JP2000175624A - Manufacturing method of coffee beverage - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To eliminate the influence of a milk component stabilizer on flavor,
Provided is a method for producing a coffee beverage containing a savory milk component and coffee. SOLUTION: The milk component is sterilized, the coffee raw material is separately wetted and sterilized under closed conditions, then extracted to prepare a sterilized coffee liquid, the milk component and the coffee liquid are mixed and filled into a container. A method for producing a coffee beverage, wherein the wetting and sterilizing of the coffee raw material is performed by steam, and the wetting and sterilizing of the coffee raw material is performed by 100%.
In a preferred embodiment, the heat treatment is performed at a temperature of 120 to 120 ° C. for 5 to 10 minutes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a coffee beverage. Specifically, the present invention sterilizes the milk component and coffee separately and mixes them, so that the reaction between the milk component and the coffee is prevented, and there is no need to add a milk component stabilizer such as a pH adjuster, The present invention relates to a method for producing a coffee beverage containing at least a milk component and coffee, which has a good flavor and does not cause aggregation of the milk component.
In addition, since the coffee raw material is not wet-sterilized with a large amount of a high-temperature extraction medium but is wetted and sterilized in advance with a small amount of a wet medium such as steam, and then extracted at a relatively low temperature, undesirable flavor components are extracted. The present invention relates to a method for producing a savory coffee beverage without being performed.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a coffee beverage containing a milk component and coffee, retort sterilization, high-temperature short-time sterilization (HTS) after mixing the milk component and coffee are performed.
T), heat sterilization such as ultra-high temperature heat sterilization (UHT) has been known [supervised by Yukichi Tsugo, “Ichi Milk Industry”, No. 2
Pages 86 to 290, Earth Publishing Co., Ltd., 1969 (hereinafter referred to as prior art 1);
Dairy Products ", pp. 146-148, Yokendo Co., Ltd., Showa 51 (hereinafter referred to as prior art 2);
-235544 (hereinafter referred to as Conventional Technique 3); JP-A-3-266939 (hereinafter referred to as Conventional Technique 4)].

[0003] Further, as disclosed in the prior art 3 and the prior art 4, a coffee beverage containing a milk component and coffee is weakly acidic due to the presence of coffee, and the milk component coagulates by heat sterilization. It is known to cause release and the like, and in order to solve this problem, it is known to add a pH adjuster such as sodium hydrogen carbonate, an emulsifier, and a stabilizer for milk components such as a thickening polysaccharide. Was.

On the other hand, as a method for preparing a coffee liquor, as disclosed in the above-mentioned prior arts 1 and 2, extraction is performed with hot water at a relatively low temperature (80 to 100 ° C.) for 10 minutes or more. It was known.

The ratio of coffee beans to the extraction water is set to 2 to 15%, and the coffee beans and the extraction water are stored in a closed container at a relatively high temperature (80 to 130 ° C.) to 10 to 90%.
A method for preparing a coffee liquor to be extracted by heating for a minute has been known [JP-A-53-101572 (hereinafter referred to as Conventional Technique 5)].

However, these conventional techniques have the following disadvantages.

[0007]

As disclosed in the above-mentioned prior art, dairy-containing beverages containing dairy components and coffee have been known. However, as described above, the conventional method for producing a coffee beverage is as follows. Since the heat sterilization treatment is performed after mixing the milk component and the coffee, there is a problem that the milk component causes aggregation, liberation, and the like. In order to solve this problem, as disclosed in the above-mentioned prior art 3 and prior art 4, pH adjusters such as anhydrous sodium carbonate, sodium bicarbonate and sodium hydrogen carbonate, emulsifiers, milk such as thickening polysaccharides and the like. A method for producing a coffee beverage to which a component stabilizer is added is known. However, in this method, the original flavor of the milk component and coffee is impaired by the addition of a milk component stabilizer such as a pH adjuster. It cannot be denied that it is completely different from the flavor of freshly brewed coffee, and to eliminate the effect of the milk component stabilizer on the flavor, the development of a method for producing a coffee beverage containing no milk component stabilizer Was required.

