JP2009261277A - Coffee drink containing milk ingredient - Google Patents
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- JP2009261277A JP2009261277A JP2008112379A JP2008112379A JP2009261277A JP 2009261277 A JP2009261277 A JP 2009261277A JP 2008112379 A JP2008112379 A JP 2008112379A JP 2008112379 A JP2008112379 A JP 2008112379A JP 2009261277 A JP2009261277 A JP 2009261277A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 67
- 235000013336 milk Nutrition 0.000 title claims abstract description 39
- 239000008267 milk Substances 0.000 title claims abstract description 39
- 210000004080 milk Anatomy 0.000 title claims abstract description 39
- 239000004615 ingredient Substances 0.000 title abstract description 6
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 235000013351 cheese Nutrition 0.000 claims abstract description 12
- 102000011632 Caseins Human genes 0.000 claims abstract description 9
- 108010076119 Caseins Proteins 0.000 claims abstract description 9
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 10
- 235000008476 powdered milk Nutrition 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 33
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 33
- 239000000203 mixture Substances 0.000 abstract description 13
- 239000002244 precipitate Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 16
- 244000046052 Phaseolus vulgaris Species 0.000 description 16
- 244000013123 dwarf bean Species 0.000 description 10
- 235000021331 green beans Nutrition 0.000 description 10
- 238000000605 extraction Methods 0.000 description 9
- -1 sucrose fatty acid ester Chemical class 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、コーヒー含有量がコーヒー生豆換算１０％を超えるコーヒー飲料に関するものである。 The present invention relates to a coffee beverage having a coffee content exceeding 10% in terms of green coffee beans.
今日、乳成分入りコーヒーは缶、ペットボトルならびにビン等の容器に入った市場に広く流通し飲用されている嗜好性飲料の一つである。しかしながら、近年の乳成分入りコーヒーはコーヒー含有量が多くなる傾向にあり、１２０〜１３０℃、２０分程度の高温殺菌によるゲル状沈殿物の発生が問題になったり、保存安定性が悪く著しい沈殿が発生する場合もある。 Today, milk-containing coffee is one of the favorite beverages that are widely distributed and drunk in the market in containers such as cans, plastic bottles and bottles. However, in recent years, coffee containing milk components tends to have a high coffee content, and the formation of gel-like precipitates due to high-temperature sterilization at 120 to 130 ° C. for about 20 minutes becomes a problem, and the storage stability is poor and the precipitation is remarkable. May occur.
コーヒー飲料の製造時の沈殿物発生を防止し、かつ保存安定性を確保するため、従来より各種乳化剤、安定剤が単独もしくは多種多様の組み合わせで使用されてきた。
具体的には、ＨＬＢ１５〜１６のショ糖脂肪酸エステルとＨＬＢ３〜７の乳化剤の１種または２種以上組み合わせて、平均ＨＬＢを１３．３〜１４．４に調整した乳化剤混合製剤を添加する乳入り缶コーヒーの沈殿防止法が出願されているが、生豆換算で１０重量％を越える場合は沈殿を十分に抑制できない（例えば、特許文献１参照。）。
Conventionally, various emulsifiers and stabilizers have been used singly or in various combinations in order to prevent generation of precipitates during the production of coffee beverages and to ensure storage stability.
Specifically, milk containing sucrose fatty acid ester of HLB 15-16 and one or two or more of emulsifiers of HLB 3-7, and adding an emulsifier mixed preparation with an average HLB adjusted to 13.3 to 14.4 Although a method for preventing precipitation of canned coffee has been filed, precipitation cannot be sufficiently suppressed when it exceeds 10% by weight in terms of green beans (see, for example, Patent Document 1).
