JP7273574B2 - Milk for coffee drink and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to milk for coffee beverages and a method for producing the same, as well as a coffee beverage and a method for producing the same, which are suitable for use in coffee beverages.

In recent years, with the spread of self-style cafes, counter coffee provided at convenience stores, and fully automatic coffee machines for home use, caffe latte, which is a mixture of coffee bean extract (hereinafter also referred to as coffee extract) and milk. , café au lait, cappuccino, milk coffee, and other coffee beverages have increased, and the market continues to expand.

From the viewpoint of preservability and hygiene, the milk normally used for these coffee beverages is prepared by a low temperature holding sterilization method, a high temperature short time (HTST) sterilization method, an ultra high temperature (UHT) heat sterilization method, and a sterilization method. It is manufactured through various heat sterilization treatments. However, with conventional heat sterilization, the unique milk flavor of raw milk, which is a raw material, tends to change, the fresh milk flavor close to that of raw milk is lost, and the heated odor due to protein denaturation tends to be imparted. Therefore, when the milk manufactured through the conventional heat sterilization treatment is blended with the coffee extract to make a coffee drink, the heated milk smells, and the sweetness of the coffee drink as a whole increases. There is a problem that the aroma, bitterness, and sourness are disturbed, and it does not enhance the deliciousness of the coffee beverage. In particular, the greater the amount of milk to be blended, the more pronounced this tendency was.

Conventional ultra-high temperature (UHT) heat sterilization manufacturing methods heat sterilize drinking milk at high temperatures, which has the advantage of being more effective than pasteurization and extending the shelf life. It was common knowledge that the flavor is different from that sterilized at low temperature, and that it has a heated odor.

In order to solve such problems, for example, in Patent Document 1, the physical properties of drinking milk and the average particle size of fat globules are adjusted to a predetermined range, and sterilized by a direct heat sterilization method of the infusion method, It is shown that both the high richness of milk and the sharpness after drinking can be achieved, and the cooked odor can be reduced.

Further, in Patent Document 2, the blending ratio of the Brix concentration (X) derived from the coffee bean extract and the milk solid content (Y) of milk and/or dairy products is 3X ≤ Y ≤ 12X (however, 0. 4≤X≤2.0, Y≤11.2) and is characterized by the addition of predetermined amounts of lactose and milk fat. It is stated that this provides a well-balanced coffee flavor of authentic caffe latte and the rich richness of milk, and provides coffee with milk that has both the faint sweetness and smoothness of milk.

JP-A-2005-46140 JP 2015-89367 A

However, although the milk produced by the method described in Patent Document 1 has reduced cooked odor, the degree of reduction is insufficient. Moreover, it is not described that the milk is used in coffee beverages.

In addition, unlike ordinary coffee beverages, the coffee beverage produced by the method described in Patent Document 2 has a high milkiness and sweetness due to the high content of lactose and milk fat relative to the milk protein in the beverage, and has a strong coffee flavor. It felt weak and was insufficient to highlight the palatability of the coffee beverage.

In view of the above-mentioned current situation, the object of the present invention is to enhance the flavor of coffee without disturbing the flavor of coffee when blended with coffee extract to make a coffee beverage. It is to provide milk for coffee beverages, a method for producing the same, and a coffee beverage using the milk and a method for producing the same.

As a result of intensive research to solve the above problems, the present inventors found that the above problems can be solved by adjusting the protein reduction value and denatured whey protein ratio of milk to a specific range, and that the protein reduction value of milk and denatured whey protein ratio adjusted to a specific range can be produced by adopting specific heating conditions in the sterilization heating process, and have completed the present invention.

That is, the first invention relates to milk for coffee drinks, which has a protein reduction value of 5 to 10 and a denatured whey protein ratio of 65 to 90%.

The second invention relates to a coffee beverage obtained by blending 100 to 2000 parts by weight of milk for coffee beverage according to the first invention with 100 parts by weight of a coffee extract having a Brix of 0.5 to 5%.

The third invention is a method for producing milk for coffee beverages, in which raw milk is heated from a temperature of less than 10° C. to 60-75° C. at a rate of 0.1-5° C./second as primary heating. After heating at that temperature for 15 to 120 seconds, the temperature is raised to 115 to 132° C. at a rate of 0.1 to 5° C./second as secondary heating, and heated at that temperature for 2 to 8 seconds. It relates to a method for producing milk for coffee beverages.

