Coffee jelly drink

Abstract

To provide a new technique which can improve a coffee feel and sharpness of an aftertaste in a container-packaged coffee jelly beverage.SOLUTION: A container-packaged coffee jelly beverage includes caffeine and potassium and includes no milk solid content or includes the milk solid content of less than 5 wt.%. The content of the caffeine is 220 to 1,000 ppm and the content of the potassium is 120 to 200 mg / 100 g.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coffee jelly drink. [Background technology]

[0002] A container-packed jelly drink is a drink that is consumed by, for example, gently shaking the container several times to break up the jelly content, which is then discharged from the container. Patent Document 1 describes a packaged coffee jelly drink as an example of such a packaged jelly drink. Drinking the packaged coffee jelly drink described in Patent Document 1 allows one to enjoy the coffee flavor (a flavor that evokes coffee when drunk) and the unique texture that comes from the jelly-like form. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-058155 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel technique capable of improving the coffee flavor and crisp aftertaste of a packaged coffee jelly drink. [Means for solving the problem]

[0005] In the course of research, the inventors discovered that coffee jelly drinks lack the desirable coffee flavor and crisp aftertaste compared to coffee drinks that do not contain a gel-like component. As a result of extensive research, the inventors discovered that the desirable coffee flavor and crisp aftertaste can be improved by adding predetermined amounts of caffeine and potassium to a coffee jelly drink, and thus completed the present invention. In this specification, the term "crisp aftertaste" refers to the sensation of the aftertaste disappearing quickly after drinking, including the sensation of the aftertaste disappearing after drinking, including sweetness, bitterness, sourness, umami, and saltiness. In this specification, increasing the desirability of the coffee flavor is also referred to as improving the coffee flavor. Similarly, increasing the crispness of the aftertaste is also referred to as improving the crispness of the aftertaste.

[0006] The gist of the present invention is as follows. [1] Caffeine and It also contains potassium, It is free of milk solids or contains less than 5% by weight of milk solids, A packaged coffee jelly drink having a caffeine content of 220 to 1000 ppm and a potassium content of 120 to 200 mg / 100 g. [2] [1] A container-packed coffee jelly beverage containing less than 5% by weight of milk solids. [3] The container-packed coffee jelly beverage according to [1] or [2], wherein the coffee jelly beverage breaks when a plunger having a diameter of 15 mm is pressed vertically against the surface of the coffee jelly beverage at 20°C and a load is applied, with the coffee jelly beverage breaking at a breaking load of 10 to 200 g. [4] In a packaged coffee jelly beverage that does not contain milk solids or that contains milk solids in an amount of less than 5% by weight, A method for improving the coffee flavor and crispness of the aftertaste of a packaged coffee jelly drink, comprising adding caffeine at a content of 220 to 1000 ppm and potassium at a content of 120 to 200 mg / 100 g. [Effects of the Invention]

[0007] According to the present invention, a novel technique can be provided that can improve the coffee flavor and crisp aftertaste of a packaged coffee jelly drink. DETAILED DESCRIPTION OF THE INVENTION

[0008] One embodiment of the present invention will be described in detail below. This embodiment relates to a packaged coffee jelly drink. The packaged coffee jelly drink contains caffeine and potassium, and either does not contain milk solids or contains milk solids in an amount of less than 5% by weight. In the packaged coffee jelly drink of this embodiment, the caffeine content is 220 to 1000 ppm, and the potassium content is 120 to 200 mg / 100 g.

[0009] In this specification, a packaged jelly drink refers to a jelly drink packaged in a container (a drink in which at least a portion of the contents of the container is in a gel form). Also, a packaged coffee jelly drink refers to a packaged jelly drink that contains ingredients extracted or dissolved from coffee beans (hereinafter, the ingredients are also referred to as coffee ingredients) and that provides a coffee flavor when drunk.

[0010] The coffee ingredient may be a coffee extract extracted from coffee beans using hot or water, a substance containing coffee extract, or a substance obtained by dissolving dry-processed instant coffee in hot or water, or a mixture of these. Furthermore, for example, any one of these may be used in combination with a coffee flavor. Specific examples of coffee jelly beverages according to this embodiment include products classified as coffee, coffee beverages, or coffee-infused soft drinks as defined in the "Fair Competition Code for Labeling of Coffee Beverages, etc." enacted in 1977. According to the "Fair Competition Code for Labeling of Drinking Milk," any product containing 3.0% or more milk solids by weight is considered a "milk beverage." Such beverages considered to be milk beverages are also included in the coffee beverages defined in this specification, as long as they contain components extracted or dissolved from coffee beans and have a coffee-like flavor when drunk.

