JP2019180281A - Coffee drink for sherbet-like drink, method for producing the same, and method for transforming coffee drink into sherbet state - Google Patents

Abstract

To provide coffee drink for sherbet-like drink in which sherbet-like drink including the state where fine ice crystals and drink are mixed can be formed, and changes with time of sweetness or flavor is suppressed in thawing, a method for producing the drink and a method for transforming coffee drink into a sherbet state.SOLUTION: Coffee drink for sherbet-like drink contains thickening polysaccharides by 0.02 to 0.22 mass% with respect to the total amount, contains a dissolved liquid part by 20 to 70 mass% with respect to the total amount, the amount of soluble solid content of the dissolved liquid part when a frozen part is contained by 30 to 80 mass% is 100 to 200% with respect to the 100% amount of soluble solid content of drinking liquid, and the amount of soluble solid content of the frozen part is 20 to 100% with respect to the 100% amount of soluble solid content of the drinking liquid.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a coffee beverage for a sherbet-like beverage that can be thawed and drunk after freezing, a method for producing the same, and a method for producing a sherbet-like coffee beverage.

  A sherbet-like beverage in which fine ice and a beverage are combined, and a sherbet-like beverage that has been frozen in a half-thaw state after being frozen, are drunk mainly in summer. A sherbet-like beverage having a pH of 2.0 to 4.0 containing sucrose and / or trehalose has been proposed as a beverage that is thawed and frozen into a sherbet-like beverage (Patent Document 1). ).

JP 2010-259335 A

  When an acidic beverage with high sweetness and high sugar content is frozen and then half-thawed, the frozen beverage is easy to thaw due to the effect of lowering the freezing point of soluble solids such as sugar contained in the beverage. Tend to collapse. On the other hand, a low-sweetness or sugar-free beverage called fine sugar or low sugar, and a neutral beverage has a small amount of soluble solids. There is a tendency to become difficult. For example, coffee beverages have a pH that is approximately neutral (pH 5-7). In recent years, a refreshing taste is desired, particularly in summer, along with consumer needs for “moderate sweetness”, and low-sugar or low-sugar, low-sweet or sugar-free coffee drinks are preferred.

  When freezing and thawing such a low-sugar or low-sugar, low-sweet or sugar-free coffee beverage, the amount of the dissolved portion is small and the amount of the frozen portion is large, and the amount of the dissolved portion is large. In the late thawing state where the amount of frozen part is small, the sweetness and flavor differ when consumed. In the initial stage of thawing, sweetness and flavor are often felt strongly, and in the later stage of thawing, sweetness and flavor are often weak and feel watery. In particular, low-sweet or sugar-free coffee beverages have a small amount of soluble solids contained in the beverage liquid itself, and most of the soluble solids contained in the beverage liquid are dissolved in a small amount of the dissolved liquid part in the initial stage of thawing. It becomes a watery state where sweetness and flavor are hardly felt in the late stage of thawing.

  The present invention can be drunk as a sherbet-like beverage containing a mixture of fine ice crystals and beverage, even if it is a low-sweet or sugar-free coffee beverage. An object of the present invention is to provide a coffee beverage for a sherbet-like beverage in which a typical change is suppressed, a method for producing the same, and a method for making a coffee beverage in a sherbet-like manner.

  Means for solving the above-mentioned problems are as follows, and the present invention includes the following aspects.

  1st aspect of this invention contains 0.02-0.22 mass% of thickening polysaccharide with respect to the whole quantity, 20-70 mass% of solution parts are contained with respect to the whole quantity, When the content of 30-80% by mass, the soluble solid content of the solution portion is 100-200% with respect to 100% of the soluble solid content of the beverage solution, and the soluble solid content of the frozen portion is that of the beverage solution. It is a coffee drink for sherbet-like drinks characterized by being 20-100% to 100% of soluble solid content.

  In the second aspect of the present invention, after freezing, when the thawing so that the dissolution part becomes 20 to 70% by mass and the frozen part becomes 30 to 80% by mass with respect to the total amount, the soluble solid of the beverage liquid The thickening polysaccharide is 0% with respect to the total amount so that the soluble solid content in the solution portion is 100 to 200% and the soluble solid content in the frozen portion is 20 to 100% with respect to the 100% content. Addition of 0.02 to 0.22% by mass is a method for producing a coffee beverage for a sherbet-like beverage.

  In the third aspect of the present invention, the soluble solid of the beverage liquid is obtained when it is dissolved so that the dissolved part becomes 20 to 70% by mass and the frozen part becomes 30 to 80% by mass with respect to the total amount after freezing. The thickening polysaccharide is 0% with respect to the total amount so that the soluble solid content in the solution portion is 100 to 200% and the soluble solid content in the frozen portion is 20 to 100% with respect to the 100% content. 0.02 to 0.22% by mass is added, which is a method for making a sherbet of a coffee beverage.

  According to the present invention, a sherbet-like beverage containing a state in which fine ice crystals and a beverage are mixed can be obtained, and a coffee beverage for a sherbet-like beverage in which changes in sweetness and flavor over time during thawing are suppressed, A manufacturing method thereof and a method for making a coffee beverage into a sherbet can be provided.

