JPH04148646A - Fancy drink and its preparation - Google Patents

Abstract

PURPOSE:To obtain the subject drink having excellent taste and flavor by adding powder, etc., of ascorbic acid, etc., to a raw material for a fancy drink such as coffee or a seasoning. CONSTITUTION:The objective raw material for drink or seasoning can be prepared by adding preferably 500-5,000ppm of powdery or solid ascorbic acid and/or its salt to the raw material for a fancy drink or seasoning selected from coffee, fermented tea, semifermented tea, heated tea, barley water, green tea and seasoning such as dried small sardines. As an alternative method, the objective drink, etc., can be prepared by attaching the powdery ascorbic acid, etc., to a filter made of an organic synthetic fiber, etc., and passing coffee, etc., through the filter.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to palatability beverages such as coffee and tea.
In particular, a beverage with improved flavor and a method for preparing the same.

[Conventional technology]

Recently, the quality of drinking water has been declining, especially in large metropolitan areas, and as a result, the flavor of beverages such as coffee and tea has deteriorated. For this reason, many water quality improvement methods have been disclosed.

For example, JP-A-63-80898 describes a water descaling agent containing tablets of green tea, oolong tea, vitamin C, and tannic acid, and JP-A-1-281193 describes coral sand, ascorbic acid, or A method of treating water with the salt, and JP-A-62123026 discloses a method of adding (A) an L-ascorbic acid compound, (B) an erythorbic acid compound, etc. as a stabilizer to a powder of a divalent iron compound. , it is stated that the powder of a divalent iron compound is not oxidized to become trivalent, exists stably, and has an antioxidant effect. In addition, JP-A-62-44137 discloses a coffee extract that can retain the unique flavor of coffee for a long period of time at room temperature by adding L-ascorbic acid and an alkali metal carbonate to the extraction solvent or liquid of coffee beans. A method is disclosed.

As a method for improving the flavor of pond water, JP-A No. 62-9
No. 5193 describes a method for preparing mineral water by treating water with activated carbon and inorganic salts, Utility Model Application Publication No. 63-77.
689.63-122688.63-126093.6
No. 3-126094.63-136786 all disclose water purification methods using activated carbon. Also,
Japanese Utility Model Application Publication No. 63-77690 describes a water purification method using activated carbon and a hollow fiber filtration membrane.

Although many methods have been disclosed regarding water purification methods, there are almost no methods for directly improving the flavor of coffee, tea, etc.

[Problem to be solved by the invention]

Recently, as living standards have improved, coffee has become more flavorful.
There is a growing demand for palatability beverages such as black tea. However, because the water quality has deteriorated, the flavor of coffee and other products has deteriorated considerably.

Therefore, the present invention aims to provide coffee, tea, etc. with improved flavor using a relatively simple method.

[Failure to solve the problem]

The inventors of the present invention conducted extensive research on improving the flavor of coffee liquid, etc., and found that if finely ground coffee powder was wrapped in a filter cloth rubbed with ascorbic acid powder and extracted with water to make coffee, the quality of the water could be improved. It was discovered that even though bad water was used, the taste was extremely mellow. Based on this suggestion, we conducted research on a method of brewing mellow-tasting coffee, black tea, and barley tea using ascorbic acid, its salts, etc., and as a result, we arrived at the present invention.

That is, (1) ascorbic acids in powdered or other solid form and as the raw material for one preferential beverage or seasoning selected from the group consisting of coffee, fermented tea, semi-fermented tea, hojicha, barley tea, green tea, and seasonings; / or a raw material for a flavor drink or seasoning made by adding the salt; and
(2) Filters used for preparing coffee and seasonings, etc., impregnated with powdered ascorbic acid, etc.; (3) Filters made of organic synthetic fibers, natural or semi-synthetic cellulose fibers, or 2 or more, the structure of the filter includes either a dry or wet nonwoven fabric, a woven fabric or a knitted fabric, or a laminate of two or more, and the form of the filter is an extraction pack or bag containing raw materials, and (4) ) Raw materials such as coffee and seasonings to which powdered or other solid ascorbic acids and/or their salts have been added are dried or/
and a method for preserving raw materials for preferable beverages or seasonings, characterized by storing them in an oxygen-free atmosphere.

The present invention will be explained in detail below.