Further, as disclosed in the above-mentioned prior art 1 and prior art 2, as a method for preparing a coffee liquid, 1
It is known that the extraction is performed with a relatively low temperature extraction medium of less than 00 ° C. However, the extraction conditions of less than 100 ° C are insufficient for sterilizing spores (eg, Bacillus stearothermophilus). There is a fear that the quality of the coffee liquid may be deteriorated, and if the extracted coffee liquid is heat-sterilized again at a temperature of 100 ° C. or more, there is a problem that the flavor of the coffee liquid deteriorates.

Further, as disclosed in the prior art 5, as a method for preparing a coffee liquid, it is known to extract a coffee raw material at a high temperature (100 ° C. or higher) with a large amount of extraction medium. These conditions are sufficient for sterilization of spores, but undesired flavor components are extracted because a large amount of high-temperature extraction medium of 100 ° C. or more, which is 6 to 50 times the amount of coffee raw material, is used. There was a problem that.

Conventionally, in a method for producing a coffee beverage containing a milk component and coffee, the milk component and the coffee are sterilized separately, and the sterilization of the coffee is performed by heat sterilization. No method was known for producing a coffee beverage that does not occur.

Further, conventionally, heat sterilization of coffee is performed in a wetting step of a coffee raw material with a small amount of a wetting medium such as steam to prepare a flavored sterilized coffee liquid. No method has been known for producing a coffee beverage which is used in a method for producing a coffee beverage containing a milk component and coffee and which has a better flavor and does not cause aggregation of the milk component.

In view of the above prior art, the present inventors sterilize milk components, separately wet and sterilize coffee raw materials under closed conditions, and then extract to prepare a sterilized coffee liquid, and then prepare milk components and coffee. By mixing the liquid and filling the container, the reaction between the milk component and the coffee is prevented, and it is not necessary to add a stabilizer for the milk component such as a pH adjuster, and the original flavor of the milk component and the coffee is maintained. The present invention has been found to have an effect that the flavor is good and the aggregation of milk components does not occur, and the present invention has been completed.

It is an object of the present invention to overcome the disadvantages of the prior art,
It is an object of the present invention to provide a method for producing a coffee beverage containing a savory milk component and coffee by eliminating the influence of a milk component stabilizer on flavor.

Another object of the present invention is to eliminate the drawbacks of the conventional method, to wet and sterilize a coffee raw material in a wetting step with a small amount of a wetting medium such as steam, and then extract it at a relatively low temperature. Thus, a sterilized coffee liquid having a good taste is prepared, and a method of producing a coffee beverage containing a milk component and coffee having a more satisfactory flavor is provided using the sterilized coffee liquid.

[0015]

The present invention to solve the above-mentioned problems is to sterilize milk components, wet and sterilize coffee raw materials separately under closed conditions, and then extract to prepare a sterilized coffee liquid. And a coffee liquid mixed and filled in a container, wherein the wetting and sterilization of the coffee raw material is performed by steam (hereinafter referred to as aspect 1), and coffee. A desirable mode is that the wetting and sterilization of the raw material is performed at 100 to 120 ° C. for 5 to 10 minutes (hereinafter referred to as mode 2).

[0016]

Next, the present invention will be described in detail.

The milk component used in the method of the present invention may be any one containing milk protein and / or milk fat. Raw milk, cow milk, skim milk, partially skim milk, concentrated milk, skim milk Concentrated milk, condensed milk, whole milk powder, skim milk powder, whey (whey), whey protein concentrate (WPC), whey protein isolate (WPI), whole milk protein concentrate (TMP), cream,
Examples include cream powder, whey powder, and the like. For convenience, commercially available milk (for example, manufactured by Morinaga Milk Industry Co., Ltd.) can be used. Incidentally, the milk component in powder or concentrated form is ultimately used as a beverage component,
It is used in the form of a solution dispersed or dissolved in a solvent such as water or hot water for sterilization described below.

