JP2017051132A - Soluble Coffee - Google Patents
Soluble Coffee Download PDFInfo
- Publication number
- JP2017051132A JP2017051132A JP2015177599A JP2015177599A JP2017051132A JP 2017051132 A JP2017051132 A JP 2017051132A JP 2015177599 A JP2015177599 A JP 2015177599A JP 2015177599 A JP2015177599 A JP 2015177599A JP 2017051132 A JP2017051132 A JP 2017051132A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- mass
- soluble
- mass ratio
- soluble coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Landscapes
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Abstract
Description
本発明は、ソリュブルコーヒーに関する。 The present invention relates to soluble coffee.
コーヒー飲料に含まれるクロロゲン酸類は、抗酸化作用や血圧降下作用といった生理作用を有することが知られている。そのような生理作用を十分に発現させるためには継続して摂取することが望ましいが、淹れたてのコーヒー飲料はコーヒーの香りが豊かで格段に優れているものの、淹れる作業や廃棄物の処理等の点で利便性に劣る。その利便性を改善するために、コーヒー抽出物を乾燥したソリュブルコーヒーが開発され、広く利用されているが、ソリュブルコーヒーは、製造中にコーヒー特有の味わいや香りが低下しやすい。 It is known that chlorogenic acids contained in coffee beverages have physiological effects such as an antioxidant effect and a blood pressure lowering effect. In order to fully develop such physiological effects, it is desirable to ingest continuously, but freshly brewed coffee beverages have a rich coffee scent and are exceptionally good, but work and waste that is brewed It is inconvenient in terms of processing. In order to improve the convenience, soluble coffee obtained by drying a coffee extract has been developed and widely used. However, soluble coffee has a tendency to reduce the taste and aroma peculiar to coffee during production.
近年、機能性食品の素材として水溶性食物繊維が注目され、多種多様な食品が数多く上市されている。そのような水溶性食物繊維として、例えば、難消化性デキストリンが知られている。難消化性デキストリンは、人間の消化酵素で分解しにくいデキストリンであって、食後血糖値の上昇抑制作用、食後中性脂肪の上昇抑制作用、整腸作用等の生理作用を有することが報告されている。このような難消化性デキストリンの生理作用に着目し、飲料への応用が検討されている。例えば、可溶性コーヒー粉末１重量部に対し５重量部の難消化性デキストリンを混合し、血糖値の上昇の抑制を意図した機能性コーヒー（特許文献１）、食後血糖値上昇抑制剤として難消化性デキストリンを含有するブラックコーヒー（特許文献２）等が提案されている。また、難消化性デキストリンを粉末化基材として抽出時又は噴霧乾燥前に添加することで、良好な風味を有し、水への溶解性に優れたコーヒーエキス粉末が得られるとの報告もある（特許文献３）。 In recent years, water-soluble dietary fiber has attracted attention as a material for functional foods, and many different types of foods have been put on the market. As such water-soluble dietary fiber, for example, indigestible dextrin is known. Indigestible dextrin is a dextrin that is difficult to be decomposed by human digestive enzymes, and it has been reported to have physiological actions such as postprandial blood glucose level increase inhibitory action, postprandial neutral fat increase inhibitory action, intestinal regulating action, etc. Yes. Paying attention to the physiological action of such indigestible dextrin, application to beverages has been studied. For example, 5 parts by weight of indigestible dextrin is mixed with 1 part by weight of soluble coffee powder, and functional coffee (Patent Document 1) intended to suppress an increase in blood glucose level is used as an indigestible inhibitor for postprandial blood glucose level increase. Black coffee containing a dextrin (Patent Document 2) and the like have been proposed. There is also a report that a coffee extract powder having good flavor and excellent solubility in water can be obtained by adding indigestible dextrin as a powdered base material during extraction or before spray drying. (Patent Document 3).
本発明者は、コーヒー特有の香りが豊かで、クロロゲン酸類による生理作用を期待できるソリュブルコーヒーを開発すべく、浅焙煎コーヒー豆を用いてソリュブルコーヒーを製造したところ、冷めた状態でコーヒー飲料を飲用したときに酸味が舌に残り、異味が感じられることが判明した。
本発明の課題は、コーヒー様の香りが豊かで、冷めたときの異味の抑制されたソリュブルコーヒーを提供することにある。
The present inventor made soluble coffee using shallow roasted coffee beans in order to develop soluble coffee that is rich in coffee-specific aroma and can be expected to have physiological effects due to chlorogenic acids. It turned out that when it was drunk, the acidity remained on the tongue, and a nasty taste was felt.
An object of the present invention is to provide a soluble coffee that has a rich coffee-like fragrance and is suppressed in taste when cooled.
本発明者は、上記課題に鑑み検討した結果、ソリュブルコーヒーに水溶性食物繊維を含有させ、（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比、及び（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比が特定の範囲にあるとともに、これらの質量比が一定の関係を満たすように制御することにより、コーヒー様の香りが豊かで、冷めたときの異味の抑制されたソリュブルコーヒーが得られることを見出した。 As a result of studying in view of the above problems, the present inventor made soluble coffee contain water-soluble dietary fiber, the mass ratio of (A) chlorogenic acids to (B) water-soluble dietary fibers, and (A) chlorogenic acids ( C) The mass ratio of the coffee extracted solids is in a specific range, and by controlling the mass ratio to satisfy a certain relationship, the coffee-like aroma is rich and the taste is suppressed when cooled. It was found that a soluble coffee was obtained.
すなわち、本発明は、（Ａ）クロロゲン酸類、（Ｂ）水溶性食物繊維、及び（Ｃ）コーヒー抽出固形分を含み、
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が０．００９４〜０．１５０であり、
（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が０．０２４〜０．１３であり、かつ
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が下記式（１）；
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３４ （１）
に示す関係を満たす、ソリュブルコーヒーを提供するものである。
That is, the present invention includes (A) chlorogenic acids, (B) water-soluble dietary fiber, and (C) coffee extracted solids,
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is 0.0094 to 0.150,
(A) The mass ratio [(A) / (C)] of chlorogenic acids and (C) coffee extracted solids is 0.024 to 0.13, and the mass ratio [(A) / (B)] And the mass ratio [(A) / (C)] is represented by the following formula (1);
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0034 (1)
It provides soluble coffee that satisfies the relationship shown in 1.
本発明によれば、コーヒー様の香りが豊かで、冷めたときの異味の抑制されたソリュブルコーヒーを提供することができる。 According to the present invention, it is possible to provide a soluble coffee that has a rich coffee-like fragrance and is suppressed in taste when cooled.
以下、本発明のソリュブルコーヒーについて説明する。
本明細書において「ソリュブルコーヒー」とは、飲用時に水、牛乳等の液体で還元した後、即座に飲用可能なインスタント製品をいい、ソリュブルコーヒー中の固形分量は通常９５質量％以上、好ましくは９７質量％以上である。なお、かかる固形分量の上限は特に限定されず、１００質量％であってもよい。ここで、本明細書において「固形分量」とは、試料を１０５℃の電気恒温乾燥機で３時間乾燥して揮発物質を除いた残分の質量をいう。
Hereinafter, the soluble coffee of the present invention will be described.
In the present specification, “soluble coffee” refers to an instant product that can be drunk immediately after being reduced with a liquid such as water or milk at the time of drinking. The solid content in soluble coffee is usually 95% by mass or more, preferably 97%. It is at least mass%. In addition, the upper limit of this amount of solid content is not specifically limited, 100 mass% may be sufficient. Here, the “solid content” in this specification refers to the mass of a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances.
本発明のソリュブルコーヒーは種々の形態を採り得るが、例えば、瓶等に容器詰し、飲用する際にカップ１杯分をスプーン等で計量するもの、１杯分を収容した透過性浸出パッケージ、カップ１杯分毎に小分けしたスティックタイプ等とすることができる。 The soluble coffee of the present invention can take various forms, for example, a bottle or the like, and when drinking, one cup of a cup is weighed with a spoon or the like, a permeable brewing package containing one cup, The stick type can be subdivided for each cup.
本発明のソリュブルコーヒーは、成分（Ａ）としてクロロゲン酸類を含有する。ここで、本明細書において「クロロゲン酸類」とは、３−カフェオイルキナ酸、４−カフェオイルキナ酸及び５−カフェオイルキナ酸のモノカフェオイルキナ酸と、３−フェルラキナ酸、４−フェルラキナ酸及び５−フェルラキナ酸のモノフェルラキナ酸と、３，４−ジカフェオイルキナ酸、３，５−ジカフェオイルキナ酸及び４，５−ジカフェオイルキナ酸のジカフェオイルキナ酸を併せての総称であり、本発明においては上記９種のうち少なくとも１種を含有すればよいが、すべて含有することが好ましい。 The soluble coffee of the present invention contains chlorogenic acids as the component (A). Here, in this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and mono-caffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. Acid and 5-ferlaquinic acid monoferlaquinic acid and 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid dicaffeoylquinic acid In the present invention, it is sufficient to contain at least one of the above nine types, but it is preferable to contain all of them.
