JP6383070B1 - Method for producing coffee beverage - Google Patents

Abstract

The present invention provides a method for producing a coffee beverage having a strong coffee feeling, a long finish, and a good appearance. A method for producing a coffee beverage, the step of applying a shearing force to a solution in which an oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution, and the step of adding the homogenized solution to a coffee extract. And having. [Selection figure] None

Description

  The present invention relates to a method for producing a coffee beverage.

  Coffee contains a unique aroma component. However, many of those effective as coffee-specific aroma components are oil-soluble. For example, Patent Document 1 discloses that coffee oil is important as containing an active ingredient of a coffee bean scent.

Further, it is known that, in a container-packed coffee beverage, the aroma component of coffee deteriorates in the production process, distribution process, and the like. Therefore, generally, coffee flavor is added to the container-packed coffee beverage.
Here, coffee oil as described in Patent Document 1 contains an active ingredient of coffee bean scent, but since it is oil-soluble, when it is added to a container-packed coffee beverage as it is, production of the container-packed coffee beverage is produced. Thereafter, there was a problem that the oil-soluble component floated on the surface of the coffee beverage and the appearance was deteriorated until it was drunk. Therefore, water-soluble fragrances have been mainly used in conventional container-packed coffee beverages. However, water-soluble fragrances have not been sufficient in terms of the impact of coffee aroma.

  On the other hand, as a method for dispersing an oil-soluble fragrance, for example, there is one disclosed in Patent Document 2. In Patent Document 2, first, an oil flavor obtained by dissolving an essential oil such as grapefruit in a specific solvent such as acetone or ethanol is dispersed in a beverage, and then an emulsified flavor is added and further stirred and mixed. A technique for dispersing oil flavors is disclosed.

JP-A-4-210555 JP 2013-5781 A

  However, the technique described in Patent Document 2 is to stabilize dispersion without combining micelles with an oil flavor by combining a predetermined oil flavor and an emulsified flavor. And it is going to enjoy the refreshing irritation | stimulation by the said combination of a predetermined | prescribed oil fragrance | flavor and an emulsified fragrance | flavor, It was not what improved the fragrance peculiar to coffee in a coffee drink. Moreover, in order to obtain the strong light fragrance which essential oil has, the oil fragrance | flavor is not made into a micelle, As a result, the drink became cloudy.

Here, in general, the scent of a beverage includes a nasal scent that allows the scent to be felt directly through the nose, and an oral scent that causes the scent to pass through the throat when the beverage is contained in the mouth.
The present inventor has studied a coffee-specific scent in a coffee beverage, and has made a new attempt to use an oil fragrance in which a coffee-specific fragrance component is dissolved. And it was found that by using an oil fragrance and homogenizing it, the coffee fragrance not only has an impact fragrance due to the oil fragrance but also an oral fragrance can be obtained effectively. In addition, by homogenizing the oil perfume, it is possible to suppress the floating of the oil, and as a result, it has been found that a strong coffee feeling, a lingering finish, and a good-looking coffee drink can be obtained. completed.

According to the present invention,
Applying a shearing force to the solution in which the oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution;
Adding the homogenization solution to the coffee extract;
I have a,
In the step of obtaining the homogenized solution, a pressure of 10 MPa to 30 MPa is applied,
The oil flavor includes a coffee beverage production method including a coffee flavor component .

  According to the present invention, there is provided a method for producing a coffee beverage having a strong coffee feeling, a long finish, and a good appearance.

<Coffee drink>
The coffee beverage according to the present embodiment is a beverage made from coffee beans as a raw material, as well as sugar, milk, as described in “Fair Competition Rules for Display of Coffee-Containing Beverages” established in 1977. It refers to beverages that contain products, emulsified edible oils and other edible foods, and are sealed in containers. On the other hand, according to the “Fair Competition Rules for the Labeling of Drinking Milk”, those containing ingredients with a milk solid content of 3.0% or more by weight as of 2017 will be treated as “milk beverages”. .
About the coffee drink which concerns on this embodiment, since it is a drink which uses coffee beans as a raw material, even if it contains the component of milk solid content 3.0% or more by weight percentage, it treats as a coffee drink To do.

