JP2008067692A - Packaged coffee beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged coffee beverage improved in taste and flavor, and to provide a method for producing the packaged coffee beverage. <P>SOLUTION: The packaged coffee beverage is obtained through charging a container with coffee liquid obtained by extracting coffee with degassed water and adding water and the like, wherein the coffee liquid at 10-70°C is charged in the container to make the packaged coffee beverage have dissolved oxygen of 0.37-0.44 mg/L so as to contain 2-methylfuran, 2-methylbutanal and 3-methylbutanal which are aroma components. The content ratio of the aroma components has a specific one based on an analytical value according to an SPME method. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a packaged coffee beverage characterized by improved taste and flavor and a method for producing the same.

  Coffee drinks are one of the highly favorite drinks loved by many people. Containerized coffee beverages can be enjoyed easily at any time, and consumer convenience has expanded due to their convenience. In order to meet this need, many container-packed coffee beverages that are produced industrially are put on the market.

  In recent years, due to full-scale consumer preferences, containerized coffee beverages with improved taste and flavor compared to conventional products are strongly desired. In order to improve the taste and flavor of packaged coffee beverages, adding various additives and flavors (flavor) is considered the easiest method, but unnatural appearance of additives and flavors (flavor) There was a problem that the flavor and flavor remained. For this reason, various improvements in the production process have been made so far for the purpose of improving the taste and flavor of coffee beverages.

  For example, in the roasting process of coffee beans, a method for producing a coffee beverage obtained by enhancing the flavor of coffee beans by blowing hot air at 450 ° C. to 520 ° C. for 15 to 25 minutes is described (Patent Literature). 1).

Moreover, in the grinding process of roasted coffee beans, a method for producing a flavorful coffee beverage that does not cause excessive elution of the oil content of the coffee beans by efficiently collecting the flavor components of the coffee beans without being volatilized in the air at the time of grinding. Is described (Patent Document 2).

Further, in the coffee extraction process, after roasted and ground coffee beans are extracted with milk and then extracted with warm water, the aroma component of coffee can be obtained, and a coffee beverage for extracting umami and bitterness A manufacturing method is described (Patent Document 3).

In addition, in the process of using a plurality of types of roasted coffee beans with different flavors, the coffee that takes advantage of the unique taste of each type of coffee bean by extracting the plurality of types of roasted coffee bean powder for each coffee bean powder. A method for producing a liquid is described (Patent Document 4).

It can be said that the invention described in the above-mentioned prior art document has a certain result in improving the taste and flavor of the container-packed coffee beverage. However, these inventions do not specify components relating to taste and aroma, and there is a limit to the scope in applying the contents of the invention. Therefore, a new container-packed coffee beverage with improved taste and flavor different from the invention described in the above prior art document and a method for producing the same have been desired.

JP 2000-217514 A JP 2000-333612 A Japanese Patent Laid-Open No. 10-136892 JP 2006-014645 A

An object of the present invention is to provide a packaged coffee beverage characterized by improved taste and flavor and a method for producing the same.

  As a result of diligent research, the present inventors have found that when more specific flavor components, specifically 2-methylfuran, 2-methylbutanal and 3-methylbutanal remain in the coffee beverage, It has been found that the taste and flavor of are good. In addition, when a coffee beverage is produced by a conventional method, there is a problem that the content of aroma components in the coffee beverage is reduced. However, coffee obtained by extracting and adding water using deaerated water is used. The present inventors have found that when a beverage is filled in a container at a temperature lower than that of a conventional method, a decrease in the content of the aromatic component can be suppressed, and the present invention has been completed.

That is, the present invention will be described in detail as follows.
(1) A containerized coffee beverage characterized by containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal and having improved taste and flavor.
(2) In the SPME method, the relative ratio when the peak area of the internal standard substance (0.1% cyclohexanol 5 μl) is 1, relative to 11.5 to 15.5 2-methylfuran, 7.5 to A packaged coffee beverage comprising 11.0 2-methylbutanal and 4.5-7.0 3-methylbutanal.
(3) In the step of filling the coffee beverage into the container, the container is filled with the liquid temperature of the coffee beverage in the range of 10 to 70 ° C., and the dissolved oxygen content of the container-packed coffee beverage is 0.37 to 0.44 mg / L. The container-packed coffee drink according to (1) or (2) above, wherein
(4) In the step of filling the coffee beverage into the container, the container is filled with the liquid temperature of the coffee beverage in the range of 10 to 70 ° C., and the dissolved oxygen content of the container-packed coffee beverage is set to 0.37 to 0.44 mg / L. To improve the taste and flavor of the coffee beverage.

