WO2023210669A1 - Boissons au café et procédé pour améliorer la stabilité au stockage de boissons au café contenant du lait d'avoine - Google Patents

Boissons au café et procédé pour améliorer la stabilité au stockage de boissons au café contenant du lait d'avoine Download PDF

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Publication number
WO2023210669A1
WO2023210669A1 PCT/JP2023/016375 JP2023016375W WO2023210669A1 WO 2023210669 A1 WO2023210669 A1 WO 2023210669A1 JP 2023016375 W JP2023016375 W JP 2023016375W WO 2023210669 A1 WO2023210669 A1 WO 2023210669A1
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WO
WIPO (PCT)
Prior art keywords
coffee beverage
coffee
oat milk
milk
microcrystalline cellulose
Prior art date
Application number
PCT/JP2023/016375
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English (en)
Japanese (ja)
Inventor
偉 鄭
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サントリーホールディングス株式会社
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Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Publication of WO2023210669A1 publication Critical patent/WO2023210669A1/fr

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    • 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
    • A23F5/10—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
    • 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

Definitions

  • the present invention relates to a method for improving the storage stability of coffee beverages and coffee beverages containing oat milk.
  • Patent Document 1 discloses milk component-containing beverages such as milk coffee and milk tea that contain 10 to 200 ppm (0.001 to 0.02% by weight) of microcrystalline cellulose.
  • Patent Document 2 discloses a method of treating vegetable milk using a protein amide enzyme to improve dispersion stability in a high-temperature acidic liquid beverage.
  • An object of the present invention is to provide an oat milk-containing coffee beverage with good storage stability and a method for improving the storage stability of the oat milk-containing coffee beverage.
  • the present inventor has found that by adding a certain amount of microcrystalline cellulose to a coffee beverage containing oat milk, the storage stability of the coffee beverage can be improved. I discovered that.
  • a method for improving the storage stability of a coffee beverage containing oat milk which comprises blending 0.5 to 4 g/L of microcrystalline cellulose into the coffee beverage containing oat milk.
  • an oat milk-containing coffee beverage with good storage stability and a method for improving the storage stability of the oat milk-containing coffee beverage.
  • FIG. 1(a) is a photograph showing the state of the coffee beverage prepared in Example 1 after storage.
  • FIG. 1(b) is a photograph showing the state of the coffee beverage prepared in Comparative Example 1 after storage.
  • the coffee beverage of the present invention contains oat milk and microcrystalline cellulose, and the content of microcrystalline cellulose is 0.5 to 4 g/L.
  • Oat milk in the present invention is milk made from oats, and is generally produced by mixing or stirring oatmeal powder with water or warm water, and optionally subjecting it to treatments such as filtration and sterilization.
  • pre-prepared oat milk may be used, oat milk powder obtained by drying oat milk, or concentrated oat milk obtained by concentrating oat milk may be used.
  • raw materials for oat milk for example, oatmeal powder may be added to the beverage.
  • the content of solids derived from oat milk in the coffee beverage is preferably 30 to 100 g/L, more preferably 50 to 90 g/L.
  • the content of solids derived from oat milk is the content of the powder in the beverage.
  • the content is calculated in terms of solid content.
  • a coffee drink refers to a drink containing coffee.
  • the term "coffee component” refers to a solution containing components derived from coffee beans, such as coffee extract, i.e., a solution obtained by extracting roasted and ground coffee beans using water or hot water. Examples include solutions, concentrated coffee extract obtained by concentrating coffee extract, instant coffee obtained by drying coffee extract, etc., adjusted to an appropriate amount with water or warm water.
  • Microcrystalline cellulose in the present invention is crystalline cellulose obtained by hydrolyzing natural cellulose such as wood pulp.
  • the microcrystalline cellulose preferably has a crystalline portion exceeding 10% by weight (crystallinity exceeding 10%). Note that the crystalline portion refers to a portion that produces a Bragg reflection peak compared to an amorphous portion that causes background in X-ray diffraction. Examples of microcrystalline cellulose include those defined in Industrial and Engineering Chemistry, Vol. 42, pp. 502 to 507 (1950).
  • Microcrystalline cellulose that can be stably dispersed in water includes a crystalline cellulose composite obtained by pre-mixing a water-soluble gum or a relatively small amount of a water-soluble gum and saccharide and then drying the mixture.
  • Examples of such microcrystalline cellulose include RC-591 (components: microcrystalline cellulose 89.0% and sodium carboxymethylcellulose 11.0%) manufactured by Asahi Kasei Chemicals under the trade name Ceolus (registered trademark).
  • the content of microcrystalline cellulose in the coffee beverage of the present invention is 0.5 to 4 g/L. Within this range, the storage stability of the beverage, particularly the long-term dispersion stability, will be good. Therefore, even when the coffee beverage of the present invention is stored for a long period of time, the components are stably dispersed and sedimentation of the components is suppressed.
  • the content of microcrystalline cellulose in the beverage is preferably 0.7 to 3 g/L, more preferably 0.8 to 2 g/L, and even more preferably 0.9 to 1.5 g/L.
  • the coffee beverage of the present invention may contain sodium bicarbonate (NaHCO 3 ) to the extent that the effects of the present invention are not impaired.
  • the content of sodium bicarbonate in the coffee beverage is preferably 0.5 g/L or less. When the content of sodium bicarbonate in the coffee beverage is 0.5 g/L or less, the dispersion stability of the beverage becomes better. More preferably, the content of sodium bicarbonate in the coffee beverage is 0.4 g/L or less.