In the method of the present invention, the sterilization of the milk component
Any method may be used as long as it has a sterilizing effect equal to or higher than the method of heat sterilizing a milk component in a solution state at 62 ° C. for 30 minutes, such as a heat sterilization method, a radiation sterilization method, and a filtration sterilization method. Although it can be exemplified, when sterilization of the milk component is performed by a heat sterilization method, it is excellent in that it does not cause an oxidation reaction of the milk component compared to the radiation sterilization method,
In addition, as described in the above literature compared to the filtration and sterilization method,
Since it is excellent in that clogging of the film of the milk component and fouling do not occur, it is desirable to sterilize the milk component by a heat sterilization method. In addition, the heat sterilization method of a milk component is specifically high-temperature short-time sterilization (HTST), ultra-high temperature heat sterilization (UHT), or the like.

The apparatus used for the heat sterilization method of milk components may be any device capable of performing a method having a sterilization effect equal to or more than that of a method of heat sterilizing milk components in a solution state at 62 ° C. for 30 minutes. Specifically, a high-temperature short-time sterilization (HTST) device, an ultra-high-temperature heat sterilization (UH)
T) Apparatus and the like can be exemplified, and a commercially available plate type ultra high temperature heat sterilization (UHT) apparatus (for example, manufactured by Morinaga Engineering Co., Ltd.) can be used.

The coffee raw material used in the method of the present invention comprises:
Any one can be used as long as it can extract coffee, and examples thereof include roasted coffee beans and crushed products thereof.

In the method of the present invention, the wetting and disinfecting of the coffee raw material is performed by wetting the coffee raw material in the wetting step and simultaneously spore-forming bacteria (eg, Bacillus) in the coffee raw material.
Any method may be used as long as it can sterilize stearothermophilus, and examples thereof include a heat sterilization method using hot water, a heat sterilization method using steam, and the like. Wetting and sterilization, when performed by steam, is superior in that undesired flavor components are not extracted as compared with the case where it is performed by hot water. Desirably, it is performed with steam.

Further, as shown in Embodiment 2 of the present invention, in order to sterilize the spores in the coffee raw material and prevent the generation of undesirable flavor components due to heating, the coffee raw material must be wetted and sterilized by 100 to 120. It is preferable that the heat treatment is performed at 5 ° C. for 5 to 10 minutes.

Further, a large amount of 10
If a wet medium having a high temperature of 0 ° C. or more is used, undesired flavor components are extracted, and if the amount of the wet medium is small, a sufficient sterilizing effect cannot be obtained. It is preferable that the wet medium is used in an amount of 0.2 to 1 part by weight as the amount of water with respect to 1 part by weight of the coffee raw material.

If the coffee material is wetted and sterilized under an open condition, the coffee flavor is dissipated from the coffee material, and the flavor is lost, and there is a possibility of contamination by various bacteria. Must be carried out under sealed conditions.

The apparatus used for wetting and sterilizing the coffee raw material of the present invention may be any apparatus that can wet the coffee raw material under closed conditions and sterilize the spores in the coffee raw material. Specifically, a closed-type extractor (for example, manufactured by Morinaga Milk Products Co., Ltd.) can be exemplified.

In the method of the present invention, the extraction of the sterilized coffee liquid from the pre-moistened and sterilized coffee raw material is performed by a method capable of aseptically extracting the sterilized coffee liquid from the coffee raw material without contamination by various bacteria. Either may be used, and sterilized water, extraction with sterilized hot water and the like can be exemplified.In the case where extraction of the sterilized coffee liquid is performed using an extraction medium at a temperature of less than 100 ° C., which is a relatively low temperature,
Compared to the case of using an extraction medium at a temperature of 100 ° C. or more, extraction of sterilized coffee liquid is performed at 100 ° C. because it is excellent in that no undesirable flavor components are extracted.
It is desirable to use an extraction medium at a temperature of less than. still,
The temperature of less than 100 ° C. specifically means a temperature of 10 to 95 ° C. in consideration of extraction efficiency and flavor.

The apparatus used for extracting the sterilized coffee liquid from the coffee raw material of the present invention is any apparatus capable of extracting the sterilized coffee liquid from the coffee raw material aseptically without contamination by various bacteria. However, it is desirable that the same equipment used for wetting and sterilizing the coffee raw material, specifically, a closed extractor (for example,
Made by Morinaga Milk Industry Co., Ltd. ) And the like.