A fourth aspect of the present invention is a method for producing a coffee beverage, wherein a coffee extract obtained by extracting coffee beans with water at 10 to 98°C is mixed with milk for coffee beverages according to the first aspect of the present invention. It relates to a method for producing a coffee beverage characterized by In the production method, it is preferable to blend 100 to 2000 parts by weight of the milk for coffee beverages with 100 parts by weight of the coffee extract having a Brix of 0.5 to 5%.

According to the present invention, when a coffee beverage is prepared by blending with a coffee extract, the flavor of the coffee is enhanced without interfering with the flavor of the coffee. It is possible to provide milk, a method for producing the same, and a coffee beverage using the milk and a method for producing the same.

The present invention will be described in more detail below.
(Milk for coffee drinks)
In the present invention, by setting both the protein reduction value and the denatured whey protein ratio of milk to specific ranges, when blended with coffee extract to make a coffee beverage, the flavor of coffee is enhanced without disturbing it. To provide milk suitable for use in a coffee drink, giving a feeling of milk close to that of raw milk and refreshing flavor after drinking.

Milk in the milk for coffee beverages of the present invention is limited to milks defined in the Ministerial Ordinance for Milk, etc., which contain 100% raw milk, excluding special milks. In particular, milks whose specific type names are cow's milk or ingredient-adjusted milk are suitable. The milk fat content in milk is not particularly limited, but is preferably 3.0% or more, for example. The upper limit for milk fat content may be, for example, less than 5.0%.

The above-mentioned milks whose type names correspond to milk are raw milk (milk just squeezed from cows) that has been heat sterilized, and water and other raw materials are added, or the ingredients originally contained component adjustment such as reducing the Preferably, it contains milk fat content of 3.0% or more, non-fat milk solid content of 8.0% or more, bacterial count (in 1 ml) of 50,000 or less, and coliform negative.

In the above milks, the name of each type corresponds to ingredient-adjusted milk, which has been heat-sterilized by removing part of the milk fat, non-fat milk solids, and water from raw milk. be. Preferably, it contains milk fat content of 3.0% or more, non-fat milk solid content of 8.0% or more, bacterial count (in 1 ml) of 50,000 or less, and coliform negative.

In the present invention, the protein reduction value is a numeric representation of the degree of heating of milk. The lower the value of the protein reduction value, the less the milk is heated, giving it a feeling closer to that of raw milk. The protein reduction value is generally 0-5 for raw milk and 9-17 for UHT pasteurized milk, although it depends on the type of cow, feed, and environment.

The protein reduction value is measured by the ferricyanide reduction method, which increases SH groups due to protein denaturation and compounds formed by browning reaction when milk is heated. The protein reduction value was measured in accordance with "The Pharmaceutical Society of Japan, Dairy Product Test Method and Commentary" (Kinbara Publishing Co., Ltd., p. 131, published on March 20, 1984).

The protein reduction value in the milk of the present invention is preferably 5-10. As a result, it is possible to suppress the heated odor caused by excessive heat denaturation due to conventional heat sterilization treatment, enhance the flavor of coffee without disturbing it, and maintain a milk feeling close to raw milk. The protein reduction value is more preferably 5.5-9.5, still more preferably 6-9, still more preferably 6.5-9.

The milk of the present invention preferably contains a small amount of denatured protein so that the coffee beverage has a refreshing flavor and a milky feel close to raw milk. As an index showing this, the denatured whey protein ratio is used in the present invention. The denatured whey protein ratio is an index showing the ratio of whey protein denatured by heating to the total whey protein in milk. A lower denatured whey protein ratio indicates less denaturation of whey protein by heating. In general, the denatured whey protein ratio is 20-45% in raw milk and 85-95% in UHT pasteurized milk.

The measurement of the denatured whey protein rate is as follows. 20 ml of milk is placed in a test tube with a lid, 8.0 g of NaCl is added, then the tube is covered and placed in a water bath at 37° C.±1° C. for 30 minutes. During this time, shake the test tube well to completely saturate the milk with NaCl. Then, immediately without cooling, suction filtration is performed using quantitative filter paper (No. 7) using a Kiriyama funnel, and 3 ml of the filtrate is collected. If the filtrate is cloudy, filter again with filter paper to obtain a clear filtrate. Add 1.0 ml of the filtrate to the test tube containing 10 ml of the saturated NaCl solution and mix. Two drops of 23% HCl solution are then added with a 5 ml pipette and mixed to make the liquid cloudy.

