JP2016015908A - Sugar-containing coffee drink - Google Patents
Sugar-containing coffee drink Download PDFInfo
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- JP2016015908A JP2016015908A JP2014140076A JP2014140076A JP2016015908A JP 2016015908 A JP2016015908 A JP 2016015908A JP 2014140076 A JP2014140076 A JP 2014140076A JP 2014140076 A JP2014140076 A JP 2014140076A JP 2016015908 A JP2016015908 A JP 2016015908A
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- monosaccharide
- disaccharide
- sugar
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 98
- 235000000346 sugar Nutrition 0.000 title claims description 13
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 28
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 24
- 235000013361 beverage Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 235000015123 black coffee Nutrition 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 20
- 150000001720 carbohydrates Chemical class 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000000605 extraction Methods 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 19
- 239000003205 fragrance Substances 0.000 description 15
- 241000533293 Sesbania emerus Species 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 206010013911 Dysgeusia Diseases 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- XDIYNQZUNSSENW-UUBOPVPUSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O XDIYNQZUNSSENW-UUBOPVPUSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- -1 pH adjusters Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
本発明は、加熱殺菌を行って製造される容器詰めコーヒー飲料に関する。 The present invention relates to a containerized coffee beverage produced by heat sterilization.
コーヒーは、焙煎されたコーヒー豆を、コーヒーミル等で挽いた後、ドリップ式、サイフォン式等の方法により、熱水又は水で抽出することにより得られる。抽出直後のコーヒーは香り高く美味であるが、コーヒーの香り、風味はとても繊細、不安定なものであり、抽出直後の香り、風味は時間の経過とともに変化していき、長時間保持できるものではない。工業的なコーヒー飲料の製造では、コーヒー豆と加熱水が接触する時間が長く、また、保存のために加熱殺菌がなされることから、コーヒーの重要な香りが消失し、風味も大きく変化する。そのため、工業的に製造される容器詰めコーヒー飲料は、家庭等で淹れたレギュラーコーヒーと香りや風味の点で顕著な差があった。 Coffee is obtained by grinding roasted coffee beans with a coffee mill or the like and then extracting with hot water or water by a drip method, siphon method or the like. The coffee immediately after extraction is fragrant and delicious, but the scent and flavor of the coffee is very delicate and unstable, and the scent and flavor immediately after extraction change over time and can not be held for a long time. Absent. In the production of industrial coffee beverages, the coffee beans and heated water are in contact with each other for a long time, and heat sterilization is performed for storage, so that the important aroma of coffee disappears and the flavor changes greatly. For this reason, industrially produced container-packed coffee drinks have a significant difference in the aroma and flavor from regular coffee brewed at home and the like.
そこで、レギュラーコーヒーの味わいを、缶等に充填された容器詰め飲料で実現するための工夫が種々提案されている。中でも、実行容易な方法として、糖類の利用が提案されている。例えば、コーヒー抽出液に糖類としてトレハロースを配合し、缶に充填してレトルト殺菌処理して得られる缶コーヒーは、香り、味とも良好な高品質であることが知られている（特許文献１，２）。 Therefore, various ideas have been proposed for realizing the taste of regular coffee with a container-packed beverage filled in a can or the like. Among them, the use of saccharides has been proposed as an easy-to-execute method. For example, canned coffee obtained by blending trehalose as a saccharide in a coffee extract, filling a can and retort-sterilizing it is known to have a high quality with good aroma and taste (Patent Document 1, 2).
