JP2017029032A - Powder beverage and production method thereof - Google Patents
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本発明は、味やのど越しが改善された、コーヒー豆の粉末及び松樹皮抽出物の粉末を含む粉末飲料、及びかかる粉末飲料の製造方法に関する。 The present invention relates to a powdered beverage comprising coffee beans powder and pine bark extract powder with improved taste and throat, and a method for producing such a powdered beverage.
コーヒー豆の粉末を含むコーヒー粉末飲料は、嗜好性が高く手軽に摂取できるため、多くの人々に広く愛好されている。このようなコーヒー粉末飲料の製法としては、例えば、焙煎コーヒー豆と水とを粉砕機に入れて粉砕してペースト状分散液とする粉砕工程と、該ペースト状分散液を乾燥して粉末レギュラーコーヒーとする乾燥工程とを備えた粉末レギュラーコーヒーの製造方法が提案されている（特許文献１参照）。 Coffee powder drinks containing coffee bean powder are widely preferred by many people because of their high palatability and ease of consumption. As a method for producing such a coffee powder beverage, for example, roasted coffee beans and water are put into a grinder and pulverized to obtain a paste-like dispersion, and the paste-like dispersion is dried to form a powder regular. There has been proposed a method for producing powdered regular coffee including a drying step for making coffee (see Patent Document 1).
また、他のコーヒー粉末飲料の製法としては、例えば、焙煎コーヒー豆を湿式粉砕し、得られた懸濁液をろ過分級した後に乾燥することで、不溶性固形物が残存しないコーヒー粉末飲料を製造する方法が提案されている（特許文献２参照）。 As another method for producing a coffee powder beverage, for example, roasted coffee beans are wet pulverized, and the obtained suspension is filtered and then dried to produce a coffee powder beverage in which insoluble solids do not remain. Has been proposed (see Patent Document 2).
このように、コーヒー粉末飲料の製造方法は改良を重ねられ、現代に至るまで多くの人々がコーヒー粉末飲料を飲用してきた。 Thus, the method for producing a coffee powder beverage has been improved, and many people have been drinking coffee powder beverages until now.
一方、近年の健康志向により、コーヒーのような嗜好性飲料においても、機能性を高めることが求められるようになってきた。
このような機能性を高める成分として、松樹皮抽出物が知られている。
On the other hand, due to recent health consciousness, it has been required to enhance functionality even in a taste-like beverage such as coffee.
A pine bark extract is known as a component that enhances such functionality.
しかしながら、松樹皮抽出物をコーヒー粉末飲料に混合した場合、味やのど越しが悪くなるという問題があった。
すなわち、本発明の課題は、味やのど越しが改善された粉末飲料及びその製造方法を提供することにある。
However, when a pine bark extract is mixed with a coffee powder beverage, there is a problem that the taste and throat are deteriorated.
That is, the subject of this invention is providing the powdered drink with improved taste and throat, and its manufacturing method.
本発明者らは、松樹皮抽出物を含有するコーヒー粉末飲料の味やのど越しを改善するため、その原料であるコーヒー豆の粉末の粒径に着目し、様々な粒径のコーヒー豆の粉末を用意して、それらを松樹皮抽出物と混合したときに、味やのど越しにどのような違いが現れるか検討した。その結果、粒径７５μｍ〜５００μｍのコーヒー豆の粉末を所定量配合することにより、松樹皮抽出物を含有する粉末飲料の味やのど越しが改善されることを見出し、本発明を完成するに至った。
また、前記コーヒー粉末飲料にさらに乳成分の粉末を混合することで、より好まれる味になることを見出した。
In order to improve the taste and throat of a coffee powder beverage containing a pine bark extract, the present inventors paid attention to the particle size of the coffee bean powder as the raw material, and the coffee bean powder of various particle sizes Were prepared, and when they were mixed with pine bark extract, the difference in taste and throat was examined. As a result, it was found that blending a predetermined amount of coffee bean powder having a particle size of 75 μm to 500 μm improves the taste and throat of a powdered beverage containing a pine bark extract, thereby completing the present invention. It was.
Moreover, it discovered that it became the taste tasted more favorably by mixing the powder of a milk component with the said coffee powder drink.
また、本発明者らは、コーヒー豆の粉末と松樹皮抽出物の粉末に、二酸化ケイ素の粉末を混合することにより、粉末飲料の安定性が高くなる（固まりにくくなる）ことを見出し、本発明を完成するに至った。 In addition, the present inventors have found that the stability of a powdered beverage is increased (becomes hard to set) by mixing silicon dioxide powder with coffee bean powder and pine bark extract powder, and the present invention. It came to complete.
