WO2008041369A1 - Boisson au café - Google Patents
Boisson au café Download PDFInfo
- Publication number
- WO2008041369A1 WO2008041369A1 PCT/JP2007/001076 JP2007001076W WO2008041369A1 WO 2008041369 A1 WO2008041369 A1 WO 2008041369A1 JP 2007001076 W JP2007001076 W JP 2007001076W WO 2008041369 A1 WO2008041369 A1 WO 2008041369A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coffee
- molecular weight
- fatty acid
- polysaccharide
- acid ester
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
Definitions
- the present invention relates to a coffee beverage.
- Patent Document 1 a method for degrading milk protein with various enzymes has been proposed as a method for preventing the occurrence of precipitation and rings derived from milk components.
- Patent Document 1 a method in which a coffee extract before sterilization is subjected to a combined treatment of mannan degrading enzyme and alkaline sodium salt.
- Patent Document 1 Japanese Patent Laid-Open No. 7-1 8 4 5 4 6
- the object of the present invention is that the precipitates and fats are not separated by high-temperature sterilization treatment during production or long-term storage after production. It is to provide a coffee drink that has sex.
- the first gist of the present invention is 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): Lies in coffee drinks.
- the weight average molecular weight of the polysaccharide measured by gel permeation chromatography is from 1,000 to 6,000.
- the second gist of the present invention resides in a coffee beverage characterized by adding a polyglycerol fatty acid ester having a polymerization degree of 2 to 5 to a coffee extract treated with a glycolytic enzyme.
- the coffee beverage of the present invention has a function of suppressing germination and growth of heat-resistant spore-forming spores while having a refreshing mouth, and is heated in a vending machine or the like. Even under storage, germination and growth of heat-resistant spore-forming spores are suppressed, flat sour deterioration is prevented, and precipitation does not occur.
- the coffee extract may be any of a liquid extracted from roasted beans, an extract obtained by concentrating it, and a liquid that has been processed into instant coffee and dissolved in water (usually hot water). It can be used.
- the polysaccharide derived from the coffee extract satisfies at least one of the following conditions (A) to (C) as the coffee extract: Use coffee extract (i).
- the weight average molecular weight of the polysaccharide measured by gel permeation chromatography is from 1,000 to 6,000.
- the coffee extract (ii) treated with a glycolytic enzyme is used as the coffee extract.
- Polysaccharide depolymerization treatment under the above-mentioned condition (A) is not limited to treatment with a saccharolytic enzyme, chemical treatment such as acid or base treatment, separation treatment such as filtration or chromatographic separation. This refers to the process of reducing the molecular weight of sugars. Of these, treatment with a glycolytic enzyme is preferable. The treatment with glycolytic enzymes will be explained in “Coffee extract (ii)” below.
- the proportion of reducing the polysaccharide low molecular process is preferably 600/0 or more, and still more preferably 800/0 above.
- the weight average molecular weight of the polysaccharide is preferably 100-5000, more preferably 1000-4000.
- the molecular weight of the polysaccharide derived from the coffee extract can be determined by (gel permeation chromatography-(GPC). The procedure is described in detail below.
- P EG Polyethylene glycol: synthetic polymer having the general formula H — [— OC H 2 —CH 2 —] n — OH
- H — [— OC H 2 —CH 2 —] n — OH) Create a molecular weight calibration curve from the chromatogram of the standard product, and calculate the weight average molecular weight Mw calculate.
- the GPC retention time ranges from 7.03 minutes (molecular weight 1 00000) to 10.90 minutes (molecular weight 1 000).
- the retention time is the time during which the analyte in GPC elutes.
- PEG standard products include “RE_24” (molecular weight 95000) manufactured by Tosohichi Co., Ltd.
- the peak area corresponding to a molecular weight of 5000 to 100,000 measured by GPC is the retention time of the above analysis conditions from 7.03 min to 9.55 min. Calculate from the area. Having a peak peak at a molecular weight of 1,000 to 4,000 means that the retention time of the above analysis conditions has a peak peak from 9.74 minutes to 10.90 minutes.
