KR20090064411A

KR20090064411A - Coffee drink

Info

Publication number: KR20090064411A
Application number: KR1020097006679A
Authority: KR
Inventors: 켄이치로 모토다; 마사아키 토미다
Original assignee: 미쓰비시 가가꾸 가부시키가이샤; 미쓰비시 가가쿠 후즈 가부시키가이샤
Priority date: 2006-10-04
Filing date: 2007-10-03
Publication date: 2009-06-18
Also published as: KR101979168B1; KR101846803B1; KR101667127B1; TWI444144B; KR20180037317A; KR20160121603A; KR20170024150A; TW200824576A; CN101534654A; WO2008041369A1; CN101534654B; KR20140108739A; KR101713507B1

Abstract

High temperature sterilization during manufacture and long-term storage after preparation do not cause sediment or fat separation, and provide a refreshing taste and further provide a coffee beverage having both bacteriostatic and emulsifying stability.

At least one of the conditions of the following (A)-(C) is a coffee beverage obtained by adding a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 to a coffee extract treated with a glycolysis enzyme, or a polysaccharide derived from a coffee extract in a coffee beverage. Drinks to satisfy you.

(A) 50% or more of the peak area corresponding to the molecular weight of 5000-100000 of the polysaccharide measured by gel permeation chromatography is reduced by polysaccharide low molecular weight treatment.

(B) It has molecular weight peak definition of polysaccharide in molecular weight 1000-4000 measured by gel permeation chromatography.

(C) The weight average molecular weights of the polysaccharide measured by gel permeation chromatography are 1000-6000.

Description

Coffee drink {COFFEE DRINK}

The present invention relates to a coffee beverage.

Many proposals have been made regarding coffee drinks. For example, as a method of preventing precipitation and ring generation derived from an oil component, a method of decomposing and treating milk proteins with various enzymes has been proposed. Specifically, a method (patent document 1) of using a decomposing enzyme and an alkaline sodium salt, which have met the coffee extract before sterilization, has been proposed.

Patent Document 1: Japanese Patent Application Laid-Open No. 7-184546

However, the above method is effective in preventing the occurrence of haze and sedimentation derived from the fiber of coffee beans, but it cannot be said that the effect of preventing the separation of fat and the generation of rings is sufficient.

Disclosure of Invention

Problems to be Solved by the Invention

It is an object of the present invention to provide a coffee beverage which has a refreshing taste and further has bacteriostatic power and emulsification stability without causing sedimentation or fat separation even by high temperature sterilization treatment during preparation or long-term storage after preparation.

Means to solve the problem

That is, the 1st summary of this invention relates to the coffee drink characterized by the polysaccharide derived from the coffee extract in a coffee drink satisfying at least one of the following conditions (A)-(C).

The second aspect of the present invention relates to a coffee beverage comprising a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 in a coffee extract treated with a glycolysis enzyme.

Effects of the Invention

The coffee beverage of the present invention has a refreshing taste and has a function of suppressing germination and growth of spores of heat-resistant spores and suppresses germination and growth of spores of heat-resistant spores even when stored under a heated state in a vending machine or the like. Fracture is prevented, and precipitation does not occur.

Best Mode for Carrying Out the Invention

In the present invention, any of the coffee extract can be used as the liquid extracted from the roasting head, the extract which concentrated it, and the liquid obtained by dissolving once processed into instant coffee in water (usually hot water).

In the coffee beverage according to the first aspect of the present invention, a coffee extract (i) in which the polysaccharide derived from the coffee extract satisfies at least one of the following conditions (A) to (C) is used as the coffee extract.

In the coffee beverage according to the second aspect of the present invention, the coffee extract (ii) treated with glycolytic enzyme is used as the coffee extract.

The coffee extract (i) can be obtained by treating the coffee extract with a glycolysis enzyme, that is, the coffee extract (ii) can satisfy at least one of the conditions (A) to (C) above, but the coffee extract (i) ) Is not limited to the above method.

