JP3490529B2 - Prevention method of sedimentation of milk canned coffee - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing precipitation of canned coffee containing milk, and more specifically, it prevents gelation of retort sterilized at high temperature and has good emulsion stability even when stored for a long period of time. , A method for preventing the precipitation of canned coffee containing milk that causes less precipitation. ADVANTAGE OF THE INVENTION According to this invention, the commercial value which can maintain a commercial value for a long time and is hygienic and economical can be manufactured.

[0002]

2. Description of the Related Art Today, canned coffee with milk is widely distributed and consumed. However, when these are stored for a long period of time, remarkable precipitation often appears especially in a high temperature state such as a hot bender. In order to ensure the storage stability of canned coffee with milk containing these, various emulsifiers and stabilizers have been conventionally used alone or in various combinations. In particular, for canned coffee with milk sold by hot vendors, in order to suppress the growth of heat-resistant bacteria, sucrose fatty acid ester having an HLB of 15 to 16 is used in an amount of about 100 to 300 ppm, and further 120 to 12
Sterilization is performed at 5 ° C for about 20 minutes. However, when high-temperature sterilization is performed to kill the heat-resistant bacteria, 6% of raw beans are converted.
If it exceeds (weight, same below), gel-like precipitate may be generated after sterilization. 6% converted to green beans means that the coffee content extracted or eluted from coffee beans in the 100 parts by weight of the canned coffee containing milk is converted into coffee green beans and is 6%.
It means that it includes parts by weight.

To prevent the formation of this gel-like substance, the present inventor has found that sucrose fatty acid esters of HLB 15 to 16 and HL
An application method for stabilizing a milk drink by combining one or more emulsifiers B3 to 7 and adding a mixed emulsifier having an average HLB of 8 to 13 is filed (Japanese Patent Application No. 6-
257903) is 7.5-10% in terms of green coffee beans
For canned coffee with milk within the range of 1, the generation of gel precipitates cannot be sufficiently suppressed.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to overcome the above drawbacks and to provide a method for preventing precipitation of milk-containing canned coffee.

[0005]

Means for Solving the Problems The present inventor relates to a canned coffee containing milk in the range of 7.5 to 10% as green coffee beans, and has a gel-like precipitate immediately after sterilization, a high temperature for a long time in a hot bender or the like. As a result of intensive research on a method for producing a milk-containing canned coffee in which precipitation does not occur much even during storage, one or two kinds of HLB15 to 16 sucrose fatty acid esters and HLB3 to 7 emulsifiers were added to the milk-containing canned coffee. The above is combined and the average HLB is 13.3 to 1
It was found that these problems can be solved by adding an emulsifier of 4.4, and the present invention has been completed.

That is, sucrose fatty acid ester of HLB 15 to 16 and emulsifier of HLB 3 to 7 are added to canned coffee containing milk having an amount of 7.5 to 10% of raw coffee beans, which comprises an extract, milk components, sugars, sweeteners and the like. By combining one kind or two or more kinds and adding a mixed emulsifier whose average HLB is between 13.3 and 14.4, there is no gel-like precipitate generated immediately after sterilization, We have completed a method to prevent precipitation that can produce milk-containing canned coffee with less precipitation.

In the present invention, it is important to use a combination of different HLBs. For example, even if a sucrose fatty acid ester having an HLB of 14 is used alone, a gel-like precipitate immediately after sterilization or the same as in the case of the combination is used. The effect of preventing precipitation during long-term storage cannot be obtained, and when used alone, it is necessary to add twice or more the amount of sucrose fatty acid ester of HLB15-16 to suppress thermostable bacteria. It is uneconomical and
There is also a problem in terms of flavor.

The milk-containing canned coffee of the present invention is such that coffee beans contain 7.5 to 10% in terms of green beans, regardless of whether they are Arabica or lobster. For the prevention of precipitation during storage when the raw bean conversion is less than 7.5% and the prevention of gel-like precipitation after sterilization, one or more emulsifiers of HLB15 to 16 and sucrose fatty acid ester of HLB3 to 7 are used. It is more effective to combine the above and add a mixed emulsifier having an average HLB of 8 to 13. Further, if the conversion to raw beans exceeds 10%, precipitation cannot be sufficiently suppressed.

The fatty acid constituting the sucrose fatty acid ester used in the present invention is not particularly limited, and is generally a saturated or unsaturated fatty acid having 12 to 22 carbon atoms. Examples thereof include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, arachidonic acid and erucic acid. HLB1 in the present invention
The addition amount of sucrose fatty acid ester of 5 to 16 is HLB1.
It is essential that the sucrose fatty acid ester of 5 to 16 be contained in an amount capable of suppressing thermostable bacteria, but as long as it is within the range that can be satisfied, it can be added within a range where there is no problem in taste, Is in the range of 0.01 to 0.2%.

The emulsifiers of HLB3 to 7 used together with the sucrose fatty acid esters of HLB15 to 16 are approved as food additives such as glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester. There is no limitation as long as it is an additive, and it may be one kind or a mixture of two or more kinds.
Also, at this time, carrageenan, locust bean gum,
One or more stabilizers such as xanthan gum and sodium caseinate may be used in combination.

The ratio of the sucrose fatty acid ester of HLB 15 to 16 and the emulsifier of HLB 3 to 7 depends on the sucrose fatty acid ester and the emulsifier to be combined, but is 1: 0.0.
It is within the range of 4 to 1: 0.34. In the present invention, the average HLB of the mixed emulsifier is between 13.3 and 14.4. If HLB is out of this range, even if HLB is high,
Moreover, even if it is low, it is not possible to prevent the occurrence of gel-like precipitate immediately after sterilization and the occurrence of precipitate after long-term storage.

