JP3935669B2 - Milk component phase-separated transparent bottled ice coffee and method for producing the same - Google Patents

Description

【００２５】
【発明の効果】
本発明のアイスコーヒーは、最初からコーヒー相と乳成分相が２相に分離しているため、長期間保存した場合に乳成分が分離することを心配することも無く、消費者に不快な印象を与えることも無い。また、従来の乳成分入りコーヒーは全体が均一に茶色であるが、本発明のコーヒーは、白とコーヒー色の２色からなり、見た目に楽しいコーヒーとなる。
【００２６】
更に、本発明のアイスコーヒーは、長期間保存しても油滴の分離が起こらず、また、乳成分とコーヒーの接触が少ないために乳成分の変質が抑制されるので、長期間保存しても味の変化が少ない。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to iced coffee in a transparent bottle. Specifically, the present invention relates to iced coffee in a transparent bottle comprising two phases of a milk component phase and a coffee phase.
[0002]
[Prior art]
In recent years, many coffee beverages that emphasize the original taste of coffee beans reflecting consumer preferences have been manufactured and sold. However, in coffee beverages containing milk components, separation of milk components during storage has been more than conventional. It was a problem.
In recent years, in particular, beverages containing PET bottles have become widespread instead of canned beverages, so emulsification stability of milk components has become more important. This is because the PET bottle is a transparent container, so that the consumer can see the appearance of coffee, and when separation of milk components occurs in the PET bottle beverage, it gives the consumer an unpleasant impression and the commercial value decreases. Or it may lead to complaints.
[0003]
In coffee containing a normal milk component, the milk component floats at the top along with long-term storage. This phenomenon is well known in milk coffee and the like, but the milk components that have floated with the passage of time aggregate and coalesce into a so-called neck ring state. In this case, the redispersibility deteriorates, and the lump of milk components floats on the upper part even after redispersion. The consumer particularly feels uncomfortable with this condition and has the impression that the product is defective.
[0004]
Therefore, recently, in a PET bottled beverage, an emulsifier, a stabilizer and the like have been improved to suppress separation of milk components.
[0005]
[Problems to be solved by the invention]
However, with the conventional technology, it is difficult to completely suppress separation of milk components when the beverage is stored for a long period of time, and it is hoped to develop a PET bottled beverage that does not give a more unpleasant impression to consumers. It was rare.
[0006]
[Means for Solving the Problems]
Until now, the only idea was to suppress the separation of milk components in order to increase the commercial value. The present inventors have succeeded in increasing the commercial value without causing discomfort to consumers by reversing the conventional idea and actively separating the milk components.
That is, the gist of the present invention is to provide a coffee extract obtained from roasted coffee beans having an L value of 24 or less, a milk component, and an emulsifier in which 70% or more of the constituent fatty acids are sucrose fatty acid esters of palmitic acid or stearic acid. Is obtained by UHT sterilization of the liquid containing the dairy liquid, and the milk component content is 4 to 25% by weight in terms of milk, and the coffee is homogenized and then left at 5 ° C. for 3 It is a transparent bottled ice coffee characterized by being separated into two phases of a milk component phase and a coffee phase within a day and homogenized by shaking.
[0007]
The second gist includes a coffee extract obtained from roasted coffee beans having an L value of 24 or less , a milk component , and an emulsifier in which 70% or more of the constituent fatty acids are sucrose fatty acid esters of palmitic acid or stearic acid. The liquid is subjected to UHT sterilization treatment .
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The iced coffee of the present invention is in a state where the milk component phase and the coffee phase are completely separated into two phases. The milk component phase is a white phase in which milk components are dispersed, and the coffee phase is transparent black coffee-like or slightly whited coffee-like. This state occurs immediately after sterilization, and even when stored for a long period of time, for example, for 2 months, the milk component phase does not aggregate in the separated milk component phase, and the state immediately after sterilization is maintained. The consumer can drink the milk component in a state of being evenly dispersed in the coffee by simply shaking it when drinking. When shaken and homogenized coffee is allowed to stand at 20 ° C., it usually maintains a homogenized state for several days to one month, but then separates into two phases again. When the homogenized coffee is allowed to stand at 5 ° C., it usually separates into two phases again within 1 to 3 days.
[0009]
The transparent bottle containing the iced coffee of the present invention is generally a PET bottle, and the capacity thereof is usually 100 to 2000 ml, preferably 300 to 1000 ml, particularly preferably 300 to 500 ml.
The ice coffee of the present invention is a mixture of coffee extract obtained from roasted coffee beans having L value in a specific range and milk components, and further sugars, antibacterial agents, emulsion stabilizers, etc. Manufactured after UHT sterilization.
[0010]
L value is used as an index representing the degree of roasting of coffee beans. The L value is a value obtained by measuring the lightness of roasted coffee beans with a color difference meter, with black representing L value 0 and white representing L value 100. Therefore, as the roasted coffee beans become deeper, the color of the roasted beans becomes darker, so the L value becomes lower and the bitterness of the coffee beverage becomes stronger. Conversely, the shallower the roast, the higher the L value and the stronger the acidity.
[0011]
Usually, coffee beans having a roasting degree of 15 to 35 are used for the production of coffee beverages, but the roasted coffee beans used in the present invention have an L value of 24 or less. If the L value exceeds 24, two-phase separation does not occur even when UHT sterilization is performed, and a milk component as found in ordinary milk component-containing iced coffee is uniformly dispersed. Presumably, a lot of electrolyte is extracted from roasted coffee beans having an L value of 24 or less, and it is presumed that phase separation occurs due to the influence of this electrolyte.
In addition, if the L value is less than 15, the bitterness of the coffee drink is strong and undesirable.
[0012]
The coffee beans used in the present invention 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. As a roasting method, an apparatus such as a direct-fire roaster or a hot-air roaster is used, and heating is performed until the L value becomes 24 or less at a temperature of 200 to 300 ° C.