First, the coffee extract liquid i is demonstrated.

Under the above conditions (A), the polysaccharide low molecular weight treatment refers to a treatment for lowering polysaccharides by chemical treatment such as acid and base treatment, separation treatment such as filtration and chromatographic separation, in addition to treatment with glycolysis. Among them, treatment with glycolytic enzymes is preferred. The treatment with glycolytic enzyme will be described later in "Coffee Extract (ii)".

Under the above condition (A), the rate of decrease by the polysaccharide low molecular weight treatment is preferably at least 60%, more preferably at least 80%.

Under the above conditions (C), the weight average molecular weight of the polysaccharide is preferably 1000 to 5000, more preferably 1000 to 4000.

The molecular weight of the polysaccharide derived from the coffee extract can be determined by gel permeation chromatography (GPC). The procedure is explained in full detail below.

(1) Sample pretreatment:

10 μL of formic acid is added to 1 mL of the coffee beverage, and the mixture is left at room temperature for 1 hour, and the resulting precipitate is removed by centrifugation at 10000 rpm for 3 hours. 0.8 mL of the obtained supernatant was passed through "OasisHLB cartridge" (30 mg, manufactured by Waters) previously pretreated with 1 mL of methanol followed by 1 mL of 0.1% formic acid aqueous solution to adsorb and remove the hydrophobic compound. 200 microliters is extract | collected from this flow-through liquid, 1 mL of ethanol is added, and it is left overnight at -20 degreeC. It is centrifuged at 10000 rpm for 3 minutes and the supernatant is removed. 1 mL of ethanol was added to the precipitate and dispersed, and the supernatant was removed by centrifugation at 10000 rpm for 3 minutes (twice). The precipitate is dried with nitrogen gas, redissolved in 200 μL of water, the trace insolubles are removed by centrifugation at 10000 rpm for 3 minutes and the supernatant is GPC analyzed.

(2) GPC conditions:

50 μL of the sample is injected into a column of “TSKgelG3000PWXL” manufactured by Ortho Co., Ltd., eluent 0.1% HCOOH-H ₂ 0 / MeOH = 80/20 is developed at 0.8 ° C / min at 40 ° C, and RI (differential refractive index) detection is performed.

(3) Molecular weight of polysaccharides:

A molecular weight calibration curve is prepared from the chromatogram of PEG (polyethylene glycol: H-[-O-CH ₂ -CH _2- ] _n -OH) standard product, and the weight average molecular weight Mw is calculated. The calculation uses the range of 7.03 minutes (molecular weight 100000) to 10.90 minutes (molecular weight 1000) as the retention time of the GPC. Here, the retention time refers to the time that the component to be analyzed elutes in GPC. PEG standard products include `` RE-24 '' (molecular weight 95000), `` RE-2 '' (molecular weight 26000) manufactured by Tokyo, Inc. Molecular weight 1500) and "PEG1000" (molecular weight 1000) were used. In addition, the weight average molecular weight Mw is a polydispersion system in which there are N _i molecules (i = 1, 2, ...) of molecular weight M _i ,

Is defined as

(4) Peak area and peak definition of polysaccharides:

The peak area corresponding to the molecular weight of 5000 to 100000 measured by GPC is calculated from the peak area of the retention time of 7.03 to 9.55 minutes. What has a peak top at molecular weight 1000-4000 shall have a peak top at retention time of 9.74 minutes to 10.90 minutes of the said analysis conditions.

Next, the coffee extract liquid (ii) is demonstrated.

As glycolysis enzymes, various kinds of enzymes such as met enzymes, pectin enzymes, hemicellulose enzymes and the like can be used, but met enzymes are preferable. Mannan, which is decomposed by mannose degrading enzymes, is a generic term for polysaccharides containing mannose as a main component, and there are also mannanes containing galactose, glucose and the like. Therefore, the degrading enzyme met in the present invention shall include galactosmannan degrading enzyme and glucose mannan degrading enzyme.

