JPH01196257A - Method of preventing coffee beverage from becoming turbid - Google Patents
Method of preventing coffee beverage from becoming turbidInfo
- Publication number
- JPH01196257A JPH01196257A JP1919688A JP1919688A JPH01196257A JP H01196257 A JPH01196257 A JP H01196257A JP 1919688 A JP1919688 A JP 1919688A JP 1919688 A JP1919688 A JP 1919688A JP H01196257 A JPH01196257 A JP H01196257A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- liquid
- water
- cyclodextrin
- coffee beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 9
- 239000005018 casein Substances 0.000 claims abstract description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021240 caseins Nutrition 0.000 claims abstract description 9
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001556 precipitation Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims 1
- 239000012141 concentrate Substances 0.000 abstract description 5
- 241000533293 Sesbania emerus Species 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 108010076119 Caseins Proteins 0.000 description 9
- 102000011632 Caseins Human genes 0.000 description 9
- 239000000284 extract Substances 0.000 description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000021539 instant coffee Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000001116 FEMA 4028 Substances 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野：
本発明は液コーヒー（ストレート飲料又は濃縮液）を保
存及び／又は加熱殺菌する際に発生するにごり又は沈殿
を防止する方法である。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application: The present invention is a method for preventing cloudiness or precipitation that occurs when liquid coffee (straight beverage or concentrate) is stored and/or heat sterilized.
発明が解決しようとする問題点：
今日コーヒーは日本人にとってもつとも人気のある嗜好
品の１つとなっている。Problem that the invention seeks to solve: Today, coffee has become one of the most popular indulgences for Japanese people.
コーヒーはインスタントコーヒー、抽出用コーヒー粉末
又はコーヒー豆及び液コーヒー（ストレート飲料又は濃
縮液）として市販されている。Coffee is commercially available as instant coffee, brewed coffee powder or coffee beans, and liquid coffee (straight drink or concentrate).
インスタントコーヒーではコーヒーカップの中にコーヒ
ー粉末、砂糖及び／又はミルク等を入れてからお湯を入
れるのでインスタントコーヒーを好む消費者はコーヒー
が透明であるとかないとかが認識できない。しかし抽出
用のコーヒー粉末又はコーヒー豆にあっては、抽出後の
コーヒー液（砂糖、ミルク等を入れる前）は透明である
。With instant coffee, hot water is added after coffee powder, sugar, and/or milk are placed in the coffee cup, so consumers who prefer instant coffee cannot tell whether the coffee is clear or not. However, in the case of coffee powder or coffee beans for extraction, the coffee liquid after extraction (before adding sugar, milk, etc.) is transparent.
したがって家庭での抽出コーヒーを好む消費者はコーヒ
ー液は透明であるという認識を持っている。Therefore, consumers who prefer home-brewed coffee have the perception that coffee liquid is transparent.
液コーヒーには、そのままの濃度で飲むことができるス
トレートコーヒー飲料と濃縮コーヒー飲料とがある。そ
のコーヒー飲料はコーヒー製造メーカーでコーヒー豆か
らコーヒーを抽出し、その抽出液を容器に詰めて販売す
ることがある。この抽出液で高温で瞬間殺菌する場合、
又はレトルト殺菌を行なう場合などにおいてにごりが発
生しやすい。又その抽出液を長期間保存する場合もにご
りが発生しやすい。家庭での抽出コーヒーを好む消費者
にとってコーヒーというのは透明であるという印象があ
り、市販のコーヒー飲料において「にごり」が存在する
と不快な感じを与えかねない。Liquid coffee includes straight coffee beverages that can be drunk as-is and concentrated coffee beverages. The coffee beverage is sometimes made by a coffee manufacturer that extracts coffee from coffee beans and then sells the extracted liquid in containers. When instant sterilizing at high temperature with this extract,
Or, cloudiness is likely to occur when performing retort sterilization. Also, when the extract is stored for a long period of time, cloudiness tends to occur. Consumers who prefer home-brewed coffee have the impression that coffee is transparent, and the presence of "cloudiness" in commercially available coffee beverages can give an unpleasant feeling.
普通液コーヒー飲料は紙容器又は不透明プラスチック容
器等の不透明容器に封入されて市販される場合、液コー
ヒーの「にごり」は販売上無関係のように思える。しか
しながら消費者はその液コーヒー飲料を不透明容器から
透明なコツプに移すと、そのようなコーヒー中のにごり
が認識されるようになる。液コーヒーのにごり又は沈殿
を防止するため、従来砂糖等の口゛味剤を添加すること
が行なわれていた。しかし最近砂糖不添加コーヒーが好
まれる時代である。腓味料を添加すると、そのコーヒー
の用途は制限される。If a regular liquid coffee beverage is sold in an opaque container such as a paper container or an opaque plastic container, the "cloudiness" of the liquid coffee appears to be irrelevant for sale. However, when consumers transfer their liquid coffee beverages from opaque containers to transparent cups, they become aware of such cloudiness in their coffee. In order to prevent liquid coffee from becoming cloudy or precipitated, it has been conventional practice to add a mouth-flavoring agent such as sugar. However, nowadays coffee without added sugar is preferred. Adding flavoring agents limits the uses of the coffee.