[0011] The coffee jelly beverage (contents of the container) according to this embodiment is at least partially gelled by the gelling agent. There are no particular restrictions on the hardness, but the breaking load is preferably 10 to 200 g, as this can improve the coffee flavor and crisp aftertaste by applying the configuration of the present invention. In this specification, the breaking load of a jelly drink refers to the maximum load F (g) at which the jelly drink breaks when a plunger with a diameter of 15 mm is pressed vertically against the surface of the jelly drink at 20°C and a load is applied. The breaking load of a jelly drink can be measured, for example, using a rheometer, and the plunger descent speed can be, for example, 6 cm / min. The size of the jelly drink for which the breaking load is measured can be, for example, a diameter of 50 mm and a thickness (length in the direction in which the plunger descents) of 80 mm. Furthermore, breaking of a jelly drink refers to the plunger piercing the jelly drink (the plunger penetrating from the surface to the interior of the jelly drink), and does not necessarily mean that the jelly drink disintegrates.

[0012] The type and amount of gelling agent are not particularly limited as long as it can adjust the coffee jelly beverage according to this embodiment to the desired hardness. Examples of gelling agents include carrageenan, locust bean gum, guar gum, agar, gelatin, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, tamarind seed gum, and alginates, and one or more of these may be used.

[0013] As described above, the packaged coffee jelly drink of this embodiment contains caffeine and potassium. The container-packed coffee jelly beverage of this embodiment contains 220 to 1000 ppm of caffeine (1,3,7-trimethylpurine-2,6-dione). The origin of the caffeine contained in the beverage is not particularly limited, and therefore the method for adjusting the caffeine content is also not particularly limited. For example, the caffeine may be derived from coffee ingredients, and the caffeine content may be adjusted by the amount of coffee ingredients added. Alternatively, the caffeine content in the beverage may be adjusted by adding caffeine itself. The caffeine content can be calculated based on the raw materials, or can be measured, for example, by high performance liquid chromatography (HPLC).

[0014] The potassium can also be derived from coffee ingredients, sweeteners, milk components, or pH adjusters, and the potassium content can be adjusted by the amounts of these added, but adding a potassium salt is preferred for ease of adjustment. Examples of potassium salts include potassium carbonate, potassium chloride, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, potassium hydroxide, potassium lactate, potassium tartrate, potassium succinate, and potassium malate.

[0015] With regard to potassium in beverages, the content is the value converted or measured as potassium, regardless of the form in which the potassium is added or the state in which it is present. The packaged coffee jelly drink of this embodiment contains 120 to 200 mg / 100 g of potassium, and preferably 130 to 180 mg / 100 g from the viewpoint of a pleasant coffee flavor and further improvement in the crisp aftertaste. The potassium content in a beverage can be calculated based on the ingredients, or can be measured, for example, by atomic absorption spectrometry.

[0016] The packaged coffee jelly beverage of this embodiment may be a coffee jelly beverage that does not contain milk solids, or that contains less than 5% by weight of milk solids. Here, since the application of the configuration of the present invention can further improve the coffee flavor and crispness of the aftertaste, it is preferable that the beverage contain less than 5% by weight of milk solids (more preferably less than 3% by weight). In this specification, the term "milk solids" refers to the sum of milk fat and non-fat milk solids. The milk solids content can be calculated based on the ingredients, and the milk fat content in a beverage can be measured by the Roese-Gottlieb method or the like, and the non-fat milk solids content can be measured by the Kjeldahl method or the like.

[0017] The milk components that may be contained in the packaged coffee jelly beverage are not particularly limited, and examples thereof include raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, processed cream, concentrated milk, partially skim milk, condensed milk, milk powder, and fermented milk, etc. These may be used alone or in combination of two or more.

[0018] The coffee jelly beverage of this embodiment may contain, in addition to the coffee ingredients, gelling agent, caffeine, potassium, and optional milk components, other ingredients within the scope of achieving the object of the present invention, and is not particularly limited. Examples of other ingredients include sweeteners such as sugars and high-intensity sweeteners, antioxidants, emulsifiers, acidulants, pH adjusters, gelling promoters, various nutrients, fruit juice, flavorings, colorants, and functional ingredients (such as water-soluble dietary fiber such as indigestible dextrin, lactic acid bacteria, etc.).

