JPH0430823B2 - - Google Patents
Info
- Publication number
- JPH0430823B2 JPH0430823B2 JP61251279A JP25127986A JPH0430823B2 JP H0430823 B2 JPH0430823 B2 JP H0430823B2 JP 61251279 A JP61251279 A JP 61251279A JP 25127986 A JP25127986 A JP 25127986A JP H0430823 B2 JPH0430823 B2 JP H0430823B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- coffee
- coffee beverage
- heat
- 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.)
- Expired - Lifetime
Links
- 235000013353 coffee beverage Nutrition 0.000 claims description 42
- 239000000194 fatty acid Substances 0.000 claims description 32
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 30
- 229930195729 fatty acid Natural products 0.000 claims description 30
- -1 fatty acid ester Chemical class 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 6
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 3
- 238000006116 polymerization reaction Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 claims 1
- 235000021360 Myristic acid Nutrition 0.000 claims 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 210000004666 bacterial spore Anatomy 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 230000035784 germination Effects 0.000 description 7
- 230000035755 proliferation Effects 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000193459 Moorella thermoacetica Species 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229940069765 bean extract Drugs 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 210000004215 spore Anatomy 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
本発明は安定なコーヒー飲料の製造法に関す
る。詳しくはコーヒー飲料にクエン酸モノグリセ
ライドとポリグリセリン脂肪酸エステルを添加す
ることを特徴とする安定なコーヒー飲料の製造法
に関する。
［産業上の利用分野］
本発明のコーヒー飲料の製造法は、人間の食生
活においてコーヒー飲料を長期的に保存しいつで
もどこでも簡便に衛生的に飲用することができ、
かつ経済的に製造する場合に有用なものである。
クエン酸モノグリセライドとポリグリセリン脂
肪酸エステルは食品添加物として認可されており
食品工業においては非常に重要な乳化剤である。
［従来の技術］
乳成分を含むコーヒー飲料はコーヒー水性抽出
液に、砂糖、ブドウ糖などの糖類、脱脂粉乳、全
脱脂粉乳、牛乳などの乳成分からなり、罐などの
容器に入れた形態で広く実用に供されている。し