FIG. 1 is a graph showing the relationship between the dissolved liquid fraction (% by mass) and the soluble solid content (%) of the coffee beverages of Example 1 and Comparative Example 1. FIG. 2 is a graph showing the relationship between the frozen fraction (% by mass) and the soluble solid content (%) of the coffee beverages of Example 1 and Comparative Example 1.

  Hereinafter, the present invention will be described based on embodiments. However, the embodiment described below is an example for embodying the technical idea of the present invention, and the present invention is not limited to the embodiment described below.

  The coffee beverage for a sherbet-like beverage according to the first embodiment of the present invention contains 0.02 to 0.22 mass% of thickening polysaccharide with respect to the total amount, and 20 to 20 parts with respect to the total amount. The soluble solid content of the dissolving liquid part when containing 70% by mass and containing 30-80% by mass of the frozen part is 100-200% with respect to 100% of the soluble solid content of the beverage liquid, and the frozen part The soluble solid content is 20 to 100% with respect to 100% soluble solid content of the beverage. In the present specification, the beverage of a coffee beverage refers to an all-liquid coffee beverage that has not been frozen, or a coffee beverage that has been completely dissolved so that the frozen portion is not included after freezing. Hereinafter, the content of the dissolving liquid part relative to the total amount of the beverage may be referred to as “dissolving liquid part ratio (mass%)”. Further, the content of the frozen portion relative to the total amount of the beverage may be referred to as “frozen portion ratio (mass%)”. The amount of soluble solid content of the beverage liquid refers to a value obtained by setting the soluble solid content value (Brix) contained in an all liquid beverage solution that has not been frozen to 100%.

  In this specification, the sherbet-like beverage refers to a beverage including a state in which fine ice crystals and a liquid beverage are mixed. The sherbet-like beverage may have a piece of ice that does not become fine ice crystals in part, but 50% or more, preferably 60% or more of the total amount is a sherbet-like mixture of fine ice crystals and beverage. Preferably it is. In addition, in this specification, the sherbet-like shape means that the soft ice is mixed with fine ice crystals and liquid and can be scooped with a spoon or can flow out from the mouth of a PET bottle. Say. In one embodiment of the present invention, the fine ice crystals in the sherbet-like beverage are preferably made of ice crystals of a frozen coffee beverage, and a part of the frozen coffee beverage is thawed, It is preferable that the frozen portion is agitated and mixed to form a sherbet-like beverage.

  The coffee beverage for a sherbet-like beverage has a dissolved liquid fraction of 70 mass% and a frozen fraction of 30 mass% from the initial stage of thawing where the dissolved liquid fraction is 20 mass% and the frozen fraction is 80 mass%. In the final thawing state, the amount of soluble solids in the dissolved liquid part is within a certain range of 100 to 200% with respect to the amount of soluble solids in the beverage. Change can be suppressed. The coffee beverage for a sherbet-like beverage has a dissolved liquid fraction of 20 to 70% by mass and a soluble solid content (%) of the dissolved liquid part when the frozen fraction is 30 to 80% by mass. The soluble solid content is preferably 101 to 195%, more preferably 102 to 190%, and still more preferably 103 to 186%.

  The coffee beverage for a sherbet-like beverage has a soluble liquid content of 20 to 70 mass% after freezing, and the soluble solid content in the frozen portion is in the beverage liquid when the frozen fraction is 80 to 30 mass%. 20% to 100% of the soluble solid content of the product, so that in the state from the initial thawing to the late thawing, the frozen part tends to collapse into fine ice crystals, and the dissolved liquid part and the fine ice crystals are mixed to form a smooth sherbet It can be set as the drink of texture. The coffee beverage for a sherbet-like beverage has a soluble liquid content of 20 to 70% by mass and a frozen solid content of 30 to 80% by mass. On the other hand, it is preferably 20 to 99%, more preferably 23 to 98%, further preferably 25 to 97%, and still more preferably 28 to 96%. The amount of soluble solids in the freezing part is determined by separating the dissolving part and the freezing part, then dissolving the freezing part, and measuring the soluble solids value (Brix) by the measurement method described later, It can be calculated as a ratio when the value (Brix) is 100%.

  The coffee beverage for a sherbet-like beverage has a dissolved liquid fraction of 20 to 30% by mass and a frozen solid fraction of 80 to 70% by mass. Preferably it is 100% or more and less than 200% with respect to the amount, More preferably, it is 100 to 190%, More preferably, it is 105 to 185%. The coffee beverage for a sherbet-like beverage has a dissolved liquid fraction of 20 to 30% by mass and a soluble solid content that dissolves into the dissolved liquid part in the initial thawing state when the frozen fraction is 80 to 70% by mass. The sherbet-like beverage can be drunk with a relatively low taste and a moderate coffee taste and flavor from the initial thawing state without the coffee taste being too dark in the initial thawing state.