すなわち本発明は、以下のとおりである。
（１）コーヒー豆の粉末と松樹皮抽出物の粉末とを含む粉末飲料であって、
前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする粉末飲料。
（２）松樹皮抽出物の粉末は、粒径２５０μｍ以下の粉末を主体とすることを特徴とする（１）記載の粉末飲料。
（３）さらに、乳成分の粉末を含むことを特徴とする（１）又は（２）記載の粉末飲料。
（４）さらに、二酸化ケイ素の粉末を含むことを特徴とする（１）〜（３）のいずれか一項記載の粉末飲料。
（５）コーヒー豆の粉末と松樹皮抽出物の粉末と二酸化ケイ素の粉末とを含むことを特徴とする粉末飲料。
That is, the present invention is as follows.
(1) A powder beverage comprising coffee bean powder and pine bark extract powder,
The coffee bean powder is mainly a powder having a particle size of 500 μm or less, and a ratio of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
(2) The powder of pine bark extract is mainly a powder having a particle size of 250 μm or less, and the powdered beverage according to (1).
(3) The powder beverage according to (1) or (2), further comprising a milk component powder.
(4) The powdered beverage according to any one of (1) to (3), further comprising silicon dioxide powder.
(5) A powdered beverage comprising a coffee bean powder, a pine bark extract powder, and a silicon dioxide powder.
（６）コーヒー豆の粉末と松樹皮抽出物の粉末とを混合する粉末飲料の製造方法であって、
前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする粉末飲料の製造方法。
（７）松樹皮抽出物の粉末は、粒径２５０μｍ以下の粉末を主体とすることを特徴とする（６）記載の粉末飲料の製造方法。
（８）さらに、乳成分の粉末を混合することを特徴とする（６）又は（７）記載の粉末飲料の製造方法。
（９）さらに、二酸化ケイ素の粉末を混合することを特徴とする（６）〜（８）のいずれか一項記載の粉末飲料の製造方法。
（１０）コーヒー豆の粉末と松樹皮抽出物の粉末と二酸化ケイ素の粉末とを混合することを特徴とする粉末飲料の製造方法。
(6) A method for producing a powdered beverage comprising mixing coffee bean powder and pine bark extract powder,
The method for producing a powdered beverage, wherein the coffee bean powder is mainly composed of a powder having a particle size of 500 μm or less, and a ratio of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
(7) The method for producing a powdered beverage according to (6), wherein the powder of the pine bark extract is mainly a powder having a particle size of 250 μm or less.
(8) The method for producing a powder beverage according to (6) or (7), further comprising mixing milk component powder.
(9) The method for producing a powder beverage according to any one of (6) to (8), further comprising mixing silicon dioxide powder.
(10) A method for producing a powdered beverage comprising mixing coffee bean powder, pine bark extract powder, and silicon dioxide powder.
本発明の粉末飲料は、松樹皮抽出物の粉末を含むにもかかわらず、味やのど越しに優れている。本発明によって、これまで味やのど越しの良さに問題があった松樹皮抽出物を含む粉末コーヒー飲料の味やのど越しの良さが改善され、優れた嗜好性と機能性を併せ持つコーヒー粉末飲料を提供することができる。 The powdered beverage of the present invention is excellent in taste and throat despite containing a pine bark extract powder. According to the present invention, the taste and throat quality of a powdered coffee beverage containing a pine bark extract, which has been problematic in terms of taste and throat quality, has been improved, and a coffee powder beverage having both excellent taste and functionality has been improved. Can be provided.
本発明の第１の粉末飲料は、コーヒー豆の粉末と松樹皮抽出物の粉末とを含む粉末飲料であって、前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする。 The first powdered beverage of the present invention is a powdered beverage comprising a coffee bean powder and a pine bark extract powder, wherein the coffee bean powder mainly comprises a powder having a particle size of 500 μm or less, and a particle size The ratio of the powder of 75 μm to 500 μm is 5% by mass or more.
