JP6566593B1 - Beverage and method for producing the same - Google Patents

Abstract

[Problem] To provide a beverage containing coffee and milk components and excellent in emulsion stability. A beverage containing a coffee component extracted or eluted from coffee beans and a milk component, wherein the content of the coffee component per 100 g of the beverage is 6 g or more in terms of green coffee beans, and the beverage The milk fat content / non-fat milk solid content which represents the mass ratio of the milk fat content with respect to the non-fat milk solid content in the inside, and does not contain an emulsifier. [Selection figure] None

Description

  The present invention relates to a beverage containing coffee and milk components, and a method for producing the same.

In the production of coffee with milk, heat protein sterilization may cause milk protein denaturation or emulsion breakage, resulting in separation of beverage components.
As a method for solving such a problem, a method using an emulsifier, a method in which coffee and milk components are separately sterilized by heating, and the like have been proposed.
For example, in the Example of Patent Document 1, a solution containing milk and an emulsifier is heat sterilized. Separately, a solution containing a coffee extract and granulated sugar is heat sterilized, and the two solutions are mixed to stabilize the emulsion. An example in which a beverage with good properties is obtained is described.

JP 2002-300850 A

However, according to the knowledge of the present inventors, even when an emulsifier is used and coffee and milk components are separately heat sterilized, white floating matter may be produced during storage of the beverage.
This invention makes it a subject to provide the drink which contains coffee and a milk component, and is excellent in emulsification stability.

  The present inventors use an emulsifier in a beverage containing coffee and a milk component and has a high coffee content and a high ratio of milk fat in the milk component, and separate the coffee and the milk component. It was found that even when heat-sterilized, white floating substances are likely to occur during storage of beverages. Surprisingly, in the beverage having such a composition, the inventors have found that the fact that no emulsifier is added contributes to the improvement of the emulsification stability.

The present invention has the following aspects.
[1] A beverage comprising a coffee component extracted or eluted from coffee beans and a milk component, wherein the content of the coffee component per 100 g of the beverage is 6 g or more in terms of green coffee beans, The milk fat content / non-fat milk solid content represents a mass ratio of the milk fat content to the non-fat milk solid content, and the beverage does not contain an emulsifier.
[2] The beverage according to [1], wherein the beverage has a pH at 5.2C of 5.2 to 7.4.
[3] The beverage according to [1] or [2], wherein the content of the non-fat milk solid content is 0.5 to 10% by mass with respect to the total mass of the beverage.
[4] A step of heat-sterilizing the first liquid containing 100% of coffee beans extracted or eluted from 100 g of coffee beans per 100 g of beverage and not containing milk components;
A step of heat-sterilizing a second liquid containing a milk component having a milk fat content / non-fat milk solid content of 0.5 or more and representing a mass ratio of the milk fat content to the non-fat milk solid content and not containing the coffee content When,
A method for producing a beverage, comprising a step of mixing the heat-sterilized first liquid and the heat-sterilized second liquid without using an emulsifier.

  According to the present invention, a beverage containing coffee and milk components and having excellent emulsification stability can be obtained.

It is the photograph after the preservation | save of the drink manufactured in Example 1 and Comparative Example 1. FIG.

The beverage of this embodiment contains a coffee component extracted from or eluted from coffee beans and a milk component.
Examples of coffee components include coffee extracts extracted from roasted coffee beans or crushed products thereof with water or hot water, coffee extracts (concentrated liquids) obtained using coffee extract as a raw material, and instant coffee obtained by drying the coffee extract. Can be used.

Content of the coffee part contained per 100g of the drink of this embodiment is 6g or more in conversion of green coffee beans. If the amount of green coffee beans is 6 g or more, the tendency to rise in fat will increase, and the significance of solving the problems by the present invention will increase. The content of the coffee component (in terms of green coffee beans) is preferably 7 g or more, more preferably 8 g or more, and even more preferably 9 g or more. The upper limit value of the coffee content (converted to green coffee beans) is not particularly limited, but is preferably 20 g or less, more preferably 15 g or less in terms of cost.
The names of beverages made from coffee beans are classified into “coffee”, “coffee beverages”, “soft drinks with coffee”, etc. in the “Fair Competition Rules for the Labeling of Coffee Beverages”. A beverage containing a coffee component extracted or eluted from 5 g or more of coffee beans in terms of green coffee beans is defined as “coffee”.
Here, in “Article 1 of the Fair Competition Rules Enforcement Rules for the Display of Coffee Beverages, etc.”, the raw coffee bean conversion is “(1) 1.3 times when roasted beans are used”, “(2) Instant coffee “3 times when using” and “(3) Proof by the manufacturer when using coffee extract”.
The beverage according to the present embodiment has a coffee content higher than the lower limit value of the coffee classified as the type-specific name “coffee” and corresponds to “coffee”.

