Milk-component-containing coffee beverage
A coffee beverage and coffee technology, which is applied in the directions of coffee, coffee extraction, coffee substitutes, etc., can solve the problems of quality degradation and precipitation.
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experiment example 1
[0100] Experimental example 1: coffee beverage containing milk ingredients (1)
[0101] · Preparation of liquid coffee extract
[0102] Coffee beans are extracted by adding hot water 10 times the amount of coffee beans to coarsely ground and roasted coffee beans (Arabica coffee, L value = 20) to obtain a liquid coffee extraction with a Brix of 3.3 things.
[0103] · Preparation of emulsifier-containing solution
[0104] According to the formulations shown in Tables 1 and 2, sugar, organic acid, organic acid salt, organic acid ester of monoglyceride, and fatty acid sucrose ester were added to ion-exchanged water as needed, and the mixture was heated at 80° C. for 10 minutes, It was then cooled to room temperature, thereby preparing an emulsifier-containing solution.
[0105] · Preparation of coffee beverages containing dairy ingredients
[0106] Combine liquid coffee extract, solution with emulsifier, milk and sodium bicarbonate. The mixture was heated to 75°C; after tha...
experiment example 2
[0134] Experimental example 2: coffee beverage containing milk components (2)
[0135] Milk component-containing coffee beverages were prepared in the same manner as in Experimental Example 1, except that the amounts of organic acids, organic acid salts, and organic acid esters of monoglycerides were changed according to the recipe shown in Table 4-1. The pH value of each coffee beverage containing milk components after sterilization is 6.2-6.3.
[0136] In the same manner as in Experimental Example 1, namely at 80°C for 3 days, at 60°C for 2 weeks, and at 37°C for 4 weeks, the prepared coffee beverage containing milk components was tested for storage stability, and the precipitation state to evaluate.
[0137] Table 4-2 shows the results.
[0138] Table 4-1
[0139]
[0140] Table 4-2
[0141]
[0142] As shown in Table 4-2, sedimentation was significantly suppressed in the milk component-containing coffee beverages of Examples 2-1 to 2-9, compared with the bevera...
experiment example 3
[0144] Experimental Example 3: Coffee Beverage Containing Milk (3)
[0145] · Preparation of coffee beverages containing dairy ingredients
[0146] A milk component-containing coffee drink was prepared in the same manner as in Experimental Example 1, except that the drink was prepared according to the recipes shown in Tables 5 and 6. The pH of each dairy component-containing coffee beverage after sterilization was 6.2-6.3.
[0147] Storage Stability Test
[0148] Storage stability tests were carried out on the prepared coffee beverages containing milk ingredients.
[0149] After storing each of the prepared milk component-containing coffee beverages at 80° C. for 3 days, the containers (cans) were opened. Next, the contents (beverage) were transferred into a beaker, and the state of the sediment remaining at the bottom of the can was visually evaluated.
[0150] The amount of precipitation was assessed visually in order from most to least precipitation as follows: +++>...
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