JP2018186736A - Manufacturing method of coffee taste improvement agent, coffee taste improvement agent, and packed beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a coffee taste improvement agent capable of maintaining taste improvement effect even when applied to a heating state for long time, and the coffee taste improvement agent.SOLUTION: There is provided a manufacturing method of a coffee taste improvement agent derived from a coffee roasted beans, in which integrated temperature A1 (°C sec.) from raw bean input to 2 popping initiation is 90000 to 200000, integrated temperature A2 (°C sec.) from 1 popping initiation to 2 pipping initiation is 20000 to 110000, and a ratio (B1/B) of roasting time B1 (sec.) from 1 popping initiation to burning finish and roasting time B (sec.) from raw bean input to burning finish is 0.27 to 0.85.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a method for producing a coffee taste improving agent capable of maintaining a taste improving effect even when left in a warmed state for a long time, and a coffee taste improving agent.

Coffee, along with tea, is a typical palatability drink loved by many people since ancient times. There are a wide variety of forms provided to consumers. For example, in addition to forms directly provided at homes and restaurants, they are also provided in the form of containerized coffee drinks at retail stores and vending machines.
In addition, coffee-related products other than beverage products are distributed in various forms. Specific sales forms include, for example, raw beans before roasting, roasted coffee beans, or crushed roasted coffee beans, The form of an extraction bag in which the ground coffee beans are enclosed in an extraction bag such as cloth, non-woven fabric, or paper, the form of a concentrate of roasted coffee bean extract, or the extract can be easily dissolved in hot water Examples thereof include so-called instant coffee which is solidified by means of freeze-drying or the like and is powdered or granulated.

Under such circumstances, the RTD (READY TO DRIVE) type of packed coffee beverages has the largest market size in the entire soft drink market due to the convenience of being able to enjoy coffee at any time. The consumer needs for each product are also diversifying.
A wide variety of variations in the form of packaged coffee drinks are also on the market, and the forms offered to consumers range from cold sales products to warm sales products.

  Of the above-mentioned canned coffee beverages, so-called canned coffee, products containing steel cans or aluminum cans in the form of cap bottles, maintain quality over a long period of time by sterilization, oxidation prevention, etc. It has the advantage that it can. However, in general, compared to instant type coffee, it is excellent in taste and flavor, and has a rich and deep taste (kokumi) spread, but it is a so-called regular coffee that is used for drinking immediately after extraction. In comparison, the coffee-like bitterness and astringency felt first when it was put in the mouth were weak, and the taste and flavor felt during drinking were weak, making it difficult to feel the rich taste. Also, because the sales form is handled in various temperature zones such as refrigerated sales, normal temperature sales, and warm sales, the bitterness and astringency that seems to be the first coffee you feel in your mouth due to deterioration over time, the taste and flavor you feel when drinking In addition, it became weaker and it did not feel rich.

  In the packaged coffee beverage, the simplest means for improving the taste and flavor of coffee and enhancing the richness are, for example, a method of adding a fragrance or a powder of sodium ascorbate and / or sodium sorbate A method to do this has been proposed (Patent Document 1). However, there is a problem in that it is difficult to achieve a natural rich taste because the taste and flavor of the original coffee are hindered due to the addition of another component after coffee beverage extraction or a special treatment. It was.

  In consideration of this problem, in the manufacturing process such as roasting, extraction, etc. in order to improve the taste and flavor that seems to be the first coffee to be included in the mouth of the coffee beverage, the taste and flavor felt when drinking, and to obtain the rich taste like coffee However, various attempts have been made so far. For example, as a method for improving the taste of a coffee beverage, a method of blending deeply roasted coffee beans (deep roasted beans) and imparting a preferable taste such as richness and bitterness can be considered.

Japanese Patent Laid-Open No. 11-32680

  Containerized coffee beverages may be sold in warm conditions for extended periods of time. Here, when blended with the conventional deep roasted roasted beans, it can give bitterness and astringency like coffee at low temperatures, but when it is subjected to warming for a long period of time, the bitterness and astringency like coffee and preferred presentation There was a problem that the taste was significantly deteriorated.

  Then, this invention is providing the manufacturing method of the coffee taste improving agent which can maintain a taste improvement effect, and a coffee taste improving agent, even if it attach | subjects a warming state for a long period of time.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have found that when roasting coffee beans, the accumulated temperature A1 from the start of raw beans to the start of the second goby, the accumulated temperature A2 from the start of the first goby to the start of the second goby A2 It was also found that the above-mentioned problems can be solved by adjusting the ratio between one goby and the total roasting time.