The milk component contained in the beverage of this embodiment contains milk fat and nonfat milk solids, and the mass ratio of milkfat / nonfat milk solids is 0.5 or more. The mass ratio is preferably 0.55 or more and more preferably 0.6 or more in that the effect of the present invention is great. The upper limit of the mass ratio of milk fat / non-fat milk solids is not particularly limited, but is preferably 60 or less, more preferably 50 or less in terms of flavor.
For example, the milk fat content of general milk (raw milk etc.) is about 3.7% by mass, the non-fat milk solid content is about 8.8% by mass, and the milk fat content / non-fat milk solid content is about 0.42. Therefore, the milk component contained in the beverage of the present embodiment has a higher milk fat content.
Examples of milk components contained in beverages include “milk” as stipulated in a ministerial ordinance on milk and dairy product ingredient specifications (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52), “Dairy products” and the like can be exemplified, and examples thereof include unsalted butter, defatted concentrated milk, and cream. These are used individually by 1 type or in combination of 2 or more types so that the milk fat content / non-fat milk solid content in a drink may satisfy | fill the said range.
For example, at least one selected from the group consisting of unsalted butter, butter oil, cream, cheese, cream powder, buttermilk powder, condensed milk, and nonfat concentrated milk, nonfat milk, low fat milk, nonfat condensed milk, nonfat dry milk, It is preferable to use in combination with one or more selected from the group consisting of whey powder and protein-enriched whey powder.

Non-fat milk solids contain milk protein. The content of milk protein contained per 100 g of the beverage of the present embodiment is preferably 0.3 g or more, more preferably 0.5 g or more, still more preferably 0.8 g or more, and particularly preferably 0.9 g or more. . The upper limit is preferably 1.8 g or less, more preferably 1.3 g or less, and still more preferably less than 1 g.
The milk fat / milk protein mass ratio is preferably 1.16 or more, more preferably 1.2 or more, still more preferably 1.3 or more, and particularly preferably 1.5 or more. 6 or more is most preferable.

  The content of the non-fat milk solid content is preferably 0.5 to 10% by mass, more preferably 1.5 to 8% by mass, and still more preferably 2 to 3% by mass with respect to the total mass of the beverage. When it is at least the lower limit of the above range, the preferred flavor of milk becomes strong, and when it is at most the upper limit, the salty taste becomes mellow.

The beverage of this embodiment may contain other components other than the coffee component and the milk component.
Examples of other components include sugars such as sugar, glucose, fructose, lactose, isomerized sugar, maltose, palatinose, fructooligosaccharide, galactooligosaccharide, and raffinose, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and lactulose. Examples include natural sweeteners such as glycyrrhizin, stevioside, rebaudioside, strawberry tea extract and sweet tea extract, artificial sweeteners such as saccharin and aspartame, edible fats and oils other than milk.

The beverage of this embodiment does not contain an emulsifier. The emulsifier in the present invention means a component that is required to be labeled as an emulsifier in the “Food Sanitation Law Enforcement Regulations” and the like. Specifically, in accordance with Article 19 of the Food Sanitation Act (Act No. 233 of December 24, 1947), the Food Labeling Act (Act No. 70 of Heisei 25) No.), food labeling standards (Cabinet Office Ordinance No. 10 in 2015), “About the Food Labeling Standards” (Fast Food List No. 139, March 30, 2015), etc. Can do. Examples of such emulsifiers include glycerin fatty acid esters and sucrose fatty acid esters.
In the present invention, “not containing an emulsifier” includes the case where the component corresponding to the emulsifier is not present in the beverage and the case where it is present in an amount that does not exhibit the function of the emulsifier. Existence in an amount that does not exhibit the function of the emulsifier can be exemplified by the case where the content of the component corresponding to the emulsifier is less than 0.01% by mass with respect to the total mass of the beverage. From the viewpoint of consumer preference, it is preferably less than 0.005% by mass, more preferably less than 0.003% by mass, and even more preferably less than 0.001% by mass.