Here, coffee includes not only commonly used coffee but also instant coffee, and fermented tea refers to tea made by fully fermenting tea leaves, with black tea being the most famous. Semi-fermented tea is made by partially fermenting tea leaves, such as oolong tea. All of these contain almost no vitamin C.

In addition, seasonings include dried sardines, dashi kelp, bonito flakes, shiitake mushrooms, and kelp tea.

Furthermore, ascorbic acids include L-ascorbic acid and those having similar biochemical efficacy, and in addition to L-ascorbic acid, dehydroascorbic acid, 6-dioxyascorbic acid, L-lamanoascorbic acid, D- Erythorbic acid (D-isoascorbic acid) L-ascorbic acid stearate and salts include alkali metal salts thereof such as sodium salts and potassium salts.

In the present invention, ascorbic acids and/or salts thereof (hereinafter referred to as ascorbic acid, etc.) are used in combination with coffee, fermentation group,
When it is added to semi-fermented tea, roasted tea, barley tea, green tea, and seasonings (hereinafter referred to as coffee, etc., including seasonings for convenience), it can be added in any way to give the coffee etc. a mellow taste or to improve the flavor. It has been found to have an improving effect.

It is well known that ascorbic acid is an enol type and forms a redox system with the keto type dehydroascorbic acid in an aqueous solution, and that they mutually change reversibly. Therefore, it is thought that in solutions such as coffee, intermediates and the like exist when ascorbic acid undergoes a reversible change. Furthermore, compounds produced by redox action, etc. may also be included. The same applies to other compounds. Furthermore, tap water usually contains 0.3 to 0.5 ppm of free chlorine added for sterilization, but it is said that, for example, in the case of coffee, a level of 0.3 ppm has an adverse effect on the flavor.

Although tap water contains more free chlorine than this, ascorbic acid and the like completely remove the free chlorine, that is, the limescale odor. As a result, when ascorbic acid and the like are added, the effect of improving the flavor of coffee etc. is recognized.

In the present invention, when ascorbic acid and the like are added to raw materials such as coffee, it is necessary to add it in the form of powder or solid state. When added and stored as a solution, the potency decreases significantly. The reason for this is not fully clear, but it is thought that ascorbic acid and the like are altered or decomposed during storage of the raw material.

Further, the condition of the raw material is not particularly limited, but for example, when coffee beans are roasted, most of the ascorbic acid and the like attached to the surface of the beans are thermally decomposed. Therefore, when the raw material is subjected to high-temperature treatment, it is preferable to add it afterward.

Even if coffee etc. is made using powdered or solid ascorbic acid, etc. added to raw materials such as coffee,
It is thought that the taste becomes mellow, the effect of the present invention can be obtained, and it is effective in preventing deterioration of powders such as coffee. The same applies when ascorbic acid or the like is mixed in a solid state with instant coffee.

The filter for preferential drinks such as coffee of the present invention needs to be impregnated with powdered ascorbic acid or the like. Here, the term "filter" broadly includes those having the function of filtering coffee liquid from crushed coffee beans, etc., such as paper filters for coffee and tea, coffee bags, tea rugs, etc.

The amount of impregnation may be changed as appropriate depending on the quality of water used, the type of coffee etc., personal taste preference, etc. For example, in the case of coffee, the amount of coffee powder used for one cup is usually 5 to 8 g.
The coffee obtained is 150 to 180, but in that case the amount of ascorbic acid etc. impregnated is preferably 50 to 110.
000 ppm, more preferably 500 to 5000 ppm.

Powders such as ascorbic acid are usually commercially available with a particle size of 1 to 1.
00μ, but in order to uniformly adhere to the filter, it is preferably 0.2 to 50μ, more preferably 0.5 to 30μ. In order to attach this powder to the filter, you can simply spray these fine particles onto the surface of the filter.
It can be attached fairly stably.

Furthermore, in order to firmly attach the powder, it is preferable to electretize the fibers contained in the filter, charge the powder, and spray the powder with an opposite charge. If the powder is attached using this method, even if the filter is rubbed, almost no powder will fall off, and the powder will be firmly attached.

Furthermore, ascorbic acid or the like encapsulated with a film-forming agent such as dextrin or gelatin may be added.

There are no particular limitations on the material or structure of the filter. A wide range of materials can be used. Among these, materials containing one or more of organic synthetic fibers and natural or semi-synthetic cellulose fibers are preferred.