Turbidity (N ₁₀₀ ) of a mixture of 10 ml of saturated NaCl solution before addition of HCl solution and 1.0 ml of filtrate is measured at a wavelength of 420 nm. Using the turbidity (N) measured at a wavelength of 420 nm within 5 to 10 minutes after adding the HCl solution, the denatured whey protein ratio was calculated by the following formula. The measurement can be performed with a U-2900 type spectrophotometer (manufactured by Hitachi, Ltd.) in %T mode setting.
Denatured whey protein rate (%) = {(N/N ₁₀₀ ) x 100}

Repeat the test twice on the filtrate, and if the measured values of the denatured whey protein ratio at the two points obtained have an error within 2%, the average value of the two points is taken as the denatured whey protein ratio. If the error in the 2-point denatured whey protein ratio measurement exceeds 2%, the test is repeated to obtain 4-point measurements, and the average value of the 4-point measurements is taken as the denatured whey protein ratio.

The milk of the present invention preferably has a denatured whey protein ratio of 65 to 90%. More preferably 70 to 90%, still more preferably 75 to 85%. Within this range, in the coffee beverage blended with milk of the present invention, the flavor of coffee can be enhanced without being disturbed, and a refreshing flavor can be felt after drinking along with a milky feeling close to that of raw milk.

(Method for producing milk for coffee drink)
The milk for coffee beverages of the present invention can be produced by carrying out a two-stage heat sterilization treatment, firstly heating and then secondary heating. The two-step heat sterilization process in the present invention has a lower primary heating temperature than the conventional ultra-high temperature (UHT) heat sterilization method, which is the most common method for heat sterilization of milk, and the primary heating. It has the advantage of short execution time.

First, in the primary heating, raw milk stored at a temperature of less than 10°C is heated to 60-75°C at a rate of 0.1-5°C/sec, and heated at that temperature for 15-120 seconds. is preferred. The temperature during primary heating is preferably 60 to 75°C, more preferably 60 to 70°C, even more preferably 60 to 65°C. When the temperature is lower than 60°C, it becomes difficult to obtain the effect of the sterilization treatment by primary heating, and when the temperature is higher than 75°C, the protein reduction value in the milk described above increases, enhancing the coffee flavor without disturbing it. However, it becomes difficult to achieve the effects of obtaining a milky feeling close to raw milk and a refreshing flavor after drinking. In addition, the temperature at the time of heating refers to the temperature of milk at the time of the said heating.

Further, the temperature increase rate is preferably in the range of 0.1 to 5°C/sec, more preferably in the range of 0.5 to 2.5°C/sec, and further preferably in the range of 1.3 to 1.8°C/sec. preferable. When the heating rate is slower than 0.1° C./second, heat sterilization takes time, and productivity decreases. On the other hand, if the heating rate is faster than 5°C/sec, the amount of steam and other utilities required for heating will increase, raising the production cost. Degradation may occur.

Furthermore, the time for performing the primary heating is preferably 15 to 120 seconds, more preferably 16 to 100 seconds, even more preferably 17 to 80 seconds, particularly preferably 17 to 60 seconds, and most preferably 17 to 40 seconds. . If it is shorter than 15 seconds, it becomes difficult to secure the pipe length for homogenization treatment during the primary heating, and if it is longer than 120 seconds, the above-mentioned denatured whey protein ratio increases, resulting in a coffee flavor. It becomes difficult to achieve the effect of obtaining a milky feeling close to that of raw milk and a refreshing flavor after drinking, while complementing without interfering with the taste. Note that the heating implementation time refers to the time during which the temperature of the milk is maintained within a predetermined temperature range during the heating.

The apparatus for carrying out the primary heat treatment is not particularly limited, and an apparatus used for heat sterilization of milk can be appropriately selected, but a channel type sterilization apparatus is preferable in consideration of productivity. Examples of such sterilizers include, but are not limited to, plate sterilizers, tube sterilizers, spin-injection sterilizers, Joule sterilizers, and the like.

During the primary heating, a conventionally known homogenization treatment may also be carried out for the purpose of aligning the diameters of the fat globules contained in the raw milk and stabilizing the quality. In that case, apparatuses such as a homogenizer, a microfluidizer, and a colloid mill can be used. Such homogenization treatment can also be performed during cooling after secondary heating, which will be described later.

