JP2012100619A - Mild acidic black coffee beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mild acidic black coffee beverage in which acidic flavor is prevented from increasing as a result of heat sterilization or a long storage period while being kept heated.SOLUTION: The mild acidic black coffee beverage of pH 4.6-6.0 can be achieved by adding sodium chloride at the concentration of 0.0001-0.004 percent by weight to a coffee beverage.

Description

  The present invention relates to a weakly acidic black coffee beverage, and more particularly to a weakly acidic black coffee beverage that suppresses an increase in acidity associated with long-term storage during heat sterilization or in a heated state.

  Coffee beverages have a high palatability and are widely enjoyed around the world. Many industrially produced container-packed coffee drinks are also on the market and are widely enjoyed.

  However, the sterilization conditions related to “coffee beverages” categorized by “Fair competition rules regarding labeling of coffee beverages” and “Fair competition rules regarding labeling of drinkable milk” are harsh, and usually at 120 ° C. for about 20 minutes. Heat sterilization is performed. For this reason, there is a problem of flavor deterioration that is accompanied by a chemical change mainly in hydrolysis in the beverage, the beverage is denatured and the taste is changed, and the aftertaste has an astringent taste or a sour taste with a sour taste.

  In particular, black coffee drinks cause a drop in pH even when stored for a long time in a heated state (55 to 60 ° C.) of a vending machine. Furthermore, even in special temperature conditions such as summer and warm regions, Since the temperature of the beverage may increase during storage in a warehouse, etc., the beverage is worried about a decrease in pH.

  Therefore, alkali carbonates such as sodium bicarbonate (sodium bicarbonate), disodium hydrogen phosphate, and the like are used for the purpose of pH adjustment and enhancement of pH buffering action (Patent Document 1).

  In addition, as a method for suppressing quality deterioration associated with a decrease in pH of a coffee beverage, there is a method for suppressing deterioration in flavor by adding at least one of glucosamine monomer, oligomer or polymer, or a salt that can be used for food consumption thereof. It has been reported (Patent Document 2).

JP-A-61-74543 Japanese Patent Laid-Open No. 2001-158

  Black coffee drinks have a good aroma in a weakly acidic region. However, when a container-packed black coffee beverage obtained by heat sterilization is produced in a weakly acidic region, the pH drop during long-term storage (particularly warm storage) is significant, resulting in an unfavorable acidity as a black coffee beverage, Scenting is also inhibited. In order to prevent a decrease in pH, simply increasing the amount of the pH adjuster will not only deteriorate the fragrance, but also cause saltiness, sliminess and poor sharpness derived from the pH adjuster. There was a problem of spoiling the flavor.

  An object of the present invention is to provide a weakly acidic black coffee beverage having an excellent fragrance, in which an increase in acidity associated with long-term storage during heat sterilization or in a heated state is suppressed.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have obtained a container-packed black coffee beverage obtained by adding a very small amount of sodium chloride to a black coffee beverage and sterilizing it by heating. It was found that the acidity associated with long-term storage in S was suppressed, and it had excellent fragrance, and the present invention was completed.

That is, the present invention includes, but is not limited to, the following inventions.
[1] A black coffee beverage having a pH of 4.6 to 6.0, obtained by adding sodium chloride having a concentration of 0.0001 to 0.004% by weight to the coffee beverage.
[2] The black coffee beverage according to [1], wherein the coffee solid content is 0.9 to 1.8% by weight.
[3] The black coffee beverage according to [1] or [2], wherein the weight ratio of sodium chloride to be added and coffee solid content is 0.00006 to 0.004.

  According to the present invention, by using a very small amount of sodium chloride as a raw material, the acidity associated with long-term storage during heat sterilization or in a heated state is suppressed, and a low acid black coffee beverage having excellent fragrance is prepared. Can be offered.

(Black coffee drink)
As used herein, the term “coffee beverage” refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization process. A black coffee beverage refers to a coffee beverage that is substantially free of milk. Say. Here, the coffee content means a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and crushed coffee beans with water or hot water. Can be mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part. The milk component refers to a component added to give a coffee beverage a milk flavor or milk feeling, and mainly refers to milk, milk and dairy products. For example, raw milk, cow milk, special milk, partially skimmed milk, skimmed milk, processed milk, milk beverages, etc. are mentioned, and dairy products include cream, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free milk, sweetened defatted milk Examples include milk powder, whole milk powder, skim milk powder, cream powder, whey powder, butter milk powder, adjusted milk powder, and whey minerals.

