JP2005137266A - Coffee beverage subjected to heat sterilization treatment - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coffee beverage, especially milk-containing coffee beverage, improved in strange flavor such as retort smell and unrefined smell produced at the timer of sterilization or preservation and having rich flavor. <P>SOLUTION: The coffee beverage is mixed with 0.01-1.5 wt.% of L-histidine hydrochloride. Alternatively, L-arginine hydrochloride in addition to L-histidine hydrochloride, and spice and an antioxidant are each used for the coffee beverage. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a coffee beverage produced using a coffee component as a raw material and subjected to a heat sterilization process, and more specifically, a retort odor or a potato odor generated during storage under a high temperature environment such as a heat sterilization process and particularly a hot bender. The present invention relates to a flavorful coffee beverage that suppresses or prevents the occurrence of a different flavor such as.

  Coffee beverage products that are made from coffee as a raw material and manufactured through a heat sterilization process can be classified into cans, plastic bottles, paper packs, etc. It is often stored in hot vendors. In sales by a hot vendor, it is stored at 60 ° C. for about 3 weeks.

  In particular, milk-containing coffee uses raw materials containing high-temperature heat-resistant bacterial spores, and may be sold by hot vendors in the winter, so it is usually around 20 minutes at 120 ° C or more. Heat sterilization is performed under conditions.

  In such a severe temperature environment, coffee beverages, particularly coffee beverages with milk (hereinafter collectively referred to as coffee beverages) often develop a different flavor such as a retort odor or potato odor after sterilization, which is being preserved. In particular, it becomes stronger during high-temperature storage in a hot vendor and greatly affects the commercial value.

  Although it is common to use a fragrance | flavor, antioxidant, etc. for suppression of the unusual flavor generate | occur | produced during storage of a drink, it was not so effective in disinfection conditions and storage conditions, such as a coffee drink. In particular, the fragrance itself may be altered and develop a different flavor.

JP-A-7-87891 Japanese Patent Laid-Open No. 11-9190 JP 2002-186425 A

  In the above-mentioned patent document, first, the invention disclosed in JP-A-7-87891 is a coffee beverage comprising vitamin E in combination with at least one selected from proteins, peptides and amino acids, and a method for producing the same. However, there is a concern about the stability of vitamin E itself under sterilizing conditions such as coffee with milk.

  Next, the invention described in Japanese Patent Application Laid-Open No. 11-9190 is characterized in that a mixture of monosaccharides and amino acids and a milk component are added to a coffee extract containing sugar, filled in a container and then sterilized by retort. The coffee beverage containing milk and the method for producing the same, but the technology is complicated and a simpler method is desired.

  Finally, the invention described in Japanese Patent Application Laid-Open No. 2002-186425 is characterized in that a strong basic substance and / or a basic amino acid is added to a coffee component, mixed with the milk component, and then heat sterilized. Although it is a coffee beverage with a content, it is different from the purpose of the present invention because it aims at the effect of preventing precipitation in coffee with milk. In addition, for the purpose of such precipitation-preventing effect, histidine is another basic amino acid such as lysine, arginine and inorganic strong basic substances such as sodium hydroxide, potassium hydroxide, trisodium phosphate, tripotassium phosphate It is treated as the same effect.

  Accordingly, it is an object of the present invention to provide a coffee rich in flavor, which is improved in different flavors such as retort odor and potato odor generated at the time of sterilization and storage in coffee beverages, particularly coffee beverages containing milk.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research on methods for improving the different flavors such as retort odor and potato odor of coffee beverages generated after heat sterilization and during storage. L-histidine hydrochloride used as a raw material and a flavoring agent suppresses those different flavors, and further L-histidine hydrochloride is used alone as an inhibitor for different flavors, or L-histidine hydrochloride. Was used together with L-arginine hydrochloride or / and a fragrance or an antioxidant to find out that the different flavor could be suppressed, and the present invention was completed based on such findings.

  That is, the present invention relates to a heat-sterilized coffee beverage, wherein L-histidine hydrochloride is added in an amount of 0.01 to 1.5% by weight based on the coffee beverage, and such a coffee beverage, The present invention relates to a substance in which L-arginine hydrochloride or / and a fragrance or an antioxidant are used in addition to histidine hydrochloride.