[0019] Examples of sweeteners include sugars such as sucrose, glucose, fructose, and lactose, sugar alcohols such as maltitol and erythritol, and high-intensity sweeteners such as aspartame, acesulfame potassium, stevia extract, neotame, saccharin, and sucralose.

[0020] Examples of antioxidants include ascorbic acid, sodium ascorbate, and sodium erythorbate.

[0021] Examples of emulsifiers include starch sodium octenylsuccinate, triethyl citrate, glycerin fatty acid esters, sucrose fatty acid esters, stearoyl lactylate, sorbitan fatty acid esters, sunflower lecithin, propylene glycol fatty acid esters, polysorbates, saponins, lecithins, sphingolipids, bile powder, animal sterols, and yucca foam extracts. These may be used alone or in combination of two or more. When an emulsifier is added, it is preferable that the amount is 1% by mass or less based on the total amount of the coffee jelly drink, from the viewpoint of improving the flavor of the coffee jelly drink.

[0022] Examples of the acidulant include trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.

[0023] Examples of pH adjusters include potassium carbonate, sodium bicarbonate, potassium hydroxide, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and disodium hydrogen phosphate.

[0024] The various nutritional components include, for example, vitamins, amino acids, and minerals.

[0025] Next, an example of a method for producing the packaged coffee jelly beverage of this embodiment will be described.

[0026] The packaged coffee jelly beverage of this embodiment can be produced, for example, by a production method including an addition process, a container-packing process, and a gelling process, as shown below.

[0027] The addition process is a process of adding the above-mentioned coffee ingredients, caffeine, potassium salt, and gelling agent to a liquid component (e.g., drinking water). Note that, in the addition process, other components that may be contained in a jelly drink may also be added as needed. The order in which the components are added to the liquid component is not particularly limited and can be selected as appropriate. Note that, the addition process is preferably performed while stirring (mixing) the components to be added to the liquid component to prevent uneven distribution throughout the liquid component.

[0028] The temperature of the liquid component during the addition process is not particularly limited. However, when the gelling component contained in the gelling agent dissolves, the viscosity of the liquid component may increase, which may cause the components added during the addition process to be unevenly distributed in the liquid component. For this reason, the temperature of the liquid component during the addition process is preferably a temperature at which the gelling component does not dissolve.

[0029] The packaging process is a process of packaging the mixed liquid (liquid beverage) obtained by the above-mentioned addition process into a container. The method of packaging the liquid beverage into a container is not particularly limited, and can be carried out according to a conventional method. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, aluminum pouches, paper packs, chilled cups, bottles, and the like. Furthermore, the sterilization treatment for the container-packed coffee jelly drink of this embodiment is not particularly limited, but retort sterilization is preferred, and in this case, the container is preferably an aluminum can, a steel can, or an aluminum pouch.

[0030] The gelling process is a process for gelling a beverage liquid that has been packaged in a container. This results in a packaged coffee jelly beverage. The specific method for gelling a beverage liquid varies depending on the type of gelling component, but one example is a method in which the beverage liquid is heated to dissolve the gelling component in the beverage liquid, and then the beverage liquid with the dissolved gelling component is cooled to gel it.

[0031] When using the above-mentioned method of gelling a liquid beverage by heating and cooling it, the heating temperature of the liquid beverage need only be equal to or higher than the dissolution temperature of the gelling component used, and the cooling temperature of the liquid beverage need only be equal to or lower than the gelation temperature at which the dissolved gelling component begins to gel. The dissolution temperature and gelation temperature of the gel component are described in, for example, known literature (e.g., Knowledge of Food Polysaccharides: Emulsification, Thickening, and Gelation, Authors: Naomichi Kunizaki and Yukio Sano).

[0032] The container filling process may be carried out during the gelling process. Specifically, the beverage liquid may be heated to dissolve the gelling component, the beverage liquid with the dissolved gelling component may be packed into a container, and the packed beverage liquid may then be cooled to gel it.

[0033] As described above, according to this embodiment, a novel technique can be provided that can enhance the pleasant coffee flavor and crisp aftertaste of a packaged coffee jelly drink, thereby making it possible to provide a packaged coffee jelly drink with improved palatability and higher commercial value. [Example]

[0034] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0035] [First test (reference)] The ingredients (sugar, instant coffee, emulsified oil, milk, gelling agent, baking soda, acesulfame potassium, and emulsifier) ​​were added to drinking water according to the composition shown in Table 2 and mixed to obtain a beverage. The resulting beverage was filled into cans and then subjected to retort sterilization. The contents were allowed to stand at room temperature overnight or more to gel, yielding coffee jelly beverages (coffee jelly beverages 1A-1 and 1B-1). In addition, canned beverages prepared with the same composition except that no gelling agent was added were used as controls (controls, Ctrl(A) and Ctrl(B)). The caffeine content, potassium content, and milk solids content were calculated based on the raw materials. The breaking load was measured using a rheometer (Rheotech FUDOH rheometer).

[0036] Each beverage was shaken vigorously 10 times before being opened and subjected to sensory evaluation. The evaluation scale is shown in Table 1. The results are shown in Table 2.

[0037] [Table 1]

[0038] [Table 2]

[0039] Table 2 shows that the gelled coffee jelly drink had a less pleasant coffee flavor and a less crisp aftertaste than the non-gelled coffee drinks (Ctrl(A), Ctrl(B)).

[0040] [Second test] The coffee jelly beverages of Examples and Comparative Examples were prepared in the same manner as the coffee jelly beverage of 1A-1, except that the components added to the drinking water were in the compositions shown in Table 3. In the coffee jelly beverages shown in Table 3, the potassium content was adjusted by changing the amount of dipotassium hydrogen phosphate added. These beverages were subjected to the same sensory evaluation as in the first test. The results are shown in Table 3.

[0041] [Table 3]

[0042] It can be seen from Table 3 that the Examples (coffee jelly drinks 2-2 to 2-5) had an improved coffee flavor and a crisp aftertaste compared to the Comparative Examples (coffee jelly drinks Ctrl, 2-1, 2-6 to 2-7).

[0043] [Third Test] Packaged coffee jelly beverages of Examples and Comparative Examples were obtained by the same method as the coffee jelly beverage of 1A-1, except that the components added to the drinking water were as shown in Table 4. In the coffee jelly beverages shown in Table 4, the caffeine content was adjusted by changing the amount of coffee solids (changing the amount of instant coffee added) or by adding a caffeine preparation. The potassium content was adjusted by changing the amount of dipotassium hydrogen phosphate added so as to remain constant. These beverages were subjected to the same sensory evaluation as in Test 1. The coffee jelly beverages of the examples shown as 2-4 in Table 3 were used as controls (Ctrl). The results are shown in Table 4.

[0044] [Table 4]

[0045] From Table 4, it can be seen that the Examples (coffee jelly drinks 3-1 and 3-3) with caffeine contents of 220 to 1000 ppm had a pleasant coffee flavor and a crisp aftertaste comparable to the control coffee jelly drinks.

[0046] [Fourth Test] Packaged coffee jelly beverages of Examples and Comparative Examples were obtained by preparing them in the same manner as beverage 1A-1, except that the components added to drinking water were in the compositions shown in Table 5. In the coffee jelly beverages shown in Table 5, the amount of milk added was changed to adjust the milk solids content. These beverages were subjected to the same sensory evaluation as in the first test, except that the preference for the milky flavor was also evaluated. The milky flavor refers to a flavor that evokes milk when drunk. The preference for the milky flavor was also evaluated based on the rating scale shown in Table 1. The results are shown in Table 5.

[0047] [Table 5]

[0048] From Table 5, it can be seen that the examples (coffee jelly drinks 4-1 and 4-2) with a milk solids content of less than 5% by weight received higher ratings for the desirability of coffee flavor and crispness of aftertaste than the comparative examples (coffee jelly drinks Ctrl and 4-3).

Claims

1. Caffeine and It also contains potassium, It is free of milk solids or contains less than 5% by weight of milk solids, A packaged coffee jelly drink having a caffeine content of 294.59 to 1000 ppm and a potassium content of 120 to 180 mg / 100 g.

2. 2. The packaged coffee jelly beverage according to claim 1, wherein the content of milk solids is less than 5% by weight.

3. 3. The container-packed coffee jelly beverage according to claim 1, wherein a breaking load of the coffee jelly beverage is 10 to 200 g when a plunger having a diameter of 15 mm is pressed vertically against the surface of the coffee jelly beverage at 20°C and a load is applied, causing the coffee jelly beverage to break.

4. In a packaged coffee jelly beverage that does not contain milk solids or that contains milk solids in an amount of less than 5% by weight, A method for improving the coffee flavor and crispness of the aftertaste of a packaged coffee jelly drink, comprising adding caffeine at a content of 294.59 to 1000 ppm and potassium at a content of 120 to 180 mg / 100 g.

Images