  The kind of coffee beans used for the black coffee beverage of the present invention is not particularly limited. Examples of the cultivated tree species include arabica species, Robusta species, and Riberica species. Examples of coffee varieties include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One kind of coffee beans may be used, or a plurality of kinds may be blended. There are no particular restrictions on the roasting method of roasted coffee beans, and there are no restrictions on the roasting temperature and roasting environment, and ordinary methods can be employed. Furthermore, there is no restriction | limiting about the extraction method from the roasted coffee beans, for example, using water and warm water (0-100 degreeC) from the pulverized material which roasted coffee beans were grind | pulverized into coarse grinding, medium grinding, fine grinding, etc. And extracting for 10 seconds to 30 minutes. Extraction methods include drip, siphon, boiling, jet, and continuous methods.

  In the black coffee beverage of the present invention, the coffee content is 0.9 to 1.8% by weight, preferably 0.9 to 1.6% by weight, more preferably 1.0 to 1% in terms of coffee solid content. .5% by weight. Here, the coffee solid content is a mass obtained by calculating the solid content of a coffee extract (including a solution in which a concentrated coffee extract or instant coffee is dissolved) as a raw material from a refractometer reading for sugar (Brix) at 20 ° C. Say. Specifically, the coffee extract used as a raw material is multiplied by the amount of coffee extract used (g) by the value measured using a refractometer reading for sugar (Atago RX-5000 etc.). Minutes can be calculated. A coffee beverage having a relatively high coffee solid content of 0.9% by weight or more can enjoy the original flavor of coffee. It is known that when such a coffee beverage containing a large amount of coffee solids is prepared in a weakly acidic region, the flavor is particularly deteriorated during heat sterilization or storage. In the present invention, a very small amount of sodium chloride is added. Only by the simple operation, excessive sourness and off-taste associated with heating or the like are suppressed, and the original flavor of coffee with a good fragrance in weak acidity can be maintained.

  As described above, the black coffee beverage of the present invention is characterized by adding a trace amount of sodium chloride. The sodium chloride to be used may be sodium chloride as long as it is in any shape or form. Therefore, not only high-purity sodium chloride such as salt can be advantageously used, but also salt seasonings and bitters, seawater, rock salt, etc. can be used as sodium chloride as long as there is no inconvenience. it can.

  Sodium chloride is added to the coffee component at a concentration of 0.0001 to 0.004 wt%, preferably 0.0005 to 0.004 wt% in the coffee beverage with a purity of 100%. Coffee contains Na ions and Cl ions, but by adding sodium chloride of the above concentration to the coffee, the coffee's original flavor and taste such as coffee can be maintained even after long-term storage. .

  The ratio of sodium chloride to be added to the coffee solid content, that is, the weight ratio of sodium chloride / coffee solid content is 0.00007 or more, preferably 0.00007 to 0.004, more preferably 0.0001 to 0.00. 001. Within this ratio, it is possible to effectively suppress the generation of excessive sourness and the reduction of fragrance due to the heat sterilization treatment.

  In the coffee beverage of the present invention, in order to enjoy the original fragrance of coffee, the pH is in a weakly acidic region, that is, pH 4.6 to 6.0, preferably pH 4.8 to 5.8, more preferably pH 4.8 to 5. Adjust to about 6. In coffee beverages with high coffee solids and heat sterilization, the pH is usually in the weakly acidic range, but a pH adjuster may be added within the above pH range in view of the desired flavor and the like. Here, the pH adjuster refers to a substance that exhibits alkalinity when dissolved in water. Specifically, sodium bicarbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, etc. Is mentioned. In particular, the pH adjuster that does not impair the effects of the sodium chloride of the present invention is sodium bicarbonate, which is preferably used.

(Other ingredients)
In addition to the above ingredients, sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, galactooligos, as long as the effects of the present invention are not impaired. Sugar, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin) Inhibitors (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), fragrances (such as coffee flavor) can be added as appropriate. That.

