JP2007300937A - Packaged coffee drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged coffee drink moderately containing chlorogenic acid, excellent in taste, and suppressed in deterioration in heating. <P>SOLUTION: The packaged coffee drink contains (A), (B) and (C) components as follows: (A) component α, (B) component β, and (C) chlorogenic acid. The packaged coffee drink is such that a peak area ratio of the component (A) appearing in a hold time of 2.0-2.3 min to the component (B) appearing in a hold time of 2.7-3.2 min is ä(A)/(B)}×100=30-100 on a chromatograph obtained by component analysis of a coffee extracted solution in the case of 260 nm of detected wavelength using a high speed liquid chromatograph, and a rate of content of 5-caffeoylquinic acid in the component (C) is 28.0-35.0 wt.%. A method for producing the packaged coffee drink is provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a packaged coffee beverage that contains chlorogenic acids in a moderate amount, is excellent in taste, and suppresses deterioration during heating.

Coffee is a palatability drink loved around the world. In addition to extraction from ordinary roasted beans and instant coffee, container-packed coffee drinks that can be ingested easily are widely used. In recent years, useful components contained in coffee have attracted attention. One useful component contained in coffee beverages is chlorogenic acids. As the effect of chlorogenic acids, SOD-like action is known, and it has been reported to have the ability to suppress the generation of active oxygen and lipid peroxides involved in aging and various diseases, and has an antioxidant ability. (For example, refer to Patent Documents 1 and 2). The daily intake standard amount of natural polyphenols containing chlorogenic acids is set to 1 g per adult (see, for example, Patent Document 3), and a method of taking more easily has been desired. As one of the methods, there is a method of improving the antioxidant ability by conducting a current treatment of a food material containing chlorogenic acids (see, for example, Patent Document 4).

In addition, among chlorogenic acids, 3-caffeoylquinic acid generally called neochlorogenic acid (see, for example, Patent Document 5) has been reported to be excellent in antioxidant ability, and as a method for easily ingesting this, There are a method in which chlorogenic acids are separated by dextran gel and the mixing ratio is changed (see, for example, Patent Document 6), and an aqueous solution containing chlorogenic acids is subjected to an alkali treatment (see, for example, Patent Document 7).

In addition, it is known that 3-caffeoylquinic acid is produced by heating 5-caffeoylquinic acid in an alkali (for example, Non-Patent Document 1).

Chlorogenic acids become unstable when roasted coffee beans, and heat history such as sterilization of the coffee extract overlaps with low molecular organic acids such as acetic acid, formic acid, malic acid, citric acid, etc. It is known that it decomposes and, as a result, acidity increases over time and causes deterioration (for example, Patent Document 8).

On the other hand, when a packaged beverage is heated at a store or a vending machine, there is a problem that the quality is remarkably deteriorated due to the heating. To solve this problem, for example, a method of masking by adding a fragrance, A method of adding dextrin and ascorbic acid or ascorbate has been proposed (see, for example, Patent Document 9).

However, even if any of the above methods is selected, the original flavor of coffee is lost due to the addition of another component after coffee beverage extraction or a special treatment, resulting in an increase in manufacturing process steps. There was a disadvantage that the cost increased. In addition, since a large amount of chlorogenic acids can cause miscellaneous taste (see, for example, Patent Documents 10, 11, and 12), it is difficult to ensure tasteability while containing chlorogenic acids in a high concentration. It was.

JP 2001-136910 A JP 2002-080351 A JP 2005-312301 A JP 2003-102403 A JP 2004-033023 PR JP 09-143465 A JP 2000-063827 A Japanese Patent Laid-Open No. 07-050993 Japanese Patent Laid-Open No. 2004-073057 JP 2005-333927 A JP 2003-204755 A JP 2003-204756 A “Quantitative determination of chlorogenic acids and caffeine in beverages containing coffee by high-performance liquid chromatography” Takashi Ueki, Hiroshi Honda, Shiro Sakurai No.10, March 1986 (http: //www.cfqlcs.go) .jp / technical_information / investigation_research_report / rs10.htm)

An object of the present invention is to provide a packaged coffee beverage that contains chlorogenic acids in an appropriate manner, has excellent taste, and suppresses deterioration during heating.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have come up with the present invention. Specifically, the present inventors can suppress deterioration during heating of a packaged coffee beverage by setting the content of 5-caffeoylquinic acid in chlorogenic acids within a specific range, and the component α And the peak area ratio of β is found to be within a specific range, whereby the taste can be improved.