Then, secondary heating is performed. In the second heating, it is preferable to raise the temperature of the raw milk treated by the first heating to 115 to 132° C. at a rate of 0.1 to 5° C./second, and heat the raw milk at that temperature for 2 to 8 seconds. The temperature during secondary heating is preferably 115 to 132°C, more preferably 115 to 130°C, even more preferably 115 to 125°C, most preferably 115 to 120°C. If the temperature is lower than 115°C, it may be difficult to obtain the effect of the sterilization treatment by secondary heating. In some cases, it is difficult to achieve the effects of obtaining a milky feeling close to that of raw milk and a refreshing flavor after drinking, while enhancing the flavor of the milk.

Further, it is preferable that the secondary heating is performed for 2 to 8 seconds. If it is shorter than 2 seconds, it may be difficult to obtain the effect of the sterilization treatment by secondary heating. However, it is sometimes difficult to obtain a milky feeling close to raw milk and a refreshing flavor after drinking.

The temperature increase rate during secondary heating is preferably in the range of 0.1 to 5°C/sec, more preferably in the range of 0.5 to 2.5°C/sec, and more preferably in the range of 0.8 to 1.3°C/sec. Ranges are more preferred. If the heating rate is slower than 0.1° C./sec, heat sterilization takes time, and productivity may be too low. On the other hand, if the heating rate is faster than 5°C/sec, the amount of steam and other utilities required for heating will increase, raising the production cost. Degradation may occur.

The heat-sterilized milk that has been subjected to the above treatment may be put into a container such as boxed or bottled to be commercialized.

(coffee drink)
The coffee beverage in the present invention is a blend of coffee extract and milk. The coffee extract includes, but is not limited to, those obtained by extracting roasted and ground coffee beans with water, hot water, etc., and coffee extracts obtained by concentrating coffee extracts, and coffee extracts. A solution obtained by adjusting an appropriate amount of instant coffee or the like obtained by drying the extract with water or warm water may be used.

The concentration of the coffee extract is preferably 0.5 to 5% Brix, more preferably 0.8 to 4%, even more preferably 1 to 3%. If the Brix is less than 0.5%, the coffee beverage may lack coffee flavor. On the other hand, if it exceeds 5%, the coffee drink may not have a milky feel close to raw milk or a refreshing flavor after drinking. For the measurement of Brix, PR-201α manufactured by Atago Co., Ltd. was used. Further, the sample measurement was performed at around 20° C. where automatic temperature correction is applied, and the Brix zero point correction was performed using distilled water.

Cultivated tree species of coffee beans used for the coffee beverage of the present invention are not particularly limited, and examples thereof include Arabica, Robusta, and Liberica. Also, the name of the variety is not particularly limited, and the effects of the present invention can be achieved with any variety. Specific examples include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One type of coffee beans may be used, or a plurality of types may be blended and used. There are no particular restrictions on the method of roasting coffee beans, and ordinary methods can be used. Moreover, there is no particular restriction on the degree of roasting. Furthermore, there is no restriction on the extraction method from the roasted coffee beans, and for example, a method of extracting using water from the pulverized product obtained by pulverizing the roasted coffee beans into coarse, medium, or fine grinding can be mentioned. The extraction method may be drip type, siphon type, boiling type, jet type, continuous type, pressurized type, or the like.

The temperature of water during extraction can be determined appropriately, and may be in the range of 10 to 98°C, for example. In other words, not only hot water but also room temperature water can be used for extraction. When hot water is used for extraction, the coffee beverage tends to have a strong coffee flavor, and when normal temperature water is used for extraction, the milk tends to have a strong sweetness. The temperature of water during extraction is preferably 20 to 95°C, more preferably 25 to 90°C.

The coffee beverage of the present invention can be produced by blending the coffee extract described above and the milk for coffee beverage of the present invention. The temperature at the time of blending is not particularly limited, and the temperature of both the coffee extract and the milk for coffee drinks may be in the range of 5 to 90°C, more preferably 10 to 90°C. The blend ratio can be determined as appropriate, but the amount of the milk for coffee beverages of the present invention used is preferably 100 to 2000 parts by weight per 100 parts by weight of the coffee extract. Within this range, both the flavor of coffee and the feeling of milk close to raw milk can be achieved. More preferably 100 to 900 parts by weight, still more preferably 100 to 700 parts by weight, still more preferably 100 to 500 parts by weight, particularly preferably 100 to 300 parts by weight, particularly preferably 200 parts by weight ~300 parts by weight.

Sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, Coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharification product, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin, etc.), antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), fragrances (coffee flavor, etc.), etc., can be appropriately added.

