JPWO2015030253A1 - Milk coffee drink with low coffee fat content - Google Patents

Abstract

Provided is a coffee drink containing milk that suppresses a heated odor of milk generated during high-temperature sterilization. In milk-containing coffee beverages manufactured by pasteurization, 0.5 mg / kg to 6.5 mg of total amount [(A) + (B)] of carwalol palmitate (A) and café stall palmitate (B) / Kg or less.

Description

  The present invention relates to a milk-containing coffee beverage with reduced heating odor.

  Milk coffee beverages are drinks with high palatability that are drunk throughout the year, and many bottled milk coffee beverages that can be stored at room temperature for a long period are in circulation. Coffee beverages with stuffed milk are usually used for coffee raw materials such as coffee bean extract and instant coffee (also referred to as coffee content in this specification), milk, concentrated milk, whole milk or whole milk powder, skim milk. Or before mixing the raw material containing milk components such as skim milk powder, condensed milk, cream, or milk protein (in this specification, also expressed as milk), etc. Or after being filled, it is manufactured by high temperature sterilization. In this way, in milk-containing coffee beverages manufactured through high-temperature sterilization, the milk components are heat-denatured, and the milk-heated odor, specifically, the milk's unique deterioration odor (natural odor) and the milk's peculiar taste It is known that the quality (creamy feeling) disappears and the quality of the milk-containing beverage is lowered.

  Therefore, various methods for suppressing the heat odor of milk in a beverage containing milk have been developed. For example, a method for producing milk or dairy products with suppressed production of milk odor, characterized in that α-glycosyl trehalose is contained in milk or dairy products and produced through a heat treatment step (Patent Document 1), A mixture of simple sugars and amino acids and a milk component are added to a coffee extract containing sugar, filled in a container, and then sterilized by retort. Beverages (Patent Document 2) and coffee extracts containing dairy ingredients are added with chlorogenic acid or chlorogenic acids, and milk-containing coffee beverages that do not deteriorate in flavor over a long period of time even in a heated state (Patent Document) 3) A container with a refreshing aftertaste after drinking, characterized by blending vegetable oils and fats in a ratio of 0.15 to 2 per 1% by weight of milk fat in the beverage Coffee (Patent Document 4), and the like.

  On the other hand, there are two diterpene compounds (cafestol and kahweol), which are lipids peculiar to coffee, in coffee. As utilization of this coffee lipid, it is known to give aroma to soluble coffee by making it into emulsion form with coffee aroma and spraying it on soluble powder (so-called instant coffee) (Patent Document 5).

JP 2006-94856 A Japanese Patent Laid-Open No. 11-9190 Japanese Patent Laid-Open No. 11-9189 JP 2009-291137 A JP 60-110791 A

  As described above, various methods for suppressing flavor deterioration during high-temperature sterilization of coffee beverages containing packed milk have been developed, but they have not been fully satisfactory. An object of the present invention is to provide a coffee drink with high drinkability, which suppresses a heated odor of milk generated during high-temperature sterilization of a coffee drink containing milk.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when high-temperature sterilization is performed in a state where milk components and coffee lipids are mixed, the heated odor becomes significantly strong. And when the coffee raw material with which coffee lipid was reduced was mixed with the milk raw material and high temperature sterilization was performed, it discovered that milk heating odor was reduced and came to complete this invention.

That is, although not limited to this, this invention includes the following.
1. (A) Palmitic acid carweol, (B) palmitic acid caffe stall, and (C) milk component, the total amount of said palmitic acid carweol and palmitic acid caffe stall [(A) + (B)] A milk-containing coffee beverage that is 0.5 mg / kg or more and 6.5 mg / kg or less and is manufactured by high-temperature sterilization.
2. 2. The milk-containing coffee beverage according to 1 above, wherein the ratio [(A) / (B)] of palmitic acid carweol and palmitic acid café stall is 1.90 or more.
3. The milk-containing coffee beverage according to 1 or 2 above, wherein the sugar content is 5 g or less per 100 mL of beverage.

  According to the present invention, a milk-containing coffee beverage that can withstand quality from the viewpoint of flavor is obtained from high-temperature sterilization, long-term storage, and heating in a product warmer in winter. The milk-containing coffee beverage of the present invention is a beverage with high drinkability to which the off-flavor (milk heating odor and oxidation odor) of the milk beverage is reduced and the richness of the milk component is imparted.

  The term “coffee beverage” as used herein refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization process. The type of the product is not particularly limited, but “Coffee”, “Coffee Beverage”, “Coffee Drink with Coffee”, which is the definition of “Fair Competition Rules for the Labeling of Coffee Beverages” certified by the Fair Trade Council of Japan in 1977 Is mainly mentioned. Also, in beverages made from coffee, those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.