本発明の粉末飲料は、味やのど越しの良さに優れている。さらに、混ざりやすさ、見た目の良さ、味の濃さ、舌触り等も優れている。本発明で用いられる粒径７５μｍ〜５００μｍの粉末を含むコーヒー豆の粉末は、松樹皮抽出物に加えて他の機能性成分と組み合わせた場合にもその効果を発揮することから、機能性成分配合コーヒー粉末飲料に広く使用することができる。 The powdered beverage of the present invention is excellent in taste and throat quality. Furthermore, it is excellent in ease of mixing, good appearance, richness of taste, and touch. A coffee bean powder containing a powder having a particle size of 75 μm to 500 μm used in the present invention exhibits its effect even when combined with other functional components in addition to a pine bark extract, Can be widely used in coffee powder drinks.
本発明における粉末の粒径は、粉末をメッシュのふるいにかけることで測定したものであり、例えば「粒径７５μｍ〜５００μｍの粉末」は、目開き５００μｍのメッシュを通過し、目開き７５μｍのメッシュの上に残った粉末を表す。 The particle size of the powder in the present invention is measured by passing the powder through a mesh sieve. For example, “powder having a particle size of 75 μm to 500 μm” passes through a mesh having an opening of 500 μm and a mesh having an opening of 75 μm. Represents the powder remaining on top.
本発明の粉末飲料に用いるコーヒー豆の粉末は、コーヒー豆自体を粉砕した粉末でもよいし、コーヒー豆の抽出物を粉末にしたインスタントコーヒー粉末でもよい。中でも、インスタントコーヒー粉末が好ましく、特にフリーズドライ製法で製造したインスタントコーヒー粉末が最も好ましい。
本発明の粉末飲料に用いるコーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とするものである。ここで、「主体とする」とは、その割合が５０質量％以上を意味し、好ましくは８０質量％以上、より好ましくは９０質量％以上、さらに好ましくは９５質量％以上、特に好ましくは９９質量％以上、最も好ましくは１００質量％である（以下同様）。
加えて、本発明の粉末飲料に用いるコーヒー豆の粉末は、粒径７５μｍ〜５００μｍの粉末の割合が、５質量％以上、好ましくは１０質量％以上、より好ましくは２０質量％以上、さらに好ましくは３０質量％以上、特に好ましくは４０質量％以上である。
The coffee bean powder used in the powdered beverage of the present invention may be a powder obtained by pulverizing the coffee bean itself, or an instant coffee powder obtained by pulverizing the coffee bean extract. Of these, instant coffee powder is preferred, and instant coffee powder produced by freeze-drying is most preferred.
The coffee bean powder used in the powdered beverage of the present invention is mainly composed of a powder having a particle size of 500 μm or less. Here, “mainly” means that the ratio is 50% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and particularly preferably 99% by mass. % Or more, most preferably 100% by mass (the same applies hereinafter).
In addition, the coffee bean powder used in the powdered beverage of the present invention has a ratio of powder having a particle size of 75 μm to 500 μm of 5% by mass or more, preferably 10% by mass or more, more preferably 20% by mass or more, and still more preferably. It is 30% by mass or more, particularly preferably 40% by mass or more.
本発明の粉末飲料に用いる松樹皮抽出物の粉末の原料となる松樹皮としては、フランス海岸松（Ｐｉｎｕｓ Ｍａｒｔｉｍａ）、カラマツ、クロマツ、アカマツ、ヒメコマツ、ゴヨウマツ、チョウセンマツ、ハイマツ、リュウキュウマツ、ウツクシマツ、ダイオウマツ、シロマツ、およびカナダのケベック地方のアネダ等のマツ目に属する植物の樹皮が好ましく用いられる。中でも、フランス海岸松（Ｐｉｎｕｓ Ｍａｒｔｉｍａ）の樹皮が好ましく用いられる。 The pine bark used as the raw material of the pine bark extract powder used in the powdered beverage of the present invention includes French coastal pine (Pinus Martina), larch, black pine, Japanese red pine, Japanese pine, Japanese pine, Korean pine, Japanese pine, Ryukyu pine, Utsukushi pine Bark of plants belonging to the order of pine, such as pine, pine, white pine, and Aneda in Quebec, Canada. Among them, the bark of French maritime pine (Pinus Martina) is preferably used.
