JP2017077214A - Milk component-containing coffee drink - Google Patents
Milk component-containing coffee drink Download PDFInfo
- Publication number
- JP2017077214A JP2017077214A JP2015207091A JP2015207091A JP2017077214A JP 2017077214 A JP2017077214 A JP 2017077214A JP 2015207091 A JP2015207091 A JP 2015207091A JP 2015207091 A JP2015207091 A JP 2015207091A JP 2017077214 A JP2017077214 A JP 2017077214A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- milk component
- ppm
- milk
- containing coffee
- 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
Links
Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
Abstract
Description
本発明は、加熱殺菌工程後や保存時に生じる沈殿が抑制された、乳成分含有コーヒー飲料に関する。 The present invention relates to a milk component-containing coffee beverage in which precipitation that occurs after the heat sterilization step or during storage is suppressed.
乳成分を含有するコーヒー飲料（以下、本明細書において「乳成分含有コーヒー飲料」ともいう）は、乳成分由来の豊かな風味が楽しめる等の利点から、幅広い需要者層で飲用されている。一方で、当該飲料は乳成分及びコーヒー分（コーヒー成分）の相互作用により、飲料の加熱殺菌工程後や飲料保存時に沈殿が生じ、品質が損なわれるという問題を有する。
この沈殿を抑制するために乳化剤の種類等に着目した技術として、例えば、特許文献１には、コーヒー飲料中に、カゼインナトリウムを０．０３〜０．０４質量％、ソルビタン脂肪酸エステルを０．００５〜０．５質量％、及び微結晶セルロースを０．０１５〜０．４質量％含有させてなる、高生豆含有コーヒーの安定化方法が記載されている。
また、乳化剤以外の素材に着目した技術として特許文献２には、クエン酸、リンゴ酸、酒石酸、乳酸及びリン酸から選ばれる１種又は２種以上を０．００５〜０．２重量％、及び炭酸水素ナトリウムを０．０７５〜０．２５重量％含有させる方法が開示されている。更に、コーヒー飲料の製造方法に着目した技術として特許文献３には、コーヒー抽出液と乳タンパク質含有液とを別々にＵＨＴ殺菌する方法が開示されている。
Coffee beverages containing milk components (hereinafter also referred to as “milk component-containing coffee beverages” in the present specification) have been drunk by a wide range of consumers because of the benefits of enjoying rich flavors derived from milk components. On the other hand, the beverage has a problem that due to the interaction between the milk component and the coffee component (coffee component), precipitation occurs after the heat sterilization step of the beverage or during beverage storage, and the quality is impaired.
As a technique paying attention to the kind of emulsifier in order to suppress this precipitation, for example, Patent Document 1 discloses that 0.03 to 0.04% by mass of sodium caseinate and 0.005 of sorbitan fatty acid ester in a coffee beverage. There is described a method for stabilizing high-bean-containing coffee comprising -0.5% by mass and 0.015-0.4% by mass of microcrystalline cellulose.
In addition, as a technique focusing on materials other than emulsifiers, Patent Document 2 discloses that 0.005 to 0.2% by weight of one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid, and A method of containing 0.075 to 0.25% by weight of sodium bicarbonate is disclosed. Furthermore, Patent Document 3 discloses a method in which UHT sterilization is separately performed on a coffee extract and a milk protein-containing solution as a technique focusing on a method for producing a coffee beverage.
特許文献１に開示された技術はカゼインナトリウムを必須成分とする技術である。また、本文献をはじめ、乳成分含有コーヒー飲料における沈殿抑制剤として、カゼインナトリウムが汎用されている。しかしながら、カゼインナトリウムは乳から得られる脱脂乳に酸を添加して生じる沈殿（酸カゼイン）を中和して製造される素材である。このため、乳自体の供給不足や、脱脂乳や他の乳原料などの需要増大に応じて製造量が削減され、結果として、供給不安や価格高騰などを招くという問題を有する。 The technique disclosed in Patent Document 1 is a technique containing sodium caseinate as an essential component. Further, sodium caseinate is widely used as a precipitation inhibitor in milk ingredients-containing coffee beverages including this document. However, casein sodium is a raw material produced by neutralizing a precipitate (acid casein) produced by adding an acid to skim milk obtained from milk. For this reason, there is a problem that the production amount is reduced in response to a shortage of supply of milk itself or an increase in demand for skim milk and other milk raw materials, resulting in supply anxiety and price increase.
特許文献２〜３に開示された技術は、乳成分含有コーヒー飲料における沈殿抑制において一定の効果が認められるものの、その抑制効果の更なる向上が望まれる。また、特許文献２に開示された技術は、十分な沈殿抑制効果を得るために有機酸含量を増加させた場合に、有機酸特有の呈味が飲料の呈味に悪影響を与える場合がある。更に、保存中に飲料のｐＨが低下しやすく、有機酸を添加した意図に反して、乳成分が沈殿する場合がある。特許文献３に開示された技術は、コーヒー抽出液と乳タンパク質含有溶液とを別々にＵＨＴ殺菌する必要があるため、当該製造工程に応じた製造ラインが必要となる、又は既存の設備で製造する場合に製造効率が低下するなどの問題を有する。 Although the technique disclosed by patent documents 2-3 is recognized for the fixed effect in the precipitation suppression in a milk component containing coffee drink, the further improvement of the inhibitory effect is desired. In the technique disclosed in Patent Document 2, when the organic acid content is increased in order to obtain a sufficient precipitation suppressing effect, the taste unique to the organic acid may adversely affect the taste of the beverage. Furthermore, the pH of the beverage tends to decrease during storage, and milk components may precipitate against the intention of adding an organic acid. Since the technology disclosed in Patent Document 3 requires UHT sterilization of the coffee extract and the milk protein-containing solution separately, a production line corresponding to the production process is required, or production is performed with existing equipment. In some cases, the production efficiency is lowered.
かかる課題に鑑み、本発明では簡便な方法で、乳成分含有コーヒー飲料を加熱殺菌又は保存した際に生じる沈殿を有意に抑制することを目的とする。また、本発明では、飲料の呈味に大きな影響を与えることなく、乳成分含有コーヒー飲料を加熱殺菌又は保存した際に生じる沈殿を有意に抑制することを目的とする。 In view of such problems, an object of the present invention is to significantly suppress precipitation that occurs when a milk component-containing coffee beverage is heat-sterilized or stored by a simple method. Another object of the present invention is to significantly suppress precipitation that occurs when a milk component-containing coffee beverage is heat-sterilized or stored without significantly affecting the taste of the beverage.