More specifically, the present invention is as follows.

1. The following components (A), (B) and (C): (A) peak α component (B) peak β component (C) coffee extraction with a detection wavelength of 260 nm using a high performance liquid chromatography apparatus containing chlorogenic acids On the chromatogram obtained by component analysis of the liquid, the component (A) that appears at a retention time of 2.0 to 2.3 minutes and the component (B) that appears at a retention time of 2.7 to 3.2 minutes The peak area ratio is {(A) / (B)} × 100 = 30-100, and the content of component 5-caffeoylquinic acid in component (C) is 28.0-35.0% by weight. A containerized coffee drink characterized by being. 2.1, the container-packed coffee drink whose content of a component (C) is 360 ppm or more-840 ppm or less in the conversion value per 1.0 weight% of coffee solid content. 3. The coffee extract obtained by extracting coffee beans contains the following components (A), (B) and (C): (A) peak α component (B) peak β component (C) chlorogenic acids, high speed On a chromatogram obtained by component analysis of a coffee extract having a detection wavelength of 260 nm using a liquid chromatography apparatus, the component (A) having a retention time of 2.0 to 2.3 minutes and a retention time of 2.7 The peak area ratio with the component (B) appearing at ~ 3.2 minutes is {(A) / (B)} × 100 = 30-100, and the component 5-caffeoylquinic acid in the component (C) The manufacturing method of the container-packed coffee drink characterized by adjusting so that a content rate may be 28.0-35.0 weight%. For the adjustment in 4.3, roasted coffee beans having an L value of 16 to 21.5 and roasted coffee beans having an L value of 22 to 33 are blended in a ratio of 100: 0 to 60:40. A method for producing a containerized coffee beverage. In 5.3 or 4, the manufacturing method of the container-packed coffee drink characterized by adding chlorogenic acids to the obtained coffee extract.

According to the present invention, a container-packed coffee beverage having excellent taste and suppressing deterioration during warming while appropriately containing chlorogenic acids, which are useful components in coffee, according to the present invention. Can be provided.

Hereinafter, embodiments of the present invention will be described. The meanings of terms used in this specification are as follows.

“(A) Peak α component” is an unidentified component that increases as coffee beans are roasted. Specifically, in the component analysis of a coffee extract using high performance liquid chromatography (HPLC). The component corresponding to the peak appearing at a detection wavelength of 260 nm and a retention time of 2.0 to 2.3 minutes. The component can be measured with an HPLC apparatus. As the HPLC apparatus, a commercially available apparatus such as “LaChrom” manufactured by Hitachi, Ltd. or “LC-10A” manufactured by Shimadzu Corporation can be used, but is not particularly limited. The measurement conditions are appropriately set so that the components can be detected. The column is not particularly limited as long as the component can be detected, but “inertsil ODS-2 Ф 3.0 × 250 mm” (manufactured by GL Sciences) is preferably used.

The “(B) peak β component” is an unidentified component that decreases as the coffee beans are roasted, contrary to the α component, and can be measured by an HPLC apparatus under the same conditions as the α component. . Specifically, it is a component corresponding to a peak appearing at a detection wavelength of 260 nm and a retention time of 2.7 to 3.2 minutes, which is obtained in the component analysis of a coffee extract using an HPLC apparatus.

In the present specification, “(C) chlorogenic acids” means 3-caffeoylquinic acid, 5-caffeoylquinic acid, 4-caffeoylquinic acid, 3-feralquinic acid, 5-feralquinic acid, 4-ferralquinic acid. Is a collective term. Moreover, about the origin, it is not specifically limited, You may add or de-process artificially.

