| 摘要 |
It is intended to provide a coffee drink which suffer from neither precipitation nor fat separation even in a high-temperature pasteurization treatment during the production or prolonged-storage after the production, shows a refreshing taste and yet has a bacteriostatic action and an emulsion stability. A coffee drink which is prepared by adding a polyglycerol fatty acid ester having a degree of polymerization of 2 to 5 to a coffee extract having been treated with a saccharide-degrading enzyme, or a coffee drink wherein polysaccharides originating in a coffee extract satisfy at least one of the following requirements (A) to (C). (A) By a polysaccharide-degrading treatment, 50% or more of the peak area corresponding to polysaccharides having molecular weight of from 5000 to 100000, when measured by gel permeation chromatography, is reduced. (B) A molecular weight peak top of the polysaccharides appears at molecular weight of from 1000 to 4000, when measured by gel permeation chromatography. (C) The weight-average molecular weight of the polysaccharides is from 1000 to 6000, when measured by gel permeation chromatography. |
