JP3661598B2 - Method for producing coffee beverage - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to coffee containing milk components. More specifically, the present invention relates to a coffee having a large amount of coffee beans and a milk component, which is excellent in heat stability and long-term storage stability when heat-sterilized.
[0002]
[Prior art]
In general, coffee containing milk components is manufactured through heat sterilization for long-term storage, but in order to prevent deterioration due to the growth of heat-resistant high-temperature spore bacteria, polyglycerin fatty acid esters, In particular, a method of adding a diglycerin fatty acid ester having a degree of polymerization of glycerin of 2 has been proposed (Japanese Patent Laid-Open No. 8-228676).
[0003]
In addition, it suppresses the release of fat and protein aggregation due to emulsion breakage during storage, and maintains the emulsion stability for a long period of time, or the stability of the product based on the increase in the particle size of the milk emulsion by adding polyglycerol fatty acid ester In order to prevent the decrease, methods of using polyglycerin fatty acid ester and sucrose fatty acid ester in combination have been proposed (JP-A-11-75683, JP-A-11-75684, JP-A-11-75685). .
These methods have been used for coffee beverages with low coffee beans.
[0004]
[Problems to be solved by the invention]
However, in recent years, many coffee beverages that emphasize the original taste of coffee beans reflecting consumer preferences have been manufactured and sold, and the amount of beans used tends to increase. When diglycerin fatty acid ester is added to such coffee with a large amount of coffee beans and then heat-sterilized, the milk component floats upward in the beverage, and the milk component is collected and the white milk component phase does not contain the milk component A phenomenon of separation into two phases of coffee phase is observed. Particularly recently, beverages in PET bottles have become popular in place of beverages in cans, so when milk component separation occurs in PET bottle beverages, it gives consumers an unpleasant impression and the value of the product decreases. Or may cause complaints.
Therefore, it has been desired to develop a coffee beverage in which the milk component phase and the coffee phase are not phase-separated in a coffee beverage having a large amount of coffee beans, and the milk component does not aggregate even if stored for a long period of time.
[0005]
[Means for Solving the Problems]
As a result of intensive investigations by the present inventors to solve such problems, a combination of diglycerin fatty acid ester and sucrose fatty acid ester having a specific range of HLB enables good emulsification even when the coffee content is high. The inventors have found that stability can be maintained for a long time, and have reached the present invention.
[0006]
That is, the gist of the present invention is that when a raw material liquid containing 5 to 10% by weight of a coffee extract in terms of milk components and green beans is heat-sterilized to produce a coffee beverage, diglycerin fatty acid ester and it consists in the production method of a coffee beverage, characterized in that allowed to contain a sucrose fatty acid ester HLB3~ 11.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The present invention relates to coffee containing a diglycerin fatty acid ester, a sucrose fatty acid ester and a milk component.
The diglycerin fatty acid ester used in the coffee of the present invention usually has a monoester content of 50% by weight or more and preferably 70% by weight or more. Carbon number of the constituent fatty acid of diglycerin fatty acid ester is usually 8-22, preferably 10-22, and more preferably 14-18. The constituent fatty acid may be saturated or unsaturated, but is preferably a saturated fatty acid. Specific examples include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like, among which palmitic acid is preferable. Constituent fatty acids may be used in combination of two or more. Those having a monoester content of 70% by weight or more and containing palmitic acid as the main component (preferably 80% by weight or more) are preferable because they have a high effect of suppressing the growth of thermospore bacteria.
[0008]
The sucrose fatty acid ester used in the present invention is HLB 3-14, preferably HLB 3-11, more preferably HLB 3-9, particularly preferably HLB 4-6, and most preferably HLB 5. Carbon number of the constituent fatty acid of the sucrose fatty acid ester is usually 10 to 22, preferably 16 to 20. The constituent fatty acid may be either a saturated fatty acid or an unsaturated fatty acid, but is preferably a saturated fatty acid. Of these, stearic acid is most preferred. Two or more constituent fatty acids may be used. The monoester content of the sucrose fatty acid ester is preferably 20% by weight or more and 60% by weight or less. As the sucrose fatty acid esters of HLB 3 to 11, monoester content is preferably 20% by weight or more and 60% by weight or less, and 70% or more of the constituent fatty acids are preferably stearic acid. In particular, a sucrose fatty acid ester having a monoester content of 30%, an ester content of 70% or more of a diester, and stearic acid being 70% or more of stearic acid, which is used for the purpose of preventing precipitation of milk beverages, is most preferable.