(Production method)
The black coffee beverage of the present invention can be produced in the same manner as a normal coffee beverage except that sodium chloride is blended as a raw material. That is, it is manufactured by a process including a step of preparing a mixed solution by mixing coffee and sodium chloride (including a step of adjusting pH if necessary), a step of filling the prepared solution in a container, and a step of heat sterilization. Is done.

As the container, containers such as PET bottles, cans (aluminum, steel), paper, retort pouches, bottles (glass) and the like can be used. In this case, the container can be 50 to 2500 mL. Further, from the viewpoint of utilizing the characteristics of the highly fragrant coffee beverage of the present invention, a container having a low oxygen permeability is preferable. For example, a can such as aluminum or steel, a glass bottle, or the like is preferably used. In the case of cans and bottles, resealable ones that can be recapped are also included. Here, the oxygen permeability is the oxygen permeability (cc · mm / m ² · day · atm) measured in an environment of 20 ° C. and 50% relative humidity with a container / film oxygen permeability measuring device. More preferably, the degree is 5 or less, 3 or less, and particularly 1 or less.

  The heat sterilization may be appropriately selected depending on the material and shape of the container. For example, when the container can be sterilized by heating after filling the container like a metal can, it is performed under the sterilization conditions defined in the Food Sanitation Law. 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. A method such as filling the container is adopted.

Example 1
The roasted coffee beans (Tanzania and Colombian blended beans) were crushed into medium grinds and drip extracted with hot water about 10 times the amount of beans to obtain a coffee extract. This extract was used in Experimental Examples 1 to 3.

  In order to confirm whether the taste was changed by adding salt (sodium chloride purity: 99.5% or more) to retort-sterilized black coffee, a beverage was prepared according to the composition shown in Table 1. In contrast to Comparative Example 1, Examples 1 to 4 were prepared such that the salt addition amount was 0.0001 to 0.004%. Moreover, the drink which increased coffee solid content 1.5 times was also prepared (salt density | concentration 0-0.001%, the comparative example 2 and Examples 5, 6). After blending each beverage, 190 g was filled in a can and wound, heat sterilized with a retort, cooled to room temperature, and black canned coffee was prepared.

  A sensory test of beverages shown in Table 1 was performed by a specialized panelist. Table 2 shows the evaluation results of the evaluation of the strength of each item compared to this, with the sensory evaluation being an evaluation of a maximum of 5 points and the comparative example 1 being 3 points of the reference point.

  As shown in Table 2, by adding salt to heat-sterilized black canned coffee, sourness, astringency and bitterness can be suppressed in a concentration-dependent manner, while positive factors such as coffee feeling, mildness and aftertaste, richness, and sweetness A good result was obtained that (preferred taste) was enhanced. Similar results were obtained when the coffee solids were increased.

  In addition, even when salt was added up to a concentration of 0.001%, the saltiness derived from salt was not felt, but when salt was added up to 0.004%, saltiness began to appear, so the upper limit The value was found to be 0.004%.

  Furthermore, in order to know the effect of salt addition on the sourness and astringency caused by heating deterioration, the canned coffees of Comparative Examples 1, 2, and Examples 1, 3, 5, and 6 shown in Table 1 were placed in a 55 ° C. incubator. The product was allowed to stand for 2 weeks and 3 weeks to produce a warm-preserved product, and a sensory test was conducted by a specialized panelist. In the evaluation, the strength of acidity and astringency was evaluated on a 5-point scale. The room temperature storage goods (control) of the comparative example 1 were made into 3 points, and the score was given. The results are shown in Table 3.

  As shown in Table 3, it was confirmed that sourness and astringency were enhanced by warm storage. Compared to the comparative example, since the increase in acidity and astringency by heating in the example is small, in the heat sterilized black can coffee, it was possible to obtain the result that salt addition was effective in preventing flavor deterioration due to warm storage .

Claims (3)

  A black coffee beverage having a pH of 4.6 to 6.0, obtained by adding sodium chloride having a concentration of 0.0001 to 0.004% by weight to the coffee beverage.   The black coffee beverage according to claim 1, wherein the coffee solid content is 0.9 to 1.8% by weight. The black coffee drink of Claim 1 or 2 whose weight ratio of the sodium chloride and coffee solid content to add is 0.00006-0.004.