JP2015096058A - Method for producing coffee beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a coffee beverage containing a basic amino acid having excellent quality stability over time. A method for producing a coffee beverage, which comprises a step of adding sugar, coffee and basic amino acids (arginine, lysine, ornithine, histidine and tryptophan) to a solvent containing water as a main component in this order. The step of adding the carboxylic acid (citric acid) after adding the coffee component to the solvent is further included. The step of adding caffeine to the solvent is further included between the time when the sugar is added and the time before the basic amino acid is added. When the pre-amino acid concentration in the coffee beverage is x1, the Na concentration is x2, and the K concentration is x3, x2 / x1 is 0.15 to 0.85 and x3 / x1 is 0.3 to 1.5. Further, a method for producing a coffee beverage in which x1 / x4 is 0.5 to 2.0, where x4 is the total concentration of the carboxylic acid. [Selection diagram] None

Description

  The present invention relates to a method for producing a coffee beverage.

  Coffee is a favorite beverage that is drunk around the world. And the coffee drink sealed in a container is useful as what can drink coffee simply.

  In beverages, various attempts have been made in recent years to provide additional functions. This tendency is the same for coffee beverages. As a component which gives an additional function to a drink, there exist basic amino acids, such as arginine, for example. This basic amino acid is said to be a component useful for improving body functions such as anti-aging, prevention of lifestyle-related diseases, recovery from fatigue, and secretion of growth hormone.

  Examples of techniques relating to coffee beverages containing basic amino acids (hereinafter also referred to as “basic amino acid-containing coffee beverages”) include the following.

  Patent Document 1 describes the problem of providing a coffee beverage that can be stored for a long time and has a good flavor. In order to solve this problem, the coffee beverage described in Patent Document 1 includes a coffee extract, caramel, and basic amino acid that are heat-treated under specific conditions and treated with an enzyme having galactomannase activity. Adopted.

  Patent Document 2 describes as an object to provide an economical production method for preventing the generation of precipitates during milk mixing and after heat sterilization in a coffee coffee containing milk. In order to solve such a problem, the milk-containing coffee beverage described in Patent Document 2 employs a configuration in which a strong basic substance and / or a basic amino acid is added to the coffee component and mixed with the milk component, followed by heat sterilization. ing.

JP 2007-166940 A JP 2002-186425 A

  However, the conventional basic amino acid-containing coffee beverages described in Patent Documents 1 and 2 and the like are filled in containers such as cans after being manufactured and consumed by consumers, and thereafter During the distribution and storage of the coffee, the original coffee quality is reduced in terms of the balance of flavor, taste and aroma compared to the coffee beverage immediately after production.

  Therefore, the present invention provides a method for producing a coffee beverage that is excellent in quality stability over time.

  The present inventors are concerned about the reason that the quality of coffee drinks deteriorates when they are filled in containers such as cans after being manufactured and consumed by consumers, and during distribution / storage such as during subsequent transportation. investigated. As a result, the conventional coffee beverages may change in taste compared to immediately after production due to, for example, the interaction between trace amounts of oxygen remaining in the container and basic amino acids in the coffee beverage. Obtained knowledge.

  Then, this inventor earnestly examined in order to provide the coffee drink excellent in quality temporal stability. As a result, the present inventors have found that the order in which the various components of the coffee beverage are added to the solvent containing water as a main component is important for obtaining a coffee beverage with excellent quality stability over time, leading to the present invention. It was.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of a coffee drink including the process of adding sugar, a coffee part, and a basic amino acid in this order with respect to the solvent which has water as a main component is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the coffee drink which is excellent in quality temporal stability can be provided.

<< Method for producing coffee drink >>
In the method for producing a coffee beverage according to the present embodiment, a sugar, a coffee component, and a basic amino acid are added in this order to a solvent containing water as a main component (hereinafter also referred to as “solvent”). . Specifically, the method for producing a coffee beverage according to the present embodiment includes a step of adding sugar, a step of adding a coffee component, and a step of adding a basic amino acid to a solvent containing water as a main component. It has in order. By carrying out like this, the coffee drink excellent in the temporal stability of the original quality of coffee can be produced from the viewpoint of balance of flavor, taste and aroma.