In the method of the present invention, the above-mentioned sterilized milk component and sterilized coffee liquid are mixed and filled into a container in a mixing tank by a conventional method, and a bottler, a paper container filling machine, or the like is used. Then, it can be carried out by filling the container, it is possible to produce a chilled beverage, but in order to maintain the bactericidal effect of the milk component and coffee liquid, as described above, sterilize the milk component Separately, the coffee raw material is wetted and sterilized under closed conditions, and then extracted to prepare a sterilized coffee liquid, the milk component and the coffee liquid are aseptically mixed, and aseptically filled into a container to produce a sterile coffee beverage. It is desirable to produce

The apparatus used for the aseptic mixing may be, for example, a pressurized aseptic tank with a stirrer (for example, manufactured by Yasuda Finete Co., Ltd.). Specific examples of the device used for filling the container into the container include an aseptic filling device (for example, manufactured by Tetra Pak Corporation).

The coffee beverage produced by the method of the present invention may contain a sweetener if necessary, and may contain other components within a range that does not affect the original flavor of the milk component and coffee. Emulsifiers, thickening polysaccharides, fats and oils, proteins, amino acids, organic acids, vitamins, inorganic salts and the like can also be added as components.

The sweetener used in the coffee beverage produced by the method of the present invention includes sugar, glucose, fructose,
Lactose, maltose, palatinose, fructooligosaccharides,
Galactooligosaccharides, sugars such as raffinose, sorbitol, mannitol, maltitol, xylitol, erythritol, sugar alcohols such as lactulose, glycyrrhizin, stevioside, natural sweeteners such as rebaudioside, sweet tea extract, sweet tea extract, saccharin, aspartame And other artificial sweeteners. For convenience, commercially available sugar (for example, manufactured by Mitsui Sugar Co., Ltd.) or the like can be used.

The sweetener and other components can be mixed with the milk component and sterilized according to the above-mentioned method for sterilizing the milk component. However, the reaction with the milk component is prevented, and the original flavor of the milk component is reduced. In order to maintain the mixture, it is desirable to sterilize the mixture separately and then mix aseptically.

Sterilization of the sweetener and other components may be carried out by any method having a sterilizing effect equal to or more than the method of heat sterilizing each component in solution at 62 ° C. for 30 minutes. , Radiation sterilization method, filtration and sterilization method, and the like.

It should be noted that mixing the sweetener and other components with coffee and pasteurizing by heating must be avoided because the sweetener and other components readily react with the coffee and cause significant deterioration in flavor.

The milk component is sterilized as described above, and the coffee raw material is separately wetted and sterilized under closed conditions, and then extracted to prepare a sterilized coffee liquid, and the milk component and the coffee liquid are mixed and filled into a container. As is clear from the test examples and examples described below, the method for producing a coffee beverage characterized by the fact that milk components and coffee are separately sterilized,
It is a method for producing a coffee beverage containing at least a milk component and coffee, which does not require addition of a milk component stabilizer such as an H adjuster, has a good taste, and does not cause aggregation of the milk component.

Further, in the above-described coffee raw material wetting step, after being moistened and sterilized with a small amount of a moistening medium such as steam, and then extracted with a relatively low-temperature extraction medium, flavorful sterilized coffee is obtained. A liquid is prepared, and a method for producing a coffee beverage using the sterilized coffee liquid is not excessively heated, as is clear from the test examples and examples described later, so that undesirable flavor components are less likely to occur. , A method for producing a coffee beverage containing a milk component and coffee having a more delicious flavor.

Next, the present invention will be described in detail with reference to test examples. In the present invention, the following test method was adopted.

(1) Sensory test method 1 (Comprehensive evaluation) A comprehensive comparison of flavor of each sample was conducted by a pair of 60 panelists using a paired comparison method of Scheffe [edited by the Nikkei Federation Sensory Examination Committee, "New Edition Sensory Test Handbook", 356-366, Nikka Giren Publishing Co., Ltd., 1992], and evaluated.