[0009]
Since the water dispersibility of the diglycerin fatty acid ester is not good in the coffee of the present invention, it is possible to further use a sucrose fatty acid ester of HLB 15-22 as an antibacterial agent in order to exert a more excellent antibacterial effect. preferable. The monoester content of the sucrose fatty acid ester of HLB 15-22 is preferably 50% or more, more preferably 70% or more. Although carbon number of a constituent fatty acid is 10-22 normally, Preferably it is 14-20. Although saturated fatty acid or unsaturated fatty acid may be used, saturated fatty acid is preferable. Of these, palmitic acid and stearic acid are preferable, and palmitic acid is particularly preferable. The content of palmitic acid and stearic acid in the constituent fatty acid is preferably 70% or more, more preferably 80% or more. Sucrose fatty acid esters in which the monoester content is 70% or more and 80% or more of the constituent fatty acids are palmitic acid are most preferred from the viewpoint of antibacterial properties.
[0010]
The diglycerin fatty acid ester used in the coffee of the present invention and the sucrose fatty acid ester of HLB 3-14 may be mixed in a powder state and added to the coffee, or may be added separately, These are mixed at once to produce an emulsion stabilizer, water is added thereto, mixed to obtain an emulsion stabilizer aqueous solution, and stirred at 50-60 ° C. to obtain an aqueous emulsifier solution, which is added to coffee. preferable. Even when other components such as sucrose fatty acid esters having HLB of 15 to 22 or more are added, it is convenient in the process to mix them together with diglycerin fatty acid ester and sucrose fatty acid ester of HLB 3-14.
[0011]
The blending ratio of the diglycerin fatty acid ester used in the coffee of the present invention to the sucrose fatty acid ester of HLB 3-14 is generally 25: 300 to 1: 300 (weight ratio). The blending ratio in the case of using HLB 15-22 sucrose fatty acid ester is generally diglycerin fatty acid ester: HLB 3-14 sucrose fatty acid ester: HLB 15-22 sucrose fatty acid ester = 0.025-0.3: 0.001 to 0.3: 0.03 to 0.3 (weight ratio).
[0012]
The coffee of the present invention contains diglycerin fatty acid ester, sucrose fatty acid ester, coffee extract obtained from roasted coffee beans, and milk components. The coffee beans are not particularly limited, and the same kind of coffee beans may be used, or two or more kinds of coffee beans may be mixed and used. In addition, the roasting method and the extraction method are not particularly limited, and a generally practiced method may be used. The content of the coffee extract is 5 to 10% by weight in terms of green beans.
[0013]
Milk components are milk fat, milk protein, etc., specifically, milk, whole milk powder, skin milk powder, fresh cream, etc., but protein such as skim milk powder and milk fat such as butter and milk oil are included. Adjustments may be made individually. The content of the milk component in the coffee is preferably 4 to 25% by weight in terms of milk.
Of course, in addition to the coffee of the present invention, a known compounding agent such as sugar, fragrance, and vitamin, and other emulsion stabilizers may be added within a range not impairing the effects of the present invention. Examples of other emulsion stabilizers include lecithin, lysolecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester, and the like.
[0014]
Usually, a pH adjuster (sodium bicarbonate, etc.) is added before heat sterilization to adjust the pH of the coffee. However, if the amount of sodium bicarbonate added is large, a heated odor of sodium bicarbonate is generated, and the coffee itself The scent changes. For this reason, as pH of the coffee of this invention, 5.0-7.0 are preferable and 6.0-6.7 are more preferable.
[0015]
The coffee of the present invention is prepared by mixing a milk component such as coffee extract, sugar and milk, followed by mixing an emulsion stabilizer containing diglycerin fatty acid ester and sucrose fatty acid ester or an aqueous solution of this emulsion stabilizer, and baking soda. After adjusting the pH by adding a homogenizer, the mixture is homogenized and further heat sterilized.
[0016]
The coffee of the present invention has a heat resistance of an emulsion immediately after sterilization even if it is subjected to ultra-high temperature sterilization such as UHT sterilization at a sterilization temperature of 130 to 150 ° C and a sterilization value (F0) of 121 ° C corresponding to 10 to 50 The emulsion stability is high and the emulsion stability can be maintained for a long time. For this reason, the drink for PET bottles etc. which are aseptically filled after UHT sterilization are included as well as canned beverages that are normally retort sterilized at 121 ° C. for 20 to 40 minutes. In particular, in PET bottle coffee, a phenomenon of separation into two phases of a coffee phase and a milk component phase may be observed, but the coffee of the present invention not only suppresses separation but also maintains a good emulsified state for a long time. be able to.