  First, the quality of coffee is generally determined by the balance of flavor, taste and aroma. In particular, in order to improve the quality of coffee in terms of taste, it is important to have an excellent balance of sourness, bitterness and richness. In addition, the conventional coffee beverage has a disadvantage that the original quality of the coffee is deteriorated depending on the kind and content of the additive component, sterilization conditions, and the like. For this reason, in order to make a coffee beverage with excellent quality, it is necessary to control various factors such as the type and content of additive components and sterilization conditions.

  Here, the basic amino acid is a complex taste quality centering on bitterness. Therefore, in general, when a basic amino acid is contained in a coffee beverage, in order to maintain the balance between the sourness, bitterness and richness of the coffee beverage, various additive components are not included. It is necessary to highly control various conditions such as type and quantity.

  In the conventional basic amino acid-containing coffee beverages described in Patent Documents 1 and 2, the type of additive component other than the basic amino acid, the conditions of the heating method, and the like are controlled. And the conventional basic amino acid containing coffee drink was excellent in quality in terms of the taste immediately after manufacture. However, in the case of conventional coffee drinks containing basic amino acids, when they are filled in a container such as a can from the time they are manufactured and consumed by consumers, and during distribution and storage during transportation, etc. In addition, the original quality of coffee may be deteriorated from the viewpoint of balance of fragrance. The reason for this is not necessarily clear, but in conventional coffee drinks containing basic amino acids, compared to immediately after production due to the interaction between trace amounts of oxygen remaining in the container and basic amino acids in the coffee drink, This is probably because the balance between the amount of basic amino acid and the amount of other added components has changed.

  Such a conventional basic amino acid-containing coffee beverage is produced by a method of adding each component to the coffee content. Furthermore, the order in which each component is added in the conventional production method is not particularly limited, and any order may be adopted as long as each component can be blended uniformly. In the conventional manufacturing method, the pH of the coffee beverage may be inclined toward the basic side. Thus, when pH inclined to basicity, the component mix | blended in the said coffee beverage might precipitate.

On the other hand, the method for producing a coffee beverage according to the present embodiment eliminates the inconvenience that the original quality of coffee deteriorates during distribution and storage, which has occurred in conventional coffee beverages. Specifically, the manufacturing method according to the present embodiment employs a method of adding various components to be blended in the coffee beverage in a specific order. Thereby, it is possible to produce a coffee beverage with excellent quality stability over time. The reason for this is not necessarily clear, but after adding various components excluding basic amino acids in a specific order to a solvent containing water as a main component, the pH of the coffee beverage is increased by adding the basic amino acids. It is thought that this is because it is possible to suppress the tilting toward the basic side. That is, according to the manufacturing method according to the present embodiment, since it is possible to suppress the precipitation of additive components other than basic amino acids, the balance between the amount of basic amino acids in the coffee drink and the amount of other additive components for a longer period of time. Can be held.
Moreover, according to the manufacturing method which concerns on this embodiment, since it can suppress that additional components other than a basic amino acid precipitate as mentioned above, although a reason is not necessarily clear, the conventional basic amino acid containing coffee drink In addition, the interaction between the trace amount of oxygen remaining in the container and the basic amino acid in the coffee beverage, which has occurred during distribution and storage in, can be suppressed. Therefore, the coffee beverage obtained by the manufacturing method according to the present embodiment is considered to be superior in stability over time of quality such as balance of flavor, taste and aroma for a longer period of time than the conventional coffee beverage.

  Hereinafter, the manufacturing method of the coffee drink which concerns on this embodiment is demonstrated in detail.

  As described above, in the method for producing a coffee beverage according to this embodiment, a sugar, a coffee component, and a basic amino acid are added in this order to a solvent containing water as a main component. In this manufacturing method, it is preferable to further include a step of adding a carboxylic acid after adding the coffee component to the solvent. In this way, the reason is not necessarily clear, but a small amount of oxygen remaining in the container and the basic amino acid in the coffee beverage, which occurred during distribution and storage in the conventional basic amino acid-containing coffee beverage, Can be suppressed to a higher degree.