  The coffee beverage for a sherbet-like beverage has a dissolved liquid fraction of 60 to 70% by mass and a frozen fraction of 40 to 30% by mass, so that the soluble solid content of the frozen part is the soluble solid content of the beverage liquid. On the other hand, it is preferably 20% or more and less than 100%, more preferably 25 to 99%. The coffee beverage for a sherbet-like beverage has a soluble liquid content of 60 to 70% by mass and a frozen fraction of 40 to 30% by mass. Since the amount of soluble solids in the beverage liquid remained as high as 20% or more and less than 100%, even in the late stage of thawing, the coffee taste was not thin and watery, and the frozen part was crushed into fine ice crystals A sorbet-like beverage can be drunk by mixing the dissolved liquid part.

  The soluble solid content value (%) is the concentration of the soluble solid content contained in the beverage, and the soluble solid content value (%) is also referred to as Brix (Bx). The soluble solid content value (%) is obtained by converting the refractive index measured with a refractometer into the number of grams of sucrose contained in 100 g of sucrose liquid according to a conversion formula determined by the International Commission on Sugar Analysis (ICUMS). It is a converted value. The method for measuring the soluble solid content value (%) can be measured by a known method, for example, using an optical refractometer (manufactured by Atago Co., Digital Refractometers, RX5000α).

  The coffee beverage for a sherbet-like beverage has a soluble solid content value (Brix) (%) of the beverage liquid of preferably 1.0 to 9.0, more preferably 1.0 to 8.5, and still more preferably. Is 1.0-8.0. Moreover, the soluble solid content in a drink liquid contains the soluble solid content derived from the coffee extract contained as a raw material, and raw materials other than a coffee extract, for example, the soluble solid content derived from sugar.

  The coffee drink for a sherbet-like beverage has a pH of usually 4.0 to 8.0, preferably pH 5.0 to 7.0, more preferably pH 5.0 to 6.0.

  The coffee beverage for a sherbet-like beverage contains a coffee extract as a raw material, and the soluble solid content value (Brix) (%) derived from the coffee extract is preferably 0.5 to 2.2, more preferably 1. It is 0-2.1, More preferably, it is 1.1-2.0, More preferably, it is 1.2-2.0.

  The production area of the coffee beans used in the coffee extract is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, and mocha. Examples of coffee bean varieties include Arabica and Robusta. One type of coffee beans used in the extract may be used, or two or more types may be blended and used. Coffee beans are roasted using a known method, and can be appropriately adjusted according to the desired flavor.

  The coffee extract is a kind of polyphenol and contains chlorogenic acids, which are components that give the taste, flavor, and richness of coffee. The chlorogenic acids contained in the coffee beverage are also easily dissolved in the dissolved liquid part together with the soluble solids contained in the frozen coffee beverage in the initial thawing state after freezing, and the chlorogenic acids contained in the coffee beverage in the late thawing state When the amount is reduced, the flavor of the coffee drink is not felt.

  The coffee beverage for a sherbet-like beverage has a concentration (ppm) of chlorogenic acids in the beverage liquid of 100%, contains 20 to 70% by mass of the dissolved liquid part, and contains 30 to 80% by mass of the frozen part with respect to the total amount. The concentration (ppm) of chlorogenic acids in the solution portion is 100 to 210% of the concentration of chlorogenic acids in the beverage solution, and the concentration (ppm) of chlorogenic acids in the frozen portion is chlorogenic acids in the beverage solution. The concentration is preferably 50 to 100%. When the concentration (ppm) of chlorogenic acids in the beverage is 100%, the concentration (ppm) of chlorogenic acids in the solution portion may be referred to as “the amount of chlorogenic acids (%) in the solution portion”. The concentration (ppm) of the chlorogenic acids in the frozen portion when the concentration (ppm) of the chlorogenic acids in the beverage is 100% may be referred to as “the amount of chlorogenic acids (%) in the frozen portion”. The coffee drink for a sherbet-like beverage has a dissolved liquid fraction of 70 mass% and a frozen fraction of 30 mass% from the initial stage of thawing in which the dissolved liquid fraction is 20 mass% and the frozen fraction is 80 mass%. In the late thawing state, the concentration of chlorogenic acids in the solution portion (the amount of chlorogenic acids in the solution portion) is 100 to 210% with respect to the concentration of chlorogenic acids in the beverage solution of 100%, and the frozen portion Since the concentration of the chlorogenic acids (the amount of chlorogenic acids in the frozen part) is 50 to 100%, it is possible to suppress temporal changes in the taste, flavor, and richness of coffee during thawing. The coffee beverage for a sherbet-like beverage has a dissolution rate of 20 to 70% by mass and a concentration of chlorogenic acids in the beverage when the frozen rate is 30 to 80% by mass. The concentration of chlorogenic acids (the amount of chlorogenic acids in the solution portion (%)) is more preferably 100 to 200%, and the concentration of chlorogenic acids in the frozen portion (the amount of chlorogenic acids in the frozen portion (%)) is more preferable. Is 55 to 98%.