ADVANTAGE OF THE INVENTION According to this invention, the container-packed coffee drink which improved taste and flavor and its manufacturing method can be provided.

  It is said that there are about 800 types of aroma components of coffee, and many components that are related to the taste and aroma of coffee are known. For example, aldehydes, esters, furans, ketones, alcohols, pyrazines, pyrroles, pyridines, sulfur compounds, etc. are known as coffee aroma components, but how are these aroma components? It was not clear whether it was involved in the aroma formation of coffee beverages. The container-packed coffee beverage of the present invention contains various aroma components, but the container-packed coffee beverage of the present invention includes 2-methylfuran, 2-methylbutanal and 3-methylbutanal. It contains methyl butanal (3-methylbutanal) and has improved taste and aroma.

  The 2-methylfuran, 2-methylbutanal, and 3-methylbutanal content in the packaged coffee beverage of the present invention is particularly limited as long as the taste and flavor of the packaged coffee beverage are improved. It is not a thing. However, in consideration of various conditions in the manufacturing process of the container-packed coffee beverage, the relative ratio when the peak area of the internal standard substance (0.1% cyclohexanol 5 μl) is set to 1 in the SPME method (solid phase microextraction method). 11.5 to 15.5, preferably 13.5 to 15.0, more preferably 14.0 to 15.0 2-methylfuran, and 7.5 to 11.0, preferably 9.0. To 11.0, more preferably 9.5 to 11.0 2-methylbutanal, 4.5 to 7.0, preferably 5.0 to 7.0, more preferably 6.0 to 7. It is preferable that it is a container-packed coffee drink containing 0 3-methylbutanal.

  In addition, although the measuring method of said 3 component is not specifically limited, In this invention, SPME method (solid phase microextraction method) is used as an extraction method. In the SPME method, an adsorbent is coated on a portion corresponding to a needle of a syringe, and after headspace gas is adsorbed, it can be directly thermally desorbed at an inlet of a gas chromatograph, which is simple and highly reproducible.

  An internal standard method is used as a quantitative method. In general, an error occurs due to various factors when performing component analysis, and examples include a recovery error during sample pretreatment such as extraction and purification, an injection error into an analyzer, and an error between apparatuses. In the internal standard method, a fixed amount of compound (internal standard substance) is added to each sample and quantified using the ratio of each component to the internal standard substance. It is widely used because it improves the accuracy.

  Generally, in the component analysis by the chromatographic method, the peak area on the obtained chromatograph is proportional to the amount of each component. In the present invention, the relative ratio when the peak area of the internal standard substance (0.1% cyclohexanol 5 μl) is 1 is used.

The packaged coffee beverage of the present invention also includes a packaged coffee beverage in which 2-methylfuran, 2-methylbutanal, 3-methylbutanal, and other components are fortified together. The origin of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is not particularly limited, and the taste and aroma of the coffee beverage can be enhanced by appropriately blending such components.

  The kind of coffee beans used in the present invention is not particularly limited. The coffee varieties include Arabica and Robusta, and specifically, Arabica such as Brazil, Colombia, Kilimanjaro, and mocha are preferably used. In addition, these may be used alone or a plurality of types may be appropriately blended and used. In addition, Robusta seeds such as Indonesia and Vietnam may be used by blending with the Arabica seeds.

  In producing the container-packed coffee beverage of the present invention, roasting of coffee beans may be performed by an ordinary method, and the degree of roasting may be appropriately adjusted depending on the desired flavor and the like. In general, deeper roasting increases the bitterness, and shallower roasting increases the acidity. Although the L value of the roasted coffee beans in the present invention is not particularly limited, for example, the L value is 30 to 27, preferably the L value is 26 to 24, more preferably 23 to 21, and still more preferably the L value 20 to 18. Is preferable from the viewpoint of flavor. Here, the L value is a value serving as a lightness index, and roasted coffee beans can be measured as usual using a spectroscopic color difference meter SE2000 (Nippon Denshoku Industries Co., Ltd.).