That is, the present invention provides the following.
(1) A method for producing a coffee taste improving agent derived from roasted coffee beans,
In roasting coffee beans,
The accumulated temperature A1 (° C. · sec) from raw beans input to 2 goby start is set to 90000-200000, and the accumulated temperature A2 (° C. · sec) from 1 goat start to 2 goby start is set to 20000 to 110000,
The ratio (B1 / B) of the roasting time B1 (seconds) from the start of 1 goby to the baking to the roasting time B (seconds) from charging the raw beans to baking is set to 0.27 to 0.85. A method for producing a coffee taste improving agent characterized by the above.
(2) The ratio (A2 / A) between the integrated temperature A2 and the integrated temperature A (° C. · second) from charging of raw beans to baking is 0.12 to 0.5 (1) The manufacturing method of the coffee taste improving agent as described in 1 ..
(3) The ratio (A2 / A3) between the integrated temperature A2 and the integrated temperature A3 (° C. · second) from the start of the second goby to the baking is 0.6 or more, (1) or (2 ) For producing a coffee taste improving agent.
(4) The said integrated temperature A shall be 120,000-300000, The manufacturing method of the coffee taste improving agent as described in (1)-(3) characterized by the above-mentioned.
(5) Production of the coffee taste improving agent according to (1) to (4), wherein the roasting beans are roasted so that the pulverized L value of the roasted beans is 13.5 to 16. Method.
(6) A coffee taste improving agent obtained by the production method according to (1) to (5).
(7) A packaged beverage containing the coffee taste improving agent of (6) as a raw material.
(8) The packaged beverage according to (7), wherein 0.05 to 10% by mass of the coffee taste improving agent is used in terms of the mass of roasted coffee beans.
(9) The container-packed beverage according to (7) or (8), wherein the RCPO content [R] in the container-packed beverage is 180 to 260 ppm.

  According to the production method of the present invention, it is possible to produce a coffee taste improving agent that can maintain the taste improvement effect even when it is kept warm for a long period of time. Moreover, the drink which mix | blended the coffee taste improving agent manufactured by this method has a favorable taste, even if it is subjected to a warmed state for a long period of time.

It is a graph which shows the temperature profile in each manufacture example.

  Hereinafter, although embodiment of this invention is described, as long as the requirements of this invention are comprised, it is not limited to the following embodiment.

  In the method for producing a coffee taste improving agent according to the present embodiment, in roasting coffee beans, the accumulated temperature A1 (° C./second) from the addition of green beans to the start of 2 goby is set to 90000-200000, and 1 gobe start is started. The accumulated temperature A2 (° C./second) from the start to the second goby is set to 20000 to 110000, the roasting time B1 (second) from the start of the first goby to the baking, and the roasting time B (second) from the input of raw beans to the baking ) (B1 / B) is 0.27 to 0.85.

(Coffee taste improver)
The coffee taste improving agent of the present embodiment is derived from roasted coffee beans, and is preferably obtained by processing roasted beans. In particular, the roasted beans themselves or a crushed product of roasted beans is used as a beverage. It is preferable that the extract is extracted with an aqueous solvent for use. By using coffee beans roasted beans, it prevents bitterness and astringency like coffee while preventing the taste and flavor of the original coffee from artificially refined and manufactured compositions such as so-called synthetic flavors. Can be improved.

(Raw beans)
The coffee beans used for producing the coffee taste improving agent are preferably large and hard beans such as Guatemala, Colombia, Tanzania, Indonesia, etc., but the production area is not particularly limited. Examples of coffee bean varieties include Arabica and Robusta. One kind of coffee beans may be used, or two or more kinds may be blended and used.