  • the content of sodium bicarbonate in the coffee beverage is preferably 0.05 to 0.5 g/L, more preferably 0.1 to 0.4 g/L, and 0.2 to 0.3 g/L. It is more preferable that
  • the coffee beverage of the present invention further contains phosphoric acid and/or phosphate.
  • Phosphoric acid includes not only orthophosphoric acid (H 3 PO 4 ) but also pyrophosphoric acid (also called diphosphoric acid, H 4 P 2 O 7 ), tripolyphosphoric acid, tetrametaphosphoric acid, pentametaphosphoric acid, hexametaphosphoric acid, etc. Contains phosphoric acid.
  • Phosphate refers to a salt obtained from the above-mentioned phosphoric acid.
  • phosphoric acid and phosphate salts may be appropriately selected from those approved as food additives, such as potassium dihydrogen phosphate, sodium dihydrogen phosphate, ammonium dihydrogen phosphate, phosphoric acid Dipotassium hydrogen, disodium hydrogen phosphate, diammonium hydrogen phosphate, potassium polyphosphate (potassium tripolyphosphate), sodium polyphosphate (sodium tripolyphosphate), and the like can be used. Hydrates of these may also be used. Among these, dipotassium hydrogen phosphate and sodium tripolyphosphate are preferred from the viewpoint of dispersion stability of the beverage.
  • the coffee beverage of the present invention preferably has a pH of 6.0 to 7.5, more preferably 6.0 to 7.0.
  • the pH of the coffee beverage is the pH at 25°C. pH can be measured with a commercially available pH meter.
  • the coffee beverage of the present invention includes ingredients that can be used in beverages (various vitamins, minerals, dietary fibers, flavorings, coloring agents, emulsifiers, stabilizers, etc.), as long as they do not impair the effects of the present invention. agents, etc.) may also be blended.
  • examples include water-soluble gums such as guar gum, xanthan gum, locust bean gum, tamarind seed gum, taragant gum, gutte gum, agar, alginic acid and its salts, carrageenan, karaya gum, gum arabic, gellan gum, pectin, and quince.
  • the alcohol content is preferably less than 6% by volume, more preferably 1% by volume or less, and even more preferably less than 1% by volume.
  • the method for producing the coffee beverage of the present invention is not particularly limited, and may include mixing components such as oat milk (or its raw material), microcrystalline cellulose, and coffee so that the content of microcrystalline cellulose falls within the above range. can be manufactured.
  • the coffee beverage of the present invention is preferably manufactured through a high temperature sterilization process such as UHT sterilization or retort sterilization in order to improve long-term storage stability.
  • a high temperature sterilization process such as UHT sterilization or retort sterilization
  • the components have good dispersibility and sedimentation of the components is suppressed.
  • the coffee beverage of the present invention is preferably a packaged beverage.
  • a packaged beverage can be obtained by filling a container with a beverage.
  • containers include storage containers such as cans, paper packs, and PET bottles. The order of the sterilization process and the container filling process is appropriately set depending on the type of container, sterilization method, etc.
  • the present invention also includes the following method.
  • a method for improving the storage stability of a coffee beverage containing oat milk which comprises blending 0.5 to 4 g/L of microcrystalline cellulose into the coffee beverage containing oat milk.
  • oat milk, microcrystalline cellulose and preferred embodiments thereof are the same as in the coffee beverage of the present invention described above.
  • the preferred range of the amount of microcrystalline cellulose to be blended is also the same as the preferred range of the amount of microcrystalline cellulose to be blended in the coffee beverage of the present invention described above.
  • the above method can improve the storage stability, particularly the dispersion stability, of coffee beverages, it may be combined with other storage stabilization methods.
  • the numerical range expressed by a lower limit value and an upper limit value includes the lower limit value and upper limit value.
  • the range represented by "1 to 2" means 1 or more and 2 or less, and includes 1 and 2.
  • the numerical range may be any combination of upper and lower limits.
  • Example 1 Add water to an appropriate amount of concentrated coffee extract (10g), instant coffee (powder) (10g), oatmeal powder (70g), and general food additives used in coffee drinks (sweeteners, etc.) to make the entire amount. It was set to 1L. This was thoroughly stirred to prepare a base drink. Microcrystalline cellulose, sodium bicarbonate, dipotassium hydrogen phosphate trihydrate, and sodium tripolyphosphate were added to the base beverage according to the formulation shown in Table 1, and the mixture was thoroughly stirred to obtain a coffee beverage. This coffee beverage was filled into transparent PET bottles and heat sterilized to produce a packaged beverage.
  • concentrated coffee extract 10g
  • instant coffee (powder) 10g
  • oatmeal powder 70g
  • general food additives used in coffee drinks sweeteners, etc.
  • Example 2 Comparative Example 1 and Comparative Example 2> Packaged beverages of Example 2 and Comparative Examples 1 and 2 were produced in the same manner as in Example 1, except that each component was used so as to have the composition shown in Table 1.
  • Example 1 pH of coffee drink
  • Example 1 Comparative Example 1
  • the pH (25°C) of the coffee beverages was measured immediately after filling and after storage (55°C, 3 weeks). Table 1 shows the results.
  • FIG. 1(a) shows a photograph of the coffee beverage prepared in Example 1 after storage. In the coffee beverage prepared in Example 2, some sediment was observed after storage, but it was dispersed when the container was shaken. In the coffee beverage prepared in Comparative Example 1, sediment was already observed after sterilization. In addition, the components were clearly separated after storage.
  • FIG. 1(b) shows a photograph of the coffee beverage prepared in Comparative Example 1 after storage. In the coffee beverage prepared in Comparative Example 2, sediment was observed after storage. This precipitate was temporarily dispersed when the container was shaken, but immediately settled again.

