JP5252873B2 - Coffee drink - Google Patents

Description

  The present invention relates to coffee beverages.

Conventionally, many proposals have been made regarding coffee beverages. For example, a method for decomposing milk protein with various enzymes has been proposed as a method for preventing the occurrence of precipitation and rings derived from milk components. Specifically, a method (Patent Document 1) has been proposed in which a coffee extract before sterilization is subjected to a combined treatment of a mannan degrading enzyme and an alkaline sodium salt.
JP 7-184546 A

  However, the above method is effective in preventing the occurrence of turbidity and precipitation derived from the fiber of coffee beans, but the effect of preventing the separation of fat and the occurrence of rings is not sufficient.

  The object of the present invention is to provide a refreshing taste that does not cause separation of precipitates or fats even during high-temperature sterilization treatment during production or long-term storage after production, and has both bacteriostatic power and emulsion stability. Is to provide a beverage.

That is, the first gist of the present invention, the polymerization degree of 3 Application Benefits glycerol fatty acid ester contained 0.0001 wt%, in the coffee beverage was treated polysaccharides depolymerized mannan degrading enzyme The polysaccharide derived from a coffee extract exists in the coffee drink containing the milk component characterized by satisfy | filling at least 1 of the following conditions (A)-(C).

(A) More than 50% of the peak area corresponding to the molecular weight of 5,000 to 100,000 of the polysaccharide measured by gel permeation chromatography is reduced by the polysaccharide depolymerization treatment.
(B) It has a peak of molecular weight of polysaccharide at a molecular weight of 1000 to 4000 measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

The second aspect of the present invention, co Hi extract the temperature 20 to 80 ° C., under the conditions of PH3.0～8.0, treated over 15 minutes polysaccharides depolymerized mannan degrading enzyme, the following (a) ~ obtain coffee extract containing polysaccharide which satisfies at least one of the conditions of (C), the resulting coffee extract, and milk components, polymerization degree of 3 Application Benefits glycerol fatty acid ester It exists in the manufacturing method of the coffee drink containing the milk component characterized by adding 0.0001-0.5 weight%.

  The coffee beverage of the present invention has a function of suppressing germination and proliferation of heat-resistant spore-forming spores while being a refreshing mouth, and is stored under a heated condition in a vending machine or the like. However, germination and growth of heat-resistant spore-forming spores are suppressed, flat sour deterioration is prevented, and precipitation does not occur.

  In the present invention, the coffee extract can be any of a liquid extracted from roasted beans, an extract obtained by concentrating it, and a liquid once processed into instant coffee with water (usually hot water).

  In the coffee beverage according to the first aspect of the present invention, as the coffee extract, a coffee extract in which the polysaccharide derived from the coffee extract satisfies at least one of the following conditions (A) to (C): Use liquid (i).

(A) More than 50% of the peak area corresponding to the molecular weight of 5,000 to 100,000 of the polysaccharide measured by gel permeation chromatography is reduced by the polysaccharide depolymerization treatment.
(B) It has a peak of molecular weight of polysaccharide at a molecular weight of 1000 to 4000 measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

  And in the coffee drink which concerns on the 2nd summary of this invention, the coffee extract (ii) processed with the glycolytic enzyme is used as said coffee extract.

  The coffee extract (i) can be obtained by treating the coffee extract with a glycolytic enzyme. That is, the coffee extract (ii) satisfies at least one of the above conditions (A) to (C). However, the preparation method of the coffee extract (i) is not limited to the above method.

  First, the coffee extract (i) will be described.

  Polysaccharide depolymerization treatment under the above condition (A) is a treatment with a saccharide-degrading enzyme, a chemical treatment such as acid and base treatment, a separation treatment such as filtration and chromatographic separation, etc. This is the process to turn into. Of these, treatment with a glycolytic enzyme is preferred. The treatment with a glycolytic enzyme will be described in “Coffee extract (ii)” described later.

  In the above condition (A), the rate of decrease due to the polysaccharide lowering treatment is preferably 60% or more, and more preferably 80% or more.

