JP2538496B2 - Stable coffee beverage manufacturing method - Google Patents

Description

Detailed Description of the Invention

The present invention relates to a method for producing a stable coffee beverage. More specifically, it relates to a method for producing a stable coffee beverage, which comprises adding monoglyceride citrate and polyglycerin fatty acid ester to the coffee beverage.

[0001]

INDUSTRIAL APPLICABILITY The process for producing a coffee beverage according to the present invention is intended for the case where a coffee beverage can be stored for a long period of time in a human diet so that it can be conveniently and hygienically consumed anytime and anywhere, and is economically produced. It is useful for. Citric acid monoglyceride and polyglycerin fatty acid ester are approved as food additives and are very important emulsifiers in the food industry.

[0002]

BACKGROUND OF THE INVENTION Coffee beverages containing dairy ingredients are widely used in the form of cans such as sugar, glucose and other sugars, skimmed milk powder, whole milk powder, milk and other milk ingredients in an aqueous coffee extract. It is put to practical use. However, coffee beverages containing dairy components have problems such as long-term storage that causes separation of oil due to the collection of dairy components, generation of solids, and formation of necked rings by forming suspended matter.
Furthermore, coffee beverages containing dairy components in a heating type vending machine, in addition to problems such as the above-mentioned emulsion stability, germination of residual thermostable bacterial spores by commercial sterilization, spoilage deterioration of coffee beverages due to proliferation. Accompany. In order to kill such thermostable bacterial spores, there is a method of raising the sterilization temperature, but this method adversely affects the physical and chemical properties of the food and reduces its value as a food. Therefore, the sterilization temperature cannot be raised above a certain temperature. There is also a method of using sucrose fatty acid ester, but this method can prevent deterioration of quality due to germination and growth of thermostable bacterial spores by adding a large amount of sucrose fatty acid ester. Need to be neutral. Further, there is a method of using a sucrose fatty acid ester and a sorbitan fatty acid ester or a glycerin fatty acid ester in combination, but the emulsion stability under acidic conditions was insufficient.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
A coffee beverage containing dairy ingredients has good emulsion stability for a long period of time, and the sterilization temperature condition is not raised to improve the killing rate of heat-resistant bacterial spores remaining in the coffee beverage, or the sterilized coffee beverage is stored at a high temperature. However, it has been desired to develop a method for suppressing germination and growth of thermostable bacterial spores. The present invention provides a method for producing a coffee beverage by a commercial sterilization method, suppressing germination and growth of thermostable bacterial spores during high temperature storage, and having good emulsion stability for a long period of time.

[0004]

The present inventors have developed a method for producing a coffee beverage which suppresses germination and growth of thermostable bacterial spores during long-term storage of the coffee beverage at high temperature and has good emulsion stability. As a result, as a result of intensive studies, a manufacturing method was invented in which citric acid monoglyceride and polyglycerin fatty acid ester were added to a coffee beverage. That is, the present invention is a method for producing a coffee beverage, which comprises adding a monoglyceride citrate and a polyglycerin fatty acid ester, which are highly safe and approved as food additives, to a coffee beverage. The citric acid monoglyceride used in the present invention is a reaction product of citric acid and glycerin monofatty acid ester, and the fatty acid used for the glycerin monofatty acid ester is lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, olein. It is a saturated or unsaturated linear fatty acid having 12 to 22 carbon atoms such as an acid, and these fatty acids may be used alone or in a mixture thereof. The polyglycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester having a degree of polymerization of 2 or more. The fatty acids used for polyglycerin fatty acid ester are those with 12 to 12 carbon atoms such as lauric acid and myristic acid.
There are 14 saturated linear fatty acids, which may be used alone or in a mixture. The polyglycerin fatty acid ester of the present invention is a polyglycerin mono-, di-, or tri-fatty acid ester having a degree of polymerization of 2 or more.
Fatty acid esters of di are desirable and these can be used alone or in a mixture thereof. Citric acid monoglyceride used in the present invention, for coffee beverages, 0.01
Add ~ 0.5% (part by weight). Preferably for food
Add 0.02 to 0.2% (part by weight). If it is added in an amount of 0.01% or less, the effect of the present invention is not obtained, and if it is added in an amount of 0.5% or more, monoglyceride citrate affects the flavor of foods and is economically expensive. The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.01 to 0.5% (parts by weight) with respect to the coffee beverage. Preferably 0.02 to 0.3% (part by weight) is added to the food. If it is added in an amount of 0.01% or less, the effect of the present invention is not obtained, and if it is added in an amount of 0.5% or more, the polyglycerin fatty acid ester affects the flavor of the food and is economically expensive. Glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin in a coffee beverage together with citric acid monoglyceride and polyglycerin fatty acid ester of the present invention,
You may mix | blend a sorbitan fatty acid ester and a sucrose fatty acid ester.