“5-Caffeoylquinic acid” is one of the components contained in component (C) chlorogenic acids. It is most susceptible to heat among chlorogenic acids and has the property of degrading into low molecular organic acids as coffee beans are roasted or isomerizing into 3-caffeoylquinic acid. Therefore, the content of 5-caffeoylquinic acid varies depending on the roasting time of the coffee beans, and as a result, the total amount of chlorogenic acids decreases. In addition, when the content of 3-caffeoylquinic acid increases due to isomerization, the antioxidant capacity of chlorogenic acids increases. However, even if the content of 3-caffeoylquinic acid is excessive, it contributes to the antioxidant capacity. Get smaller. The low-molecular organic acid produced by the decomposition of 5-caffeoylquinic acid has a strong acidity and can cause a deterioration in taste over time. It is known that the deterioration is caused by the generation of active oxygen (radical). As the amount of radical generation increases, the deterioration progresses. Conversely, if the amount of radical generation can be suppressed, the deterioration can be suppressed.

According to the present invention, by adjusting the above four components to an appropriate range, a container-packed coffee beverage that contains chlorogenic acids moderately, has excellent taste, and suppresses deterioration during heating. Obtainable. From the viewpoint of the amount of chlorogenic acids and taste, the peak area ratio {(A) / (B)} × 100 of (A) component α and (B) component β is adjusted to 30-100. Furthermore, in order to maintain the outstanding taste property, it adjusts so that it may become 40-75, Preferably it is 50-65. If it is less than 30, a taste deterioration such as a prominent taste derived from chlorogenic acids is observed, and if it is 100 or more, the amount of chlorogenic acids is too small.

(C) From the viewpoint of obtaining quality and antioxidant capacity, the chlorogenic acids are 360 ppm to 840 ppm, preferably 440 ppm to 710 ppm, more preferably 490 ppm to 600 ppm in terms of a conversion value per 1.0% by weight of coffee solids. Good. If it exceeds 840 ppm, it should be noted that a large amount of chlorogenic acids are decomposed by heat into low-molecular organic acids, so that acidity or the like tends to occur over time. The content of 5-caffeoylquinic acid is 28.0% to 35.0%, more preferably 28.8% to 31.5%, and still more preferably, from the viewpoint of the amount of chlorogenic acids, quality, and antioxidant capacity. Is adjusted to 29.5% to 31.0%. If it is less than 28.0%, the amount of chlorogenic acids becomes excessive and the content of 3-caffeoylquinic acid becomes too high, and the contribution to the antioxidant capacity is reduced. If it exceeds 35.0%, the content of 3-caffeoylquinic acid is reduced and the antioxidant capacity is lowered, and the content of 5-caffeoylquinic acid is high, so the acidity increases with time.

The container-packed coffee beverage of the present invention can also be obtained by extracting roasted coffee beans with water or hot water by a usual method, but it is difficult to satisfy the composition of the present invention with only a single extract. Therefore, it is preferable that the components (A), (B), and (C) are adjusted to have the above composition by blending a plurality of extracts and / or adding each component. For example, deep roasted coffee beans having an L value of 16 or more and shallow roasted coffee beans having an L value of 33 or less may be blended and extracted at a ratio of 90:10. More specifically, the deep roasted coffee beans have an L value of 16 to 21.5, more preferably 16.5 to 20, still more preferably 17 to 19.5, and particularly preferably 17.5 to 18.0. adjust. The L value of lightly roasted coffee beans is adjusted to 22 to 33, more preferably 22.5 to 27, still more preferably 23 to 26, and particularly preferably 23.5 to 25.5. Blend ratio is 100: 0-60: 40, more preferably 95: 5-70: 30, still more preferably 90: 10-8
By setting the ratio to 0:20, the object of the present invention is achieved.