- the glycolytic enzyme various substances such as mannan degrading enzyme, pectin degrading enzyme, hemicelle lipase, etc. can be used, but mannan degrading enzyme is preferred.
- Mannan which is degraded by mannan degrading enzymes, is a general term for polysaccharides mainly composed of mannose, and there are mannans including galactose and glucose. Therefore, in the present invention, the mannan degrading enzyme includes galactose mannan degrading enzyme and glucose mannan degrading enzyme.
- the mannan-degrading enzyme is not limited in its origin, and any mannanase activity can be used as a purified product or a crude product as long as it has mannanase activity.
- the mannan degrading enzyme include a template or S-type mannosidase, but preferably a type 3 mannosidase.
- the reaction temperature, time, pH, and amount of enzyme treatment should be selected according to the origin and activity of the enzyme used.
- Aspergillus-Aspergi IlusNiger derived mannan degrading enzyme "Gamanaze 1.5 L" manufactured by Noponordeisk Co., "Sumi Team ACH” manufactured by Shin Nippon Chemical Industry Co., Ltd.
- mannan-degrading enzyme derived from Bacillus subtilis examples include “Bigalase M” manufactured by Nitto Kasei Kogyo Co., Ltd.
- complex enzyme preparations such as “Scraze Hachi” manufactured by Mitsubishi Chemical Foods Co., Ltd. can be used as long as they have mannanase activity.
- Mannanase activity (endo_ 1, 4_ S_ mannanase activity) is “Azo ⁇ Power Rob Galact Mannan” manufactured by Megazyme (Dye-labeled force Rob (mouth cast) Galactmannan) 1 Omg to 5 OmM acetic acid Buffer solution (pH 5.0)
- Substrate solution 200 1_ dissolved in 1 mL and enzyme preparation solution diluted with 50 mM acetate buffer (pH 5.0) 50 mL acetate solution in 50 L (PH 5.0) 1 50 1_ is added and the substrate degradation reaction is carried out for 15 minutes at the optimum temperature for each enzyme preparation.
- the amount of enzyme preparation added to the coffee extract depends on the mannanase activity of the enzyme preparation.
- the absorbance change at 590 nm per minute (AOD 590 nm / min) is 1 ⁇ 0 is defined as 1 unit.
- the amount added is usually 0.005 to 1 kg of coffee extract. 5 g, preferably 0.01-5 to 2.5 g.
- the reaction temperature can be appropriately selected, and is usually 20 to 80 ° C, preferably 30 to 70 ° C, more preferably 30 to 50 ° C.
- 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 can be selected as appropriate and is usually 15 minutes or longer.
- the added amount is usually 0.025 to 25 g, preferably 1 kg per 1 kg of coffee extract. Is 0. 075 to 12.5 g, and the reaction temperature can be appropriately selected, and is usually 0 to 80 ° C, preferably 30 to 70 ° C, more preferably 50 to 70 ° C.
- the pH is usually pH 3.0 to 8.0, preferably pH 4.0 to 7.0, more preferably pH 4.0 to 6.0.
- the reaction time can be selected as appropriate and is usually 30 minutes or longer.
- the added enzyme need not be removed after the reaction.
- this enzyme reaction can be carried out such that the enzyme is not directly contained in the coffee extract by a contact reaction with an immobilized enzyme or the like.
- the polyglycerol fatty acid ester used in the present invention is a polymerization of glycerol.
- the degree of fatty acid is preferably 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 is 30% or less. is there.
- the monoester content is preferably 50% or more.
- the polyglycerin fatty acid ester is a composition in which esters having different degrees of polymerization and esterification are mixed.
- diglycerin ester means a polyglycerin ester composition having an average degree of polymerization of 2.
- diglycerin myristic acid monoester triglycerin myristic acid monoester, diglycerin / luminic acid monoester, triglycerin palmitic acid monoester, diglycerin stearic acid monoester, triglycerin stearic acid monoester Is preferably a polyglycerol fatty acid ester containing at least 70%.
