JP2008161103A - Stabilization method of liquid coffee - Google Patents
Stabilization method of liquid coffee Download PDFInfo
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- JP2008161103A JP2008161103A JP2006353729A JP2006353729A JP2008161103A JP 2008161103 A JP2008161103 A JP 2008161103A JP 2006353729 A JP2006353729 A JP 2006353729A JP 2006353729 A JP2006353729 A JP 2006353729A JP 2008161103 A JP2008161103 A JP 2008161103A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 143
- 235000016213 coffee Nutrition 0.000 title claims abstract description 141
- 239000007788 liquid Substances 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 45
- 230000006641 stabilisation Effects 0.000 title 1
- 238000011105 stabilization Methods 0.000 title 1
- 239000002253 acid Substances 0.000 claims abstract description 51
- 239000003513 alkali Substances 0.000 claims abstract description 22
- 239000002243 precursor Substances 0.000 claims abstract description 18
- 230000003472 neutralizing effect Effects 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 34
- 238000003860 storage Methods 0.000 claims description 30
- AAWZDTNXLSGCEK-UHFFFAOYSA-N Cordycepinsaeure Natural products OC1CC(O)(C(O)=O)CC(O)C1O AAWZDTNXLSGCEK-UHFFFAOYSA-N 0.000 claims description 13
- AAWZDTNXLSGCEK-ZHQZDSKASA-N Quinic acid Natural products O[C@H]1CC(O)(C(O)=O)C[C@H](O)C1O AAWZDTNXLSGCEK-ZHQZDSKASA-N 0.000 claims description 13
- AAWZDTNXLSGCEK-LNVDRNJUSA-N (3r,5r)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid Chemical compound O[C@@H]1CC(O)(C(O)=O)C[C@@H](O)C1O AAWZDTNXLSGCEK-LNVDRNJUSA-N 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000015123 black coffee Nutrition 0.000 claims description 2
- 230000020477 pH reduction Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000004448 titration Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 240000007154 Coffea arabica Species 0.000 description 118
- 239000000047 product Substances 0.000 description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000001954 sterilising effect Effects 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 241000533293 Sesbania emerus Species 0.000 description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 description 7
- 229910052751 metal Inorganic materials 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- 230000007423 decrease Effects 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- -1 quinic acid lactone Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、液体コーヒーの製造法及び当該方法にて製造された液体コーヒーに関する。詳しくは、保存安定性を向上させた液体コーヒー及びその製造法に関する。さらに詳しくは、液体コーヒーを保存する間の酸味の増加を抑制して風味の保持期間を向上させ、製造初期品質を長期に渡って保持することができる液体コーヒーの製造法である。 The present invention relates to a method for producing liquid coffee and liquid coffee produced by the method. Specifically, the present invention relates to liquid coffee having improved storage stability and a method for producing the same. More specifically, the present invention relates to a method for producing liquid coffee that can suppress an increase in acidity during storage of liquid coffee, improve a flavor retention period, and maintain initial production quality over a long period of time.
液体コーヒー製品は、水分を多量に含むほか、酸成分、酸成分前駆体、香味成分、糖類、アミノ酸、タンパク質、脂質など多種類の成分を含む複雑な系である。特に液体コーヒー製品を保存する間に、酸成分前駆体が加水分解を受けることにより酸成分が生成することがあり、これにより液体コーヒーのｐHが低下し、官能的には酸味が増加して好ましくないフレーバーとなりうる。このような成分変化は、保存中の液体コーヒーの商品価値を低下させる最大の要因となっている。それゆえ、液体コーヒー製品の酸味増加を抑制する方法について、種々の提案がされている。 Liquid coffee products are complex systems that contain a large amount of moisture, and also include various components such as acid components, acid component precursors, flavor components, sugars, amino acids, proteins, and lipids. Particularly during storage of liquid coffee products, the acid component precursor may be hydrolyzed to produce an acid component, which reduces the pH of the liquid coffee and increases the acidity in terms of functionality. Can be no flavor. Such component change is the biggest factor that reduces the commercial value of liquid coffee during storage. Therefore, various proposals have been made on methods for suppressing the increase in acidity of liquid coffee products.
例えば、炭酸水素ナトリウムにより液体コーヒー製品の初期ｐHを上げる方法（特許文献１）があるが、このように初期ｐＨを上げても保存中に依然としてｐHの低下が生じうる。強アルカリでｐHを上げ酸成分の前駆体を酸成分に変換した後に酸を添加しｐHを戻す方法（特許文献２）があるが、添加したアルカリと酸により生成した塩により液体コーヒーの風味に影響する恐れがある。弱アルカリと酸とを添加し、バッファー作用により、酸味の増加を抑制する方法（特許文献３）においても、多量の弱アルカリ、酸を使うことから風味への影響が懸念される。
本発明は、液体コーヒーの成分変化を可能な限り抑制し、もって製品の賞味期限を改善することを目的とする。 An object of the present invention is to suppress the change in the components of liquid coffee as much as possible, thereby improving the shelf life of the product.
