JP2022002496A - Concentrated coffee packed in subdividing containers, and method for producing the same - Google Patents

Abstract

To provide a concentrated coffee packed in subdividing containers and a method for producing the same inhibiting the coffee from scattering in opening and having excellent preservability to keep flavor inherent to coffee for a long time.SOLUTION: The method 100 for producing concentrated coffee packed in a cup-shaped subdividing container in which a storage part 14a of a subdividing container 12 is filled with the concentrated coffee liquid 50 and in which an opening part 16 of the storage part is sealed with a peelable lid material 22 includes a formulation step 110 of mixing the concentrated coffee liquid with a stabilizer, a homogenizing step 120 of homogenizing the concentrated coffee liquid after the formulation step, a primary sterilization step 130 of sterilizing the concentrated coffee liquid after the homogenizing step, a filling step 160 of filling the concentrated coffee liquid after the primary sterilization step in the storage part 14a to seal the opening part 16 with the lid material 22, and a secondary sterilization step 170 of sterilizing the concentrated coffee liquid 10 packed in the subdividing container after the filling step, and a space 14b other than the concentrated coffee liquid of the storage part is filled with an inert gas in the filling step 160.SELECTED DRAWING: Figure 3

Description

The present invention relates to concentrated coffee in a subdivided container, and more particularly to a concentrated coffee in a subdivided container which suppresses scattering at the time of opening, has excellent storage stability, and retains a coffee-specific flavor for a long period of time, and a method for producing the same. ..

Coffee is generally distributed in the form of coffee beans, regular coffee, instant coffee and liquid coffee (coffee extract, concentrated coffee liquor). In the past, instant coffee was preferred as an easy drinking form, but in recent years, demand for coffee beans and regular coffee has increased due to the diversification of consumer tastes. In addition, the demand for concentrated coffee in small containers is increasing because it is easy, has a better aroma than instant coffee, and has a flavor close to that of regular coffee. The small container of concentrated coffee in a small container is filled with the concentrated coffee liquid used for one drinking. Concentrated coffee in a small container can be easily made into hot coffee, iced coffee, latte, etc. by putting concentrated coffee liquid in a cup and adding hot water, water, and milk.

For example, in Patent Document 1, a small container body formed of a synthetic resin that is impermeable to volatile gas flavor components and containing a predetermined small amount of coffee concentrate, and a coffee concentrate are contained. Disclosed is concentrated coffee in a small container, which is filled with a concentrated solution of coffee for one cup of a coffee cup in a container having a sheet-shaped lid that is heat-sealed to the small container body.

Japanese Unexamined Patent Publication No. 2-219542 Japanese Unexamined Patent Publication No. 4-45745

However, the concentrated coffee in a small container of Patent Document 1 has a problem that if the concentrated coffee liquid is filled in a container in order to suppress the oxidation of the concentrated coffee liquid and the outflow of aroma components, the concentrated coffee liquid pops out at the time of opening. there were. Also, if a space is provided between the lid and the liquid level of the concentrated coffee liquid to prevent the concentrated coffee liquid from popping out, the concentrated coffee liquid will be oxidized by the oxygen existing in the space and stored for a long period of time. There was a problem that it could not be done. Further, if a space is provided between the lid and the liquid surface of the concentrated coffee liquid, there is a problem that the aroma component of coffee flows out into the space and the flavor cannot be maintained for a long period of time.

In addition, the concentrated coffee liquor obtained by extracting coffee beans with hot water contains water-soluble dietary fiber, and there is a problem that the concentration causes an excessive amount of precipitating components, and precipitation tends to occur when stored for a long period of time. .. When precipitation occurs in the concentrated coffee liquid, there is a problem that a rough feeling occurs at the time of drinking and the mouthfeel becomes worse. In order to solve this problem, Patent Document 2 discloses a method of mixing a coffee extract with a fibrous degrading enzyme to prevent precipitation. However, there is a problem that the concentrated coffee liquor has an unpleasant taste by mixing the fibrous degrading enzyme.

Therefore, a main object of the present invention is to provide a concentrated coffee in a subdivided container which suppresses scattering at the time of opening, has excellent storage stability, and retains the flavor peculiar to coffee for a long period of time, and a method for producing the same.