また、缶コーヒーのような容器詰め飲料以外の形態でも、コーヒーの香りを維持する方法として糖類の利用が提案されている。例えば、ファミリーレストランやファーストフード店、コンビニエンスストアなどにおいてホットプレート等の大気中の保温器で抽出液を保存する場合のコーヒーの風味劣化を抑制する方法として、コーヒー抽出液に糖類を添加して保存することが提案されている（特許文献３）。また、単糖類、２糖類及びＤＰ１〜７が１０％以上となるマンナンオリゴマーの少なくとも１種の糖類を特定量配合した冷凍コーヒー濃厚物で、長期間の保存においてもレギュラーコーヒーのような味、香りを有したコーヒーを消費者が手軽に家庭で楽しむことができるものも提案されている（特許文献４）。 Moreover, utilization of saccharide | sugar is proposed as a method of maintaining the fragrance of coffee also in forms other than a container-packed drink like canned coffee. For example, adding sugars to the coffee extract to store it in a family restaurant, fast food store, convenience store, etc., as a method to suppress the deterioration of the flavor of the coffee when the extract is stored in an air incubator such as a hot plate It has been proposed (Patent Document 3). In addition, it is a frozen coffee concentrate containing a specific amount of monosaccharides, disaccharides and at least one saccharide of a mannan oligomer with DP1-7 of 10% or more, and has a taste and fragrance similar to regular coffee even during long-term storage. There has also been proposed a coffee that allows consumers to easily enjoy coffee with a home (Patent Document 4).
コーヒー飲料（特に、ブラックコーヒー飲料）はその香りが重要視されるが、加熱殺菌して得られる容器詰めコーヒー飲料では、コーヒーを抽出してから製品になるまでの過程や長期保存の間に香りが飛散してしまい、抽出仕立時のような風味豊かなコーヒー飲料を製造することが難しいという問題がある。 The aroma of coffee beverages (especially black coffee beverages) is regarded as important, but in the case of container-packed coffee beverages obtained by heat sterilization, the aroma is extracted during the process from coffee extraction until it becomes a product or during long-term storage. Scatters and it is difficult to produce a coffee beverage rich in flavor as in the extraction tailoring.
本発明の目的は、抽出仕立時のような風味豊かな容器詰めコーヒー飲料を提供することにある。 An object of the present invention is to provide a container-packed coffee beverage having a rich flavor as in the extraction tailoring.
本発明者らは上記課題を解決するために鋭意研究した結果、コーヒー抽出液に糖類を配合して得られるコーヒー飲料において、単糖と二糖とを合わせた糖類の濃度と、単糖と二糖の濃度比［（単糖）／（単糖＋二糖）］を特定範囲に調製して得られるコーヒー飲料が、豊かなコーヒー風味を有し、かつすっきりとした後味を備えていることを見出し、本発明を完成するに至った。すなわち、本発明は以下に関する。
(１)コーヒー分に糖類を配合した液を加熱殺菌処理して得られるコーヒー飲料であって、飲料中の単糖（Ａ）と二糖（Ｂ）の濃度比［（Ａ）／（Ａ＋Ｂ）］が０．０２５〜１であり、単糖と二糖の総量（Ａ＋Ｂ）が０．１〜１０重量％である、前記飲料。
(２)ブラックコーヒーである、(１)に記載の飲料。
As a result of intensive studies to solve the above problems, the present inventors have found that in a coffee beverage obtained by blending a sugar with a coffee extract, the concentration of the saccharide combined with the monosaccharide and the disaccharide, the monosaccharide and the disaccharide, The coffee beverage obtained by adjusting the sugar concentration ratio [(monosaccharide) / (monosaccharide + disaccharide)] to a specific range has a rich coffee flavor and a clean aftertaste. The headline and the present invention were completed. That is, the present invention relates to the following.
(1) A coffee beverage obtained by heat-sterilizing a liquid in which sugars are mixed in a coffee component, and the concentration ratio of monosaccharide (A) and disaccharide (B) in the beverage [(A) / (A + B) ] Is 0.025 to 1, and the total amount of monosaccharides and disaccharides (A + B) is 0.1 to 10% by weight.
(2) The beverage according to (1), which is black coffee.