There are no limitations on the origin of the degrading enzyme, and as long as it has mannase activity, it can be used either as a regular product or as a crude product. Although alpha type or beta type mannosidase is mentioned as a metase, the beta type mannosidase is preferable. The reaction temperature, time, pH, and the addition amount of the enzyme treatment may be appropriately selected depending on the origin and activity of the enzyme to be used. Examples of the degrading enzymes derived from Aspergillus Niger are Gamanase 1.5L manufactured by Novo Nordes Corporation, Sumtim ACH manufactured by Nippon Chemical Co., Ltd., and Cellulosine GM5 manufactured by HBIA. And the like, as the degrading enzymes derived from Bacillus subtilis, "Vigarase M" manufactured by Nakdong Chemical Industry Co., Ltd. may be mentioned. Moreover, complex enzyme preparations, such as "Skurase A" by Mitsubishi Chemical Foods Co., Ltd., can also be used as long as they have mannase activity.

Mannase activity (endo-1,4-β-mannase activity) is 10 mg of azo carob garactomannan (colored-labeled carob (locust) garactomannan) manufactured by Megazyme, 50 mM acetate solution (pH 5.0) 50 μL of 50 mM acetate solution (pH 5.0) was added to 50 μL of a solution of enzyme prepared by diluting 200 μL of a substrate solution dissolved in 1 mL and 50 mM acetate buffer (pH 5.0), and the substrate degradation reaction of each enzyme preparation was indicated. After 15 minutes at the temperature, after completion of the reaction, 800 μL of ethanol was added to the reaction solution to precipitate a high molecular weight substrate, centrifuged at 10000 rpm for 5 minutes, and the absorbance at 590 nm of the supernatant was measured using a 1 cm optical field cell. Can be obtained by

The amount of the enzyme preparation added to the coffee extract depends on the mannase activity of the enzyme preparation, and in the above activity measurement, the change in absorbance (ΔOD _{590 nm} / min) at _{590 nm} per minute defines 1.0 as 1 unit.

In the present invention, when Brix obtains 1 kg of the coffee extract of 2.3% using 100 g of the roasted head having an L value of 20, it is preferable to add 1 to 1000 units.

For example, in the case of "Komanase 1.5L" (200 units / g) manufactured by Novo Nordes Corporation, the amount is usually 0.005 to 5 g, preferably 0.015 to 2.5 g per 1 kg of coffee extract. The reaction temperature is appropriately selectable, usually 20 to 80 ° C, preferably 30 to 70 ° C, more preferably 30 to 50 ° C. pH is pH 3.0-8.0 normally, Preferably it is pH 4.0-7.0, More preferably, it is pH 4.0-6.0. The reaction time is appropriately selectable and is usually at least 15 minutes.

For example, in the case of "Sukase A" (40 units / g) manufactured by Mitsubishi Chemical Foods Co., Ltd., the addition amount is usually 0.025 to 25 g, preferably 0.075 to 12.5 g per 1 kg of coffee extract, and the reaction temperature is appropriate. It is selectable and it is 0-80 degreeC normally, Preferably it is 30-70 degreeC, More preferably, it is 50-70 degreeC. pH is pH 3.0-8.0 normally, Preferably it is pH 4.0-7.0, More preferably, it is pH 4.0-6.0. The reaction time is appropriately selectable, usually 30 minutes or more.

The added enzyme does not need to be removed particularly after the reaction. In addition, the enzyme reaction may be such that the enzyme is not directly contained in the coffee extract by contact reaction with an immobilized enzyme or the like in addition to the addition of the enzyme.

Next, polyglycerol fatty acid ester is demonstrated.