  In producing the container-packed coffee beverage of the present invention, the coffee beans may be pulverized by an ordinary method, and the degree of pulverization may be appropriately adjusted depending on the desired flavor and the like.

  In producing the container-packed coffee beverage of the present invention, roasted coffee beans and / or pulverized products thereof may be extracted with water, hot water or hot water according to a conventional method, and the water to be used is not particularly limited. Examples of water used for extraction and blending include pure water, hard water, soft water, ion-exchanged water, ascorbic acid-containing aqueous solution, pH-adjusted water, and the like. Air water can be suitably used.

In order to stably produce a container-packed coffee beverage in the present invention, the liquid temperature at the time of filling the container is 10 ° C to 70 ° C, preferably 10 to 50 ° C, more preferably 30 to 50 ° C. And preferred in terms of flavor.

  The container-packed coffee beverage of the present invention may further contain an antioxidant, a pH adjuster, a fragrance and the like. Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, vitamin E, etc. Among them, ascorbic acid or a salt thereof is more preferable. As a pH adjuster, ascorbic acid, sodium bicarbonate, etc. are used, and natural fragrance | flavor and synthetic fragrance | flavor can be used for a fragrance | flavor.

The packaged coffee beverage of the present invention may contain a saccharide. Examples of the saccharide include sweeteners such as sucrose, glucose, fructose, xylose, fructose glucose liquid sugar, sugar alcohol, cyclodextrin, and the like. Of these, sweeteners such as sucrose and sugar alcohol are more preferred. These saccharides include those derived from extracts such as coffee beans.

The content of these carbohydrates is 0.01 to 30.00% by weight, more preferably 0.01 to 20.00% by weight, and still more preferably 0.50 to 15% per container-packed beverage from the viewpoint of taste. 0.000% by weight, particularly preferably 1.80 to 10.00% by weight.

  Moreover, the container-packed coffee drink of this invention may contain the milk component. Examples of the milk component include raw milk, pasteurized milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, and milk. Examples of emulsifiers include sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, fatty acid glycerides, and lecithins.

  The container used in the present invention is not particularly limited. For example, PET bottles, cans such as aluminum and steel, paper, retort pouches, and bottles such as glass can be used.

  The sterilization method of the container-packed coffee beverage in the present invention is carried out under the sterilization conditions stipulated in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as those prescribed in the Food Sanitation Law in advance, for example, sterilize at high temperature and short time using a plate heat exchanger, then cool to a certain temperature. A method such as filling a container can be employed. Further, it is possible to return the pH to neutrality under aseptic conditions after heat sterilization, or to return the pH to acidity under aseptic conditions after heat sterilization under neutral conditions.

  The dissolved oxygen content of the containerized coffee beverage in the present invention is 0.37 to 0.44 mg / L, preferably 0.41 to 0.44 mg / L, more preferably 0.42 by using deaerated water. ~ 0.44 mg / L.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

(Formulation)
Brazilian coffee beans (L = 18.0) 100% coffee beans for extraction (hereinafter referred to as single item), Brazilian coffee beans (L = 18.0) 80% and Brazilian coffee beans (L = 31.5) ) 20% coffee beans for extraction (hereinafter, blended products) were prepared. 400 g of the coffee beans for extraction were each drip extracted at 90 ° C. while adding 3600 ml of deaerated water corresponding to 9 times the weight of the coffee beans to obtain 2800 ml of coffee extract equivalent to 7 times the weight of the coffee beans. Thereafter, each coffee extract is cooled to 30 ° C., deaerated water is further added so that the coffee solid content in the coffee extract is 1.5%, and sodium bicarbonate is added to 0.05% by weight. Add and blend to obtain the respective coffee blends.

(filling)
Each of the coffee blends obtained above is cooled or heated to 10 ° C., 30 ° C., 50 ° C., 70 ° C. and 90 ° C., and after reaching each temperature, held for 5 minutes, and then the can container (190 ml Each container-packed coffee drink was obtained.

