WO2016006603A1 - Boisson au café comprenant du lactose - Google Patents

Boisson au café comprenant du lactose Download PDF

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Publication number
WO2016006603A1
WO2016006603A1 PCT/JP2015/069517 JP2015069517W WO2016006603A1 WO 2016006603 A1 WO2016006603 A1 WO 2016006603A1 JP 2015069517 W JP2015069517 W JP 2015069517W WO 2016006603 A1 WO2016006603 A1 WO 2016006603A1
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WIPO (PCT)
Prior art keywords
coffee
milk
beverage
lactose
glucose
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PCT/JP2015/069517
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English (en)
Japanese (ja)
Inventor
鷹明 谷
良介 杉野
佑騎 冨安
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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Publication of WO2016006603A1 publication Critical patent/WO2016006603A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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

Definitions

  • the present invention relates to a lactose-containing coffee drink obtained by heat sterilization treatment.
  • Coffee drinks containing milk are highly drinkable drinks that are drunk throughout the year, and a large number of coffee drinks containing container-packed milk that can be stored at room temperature for a long period are in circulation.
  • Coffee beverages containing packaged milk are usually made from coffee beans such as coffee bean extract, instant coffee, etc. (also referred to herein as coffee), 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.
  • Lactose contained in milk raw materials has been reported as a causative substance for the taste alteration of beverages containing milk.
  • formic acid is produced and the taste of milk-containing beverages is altered, so that it is proposed to use milk raw materials with reduced lactose in the production of milk-containing beverages (Patent Document 1).
  • a milk that does not deteriorate in flavor over a long period of time even in a heated state characterized by adding a mixture of saccharides and amino acids and a milk component to a coffee extract containing sugar, filling the container and then sterilizing by retort A coffee coffee containing is proposed (Patent Document 2).
  • sucrose having a low temperature dependency of sweetness is used as a saccharide to be blended in a coffee beverage (Non-Patent Document 1).
  • Glucose usually lowers its pH during retort heat sterilization and high-temperature storage. Is said not to be used for coffee beverages manufactured through heat sterilization treatment such as canned coffee (Non-patent Document 2).
  • a coffee beverage in which a part of sucrose is replaced with a reducing monosaccharide such as glucose and subjected to retort sterilization is also disclosed (Patent Document 3).
  • Lactose is an important factor for determining the milk flavor of milk-containing beverages, and is an essential component particularly in the production of milk-containing coffee beverages with a good balance between milk flavor and coffee flavor.
  • An object of the present invention is to provide a coffee drink containing lactose (hereinafter referred to as “lactose-containing coffee drink”) having high drinkability and suppressing deterioration of flavor due to high-temperature sterilization and / or storage in a heated state. It is to provide.
  • glucose is said to be unsuitable for retort heat sterilization in coffee beverages having a milk solid content of less than 3.0% by weight.
  • a coffee beverage obtained by high-temperature sterilization of a liquid mixture obtained by blending lactose and glucose with coffee (I)
  • the lactose content (a) in the beverage is 0.2 to 0.9 g / 100 g
  • the concentration ratio [(b) / (a)] of the lactose content (a) and the glucose content (b) in the beverage is 0.2 to 15, (Iii)
  • the beverage according to (1) which is a coffee beverage containing milk.
  • the beverage according to (1) or (2), wherein the concentration ratio [(b) / (a)] of the lactose content (a) and the glucose content (b) in the beverage is 1.7 to 12.
  • a lactose (preferably with milk) coffee beverage that can withstand quality in terms of flavor from high-temperature sterilization, long-term storage and heating with a product warmer in winter can be obtained.
  • the lactose-containing coffee beverage of the present invention is a beverage with high drinkability in which the off-flavor (milk heating odor and oxidation odor) of the beverage containing milk is reduced and the coffee flavor is enhanced.
  • [Coffee drink] refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization step, and in an amount of 100 g, preferably 1 g or more in terms of green coffee beans (preferably 2.5 g or more, and more preferably 5 g or more) includes coffee components extracted or eluted from coffee beans.
