JPH09205990A - Manufacture of coffee beverage with milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a coffee beverage with milk capable of manufacturing the coffee beverage with the milk provided with excellent coffee feeling and milk feeling without causing the separation and precipitation of cow's milk or the like by retort sterilization. SOLUTION: Sugar containing a reducing monosaccharide and cane sugar equal to or more than 1wt.% is added to coffee extract. After adding an emulsifier to the coffee extract, the cow's milk is added. Then, a container is filled with the coffee extract to which the cow's milk and the sugar are added and the retort sterilization (124 deg.C, 20 minutes, F=39) is performed. As a result, the coffee beverage with the milk is obtained.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a coffee drink containing milk.

[0002]

2. Description of the Related Art Coffee beverages, represented by canned coffee, are products that have made a great deal of sales throughout the year, and a wide variety of products have already been developed and sold.
However, coffee beverages have limited usable raw materials as compared with other beverages, and it is difficult to develop a newly differentiated product.

As one of the concepts for developing a coffee beverage having a distinctiveness, it is possible to express "the coffee feeling of a regular regular coffee". In order to express the taste of regular coffee, it is necessary to consider not only the taste of the coffee itself but also the feel of milk when a milk component is added. Conventionally, milk, whole milk powder, skim milk powder, fresh cream, etc. have been used as milk components of coffee beverages. Of these, whole milk powder and skim milk powder are subjected to heat treatment in the processing process, and thus have a smell of heat deterioration. In addition, fresh cream has poor storage stability. Therefore, milk is considered optimal for imparting authentic taste and flavor to coffee beverages.

[0004] However, milk has a property that solids are easily separated by heating. According to the Food Sanitation Law, canned coffee must be retort sterilized. For this reason, when retort sterilization is performed on a coffee beverage to which milk is added, the milk components may be separated, and immediately after sterilization, precipitation mainly of milk protein may occur. This precipitate does not re-dissolve, impairing the texture of the coffee beverage and may cause consumers to feel uncertain about the quality.

As a means for preventing such milk-derived precipitation, for example, in Japanese Patent Laid-Open No. 3-67548, a preparation liquid containing milk and a coffee beverage is sterilized in advance at high temperature for a short time to precipitate milk. A method is described in which it is aged, the precipitate is centrifuged to remove it, and then retort sterilization is performed. In this method, since the product is sterilized twice, deterioration of flavor is unavoidable. In addition, it cannot be implemented with existing coffee beverage manufacturing facilities.

Further, in Japanese Patent Laid-Open No. 6-245703, in order to prevent precipitation of milk protein and separation of fat of fresh cream by heat sterilization of coffee beverage, fresh cream having a low protein content is used as an emulsifier. The use of sucrose fatty acid esters and microcrystalline cellulose is described. However, there is no clear description as to whether or not milk having more milk protein than fresh cream can achieve the same effect. Further, when the amount of the emulsifier or stabilizer added is large, the flavor of the coffee beverage is masked.

Further, it has been empirically known that the precipitation can be prevented by increasing the amount of baking soda in the pH adjustment performed in the production of canned coffee. However, baking soda has a peculiar salty taste, and the addition of baking soda causes sliminess, and the original coffee feeling is lost, so that a satisfactory flavor cannot be obtained.

[0008]

The present invention can produce a milk-containing coffee beverage having an excellent coffee feeling and milk feeling without causing separation and precipitation of milk in the milk-containing coffee beverage by retort sterilization. An object of the present invention is to provide a method for producing a coffee drink containing milk.

[0009]

According to the present invention, a step of adding milk or the like to a coffee extract, and a step of adding 1 to 10 to the coffee extract.
Adding sugar containing 0% by weight of reducing monosaccharide,
Provided is a method for producing a milk-added coffee beverage, which comprises a step of sterilizing a coffee extract containing milk and the like and sugar added thereto by retort sterilization.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As a result of intensive studies to solve the above-mentioned problems, the present inventors have replaced at least a part of sucrose conventionally used as a sugar content of coffee beverages with a reducing monosaccharide. As a result, they have found that the separation and precipitation of milk and the like caused by retort sterilization can be prevented, and have completed the present invention.