本発明の粉末飲料に用いる松樹皮抽出物の粉末は、例えば、上記の松の樹皮を水または有機溶媒で抽出して得られる。水を用いる場合には、温水または熱水が好ましく用いられる。有機溶媒を用いる場合には、食品あるいは薬剤の製造に許容される溶媒が用いられ得る。これらの水および有機溶媒は単独で用いられてもよいし、２種類以上が併用されてもよい。特に、食品に用いる場合の安全性の観点から、水、エタノール、および含水エタノールがより好ましく、加温して抽出することがより好ましい。
本発明の粉末飲料に用いる松樹皮抽出物の粉末は、例えば、上記の方法で得た松樹皮抽出物を乾燥させて得られる粉末であり、さらに添加剤や賦形剤、例えば、アルコール類、油脂類、天然ゴム類、多糖類等を添加してもよい。
本発明の粉末飲料に用いる松樹皮抽出物の粉末は、粒径２５０μｍ以下の粉末を主体とするものであることが好ましい。
The powder of the pine bark extract used in the powdered beverage of the present invention is obtained, for example, by extracting the above pine bark with water or an organic solvent. When water is used, warm water or hot water is preferably used. When an organic solvent is used, a solvent that is acceptable for the production of foods or drugs can be used. These water and organic solvent may be used independently and 2 or more types may be used together. In particular, from the viewpoint of safety when used in foods, water, ethanol, and water-containing ethanol are more preferable, and extraction by heating is more preferable.
The pine bark extract powder used in the powder beverage of the present invention is, for example, a powder obtained by drying the pine bark extract obtained by the above method, and further additives and excipients such as alcohols, Oils and fats, natural rubbers, polysaccharides and the like may be added.
The pine bark extract powder used in the powder beverage of the present invention is preferably mainly composed of powder having a particle size of 250 μm or less.
本発明の粉末飲料は、コーヒー豆の粉末や松樹皮抽出物の粉末以外の他の成分を含むことができ、例えば、乳成分の粉末を含むことが好ましい。
本発明の粉末飲料に用いる乳成分の粉末は、例えば、乳糖、脱脂粉乳、カゼイン及びその塩等の乳成分からなる粉末であり、さらに添加剤や賦形剤、例えば、アルコール類、油脂類、天然ゴム類、多糖類等を添加してもよい。
本発明の粉末飲料に用いる乳成分の粉末は、粒径１０００μｍ以下の粉末を主体とするものであることが好ましい。
The powdered beverage of the present invention can contain other components other than the coffee bean powder and the pine bark extract powder, and preferably includes, for example, a milk component powder.
The milk component powder used in the powder beverage of the present invention is, for example, a powder composed of milk components such as lactose, skim milk powder, casein and salts thereof, and further additives and excipients such as alcohols, fats and oils, Natural rubbers, polysaccharides and the like may be added.
The milk component powder used in the powdered beverage of the present invention is preferably mainly composed of powder having a particle size of 1000 μm or less.
また、本発明の粉末飲料は、二酸化ケイ素の粉末を含むことが好ましい。
本発明の粉末飲料に用いる二酸化ケイ素の粉末は、食品や化粧品の添加剤として用いられているものであり、市販品として入手可能である。
本発明の粉末飲料に用いる二酸化ケイ素の粉末は、粒径１５μｍ以下の粉末を主体とするものであることが好ましい。
Moreover, it is preferable that the powder drink of this invention contains the powder of a silicon dioxide.
The silicon dioxide powder used in the powder beverage of the present invention is used as an additive for foods and cosmetics and is available as a commercial product.
The silicon dioxide powder used in the powder beverage of the present invention is preferably mainly composed of powder having a particle size of 15 μm or less.
本発明の粉末飲料における松樹皮抽出物の粉末の配合割合としては、コーヒー豆の粉末１００質量部に対して、好ましくは０．１〜５０質量部であり、より好ましくは０．５〜３０質量部であり、さらに好ましくは０．８〜１０質量部である。また、乳成分の粉末の配合割合としては、コーヒー豆の粉末１００質量部に対して、好ましくは１０〜１０００質量部であり、より好ましくは１００〜８００質量部であり、さらに好ましくは２００〜６００質量部である。また、二酸化ケイ素の粉末は、飲料全体の好ましくは０．１〜５質量％程度であり、より好ましくは０．３〜３質量％程度である。 The blending ratio of the pine bark extract powder in the powder beverage of the present invention is preferably 0.1 to 50 parts by mass, more preferably 0.5 to 30 parts by mass with respect to 100 parts by mass of the coffee bean powder. Part, more preferably 0.8 to 10 parts by mass. The mixing ratio of the milk component powder is preferably 10 to 1000 parts by mass, more preferably 100 to 800 parts by mass, and still more preferably 200 to 600 parts per 100 parts by mass of the coffee bean powder. Part by mass. Further, the silicon dioxide powder is preferably about 0.1 to 5% by mass, more preferably about 0.3 to 3% by mass of the whole beverage.