Moreover, the coffee beverage of the present invention can be drunk chilled or warmed. In either case, while the flavor of the coffee is enhanced without being disturbed by the milk, the milky feeling close to raw milk and the refreshing flavor can be felt after drinking.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.

(Method for measuring protein reduction value)
The measurement was carried out in accordance with "The Pharmaceutical Society of Japan, Dairy Product Testing Method and Commentary" (Kinbara Publishing Co., Ltd., p. 131, published on March 20, 1984).

(Method for measuring denatured whey protein ratio)
Measurements were made by the method detailed above.

<Evaluation of hygienic aspects of milk>
Each milk obtained in Examples and Comparative Examples was filled into a sterilized container, and after storage at 10° C. for 21 days, the general viable cell count was measured and evaluated according to the following criteria. Measurement of general viable cell count was carried out by the pour method using a sample obtained by appropriately diluting cow's milk with sterilized physiological saline. A standard agar medium was used, cultured at 35° C. for 48 hours, and the number of colonies after culturing for 48 hours was counted as the general viable cell count (CFU/ml).
◯: The general viable count is 5.0×10 ⁴ (CFU/ml) or less, and there is no hygienic problem.
x: The general viable cell count exceeds 5.0×10 ⁴ (CFU/ml), which poses a hygienic problem.

<Preparation of coffee extract>
100 g of coffee beans (Brazilian, No. 4/5, L value 16) were pulverized at maximum speed in a mixer (manufactured by Vitamix) to a particle size of 1 to 2 mm. 140 g of water at 88° C. was dripped onto 10 g of ground coffee beans to obtain a coffee extract having a Brix of 2.7%. However, in Example 12, the temperature of water during extraction was set to 20° C. instead of 88° C., and a coffee extract with a Brix of 1.1% was obtained. In Example 13, Colombian coffee beans (EX, L value 16) were used instead of the Brazilian coffee beans to obtain a coffee extract with a Brix of 2.7%.

<Preparation of coffee beverage>
With respect to 100 parts by weight of the coffee extract obtained above, the milk obtained in the examples and comparative examples is blended in the amount shown in each table, and the total of 100 parts by weight of the coffee extract and milk is blended. Then, 5 parts by weight of sugar was added to obtain a cafe au lait as a coffee drink.

<Sensory evaluation of coffee beverages>
After adjusting the temperature of the coffee beverage obtained above to the temperature described in each table (55 ° C. or 10 ° C.), 10 skilled panelists were asked to drink it, and the coffee flavor, milky feeling close to raw milk, and , Sensory evaluation was performed from the viewpoint of refreshingness, and the average value of the evaluation points was described in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows.

(flavor of coffee)
5 points: Better than the coffee drink made using the milk of Example 1, the coffee flavor (aroma, bitterness and sourness) is not disturbed at all and is very enhanced 4 points: The milk of Example 1 The coffee flavor (aroma, bitterness and sourness) is not disturbed and is enhanced 3 points: Slightly inferior to the coffee drink made using the milk of Example 1, but The flavor of coffee (aroma, bitterness and sourness) is not disturbed and the flavor can be felt 2 points: Worse than the coffee drink prepared using the milk of Example 1, the flavor of coffee (aroma, bitterness and sourness) is Slightly disturbed and the coffee flavor is difficult to feel 1 point: Much worse than the coffee drink made using the milk of Example 1, the coffee flavor (aroma, bitterness and sourness) is disturbed, I can't feel the flavor of coffee.

(Milk feeling close to raw milk)
5 points: Better than the coffee drink made using the milk of Example 1, and the feeling of milk close to raw milk is very felt 4 points: Equivalent to the coffee drink made using the milk of Example 1, raw milk 3 points where a similar milk feeling is slightly felt: Slightly inferior to the coffee drink made using the milk of Example 1, but there is also a milk feeling close to raw milk, but the sweetness is stronger 2 points: Example Worse than the coffee drink made using the milk of 1, almost no milk feeling close to raw milk, and a strong sweetness 1 point: Much worse than the coffee drink made using the milk of Example 1, raw milk There is no close milk feeling at all, and the sweetness is felt very strongly.