(Coffee extract)
A coffee extract is a liquid containing a coffee extract extracted from coffee beans. The coffee extract contains soluble solids derived from coffee beans. The soluble solid content is a component obtained as a solid when the coffee extract is dried (evaporated).

  The content of the soluble solid content is preferably 0.5% by mass or more and 2% by mass or less, more preferably 0.8% by mass or less from the viewpoint of the aftertaste of the coffee beverage and ease of drinking with respect to the total amount of the coffee beverage. They are 9 mass% or more and 1.8 mass% or less, More preferably, they are 1 mass% or more and 1.7 mass% or less.

  The coffee extract may be regular coffee obtained by extracting components from coffee beans using hot water or water, or may be obtained by dissolving instant coffee with hot water or water. .

The coffee beans may be raw beans or roasted beans. In the case of roasted beans, the degree of roasting is preferably so-called medium roasting to medium deep roasting, and more preferably medium roasting. The L value indicating the degree of roasting is preferably 18-30.
The type of coffee bean is not particularly limited. For example, Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandelin, and Robusta Etc. These may be used alone or in combination of two or more. The coffee beans may be crushed.

(Oil flavor)
The oil fragrance is obtained by dissolving a coffee fragrance component in a solvent such as edible oil and fat, acetone, ethanol, methanol, propanol, butanol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, and diethyl ether. Especially, it is preferable to use edible fats and oils as a solvent from a viewpoint of obtaining the fragrance peculiar to coffee. Edible fats and oils are not particularly limited, and examples include edible oils and fats such as soybean oil, rice oil, sesame oil, peanut oil, corn oil, rapeseed oil, coconut oil, and palm oil, which are liquid at room temperature.
The coffee aroma component may be one extracted from a natural product such as a coffee bean distillate or extract, or one chemically synthesized, or a mixture thereof. Especially, it is preferable to contain the coffee aroma component contained in the strong deep fragrance which the coffee bean just after roasting and grind | pulverizing the coffee bean has. From the viewpoint of effectively obtaining a coffee-specific scent, the coffee aroma component is preferably oil-soluble.

The content of the oil flavor is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, based on the total amount of the coffee beverage, from the viewpoint of enhancing the coffee feeling and obtaining a finish.
On the other hand, the content of the oil fragrance is preferably 0.2% by mass or less, more preferably 0%, based on the total amount of the coffee beverage, from the viewpoint of maintaining good taste while maintaining a good appearance. .15% by mass or less.

  The oil flavor is in a homogenized state in the coffee beverage. That is, fine particles containing a homogenized oil flavor are formed in the coffee beverage by the homogenization treatment. The fine particles are fine micelles that may contain oils other than oil fragrances.

(emulsifier)
The emulsifier is used to disperse and stabilize the oil flavor in the coffee extract.
Examples of the emulsifier include starch sodium octenyl succinate, triethyl citrate, glycerin fatty acid ester, sucrose fatty acid ester, stearoyl lactate, sorbitan fatty acid ester, sunflower lecithin, propylene glycol fatty acid ester, polysorbates, saponins, lecithins, Examples include sphingolipids, bile powder, animal sterols, and yuccafoam extracts. These may be used alone or in combination of two or more.

(Coffee drink)
The pH of the coffee beverage (liquid temperature 20 ° C.) is preferably 4.5 or more and 6.8 or less, and more preferably 5.0 or more and 6.6 or less. Thereby, it can be set as the coffee drink excellent in the balance of the ease of drinking, strengthening a coffee feeling and a finish.

Further, the Brix value (Bx) of the coffee drink is preferably 1 ° or more and 10 ° or less, more preferably 1 from the viewpoint of improving the ease of drinking while obtaining a strong coffee feeling and lingering sound. It is not less than 8 ° and not more than 8 °, and more preferably not less than 1 ° and not more than 7 °.
The Brix value indicates the total content of soluble solids relative to the total amount of coffee beverage. The Brix value can be measured using a refractometer, for example.