また、本発明の第２の粉末飲料は、コーヒー豆の粉末と松樹皮抽出物の粉末と二酸化ケイ素の粉末とを含むことを特徴とし、好ましくは乳成分の粉末を含む。本発明の第２の粉末飲料は、安定性が高く、固まりにくい。本発明の第２の粉末飲料におけるコーヒー豆の粉末、松樹皮抽出物の粉末、二酸化ケイ素の粉末、乳成分の粉末の特徴、配合割合等は、上記本発明の第１の粉末飲料に関して説明したものと同様である。なお、本発明の第２の粉末飲料においては、コーヒー豆の粉末の粒径については限定されない。 Moreover, the 2nd powdered drink of this invention is characterized by including the powder of coffee beans, the powder of a pine bark extract, and the powder of a silicon dioxide, Preferably it contains the powder of a milk component. The second powdered beverage of the present invention has high stability and is hard to solidify. The coffee powder, pine bark extract powder, silicon dioxide powder, milk component powder characteristics, blending ratio, etc. in the second powdered beverage of the present invention have been described for the first powdered beverage of the present invention. It is the same as that. In the second powdered beverage of the present invention, the particle size of the coffee bean powder is not limited.
本発明の第１の粉末飲料の製造方法は、コーヒー豆の粉末と松樹皮抽出物の粉末とを混合する粉末飲料の製造方法であって、前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする。松樹皮抽出物の粉末は、好ましくは粒径２５０μｍ以下の粉末を主体とする。本発明の製造方法は、粉末の乾燥、容器や袋への充填等、コーヒー豆の粉末と松樹皮抽出物の粉末との混合工程以外の工程を含んでいてもよい。 A first method for producing a powdered beverage according to the present invention is a method for producing a powdered beverage in which coffee bean powder and pine bark extract powder are mixed, wherein the coffee bean powder has a particle size of 500 μm or less. The ratio of the powder having a particle diameter of 75 μm to 500 μm is 5% by mass or more. The powder of the pine bark extract is preferably mainly composed of a powder having a particle size of 250 μm or less. The production method of the present invention may include steps other than the mixing step of the coffee bean powder and the pine bark extract powder, such as powder drying and filling into a container or bag.
本発明の粉末飲料の製造方法は、乳成分の粉末を混合する工程を含むことが好ましい。 It is preferable that the manufacturing method of the powdered beverage of this invention includes the process of mixing the powder of a milk component.
また、本発明の粉末飲料の製造方法は、二酸化ケイ素の粉末を混合する工程を含むことが好ましい。 Moreover, it is preferable that the manufacturing method of the powdered drink of this invention includes the process of mixing the powder of silicon dioxide.
本発明の第２の粉末飲料の製造方法は、コーヒー豆の粉末と松樹皮抽出物の粉末と二酸化ケイ素の粉末とを混合することを特徴とし、好ましくは乳成分の粉末をさらに混合する。 The second method for producing a powdered beverage according to the present invention is characterized in that a coffee bean powder, a pine bark extract powder, and a silicon dioxide powder are mixed, and preferably a milk component powder is further mixed.
本発明の粉末飲料の製造に用いるコーヒー豆の粉末、松樹皮抽出物の粉末、乳成分の粉末、二酸化ケイ素の粉末の特徴、配合割合等は、上記本発明の粉末飲料に関して説明したものと同様である。 The coffee beans powder, pine bark extract powder, milk component powder, silicon dioxide powder characteristics, blending ratio, etc. used in the production of the powdered beverage of the present invention are the same as those described for the powdered beverage of the present invention. It is.
また、本発明の粉末飲料の製造方法では、コーヒー豆の粉末、松樹皮抽出物の粉末、乳成分の粉末、二酸化ケイ素の粉末を製造工程のいずれの段階で混合してもよく、また混合の順番も特に制限されないが、乳成分の粉末を混合する場合、粉末を混合する工程の最終工程は、乳成分の粉末を混合する工程であることが好ましい。 In the method for producing a powdered beverage of the present invention, coffee bean powder, pine bark extract powder, milk component powder, and silicon dioxide powder may be mixed at any stage of the production process. Although the order is not particularly limited, when mixing milk component powder, the final step of mixing the powder is preferably a step of mixing the milk component powder.