The method for producing a milk-containing coffee beverage of the present invention will be described in more detail below. The coffee extract, which is one of the raw materials for the milk-added coffee beverage of the present invention, is obtained by extracting roasted coffee beans.

The type of roasted coffee beans is not particularly limited, but is, for example, Brazil, Colombia, Tanzania or Mocha. Roasted coffee beans can be used by blending one or more kinds.

The roasted coffee beans used in the present invention are roasted in the same manner as ordinary coffee beverages. Roasted coffee beans will gradually color if strongly roasted, become more brown and black and finally incinerated. It is also known that the bitterness increases as the roasting deepens regardless of the variety of brand. Therefore, roasting has the most influence on the taste, and is one of the important indicators in designing and quality control of the taste together with the blend.

The L value (bright value) is used as an index showing the degree of roasting. The L value is a value obtained by measuring the lightness of roasted coffee beans with a color difference meter, and the lower the roasted coffee roasted beans, the lower the value, and the stronger the bitterness of the coffee beverage. Conversely, the shallower the roast, the higher the L value, and the stronger the sourness. In order to reproduce the full-fledged flavor of regular coffee, the L value of roasted coffee beans is preferably in the range of 16-20.

The method for extracting the roasted coffee beans is not particularly limited, but is, for example, extraction with hot water. In the method of the present invention, milk or the like is added to the coffee extract. The milk or the like as used herein refers to milk that has not been heat-treated or has been lightly heat-treated so that milk components are separated by the retort treatment. Specifically, raw milk,
Milk, concentrated milk, skim milk, partially skimmed milk, skim milk powder,
Full fat milk powder and fresh cream are not included.

Further, sugar is added to the coffee extract. The sugar used in the present invention includes a reducing monosaccharide. The reducing monosaccharide includes, for example, glyceraldehyde, arabinose, ribose, xylose, galactose, fructose, glucose and the like. Among these reducing monosaccharides, those listed on the food additive list are xylose, arabinose, and ribose, and commonly used glucose and fructose can be preferably used. However, in reality, xylose, glucose, fructose, and fructose-fructose syrup are preferable from the viewpoint of cost.

The reducing monosaccharide should be contained in the sugar in an amount of 1 to 100% by weight. This is because if it is less than 1% by weight, precipitation of milk or the like will occur after retort sterilization of the milk-added coffee beverage. The reducing monosaccharide is contained in the sugar in an amount of preferably 1 to 50% by weight, more preferably 3 to 30% by weight.

The pH of the milk-added coffee beverage changes depending on the replacement ratio of the reducing monosaccharide. PH of coffee drink with milk
When it is less than 6, precipitation may occur in the coffee beverage containing milk during storage. Therefore, in the present invention, the sugar content
Although -100% by weight can be replaced with a reducing monosaccharide, it is preferable to adjust the replacement ratio so that the pH of the milk-added coffee beverage does not fall below 6.0. Specifically, when xylose is used as the reducing monosaccharide,
The substitution ratio is preferably 3 to 30% by weight. However, since the relationship between the pH of the milk-added coffee beverage and the replacement ratio of the reducing monosaccharide differs depending on the type of the reducing monosaccharide, the preferred replacement ratio is not necessarily the same.

The balance of the sugar content is, for example, a non-reducing sugar.
Non-reducing sugars include, for example, sucrose, xylitol, sorbitol, mannitol, maltitol, lactitol and the like.

Either the milk or the like and the sugar may be added first, or simultaneously. In addition to milk and sugars, additives usually added to coffee beverages may be used, and an emulsifier (for example, sucrose fatty acid ester, glycerin fatty acid ester) or a stabilizer (for example, araghenan, xanthan gum) may be used. Can be added to coffee extract.

Next, the milk or the like and the sugar-added coffee extract are sterilized by retort. Retort sterilization can be performed according to a conventional method. That is, it is performed by filling a container with a coffee drink containing milk and then heat-treating it at high temperature and high pressure. The container used here is, for example, a can (aluminum or stainless steel) and a bottle (glass).

In the method for producing a milk-added coffee beverage of the present invention described above, the use of reducing monosaccharides as sugar prevents the separation and precipitation of milk and the like due to retort sterilization. As a result, it is possible to easily produce a milk-added coffee beverage having a regular regular coffee coffee feeling and milk feeling even after being sterilized by retort.

