JPS5995847A - Preparation of coffee drink - Google Patents

Abstract

PURPOSE:A coffee drink having a good taste, preservable for a long-period in a wide pH range, obtained by adding a polyglycerin fatty acid ester as an emulsifying agent to a composition containing an extracted solution of roasted coffee beans, milky component, and sweet component. CONSTITUTION:An extracted solution of roasted coffee beans is blended with a milky component (e.g., milk, powdered milk, etc.), a sweet component (e.g., sugar, liquid sugar, etc.) and a polyglycerin fatty acid ester as an emulsifying agent with stirring, to give the desired coffee drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The instant invention relates to a coffee beverage that has good flavor and can be stored for a long period of time.

Recently, coffee beverages, represented by canned coffee, have become a large market, and the current production amount has reached more than 1.5 million tons per year.

This is largely due to the spread of vending machines, which has contributed greatly to the expansion of heated vending machines and canned coffee, especially in the winter, and iced canned coffee and canned coffee regardless of the season.
You can easily drink hot canned coffee anytime.

Types of coffee beverages include ``coffee,'' ``coffee beverage,'' and ``fuhi soft drink,'' depending on the coffee content extracted from coffee beans. There are many products such as "milk" and "black" which does not contain water.

Among these, many are consumed with moderate sweetness and mild taste due to milk components.

Generally, coffee drinks containing dairy ingredients contain 90% of coffee beans.
Add sugar or glucose to the extracted liquid at 5℃ to 150℃.
Sugars such as fructose corn syrup, milk ingredients such as cow milk, whole milk powder, or skim milk powder are blended and homogenized under high pressure, then filled into containers and sterilized at high temperature (approximately 120°C), or crushed or homogenized. It is made by flash sterilizing it at high temperatures and then filling it into containers. Similarly, sucrose fatty acid ester (currently sorbitan fatty acid ester) is used to improve the dispersion of milk components during production and to prevent oil separation or the generation of solids due to aggregation of milk components during storage. It is more common to use 1 to 0.01 to 0.03 of the total amount of the beverage.

However, sucrose fatty acid ester has a characteristic that it is weak against acidity, that is, as the pH becomes acidic, Nisdel precipitation occurs and the emulsifying and dispersing ability decreases. It is necessary to adjust the coffee liquid to pH 6.5 to 68 with baking soda before use, which greatly impairs the original flavor of the coffee.

Furthermore, in coffee drinks currently on the market that contain milk components, when stored at approximately 60°C in heating vending machines, milk proteins and milk fats are released and adhere to and solidify on the container walls, or oil droplets form. There are many cases where solid matter is suspended.

In general, the flavor of coffee is best achieved at a pH of 5 to 6, more preferably around pH 5.5, due to the various organic acids that are flavor components contained in it, and the flavor is maintained at a pH of around 5.5. It is strongly desired that the product has an appropriate sweetness due to sugar and milk components, and can maintain good quality even during long-term storage.

The present inventor has arrived at the present invention as a result of intensive research to solve the above problems.

In other words, polyglycerin fatty acid esters, which were newly approved for use as food emulsifiers in June 1980,
It has excellent oil-in-water emulsification and dispersion ability in acidic regions, which is not found in other food emulsifiers, and by applying this to coffee drinks, it is possible to create products that have good flavor and can be stored for a long time. I found out what I can get.

The key point of the present invention is that the coffee beans are extracted from coffee beans at a normal pH.
Go to 5.2 ・When making a coffee drink from the coffee liquid in 5.7, a milk component such as milk, skimmed milk powder, or whole milk powder, and a sweetening component such as sugar or various types of liquid sugar, the beverage It is characterized by adding 0.001 to 0.2% of the total amount of polyglycerol fatty acid ester, sorbitan fatty acid ester mainly composed of dried bamboo shoots, or (and) a blended product with glycerin fatty acid ester.

Polyglycerin fatty acid ester is an ester of polyglycerin obtained by dehydration condensation of glycerin and fatty acid derived from edible fats and oils. There are many varieties ranging from oily (HLBI~2) to hydrophilic (nLB15).

The polyglycerin fatty acid ester used in the present r3A is as follows. The degree of polymerization of polyglycerin is an average degree of polymerization calculated from the hydroxyl value and is up to zyldecaglycerin, preferably hexa-decaglycerin. The fatty acid residue ranges from C12 to C20, preferably valmitic acid, stearic acid or oleic acid.
The degree of esterification is preferably monoester or diester, which is obtained by esterifying 1 to 2 of the hydroxyl groups (for example, 8 in hexaglycerin) of polyglycerin.

Polyglycerin fatty acid T'slal σ in the prefecture,
Tetraglycerin monostearate 1, hexaglycerin distearate, hexaglycerin monoglumitate, hexaglycerin monostearate, hexaglycerin monooleate, octaglycerin monostearate, decaglycerin monoafrate, decaglycerin monopalmitate, deca Glycerin monostearate, decaglycerin monooleate, and decaglycerin diolate are good.

The blended emulsifier used in the present invention is a polyglycerol fatty acid ester as described above, any one of a glycerol fatty acid ester or a sorbitan fatty acid ester having valmitic acid, stearic acid, or oleic acid as a fatty acid residue, , and various combinations can be used as long as the proportion of polyglycerol fatty acid ester in the emulsifier is not less than 50%.