以下に、本発明の粉末飲料をより具体的に説明するが、本発明はこれらの例によって限定されるものではない。 Although the powdered drink of this invention is demonstrated more concretely below, this invention is not limited by these examples.
[官能試験及び安定性試験]
本発明のコーヒー粉末飲料が味やのど越しに優れるかどうか、官能試験によってその他の比較例に係るコーヒー粉末飲料と比較して評価した。また、二酸化ケイ素をさらに含有することで安定性に優れるコーヒー粉末飲料となるかどうか、安定性試験によって評価した。
[Sensory test and stability test]
Whether the coffee powder beverage of the present invention is superior in taste and throat was evaluated by a sensory test in comparison with coffee powder beverages according to other comparative examples. Moreover, it was evaluated by the stability test whether it becomes a coffee powder drink excellent in stability by further containing silicon dioxide.
[官能試験]
・試料
下記表１に示す処方の粉末飲料（コーヒー粉末飲料）を製造した。
具体的には、乳成分の粉末に、コーヒー豆の粉末と二酸化ケイ素の粉末（実施例３の場合）を投入し、混合した。次に、松樹皮抽出物の粉末を投入し、混合した。続いて、さらにコーヒー豆の粉末を投入し、混合した。最後に、さらに乳成分の粉末を投入し、混合することで、コーヒー粉末飲料とした。
[Sensory test]
-Sample A powdered beverage (coffee powdered beverage) having the formulation shown in Table 1 below was produced.
Specifically, coffee powder and silicon dioxide powder (in the case of Example 3) were added to the milk component powder and mixed. Next, pine bark extract powder was added and mixed. Subsequently, coffee beans powder was added and mixed. Finally, milk powder was further added and mixed to obtain a coffee powder beverage.
本実施例では、コーヒー豆の粉末として、インスタントコーヒーの粉末、またはそれを解砕機で粉砕し粒径を調整したものを用いた。
松樹皮抽出物の粉末としては、粒径２５０μｍ以下の粉末の割合が１００％である松樹皮抽出物の粉末（株式会社東洋新薬製「フラバンジェノール（登録商標）」）を用いた。
乳成分の粉末としては、粒径１０００μｍ以下の粉末の割合が１００％である脱脂粉乳の粉末を用いた。
二酸化ケイ素の粉末としては、粒径１５μｍ以下の粉末を主体とする二酸化ケイ素の粉末を用いた。
官能試験には、表１に示す比較例１〜３及び実施例１〜３の計６つのサンプルを用いた。
In this example, as the coffee bean powder, an instant coffee powder or a powder obtained by pulverizing it with a crusher and adjusting the particle size was used.
As the pine bark extract powder, a pine bark extract powder (“Flavandenol (registered trademark)” manufactured by Toyo Shinyaku Co., Ltd.) with a ratio of the powder having a particle size of 250 μm or less being 100% was used.
As the milk component powder, skim milk powder having a particle size of 1000 μm or less at a ratio of 100% was used.
As the silicon dioxide powder, a silicon dioxide powder mainly composed of a powder having a particle size of 15 μm or less was used.
A total of six samples of Comparative Examples 1 to 3 and Examples 1 to 3 shown in Table 1 were used for the sensory test.
・試験方法
上記６つのサンプルを、プラスチック製のコップに移し、それぞれに９０ｍＬの湯を注いでよくかき混ぜ、コーヒー粉末飲料とした。それら６つのコーヒー粉末飲料を男女計５名がそれぞれ摂取し、混ざりやすさ、香り、見た目の良さ、まろやかさ、コク、苦みの好ましさ、味の濃さ、粉っぽさ（粉っぽくないこと）、舌触り、のど越し、後味の良さ、及び総合評価の項目を評価した。評価方法は、全ての項目において比較例１のコーヒー粉末飲料を基準の「０点」とし、各項目を＋５点から−５点の１１段階評価で相対的に評価した。評価点数は、比較例１と比較して、「＋５点 極めて良い」「＋４点 とても良い」「＋３点 良い」「＋２点 少し良い」「＋１点 どちらかというと良い」「０点 変わらない」「−１点 どちらかというと悪い」「−２点 少し悪い」「−３点 悪い」「−４点 とても悪い」「−５点 極めて悪い」とした。
Test Method The above six samples were transferred to a plastic cup, and 90 mL of hot water was poured into each and mixed well to obtain a coffee powder drink. A total of five men and women ingestion of these six coffee powder drinks, which are easy to mix, smell, good appearance, mellowness, richness, bitterness, taste, and taste (powder-like) Not)), touch, throat, good aftertaste, and overall evaluation. The evaluation method set the coffee powder beverage of Comparative Example 1 as the reference “0 point” in all items, and each item was relatively evaluated in an 11-step evaluation from +5 points to −5 points. Compared to Comparative Example 1, the evaluation score is “+5 points extremely good” “+4 points very good” “+3 points good” “+2 points a little good” “+1 points rather good” “0 points unchanged” “-1 point is rather bad”, “−2 point is a little bad”, “−3 point is bad”, “−4 point is very bad”, “−5 point is very bad”.