本発明のソリュブルコーヒー中の（Ａ）クロロゲン酸類の含有量は、生理効果及びコーヒー様の香りの増強の観点から、０．３質量％以上が好ましく、０．５質量％以上がより好ましく、０．６質量％以上が更に好ましく、０．７質量％以上がより更に好ましく、また冷めたときの異味抑制の観点から、１０質量％以下が好ましく、７質量％以下がより好ましく、５質量％以下が更に好ましく、４質量％以下が更に好ましい。（Ａ）クロロゲン酸類の含有量の範囲としては、本発明のソリュブルコーヒー中に、好ましくは０．３〜１０質量％、より好ましくは０．５〜７質量％、更に好ましくは０．６〜５質量％、更に好ましくは０．７〜４質量％である。なお、（Ａ）クロロゲン酸類の含有量は上記９種の合計量に基づいて定義される。 The content of (A) chlorogenic acids in the soluble coffee of the present invention is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, from the viewpoint of physiological effects and enhancement of coffee-like aroma. .6% by mass or more is more preferable, 0.7% by mass or more is more preferable, and from the viewpoint of suppressing taste when cooled, 10% by mass or less is preferable, 7% by mass or less is more preferable, and 5% by mass or less. Is more preferable, and 4 mass% or less is still more preferable. (A) As content range of chlorogenic acids, in the soluble coffee of this invention, Preferably it is 0.3-10 mass%, More preferably, it is 0.5-7 mass%, More preferably, it is 0.6-5. It is 0.7 mass%, More preferably, it is 0.7-4 mass%. In addition, content of (A) chlorogenic acids is defined based on the said 9 types of total amount.
本発明のソリュブルコーヒーは、コーヒー様の香りを増強し、冷めたときの異味を抑制するために、成分（Ｂ）として水溶性食物繊維を含有する。ここで、本明細書において「水溶性食物繊維」とは、人間の消化酵素では消化されない食品中の多糖類を主体とした高分子成分の総体のうち水溶性のものをいう（綾野、ジャパンフードサイエンス、１２、ｐ．２７〜３７、１９８８）。
水溶性食物繊維としては、例えば、難消化性デキストリン、ポリデキストロース、分岐マルトデキストリン、グアーガム分解物、ガラクトマンナン、グルコマンナン、ヒアルロン酸、アルギン酸塩、ペクチン、ラミナリン、フコイジン、カラギーナン、直鎖グルカン等を挙げることができる。水溶性食物繊維は、１種又は２種以上を組み合わせて使用することができる。中でも、水溶性食物繊維としては、コーヒー様の香りのより一層の増強、冷めたときの異味のより一層の抑制の観点から、難消化性デキストリン、ポリデキストロースが好ましく、難消化性デキストリンが更に好ましい。
The soluble coffee of the present invention contains water-soluble dietary fiber as a component (B) in order to enhance the coffee-like fragrance and suppress the taste when cooled. As used herein, the term “water-soluble dietary fiber” refers to a water-soluble total polymer component mainly composed of polysaccharides in food that cannot be digested by human digestive enzymes (Ayano, Japan Foods). Science, 12, p.27-37, 1988).
Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, branched maltodextrin, guar gum degradation product, galactomannan, glucomannan, hyaluronic acid, alginate, pectin, laminarin, fucoidin, carrageenan, linear glucan, etc. Can be mentioned. Water-soluble dietary fiber can be used 1 type or in combination of 2 or more types. Among these, as the water-soluble dietary fiber, indigestible dextrin and polydextrose are preferable, and indigestible dextrin is more preferable from the viewpoint of further enhancing the coffee-like fragrance and further suppressing the taste when cooled. .
難消化性デキストリンは、人間の消化酵素により加水分解されずに残るデキストリンであり、澱粉に微量の塩酸を加えて加熱し、α−アミラーゼ、グルコアミラーゼ等の酵素で処理して得られた食物繊維画分を分取することにより得ることができる。なお、澱粉は食品分野において使用されているものであれば、その由来は特に限定されないが、例えば、トウモロコシ、馬鈴薯、甘藷、小麦、米、もち米、タピオカ等の植物由来の澱粉等を挙げることができる。中でも、トウモロコシ由来の難消化性デキストリンが所望の効果を享受しやすい点で好ましい。 Indigestible dextrins are dextrins that remain without being hydrolyzed by human digestive enzymes. Dietary fiber obtained by heating starch with a small amount of hydrochloric acid and treating with enzymes such as α-amylase and glucoamylase. It can be obtained by fractionating fractions. The origin of starch is not particularly limited as long as it is used in the food field, and examples include starch derived from plants such as corn, potato, sweet potato, wheat, rice, glutinous rice, and tapioca. Can do. Among these, corn-derived indigestible dextrin is preferable in that it easily receives a desired effect.
難消化性デキストリンのデキストロース当量（ＤＥ：Dextrose Equivalent）は、コーヒー様の香りの増強、冷めたときの異味の抑制の観点から、１以上が好ましく、５以上がより好ましく、７以上が更に好ましく、８以上がより更に好ましく、９以上がより更に好ましく、そして３０以下が好ましく、２５以下がより好ましく、２３以下が更に好ましく、２０以下がより更に好ましく、１５以下がより更に好ましい。かかるデキストロース当量の範囲としては、好ましくは１〜３０、より好ましくは５〜２５、更に好ましくは７〜２３、より更に好ましくは８〜２０、より更に好ましくは９〜１５である。このような難消化性デキストリンとして市販品を用いることが可能であり、例えば、パインファイバー、ファイバーソル２（以上、商品名、松谷化学工業社製）、プロミター８５（商品名、Tate＆Lyle社製）等を挙げることができる。中でも、ファイバーソル２が好ましい。なお、ポリデキストロースとしては、例えば、ライテスII（ダニスコジャパン社製）等を挙げることができる。 The dextrose equivalent (DE: Dextrose Equivalent) of the indigestible dextrin is preferably 1 or more, more preferably 5 or more, and even more preferably 7 or more, from the viewpoint of enhancing the coffee-like fragrance and suppressing the taste when cooled. 8 or more is still more preferable, 9 or more is more preferable, and 30 or less is preferable, 25 or less is more preferable, 23 or less is still more preferable, 20 or less is still more preferable, and 15 or less is still more preferable. The range of such dextrose equivalent is preferably 1-30, more preferably 5-25, still more preferably 7-23, still more preferably 8-20, and even more preferably 9-15. Commercially available products can be used as such indigestible dextrins, such as Pine Fiber, Fibersol 2 (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), Promiter 85 (trade name, manufactured by Tate & Lyle), etc. Can be mentioned. Among these, fiber sol 2 is preferable. Examples of polydextrose include Lites II (manufactured by Danisco Japan).
本発明のソリュブルコーヒー中の（Ｂ）水溶性食物繊維の含有量は、冷めたときの異味の抑制の観点から、２５質量％以上が好ましく、３０質量％以上がより好ましく、４０質量％以上が更に好ましく、５０質量％以上がより更に好ましく、またコーヒー様の香りの増強の観点から、８０質量％以下が好ましく、７６質量％以下がより好ましく、７３質量％以下が更に好ましく、７２質量％以下がより更に好ましい。（Ｂ）水溶性食物繊維の含有量の範囲としては、本発明のソリュブルコーヒー中に、好ましくは２５〜８０質量％、より好ましくは３０〜７６質量％、更に好ましくは４０〜７３質量％、より更に好ましくは５０〜７２質量％である。なお、（Ｂ）水溶性食物繊維の含有量は、五訂増補日本食品標準成分表（文部科学省）に記載の分析方法に準拠し、プロスキー変法を適用することにより測定することができる。 The content of the (B) water-soluble dietary fiber in the soluble coffee of the present invention is preferably 25% by mass or more, more preferably 30% by mass or more, and more preferably 40% by mass or more from the viewpoint of suppressing the taste when cooled. More preferably, 50% by mass or more is more preferable, and from the viewpoint of enhancing coffee-like fragrance, 80% by mass or less is preferable, 76% by mass or less is more preferable, 73% by mass or less is further preferable, and 72% by mass or less. Is even more preferable. (B) As content range of water-soluble dietary fiber, in the soluble coffee of this invention, Preferably it is 25-80 mass%, More preferably, it is 30-76 mass%, More preferably, it is 40-73 mass%, More More preferably, it is 50-72 mass%. In addition, content of (B) water-soluble dietary fiber can be measured by applying the Prosky modified method in accordance with the analysis method described in the 5th Amendment Japanese Food Standard Composition Table (Ministry of Education, Culture, Sports, Science and Technology). .
本発明のソリュブルコーヒー中の（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]は０．００９４〜０．１５０であるが、コーヒー様の香りのより一層の増強、冷めたときの異味のより一層の抑制の観点から、０．０１以上が好ましく、０．０１５以上がより好ましく、０．０２以上が更に好ましく、０．０２５以上がより更に好ましく、また冷めたときの異味のより一層の抑制の観点から、０．１以下が好ましく、０．０７５以下がより好ましく、０．０６以下が更に好ましく、０．０５以下がより更に好ましい。かかる質量比[（Ａ）／（Ｂ）]の範囲としては、好ましくは０．０１〜０．１、より好ましくは０．０１５〜０．０７５、更に好ましくは０．０２〜０．０６、より更に好ましくは０．０２５〜０．０５である。 The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber in the soluble coffee of the present invention is 0.0094 to 0.150, but has a coffee-like scent. From the viewpoint of further enhancement and further suppression of the taste when cooled, 0.01 or more is preferable, 0.015 or more is more preferable, 0.02 or more is further preferable, and 0.025 or more is more preferable. Moreover, from the viewpoint of further suppressing the taste when cooled, it is preferably 0.1 or less, more preferably 0.075 or less, still more preferably 0.06 or less, and even more preferably 0.05 or less. The mass ratio [(A) / (B)] is preferably 0.01 to 0.1, more preferably 0.015 to 0.075, and still more preferably 0.02 to 0.06. More preferably, it is 0.025-0.05.