かしながら、乳成分を含むコーヒー飲料は長期保
存によつて、乳成分の凝集による油の分離や固形
物の発生、更には浮游物を生成してネツクリング
を形成する場合などの問題がある。更には加温式
自動販売機での乳成分を含むコーヒー飲料は、前
記の乳化安定性などの問題の他、商業的滅菌によ
つて残存する耐熱性細菌胞子の発芽、増殖による
コーヒー飲料の腐敗変質をともなう。このような
耐熱性細菌胞子を死滅させるために、滅菌温度を
上げて行なう方法があるが、この方法は食品の物
理的、化学的性質に悪影響を与えてしまい、食品
としての価値が減少してしまうため滅菌温度を一
定温度以上に上げることはできない。またシヨ糖
脂肪酸エステルを使用する方法があるが、この方
法は多量のシヨ糖脂肪酸エステルを添加すること
により耐熱性細菌胞子の発芽、増殖による品質の
劣化は、防止できるが、コーヒー飲料のPHを中性
にする必要がある。更に、シヨ糖脂肪酸エステル
とソルビタン脂肪酸エステルまたはグリセリン脂
肪酸エステルを併用する方法もあるが、酸性下に
おける乳化安定性は不充分であつた。
［発明が解決しようとする問題点］
このようなことから、乳成分を含むコーヒー飲
料が長期にわたつて乳化安定性が良く、しかも滅
菌温度条件を上げずにコーヒー飲料中に残存する
耐熱性細菌胞子の死滅率を向上させたり、あるい
は滅菌したコーヒー飲料を高温に保存しても耐熱
性細菌胞子の発芽、増殖を抑制する方法の開発が
望まれていた。
本発明は商業的滅菌法によつてコーヒー飲料を
製造し、高温保存中において耐熱性細菌胞子の発
芽、増殖を抑制し、しかも長期にわたつて乳化安
定性の良い方法を提供するものである。
［問題点を解決するための手段］
本発明者らは、コーヒー飲料の高温における長
期間保存中に耐熱性細菌胞子の発芽、増殖を抑制
し、しかも乳化安定性の良いコーヒー飲料の製造
方法を開発する目的で、鋭意研究を行なつた結果
クエン酸モノグリセライドとポリグリセリン脂肪
酸エステルをコーヒー飲料に添加する製造法を発
明した。すなわち、本発明は安全性の高く食品添
加物に認可されているクエン酸モノグリセライド
とポリグリセリン脂肪酸エステルをコーヒー飲料
に添加することを特徴とするコーヒー飲料の製造
法である。本発明に用いられるクエン酸モノグリ
セライドは、クエン酸とグリセリンモノ脂肪酸エ
ステルとの反応物であつて、グリセリンモノ脂肪
酸エステルに用いられる脂肪酸はラウリン酸、ミ
リスチン酸、パルミチン酸、ステアリン酸、ベヘ
ニン酸、オレイン酸などの炭素数12〜22の飽和ま
たは不飽和の直鎖脂肪酸であり、これらの脂肪酸
は単独またはその混合物でもよい。本発明に用い
られるポリグリセリン脂肪酸エステルは、重合度
が２以上のポリグリセリンの脂肪酸エステルであ
る。ポリグリセリン脂肪酸エステルに用いられる
脂肪酸は、ラウリン酸、ミリスチン酸などの炭素
数12〜14の飽和の直鎖脂肪酸であり、これらの脂
肪酸は、単独またはその混合物でもよい。
本発明のポリグリセリン脂肪酸エステルは、重
合度が２以上のポリグリセリンのモノ、ジ、トリ
の脂肪酸エステルであり、なかでもモノ、ジの脂
肪酸エステルが望ましく、これらは単独またはそ
の混合物で用いることができる。
本発明に用いられるクエン酸モノグリセライド
はコーヒー飲料に対して、0.01％〜0.5％（重量
部）添加する。好ましくは食品に対して0.02〜
0.2％（重量部）添加する。0.01％以下の添加量
では本発明の効果がなく、0.5％以上の添加では
クエン酸モノグリセライドが食品の風味に影響を
与え、更に経済的にも高価になり望ましくない。
本発明に用いられるポリグリセリン脂肪酸エス
テルはコーヒー飲料に対して、0.01％〜0.5％
（重量部）添加する。好ましくは食品に対して
0.02〜0.3％（重量部）添加する。0.01％以下の添
加量では本発明の効果がなく、0.5％以上の添加
ではポリグリセリン脂肪酸エステルが食品の風味
に影響を与え、更に経済的にも高価になり望まし
くない。
本発明のクエン酸モノグリセライドとポリグリ
セリン脂肪酸エステルと共にコーヒー飲料にグリ
セリン脂肪酸エステル、プロピレングリコール脂
肪酸エステル、レシチン、ソルビタン脂肪酸エス
テル、シヨ糖脂肪酸エステルを配合しても良い。
［作 用］
本発明のポリグリセリン脂肪酸エステルは非常
に親水性が強く、HLB値が大きい界面活性剤で
あるために、乳成分を含むコーヒー飲料において
乳化、分散力が大きく、経時的に発生する浮游物