Further, the method for producing a coffee drink containing milk of the present invention can be carried out only by replacing the sugar content to be added, so that it can be carried out using an existing coffee beverage manufacturing facility.

[0024]

Embodiments of the present invention will be described below in detail. Test Example 1 The relationship between the L value of roasted coffee beans and the precipitation of milk etc. by retort sterilization was examined as follows.

The L value was measured as follows.
First, put roasted coffee beans in a crusher (Bonmac),
The crushed particle size was fixed and crushed. The crushed beans were put into a cell in a fixed amount, and the cell was naturally dropped from a position 30 cm from the desk surface. This was performed 15 times (tapping). By this operation, the density of the ground beans in the cell became constant. The cell was placed on a color difference meter (Nippon Denshoku Industries Z-1001 DP) and the color tone (L value) was measured.

First, trial production of a test coffee beverage was carried out by the following method. First, the L value is 16 (hereinafter, L = 1
The roasted coffee beans having a roasting degree of 6) were crushed. Brazilian beans were used as roasted coffee beans. Hot water at 90 ° C., which was 13.5 times the amount of roasted coffee beans, was placed in a stainless beaker. Ground coffee roasted beans were placed in this hot water. Hot water and roasted coffee beans in a hot water bath at 90 ° C for 15
Extraction was carried out by stirring for a minute. After the extraction was completed, the mixture was filtered with a commercially available filtration filter, and the filtrate was ice-cooled. The soluble solid content (Brix; Brix) of the obtained filtrate (hereinafter referred to as coffee extract) was 2.3, the extraction rate was 24%, and the coffee solid was 14.4.

The coffee extract was weighed so that the amount of roasted coffee beans to be used was 60 g in a formulation of 1000 g. 60 g of sucrose was added to and dissolved in these coffee extracts. In addition, baking soda was added in a fixed amount (1.4 g) within a range that does not affect the taste of coffee. Further, 0.3 g of an emulsifier (specifically, sucrose fatty acid ester) was dissolved in the coffee extract and then added. Next, 120 g of milk was added to the coffee extract to prepare a preparation liquid. After raising the temperature of the prepared solution to 60 ° C., homogenization treatment (l primary pressure 15
0 kg / m ² , secondary pressure 50 kg / m ² total 200 kg /
m ² ). After further raising the temperature to 90 ° C., the prepared liquid was filled in a bottle and a can and sterilized by retort (124 ° C., 20 ° C.).
Min, F = 39). After this, the presence or absence of precipitation in the prepared liquid was confirmed by visual inspection.

Following the same procedure, L = 20, 24, 2
A coffee extract was obtained from each of the roasted coffee beans of No. 8 and a preparation liquid was prepared, and the presence or absence of precipitation after retort sterilization was confirmed. Table 1 shows the results.

[0029]

[Table 1]

As is clear from Table 1, when sucrose is used as the sugar and L = 16 and L = 20 roasted coffee beans that well express the original roasted feeling and bitterness of coffee, milk roasted is used. A precipitate formed. It was confirmed that the degree of precipitation was greater when roasted coffee beans with deep roasting L = 16 were used. In contrast, no precipitation occurred when roasted coffee beans of L = 24 and 28 having a relatively shallow roasting, which had a slightly sour flavor, were used.

Thus, it was confirmed that when milk was added to the coffee extract of roasted coffee beans having a preferable L value, the milk was separated and precipitated by retort sterilization. Furthermore, it was confirmed that milk precipitation did not occur when the L value was high, that is, when the roasted coffee beans were lightly roasted. However, when the roasted coffee beans having such a high L value are used, the contour of the coffee becomes sour and the strength is lost. Therefore, the L-value of the milk-added coffee beverage of the present invention is preferably 20 or less,
It is even more preferable that it is within the range.

Test Example 2 Sucrose was a reducing monosaccharide or non-reducing sugar shown in Table 2 and 100
%, Except following the same procedure as in Test Example 1,
The presence or absence of precipitation when roasted coffee beans with L = 16 was examined. Moreover, the pH of the preparation liquid after the retort sterilization was measured. The results are shown in Table 2.