The beverage of the present embodiment preferably does not contain a pH adjuster, or a small amount when it contains a pH adjuster, in that a good flavor is easily obtained. For example, the content of the pH adjuster is preferably 0.01% by mass or less, more preferably 0.005% by mass or less, still more preferably 0.001% by mass or less, and most preferably zero with respect to the total mass of the beverage. .
Examples of pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium hydrogen carbonate (sodium bicarbonate), sodium carbonate, potassium hydrogen carbonate, potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, and acetic acid. Examples include sodium or potassium salts of organic acids such as sodium, potassium acetate, sodium L-ascorbate, and other pH adjusters that can be used in the Food Sanitation Act. 1 type may be used for a pH adjuster and it may use 2 or more types together.

The pH of the beverage of this embodiment at 20 ° C is preferably 5.2 to 7.4, more preferably 5.6 to 7.2, still more preferably 5.8 to 6.5, and 5.8 to 6.4. Is particularly preferred.
When the pH of the beverage is within the above range, it is not necessary to use a pH adjusting agent, or a small amount is used, and a good flavor of the beverage is easily obtained.

1-25 mass% is preferable, as for the total solid content of the drink of this embodiment, 2.5-17 mass% is more preferable, 8-11 mass% is further more preferable, and 8-9.9 mass% is especially preferable. If it is above the lower limit of the above range, the flavor is good, and if it is below the upper limit, the mouth feels like a beverage.
The total solid content means the content of all components other than the water content, and is calculated from the water content measured by the direct heat drying method (calculation formula: 100% -water content = total solid content).

<Beverage production method>
The beverage of the present embodiment includes a step of heat sterilizing a first liquid containing a coffee component and not containing a milk component, a step of heat sterilizing a second liquid containing a milk component and not containing a coffee component, and heating. It can manufacture by the method which has the process of mixing the sterilized 1st liquid and the heat-sterilized 2nd liquid. No emulsifier is used in the beverage production process.
In the present invention, “not using” an emulsifier includes a case where a component corresponding to the emulsifier is not added and a case where an emulsifier is added in an amount that does not exhibit the function of the emulsifier.
In the method for producing a beverage according to this embodiment, since milk components and coffee components are separately heat-sterilized and then mixed, milk protein aggregation or precipitation during heat-sterilization is unlikely to occur without adding a pH adjuster.

When other components are used, they can be contained in the first liquid or the second liquid before heat sterilization. A part of other components may be contained in the first liquid and the rest may be contained in the second liquid. In terms of the balance of the solid content of the first liquid and the second liquid, it is preferable that all other components are contained in the first liquid.
Or when mixing the heat-sterilized 1st liquid and the heat-sterilized 2nd liquid, you may add another component heat-sterilized separately.

The total solid content of the first liquid is preferably 1 to 25% by mass, more preferably 5 to 15% by mass, further preferably 8 to 12% by mass, and particularly preferably 10 to 12% by mass. When it is at least the lower limit of the above range, the flavor becomes stronger, and when it is at most the upper limit, an appropriate flavor that is not too thick can be obtained.
The total solid content of the second liquid is preferably 1 to 25% by mass, more preferably 5 to 15% by mass, further preferably 5 to 10% by mass, and particularly preferably 8 to 10% by mass. When it is at least the lower limit of the above range, the flavor becomes stronger, and when it is at most the upper limit, an appropriate flavor that is not too thick can be obtained.
The mass ratio of the total solid content of the first liquid / the total solid content of the second liquid is preferably 0.43 or more, more preferably 0.67 or more, still more preferably 0.8 or more, and particularly preferably 1. 0 or more. The upper limit is preferably 2.33 or less, more preferably 2.0 or less, still more preferably 1.5 or less, and particularly preferably 1.3 or less. In terms of ease of handling, the mass ratio of the total solid content of the first liquid / the total solid content of the second liquid is preferably 0.43 to 2.33, more preferably 0.67 to 1.5. It is.

  When all the ingredients of the beverage of this embodiment are divided into the first liquid and the second liquid and sterilized by heating, the mass ratio of the first liquid / the second liquid is in terms of handleability in the process. 1/4 to 4/1 is preferable, 1/3 to 3/1 is more preferable, and 1/2 to 2/1 is still more preferable. Moreover, when it wants to handle still more stably, 1 / 1.4-1.4 / 1 are preferable and 1 / 1.08-1.08 / 1 are more preferable.

The heat sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or may be a direct heating method such as injection sterilization or infusion sterilization.
The heat sterilization conditions are in accordance with the milk sterilization method stipulated by the Ministerial Ordinance such as “The heat sterilization at a temperature between 62-65 ° C. for 30 minutes or the equivalent or better sterilization effect” preferable. For example, in the case of UHT sterilization, it is performed at 120 to 150 ° C. for about 1 to 120 seconds, preferably at 130 to 145 ° C. for about 2 to 30 seconds.

