JP2009213365A - Milk protein stabilizer for milk-containing coffee drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk protein stabilizer for a milk-containing coffee drink, free from causing even in a production process and long term preservation, gel-like precipitation and oil and fat solidification which are caused by milk protein instability, and stably retaining a quality for a long period by solving such problems that with respect to a milk-containing coffee drink, conventionally, the quality is remarkably damaged by occurrence of a large amount of gel-like precipitation caused by milk protein instability after heat sterilizing in the production process, and also long term preservation stability is poor, and gel-like precipitation and oil and fat solidification often occur especially in preservation in a high temperature condition such as a hot vendor, and to provide a milk-containing coffee drink using the milk protein stabilizer for a milk-containing coffee drink. <P>SOLUTION: This milk protein stabilizer contains phosphate, and one kind or two kinds selected from (A) of sodium caseinate, and (B) of carageenan. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention significantly prevents coagulation precipitation and storage that occurs during heat sterilization due to the destabilization of milk protein in the production of milk-containing coffee beverages, and in particular, precipitation and fat solidification during warm storage, and milk-containing coffee The present invention relates to a milk-containing coffee beverage obtained by using a milk protein stabilizer for milk-containing coffee beverages that does not affect the flavor or the like of the beverage.

  Conventionally, regarding milk-containing coffee beverages, due to the destabilization of milk protein, a large amount of gel-like precipitates are generated after heat sterilization in the production process, and the quality is significantly impaired, and the long-term storage stability is particularly poor. There is a problem that gel precipitation and solidification of fats and oils often occur during storage in a high temperature state such as a hot bender.

  As a means to prevent these problems, adjustment of pH with sodium bicarbonate is common, but this alone does not provide sufficient precipitation prevention effect, and is used in combination with the addition of emulsifiers or pastes (stabilizers, thickeners, etc.). There was a need. However, when an emulsifier or a paste is added, even if the effect of preventing precipitation is obtained, it may be unfavorable in terms of the flavor of the milk-containing coffee beverage, which also increases the cost. Moreover, since there is a tendency that the more the amount of the coffee component and the milk component is added, the more easily the precipitate is formed after the heat sterilization, it is necessary to increase the amount of the emulsifier or the paste. . Furthermore, depending on the formulation, even if an emulsifier or a paste is added, the precipitation preventing effect may be insufficient.

  Therefore, as a method for solving these problems, in recent years, use of a stabilizer, a method using an enzyme, a method using a plurality of emulsion stabilizers, a method using a trisodium phosphate substance, a strongly basic substance or a basic amino acid The method of using is known (for example, refer patent documents 1-4).

  However, these methods are cumbersome and unsuitable for industrial production of coffee, and are not sufficiently effective, and there is still room for improvement. These improvements and improvements are strongly desired. It was.

Japanese Patent Laid-Open No. 7-18454 JP-A-8-116873 JP-A-10-75712 JP 2002-186425 A

  The present invention stabilizes milk protein for milk-containing coffee beverages, which does not cause gel-like precipitation and fat / solidification due to milk protein instability even during the manufacturing process and long-term storage, and the quality is stably maintained over a long period of time. It is an object of the present invention to provide a milk-containing coffee beverage using the agent and a milk protein stabilizer for milk-containing coffee beverages.

  In view of the above-mentioned present situation, the present inventors have conducted intensive research for the purpose of producing a milk-containing coffee beverage additive capable of providing a stable milk-containing coffee beverage and a method for producing a stable milk-containing beverage using the same. Invented. The present invention relates to milk protein stabilizers containing phosphate in beverages and gel precipitation and fat solidification due to milk protein destabilization in milk-containing coffee beverages using the milk protein stabilizers. It relates to a method to prevent.

  The milk-containing coffee beverage of the present invention is stable in which deterioration of quality such as precipitation due to destabilization of milk protein and solidification of fats and oils is suppressed even in long-term storage in a wide temperature range from heat sterilization and refrigeration to high temperature storage. There is an advantage that a fresh beverage can be provided.

