JPS63105640A - Production of stable coffee drink - Google Patents
Production of stable coffee drinkInfo
- Publication number
- JPS63105640A JPS63105640A JP25127986A JP25127986A JPS63105640A JP S63105640 A JPS63105640 A JP S63105640A JP 25127986 A JP25127986 A JP 25127986A JP 25127986 A JP25127986 A JP 25127986A JP S63105640 A JPS63105640 A JP S63105640A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- coffee
- polyglycerin fatty
- coffee beverage
- 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.)
- Granted
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 39
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 37
- 229930195729 fatty acid Natural products 0.000 claims abstract description 37
- -1 fatty acid ester Chemical class 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 6
- 239000005639 Lauric acid Substances 0.000 claims abstract description 4
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000003599 food sweetener Nutrition 0.000 claims abstract 2
- 239000003765 sweetening agent Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 239000000284 extract Substances 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
- 239000000839 emulsion Substances 0.000 abstract description 7
- 230000035784 germination Effects 0.000 abstract description 7
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 210000004666 bacterial spore Anatomy 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000035755 proliferation Effects 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 229920000223 polyglycerol Polymers 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 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
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive 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
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-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
- 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 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
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 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
- 229940069765 bean extract Drugs 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
- 238000001514 detection method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 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
- 235000021539 instant coffee 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
- 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
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004763 spore germination Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance 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
Abstract
Description
【発明の詳細な説明】 本発明は安定なコーヒー飲料の製造法に関する。[Detailed description of the invention] The present invention relates to a method for producing a stable coffee beverage.
詳しくはコーヒー飲料にクエン酸モノグリセラードとポ
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。More 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.
［産業上の利用分野コ
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。[Industrial Application Fields] The method for producing a coffee beverage of the present invention is applicable to the case where coffee beverages can be stored for a long time in the human diet, can be consumed easily and hygienically anytime and anywhere, and can be produced economically. It is useful for
クエン酸モノグリセラー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。Citric acid monoglyceride and polyglycerol fatty acid ester are approved as food additives and are very important emulsifiers in the food industry.
［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って、乳成分の凝集による油
の分離や固形物の発生、更には浮遊物を生成してネック
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、商業的滅菌によって残存する
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。またショ糖脂肪
酸エステルを使用する方法があるが、との方法は多量の
ショ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
ョ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った。[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, in addition to the above-mentioned problems such as emulsion stability, coffee beverages containing milk components produced in heating vending machines are susceptible to spoilage and deterioration due to the germination and proliferation of heat-resistant bacterial spores that remain after commercial sterilization. Tomo. 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 by adding a large amount of sucrose fatty acid ester, quality deterioration due to germination and proliferation of heat-resistant bacterial spores can be prevented, but
It is necessary to make the pH of the coffee drink 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 was insufficient.
［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
にわたっ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。[Problems to be solved by the invention] For these reasons, it is possible to ensure that coffee beverages containing milk components have good emulsion stability over a long period of time, and that heat-resistant bacterial spores that remain in coffee beverages can be eliminated without raising the sterilization temperature conditions. It has been desired to develop a method that improves the killing rate or suppresses the germination and proliferation of heat-resistant bacterial spores even when sterilized coffee beverages are stored at high temperatures.
本発明は商業的滅菌法によっ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、しかも長期にわたって乳化安定性の良い方法を提供
するものである。The present invention produces coffee beverages by commercial sterilization methods,
The object of the present invention is to provide a method that suppresses the germination and proliferation of heat-resistant bacterial spores during high-temperature storage and also provides good emulsion stability over a long period of time.
［問題を解決するだめの手段］
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
、鋭意研究を行なった結果クエン酸モノグリセラードと
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ード
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ードは、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っ
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、バルミチン酸、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。[Means to Solve the Problem] 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, we invented a manufacturing method that involves adding 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 are lauric acid, myristic acid, valmitic acid, stearic acid, and behenic acid. , 12-22 carbon atoms such as oleic acid
saturated or unsaturated straight chain fatty acids, and these fatty acids may be used alone or in mixtures 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 acids used in polyglycerin fatty acid ester are lauric acid,
It is a saturated or unsaturated straight chain fatty acid having 12 to 14 carbon atoms such as myristic acid, and these fatty acids may be used alone or as a mixture thereof.
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。The polyglycerol fatty acid ester of the present invention has a degree of polymerization of 2.
Mono-, di-, and tri-fatty acid esters of the above-mentioned polyglycerin are preferred, and mono- and di-fatty acid esters are particularly preferred, and these can be used alone or in a mixture thereof.
本発明に用いられるクエン酸モノグリセラードはコーヒ
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
セラー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。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, it is added in an amount of 0.02 to 0.2% (parts by weight) to the food. If the amount added is less than 0.01%, the effect of the present invention is not achieved, and if it is added more than 0.5%, the citric acid monoglyceride affects the flavor of the food and is also economically expensive, which is not desirable.
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。The polyglycerin fatty acid ester used in the present invention is 0.01% to 0.5% (parts by weight) based on the coffee beverage.
Added. Preferably 0.02-0.3% for food
(parts by weight) Add. 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.
本発明のクエン酸モノグリセラードとボリグリセリン脂
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、ショ糖脂肪酸エステル
を配合しても良い。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.