本発明によると、レトルト殺菌のような過酷な加熱殺菌で製造される容器詰めコーヒー飲料でありながら、レギュラーコーヒーのような香り高いコーヒー飲料が得られる。この容器詰めコーヒー飲料は、開栓後における酸素等の影響も受けにくいので、飲み始めから飲み終わりまで、温度変化に拠らずに、一定の風味を楽しむことができる。 According to the present invention, a fragrant coffee beverage such as regular coffee can be obtained while being a container-packed coffee beverage manufactured by severe heat sterilization such as retort sterilization. Since this container-packed coffee beverage is not easily affected by oxygen or the like after opening, it can enjoy a certain flavor from the start of drinking to the end of drinking without depending on temperature changes.
［コーヒー飲料］
本明細書でいう「コーヒー飲料」とは、コーヒー分を原料として使用し、加熱殺菌工程を経て製造される飲料製品のことをいい、内容量１００ｇ中にコーヒー生豆換算で１ｇ以上（好ましくは２．５ｇ以上、より好ましくは５ｇ以上）のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。コーヒー分の上限は制限されないが、香味の観点からコーヒー生豆換算で１０ｇ以下、好ましくは９ｇ以下程度である。
[Coffee drink]
The term “coffee beverage” as used herein refers to a beverage product produced using a coffee component as a raw material and subjected to a heat sterilization step, and in an amount of 100 g, preferably 1 g or more in terms of green coffee beans (preferably 2.5 g or more, and more preferably 5 g or more) includes coffee components extracted or eluted from coffee beans. The upper limit of the coffee content is not limited, but is 10 g or less, preferably about 9 g or less, in terms of green coffee beans, from the viewpoint of flavor.
ここで、コーヒー分とは、コーヒー豆由来の成分を含有する溶液のことをいい、例えば、コーヒー抽出液、すなわち、焙煎、粉砕されたコーヒー豆を水や温水などを用いて抽出した溶液が挙げられる。また、コーヒー抽出液を濃縮したコーヒーエキス、コーヒー抽出液を乾燥したインスタントコーヒーなどを、水や温水などで適量に調整した溶液も、コーヒー分として挙げられる。特に、本発明のコーヒーの風味が顕著に発揮される観点から、Ｌ値１３〜３５の焙煎コーヒー豆より得られたコーヒー抽出液をコーヒー分として用いることが好ましい。ここで、Ｌ値とは、焙煎コーヒー豆を粉砕したコーヒー顆粒の表面色を数値化したもので、明度の指標となる値である（０が黒、１００が白）。コーヒー顆粒のＬ値は、例えば色彩色差計を用いて測定することができる。 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. In particular, it is preferable to use a coffee extract obtained from roasted coffee beans having an L value of 13 to 35 as a coffee component from the viewpoint that the flavor of the coffee of the present invention is remarkably exhibited. Here, the L value is a numerical value of the surface color of the coffee granules obtained by pulverizing roasted coffee beans, and is a value serving as a lightness index (0 is black, 100 is white). The L value of the coffee granules can be measured using, for example, a color difference meter.
［糖類］
本発明の容器詰めコーヒー飲料は、糖類を配合して得られる。配合される糖類としては、ショ糖、グルコース、フルクトース、キシロース、果糖ブドウ糖液などが使用できる。
[Sugar]
The container-packed coffee beverage of the present invention is obtained by blending sugar. As sugars to be blended, sucrose, glucose, fructose, xylose, fructose glucose solution and the like can be used.