  The coffee beverage for a sherbet-like beverage preferably has a chlorogenic acid concentration in the beverage of 200 to 1000 ppm, more preferably 350 to 950 ppm, and even more preferably 400 to 910 ppm. When the concentration of chlorogenic acids in the beverage of a coffee beverage for a sherbet-like beverage is 200 to 1000 ppm, the taste, flavor, and richness of the coffee can be felt even if it is semi-dissolved and drunk as a sherbet-like beverage after freezing. Can do.

  In the present specification, chlorogenic acids are 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicarboxylic acid. It is a generic name for nine chlorogenic acids, caffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The measured chlorogenic acids do not need to contain all nine types of chlorogenic acids, but may contain at least three or more types. The measurement of the concentration (ppm) of chlorogenic acids contained in the coffee beverage for sherbet-like beverages can be detected by UV detection using high performance liquid chromatography (HPLC).

  The coffee beverage for sherbet-like beverages contains 0.02 to 0.22 mass% of thickening polysaccharide with respect to the total amount. The content of the thickening polysaccharide in the coffee beverage for sherbet-like beverage is preferably 0.02 to 0.21% by mass, more preferably 0.03 to 0.20% by mass, and still more preferably based on the total amount. Is 0.03-0.19 mass%, More preferably, it is 0.04-0.18 mass%. When the content of the thickening polysaccharide in the coffee beverage for sherbet-like beverages is less than 0.02% by mass with respect to the total amount, the soluble solid content is in the solution portion in the initial thawing state after freezing. In many cases, it is eluted and it is not possible to suppress changes over time in sweetness and flavor during thawing. In addition, when the content of the thickening polysaccharide in the coffee beverage for sherbet-like beverages is less than 0.02% by mass with respect to the total amount, a large amount of soluble solids are eluted in the solution part in the initial state of dissolution. As a result, the amount of soluble solids contained in the frozen portion is reduced, so that the ice block in the frozen portion is less likely to collapse, and a smooth sherbet-like beverage may not be obtained. If the content of the thickening polysaccharide in the coffee beverage for sherbet-like beverages exceeds 0.22% by mass with respect to the total amount, a taste peculiar to the thickening polysaccharide may be felt, or the gel in the beverage There is a case where a shape portion exists, which is not preferable.

  Examples of the thickening polysaccharide include tamarind seed gum, locust bean gum, guar gum, gellan gum, xanthan gum, tara gum, carrageenan, agar, glucomannan, pectin and the like. The thickening polysaccharide used in the coffee beverage for sherbet-like beverage is preferably at least one selected from the group consisting of tamarind seed gum, locust bean gum and guar gum, and is at least one selected from tamarind seed gum and guar gum. Preferably there is. One type of thickening polysaccharide may be used, or two or more types may be used. The thickening polysaccharide is preferably a combination of tamarind seed gum and guar gum. When the combination of tamarind seed gum and guar gum is used as the thickening polysaccharide, the mass ratio of tamarind seed gum and guar gum is not particularly limited, but the mass ratio of tamarind seed gum and guar gum (tamarind seed gum: guar gum) is The ratio is preferably 1: 9 to 9: 1, more preferably 2: 8 to 8: 2, and still more preferably 3: 7 to 7: 3.

  The guar gum preferably has a weight average molecular weight of 15,000 to 350,000. As the guar gum, a low molecular weight enzyme-treated guar gum having a weight average molecular weight of 15,000 to 30,000 may be used by enzyme treatment. The guar gum is a low molecular weight enzyme-treated guar gum having a weight average molecular weight of 15,000 to 30,000, a high molecular weight guar gum having a weight average molecular weight of more than 30,000 and not exceeding 350,000, and a molecular weight. Two or more types of guar gums having different values may be used. The high-molecular-weight guar gum having a weight average molecular weight exceeding 30,000 and 350,000 has a viscosity at a measurement temperature of 15 ° C. of 2,000 mPa · s or more. Further, the low molecular weight enzyme-treated guar gum that has been reduced in molecular weight by enzyme treatment contains 5% by mass of the enzyme-treated guar gum, and the viscosity of the solution measured at a temperature of 5 ° C. is 13 mPa · s or less. In addition, the Toki Sangyo company TVB-10 type | mold viscosity meter was used for the viscosity measurement.

  The coffee beverage for sherbet-like beverages may contain auxiliary materials such as sugar, dairy products, soy milk, vegetable oils and fats, in addition to the thickening polysaccharide and the coffee extract as a raw material, without departing from the scope of the present invention. In addition, additives such as antioxidants, pH adjusters, emulsifiers, and fragrances may be included.

  Examples of the sugar include sucrose, glucose, fructose, xylose, fructose glucose liquid sugar, sugar alcohol and the like. One type of sugar may be used, or two or more types may be used. The sugar content in the coffee beverage for sherbet-like beverages is not particularly limited. When a refreshing taste of “moderate sweetness” is desired, the sugar content is preferably 1 to 10% by mass relative to the total amount as a coffee beverage for sherbet-like beverages with low sugar or low sugar. Preferably it is 2-8 mass%, More preferably, it is 2-5 mass%.