  • the upper limit of the coffee content is not limited, but is 10 g or less, preferably about 9 g or less, in terms of green coffee beans, from the viewpoint of flavor.
  • a beverage blended so that the coffee solid content is 1.0 to 2.0, preferably 1.1 to 1.8 in the beverage is an example of a preferred embodiment of the present invention.
  • the coffee solid content represents a soluble solid content derived from coffee beans, and among the soluble solid content that can be included in the coffee beverage, sweet components such as sugars, milk, pH adjusters, flavoring coffee beans
  • sweet components such as sugars, milk, pH adjusters, flavoring coffee beans
  • the solid content excluding components that are not derived, and the solid content of coffee in the coffee extract is a value determined by measuring Brix (%) using a saccharimeter.
  • the coffee component in the present invention refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using 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. In particular, from the standpoint that the flavor of the coffee of the present invention is remarkably exhibited, it is preferable to use a coffee extract obtained from roasted coffee beans having an L value of 13 to 35 as a coffee component. In the present specification, unless otherwise specified, the numerical value range includes its end points.
  • the L value is a numerical value of the surface color of the coffee granules obtained by pulverizing roasted coffee beans, and is a value serving as a lightness index (0 is black, 100 is white).
  • the L value of the coffee granules can be measured using, for example, a color difference meter.
  • the coffee beverage of the present invention has an effect that the off-flavor of a beverage containing milk due to lactose is reduced, the richness of milk is imparted, and the coffee flavor is enhanced. More specifically, it is said that the scent felt by human beings can be divided into two categories: orthonasal aroma (also called nasal tip and top scent) and retro nasal aroma (also called mouth and last scent).
  • the coffee beverage of the present invention is a beverage in which the aroma of orthonasal aroma coffee is enhanced and the milk flavor and coffee flavor of retronasal aroma are enhanced.
  • orthonasal aroma refers to the scent that enters the nasal cavity through the inhalation of the nose
  • retro nasal aroma refers to the scent that passes from the throat to the nose when food is placed in the mouth.
  • This preferred retronasal aroma flavor may be inhibited by the presence of vinyl catechol oligomers. This is because when there are many vinyl catechol oligomers, the bitterness is too strong and has a large persistence. As coffee beans are deeply roasted, chlorogenic lactones decrease, and instead vinyl catechol oligomers increase. Therefore, in the coffee beverage of the present invention, a roasted coffee having an L value of 17 to 26, preferably 18 to 25 is used. It is particularly preferable to use a coffee extract obtained from roasted coffee beans as the coffee component.
  • the bitter taste of chlorogenic acids and / or chlorogenic acid lactones can be mentioned.
  • Chlorogenic acid's bitterness and astringent acidity combined with heat-denatured lactose (eg, formic acid), may adversely affect the flavor of beverages containing milk, but the lactose off-flavor of the present invention
  • moderate bitterness of chlorogenic acids is perceived as a preferred coffee flavor.
  • a coffee beverage containing 30 to 140 mg / 100 g of chlorogenic acids, preferably 35 to 120 mg / 100 g, more preferably 40 to 100 mg / 100 g is a preferred embodiment of the present invention.
  • monocaffeoylquinic acid component (3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid), ferlaquina Acid component (3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid) and dicaffeoylquinic acid component (3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5- It means the sum of three kinds of dicaffeoylquinic acid).
  • a person skilled in the art can appropriately measure the content of chlorogenic acids in the coffee beverage using, for example, HPLC.
  • the aroma of Orthonasal aroma includes 2-furfuryl methyl disulfide, methyl (2-methyl-3-furyl) disulfide, 2-furfuryl methyl sulfide and methyl (5-methyl-2-furyl) disulfide.
  • One or more aromatic components selected from the group consisting of 2-furfurylmethyl disulfide, methyl (2-methyl-3-furyl) disulfide, 2-furfurylmethyl sulfide and methyl (5-methyl-2-furyl) disulfide;
  • the coffee drink to be included is a preferred embodiment in which the effects of the present invention are more manifested.