(1 goby, 2 goby)
In the present embodiment, when roasting coffee green beans, when the roasting process is divided into raw beans input, 1 goby start, 2 goby start and baked, the roasting time and accumulated temperature within a predetermined period are adjusted. To do. Here, 1 goby is a phenomenon in which roasting progresses and the internal pressure of the beans rises due to water vapor generated by the evaporation of water in the beans, and the tissue is destroyed when the beans cannot withstand that pressure. Say. In general, after the start of roasting, a beep and a sound are emitted, and a phenomenon in which small wrinkles generated on the bean surface by roasting are seen to grow. In addition, 2 goby is a phenomenon in which roasting further progresses from 1 goby, there is almost no free water, a large amount of gas such as CO ₂ is generated by combustion reaction, and the pressure in the beans rises and the tissue is destroyed. Say. In general, a sound higher than one goby is generated, and the amount of smoke and volatile components generated increases.
In the present invention, the temperature of one goby is preferably 180 ° C to 225 ° C, more preferably 185 ° C to 215 ° C, and particularly preferably 190 ° C to 212 ° C.
Further, the temperature of the 2 goby is preferably 210 ° C. to 260 ° C., more preferably 215 ° C. to 250 ° C., and particularly preferably 220 ° C. to 248 ° C.
By adjusting the temperature of 1 goby and 2 goby within this range, it is possible not only to obtain the bitterness and astringency that seems to be the coffee first felt in the mouth, but also the taste and richness that can be felt when drinking. In addition, the start temperature of 1 goby and 2 goby is generally determined by the type of bean, input amount, roasting machine, etc., and the start temperature of 1 goby and 2 goby is adjusted by pre-roasting in advance. Can do.

(Integrated temperature)
In the present embodiment, the integrated temperature (° C./second) adjusted in the roasting process is set to 0 seconds when the coffee beans are put into the roasting machine, and the temperature is used every 30 seconds. It is calculated.
30 seconds x 30 seconds temperature + 30 seconds x 60 seconds temperature + ... + 30 seconds x baking temperature

In the present embodiment, the integrated temperature A1 from the green bean charging to the start of the second goby is set to 90000-200000. The integrated temperature A1 is preferably 95000 to 190000, and particularly preferably 100000 to 170000.
In this embodiment, the integrated temperature A2 (° C. · second) from the start of the first goby to the start of the second goof is set to 20000 to 110000. The integrated temperature A2 is preferably 22000 to 100000, particularly preferably 25000 to 90000.

  When A1 and A2 are in the above range, the coffee taste-improving agent obtained from roasted beans increases the bitterness and astringency that seems to be the first coffee in your mouth. It has an enhanced and long lasting lingering taste and can improve the taste of the beverage to which it is added. Furthermore, when A1 and A2 are in the above range, even when the beverage is kept warmed for a long period of time, the above-described taste improvement effect is maintained, and a clear taste with less miscellaneous taste can be obtained. The details of the operation of this embodiment are not necessarily clear, but it is known that quinic acid lactone and caffeic acid are produced from chlorogenic acid contained in green coffee beans between 1 and 2 gossae. It is conceivable that the efficient generation of the symbol contributes to the effect of the present embodiment. However, the operation of the present embodiment is not limited to this.

In the present embodiment, the ratio (A2 / A) between the integrated temperature A2 and the integrated temperature A (° C. · second) from charging of raw beans to baking is preferably 0.12 to 0.5, It is particularly preferably 0.13 to 0.47, and further preferably 0.15 to 0.45.
Further, the ratio (A2 / A3) between the integrated temperature A2 and the integrated temperature A3 (° C./second) from the start of 2 goby to the baking is preferably 0.6 or more, and more preferably 0.8 or more. Particularly preferred is 0.9 or more.
When A2 / A or A2 / A3 is within these ranges, the coffee taste-improving agent obtained from roasted beans can improve the bitterness and astringency that seems to be the first coffee in your mouth. It is easy to improve the taste of the beverage.

  The integrated temperature A is preferably 120,000 to 300,000, preferably 130,000 to 250,000, and particularly preferably 140000 to 230,000.

  The integrated temperatures A, A1, A2 and A3, and the ratios A2 / A and A2 / A3 are the degree of heating in the roaster (heating power, etc.), the amount of coffee beans input, the type of coffee beans, the roaster Can be adjusted by appropriately setting the exhaust amount (opening / closing degree of the exhaust damper).

(Roasting time)
In the present embodiment, the ratio (B1 / B) between the roasting time B1 (seconds) from the start of 1 goby to the baking and the roasting time B (seconds) from charging the raw beans to baking is 0.27 to 0.85. The ratio B1 / B is particularly preferably 0.3 to 0.8.
When B1 / B is in the above range, the coffee taste improving agent obtained from roasted beans effectively imparts a roasted feeling (especially bitterness of the finish, body feeling, etc.), and the taste of the beverage to which this is added Can be improved. Although details of the action of this embodiment are not necessarily clear, vinyl catechol oligomers are efficiently produced by setting B1 / B within the above range from quinic acid lactone and caffeic acid produced between 1 and 2 goses. There is a possibility that it is generated and contributes to the provision of a roasted feeling. However, the operation of the present embodiment is not limited to this.

