JP2000083587A - Production of extract of favorite beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an extract for favorite beverage having excellent smell and flavor also after a sterilization step and also excellent in taste. SOLUTION: In this method for producing an extract for favorite beverage by extracting favorite beverage raw material with steam and recovering the distillate, the atmosphere in an extracting kettle is replaced with nitrogen and/or carbon dioxide before extracting the favorite beverage raw material with steam. After the atmosphere in an extracting kettle is replaced with nitrogen and/or carbon dioxide, favorite beverage raw material is extracted with warm water to recover the extract and the extract residue is further extracted with steam to recover the distillate and the extract is mixed with the distillate.

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 an extract for a favorite beverage, and an object of the present invention is to produce an extract for a favorite beverage having an excellent aroma and flavor even after a sterilization step and having an excellent taste. It is to provide a method.

[0002]

2. Description of the Related Art Favorite drinks such as coffee, black tea, and tea are obtained by extracting powdery raw materials at homes and coffee shops, etc., and are manufactured by traders and sold in cans and PET bottles. Can be divided into In the case of extracting and drinking a powdered raw material at home or a coffee shop, usually, boiling water or water is poured into raw materials such as ground coffee beans and tea leaves, and the extracted liquid is consumed. On the other hand, taste drinks, which are filled in cans and PET bottles and distributed in the general market, are mainly obtained by extracting raw materials with hot water or hot water to obtain an extract, diluting the extract to the beverage concentration, and then removing the cans. It is manufactured through a process of filling and sterilizing containers. In other words, taste drinks produced by traders are often stored at room temperature without drinking immediately after production, so they are always sterilized, which is why powdered raw materials are extracted at homes and coffee shops. It is very different from the drinks you make.

[0003]

However, the taste beverages manufactured by the traders are sterilized as described above, so that the aroma and taste are deteriorated by the sterilization process, and the quality is significantly impaired. have. Also, by adding fragrances and antioxidants, quality deterioration is also prevented, but it is still far from the favorite drink obtained by pouring hot water or water into powdery raw materials at home etc. However, in terms of flavor and aroma, the quality was not satisfactory.

[0004] Therefore, it is desired to create a method for producing an extract for taste drinks which has an excellent aroma and flavor even after the sterilization step and also has an excellent taste.
No. 81178, the preferred beverage is characterized by extracting hot beverage with hot water to collect an extract, extracting the extract residue with steam, collecting a distillate, and mixing the extract with the distillate. Proposal of a method for producing a liquid extract. The present inventors have conducted intensive studies on a method for producing a flavored beverage extract having a rich flavor. Was found to be able to extract flavor components and taste components in the raw materials more efficiently by substituting with nitrogen and / or carbon dioxide, and completed the present invention.

[0005]

In other words, the invention according to claim 1 relates to a method for producing an extract for a favorite beverage, which comprises extracting a beverage by extracting steam from a favorite beverage raw material.
The invention according to claim 2 is characterized in that the atmosphere in the extraction pot is replaced with nitrogen and / or carbon dioxide before steam extraction of the favorite beverage raw material, and the production of the extract for a favorite beverage according to claim 1 is performed. About the method.

According to a third aspect of the present invention, after the atmosphere in the extraction pot is replaced with nitrogen and / or carbon dioxide, the favorite beverage raw material is extracted with hot water to collect the extract, and the extraction residue is further extracted with steam. And recovering the distillate, and mixing the extract with the distillate. The method according to claim 4, wherein the extract is a distillate or an extract. 4. A method for producing an extract for a favorite beverage according to claim 1, wherein a pH adjuster and / or vitamin C are added to the distillate.

[0007] Further, the invention according to claim 5 is characterized in that the taste beverage material is coffee tree (Coffea arabica, Coffea robust).
a, Coffea liberica) seeds and this coffee tree (Coffea liberica)
ea arabica, Coffea robusta, Coffea liberica), seeds of tea (Thae sinensis) and tea (Thae s
inensis), barley (Hordeum vulgare) and its relatives, leaves of Rooibos (Aspalathus linears), and leaves of closely related species of this rooibos (Aspalathuslinears), leaves of Eucommiaceae ulmoides, and this Tonaka (Eucommia
ceae ulmoides), a closely related leaf of coix lachrym
a-jobi L.) and one or more selected from its close relatives and brown rice, and the method for producing an extract for a favorite beverage according to any one of claims 1 to 4, wherein the method according to claim 6 6. A method for producing an extract for a favorite beverage according to any one of claims 1 to 5, wherein a roasted, fermented, or raw material, or a further pulverized version of the beverage is used. About the method.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing an extract for taste drink according to the present invention, the taste drink raw material is extracted with steam.
Extract flavor components and taste components from raw materials.