本発明のソリュブルコーヒーは、成分（Ｃ）としてコーヒー抽出固形分を含有する。ここで、本明細書において「コーヒー抽出固形分」とは、本発明のソリュブルコーヒーに含まれるコーヒー抽出物由来の固形分をいう。
本発明のソリュブルコーヒー中の（Ｃ）コーヒー抽出固形分の含有量は、コーヒー様の香りの増強の観点から、１５質量％以上が好ましく、１８質量％以上がより好ましく、２５質量％以上が更に好ましく、２７質量％以上がより更に好ましく、また冷めたときの異味の抑制の観点から、７０質量％以下が好ましく、６０質量％以下がより好ましく、４５質量％以下が更に好ましく、４０質量％以下がより更に好ましい。（Ｃ）コーヒー抽出固形分の含有量の範囲としては、本発明のソリュブルコーヒー中に、好ましくは１５〜７０質量％、より好ましくは１８〜６０質量％、更に好ましくは２５〜４５質量％、より更に好ましくは２７〜４０質量％である。
The soluble coffee of the present invention contains coffee extracted solids as component (C). Here, in the present specification, the “coffee extract solid content” refers to a solid content derived from a coffee extract contained in the soluble coffee of the present invention.
The content of the (C) coffee extracted solid in the soluble coffee of the present invention is preferably 15% by mass or more, more preferably 18% by mass or more, and further preferably 25% by mass or more from the viewpoint of enhancing the coffee-like aroma. Preferably, 27% by mass or more is more preferable, and from the viewpoint of suppressing the taste when cooled, 70% by mass or less is preferable, 60% by mass or less is more preferable, 45% by mass or less is further preferable, and 40% by mass or less. Is even more preferable. (C) As content range of coffee extraction solid content, in the soluble coffee of this invention, Preferably it is 15-70 mass%, More preferably, it is 18-60 mass%, More preferably, it is 25-45 mass%, More More preferably, it is 27-40 mass%.
また、本発明のソリュブルコーヒー中の（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]は０．０２４〜０．１３であるが、生理効果及びコーヒー様の香りの増強の観点から、０．０２８以上が好ましく、０．０３以上がより好ましく、０．０３５以上が更に好ましく、また冷めたときの異味の抑制の観点から、０．１以下が好ましく、０．０８以下がより好ましく、０．０６以下が更に好ましい。かかる割合[（Ａ）／（Ｃ）]の範囲としては、好ましくは０．０２８〜０．１、より好ましくは０．０３〜０．０８、更に好ましくは０．０３５〜０．０６である。 Further, the mass ratio [(A) / (C)] of (A) chlorogenic acids and (C) coffee extracted solids in the soluble coffee of the present invention is 0.024 to 0.13. From the viewpoint of enhancing coffee-like aroma, 0.028 or more is preferable, 0.03 or more is more preferable, 0.035 or more is more preferable, and 0.1 or less is preferable from the viewpoint of suppressing taste when cooled. Preferably, 0.08 or less is more preferable, and 0.06 or less is still more preferable. The range of the ratio [(A) / (C)] is preferably 0.028 to 0.1, more preferably 0.03 to 0.08, and still more preferably 0.035 to 0.06.
更に、本発明のソリュブルコーヒーは、前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が、下記式（１）；
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３４ （１）
に示す関係を満たすものである。
Furthermore, in the soluble coffee of the present invention, the mass ratio [(A) / (B)] and the mass ratio [(A) / (C)] are represented by the following formula (1);
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0034 (1)
It satisfies the relationship shown in
本発明のソリュブルコーヒーは、好ましくは下記式（２）に示す関係、より好ましくは下記式（３）に示す関係を満たすと、コーヒー様の香りがより一層高められ、冷めたときの異味をより一層抑制することができる。 The soluble coffee of the present invention preferably satisfies the relationship shown in the following formula (2), more preferably the relationship shown in the following formula (3), so that the coffee-like aroma is further enhanced and the taste when cooled is further increased. Further suppression can be achieved.
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３６ （２）
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３８ （３）
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0036 (2)
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0038 (3)
また、本発明のソリュブルコーヒーは、成分（Ｄ）としてカフェインを含有することができる。
本発明のソリュブルコーヒー中の（Ｄ）カフェインの含有量は、コーヒー様の香りの観点から、１質量％以上が好ましく、１．２５質量％以上がより好ましく、１．４質量％以上が更に好ましく、また冷めたときの異味の抑制の観点から、６質量％以下が好ましく、４．５質量％以下がより好ましく、３．１質量％以下が更に好ましい。（Ｄ）カフェインの含有量の範囲としては、本発明のソリュブルコーヒー中に、好ましくは１〜６質量％、より好ましくは１．２５〜４．５質量％、更に好ましくは１．４〜３．１質量％である。
Moreover, the soluble coffee of this invention can contain caffeine as a component (D).
The content of (D) caffeine in the soluble coffee of the present invention is preferably 1% by mass or more, more preferably 1.25% by mass or more, and further preferably 1.4% by mass or more from the viewpoint of coffee-like fragrance. Preferably, from the viewpoint of suppressing taste when cooled, it is preferably 6% by mass or less, more preferably 4.5% by mass or less, and still more preferably 3.1% by mass or less. (D) As content range of caffeine, in the soluble coffee of this invention, Preferably it is 1-6 mass%, More preferably, it is 1.25-4.5 mass%, More preferably, it is 1.4-3. .1% by mass.
また、本発明のソリュブルコーヒー中の（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]は、コーヒー様の香りと焦げ臭のとのバランスの観点から、０．３以上が好ましく、０．３５以上がより好ましく、０．４以上が更に好ましく、そして１．５以下が好ましく、１．３５以下がより好ましく、１．２以下が更に好ましい。かかる質量比[（Ａ）／（Ｄ）]の範囲としては、好ましくは０．３〜１．５、より好ましくは０．３５〜１．３５、更に好ましくは０．４〜１．２である。 Moreover, the mass ratio [(A) / (D)] of (A) chlorogenic acids and (D) caffeine in the soluble coffee of the present invention is from the viewpoint of the balance between the coffee-like scent and the burnt odor, 0.3 or more is preferable, 0.35 or more is more preferable, 0.4 or more is more preferable, 1.5 or less is preferable, 1.35 or less is more preferable, and 1.2 or less is still more preferable. The range of the mass ratio [(A) / (D)] is preferably 0.3 to 1.5, more preferably 0.35 to 1.35, and still more preferably 0.4 to 1.2. .
更に、本発明のソリュブルコーヒーは、コーヒー様の香りと焦げ臭とのバランスの観点から、前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｄ）]が、下記式（４）；
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００３９ （４）
に示す関係を満たすことが好ましい。
Furthermore, the soluble coffee of the present invention has the mass ratio [(A) / (B)] and the mass ratio [(A) / (D)] from the viewpoint of a balance between a coffee-like scent and a burnt odor. Following formula (4);
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0039 (4)
It is preferable to satisfy the relationship shown in FIG.
本発明のソリュブルコーヒーは、好ましくは下記式（５）に示す関係、より好ましくは下記式（６）に示す関係を満たすと、コーヒー様の香りがより一層高められる。 When the soluble coffee of the present invention preferably satisfies the relationship represented by the following formula (5), more preferably the relationship represented by the following formula (6), the coffee-like aroma is further enhanced.
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００４１ （５）
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００４３ （６）
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0041 (5)
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0043 (6)
また、本発明のソリュブルコーヒーは、必要により、甘味料、乳成分、ココアパウダー、酸化防止剤、香料、色素、乳化剤、保存料、調味料、酸味料、アミノ酸、たんぱく質、植物油脂、ｐＨ調整剤、品質安定剤等の添加剤の１種又は２種以上を含有してもよい。 In addition, the soluble coffee of the present invention is optionally sweeteners, milk ingredients, cocoa powder, antioxidants, fragrances, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, proteins, vegetable oils and fats, pH adjusters. In addition, one or more additives such as a quality stabilizer may be contained.
本発明のソリュブルコーヒーは、例えば、乾燥コーヒー抽出物と、水溶性食物繊維とを、前記質量比[（Ａ）／（Ｂ）]、前記質量比[（Ａ）／（Ｃ）]及び前記式（１）に示す関係を満たすように配合するか、前記質量比[（Ａ）／（Ｂ）]、前記質量比[（Ａ）／（Ｄ）]及び前記式（４）に示す関係を満たすように配合することで製造することができる。また、コーヒー抽出物又はその濃縮物と水溶性食物繊維とを、前記質量比[（Ａ）／（Ｂ）]、前記質量比[（Ａ）／（Ｃ）]及び前記式（１）に示す関係を満たすように配合し乾燥するか、前記質量比[（Ａ）／（Ｂ）]、前記質量比[（Ａ）／（Ｄ）]及び前記式（４）に示す関係を満たすように配合し乾燥することで、ソリュブルコーヒーを製造することもできる。 The soluble coffee of the present invention includes, for example, a dry coffee extract and water-soluble dietary fiber, wherein the mass ratio [(A) / (B)], the mass ratio [(A) / (C)], and the formula It is blended so as to satisfy the relationship shown in (1), or the mass ratio [(A) / (B)], the mass ratio [(A) / (D)] and the relationship shown in the formula (4) are satisfied. Thus, it can manufacture by mix | blending. Further, the coffee extract or the concentrate thereof and the water-soluble dietary fiber are represented by the mass ratio [(A) / (B)], the mass ratio [(A) / (C)], and the formula (1). Formulated to satisfy the relationship and dried, or formulated to satisfy the relationship shown in the mass ratio [(A) / (B)], the mass ratio [(A) / (D)] and the formula (4). Then, it is possible to produce soluble coffee by drying.