  In said condition (C), the weight average molecular weight of a polysaccharide becomes like this. Preferably it is 1000-5000, More preferably, it is 1000-4000.

  The molecular weight of the polysaccharide derived from the coffee extract can be determined by gel permeation chromatography (GPC). The procedure is described in detail below.

(1) Sample pretreatment:
10 mL of formic acid is added to 1 mL of coffee beverage and left to stand at room temperature for 1 hr, and the resulting precipitate is removed by centrifugation at 10,000 rpm for 3 minutes. 0.8 mL of the obtained supernatant was passed through an “Oasis HLB cartridge” (30 mg, manufactured by Waters) pretreated with 1 mL of methanol followed by 1 mL of 0.1% formic acid aqueous solution, and the hydrophobic compound was removed by adsorption. To do. 200 μL was taken from this passing solution, 1 mL of ethanol was added, and the mixture was allowed to stand overnight at −20 ° C. This is centrifuged at 10,000 rpm for 3 minutes, and the supernatant is removed. 1 mL of ethanol is added to the precipitate for dispersion, and the mixture is centrifuged at 10,000 rpm for 3 minutes, and the supernatant is removed (twice). The precipitate is dried with nitrogen gas, redissolved in 200 μL of water, trace insolubles are removed by centrifugation at 10,000 rpm for 3 minutes, and the supernatant is analyzed by GPC.

(2) GPC conditions:
50 μL of the sample was injected into a “TSKgel G3000PWXL” column manufactured by Tosoh Corporation, and at 40 ° C., 0.1% HCOOH—H ₂ O / MeOH = 80/20 of the eluent was developed at 0.8 mL / min, and RI (differential) (Refractive index) detection.

(3) Molecular weight of polysaccharide:
A molecular weight calibration curve is prepared from a chromatogram of a standard product of PEG (polyethylene glycol: a synthetic polymer having a general formula of H — [— O—CH ₂ —CH ₂ —] _n —OH), and a weight average molecular weight Mw is calculated. calculate. The calculation uses a GPC retention time ranging from 7.03 minutes (molecular weight 100,000) to 10.90 minutes (molecular weight 1000). Here, the retention time refers to the time during which the analysis target component elutes in GPC. The PEG standard products include “RE-24” (molecular weight 95,000) manufactured by Tosoh Corporation, “RE-2” (molecular weight 26000), “PEG10000” (molecular weight 10,000) manufactured by Aldrich, “PEG4000” (molecular weight 3000) manufactured by Wako Pure Chemical Industries, Ltd. ), "PEG1540" (molecular weight 1500), "PEG1000" (molecular weight 1000). In addition, the weight average molecular weight Mw is a polydisperse system in which N _i molecules (i = 1, 2,...) Having a molecular weight M _i exist, “Mw = ΣN _i M _i ² / ΣN _i M _i Is defined.

(4) Peak area and peak peak of polysaccharide:
The peak area corresponding to the molecular weight of 5,000 to 100,000 as measured by GPC is calculated from the peak area with a retention time of 7.03 minutes to 9.55 minutes under the above analysis conditions. Having a peak top at a molecular weight of 1000 to 4000 means that the retention time of the above analysis conditions has a peak top from 9.74 minutes to 10.90 minutes.

  Next, the coffee extract (ii) will be described.

  Various glycolytic enzymes such as mannan degrading enzyme, pectin degrading enzyme, hemicellulose degrading enzyme and the like can be used, and mannan degrading enzyme is preferable. Mannan decomposed by mannan degrading enzyme is a general term for polysaccharides mainly composed of mannose, and there is mannan containing galactose, glucose and the like. Therefore, in the present invention, the mannan degrading enzyme includes galactose mannan degrading enzyme and glucose mannan degrading enzyme.