本発明者らは、上記課題を解決するために鋭意検討の結果、液体コーヒーを加熱処理し、次いで加熱処理後の該液体コーヒーにアルカリを添加することにより、該液体コーヒーを長期に渡り保存可能になることを見いだし、本発明を完成させるに至った。そこで本発明の態様は、以下の通りである：
１．液体コーヒーを加熱処理して、該液体コーヒーに含まれる酸成分前駆体を酸成分に変化せしめ、該加熱処理した液体コーヒーにアルカリを添加して、前記工程で生成した酸成分を中和することを含む、安定化された液体コーヒーを製造する方法。
２．該加熱処理に先立ち、該液体コーヒーにアルカリを添加する工程をさらに含む上記１に記載の方法。
３．該加熱処理の後に、該加熱処理した液体コーヒーにコーヒー香り成分を添加する工程をさらに含む上記１又は２に記載の方法。
４．該加熱処理の温度が１２０℃以上１５０℃以下であり、処理時間を一時間以内とする、上記１〜３のいずれか１項に記載の方法。
５．該液体コーヒーがミルクを含まない無糖あるいは加糖のブラックコーヒーである上記１〜４のいずれか１項に記載の方法。
６．該加熱処理の温度が１３５℃以上１４５℃以下であり、処理時間を１分間以上１０分間以内とする上記１〜５のいずれか１項に記載の方法。
７．上記１〜６のいずれか１つに記載の方法により製造される液体コーヒーであって、初期ｐHが５．２〜６．8である、液体コーヒー。
８．室温に１．５ヶ月間保存した後のｐHの低下値が０．３以下である、上記７に記載の液体コーヒー。
９．室温に１．５ヶ月間保存した後の終点ｐH６．１までの滴定酸度の上昇値が、０．９ [ml-0.1 mol NaOH / g-ss]以下である、上記７または８に記載の液体コーヒー。
１０．室温に６ヶ月間保存した後の含有キナ酸の増加率が、該保存開始前と比較して７％以下である、上記７〜９のいずれか１つに記載の液体コーヒー。
１１．上記１〜６のいずれか１つに記載の方法で製造し、室温で１．５ヶ月間保存後の液体コーヒーを室温に４．５ヶ月間保存した後の含有キナ酸の増加率が、該４．５ヶ月間保存開始前と比較して４％以下である、上記７〜９のいずれか１つに記載の液体コーヒー。
１２．上記７〜１１のいずれか１つに記載の液体コーヒーに甘味料、香料、乳類、及びこれら混合物より選択される添加物を加えた液体コーヒー製品。
As a result of intensive studies to solve the above problems, the present inventors can store liquid coffee for a long period of time by heat-treating liquid coffee and then adding alkali to the liquid coffee after heat-treatment. As a result, the present invention has been completed. Thus, embodiments of the present invention are as follows:
1. Heat treating liquid coffee, changing the acid component precursor contained in the liquid coffee to an acid component, adding alkali to the heat-treated liquid coffee, and neutralizing the acid component generated in the above step A process for producing a stabilized liquid coffee comprising:
2. The method according to 1 above, further comprising a step of adding alkali to the liquid coffee prior to the heat treatment.
3. 3. The method according to 1 or 2 further comprising a step of adding a coffee aroma component to the heat-treated liquid coffee after the heat treatment.
4). 4. The method according to any one of 1 to 3 above, wherein the temperature of the heat treatment is 120 ° C. or more and 150 ° C. or less, and the treatment time is within one hour.
5. 5. The method according to any one of 1 to 4 above, wherein the liquid coffee is sugar-free or sweetened black coffee that does not contain milk.
6). 6. The method according to any one of 1 to 5 above, wherein the temperature of the heat treatment is from 135 ° C. to 145 ° C., and the treatment time is from 1 minute to 10 minutes.
7). Liquid coffee manufactured by the method according to any one of 1 to 6 above, wherein the initial pH is 5.2 to 6.8.
8). 8. The liquid coffee according to 7 above, wherein the pH drop after storage at room temperature for 1.5 months is 0.3 or less.
9. 9. The liquid according to 7 or 8 above, wherein the increase in titrated acidity up to the end point pH 6.1 after storage at room temperature for 1.5 months is 0.9 [ml-0.1 mol NaOH / g-ss] or less coffee.
10. Liquid coffee as described in any one of said 7-9 whose increase rate of the content quinic acid after preserve | saving for 6 months at room temperature is 7% or less compared with this storage start.
11. The increase rate of the quinic acid contained after the liquid coffee produced by the method according to any one of 1 to 6 above and stored at room temperature for 1.5 months at room temperature for 4.5 months is Liquid coffee as described in any one of said 7-9 which is 4% or less compared with 4.5 months before storage start.
12 The liquid coffee product which added the additive selected from a sweetener, a fragrance | flavor, milk, and these mixtures to the liquid coffee as described in any one of said 7-11.