  Here, the coffee content means a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and crushed coffee beans with water or hot water. Can be mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  In the present specification, a coffee beverage produced using a milk component as a raw material and subjected to a heat sterilization step is referred to as a “milk coffee beverage”. Here, the milk component refers to a component added to impart a milk flavor or milky feeling to the coffee beverage, and mainly refers to mammalian milk, milk and dairy products, such as raw milk, milk, Special milk, partially skimmed milk, skimmed milk, processed milk, milk drinks, etc. are mentioned, and dairy products include cream, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free milk, sweetened skimmed milk, whole milk powder, Non-fat dry milk, cream powder, whey powder, butter milk powder, adjusted milk powder and the like can be mentioned. In particular, since the effect of the present invention is effective in suppressing heated odor generated when milk is used as a milk component, a beverage containing milk is one of the preferred embodiments of the present invention. Although content of the milk component in the milk-containing drink of this invention is not specifically limited, Preferably it is 0.1-10 mass% in conversion of solid content. The term “solid content” as used herein refers to a dried product after the milk is dried using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.

  The milky coffee beverage of the present invention is characterized in that the proportion of coffee lipid in a dissolved state in the beverage is reduced. Specifically, the coffee lipid content in the beverage is 6.5 mg / kg or less, preferably 6.0 mg / kg or less, more preferably 5.5 mg / kg or less, even more preferably 5.0 mg / kg or less, particularly The concentration is preferably 4.5 mg / kg or less, and the lower limit is 0.4 mg / kg or more, preferably 0.5 mg / kg or more, more preferably 1.0 mg / kg or more, more preferably 1.5 mg. / Kg or more, more preferably about 2.0 mg / kg or more. Here, “coffee lipid” as used in the present specification refers to (A) carmitol palmitate (A) in which palmitic acid is ester-bonded to carweol and cafe stall measured by the method described in the examples described later. Abbreviation: KwO-pal) and (B) Total amount of palmitate caffeol (abbreviation: CfO-pal) [(A) + (B)]. If the coffee lipid is reduced too much, it is not preferable from the viewpoint of coffee flavor.

  In general, lipids have an important role in flavor, such as mildening the stomach of coffee, making the mouth feel mild, and imparting a milky taste and richness to beverages. In the case of container-packed coffee beverages with high-temperature heating such as sterilization, it has been found that heating odor increases when high-temperature heating is performed by mixing coffee lipids and milk components, especially coffee lipids and milk fat. Then, it is confirmed that the heat odor of milk is remarkably reduced when high temperature sterilization is performed by mixing coffee raw materials and milk raw materials whose coffee lipids [(A) + (B)] fall within the above range. doing.

  The method for reducing coffee lipid from the coffee raw material is not particularly limited, but an adsorbent treatment having coffee lipid adsorption ability is simple and preferable. Examples of the adsorbent having the ability to adsorb coffee lipids include porous filter media such as filter cartridges using paper filters, flannel (cotton) filters, diatomaceous earth, and polypropylene nonwoven fabrics. Further, coffee lipid may be reduced by separating into three phases of oil, extract, and koji using three-phase centrifugation and removing an appropriate amount of oil. As the porous filter medium, roasted coffee beans or a pulverized product thereof can also be used. Specifically, roasted coffee beans (including the coffee grounds after extraction) are stacked in a column shape, and the coffee lipid can be selectively adsorbed and removed by passing a solution-like coffee raw material therethrough. The liquid flow may be a down flow or an up flow, but the up flow tends to remove coffee lipid more easily.

  Furthermore, the ratio [(A) / (B)] of (A) carmitol palmitate and (B) palmitate caffeol is adjusted to 1.90 or more, preferably 1.95 or more. Good. The upper limit of (A) / (B) is 3.00, preferably 2.80, more preferably about 2.50. By adjusting so that it may become the said range, milk heating odor can be reduced further.

  It is known that the ratio of carweol and cafe stall varies with the origin of coffee. For example, Robusta species do not contain cafe stall, but Arabica species contain (A) / (B) = about 1/3. In order to adjust (A) / (B) to be in the above range, coffee raw materials having different origins may be appropriately mixed and used.

 As an example of a preferred embodiment of the present invention, a milk-containing coffee drink having a saccharide content of 5 g or less per 100 mL of beverage, preferably 4 g or less, more preferably 3 g or less can be mentioned. The lower limit of saccharides is 0.5 g or more per 100 mL of beverage, preferably about 1 g or more. The so-called fine sugar-type milk-filled coffee beverages with a small amount of such sugars tend to be noticeably perceived of a heated odor. Therefore, it is a beverage in which the effects of the present invention are remarkably exhibited. Here, saccharides mean sweeteners such as saccharides (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc.), oligosaccharides, and sugar alcohols contained in beverages.