  Examples of the dairy products include raw milk, cow milk, whole milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, condensed milk, and the like. One dairy product may be used, or two or more dairy products may be used.

  As said antioxidant, ascorbic acid or its salt, erythorbic acid or its salt, etc. are mentioned.

  Examples of the emulsifier include sucrose fatty acid esters, glycerin fatty acid esters, lecithins, sorbitan fatty acid esters, and polyglycerin fatty acid esters.

  As the pH adjuster, known ones can be selected as appropriate, but sodium bicarbonate (sodium bicarbonate) is preferable for suppressing the deterioration of acidity.

  The coffee drink for a sherbet-like beverage is preferably a container-packed container-filled sherbet-like coffee beverage. When the coffee beverage for sherbet-like beverage is packed in a container, it can be easily frozen by putting the container in a freezer. In addition, when frozen from the freezer after freezing and then half-thawed, the frozen part can be easily broken into fine ice crystals in the container by shaking the container. Beverages can be produced. It does not specifically limit as a container which packs the coffee drink for sherbet-like drinks. Examples of the container include a PET bottle, a can (aluminum, steel), paper, plastic, a retort pouch, a bottle (glass), and the like. When it is necessary to consider heat resistance to retort sterilization treatment, heated sales, etc., it is preferable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer or an oxygen absorbing layer. .

  In the method for producing a coffee beverage for a sherbet-like beverage according to the second embodiment of the present invention, after freezing, the dissolved liquid part is 20 to 70% by mass (the dissolved liquid part ratio is 20 to 70) with respect to the total amount of the beverage liquid. Mass%), and when thawed so that the frozen part is 30 to 80% by mass (the frozen part rate is 30 to 80% by mass), with respect to 100% of the soluble solid content of the beverage, Adding 0.02 to 0.22 mass% thick polysaccharide to the total amount so that the soluble solid content is 100 to 200% and the soluble solid content of the frozen part is 20 to 100%. Characterize. According to the production method of the present invention, after freezing, after thawing so that the lysate fraction is 20% by mass and the frozen fraction is 80% by mass, the lysate fraction is 70% by mass and frozen. In the later stage of thawing, which is thawed so that the percentage is 30% by mass, the change in sweetness and flavor over time during thawing is suppressed, and the solution portion and fine ice crystals are mixed to create a smooth sherbet-like food A sherbet-like beverage with a feeling can be produced.

  In the method for making a sherbet of a coffee beverage according to the third embodiment of the present invention, after freezing, the dissolved liquid part is 20 to 70% by mass (the dissolved liquid part rate is 20 to 70% by mass) with respect to the total amount, When thawing so that the frozen part is 30 to 80% by mass (the frozen part rate is 30 to 80% by mass), the soluble solid content of the dissolved liquid part is 100% with respect to the soluble solid content of 100% of the beverage. The thickening polysaccharide is added in an amount of 0.02 to 0.22% by mass based on the total amount so that the soluble solid content of the frozen part is 20 to 100%. According to the sherbet-like method of coffee beverage of the present invention, when the coffee beverage is frozen and thawed for about 2 to 4 hours so that the dissolved liquid fraction is 20 to 70% by mass, From the state to the late stage of thawing, it is possible to suppress changes in sweetness and flavor over time, and it is a coffee beverage that is made into a sherbet by simply mixing the solution part and the frozen part crushed into fine ice crystals Can be drunk.

  In the sherbet-like method for coffee beverages according to the third embodiment of the present invention, when stored at 30 ° C. after freezing, the dissolution rate is 20 to 40 in 60 to 120 minutes (1 to 2 hours). The frozen part ratio is 60 to 80% by mass, and the soluble solid content of the dissolved liquid part is 100% by mass or more and less than 200% by mass with respect to the soluble solid content of the beverage liquid. It is preferable to add 0.02 to 0.20 mass% of the thickening polysaccharide so that the solid content is 20 to 100 mass% with respect to the soluble solid content of the beverage. If the frozen coffee beverage can be made into a sherbet in about 2 to 2.5 hours in the method for making a coffee beverage into a sherbet, the sherbet can be taken without taking a long time to make it suitable for drinking. The shaped coffee beverage can be drunk. In this method, it is preferable to use at least one selected from tamarind seed gum and guar gum as the thickening polysaccharide. It is preferable to use a guar gum having a low molecular weight of 15,000 to 30,000 by a method such as enzyme treatment.

  Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.