The polyglycerol fatty acid ester used in the present invention has a degree of polymerization of glycerin of 2 to 5, but preferably the constituent fatty acid is at least one selected from lauric acid, myristic acid, palmitic acid and stearic acid, and the degree of ester substitution 30% or less. In addition, the content of the monoester is preferably 50% or more. The polyglycerol fatty acid ester is a composition in which esters having different polymerization degrees, esterification degrees, and the like are mixed. For example, diglycerin ester means a polyglycerol ester composition having an average degree of polymerization of 2. From the viewpoint of antimicrobial properties, polyglycerides containing 70% or more of diglycerin myritic acid monoester, triglycerine myristic acid monoester, diglycerin palmitate monoester, triglycerine palmitate monoester, diglycerine stearic acid monoester and triglycerine stearic acid monoester Glycerin fatty acid ester is preferable.

The addition amount of polyglycerol fatty acid ester needs to be an amount which shows sufficient antimicrobial activity. The optimum value of the amount also varies depending on the type of polyglycerol fatty acid ester and the type of coffee beverage. The addition amount is 0.0001 to 0.5 weight% normally. In the case of milk coffee, the amount of polyglycerol fatty acid ester added is preferably 0.01 to 0.2% by weight, and in the case of black coffee, the amount of polyglycerol fatty acid ester added is preferably 0.0001 to 0.02% by weight. The higher the amount of the polyglycerol fatty acid added, the higher the antimicrobial activity. However, the higher the amount of the polyglycerol fatty acid, the higher the cost, and the lower the flavor of the beverage.

Next, the manufacturing method of the coffee beverage of this invention is demonstrated.

The manufacturing method of the coffee drink of this invention is not specifically limited. For example, in the case of milk coffee, for example, a predetermined milk fat, milk protein amount of milk ingredients, coffee extracts, sweeteners, beverage ingredients such as pharmaceuticals, polyglycerin fatty acid ester, water, and homogenized by homogenizer or the like Sterilize by heating such as retort sterilization or UHT sterilization and fill the container.

In the coffee beverage of the present invention, a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 is contained as an emulsifier, but various components added to the coffee beverage may be added within a range that does not impair its characteristics and advantages, and other foods as necessary. It is also possible to add the emulsifier and stabilizer.

For example, monoglycerol fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tin acid fatty acid ester, glycerin lactic acid fatty acid ester, polyglycerol fatty acid ester with a polymerization degree of 6 or more, sorbitan fatty acid ester, sucrose fatty acid ester, propylene It can also be used in combination with an emulsifier such as glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate. Moreover, combined use with milk proteins, such as sodium casein, is also possible. Furthermore, combined use with thickening polysaccharides such as carrageenan (iota, lambda, kappa), xanthan gum, arabian gum, guar gum, locustbin gum, tara gum, geran gum, sodium carboxymethylcellulose, and water-soluble soy polysaccharides It is possible.

Moreover, it is also possible to make it a milky coffee drink by adding the milk fat and milk protein which are dairy components. Milk components include milk, whole milk powder, skim milk powder, fresh cream and the like. Content of a dairy component is 1-90 weight% normally as milk conversion value, Preferably it is 3-60 weight%, More preferably, it is 5-40 weight%. The pH of milk beverages is usually between 5.5 and 7.0, slightly acidic to neutral.

The dairy component may also be treated with a protease as necessary. Known examples of dairy components treated with proteolytic enzymes include (i) digesting milk proteins such as β-casein with proteases derived from microorganisms such as thermolysine, and replacing peptides having angiotensin converting enzyme inhibitory activity with milk proteins. Method (see Japanese Patent Application Laid-Open No. 6-128287), and (ii) a method in which a peptide having increased activity and reduced occurrence of an alkyl group reaction by decomposing the milk protein with a protease is replaced with a milk protein (JP-A 4-320650). And (iii) a method for producing a fresh coffee using milk treated with a metal protease or serine protease (see Japanese Patent Application Laid-Open No. 9-271328).

In addition, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, sodium ascorbate, sodium erythorbate, gluconic acid, Organic acids such as sodium gluconate, potassium gluconate, phytic acid, inorganic acids and / or salts thereof, sucrose, fructose, glucose, maltose, starch sugar, reduced starch syrup, dextrin, cyclodextrin, trehalose and other sugars, erythritol, xyl Sugar alcohols, such as tol, sorbitol, and mannitol, high sweetness sweeteners, such as krarose, stevia, aspartem, acesulfame K, and somatin, etc. can be added.