  Mannan-degrading enzyme is not limited in its origin, and any mannanase can be used as long as it has mannanase activity. Examples of mannan degrading enzymes include α-type and β-type mannosidases, and β-type mannosidases are preferred. The reaction temperature, time, pH, and addition amount of the enzyme treatment may be selected appropriately depending on the origin and activity of the enzyme used. Mannan-degrading enzymes derived from Aspergillus niger include “Gamanase 1.5L” manufactured by Novo Nordisk, “Sumiteam ACH” manufactured by Shinnihon Chemical Industry Co., Ltd., “Cellulosin GM5” manufactured by HB Examples of the mannan-degrading enzyme derived from Bacillus Subtilis include “Bigalase M” manufactured by Nitto Kasei Kogyo Co., Ltd. A complex enzyme preparation such as “Sucrase A” manufactured by Mitsubishi Chemical Foods, Inc. can be used as long as it has mannanase activity.

  Mannanase activity (endo-1,4-β-mannanase activity) is 10 mg of “azo carob galactomannan” (dye-labeled carob (locust) galactomannan) manufactured by Megazyme in 1 mL of 50 mM acetate buffer (pH 5.0). 150 μL of 50 mM acetate buffer (pH 5.0) is added to 200 μL of the dissolved substrate solution and 50 μL of the enzyme preparation solution diluted with 50 mM acetate buffer (pH 5.0), and the substrate decomposition reaction is performed at the optimum temperature of each enzyme preparation. After 15 minutes of reaction, 800 μL of ethanol was added to the reaction solution to precipitate the high molecular weight substrate, centrifuged at 10,000 rpm for 5 minutes, and then the absorbance of the supernatant at 590 nm was measured using a cell with a 1 cm optical path length. Can be determined by

The amount of enzyme preparation added to the coffee extract depends on the mannanase activity of the enzyme preparation. In the above activity measurement, the amount of change in absorbance at 590 nm (ΔOD ₅₉₀ nm / min) per minute is defined as 1.0 as 1 unit. To do.

  In the present invention, when 1 kg of coffee extract having 2.3% Brix is obtained using 100 g of roasted beans having an L value of 20, it is preferable to add 1-1000 units.

  For example, in the case of “Gamanase 1.5 L” (200 units / g) manufactured by Novo Nordisk Co., Ltd., the addition amount is usually 0.005 to 5 g, preferably 0.015 to 1 kg of coffee extract. 2.5 g. The reaction temperature can be appropriately selected, and is usually 20 to 80 ° C, preferably 30 to 70 ° C, and more preferably 30 to 50 ° C. The pH is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0, and more preferably pH 4.0 to 6.0. The reaction time can be appropriately selected and is usually 15 minutes or longer.

  For example, in the case of “Sucrase A” (40 units / g) manufactured by Mitsubishi Chemical Foods, the amount added is usually 0.025 to 25 g, preferably 0.075 to 12.2. 5 g and the reaction temperature can be appropriately selected, and are usually 0 to 80 ° C., preferably 30 to 70 ° C., more preferably 50 to 70 ° C. The pH is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0, and more preferably pH 4.0 to 6.0. The reaction time can be appropriately selected and is usually 30 minutes or longer.

  The added enzyme need not be removed after the reaction. In addition to the addition of the enzyme, the enzyme reaction can be performed so that the enzyme is not directly contained in the coffee extract by a contact reaction with an immobilized enzyme or the like.

  Next, polyglycerol fatty acid ester will be described.

  The polyglycerin fatty acid ester used in the present invention has a degree of polymerization of glycerin of 2 to 5. Preferably, the constituent fatty acid is selected from lauric acid, myristic acid, palmitic acid, and stearic acid. It is a seed or more, and the degree of ester substitution is 30% or less. The monoester content is preferably 50% or more. The polyglycerin fatty acid ester is a composition in which esters having different degrees of polymerization and esterification are mixed. For example, the diglycerin ester means a polyglycerin ester composition having an average degree of polymerization of 2. From the viewpoint of antibacterial properties, 70 diglyceryl myristic acid monoester, triglyceryl myristic acid monoester, diglycerin palmitic acid monoester, triglycerin palmitic acid monoester, diglyceryl stearic acid monoester, triglyceryl stearic acid monoester A polyglycerol fatty acid ester containing at least% is preferred.