を抑制する効果が大きい。クエン酸モノグリセラ
イドは乳成分の乳化、分散力を更に強力にするも
のである。また本発明のポリグリセリン脂肪酸エ
ステルは細菌、酵母、カビの表面の細胞膜上に作
用して微生物の発芽、増殖を抑制しコーヒー飲料
の腐敗、変質を抑制するものと推定される。
次に本発明を実施例によつて説明する。
実施例 １
コーヒー水性抽出液（Bx.8）40ｇ、水320ｇ、
砂糖40ｇ、全脂粉乳８ｇ、クエン酸モノグリセラ
イド（商品名：サンソフトNo.621B、太陽化学株
式会社製）0.2ｇ、デカグリセリンモノラウリン
酸エステル0.4ｇをホモミキサーで70℃、７分間、
撹拌して均一な溶液を得た。このコーヒー飲料の
溶液を120℃で、20分間滅菌し、冷却した後滅菌
した透明サンプル瓶３本にそれぞれ100ml（PH＝
6.5）ずつ詰めた。このコーヒー飲料の瓶を55℃
で30日間放置した後油滴や浮游物の発生の有無と
PHの変化を測定した。その結果、油滴や浮游物の
発生は認められず、またPH＝6.4とほとんど変化
しなかつた。
実施例 ２
コーヒー豆抽出液4.5Kg、インスタントコーヒ
ー粉末20ｇ、牛乳1.0Kg、砂糖800ｇ、水3.67Kgを
配合した後、クエン酸モノグリセライド（商品
名：サンソフトNo.621B）10ｇ、デカグリセリン
モノミリスチン酸エステル20ｇを添加してコーヒ
ー飲料（PH＝6.8）を調製し20ml毎にTDTチユー
ブに分注（30本）する。これに調製した耐熱性細
菌芽胞溶液（B.coagulans、菌数104／ml）0.2ml
を摂取し溶封し、121℃、10分間高圧加熱殺菌し
た後TDTチユーブを開封して耐熱性細菌を標準
寒天培地（55℃６日）で検出した結果、耐熱性細
菌は検出されなかつた。
実施例 ３
コーヒー豆抽出液450ｇ、インスタントコーヒ
ー粉末２ｇ、牛乳100ｇ、砂糖80ｇ、水367ｇを混
合した。これに調整した耐熱性細菌芽胞溶液
（Clostridium thermoaceticum IAM5802、菌数
105／ml）を２ml添加してよく混合し、コーヒー
飲料を調整した。このコーヒー飲料100mlに表１
に示した各種の乳化剤を配合し、70℃、７分間、
よくかくはんして均一なコーヒー飲料を得た。こ
れを、120℃で20分間滅菌した後、55℃で30日間
放置した後、耐熱性細菌による腐敗変質、油滴や
浮游物の発生、PHの変化を観察した。
表１の結果から明かなように、コーヒー飲料中
に耐熱性細菌（Clostridium thermoaceticum
IAM5802）が存在すると、デカグリセリンモノ
ラウリン酸エステルおよびデカグリセリンモノミ
リスチン酸エステルは、その耐熱性細菌による腐
敗を防止、長期間コーヒー飲料の品質を安定化す
ることが分かる。
一方、デカグリセリンモノパルミチン酸エステ
ルおよびデカグリセリンモノステアリン酸エステ
ルは、コーヒー飲料中に耐熱性細菌が存在すると
その腐敗を防止することができず、その腐敗によ
つてPHが著しく低下し、油の分離やネツクリング
が激しく非常に悪いものであつた。
また、シヨ糖モノパルミチン酸エステルは、耐
熱性細菌による腐敗は防止するけれども、油の分
離やネツクリングが観察された。
The present invention relates to a method for producing a stable coffee beverage. Specifically, the present invention relates to a method for producing a stable coffee beverage, which is characterized by adding citric acid monoglyceride and polyglycerin fatty acid ester to the coffee beverage. [Industrial Application Field] The coffee beverage manufacturing method of the present invention allows coffee beverages to be stored for a long period of time in the human diet and can be consumed easily and hygienically anytime, anywhere.