(Refreshing)
5 points: Better than the coffee drink made using the milk of Example 1, the coffee and milk flavors are integrated, and the aftertaste is very refreshing 4 points: Using the milk of Example 1 3 points: Slightly inferior to the coffee drink prepared using the milk of Example 1, but with coffee There is a sense of unity in the flavor of milk, but the aftertaste is weak 2 points: Worse than the coffee drink prepared using the milk of Example 1, the coffee and milk flavors do not have a sense of unity, coffee or milk Feeling either flavor and hardly feeling refreshed 1 point: It is much worse than the coffee drink made using the milk of Example 1, there is no sense of unity between coffee and milk, coffee or milk I strongly feel the flavor of one of the two, and there is no refreshing feeling.

(Comprehensive evaluation of coffee beverages)
A comprehensive evaluation was made based on the evaluation results of coffee flavor, milky feeling close to raw milk, and refreshingness. The evaluation criteria in that case are as follows.
A: Flavor of coffee, milky feeling close to raw milk, and refreshment all satisfy points of 4.5 or more and 5.0 or less.
B: Flavor of coffee, milky feeling close to raw milk, and freshness are all 4.0 or more and 5.0 or less, and at least one of 4.0 or more and less than 4.5.
C: Flavor of coffee, milk feeling close to raw milk, and freshness are all 3.0 or more and 5.0 or less, and at least one of 3.0 or more and less than 4.0.
D: Flavor of coffee, milky feeling close to raw milk, and freshness are all 2.0 or more and 5.0 or less, and at least one is 2.0 or more and less than 3.0.
E: At least one score of less than 2.0 in the evaluation of coffee flavor, milky feeling close to raw milk, and refreshing feeling.

(Example 1)
Raw milk at 5 ° C. (3.7% milk fat, 8.8% non-fat milk solids) is heated to 60 ° C. at a heating rate of 1.4 ° C./sec in a tubular heat exchanger, This temperature was maintained for 30 seconds for primary heating. During the primary heating, after performing homogenization treatment under a pressure of 17 MPa with a homogenizer, the temperature was raised to 115 ° C. with a tubular heat exchanger at a heating rate of 0.9 ° C./sec. After sterilization (secondary heating) by holding at for 7 seconds, the mixture was cooled to 4°C in the same tubular heat exchanger to obtain milk. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 84%.

(Example 2)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 70°C. The resulting milk had a protein reduction value of 7.0 and a denatured whey protein ratio of 77%.

(Example 3)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 75°C. The resulting milk had a protein reduction value of 8.9 and a denatured whey protein ratio of 85%.

(Comparative example 1)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 85°C. The resulting milk had a protein reduction value of 10.5 and a denatured whey protein rate of 88%.

Using each milk obtained in Examples 1 to 3 and Comparative Example 1, coffee beverages were prepared as described above, and each coffee beverage was sensory evaluated according to the evaluation criteria described above. The results are shown in Table 1.

From Table 1, the milk obtained in Examples 1 to 3 has a temperature in the range of 60 to 75 ° C. during primary heating, a protein reduction value in the range of 5 to 10, and a denatured whey protein rate of 65 to It can be seen that it was in the range of 90%. As a result, the coffee beverage prepared using this obtained good results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

On the other hand, the milk obtained in Comparative Example 1 had a high primary heating temperature of 85° C. and a high protein reduction value of 10.5. The coffee beverage prepared using this had insufficient results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

(Example 4)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 17 seconds. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 85%.

(Example 5)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 70 seconds. The resulting milk had a protein reduction value of 7.2 and a denatured whey protein ratio of 85%.

(Comparative example 2)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 150 seconds. The resulting milk had a protein reduction value of 7.5 and a denatured whey protein ratio of 91%.

Using each milk obtained in Examples 4 to 5 and Comparative Example 2, coffee beverages were prepared as described above, and each coffee beverage was sensory evaluated according to the evaluation criteria described above. The results are shown in Table 2 together with Example 1. It was shown to.

From Table 2, the milk obtained in Examples 1 and 4 to 5 has a retention time of primary heating in the range of 15 to 120 seconds, a protein reduction value in the range of 5 to 10, and a denatured whey protein rate of It can be seen that it was in the range of 65 to 90%. As a result, the coffee beverage prepared using this obtained good results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

On the other hand, the milk obtained in Comparative Example 2 exhibited a long primary heating holding time of 150 seconds and a high denatured whey protein ratio of 91%. The coffee beverage prepared using this had insufficient results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

(Example 6)
Milk was obtained in the same manner as in Example 1, except that the secondary heating holding time was changed to 2 seconds. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 71%.

(Example 7)
The heating rate of the secondary heating is the heating rate shown in Table 3, and milk was obtained in the same manner as in Example 6 except that the temperature during the secondary heating was changed to 125°C. The resulting milk had a protein reduction value of 8.0 and a denatured whey protein ratio of 83%.