- the addition amount of the polyglycerin fatty acid ester needs to be an amount exhibiting sufficient antibacterial activity.
- the optimum value for this amount also depends on the type of polyglycerin fatty acid ester and the type of coffee beverage.
- the addition amount is usually from 0.001 to 0.5% by weight.
- the amount of polyglycerol fatty acid ester added in the case of milk coffee is preferably 0.1 to 0.2% by weight, and the amount of polyglycerol fatty acid ester added in the case of black coffee is 0.001 to 0. 0 2% by weight is preferred.
- the greater the amount of polyglycerin fatty acid added the higher the antibacterial activity. If the amount added is too large, not only will the cost be increased, but the flavor of the beverage will be impaired.
- the coffee beverage of the present invention contains a polyglycerin fatty acid ester having a degree of polymerization of 2 to 5 as an emulsifier, but does not impair this characteristic or advantage.
- various ingredients added to the coffee beverage may be added, and if necessary, other food emulsifiers and stabilizers may be added.
- monoglycerin fatty acid ester glycerin fatty acid ester, glycerin succinic acid fatty acid ester, glycerin dicetyl tartrate fatty acid ester, glycerin lactate fatty acid ester, polyglycerin fatty acid ester having a polymerization degree of 6 or more, sorbitan It can be used in combination with an emulsifier such as fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate.
- an emulsifier such as fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate.
- milk fat or milk protein which is a milk component by adding milk fat or milk protein which is a milk component, it is possible to obtain a coffee drink containing milk.
- Milk components include milk, whole milk powder, skim milk powder, and fresh cream.
- the content of the milk 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 milk drinks is usually weakly acidic or neutral from 5.5 to 7.0.
- the milk component can be treated with a proteolytic enzyme as necessary.
- a proteolytic enzyme as necessary.
- milk components treated with protein-degrading enzymes include angiotensin-converting enzyme inhibitory activity obtained by degrading milk proteins such as ⁇ -strength zein with proteases derived from microorganisms such as thermolysin.
- a method of using a peptide with reduced reaction occurrence instead of milk protein see Japanese Patent Application Laid-Open No. 4-302065),
- milk treated with metal protease or serine protease For producing milk-containing coffee beverages using the method (Japanese Patent Laid-Open No. 9 _ 2 7 1 3 28)).
- Organic acids such as sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid, inorganic acids and / or their salts, sucrose, fructose, glucose, maltose, starch saccharified, reduced starch syrup, Sugars such as dextrin, cyclodextrin, trehalose, erythritol, xylitol, sorb! Le Manni! High-sweetness sweeteners such as sugar alcohols such as sucralose, sucralose, stevia, aspartame, acesulfame: and so-machin can be added.
- the coffee beverage of the present invention is suitable as a coffee beverage that is hot-filled after hot filling.
- the above hot filling can be performed according to a conventional method.
- the heating condition at the time of heating sales is 37 ° C or more.
- roasted coffee beans with L value of 20 (“Columbia EX” manufactured by Tunicaf Co., Ltd.) 2.5 kg was extracted with 95 ° C demineralized water to obtain 26.4 kg of coffee extract .
- 5.4 kg of this enzyme-treated coffee extract is mixed with 1. O kg of milk, 0.5 kg of granulated sugar, and triglycerin palmitate. Steal (Riken Vitamin Co., Ltd.
- a retort sterilizer Alpha Co., Ltd. RK303030
- the molecular weight distribution of the polysaccharide derived from the coffee extract in this coffee drink is shown in (a) of FIG.
- the weight average molecular weight (Mw) of the polysaccharide was 3900. The following evaluations were made for this coffee drink.
- a spore suspension of Moorella lathermoacetica activated at 100 ° C for 30 minutes to a concentration of 1 x 10 5 / I
- 5 2m IX pieces were taken in each glass tube, and the open end was sealed with a flame. After storing this at 55 ° C for 4 weeks, the presence or absence of deterioration was judged. Judgment was made based on the appearance and pH difference from the non-inoculated group. The results are shown in Table 1.