  • lactose-containing coffee drink refers to a coffee beverage obtained by blending lactose or milk containing lactose with the above coffee.
  • the lactose content (a) in the beverage is about 0.2 to 0.9 g / 100 g, preferably about 0.3 to 0.8 g / 100 g.
  • lactose less than 0.2 g / 100 g the presence of off-flavor is not very problematic.
  • lactose exceeds 0.9 g / 100g, even if it has the means of this invention, an improvement effect may not be acquired.
  • the coffee beverage of the present invention is one in which the change in flavor associated with the thermal decomposition of lactose is suppressed, and exhibits the maximum effect when it is made into a coffee beverage containing milk.
  • a coffee drink with milk is a preferred embodiment of the present invention.
  • a coffee drink with milk refers to a coffee drink obtained by blending milk into the above coffee.
  • milk component refers to a component added to give a beverage a milk flavor or a milky feeling, and mainly refers to milk, milk and dairy products defined in the Ministerial Ordinance such as milk. For example, raw milk, cow milk, special milk, skim milk, processed milk, milk beverages, etc.
  • dairy products cream, concentrated whey, concentrated milk, skim concentrated milk, sugar-free condensed milk, sweetened skim condensed milk, whole powdered milk, Non-fat dry milk, cream powder, whey powder, butter milk powder, adjusted milk powder and the like can be mentioned.
  • the heat-treated milk such as heat-treated concentrated milk, heat-treated defatted concentrated milk, condensed milk obtained from these, and other powdered milk (whole powdered milk, skimmed milk powder, cream powder) , Whey powder, buttermilk powder, adjusted powdered milk, decalcified powdered milk, etc.
  • a heated odor called cooked flavor on these materials themselves often have a heated odor called cooked flavor on these materials themselves.
  • the cooked flavor of the milk itself is expected to worsen the flavor of the coffee beverage additively or synergistically with the off-flavor caused by the decomposition of lactose by retort heating.
  • coffee beverages that contain glucose at a specific ratio also reduce cooked flavors derived from raw materials. Therefore, in the coffee beverage of the present invention, heat-treated milk can also be suitably used.
  • the milk content in the milk-containing beverage of the present invention is such that the milk solid content is less than 3.0 wt% from the viewpoint of obtaining the beverage stability and the remarkable effects of the present invention.
  • milk solid content means the total amount of non-fat milk solid content and milk fat content, and after drying the milk using a general drying method (freeze drying, evaporation to dryness, etc.) to remove water It means the dried product.
  • it is preferable to set it as 0.2 weight% or more and less than 3.0 weight% in conversion of non-fat milk solid content, It is more preferable to set it as 0.4 weight% or more and less than 3.0 weight%, 0.8 weight% % Or more and less than 3.0% by weight is more preferable.
  • the calcium content in the coffee beverage of the present invention is 26 mg / 100 g or less, preferably 20 mg / 100 g or less, more preferably 16 mg / 100 g or less, still more preferably 15 mg / 100 g or less, particularly preferably 14 mg / 100 g or less.
  • the calcium content in the beverage can be achieved by using milk that has been processed to reduce calcium.
  • the method for decalcification is not particularly limited, and a known method such as a precipitation method by maintaining the temperature can be employed.
  • a coffee beverage containing milk fat is one of the preferred embodiments of the present invention.
  • the milk solid content in the beverage as milk is less than 3.0% by weight even when milk fat is contained.
  • the lactose-containing beverage of the present invention is characterized by blending a specific amount of glucose.
  • the concentration ratio [(b) / (a)] of the glucose content (b) in the beverage and the lactose content (a) in the beverage is 0.2 or more, preferably 0.5 or more, more preferably 1 0.0 or more, more preferably 1.5 or more, and particularly preferably 1.7 or more.
  • the upper limit of (b) / (a) is 15 or less, preferably 12 or less, more preferably 10 or less, still more preferably 7.5 or less, and particularly preferably 6 or less.
