JP2000069910A - Production of coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for effectively and economically preventing aggregation and precipitation occurring after thermal sterilization especially when a milk ingredient is contained in a coffee beverage having a strong coffee feeling. SOLUTION: When producing a coffee beverage containing a milk ingredient at a coffee concentration accounting for 1.4-1.8 of the resultant product expressed in terms of soluble solid content and without containing the milk ingredient in the final product or in an amount so as to provide <=0.5 wt.% of milk proteins in the final product, a step for mixing a hot water extract liquid of coffee with a coffee extract so as to afford (8:2) to (2:8) expressed in terms of the soluble solid content is included therein. A coffee extract liquid obtained from coffee beans having <20 value of L manifesting the lightness is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a coffee beverage having a strong coffee sensation, particularly a coffee beverage containing milk protein at 0.5% by weight or less, and more particularly to a coffee beverage having a strong coffee sensation. The present invention relates to a production method in which generation of agglomerates and precipitates is prevented even by heat sterilization treatment in producing canned coffee or the like as a storable product, and a coffee beverage produced by this method.

[0002]

2. Description of the Related Art In recent years, canned coffee and the like have been provided as coffee beverages which can be stored and can be easily drunk regardless of the place, and are widely consumed. Many such coffee beverages containing a milk component have been provided, but there have been problems in actually producing a coffee beverage containing a milk component.

That is, in producing a coffee beverage containing a milk component (hereinafter referred to as a “milk component-containing coffee beverage”), first, coffee beans are roasted, ground, and extracted to obtain a coffee extract. A method of adding a milk component such as milk to the resulting mixture and sterilizing by heating was common. However, according to this method, there is a problem that aggregates and precipitates of the coffee extract and milk component are generated after heat sterilization, and the commercial value is greatly impaired.

The occurrence of such agglomeration and precipitation is particularly remarkable when the coffee concentration in products such as canned coffee is high. Generally, the coffee concentration in a product is represented by a soluble solid content (hereinafter, abbreviated as "RI"), but the RI as the coffee concentration in products such as canned coffee currently provided is 1.0 to 1.3. And at this level, a large amount of precipitation or the like does not occur. However, in order to produce a rich beverage with a stronger coffee feeling, it is necessary to increase the RI, in which case precipitation and the like are remarkable. In addition, when the coffee concentration (RI) in the product is high, even the coffee beverage containing no dairy component causes the above-described aggregation and precipitation.

Therefore, the following methods have been proposed as means for preventing such a problem of aggregation and precipitation. Addition of emulsifier or stabilizer etc. Adjustment of pH by addition of overlay etc. Decomposition treatment of milk protein by protease
271323)

[0006] However, the addition of an emulsifier or a stabilizer has the effect of adding, but sometimes impairs the flavor of coffee, and is not always satisfactory depending on the product, causing an increase in production cost. .

Although the adjustment of pH by the addition of an overlayer or the like is common, it does not provide a sufficient effect alone, and it has been necessary to use it together with the addition of an emulsifier or a stabilizer.

[0008] In addition, in the process of decomposing milk protein by the protease, not only there is a problem that the decomposed milk protein exhibits a bitter taste and the flavor is impaired, but also the production cost is increased due to the use of an enzyme agent. Was.

[0009]

As described above, various methods have been proposed for preventing coagulation and sedimentation of milk-containing coffee beverages after heat sterilization, but none of these methods is satisfactory. In particular, it was difficult to prevent coagulation and precipitation of a milk component-containing coffee beverage having a strong coffee feeling. For this reason, provision of a more excellent method is required.

[0010] The present invention has been made in such a situation, and the coagulation and sedimentation generated after heat sterilization of a coffee beverage having a strong coffee sensation, particularly the coagulation and sedimentation generated after heat sterilization when a milk component is contained. It is an object of the present invention to provide a method for effectively and economically preventing precipitation.

[0011]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, when producing a milk-containing coffee beverage having a high coffee concentration in the product and a strong coffee feeling, It has been found that by mixing a hot water extract of coffee and a coffee extract in an appropriate ratio, occurrence of aggregation and precipitation after heat sterilization can be prevented.

[0012] In addition, when a coffee extract containing beans having an L value of less than 20 is used in producing a milk-containing coffee beverage having a high coffee concentration in the product and a strong coffee feeling, the coagulation after heat sterilization is also achieved. And precipitation can be prevented.