本発明者らは上記のごとき課題を解決すべく鋭意研究した結果、乳成分含有コーヒー飲料に以下の（Ａ）及び（Ｂ）を含有することで、加熱殺菌工程後や保存時に生じる沈殿を顕著に抑制できることを見出し、本願発明を完成するに至った；
（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリド。
As a result of intensive studies to solve the problems as described above, the inventors of the present invention contain the following (A) and (B) in the milk component-containing coffee beverage, and thus the precipitation that occurs after the heat sterilization step and during storage is remarkable. And found that the present invention can be completed;
(A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) Succinic acid monoglyceride and / or tartaric acid monoglyceride.
すなわち、本発明は以下の態様を有する乳成分含有コーヒー飲料、乳成分含有コーヒー飲料の製造方法、並びに乳成分含有コーヒー飲料の保存時に生じる沈殿を抑制する方法に関する；
項１．
（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを含有する、乳成分含有コーヒー飲料。
項２．前記コハク酸モノグリセリド及び／又は酒石酸モノグリセリドの構成脂肪酸として、ステアリン酸、パルミチン酸及びミリスチン酸からなる群から選択される１種以上の脂肪酸を含有する、項１に記載の乳成分含有コーヒー飲料。
項３．前記コハク酸モノグリセリド及び／又は酒石酸モノグリセリドのＨＬＢが３〜１０の範囲である、項１又は２に記載の乳成分含有コーヒー飲料。
項４．前記リンゴ酸及び／又はクエン酸１質量部に対する、
前記コハク酸モノグリセリド及び／又は酒石酸モノグリセリドの含量が０．０３〜２０質量部である、項１〜３のいずれか１項に記載の乳成分含有コーヒー飲料。
項５．更に、ショ糖脂肪酸エステルを含有する、項１〜４のいずれか１項に記載の乳成分含有コーヒー飲料。
項６．
（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを含有させることを特徴とする、乳成分含有コーヒー飲料の製造方法。
項７．乳成分含有コーヒー飲料に、
（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを
含有させることを特徴とする、前記乳成分含有コーヒー飲料の保存時に生じる沈殿を抑制する方法。
That is, the present invention relates to a milk component-containing coffee beverage having the following aspects, a method for producing a milk component-containing coffee beverage, and a method for suppressing precipitation that occurs during storage of a milk component-containing coffee beverage;
Item 1.
(A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A milk component-containing coffee beverage containing succinic acid monoglyceride and / or tartaric acid monoglyceride.
Item 2. Item 2. The dairy component-containing coffee beverage according to Item 1, comprising at least one fatty acid selected from the group consisting of stearic acid, palmitic acid and myristic acid as a constituent fatty acid of the succinic acid monoglyceride and / or tartaric acid monoglyceride.
Item 3. The milk component containing coffee drink of claim | item 1 or 2 whose HLB of the said succinic-acid monoglyceride and / or tartaric acid monoglyceride is the range of 3-10.
Item 4. For 1 part by mass of the malic acid and / or citric acid,
Item 4. The milk component-containing coffee beverage according to any one of Items 1 to 3, wherein the succinic acid monoglyceride and / or tartaric acid monoglyceride content is 0.03 to 20 parts by mass.
Item 5. Furthermore, the milk component containing coffee drink of any one of claim | item 1 -4 containing sucrose fatty acid ester.
Item 6.
(A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A method for producing a dairy ingredient-containing coffee drink, comprising succinic acid monoglyceride and / or tartaric acid monoglyceride.
Item 7. For milk-containing coffee drinks,
(A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A method for suppressing precipitation that occurs during storage of the milk component-containing coffee beverage, characterized by containing succinic acid monoglyceride and / or tartaric acid monoglyceride.
本発明により、加熱殺菌後や保存時に生じる沈殿が顕著に抑制された乳成分含有コーヒー飲料を提供できる。また、本発明によれば、飲料の呈味に大きな影響を与えることなく、乳成分含有コーヒー飲料を加熱殺菌又は保存した際に生じる沈殿を有意に抑制することができる。 ADVANTAGE OF THE INVENTION By this invention, the milk component containing coffee drink by which precipitation which arises after heat sterilization and at the time of a preservation | save was notably suppressed can be provided. Moreover, according to this invention, the precipitation which arises when a milk component containing coffee drink is heat-sterilized or preserve | saved can be suppressed significantly, without having a big influence on the taste of a drink.
本発明の乳成分含有コーヒー飲料は、（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸を含有することを特徴とし、本発明では、従来技術と比べて少量のリンゴ酸及び／又はクエン酸を用いることで、乳成分含有コーヒー飲料に与える呈味の影響や、経時的に生じる飲料のｐＨ低下を低減することができる。
乳成分含有コーヒー飲料の呈味に与える影響をより低減する観点からは、乳成分含有コーヒー飲料におけるリンゴ酸含量は２５０ｐｐｍ以下であることが好ましく、２００ｐｐｍ以下であることがより好ましく、１８０ｐｐｍ以下であることが更に好ましい。同様に、乳成分含有コーヒー飲料におけるクエン酸含量は１００ｐｐｍ未満であることが好ましく、９０ｐｐｍ以下であることがより好ましく、８０ｐｐｍ以下であることが更に好ましい。
なお、乳成分含有コーヒー飲料におけるリンゴ酸及び／又はクエン酸の含量の下限は特に制限ないが、例えば５ｐｐｍ以上が挙げられ、好ましくは２０ｐｐｍ以上、より好ましくは４０ｐｐｍ以上、更に好ましくは５０ｐｐｍ以上である。
The milk component-containing coffee beverage of the present invention is characterized by containing (A) malic acid of less than 300 ppm and / or citric acid of 100 ppm or less. In the present invention, a small amount of malic acid and / or By using citric acid, it is possible to reduce the influence of taste on the milk component-containing coffee beverage and the pH drop of the beverage that occurs over time.