Moreover, it is useful for economical production. Citric acid monoglyceride and polyglycerol fatty acid ester are approved as food additives and are very important emulsifiers in the food industry. [Prior Art] Coffee beverages containing milk components consist of an aqueous coffee extract, sugars such as sugar and glucose, and milk components such as skim milk powder, whole skim milk powder, and milk, and are widely available in the form of containers such as cans. It is put into practical use. However, when coffee drinks containing milk components are stored for a long period of time, there are problems such as separation of oil and generation of solid matter due to aggregation of milk components, and even formation of suspended matter to form neck rings. Furthermore, coffee beverages containing milk components sold in heating vending machines have problems such as the emulsion stability mentioned above, as well as the risk of spoilage due to the germination and proliferation of heat-resistant bacterial spores that remain after commercial sterilization. Accompanied by deterioration. In order to kill these heat-resistant bacterial spores, there is a method of increasing the sterilization temperature, but this method has a negative effect on the physical and chemical properties of the food, reducing its value as a food. The sterilization temperature cannot be raised above a certain temperature because it will be stored away. There is also a method of using sucrose fatty acid ester, but this method can prevent quality deterioration due to germination and proliferation of heat-resistant bacterial spores by adding a large amount of sucrose fatty acid ester, but it does not reduce the pH of the coffee drink. It needs to be neutral. Furthermore, there is a method of using a combination of sucrose fatty acid ester and sorbitan fatty acid ester or glycerin fatty acid ester, but the emulsion stability under acidic conditions is insufficient. [Problems to be Solved by the Invention] For these reasons, it is possible to improve emulsion stability of coffee beverages containing milk components over a long period of time, and to develop heat-resistant bacteria that remain in coffee beverages without raising the sterilization temperature conditions. It has been desired to develop a method to improve the spore killing rate or to suppress the germination and proliferation of heat-resistant bacterial spores even when sterilized coffee beverages are stored at high temperatures. The present invention provides a method for producing coffee beverages using commercial sterilization methods, suppressing the germination and proliferation of heat-resistant bacterial spores during high-temperature storage, and providing good emulsion stability over a long period of time. [Means for Solving the Problems] The present inventors have developed a method for producing a coffee beverage that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures and that also has good emulsion stability. As a result of intensive research for the purpose of development, we invented a manufacturing method that adds citric acid monoglyceride and polyglycerin fatty acid ester to coffee drinks. That is, the present invention is a method for producing a coffee beverage characterized by adding citric acid monoglyceride and polyglycerin fatty acid ester, which are highly safe and approved as food additives, to the coffee beverage. The citric acid monoglyceride used in the present invention is a reaction product of citric acid and glycerin monofatty acid ester, and the fatty acids used in the glycerin monofatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. It is a saturated or unsaturated straight chain fatty acid having 12 to 22 carbon atoms such as an acid, and these fatty acids may be used alone or in a mixture thereof. The polyglycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester having a degree of polymerization of 2 or more. The fatty acid used in the polyglycerin fatty acid ester is a saturated straight chain fatty acid having 12 to 14 carbon atoms, such as lauric acid and myristic acid, and these fatty acids may be used alone or in a mixture thereof. The polyglycerol fatty acid ester of the present invention is a mono-, di-, or tri-fatty acid ester of polyglycerin having a degree of polymerization of 2 or more, and mono- and di-fatty acid esters are particularly desirable, and these may be used alone or in a mixture thereof. can. The citric acid monoglyceride used in the present invention is added in an amount of 0.01% to 0.5% (parts by weight) to the coffee beverage. Preferably from 0.02 to food
Add 0.2% (parts by weight). If the amount added is less than 0.01%, the effect of the present invention will not be achieved, and if it is added more than 0.5%, citric acid monoglyceride will affect the flavor of the food, and it will also become economically expensive, which is not desirable. The polyglycerin fatty acid ester used in the present invention is 0.01% to 0.5% based on the coffee beverage.
(parts by weight) Add. preferably for food
Add 0.02 to 0.3% (parts by weight). If the amount added is less than 0.01%, the effect of the present invention will not be achieved, and if the amount added is more than 0.5%, the polyglycerin fatty acid ester will affect the flavor of the food, and it will also become economically expensive, which is not desirable. Glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester, and sucrose fatty acid ester may be blended into the coffee beverage together with the citric acid monoglyceride and polyglycerin fatty acid ester of the present invention. [Function] The polyglycerol fatty acid ester of the present invention has very strong hydrophilicity and is a surfactant with a large HLB value, so it has a large emulsifying and dispersing power in coffee beverages containing milk components, which occurs over time. It is highly effective in suppressing floating objects. Citric acid monoglyceride further strengthens the emulsifying and dispersing power of milk components. It is also presumed that the polyglycerol fatty acid ester of the present invention acts on cell membranes on the surface of bacteria, yeast, and mold to suppress germination and proliferation of microorganisms, thereby suppressing spoilage and deterioration of coffee beverages. Next, the present invention will be explained with reference to examples. Example 1 Coffee aqueous extract (Bx.8) 40g, water 320g,
40 g of sugar, 8 g of whole milk powder, 0.2 g of citric acid monoglyceride (product name: Sunsoft No. 621B, manufactured by Taiyo Kagaku Co., Ltd.), and 0.4 g of decaglycerin monolaurate were mixed in a homomixer at 70°C for 7 minutes.