本発明のコーヒー飲料は、コーヒー飲料中の単糖と二糖とを合わせた糖類の濃度と、単糖と二糖の濃度比［（単糖）／（単糖＋二糖）］を特定範囲にすることを特徴とする。ここで、単糖とは、一般式Ｃ６（Ｈ２Ｏ）６で表される炭水化物であるが、本明細書でいう「単糖」とは、グルコース（ブドウ糖）、フルクトース（果糖）を示す。また、二糖とは、一般式Ｃ12（Ｈ２Ｏ）11で表される炭水化物であるが、本明細書でいう「二糖」とは、スクロース（ショ糖）、マルトース（麦芽糖）、ラクトース（乳糖）を示す。 The coffee beverage of the present invention has a specific range of the concentration of saccharides, which is a combination of monosaccharide and disaccharide in the coffee beverage, and the concentration ratio of monosaccharide to disaccharide [(monosaccharide) / (monosaccharide + disaccharide)]. It is characterized by. Here, the monosaccharide is a carbohydrate represented by the general formula C 6 (H 2 O) 6 , but the “monosaccharide” in the present specification indicates glucose (glucose) and fructose (fructose). . The disaccharide is a carbohydrate represented by the general formula C 12 (H 2 O) 11 , and the “disaccharide” referred to in this specification means sucrose (sucrose), maltose (malt sugar), lactose. (Lactose).
本発明のコーヒー飲料では、単糖と二糖の濃度比［（単糖）／（単糖＋二糖）］が、０．０２５〜１．０となるように含有させることにより、飛散しやすいコーヒー特有の軽いトップの香気を増強することが可能となる。特に、単糖としてブドウ糖を配合し、ブドウ糖／（単糖＋二糖）が０．０２５〜１．０、好ましくは０．０４〜１．０、より好ましくは０．５〜１．０、さらに好ましくは０．１〜０．９、特に好ましくは０．１〜０．８となるように含有させたコーヒー飲料は、焙煎香気を強く有し、かつ、口の中で広がりを持続する香りを堪能できる飲料になる。 In the coffee beverage of the present invention, the concentration ratio of monosaccharide to disaccharide [(monosaccharide) / (monosaccharide + disaccharide)] is 0.025 to 1.0. It becomes possible to enhance the light top aroma unique to coffee. In particular, glucose is blended as a monosaccharide, and glucose / (monosaccharide + disaccharide) is 0.025 to 1.0, preferably 0.04 to 1.0, more preferably 0.5 to 1.0, Preferably, the coffee beverage contained so as to have a content of 0.1 to 0.9, particularly preferably 0.1 to 0.8 has a strong roasted fragrance and continues to spread in the mouth. It becomes a drink that you can enjoy.
一般に、コーヒー飲料に配合される糖類としては、甘味度の温度依存性が小さいショ糖が使われる（生物工学会誌８９巻８号，公益社団法人日本生物工学会，第４８６〜４９０頁，２０１１年８月２５日発行）。本発明の好適な態様の一つであるブドウ糖は、レトルト加熱殺菌・高温保存中にｐＨの低下をきたすため、通常は缶コーヒーのような加熱殺菌処理を経て製造されるコーヒー飲料には使用されていない（改訂新版 ソフト・ドリンクス，株式会社光琳，第４２１〜４３５頁，平成元年１２月２５日発行）。本発明では、通常は使用されていないブドウ糖を特定濃度で配合することによって、レトルト殺菌のような過酷な加熱殺菌で製造される容器詰めコーヒー飲料でありながら、トップと後味に強いロースト感のある、焙煎コーヒー特有の優れた焙煎香気を有する飲料となる。ここで、トップの香り（トップノートともいう）とは、揮発度により相対的に３つのパートに分類される香りの一つで、一般には低沸点の揮発性が高い物質で構成される、飲料の最初の印象を決める香り成分をいう。ここでは、飲用前に鼻から感じられる香り、口に含んだ瞬間に鼻孔から感じられる香りをトップの香りという。また、後味の香り（ラストの香り、ラストノートともいう）とは、香りの深みと味覚に関係し、一般には揮発性が低く比較的高沸点の物質によって構成されている成分であり、ここでは飲用時の後味に味覚として感じられる香りをいう。 In general, sucrose having a small sweetness-dependent temperature dependency is used as a saccharide to be blended in a coffee drink (Journal of Biotechnology, Vol. 89, No. 8, Japan Biotechnology Society, 486-490, 2011). (Issued August 25). Glucose, which is one of the preferred embodiments of the present invention, lowers the pH during retort heat sterilization and high-temperature storage, so it is usually used for coffee beverages produced through heat sterilization such as canned coffee. (Revised new edition, Soft Drinks, Korin Co., Ltd., pp. 421-435, issued on December 25, 1989). In the present invention, it is a container-packed coffee drink manufactured by severe heat sterilization such as retort sterilization by blending glucose that is not normally used at a specific concentration, but has a strong roasted feeling on the top and aftertaste The beverage has an excellent roasting fragrance unique to roasted coffee. Here, the top scent (also referred to as top note) is one of the scents relatively classified into three parts according to volatility, and is generally a beverage composed of a low-boiling volatile substance. A fragrance ingredient that determines the first impression of Here, the scent that can be felt from the nose before drinking and the scent that can be felt from the nostril as soon as it is put in the mouth is called the top scent. In addition, the aftertaste (also referred to as the last scent, also referred to as the last note) is related to the depth and taste of the scent, and is generally a component composed of a substance having a low volatility and a relatively high boiling point. A scent that is felt as a taste in the aftertaste when drinking.
