JPH0383543A - Production of stable coffee drink - Google Patents

Abstract

PURPOSE:To prevent separation of milk protein and milk fat in a wide pH range from neutrality to weak acidity and to improve long-term shelf stability in a high temperature range by adding thickening type carrageenan and hydrophilic emulsifying agent to a coffee drink. CONSTITUTION:A coffee drink comprising an extracted solution of coffee, a saccharide, de-fatted powdered milk, whole fat powder milk, hen's milk, etc., is blended with 0.001-0.5% thickening type carrageenan (e.g. lambda type carrageenan) and 0.001-0.5% hydrophilic emulsifying agent (e.g. sucrose fatty acid ester).

Description

Detailed Description of the Invention [Industrial Application Field] The present invention relates to a method for producing coffee beverages, and more specifically, the present invention relates to a method for producing coffee beverages, and more specifically, in a neutral to weakly acidic environment with a p value of about 115, the denaturation of milk proteins and the reduction of fat content by heat sterilization are performed. This invention relates to a method for producing a coffee beverage with good flavor that prevents separation and is stable even when stored for a long period of time at room temperature and high temperatures of 50°C to 60°C.

[Prior Art] Usually, coffee drinks are made of coffee extract, sugars such as sugar, milk components such as skim milk powder, whole milk powder, milk, etc., and are tightly sealed in a can or the like and heated at 121°C for 30 minutes. Manufactured through a heat sterilization process.

Coffee is naturally weakly acidic with a pI (about 5.5), and exhibits the unique aroma and sourness of coffee in this weakly acidic range. However, when heat sterilized in this weakly acidic range, Milk proteins in coffee drinks denature,
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, like this, the pH is near neutral! If the coffee drink has been prepared, it has lost its 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, adding polyglycerin fatty acid esters cannot prevent milk protein denaturation and aggregation, and it is especially important to add organic acid salts such as sodium citrate to prevent milk protein denaturation in acidic environments. However, 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 was developed in view of the above circumstances, and aims to provide a product that is stable in milk protein and milk fat over a wide pH range from neutral to slightly acidic, and has excellent flavor. The present invention provides a method for producing a coffee beverage.

Means for Solving Problem c] The present inventors have found that in a neutral to weakly acidic pH range of about 5,
We conducted extensive research with the aim of producing a coffee beverage that 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°C to 60°C. As a result, the inventors have discovered that the above object can be achieved by adding thickening type carrageenan and a hydrophilic emulsifier to a coffee beverage, 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, thickening carrageenan and a hydrophilic emulsifier are added and sealed in a container such as a can.
Normal commercial heat sterilization is performed.

The thickening type carrageenan used in the present invention is a type of natural polysaccharide extracted from red algae, and is a carrageenan mainly composed of lambda type. There are 38 types of carrageenan: kappa type, iota type, and lambda type.
There are 1 types, each with different properties. Carrageenan generally refers to kappa type carrageenan, which has water gel and milk gel forming parts and is widely used as a gelling agent.

Lambda type carrageenan does not have strong gel-forming ability like kappa and iota types, but has a thickening effect. By adding thickening type carrageenan to coffee beverages, it is possible to prevent aggregation due to denaturation of milk proteins even when heat sterilization is performed under weakly acidic conditions of pH 6.0 or lower. Stabilizers other than thickening types such as carrageenan, gum arabic, xanthan gum, pectin, tamarind gum, locust bean gum, carboxymethyl cellulose, propylene glycol alginate, and methyl cellulose cannot prevent such aggregation due to denaturation of milk proteins. .

The hydrophilic emulsifier used in the present invention is a hydrophilic emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, flJ-treated lecithin, citric acid monoglyceride, and one or more of them are used. In particular, as a hydrophilic emulsifier, it is desirable to use polyglycerin fatty acid ester, which is an emulsifier with excellent acid resistance, alone or in combination with sucrose fatty acid ester. Emulsification/dispersion effect and 50-60
It has the effect of preventing spoilage caused by heat-resistant spore bacteria in a hot bender at ℃.