また、コーヒー抽出液に生クリームやバターを添加して、乳化剤と結晶セルロースと組み合わせてｐＨ５．０から６．５に調整して加熱殺菌をする方法が提案されているが、特にコーヒー生豆含有量についてふれているわけではない（例えば、特許文献２参照。）。 In addition, a method has been proposed in which fresh cream or butter is added to the coffee extract and adjusted to pH 5.0 to 6.5 in combination with an emulsifier and crystalline cellulose, followed by heat sterilization. The amount is not mentioned (for example, see Patent Document 2).
さらに、レトルト殺菌により乳タンパクが分離しない低酸性のミルク入り飲料に関する報告がされているが、この報告は安定剤にイオタ−カラギーナンを使用することを特徴としており、本発明は安定剤を使用しなくてもレトルト殺菌あるいはＵＨＴ殺菌後の凝集の発生を抑えるものであり内容に差異がある（例えば、特許文献３参照。）。
本発明は、コーヒー含有量がコーヒー生豆換算１０％を超えるような乳成分入りコーヒー飲料について、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑え、また長期間保存しても凝集の発生しない乳成分入りコーヒー飲料の開発が期待されている。 The present invention suppresses the occurrence of agglomerates even after retort sterilization or UHT sterilization for coffee beverages containing milk components such that the coffee content exceeds 10% in terms of green coffee beans. Development of coffee beverages containing dairy ingredients that do not generate odor is expected.
そこで、本発明者は、鋭意検討した結果、フレッシュチーズ、乳化剤およびカゼインナトリウムを含有する乳化組成物を含有させることにより、コーヒー生豆換算１０％を越えるような乳成分入りコーヒー飲料の、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を押さえ、また長期間保存しても凝集の発生しない乳成分入りコーヒー飲料を提供する。 Then, as a result of intensive studies, the present inventor has retort-sterilized a coffee beverage containing a milk component exceeding 10% in terms of green coffee beans by including an emulsified composition containing fresh cheese, an emulsifier and sodium caseinate. Alternatively, a coffee beverage containing a milk component that suppresses the generation of aggregates even after UHT sterilization and does not generate aggregates even when stored for a long period of time is provided.
また、本発明は、フレッシュチーズ、乳化剤およびカゼインナトリウムを含有する乳化組成物を含有ことにより、コーヒー含有量がコーヒー生豆換算１０％を越えるような乳成分入りコーヒー飲料の、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑えることができるが、さらに牛乳、濃縮乳、全脂粉乳、脱脂粉乳、練乳からなる群から少なくとも１種類の乳成分を含むコーヒー飲料においても、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑えた乳成分入りコーヒー飲料を提供する。 In addition, the present invention provides retort sterilization or UHT sterilization of a coffee beverage containing milk components such that the coffee content exceeds 10% in terms of green coffee beans by including an emulsified composition containing fresh cheese, an emulsifier and sodium caseinate. In the coffee beverage containing at least one milk component from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder, and condensed milk. Provided is a coffee beverage containing a milk component that suppresses the generation of aggregates even after UHT sterilization.
本発明によれば、乳成分入りコーヒー飲料で、コーヒー生豆換算１０％を超えるコーヒー成分を含有するコーヒー飲料を、殺菌後の凝集物の発生もなく長期間保存しても凝集物の発生もしない、今まで以上にコーヒーの風味を感じることのできるコーヒー飲料を提供することができる。 According to the present invention, even when a coffee beverage containing a milk component and containing a coffee component exceeding 10% in terms of green coffee beans is stored for a long time without generation of aggregate after sterilization, the generation of aggregate is also possible. No, it is possible to provide a coffee beverage that can feel the flavor of coffee more than ever.
以下、本発明について詳細に説明する。本発明の乳成分入りコーヒー飲料は、フレッシュチーズ、乳化剤、およびカゼインナトリウムを含有する乳化組成物を含有し、かつ生豆換算で１０％を越えるような乳成分入りコーヒー飲料で、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生が起こらないことを特徴とするものである。 Hereinafter, the present invention will be described in detail. The coffee beverage containing milk components of the present invention is a coffee beverage containing milk components containing an emulsified composition containing fresh cheese, an emulsifier, and sodium casein, and exceeding 10% in terms of green beans. Even after sterilization, no agglomerates are generated.