The present invention has been completed based on the above findings, and the coffee concentration in the product is 1.
4 to 1.8, wherein the final product contains no milk component or a milk beverage containing 0.5% by weight or less of milk protein in the final product. The present invention provides a method for producing coffee, comprising a step of mixing a hot water extract and a coffee extract so that the RI contained in the product is 8: 2 to 2: 8.

In the present invention, the coffee concentration in the product is 1.4 to 1.8 as RI, and the final product contains no milk component or the final product contains 0.5% by weight of milk protein.
It is intended to provide a method for producing coffee, comprising using a coffee extract obtained from coffee beans having an L value of less than 20 when producing a coffee beverage containing the following amounts of milk components.

The present invention further provides a coffee beverage produced by the above method.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, a coffee beverage having a strong coffee sensation refers to a beverage having a coffee concentration of RI of 1.4 to 1.8 (here, RI, ie, the soluble solid content is The sucrose concentration in water is graduated using the property that a substance refracts light in an aqueous solution and its degree is proportional to the sugar content of the solution.) Usually, a coffee beverage having such a solid content has a strong coffee feeling, but its physical properties are difficult to stabilize. On the other hand, if the RI is 1.3 or less, it is not possible to obtain a thick coffee beverage having a strong coffee feeling, and if the RI is 1.8 or more, the coffee-derived bitterness and unpleasant taste are too strong, and the flavor is deteriorated.

In this specification, a milk-containing coffee beverage refers to a coffee beverage obtained by adding a milk component to a roasted coffee extract and heat-treating the same. Further, in this specification, the term "coffee beverage" means all of "soft drink with coffee", "coffee beverage", and "coffee" defined in the "Fair Competition Rules on Labeling of Coffee Beverages and the Like".

In the present invention, as one of methods for obtaining a coffee beverage having a strong coffee feeling and suppressing the occurrence of aggregation and precipitation after heat sterilization, a method of extracting coffee obtained from roasted coffee beans is described. A method of mixing the liquid and the coffee extract in a specific ratio is exemplified.

According to this method, a coffee extract is used as a coffee extract at a coffee concentration of 20% or more (RI
Ratio). More specifically, it is preferable that the mixing ratio of the coffee extract and the coffee extract is 8: 2 to 2: 8 as the RI ratio of the coffee concentration in the product. In particular, in terms of flavor and stability, the coffee concentration in the product is 1.
Preferably, the mixture ratio of the coffee extract to the coffee extract is 5: 1.7 to 8: 2 to 4: 6.

When the coffee extract and the coffee extract are used in the above mixing ratio, a suitable precipitation preventing effect can be obtained. However, if the ratio of the coffee extract is too high, the fragrance of the coffee beverage is poor and the production cost increases. Such a problem occurs.

In the method of the present invention, the coffee beans used as a raw material for obtaining a coffee extract are not particularly limited, and various coffee beans can be roasted by a usual method. Also, several types of roasted coffee beans can be blended and used.

The extraction temperature for preparing the coffee extract is preferably about 50 ° C. to 100 ° C. in consideration of workability and facility problems, and particularly 80 ° C. to 9 ° C.
5 ° C. is preferred. The extraction ratio is not particularly limited, but it is preferable to extract with 50 to 120 parts by weight of hot water per 10 parts by weight of green beans.

On the other hand, the coffee extract used in the method of the present invention has an RI of about 10 or more through a concentration step such as freeze concentration, heat concentration, membrane concentration or continuous multi-tube extraction of an extract extracted from coffee beans. A thing.
This coffee extract may be appropriately selected depending on the flavor thereof as in the case of coffee beans, and is not particularly limited. However, roasted and ground coffee powder is continuously extracted in multiple tubes, cooled overnight (chilled), and then filtered or filtered. It is preferable to use those obtained by centrifugation.

As a material of the coffee extract and the coffee extract, the same kind of coffee beans may be used, or another kind of coffee beans may be used. And
When mixing the coffee extract and coffee extract obtained as described above, the mixing ratio may be determined by the RI ratio with respect to the coffee concentration (RI) in the product as described above. The beans to be used may be appropriately determined according to the desired flavor and the like.

On the other hand, in the present invention, another method for obtaining a coffee beverage having a strong coffee sensation while suppressing the occurrence of aggregation and precipitation after heat sterilization is L (lightness) which indicates lightness (degree of brightness). A method using a coffee extract obtained from coffee beans having a value of less than 20 is exemplified.