以下、本発明について詳細に説明する。
本発明において「液体コーヒー」とは、コーヒー生豆を焙煎、粉砕し、これを湯又は水を用いて抽出し、適宜濃縮又は希釈することにより得られたものを指す。用いるコーヒー生豆はアラビカ種、ロブスタ種、リベリカ種、これらの交雑種等いずれの種を用いても良く、またこれらをブレンドして用いても良い。コーヒー生豆の焙煎は、直火、熱風、遠赤外線、マイクロ波、炭火、セラミック、過熱水蒸気等いかなる焙煎法を用いても良く、焙煎度は浅煎り〜深煎りにわたりライト、シナモン、ミディアム、ハイ、シティ、フルシティ、フレンチ、イタリアン、炭焼きのいかなる焙煎度のものも使用できる。この焙煎コーヒー豆を、一般的な粉砕機、ロールミルなどを用いて粉砕することにより得た、焙煎粉砕コーヒー（粗挽き、中粗挽き、中挽き、中細挽き、細挽きなどの種々の形状のものを含む）を用いて、水又は湯又は加圧熱水により抽出する。抽出方法は一般的な濾過式のほか煮沸法、浸漬法、また加圧式抽出法などを用いることができる。
Hereinafter, the present invention will be described in detail.
In the present invention, “liquid coffee” refers to a product obtained by roasting and pulverizing green coffee beans, extracting the coffee beans with hot water or water, and concentrating or diluting as appropriate. The coffee beans to be used may be any kind such as Arabica, Robusta, Revelica, or a hybrid of these, or may be used by blending them. For roasting coffee beans, any roasting method such as direct fire, hot air, far infrared rays, microwave, charcoal fire, ceramic, superheated steam, etc. may be used, and the roasting degree is light, cinnamon, Medium, high, city, full city, french, italian and charcoal roasts can be used. This roasted coffee bean was pulverized using a general grinder, roll mill, etc., and roasted and ground coffee (coarse ground, medium ground, medium ground, medium ground, fine ground, etc. (Including those having a shape) and extracting with water, hot water or pressurized hot water. The extraction method may be a general filtration method, a boiling method, a dipping method, or a pressure extraction method.
このように得られた液体コーヒーは、水分のほか酸成分、酸成分前駆体、香味成分、糖類、アミノ酸、タンパク質、脂質など多種類の成分を含む系であり、通常可溶性固形分濃度（ブリックス濃度）０．５〜５０％、ｐＨ４．５〜６．０のものである。このうち特に「酸成分前駆体」とは、加熱処理や時間の経過に伴い酸成分に変化しうる成分のことを指し、例えば水により加水分解を受けて酸を生成するエステル類、エーテル類、ラクトン類等を含む。当該「酸成分前駆体」の酸成分への変化が液体コーヒーの風味に大きな影響をもたらす。液体コーヒー中には元来酸成分（例えば、クロロゲン酸類、キナ酸、カフェ酸、及び他の有機酸類等）が含まれており、液体コーヒーの風味を評価する上で酸味は重要な要素である。しかし酸成分の含有量が多過ぎると、いわゆる酸っぱいコーヒーとなり、これを嫌う消費者も多い。液体コーヒー製造直後は消費者に最も好まれる適切な酸味に調整することが可能であるが、これを貯蔵するうちに酸成分前駆体が酸成分に変化していくと、液体コーヒーの酸味が増して商品価値が低下し、ついには飲用に耐えない程の酸味を呈する場合もありうる。このような酸味増加の観点から、従来液体コーヒー製品の賞味期限は一般的に６ヶ月とされてきた。従って液体コーヒー中の酸成分の生成の制御は、製品の賞味期限を決定する際に重要となる。 The liquid coffee obtained in this way is a system containing various components such as water, acid components, acid component precursors, flavor components, sugars, amino acids, proteins, lipids, and usually soluble solids concentration (Brix concentration) ) 0.5-50%, pH 4.5-6.0. Among these, the “acid component precursor” particularly refers to a component that can be changed to an acid component with heat treatment or the passage of time, for example, esters, ethers, which generate an acid by hydrolysis with water, Includes lactones and the like. The change of the “acid component precursor” to the acid component greatly affects the flavor of the liquid coffee. Liquid coffee originally contains acid components (for example, chlorogenic acids, quinic acid, caffeic acid, and other organic acids), and sourness is an important factor in evaluating the flavor of liquid coffee. . However, if the acid content is too high, so-called sour coffee is produced, and many consumers dislike it. Immediately after making liquid coffee, it can be adjusted to an appropriate sourness that is most favored by consumers.However, if the acid component precursor is changed to an acid component during storage, the sourness of liquid coffee increases. As a result, the commercial value of the product may decrease, and it may eventually have a sour taste that it cannot withstand. From the viewpoint of such an increase in sourness, the shelf life of conventional liquid coffee products has generally been set to 6 months. Controlling the production of acid components in liquid coffee is therefore important in determining product shelf life.