The coffee beverage of the present invention is suitable as a coffee beverage sold after being hot-filled. In general, the hot charging may be performed according to a conventional method. The heating conditions at the time of hot sale are 37 degreeC or more.

1 is a molecular weight distribution of polysaccharides derived from coffee extracts in coffee beverages.

Explanation of the sign

(a) Molecular weight distribution of polysaccharide derived from coffee extract in Example 1

(b) Molecular weight distribution of polysaccharide derived from coffee extract in Comparative Example 1

(c) molecular weight distribution of PEG (standard)

Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to a following example, unless the summary is exceeded.

In addition, measurement of mannase activity (endo-1,4-β-mannase activity), GPC analysis (sample pretreatment, GPC conditions, molecular weight of polysaccharides, peak area of polysaccharides) of coffee extract-derived (mannase degradable) polysaccharides And peak crystal) were carried out by the method described in the text.

Example 1:

2.5 kg of roasted coffee beans ("Colombia EX" manufactured by Unicafe Co., Ltd.) having an L value of 20 was extracted with demineralized water at 95 ° C to obtain 26.4 kg of coffee extract. After 10 kg of this coffee extract was cooled to 40 ° C, 1.0 g of "KOMANA 1.5L" manufactured by Novo Nordes Corporation was added as the degrading enzyme that was met, and the mixture was left to stand for 60 minutes. To 5.4 kg of this enzyme-treated coffee extract, 1.0 kg of milk, 0.5 kg per granule, and 3.0 g of triglycerin palmitate (Eryon Vitamin Co., Ltd. product name "Poem TRP-97RF") were dissolved in demineralized water at 50 ° C, and the total amount was added. It was 10 kg. The solution was added to a sodium bicarbonate bath, adjusted to a pH of 6.4 after sterilization, homogenized at a pressure of 150 kg / 50 kg at a temperature of 60 to 70 ° C. using a high pressure homogenizer, and then filled into a 100 ml glass heat bottle. Milk coffee was obtained by cooling by retort sterilizer (Arop Co., Ltd. RK3030) at the sterilization temperature of 121 degreeC and 40 minutes of sterilization time (F0 = 40). Moreover, the molecular weight distribution of the polysaccharide derived from the coffee extract in this coffee beverage is shown by (a) in FIG. Moreover, it was the weight average molecular weight (Mw) 3900 of polysaccharide. The following evaluation was performed about this coffee drink.

(1) bacteriostatic test:

The resulting coffee drink was inoculated with an apo suspension of Murella thermoacetica activated at 100 ° C. for 30 minutes to a concentration of 1 × 10 ⁵ / ml, and collected in a glass tube, each of 2ml × 5. The open end was sealed with a flame. This was preserve | saved for 4 weeks at 55 degreeC, and the presence or absence of a rot was determined. The determination was made by the difference in appearance and pH from the vaccinated cells. The results are shown in Table 1.

(2) Sedimentation Evaluation:

The obtained coffee beverage was preserve | saved at 60 degreeC for 1 week, the contents were taken out, and the amount of precipitation of the bottom was evaluated. The evaluation results are shown in Table 1. In addition, the evaluation criteria of the amount of sedimentation are as follows. ○: no precipitation, △: slightly precipitated, ×: precipitated

(3) sensory evaluation:

The obtained coffee beverage was sampled as it is in room temperature at 25 degreeC, and the questionnaire was performed (14 population). The results are later.

Example 2:

In Example 1, Novo Nordesk Co., Ltd. (Gamanase 1.5L) was changed to Mitsubishi Chemical Foods Co., Ltd. (Skurase A), and 5.0 g was added to carry out the enzymatic treatment at 70 ° C. to obtain triglycerine palmitate ester. It carried out similarly to Example 1 except having added the amount of 2.5g. The weight average molecular weight (Mw) of the polysaccharide derived from the coffee extract in this coffee beverage was 3900. The evaluation results are shown in Table 1.

