KR20160121603A - Coffee drink - Google Patents

Abstract

The present invention provides a coffee beverage having neither brittleness nor emulsion stability, and which does not cause sedimentation and fat separation even when subjected to a high temperature disinfection treatment at the time of manufacture or a long-term preservation after production.
A polysaccharide derived from a coffee beverage obtained by adding a polyglycerin fatty acid ester having a polymerization degree of 2 to 5 to a coffee extract treated with a sugar alcohol or a coffee extract in a coffee beverage is at least one of the following conditions (A) to (C) A coffee drink satisfying.
(A) 50% or more of the peak area corresponding to the molecular weight of 5000 to 100000 of the polysaccharide measured by gel permeation chromatography is decreased by the polysaccharide low molecular weight treatment.
(B) has a molecular weight peak value of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

Description

Coffee Drink {COFFEE DRINK}

The present invention relates to coffee beverages.

BACKGROUND ART Conventionally, a large number of coffee beverages have been proposed. For example, as a method for preventing the precipitation or ringing derived from a fat component, a method of decomposing a milk protein with various enzymes has been proposed. Specifically, a method of treating a coffee extract before sterilization with a digestive enzyme and an alkaline sodium salt (Patent Document 1) has been proposed.

Patent Document 1: JP-A-7-184546

However, this method is effective in preventing turbidity and precipitation derived from the fiber of coffee bean, but it can not be said that the effect of preventing the separation of fat or the occurrence of ring is sufficient.

An object of the present invention is to provide a coffee beverage which does not cause sediment and fat separation even when subjected to a high temperature disinfection treatment at the time of manufacture or after long-term storage after production, has a fresh taste, and further has a bacteriostatic power and emulsion stability.

That is, the first aspect of the present invention relates to a coffee beverage characterized in that the polysaccharide derived from the coffee extract in the coffee beverage satisfies at least one of the following conditions (A) to (C).

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

(B) has a molecular weight peak (peak) of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography.

(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

The second aspect of the present invention relates to a coffee beverage characterized in that a polyglycerin fatty acid ester having a degree of polymerization of 2 to 5 is added to a coffee extract treated with a sugar chain enzyme.

The coffee beverage of the present invention has a function of suppressing germination and proliferation of spores of a spicy and taste-resistant, thermostable apocobacteria. The spores of the spores of the heat-resistant apocobacteria are inhibited even when stored under a warm condition in a vending machine or the like, (Flatsaw) - it is prevented from being deformed, and no sedimentation occurs.

Best Mode for Carrying Out the Invention

In the present invention, the coffee extract can be used either as a liquid extracted from a power distribution cup, as an extract obtained by concentrating it, or as a liquid once processed into instant coffee and dissolved in water (usually hot water).

In the coffee drink according to the first aspect of the present invention, as the coffee extract, the 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.

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

(B) has a molecular weight peak (peak) of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography.

(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

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

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

First, the coffee extract (i) will be described.

In the above-mentioned condition (A), the polysaccharide low molecular weight treatment refers to a treatment for low molecular weight polysaccharide by a treatment such as chemical treatment such as acid and base treatment, separation treatment such as filtration and chromatographic separation, Among them, the treatment with a sugar solution is preferable. The treatment with the sugar-soluble enzyme will be described later in the "coffee extract (ii)".

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

In the above condition (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 will be described in detail below.

(1) Pretreatment of samples:

10 mL of formic acid is added to 1 mL of the coffee beverage, and the mixture is allowed to stand at room temperature for 1 hour. The resulting precipitate is removed by centrifugation at 10000 rpm for 3 hours. The obtained supernatant was passed through an "OasisHLB cartridge" (30 mg, manufactured by Waters), which had been pretreated with 1 mL of methanol, followed by 1 mL of a 0.1% aqueous solution of formic acid, to adsorb and remove the hydrophobic compound. Take 200 μL from this passing solution, add 1 mL of ethanol, and leave at -20 ° C. overnight (overnight). This is centrifuged at 10,000 rpm for 3 minutes and the supernatant is removed. To the precipitate, 1 ml of ethanol is added and dispersed, and the supernatant is removed by centrifugation at 10000 rpm for 3 minutes (twice). The precipitate was dried with nitrogen gas, redissolved in 200 μL of water, and the trace insolubles were removed by centrifugation at 10,000 rpm for 3 minutes, and the supernatant was subjected to GPC analysis.