本発明においては、上記の通り得られた液体コーヒーをまず加熱処理する。液体コーヒーを加熱することにより液体コーヒー中に含まれる酸成分前駆体が水と反応して加水分解し、酸成分に変化する。酸成分前駆体を酸成分に変化させるために好ましくは１００℃〜１８０℃、さらに好ましくは１２０℃〜１５０℃、最も好ましくは１３５℃〜１４５℃に加熱することができる。液体コーヒーの加熱処理は所定量の反応器に入れて加熱するほか、コーヒー液をプレート式又はチューブ式の熱交換器を通して所定の温度まで加熱し、その温度を保ったままさらに金属管又はステンレス管の中をコーヒー液が通過するまでの時間保持することによっても行うことができる。液体コーヒーを加熱し温度を保ったまま金属管内部に通過させる場合、流速又は金属管の長さを調節することにより加熱時間を調整することができ、一般には数秒間〜１０分間、好ましくは１分間〜７分間、最も好ましくは1.5分間〜６分間加熱することができる。液体コーヒーを加熱処理すると、酸成分の濃度が増し、これに伴い液体コーヒーのｐＨが低下して４．０〜５．５になる。 In the present invention, the liquid coffee obtained as described above is first heat-treated. When the liquid coffee is heated, the acid component precursor contained in the liquid coffee reacts with water to be hydrolyzed and converted into an acid component. In order to change the acid component precursor to the acid component, it is preferably heated to 100 ° C to 180 ° C, more preferably 120 ° C to 150 ° C, and most preferably 135 ° C to 145 ° C. In addition to heating the liquid coffee in a predetermined amount of reactor, the coffee liquid is heated to a predetermined temperature through a plate-type or tube-type heat exchanger, and the metal tube or stainless steel tube is further maintained while maintaining the temperature. It can also be carried out by holding the time until the coffee liquid passes through. When liquid coffee is heated and passed through a metal tube while maintaining the temperature, the heating time can be adjusted by adjusting the flow rate or the length of the metal tube, generally several seconds to 10 minutes, preferably 1 It can be heated for a period of from 7 minutes to 7 minutes, most preferably from 1.5 minutes to 6 minutes. When the liquid coffee is heat-treated, the concentration of the acid component increases, and accordingly, the pH of the liquid coffee decreases to 4.0 to 5.5.
酸成分濃度の増加した液体コーヒーに次いでアルカリを添加する。アルカリを添加すると酸成分と中和して塩が形成され、これに伴いｐＨが上昇する。液体コーヒー中に含まれる酸成分がほぼ中和する程度の量のアルカリを添加することが好ましく、そのためには液体コーヒーのｐＨを５〜７、好ましくは５．５〜６．５程度に調節するとよい。アルカリとして、水酸化ナトリウム、水酸化カリウムのような強アルカリを使用することも可能であるが、炭酸カルシウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カリウムなどの弱アルカリを使用することが好ましい。 The alkali is then added to the liquid coffee having an increased acid component concentration. When an alkali is added, the acid component is neutralized to form a salt, and the pH increases accordingly. It is preferable to add an alkali in such an amount that the acid component contained in the liquid coffee is almost neutralized. For that purpose, the pH of the liquid coffee is adjusted to about 5 to 7, preferably about 5.5 to 6.5. Good. Although strong alkalis such as sodium hydroxide and potassium hydroxide can be used as the alkali, it is preferable to use weak alkalis such as calcium carbonate, sodium hydrogen carbonate, sodium carbonate and potassium carbonate.
ｐＨを調整した液体コーヒーは、必要に応じて乳、糖類、香料、着色料等と混合し、その後当業者に周知の方法により必要な殺菌処理をして、容器詰めして最終製品とする。
このような方法で得られた液体コーヒー製品は、元来液体コーヒー中に含有されていた酸成分前駆体をほぼ全て分解したことになる、すなわち、酸成分に変わりうる成分をほぼ全てなくしたことになるので、貯蔵中の酸成分の増加が抑制され、もって貯蔵期間が大幅に延長されたものとなる。
The pH-adjusted liquid coffee is mixed with milk, sugars, fragrances, coloring agents and the like as necessary, and then subjected to necessary sterilization treatment by a method well known to those skilled in the art, and then packed into a final product.
The liquid coffee product obtained by such a method has decomposed almost all of the acid component precursor originally contained in the liquid coffee, that is, almost all components that can be converted into acid components have been eliminated. Therefore, an increase in the acid component during storage is suppressed, and the storage period is greatly extended.
本発明の方法に先立ち、まず液体コーヒーにアルカリ成分を添加し、ついで加熱処理をすることができる。まずアルカリを添加すると、液体コーヒーのｐＨは６〜７程度にまで上昇するが、この状態で加熱処理すると、液体コーヒーに含まれる酸成分前駆体を効率的に消失させることが可能となる。 Prior to the method of the present invention, an alkali component can be first added to liquid coffee and then heat-treated. First, when alkali is added, the pH of the liquid coffee rises to about 6 to 7. However, when heat treatment is performed in this state, the acid component precursor contained in the liquid coffee can be efficiently lost.
また加熱処理によりコーヒーの香りに影響が出る虞がある場合には、本発明の方法における加熱処理の後に、液体コーヒーにコーヒー香り成分を添加するのが好ましい。コーヒー香り成分とは、コーヒー独特の香りを構成する揮発性の成分を取り出したものを指し、各種アルデヒド類、ピラジン類、エステル類、ケトン類などの混合物であると考えられている。このような香り成分を加熱処理後の液体コーヒーに戻してやることにより、コーヒーの香りを減少させることなく酸成分前駆体のみ消失させた液体コーヒー製品を得ることが可能となる。 When there is a possibility that the scent of coffee is affected by the heat treatment, it is preferable to add a coffee scent component to the liquid coffee after the heat treatment in the method of the present invention. The coffee scent component refers to a product obtained by removing a volatile component that constitutes a coffee-specific scent, and is considered to be a mixture of various aldehydes, pyrazines, esters, ketones, and the like. By returning such a scent component to the liquid coffee after the heat treatment, it is possible to obtain a liquid coffee product in which only the acid component precursor has disappeared without reducing the scent of the coffee.