From the viewpoint of further reducing the influence on the taste of the milk component-containing coffee beverage, the malic acid content in the milk component-containing coffee beverage is preferably 250 ppm or less, more preferably 200 ppm or less, and 180 ppm or less. More preferably. Similarly, the citric acid content in the milk component-containing coffee beverage is preferably less than 100 ppm, more preferably 90 ppm or less, and even more preferably 80 ppm or less.
The lower limit of the content of malic acid and / or citric acid in the milk component-containing coffee beverage is not particularly limited, but may be, for example, 5 ppm or more, preferably 20 ppm or more, more preferably 40 ppm or more, and still more preferably 50 ppm or more. .
本発明の乳成分含有コーヒー飲料はまた、（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを含有することを特徴とする。
ここで、乳成分含有コーヒー飲料における（Ａ）リンゴ酸及び／又はクエン酸含量が各々３００ｐｐｍ未満、又は１００ｐｐｍ以下であると、乳成分やコーヒー含量によって、加熱殺菌工程後や保存時に多量の沈殿が生じる。しかし、本発明では（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを更に併用することで、リンゴ酸及び／又はクエン酸含量が少ない場合においても、加熱殺菌工程後や保存時に生じる沈殿が顕著に抑制された乳成分含有コーヒー飲料を提供することができる。
The milk component-containing coffee beverage of the present invention is also characterized by containing (B) succinic acid monoglyceride and / or tartaric acid monoglyceride.
Here, (A) When the malic acid and / or citric acid content in the milk component-containing coffee beverage is less than 300 ppm or less than 100 ppm, a large amount of precipitation occurs after the heat sterilization step or during storage depending on the milk component and the coffee content. Arise. However, in the present invention, (B) succinic acid monoglyceride and / or tartaric acid monoglyceride is further used in combination to significantly suppress precipitation that occurs after the heat sterilization step and during storage even when the malic acid and / or citric acid content is low. A dairy ingredient-containing coffee beverage can be provided.
本発明で用いるコハク酸モノグリセリドは、グリセリンの３つのヒドロキシ基の１つに脂肪酸がエステル結合したグリセリンモノ脂肪酸エステルの水酸基に、さらにコハク酸が結合したものである。同様に、本発明で用いる酒石酸モノグリセリドは、グリセリンの３つのヒドロキシ基の１つに脂肪酸がエステル結合したグリセリンモノ脂肪酸エステルの水酸基に、さらに酒石酸又は酒石酸の誘導体が結合したものである。なお、本発明で用いる酒石酸モノグリセリドには、ジアセチル酒石酸モノグリセリドが含まれる。 The succinic acid monoglyceride used in the present invention is one in which succinic acid is further bonded to the hydroxyl group of a glycerin monofatty acid ester in which a fatty acid is ester-bonded to one of the three hydroxy groups of glycerin. Similarly, the tartaric acid monoglyceride used in the present invention is one in which tartaric acid or a tartaric acid derivative is further bonded to the hydroxyl group of a glycerin monofatty acid ester in which a fatty acid is ester-bonded to one of the three hydroxy groups of glycerin. The tartaric acid monoglyceride used in the present invention includes diacetyl tartaric acid monoglyceride.
本発明で用いるコハク酸モノグリセリド及び／又は酒石酸モノグリセリドにおいて、グリセリンに結合している脂肪酸の種類は特に制限されない。例えば、ステアリン酸、パルミチン酸、ミリスチン酸、ラウリン酸、オレイン酸、ベヘニン酸、パルミトレイン酸、リノレン酸、リノール酸又はアラキジン酸等の、炭素数１２〜２５程度の飽和または不飽和の脂肪酸を挙げることができる。本発明で用いる有機酸モノグリセリドは、これらから選択される１種の脂肪酸がグリセリンに結合してなるものであってもよく、２種以上の脂肪酸がグリセリンに結合してなるものであってもよい。本発明で用いるコハク酸モノグリセリド及び／又は酒石酸モノグリセリドを構成する好ましい脂肪酸は、ステアリン酸、パルミチン酸、ミリスチン酸、ラウリン酸、オレイン酸及びベヘニン酸からなる群から選択される１種以上を含むものであり、より好ましい脂肪酸はステアリン酸、パルミチン酸及びミリスチン酸からなる群から選択される１種以上を含むものである。 In the succinic acid monoglyceride and / or tartaric acid monoglyceride used in the present invention, the type of fatty acid bonded to glycerin is not particularly limited. For example, mention may be made of saturated or unsaturated fatty acids having about 12 to 25 carbon atoms, such as stearic acid, palmitic acid, myristic acid, lauric acid, oleic acid, behenic acid, palmitoleic acid, linolenic acid, linoleic acid or arachidic acid. Can do. The organic acid monoglyceride used in the present invention may be one obtained by binding one type of fatty acid selected from these to glycerin, or may be one obtained by binding two or more types of fatty acid to glycerin. . Preferred fatty acids constituting the succinic acid monoglyceride and / or tartaric acid monoglyceride used in the present invention include one or more selected from the group consisting of stearic acid, palmitic acid, myristic acid, lauric acid, oleic acid and behenic acid. More preferred fatty acids include one or more selected from the group consisting of stearic acid, palmitic acid and myristic acid.
本発明で用いる、コハク酸モノグリセリド及び／又は酒石酸モノグリセリドのＨＬＢも特に制限されないが、好ましいＨＬＢは２〜１６であり、より好ましくは２．５〜１３、更に好ましくは３〜１０である。 The HLB of the succinic acid monoglyceride and / or tartaric acid monoglyceride used in the present invention is not particularly limited, but the preferred HLB is 2 to 16, more preferably 2.5 to 13, and further preferably 3 to 10.
本発明の乳成分含有コーヒー飲料における、コハク酸モノグリセリド及び／又は酒石酸モノグリセリドの含量は特に制限されないが、例えば１０〜６００ｐｐｍが挙げられ、好ましい含量は１５〜５００ｐｐｍであり、より好ましくは２０〜４００ｐｐｍ、更に好ましくは３０〜３００ｐｐｍ、更により好ましくは４０〜２８０ｐｐｍである。 The content of succinic acid monoglyceride and / or tartaric acid monoglyceride in the milk component-containing coffee beverage of the present invention is not particularly limited, and examples thereof include 10 to 600 ppm, and a preferable content is 15 to 500 ppm, more preferably 20 to 400 ppm, More preferably, it is 30-300 ppm, More preferably, it is 40-280 ppm.