  The addition amount of the polyglycerin fatty acid ester needs to be an amount exhibiting sufficient antibacterial activity. The optimum value of this amount varies depending on the type of polyglycerin fatty acid ester and the type of coffee beverage. The addition amount is usually 0.0001 to 0.5% by weight. Particularly, the addition amount of polyglycerol fatty acid ester in the case of milk coffee is preferably 0.01 to 0.2% by weight, and the addition amount of polyglycerol fatty acid ester in the case of black coffee is 0.0001 to 0.02% by weight. preferable. The greater the amount of polyglycerin fatty acid added, the higher the antibacterial activity. However, if the amount added is too large, not only the cost increases, but the flavor of the beverage is impaired.

  Next, the preparation method of the coffee drink of this invention is demonstrated.

  The method for preparing the coffee beverage of the present invention is not particularly limited. For example, in the case of milk coffee, a predetermined milk fat content, milk component of milk protein amount, coffee extract, sweetener, flavoring and other beverage ingredients, polyglycerin fatty acid ester, water are blended, and homogenizer Homogenize by etc., sterilize by heating such as retort sterilization and UHT sterilization, and fill the container.

  In the coffee beverage of the present invention, a polyglycerin fatty acid ester having a polymerization degree of 2 to 5 is contained as an emulsifier, but various components added to the coffee beverage are added as long as this characteristic and advantage are not impaired. In addition, if necessary, other food emulsifiers and stabilizers can be added.

  For example, monoglycerol fatty acid ester, glycerol citrate fatty acid ester, glycerol succinic acid fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, glycerol lactic acid fatty acid ester, polyglycerol fatty acid ester having a polymerization degree of 6 or more, sorbitan fatty acid ester, sucrose fatty acid ester, A combination with an emulsifier such as propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate and calcium stearoyl lactate is also possible. Moreover, combined use with milk proteins, such as sodium caseinate, is also possible. Furthermore, it can be used in combination with thickening polysaccharides such as carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, gellan gum, sodium carboxymethylcellulose, and water-soluble soybean polysaccharide.

  Moreover, it can also be set as a coffee drink containing milk by adding milk fat and milk protein which are milk components. Examples of milk components include milk, whole milk powder, skim milk powder, and fresh cream. The content of the milk component is usually 1 to 90% by weight, preferably 3 to 60% by weight, and more preferably 5 to 40% by weight, in terms of milk equivalent. The pH of milk drinks is usually weakly acidic or neutral at 5.5 to 7.0.

  In addition, the milk component can be treated with a proteolytic enzyme as necessary. Known examples of milk components treated with proteolytic enzymes include: (i) a milk protein such as β-casein is degraded with a protease derived from a microorganism such as thermolysin, and the resulting peptide having angiotensin converting enzyme inhibitory activity is milk protein. (Ii) Use instead of milk protein a peptide that has increased milk activity and reduced the occurrence of an allergic reaction by degrading milk protein with proteases (see JP-A-6-128287) (Iii) a method for producing a milky coffee drink using milk treated with a metalloprotease or a serine protease (see JP-A-9-271328), and the like. It is done.

  In addition, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, sodium ascorbate, sodium erythorbate as long as the effects of the coffee beverage of the present invention are not hindered , Organic acids such as gluconic acid, sodium gluconate, potassium gluconate, phytic acid, inorganic acids and / or salts thereof, sucrose, fructose, glucose, maltose, saccharified starch, reduced starch syrup, dextrin, cyclodextrin, trehalose Sugars such as erythritol, xylitol, sorbitol, mannitol, and high-sweetness sweeteners such as sucralose, stevia, aspartame, acesulfame K, and thaumatin can be added.

  The coffee beverage of the present invention is suitable as a coffee beverage that is hot-filled after hot filling. Usually, said hot filling can be performed according to a conventional method. The heating condition at the time of heating sales is 37 ° C or higher.

  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.