さらに、牛乳、濃縮乳、全脂粉乳、脱脂粉乳および練乳からなる群から少なくとも１種以上の乳成分を含むコーヒー飲料においても、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑えた乳成分入りコーヒー飲料を提供する。 Furthermore, even in coffee beverages containing at least one milk component from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder and condensed milk, the occurrence of aggregates was suppressed even after retort sterilization or UHT sterilization. Providing coffee beverages with dairy ingredients.
本発明では原料としてフレッシュチーズを使用するが、使用しうるフレッシュチーズについては特に制限があるわけではなく、従来より公知とされているものであればどのようなものでもよい。 In the present invention, fresh cheese is used as a raw material, but there is no particular limitation on the fresh cheese that can be used, and any conventional cheese that has been conventionally known may be used.
本発明において使用される乳化剤は食品分野で通常使用されている乳化剤であればなんら制限を受けるものではない。例示するならば、グリセリン脂肪酸エステル（モノグリセリド、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル）、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、酵素分解レシチン、サポニン、ポリソルベート等があげられる。 The emulsifier used in the present invention is not limited at all as long as it is an emulsifier usually used in the food field. Illustrative examples include glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically decomposed lecithin, saponin, polysorbate and the like.
本発明で使用されるコーヒー豆は特に制限されるものではなく、１種類もしくは２種類以上のコーヒー豆を混合して使用してもよい。通常コーヒー飲料の製造には焙煎豆が使用されるが、焙煎方法としては、直火式焙煎機、熱風式焙煎機などの装置を使用し焙煎された焙煎豆を使用する。 The coffee beans used in the present invention are not particularly limited, and one kind or two or more kinds of coffee beans may be mixed and used. In general, roasted beans are used in the production of coffee beverages, and roasted beans that have been roasted using equipment such as a direct-fire roaster or hot-air roaster are used. .
また、本発明に使用される焙煎豆の焙煎の程度は、通常のコーヒー製造に用いられるＬ値が１５〜３５位のもので、Ｌ値が１５未満の場合はコーヒーの苦味が強くなりすぎ、逆にＬ値が３５より大きくなると酸味が強くなりすぎる。 In addition, the roasted beans used in the present invention have an L value of 15 to 35 for ordinary coffee production. If the L value is less than 15, the bitterness of the coffee becomes strong. On the contrary, when the L value is larger than 35, the acidity becomes too strong.
Ｌ値とはコーヒー豆の焙煎の程度を表すために使用される指標であり、その測定には色差計が使用される。具体的には黒をＬ値０、白をＬ値１００で表され、コーヒーの焙煎の程度が深いほど焙煎豆の色が黒っぽくなるため、Ｌ値は低い値になる。逆に焙煎の度合いが浅いほどＬ値は高い値になる。 The L value is an index used to represent the degree of roasting of coffee beans, and a color difference meter is used for the measurement. Specifically, black is represented by an L value of 0, white is represented by an L value of 100, and the roasted bean color becomes darker as the degree of roasting coffee becomes deeper, so the L value is lower. Conversely, the lower the roasting degree, the higher the L value.
本発明に使用する乳化組成物は次のように調製する。まずフレッシュチーズと水を混合の上７０℃まで加熱し、攪拌しながらカゼインナトリウムと各種乳化剤を添加して分散溶解する。溶解後ホモミキサーにて混合液を予備乳化し均質化することにより得ることができる（特開２００４−２６７０１３参照）。 The emulsified composition used in the present invention is prepared as follows. First, fresh cheese and water are mixed and heated to 70 ° C., and sodium caseinate and various emulsifiers are added and dispersed and dissolved while stirring. After dissolution, it can be obtained by pre-emulsifying and homogenizing the mixed solution with a homomixer (see JP-A No. 2004-267013).