また、本発明の乳成分含有コーヒー飲料は、前記リンゴ酸及び／又はクエン酸１質量部に対し、コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを０．０３〜２０質量部含むことが好ましい。また、本発明の乳成分含有コーヒー飲料は、リンゴ酸及び／又はクエン酸含量が１００ｐｐｍ以上４００ｐｐｍ未満の場合は、リンゴ酸及び／又はクエン酸１質量部に対し、コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを０．０５〜５質量部含むことがより好ましく、０．０７〜４質量部含むことが更に好ましい。
また、リンゴ酸及び／又はクエン酸含量が１００ｐｐｍ未満の場合は、リンゴ酸及び／又はクエン酸１質量部に対し、コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを０．１〜２０質量部含むことがより好ましく、０．５〜１５質量部含むことが更に好ましい。
Moreover, it is preferable that the milk component containing coffee drink of this invention contains 0.03-20 mass parts of succinic acid monoglyceride and / or tartaric acid monoglyceride with respect to 1 mass part of the malic acid and / or citric acid. Moreover, when the malic acid and / or citric acid content is 100 ppm or more and less than 400 ppm, the milk component-containing coffee beverage of the present invention is succinic acid monoglyceride and / or tartaric acid monoglyceride with respect to 1 part by mass of malic acid and / or citric acid. It is more preferable that 0.05-5 mass parts is included, and it is still more preferable that 0.07-4 mass parts is included.
Moreover, when malic acid and / or a citric acid content is less than 100 ppm, 0.1-20 mass parts of succinic acid monoglyceride and / or tartaric acid monoglyceride are included with respect to malic acid and / or a citric acid 1 mass part. Preferably, 0.5 to 15 parts by mass are included.
本発明の乳成分含有コーヒー飲料は、飲料の更なる安定性向上の観点から、ショ糖脂肪酸エステルを含有することが好ましい。乳成分含有コーヒー飲料におけるショ糖脂肪酸エステルの含量は特に制限されないが、例えば、０．００１〜２質量％が挙げられ、好ましい含量は０．００５〜１．５質量％、より好ましい含量は０．０１〜１質量％である。 The milk component-containing coffee beverage of the present invention preferably contains a sucrose fatty acid ester from the viewpoint of further improving the stability of the beverage. Although the content of the sucrose fatty acid ester in the milk component-containing coffee beverage is not particularly limited, for example, 0.001 to 2% by mass can be mentioned, and the preferable content is 0.005 to 1.5% by mass, and the more preferable content is 0.00. 01 to 1% by mass.
本発明の乳成分含有コーヒー飲料は、（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを必須成分として用いることで、従来、沈殿抑制剤として汎用されているカゼインナトリウム含量が少なくとも、加熱殺菌後や長期保存時に生じる沈殿が顕著に抑制されている。 The milk component-containing coffee beverage of the present invention is conventionally used by using (A) malic acid of less than 300 ppm and / or citric acid of 100 ppm or less, and (B) succinic acid monoglyceride and / or tartaric acid monoglyceride as essential components. At least the sodium caseinate content, which is widely used as a precipitation inhibitor, significantly suppresses precipitation that occurs after heat sterilization or during long-term storage.
この点、本発明の乳成分含有コーヒー飲料が、カゼインナトリウムを含有する場合は、当該飲料におけるカゼインナトリウム含量を、コハク酸モノグリセリド及び／又は酒石酸モノグリセリド１質量部に対して２０質量部以下、好ましくは１０質量部以下、より好ましくは５質量部以下、更に好ましくは１．５質量部以下、更により好ましくは１質量部以下とすることができる。また、本発明の乳成分含有コーヒー飲料がカゼインナトリウムを含有する場合は、その含量は８００ｐｐｍ未満であることが好ましく、６００ｐｐｍ以下であることがより好ましく、４５０ｐｐｍ未満であることが更に好ましく、３００ｐｐｍ以下であることが更により好ましい。 In this regard, when the milk component-containing coffee drink of the present invention contains sodium caseinate, the sodium caseinate content in the drink is 20 parts by mass or less, preferably 1 part by mass of succinic acid monoglyceride and / or tartaric acid monoglyceride, The amount can be 10 parts by mass or less, more preferably 5 parts by mass or less, still more preferably 1.5 parts by mass or less, and still more preferably 1 part by mass or less. When the milk component-containing coffee beverage of the present invention contains sodium caseinate, the content is preferably less than 800 ppm, more preferably 600 ppm or less, further preferably less than 450 ppm, and 300 ppm or less. Even more preferably.
更に、本発明によれば、カゼインナトリウムを含有せずとも、加熱殺菌後や長期保存時に生じる沈殿が抑制された乳成分含有コーヒー飲料を提供することができる。 Furthermore, according to the present invention, it is possible to provide a milk component-containing coffee beverage in which precipitation that occurs after heat sterilization or during long-term storage is suppressed without containing sodium caseinate.
本発明において「コーヒー飲料」とは、コーヒー分を原料として使用し、加熱殺菌工程を経て製造される飲料製品を意味する。製品の種類は特に限定されないが、例えば、１９７７年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」、「コーヒー飲料」、「コーヒー入り清涼飲料」が主に挙げられる。また、コーヒー分を原料とした飲料であっても、乳固形分が３質量％以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これも、本発明におけるコーヒー飲料に含まれるものとする。 In the present invention, the “coffee beverage” means a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization process. The type of product is not particularly limited. For example, “Coffee”, “Coffee Beverage” and “Coffee Soft Drink”, which are the definitions of “Fair Competition Rules for the Labeling of Coffee Beverages” certified in 1977, are mainly used. Can be mentioned. In addition, even if beverages are made from coffee, those with a milk solids content of 3% by mass or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling Drinking Milk”. Are also included in the coffee beverage in the present invention.