The present invention relates to a milk-containing coffee beverage using a milk protein stabilizer for milk-containing coffee beverages.
Hereinafter, the present invention will be described in detail.

  The milk-containing coffee beverage which is the subject of the present invention refers to a beverage product produced using a coffee component and a milk component as raw materials and subjected to a heat sterilization step. The type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited. In addition, beverages made from coffee ingredients that have a milk solid content of 3.0% or more by weight are treated as “milk beverages” under the “Fair Competition Code for Labeling of Drinking Milk”. This is also cited as a milky coffee drink in the present invention.

  The coffee component refers to a solution containing a component derived from coffee beans, and mainly includes a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using water or warm water. Moreover, the coffee component which concentrated the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. with water, warm water, etc. is mentioned as a coffee component.

  The cultivated tree species of the raw coffee beans is not particularly limited, and examples include Arabica, Robusta, and Riberica species, and the variety name is not particularly limited, such as mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, Kilimanjaro, etc. are mentioned.

  The degree of roasting (represented basically in three stages in the order of light roast, medium roast and deep roast) is not particularly limited, and green coffee beans can also be used. Furthermore, a plurality of types of coffee beans can be blended and used.

  The degree of pulverization of the roasted coffee beans (classified as coarsely ground, medium ground, finely ground, etc.) is not particularly limited, and pulverized beans with various particle size distributions can be used, using water, hot water, etc. In addition, it can be extracted with various coffee extraction devices (drip type, siphon type, boiling type, jet type, continuous type, etc.). Further, the higher the extraction temperature of roasted coffee beans and the degree of extraction of coffee components, the more likely the precipitates after heat sterilization are generated, but the temperature conditions and the degree of extraction are not particularly limited.

  Examples of milk materials used in the present invention include raw milk, fresh cream, butter, sweetened condensed milk, defatted sweetened milk, concentrated milk, defatted concentrated milk, defatted powdered milk, whole fat powdered milk, cheese, milk, etc. The milk-containing beverage using products containing milk fat such as raw milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk, etc. Is more likely to become unstable, so it is preferably used for milk-containing coffee beverages using raw milk, fresh cream, whole milk powder, concentrated milk, sweetened condensed milk and the like.

  Cans, bottles, bottle cans, pet containers, paper packs, plastic containers, cheer packs, etc. are listed as packaging forms for milk-containing coffee beverages, but the container form is not particularly limited as long as it is a sealed container, As a recent trend, cans, PET bottles, bottle cans, etc. are often sold at high temperatures, so-called hot benders, and are also more likely to become unstable because there are many opportunities for long-term storage. The container form of a plastic bottle and a bottle can is preferable.

  Specific examples of the phosphate in the present invention include trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate. However, from the viewpoint of the precipitation preventing effect, trisodium phosphate, sodium dihydrogen phosphate, tripotassium phosphate, and potassium dihydrogen phosphate are preferable, and tripotassium phosphate is more preferable.

  The amount of phosphate added in the present invention varies depending on the beverage formulation, and thus cannot be specified in general. However, it is desirable to adjust the amount to be 0.0001 to 0.05% by weight based on the beverage. Preferably, it is better to adjust to 0.001 to 0.01% by weight.

  The sodium caseinate as used in the present invention refers to a sodium salt obtained by neutralizing casein, which is one of proteins contained in milk, with an alkali, and the type thereof is not particularly limited as long as it can be used for food.

  Since the amount of sodium caseinate of the present invention varies depending on the beverage formulation, it cannot be specified unconditionally, but it is desirable to adjust and add 0.001 to 0.2% by weight to the beverage. Preferably it is 0.005 to 0.1% by weight, more preferably 0.01% to 0.05%.

  The carrageenan referred to in the present invention is a natural polymer extracted and purified from red seaweed seaweed, and there are three types of kappa, iota and lambda, and any of these types may be used. Is preferable from the viewpoint of preventing precipitation.