使用するフレッシュチーズは特に限定はないが、乳脂肪含量が１０％以上のものが好ましく、更には３０％であればより好ましく、最も好ましくは５０％以上含有することである。乳化組成物における乳脂肪含量は５〜５０％の範囲が好ましく、更には１０〜４０％の範囲がより好ましい。 The fresh cheese to be used is not particularly limited, but preferably has a milk fat content of 10% or more, more preferably 30%, and most preferably 50% or more. The milk fat content in the emulsified composition is preferably in the range of 5 to 50%, more preferably in the range of 10 to 40%.
乳化剤の添加量は特に限定されるものではないが、乳化組成物に対して０．０１〜６％、好ましくは０．１〜３％、更に好ましくは０．２〜２％の範囲内で添加することが望ましい。 The addition amount of the emulsifier is not particularly limited, but is 0.01 to 6%, preferably 0.1 to 3%, more preferably 0.2 to 2% with respect to the emulsion composition. It is desirable to do.
カゼインナトリウムの添加量は特に限定されるものではないが、乳化組成物に対し０．１〜１５％、好ましくは０．５〜１０％、更に好ましくは１〜６％が望ましい。 Although the amount of sodium caseinate added is not particularly limited, it is preferably 0.1 to 15%, preferably 0.5 to 10%, and more preferably 1 to 6% with respect to the emulsion composition.
本発明の乳成分入りコーヒー飲料は、コーヒーが生豆換算で１０％を越えることが特徴であるが、風味の点より１５％までの範囲内であることが好ましい。また、コーヒー豆量に対しコーヒー抽出液量は１：３〜１：１５、好ましくは１：４〜１：１２の範囲内であることがよい。さらにコーヒー豆の抽出率は１５〜３５％、好ましくは２０〜３５％がよい。ここでいう抽出率とは、コーヒー豆量に対してコーヒー抽出液中に溶け出している可溶性固形分（Ｂｘ値）の割合を百分率で表した値である。
例えば、コーヒー豆量１０ｇからコーヒー抽出液１００ｇをとり、そのときのＢｘ値が３の場合、その抽出率は（（１００ｇ×０．０３）／１０ｇ）×１００＝３０％
と表される。本発明において、Ｂｘ値は屈折率計（株式会社アタゴ社製 Ｎ−１０Ｅ）を用いて測定した値を用いることができる。
The coffee beverage containing milk components of the present invention is characterized in that coffee exceeds 10% in terms of green beans, but is preferably within a range of up to 15% from the point of flavor. Further, the amount of the coffee extract relative to the amount of coffee beans is preferably in the range of 1: 3 to 1:15, preferably 1: 4 to 1:12. Further, the coffee bean extraction rate is 15 to 35%, preferably 20 to 35%. The extraction rate here is a value expressed as a percentage of the soluble solid content (Bx value) dissolved in the coffee extract with respect to the amount of coffee beans.
For example, when 100 g of coffee extract is taken from 10 g of coffee beans and the Bx value at that time is 3, the extraction rate is ((100 g × 0.03) / 10 g) × 100 = 30%
It is expressed. In the present invention, the Bx value may be a value measured using a refractometer (N-10E manufactured by Atago Co., Ltd.).
また、本発明に使用される乳成分は特に限定されるものではないが、乳タンパクをより良好な風味を得るということを考えると、牛乳、濃縮乳、全脂粉乳、脱脂粉乳が特に挙げられる。乳成分の含有量は特に限定されるものではないが、
乳化組成物：乳成分が１：９９〜１００：０、好ましくは２０：８０〜１００：０、さらに好ましくは４０：６０〜１００：０である。
The milk component used in the present invention is not particularly limited, but milk, concentrated milk, whole milk powder and skim milk powder are particularly mentioned in view of obtaining a better flavor of milk protein. . The content of milk components is not particularly limited,
Emulsion composition: Milk component is 1:99 to 100: 0, preferably 20:80 to 100: 0, and more preferably 40:60 to 100: 0.
