WO2014103348A1 - Boisson de café - Google Patents

Boisson de café Download PDF

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Publication number
WO2014103348A1
WO2014103348A1 PCT/JP2013/054313 JP2013054313W WO2014103348A1 WO 2014103348 A1 WO2014103348 A1 WO 2014103348A1 JP 2013054313 W JP2013054313 W JP 2013054313W WO 2014103348 A1 WO2014103348 A1 WO 2014103348A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar
syrup
coffee beverage
coffee
heat sterilization
Prior art date
Application number
PCT/JP2013/054313
Other languages
English (en)
Japanese (ja)
Inventor
橋本　和紀
Original Assignee
日本コーンスターチ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日本コーンスターチ株式会社 filed Critical 日本コーンスターチ株式会社
Publication of WO2014103348A1 publication Critical patent/WO2014103348A1/fr

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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

Definitions

  • the present invention relates to a novel coffee beverage that is stored in a sealed container and substitutes a part or all of sugar with water candy, and particularly relates to an invention suitable for a hot type coffee beverage.
  • part indicating the blending unit and “%” indicating the concentration are mass units unless otherwise specified.
  • pH stability during storage means that the container is filled in a sealed container and is kept warm after sterilization by heating.
  • Coffee drinks represented by canned coffee, are products that have significant sales throughout the year.
  • hot and cold coffee beverages with sweeteners added such as fine sugar black, fine milk, sweetened black, sweetened milk, and cafe au lait are on the market.
  • sugar has been used for a long time from the viewpoint of good sweetness and flavor, and it is still mainstream, but it is relatively expensive.
  • liquid sugars examples include fructose glucose liquid sugar (isomerized sugar) and syrup (reducing sugar).
  • coffee beverages are often supplied as so-called hot beverages that are kept warm for a long time in vending machines or the like.
  • an object of the present invention is to provide a coffee beverage having a novel structure in which sugar is contained in a coffee beverage containing sugar, and part or all of the sugar is replaced with starch syrup.
  • the present inventors have intensively studied focusing on the candy, which is a liquid sugar, and as a result, have come up with a coffee drink having the following constitution.
  • the pH does not decrease so much during heat storage, and when the content of syrup in sugar is within a predetermined range, on the contrary, only sugar In other words, there is no high-temperature heat-resistant anaerobic bacterium or heat-resistant acidophilic guay alcohol-producing bacterium in the syrup. ” It is based on (discovery).
  • starch sugars such as starch syrups have been reduced in pH due to thermal decomposition / oxidation during heat-retaining storage as well as during retort heating, and anaerobic spoilage due to residual heat-resistant bacteria ( It was thought that there was a risk of acidity. For this reason, it has been hesitant to use it as a sugar substitute sugar in coffee beverages that have high flavor (taste) quality requirements, especially coffee beverages that are supposed to be kept hot and supplied hot.
  • the technical idea of the present invention can be applied not only to hot type coffee beverages but also to tea and other hot beverages that require a predetermined sweetness, and the configuration is as follows.
  • % indicating the composition means “% by mass” unless otherwise specified.
  • heat sterilization is not limited to retort sterilization.
  • heat sterilization 200 ° C. or higher
  • a jet cooker or the like can be used.
  • the coffee beverage of the present invention is stored in a sealed container, and in a coffee beverage containing sugar, sugar and syrup or syrup are essential as the sugar.
  • Examples of the sealed container include a can (aluminum or stainless steel), a bottle (glass), a PET bottle, a carton pack, and a heat-resistant bag.
  • the content of candy in the total composition of the coffee drink is preferably 0.05 to 3%, more preferably 0.1 to 2.5%, and even more preferably 0.5 to 2.5%.
  • the lower limit of the content of syrup is preferably 10% or more, more preferably 15% or more. If the content of starch syrup is too low, as in the case described above, it is difficult to reduce the cost based on the relative amount of sugar used.
  • the content of starch syrup in the total amount of sugar and syrup is preferably 15-45%, more preferably 15-30%. If the content of the starch candy is out of the above range, it is difficult to obtain the effect of improving the pH stability during storage (see Tables 1 and 2). Within this range, the pH drop after storage for a long period after retort sterilization is smaller than that of sugar alone (see Tables 1 and 2). That is, the pH stability (thermal stability) is improved against the common sense of those skilled in the art, compared to the case of sugar alone.
  • the content of starch syrup in the total amount of sugar and syrup is usually more than 45%.
  • water candy it is usually preferable to use high-maltose syrup, maltooligosaccharide syrup, or isomaltoligosaccharide-containing syrup, which are enzymatically saccharified syrup, which is advantageous in terms of cost and has relatively low viscosity.
  • high maltose syrup with a maltose content of 65 to 85% is particularly desirable.
  • the present inventors confirmed that the hymaltose syrup used in the examples is not contaminated with Clostridium thermoaceticum (thermophilic heat-resistant anaerobic bacterium) or Alicyclobacillus ido Acididoterrestris (heat-resistant acidophilic guaia alcohol producing bacterium). is doing. For this reason, filter sterilization is not inevitable. However, when long-term storage (for example, more than 2 months) is assumed, it is desirable to disinfect the filter.
  • a filter having a filtration accuracy (pore size) of 0.2 to 0.8 ⁇ m, preferably 0.2 to 0.5 ⁇ m, from commercially available liquid sterilization filters can be used as appropriate.