  The amount of carrageenan referred to in the present invention varies depending on the beverage formulation, and thus cannot be specified unconditionally, but it is desirable to adjust and add it to 0.001 to 0.5% by weight with respect to the beverage. Preferably, it is better to adjust to 0.005 to 0.3% by weight.

  In the milk protein stabilizer for milk-containing coffee beverages of the present invention, other emulsifiers, stabilizers, organic acids and / or salts thereof may be used in combination for the purpose of enhancing the effect. Examples of the emulsifier include monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan acid fatty acid ester, propylene glycol fatty acid ester, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract, saponin and the like. The fatty acid constituting the fatty acid ester is a saturated or unsaturated fatty acid having 6 to 22 carbon atoms, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, Linoleic acid, linolenic acid, arachidonic acid, erucic acid and the like can be mentioned. Agar, gellan gum, native gellan gum, sodium carboxymethylcellulose, sodium alginate, glucomannan, propylene glycol alginate, locust bean gum, guar gum, tara gum, tamarind gum, xanthan gum, pectin, microcrystalline cellulose, dietary fiber (indigestible) Dextrin, polydextrose, enzyme-degraded guar gum, water-soluble soybean polysaccharide, etc.), starch, modified starch and the like. Organic acids and / or their salts include citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium hydrochloride, sodium ascorbate, sodium erythorbate, gluconic acid, gluconic acid Examples thereof include sodium, potassium gluconate, phytic acid and the like.

  The sterilization treatment of beverages in the present invention is not particularly limited by sterilization conditions, sterilization devices, etc., and generally used sterilization conditions can be widely adopted. Usually, retort sterilization that is performed at about 120 to 125 ° C. for about 20 to 40 minutes is used. However, the present invention is not limited to this, and various sterilization treatments used in foods such as plate sterilization and autoclave sterilization may be mentioned. it can.

  In the following, aspects of the present invention will be described and disclosed in more detail by way of examples, but these examples are merely illustrative of the present invention and do not limit the present application in any way.

Examples 1-11 and Comparative Examples 1-3
400 g of coffee extract (Bx3.0), 200 g of milk, 60 g of granulated sugar, an additive adjusted with the blending ratio shown in Table 1, and an appropriate amount of water are mixed and dissolved, and after adjusting to pH 6.9 with sodium bicarbonate, Water was added to make the total amount 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into a can container. The filled can container was retort sterilized at 121 ° C. for 30 minutes to prepare a coffee beverage. The pH of the sterilized beverage was 6.3.

Test Examples After the coffee beverages obtained in Examples 1 to 11 and Comparative Examples 1 to 3 were stored at 5 ° C and 55 ° C for 30 days after heat sterilization, the contents were transferred to a beaker and visually checked. According to the evaluation criteria, precipitation and fat solidification were evaluated as protein stabilization evaluation. The results are shown in Tables 1-2.

<Evaluation criteria for precipitation>
5: Precipitation does not occur 4: Precipitation occurs slightly, but disperses and disappears by light shaking 3: Precipitation occurs, but disperses and disappears by light shaking 2: Precipitation occurs and lightly shakes Even if it does not disperse 1: A large amount of precipitate is generated and it does not disperse by shaking <Evaluation criteria for fat solidification>
5: Solidification of fats and oils does not occur 4: Solidification of fats and oils occurs slightly, but disperses and disappears by shaking lightly 3: Solidification of fats and oils occurs, but disperses and disappears by shaking lightly 2: Oils and fats Solidification occurs and does not disperse even when gently shaken 1: The amount of oil solidified is large and does not disperse by shaking

  The present invention provides a milk-containing coffee beverage capable of maintaining long-term emulsion stability.

Claims (3)

A milk protein stabilizer for milk-containing coffee beverages, comprising a phosphate and one or two selected from A and B below.
A: Sodium caseinate B: Carrageenan A coffee beverage containing the milk protein stabilizer for milk-containing coffee beverages according to claim 1. The manufacturing method of the coffee drink which has the process of adding the milk protein stabilizer for milk-containing coffee drinks of Claim 1.