Next, the roasted coffee beans are pulverized using a coffee mill or the like so as to have a predetermined particle size, and extracted with hot water. Specifically, the ground coffee beans are put into hot water at 90 to 98 ° C., stirred for about 10 minutes, and then insolubles are removed by filtration to obtain a coffee extract.
[0013]
Milk ingredients to be mixed with coffee extract include cow's milk, whole milk powder, skin milk powder, fresh cream, etc. Proteins such as skimmed milk powder and milk fats such as butter and milk oil are individually added and adjusted. May be. Among these, milk can be preferably used because the smoothness of mouthfeel is not impaired as compared with milk powder.
In the ice coffee of the present invention, the content of the coffee extract is preferably 5 to 10% by weight in terms of green beans, and the content of milk components is preferably 4 to 25% by weight in terms of milk.
[0014]
The ice coffee of the present invention is preferably mixed with a sucrose fatty acid ester as an antibacterial agent. As the sucrose fatty acid ester, monoester content is preferably 50% or more, and 70% or more of the constituent fatty acid is preferably palmitic acid or stearic acid, and particularly monoester widely used as an antibacterial emulsifier. Most preferred is a sucrose fatty acid ester having a content of 70% or more and 80% or more of the constituent fatty acids being palmitic acid. The amount of sucrose fatty acid ester added is preferably 0.03 to 0.1% by weight. Of course, in addition to this, known compounding agents such as sugar, fragrance, and vitamin may be added, and an emulsion stabilizer and the like may be added as long as the effects of the present invention are not hindered.
[0015]
Preferable emulsion stabilizers include polyglycerol fatty acid esters. As a polymerization degree of the polyglycerol which comprises polyglycerol fatty acid ester, an average polymerization degree is 2-20, Preferably an average polymerization degree is 4-12. Specific examples of the fatty acid include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Examples of other emulsion stabilizers include lecithin, lysolecithin, monoglyceride, organic acid monoglyceride, diglycerin fatty acid ester, sorbitan fatty acid ester, and the like.
[0016]
Normally, a pH adjuster (sodium bicarbonate) 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 arises, and the original coffee The scent changes. For this reason, as pH of iced coffee, 5.0-7.0 are preferable and 6.0-6.6 are more preferable.
The coffee beverage thus prepared is sterilized by heating, but in the present invention, UHT sterilization is performed. The UHT sterilization used in the present invention is an ultra-high temperature sterilization at a sterilization temperature of 130 to 150 ° C. and a sterilization value (F 0) at 121 ° C. corresponding to 10 to 50. UHT sterilization is a known method such as a direct injection method such as a steam injection method in which steam is directly blown into a beverage, a steam infusion method in which a beverage is injected into steam, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.
[0017]
Usually, when retort sterilization such as 121 ° C. and 20 to 40 minutes used for can beverages is performed, two-phase separation does not occur, and the present invention is not achieved. When retort sterilization, phase separation does not occur because retort sterilization has more severe sterilization conditions than UHT sterilization, so the protein on the surface of milk fat is thermally decomposed and thermally decomposed by its thermal energy. It is presumed that the protein itself functions as an emulsifier.
[0018]
After sterilization, the coffee beverage aseptically filled in a PET bottle is stored at various temperatures, but storage at a low temperature (generally 25 ° C. or lower) is preferred in order to maintain the effects of the present invention.
[0019]
【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.
[Examples 1 to 4]
500 g of roasted coffee beans were extracted with 5000 g of desalted water at 95 ° C. to obtain a coffee extract. An aqueous solution prepared by dissolving 2917 g of coffee extract, 600 g of milk, 300 g of granulated sugar and 2 g of sucrose palmitate in 498 g of demineralized water at 50 ° C. was added to make a total amount of 5000 g. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.6, 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. Milk coffee is obtained by sterilizing with a device (Hisaka Seisakusho STS-100) under conditions of sterilization temperature of 137 ° C and sterilization time (hold time) of 60 seconds (F0 = 40), filling 350mL PET bottle under aseptic condition and cooling. It was. When the obtained milk coffee was stored at 5 ° C., it soon separated into two phases, a milk phase and a coffee phase.
[0020]
For the separated milk phase immediately after sterilization and after storage for 2 months at 5 ° C., the median particle size (particle size with a total appearance frequency of 50%) was measured to evaluate the stability of the milk phase. . The particle size was measured using LA-500 manufactured by HOLIBA. In addition, the redispersibility of milk after 2 months storage at 5 ° C. after sterilization was investigated. The evaluation results are summarized in Table 1.
[0021]
After 2 months, the lid was opened and the taste of the contents was examined. As a result, the taste was as good as it was immediately after sterilization. Also, no precipitate was seen.
Even after 6 months of storage at 5 ° C. after sterilization, the two phases remained separated and no oil droplet separation (aggregation of milk components) was observed.
[Comparative Examples 1 and 2]
It carried out similarly to Examples 1-4 except having used the roasted coffee beans of L value 26,28. However, two-phase separation between the milk phase and the coffee phase did not occur even when stored at 5 ° C. after sterilization.
[0022]
When stored at 5 ° C. for 2 months after sterilization, separation of fat was observed, and when stored at 5 ° C. for 6 months, separation of oil droplets was observed. The evaluation results are shown in Table 1.
[Comparative Example 3]
It was carried out in the same manner as in Examples 1 to 4 except that roasted coffee beans having an L value of 20 were used and sterilized by retort (121 ° C., 40 minutes). However, two-phase separation between the milk phase and the coffee phase did not occur even when stored at 5 ° C. after sterilization.
[0023]
When stored at 5 ° C. for 2 months after sterilization, separation of fat was observed, and when stored at 5 ° C. for 6 months, separation of oil droplets was observed. The evaluation results are shown in Table 1.
The redispersibility of milk in Table 1 was evaluated as follows.
◎: Dispersed by lightly shaking ○: Dispersed when shaken for a while Δ: Cream adheres to the wall and is difficult to disperse ×: Lump of cream floats
[Table 1]

