JPH03266939A - Preparation of weakly acidic coffee drink - Google Patents

Abstract

PURPOSE:To stabilize lactoprotein and milk fat in a coffee drink in weakly acidic state and to maintain excellent taste and flavor of the drink even after preservation over a long period by adding a polyglycerol fatty acid ester and iota(iota)carrageenan. CONSTITUTION:Proper amounts of a polyglycerol fatty acid ester and iota- carrageenan are added in the preparation of conventional coffee drink containing coffee extract, sugars such as sucrose, milk components, etc. The mixture is sealed in a vessel such as a can and subjected to conventional thermal sterilization to obtain the objective product.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing a coffee beverage, and more specifically, to a method for producing a coffee beverage.
In weak acidity of about 5.0 to 6.0, it prevents milk protein denaturation and fat separation due to heat sterilization, and is stable even when stored for long periods at room temperature and high temperatures of 50 to 60 degrees Celsius.
Concerning a method for producing a mildly acidic coffee beverage with good flavor.

[Prior Art] Coffee drinks usually consist of coffee extract, saccharides such as sugar, and milk components such as skim milk powder, whole milk powder, and milk, and are sealed in a container such as a can and heated at 121°C for about 30 minutes. Manufactured through a heat sterilization process.

Coffee is originally weakly acidic with a p, H5, 5 level.
Coffee exhibits its unique aroma and acidity in this weakly acidic region. However, when heat sterilization is carried out in such a weakly acidic region, the milk proteins in the coffee material are denatured.
This causes aggregation and loss of commercial value.

In order to prevent milk protein denaturation and aggregation in acidic conditions, coffee beverages are purified using sodium bicarbonate.
It is adjusted to H6.5 to 7.0.

In addition, sucrose fatty acid ester is added to prevent modification by heat-resistant spore bacteria in a hot bender and to emulsify and disperse milk fat. In order to obtain a dispersion effect, p
It is necessary to adjust to H6.5 to 7.0.

However, coffee beverages whose pH has been adjusted to near neutrality in this way have lost their original coffee flavor.

In order to approach the weak acidity inherent in coffee, a coffee drink with a pH of 5 to 7 is described in JP-A-59-95847, in which polyglycerin fatty acid ester, an emulsifier with excellent acid resistance, is added to emulsify and disperse milk fat. However, addition of polyglycerol fatty acid ester cannot prevent milk protein denaturation and aggregation. Furthermore, it is described in JP-A No. 63-237767 that an organic acid salt such as mono-lium citrate is added to prevent denaturation of milk protein in an acidic region.
Organic acid salts are not preferred because they impair the flavor of the coffee beverage.

[Problems to be Solved by the Invention] The present invention has been made in view of the above circumstances.
To provide a method for producing a weakly acidic coffee beverage having a weak acidity of about 5.0 to 6.0, stable milk protein and milk fat, and excellent flavor.

[Means for Solving the Problem] The present inventors have developed a method that prevents denaturation of milk proteins and separation of fat components due to heat sterilization in a weakly acidic pH range of about 5.0 to 6.0, and that can be carried out at room temperature and at 50°C. As a result of intensive research with the aim of obtaining a weakly acidic coffee beverage with good flavor and stability even when stored at high temperatures of ~60°C for long periods of time, we found that by adding polyglycerin fatty acid ester and iota carrageenan to coffee beverages. The inventors have found that the above object can be achieved and have arrived at the present invention.

The present invention includes coffee extract, sugars such as sugar, skim milk powder,
In the production of coffee drinks made from milk components such as whole milk powder, milk or fresh cream, polyglycerin fatty acid esters and iota carrageenan are added, sealed in containers such as cans, and subjected to normal commercial heat sterilization. be.

Iota carrageenan used in the present invention is a type of natural polysaccharide extracted from red algae.

The polyglycerin fatty acid ester used in the present invention is
It is an ester of polyglycerin with an average degree of polymerization of 4 or more, preferably 6 or more, and a saturated or unsaturated fatty acid having 12 to 22 carbon atoms, and mono- or diesters are preferred.