本発明の乳成分含有コーヒー飲料に用いられるコーヒー分は、豆の種類、品質、焙煎方法、焙煎度合、抽出条件等によって特に制限されない。例えば、豆の種類としては、アラビカ種、ロブスタ種、リベリア種等が挙げられ、豆の焙煎の程度を示すＬ値としては１５〜２８、好ましくは１６〜２３が挙げられる。また、本発明ではコーヒー分として、コーヒー豆から抽出されるコーヒー抽出液をそのまま用いてもよく、また、インスタントコーヒーやコーヒー濃縮物（コーヒーエキス）を用いてもよい。 The coffee content used in the milk component-containing coffee beverage of the present invention is not particularly limited by the type of beans, quality, roasting method, roasting degree, extraction conditions, and the like. For example, the types of beans include Arabica, Robusta, Liberia, etc., and the L value indicating the degree of roasting of beans is 15 to 28, preferably 16 to 23. In the present invention, a coffee extract extracted from coffee beans may be used as it is as a coffee component, or instant coffee or a coffee concentrate (coffee extract) may be used.
本発明の乳成分含有コーヒー飲料におけるコーヒー分の含量は特に制限されない。例えば、生豆換算で２．５〜１５質量％が挙げられる。コーヒー飲料の嗜好性の観点からは、生豆換算が高まるにつれ、コーヒーの風味が強調され望ましい飲料となる（例えば、本物嗜好の飲料）となるが、コーヒー分が高い乳成分含有コーヒー飲料は、加熱殺菌後や飲料保存時に多量の沈殿が生じる。しかしながら、本発明によれば、例えば、乳成分含有コーヒー飲料におけるコーヒー分が生豆換算で３質量％以上、更には４質量％以上、特には５質量％以上であっても、当該沈殿が顕著に抑制された飲料を提供することができる。 The content of coffee in the milk component-containing coffee beverage of the present invention is not particularly limited. For example, 2.5-15 mass% is mentioned in conversion of raw beans. From the viewpoint of the taste of coffee beverages, as the raw bean conversion increases, the flavor of coffee becomes emphasized and becomes a desirable beverage (for example, a beverage with a genuine taste), but a milk component-containing coffee beverage with a high coffee content is A large amount of precipitation occurs after heat sterilization or during beverage storage. However, according to the present invention, for example, even if the coffee component in the milk component-containing coffee beverage is 3% by mass or more, further 4% by mass or more, particularly 5% by mass or more in terms of green beans, the precipitation is remarkable. It is possible to provide a beverage that is suppressed.
本発明のコーヒー飲料に用いる乳成分は、飲食品に利用可能なものであれば特に制限されない。例えば、生乳又はその加工品（例えば、濃厚牛乳、低脂肪乳、脱脂乳、濃縮乳、脱脂濃縮乳、全脂粉乳、調製粉乳、脱脂粉乳、練乳、発酵乳、クリーム、チーズ、バター、ホエイパウダー、バターミルクパウダー等）が挙げられる。 The milk component used for the coffee beverage of the present invention is not particularly limited as long as it can be used for food and drink. For example, raw milk or processed products thereof (for example, concentrated cow milk, low fat milk, skim milk, concentrated milk, skim milk concentrate, whole milk powder, prepared milk powder, skimmed milk powder, condensed milk, fermented milk, cream, cheese, butter, whey powder , Buttermilk powder, etc.).
本発明の乳成分含有コーヒー飲料における乳成分の含量は特に制限されない。例えば、無脂乳固形分換算で０．４〜６質量％が挙げられる。また、当該飲料における乳成分含量が増加するにつれ、沈殿量も増加するが、本発明によれば、乳成分含量が無脂乳固形分換算で０．６質量％以上、更には０．８質量％以上、特には１質量％以上であっても、当該沈殿が顕著に抑制された飲料を提供でき、乳成分由来の風味に優れる飲料を提供することができる。 The content of the milk component in the milk component-containing coffee beverage of the present invention is not particularly limited. For example, 0.4-6 mass% is mentioned in non-fat milk solid content conversion. Further, as the milk component content in the beverage increases, the amount of precipitation also increases. According to the present invention, the milk component content is 0.6% by mass or more in terms of non-fat milk solid content, and further 0.8 mass. % Or more, in particular, 1% by mass or more, it is possible to provide a beverage in which the precipitation is remarkably suppressed and to provide a beverage excellent in flavor derived from milk components.
本発明の乳成分含有コーヒー飲料のｐＨは特に制限されないが、殺菌後の当該飲料のｐＨが６〜７であることが好ましく、６〜６．８であることがより好ましく、６．１〜６．６であることが更に好ましい。 The pH of the milk component-containing coffee beverage of the present invention is not particularly limited, but the pH of the beverage after sterilization is preferably 6-7, more preferably 6-6.8, and 6.1-6 More preferably, it is .6.
本発明の乳成分含有コーヒー飲料は、（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリド、並びに、必要に応じてショ糖脂肪酸エステルを含有させる以外は常法に従って製造することができる。
例えば、以下に本発明にかかる乳成分含有コーヒー飲料の製造方法の一例を挙げるが、本発明はこれに限定されるものではない。
The milk component-containing coffee beverage of the present invention comprises (A) malic acid of less than 300 ppm and / or citric acid of 100 ppm or less, (B) succinic acid monoglyceride and / or tartaric acid monoglyceride, and, if necessary, sucrose fatty acid ester. It can be produced according to a conventional method except for inclusion.
For example, although an example of the manufacturing method of the milk component containing coffee drink concerning this invention is given to the following, this invention is not limited to this.
製法I：焙煎したコーヒー豆に５〜１５倍量の水（例えば、８０〜１００℃）を加えて濾過抽出し、コーヒー抽出液を得る。別途、水に（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリド、並びに、必要に応じて他の乳化剤（例えば、ショ糖脂肪酸エステル等）、糖質等を加え、６０〜８０℃に加温した、乳化剤含有溶液を調製する。当該乳化剤含有溶液と、コーヒー抽出液及び乳成分を混合した原料液を調製する。原料液を必要に応じて加温後、均質化処理、殺菌処理を行うことでコーヒー飲料を調製する。
製法II：焙煎したコーヒー豆に５〜１５倍量の水（例えば、８０〜１００℃）を加えて濾過抽出し、コーヒー抽出液を得る。別途、水に（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリド、及び乳成分、並びに、必要に応じて他の乳化剤（例えば、ショ糖脂肪酸エステル等）、糖質等を加え、６０〜８０℃に加温した、乳成分を含有する乳化剤含有溶液を調製する。当該乳化剤含有溶液と、コーヒー抽出液を混合した原料液を必要に応じて加温後、均質化処理、殺菌処理を行うことでコーヒー飲料を調製する。
Production method I: 5 to 15 times the amount of water (for example, 80 to 100 ° C.) is added to roasted coffee beans, followed by filtration and extraction to obtain a coffee extract. Separately, (A) malic acid of less than 300 ppm and / or citric acid of 100 ppm or less in water, (B) succinic acid monoglyceride and / or tartaric acid monoglyceride, and other emulsifiers as necessary (for example, sucrose fatty acid ester, etc. ), Carbohydrates, etc. are added, and the emulsifier containing solution heated at 60-80 degreeC is prepared. The raw material liquid which mixed the said emulsifier containing solution, coffee extract, and a milk component is prepared. After the raw material liquid is heated as necessary, a homogenization treatment and a sterilization treatment are performed to prepare a coffee beverage.
