Preparation of stable coffee beverage containing milk component

Abstract

PURPOSE:To improve both emulsion stability for a long period and death ratio of thermostable bacterial spores, by blending a coffee beverage containing milk components consisting of an aqueous extract solution of coffee, milk component and sweetener with a lysolecithin. CONSTITUTION:A coffee beverage prepared by blending an enzymically improved lecithin consisting essentially of a lysolecithin (1-monoacylglycerophospholipid) obtained by improving lecithin (1,2-diacylglycerophospholipid) derived from natural products by enzymic hydrolysis with a coffee beverage containing milk components. Since hydrating power is several times based on that of lecithin, the lysolecithin is hardly affected by temperature and pH, etc., and assumes excellent surface activating effects. Thereby emulsifying and dispersing powers are remarkable with great effects on suppression of suspended substances occurring with time. The lysolecithin is capable of acting on cell membranes on the surfaces of cells, yeasts and molds and inhibiting germination and propagation of microorganisms. As a result, putrefaction and deterioration of the coffee beverage are prevented without requiring special treatment in production and stable preservation can be carried out for a long period.

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Patent Citations (2)

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    JP-S5991845-AMay 26, 1984Sadao Nakayama, Setsuko NakayamaPreparation of modified coffee or cocoa drink
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Cited By (4)

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    JP-2008136487-AJune 19, 2008Givaudan Sa, ジボダン エス エーTransparent emulsified composition and transparent emulsified flavor composition for alcoholic drinks or carbonated drinks
    JP-2015053925-AMarch 23, 2015株式会社Adeka, Adeka Corp, 株式会社AdekaAdditive for beverage in container
    WO-2008055374-A1May 15, 2008Givaudan SaTransparent emulsified composition for use in beverages
    WO-9702762-A3March 06, 1997Gene Frank Clyde, Kwon Steven Soon Young, Nestle Sa, Marianne Dorothy Potter, Dharam Vir Vadehra, Elaine Regina WedralPreparation of drinks