また、本発明のコーヒー飲料では、単糖と二糖とを合わせた糖類の濃度（以下、糖類濃度）が、０．１〜１０重量％、好ましくは０．５〜６．０重量％となるように含有させる。この濃度範囲で糖類を配合することにより、常温で長期間保存した状態や開栓後の温度変化のある状態で飲用しても、味と香りのバランスが保たれ、後味に苦味、渋味、えぐ味等の少ない、すっきりした味わいを有する飲料となる。 Moreover, in the coffee drink of this invention, the density | concentration (henceforth saccharide density | concentration) of the saccharide | sugar which combined the monosaccharide and the disaccharide becomes 0.1 to 10 weight%, Preferably it becomes 0.5 to 6.0 weight%. So as to contain. By blending saccharides in this concentration range, the balance between taste and fragrance is maintained even after drinking for a long period of time at room temperature or with temperature changes after opening, bitter taste, astringency, It becomes a beverage having a refreshing taste with little taste and the like.
［容器詰め飲料］
本明細書でいう、「容器詰め飲料」とは、シングルストレングス、すなわち容器詰飲料を開封後、常態として薄めずにそのまま飲めるものをいい、飲用時に薄めて飲むことが前提である濃縮コーヒーは本発明の範疇から明確に除かれる。
[Contained beverages]
As used herein, “packed beverage” refers to a single strength, that is, a beverage that can be consumed as it is without being diluted after opening the packaged beverage. It is clearly excluded from the scope of the invention.
本発明のコーヒー飲料は、加熱殺菌して製造される容器詰めコーヒー飲料である。本明細書でいう加熱殺菌とは、高温で短時間殺菌した後、無菌条件下で殺菌処理された保存容器に充填する方法（ＵＨＴ殺菌法）と、調合液を缶等の保存容器に充填した後、レトルト処理を行うレトルト殺菌法とをいい、１２０℃で４分相当（致死値Ｆ０＝３．１）以上の加熱殺菌をいう。 The coffee beverage of the present invention is a container-packed coffee beverage manufactured by heat sterilization. The heat sterilization referred to in this specification is a method of filling a storage container sterilized under aseptic conditions after being sterilized for a short time at a high temperature (UHT sterilization method), and filling a storage container such as a can with a prepared solution. After that, it is called retort sterilization method in which retort treatment is performed, and it means heat sterilization at 120 ° C. for 4 minutes (lethal value F0 = 3.1) or more.