本発明は、フレッシュチーズ、乳化剤およびカゼインナトリウムを含有する乳化組成物を含有することにより、生豆換算で１０％を越えるような乳成分入りコーヒー飲料の、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑えることができるが、さらに牛乳、濃縮乳、全脂粉乳、脱脂粉乳、練乳からなる群から少なくとも１種類の乳成分を含むコーヒー飲料においても、レトルト殺菌あるいはＵＨＴ殺菌を行った後でも凝集物の発生を抑えた乳成分入りコーヒー飲料を提供する。 The present invention includes an emulsified composition containing fresh cheese, an emulsifier and sodium casein, so that even after performing retort sterilization or UHT sterilization of a coffee beverage containing milk components exceeding 10% in terms of green beans. Although it is possible to suppress the generation of aggregates, retort sterilization or UHT sterilization was also performed in coffee beverages containing at least one milk component from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder, and condensed milk. Provided is a coffee beverage containing a milk component that suppresses the occurrence of aggregates even afterwards.
ここで、レトルト殺菌およびＵＨＴ殺菌の条件としては、通常の乳成分入りコーヒー飲料において用いられている条件であれば特に限定させるものではないが、一般的に１２０℃〜１４５℃の範囲で、１５秒〜６０分の範囲内で行われる。 Here, the conditions for retort sterilization and UHT sterilization are not particularly limited as long as they are the conditions used in ordinary coffee drinks containing milk components, but generally in the range of 120 ° C. to 145 ° C., 15 Performed within a range of seconds to 60 minutes.
以下に本発明を実施例によってさらに具体的に説明するが、本発明は、実施例に限定されるものではない。 EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the examples.
実施例および比較例に使用した乳化組成物は次のように調製した。乳脂肪含有量５０％のフレッシュチーズ５０重量％と水４５重量％を混合した後７０℃まで加熱し、攪拌しながらグリセリン脂肪酸エステル１重量％およびカゼインナトリウム４重量％を分散溶解する。つぎに溶解液をホモミキサー（特殊機化工業（株）製 ロボミックス）で予備乳化し、この予備均質化液を高圧ホモジナイザー（イズミフードマテリアル（株）製）で高圧均質化処理することにより目的の乳化組成物を調製した。
レトルト殺菌後及びＵＨＴ殺菌後の凝集の有無を表1〜表６に示す。
The emulsified compositions used in Examples and Comparative Examples were prepared as follows. After mixing 50% by weight of fresh cheese having a milk fat content of 50% and 45% by weight of water, the mixture is heated to 70 ° C., and 1% by weight of glycerin fatty acid ester and 4% by weight of sodium caseinate are dispersed and dissolved while stirring. Next, the solution is pre-emulsified with a homomixer (Robomix manufactured by Tokushu Kika Kogyo Co., Ltd.). An emulsified composition was prepared.
Tables 1 to 6 show the presence or absence of aggregation after retort sterilization and after UHT sterilization.
レトルト殺菌機：（株）日阪製作所製 ＲＣＳ−４０ＲＴＧＮ
ＵＨＴ殺菌機 ：（株）日阪製作所製 ＲＭＳ−２ＬＳ
焙煎コーヒー豆：Ｌ値２０ 生豆１０．６％相当（１０．６２＝８．５×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２６％
ショ糖脂肪酸エステル：三菱化学フーズ社製 リョートーシュガーエステルＰ−１６７０
表１より明らかなようにコーヒー生豆換算１０％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生していない。
Retort sterilizer: RCS-40RTGN manufactured by Nisaka Manufacturing Co., Ltd.
UHT sterilizer: RMS-2LS manufactured by Nisaka Manufacturing Co., Ltd.
Roasted coffee beans: L value 20 Equivalent to 10.6% green beans (10.62 = 8.5 × 1.25: raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 26%
Sucrose fatty acid ester: Ryoto Sugar Ester P-1670 manufactured by Mitsubishi Chemical Foods
As is clear from Table 1, in coffee exceeding 10% in terms of green coffee beans, no agglomerates are generated after retort or UHT sterilization.