乾燥コーヒー抽出物は、例えば、浅焙煎コーヒー豆から抽出されたコーヒー抽出物の中から、（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が０．０２４〜０．１３であるもの、あるいは（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]が０．３〜１．５であるものを選択し、乾燥することで製造することができる。抽出方法及び抽出条件は特に限定されず、公知の方法及び条件を採用することができるが、多段抽出により抽出することが好ましい。ここで、本明細書において「多段抽出」とは、複数の独立した抽出塔を配管で直列につないだ装置を用いる抽出方法であり、各抽出塔に焙煎コーヒー豆を充填し、初段の抽出塔から排出された抽出液を、順次、次の抽出塔の抽出用溶媒として使用し、コーヒー抽出物を得る方法である。多段抽出の操作及び抽出条件は、公知の方法及び条件を採用することができるが、浅焙煎コーヒー豆を、加圧条件下、１００℃を超える温度にて多段抽出することが好ましい。乾燥方法としては、噴霧乾燥、凍結乾燥等が挙げられる。
また、乾燥コーヒー抽出物として、質量比[（Ａ）／（Ｃ）]あるいは質量比[（Ａ）／（Ｄ）]が前記範囲内であれば、市販のインスタントコーヒーを使用することもできる。更に、乾燥コーヒー抽出物として、焙煎度の異なる焙煎コーヒー豆から抽出されたコーヒー抽出物や、市販のインスタントコーヒーの水溶液を混合して質量比[（Ａ）／（Ｃ）]あるいは質量比[（Ａ）／（Ｄ）]を前記範囲内に調整し乾燥したものを使用してもよい。
The dry coffee extract is, for example, a mass ratio [(A) / (C)] of (A) chlorogenic acids and (C) coffee extracted solids from coffee extracts extracted from shallow roasted coffee beans. Is selected from those having a mass ratio of (A) chlorogenic acids to (D) caffeine [(A) / (D)] of 0.3 to 1.5. And can be produced by drying. The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be adopted, but extraction by multistage extraction is preferable. Here, “multi-stage extraction” in the present specification is an extraction method using an apparatus in which a plurality of independent extraction towers are connected in series by piping, and each extraction tower is filled with roasted coffee beans to extract the first stage. In this method, a coffee extract is obtained by sequentially using the extraction liquid discharged from the tower as an extraction solvent for the next extraction tower. As the operation and extraction conditions of the multistage extraction, known methods and conditions can be adopted, but it is preferable to extract the shallow roasted coffee beans at a temperature exceeding 100 ° C. under pressure. Examples of the drying method include spray drying and freeze drying.
In addition, as the dry coffee extract, commercially available instant coffee can be used as long as the mass ratio [(A) / (C)] or the mass ratio [(A) / (D)] is within the above range. Furthermore, as a dry coffee extract, a coffee extract extracted from roasted coffee beans with different roasting degrees or a commercial instant coffee aqueous solution are mixed to obtain a mass ratio [(A) / (C)] or a mass ratio. A product obtained by adjusting [(A) / (D)] within the above range and drying it may be used.
浅焙煎コーヒー豆の焙煎度は、色差計で測定したＬ値として、クロロゲン酸類による生理作用の観点から１８以上が好ましく、２１以上がより好ましく、２３以上が更に好ましく、そして焙煎風味の観点から３５以下が好ましく、２９以下がより好ましく、２８以下が更に好ましい。かかるＬ値の範囲としては、好ましくは１８〜３５、より好ましくは２１〜２９、更に好ましくは２３〜２８である。ここで、本明細書において「Ｌ値」とは、黒をＬ値０とし、また白をＬ値１００として、焙煎コーヒー豆の明度を色差計で測定したものである。なお、焙煎方法及び焙煎条件は特に限定されない。
抽出に使用する焙煎コーヒー豆の豆種及び産地は特に限定されず、嗜好性に応じて適宜選択することができる。また、浅焙煎コーヒー豆は、１種単独で又は２種以上を混合して使用することができる。２種以上の焙煎コーヒー豆を使用する場合、豆種や産地の異なるコーヒー豆だけでなく、焙煎度の異なるコーヒー豆を使用することも可能である。焙煎度の異なるコーヒー豆を使用する場合、Ｌ値が上記範囲外のものを用いても差し支えないが、Ｌ値の平均値が上記範囲内となるように適宜組み合わせて使用することが好ましい。Ｌ値の平均値は、使用する原料焙煎コーヒー豆のＬ値に、当該原料焙煎コーヒー豆の含有質量比を乗じた値の総和として求められる。
The roasting degree of the shallow roasted coffee beans is preferably 18 or more, more preferably 21 or more, still more preferably 23 or more, and the roasted flavor as L value measured with a color difference meter from the viewpoint of physiological action by chlorogenic acids. From the viewpoint, it is preferably 35 or less, more preferably 29 or less, and still more preferably 28 or less. The range of the L value is preferably 18 to 35, more preferably 21 to 29, and still more preferably 23 to 28. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. The roasting method and roasting conditions are not particularly limited.
The bean species and production area of roasted coffee beans used for extraction are not particularly limited, and can be appropriately selected according to palatability. Moreover, a shallow roasted coffee bean can be used individually by 1 type or in mixture of 2 or more types. When using two or more types of roasted coffee beans, it is possible to use not only coffee beans with different bean types and production areas, but also coffee beans with different roasting degrees. When coffee beans having different roasting degrees are used, it is possible to use coffee beans having an L value outside the above range, but it is preferable to use them in combination as appropriate so that the average value of the L values is within the above range. The average value of the L values is obtained as a sum of values obtained by multiplying the L value of the raw roasted coffee beans used by the content mass ratio of the raw roasted coffee beans.
前述の実施形態に関し、本発明は更に以下のソリュブルコーヒーを開示する。
＜１＞
（Ａ）クロロゲン酸類、
（Ｂ）水溶性食物繊維、及び
（Ｃ）コーヒー抽出固形分
を含み、
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が０．００９４〜０．１５０であり、
（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が０．０２４〜０．１３であり、かつ
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が下記式（１）；
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３４ （１）
に示す関係を満たす、ソリュブルコーヒー。
In relation to the aforementioned embodiment, the present invention further discloses the following soluble coffee.
<1>
(A) chlorogenic acids,
(B) water soluble dietary fiber, and (C) coffee extracted solids,
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is 0.0094 to 0.150,
(A) The mass ratio [(A) / (C)] of chlorogenic acids and (C) coffee extracted solids is 0.024 to 0.13, and the mass ratio [(A) / (B)] And the mass ratio [(A) / (C)] is represented by the following formula (1);
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0034 (1)
Soluble coffee that satisfies the relationship shown in
＜２＞
（Ｄ）カフェインを含み、（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]が０．３〜１．５である、前記＜１＞記載のソリュブルコーヒー。
＜３＞
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｄ）]が下記式（４）に示す関係を満たす、前記＜１＞又は＜２＞記載のソリュブルコーヒー。
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００３９ （４）
<2>
(D) The soluble according to <1> above, comprising caffeine, wherein the mass ratio [(A) / (D)] of (A) chlorogenic acids to (D) caffeine is 0.3 to 1.5. coffee.
<3>
The soluble coffee according to <1> or <2>, wherein the mass ratio [(A) / (B)] and the mass ratio [(A) / (D)] satisfy the relationship represented by the following formula (4).
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0039 (4)
＜４＞
（Ａ）クロロゲン酸類、
（Ｂ）水溶性食物繊維、及び
（Ｄ）カフェイン
を含み、
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が０．００９４〜０．１５０であり、
（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]が０．３〜１．５であり、かつ
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｄ）]が下記式（４）；
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００３９ （４）
に示す関係を満たす、ソリュブルコーヒー。
<4>
(A) chlorogenic acids,
(B) water-soluble dietary fiber, and (D) caffeine,
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is 0.0094 to 0.150,
(A) The mass ratio [(A) / (D)] of chlorogenic acids and (D) caffeine is 0.3 to 1.5, and the mass ratio [(A) / (B)] and the above The mass ratio [(A) / (D)] is the following formula (4);
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0039 (4)
Soluble coffee that satisfies the relationship shown in
＜５＞
（Ｃ）コーヒー抽出固形分を含み、（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が０．０２４〜０．１３である、前記＜４＞記載のソリュブルコーヒー。
＜６＞
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が下記式（１）に示す関係を満たす、前記＜５＞記載のソリュブルコーヒー。
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３４ （１）
<5>
<C> including a coffee extracted solid content, wherein the mass ratio [(A) / (C)] of (A) chlorogenic acids to (C) coffee extracted solid content is 0.024 to 0.13, <4 > Soluble coffee described.
<6>
The soluble coffee according to <5>, wherein the mass ratio [(A) / (B)] and the mass ratio [(A) / (C)] satisfy the relationship represented by the following formula (1).