問題点を解決するための手段：
本発明は抽出後の液コーヒーにサイクロデキストリン及
び／又は水溶性カゼインを添加するとその後加熱殺菌中
又は保存中に１にごり」及び沈殿が長期間発生しないこ
とを発見した。Means for solving the problem: The present invention has discovered that when cyclodextrin and/or water-soluble casein is added to liquid coffee after extraction, cloudiness and precipitation do not occur for a long time during subsequent heat sterilization or storage. did.
水溶性カゼインとはカゼインナトリウム、カゼインカル
シウム等を意味する。Water-soluble casein means sodium caseinate, calcium caseinate, etc.
このようなサイクロデキストリン及び／又は水溶性カゼ
インは、コーヒーの抽出液に予め加えておいても良い。Such cyclodextrin and/or water-soluble casein may be added to the coffee extract in advance.
サイクロデキストリン及び水溶性カゼインの添加量は、
サイクロデキストリンの場合コーヒー固形分当り約２０
〜６０％であり、水溶性カゼインの場合、約０．１〜１
０％であることが好ましい。The amount of cyclodextrin and water-soluble casein added is
In the case of cyclodextrin, it is approximately 20% per solid content of coffee.
~60%, and for water-soluble casein approximately 0.1-1
Preferably it is 0%.
レギュラーコーヒー１容量に対し、熱水を約１〜３０容
貴加え抽出し、抽出液を得る。又は、同抽出液を約５〜
４０％まで濃縮し、濃縮液を得る。Add about 1 to 30 volumes of hot water to 1 volume of regular coffee and extract to obtain an extract. Or, use the same extract for about 5~
Concentrate to 40% to obtain a concentrated solution.
抽出液又は濃縮液のコーヒー固形分当りベーターサイク
ロデキストリンを４０％（実施例１）を添加するか又は
水溶性カゼイン（カゼインナトリウム）１％（実施例２
）を添加する。Addition of 40% beta-cyclodextrin (Example 1) or 1% water-soluble casein (sodium caseinate) (Example 2) per coffee solid content of the extract or concentrate.
) is added.
同混合液はプレート式熱交換機にて殺菌し、アルミパウ
チ又はプラスチック容器に詰める。又は、同混合液は缶
口材に充填密封し、その後スチーム式又は熱水式加圧加
熱釜にて殺菌する。The mixed liquid is sterilized using a plate heat exchanger and packed into aluminum pouches or plastic containers. Alternatively, the mixed liquid is filled into a can mouth material and sealed, and then sterilized in a steam type or hot water type pressurized heating cauldron.
液コーヒーへのベーターサイクロデキストリン又はカゼ
インナトリウム添加によるにごり又は沈殿防止効果は以
下の通り。The effects of adding beta-cyclodextrin or sodium caseinate to liquid coffee to prevent cloudiness or precipitation are as follows.
Claims (1)
は両者の混合物を含有させることからなる液、コーヒー
のにごり及び沈殿の防止方法。A method for preventing cloudiness and precipitation in liquid coffee, which comprises adding cyclodextrin, water-soluble casein, or a mixture of both to liquid coffee.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63019196A JPH0763316B2 (en) | 1988-01-29 | 1988-01-29 | Method to prevent turbid sedimentation of liquid coffee beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63019196A JPH0763316B2 (en) | 1988-01-29 | 1988-01-29 | Method to prevent turbid sedimentation of liquid coffee beverages |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01196257A true JPH01196257A (en) | 1989-08-08 |
| JPH0763316B2 JPH0763316B2 (en) | 1995-07-12 |
Family
ID=11992595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63019196A Expired - Fee Related JPH0763316B2 (en) | 1988-01-29 | 1988-01-29 | Method to prevent turbid sedimentation of liquid coffee beverages |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0763316B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097539A (en) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | Method for suppressing precipitation of coffee drink by thaumatin |
| JP2008212100A (en) * | 2007-03-07 | 2008-09-18 | Nisshin Rennyu:Kk | Concentrated milk type emulsified product and milk-containing drink using the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60105455A (en) * | 1983-07-29 | 1985-06-10 | マ−ズ ジ− ビ− リミテツド | Tea product and its production |
| JPS61271969A (en) * | 1985-05-27 | 1986-12-02 | Takeda Chem Ind Ltd | Quality improver for drink and method of improving quality of drink |
-
1988
- 1988-01-29 JP JP63019196A patent/JPH0763316B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60105455A (en) * | 1983-07-29 | 1985-06-10 | マ−ズ ジ− ビ− リミテツド | Tea product and its production |
| JPS61271969A (en) * | 1985-05-27 | 1986-12-02 | Takeda Chem Ind Ltd | Quality improver for drink and method of improving quality of drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097539A (en) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | Method for suppressing precipitation of coffee drink by thaumatin |
| JP2008212100A (en) * | 2007-03-07 | 2008-09-18 | Nisshin Rennyu:Kk | Concentrated milk type emulsified product and milk-containing drink using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0763316B2 (en) | 1995-07-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |