WO2015030253A1 - Boisson au café contenant du lait présentant une faible teneur en lipides de café - Google Patents

Boisson au café contenant du lait présentant une faible teneur en lipides de café Download PDF

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Publication number
WO2015030253A1
WO2015030253A1 PCT/JP2014/073020 JP2014073020W WO2015030253A1 WO 2015030253 A1 WO2015030253 A1 WO 2015030253A1 JP 2014073020 W JP2014073020 W JP 2014073020W WO 2015030253 A1 WO2015030253 A1 WO 2015030253A1
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WO
WIPO (PCT)
Prior art keywords
coffee
milk
beverage
palmitate
odor
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Application number
PCT/JP2014/073020
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English (en)
Japanese (ja)
Inventor
真 中島
大悟 指宿
Original Assignee
サントリー食品インターナショナル株式会社
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=52586796&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2015030253(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by サントリー食品インターナショナル株式会社 filed Critical サントリー食品インターナショナル株式会社
Priority to JP2015534369A priority Critical patent/JP6329551B2/ja
Publication of WO2015030253A1 publication Critical patent/WO2015030253A1/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
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A23F5/22—Reducing or removing alkaloid content from coffee extract
    • 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
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • 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 coffee drink containing milk 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.
  • 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.
  • Patent Document 2 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)
  • Patent Document 4 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.
  • coffee has two diterpene compounds (cafestol and kahweol) which are lipids peculiar to coffee.
  • 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
  • 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.
  • this invention includes the following.
  • 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. 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.
  • a milk-containing coffee beverage that can withstand quality in terms of flavor is obtained from high-temperature sterilization, long-term storage, and heating in a winter product warmer.
  • 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.
  • coffee beverage refers to a beverage product that is produced through a heat sterilization process using coffee as a raw material.
  • 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.
  • 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.
  • 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.
  • a coffee extract that is, a solution obtained by extracting roasted and crushed coffee beans with water or hot water.
  • 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.
  • a coffee beverage produced using a milk component as a raw material and subjected to a heat sterilization step is represented as “a coffee beverage containing milk”.
  • 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.
  • a beverage containing milk is one of the preferred embodiments of the present invention.
  • the content of the milk component in the milk-containing beverage of the present invention is not particularly limited, but is preferably 0.1 to 10% by mass in terms of solid content.
  • the term “solid content” as used herein refers to a dried product obtained by drying milk using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.
  • the greatest feature of the milk-containing coffee beverage of the present invention is that the proportion of coffee lipid in a dissolved state in the beverage is reduced.
  • 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.
  • coffee lipid 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.
  • 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.
  • heating odor increases when high-temperature heating is performed by mixing coffee lipids and milk components, especially coffee lipids and milk fat.
  • 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. is 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.
  • 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.
  • 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.
  • the porous filter medium roasted coffee beans or a pulverized product thereof can also be used.
  • roasted coffee beans including the coffee grounds after extraction
  • 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.
  • 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.
  • a milk coffee beverage 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.
  • the lower limit of saccharides is 0.5 g or more per 100 mL of beverage, preferably about 1 g or more.
  • saccharides mean sweeteners such as saccharides (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc.), oligosaccharides, and sugar alcohols contained in beverages.
  • An example of another preferred embodiment of the present invention is a coffee coffee containing milk containing acesulfame potassium.
  • 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.
  • 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 coffee raw materials with reduced coffee lipids and milk components.
  • 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
  • UHT sterilization method which performs a retort process is said.
  • the conditions for high temperature sterilization may be appropriately selected according to the characteristics of the milk beverage preparation and the storage container to be used. In the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130.
  • the condition is about 145 ° C. for about 30 to 120 seconds. In the case of the retort sterilization method, it is usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
  • the milk-containing coffee beverage of the present invention is a beverage with improved unpleasant aroma and flavor due to high-temperature sterilization, long-term storage and heating in a product warmer in winter.
  • coffee raw materials are weakly acidic, but in order to maintain the stability of milk components, in the case of milk-filled coffee beverages packed in containers, a pH adjuster is usually added, and the pH is about 5.5 to 7.0.
  • the pH is preferably adjusted to be in a neutral range of pH 6.0 to 7.0.
  • the flavor for example, faint acidity
  • taste inherent to the coffee raw material are lost.
  • 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.
  • 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.
  • 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.
  • caffeine in the coffee beverage of the present invention in order to express and maintain the coffee flavor well.
  • 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.
  • Example 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 pressure extract of roasted coffee beans was passed through a column in which crushed roasted coffee beans were laminated to obtain coffee extracts with reduced coffee lipids (Ext1-6). For the coffee raw materials (liquid) diluted with water so that the Brix is 1.5 °, the contents of (A) carmitol palmitate and (B) caffeate palmitate are the LC-MS. / MS was used and measured in MRM mode.
  • the analysis 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 ⁇ m, diameter 25 mm) to obtain an analytical sample.
  • the measuring method of LC-MS / MS is as follows.
  • 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.
  • 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.