Example 1
Coffee extract The Brazilian Arabica roasted coffee beans were crushed, 24.25 g of the crushed coffee beans were put into a drip-type extractor (Melita, Allofilter-AF-M1 × 4), and hot water at 90 ° C. Extraction with 240 ml gave a coffee extract with a soluble solids value (Brix) of 1.4. Add 97.83% by mass of this coffee extract, 2.00% by mass of sucrose, 0.04% by mass of tamarind seed gum, 0.06% by mass of guar gum having an enzyme-treated weight average molecular weight of 15,000 to 30,000. Further, 0.07% by mass of sodium hydrogen carbonate (bicarbonate) was added to obtain a coffee beverage liquid for a sherbet-like beverage, and after sterilization, 190 g of this coffee beverage solution was filled in a 200 mL PET bottle in an aseptic environment. In addition, the soluble solid content value (Brix) (%) of the drink liquid of the coffee drink for sherbet-like drinks of Example 1 was 3.80, and pH was 6.0.
Thereafter, 190 g of the coffee beverage for sherbet-like beverage of Example 1 was frozen in a freezer (−19 ° C.) for 6 hours, then removed from the freezer, stored at 30 ° C., thawed for 1 to 5 hours, and thawed every thawing time. , The content of the dissolved liquid part with respect to the total amount of the beverage (dissolved liquid part ratio) (% by mass), the content of the frozen part with respect to the total amount (frozen part ratio) (% by mass), the dissolved liquid part and the frozen part Each soluble solid content value (Brix), the soluble solid content amount (%) of the dissolved liquid portion when the soluble solid content amount of the beverage was 100%, and the soluble solid content amount (%) of the frozen portion were measured. The soluble solid content (%) of the frozen part and the soluble solid content (%) of the frozen part relative to the soluble solid content of the beverage liquid of 100% are determined by separating the frozen part and the frozen part. It was dissolved and measured as a liquid. The results are shown in Tables 1 and 3 and FIGS.

Comparative Example 1
A coffee beverage was produced in the same manner as in Example 1 except that 97.93% by mass of the coffee extract used in Example 1 and 2.00% by mass of sucrose were used and the formulation shown in Table 3 was used. In addition, the soluble solid content value (Brix) (%) of the drink liquid of the coffee drink of the comparative example 1 was 3.75, and pH was 6.0. In the same manner as in Example 1, after freezing, the sample was stored at 30 ° C. and thawed for 1 to 5 hours. ), The content of the frozen part relative to the total amount (freezing part ratio) (mass%), the soluble solid content value (Brix) of the dissolved liquid part and the frozen part, and the soluble solid content of the beverage liquid of 100% The amount of soluble solids (%) in the dissolved part and the amount of soluble solids (%) in the frozen part were measured. The results are shown in Tables 2 and 3 and FIGS.

<Soluble solid content value (Brix)>
Measurement was performed using an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α). The soluble solid content value (Brix) (%) is also expressed as “Bx (%)”.

  As shown in Table 1, the coffee beverage for the sherbet-like beverage of Example 1 is a beverage when the dissolution rate is 20 to 70% by mass and the frozen rate is 30 to 80% by mass after freezing. The soluble solid content in the solution portion was 118-121% with respect to the soluble solid content of 100%, and the soluble solid content in the frozen portion was 23-39%.

  On the other hand, as shown in Table 2, the coffee beverage of Comparative Example 1 that does not contain a thickening polysaccharide has a solution fraction of 20 to 70 mass% and a frozen fraction of 30 to 80 mass% after freezing. In some cases, the soluble solid content in the solution portion with respect to 100% soluble solid content in the beverage was 131 to 213%, and the soluble solid content in the frozen portion was 13 to 19%. From the results shown in Table 2, the coffee beverage of Comparative Example 1 that does not contain thickening polysaccharides, after freezing, in the initial thawing state, a large amount of soluble solids eluted in the solution portion, and the frozen portion It is estimated that the soluble solid content is small, the taste and sweetness of coffee is strong at the early stage of thawing, and the taste of coffee becomes light at the later stage of thawing.

  As shown in FIG. 1, the coffee beverage for the sherbet-like beverage of Example 1 changes in the amount of soluble solid content in the solution portion when it is thawed so that the solution portion ratio is 20 to 70% by mass after freezing. The change over time in sweetness and flavor during thawing was suppressed from the early thawing stage to the late thawing stage. The coffee beverage for the sherbet-like beverage of Example 1 has a soluble solid content of 134% in the dissolved liquid portion even when the dissolved liquid portion ratio after 1 hour of thawing becomes 5.4% by mass. Less melt out of the minute. On the other hand, the coffee beverage of Comparative Example 1 has a soluble solid content of 224%, which is large in 1 hour after thawing, in a state where the percentage of the dissolved liquid in 1 hour after thawing is 14.3% by mass. It can be seen that the soluble solid content is dissolved in the solution portion. Moreover, the coffee beverage of Comparative Example 1 has a large difference in the amount of soluble solids contained in the dissolved liquid part in the state from the early stage of thawing where the dissolved liquid part ratio is 20 to 70% by mass to the late stage of thawing. It was speculated that the taste became deep and it became a watery state in which the flavor of the coffee was hardly felt in the late stage of thawing.

  As shown in FIG. 2, when the coffee beverage for sherbet-like beverage of Example 1 is thawed so that the frozen portion rate becomes 80 to 30% by mass after freezing, the soluble solid content in the frozen portion is almost linear. It was speculated that the changes in sweetness and flavor over time were suppressed from the initial stage of thawing to the late stage of thawing. On the other hand, when the coffee beverage of Comparative Example 1 was thawed so that the frozen part ratio was 80 to 30% by mass after freezing, the amount of soluble solids in the frozen part was less than in Example 1, and the soluble solids in the frozen part were Since the amount did not decrease linearly, it was estimated that a large amount of soluble solid content was eluted in the dissolution liquid part in the initial stage of thawing, and that there was little soluble solid content remaining in the frozen part.