[0012]

EXAMPLES The present invention will be described in more detail below by showing experimental examples and examples. However, these experimental examples and examples do not limit or limit the present invention.
The parts are parts by weight.

Experimental Example 1 5 parts of sugar in 15 parts of water, 0.03 part of HLB16 sucrose fatty acid ester containing palmitic acid as the main fatty acid and H
0.004 parts, 0.005 parts, 0.008 parts of sucrose fatty acid ester whose main fatty acid is stearic acid having LB of 5
Parts, 0.010 parts, and 0.011 parts were added, and the powders were mixed and dissolved by stirring at 70 ° C. for 10 minutes. 7 parts milk, coffee extract (12 green coffee equivalents)
%) Was added to adjust the pH to 6.7 with a 10% sodium bicarbonate solution. Heat to 80 ℃, adjust the total amount to 100 parts with water,
The homogenization was carried out at the first stage of 150 kg / cm ² and the second stage of 0 kg / cm ² . The mixture was heated to 90 ° C., filled in a container, and sterilized by a retort sterilizer at 120 ° C. for 20 minutes to prepare a canned coffee with milk of 8.16% in terms of green coffee beans and filled in a can.

Open the finished canned coffee with milk,
The liquid was sucked out with a pipette and it was confirmed whether a gel-like precipitate had occurred at the bottom. Also, store at 37 ℃ and 60 ℃, and
The results of confirming the state of precipitation after months are shown in Table 1. Table 1
In the following, the occurrence of gel precipitate and the evaluation of the precipitate state after storage are as follows. <Gel-like precipitate> Good: No gel-like precipitate occurred. Δ: A slight amount of gel-like precipitate was generated. X: A gel-like precipitate was generated. <Precipitation> Good: Good. (Not recognized or trace amount even if recognized) Δ: Significantly recognized. X: Very large.

[0015]

[Table 1] From Table 1, the average HLB of the added emulsifier is 13.3 to 1
When 4.4 is in good condition and the average HLB is 13.0 which is lower than 13.2 or 14.7 which is higher than 14.4, precipitation occurs and stability is lost.

Example 1 6 parts of sugar, 0.5 part of whole milk powder, 0.125 skim milk powder
Part, HLB15 sucrose fatty acid ester with palmitic acid as the main fatty acid 0.03 part, HLB5.3 gly
Powder-mixed 0.003 parts of serine succinate (average HLB is 14.1) and added to 20 parts of water,
It melt | dissolved by heating and stirring at 0 degreeC for 10 minutes. 68 parts of a coffee extract (13% of green coffee equivalent) was mixed with the above solution and adjusted to pH 6.7 with 10% sodium bicarbonate. Adjust the total amount to 100 parts with water, 150 kg / c for the first stage
Homogenization was performed at m ² , second stage 0 kg / cm ² . It was filled in a can and sterilized by a retort sterilizer at 124 ° C. for 20 minutes to prepare a canned coffee with milk containing 8.84% of green coffee equivalent.

The product 1 of the present invention and the sucrose fatty acid ester of HLB15 containing palmitic acid as the main fatty acid were added in an amount of 0.033 part, and no glycerin succinate was added. When the state of the bottom of the comparative product 1 prepared in the same manner was examined after retort sterilization, no gel-like precipitate was generated in the product of the present invention, but a gel-like precipitate was generated in the comparative product 1.

Example 2 50 parts of water, 7 parts of sugar, 3.5 parts of milk and 0.
15 parts, HLB16 sucrose fatty acid ester with palmitic acid as the main fatty acid 0.03 parts, HLB5 stearic acid sucrose fatty acid ester with 0.001 as the main fatty acid 0.00
After mixing 75 parts and 0.01 part of glycerin succinate of HLB5.3 with powder (average HLB is 13.58), after adding each, heating to 70 ° C., coffee extract (green bean equivalent) (80%) 10 parts were added and dissolved by heating with stirring for 10 minutes. The total amount is 100 parts, the first stage is 150 kg / cm ² , the second stage is 0 kg /
Homogenized at cm ² . It was filled in a can and sterilized by a retort at 120 ° C. for 30 minutes to prepare a canned coffee containing 8% of green coffee beans in milk.

The product 2 of the present invention and the sucrose fatty acid ester of HLB16 containing palmitic acid as the main fatty acid were added to 0.0385 parts, and the sucrose fatty acid ester of HLB5 and the glycerin succinic acid ester of HLB5.3 were Comparative product 2, which was prepared in the same manner as above, without addition
It was stored for 8 weeks and the state of precipitation was compared. The one with the addition of the three emulsifiers had a very small amount of precipitate and was dispersed by light shaking, whereas the one without the addition produced a large amount of precipitate, which did not disperse even with strong shaking.

[0020]

EFFECTS OF THE INVENTION A sucrose fatty acid ester of HLB 15 to 16 and one or more emulsifiers of HLB 3 to 7 are combined, and an emulsifier prepared with an average HLB of 13.3 to 14.4 is added. As a result, it is possible to prevent the occurrence of gel-like precipitates immediately after sterilization of milk-containing canned coffee having a coffee conversion of 7.5 to 10% green coffee and the precipitation after storage.

Claims (2)

(57) [Claims] 1. A canned coffee containing milk is combined with sucrose fatty acid ester having an HLB of 15 to 16 and one or more emulsifiers having an HLB of 3 to 7, and the average HLB thereof is 13.3.
A method for preventing precipitation of milk-containing canned coffee, which comprises adding an emulsifier of 14.4. 2. The canned coffee with milk according to claim 1, wherein the coffee content extracted or eluted from 7.5 to 10 parts by weight of coffee beans in terms of green coffee in 100 parts by weight of the milked canned coffee. The method for preventing precipitation of milk-containing canned coffee according to claim 1, comprising: