JP2008086308A - Method for producing packaged coffee beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged coffee beverage suppressed in deterioration in taste and flavor and suitable for long storage. <P>SOLUTION: The method for producing a packaged coffee beverage includes extracting roasted coffee beans and/or pulverized roasted coffee beans with water, warm water or boiling water to prepare coffee liquid, setting the temperature of the coffee liquid to 10-70°C, and charging the coffee liquid in a container so as to decrease a time-lapse reduction degree of 2-methylfuran, 2-methylbutanal and 3-methylbutanal and thereby be suppressed in deterioration in taste and flavor. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a container-packed coffee beverage in which the liquid temperature of a coffee beverage is adjusted within a certain range and filled into a container, thereby suppressing deterioration over time of aroma components.

  Coffee drinks are one of the highly favorite drinks that are loved by many people. Containerized coffee beverages can be enjoyed easily at any time, and consumer convenience has expanded due to their convenience. In addition, this situation is expected to continue against the background of consumer preferences and diversification of preferences in recent years.

  Containerized coffee beverages are excellent in that they can be easily enjoyed at any time. However, since a considerable amount of time elapses between the time of manufacture and the time of drinking, minimizing the taste and flavor deterioration in the product has been an important issue so far. Various improvements have been made in order to suppress such deterioration over time as much as possible and maintain the taste and flavor during production.

  As a method for suppressing the deterioration of taste and flavor of a coffee beverage, for example, a coffee production method (Patent Document 1) is known in which coffee powder is extracted with warm water deoxygenated under an inert gas atmosphere. Moreover, the coffee beverage (patent document 2) excellent in the appearance with little oxidation deterioration is known by manufacturing all the processes in coffee manufacture from extraction to filling on deoxygenation conditions. Moreover, the manufacturing method of the container-packed drink which achieves the conflicting problem of reduction of the amount of oxygen in a container, and internal pressure stabilization more effectively, specifically, a drink containing milk is 15 to 45 ° C., and a black coffee is 30 to 30 A method for producing a packaged beverage filled at 45 ° C. is known (Patent Document 3).

  From the above, a method for suppressing quality deterioration by preventing the coffee liquid from contacting oxygen as much as possible (deoxygenation) is known. It is also known to fill a container with a coffee beverage at 15-45 ° C. However, by filling the container with the liquid temperature of the coffee beverage within the range of 10 to 70 ° C., the content of the aroma component in the container-packed coffee beverage, specifically 2-methylfuran, 2-methylbutanal and 3 -Until now, the manufacturing method of the container-packed coffee drink which suppressed deterioration of taste and flavor by preventing the reduction | decrease of methylbutanal was not known until now.

JP-A-6-141776 JP2003-28496A JP 2006-25738 A

  The objective of this invention is providing the manufacturing method of the container-packed coffee drink which suppresses the time-dependent deterioration of an aroma component by adjusting the liquid temperature of a coffee drink within a fixed range, and filling a container.

  As a result of diligent research, the present inventors have found that when the liquid temperature of a coffee beverage is adjusted within a certain range and filled into a container, deterioration over time of components relating to taste and flavor can be suppressed, and the present invention has been completed. It came to do. Specifically, the degree of decrease over time of 2-methylfuran, 2-methylbutanal, and 3-methylbutanal, which are specific aroma components contained in a packaged coffee beverage, is the degree of decrease over time of other aroma components. It is found that the deterioration of taste and flavor is suppressed by the presence of a large amount of 2-methylfuran, 2-methylbutanal, and 3-methylbutanal, and the present invention has been completed. It was.

That is, the present invention
(1) A method for producing a containerized coffee beverage characterized by suppressing deterioration of aroma components by filling a container with a liquid temperature of a coffee beverage within a range of 10 to 70 ° C.
(2) The container-packed coffee drink according to (1), wherein the aromatic component is one or more selected from the group consisting of 2-methylfuran, 2-methylbutanal and 3-methylbutanal. Manufacturing method.
(3) The present invention relates to a method for suppressing deterioration of a container-packed coffee beverage, wherein the container is filled with a liquid temperature of the coffee beverage within a range of 10 to 70 ° C.

According to the present invention, by adjusting the liquid temperature of the coffee beverage within a certain range and filling the container, aroma components, specifically 2-methylfuran, 2-methylbutanal and 3-methylbutanal The manufacturing method of the container-packed coffee drink which suppressed deterioration with time 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 production process of the container-packed coffee beverage, the SPME method (solid phase microextraction method) uses an internal standard substance (0.1% cyclohexanol 5 μl) and the coffee extract at 90 ° C. In a relative ratio when the peak area when packed is 1.00, 1.02 to 1.35, preferably 1.12 to 1.35 2-methylfuran, 1.00 to 1.30, Preferably, it is a packaged coffee beverage containing 1.11 to 1.30 2-methylbutanal and 1.10 to 1.88, preferably 1.11 to 1.88 3-methylbutanal. It is preferable.

  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 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, it was calculated as a relative ratio when the peak area when the coffee extract was filled at 90 ° C. was 1.

The packaged coffee drink obtained by the production method of the present invention also includes a packaged coffee drink reinforced with 2-methylfuran, 2-methylbutanal, 3-methylbutanal, and other components. . 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 for the container-packed coffee beverage obtained by the production method of 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. Further, Robusta seeds such as Indonesia and Vietnam may also be used by blending with the Arabica seeds.

  In the method for producing a container-packed coffee beverage of the present invention, coffee beans may be roasted by a normal 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 the method for producing a container-packed coffee beverage of the present invention, 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 the method for producing a packaged coffee beverage of the present invention, roasted coffee beans and / or a pulverized product 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 containerized coffee beverage in the method for producing a containerized coffee beverage of 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 30 ° C. From the viewpoint of taste and flavor, a temperature of 50 ° C., most preferably 45 ° C. or less is preferred.

  In the method for producing a containerized coffee beverage of the present invention, an antioxidant, a pH adjuster, a fragrance and the like can be further added. Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, vitamin E and the like. Among these, 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 obtained by the method for producing a 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 obtained by 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 for a container-packed coffee drink obtained by the present invention is performed under the sterilization conditions defined in the Food Sanitation Law if the container 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 container-packed coffee drink obtained by the present invention is 0.37 to 0.44 mg / L, preferably 0.41 to 0.44 mg / L, more preferably 0 by using deaerated water. .42-0.44 mg / L.

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

Example 1: Sample preparation (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 the pH of each product, Brix, and the amount of dissolved oxygen (Table 1). Moreover, the aroma component of each product was analyzed according to the analysis method described below (Tables 2 and 3). The “regular product” is each of the packaged coffee drinks before the time test is started.

Example 2: Aging test Using each of the packaged coffee beverages (single product, blended product) obtained in Example 1, a aging test with a storage period of 7 days was performed. Each fragrance component was analyzed according to the analysis method described below (Table 4, Table 5, Table 6, Table 7). The storage temperature at the time test was set to 5 ° C and 60 ° C. The sample with “aging degradation of 60 ° C.” is set to give thermal degradation, and the sample with “aging degradation of 5 ° C.” is set not to give thermal degradation.

(Analysis method)
The remaining amount of the aroma component was calculated by the SPME 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 x 0.25 mm ID x 0.25 µm, 35-240 ° C, 5 ° C / min
Drawer entrance: Splitless -50 ℃ ~ 240 ℃, 12 ℃ / s
Gas flow rate: Helium 0.9 ml / min
MS: Scan mode (29-250amu)

(Discussion)
The degree of decrease in 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aromatic components, in the sample (single product) of “aging at 5 ° C.” is based on the peak area of the liquid temperature of 90 ° C. at the time of filling. When compared as (1.00), the relative values of the peak area areas of the filling liquid temperatures of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. were in the range of 0.97 to 1.27. On the other hand, when 2,5-dimethylpyrazine and 2,6-dimethylpyrazine are measured in the same manner, the filling liquid temperature is 10 ° C, 30 ° C, 50 ° C, 70 ° C. The relative value of the peak area was in the range of 0.87 to 0.89, which was lower than the relative values obtained for 2-methylfuran, 2-methylbutanal and 3-methylbutanal. This indicates that the aroma component does not necessarily remain when filled at 10-70 ° C. That is, for 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, when the coffee beverage is filled at 10 to 70 ° C, the degree of decrease is larger than that of the coffee beverage having a filling temperature of 90 ° C. As for 2-methylbutanal and 3-methylbutanal, it is clear that when a coffee beverage is filled at 10 to 70 ° C., the filling temperature is almost the same as when the filling temperature is 90 ° C. or much remains. became.

  In addition, the degree of decrease of 2-methylfuran, 2-methylbutanal and 3-methylbutanal as fragrance components in the sample (blend product) of “aging at 5 ° C.” is the peak area at the liquid temperature of 90 ° C. at the time of filling. When compared using the area as the standard (1.00), the relative values of the peak area areas at the filling liquid temperatures of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. are in the range of 1.10 to 1.31, As compared with the case where the temperature was 90 ° C., a relatively larger amount of the fragrance component remained. On the other hand, when 2,5-dimethylpyrazine and 2,6-dimethylpyrazine were measured in the same manner, the relative values of the peak area areas at a liquid temperature of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. during filling were 1.00 to 1. It was within the range of .05, and was almost the same as when the filling temperature was 90 ° C.