Examples 2-10
A coffee beverage for a sherbet-like beverage was produced in the same manner as in Example 1, except that the same coffee extract as in Example 1 was used and the mixing ratio of the raw materials shown in Table 3 was used. The pH of the coffee beverage for sherbet-like beverage was 6.0.

Comparative Example 2
A coffee beverage was produced in the same manner as in Example 1, except that the same coffee extract as in Example 1 was used and the blending ratio of the raw materials shown in Table 3 was used. The pH of the coffee drink was 6.0.

Examples 11-14
Coffee extract The Brazilian Arabica roasted coffee beans were crushed, and 36.37 g of the crushed coffee beans were put into a drip-type extractor (Melita, Allofilter-AF-M1 × 4) and heated at 90 ° C. Extraction was performed at 360 ml to obtain a coffee extract having a soluble solid content value (Brix) of 2.0. A coffee beverage for a sherbet-like beverage was produced in the same manner as in Example 1 except that the blending ratio shown in Table 4 was used using this coffee extract. The pH of the coffee beverage for sherbet-like beverage was 6.0.

  For Examples 2 to 9, 11 to 14, and Comparative Example 2, the thawing time was 2 hours, and for Example 10, the thawing time was 4 hours. The soluble solid content value (Brix) (%) of the beverage, the content of the dissolved liquid part (dissolved liquid part ratio) (% by mass) relative to the total amount of the beverage, and the content of the frozen part relative to the total amount of the beverage (Freezing part ratio) (mass%), each soluble solid value (Brix) (%) of the dissolving liquid part and the frozen part, and the soluble solid content of the dissolving liquid part when the soluble solid content of the beverage is 100% (%), Soluble solid content (%) of frozen part, concentration of chlorogenic acids (ppm), and amount of chlorogenic acids (%) of frozen liquid part when concentration of chlorogenic acids in beverage is 100% and freezing The amount (%) of chlorogenic acids in the part was measured. Moreover, the sensory evaluation mentioned later was performed about each drink after freezing. The results are shown in Table 3 for Examples 2 to 10 and Comparative Examples 1 to 2. Examples 11 to 14 show the results in Table 4.

<Quantitative determination of chlorogenic acids>
About each Example and the comparative example, the quantitative analysis of the density | concentration (ppm) of chlorogenic acids was performed by the following method.
A sample to be measured was diluted in a suitable amount with mobile phase A, filtered through a membrane filter, and subjected to analysis.
System configuration / UV detector: 2487 Dual λ UV / VIS detector (Nippon Waters)
・ HPLC: Alliance 2695 Separation Module (Nippon Waters)
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Corporation)
Analysis conditions / sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
・ Detection wavelength: 325nm
-Column oven set temperature: 35 ° C
・ Eluent A: 0.05M acetic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution ・ Eluent B: acetonitrile concentration gradient condition ・ Gradient method determination method from 100% A to 90% B ・ Monofaf The concentration was calculated using 5-caffeoylquinic acid as a standard substance from the area values of a total of nine types of chlorogenic acids including oil quinic acid, ferlaquinic acid, and dicaffeoylquinic acid.

<Sensory evaluation>
In the sensory evaluation, 10 panelists evaluated each sample after thawing for 2 hours according to the following evaluation criteria, and the most frequent evaluation was adopted as the evaluation of each sample. Evaluation items in each sensory evaluation and property evaluation are as follows.
Each sample was shaken up and down 15 times with a width of 5 cm at a speed of 1 reciprocation per second to obtain a sherbet-like beverage. Under the same conditions, it was confirmed in advance that there was no significant difference in evaluation even when shaken 10 to 20 times.
Sherbet-like beverage 3: The whole beverage became sherbet-like by shaking the container.
2: More than 70% of the beverage became sherbet by shaking the container.
1: Even when the container was shaken, more than half of the beverage remained ice blocks.
Dissolved liquid taste (after sherbet formation)
3: Feel the coffee taste moderately.
2: The taste of coffee is slightly darker or lighter.
1: The coffee taste is quite dark or light.
Taste of frozen part (after sherbet-like)
3: Feel the coffee taste moderately.
2: The taste of coffee is slightly light or dark.
1: The taste of coffee is very light or dark.
Texture (after sherbet)
3: The ice of the sherbet-like beverage is soft and has a smooth texture.
2: The ice of the sherbet-like beverage is slightly hard but has a smooth texture.
1: The ice of the sherbet-like beverage is hard and the texture is not good.
Comprehensive evaluation (double-circle): The said evaluation is all 3 and is a very favorable sherbet-like drink.
A: There is no 1 in the above evaluation, the total score is 9 or more, and it is a sherbet-like coffee beverage having a good texture and flavor.
X: The above evaluation has 1 or a total score of 8 or less, and the sherbet-like texture is not good, or the coffee is not good in flavor.
Presence or absence of gel-like part (after sherbet-like)
◯: There is no gel-like part in the beverage.
(Triangle | delta): Although a gel-like part exists in a drink slightly, it is an acceptable range visually or texture.
X: There exists a gel-like part and it feels unpleasant visually or texture.
Taste of thickening polysaccharide (after sherbet formation)
◯: The taste of thickening polysaccharide is not felt.
(Triangle | delta): Although the taste of a thickening polysaccharide is sensed slightly, it is a taste tolerance level.
X: The taste of thickening polysaccharide is felt and taste is unpleasant.