Melt-blown fibers are ultra-fine thermoplastic organic short fibers with a single thread thickness of 0.2 to 0.3 denier or less, and nonwoven fabrics made from melt-blown fibers have excellent extraction properties for coffee and other substances as well as retention of ascorbic acid and other powders. is also extremely good. Furthermore, the thermoplastic polymers used as these raw materials are preferably polyolefins, polyamides, and polyesters, and among these, polyethylene and polypropylene are more preferable. The thickness of the single yarn is preferably 0.1 denier or less, more preferably 0.0 denier.
5-0.08 denier, more preferably 0.01-0.
It is 04 denyl.

The structure of the filter is preferably a dry or wet nonwoven fabric, a woven fabric, or a knitted fabric, or a laminate of two or more of them. Here, the wet-processed nonwoven fabric also includes paper. Among these, melt-blown fiber nonwoven fabrics have excellent extractability and retention of powders such as ascorbic acid, but because they are extremely thin, they are more suitable for use when laminated with spunbond or other nonwoven fabrics.

Compared to other fibers, the ultra-fine melt-blown fiber non-woven fabric has
It is clear from the scanning electron micrographs shown in FIGS. 1 and 2 how suitable it is for impregnating fine particles such as ascorbic acid.

In addition to ascorbic acid, granular or fibrous activated carbon may be added to the filter of the present invention. Activated carbon is effective in removing chlorine and equipment-causing components from water, further improving the flavor of beverages. The additive should be added in an amount necessary to improve the flavor of the water, but not in an amount so large as to adsorb flavor components of the extracted liquid.

When using a brewing bag that contains ingredients such as coffee, when water or hot water enters the brewing bag, the ascorbic acid, etc. attached to it dissolves in, and the liquid containing ascorbic acid, etc. is dissolved into the coffee. etc. are extracted, and when the liquid comes out of the extraction bag, coffee etc. are obtained in which ascorbic acid etc. attached to the bag are further dissolved into the liquid. This case is considered more preferable.

It is not clear what effect the present invention has on making coffee etc. have a mellow taste.

Coffee liquid contains caffeine, the aromatic ingredients furyl alcohol, isovaleric acid, guaiacol, eugenol, methylfurfural, quinone, palmitic acid, linoleic acid, oleic acid, chlorogenic acid, and a large amount of protein, fat, and carbohydrates. contains many ingredients. Therefore, in addition to the effects of these ingredients and ascorbic acid, etc.,
This is thought to be due to the complex synergistic action of water, ascorbic acid, etc.

The chemical properties of ascorbic acid are well known; it forms a redox system with dehydroascorbic acid in an aqueous solution, and has a strong antioxidant function. The compounds used in the present invention other than ascorbic acid are also similar. Therefore, when added to coffee powder, it is thought to have an effect of preventing the oxidation of fats, etc., which are easily oxidized among the components. However, the complex interactions with other components are not clear.

In addition, ascorbic acid constitutes a redox system for water and acts as a hydrogen carrier, so its reducing action is thought to have the function of removing limescale odor, but this odor is causing deterioration of pond water quality. Moreover, the effect on components such as taste is unknown.

Another possibility is that the refreshing light acidity of ascorbic acid and the taste of coffee are combined to increase the flavor.

The fact that the present invention gives coffee a mellow taste is that
As mentioned in the motivation for the invention, this was confirmed through sensory tests, but in addition to some of these chemically elucidated components, the effect is due to the presence of a large number of components in aqueous solutions at fairly high temperatures. Therefore, it is clear that there are many complex effects, which are thought to be due to synergistic effects.

In the present invention, when storing raw materials such as coffee to which ascorbic acid or the like in powder or solid state is added, it is necessary to store it in a dry state and/or in an oxygen-free atmosphere. Here, the oxygen-free atmosphere refers to nitrogen gas, carbon dioxide gas, or vacuum. When stored in a humid state or in a state where a large amount of oxygen coexists, such as in the air, the effects of the present invention are significantly reduced.

Although the effects of the present invention can be observed even if raw materials such as coffee are stored in a dry state or in an inert atmosphere such as nitrogen, The effect is even more pronounced if it is stored in an oxygen-free atmosphere. Therefore, after roasting and pulverizing coffee beans, powder such as ascorbic acid is added, and if necessary, when the coffee beans are further packaged in an extraction bag and stored, nitrogen gas or carbon dioxide gas is sealed in the dry state, or Preferably, it is stored under vacuum.

This is thought to be because ascorbic acid and the like have chemically unstable properties and are oxidized and decomposed in conditions of high humidity or in conditions where a large amount of oxygen coexists, such as in the air.

〔effect〕

Recently, as living standards have improved, coffee has become more flavorful.
There is a strong demand for preference drinks such as black tea.

However, due to the decline in water quality, the flavor of coffee and other products has deteriorated significantly.

The present invention relates to coffee, etc. containing ascorbic acid, etc., as well as their preparation and preservation methods, which significantly improve the flavor of coffee, tea, etc. by giving them a mellow taste by relatively simple means. It is something.

If you use high-quality water, you will get a mellow taste, and even if you use tap water, which has deteriorated in quality these days, you can significantly improve the flavor.

〔Example〕

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example 1, Comparative Example I Per cup of coffee, 7 g of roasted and finely ground coffee powder was added with 0.0 g of ascorbic acid having a particle size of 20 to 40 μm.
012g was sprinkled on the mixture and mixed to ensure uniform adhesion.

Put the coffee beans with ascorbic acid in a paper filter and add boiling water to make 150 rnI coffee 1.
I poured 0 cups. For comparison, 150 rIL was prepared in the same manner from the same amount of coffee powder without the addition of ascorbic acid.
Ten cups of coffee were obtained (Comparative Example 1).

The panelists were not told whether ascorbic acid was added or not, and 10 people each tasted one cup to find out which one tasted better. As a result, up to 9 out of 10 people answered that the taste of the product containing ascorbic acid was excellent, and described it as having a mellow or mild taste.

In the above test, hot water to which only ascorbic acid was added was prepared without using coffee powder. There was no chlorine odor or irritating sensation on the tip of the tongue, and as a result of a test using an orthotolidine reagent, no free chloride was detected. There is 0 free chlorine in tap water. lppm or more, 0.4 for combined chlorine
Although it is said to be more than ppm, it is completely removed by ascorbic acid.

Example 2, Comparative Example 2 Black tea was brewed in the same manner as in Example 1, except that 3 g of black tea leaves were used per cup, and 10 panelists were allowed to taste it.

As a result, all 10 people said that the black tea with ascorbic acid added had a mild taste and that the sensation of irritation on the tip of the tongue had completely disappeared.

Example 3, Comparative Example 3 A filter layer nonwoven fabric made of polypropylene melt-blown fibers with an average diameter of about 0.03 denier and polyethylene fibers with an average diameter of about 1.5 denier were obtained by electreting 8 g of roasted and finely ground coffee powder. A filter sheet was made by laminating two layers of support layer nonwoven fabric and partially fusing them together. On the sheet, ascorbic acid powder with an average diameter of about 0.5 to 10μ is sprayed with an opposite charge to that of the melt-blown fibers, and after packaging, 0.012μ per package is applied.
It was attached so that it became g.

When the ascorbic acid powder is attached to the filter sheet as described above, the state in which the powder is attached to the filtration layer non-woven fabric made of melt-blown fibers and the support layer non-woven fabric made of polyethylene fibers is shown in Figures 1, 2 and 3. Shown as a scanning electron micrograph. Figure 1 (300x magnification) shows that the melt-blown fiber nonwoven fabric has a structure in which very thin fibers are tightly intertwined, and the attached fine particles of ascorbic acid are like insects caught in a spider's web. It is tightly held within the structure of the nonwoven fabric while being wrapped around particles.

It is easy to understand that particles do not fall out even when the filter is rubbed. FIG. 2 shows it further enlarged (1000 times), and the situation is even clearer.

FIG. 3 shows a state in which fine particles of ascorbic acid are attached to a 1.5 denier polyethylene fiber nonwoven fabric, and is at the same magnification as FIG. 1. The particles are in an unstable state, as if they were simply scattered on the surface of the fiber, and the difference from melt-blown fibers is clear.

8 g of roasted and finely ground coffee powder was enclosed in an extraction bag made of the ascorbic acid impregnated sheet obtained above.