Examples of coffee beans used include Brazil, Colombia, Tanzania, and mocha, but are not particularly limited. Examples of bean varieties include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. The roasting is performed using a general method, and the degree of roasting is appropriately adjusted in order to obtain an extract necessary for adjusting each component. Specifically, when the roasting is deepened, the bitterness becomes strong, and when the roasting is shallow, the acidity becomes strong.

The L value of the coffee beverage is preferably 28 to 62, more preferably 33 to 57, and still more preferably 38 to 52. Here, the L value is a value serving as an index of brightness. The L value of the coffee beverage can be measured in a 1 cm cell using a color difference meter CT-310 (manufactured by Minolta) according to a conventional method.

The container-packed coffee beverage of the present invention can also be produced by adding each component specified in the present invention alone. When adjusting by adding chlorogenic acids alone, it is preferable to add a plant extract containing chlorogenic acids. Plant raw materials containing chlorogenic acids that can be used here include coffee (beans), hawthorn, grapes, senkyu, touki, auren, turmeric, agi, sweet potato, morohaya, sunflower (seed), apple (fruit), Examples include tobacco (leaves), pears (leaves), peaches, and the like. From the viewpoint of the taste of coffee beverages, it is preferable to use an extract made from coffee. The extract made from coffee is preferably extracted from green coffee beans. The raw coffee bean extract can be obtained by pulverizing the raw coffee beans as necessary and extracting the raw coffee beans at a temperature of room temperature to 100 ° C. using ethanol, hydrous ethanol, methanol or the like. Moreover, commercial items, such as flavor holder RC-30R, FH-1242 (made by Hasegawa Koryo Co., Ltd.), can also be used. In addition, when 5-caffeoylquinic acid is added alone, sunflower seed extract obtained by extracting sunflower seeds with water or hydrous alcohol after pulverization is adsorbed on styrene-divinylbenzene porous polymer resin. The eluate obtained by eluting the chlorogenic acid-containing extract obtained by elution treatment with an organic solvent such as methanol through a dextran gel packed column with water can be used.

In addition, the container-packed coffee beverage of the present invention optionally contains sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, milk components, antioxidants, pH adjusters, emulsifiers, flavors and the like. Can be added. Examples of the milk component include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, and milk. The pH of the coffee beverage of the present invention is preferably 3 to 7, more preferably 4 to 7, and particularly preferably 5 to 7 in terms of beverage stability.

Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly preferable.

As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, microcrystalline cellulose, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.

Examples of the container used in the present invention include PET bottles, cans (aluminum, steel), paper, retort pouches, bottles (glass), and the like.

The sterilization treatment of the coffee extract in the present invention is performed under the sterilization conditions stipulated in the Food Sanitation Law when the container can be heat sterilized after filling into a container like a metal can. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to those stipulated in the Food Sanitation Law in advance, such as high-temperature and short-time sterilization using a plate heat exchanger, are cooled to a certain temperature. A method such as filling the container is adopted.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the scope of the present invention is not limited to these Examples.

[1. Method for Analyzing Chlorogenic Acids and Components (α, β)] As a method for analyzing chlorogenic acids and components (α, β), a gradient elution method by HPLC was used. As an analytical instrument, a Waters 2695 separation module (manufactured by Nihon Waters) was used for the HPLC main body, and a Waters 2996 PDA (manufactured by Nihon Waters) was used as a detector. The analysis conditions are as follows.

[(1) -1 Quantitative determination method of chlorogenic acids] Calibration curve generation method: A standard product of 5-caffeoylquinic acid (5-CQA) (manufactured by Wako Pure Chemical Industries, Ltd.) in a range of about 20 ppm to 100 ppm with distilled water. A standard solution was prepared by adjusting the concentration to 3 levels. A standard solution of each concentration was injected into the HPLC, and a 3-check curve was created from the obtained peak area value and concentration. Sample preparation and quantification method: Weigh accurately 5 mL of each sample, place in a 25 mL volumetric flask, make a constant volume with distilled water, filter with a 0.45 μm filter, inject into HPLC, 5-CQA was quantified. Moreover, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 3-ferlaquinic acid (3-FQA), 5-ferlaquinic acid (5-FQA), 4-ferlaquinic acid For the quantification of (4-FQA), there is no standard product, so only qualitative is performed, the area value of each peak is calculated as an estimated value using a 5-CQA calibration curve, and the total value of 6 types of chlorogenic acids is calculated as chlorogen. The amount of acids was used.