The term "coffee beans having an L value of less than 20" as used herein refers to coffee beans roasted such that the L value of the ground coffee beans measured by a color difference meter is less than 20. If a coffee extract obtained using such coffee beans as a raw material is used, even if its RI is about 1.8,
Almost no precipitate is observed in the manufactured coffee beverage,
A coffee beverage can be produced without causing precipitation or the like.

It should be noted that it is difficult to suppress agglomeration / precipitation in the range where the RI derived from the coffee extract exceeds 1.8 by the two methods described above. But,
When these methods are used in combination, it is possible to produce even higher RI coffee beverages without causing precipitation or the like.

In the method of the present invention, in order to prepare a coffee beverage as a final product, a mixture of the coffee extract obtained by the first method and the coffee extract or the coffee extract obtained by the second method is used. After appropriately adjusting the concentration of, a milk component is added as necessary. Examples of the milk component to be added include milk, whole milk powder, skim milk, partially skim milk, concentrated milk, cream and the like. The amount of the milk component added is not particularly limited, but the effect of the present invention is remarkable when the milk protein is added so that the milk protein in the final product is 0.5% by weight or less.

When adding the milk component, a sweetener or the like may be appropriately added. The type of the sweetener is not particularly limited, but for example, sugars such as sugar, fructose, glucose, trehalose, and sugar alcohols such as erythritol and xylitol can be used as the sweetener.

Further, in the coffee extract obtained by the method of the present invention, known emulsifiers and stabilizers can be used in combination in order to further enhance the effect of suppressing the generation of precipitates and aggregates. Moreover, you may add a fragrance | flavor etc. as needed. In particular, when a coffee extract prepared from beans having an L value of less than 20 is used, a so-called kogation odor is generated, so that it is preferable to use various flavors by flavor alone or in combination.

The coffee beverage having a strong coffee sensation of the present invention is commercialized by adjusting the pH thereof to a range of about 6.0 to 8.0 with baking soda or the like by a conventional method and then sterilizing by heating. This heat sterilization is performed at high temperature after filling in cans and the like.
Any of pressure sterilization (retort sterilization) or ultra-high temperature sterilization (UHT sterilization) of about 120 to 160 ° C. performed when filling paper, plastic containers, or the like may be used.
All are carried out by a conventional method.

[0032]

The present invention will be described in more detail with reference to Test Examples and Examples, but the present invention is not limited to these Examples and the like.

Test Example 1 Roasted coffee beans (Columbia Supremo, Mocashi Damo, Tanzania AA, Blue Mountain, Mandelin G)
-1, Brazil Santos No. 2, Guatemala SHB: L
(Value = 24) 100 g was pulverized and drip extraction with hot water at 90 ° C. was performed to obtain an extract (RI = 2.5) 10 times the amount of beans.

To this extract, granulated sugar and milk were mixed according to the formulation shown in Table 1 (pH adjusted with sodium bicarbonate). After heating to 85 ° C. and filling the container, retort sterilization was performed at 122 ° C. for 25 minutes to produce a milk-containing coffee beverage (coffee concentration RI = 1.7). After the retort sterilization, the presence or absence of aggregates and precipitates in the obtained milk-containing coffee beverage was visually confirmed. Table 2 shows the results.

[0035]

[Table 1]

[Table 2]

Test Example 2 Roasted coffee beans (Colombia: L value = 24) 100
g of the beans were pulverized and drip-extracted with hot water at 90 ° C. to obtain an extract (RI = 3.3) eight times as much as the beans. This extract is mixed with granulated sugar and milk (milk amount: 0, 5, 10, 15,
20, 40% by weight) were added according to the formulation in Table 3 and mixed (pH adjusted with sodium bicarbonate).

After heating to 85 ° C. and filling the container,
The mixture was subjected to retort sterilization at 25 ° C. for 25 minutes to produce a milk component-containing coffee beverage (coffee concentration RI = 1.7). After the retort sterilization, the presence or absence of aggregates and precipitates in the obtained milk-containing coffee beverage was visually confirmed. Table 4 shows the results.