[0009] The preferred beverage ingredients are generally coffee,
As long as it is a raw material used in the production of favorite beverages such as black tea and tea, it can be used.
(Coffea arabica, Coffea robusta, Coffea liberica) and coffee beans (Coffea arabica)
ica, Coffea robusta, Coffea liberica), seeds of unfermented tea (green tea), semi-fermented tea (oolong tea), leaves of tea (Thae sinensis) used as raw material of fermented tea (black tea), and Camellia japonica ( Tea such as Camellia Japonica (Thae)
sinensis), a barley (Hord)
eum vulgare) and a related species of barley (Hordeum vulgare), rooibos (Aspalathus lin) known as a raw material for health tea
ears), leaves of closely related species of rooibos (Aspalathus linears), leaves of Eucommiaceae ulmoides, and leaves of closely related species of Eucommiaceae ulmoides, adlay (Co
ix lachryma-jobi L.) and adlay (Coix lachryma-jo)
bi L.) and brown rice which is a raw material of brown rice tea. It is also possible to use two or more kinds of raw materials.

[0010] The form of use of the raw materials is not particularly limited, and may be used as it is, roasted or fermented. Further, these may be further pulverized, and may be used in an optimum form according to the type of the raw material. For example, tea (Thae sinensis) leaves and rooibos (Aspa
lathus linears leaves, Eucommiaceae ulmoides
When using tea leaves such as leaves, it is preferable to use fermented pieces after fermentation as necessary. When coffee beans are used, they are preferably roasted and then pulverized. When barley (Hordeum vulgare) or brown rice is used, it is preferable to use the pulverized material.

The distillate obtained by steam-extracting the above-mentioned raw materials can be used as the extract for taste beverage according to the present invention. Since this extract contains aroma components and taste components in the raw material that have been sufficiently extracted and extracted by steam extraction, by using this extract, it has an excellent aroma and flavor even after the sterilization step, In addition, it is possible to obtain a taste drink excellent in taste. In addition, if the atmosphere in the extraction pot is replaced with nitrogen and / or carbon dioxide before the steam extraction, and the extraction is performed, the flavor component and the taste component are more efficiently extracted, and the extraction for the flavored beverage with more flavor is achieved. A liquid can be obtained, which is preferable.

As proposed by the present inventors in the above-mentioned Japanese Patent No. 2813178, hot water extraction is performed before steam extraction, and the extract obtained by hot water extraction and the extraction residue are subjected to steam extraction. By mixing the distillate obtained as described above, an extract for flavored beverages with a rich flavor can be produced. In this case, first, the flavor components in the raw material are extracted by hot water extraction, and the flavor components not extracted by hot water extraction are subsequently extracted by steam extraction.

In the present invention, in order to extract the taste component and the flavor component more efficiently, the atmosphere in the extraction pot is changed to nitrogen before hot water extraction and steam extraction, as in the case of performing only the steam extraction. And / or extraction with carbon dioxide. Thereby, the extract for taste drink obtained becomes more rich in flavor and excellent in taste.

When the hot water extraction is performed before the steam extraction, the conditions of the hot water extraction such as the temperature and amount of the hot water and the extraction time are not particularly limited, but it is preferable to perform the extraction under the conditions described in Japanese Patent No. 2813178. That is, the hot water temperature is 30
It is preferable to use hot water at a temperature of 100 to 100C, more preferably 60 to 95C. This is because if the temperature is lower than 70 ° C., the extraction efficiency is low, and if the temperature is higher than 95 ° C., the quality may be deteriorated. Further, the amount of hot water and the extraction time may be appropriately set according to the type of the favorite beverage raw material and the like. For example, when coffee beans are used as the raw material, hot water about 2.5 times the raw material is used. When the extraction is performed for about a minute, the taste components in the raw material are completely extracted.