Production method II: 5 to 15 times the amount of water (for example, 80 to 100 ° C.) is added to roasted coffee beans, followed by filtration and extraction to obtain a coffee extract. Separately, (A) malic acid of less than 300 ppm and / or 100 ppm or less of citric acid, (B) succinic acid monoglyceride and / or tartaric acid monoglyceride, and dairy ingredients, and other emulsifiers as necessary (e.g. (E.g., sugar fatty acid ester, etc.), carbohydrates and the like are added, and an emulsifier-containing solution containing a milk component is heated to 60 to 80 ° C. After heating the raw material liquid which mixed the said emulsifier containing solution and a coffee extract as needed, a homogenization process and a sterilization process are performed and a coffee drink is prepared.
乳成分含有コーヒー飲料の均質化条件としては、例えば、高圧ホモジナイザーであれば５〜３０ＭＰａ・ｓが挙げられる。また、加熱殺菌方法及び条件としては、例えば、１１０〜１３０℃で２〜６０分間のレトルト殺菌や、１２０〜１５０℃で２〜６０秒間のＵＨＴ殺菌等が挙げられる。 Examples of the homogenization conditions for the milk component-containing coffee beverage include 5 to 30 MPa · s in the case of a high-pressure homogenizer. Examples of the heat sterilization method and conditions include retort sterilization at 110 to 130 ° C. for 2 to 60 minutes and UHT sterilization at 120 to 150 ° C. for 2 to 60 seconds.
以下に実施例を用いて本発明を更に詳しく説明する。ただし、本発明はこれらに何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these.
実験例１ 乳成分含有コーヒー飲料（１）
（コーヒー抽出液）
粗挽きしたコーヒー豆（アラビカ種、Ｌ値２０）に１０倍量の熱湯を加えて抽出を行い、ブリックス３．３のコーヒー抽出液を得た。
（乳化剤含有溶液）
表１及び２に示す処方に従って、イオン交換水に砂糖、リンゴ酸、クエン酸、酒石酸、酒石酸モノグリセリド、コハク酸モノグリセリド、クエン酸モノグリセリド及びショ糖脂肪酸エステルを適宜添加し、８０℃で１０分間加熱後、室温まで冷却し、乳化剤含有溶液を調製した。
（乳成分含有コーヒー飲料の調製）
コーヒー抽出液、乳化剤含有溶液、乳成分（牛乳、全粉乳、及び脱脂粉乳）、並びに重曹を混合して７５℃まで加熱後、高圧ホモジナイザーにて均質化処理を行った（第１段階１０ＭＰａ、第２段階５ＭＰａ）。均質化処理後、容器（缶）に充填し、１２３℃で２０分間のレトルト殺菌処理を行い、乳成分含有コーヒー飲料を調製した（実施例１−１〜１−１４、及び比較例１−１〜１−４）。殺菌後の乳成分含有コーヒー飲料のｐＨは６．１〜６．４であった。
また、参考例として、ショ糖脂肪酸エステルのみを含有する参考例１−１、当該参考例に沈殿抑制剤としてカゼインナトリウムを含有する参考例１−２及び１−３の乳成分含有コーヒー飲料を調製した。
Experimental Example 1 Milk component-containing coffee drink (1)
(Coffee extract)
Extraction was performed by adding 10 times the amount of hot water to coarsely ground coffee beans (Arabica type, L value 20) to obtain a coffee extract of Brix 3.3.
(Emulsifier-containing solution)
According to the formulations shown in Tables 1 and 2, sugar, malic acid, citric acid, tartaric acid, tartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride and sucrose fatty acid ester are added appropriately to ion-exchanged water and heated at 80 ° C. for 10 minutes. Then, the mixture was cooled to room temperature to prepare an emulsifier-containing solution.
(Preparation of coffee drink containing milk ingredients)
A coffee extract, an emulsifier-containing solution, milk components (milk, whole milk powder, and skim milk powder), and sodium bicarbonate were mixed and heated to 75 ° C., and then homogenized with a high-pressure homogenizer (first stage: 10 MPa, 2 steps 5 MPa). After the homogenization treatment, the container (can) was filled and subjected to retort sterilization treatment at 123 ° C. for 20 minutes to prepare milk component-containing coffee beverages (Examples 1-1 to 1-14 and Comparative Example 1-1). ~ 1-4). The pH of the milk component-containing coffee drink after sterilization was 6.1 to 6.4.
In addition, as reference examples, Reference Example 1-1 containing only a sucrose fatty acid ester, and Reference Examples 1-2 and 1-3 containing the casein sodium as a precipitation inhibitor in the reference example were prepared. did.
酒石酸モノグリセリド：ジアセチル酒石酸モノグリセリド、ステアリン酸及びパルミチン酸を構成脂肪酸として含有、ＨＬＢ５〜８。
コハク酸モノグリセライド：ステアリン酸及びパルミチン酸を構成脂肪酸として含有、ＨＬＢ５．３。
クエン酸モノグリセライド：ステアリン酸及びパルミチン酸を構成脂肪酸として含有、ＨＬＢ３。
Tartaric acid monoglyceride: Containing diacetyltartaric acid monoglyceride, stearic acid and palmitic acid as constituent fatty acids, HLB 5-8.
Succinic acid monoglyceride: containing stearic acid and palmitic acid as constituent fatty acids, HLB 5.3.
Citric acid monoglyceride: stearic acid and palmitic acid as constituent fatty acids, HLB3.