  • the present invention by adding glucose, which is known as a heat-denatured component, at a certain ratio in order to suppress the flavor denaturation due to heat, in a coffee beverage containing milk, the flavor is obtained by high-temperature sterilization and / or storage in a warmed state.
  • glucose content (b) is too high, a change in flavor due to a decrease in pH due to thermal denaturation of glucose itself increases, impairing the effects of the present invention.
  • the glucose content is preferably 0.1 to 10%, preferably 0.5 to 7.0% in the beverage.
  • the coffee beverage of the present invention contains lactose and glucose as essential components, but other saccharides (sucrose, isomerized sugar, fructose, maltose, oligosaccharide, etc.) may be added as desired.
  • saccharides saccharides
  • fructose, maltose may inhibit the effect of the glucose of the present invention
  • the glucose content in the beverage (b) is 0.8 or less, preferably The amount is preferably 0.5 or less.
  • the effects of the present invention are remarkably exhibited when the sugar concentration in the beverage is in the range of 1.0 to 10.0 g / 100 g.
  • the saccharide concentration in the beverage refers to the total amount of glucose, lactose, sucrose, fructose and maltose present in the beverage.
  • packed beverage refers to a single strength, that is, a beverage that can be consumed as it is without being diluted as a normal after opening the packaged beverage. Is clearly excluded from the category.
  • the coffee beverage of the present invention is a container-packed coffee beverage manufactured by heat sterilization.
  • Canned coffee beverages are made by blending milk into coffee and then homogenizing a mixture of glucose and other ingredients, if necessary, and filling into metal cans, followed by retort sterilization under the sterilization conditions stipulated in the Food Sanitation Law. It can be processed and manufactured. That is, the canned coffee beverage of the present invention (preferably 2-furfurylmethyl disulfide, methyl (2-methyl-3-furyl) disulfide, 2-furfurylmethyl sulfide and methyl (5-methyl-2-furyl) disulfide) Canned coffee beverages containing one or more fragrance components selected from the group consisting of: are produced through the following steps 1 to 3. Step 1 of blending lactose and glucose with coffee to obtain a mixed solution, Step 2 of filling the preparation liquid into a container, and Step 3 of retort sterilization treatment
  • the ratio (weight ratio) of glucose (b) to lactose (a) is 0.2 or more, preferably 0.5 or more, more preferably 1.0 or more, and still more preferably 1. It mix
  • the upper limit is 15 or less, preferably 12 or less, more preferably 10 or less, still more preferably 7.5 or less, and particularly preferably 6 or less, the lactose and glucose in the beverage after the high temperature sterilization treatment. The content ratio tends to fall within this range.
  • the effect of the present invention of suppressing the alteration of flavor due to high temperature sterilization and / or storage in a warmed state can be expressed more strongly. it can.
  • the caffeine content in the preferred preparation is about 30 to 95 mg / 100 g, preferably about 45 to 85 mg / 100 g.
  • the caffeine content in the preparation liquid can be determined by measuring the caffeine content derived from the coffee component and, if insufficient, caffeine or the like designated by the food additive can be appropriately added and used. A person skilled in the art can appropriately measure the content of caffeine in a coffee beverage using, for example, HPLC.
  • the preparation liquid in step 1 is adjusted to about pH 5.5 to 8.0 with a pH adjuster.
  • a pH adjuster When pH is low, the aftertaste bitterness and miscellaneous taste by the heating odor and miscellaneous taste accompanying the retort sterilization of process 3 will become remarkable, and the effect of this invention may be inhibited.
  • the pH of the preparation is adjusted so that the content after heat sterilization has a pH of 5.5 to 7.0, preferably about 6.0 to 7.0.
  • the pH adjuster include sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, potassium carbonate, and the like. From the viewpoint of the effect of the present invention, an alkaline sodium salt or an alkaline potassium salt is preferable, and sodium hydrogen carbonate is most preferable.
  • the coffee flavor inherent in the coffee component is enhanced, and the coffee beverage has a balanced milk flavor and coffee flavor.
  • ingredients can be blended in the coffee beverage of the present invention as desired.
  • Other raw materials include stabilizers such as sodium caseinate, antioxidants, emulsifiers, and fragrances.
