JP2007074949A - Drink product to which aroma extract is added, method and system for producing the product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a drink product, such as a coffee drink product, to which aroma extract comprising aroma components is added, wherein the aroma extract added is prevented from causing oxidization or heat deterioration in a production process of the coffee drink product, and free from generation of unevenness in aroma property in every product, to provide a method and a system for producing the product. <P>SOLUTION: The drink product is obtained through adding the aroma extract E to a drink just before the drink is filled in a container. The aroma extract E is added in the middle way of a supply path P for the drink continuously supplied toward a charging machine 50 which charges the drink into the container. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a beverage product that is mass-produced to which an aroma extract is added, and to a manufacturing method and a manufacturing system thereof, and particularly relates to a technique for maintaining the fragrance of the added aroma extract in a strong state until the product is opened. Is.

  For example, coffee beverage products that are mass-produced, such as so-called canned coffee, have a large amount of coffee aroma, because oxidative deterioration and heat deterioration occur after the roasted coffee beans are extracted with an extractor and filled into the product container. Had the disadvantage of disappearing.

  Therefore, as a conventional technique, it is possible to emphasize the aroma of the coffee beverage product by adding an aroma component such as a coffee extract (aroma extract) to the extracted coffee beverage in a mixing tank into which milk or sugar is added. (For example, refer to Patent Document 1).

However, on the downstream side of the production line of the preparation tank for adding milk and sugar, a homogenizer for emulsifying the milk etc. with respect to the coffee beverage and homogenizing it, a heat exchanger for heating, etc. are installed, so mass production Compared to the coffee that was ground with a few coffee beans that were not, there was a big difference in the aroma of the coffee.
Dispensing from the mixing tank to the downstream of the production line is not performed continuously, but is a batch management of dispensing for each predetermined amount, so the first withdrawal from the addition of the aroma extract until it is dispensed There is a great difference in time from the final payout, and therefore the time required to fill the container is different, resulting in a difference in product aroma.
JP 2001-86933 A

  The present invention has been made from such a background, and in a beverage product to which an aroma extract of an aroma component such as a coffee beverage product is added, the added aroma extract is oxidized and deteriorated as much as possible in the production process of the coffee beverage product. It is intended to realize a beverage product to which a novel aroma extract that does not cause a fragrance disparity between products and a manufacturing method and a manufacturing system are added.

  That is, the beverage product to which the aroma extract according to claim 1 is added is characterized in that the aroma extract is added to the beverage immediately before the beverage is filled in the container.

  Moreover, the beverage product to which the aroma extract according to claim 2 is added is added to the beverage supply path in which the aroma extract is continuously supplied toward the filling machine for filling the container with the beverage. It is characterized by being done.

  Furthermore, in addition to the said requirements, the manufacturing method of the drink product to which the aroma extract of Claim 3 was added adds an aroma extract to this drink immediately before filling a drink with a container, It is characterized by the above-mentioned.

  Furthermore, the manufacturing system of the beverage product to which the aroma extract according to claim 4 is added is a system for manufacturing a beverage to which the aroma extract is added, and the addition device for adding the aroma extract includes an aroma extract storage tank, An aroma extract supply pipe having one end connected to the aroma extract storage tank and the other end connected to a supply path immediately before supplying the beverage to a filling device that fills the container with the aroma extract storage tank. And an aroma extract pump that is fed to a supply path through which the gas flows.

  Furthermore, in the beverage product manufacturing system to which the aroma extract according to claim 5 is added, in addition to the above requirements, the aroma extract pump is configured so that a supply amount is variable in conjunction with a pump that supplies the beverage to the filling machine. It is characterized by being.

  Furthermore, in addition to the above requirements, the beverage product to which the aroma extract according to claim 6 is added and the production method and system are the coffee beverage, and the aroma extract is extracted from coffee beans. It is characterized by being.