本発明の方法により製造した液体コーヒーは、初期ｐHが５．２〜６．8であり、これを室温に１．５ヶ月間保存した後のｐHの低下値は好ましくは０．３以下である。また本発明の方法により製造した液体コーヒーを室温に１．５ヶ月間保存した後、終点ｐH６．１までの滴定酸度の上昇値は、好ましくは０．９[ml-0.1 mol NaOH / g-ss]以下である。 The liquid coffee produced by the method of the present invention has an initial pH of 5.2 to 6.8, and the pH reduction value after storing it at room temperature for 1.5 months is preferably 0.3 or less. . Further, after the liquid coffee produced by the method of the present invention is stored at room temperature for 1.5 months, the increase in titrated acidity up to the end point pH 6.1 is preferably 0.9 [ml-0.1 mol NaOH / g-ss. It is the following.
本発明の方法により製造した液体コーヒーを室温に６ヶ月間保存した後の含有キナ酸の増加率は、該保存開始前と比較して好ましくは７％以下である。
さらに本発明の方法で製造した液体コーヒーを製造後１．５ヶ月間室温で保存の後、さらに室温に４．５ヶ月間保存した後の含有キナ酸の増加率は、該４．５ヶ月間保存開始前と比較して好ましくは４％以下である。
The increase rate of the contained quinic acid after storing the liquid coffee produced by the method of the present invention at room temperature for 6 months is preferably 7% or less as compared to before the start of the storage.
Furthermore, after the liquid coffee produced by the method of the present invention was stored at room temperature for 1.5 months after the production, and further stored at room temperature for 4.5 months, the increase rate of quinic acid contained was 4.5 months. It is preferably 4% or less as compared to before storage.
本発明において「保存」という場合は、液体コーヒーを殺菌済みのペットボトル等に詰め、栓を開封せずに所定の温度で保管しておくことを意味する。
なお、上記において「室温で１．５ヶ月間保存」の状態に相当する加速試験は、「４０℃で１週間保存」であり、「室温で６ヶ月間保存」の状態に相当する加速試験は「４０℃で４週間保存」である。したがって、上記のｐＨの低下値や含有酸の増加率等の値は、それぞれに対応する加速試験によっても得ることができる。
In the present invention, “preservation” means that liquid coffee is packed in a sterilized plastic bottle or the like and stored at a predetermined temperature without opening the stopper.
In the above, the accelerated test corresponding to the state of “storage at room temperature for 1.5 months” is “storage at 40 ° C. for 1 week”, and the acceleration test corresponding to the state of “storage at room temperature for 6 months” is “4 weeks storage at 40 ° C.”. Therefore, values such as the above-mentioned pH decrease value and increase rate of contained acid can also be obtained by corresponding accelerated tests.
なお、本明細書において「液体コーヒー製品」という場合は、「コーヒー飲料などの表示に関する公正競争規約」に基づく「コーヒー」「コーヒー飲料」「コーヒー入り清涼飲料」及び「乳飲料」のいずれも含むものとする。 In this specification, the term “liquid coffee product” includes any of “coffee”, “coffee beverage”, “soft drink with coffee” and “milk beverage” based on the “Fair Competition Rules for Labeling Coffee Drinks”. Shall be.
また本発明による方法で製造することができる液体コーヒー製品は、例えば瓶詰め、缶詰、レトルトパウチ品及びＰＥＴボトル詰めのいずれも含みうるが、特にＰＥＴボトル詰め製品を製造する場合に大きな効果を発揮することが期待される。 Further, the liquid coffee product that can be produced by the method according to the present invention can include, for example, bottling, canning, retort pouch products, and PET bottled products, and is particularly effective when producing PET bottled products. It is expected.
本発明の方法により製造した液体コーヒー製品は、貯蔵中における酸成分生成が抑制されるので、貯蔵中の風味の変化が最小限に抑えられ、よって貯蔵期間（すなわち賞味期限）を延長することが可能となる。 The liquid coffee product produced by the method of the present invention suppresses the generation of acid components during storage, so that the change in flavor during storage is minimized, thus extending the storage period (ie, shelf life). It becomes possible.
本発明の方法を実施する方法を具体的に説明する。
本発明の方法に使用する液体コーヒーは、食品工業的に液体コーヒーを得る通常の方法を用いて製造することができる。使用するコーヒー豆は品種、産地、品質を問わず、コーヒー豆の焙煎法、粉砕法及び抽出法も問わない。得られた液体コーヒーのｐＨはだいたい４．５〜６．0程度である。
A method for carrying out the method of the present invention will be specifically described.