  • the caffeine concentration in the beverage was quantified by diluting the coffee beverage 10-fold with mobile phase A (w / w), filtering with a membrane filter (Cellulose Acetate 0.45 ⁇ m manufactured by ADVANTEC), and injecting it into HPLC.
  • the HPLC measurement conditions are as follows.
  • the chlorogenic acid concentration in the beverage was quantified by diluting the coffee beverage 10-fold with mobile phase A (w / w), filtering with a membrane filter (Cellulose Acetate 0.45 ⁇ m manufactured by ADVANTEC), and injecting it into HPLC.
  • the HPLC measurement conditions are as follows.
  • Example 1 As coffee, an existing coffee extract produced from Colombian coffee beans was used. The coffee extract was blended with 113 mL / L of milk, diluted with water so that the coffee solid content was 1.55%, filtered through 500 mesh to remove insoluble solid content, and used (hereinafter referred to as coffee blending solution). Called).
  • the obtained container-packed coffee beverage (milk solid content: 1.49 g / 100 g, sugar concentration: 6.0 g / 100 g, pH 6.3) was subjected to sensory evaluation by a specialized panel. Evaluation is No. 1 as the control (3 points) for the strength of the fragrant fragrance (top fragrance) at the top and the intensity of the fragrant fragrance (last fragrance) felt in the aftertaste. ) 4 points: stronger than control (preferred), 3 points: comparable to control, 2 points: weaker than control (not preferable), 1 point: very weaker than control (not preferable) The average score was calculated from the results. In addition, regarding the strength of milk deterioration odor, No.
  • Example 2 The milk was centrifuged and separated into fatty cream and lean skimmed milk. After passing this skimmed milk through a tube filled with an ion exchange resin to remove calcium ions, this was mixed with the cream obtained by centrifuging, and this liquid was dried to obtain decalcified powdered milk. .
  • Example 1 No. of Example 1 except that the milk content in Example 1 is changed to the combined use of milk and decalcified milk powder in the proportions shown in Table 2.
  • a canned retort sterilized coffee beverage was produced in the same manner as the beverage of No. 5.
  • the obtained canned coffee beverage (milk solid content: 1.49 g / 100 g, sugar concentration: 6.0 g / 100 g, pH 6.3) was evaluated in the same manner as in Example 1. The results are shown in Table 3. In both cases, the coffee flavor was enhanced, and it was a drinkable milk coffee beverage with a good balance between milk flavor and coffee flavor. It was suggested that as the calcium concentration in the beverage decreases, the milk deterioration odor can be further reduced, and the coffee aroma is enhanced.
  • Example 3 Brazilian coffee beans (L value of about 20) are pulverized with a pulverizer (manufactured by Nippon Granulator Co., Ltd.), drip with 94 ° C hot water to obtain a coffee extract of Brix 2.9, filtered through 500 mesh and insoluble Solids were removed.
  • a pulverizer manufactured by Nippon Granulator Co., Ltd.
  • glucose and sucrose are blended in various proportions so that the total amount is 59.0-74.0 g / L (amount in anticipation of decomposition by heating), and milk (55 mL of milk) is added.
  • Example Nos. 11 to 15 a canned coffee drink was prepared in the same manner except that only sucrose was used without adding glucose (sample No. 10).
  • the obtained canned coffee beverage (chlorogenic acids: 63 mg / 100 g, milk solid content: 0.72 g / 100 g, sugar concentration: 6.0 g / 100 g, pH 6.3) was compared with the control in the same manner as in Example 1. Sensory evaluation was performed. The results are shown in Table 4.
  • Example 4 In the coffee extract of Example 3, glucose and sucrose are blended in various proportions so that the total amount is 56.0 to 70.0 g / L (amount in anticipation of decomposition by heating), and milk (135 mL of milk) is further added. / L) A canned coffee drink was produced in the same manner as in Example 3. The obtained canned coffee beverage (chlorogenic acids: 63 mg / 100 g, milk solid content: 1.78 g / 100 g, sugar concentration: 6.0 g / 100 g, pH 6.3) was subjected to sensory evaluation in the same manner as in Example 3. It was. The results are shown in Table 5.