The present invention has the following effects by the above-described means.
That is, according to the beverage product to which the aroma extract according to claim 1 is added, since the aroma extract is added to the beverage immediately before the beverage is filled in the container, there is little deterioration in fragrance and excellent fragrance. Can provide beverage products.

  Moreover, according to the beverage product to which the aroma extract according to claim 2 is added, the aroma extract is added in the supply path of the beverage continuously supplied toward the filling machine for filling the container with the beverage, A time difference from when the aroma extract is added to when the beverage is sealed in the container is less likely to occur, and a difference in fragrance for each product is less likely to occur. Moreover, since an aroma extract is added in the middle of the supply route of a drink, an aroma extract is mixed well with a drink.

  Furthermore, according to the method for producing a beverage product to which the aroma extract according to claim 3 is added, the aroma extract is added to the beverage immediately before the beverage is filled in the container. Beverage products with excellent properties can be provided.

  Furthermore, according to the beverage product manufacturing system to which the aroma extract according to claim 4 is added, since the aroma extract is added to the beverage immediately before the beverage is filled in the container, there is little deterioration in aroma. Beverage products with excellent fragrance can be provided. Moreover, since an aroma extract is added in the middle of the supply route of a drink, an aroma extract is mixed well with a drink.

  Furthermore, according to the beverage product manufacturing system to which the aroma extract of claim 5 is added, the aroma extract pump is variable in conjunction with the pump for supplying the beverage to the filling machine. The concentration of the aroma extract added to can be kept at an accurate value.

  Furthermore, according to the beverage product to which the aroma extract according to claim 6 is added and the production method and production system, the aroma extract is extracted from coffee beans, so that it has excellent aromaticity and taste of coffee beverage. There is no problem in food hygiene.

  The best mode of the present invention is specifically as described in the following examples.

  The present invention will be described below based on the illustrated embodiments. In the following description, the beverage product to which the aroma extract according to the present invention is added will be described first, then the manufacturing system will be schematically described, and then the operation state of the manufacturing system will be described together with the description of the operating state of the manufacturing system. A method for producing a beverage product to which the aroma extract is added will be described.

What is indicated by a symbol A in the figure is a coffee beverage A (canned coffee) which is a beverage product to which the aroma extract E of the present invention is added. This aroma extract E is added to the beverage immediately before the beverage is filled in the container. It is characterized by being added.
This coffee beverage A has a very strong coffee scent compared to conventional coffee beverages, and is felt as delicious coffee. The sensory test result of this coffee drink A is shown below.

〔Check condition〕
The sensory test is a comparative test between the example of the present invention and the comparative example 1 and the comparative example 2, and was performed on 10 subjects. The inspection items were evaluated with a maximum of 5 points for each of the fragrance, coffee feeling, sourness, bitterness, and deliciousness of Examples, Comparative Examples 1 and 2. The numerical values in Table 1 represent the average of 10 subjects. The detailed contents of Examples, Comparative Examples 1 and 2 will be described below.
(A. Example)
516 kg of roasted coffee beans are extracted by the extractor 21 of the beverage product manufacturing system 1 as shown in the examples described later.
For roasted coffee beans, a blend of Guatemala, Colombia, Mocha, Brazil, and Mandelin roasted in a medium roast is used. Then, 0.075% of sodium bicarbonate (Na bicarbonate) is added in the preparation tank 31 shown in FIG. Sugar and milk are not added.
As a feature of the present invention, the aroma extract E is added at a rate of 0.1% immediately before the coffee beverage A is filled in the container as shown in FIG.
(B. Comparative Example 1)
The aroma extract E is added at a ratio of 0.1% of the coffee beverage A at the position of the blending tank 31 shown in FIG. Other conditions are as described in A. above. The same as the embodiment.
(C. Comparative Example 2)
No Aroma Extract E added. Other conditions are as described in A. above. The same as the embodiment.