[(1) -2 Method for Analyzing Components (α, β)] Although the components (α, β) have not yet been identified, (1) -1 Chromatogram at a detection wavelength of 260 nm obtained upon analysis of chlorogenic acids. Was used to analyze the peak area value of each component, and the area ratio (α / β value) obtained by {area of α component / area of β component} × 100 was calculated.

The α component was detected at a retention time of 2.217 min under the above HPLC conditions, and the maximum absorption wavelength was 257.9 nm, which was revealed this time as a component that increases by roasting. The β component was detected at a retention time of 2.915 min under the HPLC conditions, and the maximum absorption wavelength was 263.8 nm. This time, it was revealed that this component is reduced by roasting. In Table 3, the chromatogram in the detection wavelength of 260 nm of the coffee drink made as an experiment with each raw material bean is shown. The top row of Table 3 is the α and β components of the coffee beverages made with lightly roasted beans, the middle row of Table 3 is the α and β components of the coffee beverages made with medium roasted beans, and the bottom row of Table 3 is the coffee beverages made with deeply roasted beans. Α component and β component.

[(1) -3 Method for Measuring Hydroxyl Radical] A radical (active oxygen) is a substance that serves as an indicator of quality degradation, and indicates that degradation is progressing as the amount of production increases. As a method for measuring hydroxy radicals, each sample was heated at 60 ° C., and the hydroxy radicals generated every time were measured by the ESR method. (According to T. Am. Soc. Brew. Chem. 54 (4): 198-205, 205-211, 1996.) The reagent is a spin trap agent: PBN (N-tert-Butyl-α-phenylnitrone) (Jun Wako) The reagent which is a spin trap agent was adjusted to 2.55M with 50% ethanol, and 0.16 mL was added to 8 mL of each sample, and stirred well. This solution is heated in a thermostatic bath at 60 ° C., and the hydroxy radicals generated every time are measured by ESR, and the peak height of the hydroxy radicals (PBN-OH) is relative to Mn (inner standard). Calculated as Table 4 shows the measurement conditions of ESR. Hydroxy radicals generated when each sample is heated are approximate linear equations with a certain slope when the amount of radical generation (relative to Mn) is plotted on the vertical axis and the heating time (min) is plotted on the horizontal axis. The slope of the linear equation (radical production rate) was evaluated as the amount of radical production.

[Example 1] (Comparison of coffee drinks prototyped with raw beans having different roasting degrees) Content of chlorogenic acids, area ratio of components α and β, and coffee beverages prototyped with raw beans having different roasting degrees, and The amount of radicals generated during heating was investigated.

A semi-hot air drum type sample roaster having a 5 kg kettle was used for roasting coffee beans. After igniting the burner, the medium heat was adjusted, and 3 kg of Brazilian beans were introduced when the temperature inside the drum reached 200 ° C. It was roasted until the target roasting degree was reached while maintaining the burner's heating power at medium heat, and then discharged and cooled after roasting. Table 5 shows the roasting time of each roasted bean used in this study and the temperature in the drum at the time of discharge. The roasted coffee beans were crushed with a coffee cutter, and the surface color was measured with a spectroscopic color difference meter SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.

For extraction of the coffee beverage, 300 g of pulverized roasted coffee beans were put into a coffee extractor. After flattening the bean surface, hot water at 95 ° C. was showered from the top of the extractor. After confirming that hot water had permeated the whole bean, the extract was collected while continuing showering. Thereafter, the extract obtained to maintain the quality was cooled to about 30 ° C. The cooled extract was filtered using flannel cloth to remove insoluble solids from the coffee. Eventually, about 1500 g of extract corresponding to 5 times the amount of coffee beans was obtained. The extraction efficiency was assumed to be 25%, and the time from the start of showering to the end of extraction liquid recovery was 30 minutes.