  • Example 5 In the coffee extract of Example 3, glucose and sucrose are blended in various proportions so that the total amount is 52.0 to 65.0 g / L (amount in anticipation of decomposition by heating), and milk (185 mL of milk) is further added. / L) A canned coffee drink was produced in the same manner as in Example 3. The obtained canned coffee beverage (chlorogenic acids: 63 mg / 100 g, milk solid content: 2.81 g / 100 g, sugar concentration: 6.0 g / 100 g, pH 6.3) was subjected to sensory evaluation in the same manner as in Example 3. It was. The results are shown in Table 6.
  • Example 6 A canned coffee beverage is produced in the same manner as in Example 3 except that 40 g / L of glucose and 63 g / L of sucrose are added to the coffee extract of Example 3 and the milk content (milk 135 mL / L) is further added. (Sample No. 29). Moreover, the canned coffee drink which mix
  • Example 7 A canned coffee beverage was produced in the same manner as in Example 6 except that the amounts of glucose and sucrose were 4 g / L and 7 g / L, and the milk content (milk 130 mL / L) was used (Sample No. 31). Moreover, the canned coffee drink which mix
  • Example 8 No. 5 in Example 5.
  • a canned coffee drink was produced in the same manner as in Example 5 except that the glucose of 23 was 0.19 g / 100 g, and the blending ratio of skim milk powder and the decalcified milk powder prepared in Example 2 was changed as milk.
  • the resulting canned coffee beverage (chlorogenic acids: 63 mg / 100 g, milk solids: 2.05 to 2.81 g / 100 g, sugar concentration: 5.9 g / 100 g, pH 6.3) does not contain glucose Sensory evaluation was performed in comparison with the control (sample No. 22).
  • Coffee beverages with a concentration ratio [(b) / (a)] of lactose content (a) in the beverage of 0.2 or more show improvement in any of the evaluation items of top fragrance, last fragrance, and milk odor.
  • concentration ratio [(b) / (a)] of lactose content (a) in the beverage of 0.2 or more show improvement in any of the evaluation items of top fragrance, last fragrance, and milk odor.
  • the glucose and lactose content is the same, that is, when (b) / (a) is the same, the lower the calcium concentration, the lower the milk deterioration odor.
  • the scent of was enhanced.
  • Example 9 Using a commercially available milk beverage (sugar-free type, sweetener (acesulfame potassium) blended), blended at a concentration of 5.5 g / L glucose and 0.53 g / 100 g (sample No.) 37) was subjected to sensory evaluation using a commercially available milk beverage as a control (sample No. 36). The results are shown in Table 10. In beverages containing glucose, the preferred coffee flavor was enhanced and beverages with higher drinkability were obtained.

Abstract

L'invention fournit une boisson au café comprenant du lactose d'une potabilité accrue, et dont les variations d'arôme en raison d'une pasteurisation à haute température et/ou d'une conservation dans un état dans lequel elle est chauffée, sont inhibées. Plus précisément, l'invention concerne une boisson au café avec du lait qui est obtenue par pasteurisation à haute température d'un mélange liquide lui-même obtenu par mélange d'un lactose et d'un glucose dans une ration de café. Ladite boisson satisfait les conditions suivantes : (i) la teneur en lactose (a) contenue dans la boisson est comprise entre 0,2 et 0,9g/100g ; (ii) le rapport de concentration [(b)/(a)] entre la teneur en lactose (a) et la teneur en glucose (b) contenues dans la boisson, est compris entre 0,2 et 15 ; et (iii) la matière sèche de lait est inférieure à 3,0% en masse.
PCT/JP2015/069517 2014-07-07 2015-07-07 Boisson au café comprenant du lactose WO2016006603A1 (fr)

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JP2014-165544 2014-08-15
JP2014165544A JP2016026473A (ja) 2014-07-07 2014-08-15 乳糖を含有するコーヒー飲料

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