［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遊物を抑制する効果が大きい。ク
エン酸モノグリセラードは乳成分の乳化、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きれる。[Effect] 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 drinks containing milk components, and reduces floating that occurs over time. It has a great effect on suppressing things. 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.
次に本発明を実施例によって説明する。Next, the present invention will be explained by examples.
実施例１
コーヒー水性抽出液（Ｂｘ、８）４０ｇ、水３２０ｇ１
砂糖４０ｇ、全脂粉乳８ｇ、クエン酸モノグリセラード
（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’Ｃ，７分間、攪拌し
て均一な溶液を得た。このコーヒー飲料の溶液を１２０
″Ｃで、２０分間滅菌し、冷却した後滅菌した透明ザン
ブル瓶３木にそれぞれ１００ｍｊ２（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遊物の発生の有無とｐＩ（の変化を
測定した。その結果、油滴や浮遊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った。Example 1 Coffee aqueous extract (Bx, 8) 40g, water 320g1
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, 7 Stir for 1 minute to obtain a homogeneous solution. 120% of this coffee drink solution
Sterilize for 20 minutes at "C", cool and then add 100 mj2 (pH = 6.5) to 3 sterilized transparent sambre bottles each.
I packed it one by one. After this coffee drink bottle was left at 55°C for 30 days, the presence or absence of oil droplets and suspended matter and changes in pI were measured. As a result, no oil droplets or suspended matter were observed, and the pH = There was little change at 6.4.
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２０ｇ３牛乳１．０ｋｇ、砂糖ｓｏ。Example 2 Coffee bean extract 4.5 kg, instant coffee powder 20 g, milk 1.0 kg, sugar SO.
ｇ、水３．６７ｋｇを配合した後、クエン酸モノグリセ
ラード（商品名：サンソフトＮｏ、６２１Ｂ）Ｌｏｇ、
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２０ ｍ
ｌ毎にＴＤＴチューブに分注（３０本）する。 これに
調製した耐熱性細菌芽胞溶液（Ｂ、ｃｏａｇｕ ｆａｎ
ｓ 、菌数１ｏ４／ｍり０．２ｍｊ２を摂取し溶封し、
１２１℃、１０分間高圧加熱殺菌した後ＴＤＴチューブ
を開封して耐熱性細菌を標準寒天培地（５５°ｃ６日）
で検出した結果、耐熱性細菌は検出きれなかった。g, after blending 3.67 kg of water, citric acid monoglyceride (product name: Sunsoft No, 621B) Log,
A coffee beverage (pH=6.8) was prepared by adding 20 g of decaglycerin monomyristate and 20 m
Dispense each liter into TDT tubes (30 tubes). A heat-resistant bacterial spore solution (B, coagu fan
s, the number of bacteria is 1o4/m and 0.2mj2 is taken and sealed,
After high-pressure heat sterilization at 121°C for 10 minutes, open the TDT tube and transfer heat-resistant bacteria to standard agar medium (55°C, 6 days).
As a result of detection, no heat-resistant bacteria could be detected.
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りリセリドを使用し
た以外は全く同様に行なった。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
ックリングが観察された。Comparative Example 1 The same procedure as in Example 1 was carried out except that monostearic acid lyceride was used instead of decaglycerin monomyristate. As a result, a good emulsified state was observed immediately after emulsification, but a small amount of oil droplets and neck rings were observed after 30 days.
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った。その結果
、耐熱性細菌が検出され殺菌が不充分であった。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.
［本発明の効果コ
本発明のショ糖脂肪酸エステル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の
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。[Effects of the present invention] As is clear from the results of the examples, the coffee beverage to which the sucrose fatty acid ester and polyglycerin fatty acid ester of the present invention are added does not contain heat-resistant spore-forming bacteria that remain or are contaminated during the manufacturing process. Inhibits spore germination and proliferation. Therefore, no special treatment is required when producing the coffee beverage, and the coffee beverage is prevented from deteriorating and can be stored stably for a long period of time. It also shows excellent effects on emulsion stability.
Claims (5)
ーヒー飲料にポリグリセリン脂肪酸エステルとクエン酸
モノグリセラー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(1) A method for producing a stable coffee beverage characterized by blending polyglycerin fatty acid ester and citric acid monoglyceride into a coffee beverage consisting of aqueous coffee extract, milk components, and sweetener.
ン酸とミリスチン酸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(2) The method for producing a stable coffee beverage according to claim 1, wherein the fatty acids of the polyglycerin fatty acid ester are lauric acid and myristic acid.
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) The method for producing a stable coffee beverage according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more.
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) Addition amount of citric acid monoglyceride is 0.01~
The method for producing a stable coffee beverage according to claim 1, wherein the content is 0.5% by weight.
１〜０．５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(5) Addition amount of polyglycerin fatty acid ester is 0.0
The method for producing a stable coffee beverage according to claim 1, wherein the content is 1 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 true JPS63105640A (en) | 1988-05-10 |
| JPH0430823B2 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) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
| KR20160137988A (en) | 2014-03-31 | 2016-12-02 | 리켄 비타민 가부시키가이샤 | Emulsifier for milk component-containing beverages |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0430823B2 (en) | 1992-05-22 |
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