JPH067786B2 - Coffee milk with a stable flavor and flavor while heated, and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention is a method of filling coffee milk into a storage container such as a can or a bottle, sealing it, and sterilizing it by retort. The present invention relates to a stable packaged coffee milk having a flavor and flavor even when heated by a vendor or a can warmer, and a method for producing the same.

[Prior art]

Conventionally, canned milk for storage is heated by a plate heater after cleaning the raw milk with a Kuraray fire.
After homogenizing with a two-stage homogenizer and homogenizing 95% of the total fat globules into homo whole milk of 1 micron or less, it was filled in a can and sealed, and then at a temperature of 115 to 118 ° C for 15 minutes ~ It was produced by heat sterilization for 20 minutes (F value in the range of 3.0 to 10.0).

However, in the canned coffee milk produced by the above method, it is 55 ± 5 ° C due to a hot bender or a can warmer.
There is a problem that when it is heated to the temperature of, it is browned in the color of milk and the taste is deteriorated due to the decrease in pH. In addition, thermostable bacteria grow and deteriorate, and finally it becomes unmarketable. There are also drawbacks.

On the other hand, as a retort-sterilized milk cup coffee,
It has been proposed that a can containing an organic acid salt as a milk component stabilizer is filled in a can, sealed and retort sterilized (JP-A-62-74241).

However, coffee milk that has high storability at room temperature and is suitable for sale under heating has not been provided yet.

[Problems to be Solved by the Invention]

INDUSTRIAL APPLICABILITY The present invention can be stored at room temperature for a long period of time without separation or deterioration of milk, and has no change in color or taste even when heated with a hot vendor or a can warmer. An object of the present invention is to provide stable packaged coffee milk with a variety of colors.

The present invention will be described in detail below.

The inventors of the present invention have studied the cause of the above-mentioned defects in container-packed coffee milk and measures for preventing the same, and found the following.

For the production of coffee milk, 1-5% (actually 1%) of the final product, in terms of green coffee beans, is boiled after roasting to obtain approximately 5 times the amount of coffee liquid. However, the pH of this coffee liquid is 4.8 to 5.6. When this coffee liquid is usually mixed with milk having a pH of around 6.0 and sterilized under the conditions described in the examples, milk proteins are coagulated.
Since the pH of coffee milk drops during heat sterilization, the pH of coffee liquid must be adjusted so that the pH of coffee milk will be approximately 6.5 before heat sterilization. Regarding the issue of when to adjust the pH, the coagulation of the protein has already partially started after the addition of the coffee liquid, and it is necessary to increase the degree of application to the homogenizer after mixing, so mix the coffee liquid and milk. The front is desirable. The pH of the coffee liquor changes depending on the type of raw beans and the degree of roasting, so the pH of the coffee liquor is adjusted to pH 7.2-7.5 in consideration of the buffering capacity of milk to be added. The most desirable range is By doing this, the pH of coffee milk after mixing and heat sterilization is 6.0-
6.5, no solidification and 55 in the bender
It can be stored even before or after ℃ without causing browning or deterioration of taste.

[Means for Solving the Problems]

That is, the feature of the present invention is to fill and seal a container with a mixture of coffee liquid and raw milk whose pH is adjusted to 7.2 to 7.5,
The reason is that even if it is sterilized by heating and left standing under heating, the flavor and color is stabilized.

In the present invention, a coffee liquid consisting of a coffee extract, a coffee extract, a liquid in which instant coffee is dissolved, or a combination of two or more thereof is used with an edible weakly alkaline salt such as baking soda to adjust the pH to 7.2 to. Use the amount adjusted to 7.5 as the coffee content. On the other hand, the raw material milk is purified by a claret fire by a conventional method, mixed with a pH-adjusted coffee liquid, and then homogenized to obtain coffee milk. At the time of the above mixing, it is preferable to mix the coffee liquid at a ratio of 1.0% by weight or more and less than 5% by weight in terms of green beans.