  As an example of another preferred embodiment of the present invention, a milk coffee drink containing acesulfame potassium can be mentioned. The bitterness unique to acesulfame potassium and the sharpness of the back mouth may reduce the coffee flavor in combination with the milk heated odor, but the coffee beverage of the present invention not only reduces the milk heated odor, but is also unique to acesulfame potassium. The bitterness of the mouth and the badness of the back mouth can also be improved. It is desirable to add acesulfame potassium to 0.005% by mass or more, preferably 0.01% by mass or more based on the whole beverage. In addition, the use standard of assulfame potassium with respect to coffee drinks is defined as 0.035 mass% or less by Japanese food hygiene law.

  The coffee beverage of the present invention is obtained by high-temperature sterilization of a prepared liquid obtained by mixing a coffee raw material with reduced coffee lipids and a milk component. High temperature sterilization in this specification is a method of filling a storage container that has been sterilized under aseptic conditions after being sterilized for a short time at high temperature (UHT sterilization method), and after filling a storage container such as a can with the preparation liquid The retort sterilization method which performs a retort process is said. The conditions for the high temperature sterilization may be appropriately selected according to the characteristics of the preparation solution of the milk-containing beverage and the storage container to be used, but in the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130. It is the conditions for about 30 to 120 seconds at ˜145 ° C., and in the case of the retort sterilization method, it is usually about 10 to 30 minutes at 110 to 130 ° C., preferably about 10 to 20 minutes at 120 to 125 ° C.

  As described above, the milk-containing coffee beverage of the present invention is a beverage that has improved unpleasant scent and flavor due to high-temperature sterilization, long-term storage, heating in a product warmer in winter, and the like. Usually, the coffee raw material is weakly acidic, but in order to maintain the stability of the milk component, in the case of a milk-filled coffee beverage packed in a container, a pH adjuster is usually added, and the pH is about 5.5 to 7.0. The pH is preferably adjusted to be in the neutral range of pH 6.0 to 7.0. However, at the stage of pH adjustment, there is a problem that the flavor (for example, faint acidity) and taste inherent to the coffee raw material are lost. However, the milk coffee beverage with reduced coffee lipid according to the present invention has a sufficient coffee taste even when the pH is about 5.5 to 7.0, preferably in the neutral region of pH 6.0 to 7.0. In addition, the richness of the milk component is enhanced, so that coffee and milk complement each other's goodness, and the coffee beverage can be enjoyed with a wide and sharp taste. Here, the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), sodium carbonate, potassium carbonate, sodium hydroxide, water Examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.

  The coffee beverage of the present invention is a beverage in which coffee and milk complement each other's goodness, and in particular, the preference (drinkability; the nature of the beverage) that maintains (holds) the fragrance of delicate coffee. If a drink is still delicious after a certain amount of drink, it can be said that the drink is drinkable, which is sometimes expressed as “whether or not you want to drink.”) is there. More specifically, it is generally known that the aroma of coffee is very delicate and unstable, and the aroma and flavor immediately after extraction change over time and cannot be held for a long time. Yes. In the case of container-packed beverages that are pasteurized, coffee that has lost its coffee aroma, flavor, and denaturation, but has reduced coffee lipids and the ratio of carweol and caffe stall in the lipids has been adjusted to a specific range. The beverage can effectively maintain (hold) the unstable coffee scent.

  In order to express and maintain the coffee flavor well, it is preferable that the coffee beverage of the present invention contains caffeine. The content of caffeine is 50 mg or more, preferably 55 mg or more, more preferably 60 mg or more, and further preferably 65 mg or more with respect to 100 mL of beverage. The upper limit of the amount of caffeine is 100 mg or less, preferably 90 mg or less, and more preferably about 85 mg or less with respect to 100 mL of beverage from the viewpoint of flavor such as bitterness.

  The container filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of the commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers are used. be able to.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.

[Example 1]
(1) Production of coffee raw material A coffee extract was obtained from a plurality of roasted coffee beans of different origins by a conventional method (Drip 1, 2). In addition, a coffee extract with reduced coffee lipids was obtained by passing a pressurized extract of roasted coffee beans through a column in which crushed roasted coffee beans were laminated (Ext1-6). About the coffee raw material (liquid) which each diluted with water so that Brix might be set to 1.5 degrees, the content of the coffee lipid (A) carmitol palmitate and (B) caffeate palmitate is determined by LC-MS. / MS was used and measured in MRM mode.