- the obtained coffee beverage was stored at 60 ° C for 1 week, the contents were extracted, and the amount of sediment at the bottom was evaluated. Table 1 shows the evaluation results.
- the evaluation criteria for the amount of precipitation are as follows. ⁇ : No precipitation, ⁇ : Slight precipitation, X: Precipitation
- the obtained coffee drinks were sampled at room temperature in a room at 25 ° C and questionnaires were conducted (population of 14 people). The results will be described later.
- Example 1 “Gamanase 1.5 LJ made by Noponordisk Co., Ltd. was changed to“ Scraze Hachi 8 ”made by Mitsubishi Chemical Foods Co., Ltd., 5. O g was added, and the enzyme treatment was performed at 70 °. C, and add the amount of triglycerin palmitate The procedure was the same as Example 1 except that the amount was 2.5 g.
- the polysaccharide derived from the coffee extract in this coffee beverage had a weight average molecular weight (M w) of 3900. Table 1 shows the evaluation results.
- Example 1 the emulsifier was diglycerin palmitate (Riken Vitamin Co., Ltd., trade name “Poem DP— 9 5 RF”) 2.5 g and sucrose stearate ester (Mitsubishi Chemical Foods Co., Ltd. 1-to-1 sugar ester S—5 7 0 ”) 3)
- the same procedure as in Example 1 was conducted except that the sugar ester was changed to Og. Table 1 shows the evaluation results.
- Example 1 and Example 1 except that triglycerin palmitate was changed to sucrose palmitate (Mitsubishi Chemical Foods Co., Ltd. “Lyoto 1 Sugar Ester P — 1 6 7 0”). The same was done. Table 1 shows the evaluation results.
- Example 3 except that diglycerin / luminic acid ester is changed to sucrose / luminic acid ester (Mitsubishi Chemical Foods Co., Ltd. “Lyoto Sugar Sugar P— 1 6 7 0”) Same as 3. The evaluation results are shown in Table 1.
- Example 1 the same procedure as in Example 1 was performed, except that triglycerin palmitate was not added. Table 1 shows the evaluation results.
- Example 1 it carried out like Example 1 except having used the enzyme untreated coffee extract.
- the molecular weight distribution of polysaccharides derived from the coffee extract in this coffee beverage is shown in (b) of Fig. 1.
- the weight average molecular weight (Mw) of the polysaccharide was 7400. Table 1 shows the evaluation results.
- the beverage of the present invention is a new coffee beverage with high palatability.
- the coffee beverage according to the present invention has the potential to be used habitually by people who are not good at coffee so far, and it can be expected that it will bring more richness to the lives of modern people. It can also be expected to contribute to the diversification of modern tastes.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020177005246A KR101846803B1 (ko) | 2006-10-04 | 2007-10-03 | 커피 음료 |
KR1020187009250A KR101979168B1 (ko) | 2006-10-04 | 2007-10-03 | 커피 음료 |
CN2007800348501A CN101534654B (zh) | 2006-10-04 | 2007-10-03 | 咖啡饮料 |
KR1020167028009A KR101713507B1 (ko) | 2006-10-04 | 2007-10-03 | 커피 음료 |
KR1020147023435A KR101667127B1 (ko) | 2006-10-04 | 2007-10-03 | 커피 음료 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006-272778 | 2006-10-04 | ||
JP2006272778 | 2006-10-04 |
Publications (1)
Publication Number | Publication Date |