The liquid coffee used in the method of the present invention can be produced using a conventional method for obtaining liquid coffee in the food industry. The coffee beans to be used are not limited in variety, production area, quality, and coffee beans roasting method, crushing method and extraction method. The pH of the obtained liquid coffee is about 4.5 to 6.0.
この液体コーヒーを１２０〜１５０℃に加熱し温度を保持したまま金属管内部を通過させることにより、加熱処理する。金属管の長さおよび金属管内部を通過させる流速を調整して加熱処理時間を調整することができ、例えば１分間〜１０分間程度加熱することが好ましい。加熱処理して得られた液体コーヒーのｐＨは約４〜５.5程度にまで低下している。これは液体コーヒー中に含まれている酸成分前駆体が加熱処理により加水分解を受け、酸成分が生成したからである。 The liquid coffee is heated to 120 to 150 ° C. and passed through the metal tube while maintaining the temperature, thereby performing a heat treatment. The heat treatment time can be adjusted by adjusting the length of the metal tube and the flow rate through which the metal tube passes, and for example, it is preferable to heat for about 1 to 10 minutes. The pH of the liquid coffee obtained by the heat treatment is lowered to about 4 to 5.5. This is because the acid component precursor contained in the liquid coffee is hydrolyzed by the heat treatment to produce an acid component.
ついでこのように生成した酸成分を中和すべく、アルカリ成分を添加する。添加するアルカリ成分は、炭酸水素ナトリウムや炭酸カルシウム等食品工業上許容可能な弱アルカリ成分を使用するのが好ましい。かかる弱アルカリ成分を添加して、次に述べる殺菌処理後の液体コーヒーのｐＨが約５〜７、好ましくは５．５〜６．８になるようにｐＨを戻す。
加熱処理及びアルカリ処理を経た液体コーヒーを必要に応じて水で希釈して好ましくはブリックス濃度１％〜３％に調整し、甘味料、香料、乳類を適宜加え、殺菌処理（超高温瞬間殺菌法（ＵＨＴ殺菌法）等による）を施して容器詰めして液体コーヒー製品とすることができる。
Next, an alkali component is added to neutralize the acid component thus produced. As the alkali component to be added, it is preferable to use a weak alkali component that is acceptable in the food industry, such as sodium hydrogen carbonate or calcium carbonate. Such a weak alkali component is added, and the pH of the liquid coffee after the sterilization treatment described below is adjusted to about 5 to 7, preferably 5.5 to 6.8.
Liquid coffee that has been subjected to heat treatment and alkali treatment is diluted with water as necessary, preferably adjusted to a Brix concentration of 1% to 3%, and sweeteners, fragrances, and milk are added as appropriate, and sterilization treatment (ultra-high temperature instant sterilization) (According to the method (UHT sterilization method) etc.) and can be packed into a liquid coffee product.
また、別の態様として、熱処理に先立ち、アルカリを先に添加した後に熱処理をかけることができる。この場合には、熱処理と殺菌とを兼ねることも可能であるため、殺菌プロセスを省略しそのまま容器詰めして液体コーヒー製品とすることができる。
別の態様として、本発明の方法を実施するに先立ち、揮発性成分分離装置等を使用して液体コーヒーからコーヒー香り成分を予め分離しておくことができる。このように分離した揮発性コーヒー香り成分を冷蔵又は冷凍保存しておくことが望ましい。本発明の方法にて液体コーヒーを加熱処理する間に、揮発性のコーヒー香り成分が揮発してしまう場合があるが、このような場合であっても予め保存しておいたコーヒー香り成分を再度戻してやることにより、コーヒー本来の香りを減少させることなく酸成分前駆体のみ消失させた液体コーヒー製品を得ることが可能となる。なおコーヒー香り成分は、液体コーヒーから予め分離しておいたものを用いる他、市販のコーヒー香り成分を用いることもまた可能である。
As another aspect, the heat treatment can be performed after the alkali is added prior to the heat treatment. In this case, since both heat treatment and sterilization can be performed, the sterilization process can be omitted and the container can be packed as it is to obtain a liquid coffee product.
As another aspect, prior to carrying out the method of the present invention, a coffee scent component can be previously separated from liquid coffee using a volatile component separation device or the like. It is desirable that the volatile coffee scent component thus separated is refrigerated or frozen. While the liquid coffee is heat-treated by the method of the present invention, the volatile coffee scent component may volatilize. By returning it, it becomes possible to obtain a liquid coffee product in which only the acid component precursor has disappeared without reducing the original aroma of coffee. As the coffee scent component, a commercially available coffee scent component can be used in addition to the one previously separated from the liquid coffee.