調製した乳成分含有コーヒー飲料について、保存安定性試験を行った。
（保存安定性試験）
調製した乳成分含有コーヒー飲料を８０℃で３日間保存後、容器（缶）を開封した。次いで、内容物（飲料）をビーカーに移し、缶の底に残存する沈殿の様子を目視で確認した。
沈殿の様子は、参考例１−１と同等の沈殿量であり、多量の沈殿が確認されるものを「＋＋＋」、参考例１−３と同等の沈殿量であるものを「±」、参考例１−３より更に沈殿量が少ないもの、又は沈殿が殆ど確認されないものを「−」として、沈殿が多い順に＋＋＋＞＋＋＞＋＞±＞−で評価した。結果を表３に示す。
The prepared milk component-containing coffee beverage was subjected to a storage stability test.
(Storage stability test)
After the prepared milk component-containing coffee beverage was stored at 80 ° C. for 3 days, the container (can) was opened. Next, the contents (beverage) were transferred to a beaker, and the state of precipitation remaining on the bottom of the can was visually confirmed.
The state of precipitation is equivalent to the amount of precipitation in Reference Example 1-1. “++” indicates that a large amount of precipitation is confirmed, and “±” indicates that the amount of precipitation is equivalent to Reference Example 1-3. A sample having a smaller amount of precipitation than that of Example 1-3 or a sample in which almost no precipitation was confirmed was evaluated as “−” in the order of the amount of precipitation in the order of +++>++>+>±> −. The results are shown in Table 3.
表３に示すように、２８０ｐｐｍ以下のリンゴ酸と、コハク酸モノグリセリド又は酒石酸モノグリセリドを併用した乳成分含有コーヒー飲料は、カゼインナトリウムを含有せず、また、８０℃で３日間という苛酷な保存条件にもかかわらず、沈殿が顕著に抑制され、沈殿が殆どない又は沈殿量が少なかった（実施例１−１〜１−１３）。同様に、１００ｐｐｍのクエン酸と、コハク酸モノグリセリドを併用した実施例１−１４の乳成分含有コーヒー飲料も、沈殿量が少なかった。
更に、実施例１−１〜１−１４の乳成分含有コーヒー飲料は、有機酸等の含量が少なく、コーヒー飲料の呈味が損なわれず、コーヒー及び乳独特の呈味に優れる飲料であった。呈味の観点からは、特に、実施例１−６、１−７及び１−９の飲料が優れていた。
一方、リンゴ酸を含有しつつも、有機酸モノグリセリドを含有しなかった比較例１−１の乳成分含有コーヒー飲料や、リンゴ酸とクエン酸モノグリセリドを併用した比較例１−２の乳成分含有コーヒー飲料は、沈殿量が非常に多く、沈殿抑制効果は確認されなかった。また、酒石酸及び酒石酸モノグリセリドを併用した比較例１−３の乳成分含有コーヒー飲料、並びに、コハク酸モノグリセリドを含有しつつも、有機酸を含有しなかった比較例１−４の乳成分含有コーヒー飲料も同様に、沈殿を抑制することができなかった。
以上より、本発明の効果は、特定の有機酸と、特定の有機酸モノグリセリドを併用した場合に奏する特異的な効果であることが示された。
As shown in Table 3, the milk component-containing coffee beverage using 280 ppm or less of malic acid in combination with succinic acid monoglyceride or tartaric acid monoglyceride does not contain sodium caseinate and has a severe storage condition of 3 days at 80 ° C. Nevertheless, precipitation was remarkably suppressed and there was almost no precipitation or little precipitation (Examples 1-1 to 1-13). Similarly, the milk component-containing coffee beverage of Example 1-14 using 100 ppm citric acid and succinic monoglyceride in combination also had a small amount of precipitation.
Furthermore, the milk component-containing coffee beverages of Examples 1-1 to 1-14 were beverages having a low content of organic acids and the like, the taste of the coffee beverage was not impaired, and the coffee and milk had a unique taste. From the viewpoint of taste, the beverages of Examples 1-6, 1-7, and 1-9 were particularly excellent.
On the other hand, the milk component-containing coffee beverage of Comparative Example 1-1 which contained malic acid but did not contain organic acid monoglyceride, or the milk component-containing coffee of Comparative Example 1-2 which used malic acid and citric acid monoglyceride in combination The amount of precipitation in the beverage was very large, and no precipitation suppressing effect was confirmed. Moreover, the milk component containing coffee drink of the comparative example 1-3 which used tartaric acid and tartaric acid monoglyceride together, and the milk component containing coffee drink of the comparative example 1-4 which did not contain an organic acid while containing the succinic acid monoglyceride. Similarly, precipitation could not be suppressed.
From the above, it was shown that the effect of the present invention is a specific effect exhibited when a specific organic acid and a specific organic acid monoglyceride are used in combination.
実験例２ 乳成分含有コーヒー飲料（２）
表４に示す処方に変更する以外は、実験例１と同様にして、乳成分含有コーヒー飲料を調製した。殺菌後の乳成分含有コーヒー飲料のｐＨは６．３〜６．４であった。
また、調製した乳成分含有コーヒー飲料について、実験例１と同様に、８０℃で３日間の保存安定性試験を行い、沈殿の様子を評価した。なお、実験例１で調製した参考例１−１、１−２及び１−３を沈殿の評価基準として用いた。結果を表５に示す。
Experimental Example 2 Milk component-containing coffee drink (2)
A milk component-containing coffee beverage was prepared in the same manner as in Experimental Example 1, except that the formulation shown in Table 4 was changed. The pH of the milk component-containing coffee drink after sterilization was 6.3 to 6.4.
Further, the prepared milk component-containing coffee beverage was subjected to a storage stability test at 80 ° C. for 3 days in the same manner as in Experimental Example 1 to evaluate the state of precipitation. In addition, Reference Examples 1-1, 1-2, and 1-3 prepared in Experimental Example 1 were used as evaluation criteria for precipitation. The results are shown in Table 5.
実施例２−１〜２−３の乳成分含有コーヒー飲料はいずれも、参考例１−１に比べて沈殿が顕著に抑制されて沈殿が殆どない、又は沈殿量が少なかった。
また、実施例２−１〜２−３の乳成分含有コーヒー飲料はリンゴ酸等の含量が少なく、コーヒー飲料の呈味が損なわれず、コーヒー及び乳独特の呈味に優れる飲料であった。
In any of the milk component-containing coffee beverages of Examples 2-1 to 2-3, precipitation was remarkably suppressed and there was almost no precipitation or a small amount of precipitation compared to Reference Example 1-1.