  The analytical sample was prepared by the following method. First, 2 g of coffee raw material (liquid) was placed in a glass centrifuge tube, 4 ml of acetonitrile was added, and the mixture was stirred for 1 minute with a vortex mixer. This was centrifuged with a centrifuge (1680 × g, 30 minutes, 20 ° C.), and the supernatant was transferred to a 10 ml volumetric flask. 2 ml of ethanol was added to the centrifuge tube, and the precipitate was crushed with a pipette tip to diffuse. The insoluble matter was further diffused in an ultrasonic cleaner over 15 minutes, stirred with a vortex mixer for 1 minute, centrifuged with a centrifuge (1680 × g, 30 minutes, 20 ° C.), and the supernatant was added to a 10 ml volumetric flask. Moved to. The same extraction with ethanol was performed once more. The 10 ml volumetric flask from which the extract was collected was diluted with ethanol, and the well mixed liquid was filtered through a PTFE membrane filter (Toyo Roshi Kaisha, pore size 0.2 μm, diameter 25 mm) to obtain an analytical sample. The measuring method of LC-MS / MS is as follows.

(LC-MS / MS analysis conditions)
[Models used]
MS: 4000QTRAP (manufactured by AB Sciex)
LC: 1290 Infinity (manufactured by Agilent Technologies)
[LC conditions]
Mobile phase: (A) 0.1% formic acid aqueous solution, (B) ethanol Flow rate: 0.4 ml / min Gradient conditions: 0-1 min (80% B), 1-5 min (80-100% B ), 5-7.5 min (100% B), equilibrated with initial mobile phase 2.5 min. Column: Zorbax Eclipse Plus RRHD C18 1.8 μm 2.1 × 150 mm manufactured by Agilent Technologies
-Column temperature: 45 ° C
・ Introduction volume: 1 μl
[MS conditions]
・ Ion source: Heated Nebulizer
・ CUR: 20
・ CAD: Medium
・ NC: 5
-TEM: 400
・ GS1: 40
・ Ihe: ON
Switching valve condition: Of the mobile phase that passed through the column, only 4.5 to 5.8 minutes was introduced into the MS [MRM condition]
-Carmitol palmitate: 535.41 → 279.17 (Q1 → Q3)
・ Calm Stall Palmitate: 537.43 → 281.19 (Q1 → Q3)
・ DP: 95
・ EP: 10
-CE: 21
・ CXP: 12
In this example, a calibration curve was prepared in advance by analyzing a standard product of carmitol palmitate (manufactured by MP Biomedicals) and a standard product of cafetall palmitate (manufactured by LKT Labs) under the above conditions, and palmitic acid contained in the sample. Acid carweol and palmitate caffeate were quantified. The elution time of carwalol palmitate under the above conditions was 5.1 minutes, and the elution time of caffeate palmitate was 5.2 minutes.

  Table 1 shows the analysis results. The coffee extract contains a certain amount of coffee lipid, but the coffee extract (Ext) treated with the porous filter medium had reduced coffee lipid.

(2) Production of Coffee Beverage with Container Packed Milk The coffee raw materials (Drip, Ext) produced in (1) above were mixed at arbitrary ratios to obtain coffee liquids having various coffee lipid contents. Add 5% milk, 2% sugar, 0.01% acesulfame potassium, 0.04% emulsifier (sucrose sugar ester), and baking soda to add 100%. , 190g each in a steel container, sterilized at 120-125 ° C for about 25 minutes (retort sterilization), coffee beverage with packed milk (Bx5.1, caffeine content 65mg / 100mL, pH 6.3, fine Sugar type). About these drinks, the coffee lipid content was measured like (1). Moreover, the same measurement was performed about the commercial milk-containing coffee drink as a comparison. In addition, sensory evaluation was conducted on various coffee beverages using a specialized panel.

i) Heated odor Evaluation regarding the heated odor was performed immediately after production and after one month of storage (normal temperature storage). The evaluation points were: A: feel no heated odor, B: feel slightly heated odor, C: feel somewhat heated odor, D: strong heated odor.

ii) Strength of coffee flavor The strength of coffee flavor was evaluated immediately after production and after one month (storage at room temperature) after production. The evaluation points were A: strong, B: slightly strong, C: slightly weak, and D: weak.

iii) Drinkability Whether or not the taste is suitable for long-term drinking was evaluated by evaluation after continuous drinking for one week when 190 ml of drinking per day was continued for one month. Evaluation points were: A: suitable, B: slightly suitable, C: slightly difficult to drink, D: not suitable for drinking. In addition, what was stored by refrigeration (5-10 degreeC) was used for the test for this test.

  The results are shown in Table 2.

Claims (3)

(A) Palmitic acid carweol, (B) palmitic acid caffe stall, and (C) milk component, the total amount of said palmitic acid carweol and palmitic acid caffe stall [(A) + (B)] A milk-containing coffee beverage that is 0.5 mg / kg or more and 6.5 mg / kg or less and is manufactured by high-temperature sterilization.   The milk-containing coffee beverage according to claim 1, wherein the ratio [(A) / (B)] of the palmitate carweol and the palmitate caffe stall is 1.90 or more.   The milk-containing coffee drink of Claim 1 or 2 whose content of saccharides is 5 g or less per 100 mL of drinks.