The roasting time B (seconds) from charging of raw beans to baking is preferably 600-1300, particularly preferably 650-1200.
In addition, the roasting time B1 (second) from the start of 1 goby to baking is preferably 180 to 900, and particularly preferably 200 to 800.

(Input temperature)
In this embodiment, the temperature of the roasting machine when adding green coffee beans is preferably 160 to 250 ° C, and particularly preferably 170 to 240 ° C. When the charging temperature is within this range, it is easy to keep the above-mentioned accumulated temperature and roasting time within the above ranges, as well as the bitterness and astringency that seems to be the first coffee in your mouth and the taste and richness you feel when drinking. Is preferable. In addition, when the charging temperature is 160 ° C. or higher, it is not necessary to take a long roasting time, and the bitterness and astringency like coffee that is first felt when put in the mouth can be sufficiently imparted. On the other hand, when the input temperature is 250 ° C. or lower, the roasting time does not become too short, and the taste and richness that can be felt during drinking, in particular, the lingering bitterness and body feeling can be sufficiently imparted.

(Lowest point temperature)
In this embodiment, it is preferable that the lowest point temperature which is the temperature of the roasting machine at the point where the temperature lowers due to the input of raw beans to increase in temperature is 110 to 170 ° C, and more preferably 120 to 165 ° C. Is preferable, and it is especially preferable that it is 125-160 degreeC. When the lowest temperature is within the range, it becomes easy to keep the above integrated temperature and roasting time within the above ranges, and the bitterness and astringency that seems to be the first coffee you feel in your mouth and the taste you feel when drinking It is preferable because it can be obtained.

(Roasting degree)
In the present embodiment, in order to achieve an effect as a coffee taste improving agent, particularly an improvement in roasted feeling, it is preferable to deeply roast and increase the roasted odor like coffee, a moderate burnt odor, bitterness, and astringency. Here, the degree of roasting can be represented by the pulverized L value of roasted beans, and in this embodiment, the pulverized L value is preferably 13.5 to 16, and preferably 14 to 15.8. Particularly preferred is 14.5 to 15.6.
By adjusting the pulverization L value to 13.5-16, the so-called medium to deep roast (American style French, Italian), the balance of taste and aroma targeted by the originality and blend of the origin used together It can be added to the coffee-like bitterness and astringency that is first felt when ingested by the coffee taste-improving agent, and the taste and flavor that can be felt when drinking, and it has a good flavor even when the drinking conditions change Can be made. The pulverized L value can be measured using a general hunter color difference meter after appropriately pulverizing roasted beans.

(Roasting method)
For the roasting to obtain roasted beans, a general method such as a direct fire type, a hot air type, or a semi-hot air type can be adopted, but a hot air type or a semi-hot air type is preferable, and a hot air type is particularly preferable. preferable. When roasting by the hot air type or semi-hot air type, the beverage containing the obtained coffee taste improving agent is preferable because the taste improving effect can be easily maintained even under conditions such as, for example, heating for a long period of time. In the conventional method, it was difficult to obtain a taste improvement effect from the roasted beans deeply roasted with the hot air method, but in this embodiment, the integrated temperature and roasting time in the roasting step are within the above-described ranges. In order to adjust, especially in the roasted beans deeply roasted with the hot air type, the coffee taste improving effect is easily obtained.

(Use of coffee taste improver)
The coffee taste improving agent according to this embodiment is derived from roasted beans obtained by the roasting process described above. Here, the method for obtaining the coffee taste improving agent from the roasted beans is not particularly limited, and for example, it may be obtained as an extract obtained by extracting only the obtained roasted beans or a pulverized product thereof, and the roasting step described above Extracting both roasted beans obtained by the above and roasted beans as a raw material for coffee whose taste is to be improved, and mixed extraction in which the taste improving agent is included in the coffee extract whose taste is to be improved It may be obtained as a product.