  Further, the neutralization reaction can be caused by adding the carboxylic acid before adding the basic amino acid or at the same time. Thereby, the influence which a basic amino acid has on other various additive components can be suppressed. Therefore, when adding a carboxylic acid before adding a basic amino acid or at the same time, compared to the case before adding a basic amino acid or not adding a carboxylic acid at the same time, the amount of basic amino acids in the coffee beverage and other It is possible to maintain a high balance of the amount of added components.

  In particular, the basic amino acid and the carboxylic acid are preferably added simultaneously to the solvent, and more preferably, the basic amino acid and the carboxylic acid are mixed in advance and then added to the solvent. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

  The carboxylic acid (second carboxylic acid) added in the production method according to the present embodiment is not particularly limited, but preferably contains citric acid known as an effective component for fatigue recovery.

  The carboxylic acid to be added is preferably a carboxylic acid different from the carboxylic acid derived from coffee beans (first carboxylic acid), but may be the same component as the carboxylic acid derived from coffee beans. The carboxylic acid derived from coffee beans varies depending on the type of coffee beans used, and is not particularly limited. Examples thereof include quinic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, pyroglutamic acid, and phosphoric acid. It is done.

  Moreover, it is preferable that the manufacturing method according to the present embodiment further includes a step of adding caffeine to the solvent after adding the sugar and before adding the basic amino acid. By doing so, it is possible to produce a coffee beverage that is more excellent in quality stability over time.

  Moreover, in the manufacturing method which concerns on this embodiment, the solvent which has water as a main component may contain milk.

  Here, in the production method according to the present embodiment, as will be described later, various nutritional components, extracts, acidulants, sweeteners, fragrances, colorants, diluents, antioxidants within a range that does not impair the object of the present invention. Although food additives such as an agent may be added, these components are preferably added before the basic amino acid is added.

  In addition, the coffee beverage according to this embodiment is a beverage made from coffee beans as a raw material, as well as sugars, as described in “Fair Competition Rules for Display of Coffee Drinks” established in 1977. A dairy product, an emulsified edible fat or other edible substance, and a beverage sealed in a container. On the other hand, according to the “Fair Competition Rules for Labeling of Drinking Milk”, as of 2013, those containing components with a milk solid content of 3.0% or more by weight percentage will be treated as “milk beverages”. . About the coffee drink which concerns on this embodiment, since it is a drink which uses coffee beans as a raw material, even if it contains the component of milk solid content 3.0% or more by weight percentage, it treats as a coffee drink To do.

  The coffee component extracted from the coffee beans added in the production method according to the present embodiment may be a coffee extract, or may be instant coffee or regular coffee. Here, the coffee beans used in the present embodiment are not particularly limited, and may be raw beans or roasted beans. Furthermore, the type of coffee beans to be used is not particularly limited. For example, Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro , Mandelin, robusta and the like.

  In addition, the quality of the coffee beverage changes depending on the pH of the coffee beverage. The pH of the coffee beverage according to the present embodiment is preferably 5.8 or more and 6.8 or less, and more preferably 6.0 or more and 6.6 or less. By carrying out like this, it can be set as what was further excellent in the balance of flavor, taste, and fragrance.

<< Type and content of ingredients to be blended in coffee drink >>
Hereinafter, the various components mix | blended with the coffee drink obtained by the manufacturing method which concerns on this embodiment are demonstrated.

<Basic amino acid>
First, the basic amino acid added as an essential component of the coffee beverage according to the present embodiment, such as anti-aging, prevention of lifestyle-related diseases, recovery from fatigue, secretion of growth hormone, etc., as described above in the background section. It is known as a component that helps improve internal functions. It is considered that a coffee beverage having an effect of improving the in-vivo function can be obtained by incorporating a component having such characteristics into the coffee beverage.

  Here, the basic amino acid according to the present embodiment refers to an organic compound having a carboxyl group and two or more amino groups as functional groups in the molecular structure. For this reason, the basic amino acid according to the present embodiment may be an α-amino acid, a β-amino acid, or a γ-amino acid. Moreover, the basic amino acid according to the present embodiment is not particularly limited, but is preferably one or more selected from the group consisting of arginine, lysine, ornithine, histidine, and tryptophan. Among them, when two or more containing arginine or arginine is used as a basic amino acid, a coffee beverage that is more excellent in quality over time can be obtained. In addition, all the basic amino acids mentioned above are food additives, and can be suitably used from the viewpoint of safety.

