JPH0763316B2 - Method to prevent turbid sedimentation of liquid coffee beverages - Google Patents
Method to prevent turbid sedimentation of liquid coffee beveragesInfo
- Publication number
- JPH0763316B2 JPH0763316B2 JP63019196A JP1919688A JPH0763316B2 JP H0763316 B2 JPH0763316 B2 JP H0763316B2 JP 63019196 A JP63019196 A JP 63019196A JP 1919688 A JP1919688 A JP 1919688A JP H0763316 B2 JPH0763316 B2 JP H0763316B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- liquid coffee
- liquid
- coffee beverages
- sedimentation
- 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 - Fee Related
Links
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。TECHNICAL FIELD OF THE INVENTION The present invention is a method for preventing turbidity or precipitation that occurs during storage and / or heat sterilization of liquid coffee (straight beverage or concentrated liquid).
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っとも人気のある嗜好
品の１つとなっている。Problems to be Solved by the Invention: Today, coffee has become one of the most popular favourites for the Japanese.
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, coffee grounds for extraction or coffee beans and liquid coffee (straight drinks or concentrates).
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。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。In the case of instant coffee, the coffee powder, sugar and / or milk, etc. are placed in a coffee cup and then hot water is added, so that consumers who prefer instant coffee cannot recognize whether or not the coffee is transparent. However, in coffee powder or coffee beans for extraction, the coffee liquid after extraction (before adding sugar, milk, etc.) is transparent. Therefore, consumers who prefer brewed coffee at home are aware that the coffee liquor is clear.
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 drinks and concentrated coffee drinks that can be drunk in their original concentrations. The coffee beverage may be extracted from coffee beans by a coffee maker and the extracted liquid may be packed in a container for sale. When instant sterilization with this extract at high temperature,
Or, when retort sterilization is performed, dust is likely to occur. Also, when the extract is stored for a long period of time, it is easy for dust to occur. For consumers who prefer brewed coffee at home, coffee has the impression that it is transparent, and the presence of "dirt" in commercial coffee beverages can be uncomfortable.
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
透明なコップに移すと、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、従来砂糖等の甘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。甘味料を添加すると、そのコーヒーの
用途は制限される。When the ordinary liquid coffee beverage is marketed in an opaque container such as a paper container or an opaque plastic container, the “smell” of the liquid coffee seems to be irrelevant in sales. However, when the consumer transfers the liquid coffee beverage from an opaque container to a clear cup, the stain in such coffee becomes noticeable. Conventionally, sweeteners such as sugar have been added to prevent turbidity or precipitation of liquid coffee. However, it is an era when sugar-free coffee is preferred these days. The addition of sweeteners limits the use 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「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 Problems: The present invention has discovered that the addition of water-soluble casein to liquid coffee after extraction does not result in long-term "smudge" and precipitation during heat sterilization or storage.
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。The water-soluble casein means casein sodium, casein calcium and the like.
このような水溶性カゼインは、コーヒーの抽出液に予め
加えておいても良い。Such water-soluble casein may be added in advance to the coffee extract.
水溶性カゼインの添加量は、約0.1〜10％であることが
好ましい。The amount of water-soluble casein added is preferably about 0.1-10%.
実施例 １ 液コーヒーの製造 レギュラーコーヒー１容量に対し、熱水を約１〜30容量
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。Example 1 Production of 1-liquid coffee To 1 volume of regular coffee, about 1 to 30 volumes of hot water was added and extracted to obtain an extract. Or about 5-40% of the same extract
Concentrate to give a concentrate.
抽出液又は濃縮液のコーヒー固形分当り水溶性カゼイン
（カゼインナトリウム）１％を添加した。1% of water-soluble casein (sodium casein) was added to the coffee solids of the extract or concentrate.
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た。又は、同混合液は缶
包材に充填密封し、その後スチーム式又は熱水式加圧加
熱釜にて殺菌した。The mixed solution was sterilized by a plate heat exchanger and packed in an aluminum pouch or a plastic container. Alternatively, the mixed solution was filled in a can packaging material and sealed, and then sterilized in a steam type or hot water type pressure heating pot.
液コーヒーへの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 effect of preventing turbidity or precipitation by adding sodium caseinate to liquid coffee is as follows.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭61−271969（ＪＰ，Ａ) 特開 昭60−105455（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP 61-271969 (JP, A) JP 60-105455 (JP, A)
Claims (1)
ことからなる液コーヒーのにごり及び沈殿の防止方法。1. A method for preventing turbidity and precipitation of liquid coffee, which comprises adding water-soluble casein to the 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 JPH01196257A (en) | 1989-08-08 |
| JPH0763316B2 true 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) |
Families Citing this family (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 |
| JP4750738B2 (en) * | 2007-03-07 | 2011-08-17 | 株式会社日清煉乳 | Concentrated milk type emulsion and milk-containing beverage using the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8320580D0 (en) * | 1983-07-29 | 1983-09-01 | Mars G B Ltd | Dry beverage product |
| 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
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01196257A (en) | 1989-08-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4587578B2 (en) | Coffee drink system | |
| RU2258383C2 (en) | Means for preparing of coffee beverage, container for said means and method for increasing stability of coffee concentrate | |
| JP3689533B2 (en) | Milky coffee beverage and method for producing the same | |
| CN101795575A (en) | Container-packed coffee beverage | |
| JPH0763316B2 (en) | Method to prevent turbid sedimentation of liquid coffee beverages | |
| JP2024024078A (en) | Packaged coffee beverage containing γ-aminobutyric acid | |
| JPH0549266B2 (en) | ||
| JP3384824B2 (en) | Coffee beverage and method for producing the same | |
| JP2000262216A (en) | Sweetener-containing coffee beverage and its production | |
| JPH0628540B2 (en) | Method for preventing turbidity of black tea decoction | |
| JP6566593B1 (en) | Beverage and method for producing the same | |
| JPS61185174A (en) | Gelatinous drink composition | |
| JP2018153100A (en) | Container-packed concentrated coffee drink | |
| JP4112087B2 (en) | Coffee production method | |
| JPH02222647A (en) | Production of coffee beverage | |
| JP2021048824A (en) | Milk-containing coffee drink | |
| JP3501294B2 (en) | High-concentration coffee beverage in a sealed container | |
| JPH0767533A (en) | Fruit juice-containing black tea drink and its production | |
| JPH0420244A (en) | Beverage contained in hermetically sealed container | |
| JP6218035B2 (en) | Coffee beverage containing fine powder of roasted coffee beans and malt extract | |
| JP2012100619A (en) | Mild acidic black coffee beverage | |
| US2559194A (en) | Tea sirup and process for making same | |
| JP2744116B2 (en) | Manufacturing method of mineral fortified beverage | |
| Spiro et al. | Kinetics and equilibria of tea infusion, Part 14. Surface films formed in hard water by black tea brews containing milk | |
| JP2002112746A (en) | Devil's tongue-containing instant beverage |
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 |