(2) GPC conditions:

50 μL of a sample is injected into a column "TSKgelG3000PWXL" manufactured by the same company, and the eluent 0.1% HCOOH-H ₂ O / MeOH = 80/20 is eluted at 40 mL / min at 0.8 mL / min to perform RI (differential refraction index) detection.

(3) Molecular weight of polysaccharide:

로 정의된다. A molecular weight calibration curve is prepared from the chromatogram of a standard product of PEG (synthetic polymer polymer having a general formula of polyethylene glycol: H - [- O - CH ₂ --CH ₂ -] _n -OH) and the weight average molecular weight Mw is calculated. In the calculation, a range of 7.03 minutes (molecular weight: 100000) to 10.90 minutes (molecular weight: 1000) is used as the retention time of GPC. Here, the retention time refers to the elution time of the component to be analyzed in GPC. PEG 1000 "(molecular weight: 10,000)," PEG4000 "(molecular weight: 3000) and" PEG 1540 "(molecular weight: Molecular weight: 1500) and "PEG1000" (molecular weight: 1000). Further, in the polydisperse system in which the weight average molecular weight Mw is N _i molecules (i = 1, 2, ...) of the molecular weight M _i ,

.

(4) Peak area and peak of polysaccharide:

The peak area corresponding to the molecular weight of 5000 to 100000 as measured by GPC is calculated from the peak area of 7.03 min to 9.55 min of the retention time of the above analysis conditions. It is assumed that the retention time of the above analytical conditions having a peak at a molecular weight of 1000 to 4000 has a peak at 9.74 minutes to 10.90 minutes.

Next, the coffee extract (ii) will be described.

A variety of enzymes such as mannanase, pectinase, hemicellulosease and the like can be used as the sugar chain enzyme, but a mannase-degrading enzyme is preferable. The mannan decomposed by the mannitolytic enzyme is a generic name of polysaccharides having mannose as a main component, and mannan including galactose, glucose, and the like. Therefore, the degrading enzyme that is encountered in the present invention includes galactose mannase, glucose mannase, and the like.

There is no limitation on the origin of the degrading enzyme, and if it has a synergistic activity, it may be a crude product or a crude product. Examples of the mannose degrading enzyme include? -Type or? -Type mannosidase, but? -Type mannosidase is preferable. The reaction temperature, time, pH, and amount of the enzyme to be treated 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 include "Gamanase 1.5L" manufactured by Novon Nordisk Co., Ltd., "Sumitem ACH" manufactured by Shin-Nippon Chemical Industry Co., "Selurosin GM5" And examples of the mannase-degrading enzyme derived from Bacillus subtilis include "Non-Glaze M" manufactured by Nakdong Chemical Industrial Co., Ltd. In addition, a complex enzyme system such as " Sukuraza A " manufactured by Mitsubishi Chemical Foods Corporation can be used as long as it has an activity.

(Endo-1,4- [beta] -mannanase activity) was obtained by adding 10 mg of "Azo Carob garakmannan" manufactured by Megazyme (carob (Carastococcal mannan), colorimetric marker) in 50 mM acetic acid buffer 5.0) and 150 μL of 50 mM acetic acid buffer (pH 5.0) were added to 50 μL of the enzyme preparation solution diluted with 50 mM acetic acid buffer (pH 5.0) to perform substrate decomposition reaction. After completion of the reaction, 800 μL of ethanol was added to the reaction solution to precipitate a high-molecular-weight substrate. After centrifugation at 10000 rpm for 5 minutes, the absorbance of the supernatant was measured at 590 nm using a 1 cm- .

The amount of the enzyme preparation to be added to the coffee extract depends on the mannanase activity of the enzyme preparation, and in the activity measurement, the absorbance change amount (DELTA OD _{590 nm} / min) at _{590 nm} per minute is defined as 1.0 unit.

In the present invention, when 1 kg of a coffee extract having a Brix of 2.3% is obtained by using 100 g of a power distributor having an L value of 20, it is preferable to add 1 to 1000 units.