(Packed beverage)
The container-packed drink which concerns on this embodiment contains the coffee taste improvement agent mentioned above as a raw material. Examples of the packaged beverage of the present embodiment include sugar-free black coffee, sugared coffee, and coffee with milk, as well as coffee beverages and soft drinks with coffee defined by fair competition rules regarding the display of coffee beverages and the like.
In this embodiment, it is preferable to use the above-described coffee taste improving agent in an amount of 0.05 to 10% by mass in terms of the mass of roasted coffee beans as an extraction raw material, and 0.2 to 7% by mass is used. It is particularly preferable to do this. When the coffee taste improving agent is used in such a range, a preferable roasted feeling such as a lingering bitterness, body feeling, etc. is effectively imparted, and excessive astringency and bitterness are not felt, and the taste improving effect is particularly preferable. It will be a thing.

(RCPO)
In the present application, RCPO (Roasted Coffee Polyolefin Oligomer) is a collection of components defined as follows. That is, roasted coffee polyphenol oligomer (RCPO) does not indicate a specific single component, and its quantitative value is a precursor in a chromatograph obtained by high performance liquid chromatography (HPLC) analysis under the following conditions. It is quantified using the obtained calibration curve using 5-caffeoylquinic acid (5-CQA) as an indicator substance (unit: ppm).

= HPLC conditions =
Column: Cadenza CD-C18
(4.6mmΦx100mm, Intact Corporation)
・ Mobile phase:
A: 0.1% phosphoric acid aqueous solution B: acetonitrile / flow rate: 0.8 ml / min
-Column temperature: 40 ° C
・ Gradient condition:
From 5 minutes after the start of analysis, B solution 7%,
From 5 minutes to 11 minutes, B solution 20%,
B liquid 20% retention from 1 minute to 17 minutes,
From 17 minutes to 18 minutes, B liquid 95%,
95% retention from 18 minutes to 23 minutes, analysis end / detection: 325 nm (data collection time is 30 minutes), quantitative at peak area, injection volume: 1 μL
Reference material: 5-caffeoylquinic acid (abbreviation: 5-CQA)

Under the above measurement conditions, roasted coffee polyphenol oligomer (RCPO) is a peak obtained with a retention time of 18 to 23 minutes.
The content of the roasted coffee polyphenol oligomer (RCPO) is calculated based on a calibration curve of 5-caffeoylquinic acid (5-CQA) (unit: ppm).
In addition, since the roasted coffee polyphenol oligomer (RCPO) contains a plurality of other products generated in the roasting process of coffee beans in addition to the heated product of 5-caffeoylquinic acid, Although it is difficult to quantify individually, it has been confirmed that the L value, which is an indicator of roasting degree, is low, that is, it tends to increase when deep roasting. It is thought to be a causative substance of bitterness.

(RCPO content)
In the present embodiment, the content [R] (ppm) of roasted coffee polyphenol oligomer (RCPO) in a packaged coffee beverage using a coffee taste improving agent is desirably 180 to 260. 190-255 is still desirable and 200-250 is more desirable. When the RCPO content [R] is in the above range, the coffee taste improving agent can be used as appropriate to not only obtain the bitterness and astringency that seems to be the first coffee in the mouth, but also the taste You can get rich.

(Content of monocafe oil quinic acid)
The content [CQ] (ppm) of monocaffeoylquinic acid in a packaged coffee beverage using a coffee taste improving agent is preferably 1 to 150, more preferably 5 to 120, and even more preferably 10 to 90. desirable.

  The packaged beverage according to the present embodiment is not limited to sugar, such as milk, sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, etc. Additives such as a regulator, an emulsifier, a fragrance, and a coffee extract can be added.

(Antioxidant)
Among the additives added to the packaged beverage, examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly preferable.

(emulsifier)
As the above-mentioned emulsifier, it is possible to use a known emulsifier, and all of the general emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester are within the scope of the present invention. The range can be selected without departing.

(PH adjuster)
As the pH adjuster, known ones can be appropriately selected, but sodium bicarbonate (sodium bicarbonate) is preferable for suppressing the deterioration of acidity. The amount of sodium bicarbonate added is preferably about 0.02 to 0.15% with respect to the beverage.

(container)
Examples of containers for container-packed beverages according to the present embodiment include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. When it is necessary to consider warm sales, it is preferable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer, an oxygen absorbing layer, or the like.

(Sterilization)
The sterilization treatment of the packaged beverage according to the present embodiment is performed under the sterilization conditions defined in the Food Sanitation Law. Examples of the sterilization method include UHT sterilization and retort sterilization. For example, the F value can be set to 4 to 45.