In the present invention, a pH adjusting agent and / or vitamin C are further added to a distillate obtained by steam extraction or a mixture of an extract obtained by hot water extraction and a distillate obtained by steam extraction. It is also possible to add. These are blended in order to maintain the flavor of the extract for taste drinks. Examples of the pH adjuster include baking soda, but are not particularly limited. pH adjuster and / or
Alternatively, the amount of vitamin C to be added is not particularly limited, but the total amount of the pH adjuster and vitamin C is preferably about 200 to 400 ppm in the extract for taste drinks. In addition, when both a pH adjuster and vitamin C are blended, it is desirable to blend them so that the pH becomes 6.0 to 7.0.

The extract for a favorite beverage obtained by the above-mentioned method is used for producing a favorite beverage such as coffee, black tea and tea. Specifically, a taste beverage is manufactured by diluting the taste beverage extract to a beverage concentration, filling the extract into a container such as a can or a plastic bottle, and then subjecting the container to a sterilization treatment.
It is also used as a flavor such as coffee flavor for flavoring purposes.

[0017]

EXAMPLES Hereinafter, the method for producing an extract for a favorite beverage according to the present invention will be more clearly described with reference to Examples and Comparative Examples. However, the present invention is not limited at all by the following examples. Example 1 1 kg of roasted and ground coffee beans was subjected to steam extraction, and 2 kg of distillate was collected to obtain a sample of Example 1.

Example 2 1 k of roasted and ground coffee beans
g was charged into an extraction kettle, and the atmosphere inside the kettle was replaced with nitrogen gas before extraction. Thereafter, steam extraction was performed, and 2 kg of the distillate was collected to obtain a sample of Example 2.

Example 3 1k of roasted and ground coffee beans
g was charged into an extraction kettle, and the atmosphere inside the kettle was replaced with nitrogen gas before extraction. Thereafter, 2.5 kg of hot water at 85 ° C.
Extract for 5 minutes, Brix15 coffee extract 1.2k
g was collected. Next, the extraction residue was subjected to steam extraction, and 0.8 kg of a distillate was recovered. 1.2 kg of extract, 0.8
kg of the distillate was mixed to obtain 2 kg of a Brix 9 coffee extract, which was used as a sample of Example 3.

Example 4 Vitamin C was added to 2 kg of the coffee extract obtained in Example 1 at a concentration of 300% in the extract.
ppm to give a sample of Example 4.

Example 5 2 kg of the coffee extract obtained in Example 1 was mixed with sodium bicarbonate at a concentration of 300 ppm in the extract.
Was added to obtain a sample of Example 5.

Example 6 The coffee extract obtained in Example 4 was adjusted to pH 6.7 using sodium bicarbonate.
Sample.

(Examples 7 to 12) 2 kg of a distillate obtained by steam extraction of 1 kg of black tea leaves in Example 7 and 2 kg of a distillate obtained by steam extraction of 1 kg of barley leaves in Example 8. 2 kg of distillate obtained by steam extraction of 1 kg of rooibos leaves in Example 9; 2 kg of distillate obtained by steam extraction of 1 kg of Tonaka leaves in Example 10; 1 kg of ground barley The sample of Example 11 was 2 kg of the distillate obtained by steam extraction, and the sample of Example 12 was 2 kg of the distillate obtained by steam extraction of 1 kg of ground brown rice.

Comparative Examples 1 and 2 1 kg of roasted and ground coffee was extracted with 3.5 kg of 85 ° C. hot water for 15 minutes, and B
2.2 kg of a coffee extract of rix15 was collected and used as a sample of Comparative Example 1. A sample of Comparative Example 2 was obtained by adding vitamin C to 2.2 kg of the Brix 15 coffee extract so that the concentration of vitamin C was 300 ppm in the extract.