As shown in Table 3, the coffee beverages for sherbet-like beverages according to Examples 1 to 10 have a soluble solid content in the dissolved liquid part in the initial stage of thawing in which the dissolved liquid part ratio is 20 to 30%. It is in the range of 100 to 200% with respect to the soluble solid content of 100%, and the soluble solid content does not dissolve in the solution part, maintaining the taste, flavor and richness of coffee, and smooth It was confirmed that it can be drunk in a simple sherbet shape.
In the coffee beverage of Comparative Example 1 or 2, the frozen portion was not a fine ice crystal but an ice lump was present, making it difficult to make a sherbet, and the coffee taste was also light.

  As shown in Table 4, the coffee beverage for the sherbet-like beverage according to Examples 11 to 14 has a relatively high soluble solid content value (Brix) of the coffee extract used as a raw material, which is 2.0. In the initial stage of thawing where the dissolution liquid fraction is 20 to 30%, the soluble solid content of the dissolution liquid part is in the range of 100 to 125% with respect to 100% of the soluble solid content of the beverage, and the soluble solid content However, it was confirmed that it was not dissolved in the solution part, and maintained the taste, flavor and richness of coffee, and could be drunk in a smooth sherbet.

  The present invention can be a sherbet-like beverage containing a state in which fine ice crystals and a beverage are mixed, and a coffee beverage for a sherbet-like beverage in which changes in sweetness and flavor over time during thawing are suppressed, and its production It is applicable to the method and the sherbet-like method of coffee beverages.

Claims (10)

  When 0.02 to 0.22% by mass of thickening polysaccharide is included with respect to the total amount, 20 to 70% by mass of the dissolving liquid part is included with respect to the total amount, and 30 to 80% by mass of the frozen part is included. The soluble solid content of the dissolution liquid part is 100 to 200% with respect to 100% of the soluble solid content of the beverage liquid, and the soluble solid content of the frozen part is 100% with respect to the soluble solid content of the beverage liquid of 100%. A coffee drink for a sherbet-like drink, characterized by being 20 to 100%.   The coffee beverage for a sherbet-like beverage according to claim 1, wherein the polysaccharide thickener is at least one selected from the group consisting of tamarind sheet gum, locust bean gum and guar gum.   The coffee beverage for a sherbet-like beverage according to claim 1 or 2, wherein the thickening polysaccharide is at least one selected from tamarind seed gum and guar gum.   The coffee beverage for a sherbet-like beverage according to any one of claims 1 to 3, wherein the thickening polysaccharide is a combination of tamarind seed gum and guar gum.   The coffee beverage for a sherbet-like beverage according to any one of claims 1 to 4, wherein a soluble solid content value (%) of the beverage liquid is 1.0 to 9.0.   When the concentration of chlorogenic acids in the beverage is 100%, 20 to 70% by mass of the lysate part is contained relative to the total amount, and 30 to 80% by mass of the frozen part is contained in the chlorogenic acid of the lysate part. The concentration is 100 to 210% with respect to the concentration of chlorogenic acids in the beverage liquid, and the concentration of chlorogenic acids in the frozen portion is 50 to 100% with respect to the concentration of chlorogenic acids in the beverage liquid. The coffee drink for sherbet-like drinks of any one of -5.   The coffee drink for sherbet-like drinks according to claim 6 whose concentration of chlorogenic acids of said drink liquid is 200-1000 ppm.   A coffee beverage for container-filled sherbet-like beverages, in which the coffee beverage for sherbet-like beverages according to any one of 1 to 7 above is packaged.   After freezing, when the thawing part is 20 to 70% by mass and the frozen part is 30 to 80% by mass with respect to the total amount, the dissolution is performed with respect to 100% of the soluble solid content of the beverage liquid. 0.02 to 0.22% by mass of thickening polysaccharide is added to the total amount so that the soluble solid content in the liquid part is 100 to 200% and the soluble solid content in the frozen part is 20 to 100%. A method for producing a coffee beverage for a sherbet-like beverage.   After freezing, when the thawing part is 20 to 70% by mass and the frozen part is 30 to 80% by mass with respect to the total amount, the dissolution is performed with respect to 100% of the soluble solid content of the beverage liquid. 0.02 to 0.22% by mass of thickening polysaccharide is added to the total amount so that the soluble solid content in the liquid part is 100 to 200% and the soluble solid content in the frozen part is 20 to 100%. A method for making a coffee beverage a sherbet.

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