[0005]

Since the polyglycerin fatty acid ester of the present invention is a surfactant having a very strong hydrophilicity and a large HLB value, it has a large emulsifying and dispersing power in a coffee beverage containing a dairy component and is economically generated. The effect of suppressing objects is great. Citric acid monoglyceride further strengthens the emulsifying and dispersing power of milk components. It is also presumed that the polyglycerin fatty acid ester of the present invention acts on the cell membrane on the surface of bacteria, yeasts and molds to suppress the germination and growth of microorganisms and to prevent the decay and deterioration of coffee beverages. Next, the present invention will be described with reference to examples.

[0006]

【Example】

Example 1 40 g of coffee aqueous extract (Bx.8), 320 g of water, sugar
40 g, whole milk powder 8 g, citric acid monoglyceride (trade name: Sunsoft No. 621B, Taiyo Kagaku Co., Ltd.) 0.2
and 0.4 g of decaglycerin monolaurate ester were stirred with a homomixer at 70 ° C. for 7 minutes to obtain a uniform solution. Sterilize this coffee beverage solution at 120 ° C for 20 minutes, cool and then sterilize each in three sterilized transparent sample bottles.
Each 100 ml (pH = 6.5) was packed. After the bottle of this coffee beverage was left at 55 ° C. for 30 days, the presence or absence of oil droplets or floating substances and the change in pH were measured. As a result, no oil droplets or floating substances were found, and there was almost no change at pH = 6.4.

Example 2 4.5 kg of coffee bean extract, instant coffee powder
After mixing 20g, milk 1.0kg, sugar 800g, and water 3.67kg, monoglyceride citrate (trade name: Sunsoft N
o.621B) 10 g and decaglycerin monomyristic acid ester 20 g are added to prepare a coffee beverage (pH = 6.8), which is dispensed (30 bottles) every 20 ml. Heat-resistant bacterial spore solution (B. coagulans, 10
⁽⁴ / ml) 0.2 ml was ingested, sealed by heat, and sterilized under high pressure at 121 ° C for 10 minutes, and then the TDT tube was opened to detect thermostable bacteria on a standard agar medium (55 ° C 6 days). Was not detected.

Example 3 450 g of coffee bean extract, instant coffee powder 2
g, milk 100 g, sugar 80 g, and water 367 g were mixed. Heat-resistant bacterial spore solution (Clostridium thermoacet)
2 ml of ticum IAM5802 and the bacterial count of 10 ⁵ / ml) were added and mixed well to prepare a coffee beverage. This coffee drink 10
Add 0 ml of the various emulsifiers shown in Table 1,
Stir well for a minute to obtain a uniform coffee beverage. This was sterilized at 120 ° C. for 20 minutes and then allowed to stand at 55 ° C. for 30 days, and then deterioration due to heat-resistant bacteria, generation of oil droplets or suspended matter, and pH change were observed.

[0009]

[Table 1]

As is clear from the results shown in Table 1, thermostable bacteria (Clostridium thermoaceticum IA) were found in coffee beverages.
In the presence of M5802), it can be seen that decaglycerin monolaurate and decaglycerin monomyristate prevent spoilage by heat-resistant bacteria and stabilize the quality of coffee beverages for a long time. On the other hand, decaglycerin monopalmitate and decaglycerin monostearate cannot prevent the spoilage of thermostable bacteria present in coffee beverages,
Due to the spoilage, the pH was remarkably lowered, and oil separation and necking were severe and very bad. In addition, although sucrose monopalmitate prevents spoilage by thermostable bacteria, oil separation and neck ring were observed.

Comparative Example 1 The procedure of Example 1 was repeated except that monostearic acid glyceride was used instead of decaglycerin monomyristate. As a result, a good emulsified state was shown immediately after the emulsification, but a small amount of oil droplets and neck ring were observed after 30 days.

Comparative Example 2 The procedure of Example 2 was repeated except that hexaglycerin monostearate was used instead of decaglycerin monomyristate. As a result, thermostable bacteria were detected and sterilization was insufficient.

[0013]

As is apparent from the results of the examples, the coffee beverages to which the monoglyceride citrate and the polyglycerin fatty acid ester of the present invention are added have residual or contaminated heat-resistant spore-forming bacteria and their spores during the production process. Germination,
Inhibits proliferation. Therefore, no special treatment is required when producing a coffee beverage, and spoilage and deterioration of the coffee beverage can be prevented, and stable storage can be achieved for a long period of time. It also has an excellent effect on emulsion stability.

Claims (4)

(57) [Claims] 1. A stable composition comprising a coffee beverage consisting of an aqueous coffee extract, a milk component and a sweetener, and a polyglycerin fatty acid ester consisting of lauric acid or a polyglycerin fatty acid ester consisting of myristic acid and citric acid monoglyceride. Coffee drink manufacturing method. 2. The method for producing a stable coffee beverage according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more. 3. The method for producing a stable coffee beverage according to claim 1, wherein the amount of monoglyceride citrate added is 0.01 to 0.5% by weight. 4. The method for producing a stable coffee beverage according to claim 1, wherein the added amount of polyglycerin fatty acid ester is 0.01 to 0.5% by weight.