  • the filter material include polyethersulfone, polysulfone, polyester, and glass fiber.
  • candy candy has a very high viscosity at room temperature, so the temperature of candy candy is usually raised to 50 ° C or higher and below the heat sterilization temperature, adjusted to a viscosity that can pass through a sterilization filter, and passed through the filter.
  • the heat-resistant bacteria can be removed to some extent by ultraviolet irradiation, but the sterilizing effect is insufficient.
  • various starch sugars As various sugars, various starch sugars, monosaccharides, disaccharides (reducing and non-reducing), and oligosaccharides are added as long as they do not affect the functions and effects of the present invention. be able to.
  • a high-sweetness sweetener is added as appropriate in addition to the above sugars in order to adjust the sweetness.
  • the high-intensity sweetener include acesulfame potassium (AK), sucralose (SL), stevia, and the like.
  • Patent Document 1 paragraphs 0011 to 0014 will be cited next while appropriately editing changes.
  • Coffee extract that is one of the raw materials for coffee drinks is obtained by extracting roasted coffee beans.
  • the type of roasted coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Africa, and mocha.
  • One or more kinds of roasted coffee beans can be blended and used.
  • roasted coffee beans are roasted in the same way as normal coffee drinks. Roasted coffee beans become increasingly colored when roasted strongly, becoming more brown and black and finally ashing. It is also known that bitterness increases as roasting deepens regardless of the brand name. Thus, roasting has the most impact on taste and is one of the important indicators in blend design and quality control along with the blend.
  • L value (bright value) is used as an index representing the degree of roasting.
  • the L value is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter. The deeper the roasted coffee beans, the lower the value, and the stronger the bitterness of the coffee beverage. Conversely, the shallower the roast, the higher the L value and the stronger the acidity.
  • the roasted coffee beans preferably have an L value in the range of 16-20.
  • the method for extracting roasted coffee beans is not particularly limited, but for example, extraction with hot water. This is the end of citation of Cited Document 1.
  • the milk component is not particularly limited. Specific examples include raw milk, cow milk, concentrated milk, skim milk, partially skim milk, skim milk powder, full fat milk powder, and fresh cream.
  • the sugar and syrup which are sweeteners, and the high-intensity sweetener are added as appropriate.
  • the minimum of pH in the case of milk component non-containment is set to about 5.3. And when it contains a milk component, it is supposed that the minimum of pH is about 6 from the viewpoint which does not isolate
  • separate a milk component (patent document 1, paragraph 0018).
  • the pH before retort sterilization is 0.01 to 0.1 (preferably 0.02 to 0.06) higher than that of the conventional setting value (Comparative Examples 1 and 3), and 55 ° C after retort sterilization.
  • the pH is adjusted to 5.3 or higher, preferably 5.5 or higher. If the pH is too low, the coffee flavor may be adversely affected.
  • the pH before retort sterilization is set to 0.01 to 0.1 (preferably 0.03 to 0.07) higher than the conventional set value (Comparative Examples 2 and 4), and 55 ° C after retort sterilization. It is adjusted so that it can be maintained at pH 5.8 or higher, preferably pH 6.0 or higher after storage in an atmosphere for 2 months. If the pH is too low, precipitation of milk components may occur.
  • Sodium bicarbonate (NaHCO 3 ) is usually used for pH adjustment in each of the above cases, but if it is added too much, the flavor may be impaired.
  • Coffee extract ... Unsweetened coffee (Nescafe Excella sugar free) Hydrangea ... Hymaltose syrup ... "Hymaltose M70-75” (abbreviated as “HM70” in the table) manufactured by Nippon Cornstarch Co., Ltd., moisture: 24.5%, maltose content: 70%
  • HM70 Hymaltose M70-75
  • Example 1 Four coffee beverages each having the formulation shown in Table 1 were prepared, and the pH before retort sterilization was adjusted to the indicated value. And after filling and sealing each glass bottle (200 mL), retort sterilization was performed under the conditions of 121 ° C. ⁇ 20 minutes using an autoclave (AC).
  • AC autoclave
  • the container-containing coffee drink prepared in this way was kept warm in an atmosphere of 55 ° C. Then, at the time of preparation, immediately after retort sterilization (after AC), the pH was measured using a pH meter (manufactured by Horiba, Ltd.) for 1 week, 2 weeks, and 2 months.
  • Table 3 showing the results shows that the pH drop due to retort sterilization is larger in Examples 5 and 6 than Comparative Example 3, but the drop after two months during storage is almost unchanged. I understand. That is, it is proved that the pH stability does not change much even if the content of the starch syrup exceeds 45% in the total amount of sugar and syrup.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une boisson de café sucrée offrant une nouvelle conception selon laquelle : remplacer le sucre dans ladite boisson de café par du massé sans saccharose n'a pas d'effet défavorable sur la stabilité en pH de la boisson de café ; on peut en diversifier le goût ; et on peut remplacer un pourcentage élevé du sucre contenu dans la boisson de café par du massé sans saccharose. L'invention concerne aussi une boisson de café qui est conditionnée dans un récipient fermé hermétiquement et contient un composant édulcorant amaigrissant. Ledit composant édulcorant comprend obligatoirement soit du mizuame, soit à la fois du saccharose et du mizuame. Le mizuame représente au moins 10% et de préférence de 15 à 45% de la teneur combinée en mizuame/saccharose de la boisson de café.
PCT/JP2013/054313 2012-12-27 2013-02-21 Boisson de café WO2014103348A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012-284772 2012-12-27
JP2012284772A JP2014124157A (ja) 2012-12-27 2012-12-27 コーヒー飲料