After the heat sterilization, the first liquid and the second liquid are mixed to produce a beverage. The second liquid is preferably homogenized after heat sterilization and before mixing with the first liquid.
By filling a storage container with a beverage obtained by mixing the first liquid and the second liquid, a container-containing beverage is obtained. The storage container is preferably filled aseptically.

It is preferable that the drink of this embodiment is commercialized with the form of the drink containing a container accommodated in the container. The container is preferably a storage container that can be sealed after containing the beverage. Examples of storage containers include cans, PET bottles, glass bottles, paper packs, and plastic cups.
The beverage in a container of this embodiment is manufactured by a manufacturing method that does not use an emulsifier, and no emulsifier is displayed in the product display column.

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
(Preparation Example 1: Preparation of coffee bean extract)
7.00 kg of commercially roasted coffee beans (9.10 kg in terms of green coffee beans) was extracted with hot water, filtered and cooled to obtain 35.00 kg of coffee bean extract.

Example 1
In the formulation shown in Table 1, the coffee bean extract obtained in Preparation Example 1, the sugar-mixed fructose-glucose liquid sugar (made by Showa Sangyo Co., Ltd.), the fragrance (coffee flavor, made by Takasago Fragrance Co., Ltd.) and water (dissolved water) Were mixed. The obtained mixed liquid was sterilized by heating at 140 ° C. for 2 seconds using a plate type heat sterilizer, and cooled to obtain a first liquid (10 ° C.).
Separately, skim-concentrated milk (non-fat milk solid content 34.6% by mass, milk fat content 0.4% by mass, milk protein 12.975% by mass), salt-free butter (none) Fat milk solid content 1.4 mass%, milk fat content 83.1 mass%, milk protein 0.525 mass%) and water (dissolved water) were mixed. The obtained mixed liquid was heat sterilized at 140 ° C. for 2 seconds using a plate type heat sterilizer, cooled, and homogenized to obtain a second liquid (10 ° C.).
A mixed liquid obtained by mixing 50 kg of the first liquid and 50 kg of the second liquid was aseptically filled into a cup-shaped container (opening diameter 7.5 mm, capacity 240 mL) to produce a beverage.
Non-fat milk solid content, milk fat content, total solid content, coffee content (raw coffee beans equivalent), milk protein content, milk fat content / non-fat milk solid content mass ratio, milk fat content in the obtained beverage The mass ratio of milk protein / milk and pH (20 ° C.) are shown in Table 2 (hereinafter the same).

(Comparative Example 1)
A first liquid (10 ° C.) was prepared in the same manner as in Example 1. In preparing the second liquid, the amount of water (dissolved water) was reduced by 0.2 kg, and the second liquid ( 10 ° C.).
In the same manner as in Example 1, the first liquid and the second liquid were mixed, and the container was aseptically filled to obtain a beverage in a container.

<Evaluation>
The container-containing beverages obtained in Example 1 and Comparative Example 1 were visually observed after being stored at 25 ° C. for 30 days. The left side of FIG. 1 is a photograph of the beverage of Example 1 and the right side of the beverage of Comparative Example 1 after storage. A circle was drawn to surround the surface suspended matter. The suspended substance surrounded by ○ is white, and it is thought that fat solidified.
Eighteen clear white suspended matters were observed on the surface of the beverage of Comparative Example 1. On the other hand, no clear suspended matter was observed on the surface of the beverage of Example 1, and the emulsion stability was excellent.

Claims (4)

A beverage containing a coffee component extracted or eluted from coffee beans and a milk component,
The content of the coffee per 100 g of the beverage is 6 g or more in terms of green coffee beans,
Beverage, wherein the milk fat content / non-fat milk solid content represents a mass ratio of the milk fat content to the non-fat milk solid content in the beverage, and the emulsifier is not contained.   The drink of Claim 1 whose pH in 20 degreeC of the said drink is 5.2-7.4.   The drink of Claim 1 or 2 whose content of the said non-fat milk solid content is 0.5-10 mass% with respect to the total mass of the said drink. A step of heat sterilizing a first liquid containing 100% of coffee beans extracted or eluted from 100 g of coffee beans per 100 g of beverage and not containing milk components;
A step of heat-sterilizing a second liquid containing a milk component having a milk fat content / non-fat milk solid content of 0.5 or more and representing a mass ratio of the milk fat content to the non-fat milk solid content and not containing the coffee content When,
A method for producing a beverage, comprising a step of mixing the heat-sterilized first liquid and the heat-sterilized second liquid without using an emulsifier.