(Comparative Example 3)
The heating rate of the secondary heating is the heating rate shown in Table 3, and milk was obtained in the same manner as in Example 6 except that the temperature during the secondary heating was changed to 135°C. The resulting milk had a protein reduction value of 11.4 and a denatured whey protein rate of 88%.

Using each milk obtained in Examples 6 to 7 and Comparative Example 3, coffee beverages were prepared as described above, and each coffee beverage was subjected to sensory evaluation according to the above evaluation criteria. The results are shown in Table 3.

From Table 3, the milk obtained in Examples 6 to 7 has a temperature in the range of 115 to 132 ° C. during secondary heating, a protein reduction value in the range of 5 to 10, and a denatured whey protein rate of 65 to It can be seen that it was in the range of 90%. As a result, the coffee beverage prepared using this obtained good results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

On the other hand, the milk obtained in Comparative Example 3 had a high secondary heating temperature of 135° C. and a high protein reduction value of 11.4. The coffee beverage prepared using this had insufficient results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

(Comparative Example 4)
Milk was obtained in the same manner as in Example 1, except that the secondary heating holding time was changed to 10 seconds. The resulting milk had a protein reduction value of 6.9 and a denatured whey protein rate of 92%.

(Comparative Example 5)
The heating rate of the primary heating is the heating rate shown in Table 4. Example except that the temperature during the primary heating was changed to 66 ° C., the holding time was changed to 1800 seconds, and the secondary heating was not performed. Milk was obtained in the same manner as in 1. The resulting milk had a protein reduction value of 6.1 and a denatured whey protein rate of 58%.

Using each milk obtained in Comparative Examples 4 and 5, coffee beverages were prepared as described above, sensory evaluation was performed on each coffee beverage according to the evaluation criteria described above, and the results are shown in Table 4.

From Table 4, it can be seen that the milk obtained in Comparative Example 4 had a long secondary heating retention time of 10 seconds and a high denatured whey protein ratio of 92%. The coffee beverage prepared using this had insufficient results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

Also, the milk obtained in Comparative Example 5 is an example in which only pasteurization was performed at 66° C. for 1800 seconds without secondary heating. The denatured whey protein rate showed a low value of 58%, and the sanitary evaluation was also low. Coffee beverages prepared using this gave insufficient results in coffee flavor evaluation items.

(Examples 8-10 and Comparative Examples 6-7)
In preparing a coffee beverage using the milk obtained in Example 2, a coffee beverage was prepared in the same manner as in Example 2, except that the amount of milk added to the coffee extract was changed according to the values shown in Table 5. Sensory evaluation was performed on each coffee beverage according to the evaluation criteria described above, and the results are shown in Table 5.

(Example 11)
Using the milk obtained in Example 2, a coffee beverage was prepared in the same manner as in Example 2, and the temperature of the coffee beverage was changed from 55°C to 10°C during the sensory evaluation. Sensory evaluation of this coffee beverage was performed according to the evaluation criteria described above, and the results are shown in Table 5.

(Example 12)
Coffee beverages were prepared in the same manner as in Example 11, except that the temperature of the water during extraction when preparing the coffee extract was changed from 88°C to 20°C, and each coffee beverage was subjected to sensory evaluation according to the evaluation criteria described above. The results are shown in Table 5.

(Example 13)
A coffee beverage was prepared in the same manner as in Example 11 except that the type of coffee beans was changed to Colombian beans (EX, L value 16), and sensory evaluation was performed on each coffee beverage according to the above evaluation criteria. Table 5 shows.

From Table 5, the coffee beverages of Examples 2 and 8 to 10, in which the milk obtained in Example 2 was blended in the range of 100 to 900 parts by weight with respect to 100 parts by weight of the coffee extract, have a coffee flavor, raw milk Good results were obtained in all evaluation items, such as a milky feeling close to that of the product, and refreshingness. However, in Comparative Example 6, in which the amount of milk added was less than 100 parts by weight, the result was insufficient in terms of the feeling of milk close to that of raw milk. Moreover, Comparative Example 7, in which the amount of milk added exceeded 2000 parts by weight, gave insufficient results in terms of coffee flavor.