本発明の効果は、加熱殺菌強度が強い方が顕著であるので、レトルト殺菌処理を行う缶入りのコーヒーに好適に適用される。缶入りのコーヒー飲料は、コーヒー分に対して、所定量及び濃度の糖類を配合し、所望によりその他原料を混合した上で、金属缶に充填後、食品衛生法に定められた殺菌条件でレトルト殺菌処理して製造することができる。 Since the effect of the present invention is more pronounced when the heat sterilization strength is stronger, it can be suitably applied to canned coffee that undergoes retort sterilization. Canned coffee beverages are blended with saccharides of a predetermined amount and concentration with respect to the coffee content, mixed with other ingredients as desired, filled into metal cans, and then retorted under sterilization conditions stipulated in the Food Sanitation Law. It can be manufactured by sterilization.
上述のとおり、本発明のコーヒー飲料には、所望によりその他原料を配合することができる。その他原料としては、乳成分、抗酸化剤、ｐＨ調整剤、乳化剤、香料等が挙げられるが、本発明の効果はブラックコーヒーの方が顕著であるので、乳成分や乳化剤を配合しない仕様とするのが好ましい。また、レギュラーコーヒーのような自然な風味が増強できるという本発明の効果を考慮して、香料不使用とすることが好ましい。 As mentioned above, the coffee beverage of the present invention can be blended with other ingredients as desired. Other ingredients include dairy ingredients, antioxidants, pH adjusters, emulsifiers, fragrances, etc., but the effect of the present invention is more pronounced for black coffee, so the specifications do not contain milk ingredients or emulsifiers. Is preferred. Moreover, it is preferable not to use a fragrance in consideration of the effect of the present invention that a natural flavor like regular coffee can be enhanced.
本発明のコーヒー飲料のｐＨとしては４〜７が好ましく、飲料の安定性の面からｐＨ５〜７がより好ましく、ｐＨ５〜７が特に好ましい。ｐＨ調整剤としては、炭酸ナトリウム、炭酸水素ナトリウム、リン酸水素ニナトリウム、炭酸カリウム等が挙げられるが、本発明の効果の観点からアルカリ性ナトリウム塩又はアルカリ性カリウム塩が好ましく、特に炭酸水素ナトリウムが最も好ましい。 The pH of the coffee beverage of the present invention is preferably 4 to 7, more preferably 5 to 7, and particularly preferably 5 to 7 in terms of beverage stability. Examples of the pH adjuster include sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, potassium carbonate, and the like. From the viewpoint of the effect of the present invention, an alkaline sodium salt or an alkaline potassium salt is preferable, and sodium hydrogen carbonate is most preferable. preferable.
以下、実施例に基づいて本発明を説明するが、本発明はこれらの実施例に限定されるものではない。また、本明細書において特記しない限り、濃度等は重量基準であり、数値範囲はその端点を含むものとして記載される。また、実施例における単糖濃度及び二糖濃度は、ＨＰＬＣ糖分析装置（LC-20AD株式会社 島津製作所社製）を以下の条件で操作し、検量線法により定量して測定した。
・カラム：Inertsil NH2,φ3mm×150mm[ジーエルサイエンス株式会社]
・カラム温度：室温
・移動相：アセトニトリル：水＝8:2
・流量：0.7ml/min
・注入量：5μＬ
・検出：示差屈折計 RID-10A [株式会社 島津製作所]
（実施例１：ブラックコーヒー飲料の製造）
コーヒー分として、コロンビア産のコーヒー豆から製造された既存のコーヒーエキスを用いた。コーヒーエキスを、コーヒー固形分が１．５５％となるように水で希釈し、これを５００メッシュで濾過して不溶性固形分を除き、使用した（以下、コーヒー調合液という）。
EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples. Further, unless otherwise specified in the present specification, the concentration and the like are based on weight, and the numerical range is described as including the end points. In addition, the monosaccharide concentration and disaccharide concentration in the examples were measured by operating a HPLC sugar analyzer (manufactured by Shimadzu Corporation, LC-20AD Co., Ltd.) under the following conditions and quantified by a calibration curve method.
・ Column: Inertsil NH 2, φ3mm × 150mm [GL Sciences Inc.]