  According to the present invention, when L-histidine hydrochloride is used in a coffee beverage, not only can the retort odor and potato odor be simply suppressed, but also the deterioration of the inhibitor itself that has been used in the past for the purpose of suppressing their unusual flavor. It is possible to produce a coffee beverage with a good flavor without causing any different flavor.

  Further, L-histidine hydrochloride is a substance having acidity due to its acidic nature, but when added to a coffee drink, it does not greatly affect the taste of the coffee drink.

  Hereinafter, the present invention will be described in detail.

  In the present invention, the coffee beverage refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization step. The type of the product is not particularly limited, but mainly includes “coffee”, “coffee beverage”, and “soft drink with coffee” which are the definitions of “Fair competition rules regarding the display of coffee beverages” certified in 1977. In addition, in beverages that use coffee as a raw material, those with a milk solid content of 3.0% or more by weight are treated as “milk beverages” under the application of the “Fair Competition Rules for Labeling of Drinking Milk”. This is also cited as a coffee beverage in the present invention.

  The coffee component refers to a solution containing a component derived from coffee beans, and mainly includes a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using water or warm water. Moreover, the solution which adjusted the suitable amount of the instant coffee etc. which dried the coffee extract with water or warm water is also mentioned as a coffee part.

  The cultivated tree species of the raw coffee beans is not particularly limited, and examples include Arabica, Robusta, and Riberica, and the variety name is not particularly limited. Mandelins, Kilimanjaro, etc. are listed.

  The degree of roasting (represented basically in three stages in the order of shallow roast, medium roast, deep roast) is not particularly limited, and green coffee beans can also be used. Furthermore, a plurality of types of coffee beans can be blended and used.

  The degree of pulverization of the roasted coffee beans (classified as coarse, medium, fine) is not particularly limited, and pulverized beans with various particle size distributions can be used, such as water or hot water. It can be extracted with various coffee extraction devices (drip type, siphon type, boiling type, jet type, continuous type, etc.).

  In the present invention, the term “milk component” refers to a component added to give a coffee beverage a milk flavor or a milky feeling, and mainly refers to milk, milk, and dairy products defined in a ministerial ordinance such as milk. For example, raw milk, cow milk, special milk, skim milk, processed milk, milk beverages, etc. are mentioned, and as dairy products, cream, concentrated whey, concentrated milk, skim concentrated milk, sugar-free condensed milk, sweetened skim condensed milk, whole powdered milk, Non-fat dry milk, cream powder, whey powder, butter milk powder, adjusted milk powder and the like can be mentioned. In these, it is preferable to use milk from the surface of flavor. Fermented milk and lactic acid bacteria beverages can also be mentioned as milk.

  The pH of the milk-containing coffee beverage product is not particularly limited, but a pH of 5.5 to 7.0 is preferable in consideration of the flavor as a beverage. When L-histidine hydrochloride is added to lower the pH, the pH can be adjusted using a pH adjuster such as a basic substance. Examples of the pH adjuster include baking soda and basic amino acids.

  In addition, other components can be appropriately added to the coffee beverage of the present invention in order to impart necessary or preferable characteristics as a coffee beverage containing milk. Other ingredients include flavors, sugars, sweeteners, emulsifiers and water.

L-histidine hydrochloride used in the present invention is a kind of acidic amino acid, and is L-histidine hydrochloride monohydrate ((S) -2-Amino-1H-Imidazole-4-propionic acid monohydrochloride monohydrate) It may be abbreviated as L-His (HCl) .H ₂ O. In the present invention, when L-histidine hydrochloride is added to the coffee beverage in an amount of 0.01 to 1.5% by weight, the desired effect is exhibited. If it exceeds 0.5% by weight, the sourness is remarkably noticeable, which is not preferable for taste.

  Moreover, the more preferable different flavor inhibitory effect can be show | played by using together 0.1-1.0 weight part of L-arginine hydrochloride with respect to 1 weight part of L-histidine hydrochloride. L-arginine hydrochloride is also a kind of acidic amino acid, (2S) -2-Amino-5-guanidinopentanoic acid monohydrochloride, and may be abbreviated as L-Arg (HCl).

  Furthermore, when L-histidine hydrochloride or L-arginine hydrochloride is used in combination with these, a further excellent effect is exhibited when used together with a fragrance or an antioxidant. Examples of the fragrances include coffee flavors, milk flavors, caramel flavors, and so-called flavor coffees. Further, examples of the antioxidant include vitamin C and vitamin E.