  Examples of the present invention will be described below by taking sugar-free black coffee as an example. However, the present invention is not limited to sugared coffee, coffee with milk, and coffee stipulated in the fair competition rules concerning the display of coffee beverages, etc. Including beverages and soft drinks with coffee, the scope of claims is not limited to the examples.

[Roasting process]
Roasted Guatemalan coffee beans (Arabica type) were roasted using a drum-type hot-air roasting machine (manufactured by Probat Co., Ltd.) while adjusting the heating power so that the temperature profile shown in Table 1 and FIG. The temperature measured here is the atmospheric temperature in the drum measured by the temperature sensor attached to the roaster.
In each of the production examples, a predetermined amount of green beans was charged at 230 ° C. and baked at 246 ° C. In addition, as a result of prior test roasting, when the same amount of the green coffee beans used in this production example is roasted with the roasting machine, 1 goby starts at 210 ° C. and 2 gossip starts at 225 ° C. It was confirmed that in each production example, 1 goby and 2 goby started at these temperatures.

For each production example, the lowest point temperature (the point at which the temperature drops due to the introduction of green beans, the temperature starts to rise), 1 goby start (210 ° C.), 2 goby start (225 ° C.), and roasting until baked (246 ° C.) Table 2 shows the roasting time.
Table 2 shows the integrated temperature calculated from the temperature profile.

[Measurement of L value]
The roasted beans obtained in each production example were pulverized to a coarse grind with a coffee mill (BONMAC, product name: BM-570N), and with a Hunter color difference meter (manufactured by Konica Minolta, product name: CR420). L value was measured. The results are shown in Table 2.

[Manufacture of containerized coffee beverages]
Using the roasted beans obtained in the above production example, a container-packed coffee beverage was produced. That is, using 95% by mass of Brazilian coffee beans (Arabica seed, pulverized L value 17.5) and 5% by mass of roasted beans obtained in the above-mentioned Examples and Comparative Examples, 88 ° C. and 8 times the amount of the drawn liquid Extracted in The coffee solid was set to 1.3, 700 ppm of baking soda was added and sterilized at an F value of 10, to obtain a containerized coffee beverage. As a control, 100% by mass of the Brazilian coffee beans were used to produce a packaged coffee beverage.

[Measurement of RCPO and monocaffeoylquinic acid]
The RCPO and monocaffeoylquinic acid of the packaged coffee beverage produced by the above method were measured by an analytical method using HPLC defining the above RCPO. The results are shown in Table 3.

〔sensory evaluation〕
After the obtained container-packed coffee beverage was stored at 5 ° C. for 2 weeks and 60 ° C. for 2 weeks, a sensory evaluation test was performed according to the following evaluation items. The results are shown in Table 4.
Here, the sensory evaluation test was conducted by entrusting eight trained panelists, and each item was evaluated according to the following criteria. The numerical values in the table are the average values of the evaluations of the eight panelists (rounded to the nearest decimal place). Here, the clear feeling indicates a small taste such as a miscellaneous taste or a miscellaneous taste caused by deterioration. In addition to the respective standards, a comprehensive evaluation was performed in a five-step evaluation, with 5 being the most preferable score for suitability as a containerized coffee beverage.

<Bitter taste of afterglow>
0 point: I don't feel 1 point: I feel a little 2 points: I feel a little (I feel a little stronger than above)
3 points: feel enough 4 points: feel strong 5 points: feel very strong

<Body feeling>
0 point: I don't feel 1 point: I feel a little 2 points: I feel a little (I feel a little stronger than above)
3 points: feel enough 4 points: feel strong 5 points: feel very strong

<Taste bitterness and astringency>
0 point: I don't feel 1 point: I feel a little 2 points: I feel a little (I feel a little stronger than above)
3 points: feel enough 4 points: feel strong 5 points: feel very strong

<Clearness>
0 point: I don't feel 1 point: I feel a little 2 points: I feel a little (I feel a little stronger than above)
3 points: feel enough 4 points: feel strong 5 points: feel very strong

<Deteriorated acidity>
0 points: feels very strong 1 point: feels strong 2 points: feels well 3 points: feels a little (feels stronger than “feel a little” below)
4 points: feel a little 5 points: don't feel