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0034 (1)
＜７＞
ソリュブルコーヒー中の固形分量が、好ましくは９５質量％以上、より好ましくは９７質量％以上であり、また１００質量％であってもよい、前記＜１＞〜＜６＞のいずれか一に記載のソリュブルコーヒー。
＜８＞
クロロゲン酸類が、好ましくは３−カフェオイルキナ酸、４−カフェオイルキナ酸、５−カフェオイルキナ酸、３−フェルラキナ酸、４−フェルラキナ酸、５−フェルラキナ酸、３，４−ジカフェオイルキナ酸、３，５−ジカフェオイルキナ酸及び４，５−ジカフェオイルキナ酸から選択される１種又は２種以上であり、更に好ましくは前記９種すべてである、前記＜１＞〜＜７＞のいずれか一に記載のソリュブルコーヒー。
＜９＞
（Ａ）クロロゲン酸類の含有量が、好ましくは０．３質量％以上、より好ましくは０．５質量％以上、更に好ましくは０．６質量％以上、より更に好ましくは０．７質量％以上であって、好ましくは１０質量％以下、より好ましくは７質量％以下、更に好ましくは５質量％以下、より更に好ましくは４質量％以下である、前記＜１＞〜＜８＞のいずれか一に記載のソリュブルコーヒー。
＜１０＞
（Ａ）クロロゲン酸類の含有量が、好ましくは０．３〜１０質量％、より好ましくは０．５〜７質量％、更に好ましくは０．６〜５質量％、更に好ましくは０．７〜４質量％である、前記＜１＞〜＜９＞のいずれか一に記載のソリュブルコーヒー。
<7>
The solid content in the soluble coffee is preferably 95% by mass or more, more preferably 97% by mass or more, and may be 100% by mass, as described in any one of <1> to <6>. Soluble coffee.
<8>
Chlorogenic acids are preferably 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicaffeoylquina. <1> to <1> which is one or more selected from acids, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, and more preferably all nine Soluble coffee as described in any one of 7>.
<9>
(A) The content of chlorogenic acids is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.6% by mass or more, and still more preferably 0.7% by mass or more. Preferably, it is 10% by mass or less, more preferably 7% by mass or less, still more preferably 5% by mass or less, and still more preferably 4% by mass or less. The soluble coffee described.
<10>
(A) Content of chlorogenic acids becomes like this. Preferably it is 0.3-10 mass%, More preferably, it is 0.5-7 mass%, More preferably, it is 0.6-5 mass%, More preferably, it is 0.7-4. Soluble coffee as described in any one of said <1>-<9> which is the mass%.
＜１１＞
（Ｂ）水溶性食物繊維が、好ましくは難消化性デキストリン、ポリデキストロース、分岐マルトデキストリン、グアーガム分解物、ガラクトマンナン、グルコマンナン、ヒアルロン酸、アルギン酸塩、ペクチン、ラミナリン、フコイジン、カラギーナン及び直鎖グルカンから選択される１種又は２種以上であり、より好ましくは難消化性デキストリン及びポリデキストロースから選択される少なくとも１種であり、更に好ましくは難消化性デキストリンである、前記＜１＞〜＜１０＞のいずれか一に記載のソリュブルコーヒー。
＜１２＞
難消化性デキストリンが、好ましくはトウモロコシ、馬鈴薯、甘藷、小麦、米、もち米及びタピオカから選択される植物由来であり、更に好ましくはトウモロコシ由来である、前記＜１１＞記載のソリュブルコーヒー。
＜１３＞
難消化性デキストリンのデキストロース当量が、好ましくは１以上、より好ましくは５以上、更に好ましくは７以上、より更に好ましくは８以上、殊更に好ましくは９以上であって、好ましくは３０以下、より好ましくは２５以下、更に好ましくは２３以下、より更に好ましくは２０以下、殊更に好ましくは１５以下である、前記＜１１＞又は＜１２＞記載のソリュブルコーヒー。
＜１４＞
難消化性デキストリンのデキストロース当量が、好ましくは１〜３０、より好ましくは５〜２５、更に好ましくは７〜２３、より更に好ましくは８〜２０、より更に好ましくは９〜１５である、前記＜１１＞〜＜１３＞のいずれか一に記載のソリュブルコーヒー。
＜１５＞
（Ｂ）水溶性食物繊維の含有量が、好ましくは２５質量％以上、より好ましくは３０質量％以上、更に好ましくは４０質量％以上、より更に好ましくは５０質量％以上であって、好ましくは８０質量％以下、より好ましくは７６質量％以下、更に好ましくは７３質量％以下、より更に好ましくは７２質量％以下である、前記＜１＞〜＜１４＞のいずれか一に記載のソリュブルコーヒー。
＜１６＞
（Ｂ）水溶性食物繊維の含有量が、好ましくは２５〜８０質量％、より好ましくは３０〜７６質量％、更に好ましくは４０〜７３質量％、より更に好ましくは５０〜７２質量％である、前記＜１＞〜＜１５＞のいずれか一に記載のソリュブルコーヒー。
＜１７＞
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が、好ましくは０．０１以上、より好ましくは０．０１５以上、更に好ましくは０．０２以上、より更に好ましくは０．０２５以上であって、好ましくは０．１以下、より好ましくは０．０７５以下、更に好ましくは０．０６以下、より更に好ましくは０．０５以下である、前記＜１＞〜＜１６＞のいずれか一に記載のソリュブルコーヒー。
＜１８＞
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が、好ましくは０．０１〜０．１、より好ましくは０．０１５〜０．０７５、更に好ましくは０．０２〜０．０６、より更に好ましくは０．０２５〜０．０５である、前記＜１＞〜＜１７＞のいずれか一に記載のソリュブルコーヒー。
＜１９＞
（Ｃ）コーヒー抽出固形分の含有量が、好ましくは１５質量％以上、より好ましくは１８質量％以上、更に好ましくは２５質量％以上、より好ましくは２７質量％以上であって、好ましくは７０質量％以下、より好ましくは６０質量％以下、更に好ましくは４５質量％以下。より更に好ましくは４０質量％以下である、前記＜１＞〜＜３＞、＜５＞〜＜１８＞のいずれか一に記載のソリュブルコーヒー。
＜２０＞
（Ｃ）コーヒー抽出固形分の含有量が、好ましくは１５〜７０質量％、より好ましくは１８〜６０質量％、更に好ましくは２５〜４５質量％、より更に好ましくは２７〜４０質量％である、前記＜１＞〜＜３＞、＜５＞〜＜１９＞のいずれか一に記載のソリュブルコーヒー。
<11>
(B) Water-soluble dietary fiber is preferably indigestible dextrin, polydextrose, branched maltodextrin, guar gum degradation product, galactomannan, glucomannan, hyaluronic acid, alginate, pectin, laminarin, fucoidin, carrageenan and linear glucan <1> to <10, wherein one or two or more selected from the above, more preferably at least one selected from indigestible dextrin and polydextrose, and still more preferably the indigestible dextrin. > Soluble coffee as described in any one of>.
<12>
The soluble coffee according to <11>, wherein the indigestible dextrin is preferably derived from a plant selected from corn, potato, sweet potato, wheat, rice, glutinous rice and tapioca, and more preferably derived from corn.
<13>
The dextrose equivalent of the hardly digestible dextrin is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, still more preferably 8 or more, and even more preferably 9 or more, preferably 30 or less, more preferably The soluble coffee according to <11> or <12>, wherein is 25 or less, more preferably 23 or less, even more preferably 20 or less, and even more preferably 15 or less.
<14>
The dextrose equivalent of the hardly digestible dextrin is preferably 1-30, more preferably 5-25, still more preferably 7-23, still more preferably 8-20, and even more preferably 9-15, <11 > Soluble coffee as described in any one of <13>.
<15>
(B) The content of water-soluble dietary fiber is preferably 25% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, still more preferably 50% by mass or more, and preferably 80%. The soluble coffee according to any one of <1> to <14>, which is not more than mass%, more preferably not more than 76 mass%, still more preferably not more than 73 mass%, and still more preferably not more than 72 mass%.
<16>
(B) The content of water-soluble dietary fiber is preferably 25 to 80% by mass, more preferably 30 to 76% by mass, still more preferably 40 to 73% by mass, and still more preferably 50 to 72% by mass. The soluble coffee according to any one of <1> to <15>.
<17>
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is preferably 0.01 or more, more preferably 0.015 or more, and still more preferably 0.02 or more. More preferably, it is 0.025 or more, preferably 0.1 or less, more preferably 0.075 or less, further preferably 0.06 or less, and still more preferably 0.05 or less, <1 > The soluble coffee as described in any one of <16>.
<18>
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is preferably 0.01 to 0.1, more preferably 0.015 to 0.075, and further The soluble coffee according to any one of <1> to <17>, preferably 0.02 to 0.06, and more preferably 0.025 to 0.05.
<19>
(C) The content of coffee extracted solids is preferably 15% by mass or more, more preferably 18% by mass or more, further preferably 25% by mass or more, more preferably 27% by mass or more, and preferably 70% by mass. % Or less, more preferably 60% by mass or less, still more preferably 45% by mass or less. More preferably, it is 40 mass% or less, The soluble coffee as described in any one of said <1>-<3>, <5>-<18>.
<20>
(C) Content of coffee extraction solid content becomes like this. Preferably it is 15-70 mass%, More preferably, it is 18-60 mass%, More preferably, it is 25-45 mass%, More preferably, it is 27-40 mass%. The soluble coffee according to any one of <1> to <3> and <5> to <19>.