The amount of the thickening type carrageenan used in the present invention varies depending on the type and amount of milk components, but is o, ooi to 0.5%, preferably 0.01 to 0.5%, based on the coffee beverage.
It is 0.1%. If the amount of thickening type carrageenan added is too large, the viscosity of the beverage will increase or cause gelation. Conversely, if the amount added is too small, it will not be effective in preventing denaturation of milk proteins.

The amount of the hydrophilic emulsifier used in the present invention is 0.001 to 0.5%, preferably 0.0% to the coffee beverage.
It is 1% to 0.1%. Even if the hydrophilic emulsifier is added in an amount of 0.5% or more, the effect remains the same, which is uneconomical and undesirable in terms of flavor.Additionally, if the amount added is less than 0.001%, the effect of preventing milk fat separation is insufficient. do not have.

The thickening type carrageenan and hydrophilic emulsifier of the present invention,
Furthermore, for the purpose of improving emulsification and dispersibility, emulsifiers such as glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysate, sucrose fatty acid ester, lecithin, etc., and thickening type Stabilizers other than carrageenan may be used in combination.

[Effects of the Invention] According to the present invention, by adding thickening type carrageenan and a hydrophilic emulsifier, milk protein and milk fat are stable in a wide pH range from neutral to slightly acidic, and also have excellent flavor. coffee drinks can be produced.

[Example] Hereinafter, the present invention will be explained in more detail by giving Examples and Comparative Examples.

Example 1 Coffee extract (Brix25') 280 g, water 3
390g, skim milk powder 8g, whole milk powder 40g, granulated sugar 280g, decaglycerin monostearate 1.
Mix 2g of carrageenan and 0.8g of thickening type carrageenan,
Stir at 0°C to mix uniformly.

Homogenization was carried out using a homogenizer at a pressure of 150 kg/(111) at 70°C.The obtained liquid had a pH of 5.7, and was divided into two equal parts, one of which was left as is and the other with sodium bicarbonate. The pH was adjusted to 6.7.

200ml of each liquid was filled into a glass container and sealed. This was heat sterilized at 121°C for 30 minutes to obtain a coffee beverage. The PI of the resulting coffee beverage (is, p
The temperature was 5.5 for the sample without H adjustment, and 6.5 for the sample with pH adjustment.

Examples 2 to 4, Comparative Examples 1 to 8 In the same manner as in Examples, predetermined amounts of emulsifiers and stabilizers shown in Table 1 were blended to prepare coffee beverages, and the pH was adjusted to pH 6, 8 and
I got 5.5 coffee drinks.

The coffee drinks obtained in the examples and comparative examples were heated at 25°C and 55°C.
Store at ℃ and visually check the stability of the coffee beverage.
I guessed it.

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

O: No rings were formed due to aggregation or precipitation of milk protein or separation of milk fat.

0: No aggregation or precipitation of milk protein has occurred, but a slight ring is formed due to separation of milk fat (the ring disappears when shaken lightly and there is no practical problem) Δ: No aggregation or precipitation of milk protein has occurred. However, a ring is formed due to the separation of milk fat (the ring does not disappear even when shaken lightly, making it undesirable as a product) ×: Aggregation and precipitation of milk proteins occur, and a ring is formed due to the separation of milk fat.

Nigelization occurs.

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.

[Margins below] The coffee drinks of Examples 1 to 4 had a pH of 6.5 and a pH of
No separation of fat or denaturation of milk protein was observed in No. 5 and No. 5 due to heat sterilization at 121°C for 30 minutes.
As shown in the table, it is stable and does not cause separation of fat or denaturation of milk protein even when stored for long periods at 25°C and 55°C, and is excellent in terms of durability and flavor. However, comparative example 1
~6, the pH adjusted to 5.5 was 30 at 121°C.
The heat sterilization treatment for 1 minute caused aggregation and precipitation of milk protein, and rings due to separation of milk fat. In Comparative Example 7, no aggregation or precipitation of milk protein occurred, but rings were formed due to separation of milk fat. Also.

In Comparative Example 8, significant rings due to aggregation and precipitation of milk proteins and separation of milk fat did not occur, but in Examples 1 to 4,
The flavor was significantly worse than that of the original.

[Margin below]

Claims (1)

[Claims] A method for producing a stable coffee beverage, characterized by adding thickening type carrageenan and a hydrophilic emulsifier.