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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)
  • Dairy Products (AREA)

Abstract

　L'invention concerne une boisson au café contenant du lait. Avec cette boisson, l'odeur de chauffage du lait apparaissant pendant une pasteurisation haute température est supprimée. Dans ladite boisson au café contenant du lait, produite par une pasteurisation haute température, la quantité totale [(A)+(B)] de palmitate de kahwéol (A) et de palmitate de cafestol (B) est d'au moins 0,5 mg/kg et ne dépasse pas 6,5 mg/kg.
PCT/JP2014/073020 2013-09-02 2014-09-02 Boisson au café contenant du lait présentant une faible teneur en lipides de café WO2015030253A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2015534369A JP6329551B2 (ja) 2013-09-02 2014-09-02 コーヒー脂質含量の少ない乳入りコーヒー飲料

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013-181460 2013-09-02
JP2013181460 2013-09-02

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WO2015030253A1 true WO2015030253A1 (fr) 2015-03-05

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JP (1) JP6329551B2 (fr)
MY (1) MY169916A (fr)
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015129648A1 (fr) * 2014-02-28 2015-09-03 サントリー食品インターナショナル株式会社 Procédé de fabrication de boisson conditionnée dans un récipient
EP4140313A4 (fr) * 2020-04-20 2024-05-01 Suntory Holdings Ltd Boisson contenant un composant de lait

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006094856A (ja) * 2004-09-03 2006-04-13 Hayashibara Biochem Lab Inc 乳加熱臭の生成抑制方法とその用途
JP2009297017A (ja) * 2008-05-16 2009-12-24 Morinaga Milk Ind Co Ltd 濃厚乳及び濃厚乳用乳化剤
JP2010075178A (ja) * 2008-08-29 2010-04-08 Suntory Holdings Ltd ミルク入り飲料
JP2012105642A (ja) * 2010-10-27 2012-06-07 Kao Corp コーヒー抽出液の製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3689533B2 (ja) * 1997-06-26 2005-08-31 日本たばこ産業株式会社 ミルク入りコーヒー飲料およびその製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006094856A (ja) * 2004-09-03 2006-04-13 Hayashibara Biochem Lab Inc 乳加熱臭の生成抑制方法とその用途
JP2009297017A (ja) * 2008-05-16 2009-12-24 Morinaga Milk Ind Co Ltd 濃厚乳及び濃厚乳用乳化剤
JP2010075178A (ja) * 2008-08-29 2010-04-08 Suntory Holdings Ltd ミルク入り飲料
JP2012105642A (ja) * 2010-10-27 2012-06-07 Kao Corp コーヒー抽出液の製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
GROSS,G. ET AL.: "Analysis of the content of the diterpenes cafestol and kahweol in coffee brews.", FOOD CHEM. TOXICOL., vol. 35, no. 6, June 1997 (1997-06-01), pages 547 - 54 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015129648A1 (fr) * 2014-02-28 2015-09-03 サントリー食品インターナショナル株式会社 Procédé de fabrication de boisson conditionnée dans un récipient
EP4140313A4 (fr) * 2020-04-20 2024-05-01 Suntory Holdings Ltd Boisson contenant un composant de lait

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Publication number Publication date
MY169916A (en) 2019-06-17
JPWO2015030253A1 (ja) 2017-03-02
JP6329551B2 (ja) 2018-05-23

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