The coffee beverage produced by the production method of the present invention has a good flavor even at a pH of 5 to 7 and a wide range of coffee concentrations from 1 to 10 in terms of coffee beans, and has a good flavor when cold brewed or at 60°C. Even during long-term storage, there will be no quality deterioration due to milk components adhering to the container wall, solidification, oil droplet size, or floating solids.

Therefore, Kibosu 1 increases the commercial value of coffee drinks,
This will contribute to the expansion of the coffee beverage market.

EXAMPLES Below, examples of the present invention will be given and the effects thereof will be explained in detail, but these are illustrative and do not mean a limitation on the scope of the invention.

Example 1 50g of commercially available regular coffee and 10g of boiling water at 98℃
00 f was added to obtain coffee liquor in a conventional manner. Adjust the pH to 5.5 using sodium bicarbonate or citric acid.
, 5, 6, 0, 6, 5, and 7, 4 tons each,
Coffee liquid with each pH is 1.000! i'K
, sugar 2007, whole milk powder 407, emulsification 41 shown below
Add J Q, 4 S' and add water to bring the total volume to 2000.
It was set at 7. This was heated to 70℃ and stirred for 5 minutes using a homogenizer, and then heated to 150kv/h using a homogenizer.
It was homogenized using the crushing strength of c4. Next, the mixture was sterilized at 120°C for 30 minutes, immediately cooled to 10°C, and then 250 ml of each sample was filled into three sterilized transparent sample bottles with a precision balance.

These were placed in a refrigerator (1 to 6°C) or a constant temperature bath at 60°C, and the presence or absence of solid matter (d) was observed periodically.

A: Decaglycerin monostearate-1 B: Decaglycerin monostearate: Sorbitan monostearate =
8:2 C: Sucrose monostearate D: No emulsifier added As shown in Table 1, when emulsifier (A) or (B) is used, it can be used at pH 5 to 7 when cold or heated. When stored at 60°C, which is the condition of the vending machine, almost no quality deterioration such as generation of solid particles or iTi droplets was observed even after 3 months. The synergistic effect of sorbitan monostearate was suspected for long-term storage in a wider pH and H range.

On the other hand, in the case of (D), and in the case of pH 5 and pH 5.5 using emulsifier (C), the condition was good immediately after homogenization, but the emulsified state was maintained after sterilization at 120°C. It was observed that oil droplets and white particulates were floating on the liquid surface, or that they had progressed orally and were fed and assimilated to the container wall, or that they were floating in small clumps.

Next, for the preparations with pH 5.5 and pH 6.5, the products immediately after preparation and those stored at 60°C for 7 days were subjected to a sensory test of taste, aroma, and appearance using a 5-step evaluation method by a panel of 10 people. When conducted, the results shown in Table 2 were obtained.

From the above results, we found that the pH of coffee beverages is good at around 5.5, and that sucrose fatty acid esters are suitable for i-1:
Good quality products can only be obtained at a pH of 6.5 or higher, whereas oysters using polyglycerol fatty acid esters or combination products of this and sorbitan fatty acid esters have a good flavor and flavor over a wide range of pH. Excellent effects were observed in both long-term storage and long-term storage.

Table 1 Effect of emulsifiers on long-term storage [Note] ○ mark: No quality deterioration △ mark: White fine particles floating on the entire liquid surface Table 2 Sensory test results Example 2 Add 10% of boiling water at 98°C to commercially available regular coffee 507.
00F was added to obtain coffee liquid as usual (pH 5,
31). To this, sugar 3007, skim milk powder 502,
Add 0.47 of the emulsifier shown below and add water to make 20001
i' was prepared in the same manner as in Example 1.

E: Hexaglycerin monostearate F: Hexacrycerin monopalmitate: Glycerin monostearate = 9: I G: Decaglycerin distearate H: Decaglycerin diolate When evaluated in the same manner as in Example 1, Good results were obtained in terms of both flavor and long-term shelf life.

Example 3 Roasted coffee beans were ground, and the ground coffee was converted into coffee beans according to a conventional method to obtain 2%, 6 parts, 10 parts, and 20 parts.
Each yields 10,001 i+ of the equivalent coffee liquor (pH 5,35).

To this, add 3001 parts of sugar, 40 parts of whole milk powder, 0.459 parts of deca-glycerin monostearate, and add water to 20 parts.
00f was prepared by the same method as in Example 1, and coffee drinks corresponding to 1%, 3%, and 5.10% in terms of coffee beans were made.

Similar to Example 1, long-term storage stability at cold temperatures and at 60° C. was investigated, and it was found that there was no quality deterioration for at least 3 months at any coffee concentration.

Patent applicant Kazuo Matsushita For procedural amendment (method) % formula % 1 Display of case 1982 patent application 2θ゛7354
, > 32 Title of the invention A5 method for producing coffee beverages 3
Relationship with the case of the person making the supplement Patent applicant 4 Date of the supplement order February 2, 1982

Claims (2)

[Claims] (1) Coffee characterized by adding polyglycerin fatty acid ester to a composition consisting of an extract of roasted coffee beans, a milk component such as milk, skim milk powder, or whole milk powder, and a sweetening component such as sugar or liquid sugar. Beverages and their manufacturing methods. (2) The method according to claim (1), in which the polyglycerin fatty acid ester is used in combination with any one or all of glycerin fatty acid esters and sorbitan fatty acid esters.