JP3384824B2 - Coffee beverage and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee beverage which is filled in a can, a bottle, a paper container or the like and is heat-sterilized and a method for producing the coffee beverage.
Even if heat sterilization in the weakly acidic region showed no separation of the precipitate and fat milk protein, yet it is previously stored a long time in a heated state a manufacturing method of a stable coffee beverages and their.

[0002]

2. Description of the Related Art Coffee extracts are usually weakly acidic. Therefore, when dairy products are added and heat sterilized, precipitation of milk proteins and separation of fat are observed. In order to prevent precipitation and separation of fat by dairy products in such sterilization treatment,
The conventional method is to neutralize the pH with sodium hydrogen carbonate, etc. before heating and then add the raw material milk and sterilize by heating, but this method loses the sourness of coffee and the flavor is poor. . In addition, there was a concern about precipitation of milk proteins, separation of fat, and growth of thermostable spores when placed in a hot bender or the like and stored for a long time in a heated state.

In order to prevent such drawbacks of conventional coffee beverages, a method of adding sucrose fatty acid ester or polyglycerin fatty acid ester, a method of adding an organic acid salt, etc. have been proposed. Further, a method in which a carrageenan is used in combination with an emulsifier such as sucrose fatty acid ester has also been proposed.

[0004]

However, according to such a conventional method, even if it is desired to prepare a coffee beverage having a preferable sourness that coffee originally has, milk protein precipitation does not occur when it is stored under heat sterilization or heating. I got up and couldn't prevent it completely. In addition, even when fresh cream or butter having a low milk protein content is used as a dairy product, fat is separated due to its high fat content, and the separated fat floats on the surface and makes the appearance unpleasant, and It was inferior.

The present invention has a sour taste and does not show precipitation of milk protein or separation of fat even if it is sterilized by heating. Moreover, even if the milk protein is stored for a long time in a warmed state, the precipitation of protein and the fat It is intended to provide a coffee beverage that can be stably stored without separation.

[0006]

SUMMARY OF THE INVENTION The inventors of the present invention have
Research was conducted to develop a sour coffee drink that does not cause precipitation of milk proteins or separation of fat when heat sterilized or heated and stored, and found a solution by using microcrystalline cellulose together with an emulsifier. , Completed this invention.

[0007] That is, one of the present invention is a coffee extractor.
Use fresh cream or butter, an emulsifier, and a microcrystalline serum in the exudate.
Add Lulose and adjust the pH to 5.0-6.5.
A method for producing a coffee beverage, which is characterized by heat sterilization . In the above production method, the addition of the microcrystalline cellulose is performed.
The addition amount is preferably 0.01 to 0.2%. this
Another aspect of the invention is to use coffee extract with fresh cream or
Butter, emulsifier, and microcrystalline cellulose were added and mixed.
It has been sterilized by heat and has a pH of 4.5-6.0.
A coffee drink characterized by the following. Coffee drink
For a fee, put in a hot bender at 55 ℃ for 45 days
It is preferable that no precipitation or separation of fat is observed
Yes.

To carry out the present invention, first, a coffee extract is prepared. The coffee extract is obtained by roasting coffee beans and extracting with hot water, but the type of coffee beans, roasting conditions, extraction conditions, etc. are not particularly limited,
It can be appropriately determined as desired or necessary.

Next, the coffee extract is low in protein.
Add fresh cream or butter, which is a dairy product. In addition,
The ratio between the coffee extract and the fresh cream or butter varies depending on the type of coffee beans, the conditions when preparing the coffee extract and the type and grade of the fresh cream or butter to be used, but can be arbitrarily set according to preference. it can.

An emulsifier and microcrystalline cellulose are added to the coffee extract containing the fresh cream or butter thus obtained to prepare a preparation. As the emulsifier used here, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester and the like can be used,
Most preferred results are obtained with sucrose fatty acid esters.

If the amount of the emulsifier added is small, the desired effect cannot be obtained, and if it is large, the unpleasant taste and odor of the emulsifier are felt. It is desirable to set it from 03% to 0.1%. In addition, if the amount of microcrystalline cellulose added is small, separation of fat is observed, and if it is large, the flavor is impaired, so 0.01% to 0.2% of the preparation liquid, preferably 0.05% or more. preferable. By doing so, precipitation of the final product and separation of fat can be prevented, and a stable product can be obtained in which precipitation or separation of fat does not occur even when stored in a heated state.

[0012] The prepared liquid is filled in a can or a bottle and hermetically sealed for heat sterilization, or heat sterilized and then filled in a paper container and hermetically sealed.
Cool to room temperature and make a coffee drink.