For example, in the case of "Gamanase 1.5L" (200 units / g) manufactured by Novon Nordisk Co., Ltd., the addition amount thereof is usually 0.005 to 5 g, preferably 0.015 to 2.5 g per 1 kg of the coffee extract. The reaction temperature is suitably selectable, and is usually 20 to 80 占 폚, preferably 30 to 70 占 폚, more preferably 30 to 50 占 폚. The pH is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0, and more preferably pH 4.0 to 6.0. The reaction time is appropriately selectable, and is usually at least 15 minutes.

For example, in the case of "sucrose A" (40 units / g) manufactured by Mitsubishi Chemical Foods Corporation, the addition amount is usually 0.025 to 25 g, preferably 0.075 to 12.5 g, per 1 kg of the coffee extract, And is usually from 0 to 80 캜, preferably from 30 to 70 캜, more preferably from 50 to 70 캜. The pH is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0, and more preferably pH 4.0 to 6.0. The reaction time is suitably selectable, usually 30 minutes or longer.

The added enzyme need not be specifically removed after the reaction. It is also possible that the enzymatic reaction does not include an enzyme directly in the coffee extract by a contact reaction with an immobilized enzyme or the like in addition to the addition of an enzyme.

Next, the polyglycerol fatty acid ester will be described.

The polyglycerin 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, 30 mol% or less. The content of the monoester is preferably 50% or more. The polyglycerin fatty acid ester is a mixture of esters having different degrees of polymerization degree and esterification degree. For example, the diglycerin ester means a polyglycerin ester composition having an average degree of polymerization of 2. From the viewpoint of antibacterial properties, polyglycerin myristic acid monoester, triglycerin myristic acid monoester, diglycerin palmitic acid monoester, triglycerin palmitic acid monoester, diglycerin stearic acid monoester, triglycerin stearic acid monoester and poly Glycerin fatty acid esters are preferred.

The amount of the polyglycerin fatty acid ester to be added is required to be an amount that shows a sufficient antibacterial activity. The optimum value of the amount varies depending on the type of polyglycerin fatty acid ester and the type of coffee drink. The addition amount is usually 0.0001 to 0.5% by weight. Particularly in the case of milk coffee, the addition amount of the polyglycerol fatty acid ester is preferably 0.01 to 0.2% by weight, and in the case of black coffee, the addition amount of the polyglycerol fatty acid ester is preferably 0.0001 to 0.02% by weight. The larger the amount of the polyglycerin fatty acid added, the higher the antibacterial activity. However, if the amount of the polyglycerin fatty acid added is too large, the cost increases and the flavor of the beverage is undesirably deteriorated.

Next, the production method of the coffee beverage of the present invention will be described.

The method for producing the coffee beverage of the present invention is not particularly limited. For example, in the case of milk coffee, a predetermined amount of milk fat, an oil component in the form of a milk protein, a beverage ingredient such as a coffee extract, a sweetener, an eye lotion, a polyglycerin fatty acid ester and water are mixed and homogenized Sterilized by heating, sterilized by retort sterilization or UHT sterilization, and charged into a container.

The coffee beverage of the present invention contains a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 as an emulsifier. However, various ingredients to be added to a coffee beverage may be added to the coffee beverage within a range that does not impair the characteristics or advantages thereof, It is also possible to add emulsifiers and stabilizers.

Examples of the fatty acid esters include monoglycerin fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinic acid fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, glycerin lactic acid fatty acid esters, polyglycerin fatty acid esters having a degree of polymerization of 6 or more, sorbitan fatty acid esters, It is also possible to use it in combination with an emulsifier such as glycol fatty acid ester, Yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, and calcium stearoyl lactate. In addition, it can be used in combination with a milk protein such as casein sodium. Further, the combination use with thickening polysaccharides such as carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locusto gum, tara gum, geran gum, carboxymethyl cellulose sodium, It is possible.

It is also possible to make a milk-infused coffee beverage by adding a milk fat, which is a milk ingredient, or a milk protein. Examples of milk components include milk, whole milk powder, skim milk powder, and fresh cream. The content of the oil component is usually 1 to 90% by weight, preferably 3 to 60% by weight, more preferably 5 to 40% by weight in terms of milk. The pH of the milk beverage is usually slightly acidic or neutral, ranging from 5.5 to 7.0.