In addition, the milk component-containing coffee beverages of Examples 2-1 to 2-3 had a low content of malic acid and the like, and the taste of the coffee beverage was not impaired, and was a beverage excellent in the taste unique to coffee and milk.
Claims (7)
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを含有する、乳成分含有コーヒー飲料。 (A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A milk component-containing coffee beverage containing succinic acid monoglyceride and / or tartaric acid monoglyceride.
前記コハク酸モノグリセリド及び／又は酒石酸モノグリセリドの含量が０．０３〜２０質量部である、請求項１〜３のいずれか１項に記載の乳成分含有コーヒー飲料。 For 1 part by mass of the malic acid and / or citric acid,
The dairy ingredient content coffee drink according to any one of claims 1 to 3 whose content of said succinic acid monoglyceride and / or tartaric acid monoglyceride is 0.03-20 mass parts.
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを含有させることを特徴とする、乳成分含有コーヒー飲料の製造方法。 (A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A method for producing a dairy ingredient-containing coffee drink, comprising succinic acid monoglyceride and / or tartaric acid monoglyceride.
（Ａ）３００ｐｐｍ未満のリンゴ酸及び／又は１００ｐｐｍ以下のクエン酸、並びに、
（Ｂ）コハク酸モノグリセリド及び／又は酒石酸モノグリセリドを
含有させることを特徴とする、前記乳成分含有コーヒー飲料の保存時に生じる沈殿を抑制する方法。
For milk-containing coffee drinks,
(A) less than 300 ppm malic acid and / or 100 ppm or less citric acid, and
(B) A method for suppressing precipitation that occurs during storage of the milk component-containing coffee beverage, characterized by containing succinic acid monoglyceride and / or tartaric acid monoglyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015207091A JP6734036B2 (en) | 2015-10-21 | 2015-10-21 | Coffee drink containing dairy ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015207091A JP6734036B2 (en) | 2015-10-21 | 2015-10-21 | Coffee drink containing dairy ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017077214A true JP2017077214A (en) | 2017-04-27 |
| JP6734036B2 JP6734036B2 (en) | 2020-08-05 |
Family
ID=58665149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015207091A Active JP6734036B2 (en) | 2015-10-21 | 2015-10-21 | Coffee drink containing dairy ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6734036B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021108653A (en) * | 2019-12-30 | 2021-08-02 | ハアノン フーズ カンパニー リミテッドHaanong Foods. Co., Ltd. | Coffee additive made of black garlic extract, and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1075712A (en) * | 1996-08-30 | 1998-03-24 | Sanei Gen F F I Inc | Milk coffee in sealed container and its production |
| JP2005192402A (en) * | 2003-12-26 | 2005-07-21 | Sanei Gen Ffi Inc | Milk component-containing coffee beverage packaged in hermetically sealed container, and method for producing the same |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| WO2015152322A1 (en) * | 2014-04-03 | 2015-10-08 | 株式会社明治 | Method for producing weakly acidic milk drink |
-
2015
- 2015-10-21 JP JP2015207091A patent/JP6734036B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1075712A (en) * | 1996-08-30 | 1998-03-24 | Sanei Gen F F I Inc | Milk coffee in sealed container and its production |
| JP2005192402A (en) * | 2003-12-26 | 2005-07-21 | Sanei Gen Ffi Inc | Milk component-containing coffee beverage packaged in hermetically sealed container, and method for producing the same |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| WO2015152322A1 (en) * | 2014-04-03 | 2015-10-08 | 株式会社明治 | Method for producing weakly acidic milk drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021108653A (en) * | 2019-12-30 | 2021-08-02 | ハアノン フーズ カンパニー リミテッドHaanong Foods. Co., Ltd. | Coffee additive made of black garlic extract, and production method thereof |
| JP7168629B2 (en) | 2019-12-30 | 2022-11-09 | ハアノン フーズ カンパニー リミテッド | Coffee additive using black garlic extract and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6734036B2 (en) | 2020-08-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH119189A (en) | Milk-containing coffee beverage and its production | |
| US20120070560A1 (en) | Liquid beverage whitener and method of preparing same | |
| JP2019165722A (en) | Milk for coffee drink and method for producing same | |
| JP5710893B2 (en) | Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same | |
| CN106135600B (en) | Original extract coffee beverage capable of reducing flavor of freshly-brewed coffee and preparation method thereof | |
| JP6734036B2 (en) | Coffee drink containing dairy ingredients | |
| JP6370542B2 (en) | A milk component-containing coffee beverage or tea beverage that does not substantially use a salt as a pH adjuster during production. | |
| JP5301024B2 (en) | Method for producing coffee-containing beverage | |
| WO2017069183A1 (en) | Milk-component-containing coffee beverage | |
| RU2386260C1 (en) | Production method of fermented milk drink "acidophilous honey" | |
| EP3430909A1 (en) | Recipe and method for producing a beverage based on coffee with milk | |
| JP6495520B1 (en) | Stabilizers for milk drinks | |
| JP6320703B2 (en) | UHT fractionated sterilized beverage | |
| JPH03277260A (en) | Drink filled in sealed container | |
| JPH06245703A (en) | Production of coffee beverage | |
| JP3432791B2 (en) | Milk-containing beverage | |
| JP6775317B2 (en) | Manufacturing method of packaged coffee beverages and packaged coffee beverages | |
| TWI777036B (en) | Food, method for producing the same, and method for suppressing generation of odor over time in food | |
| JP2017046663A (en) | Packed coffee drink suppressed in acidity deterioration | |
| JP2000032913A (en) | Production of milk-based tea beverage of good taste | |
| JP6370543B2 (en) | Milk-containing coffee drink or tea drink | |
| JP2002300850A (en) | Production method for milk component-containing beverage, by which particle diameter of beverage component is controlled | |
| JP2005137266A (en) | Coffee beverage subjected to heat sterilization treatment | |
| JP3800976B2 (en) | Method for producing a milk-containing beverage | |
| JP2009261277A (en) | Coffee drink containing milk ingredient |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20181010 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190910 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191107 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200421 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200604 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200707 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200709 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6734036 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |