Milk-added coffee beverage with basic amino acids
View Patent ↗An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.
1. A heat-sterilized milk-added coffee beverage wherein said beverage is packaged in a sealed container, and contains a basic amino acid but does not contain sodium bicarbonate at an amount of more than 0.14 wt % of the beverage, and wherein the basic amino acid is at least one selected from the group consisting of lysine, arginine and histidine, and the pH of the milk-added coffee beverage product is 5.8-7.0.
2. A milk-added coffee beverage according to claim 1 , wherein the basic amino acid is at least one selected from the group consisting of lysine and arginine.
3. A milk-added coffee beverage according to claim 1 , wherein the amount of the basic amino acid in the beverage is 0.005-0.5 wt % of the beverage.
4. A milk-added coffee beverage according to claim 1 , which contains a coffee component at 0.1-10 wt % of the beverage.
5. A milk-added coffee beverage according to claim 1 , which contains a milk component at 0.1-10 wt % of the beverage.
6. A milk-added coffee beverage according to claim 5 , wherein the milk component is cow's milk.
7. A milk-added coffee beverage according to claim 1 , wherein the formation of precipitates during or after the heat sterilization have been suppressed by a method comprising adding the basic amino acid to a coffee component, mixing a milk component therewith and then heat sterilizing the mixture.
8. A milk-added coffee beverage according to claim 7 , wherein the basic amino acid is added before mixing the milk component with the coffee component and subsequently the coffee component is admixed with the milk component before the beverage is subjected to heat sterilization.
9. A milk-added coffee beverage according to claim 7 , wherein addition of the basic amino acid reduces the amount of emulsifier and/or thickening agent required.
10. A milk-added coffee beverage according to claim 9 , wherein the total amount of emulsifier and thickening agent added is no greater than 1 wt % of the beverage.
11. A method of suppressing the formation of precipitates during or after the heat sterilization of a beverage in the process of producing a milk-added coffee beverage which contains a basic amino acid but does not contain sodium bicarbonate at an amount of more than 0.14 wt % of the beverage, and wherein the basic amino acid is at least one selected from the group consisting of lysine, arginine and histidine, and the pH of the milk-added coffee beverage product is 5.8-7.0,
the method comprising (a) adding a basic amino acid to a coffee component to the beverage, (b) mixing a milk component therewith, and then (c) heat sterilizing the mixture.
12. A method according to claim 11 , wherein the basic amino acid is added before mixing the milk component with the coffee component and subsequently the coffee component is admixed with the milk component before the beverage is subjected to heat sterilization.
13. A method according to claim 11 , wherein addition of the basic amino acid reduces the amount of emulsifier and/or thickening agent required.
14. A method according to claim 13 , wherein the total amount of emulsifier and thickening agent added is no greater than 1 wt % of the beverage.
15. A method according to claim 11 , wherein the basic amino acid is at least one selected from the group consisting of lysine and arginine.
16. A method according to claim 11 , wherein the amount of the basic amino acid added is 0.0-1 wt % of the beverage.
17. A method according to claim 12 , wherein sodium bicarbonate is added in an amount of no more than 0.14 wt % of the beverage in addition to the basic amino acid.
18. A method according to claim 11 , wherein the milk-added coffee beverage contains the coffee component at 0.1-10 wt % of the beverage.
19. A method according to claim 11 , wherein the milk-added coffee beverage contains the milk component at 0.1-10 wt % of the beverage.