-Column temperature: Room temperature-Mobile phase: Acetonitrile: Water = 8: 2
・ Flow rate: 0.7ml / min
・ Injection volume: 5μL
・ Detection: Differential refractometer RID-10A [Shimadzu Corporation]
(Example 1: Production of black coffee beverage)
As coffee, an existing coffee extract produced from Colombian coffee beans was used. The coffee extract was diluted with water so that the coffee solid content was 1.55%, and this was filtered through a 500 mesh to remove the insoluble solid content and used (hereinafter referred to as coffee blended solution).
このコーヒー調合液に、表１に示す種々の糖類を配合し、ｐＨ調整剤（炭酸水素ナトリウム）を用いてｐHを６．７に調整し、この液を１９０ｍLずつ缶に充填してレトルト殺菌処理を行った。 Various coffee saccharides shown in Table 1 are blended into this coffee preparation liquid, pH is adjusted to 6.7 using a pH adjuster (sodium bicarbonate), and this liquid is filled into cans 190 ml at a time and retort sterilized. Went.
得られた容器詰めコーヒー飲料について、専門パネルによる官能評価を行った。評価は、トップの香ばしい香り（トップ香）の強さ、後味に感じる香ばしい香り（ラスト香）の強さ、後味のすっきり感（キレ）の良さについて、No.1を対象（３点）として、５点：対象よりもとても強い又はとても良い、４点：対象よりも強い又は良い、３点：対象と同程度、２点：対象よりも弱い又は悪い、１点：対象よりもとても弱い又はとても悪いで各人が評価した結果から平均点を算出した。また、総合的な好ましさについても同様に評価した。 About the obtained container-packed coffee drink, sensory evaluation by a specialized panel was performed. The evaluation is No.1 for the strength of the fragrant fragrance (top fragrance) at the top, the strength of the fragrant fragrance (last fragrance) felt in the aftertaste, and the clean feeling of the aftertaste (clearness), with 3 targets 5 points: very strong or very good than the subject, 4 points: stronger or better than the subject, 3 points: comparable to the subject, 2 points: weaker or worse than the subject, 1 point: very weaker or very much than the subject The average score was calculated from the results of each evaluation. In addition, overall preference was evaluated in the same manner.
結果を表２に示す。単糖と二糖の濃度比（Ａ／（Ａ＋Ｂ））が０．０２５〜１．０で香り立ちに優れ、焙煎コーヒー特有の優れた焙煎香気を有する飲料となることが示唆された。特に、単糖と二糖の濃度比（Ａ／（Ａ＋Ｂ））が０．０４〜１．０の飲料は、対象と比較して顕著にトップの香り立ちとラスト香に強いロースト感があり、かつ後味に苦味、渋味、えぐ味等の少ない、すっきりした味わいを有するコーヒー飲料で、華やいだ香りとやわらかい口当たりとのバランスの取れたコーヒー飲料であった。 The results are shown in Table 2. The concentration ratio of monosaccharide to disaccharide (A / (A + B)) was 0.025 to 1.0, and it was suggested that the beverage had excellent roasting fragrance unique to roasted coffee. In particular, beverages having a monosaccharide to disaccharide concentration ratio (A / (A + B)) of 0.04 to 1.0 have a roasted feeling that is remarkably strong in the top aroma and last aroma compared to the subject, Moreover, it was a coffee beverage having a refreshing taste with little aftertaste, bitterness, astringency, pungent taste, etc., and was a coffee beverage with a balance between a gorgeous aroma and a soft taste.
（実施例２：ミルク入りコーヒー飲料の製造）
実施例１のコーヒーエキスに牛乳１１３ｍＬ／Ｌを配合し、さらにコーヒー固形分が１．５５％となるように水で希釈して、コーヒー調合液を得た。これに、表３に示す種々の糖類を配合して、実施例１と同様に缶入りのミルク入りコーヒー飲料を製造し、評価した。
(Example 2: Production of coffee drink with milk)
The coffee extract of Example 1 was blended with 113 mL / L of milk and further diluted with water so that the coffee solid content was 1.55% to obtain a coffee blend. To this, various sugars shown in Table 3 were blended, and a canned milk-containing coffee beverage was produced and evaluated in the same manner as in Example 1.