The amount of iota carrageenan used in the present invention varies depending on the type and amount of milk components, but is 0.001 to 0.5%, preferably 0.01 to 0.1%, based on the coffee beverage.
%.

The amount of polyglycerol fatty acid ester used in the present invention is Q, 001 to 0.5%, based on the coffee beverage.
Preferably it is 0.01 to 0.1%.

To the iota carrageenan and polyglycerin fatty acid ester of the present invention, glycerin fatty acid ester, organic acid monoglyceride,
Emulsifiers such as sorbitan fatty acid ester, lipophilic polyglycerin fatty acid ester, polyglycerin condensed lysyl-I, sucrose fatty acid ester, lecithin, and stabilizers other than iota-carrageenan may be used in combination.

[Effects of the Invention] According to the present invention, by adding iota carrageenan and polyglycerin fatty acid ester, the pH can be adjusted to 5.0 to 6.
．． It is possible to produce a coffee beverage with a weak acidity of around 0, stable milk protein and milk fat, and excellent flavor.

[Example] The present invention will be explained in more detail below with reference to Examples and Comparative Examples.

Example] Coffee extract (Brix 25°) 280 g, water 33
90g, skim milk powder 8g, whole milk powder 4.0g, granulated sugar 280g, decaglycerin monostearate 1,2
g and 0.8 g of iota carrageenan were mixed and stirred at 70°C to mix uniformly. Pressure 150kg/i at 70℃
It was homogenized using a homogenizer. 200m of the obtained liquid
Each container was filled into a glass container and sealed. This is 121
The mixture was heat sterilized at ℃ for 30 minutes to obtain a coffee beverage. The resulting coffee beverage had a pH of 5.5.

Example 2 A coffee beverage with a pH of 5.5 was prepared in the same manner as in Example 1, except that decaglycerol monostearate was replaced with hexaglycerol monostearate I-.

Comparative Examples 1 to 4 In the same manner as in Examples, predetermined amounts of emulsifiers and stabilizers shown in Table 1 were blended to prepare coffee beverages with a pH of 5.5.

Comparative Example 5 Coffee extract (Brjx25°) 28 Q g, water 3
390 g of skim milk powder, 8 g of skim milk powder, 4-Og of whole milk powder, 280 g of granulated sugar, 1.2 g of sucrose monopalmitate, and 0.8 g of iota carrageenan were mixed and stirred at 70°C to mix uniformly. After adjusting the pH to 6.8 by adding an appropriate amount of 10% aqueous sodium hydrogen carbonate solution, the pH was adjusted to 6.8 at 70°C under a pressure of 1.
It was homogenized using a homogenizer at 50 kg/cn. 200 ml of the obtained liquid was filled into glass containers and sealed. This was heat sterilized at 12 i-'C for 30 minutes to obtain a coffee beverage. The resulting coffee beverage is pl(6,5
Met.

The coffee drinks obtained in Examples and Comparative Examples were stored at 25°C and 55°C, and the stability of the coffee drinks was visually observed.

The results are shown in Table 1. In Table 1, the condition of the coffee beverage was evaluated as follows.

◎: No linkage due to aggregation or precipitation of milk protein or separation of milk fat.

O: No aggregation or precipitation of milk protein occurred, but a slight ring was formed due to separation of milk fat (if you shake it lightly, the link disappears and there is no problem for practical use) △: No aggregation or precipitation of milk protein has occurred. However, rings are formed due to the separation of milk fat (the rings do not disappear even when shaken lightly, which is not desirable as a product).

X: Aggregation and precipitation of milk proteins occur, and rings are formed due to separation of milk fat.

Regarding flavor, a panel of 20 people sampled these coffee drinks and evaluated the results on a five-point scale. The higher the score, the better the score, and 3 points indicates the average value.

[Margin below] The heat sterilization treatment caused aggregation and precipitation of milk proteins.

In Comparative Examples 2 to 4, no aggregation or precipitation of milk protein occurred, but rings were formed due to separation of milk fat. Moreover, Comparative Examples 1 to 5 had significantly worse flavor than the Examples.

[Margin below]

Claims (1)

[Claims] A method for producing a weakly acidic coffee beverage, characterized by adding polyglycerol fatty acid ester and iota carrageenan.