[0033]

[Table 2]

With respect to non-reducing sugars, as with sucrose, precipitation occurred after retort sterilization. On the contrary,
It was confirmed that the precipitation of milk was prevented in all cases where the reducing monosaccharide was used, and it was suggested that the presence of the reducing group is involved in the prevention of precipitation.

The pH of the preparation liquid after retort sterilization was 6.4 when sucrose was used, but 100% sucrose was used.
When replaced with xylose and fructose,
A large drop of pH of 5.8 to 5.9 was observed.

Test Example 3 According to the same procedure as in Test Example 1 except that sucrose was partially replaced with a reducing monosaccharide or a non-reducing sugar shown in Table 3, L =
The presence or absence of precipitation was examined when 16 roasted coffee beans were used. The results are shown in Table 3, which shows the substitution limit values of the reducing sugars. In Table 3, the substitution ratio represents the substitution ratio of reducing monosaccharide to sucrose. Specifically, 20 of sucrose weight
If you replace% with reducing monosaccharides, 48 g of sucrose
/ 1000g (80%), reducing monosaccharide 12g / 100
It was blended so as to be 0 g (20%). In addition, in Table 3,
The addition ratio represents the ratio (% by weight) of the reducing monosaccharide to the preparation liquid.

[0037]

[Table 3]

As is clear from Table 3, it was confirmed that the reducing hexoses of glucose, fructose, fructose and high-fructose syrup, and galactose were effective in preventing precipitation by substituting 10 to 15%. Similarly, reducing pentose sugars of xylose, ribose, and arabinose were replaced by 5%, and glyceraldehyde was replaced by 1% to obtain a precipitation preventing effect. From this, it was found that the amount of reducing monosaccharide necessary for preventing precipitation was smaller in the order of hexose>pentose> three saccharide.

It is very useful that precipitation can be prevented by adding a small amount of reducing monosaccharide to sucrose as described above. In Test Example 2, it was found that reducing monosaccharides have an effect of preventing precipitation, but the sweetness of reducing monosaccharides is far beyond the mellow, deep sweetness of sucrose. Therefore,
Replacing part of sucrose with reducing monosaccharide prevents milk precipitation due to retort sterilization, and
It is possible to provide a coffee beverage having an aroma and taste almost the same as when using% sucrose.

Next, the pH of the prepared solution was examined when the substitution ratio of xylose was changed. The preparation liquid was prepared according to the same procedure as in Test Example 1 except that a part of sucrose was replaced at the replacement ratio shown in Table 4. Table 4 shows the results. The L value of roasted coffee beans was 16.

[0041]

[Table 4]

When the coffee beverage is stored at 55 ° C., p
It has been found that milk precipitation occurs due to a decrease in H 2. Therefore, the addition of reducing monosaccharides can prevent the precipitation of milk immediately after retort sterilization, but there is a risk of precipitation when stored at 55 ° C. It has been empirically known that milk precipitation due to the pH decrease of coffee beverages occurs when the pH is below 6.0. This precipitation is caused by a decrease in pH during storage, so the product pH
Must be kept above 6.0. As is clear from Table 4, when xylose is used as the reducing monosaccharide, when the L value of the roasted coffee beans is 16, if the substitution ratio is 30% or less, not only immediately after the retort sterilization but also in the coffee beverage. No milk precipitation occurs even when stored at 55 ° C. In addition, even if the L value is 20 or more, the pH of the product
Is almost the same as when the L value is 16, it is desirable that the substitution ratio is 30% or less when xylose is used as the reducing monosaccharide. However, the relationship between the pH of the coffee beverage and the replacement ratio differs depending on the type of the reducing monosaccharide used, and thus the replacement ratio of the non-reducing sugar with the reducing monosaccharide is not limited thereto.

Claims (3)

[Claims] 1. A step of adding milk or the like to a coffee extract, a step of adding sugar containing 1 to 100% by weight of a reducing monosaccharide to the coffee extract, and a coffee extract containing milk or the like and sugar. A method for producing a coffee beverage containing milk, comprising a step of sterilizing a liquid by retort. 2. The method for producing a milk-added coffee beverage according to claim 1, wherein the sugar content is a reducing monosaccharide and a non-reducing sugar. 3. The method for producing a milk-containing coffee drink according to claim 2, wherein the sugar content is 3 to 30% by weight of xylose and 70 to 97% by weight of sucrose.