(Comparative Examples 3 to 8) 2.2 kg of an extract obtained by extracting 1 kg of black tea leaves with hot water in the same manner as in Comparative Example 1 was obtained by Comparative Example 3, and 1 kg of barley leaves was obtained by extracting with hot water. 2.2 kg of the extract was compared with Comparative Example 4, and 1 kg of rooibos leaves was extracted with warm water.
2.2 kg of the extract obtained by extracting with hot water 2.2 kg of the extract obtained by extracting with hot water 2.2 kg of the extract obtained by extracting 1 kg of pearl barley with hot water, and 1 kg of extract obtained by crushing brown rice with hot water. 2.2 kg of the extract thus obtained was used as a sample of Comparative Example 8.

Reference Examples 1 to 7 150 g of 100 ° C. hot water was poured into 10 g of the coffee beans used in Example 1, and the obtained coffee was used as a sample of Reference Example 1. Similarly, using the favorite beverage raw materials used in Examples 7 to 12, Reference Examples 2 to
Seven samples were produced.

Each of the coffee extracts obtained in Examples 1 to 6 and Comparative Examples 1 and 2 was added to the coffee of Reference Example 2 at a rate of 2%, and 190 g of each was packed in a can. Similarly, the extract of Example 7 and Comparative Example 3 was added to the taste beverage of Reference Example 2,
Reference the extract of Example 8 and Comparative Example 4 to the taste drink of Reference Example 3, the extract of Example 9 and Comparative Example 5 to the taste drink of Reference Example 4, and refer to the extract of Example 10 and Comparative Example 6. The extract of Example 11 and the extract of Comparative Example 7 were added to the favorite beverage of Example 5 to obtain a reference drink.
, And the extract of Example 12 and Comparative Example 8 were added to the favorite beverage of Reference Example 7 and packed in cans. Next, sterilize at 115 ° C for 20 minutes, and at room temperature (20 ° C) for one week.
Each of 11 panelists was allowed to drink what was preserved in the above, and the intensity of fragrance, taste, and taste were scored according to the following criteria. Also, for the reference coffee,
They were scored as well. In addition, the coffee of the reference example was evaluated for both the coffee immediately after production and the coffee stored in a can, sterilized at 115 ° C. for 20 minutes, and then stored at room temperature for one week. Smell (strong / small) Very strong ... 5 points Strong ... 4 points Normal ... 3 points Slightly weak ... 2 points Weak ... 1 point Scent (preference) Very good ... 5 points Good ... 4 points Normal ... 3 points Slightly poor ... 2 point bad ... not very tasty ... not a little delicious usually ... 3 points 5 points delicious ... 4 points ... two points delicious taste 1 point ... 1 point

The total score of 11 panelists was calculated. Table 1 shows the results of Examples and Comparative Examples, and Table 2 shows the results of Reference Examples.

[Table 1]

[Table 2]

As shown in the results of Table 1, like the extract for taste drink of Examples 1 to 12, the taste drink to which the extract for taste drink produced through the steam extraction step was added was subjected to the sterilization treatment. Had a rich flavor and aroma, and the taste was good. Further, as in Examples 2 and 3, by replacing the atmosphere in the extraction kettle with nitrogen and / or carbon dioxide before extraction, it is possible to obtain an extract for a favorite beverage having a richer flavor and aroma. did it. On the other hand, like the extracts of Comparative Examples 1 and 3 to 8, taste drinks to which the extract comprising the extract obtained by hot water extraction was added were inferior in all of flavor, aroma and taste. Even when an antioxidant is added as in the extract of Comparative Example 2, the flavor, aroma,
All of the tastes were inferior, in particular no improvement in taste.

That is, by performing steam extraction, it is possible to produce an extract for a favorite beverage having a rich flavor and aroma, and excellent in taste. When it is replaced with carbon dioxide, it is possible to produce an extract for taste drinks having a richer flavor and aroma and excellent taste.

[0031]

As described in detail above, the invention according to claim 1 relates to a method for producing an extract for a favorite beverage, which comprises extracting a favorite beverage raw material with steam and collecting a distillate. Therefore, since the taste component and the flavor component are sufficiently extracted, the quality is not degraded even after the sterilization step, and the beverage has an excellent fragrance and flavor, and also produces an extract for taste drink excellent in taste. Can be.