・試験結果
官能試験の結果を表２に示す。表内の数字は被験者５人の平均点数である。
Test results Table 2 shows the results of the sensory test. The numbers in the table are the average scores of five subjects.
表２の結果から、全てのコーヒー豆の粉末が粒径１０００μｍ以上である比較例１と、全てのコーヒー豆の粉末が粒径５００μｍ〜１０００μｍである比較例２と、全てのコーヒー豆の粉末が粒径７５μｍ以下の比較例３との間では、各項目の点数に大きな差は見られなかった。 From the results in Table 2, Comparative Example 1 in which all coffee bean powders have a particle size of 1000 μm or more, Comparative Example 2 in which all coffee bean powders have a particle size of 500 μm to 1000 μm, and all coffee bean powders are There was no significant difference in the score of each item with Comparative Example 3 having a particle size of 75 μm or less.
対して、粒径７５μｍ以下のコーヒー豆の粉末９０％と粒径７５μｍ〜５００μｍのコーヒー豆の粉末１０％とを混合したコーヒー豆の粉末を用いた実施例１では、まろやかさ、コク、苦みの好ましさ、後味の良さ等の味に関する評価や、のど越しの評価が比較例１と比較して改善されている傾向があった。また、混ざりやすさ、見た目の良さ、味の濃さ、粉っぽさ、舌触り等の項目も、比較例１と比較して改善されている傾向があった。さらに、粒径７５μｍ〜５００μｍのコーヒー豆の粉末の割合が３０％であるコーヒー豆の粉末を用いた実施例２及び実施例３では、実施例１よりも、味やのど越し等の評価がさらに改善されている傾向が見られた。 On the other hand, in Example 1 using coffee bean powder in which 90% coffee bean powder having a particle size of 75 μm or less and 10% coffee bean powder having a particle size of 75 μm to 500 μm were mixed, mildness, richness, bitterness There was a tendency that evaluations regarding tastes such as preference and good aftertaste and evaluations over the throat were improved as compared with Comparative Example 1. In addition, items such as ease of mixing, good appearance, richness of taste, powderiness, and touch of the tongue tended to be improved as compared with Comparative Example 1. Furthermore, in Example 2 and Example 3 using the coffee bean powder in which the ratio of the coffee bean powder having a particle size of 75 μm to 500 μm is 30%, the evaluation of taste and throat over the example 1 is further improved. There was a trend of improvement.
以上の結果から、粒径７５μｍ〜５００μｍの粉末の割合が一定以上であるコーヒー豆の粉末を混合することで、松樹皮抽出物を含有する粉末飲料の味やのど越し等を改善できることがわかる。 From the above results, it can be seen that mixing the coffee bean powder having a particle ratio of 75 μm to 500 μm with a certain ratio or more can improve the taste and throat over the powdered beverage containing the pine bark extract.
二酸化ケイ素に関しては、二酸化ケイ素の有無のみを処方の違いとする実施例２と実施例３の間には結果に大きな差は見られなかった。しかし、実施例２と実施例３の間には、まろやかさ、コク、苦みの好ましさ等において実施例３の方がわずかに良い結果である傾向があり、二酸化ケイ素が味の改善に働いている可能性も考えられる。 Regarding silicon dioxide, there was no significant difference in results between Example 2 and Example 3 in which only the presence or absence of silicon dioxide was used in the formulation. However, between Example 2 and Example 3, there is a tendency that Example 3 is slightly better in terms of mellowness, richness, bitterness, etc., and silicon dioxide works to improve the taste. There is a possibility that
[安定性試験]
・試料
安定性試験には、表３に示す比較例１〜３及び実施例１〜４の計７つのサンプルを用いた。なお、比較例１〜３及び実施例１〜３のサンプルは官能試験で用いた比較例１〜３及び実施例１〜３のサンプルと成分の比率は同一のものであり、用いた量のみが異なる。
[Stability test]
-Sample For the stability test, a total of seven samples of Comparative Examples 1 to 3 and Examples 1 to 4 shown in Table 3 were used. The samples of Comparative Examples 1 to 3 and Examples 1 to 3 have the same ratio of components as the samples of Comparative Examples 1 to 3 and Examples 1 to 3 used in the sensory test. Different.