焙煎コーヒー豆：Ｌ値２０ 生豆１２％相当（１２＝９．６×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２５％
表２より明らかなようにコーヒー生豆換算１２％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生していない。
Roasted coffee beans: L value 20 Equivalent to 12% green beans (12 = 9.6 × 1.25: Raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 25%
As is clear from Table 2, in coffee exceeding 12% in terms of green coffee, no agglomerates are generated after retort or UHT sterilization.
焙煎コーヒー豆：Ｌ値２０ 生豆１４％相当（１４＝１１．２×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２４％
表３より明らかなようにコーヒー生豆換算１４％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生していない。
Roasted coffee beans: L value 20 Equivalent to 14% green beans (14 = 11.2 × 1.25: Raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 24%
As is clear from Table 3, in coffee exceeding 14% in terms of green coffee, no agglomerates are generated after retort or UHT sterilization.
焙煎コーヒー豆：Ｌ値２０ 生豆１０．６％相当（１０．６２＝８．５×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２６％
表４より明らかなようにコーヒー生豆換算１０％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生している。
Roasted coffee beans: L value 20 Equivalent to 10.6% green beans (10.62 = 8.5 × 1.25: raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 26%
As is clear from Table 4, in coffee exceeding 10% in terms of green coffee, aggregates are generated after retort or UHT sterilization.
焙煎コーヒー豆：Ｌ値２０ 生豆１２％相当（１２＝９．６×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２５％
表５より明らかなようにコーヒー生豆換算１２％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生している。
Roasted coffee beans: L value 20 Equivalent to 12% green beans (12 = 9.6 × 1.25: Raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 25%
As is clear from Table 5, in coffee exceeding 12% in terms of green coffee beans, aggregates are generated after retort or UHT sterilization.
焙煎コーヒー豆：Ｌ値２０ 生豆１４％相当（１４＝１１．２×１．２５：生豆量＝焙煎豆量×１．２５）
コーヒー抽出率：２４％
表６より明らかなようにコーヒー生豆換算１４％を超えるコーヒーで、レトルトもしくはＵＨＴ殺菌後に凝集物は発生している。
Roasted coffee beans: L value 20 Equivalent to 14% green beans (14 = 11.2 × 1.25: Raw bean amount = roasted bean amount × 1.25)
Coffee extraction rate: 24%
As is clear from Table 6, in coffee exceeding 14% in terms of green coffee beans, aggregates are generated after retort or UHT sterilization.
本発明は、乳成分入りコーヒー飲料で、コーヒー含有量がコーヒー生豆換算１０％を越えるコーヒー成分を含有するコーヒー飲料を、殺菌後の凝集物の発生もなく、今まで以上にコーヒーの風味を感じることのできるコーヒー飲料提供することができる。 The present invention is a coffee beverage containing a milk component, and a coffee beverage containing a coffee component having a coffee content exceeding 10% in terms of green coffee beans is free of agglomerates after sterilization and has a coffee flavor more than ever. A coffee drink that can be felt can be provided.
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| JP2013051944A (en) * | 2011-09-06 | 2013-03-21 | Kirin Beverage Corp | Milk-containing coffee |
| JP2019517786A (en) * | 2016-05-04 | 2019-06-27 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Healthy functional food for suppressing blood sugar elevation containing coffee and tagatose |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2013051944A (en) * | 2011-09-06 | 2013-03-21 | Kirin Beverage Corp | Milk-containing coffee |
| JP2019517786A (en) * | 2016-05-04 | 2019-06-27 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Healthy functional food for suppressing blood sugar elevation containing coffee and tagatose |
| US11406680B2 (en) | 2016-05-04 | 2022-08-09 | Cj Cheiljedang Corporation | Health functional food for inhibiting rise of blood glucose containing coffee and tagatose |
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