[0038]

[Table 3]

[Table 4]

EXAMPLE 1 Roasted coffee beans (Columbia Supremo: L each)
100 g of the beans (roasted so that the values are 17, 20, 22, 24, 26 and 28) are pulverized, and a 10-fold amount of the extract (RI = 2.5) of beans is obtained by drip extraction with hot water at 90 ° C. Obtained. Granulated sugar and milk were added to the total amount of the extract according to the formulation shown in Table 1 and mixed (pH adjusted with sodium bicarbonate).

After heating to 85 ° C. and filling the container,
The mixture was subjected to retort sterilization at 25 ° C. for 25 minutes to produce a milk component-containing coffee beverage (coffee concentration RI = 1.7). After the retort sterilization, the presence or absence of aggregates and precipitates in the obtained milk-containing coffee beverage was visually confirmed. Table 5 shows the results.

[0041]

[Table 5]

Example 2 Preparation of coffee extract: 200 g of roasted coffee beans (Colombia, L value = 24) were extracted eight-fold by drip extraction with hot water at 90 ° C. to obtain a coffee extract (RI = 3). .
3) was obtained.

Preparation of coffee extract: Coffee beans were roasted and pulverized, and then extracted by a continuous multi-tube method. The extract was left standing and cooled (chilled) overnight, and a coffee extract (RI = 15) was obtained by filtration through a filter cloth.

Preparation of coffee beverage: The extract prepared as described above and a coffee extract were mixed at a ratio (RI conversion) shown in Table 6 below with respect to the coffee concentration (RI) in the product. Add 60g of granulated sugar (6
%), And 90 g (9%) of milk were mixed (pH adjusted with sodium bicarbonate), and the total amount was made 1,000 g with water.

After heating to 85 ° C. and filling the container,
The mixture was subjected to retort sterilization at 25 ° C. for 25 minutes to produce a milk component-containing coffee beverage. After the retort sterilization, the presence or absence of aggregates and precipitates in the obtained milk component-containing coffee beverage was visually confirmed. The results are also shown in Table 6.

[0046]

[Table 6]

Next, the taste of each sample shown in Table 6 was evaluated. The flavor was evaluated by ten panelists using the coffee feeling and the fragrance as indices. Table 7 shows the average value of the determination results.

[0048]

[Table 7]

Further, other coffee beans (Columbia splemo, mokasidamo, Tanzania AA, Blue Mountain, Mandelin G-1, Brazil Santos No. 2, Guatemala SHB: L value 24) can be used in the same manner as described above. Was prepared and aggregates and precipitates after retort sterilization were visually checked to obtain similar results.

[0050]

As described above, according to the production method of the present invention, the coffee extract and the coffee extract are mixed only at a specific ratio, or roasting is performed until the L value becomes less than 20. Only by using a coffee extract prepared from coffee beans, it is possible to obtain a coffee beverage having a strong coffee feeling in which the occurrence of aggregation and precipitation after heat sterilization is suppressed. is there.

Further, the coffee beverage having a strong coffee sensation obtained by the method of the present invention can be stored as canned coffee and the like, and has high commercial value. that's all

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Hiroshi Sasai 1-1-1 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. F-term (reference)

Claims (5)

[Claims] The coffee concentration in the product is 1.4 to 1.8 as a soluble solid content, and the final product contains no milk component or the final product contains 0.5% by weight or less of milk protein. In producing a coffee beverage containing a certain amount of a milk component, the method includes a step of mixing a hot water extract of coffee and a coffee extract so that the soluble solid content of the product is from 8: 2 to 2: 8. A method for producing coffee. 2. The method for producing coffee according to claim 1, wherein the hot water extract of coffee is extracted with 50 to 120 parts by weight of hot water at 50 to 100 ° C. per 10 parts by weight of green beans. 3. The coffee extract according to claim 1, wherein a soluble solid content obtained by subjecting the extract extracted from the coffee beans to a concentration step selected from freeze concentration, heat concentration and membrane concentration is 10 or more. Or the method for producing coffee according to claim 2. 4. The coffee extract according to claim 1, wherein the roasted and ground coffee powder is obtained by continuous multi-tube extraction, and then stored by standing still overnight, followed by filtration or centrifugation.
The method for producing coffee according to any one of the above items. 5. The coffee concentration in the product is from 1.4 to 1.8 as soluble solids, and the final product contains no milk component or the final product contains 0.5% by weight or less of milk protein. A method for producing coffee, which comprises using a coffee extract obtained from coffee beans having a lightness and an L value of less than 20 when producing a coffee beverage containing a certain amount of a milk component.