Coffee beverage and manufacturing method thereof

A technology of coffee beverage and manufacturing method, applied in the direction of coffee, coffee extraction, sugary food ingredients, etc., to achieve the effect of expanding demand

Inactive Publication Date: 2013-12-11
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is absolutely no description in Patent Document 1 regarding the consideration of changes in sweetness, bitterness, and off-flavors accompanying changes in liquid temperature in product design.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 0.6kg of instant coffee, 3.11kg of fructose syrup containing 42% fructose, 3.05kg of maltose syrup containing 50% of maltose (a substance containing 12% of maltotriose and 8% of glucose in addition to maltose), and cocoa extract from Ghana Add 0.075kg, 4kg of skimmed milk powder, 1kg of unsalted butter, 2.75kg of sugar, 0.02kg of salt, 0.19kg of spices, and 0.1kg of caramel coloring to the raw material water with a total of 100kg of them and water, and stir to dissolve to obtain sterilization The basic mixture (mixture) before. The basic mixture was heat-sterilized at 130° C. for 2 seconds with a plate sterilizer, cooled to below 10° C. after sterilization, and filled into predetermined containers. The filling product (coffee drink) has a relatively sufficient sweetness and a good taste in a state of 10° C. or lower, and no unpleasant off-flavors and bitterness derived from coffee can be sensed. In addition, when the liquid temperature of the filling product was return...

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PUM

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Abstract

Provided is a coffee beverage. At both a liquid temperature of 10 DEG C or lower which is a liquid temperature during cold storage, and a liquid temperature of around ambient temperature (e.g. 20-30 DEG C) which is a liquid temperature at which the coffee beverage is to be drunk, the coffee beverage has a good balance among sweetness, bitterness and other unpleasant taste. The coffee beverage comprises fructose, maltose and a cacao extract. The fructose is contained, for example, in a form high-fructose corn syrup. The maltose is contained, for example, in a form such as starch syrup. The preferred contents of the high-fructose corn syrup and the starch syrup in the coffee beverage are 1-10 wt% individually. The preferred weight ratio of the high-fructose corn syrup to the starch syrup in the coffee beverage is 3:1 to 1:3. The preferred content of the cacao extract in the coffee beverage is 0.01-0.1 wt%. The coffee beverage may additionally comprise granulated sugar.

Description

technical field [0001] The present invention relates to coffee beverages and methods for their manufacture. Background technique [0002] Coffee beverages have high palatability due to the good balance between the bitterness derived from coffee, the sweetness derived from sweeteners, and the richness derived from milk ingredients, and are loved by all consumers from children to adults. In addition, regarding the product form of coffee drinks, there are various product forms ranging from products that require refrigeration to products that can be stored at room temperature. Consumers can choose coffee in the form of goods that match their consumption methods according to consumption methods such as drinking places. [0003] As one of the consumption methods of drinking coffee beverages, the method of directly drinking refrigerated coffee beverages is popularized. [0004] For example, it is common to drink coffee beverages after taking them out of refrigerators in general h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40A23F5/24
CPCA23F5/40A23F5/465A23F5/243A23V2002/00A23V2200/15A23V2250/606A23V2250/61A23V2250/616
Inventor 中谷早苗今泽武司赤松亚由美
Owner MEIJI CO LTD
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