Stir to obtain a homogeneous solution. This coffee beverage solution was sterilized at 120°C for 20 minutes, cooled, and then placed in three sterilized transparent sample bottles (100 ml each (PH =
6.5). Bottle of this coffee drink at 55℃
After leaving it for 30 days, check whether there are any oil droplets or floating substances.
Changes in PH were measured. As a result, no oil droplets or floating substances were observed, and the pH remained almost unchanged at 6.4. Example 2 After blending 4.5 kg of coffee bean extract, 20 g of instant coffee powder, 1.0 kg of milk, 800 g of sugar, and 3.67 kg of water, 10 g of citric acid monoglyceride (product name: Sunsoft No. 621B) and decaglycerin monomyristic acid were added. Add 20 g of ester to prepare a coffee beverage (PH = 6.8) and dispense into TDT tubes (30 tubes) in 20 ml portions. 0.2 ml of heat-resistant bacterial spore solution (B.coagulans, bacterial count 10 4 /ml) prepared in this
After ingesting and melt-sealing and sterilizing with high-pressure heat at 121°C for 10 minutes, the TDT tube was opened and heat-resistant bacteria were detected on a standard agar medium (55°C for 6 days). As a result, no heat-resistant bacteria were detected. Example 3 450 g of coffee bean extract, 2 g of instant coffee powder, 100 g of milk, 80 g of sugar, and 367 g of water were mixed. A heat-resistant bacterial spore solution (Clostridium thermoaceticum IAM5802, bacterial count
10 5 /ml) was added and mixed well to prepare a coffee beverage. Table 1 for 100ml of this coffee drink
Blend the various emulsifiers shown in and heat at 70℃ for 7 minutes.
Stir well to obtain a homogeneous coffee beverage. This was sterilized at 120°C for 20 minutes, then left at 55°C for 30 days, and then observed for decomposition due to heat-resistant bacteria, generation of oil droplets and floating substances, and changes in pH. As is clear from the results in Table 1, heat-resistant bacteria (Clostridium thermoaceticum) are present in coffee drinks.
IAM5802), decaglycerol monolaurate and decaglycerol monomyristate prevent spoilage caused by heat-resistant bacteria and stabilize the quality of coffee beverages for a long period of time. On the other hand, decaglycerol monopalmitate and decaglycerol monostearate cannot prevent spoilage if heat-resistant bacteria are present in the coffee beverage, and the PH decreases significantly due to the spoilage, resulting in oil loss. Separation and netcling were severe and very bad. Furthermore, although sucrose monopalmitic acid ester prevented spoilage caused by heat-resistant bacteria, oil separation and neckling were observed.