  In the production method according to this embodiment, it is preferable to add the basic amino acid so that the concentration x1 of the basic amino acid in the obtained coffee beverage is 1.0 g / L or more, and 1.5 g / L. More preferably, the basic amino acid is added so as to be L or more. By doing so, not only can the quality stability over time be improved, but also a coffee beverage that is excellent in improving the internal function can be realized.

  In the production method according to this embodiment, the basic amino acid is preferably added so that the concentration x1 of the basic amino acid in the obtained coffee beverage is 4.0 g / L or less, and 3.0 g / L. More preferably, the basic amino acid is added so as to be L or less. By doing so, not only can the quality stability over time be improved, but also a coffee beverage that is excellent in improving the internal function can be realized.

  The coffee beverage obtained by the production method according to the present embodiment contains sodium and potassium together with basic amino acids, the basic amino acid concentration in the coffee beverage is x1, and the sodium concentration in the coffee beverage is x2. When the concentration of potassium in the coffee beverage is x3, it is preferable that the values of x2 / x1 and x3 / x1 satisfy the specific conditions described below.

  In this embodiment, the ratio x2 / x1 between the sodium concentration and the basic amino acid concentration is 0.15 or more, preferably 0.2 or more. By doing so, it is possible to realize a coffee beverage that is more excellent in flavor-enriched quality over time.

  In this embodiment, the ratio x2 / x1 between the sodium concentration and the basic amino acid concentration is 0.85 or less, preferably 0.7 or less. A more excellent coffee beverage can be realized due to the temporal stability of the rich flavor.

  In this embodiment, the ratio x3 / x1 between the concentration of potassium and the concentration of basic amino acids is 0.3 or more, preferably 0.4 or more. By doing so, it is possible to realize a coffee beverage that is more excellent in quality stability over time in terms of aroma.

  In this embodiment, the ratio x3 / x1 between the potassium concentration and the basic amino acid concentration is 1.5 or less, preferably 1.3 or less. From the viewpoint of taste, it is possible to realize a coffee beverage that is more excellent due to the stability of quality over time.

  Here, water is an indispensable element when producing a coffee beverage. And water contains various mineral content. Among the minerals contained in water, sodium and potassium classified as alkali metals are known as components having high reactivity with oxygen.

<Sodium>
Next, the sodium according to the present embodiment will be described. Here, the concentration x2 of sodium in the coffee beverage refers to the concentration calculated from the total amount of sodium derived from the raw material of the coffee beverage.

  Sodium to be blended in the coffee beverage according to the present embodiment refers to sodium derived from the raw material of the coffee beverage, mainly sodium derived from coffee beans, sodium derived from water, and sodium derived from components added separately. Such a sodium source to be added separately is not particularly limited, and examples thereof include a multilayer, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium ascorbate, and sodium erythorbate. In addition, these components are added as an antioxidant or a pH adjuster to the coffee beverage.

  In the production method according to the present embodiment, the concentration x2 of sodium in the obtained coffee beverage is preferably controlled to be 0.3 g / L or more, and is controlled to be 0.4 g / L or more. More preferably. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

  Moreover, in the manufacturing method which concerns on this embodiment, it is preferable to control so that the density | concentration x2 of sodium in the obtained coffee drink may be 1.0 g / L or less, and it will be 0.8 g / L or less. More preferably, it is controlled to. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

<Potassium>
Next, the potassium according to the present embodiment will be described. Here, the concentration x3 of potassium in the coffee beverage refers to a concentration calculated from the total amount of potassium derived from the raw material of the coffee beverage.

  Potassium to be blended in the coffee beverage according to the present embodiment refers to potassium derived from the raw material of the coffee beverage, and mainly includes potassium derived from coffee beans, potassium derived from water, and potassium derived from milk. Moreover, in this embodiment, you may add a potassium source separately. Such a potassium source is not particularly limited, and examples thereof include acesulfame potassium, potassium hydroxide, and dipotassium hydrogen phosphate. These components are added as a sweetening component or a pH adjuster to the coffee beverage.

