 2% by weight, the flavor was hardly affected in addition to the effect of preventing precipitation, and the flavor was particularly improved in the range of 0.05 to 0.15% by weight.

Examples 12 to 22
Coffee extract 47.9 (%)
Milk (solid content 12%) 14.0
Sugar 5.2
10% sodium hydrogen carbonate solution (pH adjustment) Appropriate amount Sodium caseinate See Table 2
Water remaining
Total amount 100.0%
According to the above formula, the can-containing milk-containing coffee (pH 6.7) of the present invention having a coffee content of 8% in terms of green coffee beans and a milk content of 1.68% by weight in terms of solid content according to the method of Example 1. Was prepared (see Table 2).

  These various can-containing milk-containing coffees were opened after retort treatment, and after storage under various conditions, four weeks later, and the presence or absence of precipitation and the flavor of the milk-containing coffee were examined. The results are shown in Table 2. The evaluation criteria for precipitation and flavor are the same as in Example 1.

表２の結果からわかるように、カゼインナトリウムの添加量が０．０５重量％以上、好ましくは０．１３重量％以上でレトルト処理並びに各種条件下での長期保存後においても沈殿が発生しなかった。また０．０５〜２重量％の範囲では沈殿防止効果に加えて風味にも殆ど影響がなく、特に０．０５〜０．１５重量％の範囲では風味が向上することが判明した。

As can be seen from the results in Table 2, when the amount of sodium caseinate added was 0.05% by weight or more, preferably 0.13% by weight or more, no precipitation occurred even after retort treatment and long-term storage under various conditions. . In addition, it was found that in the range of 0.05 to 2% by weight, in addition to the effect of preventing precipitation, the flavor was hardly affected, and particularly in the range of 0.05 to 0.15% by weight, the flavor was improved.

Examples 23 to 27
Coffee extract 47.9 (%)
Milk (solid content 12%) 14.0
Sugar 5.2
10% sodium bicarbonate solution (pH adjustment) Suitable amount of sodium caseinate See Table 3 High HLB sucrose fatty acid ester See Table 3 (HLB16 sucrose palmitate)
Water remaining
Total amount 100.0%
According to the above formula, according to the method of Example 1, the can-containing milk-containing coffee of the present invention (pH 6.7) having a coffee content of 8% in terms of green coffee beans and a milk content of 1.68% by weight in terms of solid content. Was prepared (see Table 3). These various can-containing milk-containing coffees were opened after retort treatment, and after storage under various conditions, four weeks later, and the presence or absence of precipitation and the flavor of the milk-containing coffee were examined. The results are shown in Table 3. The evaluation criteria for precipitation and flavor are the same as in Example 1.

表３の結果から、高ＨＬＢショ糖脂肪酸エステルの添加は、本発明の効果に影響を与えないことが分かる。

From the results in Table 3, it can be seen that the addition of the high HLB sucrose fatty acid ester does not affect the effects of the present invention.

Claims (7)

Production of a milk-containing coffee having substantially no sediment and having substantially no effect on flavor, which is produced by sterilizing a milk-containing coffee preparation in the presence of 0.05 to 2% by weight of sodium caseinate. Method. Production of a milk-containing coffee having substantially no precipitate and improved flavor, which is produced by sterilizing a milk-containing coffee preparation in the presence of 0.05 to 0.3% by weight of sodium caseinate. Method. Production of a milk-containing coffee having substantially no precipitate and improved flavor, which is produced by sterilizing a milk-containing coffee preparation in the presence of 0.05 to 0.15% by weight of sodium caseinate. Method. A method for preventing sedimentation of milk-containing coffee, which has almost no effect on flavor, wherein a milk-containing coffee preparation is made to coexist with 0.05 to 2% by weight of sodium caseinate. A method for preventing sedimentation of milk-containing coffee having little effect on flavor, comprising coexisting a milk-containing coffee preparation liquid containing 6% by weight or more of coffee in terms of green beans with 0.05 to 2% by weight of sodium caseinate. . A method for improving the flavor of milk-containing coffee, characterized in that casein sodium is added to the milk-containing coffee mixture at a ratio of 0.05 to 0.3% by weight. A method for improving the flavor of milk-containing coffee, characterized in that casein sodium is added to the milk-containing coffee mixture at a ratio of 0.05 to 0.15% by weight.