[0025]
【The invention's effect】
In the ice coffee of the present invention, since the coffee phase and the milk component phase are separated into two phases from the beginning, there is no concern about the milk component separating when stored for a long period of time, and the consumer has an unpleasant impression Is not given. In addition, the conventional coffee containing milk components is uniformly brown as a whole, but the coffee of the present invention is composed of two colors, white and coffee color, which makes the coffee pleasant to the eye.
[0026]
Furthermore, the ice coffee of the present invention does not separate oil droplets even when stored for a long period of time, and the deterioration of the milk component is suppressed because there is little contact between the milk component and the coffee. There is little change in taste.

Claims (2)

A coffee extract obtained from roasted coffee beans having an L value of 24 or less, a milk component, and a liquid containing an emulsifier in which 70% or more of constituent fatty acids are sucrose fatty acid esters of palmitic acid or stearic acid are subjected to UHT sterilization treatment Is a coffee having a milk component content of 4 to 25% by weight in terms of milk, and the milk component phase and coffee within 3 days by homogenizing the coffee and leaving it at 5 ° C. A transparent bottled ice coffee characterized by being separated into two phases and homogenized by shaking. A coffee extract obtained from roasted coffee beans having an L value of 24 or less, a milk component, and a liquid containing an emulsifier in which 70% or more of constituent fatty acids are sucrose fatty acid esters of palmitic acid or stearic acid are subjected to UHT sterilization treatment A coffee having a milk component content of 4 to 25% by weight in terms of milk, wherein the milk is homogenized and left at 5 ° C. to leave the milk component phase within 3 days. A method for producing iced coffee, which is separated into two coffee phases and homogenized by shaking .