(2) Sensory test method 2 (Evaluation by item) For each sample, a panel of 30 men and women
The items shown in Table 3 are evaluated organoleptically in three stages, one point is given to the option in Table 1, two points are given to the option, and three points are given to the option, and the average value of the evaluation points for each item of each sample is calculated. did.

[0040]

[Table 1]

(3) Evaluation method of bactericidal effect Bacillus spores (Bacillus spores) at a rate of 1.0 × 10 3 cells / g
tearothermophilus JCM 2501; RIKEN microbial strain preservation facility strain) was added to commercially available medium-roasted and medium-ground Brazilian coffee beans (manufactured by Takasago Coffee Co., Ltd.), and this was used as a coffee raw material in the test examples described below. The number of surviving bacteria in each coffee liquid sample prepared according to the sample preparation method was measured by the plate dilution colony counting method. Was evaluated as having a bactericidal effect.

Test Example 1 This test was performed to compare the prior art with the method of the present invention.

(1) Preparation of Test Samples The following two types of samples were prepared. Sample 1: A coffee beverage manufactured by the same method as Reference Example 1 described below, which is a conventional technique Sample 2: A coffee beverage manufactured by the same method as Example 1 which is the method of the present invention

(2) Test Method The sensory test of each sample was conducted by the test method described above.

(3) Test Results The results of this test are as shown in Tables 2 to 4.
Table 2 shows a summary table of the comprehensive evaluation of the flavor test, and Table 3 shows
A variance analysis table obtained by statistically performing variance analysis on the results shown in the tabulation table of Table 2 is shown. Table 4 shows an average value of the evaluation points for each item of each sample.

As is evident from Table 3, it was found that Sample 2 produced by the method of the present invention was significantly preferred with a 1% risk factor compared to Sample 1 produced by the prior art method. Moreover, as is clear from Table 4, the sample 2 manufactured by the method of the present invention has a particularly good scent and aftertaste and a natural color tone, as compared with the sample 1 manufactured by the method of the prior art.
Acidity, bitterness, and astringency were also found to be moderate.

Incidentally, coffee, milk components, sweetener, and pH
The test was carried out by appropriately changing the type of the regulator or the method of the present invention by appropriately changing the method of sterilizing milk components, and almost the same results were obtained.

[0048]

[Table 2]

[0049]

[Table 3]

[0050]

[Table 4]

Test Example 2 This test was conducted to determine the type of a desirable wetting medium to be used in the wetting step of a coffee raw material using the flavor as an index.

(1) Preparation of Test Samples The following two types of samples were prepared. Sample 3: Coffee liquid produced by the same method as in Example 1 except that steam was changed to hot water Sample 4: Coffee liquid produced by the same method as in Example 1

(2) Test Method The sensory test of each sample was performed by the test method described above.

(3) Test Results The results of this test are as shown in Tables 5 to 7.
Table 5 shows a summary table of the comprehensive evaluation of the flavor test, and Table 6 shows
A variance analysis table obtained by statistically performing variance analysis processing on the results shown in the summary table of Table 5 is shown. Table 7 shows an average value of the evaluation points for each item of each sample.

As is clear from Table 6, Sample 4 in which the wetting medium was water vapor was compared with Sample 3 in which the wetting medium was hot water.
Was found to be significantly preferred at a 1% risk factor.

As is clear from Table 7, Sample 4 in which the wetting medium was water vapor had a particularly good aroma and aftertaste, a natural color tone, and a sour taste, as compared with Sample 3 in which the wetting medium was hot water. , Bitterness and astringency were also found to be moderately good.

From these results, it was found that it is desirable to use steam as a wetting medium in order to produce a flavorful coffee liquid.

The test was carried out by appropriately changing the type of coffee raw material, the wet temperature and the wet time, and almost the same results were obtained.

[0059]

[Table 5]

[0060]

[Table 6]

[0061]

[Table 7]

Test Example 3 This test was conducted to determine the conditions for wetting and sterilizing coffee raw materials using the bactericidal effect and flavor as indices.