・試験方法
７つのサンプルをそれぞれプラスチック製のコップに移した。その後、それぞれのコップを室内に放置し、経過時間ごとにサンプルがどの程度固まっているかを観察し、５段階の点数で評価した。評価点数は、「５点 全く固まっていない、サラサラである」「４点 わずかにコップにはりついている、または小さな粉の塊がある」「３点 一部がコップにはりついている、または大きな粉の塊がある」「２点 大部分が固まって動かない」「１点 完全に固まっている」とした。
Test method Seven samples were transferred to plastic cups. Thereafter, each cup was left in the room, and how much the sample was solidified for each elapsed time was observed and evaluated by a 5-point score. The evaluation score is “5 points, not solidified at all,” “4 points, slightly sticking to the cup or having a small lump of powder”, “3 points, partly sticking to the cup, or large powder. "2 points are mostly solidified and do not move" and "1 point is completely solidified".
・試験結果
安定性試験の結果を表４に示す。
-Test results The results of the stability test are shown in Table 4.
表４の結果から、二酸化ケイ素を含まない比較例１、比較例２、比較例３、実施例１、実施例２の結果に差は見られなかった。この結果から、コーヒー粉末の粒径は、安定性には関与しないことが示唆された。
一方、二酸化ケイ素の有無のみを処方の違いとする比較例２と実施例４の間、および実施例２と実施例３の間には明確な差があった。二酸化ケイ素を含まない粉末が７時間程度で完全に固まったのに対し、二酸化ケイ素を含む粉末は１０時間経過しても大きな粉の塊があるという程度にとどまっていたため、二酸化ケイ素がコーヒー粉末の安定性を向上させていることがわかる。
From the results of Table 4, there was no difference in the results of Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 1, Example 1 and Example 2 that did not contain silicon dioxide. From this result, it was suggested that the particle size of the coffee powder does not contribute to the stability.
On the other hand, there was a clear difference between Comparative Example 2 and Example 4 where only the presence or absence of silicon dioxide was different, and between Example 2 and Example 3. Since the powder containing no silicon dioxide hardened completely in about 7 hours, the powder containing silicon dioxide remained large in size even after 10 hours. It can be seen that the stability is improved.
以上の官能試験と安定性試験の結果から、粒径７５μｍ〜５００μｍの粉末の割合が一定以上であるコーヒー豆の粉末と松樹皮抽出物の粉末とを含む粉末飲料は、味やのど越しを改善できることが明らかとなった。さらに、混ざりやすさ、見た目の良さ、味の濃さ、舌触り等も改善された。
また、二酸化ケイ素の粉末を含む粉末飲料は、安定性が改善されることが明らかとなった。
Based on the results of the above sensory test and stability test, the powdered beverage containing the coffee bean powder and the pine bark extract powder in which the ratio of the powder having a particle size of 75 μm to 500 μm is a certain level or more improves the taste and throat. It became clear that we could do it. In addition, the ease of mixing, the appearance, the taste, and the touch were improved.
Moreover, it became clear that the stability of the powdered beverage containing the powder of silicon dioxide is improved.
Claims (10)
前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする粉末飲料。 A powdered beverage comprising coffee bean powder and pine bark extract powder,
The coffee bean powder is mainly a powder having a particle size of 500 μm or less, and a ratio of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
前記コーヒー豆の粉末は、粒径５００μｍ以下の粉末を主体とし、かつ粒径７５μｍ〜５００μｍの粉末の割合が５質量％以上であることを特徴とする粉末飲料の製造方法。 A method for producing a powdered beverage comprising mixing coffee bean powder and pine bark extract powder,
The method for producing a powdered beverage, wherein the coffee bean powder is mainly composed of a powder having a particle size of 500 μm or less, and a ratio of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
記載の粉末飲料の製造方法。 Furthermore, the powder of a silicon dioxide is mixed, The manufacturing method of the powder drink as described in any one of Claims 6-8 characterized by the above-mentioned.
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