Example 3:

In Example 1, the emulsifier was changed to 2.5 g of diglycerin palmitate ester (Li-Yen Vitamin Co., Ltd. product name "POM DP-95RF") and 3.0 g of sucrose stearic acid ester (Mitsubishi Chemical Foods, Ltd. "Ryto-Sugar-Ester S-570") Except for the same as in Example 1. The evaluation results are shown in Table 1.

Reference Example 1:

In Example 1, it carried out similarly to Example 1 except having changed triglycerol palmitate ester into sucrose palmitate ester (Mitsubishi Chemical Foods Co., Ltd. "Ryto-Sugar-ester P-1670"). The evaluation results are shown in Table 1.

Reference Example 2:

In Example 3, it carried out similarly to Example 3 except having changed the diglycerol palmitate ester into the sucrose palmitate ester (Mitsubishi Chemical Foods Co., Ltd. "Ryoto-Sugar-ester P-1670"). The evaluation results are shown in Table 1.

Reference Example 3:

In Example 1, it carried out similarly to Example 1 except not adding triglycerol palmitate ester. The evaluation results are shown in Table 1.

Comparative Example 1:

In Example 1, it carried out similarly to Example 1 except having used the untreated enzyme extract. The weight average molecular weight distribution of the polysaccharide derived from the coffee extract in this coffee beverage is shown by (b) in FIG. In addition, the weight average molecular weight (Mw) of the polysaccharide was 7400. The evaluation results are shown in Table 1.

Table 1

(a) With regard to Examples 1 to 3, many favorable comments such as "good aftertaste, easy to drink", "easy to drink for coffee poor", "easy to drink" (about 70%) ) Was obtained. However, there were many opinions that coffee has a weak taste, acidity, and saltiness (about 80%).

(b) Regarding Reference Examples 1 and 2, there were many opinions (approximately 80%) that "they have coffee, taste and sourness peculiar to coffee".

(c) There was much precipitation about Comparative Example 1. Reference Example 3 was not performed because it was separated.

From the results of the above (a) to (c), it is clear that the beverage of the present invention is a new high taste coffee beverage. The coffee beverage according to the present invention has the possibility that the coffee can be favored by the clumsy shiram so far, and it can be expected to bring more richness to modern life. It can also be expected to contribute to the diversification of modern tastes.

Claims

A polysaccharide derived from a coffee extract in a coffee beverage satisfies at least one of the following conditions (A) to (C).

2. The coffee beverage of claim 1, wherein the coffee extract is a coffee extract treated with glycolysis.

The coffee beverage according to claim 2, wherein the glycolytic enzyme is a degrading enzyme.

The coffee beverage according to any one of claims 1 to 3, which contains a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5.

The coffee beverage according to claim 4, wherein the constituent fatty acid of the polyglycerol fatty acid ester is any one selected from the group consisting of lauric acid, myristic acid, palmitic acid and stearic acid, and has an ester substitution degree of 30% or less.

The coffee beverage according to any one of claims 1 to 5, wherein the amount of polyglycerol fatty acid ester added is 0.0001 to 0.5% by weight.

A coffee beverage characterized by adding a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 to a coffee extract treated with glycolysis.

8. The coffee beverage of claim 7, wherein the glycolytic enzyme is a degrading enzyme.

The coffee beverage according to claim 7 or 8, wherein the constituent fatty acid of the polyglycerol fatty acid ester is any one selected from the group consisting of lauric acid, myristic acid, palmitic acid and stearic acid, and has an ester substitution degree of 30 mol% or less.

The coffee beverage according to any one of claims 7 to 9, wherein the amount of polyglycerol fatty acid ester added is 0.0001 to 0.5% by weight.

The coffee beverage according to any one of claims 1 to 10, which contains an dairy component.