  In the production method according to this embodiment, it is preferable to control the concentration x3 of potassium in the obtained coffee beverage to be 0.5 g / L or more, and control to be 0.7 g / L or more. More preferably. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

  Moreover, in the manufacturing method which concerns on this embodiment, it is preferable to control so that the density | concentration x3 of potassium in the obtained coffee drink may be 2.0 g / L or less, and it will be 1.5 g / L or less. More preferably, it is controlled to. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

  In addition, the coffee beverage obtained by the production method according to the present embodiment is such that the basic amino acid concentration in the coffee beverage is x1, and the total carboxylic acid concentration in the coffee beverage is x4. The ratio x1 / x4 between the amino acid concentration and the total carboxylic acid concentration preferably satisfies the specific conditions described below.

  In this embodiment, the ratio x1 / x4 between the concentration of the basic amino acid and the total carboxylic acid is 0.5 or more, preferably 0.6 or more. By doing so, it is possible to realize a coffee beverage that is more excellent in quality stability over time.

  In the present embodiment, the ratio x1 / x4 between the concentration of basic amino acids and the concentration of total carboxylic acids is 2.0 or less, preferably 1.6 or less. A more excellent coffee beverage can be realized due to the stability of quality over time.

<Carboxylic acid>
Next, the carboxylic acid according to this embodiment will be described.

  The carboxylic acid according to this embodiment is considered to be a particularly sour component in the coffee beverage. And since the coffee drink which concerns on this embodiment controls and mix | blends the ratio of the content concentration of a basic amino acid and carboxylic acid, in the viewpoint of the taste of the said coffee drink, it is in the balance of sourness, bitterness, and richness. It can be excellent.

  Moreover, the coffee drink which concerns on this embodiment contains a basic amino acid and carboxylic acid as an essential component. In general, when the pH of a coffee drink is inclined to basicity, components blended in the coffee drink may be precipitated. On the other hand, when a basic substance and an acidic substance are blended at a specific ratio as in this embodiment, the pH can be prevented from tilting toward the basic side. Thereby, it can suppress that each component other than the basic amino acid mix | blended in the said coffee beverage precipitates, and can hold | maintain the content ratio of the mixing | blending component set at the time of manufacture with sufficient balance for a long period of time.

  Here, the carboxylic acid in the coffee beverage is a carboxylic acid derived from the raw material of the coffee beverage, and the coffee is separately from the carboxylic acid derived from the coffee beans (first carboxylic acid) and the first carboxylic acid. Mainly carboxylic acid (second carboxylic acid) added to the beverage. And although the carboxylic acid which concerns on this embodiment is not specifically limited, It is preferable that 2nd carboxylic acid different from 1st carboxylic acid is included. By doing so, it is possible to realize a coffee beverage that is more excellent in quality stability over time.

  In the production method according to the present embodiment, the second carboxylic acid is preferably added so that the total carboxylic acid concentration x4 in the obtained coffee beverage is 1.6 g / L or more, and 2.0 g More preferably, the second carboxylic acid is added so as to be at least / L. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

  Moreover, in the manufacturing method which concerns on this embodiment, it is preferable to add the said carboxylic acid so that the total carboxylic acid density | concentration x4 in the obtained coffee drink may be 8.0 g / L or less, 6.0 g / L More preferably, the carboxylic acid is added so as to be L or less. By doing so, not only can the quality stability over time be improved, but the balance of sourness, bitterness and richness can be further improved.

<Other ingredients>
In the production method according to this embodiment, it is preferable to add the caffeine so that the caffeine content of the obtained coffee beverage is 0.5 g / L or more and 1.5 g / L or less. More preferably, the caffeine is added so as to be 7 g / L or more and 1.3 g / L or less. By doing so, it is possible to realize a coffee beverage having excellent quality stability over time, not only in terms of taste, but also in terms of flavor.

  In the present embodiment, one or more milks may be used as a solvent. The milk content is not particularly limited, and examples thereof include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partially skimmed milk, condensed milk, powdered milk, fermented milk, and the like.