It is also possible to treat the oil component with a protease as necessary. As a known example of the oil component treated with the protease, (i) a protein having an angiotensin converting enzyme inhibitory activity is replaced with a milk protein by using a protease obtained by digesting a milk protein such as? -Caseine with a protease derived from a microorganism such as turmeric (See Japanese Patent Application Laid-Open No. 6-128287), (ii) a method in which a milk protein is replaced with a milk protein by degrading the protein into a protease to increase the oil activity and reduce the occurrence of an alkyl group reaction (Iii) a process for producing milk coffee by using milk treated with a metal protease or serine protease (see JP-A-9-271328).

Other additives such as citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, sodium ascorbate, sodium erucorbate, gluconic acid, Examples thereof include organic acids such as sodium gluconate, potassium gluconate and phytic acid, inorganic acids and / or salts thereof, saccharides such as sucrose, fructose, glucose, maltose, starch glycolate, reduced starch syrup, dextrin, cyclodextrin and trehalose, Sugar alcohols such as tol, sorbitol and mannitol, and high-sweetness sweeteners such as scallops, stevia, aspartame, acesulfame K, and somatin can be added.

The coffee beverage of the present invention is suitable as a coffee beverage that is hot-sold after being hot-filled. Normally, the above hot charging can be performed according to a conventional method. The temperature for heating is 37 ℃ or higher.

1 is a molecular weight distribution of polysaccharides derived from coffee extracts in coffee beverages.
Explanation of symbols
(a) the molecular weight distribution of the polysaccharide derived from the 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 (reference material)

Example

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it departs from the gist thereof.

(Activity of endo-1,4-β-mannanase), GPC analysis of polysaccharides derived from coffee extracts (which can be decomposed by themselves) (pre-treatment of samples, GPC conditions, molecular weight of polysaccharides, peak area of polysaccharides And peak definition) were carried out by the method described in the text.

Example 1:

2.5 kg of a distributing coffee bean having an L value of 20 ("Columbia EX" manufactured by Uni Café Co., Ltd.) was extracted with demineralized water at 95 ° C to obtain 26.4 kg of a coffee extract. 10 kg of this coffee extract was cooled to 40 캜, and 1.0 g of "Mannaje 1.5 L" manufactured by Novon Nordisk Co., Ltd. was added as a mannitolytic enzyme, and left for 60 minutes. An aqueous solution prepared by dissolving 1.0 kg of milk, 0.5 kg of granules, and 3.0 g of triglycerin palmitate (trade name "PoM TRP-97RF") in demineralized water at 50 ° C was added to 5.4 kg of this enzyme treatment coffee extract, 10 kg. The solution was adjusted to a pH of 6.4 after sterilization, homogenized at a temperature of 60 to 70 ° C at a pressure of 150 kg / 50 kg using a high pressure homogenizer, filled into a 100 ml glass bottle, (F0 = 40) at a sterilization temperature of 121 占 폚 and a sterilization time of 40 minutes by a retort sterilizer (Arloo Co., Ltd. RK3030) to obtain milk coffee. The molecular weight distribution of the polysaccharide derived from the coffee extract in the coffee beverage is shown in (a) in Fig. The weight average molecular weight (Mw) of the polysaccharide was 3900. The following evaluations were performed on this coffee beverage.

(1) Bacteriostatic test:

The resulting coffee beverage was inoculated with an Moorellathermoacetica apo-suspension at a concentration of 1 × 10 ⁵ cells / ml activated at 100 ° C. for 30 minutes, and each 2 ml × 5 cells were collected in a glass tube , And the open end of the opening was sealed with a flame. This was stored at 55 캜 for 4 weeks, and the presence or absence of deterioration was determined. The judgment was made by appearance and pH difference with inoculated seeds. The results are shown in Table 1.

(2) Evaluation of sedimentation amount:

The obtained coffee beverage was stored at 60 DEG C for 1 week, and the contents were taken out and evaluated for the amount of sediment on the floor. The evaluation results are shown in Table 1. The criteria for evaluation of the immersion amount are as follows. ?: No precipitation,?: Little precipitation, X: Precipitation

(3) Sensory evaluation:

The obtained coffee beverage was tasted at room temperature in a room at 25 ° C, and a questionnaire was conducted (population 14 persons). Results are late.