Abstract

Le but de la présente invention est de fournir une boisson au café contenant du lait d'avoine stable au stockage et un procédé d'amélioration de la stabilité au stockage de boissons au café contenant du lait d'avoine. La présente invention concerne une boisson au café comprenant du lait d'avoine et de la cellulose microcristalline, la teneur en cellulose microcristalline étant de 0,5 à 4 g/L.
PCT/JP2023/016375 2022-04-26 2023-04-26 Boissons au café et procédé pour améliorer la stabilité au stockage de boissons au café contenant du lait d'avoine WO2023210669A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202210444531.4A CN116982666A (zh) 2022-04-26 2022-04-26 咖啡饮料以及提高含有燕麦奶的咖啡饮料的贮存稳定性的方法
CN202210444531.4 2022-04-26

Publications (1)

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WO2023210669A1 true WO2023210669A1 (fr) 2023-11-02

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PCT/JP2023/016375 WO2023210669A1 (fr) 2022-04-26 2023-04-26 Boissons au café et procédé pour améliorer la stabilité au stockage de boissons au café contenant du lait d'avoine

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CN (1) CN116982666A (fr)
WO (1) WO2023210669A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06245703A (ja) * 1993-02-22 1994-09-06 Morinaga & Co Ltd コーヒー飲料の製造法
JPH1075712A (ja) * 1996-08-30 1998-03-24 Sanei Gen F F I Inc 密封容器入り乳含有コーヒー及びその製造方法
JP2004187517A (ja) * 2002-12-09 2004-07-08 Ucc Ueshima Coffee Co Ltd 容器入りコーヒー飲料の製造方法
JP2013039073A (ja) * 2011-08-15 2013-02-28 Suntory Holdings Ltd 微結晶セルロースを含有する飲料
WO2022045152A1 (fr) * 2020-08-24 2022-03-03 天野エンザイム株式会社 Lait végétal traité avec une protéine désamidase

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06245703A (ja) * 1993-02-22 1994-09-06 Morinaga & Co Ltd コーヒー飲料の製造法
JPH1075712A (ja) * 1996-08-30 1998-03-24 Sanei Gen F F I Inc 密封容器入り乳含有コーヒー及びその製造方法
JP2004187517A (ja) * 2002-12-09 2004-07-08 Ucc Ueshima Coffee Co Ltd 容器入りコーヒー飲料の製造方法
JP2013039073A (ja) * 2011-08-15 2013-02-28 Suntory Holdings Ltd 微結晶セルロースを含有する飲料
WO2022045152A1 (fr) * 2020-08-24 2022-03-03 天野エンザイム株式会社 Lait végétal traité avec une protéine désamidase

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