Coffee beverages include caffeine. The caffeine may be caffeine derived from coffee beans or may be added and contained separately.
The caffeine content is preferably 0.2 g / L or more and 1.0 g / L or less, and more preferably 0.3 g / L or more and 0.8 g / L or less based on the total amount of the coffee beverage. Thereby, it can be set as the coffee drink excellent in the balance of ease of drinking, obtaining a strong coffee feeling and a reverberation.

  Further, the coffee beverage may contain one or two or more kinds of sweetening ingredients. The sweetening ingredient is not particularly limited, and examples thereof include sugars such as sugar, sugar alcohols such as maltitol and erythritol, aspartame, acesulfame potassium, stevia extract, high-sweetness sweeteners such as neotame, saccharin, and sucralose.

  Further, the coffee beverage may contain one or two or more antioxidants. Although an antioxidant is not specifically limited, Ascorbic acid, sodium ascorbate, sodium erythorbate, etc. are mentioned.

  Moreover, the coffee beverage may contain one or more pH adjusting agents. The pH adjuster is not particularly limited, and examples thereof include potassium carbonate, sodium bicarbonate, potassium hydroxide, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and disodium hydrogen phosphate.

  Moreover, the coffee beverage may contain one or more acidulants. The acidulant is not particularly limited, and examples thereof include trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.

  In addition, the coffee beverage may contain one or more flavor components. Although a flavor component is not specifically limited, Fragrances other than the said oil fragrance | flavor, animal and plant extracts, etc. are mentioned.

  The coffee beverage may be a black coffee beverage or a milk-containing coffee beverage containing one or more kinds of milk. Although it does not specifically limit as milk, For example, raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partial skim milk, condensed milk, milk powder, fermented milk, etc. are mentioned. These may be used alone or in combination of two or more.

  Moreover, in the case of a milk-containing coffee beverage, the milk solid content relative to the total amount of the milk-containing coffee beverage is preferably 0.5% by mass or more and 8% by mass from the viewpoint of improving the balance between aftertaste and taste. Or less, more preferably 1% by mass or more and 5% by mass or less, and further preferably 1.2% by mass or more and 3.5% by mass or less.

  In addition to the components described above, food additives such as various nutritional components, extracts, colorants, diluents and the like can be added within a range not impairing the object of the present invention.

(container)
The coffee beverage may be packaged. Examples of the container include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle. From the viewpoint of favorably maintaining the flavor and appearance of the coffee beverage, the container is preferably a light-blocking container, and more preferably a steel can from the viewpoint of handling, distribution, portability, and the like.

<Method for producing coffee drink>
The method for producing a coffee beverage includes the following steps.
Step 1: A step of applying a shearing force to a solution in which an oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution.
Step 2: adding the homogenized solution to the coffee extract.

(Process 1)
A shearing force is applied to the solution in which the oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution.
The oil flavor is preferably dissolved at 60 to 80 ° C.
The solvent is not particularly limited as long as it is edible, and examples thereof include water-soluble liquids such as pure water and liquid dairy products such as milk.

The oil fragrance is homogenized while being emulsified while being dispersed in the solution by being sheared together with the emulsifier. As a result, fine particles (micelles) containing the oil flavor are dispersed in the coffee beverage. In other words, the coffee beverage will contain homogeneous particulates containing oil flavors. By using fine particles, oil having a relatively large particle size can be prevented from floating on the liquid surface, and the appearance of the coffee beverage can be improved. In addition, a uniform taste can be obtained from the beginning of drinking to the end of drinking, and a strong coffee feeling can be stably obtained.
Homogenization is to homogenize by sufficiently mixing oil flavor, emulsifier and other components, and coarse particles such as oil components and fat globules are mechanically refined into fine particles. It means to make a dispersed uniform emulsified state.

The method of applying the shearing force is not particularly limited, but it is preferable to use a homogenizer from the viewpoint of satisfactorily homogenizing the oil flavor. Thereby, an oil fragrance | flavor can be homogenized effectively and a coffee drink with a favorable external appearance is obtained.
For example, the stirring time is 5 to 20 minutes, the stirring speed is 400 to 900 rpm, and the liquid temperature is 60 to 80 ° C. As a result, the oil flavor can be effectively dispersed while suppressing the deterioration of the coffee flavor component.