(1) Preparation of Test Samples The following eight samples were prepared. Sample 5: A coffee liquid manufactured by the same method as in Example 1 except that the steam was changed to hot water and the coffee raw material was wetted and sterilized under the conditions of a wet temperature of 95 ° C. and a wet time of 5 minutes. A coffee liquid manufactured by the same method as in Example 1 except that the coffee raw material was wet and sterilized at a wet temperature of 100 ° C. and a wet time of 4 minutes. Sample 7: A wet temperature of 100 ° C. and a wet time of 5 minutes Sample 8: Coffee liquid produced by the same method as in Example 1, except that the coffee raw materials were wetted and sterilized Sample 8: Coffee liquid produced by the same method as in Example 1 Sample 9: Wet temperature of 120 ° C., wet time Under the conditions of 10 minutes,
Example 1 except that the coffee ingredients were wet and sterilized
Sample 10: Coffee liquid manufactured by the same method as in Sample 10: At a wet temperature of 120 ° C. and a wet time of 11 minutes,
Example 1 except that the coffee ingredients were wet and sterilized
Coffee liquid manufactured by the same method as in Sample 11: Under the conditions of a wet temperature of 130 ° C. and a wet time of 10 minutes,
Example 1 except that the coffee ingredients were wet and sterilized
Sample 12: Coffee liquid produced by the same method as in Reference Example 2 below, which is a prior art

(2) Test Method The test for the bactericidal effect of each sample and the sensory test were performed according to the test methods described above.

(3) Test Results The results of this test are as shown in Table 8. Table 8 shows whether or not there is a bactericidal effect and the coffee liquid produced by the same method as in Example 1 shown in Sample 8 was used as a control sample, and a comprehensive evaluation of a flavor test was performed between the control sample and each sample, and the results were dispersed. Analytical treatment indicates whether the subject is not preferred with a significant difference of 1% risk compared to the control sample, ie, whether there is a significantly objectionable flavor compared to the control sample.

As is clear from Table 8, the bactericidal effect was insufficient under the wet and sterilizing conditions of Samples 5 and 6,
Under the humidifying and sterilizing conditions of Samples 10 and 11, a significantly unfavorable flavor was observed as compared with Sample 8, which was the control sample.

From these results, it is necessary to wet and sterilize at a wet temperature of 100 ° C. or more and a wet time of 5 minutes or more in order to produce a coffee liquid having a sufficient bactericidal effect. It has been found that in order to produce a good coffee liquid, it is desirable to perform wetting and sterilization at a wetting temperature of 120 ° C. or less and a wetting time of 10 minutes or less.

In addition, as compared with Sample 8, which is a control sample,
Sample 12 produced by the prior art method in which the coffee liquor was heat-sterilized again at 100 ° C. or higher exhibited a significantly undesirable flavor.

From these results, it has been found that in order to produce a flavorful coffee liquid, it is desirable that the heat sterilization of the coffee be performed in the wet step of the coffee raw material together with the wetness.

The test was conducted by appropriately changing the type of the coffee raw material, and almost the same results were obtained.

[0071]

[Table 8]

Reference Example 1 A coffee beverage was produced as follows according to a conventional method for producing a coffee beverage.

50 kg of commercially available medium-roasted and medium-ground Brazilian coffee beans (manufactured by Takasago Coffee Co., Ltd.) was placed in a closed-type extractor (manufactured by Morinaga Milk Products Co., Ltd.), and the humidification temperature was 95 ° C. and the humidification time was 1 hour.
Under the condition of 0 minute, wet with 50 kg of hot water, extract with 550 kg of hot water at an extraction temperature of 95 ° C., and bring to 10 ° C. with a plate heat exchanger (manufactured by Morinaga Engineering). Cool to about 5 coffee liquors (pH 5.1)
40 kg were produced. Then, the coffee liquid 500k
g), 0.15 kg of anhydrous sodium carbonate (manufactured by Inagaki Pharmaceutical Co., Ltd.) as a pH adjuster was added to adjust the pH to 7.0, and then the raw milk (fat ratio 3.5%, non-fat milk solid content) was added to the coffee liquid. 8.6%, 700 kg of sugar (obtained from the factory of Morinaga Milk Industry) and 70 kg of sugar (manufactured by Mitsui Sugar Co., Ltd.) are added and mixed uniformly, and the resulting mixed solution is subjected to a plate-type ultrahigh-temperature heat sterilizer (manufactured by Morinaga Engineering Co., Ltd.). And sterilized by heating at 140 ° C. for 2 seconds, and cooled to 10 ° C. using a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.) to produce about 940 kg of a sterilized coffee beverage. Next, the sterilized coffee beverage is aseptically transferred to a pressurized aseptic tank with a stirrer (manufactured by Yasuda Feinte), and then aseptically filled in a paper container to a volume of 200 ml using an aseptic filling device (manufactured by Tetra Pak). Filled and manufactured 4500 bottles of sterilized coffee beverages in containers.