The coffee extract was adjusted with distilled water so that the coffee solid content was 1.0% by weight, and at the same time 0.05% by weight of sodium bicarbonate was added to prepare black coffee.

In the filling and sterilization method, the prepared black coffee was heated to 90 ° C., then filled into a can and wound. Thereafter, retort sterilization was performed at 121 ° C. for 10 minutes.

From the results of Table 6, in the coffee beverages made with raw beans with different degrees of roasting, sample 1 made from lightly roasted beans has a high chlorogenic acid content and a small α component and a large β component. The ratio α / β value was low. Further, it was revealed that Sample 1 also has a large amount of radicals generated during heating. On the other hand, in the sample 3 using deep roasted beans as the raw material, the chlorogenic acid content was low, the α component increased, and the β component decreased, so the area ratio α / β value was high. Sample 3 also showed that the amount of radicals generated during heating was small.

[Example 2] (Comparison of coffee beverages blended with raw beans having different roasting degrees) Content of chlorogenic acids, area ratio of components α and β of coffee beverages prepared by blending raw beans with different roasting degrees, And the amount of radicals generated during heating was investigated.

The method for roasting green beans and the method for producing a coffee beverage were performed in the same manner as in Example 1. Raw beans with different degrees of roasting are blended as follows, and a coffee beverage is produced by the production method of Example 1 so that the coffee solid content is 1.0% by weight, and the amount of chlorogenic acids, components (α, β) and the amount of radical generation were investigated. The results are shown in Table 7.

From the results of Table 7, even in coffee beverages blended with raw beans with different degrees of roasting, samples 1 and 2 with a high blend ratio of shallow roast beans have a higher chlorogenic acid content and an area ratio of α and β components. Became a low value. Samples 1 and 2 also showed that the amount of radicals generated during heating was large. On the other hand, in samples 4 and 5 having a high blend ratio of deep roasted beans, the chlorogenic acid content was low, and the area ratio of the α and β components was also high. In addition, it was found that Samples 4 and 5 also reduce the amount of radicals generated during heating. From these results, coffee beverages made with raw beans blended with a lot of lightly roasted beans have a high chlorogenic acid content, a low area ratio of α and β components, and a large amount of radicals generated during heating. It became clear that

[Example 3] (Relationship between chlorogenic acid content, α component / β component area ratio, radical generation amount during heating and sensory evaluation after warming storage) Prototype by blending raw beans with different degrees of roasting The effects of the chlorogenic acid content, the area ratio between the α component and the β component, and the amount of radicals generated during heating on quality deterioration after heating storage (70 ° C. for 2 weeks) were investigated.

The method for roasting green beans and the method for producing a coffee beverage were performed in the same manner as in Example 1. For each sample after storage at 70 ° C. for 2 weeks, sensory evaluation and sourness intensity were evaluated in five stages. In addition, sensory evaluation was implemented by five panelists who were excellent in discrimination ability regarding the flavor of coffee.

As in Example 2, raw beans having different roasting degrees were blended as shown in Table 8, and a coffee beverage was produced by the production method of Example 1 so that the coffee solid content was 1.0% by weight. The amount of acids, components (α, β), and radical generation amount were investigated.

From the results of Tables 8 and 9, as in the past, in coffee beverages blended with raw beans with different degrees of roasting, the content of chlorogenic acids increases and the α component and β The area ratio of the components was low. In addition, the amount of radicals generated during heating increased as the blend ratio of shallow roasted beans increased. On the other hand, when the blend ratio of deep roasted beans increased, the chlorogenic acid content decreased, and the area ratio of the α component and the β component also increased. In addition, the amount of radicals generated during heating decreased as the blend ratio of deep roasted beans increased.