  Measurement of mannanase activity (endo-1,4-β-mannanase activity), GPC analysis of polysaccharides derived from coffee extract (degradable by mannanase) (sample pretreatment, GPC conditions, molecular weight of polysaccharide, The peak area and peak peak of saccharides were performed by the method described in the text.

Example 1:
2.5 kg of roasted coffee beans having an L value of 20 (“Colombia EX” manufactured by Unicafe Co., Ltd.) was extracted with 95 ° C. demineralized water to obtain 26.4 kg of coffee extract. After cooling 10 kg of this coffee extract to 40 ° C., 1.0 g of “Gamanase 1.5 L” manufactured by Novo Nordisk Co., Ltd. was added as a mannan-degrading enzyme and left for 60 minutes. 1.0 kg of milk, 0.5 kg of granulated sugar, and 3.0 g of triglycerin palmitate (Riken Vitamin Co., Ltd., trade name “Poem TRP-97RF”) are desalted to 5.4 kg of this enzyme-treated coffee extract. An aqueous solution prepared by dissolving at 50 ° C. was added to make a total amount of 10 kg. Sodium bicarbonate was added to this solution to adjust the pH after sterilization to 6.4, and after homogenization at a pressure of 150 kg / 50 kg at a temperature of 60 to 70 ° C. using a high-pressure homogenizer, a 100 ml glass heat-resistant bottle was used. Was sterilized with a retort sterilizer (Alp Co., Ltd. RK3030) at a sterilization temperature of 121 ° C. and a sterilization time of 40 minutes (F0 = 40), and cooled to obtain milk coffee. In addition, the molecular weight distribution of the polysaccharide derived from the coffee extract in this coffee drink is shown in (a) of FIG. Further, the weight average molecular weight (Mw) of the polysaccharide was 3900. The following evaluation was performed on this coffee beverage.

(1) Bacteriostatic test:
The obtained coffee drink was inoculated with a spore suspension of Moorellathermoacetica activated at 100 ° C. for 30 minutes to a concentration of 1 × 10 ⁵ cells / ml, and each glass tube was filled with 2 ml × 5 ml. The books were taken one by one, and the open ends were sealed with a flame. After storing this at 55 ° C. for 4 weeks, the presence or absence of deterioration was determined. Judgment was made based on the difference in appearance and pH from the inoculation-free area. The results are shown in Table 1.

(2) Precipitation amount evaluation:
The obtained coffee beverage was stored at 60 ° C. for 1 week, the contents were extracted, and the amount of sediment at the bottom was evaluated. The evaluation results are shown in Table 1. The evaluation criteria for the amount of precipitation are as follows. ○: No precipitation, △: Slight precipitation, ×: Precipitation

(3) Sensory evaluation:
The obtained coffee drinks were tasted at room temperature in a room at 25 ° C. and a questionnaire was conducted (14 populations). The results will be described later.

Example 2:
In Example 1, “Gamanase 1.5 L” manufactured by Novo Nordisk Co., Ltd. was changed to “Sucrase A” manufactured by Mitsubishi Chemical Foods Co., Ltd., 5.0 g was added, and the enzyme treatment was performed at 70 ° C., and triglycerine palmitic acid was added. The same procedure as in Example 1 was performed except that the amount of ester added was 2.5 g. The weight average molecular weight (Mw) of the polysaccharide derived from the coffee extract in this coffee beverage was 3900. The evaluation results are shown in Table 1.

Example 3:
In Example 1, 2.5 g of diglycerin palmitate (Riken Vitamin Co., Ltd., trade name “Poem DP-95RF”) and sucrose stearate (Mitsubishi Chemical Foods Co., Ltd. “Ryoto Sugar Ester S-570”) ) Performed in the same manner as in Example 1 except that it was changed to 3.0 g. The evaluation results are shown in Table 1.

Reference example 1:
In Example 1, it carried out like Example 1 except having changed triglycerine palmitic acid ester into sucrose palmitic acid ester (Mitsubishi Chemical Foods Co., Ltd. "Ryoto sugar ester P-1670"). The evaluation results are shown in Table 1.