(Sterilization)
Each container-packed coffee drink obtained above was further held for 15 minutes, and then retort-sterilized at 121 ° C. for 10 minutes. Moreover, it cooled to normal temperature after retort sterilization, and measured pH, Brix, and dissolved oxygen amount of each product (Table 1, Table 2). Moreover, the aromatic component of each product was analyzed in accordance with the following analysis method (Tables 3 and 4). Moreover, it calculated with the relative ratio when the peak area at the time of filling a coffee extract at 90 degreeC was set to 1 about the said aromatic component (Table 5, Table 6).

Analysis of aroma components The amount of aroma components of each product obtained above was measured by SPME method (solid phase microextraction method).

In the SPME method, 10 ml of a sample is taken into a 20 ml headspace vial, 5 μl of 0.1% cyclohexanol is added as an internal standard substance, and the aromatic components in the headspace are adsorbed on the SPME fiber at 35 ° C. for 10 minutes. The amount of aroma components was measured. Detailed conditions are as follows.
SPME fiber: Superco DVB / Carboxen / PDMS
Analyzer: Agilent
5973N GC / MS system column: Agilent
DB-WAX 60m × 0.25 mmID × 0.25μm, 35-240 ° C, 5 ° C / min
Drawer entrance: Splitless -50 ℃ ~ 240 ℃, 12 ℃ / s
Gas flow rate: helium
0.9 ml / min
MS: Scan mode (29-250
amu)

As a result of the analysis, there was a tendency that the three components of 2-methylfuran, 2-methylbutanal, and 3methylbutanal started to decrease greatly when the filling temperature reached 70 ° C. or higher. Other aromatic components (representing 2,5-dimethylpyrazine and 2,6-dimethylpyrazine as representative examples) showed no temperature-dependent increase or decrease. That is, the three components 2-methylfuran, 2-methylbutanal, and 3 methylbutanal have different properties from other coffee aroma components, and such properties have not been known so far.

Sensory test Five expert panelists evaluated each of the above samples for (1) top aroma and (2) aftertaste sharpness. It should be noted that how much the coffee extract was improved based on the one filled with the coffee extract at 90 ° C. was tabulated (Tables 7 and 8).

In the sensory evaluation of the single product, when the filling temperature was 50 ° C. or lower, (1) the top aroma (roasted aroma, fresh aroma) was strong, and (2) the aftertaste tended to improve. The same results were obtained in the sensory evaluation of the blended product.

From the above results, it was clarified that coffee beverages containing a large amount of 3-methylfuran, 2-methylbutanal and 3-methylbutanal 3 components have excellent taste and flavor. Since it has been found that there is a correlation between the decrease in the three components of 2-methylfuran, 2-methylbutanal and 3-methylbutanal and the decrease in taste and flavor, the fragrance component required when producing a coffee beverage By preventing the volatilization and post-addition, the taste and flavor of the coffee beverage can be improved. Further, since this correlation was not observed with other coffee aroma components (for example, 2,5-dimethoxypyrazine and 2,6-dimethoxypyrazine), 2-methylfuran, 2-methylbutanal and 3-methylbutanal Is a special coffee aroma component.

Claims (4)

A container-packed coffee beverage characterized by containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal and having improved taste and flavor. In the SPME method, the relative ratio when the peak area of the internal standard substance (0.1% cyclohexanol 5 μl) is 1, relative to 11.5 to 15.5 2-methylfuran, 7.5 to 11.0 Of 2-methylbutanal and 4.5 to 7.0 3-methylbutanal. In the step of filling the container with the coffee beverage, the container is filled with the liquid temperature of the coffee beverage in the range of 10 to 70 ° C., and the dissolved oxygen content of the container-packed coffee beverage is 0.37 to 0.44 mg / L. The container-packed coffee drink according to claim 1 or 2. In the process of filling the container with the coffee beverage, by filling the container with the liquid temperature of the coffee beverage in the range of 10 to 70 ° C., and making the dissolved oxygen content of the container-packed coffee beverage 0.37 to 0.44 mg / L A method for improving the taste and flavor of coffee beverages.