＜２１＞
（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が、好ましくは０．０２８以上、より好ましくは０．０３以上、更に好ましくは０．０３５以上であって、好ましくは０．１以下、より好ましくは０．０８以下、更に好ましくは０．０６以下である、前記＜１＞〜＜３＞、＜５＞〜＜２０＞のいずれか一に記載のソリュブルコーヒー。
＜２２＞
（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が、好ましくは０．０２８〜０．１、より好ましくは０．０３〜０．０８、更に好ましくは０．０３５〜０．０６である、前記＜１＞〜＜３＞、＜５＞〜＜２１＞のいずれか一に記載のソリュブルコーヒー。
＜２３＞
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が、好ましくは下記式（２）に示す関係、より好ましくは下記式（３）に示す関係を満たす、前記＜１＞〜＜３＞、＜６＞〜＜２２＞のいずれか一に記載のソリュブルコーヒー。
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３６ （２）
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３８ （３）
＜２４＞
（Ｄ）カフェインの含有量が、好ましくは１質量％以上、より好ましくは１．２５質量％以上、更に好ましくは１．４質量％以上であって、好ましくは６質量％以下、より好ましくは４．５質量％以下、更に好ましくは３．１質量％以下である、前記＜２＞〜＜２３＞のいずれか一に記載のソリュブルコーヒー。
＜２５＞
（Ｄ）カフェインの含有量が、好ましくは１〜６質量％、より好ましくは１．２５〜４．５質量％、更に好ましくは１．４〜３．１質量％である、前記＜２＞〜＜２４＞のいずれか一に記載のソリュブルコーヒー。
＜２６＞
（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]が、好ましくは０．３以上、より好ましくは０．３５以上、更に好ましくは０．４以上であって、好ましくは１．５以下、より好ましくは１．３５以下、更に好ましくは１．２以下である、前記＜２＞〜＜２５＞のいずれか一に記載のソリュブルコーヒー。
＜２７＞
（Ａ）クロロゲン酸類と（Ｄ）カフェインとの質量比[（Ａ）／（Ｄ）]が、好ましくは０．３〜１．５、より好ましくは０．３５〜１．３５、更に好ましくは０．４〜１．２である、前記＜２＞〜＜２６＞のいずれか一に記載のソリュブルコーヒー。
＜２８＞
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｄ）]が、好ましくは下記式（５）に示す関係、より好ましくは下記式（６）に示す関係を満たす、前記＜３＞〜＜２７＞のいずれか一に記載のソリュブルコーヒー。
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００４１ （５）
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００４３ （６）
＜２９＞
好ましくは甘味料、乳成分、ココアパウダー、酸化防止剤、香料、色素、乳化剤、保存料、調味料、酸味料、アミノ酸、たんぱく質、植物油脂、ｐＨ調整剤及び品質安定剤から選択される１種又は２種以上の添加剤を含有する、前記＜１＞〜＜２８＞のいずれか一に記載のソリュブルコーヒー。
＜３０＞
Ｌ値が、好ましくは１８以上、より好ましくは２１以上、更に好ましくは２３以上であって、好ましくは３５以下、より好ましくは２９以下、更に好ましくは２８以下である焙煎コーヒー豆に由来するものである、前記＜１＞〜＜２９＞のいずれか一に記載のソリュブルコーヒー。
＜３１＞
Ｌ値が、好ましくは１８〜３５、より好ましくは２１〜２９、更に好ましくは２３〜２８であるの焙煎コーヒー豆に由来するものである、前記＜１＞〜＜３０＞のいずれか一に記載のソリュブルコーヒー。
<21>
The mass ratio [(A) / (C)] of (A) chlorogenic acids and (C) coffee extracted solids is preferably 0.028 or more, more preferably 0.03 or more, still more preferably 0.035 or more. Any one of the above <1> to <3> and <5> to <20>, preferably 0.1 or less, more preferably 0.08 or less, and still more preferably 0.06 or less. The soluble coffee described.
<22>
The mass ratio [(A) / (C)] of (A) chlorogenic acids and (C) coffee extracted solids is preferably 0.028 to 0.1, more preferably 0.03 to 0.08, and further The soluble coffee according to any one of <1> to <3> and <5> to <21>, preferably 0.035 to 0.06.
<23>
The mass ratio [(A) / (B)] and the mass ratio [(A) / (C)] preferably have the relationship represented by the following formula (2), more preferably the relationship represented by the following formula (3). The soluble coffee according to any one of <1> to <3> and <6> to <22>, which is satisfied.
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0036 (2)
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0038 (3)
<24>
(D) The content of caffeine is preferably 1% by mass or more, more preferably 1.25% by mass or more, further preferably 1.4% by mass or more, preferably 6% by mass or less, more preferably The soluble coffee according to any one of <2> to <23>, which is 4.5% by mass or less, more preferably 3.1% by mass or less.
<25>
(D) The content of caffeine is preferably 1 to 6% by mass, more preferably 1.25 to 4.5% by mass, and still more preferably 1.4 to 3.1% by mass, <2> Soluble coffee as described in any one of ~ <24>.
<26>
The mass ratio [(A) / (D)] of (A) chlorogenic acids and (D) caffeine is preferably 0.3 or more, more preferably 0.35 or more, and still more preferably 0.4 or more. The soluble coffee according to any one of <2> to <25>, preferably 1.5 or less, more preferably 1.35 or less, and still more preferably 1.2 or less.
<27>
The mass ratio [(A) / (D)] of (A) chlorogenic acids and (D) caffeine is preferably 0.3 to 1.5, more preferably 0.35 to 1.35, still more preferably. Soluble coffee as described in any one of said <2>-<26> which is 0.4-1.2.
<28>
The mass ratio [(A) / (B)] and the mass ratio [(A) / (D)] are preferably a relationship represented by the following formula (5), more preferably a relationship represented by the following formula (6). The soluble coffee according to any one of <3> to <27>, which is satisfied.
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0041 (5)
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0043 (6)
<29>
Preferably one selected from sweeteners, milk ingredients, cocoa powder, antioxidants, fragrances, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, proteins, vegetable fats and oils, pH adjusters and quality stabilizers. Or the soluble coffee as described in any one of said <1>-<28> containing 2 or more types of additives.
<30>
Those derived from roasted coffee beans having an L value of preferably 18 or more, more preferably 21 or more, still more preferably 23 or more, preferably 35 or less, more preferably 29 or less, and even more preferably 28 or less. The soluble coffee according to any one of <1> to <29>, wherein
<31>
Any one of the above <1> to <30>, which is derived from roasted coffee beans having an L value of preferably 18 to 35, more preferably 21 to 29, and still more preferably 23 to 28. The soluble coffee described.
１．クロロゲン酸類及びカフェインの分析
分析機器はＨＰＬＣを使用した。装置の構成ユニットの型番は次の通りである。
・ＵＶ−ＶＩＳ検出器：Ｌ−２４２０（日立ハイテクノロジーズ社製）
・カラムオーブン：Ｌ−２３００（日立ハイテクノロジーズ社製）
・ポンプ：Ｌ−２１３０（日立ハイテクノロジーズ社製）
・オートサンプラー：Ｌ−２２００（日立ハイテクノロジーズ社製）
・カラム：Ｃａｄｅｎｚａ ＣＤ−Ｃ１８ φ４．６×１５０ｍｍ、粒子径３μｍ（インタクト社製）
1. Analysis of chlorogenic acids and caffeine The analytical instrument used was HPLC. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: L-2420 (manufactured by Hitachi High-Technologies Corporation)
-Column oven: L-2300 (manufactured by Hitachi High-Technologies Corporation)
・ Pump: L-2130 (manufactured by Hitachi High-Technologies Corporation)
・ Autosampler: L-2200 (manufactured by Hitachi High-Technologies Corporation)
Column: Cadenza CD-C18 φ4.6 × 150 mm, particle size 3 μm (manufactured by Intact)
分析条件は次の通りである。
・ル注入量 ：１０μＬ
・流量 ：１．０ｍＬ／ｍｉｎ
・ＵＶ−ＶＩＳ検出器設定波長：３２５ｎｍ
・カラムオーブン設定温度：３５℃
・溶離液Ａ：０．０５Ｍ 酢酸、０．１ｍＭ １−ヒドロキシエタン−１，１−ジホスホン酸、１０ｍＭ 酢酸ナトリウム、５（Ｖ／Ｖ）％アセトニトリル溶液
・溶離液Ｂ：アセトニトリル
The analysis conditions are as follows.
・ Injection volume: 10 μL
・ Flow rate: 1.0 mL / min
UV-VIS detector setting wavelength: 325 nm
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: acetonitrile
濃度勾配条件（体積％）
時間 溶離液Ａ 溶離液Ｂ
０．０分 １００％ ０％
１０．０分 １００％ ０％
１５．０分 ９５％ ５％
２０．０分 ９５％ ５％
２２．０分 ９２％ ８％
５０．０分 ９２％ ８％
５２．０分 １０％ ９０％
６０．０分 １０％ ９０％
６０．１分 １００％ ０％
７０．０分 １００％ ０％
Concentration gradient condition (volume%)
Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%
ＨＰＬＣでは、試料１ｇを精秤後、溶離液Ａにて１０ｍＬにメスアップし、メンブレンフィルター（ＧＬクロマトディスク２５Ａ，孔径０．４５μｍ，ジーエルサイエンス（株））にて濾過後、分析に供した。 In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
クロロゲン酸類の保持時間（単位：分）９種のクロロゲン酸類
・モノカフェオイルキナ酸：５．３、８．８、１１．６の計３点
・モノフェルラキナ酸：１３．０、１９．９、２１．０の計３点
・ジカフェオイルキナ酸：３６．６、３７．４、４４．２の計３点。
ここで求めた９種のクロロゲン酸類の面積値から５−カフェオイルキナ酸を標準物質とし、質量％を求めた。
なお、カフェインの分析は、ＵＶ−ＶＩＳ 検出器設定波長：２７０ｎｍ、カフェインを標準物質とした以外はクロロゲン酸類と同様に実施した。カフェインの保持時間は１８．９分である。
Retention time of chlorogenic acids (unit: minute) 9 kinds of chlorogenic acids / monocaffeoylquinic acid: 5.3, 8.8, 11.6, 3 points in total, monoferlaquinic acid: 13.0, 19.9 21.0 in total, 3 points, dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total 3 points.