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WO2008041369A1 true WO2008041369A1 (fr) | 2008-04-10 |
Family
ID=39268235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2007/001076 WO2008041369A1 (fr) | 2006-10-04 | 2007-10-03 | Boisson au café |
Country Status (4)
Country | Link |
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KR (5) | KR101667127B1 (ja) |
CN (1) | CN101534654B (ja) |
TW (1) | TWI444144B (ja) |
WO (1) | WO2008041369A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017032677A1 (en) * | 2015-08-21 | 2017-03-02 | Nestec S.A. | Beverage with high solid content comprising beta-mannase |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104897786B (zh) * | 2014-03-03 | 2017-10-31 | 浙江天辰新材料科技有限公司 | 一种橙汁及其饮料中果汁含量的测定方法 |
CN114287497A (zh) * | 2022-01-12 | 2022-04-08 | 大闽食品(漳州)有限公司 | 一种基于缓冲盐体系的酶解咖啡饮料制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07184546A (ja) * | 1993-12-27 | 1995-07-25 | Kirin Bibaretsuji Kk | 安定なコーヒー飲料の製造法 |
JP2002272375A (ja) * | 2001-03-19 | 2002-09-24 | Sanei Gen Ffi Inc | コーヒー飲料の製造方法 |
JP2003047406A (ja) * | 2001-08-01 | 2003-02-18 | Ucc Ueshima Coffee Co Ltd | 沈殿を防止するコーヒー飲料の製造方法 |
JP2004229566A (ja) * | 2003-01-30 | 2004-08-19 | Riken Vitamin Co Ltd | 食品の保存性向上剤 |
JP2007166940A (ja) * | 2005-12-20 | 2007-07-05 | Kao Corp | コーヒー飲料 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3789648B2 (ja) * | 1997-07-11 | 2006-06-28 | 三菱化学株式会社 | 乳飲料 |
JP4439641B2 (ja) | 1999-11-19 | 2010-03-24 | キリンホールディングス株式会社 | 新規マンナナーゼ、その製造法および用途 |
-
2007
- 2007-10-03 WO PCT/JP2007/001076 patent/WO2008041369A1/ja active Application Filing
- 2007-10-03 KR KR1020147023435A patent/KR101667127B1/ko active IP Right Grant
- 2007-10-03 KR KR1020177005246A patent/KR101846803B1/ko active IP Right Grant
- 2007-10-03 KR KR1020187009250A patent/KR101979168B1/ko active IP Right Grant
- 2007-10-03 KR KR1020167028009A patent/KR101713507B1/ko active Application Filing
- 2007-10-03 CN CN2007800348501A patent/CN101534654B/zh active Active
- 2007-10-03 KR KR1020097006679A patent/KR20090064411A/ko not_active Application Discontinuation
- 2007-10-04 TW TW96137226A patent/TWI444144B/zh active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07184546A (ja) * | 1993-12-27 | 1995-07-25 | Kirin Bibaretsuji Kk | 安定なコーヒー飲料の製造法 |
JP2002272375A (ja) * | 2001-03-19 | 2002-09-24 | Sanei Gen Ffi Inc | コーヒー飲料の製造方法 |
JP2003047406A (ja) * | 2001-08-01 | 2003-02-18 | Ucc Ueshima Coffee Co Ltd | 沈殿を防止するコーヒー飲料の製造方法 |
JP2004229566A (ja) * | 2003-01-30 | 2004-08-19 | Riken Vitamin Co Ltd | 食品の保存性向上剤 |
JP2007166940A (ja) * | 2005-12-20 | 2007-07-05 | Kao Corp | コーヒー飲料 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017032677A1 (en) * | 2015-08-21 | 2017-03-02 | Nestec S.A. | Beverage with high solid content comprising beta-mannase |
Also Published As
Publication number | Publication date |
---|---|
TWI444144B (zh) | 2014-07-11 |
KR101713507B1 (ko) | 2017-03-07 |
KR20170024150A (ko) | 2017-03-06 |
KR101979168B1 (ko) | 2019-05-15 |
KR101846803B1 (ko) | 2018-04-09 |
CN101534654A (zh) | 2009-09-16 |
KR20140108739A (ko) | 2014-09-12 |
TW200824576A (en) | 2008-06-16 |
KR20180037317A (ko) | 2018-04-11 |
CN101534654B (zh) | 2012-08-08 |
KR20160121603A (ko) | 2016-10-19 |
KR101667127B1 (ko) | 2016-10-17 |
KR20090064411A (ko) | 2009-06-18 |
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