〔Inspection results〕
From Table 1, the Example of the coffee beverage A of the present invention has a particularly strong aroma and coffee feeling as compared with the coffee beverage A of Comparative Example 1 and Comparative Example 2, and has obtained a high score of deliciousness as a comprehensive evaluation. Yes. In addition, although the numerical value of a bitterness is low compared with the comparative example 1 and the comparative example 2, since the fragrance of an Example is strong, it analyzes that a bitterness is not felt relatively.

The beverage product to which the aroma extract according to the present invention is added is as described above. Next, the beverage product manufacturing system 1 to which the aroma extract of the present invention is added will be described by taking the case of the coffee beverage A as an example.
The beverage product manufacturing system 1 according to the present invention includes, as an example, an extraction process 2, a preparation process 3, a liquid treatment process 4, a filling process 5, a winding process, and a retort sterilization process. In addition, although a winding process seals a can and a retort sterilization process performs the high temperature / high pressure sterilization in the state in which the coffee drink A was accommodated in the can, illustration is abbreviate | omitted. The most characteristic part of the beverage product manufacturing system 1 according to the present invention is the supply component part of the aroma extract E in the liquid processing step 4, and other beverage products that have been conventionally known or will be developed in the future for the other components. The structure of the manufacturing system can be applied as appropriate. In addition, the extraction process 2, the preparation process 3, the liquid treatment process 4, and the filling process 5 will be described in detail below based on the illustrated embodiment.

(1) Extraction process The extraction process 2 is demonstrated. The extraction process 2 includes the extractor 21 as a main device, and further includes a receiving tank 22 that receives the additive-free coffee A1 extracted by the extractor 21, and a storage tank 27. The piping between the receiving tank 22 and the storage tank 27 includes a stainless mesh strainer 23 that removes solid content in the additive-free coffee A1, a pump 24, a heat exchanger 25, and a filter cloth filter 26. In addition, a pump 28 for supplying the additive-free coffee A1 to the blending tank 31 is provided on the downstream side of the storage tank 27. The extractor 21 uses, for example, a drip-type extractor, and the number of extractors 21 is not limited to one. For example, two kinds of additive-free coffee A1 having different bean blends are appropriately extracted by two extractors. Thus, these are blended. The heat exchanger 25 performs chilled cooling at 10 ± 5 ° C., and the filter cloth filter 26 is a multistage type.

(2) Preparation process Next, the preparation process 3 will be described. The blending tank 31 is a main device. To the additive-free coffee A1 sent from the storage tank 27, milk M, sugar S, sodium bicarbonate (hydrogen carbonate Na) and the like are added, and these are mixed by stirring or the like. Do. Further, a pump 32 is provided for dispensing the blended coffee A2 blended in the blending tank 31 to the downstream side.

(3) Liquid treatment process Next, the liquid treatment process 4 is demonstrated. In the liquid treatment step 4, the solid matter contained in the blended coffee A2 to which the milk M, sugar S or the like is added is removed, or the added milk M, sugar S or the like is homogenized by performing an emulsification treatment. Is. Specifically, a stainless mesh strainer 40 is provided on the downstream side of the blending tank 31, and a cushion tank 41 for temporarily storing is provided on the downstream side. The blended coffee A2 is sent from the cushion tank 41 to a homogenizer 44 (homogeneous machine) that performs an emulsification process through a heat exchanger 43 at 50 to 80 ° C. Emulsification is performed by the homogenizer 44, and the homogenized blended coffee A2 is sent again to the balance tank 46 through the heat exchanger 45 at 70 to 98 ° C.

  The blended coffee A2 temporarily stored in the balance tank 46 is sent by the coffee pump 47 through the stainless mesh strainer 48 to the filling machine 50 as an example at a supply amount of about 9000 l / h. As a feature of the present invention, the aroma extract E is added by the aroma extract adding device 10 in the middle of the supply path P between the strainer 48 and the filling machine 50 to obtain the coffee drink A according to the present invention.