Reference example 2:
In Example 3, it carried out like Example 3 except having changed the diglycerol palmitic acid ester into the sucrose palmitic acid ester (Mitsubishi Chemical Foods Co., Ltd. "Ryoto sugar ester P-1670"). The evaluation results are shown in Table 1.

Reference Example 3:
In Example 1, it carried out like Example 1 except not adding triglycerol palmitic acid ester. The evaluation results are shown in Table 1.

Comparative Example 1:
In Example 1, it carried out like Example 1 except having used the enzyme untreated coffee extract. The molecular weight distribution of the polysaccharide derived from the coffee extract in this coffee beverage is shown in FIG. Further, the weight average molecular weight (Mw) of the polysaccharide was 7400. The evaluation results are shown in Table 1.

<Results of sensory evaluation>

(A) As for Examples 1 to 3, many favorable opinions such as “good aftertaste and very easy to drink”, “easy to drink for people who are not good at coffee”, “clean and easy to drink” ( About 70%). However, there were many opinions (about 80%) that “the bitterness, acidity and astringency peculiar to coffee are weak”.

(B) Regarding Reference Examples 1 and 2, there were a large number of opinions (about 80%) that “there are bitterness, sourness and astringency peculiar to coffee”.

(C) For Comparative Example 1, the amount of precipitation was large. Since Reference Example 3 was separated, it was not carried out.

  From the results of the above (a) to (c), it is clear that the beverage of the present invention is a new coffee beverage with high palatability. The coffee beverage according to the present invention has the potential to be used habitually by people who are not good at coffee so far, and can be expected to bring about further enrichment in the lives of modern people. It can also be expected to contribute to the diversification of modern tastes.

Molecular weight distribution of polysaccharides derived from coffee extract in coffee beverages

Explanation of symbols

(A): Molecular weight distribution of polysaccharide derived from coffee extract in Example 1 (b): Molecular weight distribution of polysaccharide derived from coffee extract in Comparative Example 1 (c): Molecular weight distribution of PEG (standard substance)

Claims (4)

Polymerization degree of 3 Application Benefits glycerol fatty acid ester contained 0.0001 wt%, in the coffee beverage, polysaccharides derived from coffee extracts treated polysaccharides depolymerized mannan degrading enzyme of the following A coffee beverage containing a milk component, characterized by satisfying at least one of the conditions (A) to (C).
(A) More than 50% of the peak area corresponding to the molecular weight of 5,000 to 100,000 of the polysaccharide measured by gel permeation chromatography is reduced by the polysaccharide depolymerization treatment.
(B) It has a peak of molecular weight of polysaccharide at a molecular weight of 1000 to 4000 measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000. Fatty acids constituting Application Benefits glycerol fatty acid ester, lauric acid, myristic acid, palmitic acid, is either selected from the group consisting of stearic acid, and a coffee beverage according to claim 1 ester substitution degree is 30% or less . The coffee extract is subjected to polysaccharide depolymerization treatment with mannan degrading enzyme for 15 minutes or more under the conditions of a temperature of 20 to 80 ° C. and a pH of 3.0 to 8.0, and at least one of the following conditions (A) to (C) the resulting coffee extract containing polysaccharide which satisfies the One, the resulting coffee extract, and milk components, the polymerization degree of the addition of 3 Application Benefits glycerol fatty acid ester 0.0001 wt% A method for producing a coffee beverage containing a milk component .
(A) More than 50% of the peak area corresponding to the molecular weight of 5,000 to 100,000 of the polysaccharide measured by gel permeation chromatography is reduced by the polysaccharide depolymerization treatment.
(B) It has a peak of molecular weight of polysaccharide at a molecular weight of 1000 to 4000 measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000. Fatty acids constituting Application Benefits glycerol fatty acid ester, lauric acid, myristic acid, palmitic acid, is either selected from the group consisting of stearic acid, and, milk components according to claim 3 ester substitution degree is 30% or less A method for producing a coffee beverage containing

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