  Furthermore, it is preferable to homogenize while applying a pressure of 10 MPa or more and 30 MPa or less. Thereby, an oil fragrance | flavor can be homogenized stably. The pressure is more preferably 15 MPa or more and 25 MPa or less.

  Moreover, although the compounding quantity of an emulsifier can be designed suitably, it is preferable that it is 0.02 mass%-0.1 mass% with respect to coffee drink whole quantity.

(Process 2)
The homogenization solution is added to the coffee extract.
First, the coffee extract can be prepared by a known method.
Next, the homogenized solution cooled to 10 to 30 ° C. is added to the coffee extract at 10 to 30 ° C. Thereby, the homogenized oil fragrance | flavor comes to be contained in a coffee drink in the stable state. Moreover, oil perfume can be stabilized more by making the temperature difference of both liquids small. Furthermore, after adding a homogenization solution, it mixes by a well-known method and obtains a coffee drink. Further, an additive such as a milk component or a sweetening component may be further added and mixed together to prepare a coffee beverage.

  Furthermore, you may include the process of container-packing the obtained coffee drink. The container filling method is not particularly limited, and a known method can be used. In addition, it is preferable that the liquid temperature at the time of filling a container is 60-80 degreeC. Thereby, while being able to hold | maintain the homogenized oil flavor more stably, deterioration of a coffee flavor component can be suppressed.

Next, the effect by the coffee beverage manufacturing method according to the present embodiment will be described.
According to the method for producing a coffee beverage of the present invention, an oil fragrance in which a fragrance component peculiar to coffee is dissolved, and an oil fragrance homogenized by shearing force is formed, thereby obtaining a coffee feeling different from the conventional one. Be able to. In other words, by using a homogenized oil fragrance compared to the conventional water-soluble fragrance, the aroma of coffee can be felt strongly and a more impactful coffee feeling can be obtained. The scent is perceived as an oral aroma, and a coffee flavor with a lingering finish can be obtained. Furthermore, by homogenizing the oil fragrance, the deterioration of the fragrance component is suppressed, and the fat and oil does not float on the liquid surface, and a good appearance is obtained. Further, since the homogenized oil flavor is stably dispersed in the coffee beverage, a uniform taste can be obtained from the start of drinking to the end of drinking, and a coffee feeling can be stably obtained. As a result, a coffee beverage having a strong coffee feeling, a lingering finish, and a good appearance can be obtained. Further, according to the method for producing a coffee beverage of the present invention, it is not necessary to prepare an emulsified fragrance in advance, and a coffee beverage having a strong coffee feeling, a lingering finish, and a good appearance can be obtained by a simple method.

As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
Hereinafter, an example of a reference form of the present invention will be shown.
<1>
Applying a shearing force to the solution in which the oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution;
Adding the homogenization solution to the coffee extract;
A method for producing a coffee beverage.
<2>
The method for producing a coffee beverage according to <1>, wherein in the step of obtaining the homogenized solution, a shearing force is applied using a homogenizer.
<3>
The method for producing a coffee beverage according to <1> or <2>, wherein the oil flavor includes a coffee flavor component.
<4>
The method for producing a coffee beverage according to any one of <1> to <3>, wherein a pressure of 10 MPa to 30 MPa is applied in the step of obtaining the homogenized solution.
<5>
<1> thru | or the manufacturing method of the coffee drink as described in any one of <4> which further includes the process of container-packing the obtained coffee drink.

  Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.

The following were prepared as a raw material for coffee beverages.
-Preparation of Coffee Extract 55 g of ground coffee beans were extracted with hot water to prepare 400 g of coffee extract (Bx3.8).

-Preparation of oil fragrance | flavor Coffee fragrance | flavor component was dissolved in the ratio of 99: 1 in edible oil and fat, and the oil fragrance | flavor was produced.

-Other raw materials Emulsifier: Glycerin fatty acid ester Water-soluble fragrance: What was made into the water-soluble fragrance | flavor using the same thing as the coffee aroma component used for the oil fragrance | flavor was used.
Emulsified fragrance: The same emulsified fragrance as the coffee aroma component used in the oil fragrance was used.