The coffee milk obtained is filled in a container such as a can or a bottle, sealed, and sterilized by heating at a temperature of 123 to 125 ° C for 30 to 40 minutes,
The F value is set to 35 to 50 to obtain container-packed coffee milk.
This packaged coffee milk will be sold at a temperature of about 55 ° C while being heated.

The container-packed coffee milk thus obtained is not only stable for a long period of time at room temperature, but is also directly heated by an indirect heating type hot bender (temperature 55 ± 5 ° C.) for 15 to 20 days. Even if it is stored at a temperature of 55 ± 5 ° C for 10 to 15 days, it does not show discoloration or deterioration in taste, so it can be sold under heating and is warm to consumers and has a good flavor and flavor. Milk can be provided at all times.

The present invention will be specifically described below with reference to examples.

Example 1 Each of the coffee liquids obtained by dissolving the coffee extract, coffee extract and instant coffee, alone or in combination, was adjusted to pH 7.5 with sodium bicarbonate. The raw milk was washed with a clarifier, and the coffee liquid prepared above was mixed so as to be 1.0 wt% in terms of green beans, and then homogenized to obtain coffee milk.

After filling and sealing this coffee milk in a can, etc.
It sterilized by heating for 5 minutes. After sterilization and cooling, store at room temperature for several days 5
Put it in a hot bender at 5 ℃ for 5 days, 10 days, 15 days,
After warming for 20 days, 25 days, and 30 days, open and flavor each,
I evaluated Sakizawa. The results are shown in Table 1 below.
Good quality could be maintained up to 20 days of storage.

Example 2 Coffee extract, coffee extract, and solution of instant coffee were individually or in combination combined and adjusted to pH 7.3 with baking soda. The raw milk was washed with a clarifier, and the coffee liquid prepared above was mixed so as to be 1.0 wt% in terms of green beans, and then homogenized to obtain coffee milk.

After filling and sealing this coffee milk in a can, etc.
It sterilized by heating for 5 minutes. After sterilization and cooling, store at room temperature for several days 5
Put in a can warmer at 5 ℃, 4 days, 6 days, 8 days, 10
After heating for 12 days, 14 days, and 16 days, the bottles were opened and evaluated for flavor and color. As shown in Table 1, the results showed that good quality could be maintained up to 14 days of storage.

Reference Example 1 Canned coffee milk for storage obtained by treating in the same manner as in Example 1 except that the pH was not adjusted to 7.5 was put in a hot bender at 55 ° C. for 5 days, 10 days, 15 days, 20 days. Two
After warming storage for 5 days and 30 days, each was opened and evaluated for flavor and color. As a result, as shown in Table 1, after 5 days, browning occurred and the color was deteriorated, so that it was not suitable in terms of quality for selling under heating.

Reference Example 2 Canned coffee milk for storage obtained by treating in the same manner as in Example 2 except that the pH was not adjusted to 7.3 was put in a can warmer at 55 ° C., warmed and stored, and then each was opened and flavored and colored. According to the evaluation, the browning started on the next day after putting it in the can warmer, the color was deteriorated, and it could not be said that it was suitable in quality for selling by heating.

Claims (3)

[Claims] 1. Stabilization of flavor and color, obtained by heating a mixture of coffee liquor whose pH is adjusted to 7.2 to 7.5 and raw milk into a container, sealing and heat sterilizing the mixture at a temperature of about 55 ° C. Colorful bottled coffee milk. 2. Heat sterilization at a temperature of 123 to 125 ° C. for 30 to 40
The packed coffee milk according to claim (1), which has been prepared in minutes. 3. A coffee liquid having a pH adjusted to 7.2 to 7.5 and raw milk are mixed, and the mixture is filled in a container and sealed,
A method for producing stable packaged coffee milk having a flavor and flavor under heating at about 55 ° C., which is characterized by heat sterilization.