Reference Example 2 A coffee liquor was produced in the following manner according to a conventional method for producing a coffee liquor.

60 kg of commercially available medium-roasted and medium-ground Brazilian coffee beans (manufactured by Takasago Coffee Co., Ltd.) are placed in a closed-type extractor (manufactured by Morinaga Milk Industry Co., Ltd.), and the wet temperature is 95 ° C. and the wet time is 1 hour.
Under 0 minute condition, wet with 40 kg of hot water, extract with 680 kg of hot water under the extraction condition of 95 ° C., and bring to 10 ° C. using a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.). Cool, coffee liquid (pH 5.1) about 6
60 kg were produced. Next, the coffee liquid 650k
g was sterilized by heating at 140 ° C. for 2 seconds using a plate-type ultra-high-temperature heat sterilizer (manufactured by Morinaga Engineering Co., Ltd.), and 1 g using a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.).
After cooling to 0 ° C., about 600 kg of sterilized coffee liquid was produced.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0077]

EXAMPLES Example 1 800 kg of raw milk (3.5% milk fat, 8.6% non-fat milk solids; obtained from Morinaga Milk Products Factory) and 80 kg of sugar (Mitsui Sugar Co., Ltd.) were uniformly mixed. The resulting mixed solution is subjected to a plate-type ultra-high temperature heat sterilizer (Morinaga Engineering Co., Ltd.)
And sterilized by heating at 140 ° C. for 2 seconds, and cooled to 10 ° C. using a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.) to produce about 800 kg of a sterilized milk component-containing mixture. Next, 770 kg of the sterilized milk component-containing mixture was aseptically transferred to a pressurized aseptic tank with a stirrer (manufactured by Yasuda Finete).

Separately, 60 kg of commercially available medium-roasted and medium-ground Brazilian coffee beans (manufactured by Takasago Coffee Co., Ltd.) is placed in a closed-type extractor (manufactured by Morinaga Milk Products Co., Ltd.), and the wet temperature is 120 ° C. and the wet time is 5 minutes. Under the conditions described above, 40 kg of water vapor was used as the amount of water to moisten and sterilize, and then, under an extraction condition of 95 ° C., extraction was performed using 680 kg of hot water, and a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.) was extracted. And cooled to 10 ° C. to produce about 600 kg of sterilized coffee liquid (pH 5.1).

Then, 500 kg of the sterilized coffee liquid was aseptically transferred to a pressurized aseptic tank equipped with a stirrer (manufactured by Yasuda Feinte) containing 770 kg of the mixed liquid containing the sterilized milk component, and the stirrer attached thereto. Then, about 1270 kg of a sterilized coffee beverage was manufactured by aseptically and uniformly mixing. Subsequently, the sterilized coffee beverage was aseptically filled into a 200 ml paper container using an aseptic filling device (manufactured by Tetra Pak), and the sterilized coffee beverage 60 in a container was filled.
00 pieces were produced.

The obtained coffee beverage retained the original flavor of the milk component and coffee, had good flavor, and did not recognize any aggregation of the milk component. In addition, the sensory test (evaluation by item) of the obtained coffee beverage was tested by the above-described test method, and as a result, the fragrance and aftertaste were good, the color tone was natural, and the acidity, bitterness, and astringency were moderately good. It was excellent in any of the sensory evaluation items.