<Example 1>
Emulsifier, sodium caseinate, powdered milk and oil flavor were dissolved at a rate shown in Table 1 at a stirring time of 20 minutes, a stirring speed of 800 rpm, and a liquid temperature of 75 ° C., and then homogenized using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). Homogenized at a pressure of 18 MPa to obtain a homogenized solution.
The coffee extract was brought to 20 ° C., and the resulting homogenized solution was added at 20 ° C., and milk, sugar and baking soda were further added and mixed to obtain a coffee beverage.
Thereafter, the coffee beverage heated to 75 ° C. or higher was filled and sealed in a 190 g can, and then sterilized by retort to prepare a container-packed coffee beverage.

<Example 2>
A coffee beverage was produced in the same manner as in Example 1 except that the homogenization pressure was changed to 12 MPa.

<Example 3>
A coffee beverage was produced in the same manner as in Example 1 except that the homogenization pressure was changed to 24 MPa.

<Comparative Example 1>
A coffee beverage was prepared in the same manner as in Example 1 except that a water-soluble fragrance was used in place of the oil fragrance and the blending amount shown in Table 1 was changed.

<Comparative example 2>
A coffee beverage was prepared in the same manner as in Example 1 except that the emulsified flavor was used instead of the oil flavor.

<Comparative Example 3>
A coffee beverage was prepared in the same manner as in Example 1 except that a homogenized solution was obtained without using an emulsifier.

<Comparative Example 4>
A coffee beverage was prepared in the same manner as in Example 1 except that the homogenization treatment was not performed and the emulsifier and the oil flavor were added to the coffee extract as they were.

<Control product>
A coffee beverage was prepared in the same manner as in Example 1 except that a water-soluble flavor was used instead of the oil flavor.

  The following evaluation was performed about the coffee drink of each obtained Example and each comparative example. In addition, the coffee drink of the Example used for evaluation was stored at 25 degreeC, and used the thing within 3 hours from immediately after manufacture.

(Evaluation)
Each of the coffee drinks in the examples and comparative examples was tasted by five skilled panelists at a drinking temperature of 25 ° C., compared with a reference product (control product), and subjected to a five-step evaluation according to the following evaluation criteria. The average value was evaluated. In Comparative Examples 3 and 4, since fats and oils floated on the liquid surface, evaluation by tasting was not performed.

-Coffee feeling 5 points: The coffee feeling was stronger than the standard product (control product).
4 points: The coffee feeling was slightly stronger than the standard product (control product).
3 points: The coffee feeling was the same as the standard product (control product).
2 points: The coffee feeling was slightly weaker than the standard product (control product).
1 point: The coffee feeling was weaker than the standard product (control product).

-5 reverberation: The reverberation was stronger than the standard product (control product).
4 points: The finish was slightly stronger than the standard product (control product).
3 points: The finish was the same as the standard product (control product).
2 points: The finish was slightly weaker than the standard product (control product).
1 point: The reverberation was weaker than the standard product (control product).

・ Appearance An experienced panelist evaluated visually.
○: No oil or fat was floated on the liquid surface.
X: Fats and oils floated on the liquid surface.

Claims (4)

Applying a shearing force to the solution in which the oil flavor is dissolved in the presence of an emulsifier to obtain a homogenized solution;
Adding the homogenization solution to the coffee extract;
Have
In the step of obtaining the homogenized solution, a pressure of 10 MPa to 30 MPa is applied,
In the step of adding the homogenization solution, the homogenization solution cooled to 10 to 30 ° C. is added to the coffee extract,
The oil flavor is a method for producing a coffee beverage, wherein a coffee flavor component is dissolved in a solvent .   The method for producing a coffee beverage according to claim 1, wherein in the step of obtaining the homogenized solution, a shearing force is applied using a homogenizer.   The manufacturing method of the coffee drink of Claim 1 or 2 which further includes the process of container-packing the obtained coffee drink.   The solvent is one or more selected from edible fats and oils, acetone, ethanol, methanol, propanol, butanol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, and diethyl ether. The manufacturing method of the coffee drink as described in any one of 3.