  The aroma extract addition device 10 will be described. This is an aroma extract storage tank 11 and one end connected to the aroma extract storage tank 11 and the other end supplied to a filling device that fills the container with the prepared coffee A2. An aroma extract supply pipe 12 connected to the immediately preceding supply path P, an aroma extract pump 13 of a rotary pump that sends the aroma extract E in the aroma extract storage tank 11 to the supply path P through which the blended coffee A2 flows, and an aroma extract A flow meter 14 for measuring the flow rate of the aroma extract E in the supply pipe 12, a flow meter 15 provided in the supply path P between the strainer 48 and the filling machine 50, and a flow meter as these two input devices 14, 15 and a control device to which the aroma extract pump 13 and the coffee pump 47 are connected. Formed by and a C.

  The supply amount of the aroma extract E is 5 to 20 l / h. The aroma extract pump 13 and the coffee pump 47 that supplies the blended coffee A2 to the filling machine 50 are interlocked. For example, when the addition amount of the aroma extract E is set to 0.1%, the set value Thus, the delivery amount of the aroma extract pump 13 is inverter-controlled in accordance with the delivery amount of the coffee pump 47 based on the measurement values of the flow meters 14 and 15. The aroma extract supply pipe 12 is provided with a check valve 16.

  The manufacturing process of the aroma extract E is demonstrated. Aroma extract E is purified by steam distillation apparatus 6 as an example, and coffee beans A0 are extracted with steam ST as shown in FIG. 2, and aroma (gas) generated from the upper part is converted into liquid by cooler 61. And recovered as an aroma extract E. The coffee beans A0 used in the manufacturing process of this aroma extract E are used as the coffee beans A0 in the extraction process 2. In other words, in the present invention, the first highly aromatic top note generated during the extraction of the coffee beans A0 is captured and mixed again in a state where the fragrance has not deteriorated immediately before filling the last container. .

(4) Filling process The filling process 5 is to fill a container such as a can with the coffee beverage A to which the aroma extract E is added and sent. Of course, a paper pack, a glass bottle, a synthetic resin container, or the like can be used as the container.

The beverage product manufacturing system 1 of the present invention according to the present invention is as described above. Next, in addition to explaining the manufacturing mode of the coffee beverage by this manufacturing system, the beverage product to which the aroma extract of the present invention is added is manufactured. A method will be described.
(1) Flow of production of overall coffee beverage First, in extraction step 2, hot water such as 5100 liters is poured into ground coffee beans such as 480 kg to extract additive-free coffee A1. The extracted additive-free coffee A1 is received in the receiving tank 22, then filtered by the strainer 23, chilled to 10 ± 5 ° C. by the heat exchanger 25, again subjected to multi-stage filtration with filter cloth, and by the storage tank 27. Stored.

  In the blending step 3, milk M, sugar S and the like are added to the additive-free coffee A1 in the blending tank 31 to obtain blended coffee A2. Conventionally, when a fragrance is added, an aroma extract or the like is added at this point, but as a feature of the present invention, no addition is performed at this position.

  In the liquid treatment process 4, the blended coffee A <b> 2 dispensed from the blending tank 31 is filtered by the strainer 40 and temporarily stored in the cushion tank 41. And after that, it heats at 50-80 degreeC with the heat exchanger 43, is emulsified with the homogenizer 44, and is homogenized. Thereafter, it is heated again at 70 to 98 ° C. by the heat exchanger 45 and temporarily stored in the balance tank 46. The blended coffee A2 temporarily stored in the balance tank 46 is sent by the coffee pump 47 through the strainer 48 to the filling machine 50 at a supply amount of 9000 l / h as an example. As a feature of the present invention, the aroma extract E is added by the aroma extract adding device 10 in the middle of the supply path P between the strainer 48 and the filling machine 50, and will be specifically described later.