From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.
The analysis of caffeine was carried out in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.
２．難消化性デキストリンの分析
（１）定量法
試料約１〜５ｇを精密に量り（Ｓｐ）、０．０８ｍｏｌ／Ｌリン酸緩衝液（ｐＨ６．０）を加え５０ｍＬにした。これに熱安定性α−アミラーゼ（ターマミル１２０Ｌ：ノボザイムズ社）０．１ｍＬを加え、沸騰水浴中に入れ、３０分間振とうした。放冷後、０．２７５ｍｏｌ／Ｌ水酸化ナトリウム溶液１０ｍＬでｐＨを７．５±０．１に調整した。たんぱく分解酵素溶液（プロテアーゼＰ-５３８０：シグマ社）０．１ｍＬを加え、６０℃で振とうしながら３０分間反応させた。放冷後、０．３２５ｍｏｌ／Ｌ塩酸１０ｍＬで、ｐＨを４．３±０．３に調整した。次いで、アミログルコシダーゼ（アミログルコシダーゼＡ-９９１３：シグマ社）０．１ｍＬを加え、６０℃で振とうしながら３０分間反応させた。以上の酵素処理を終了後、直ちに沸騰水浴中で１０分間加熱した後冷却し、１０Ｗ／Ｖ％グリセリン溶液（内部標準物質）３ｍＬを加え水で１００ｍＬとし酵素処理液とした。
酵素処理液５０ｍＬをイオン交換樹脂〔アンバーライトＩＲＡ-６７（ＯＨ型，オルガノ社）：アンバーライト２００ＣＴ（Ｈ型，オルガノ社）＝１：１（容量比）〕５０ｍＬを充填したカラム（ガラス管、φ２０ｍｍ×３００ｍｍ）に通液速度５０ｍＬ／ｈｒで通液し、更に水を通して流出液の全量を約２００ｍＬとした。この溶液をロータリーエバポレーターで濃縮し、全量を水で１０ｍＬとした後、孔径０．４５μｍのメンブレンフィルターで濾過し、検液とした。検液２０μＬにつきＨＰＬＣにより、検液のグリセリン及び食物繊維画分のピーク面積値を測定し、次式により食物繊維成分含量を求めた。
2. Analysis of indigestible dextrin (1) Quantitative method About 1 to 5 g of a sample was accurately weighed (Sp), and 0.08 mol / L phosphate buffer (pH 6.0) was added to make 50 mL. To this was added 0.1 mL of heat-stable α-amylase (Termamyl 200L: Novozymes), placed in a boiling water bath, and shaken for 30 minutes. After cooling, the pH was adjusted to 7.5 ± 0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution. Proteolytic enzyme solution (Protease P-5380: Sigma) (0.1 mL) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. After cooling, the pH was adjusted to 4.3 ± 0.3 with 10 mL of 0.325 mol / L hydrochloric acid. Next, 0.1 mL of amyloglucosidase (amyloglucosidase A-9913: Sigma) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. Immediately after the above enzyme treatment was completed, it was heated in a boiling water bath for 10 minutes and then cooled, 3 mL of a 10 W / V% glycerin solution (internal standard substance) was added to make 100 mL with water, and an enzyme treatment solution was obtained.
A column (glass tube, glass tube, 50 mL of enzyme treatment solution packed with 50 mL of ion exchange resin [Amberlite IRA-67 (OH type, Organo): Amberlite 200CT (H type, Organo) = 1: 1 (volume ratio)]. (φ20 mm × 300 mm) at a flow rate of 50 mL / hr, and further through water to make the total amount of the effluent about 200 mL. This solution was concentrated with a rotary evaporator, and the total amount was adjusted to 10 mL with water, followed by filtration with a membrane filter having a pore size of 0.45 μm to prepare a test solution. The peak area value of glycerin and dietary fiber fraction of the test solution was measured by HPLC per 20 μL of the test solution, and the dietary fiber component content was determined by the following formula.
食物繊維成分含量（％）＝〔Ｘ1／Ｙ1〕×ｆ1×〔Ｚ1／Ｓｐ〕×１００
〔式中、Ｘ1は食物繊維成分のピーク面積を示し、Ｙ1はグリセリンのピーク面積を示し、ｆ1はグリセリンとブドウ糖のピーク感度補正係数（０．８２）を示し、Ｚ1は内部標準グリセリン重量（ｍｇ）を示し、Ｓｐは秤取試料重量（ｍｇ）を示す。〕
Dietary fiber component content (%) = [X 1 / Y 1 ] × f 1 × [Z 1 / Sp] × 100
[Wherein X 1 represents the peak area of the dietary fiber component, Y 1 represents the peak area of glycerin, f 1 represents the peak sensitivity correction coefficient (0.82) of glycerin and glucose, and Z 1 represents the internal standard. The glycerin weight (mg) is shown, and Sp is the weighed sample weight (mg). ]
ＨＰＬＣ分析
・検出器 ：示差屈折計
・カラム充填剤：ＴＳＫｇｅｌ Ｇ２５００ＰＷXL
・カラム管 ：φ７．８ｍｍ×３００ｍｍ
・カラム温度：８０℃
・移動相 ：水
・流速 ：０．５ｍＬ／ｍｉｎ
・注入量 ：２０μＬ
HPLC analysis / detector: differential refractometer / column packing: TSKgel G2500PW XL
・ Column tube: φ7.8mm × 300mm
-Column temperature: 80 ° C
・ Mobile phase: Water ・ Flow rate: 0.5 mL / min
・ Injection volume: 20μL
（２）デキストロース当量
試料２．５ｇを正確に量り、水に溶かして２００ｍＬとする。この液１０ｍＬを正確に量り、０．０４ｍｏｌ／Ｌヨウ素溶液１０ｍＬと、０．０４ｍｏｌ／Ｌ水酸化ナトリウム溶液１５ｍＬを加えて２０分間暗所に放置する。次に、２ｍｏｌ／Ｌ塩酸を５ｍＬ加えて混和した後、０．０４ｍｏｌ／Ｌチオ硫酸ナトリウム溶液で滴定する。滴定の終点近くで液が微黄色になったら、でんぷん指示薬２滴を加えて滴定を継続し、液の色が消失した時点を滴定の終点とする。別に空試験を行う。次式によりデキストロース当量（ＤＥ）を求める。
(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.
ＤＥ＝（ｂ−ａ）×ｆ×３．６０２／（１／１０００）／（２００／１０）／[Ａ×（１００−Ｂ）×１００]×１００
〔式中、ａは滴定値（ｍＬ）を示し、ｂはブランク値（ｍＬ）を示し、ｆはチオ硫酸ナトリウム溶液のファクター値を示し、Ａは試料の秤取量（ｍｇ）を示し、Ｂは試料の水分値（％）を示す。〕
DE = (ba) * f * 3.602 / (1/1000) / (200/10) / [A * (100-B) * 100] * 100
[Wherein, a represents a titration value (mL), b represents a blank value (mL), f represents a factor value of a sodium thiosulfate solution, A represents a weighed amount (mg) of a sample, B Indicates the moisture value (%) of the sample. ]
３．官能評価
ソリュブルコーヒーを８０℃の熱水１４０ｍＬに注ぎ、攪拌した後、コーヒー飲料を調製した。次いで、コーヒー飲料を２０℃まで冷却した後、専門パネル４名が試飲し、コーヒー様の香り、冷めたときの異味について下記基準にて評価し、その後協議により評点を決定した。
3. Sensory evaluation Soluble coffee was poured into 140 mL of hot water at 80 ° C. and stirred, and then a coffee beverage was prepared. Next, after the coffee beverage was cooled to 20 ° C., four special panels tasted it, evaluated the coffee-like aroma, and the taste when cooled, according to the following criteria, and then determined the score by consultation.
１）コーヒー様の香り
実施例３のコーヒー飲料のコーヒー様の香りを評点５とし、比較例３のコーヒー飲料のコーヒー様の香りを評点１として、下記の５段階で評価を行った。
５：コーヒー様の香りが強い
４：コーヒー様の香りやや強い
３：コーヒー様の香りがある
２：コーヒー様の香りがやや弱い
１：コーヒー様の香りがない
1) Coffee-like aroma The coffee-like aroma of the coffee beverage of Example 3 was rated as 5, and the coffee-like aroma of the coffee beverage of Comparative Example 3 was rated as 1.