比較実施例１
コロンビア、ブラジル、インドネシアをブレンドした中深煎りコーヒー豆を中細引きに粉砕し、加圧熱水で抽出してブリックス濃度１０％のコーヒー抽出物を得た。この抽出物を濃度１.５５％になるように水で希釈し、殺菌後のｐＨが５．７になるように炭酸水素ナトリウム（東ソー株式会社）を加え、超高温瞬間（ＵＨＴ）殺菌機で１３３．８℃、３９．４秒間殺菌を行った。５００ミリリットルのペット（ＰＥＴ）ボトルに約８５℃でホットパック充填を行った。
実施例１
比較実施例１と同様に得たコーヒー抽出物を加熱処理装置（実験用殺菌装置 FPO-7845、日本APV株式会社）を用いて１３８℃、５分間熱処理をした。加熱処理を加える前のコーヒー抽出物のｐＨは４．９であった。加熱処理後のｐＨは４．６に低下した。加熱処理後のコーヒー抽出物をブリックス濃度１．５５％まで水で希釈した。次いで殺菌後のｐＨが５．７になるよう炭酸水素ナトリウム（東ソー株式会社）を添加し、ＵＨＴ殺菌機にて１３３．８℃、３９．４秒間殺菌を行った。５００ミリリットルのペットボトルに約８５℃でホットパック充填を行った。
官能試験
比較実施例１及び実施例１の液体コーヒーを４０℃の恒温槽に入れ、１，２，３及び４週間経過後のｐＨをそれぞれ測定し、専門パネルによる官能試験を行った。通常のペットボトル液体コーヒー製品の賞味期限は室温で６ヶ月間であるが、４０℃で４週間はこの期間に相当する加速試験となる。
Comparative Example 1
A deeply roasted coffee bean blended with Colombia, Brazil, and Indonesia was ground and thinned and extracted with hot hot water to obtain a coffee extract with a Brix concentration of 10%. This extract is diluted with water to a concentration of 1.55%, sodium hydrogen carbonate (Tosoh Corporation) is added so that the pH after sterilization becomes 5.7, and ultra high temperature instant (UHT) sterilizer is used. Sterilization was performed at 133.8 ° C. for 39.4 seconds. A 500 milliliter PET (PET) bottle was hot packed at about 85 ° C.
Example 1
The coffee extract obtained in the same manner as in Comparative Example 1 was heat-treated at 138 ° C. for 5 minutes using a heat treatment apparatus (experimental sterilizer FPO-7845, Nippon APV Co., Ltd.). The pH of the coffee extract before the heat treatment was 4.9. The pH after the heat treatment dropped to 4.6. The coffee extract after the heat treatment was diluted with water to a Brix concentration of 1.55%. Next, sodium hydrogen carbonate (Tosoh Corporation) was added so that the pH after sterilization was 5.7, and sterilization was performed at 133.8 ° C. for 39.4 seconds using a UHT sterilizer. A 500 ml plastic bottle was hot-packed at about 85 ° C.
Sensory test The liquid coffees of Comparative Example 1 and Example 1 were placed in a constant temperature bath at 40 ° C., pH values were measured after 1, 2, 3 and 4 weeks, respectively, and a sensory test was conducted using a specialized panel. A typical PET bottle liquid coffee product has a shelf life of 6 months at room temperature, but 4 weeks at 40 ° C. is an accelerated test corresponding to this period.
結果を表１に示す。 The results are shown in Table 1.
表中、酸味の強さは、「酸味が認められない…０」から「酸味が非常に強い…１０」までの官能評価値である。
表から明らかなとおり、加熱処理を施した液体コーヒーは、ｐＨ変化が少なく、また酸味の上昇も抑制されている。
実施例２
実施例１と同様に得たコーヒー抽出物に炭酸水素ナトリウムを加えてｐＨを６．３に調整した。次いで実施例１と同じ加熱処理装置にて１３８℃、５分間加熱処理を行った。この処理にて液体コーヒーのｐＨは５．７になった。ブリックス濃度１．５５％まで水で希釈し、ＵＨＴ殺菌機にて１３３．８℃、３９．４秒間殺菌を行った。５００ミリリットルのペットボトルに約８５℃でホットパック充填を行った。上記と同様の加速試験及び官能試験を行った。結果を表２に示す。
In the table, the sourness is a sensory evaluation value from "no acidity is recognized ... 0" to "very sourness ... 10".
As is apparent from the table, the liquid coffee subjected to the heat treatment has a small pH change and an increase in sourness.
Example 2
Sodium bicarbonate was added to the coffee extract obtained in the same manner as in Example 1 to adjust the pH to 6.3. Next, heat treatment was performed at 138 ° C. for 5 minutes in the same heat treatment apparatus as in Example 1. With this treatment, the pH of the liquid coffee was 5.7. The solution was diluted with water to a Brix concentration of 1.55%, and sterilized at 133.8 ° C. for 39.4 seconds using a UHT sterilizer. A 500 ml plastic bottle was hot-packed at about 85 ° C. The same acceleration test and sensory test as described above were performed. The results are shown in Table 2.
実施例２の液体コーヒーは、ｐＨ変化が非常に少なく、酸味の上昇も効率的に抑制されている。 The liquid coffee of Example 2 has very little pH change, and the increase in sourness is effectively suppressed.
また、表３に比較実施例１と実施例２の含有酸類の分析データを示す。
ここで、キナ酸の量について、実施例２は比較実施例１に比べて初期濃度が高く、また保存中の増加が少ない。このことは、加熱処理によりキナ酸の前駆体、たとえばキナ酸ラクトン等がキナ酸に変化しているため保存中の増加がしないことを意味する。加熱処理により生じたキナ酸は、製品化の段階で既に中和しているため、製品の初期の酸味は強すぎず保存中に酸味が増すこともないといえる。
Table 3 shows the analytical data of the acids contained in Comparative Example 1 and Example 2.