In any of Examples 11 to 13, in which the same coffee beverage as in Example 2 was drunk cold and sensory evaluation was performed, good results were obtained in all evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness. Got. Above all, from the results of Example 12, the effect of the present invention can be obtained even when using a coffee extract extracted with water at room temperature, and it has a strong coffee flavor with little bitterness, and a milky feeling and refreshing feeling similar to raw milk. It was something. Moreover, from the results of Example 13, it can be seen that the effects of the present invention can be obtained even when coffee beans from different production areas are used.

(Example 14)
The 5°C raw milk used in Example 1 was heated to 55°C and separated from the cream with a cream separator to obtain a fraction with a fat content of 0.08%. 16.5 parts by weight of this fraction and 83.5 parts by weight of raw milk were mixed to adjust the fat content to 3.1% and non-fat milk solids to 8.5%. This was heat-treated under the same conditions as in Example 1 to obtain component-adjusted milk with a milk fat content of 3.1%. The resulting component-adjusted milk had a protein reduction value of 7.9 and a denatured whey protein ratio of 78%.

(Example 15)
The heating rates of primary heating and secondary heating are the heating rates shown in Table 6, and component-adjusted milk was obtained in the same manner as in Example 14 except that the temperature during primary heating was changed to 75°C. The resulting component-adjusted milk had a protein reduction value of 9.0 and a denatured whey protein ratio of 80%.

(Comparative Example 8)
The heating rate of primary heating and secondary heating is the heating rate shown in Table 6, and component-adjusted milk was obtained in the same manner as in Example 14 except that the temperature during primary heating was changed to 85°C. The resulting component-adjusted milk had a protein reduction value of 10.4 and a denatured whey protein ratio of 87%.

(Comparative Example 9)
The heating rate of the primary heating is the heating rate shown in Table 6. Example except that the temperature during the primary heating was changed to 66 ° C., the holding time was changed to 1800 seconds, and the secondary heating was not performed. Ingredient-adjusted milk was obtained in the same manner as in 14. The resulting component-adjusted milk had a protein reduction value of 4.5 and a denatured whey protein ratio of 49%.

Using the component-adjusted milk obtained in Examples 14 and 15 and Comparative Examples 8 and 9, coffee beverages were prepared as described above, and each coffee beverage was sensory evaluated according to the evaluation criteria described above. The results are shown in Table 6. It was shown to.

From Table 6, the component-adjusted milk with a milk fat content of 3.1% obtained in Examples 14 and 15 has a temperature in the range of 60 to 75 ° C. during primary heating, and a protein reduction value of 5 to 10. and the denatured whey protein ratio was in the range of 65 to 90%. As a result, the coffee beverage prepared using this obtained good results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

On the other hand, the component-adjusted milk having a fat content of 3.1% obtained in Comparative Example 8 had a high temperature of 85° C. during primary heating and a high protein reduction value of 10.4. The coffee beverage prepared using this had insufficient results in all the evaluation items of coffee flavor, milky feeling close to raw milk, and refreshingness.

In addition, the component-adjusted milk having a fat content of 3.1% obtained in Comparative Example 9 is an example in which secondary heating was not performed and only pasteurization was performed at 66° C. for 1800 seconds. The protein reduction value was 4.5 and the denatured whey protein ratio was 49%, both of which were low values, and the sanitary evaluation was also low. Coffee beverages prepared using this gave insufficient results in coffee flavor evaluation items.

Claims (5)

Milk for coffee drinks, which has a protein reduction value of 5 to 10 and a denatured whey protein ratio of 65 to 90%. A coffee beverage obtained by blending 100 to 2000 parts by weight of the milk for coffee beverage according to claim 1 with 100 parts by weight of coffee extract having a Brix of 0.5 to 5%. A method for producing milk for coffee beverages according to claim 1,
Raw milk is heated from a temperature of less than 10 ° C. to 60 to 75 ° C. at a rate of 0.1 to 5 ° C./sec as primary heating, heated at that temperature for 15 to 120 seconds, and then further heated to 0 as secondary heating. A method for producing milk for coffee beverages, which comprises raising the temperature to 115-132°C at a rate of 1-5°C/sec and heating at that temperature for 2-8 seconds. A method of making a coffee beverage according to claim 2, comprising:
A method for producing a coffee beverage, comprising mixing a coffee extract obtained by extracting coffee beans with water at 10 to 98° C. and the milk for coffee beverage. 5. The method for producing a coffee beverage according to claim 4, wherein 100 to 2000 parts by weight of the milk for coffee beverage is blended with 100 parts by weight of the coffee extract having a Brix of 0.5 to 5%.