【表】【table】
【表】
比較例 １
実施例１において、デカグリセリンモノミリス
チン酸エステルの代わりにモノステアリン酸グリ
セリドを使用した以外は全く同様に行なつた。そ
の結果、乳化直後では良好な乳化状態を示したが
30日後では少量の油滴とネツクリングが観察され
た。
比較例 ２
実施例２において、デカグリセリンモノミリス
チン酸エステルの代わりにヘキサグリセリンモノ
ステアリン酸エステルを使用した以外は全く同様
に行なつた。その結果、耐熱性細菌が検出され殺
菌が不充分であつた。
［本発明の効果］
本発明のクエン酸モノグリセライドとポリグリ
セリン脂肪酸エステルを添加したコーヒー飲料は
実施例の結果から明らかな様に、製造工程中に残
存、あるいは汚染した耐熱性胞子形成菌及びその
芽胞が発芽、増殖するのを抑制する。そのため、
コーヒー飲料を製造するに際して特別な処理を必
要とせずに、コーヒー飲料の腐敗変質を防止し、
長期間安定保存できる。また乳化安定性にも優れ
た効果を示す。[Table] Comparative Example 1 The same procedure as in Example 1 was carried out except that monostearic acid glyceride was used instead of decaglycerin monomyristate. The results showed that the emulsification state was good immediately after emulsification, but
After 30 days, a small amount of oil droplets and netcling were observed. Comparative Example 2 The same procedure as in Example 2 was carried out except that hexaglycerol monostearate was used instead of decaglycerol monomyristate. As a result, heat-resistant bacteria were detected and sterilization was insufficient. [Effects of the present invention] As is clear from the results of the examples, the coffee beverage to which citric acid monoglyceride and polyglycerin fatty acid ester of the present invention are added does not contain heat-resistant spore-forming bacteria and their spores that remain or are contaminated during the manufacturing process. inhibits germination and proliferation. Therefore,
Prevents spoilage and deterioration of coffee beverages without requiring special treatment when producing coffee beverages,
Can be stored stably for a long period of time. It also shows excellent effects on emulsion stability.
Claims (1)
るコーヒー飲料にラウリン酸とミリスチン酸から
なるポリグリセリン脂肪酸エステルとクエン酸モ
ノグリセライドを配合することを特徴とする安定
なコーヒー飲料の製造法。 ２ ポリグリセリン脂肪酸エステルのポリグリセ
リンが、重合度２以上である特許請求の範囲第１
項記載の安定なコーヒー飲料の製造法。 ３ クエン酸モノグリセライドの添加量が0.01〜
0.5重量％である特許請求の範囲第１項記載の安
定なコーヒー飲料の製造法。 ４ ポリグリセリン脂肪酸エステルの添加量が
0.01〜0.5重量％である特許請求の範囲第１項記
載の安定なコーヒー飲料の製造法。[Scope of Claims] 1. A stable coffee beverage characterized by blending polyglycerol fatty acid ester consisting of lauric acid and myristic acid and citric acid monoglyceride into a coffee beverage consisting of an aqueous coffee extract, a milk component, and a sweetener. Manufacturing method. 2. Claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more.
Method for producing stable coffee beverages as described in Section. 3 The amount of citric acid monoglyceride added is 0.01~
A method for producing a stable coffee beverage according to claim 1, wherein the amount is 0.5% by weight. 4 The amount of polyglycerin fatty acid ester added is
A method for producing a stable coffee beverage according to claim 1, wherein the content is 0.01 to 0.5% by weight.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25127986A JPS63105640A (en) | 1986-10-22 | 1986-10-22 | Production of stable coffee drink |
| JP5100476A JP2538496B2 (en) | 1986-10-22 | 1993-04-02 | Stable coffee beverage manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25127986A JPS63105640A (en) | 1986-10-22 | 1986-10-22 | Production of stable coffee drink |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5100476A Division JP2538496B2 (en) | 1986-10-22 | 1993-04-02 | Stable coffee beverage manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63105640A JPS63105640A (en) | 1988-05-10 |
| JPH0430823B2 true JPH0430823B2 (en) | 1992-05-22 |
Family
ID=17220433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25127986A Granted JPS63105640A (en) | 1986-10-22 | 1986-10-22 | Production of stable coffee drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63105640A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI247583B (en) | 1999-03-24 | 2006-01-21 | Mitsubishi Chem Corp | Mike beverage |
| KR20160137988A (en) | 2014-03-31 | 2016-12-02 | 리켄 비타민 가부시키가이샤 | Emulsifier for milk component-containing beverages |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111641A (en) * | 1981-12-23 | 1983-07-02 | T Hasegawa Co Ltd | Preparation of stable coffee drink |
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
-
1986
- 1986-10-22 JP JP25127986A patent/JPS63105640A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111641A (en) * | 1981-12-23 | 1983-07-02 | T Hasegawa Co Ltd | Preparation of stable coffee drink |
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63105640A (en) | 1988-05-10 |
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