5: Strong coffee-like scent 4: Coffee-like scent slightly strong 3: Coffee-like scent 2: Coffee-like scent is slightly weak 1: No coffee-like scent
２）冷めたときの異味
実施例１のコーヒー飲料の冷めたときの異味を評点５とし、比較例４のコーヒー飲料の冷めたときの異味を評点２として、下記の５段階で評価を行った。
５：冷めたときの異味がない
４：冷めたときの異味がほとんどない
３：冷めたときの異味がややある
２：冷めたときの異味がある
１：冷めたときの異味が強い
2) Off-taste when cooled The off-taste when the coffee beverage of Example 1 was cooled was rated 5 and the off-taste when the coffee beverage of Comparative Example 4 was cooled was rated 2, and was evaluated in the following five stages. .
5: No taste when cooled 4: Little taste when cooled 3: Some taste when cooled 2: Some taste when cooled 1: Strong taste when cooled
製造例１
Ｌ２０の焙煎コーヒー豆を、円筒状抽出搭（内径１６０ｍｍ×高さ６６０ｍｍ）６本に、１搭当たりの充填量が４．２ｋｇとなるように充填した。次いで１８０℃の熱水を１段目の抽出搭の下部から上部へ送液した。次いで１段目の抽出搭上部から排出されたコーヒー抽出液を、２段目の抽出搭下部から上部へ送液した。この操作を３段目以降の抽出塔についても繰り返し行い、６段目の抽出搭の上部から排出されたコーヒー抽出液を、速やかに冷却するとともに回収した。抽出は全て０．３ＭＰａ（２次バルブ圧）の加圧下で行った。得られた抽出液をロータリーエバポレーター（Ｎ−１１００Ｖ型、東京理科器械（株）社製）を用い３０ｔｏｒｒ、５０℃にて減圧加熱濃縮し、Ｂｒｉｘ１０の濃縮組成物を得た。本濃縮液を、スプレードライヤー（Ｐｕｌｖｉｓ ＧＢ２２：ヤマト科学株式会社製）にて乾燥した後、乾燥コーヒー抽出物を得た。得られた乾燥コーヒー抽出物は、固形分中のクロロゲン酸類の含有量が０．０２５０質量％であった。
Production Example 1
L20 roasted coffee beans were filled into six cylindrical extraction towers (inner diameter 160 mm × height 660 mm) so that the filling amount per tower was 4.2 kg. Next, 180 ° C. hot water was fed from the lower part to the upper part of the first extraction tower. Next, the coffee extract discharged from the upper part of the first extraction tower was fed from the lower part of the second extraction tower to the upper part. This operation was repeated for the third and subsequent extraction towers, and the coffee extract discharged from the top of the sixth extraction tower was quickly cooled and recovered. All extractions were performed under a pressure of 0.3 MPa (secondary valve pressure). The obtained extract was concentrated by heating under reduced pressure at 30 torr and 50 ° C. using a rotary evaporator (N-1100V type, manufactured by Tokyo Science Instrument Co., Ltd.) to obtain a concentrated composition of Brix10. The concentrated liquid was dried with a spray dryer (Pulvis GB22: manufactured by Yamato Scientific Co., Ltd.), and then a dry coffee extract was obtained. The obtained dried coffee extract had a content of chlorogenic acids in the solid content of 0.0250% by mass.
製造例２
Ｌ２０の焙煎コーヒー豆の代わりに、Ｌ２４の焙煎コーヒー豆を用いたこと以外は製造例１と同様の操作により乾燥コーヒー抽出物を得た。得られた乾燥コーヒー抽出物は、固形分中のクロロゲン酸類の含有量が０．０３７０質量％であった。
Production Example 2
A dry coffee extract was obtained in the same manner as in Production Example 1 except that L24 roasted coffee beans were used instead of L20 roasted coffee beans. The obtained dried coffee extract had a content of chlorogenic acids in the solid content of 0.0370% by mass.
製造例３
Ｌ２０の焙煎コーヒー豆の代わりに、Ｌ３０の焙煎コーヒー豆を用いたこと以外は製造例１と同様の操作により乾燥コーヒー抽出物を得た。得られた乾燥コーヒー抽出物は、固形分中のクロロゲン酸類の含有量が０．１１００質量％であった。
Production Example 3
A dry coffee extract was obtained in the same manner as in Production Example 1 except that L30 roasted coffee beans were used instead of L20 roasted coffee beans. The obtained dried coffee extract had a content of chlorogenic acids in the solid content of 0.1100% by mass.
実施例１
製造例１で得られた乾燥コーヒー抽出物２．０ｇと、水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）１．０ｇとを混合し、ソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表１に示す。
Example 1
2.0 g of the dried coffee extract obtained in Production Example 1 and 1.0 g of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) were mixed to obtain soluble coffee. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.
実施例２、３及び比較例１、２
水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）の配合量を表１に示す量に変更したこと以外は、実施例１と同様の操作によりソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表１に示す。
Examples 2 and 3 and Comparative Examples 1 and 2
Soluble coffee was obtained in the same manner as in Example 1 except that the amount of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) was changed to the amount shown in Table 1. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.
実施例４
製造例２で得られた乾燥コーヒー抽出物２．０ｇと、水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）２．０ｇとを混合し、ソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表２に示す。
Example 4
2.0 g of the dried coffee extract obtained in Production Example 2 and 2.0 g of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) were mixed to obtain soluble coffee. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 2.
実施例５〜８及び比較例３、４
水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）の配合量を表２に示す量に変更したこと以外は、実施例４と同様の操作によりソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表２に示す。
Examples 5 to 8 and Comparative Examples 3 and 4
Soluble coffee was obtained by the same operation as in Example 4 except that the amount of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) was changed to the amount shown in Table 2. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 2.
実施例９
製造例３で得られた乾燥コーヒー抽出物２．０ｇと、水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）６．６ｇとを混合し、ソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表３に示す。
Example 9
2.0 g of the dried coffee extract obtained in Production Example 3 and 6.6 g of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) were mixed to obtain soluble coffee. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 3.
実施例１０〜１４及び比較例５〜７
水溶性食物繊維（ファイバーソルII、松谷化学株式会社製）の配合量を表３に示す量に変更したこと以外は、実施例９と同様の操作によりソリュブルコーヒーを得た。得られたソリュブルコーヒーについて、分析及び官能評価を行った。その結果を表３に示す。
Examples 10-14 and Comparative Examples 5-7
Soluble coffee was obtained by the same operation as in Example 9 except that the amount of water-soluble dietary fiber (Fibersol II, manufactured by Matsutani Chemical Co., Ltd.) was changed to the amount shown in Table 3. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 3.
表１〜３から、ソリュブルコーヒーに（Ｂ）水溶性食物繊維を含有させ、（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比、及び（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比が特定の範囲にあるとともに、これらの質量比が一定の関係を満たすように制御することにより、コーヒー様の香りが豊かで、冷めたときの異味の抑制されたコーヒー飲料が得られることが分かる。 From Tables 1-3, soluble coffee is made to contain (B) water-soluble dietary fiber, (A) mass ratio of chlorogenic acids and (B) water-soluble dietary fiber, and (A) chlorogenic acids and (C) coffee extraction By controlling so that the mass ratio with the solid content is in a specific range and these mass ratios satisfy a certain relationship, the coffee-like aroma is rich and the taste is suppressed when cooled. It can be seen that
Claims (10)
（Ｂ）水溶性食物繊維、及び
（Ｃ）コーヒー抽出固形分
を含み、
（Ａ）クロロゲン酸類と（Ｂ）水溶性食物繊維との質量比[（Ａ）／（Ｂ）]が０．００９４〜０．１５０であり、
（Ａ）クロロゲン酸類と（Ｃ）コーヒー抽出固形分との質量比[（Ａ）／（Ｃ）]が０．０２４〜０．１３であり、かつ
前記質量比[（Ａ）／（Ｂ）]と前記質量比[（Ａ）／（Ｃ）]が下記式（１）；
[（Ａ）／（Ｂ）]＞０．１７１×[（Ａ）／（Ｃ）]＋０．００３４ （１）
に示す関係を満たす、ソリュブルコーヒー。 (A) chlorogenic acids,
(B) water soluble dietary fiber, and (C) coffee extracted solids,
The mass ratio [(A) / (B)] of (A) chlorogenic acids and (B) water-soluble dietary fiber is 0.0094 to 0.150,
(A) The mass ratio [(A) / (C)] of chlorogenic acids and (C) coffee extracted solids is 0.024 to 0.13, and the mass ratio [(A) / (B)] And the mass ratio [(A) / (C)] is represented by the following formula (1);
[(A) / (B)]> 0.171 × [(A) / (C)] + 0.0034 (1)
Soluble coffee that satisfies the relationship shown in
[（Ａ）／（Ｂ）]＞０．０１２３×[（Ａ）／（Ｄ）]＋０．００３９ （４）
に示す関係を満たす、請求項６記載のソリュブルコーヒー。 The mass ratio [(A) / (B)] and the mass ratio [(A) / (D)] are represented by the following formula (4);
[(A) / (B)]> 0.0123 × [(A) / (D)] + 0.0039 (4)
The soluble coffee according to claim 6, satisfying the relationship shown in FIG.
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| JP2020000105A (en) * | 2018-06-28 | 2020-01-09 | 花王株式会社 | Oral composition |
| JP2020000074A (en) * | 2018-06-27 | 2020-01-09 | 花王株式会社 | Oral composition |
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| JP7033021B2 (en) | 2018-06-28 | 2022-03-09 | 花王株式会社 | Oral composition |
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