(Discussion)
The degree of decrease in 2-methylfuran, 2-methylbutanal, and 3-methylbutanal, which are fragrance components, in the sample (single product) of “aging at 60 ° C.” is based on the peak area at a liquid temperature of 90 ° C. at the time of filling. When compared as (1.00), the relative values of the peak area areas at the liquid temperature of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. during filling are in the range of 1.11 to 1.51, and the filling temperature is Compared with the case where it is 90 degreeC, the aromatic component remained relatively more. On the other hand, when 2,5-dimethylpyrazine and 2,6-dimethylpyrazine are measured in the same manner, the relative values of the peak area areas at the filling liquid temperatures of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. are 0.98 to 1. The relative residual ratio of the fragrance component was almost the same as in the case of .05 and the filling temperature was 90 ° C.

  In the sample (blend product) of “aging over 60 ° C.”, the degree of reduction of 2-methylfuran, 2-methylbutanal and 3-methylbutanal as fragrance components is the peak area area at the liquid temperature of 90 ° C. during filling The relative value of the peak area at the liquid temperature of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. during filling is within the range of 1.10 to 1.43. As compared with the case where the temperature was 90 ° C., a relatively large amount of aroma component remained. On the other hand, when 2,5-dimethylpyrazine and 2,6-dimethylpyrazine were measured in the same manner, the relative values of the peak area areas at the filling liquid temperatures of 10 ° C., 30 ° C., 50 ° C., and 70 ° C. were 1.02-1. The relative residual ratio of the fragrance component was almost the same as in the case of 0.07 and the filling temperature was 90 ° C.

(Summary)
From the above, in comparison with “aging deterioration 5 ° C.”, in “aging deterioration 60 ° C.”, the filling temperature is 10 ° C., 30 ° C., 50 ° C., 70 ° C. compared with the case where the filling temperature is 90 ° C. In some cases, the aromatic components 2-methylfuran, 2-methylbutanal and 3-methylbutanal remained large without decreasing. On the other hand, for 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, which are aromatic components, the filling temperatures are 10 ° C, 30 ° C, 50 ° C, and 70 ° C compared to the case where the filling temperature is 90 ° C. In some cases there was little difference in the amount remaining.

3. Sensory test 5 expert panelists evaluated the deterioration over time for the above sample (single item) (1) top fragrance, (2) sharpness of aftertaste, and (3) comprehensive evaluation (Table 8, Table) 9). All the comprehensive evaluations of “aging at 5 ° C.” were “very good”. However, in the sample (single item) of “aging over 60 ° C.”, the overall evaluation of the 70 ° C. filling and the 90 ° C. filling of the container-packed coffee beverages was “dissatisfied”. The overall evaluation of the stuffed coffee drink was “OK”. Similar results were obtained for aftertaste. In addition, about the fragrance of the top, the result similar to the sharpness of aftertaste was obtained except "good" of 10 degreeC and 30 degreeC filling.

  Regarding the sample (blend product), the overall evaluation of the 70 ° C. filling and the 90 ° C. filling of the packaged coffee beverages was “Yes” at “Deterioration over 60 ° C.”, but the samples filled with 10 ° C., 30 ° C. and 50 ° C. The overall evaluation of the packaged coffee drink was “good”. As for aftertaste, containerized coffee drinks filled at 10 ° C, 30 ° C, and 50 ° C were "possible", whereas containerd coffee beverages filled at 70 ° C and 90 ° C were "dissatisfied". Met. In addition, about the fragrance of the top, the result similar to the sharpness of aftertaste was obtained except "good" of 10 degreeC and 30 degreeC filling.

  From the above sensory test results based on “deterioration with time 60 ° C.”, containerd coffee beverages filled with 70 ° C. and 90 ° C. are likely to deteriorate over time, whereas containerd coffee beverages filled with 10 ° C., 30 ° C. and 50 ° C. It became clear that it is hard to deteriorate over time.

Here, in consideration of the combination of the residual amount result of the fragrance component and the sensory test result, the container-filled coffee drink filled with 70 ° C. and 90 ° C. is 3 of 2-methylfuran, 2-methylbutanal, and 3 methylbutanal. It has been found that the components are reduced as compared to 10 ° C, 30 ° C and 50 ° C filled container coffee beverages, and are likely to deteriorate over time. On the other hand, container-packed coffee beverages filled at 10 ° C., 30 ° C., and 50 ° C. contain many three components of 2-methylfuran, 2-methylbutanal, and 3 methylbutanal, and the deterioration over time is suppressed. I found out. This proves that there is a correlation between the residual amount of 2-methylfuran, 2-methylbutanal and 3-methylbutanal and deterioration over time.

Claims (3)

A method for producing a containerized coffee beverage characterized by suppressing deterioration of aroma components by filling a container with a liquid temperature of a coffee beverage within a range of 10 to 70 ° C. 2. The method for producing a packaged coffee beverage according to claim 1, wherein the aromatic component is one or more selected from the group consisting of 2-methylfuran, 2-methylbutanal and 3-methylbutanal. . A method for suppressing deterioration of a container-packed coffee beverage, wherein the container is filled with a liquid temperature of the coffee beverage within a range of 10 to 70 ° C.