  In the present embodiment, one or two or more sweet ingredients may be added. The sweetening ingredient is not particularly limited, and examples include sugars such as sugar, sugar alcohols such as maltitol and erythritol, aspartame, sanet, acesulfame potassium, stevia extract, high sweetness sweeteners such as neotame, saccharin, and sucralose. .

  Moreover, in this embodiment, you may add 1 or 2 or more flavor components. Although a flavor component is not specifically limited, A fragrance | flavor, an extract, etc. are mentioned.

  In the present embodiment, one or more antioxidants may be added. Although an antioxidant is not specifically limited, Ascorbic acid, sodium ascorbate, sodium erythorbate, etc. are mentioned.

  In the present embodiment, one or two or more pH adjusting agents may be added. The pH adjuster is not particularly limited, and examples thereof include potassium carbonate, sodium bicarbonate, potassium hydroxide, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate and the like.

  In the present embodiment, one or more acidulants may be added. The acidulant is not particularly limited, and examples thereof include trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.

  In addition to the components described above, various nutritional components, extracts, sweetening ingredients, fragrances, antioxidants (antioxidants), acidulants, colorants, diluents, etc., as long as the object of the present invention is not impaired. Food additives may be added.

  As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.

  Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.

  The raw material components used in each Example and each Comparative Example are shown below.

Arginine (Kyowa Hakko Bio Co., Ltd., L-Arginine Kyowa)
Anhydrous citric acid (manufactured by Fuso Chemical Industries, Fuso citric acid (anhydrous))
Instant coffee (Made by Marubeni Shokuhin, Instant Coffee AB-TAI-2B)
Milk granulated sugar caffeine (manufactured by Shiratori Pharmaceutical Co., Ltd., caffeine (extract))
Baking soda (Asahi Glass Co., Ltd., sodium bicarbonate KF)
Fragrance

Example 1
To 340 g of milk, 270 g of granulated sugar, 1.4 g of caffeine, 80 g of instant coffee, 6.5 g of baking soda, 4.6 g of anhydrous citric acid and 8.0 g of arginine, and 1.4 g of fragrance are added in this order to be homogeneous. Turned into. At this time, anhydrous citric acid and arginine were simultaneously added to the milk. In addition, as instant coffee, what was adjusted beforehand so that it might become 5.7% w / w as green coffee bean content was used.

  The obtained mixed solution was prepared using water so that the total amount became 4 L, filled in a can of 250 cc and sealed, and then heat sterilized at 121 ° C. for 10 minutes. Thus, the coffee drink of Example 1 was produced.

(Example 2)
A coffee drink was prepared in the same manner as in Example 1 except that 7.3 g of citric anhydride was added to the milk and 12.0 g of arginine was added to the milk.

(Comparative Example 1)
To 340 g of milk, 270 g of granulated sugar, 1.4 g of caffeine, 80 g of instant coffee, 6.5 g of baking soda, 0.4 g of anhydrous citric acid, 2.8 g of arginine and 1.4 g of fragrance were simultaneously added and homogenized. . In addition, as instant coffee, what was adjusted beforehand so that it might become 5.7% w / w as green coffee bean content was used.

  The obtained mixed solution was prepared using water so that the total amount became 4 L, filled in a can of 250 cc and sealed, and then heat sterilized at 121 ° C. for 10 minutes. In this way, a coffee drink of Comparative Example 1 was produced.

(Comparative Example 2)
A coffee beverage was prepared in the same manner as in Comparative Example 1 except that 0.5 g of citric anhydride was added to the milk and 17.2 g of arginine was added to the milk.

  The contents of arginine, anhydrous citric acid, caffeine and milk in the obtained coffee beverage are as shown in Table 1. Moreover, the liquid chromatograph was used for the measurement of the amount of each component including the total amount of carboxylic acid except for the amount of sodium and potassium. An atomic absorption photometer was used for measurement of sodium and potassium.

  Each coffee beverage obtained was evaluated as follows. In addition, the coffee drink used for evaluation used the thing immediately after manufacture, and the thing preserve | saved at 60 degreeC for 5 days.