  In the present invention, the heat sterilization method is not particularly limited, and retort sterilization, hot pack, aseptic filling, and the like can be used. The sterilization conditions may be appropriately set depending on the properties of the contents, the container, and the like.

  The form of the container of the coffee beverage containing milk is not particularly limited, and cans, plastic bottles, glass bottles, paper containers, and the like can be used as appropriate.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these.

<Example 1-1>
The commercially available extract of regular coffee was sterilized by heating at 121 ° C. for 20 minutes with a retort sterilizer using the composition shown in Table 1 below.

  After the heat-sterilized control product 1-1 and the product product 1-1 of the present invention were cooled, sensory evaluation was performed to evaluate the different flavors such as potato odor and retort odor and the strength of acidity. The results are shown in Table 2 below.

  As a result, the control product 1-1 exhibited a different flavor such as a potato odor and a retort odor, but the product 1-1 of the present invention was suppressed in the expression of the different flavor and had a good taste.

<Example 1-2>
Similarly, the control product 1-2 and the present invention product 1-2 were also sterilized by heating at 121 ° C. for 20 minutes with a retort sterilizer, cooled, and then subjected to sensory evaluation. The results are shown in Table 3 below.

  In the control product 1-2, a different flavor was expressed, but in the product 1-2 of the present invention, the different flavor was suppressed.

<Example 2>
About the thing which added L-histidine hydrochloride with respect to various types of commercially available can coffee shown in the following Table 4 (this invention product), it compared with the thing (control product) which is not added. These samples were heated for 20 minutes at 121 ° C. with a retort sterilizer, cooled, and then subjected to sensory evaluation. The results are shown in Table 4 below.

  As a result, the control product exhibited a different flavor such as a potato odor and a retort odor, but the product of the present invention was suppressed in the expression of the different flavor, had a good taste quality, and the effects of the present invention were confirmed. A black (unsweetened) type, a type containing sweetened milk, and a cafe-au-retype were selected and evaluated according to type, but similar results were obtained with any canned coffee.

<Example 3>
For commercial canned coffee (sweetened milk type I in Table 4 above), a coffee beverage having an effective additive concentration of L-histidine hydrochloride is prepared using the formulation shown in Table 5 below, and the potato odor is easily expressed. Therefore, after heating for 5 minutes at 121 ° C. in an autoclave and cooling, sensory evaluation was performed. The results are also shown in Table 5 below.

  As a result, the control product 2 developed a different flavor similar to the potato odor and the retort odor developed during retort sterilization. However, the present invention products 2-1 to 2-6 did not feel these different flavors. The effect of was confirmed. In addition, in the present invention products 2-4 to 2-6, the acidity of L-histidine hydrochloride was expressed, but the taste of coffee was not significantly impaired.

<Example 4>
For commercial canned coffee (sweetened milk type ■ in Table 4 above), using the formulation shown in Table 6 below, in the same manner as in Example 3, it was heated in an autoclave at 121 ° C. for 5 minutes, cooled and then subjected to sensory evaluation did. The results are also shown in Table 6 below.

  As a result, in the control product 3, an unusual flavor such as a potato odor or a retort odor was expressed, but in the products 3-1 and 3-2 of the present invention, an unusual flavor such as a potato odor or a retort odor was suppressed. About 3-2, different flavor was further suppressed rather than 3-1, and it had favorable taste.

According to the present invention, L-histidine hydrochloride, or L-arginine hydrochloride, and further a flavor and an antioxidant are appropriately added to coffee beverages, so that potato odor and retort odor can be easily obtained. The method which can suppress the expression of different flavors, such as can be provided. Therefore, the present invention is useful in the field of coffee beverages when expression of a different flavor is suppressed when stored in a hot bender.

Claims (3)

  A heat-sterilized coffee beverage characterized by adding L-histidine hydrochloride to the coffee beverage in an amount of 0.01 to 1.5% by weight.   The heat-sterilized coffee beverage according to claim 1, wherein 0.1-1.0 part by weight of L-arginine hydrochloride is used in combination with 1 part by weight of L-histidine hydrochloride. Furthermore, the fragrance | flavor and antioxidant are used, The heat-sterilized coffee drink of Claim 1 or 2 characterized by the above-mentioned.