For comparison, coffee powder was similarly encapsulated in an extraction bag using a filter sheet to which no ascorbic acid was added (Comparative Example 3).

As in Example 1, 10 panelists tasted the product, and the results were as follows:
Up to 9 out of 10 people answered that the taste of food with ascorbic acid added was superior, describing it as having a mellow or mild taste.

Example 4, Comparative Example 4 0.045 g of ascorbic acid was applied to a paper filter by spraying it uniformly. After roasting, 24 g of finely ground coffee powder was put into a filter to obtain 450-g coffee.

For comparison, 45011d! was used in the same manner as above using a filter without ascorbic acid added! of coffee was obtained (Comparative Example 4). Nine cups of 150 thus obtained
Nine panelists each described the cup as having a mellow or mild taste.

Example 5, Comparative Examples 5.6 After the coffee bag obtained in Example 3 was sufficiently purged with dry nitrogen gas, it was packaged in an aluminum foil pack. For comparison, a product packaged with only sufficiently dry air (Comparative Example 5) and a product packaged with air at a humidity of 6596°C (Comparative Example 6) were prepared.

After being stored at room temperature for 20 days, coffee was brewed in the same manner for each IO bag.

As a result of tasting this to 10 panelists, 10 answered that the taste was best when stored in dry nitrogen gas.
Eight out of the people, and when comparing dry air and air containing water vapor, seven people said that food stored in dry air tasted better.

Example 5, Comparative Example 5 80g of finely ground mocha blend coffee powder was added to 700m
Put it into the filter of the present invention to which 1.5 g of ascorbic acid was added, add 1.51 g of tap water at room temperature (20-23 ° C.),
Put it in the refrigerator and filter it at low temperature for 4 to 5 hours to get about 1.51
got coffee. For comparison, approximately 1.51 coffee was prepared in the same manner using a filter to which no ascorbic acid was added, and a test was conducted by 10 panelists in the same manner as in Example 1 (Comparative Example 5). As a result, all 10 people answered that coffee brewed using a filter containing ascorbic acid had a mellower and better taste.

Example 6, Comparative Example 6 In the same manner as in Example 5, bonito pack was extracted using a filter to which ascorbic acid was added to make stock, and for comparison, the same procedure was carried out using a filter to which no ascorbic acid was added. Dashi soup was made (Comparative Example 6), and a panel test was conducted using somen noodles in the same manner as in Example 1.

As a result, 7 out of 10 people answered that the taste of the soup stock made with a filter containing ascorbic acid was superior.

[Brief explanation of drawings]

Figure 1 is a scanning electron micrograph showing the state of the fine particles inside the melt-blown fiber non-woven fabric when fine particles of ascorbic acid are attached to a laminated filter made of the melt-blown fiber non-woven fabric and the polyethylene fiber non-woven fabric (300
Fig. 2 is a photograph showing the state when it is further enlarged three times (1000 times). FIG. 3 is a photograph (300x magnification) showing the state of fine particles inside the polyethylene fiber nonwoven fabric.

Claims (3)

[Claims] (1) Coffee, fermented tea, semi-fermented tea, hojicha, barley tea,
A raw material for a beverage or seasoning, which is obtained by adding ascorbic acids and/or salts thereof in a powder or other solid state to a raw material for a beverage or seasoning selected from the group consisting of green tea and seasonings. (2) Coffee, fermented tea, semi-fermented tea, hojicha, barley tea,
A filter for preparing a preferable drink or seasoning, which is prepared by impregnating powdered ascorbic acids and/or its salts with a filter used for preparing a preferable drink or seasoning selected from the group consisting of green tea and seasonings. . (3) The filter material contains one or more of organic synthetic fibers or natural or semi-synthetic cellulose fibers, and the filter structure is a laminate of two or more of dry or wet nonwoven fabrics, woven fabrics, or knitted fabrics. 4. The filter for preparing a flavor beverage or seasoning according to claim 3, wherein the filter is in the form of an extraction pack or bag containing raw materials. (4) One palatability beverage selected from the group consisting of coffee, fermented tea, semi-fermented tea, roasted tea, barley tea, green tea, and seasonings, to which powder or other solid ascorbic acids and/or its salts are added; A method for preserving raw materials for a preferable beverage or seasoning, which comprises storing the raw materials for the seasoning in a dry state and/or in an oxygen-free atmosphere.