結果を表４に示す。単糖と二糖の濃度比（Ａ／（Ａ＋Ｂ））が０．０２５〜１．０で香り立ちに優れ、焙煎コーヒー特有の優れた焙煎香気を有する飲料となることが示唆された。 The results are shown in Table 4. The concentration ratio of monosaccharide to disaccharide (A / (A + B)) was 0.025 to 1.0, and it was suggested that the beverage had excellent roasting fragrance unique to roasted coffee.
（実施例３：ミルク入りコーヒー飲料の製造）
実施例２のＮｏ．８及びＮｏ．１４の牛乳を乳糖を含まない牛乳に変える以外は同様にして、缶入りのミルク入りコーヒー飲料を製造し、得られた容器詰めコーヒー飲料について評価した。結果を表５に示す。単糖と二糖の濃度比を特定範囲に調製したコーヒー飲料が、香り立ちに優れ、焙煎コーヒー特有の優れた焙煎香気を有する飲料となることが示唆された。
(Example 3: Production of coffee drink with milk)
No. 2 in Example 2. 8 and no. A canned milk-containing coffee beverage was produced in the same manner except that 14 milk was changed to milk not containing lactose, and the obtained container-packed coffee beverage was evaluated. The results are shown in Table 5. It was suggested that the coffee beverage prepared by adjusting the concentration ratio of monosaccharide to disaccharide within a specific range is excellent in fragrance and has an excellent roasted aroma unique to roasted coffee.
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Citations (8)
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| JPH08214847A (en) * | 1995-02-08 | 1996-08-27 | Sanei Gen F F I Inc | Sweetening of high-temperature thermally sterilized beverage |
| JP2007054062A (en) * | 2005-07-29 | 2007-03-08 | Kao Corp | Packaged black coffee drink |
| JP2007289006A (en) * | 2006-04-20 | 2007-11-08 | Sanei Gen Ffi Inc | Method for improving flavor of coffee-containing composition |
| JP2008086308A (en) * | 2007-07-31 | 2008-04-17 | Ito En Ltd | Method for producing packaged coffee beverage |
| JP2011177110A (en) * | 2010-03-01 | 2011-09-15 | Suntory Holdings Ltd | Coffee beverage |
| JP2012100619A (en) * | 2010-11-12 | 2012-05-31 | Suntory Holdings Ltd | Mild acidic black coffee beverage |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
| JP2014113059A (en) * | 2012-11-14 | 2014-06-26 | Matsutani Chem Ind Ltd | Method for imparting rich taste to food and drink |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08214847A (en) * | 1995-02-08 | 1996-08-27 | Sanei Gen F F I Inc | Sweetening of high-temperature thermally sterilized beverage |
| JP2007054062A (en) * | 2005-07-29 | 2007-03-08 | Kao Corp | Packaged black coffee drink |
| JP2007289006A (en) * | 2006-04-20 | 2007-11-08 | Sanei Gen Ffi Inc | Method for improving flavor of coffee-containing composition |
| JP2008086308A (en) * | 2007-07-31 | 2008-04-17 | Ito En Ltd | Method for producing packaged coffee beverage |
| JP2011177110A (en) * | 2010-03-01 | 2011-09-15 | Suntory Holdings Ltd | Coffee beverage |
| JP2012100619A (en) * | 2010-11-12 | 2012-05-31 | Suntory Holdings Ltd | Mild acidic black coffee beverage |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
| JP2014113059A (en) * | 2012-11-14 | 2014-06-26 | Matsutani Chem Ind Ltd | Method for imparting rich taste to food and drink |
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