The container-packed coffee beverages of Examples and Comparative Examples in which the roasted beans of Production Examples 1 to 4 were blended improved the taste of coffee when stored at 5 ° C. for 2 weeks, and did not feel deteriorated acidity. . On the other hand, when stored at 60 ° C. for 2 weeks, Production Examples 2 and 3 as Examples did not feel deteriorated acidity, but Production Examples 1 and 4 as Comparative Examples felt deterioration acidity.
In addition, in Production Examples 2 and 3, the taste improvement effect including the reverberation and body feeling was sufficiently observed in the packaged coffee drink, but the taste improvement effect was sufficient in the packaged coffee drink of Comparative Example. In particular, when stored at 60 ° C. for 2 weeks, the taste improvement effect was reduced and the clearness was impaired.
In addition, when the roasting time is extended so that the pulverized L value of the roasted beans becomes 13.7 and 14.5 by the same roasting method as in Production Example 3, the same as in Production Example 3 As a result.

[Evaluation by taste sensor]
In the production of the above-mentioned container-packed coffee beverage, a sample was prepared in the same manner as the container-packed coffee beverage produced by sensory evaluation except that Brazilian coffee beans were not used and only 100% by mass of roasted beans of Production Examples 1 to 4 were used. A container-packed coffee drink was produced.
About the obtained sample for a measurement, the taste sensor (the intelligent sensor technology company make, product name: SA402B) was used, and "bitter taste taste" and "astringency stimulation" were evaluated. Taste evaluation was performed by relative evaluation (the score of each item of Production Example 1 is 0) with Production Example 1 as a comparison target.

Here, “bitter taste / taste” is bitterness that is felt in the mouth and is an index for evaluating bitterness of the taste. “Astringency stimulation” is an astringency that is initially felt when put in the mouth, and is an index for evaluating the astringency of the taste. In coffee beverages, these tend to be bitterness and astringency peculiar to coffee felt when put in the mouth.
The results are shown in Table 5.

  As is clear from the above results, the coffee beverages (measurement samples) obtained from the roasted beans of Production Examples 2 and 3 have higher bitter taste and astringency stimulation scores than Production Example 1. . Therefore, by blending the roasted beans of Production Examples 2 and 3, the bitterness and astringency that seems to be the first coffee to be included in the mouth of a beverage in a container-packed coffee beverage is strengthened, and the bitterness and body feeling of the reverberation are further improved. It was thought that it contributed to the taste improvement effect.

  INDUSTRIAL APPLICABILITY The present invention is suitable as a method for producing a coffee taste improving agent that can maintain a taste improving effect even when left in a warmed state for a long period of time, and as a coffee taste improving agent.

Claims (9)

A method for producing a coffee taste improving agent derived from roasted coffee beans,
In roasting coffee beans,
The accumulated temperature A1 (° C. · sec) from raw beans input to 2 goby start is set to 90000-200000, and the accumulated temperature A2 (° C. · sec) from 1 goat start to 2 goby start is set to 20000 to 110000,
The ratio (B1 / B) of the roasting time B1 (seconds) from the start of 1 goby to the baking to the roasting time B (seconds) from charging the raw beans to baking is set to 0.27 to 0.85. A method for producing a coffee taste improving agent characterized by the above.   The ratio (A2 / A) between the integrated temperature A2 and the integrated temperature A (° C · sec) from the charging of raw beans to baking is set to 0.12 to 0.5. A method for producing a coffee taste improving agent.   The coffee (1) according to claim 1 or 2, wherein a ratio (A2 / A3) between the integrated temperature A2 and the integrated temperature A3 (° C · sec) from the start of 2 goby to baking is 0.6 or more. A method for producing a taste improver.   The said integrated temperature A shall be 120,000-300000, The manufacturing method of the coffee taste improving agent as described in any one of Claims 1-3 characterized by the above-mentioned.   The coffee roasting improver according to any one of claims 1 to 4, wherein the roasting beans are roasted so that the pulverized L value of the roasted beans is 13.5 to 16. Method.   The coffee taste improving agent obtained with the manufacturing method as described in any one of Claims 1-5.   A packaged beverage containing the coffee taste improving agent of claim 6 as a raw material.   The container-packed beverage according to claim 7, wherein 0.05 to 10% by mass of the coffee taste improving agent is used in terms of the mass of roasted coffee beans.   The container-packed beverage according to claim 7 or 8, wherein a content [R] of RCPO in the container-packed beverage is 180 to 260 ppm.

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