[0017]
Usually, the content of each component in the coffee of the present invention is 0.025 to 0.3 wt% for diglycerin fatty acid ester, 0.001 to 0.3 wt% for sucrose fatty acid ester of HLB3-14, and HLB15. The sucrose fatty acid ester of ˜22 is 0.03 to 0.3% by weight.
[0018]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example, unless the summary is exceeded. Further, the ratio,%, and part all represent the weight ratio, weight%, and part by weight.
[Example]
Diglycerin monopalmitate 50 parts by weight (Riken Vitamin Co., Ltd., trade name: Poem DP-95RF), HLB5 sucrose fatty acid ester 50 parts by weight (Mitsubishi Chemical Foods Co., Ltd., trade name: Ryoto Sugar Ester S) -570) was mixed to prepare an emulsion stabilizer, to which 1.0 g of demineralized water 99 g was added and stirred at 50 ° C. to prepare an emulsion stabilizer aqueous solution.
[0019]
Next, 450 g of roasted coffee beans (Colombia EX, L value 26) was extracted with 4500 g of demineralized water at 95 ° C. to obtain a coffee extract.
583 g of coffee extract, 120 g of milk, 60 g of granulated sugar, the previously prepared emulsion stabilizer aqueous solution, and demineralized water were added to make a total amount of 1000 g. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.7, and this was homogenized using a high-pressure homogenizer at a temperature of 60 to 70 ° C. and a pressure of 150 kg / 50 kg, and then plate-type UHT sterilization. It was sterilized with a device (Hisaka STS-100) under the conditions of sterilization temperature of 137 ° C. and sterilization time (hold time) of 60 seconds (F0 = 40), filled in 350 mL PET bottle under aseptic condition and cooled to obtain coffee. . Even when the obtained coffee was stored at 5 ° C., two-phase separation between the milk phase and the coffee phase was not observed.
[Comparative Example 1]
The same procedure as in Example was performed except that only diglycerin monopalmitate was used as an emulsion stabilizer. When stored at 5 ° C. after sterilization, a two-phase separation of milk and coffee phases was soon observed.
[Comparative Example 2]
Examples and emulsions were prepared except that 50 parts by weight of diglycerin monopalmitate and 50 parts by weight of sucrose fatty acid ester of HLB15 (Mitsubishi Chemical Foods, trade name: Ryoto Sugar Ester P-1570) were prepared. The same was done. When stored at 5 ° C. after sterilization, a two-phase separation of milk and coffee phases was soon observed.
[0020]
【The invention's effect】
The coffee of the present invention does not separate into two phases of a coffee phase and a milk component phase after heat sterilization, and can also maintain long-term emulsification stability, thus giving an unpleasant impression to consumers. No.

Claims (7)

Upon a raw material solution containing 5 to 10 wt% of the coffee extract with milk components and beans converted heat sterilization to the production of coffee beverage, sucrose fatty acid esters of diglycerol fatty acid esters and HLB3～ 11 in the raw material solution A method for producing a coffee beverage, characterized by comprising: The method for producing a coffee beverage according to claim 1, wherein the raw material liquid further contains a sucrose fatty acid ester of HLB 15-22 in addition to the diglycerin fatty acid ester and the sucrose fatty acid ester of HLB 3-11. . The method for producing a coffee beverage according to claim 1 or 2, wherein the sucrose fatty acid ester of HLB 3 to 11 has a monoester content of 20 to 60% by weight. The sucrose fatty acid ester of HLB 3 to 11 has a monoester content of 20 to 60% by weight, and 70 or more of the constituent fatty acids are stearic acid. The coffee beverage according to any one of claims 1 to 3 Manufacturing method. The method for producing a coffee beverage according to any one of claims 1 to 4, wherein the sucrose fatty acid ester of HLB 3 to 11 is of HLB 3 to 9 . Method for producing a coffee beverage according to any one of claims 1 to 5, characterized in that diglycerol fatty acid ester is of the mono-ester containing amount 5 0 wt% or more. The method for producing a coffee beverage according to any one of claims 1 to 6, wherein the raw material liquid is sterilized by heating with a UHT sterilizer and then aseptically filled into a container.