To provide a coffee beverage hardly causing precipitation and separation of fat by high-temperature sterilization treatment at production, and long-term preservation after the production, having a refreshing taste, and also having both of bacteriostatic activities and emulsion stability.
The coffee beverage is obtained by adding a fatty acid ester of a polyglycerol having 2-5 polymerization degree to an extract of coffee treated with a glycolytic enzyme. Alternately, the polysaccharide originated from the coffee extract in the coffee beverage satisfies at least one of the following conditions (A) to (C): (A) not less than 50% of the peak area corresponding to the molecular weight of from 5,000 to 100,000 of the polysaccharides measured by a gel permeation chromatography is reduced by a polysaccharide molecular weight-reducing treatment; (B) the peak of the molecular weights of the polysaccharides is present at the molecular weight of from 1,000 to 4,000 measured by the gel permeation chromatography; and (C) the weight average molecular weight of the polysaccharides measured by the gel permeation chromatography is from 1,000 to 6,000.
TOMITA MASAAKI
MITSUBISHI KAGAKU FOODS CORP
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