The pH of the coffee beverage after heat sterilization is 4.5.
If it becomes lower, the acidity becomes too strong, making it difficult to drink and the pH
If it is higher than 6.0, the sourness will be lost and the original flavor of coffee will be lacking, so the pH should be kept within this range. That is, the pH of the coffee preparation liquid is sterilized by heat sterilization.
The pH of the prepared solution before heat sterilization is 5.0
It is preferably 6.5, and if necessary, sodium hydrogen carbonate or the like is added to the preparation liquid to adjust the pH. As a result, a coffee beverage having an excellent flavor can be obtained.

[0014]

EXAMPLES The present invention will be described below with reference to examples. Example 1 Colombian Arabica coffee beans were roasted to an L value of 25, and ground coffee beans were extracted to obtain a coffee extract. To 100 parts of this extract (parts by weight, the same applies hereinafter), 2 parts of fresh cream, 6 parts of granulated sugar, 0.1 part of sucrose fatty acid ester and 0.2 part of microcrystalline cellulose were added to prepare a preparation solution having a pH of 5.2. Prepared. Sodium hydrogencarbonate was added to this formulation to adjust the pH to 5.9 and 6.9.

200 cc of each prepared solution
Was filled in a can, and was tightly wound and sealed, heat-sterilized at 124 ° C. for 20 minutes, and immediately cooled to room temperature to obtain a canned coffee beverage. None of these coffee beverages showed protein precipitation or fat separation. Moreover, when the coffee was drunk, the desirable sourness of the coffee was felt, and no precipitation or separation of fat was observed even when the coffee was placed in a hot bender at 55 ° C. for 45 days. In addition, pH
The pH of a coffee beverage sterilized by heating to 5.9 is 5.
4 and pH 6.9, the coffee beverage had pH 6.4.

Comparative Test Sodium bicarbonate of Example 1 was added to adjust the pH, and the pH of the final product was adjusted to 5.4.
After storing at 30 ° C. and 55 ° C. for 30 days, the state of precipitation and separation of fat was visually observed, and at the same time, the flavor was checked by a sensory test. The results are shown in Table 1.

Comparative Example 1 in Table 1 was obtained in the same manner as in Example 1 except that sucrose fatty acid ester was not used, and Comparative Example 2 was obtained in the same manner as in Example 1 except that microcrystalline cellulose was not used. This is the result of using a canned coffee drink. Further, Comparative Example 3 is the result of the coffee beverage obtained by the same treatment as in Example 1 except that carrageenan was used instead of microcrystalline cellulose. The pH of the preparation liquid was 5.9 when the coffee beverages of the respective comparative examples were prepared.

[0018]

[Table 1]

In the "Status" column of the table, -is no precipitation or separation of fat is observed at all, + is no precipitation is observed but a slight separation of fat is observed, and ++ is not precipitation. Indicates that separation of fat was observed. Also, in the “sensuality” column, when 20 tasting panelists tasted the sample, it was scored on a 5-point scale, with 5 points being very excellent, 3 points for ordinary, and 1 point for very poor, The averaged value is shown.

After storing the contents for 30 days, the contents were transferred from the can to a beaker and visually inspected. The results are as follows. In Comparative Example, the contents were placed in a hot bender, heated to 55 ° C. and stored for 30 days. Was observed, but neither precipitation nor oil separation was observed in the examples. Moreover, the result of the sensory test is
In the case of storage at 20 ° C., Comparative Example 3 using carrageenan gave the same result as that of the Example, but when stored at 55 ° C., the Example was evaluated higher than any of the Comparative Examples.

[0021]

EFFECTS OF THE INVENTION By carrying out the present invention, as shown in, for example, the results of comparative tests, no precipitation of milk proteins or separation of fat due to heat sterilization was observed, and the samples were stored in a warm state for a long time. No precipitation or separation of fat was observed, and a coffee beverage which could be stably stored for a long time and maintained a desirable flavor forever was obtained. Further, it has become possible to obtain a coffee beverage having an original sourness of coffee, which was difficult to obtain by the conventional method.

Claims (4)

(57) [Claims] 1. Coffee extract, fresh cream or flutter
PH, add emulsifier, microcrystalline cellulose, and adjust pH
A method for producing a coffee beverage, which comprises adjusting the temperature to 5.0 to 6.5 and sterilizing by heating. 2. The addition amount of the microcrystalline cellulose is 0.0
The production of the coffee beverage according to claim 1, which is 1 to 0.2%.
Construction method. 3. Coffee extract with fresh cream or butter
-, Emulsifier, and microcrystalline cellulose are added and mixed
It has been sterilized by heating and has a pH of 4.5-6.0
Coffee drink characterized by. 4. Put in a hot bender at 55 ° C. for 45 days
4. The method according to claim 3, wherein no precipitation or separation of fat is observed even after being stored.
Coffee drink.