Here, with respect to the amount of quinic acid, Example 2 has a higher initial concentration than that of Comparative Example 1, and the increase during storage is small. This means that the quinic acid precursor, such as quinic acid lactone, has been changed to quinic acid by heat treatment, so that there is no increase during storage. Since the quinic acid produced by the heat treatment has already been neutralized at the stage of commercialization, it can be said that the initial acidity of the product is not too strong and the acidity does not increase during storage.
また表４に比較実施例１と実施例２の滴定酸度（終点ｐH6.1）とキナ酸の４０℃保存に伴う変化量のデータを示した。 Table 4 shows data on the titratable acidity (end point pH 6.1) of Comparative Example 1 and Example 2 and the amount of change of quinic acid with 40 ° C. storage.
上記比較実施例2の液体コーヒーを−４０℃にて凍結保存したものを初期品質品の対照とし、比較実施例１及び実施例２のサンプルを４０℃で１ヶ月間保存したものの嗜好テストを行った。 The liquid coffee of Comparative Example 2 was stored frozen at −40 ° C. as a control for the initial quality product, and the taste test of the samples of Comparative Examples 1 and 2 stored at 40 ° C. for 1 month was performed. It was.
嗜好テストは１８人のパネルが各サンプルを飲用し、いずれのサンプルがより好まれるか、比率で表したものである。
結果を表５に示す。
The preference test is a percentage of which 18 panels drink each sample and which sample is preferred.
The results are shown in Table 5.
比較実施例１の４０℃１ヶ月保存品は、−４０℃凍結保存品と比較して５％リスクレベルの有意性をもって嗜好の低下が認められた。しかし比較実施例２の４０℃１ヶ月保存品は−４０℃凍結保存品と同等の嗜好性を維持していた。
実施例３
実施例１と同様に得たコーヒー抽出物から水蒸気蒸留による揮発性成分分離装置（充填塔式気液向流接触型揮発成分分離装置、コトブキテクレックス株式会社）により揮発性コーヒー香り成分と香りを含まないコーヒー成分とに分離した。揮発性の香り成分を冷蔵し、香り成分を含まないコーヒー成分に炭酸水素ナトリウムを添加してｐＨを６．３に調整し、実施例１と同様に１３８℃、５分間加熱処理を行った。この処理により揮発性香り成分を含まないコーヒー成分のｐＨは５．７に低下した。このコーヒー成分に揮発性香り成分を戻し、ブリックス濃度１．５５％まで水で希釈した。ＵＨＴ殺菌機にて１３３．８℃、３９．４秒間殺菌を行った後、５００ミリリットルペットボトルに約８５℃でホットパック充填を行った。
In the product stored at 40 ° C. for 1 month in Comparative Example 1, a decrease in preference was recognized with a significance level of 5% compared to the product stored frozen at −40 ° C. However, the 40 ° C. 1 month storage product of Comparative Example 2 maintained the same palatability as the −40 ° C. frozen storage product.
Example 3
Volatile coffee scent components and scents were obtained from the coffee extract obtained in the same manner as in Example 1 by steam distillation using a volatile component separator (packed tower type gas-liquid countercurrent contact volatile component separator, Kotobuki Techlex Co., Ltd.). Separated into free coffee ingredients. The volatile scent component was refrigerated, sodium bicarbonate was added to the coffee component not containing the scent component, the pH was adjusted to 6.3, and heat treatment was performed at 138 ° C. for 5 minutes in the same manner as in Example 1. By this treatment, the pH of the coffee component containing no volatile scent component was lowered to 5.7. The volatile scent component was returned to the coffee component and diluted with water to a Brix concentration of 1.55%. After sterilization at 133.8 ° C. for 39.4 seconds using a UHT sterilizer, hot pack filling was performed at about 85 ° C. on a 500 ml PET bottle.
実施例３のサンプルを４０℃で保存したときのｐＨ変化及び酸味の変化を表６に示す。 Table 6 shows changes in pH and acidity when the sample of Example 3 was stored at 40 ° C.
実施例３の液体コーヒーは実施例２のものと同等にｐＨ変化が非常に少なく、また酸味の上昇を抑制することができた。揮発性香り成分を後から添加したため、コーヒー本来の香りを維持した製品を製造することができた。 The liquid coffee of Example 3 had very little pH change like that of Example 2, and was able to suppress an increase in sourness. Since a volatile scent component was added later, a product maintaining the original scent of coffee could be produced.
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| JP2016504923A (en) * | 2013-02-05 | 2016-02-18 | コーニンクラケ ダウ エグバート ビー．ブイ． | Method for producing liquid coffee concentrate |
| JP2016111981A (en) * | 2014-12-17 | 2016-06-23 | アサヒ飲料株式会社 | Method for producing container-packed coffee beverage, container-packed coffee beverage and method of suppressing flavor deterioration of container-packed coffee beverage |
| JP2018126152A (en) * | 2011-08-01 | 2018-08-16 | コーニンクラケ ダウ エグバート ビー．ブイ． | Process for producing liquid coffee concentrate |
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