  The evaluation performed for each coffee beverage obtained at the blending ratios in Table 1 below is described in detail below. Here, the total amount of carboxylic acid in Table 1 below is the total value of the amount of carboxylic acid derived from the raw material of the coffee beverage. Similarly, the amount of sodium in Table 1 below is the total value of the amount of sodium derived from the coffee beverage ingredients. The amount of potassium in Table 1 below is a total value of the amount of potassium derived from the raw material of the coffee beverage. The amount of caffeine in Table 1 below is a total value of the amount of caffeine derived from the raw material of the coffee beverage. The amount of anhydrous citric acid in Table 1 below is the total value of the amount of anhydrous citric acid derived from the raw material of the coffee beverage.

(Evaluation item)
Stability over time of taste: The presence or absence of change was sensory-evaluated about the taste of the coffee drink immediately after manufacture and the taste of the coffee drink stored at 60 ° C. for 5 days immediately after manufacture. The evaluation was made as follows: ○: no change, x: change (including some change).

Stability over time of fragrance: Sensory evaluation was performed for the presence or absence of change in the fragrance of the coffee beverage immediately after production and the coffee beverage stored at 60 ° C. for 5 days immediately after production. The evaluation was as follows: ○: no change, x: change (including some change).

pH: About the coffee drink preserve | saved for 5 days at 60 degreeC immediately after manufacture of each Example and each comparative example, pH at 20 degreeC was measured, respectively.

  The evaluation results regarding the above evaluation items are shown in Table 1 below together with the blending ratio of each component.

  As can be seen from Table 1, the coffee beverages of the examples were all superior in quality stability over time as compared with the coffee beverages of the comparative examples. Specifically, the coffee beverages of the examples were excellent in stability over time of quality with no change between storage before storage and storage at 60 ° C. for 5 days, both in terms of taste and aroma. It was. In contrast, the coffee beverage of the comparative example had a different taste after storage at 60 ° C. for 5 days compared to immediately after production (before storage). In addition to this, when the coffee drink of the comparative example was stored at 60 ° C. for 5 days, a deteriorated odor in which milk was oxidized drifted from the viewpoint of aroma as compared to immediately after production (before storage).

Claims (10)

  A method for producing a coffee beverage, comprising adding a sugar, a coffee component, and a basic amino acid in this order to a solvent containing water as a main component.   The method for producing a coffee beverage according to claim 1, further comprising a step of adding a carboxylic acid after adding the coffee component to the solvent.   The method for producing a coffee beverage according to claim 2, wherein the basic amino acid and the carboxylic acid are simultaneously added to the solvent.   The method for producing a coffee beverage according to claim 2 or 3, wherein the carboxylic acid includes citric acid.   The coffee according to any one of claims 1 to 4, further comprising a step of adding caffeine between the addition of the sugar and the addition of the basic amino acid to the solvent. A method for producing a beverage.   The method for producing a coffee drink according to any one of claims 1 to 5, wherein the solvent contains milk.   The method for producing a coffee beverage according to any one of claims 1 to 6, wherein the basic amino acid comprises one or more selected from the group consisting of arginine, lysine, ornithine, histidine, and tryptophan. The concentration of the basic amino acid in the coffee beverage is x1,
The concentration of sodium in the coffee beverage is x2,
When the concentration of potassium in the coffee beverage is x3,
The ratio of the sodium concentration x2 to the basic amino acid concentration x1, the value x2 / x1 is 0.15 or more and 0.85 or less,
The coffee beverage according to any one of claims 1 to 7, wherein a ratio of the potassium concentration x3 to the basic amino acid concentration x1, and a value x3 / x1 is 0.3 or more and 1.5 or less. Manufacturing method. The concentration of the basic amino acid in the coffee beverage is x1,
X4, the total carboxylic acid concentration in the coffee beverage
The ratio between the basic amino acid concentration and the total carboxylic acid concentration, and the value of x1 / x4 is 0.5 or more and 2.0 or less, according to any one of claims 1 to 8. A method for producing a coffee beverage.   The method for producing a coffee drink according to any one of claims 1 to 9, wherein the pH of the coffee drink is 5.8 or more and 6.8 or less.