Example 2:

In Example 1, 5.0 g of the product (manufactured by Mitsubishi Chemical Co., Ltd.) (manufactured by Mitsubishi Chemical Co., Ltd.) (manufactured by Mitsubishi Chemical Co., Ltd.) was added and the enzyme treatment was carried out at 70 占 폚 and the content of triglycerin palmitate And the addition amount was changed to 2.5 g. The weight average molecular weight (Mw) of the polysaccharide derived from the coffee extract in the 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 palmitic acid ester (trade name "FORM DP-95RF" available from Riken Vitamin Co., Ltd.) and 3.0 g of sucrose stearate ("Ryato-Sugar-ester S-570" manufactured by Mitsubishi Chemical Foods Corporation) The procedure of Example 1 was otherwise repeated. The evaluation results are shown in Table 1.

Reference Example 1:

The procedure of Example 1 was repeated except that the triglycerin palmitate was changed to sucrose palmitate ("Ryoto-Sugar-ester P-1670" manufactured by Mitsubishi Chemical Foods Co., Ltd.). The evaluation results are shown in Table 1.

Reference Example 2:

The procedure of Example 3 was repeated except that diglycerol palmitate was changed to sucrose palmitate ("Ryato-Sugar-ester P-1670" manufactured by Mitsubishi Chemical Corporation). The evaluation results are shown in Table 1.

Reference Example 3:

In Example 1, the same procedure as in Example 1 was carried out except that triglycerin palmitate was not added. The evaluation results are shown in Table 1.

Comparative Example 1:

In Example 1, the same operation as in Example 1 was carried out except that the coffee extract of enzyme-untreated was used. The weight average molecular weight distribution of polysaccharides derived from the coffee extract in this coffee beverage is shown in Fig. 1 (b). The weight average molecular weight (Mw) of the polysaccharide was 7400. The evaluation results are shown in Table 1.

Table 1

<Results of sensory evaluation>

(a) As for Examples 1 to 3, there are a lot of favorable opinions (about 70%) such as "it is good for the back, it can be drunk," "it is easy for people to drink coffee," " ). However, there were a lot of opinions (about 80%) that "the peculiar taste of coffee, sour taste, and softness is weak".

(b) With respect to Reference Examples 1 and 2, there were many opinions (about 80%) that there was "unevenness, pungency, and tingling unique to coffee".

(c) As to Comparative Example 1, the sedimentation amount was large. Reference Example 3 was omitted because it was separated.

From the above results (a) to (c), it is clear that the beverage of the present invention is a coffee beverage having high palatability. The coffee beverage according to the present invention has a possibility that coffee can be used for a slim dish so far and it can be expected that it will bring more abundance to the life of the modern person. It is also expected to contribute to the diversification of modern symbols.

Claims (5)

Wherein the polysaccharide derived from the coffee extract in the coffee beverage contains at least one of triglycerin fatty acid esters having a degree of polymerization of from 0.0001 to 0.5% by weight and has a pH of from 5.5 to 7.0 and satisfies at least one of the following conditions (A) to (C) By weight based on the weight of the coffee beverage.
(A) 50% or more of the peak area corresponding to the molecular weight of 5000 to 100000 of the polysaccharide measured by gel permeation chromatography is decreased by the polysaccharide low molecular weight treatment.
(B) has a molecular weight peak (peak) of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000. The coffee drink according to claim 1, wherein the coffee extract is a coffee extract treated with a sugar ester enzyme. The coffee beverage according to claim 2, wherein the enzyme is a degrading enzyme in which the enzyme is a sugar. The coffee beverage according to claim 3, wherein the triglyceride fatty acid ester has at least one selected from the group consisting of lauric acid, myristic acid, palmitic acid and stearic acid, and the ester substitution degree is 30% or less. A coffee extract containing a polysaccharide satisfying at least one of the following conditions (A) to (C) is prepared by treating the coffee extract with a sugar chain enzyme for 15 minutes or more under the conditions of a temperature of 20 to 80 ° C and a pH of 3.0 to 8.0 , And obtained coffee extract having a pH of 5.5 to 7.0.
(A) 50% or more of the peak area corresponding to the molecular weight of 5000 to 100000 of the polysaccharide measured by gel permeation chromatography is decreased by the polysaccharide low molecular weight treatment.
(B) has a molecular weight peak (peak) of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography.
(C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000.

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