As a result of sensory evaluation after storage at 70 ° C. for 2 weeks, samples 1 and 2 with a high blend ratio of lightly roasted beans feel a strong fermentation-like odor, and sample 1 has a lot of miscellaneous taste. became. On the other hand, in samples 9 and 10 using deep roasted beans with a strong roast degree, miscellaneous taste, burnt odor, acidity, etc. were strongly felt, and in sample 8, acidity was also felt strongly. From the above results, when the blend ratio of lightly roasted beans increases, the amount of chlorogenic acids increases and the amount of radical generation that is one of the causes of deterioration also increases, causing deterioration due to warm storage and a strong smell of fermentation etc. It seemed to be something. Further, deep roasted beans had a lower amount of chlorogenic acids and a lower radical generation amount when the degree of roasting was stronger, but there was a tendency for miscellaneous taste, burnt taste, sour taste, etc. after warming storage to become stronger. From the above results, the sensory evaluation from sample 3 to sample 8 was good and the overall evaluation was also good.

[Example 4] (Comparison of coffee drink made with medium roasted beans, coffee drink blended with light roasted beans and deep roasted beans) The amount of radicals generated during the heating of the coffee beverage blended with deep roasted beans and the state of quality deterioration after heated storage (70 ° C. for 2 weeks) were investigated.

The method for roasting green beans and the method for producing a coffee beverage were performed in the same manner as in Example 1. The sensory evaluation method was performed in the same manner as in Example 3.

As in Example 2, raw beans having different roasting degrees were blended as shown in Table 10, and a coffee beverage was produced by the production method of Example 1 so that the coffee solid content was 1.0% by weight. Chlorogen The amount of acids, components (α, β), and radical production were investigated.

From the results of Tables 10 and 11, Samples 1 and 3 that were made with medium roasted beans alone had a grainy feeling and a strong taste, acidity, etc., but by blending deep roasted beans and shallow roasted beans, In sample 2, a bitter feeling derived from deep roasted beans was felt and the flavor was good. Therefore, blending deep roasted beans and light roasted beans with a similar chlorogenic acid concentration gave a better flavor and was stable even after warm storage. However, sample 4 with a high blend ratio of lightly roasted beans and a large amount of chlorogenic acids began to feel a fermentation odor.

Claims (5)

The following components (A), (B) and (C): (A) peak α component (B) peak β component (C) coffee extraction with a detection wavelength of 260 nm using a high performance liquid chromatography apparatus containing chlorogenic acids On the chromatogram obtained by component analysis of the liquid, the component (A) that appears at a retention time of 2.0 to 2.3 minutes and the component (B) that appears at a retention time of 2.7 to 3.2 minutes The peak area ratio is {(A) / (B)} × 100 = 30-100, and the content of component 5-caffeoylquinic acid in component (C) is 28.0-35.0% by weight. A containerized coffee drink characterized by being. The container-packed coffee beverage according to claim 1, wherein the content of the component (C) is 360 ppm to 840 ppm in terms of a converted value per 1.0% by weight of coffee solids. The coffee extract obtained by extracting coffee beans contains the following components (A), (B) and (C): (A) peak α component (B) peak β component (C) chlorogenic acids, high speed On a chromatogram obtained by component analysis of a coffee extract having a detection wavelength of 260 nm using a liquid chromatography apparatus, the component (A) having a retention time of 2.0 to 2.3 minutes and a retention time of 2.7 The peak area ratio with the component (B) appearing at ~ 3.2 minutes is {(A) / (B)} × 100 = 30-100, and the component 5-caffeoylquinic acid in the component (C) The manufacturing method of the container-packed coffee drink characterized by adjusting so that a content rate may be 28.0-35.0 weight%. For the adjustment, roasted coffee beans having an L value of 16 to 21.5 and roasted coffee beans having an L value of 22 to 33 are blended at a ratio of 100: 0 to 60:40 to obtain a coffee extract. The manufacturing method of the container-packed coffee drink of Claim 3 characterized by the above-mentioned. The method for producing a containerized coffee beverage according to claim 3 or 4, wherein chlorogenic acids are added to the obtained coffee extract.