  In the filling step 5, the coffee beverage A to which the aroma extract E is added is filled into a container such as a can by a predetermined amount such as 190 ml, and is filled to about 490 to 800 cans per minute.

  After the filling process 5, the opening is closed by a winding machine in the winding process, and further, high temperature and high pressure sterilization is performed by a retort sterilization process.

  Next, the addition aspect of the aroma extract E will be described in detail. The supply amount of the aroma extract E is 5 to 20 l / h. The aroma extract pump 13 and the coffee pump 47 that supplies the blended coffee A2 to the filling machine 50 are interlocked. For example, when the addition amount of the aroma extract E is 0.1%, the set value is set. The amount of feed from the aroma extract pump 13 is inverter-controlled in accordance with the amount of feed from the coffee pump 47. As described above, as a feature of the present invention, the aroma extract E has a predetermined concentration in the blended coffee A2 that is continuously fed immediately before being filled in a container such as a can. Since the aroma extract E is little deteriorated in fragrance and added to the can, it takes almost the same time to add to the can, so there is no difference in fragrance deterioration for each coffee beverage product. .

  As mentioned above, although the case of the coffee drink A was demonstrated as an example as an Example of the drink product to which the aroma extract was added, this invention is applicable also to drinks other than the coffee drink A. Examples of other applicable beverage products include black tea beverages, cocoa beverages, fruit beverages, vegetable beverages, sports drinks, carbonated beverages, green tea beverages, oolong tea beverages, and mixed tea beverages. Of course, a fragrance other than the aroma extract may be added to the beverage.

It is explanatory drawing of the manufacturing system of the drink product which concerns on this invention. It is explanatory drawing of the addition apparatus of an aroma extract.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Beverage product manufacturing system 2 Extraction process 3 Preparation process 4 Liquid treatment process 5 Filling process 6 Steam distillation apparatus 10 Aroma extract addition apparatus 11 Aroma extract storage tank 12 Aroma extract supply pipe 13 Aroma extract pump 14 Flowmeter 15 Flowmeter 16 Check valve 21 Extractor 22 Receiving tank 23 Strainer 24 Pump 25 Heat exchanger 26 Filter cloth filter 27 Storage tank 28 Pump 31 Preparation tank 32 Pump 40 Strainer 41 Cushion tank 42 Pump 43 Heat exchanger 44 Homogenizer 45 Heat exchanger 46 Balance tank 47 Coffee pump 48 Strainer 50 Filling machine 61 Cooler A Coffee drink A0 Coffee beans A1 Additive coffee A2 Blended coffee C Controller E Aroma extract M Milk S Sugar ST Steam P Supply path

Claims (6)

  A beverage product to which an aroma extract is added immediately before the beverage is filled in a container, wherein the aroma extract is added to the beverage.   The beverage product to which the aroma extract is added according to claim 1, wherein the aroma extract is added to a beverage supply path that is continuously supplied toward a filling machine that fills the container with the beverage.   The method for producing a beverage product to which an aroma extract is added according to claim 1 or 2, wherein the aroma extract is added to the beverage immediately before the beverage is filled in the container.   In the system for producing a beverage to which an aroma extract is added, the addition device for adding the aroma extract has an aroma extract storage tank, one end connected to the aroma extract storage tank, and the other end filled with a beverage in a container. An aroma extract supply pipe connected to a supply path immediately before being supplied to the filling device, and an aroma extract pump that sends out the aroma extract in the aroma extract storage tank to the supply path through which the beverage flows. Beverage product manufacturing system with added aroma extract.   The said aroma extract pump makes the supply amount variable in conjunction with the pump which supplies the said drink to the said filling machine, The manufacturing system of the beverage product to which the aroma extract was added of Claim 4 characterized by the above-mentioned.   6. The beverage product to which an aroma extract is added according to claim 1, wherein the beverage is a coffee beverage, and the aroma extract is extracted from coffee beans. This manufacturing method and manufacturing system.