[0032] Further, the invention according to claim 2 is characterized in that the atmosphere in the extraction pot is changed to nitrogen and / or nitrogen before steam extraction of the favorite beverage material.
Or the method for producing an extract for taste drinks according to claim 1, wherein the atmosphere in the extraction pot is replaced with nitrogen and / or carbon dioxide. Extracting the beverage extract with hot water to collect the extract, further extracting the extract residue with steam, collecting the distillate, and mixing the extract with the distillate to extract the taste beverage. Because it relates to a method for producing a liquid,
As the taste component and the flavor component are more efficiently extracted,
It is possible to produce an extract for taste drinks which is more excellent in flavor and taste.

The invention according to claim 4 is characterized in that the distillate,
Alternatively, since the present invention relates to the method for producing an extract for a favorite drink according to any one of claims 1 to 3, wherein a pH adjuster and / or vitamin C is added to the extract and the distillate, a more delicious taste drink. Extract can be produced.

[0034] Further, the invention according to claim 5 is characterized in that the raw material of the favorite beverage is coffee tree (Coffea arabica, Coffea robust).
a, Coffea liberica) seeds and this coffee tree (Coffea liberica)
ea arabica, Coffea robusta, Coffea liberica), seeds of tea (Thae sinensis) and tea (Thae s
inensis), barley (Hordeum vulgare) and its relatives, leaves of Rooibos (Aspalathus linears), and leaves of closely related species of this rooibos (Aspalathuslinears), leaves of Eucommiaceae ulmoides, and this Tonaka (Eucommia
ceae ulmoides), a closely related leaf of coix lachrym
a-jobi L.) and one or more selected from its close relatives and brown rice, and the method for producing an extract for a favorite beverage according to any one of claims 1 to 4, wherein the method according to claim 6 6. A method for producing an extract for a favorite beverage according to any one of claims 1 to 5, wherein a roasted, fermented, or raw material, or a further pulverized version of the beverage is used. Since it is related to the method, it is possible to produce a coffee extract, a black tea extract, a tea extract, etc. having excellent aroma and flavor, and excellent in taste, without deterioration in quality even after the sterilization step. it can.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (reference) // B01D 3/40 B01D 3/40 F-term (reference) 4B017 LC02 LG10 LG14 LG15 LG16 LK01 LK16 LL09 LP01 LP04 LP05 4B027 FB13 FB15 FB24 FC01 FC02 FK01 FK03 FP72 FP85 FQ06 FQ19 4D056 AB12 AC22 CA01 CA22 CA25 CA39 4D076 AA02 AA14 AA22 FA16 HA11 JA02

Claims (6)

[Claims] 1. A method for producing an extract for a favorite beverage, comprising extracting a favorite beverage raw material with steam and collecting a distillate. 2. The method according to claim 1, wherein the atmosphere in the extraction vessel is replaced with nitrogen and / or carbon dioxide before steam extraction of the favorite beverage raw material. 3. After replacing the atmosphere in the extraction pot with nitrogen and / or carbon dioxide, the beverage extract is extracted by warm water extraction to collect the extract, and the extraction residue is further subjected to steam extraction to collect the distillate. And a method of producing an extract for a favorite beverage, which comprises mixing the extract with a distillate. 4. The method for producing an extract for a favorite beverage according to claim 1, wherein a pH adjuster and / or vitamin C are added to the distillate, or the extract and the distillate. . 5. The method of claim 1, wherein the beverage source is coffee tree (Cof).
fea arabica, Coffearobusta, Coffea liberica) seeds and this coffee tree (Coffea arabica, Coffea robust
a, Coffea liberica) seeds, tea (Thae sinens
is) leaves and leaves of this tea (Thae sinensis) and its relatives, barley (Hordeum vulgare) and its relatives, Rooibos (Aspa)
lathus linears leaves and this rooibos (Aspalathus l)
inears, a closely related species, Eucommiaceae ulmoides
5. The leaf of the present invention and a leaf of a closely related species of Eucommiaceaeulmoides, a barley (Coix lachryma-jobi L.) and one or more species selected from the closely related species and brown rice. A method for producing the extract for taste drink according to the above. 6. An extract for a favorite beverage according to claim 1, wherein a roasted, fermented, or raw material, or a further crushed version of the beverage is used. Liquid production method.