Example 2 700 kg of raw milk (milk fat content: 3.6%, non-fat milk solid content: 8.5%, obtained from Morinaga Milk Products) and 65 kg of sugar (manufactured by Mitsui Sugar Co., Ltd.) were uniformly mixed to obtain a mixture. Plate-type ultra-high temperature heat sterilizer (Morinaga Engineering Co., Ltd.)
And sterilized by heating at 140 ° C. for 2 seconds, and cooled to 25 ° C. using a plate heat exchanger (manufactured by Morinaga Engineering Co., Ltd.) to produce about 700 kg of a sterilized milk component-containing mixture. Next, 600 kg of the sterilized milk component-containing liquid mixture was aseptically transferred to a pressurized aseptic tank equipped with a stirrer (manufactured by Yasuda Finete).

Separately, 60 kg of commercially available medium-roasted and medium-ground Colombian coffee beans (manufactured by Takasago Coffee Co., Ltd.) was placed in a closed extractor (manufactured by Morinaga Milk Industry Co., Ltd.), and the wet temperature was 100 ° C.
Under the condition of a wetting time of 10 minutes, the amount of water is 15 k
g, moistened and sterilized, then extracted with hot water (705 kg) under the extraction conditions of 80 ° C., cooled to 25 ° C. using a plate heat exchanger (manufactured by Morinaga Engineering Co.), and sterilized coffee. About 600 kg of a liquid (pH 5.2) was produced.

Next, 500 kg of the sterilized coffee liquid was aseptically transferred to a pressurized aseptic tank equipped with a stirrer (manufactured by Yasuda Finete Co., Ltd.) containing 600 kg of the mixed liquid containing the sterilized milk component, and the attached stirrer was used. Aseptically and uniformly mixed to produce about 1100 kg of a sterilized coffee beverage. Next, the sterilized coffee beverage was filled into a 200 ml capacity paper container aseptically using an aseptic filling device (manufactured by Tetra Pak Co., Ltd.), and the sterilized coffee beverage 50 in the container was filled.
00 pieces were produced.

The obtained coffee beverage retained the original flavor of the milk component and coffee, had good flavor, and did not recognize any aggregation of the milk component. In addition, the sensory test (evaluation by item) of the obtained coffee beverage was tested by the above-described test method, and as a result, the fragrance and aftertaste were good, the color tone was natural, and the acidity, bitterness, and astringency were moderately good. It was excellent in any of the sensory evaluation items.

[0085]

As described above in detail, the present invention relates to a method for producing a coffee beverage, and the effects provided by the present invention are as follows.

1) Since the milk component and the coffee are sterilized separately, the reaction between the milk component and the coffee is prevented.
The original flavor of the milk component and coffee is maintained, the flavor is good, and the milk component does not aggregate. 2) Since there is no need to add a milk component stabilizer such as a pH adjuster, the effect of the milk component stabilizer on the flavor is eliminated and the flavor is good. 3) After the coffee raw material is wetted and sterilized in a wetting process with a small amount of a wetting medium such as steam, and then extracted with a relatively low temperature extraction medium, a flavorful sterilized coffee liquid can be prepared. By using a sterilized coffee liquid, a coffee beverage containing a milk component and coffee with a better flavor can be provided.

Continuing on the front page (72) Inventor Keiji Iwatsuki 5-183 Higashihara, Zama City, Kanagawa Prefecture Within Morinaga Dairy Products Co., Ltd. Dairy Co., Ltd. Food Research Institute F term (reference) 4B001 AC05 BC08 EC08 EC53 4B017 LE10 LG14 LK18 LP01 LP13 4B027 FB24 FK18 FQ06 FQ19

Claims (3)

[Claims] 1. A method of sterilizing a milk component, separately wet and sterilizing a coffee raw material under a closed condition, extracting and preparing a sterilized coffee liquid, mixing the milk component and the coffee liquid, and filling the container. A method for producing a coffee beverage. 2. The method for producing a coffee beverage according to claim 1, wherein the wetting and sterilization of the coffee raw material are performed by steam. 3. The method of claim 1, wherein the wetness and sterilization of the coffee raw material are 100
The method for producing a coffee beverage according to claim 1, wherein the method is performed at a temperature of from about 120 ° C. to about 120 ° C. for about 5 to 10 minutes.