Publications (1)

Publication Number Publication Date
WO2014103348A1 true WO2014103348A1 (fr) 2014-07-03

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Family Applications (1)

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PCT/JP2013/054313 WO2014103348A1 (fr) 2012-12-27 2013-02-21 Boisson de café

Country Status (2)

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JP (1) JP2014124157A (fr)
WO (1) WO2014103348A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SI3159409T1 (sl) 2014-06-17 2020-02-28 Nippon Shinyaku Co., Ltd. Protismiselna nukleinska kislina za uporabo pri zdravljenju Duchennove mišične distrofije
KR101874928B1 (ko) * 2016-11-01 2018-07-05 주식회사 삼양사 저칼로리 커피 음료 조성물

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09205990A (ja) * 1995-11-27 1997-08-12 Japan Tobacco Inc 乳入りコーヒー飲料の製造方法
JP2001524316A (ja) * 1997-11-26 2001-12-04 ノボ ノルディスク アクティーゼルスカブ 膜分離の段階を含む澱粉の酵素的糖化
JP2007054062A (ja) * 2005-07-29 2007-03-08 Kao Corp 容器詰ブラックコーヒー飲料
WO2012128347A1 (fr) * 2011-03-24 2012-09-27 株式会社明治 Boisson au café et procédé pour la produire

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4098012B2 (ja) * 2002-07-12 2008-06-11 三栄源エフ・エフ・アイ株式会社 嗜好性飲料

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09205990A (ja) * 1995-11-27 1997-08-12 Japan Tobacco Inc 乳入りコーヒー飲料の製造方法
JP2001524316A (ja) * 1997-11-26 2001-12-04 ノボ ノルディスク アクティーゼルスカブ 膜分離の段階を含む澱粉の酵素的糖化
JP2007054062A (ja) * 2005-07-29 2007-03-08 Kao Corp 容器詰ブラックコーヒー飲料
WO2012128347A1 (fr) * 2011-03-24 2012-09-27 株式会社明治 Boisson au café et procédé pour la produire

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ATSUSHI SAKURAOKA ET AL.: "Filter ni yoru Toeki Oyobi Seiryo Inryosui Chu ni Kendaku shita Tainetsusei Saikin Gaho no Jokyo", BOKIN BOKABI, vol. 30, no. 4, 10 April 2002 (2002-04-10), pages 207 - 215 *
PRETI, ADRIANO: "Considerazioni sulle tecniche di decontaminazione dello sciroppo di zucchero.", INDUSTRIE ALIMENTARI, vol. 26, no. 12, 1987, pages 1 124 - 1128,1136 *
SATOSHI TOYOIZUMI ET AL.: "Smart Taste (R) no Kihon Tokusei to Shokuhin eno Oyo", FFI JOURNAL, vol. 216, no. 3, 1 August 2011 (2011-08-01), pages 274 - 278 *

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