In the method for producing concentrated coffee in a subdivided container according to the present invention, a subdivided container in which a predetermined amount of concentrated coffee liquid is filled in the accommodating portion of a cup-shaped subdivided container and the opening of the accommodating portion is sealed with a peelable lid material. A method for producing a concentrated coffee containing a container, which is a compounding step of mixing a concentrated coffee stock solution and a stabilizer to prepare a concentrated coffee solution, and a homogenization step of homogenizing the concentrated coffee solution obtained by the compounding step. The primary sterilization step of sterilizing the concentrated coffee liquid homogenized in the chemical conversion step and the concentrated coffee liquid sterilized in the primary sterilization step are filled in a container molded with a container molding material having a gas barrier property, and the storage portion is filled. It includes a filling step of sealing the opening with a lid material having a gas barrier property and a secondary sterilization step of sterilizing a subdivided container filled with concentrated coffee liquid by the filling step, and sterilized in the primary sterilization step in the filling step. It is characterized in that after the concentrating coffee liquid is filled in the storage portion of the subdivided container, the space other than the concentrated coffee liquid in the storage portion is filled with an inert gas, and then the opening of the storage portion is sealed with a lid material.

According to the method for producing concentrated coffee in a subdivided container according to the present invention, since the subdivided container is provided with a space other than the concentrated coffee liquid, it is possible to suppress the scattering of the concentrated coffee liquid at the time of opening. Then, by filling the space of the accommodating portion of the subdivided container with the inert gas, deterioration of the filled concentrated coffee liquid due to oxidation can be suppressed. Further, since the stabilizer is mixed with the concentrated coffee liquid, precipitation of the concentrated coffee liquid can be suppressed. Since the precipitation of the concentrated coffee liquid can be suppressed, the mouthfeel during drinking can be improved, and the storage stability can also be improved. Furthermore, the container and lid material of the subdivision container are made of a material having a gas barrier property, which can prevent the inflow of oxygen and prevent the aroma component peculiar to coffee from flowing out of the subdivision container and the lid material. Therefore, the flavor peculiar to coffee can be maintained for a long period of time.

The method for producing concentrated coffee in a subdivided container according to the present invention has a secondary homogenization step of homogenizing the concentrated coffee liquid sterilized in the primary sterilization step, and homogenized in the secondary homogenization step in the filling step. It is characterized by filling with concentrated coffee liquor.

According to the method for producing concentrated coffee in a subdivided container according to the present invention, the particles can be homogenized again by performing the homogenization step after the primary sterilization step. Therefore, precipitation of the concentrated coffee liquid is less likely to occur, and the stability of the concentrated coffee liquid can be further improved.

The method for producing concentrated coffee in a subdivided container according to the present invention is characterized in that a stabilizer is mixed with a concentrated coffee stock solution at a ratio of 0.54% or more and 0.83% or less in a blending step.

According to the method for producing concentrated coffee in a subdivided container according to the present invention, mixing the stabilizer with the concentrated coffee stock solution at a ratio of 0.54% or more and 0.83% or less affects the texture and flavor. Precipitation can be prevented without this.

In the method for producing concentrated coffee in a subdivided container according to the present invention, the stabilizer is microcrystalline cellulose.

According to the method for producing concentrated coffee in a subdivided container according to the present invention, since microcrystalline cellulose is used as a stabilizer, precipitation can be prevented without affecting the flavor.

The method for producing concentrated coffee in a subdivided container according to the present invention includes a packaging step after a secondary sterilization step, and the packaging step is a step of packaging a plurality of concentrated coffee in subdivided containers in an outer bag provided with a film having a light-shielding property. It is characterized by including.

According to the method for producing concentrated coffee in a subdivided container according to the present invention, deterioration due to light can be prevented by packaging the coffee in an outer bag provided with a film having a light-shielding property. In particular, by producing concentrated coffee in a subdivided container using a light-shielding subdivided container and a light-shielding lid material and wrapping it in an outer bag equipped with a light-shielding film, in addition to the light-shielding property of the subdivided container and the lid material. In addition, the light-shielding effect of the film having a light-shielding property is added, and deterioration due to light can be prevented more strongly.

The concentrated coffee in a subdivided container according to the present invention is a concentrated coffee in a subdivided container in which a cup-shaped subdivided container is filled with a predetermined amount of concentrated coffee liquid and the opening of the accommodating portion is sealed with a peelable lid material. The concentrated coffee liquid contains a stabilizer, the subdivision container and the lid material are made of a material having a gas barrier property, and the storage portion is provided with a space other than the concentrated coffee liquid, and the space is not suitable. It is characterized in that it is filled with an active gas and the residual oxygen concentration in the space is less than 1% when the product is completed.

According to the concentrated coffee in a subdivided container according to the present invention, since the subdivided container is provided with a space other than the concentrated coffee liquid, it is possible to suppress the scattering of the concentrated coffee liquid at the time of opening. Then, by filling the space of the accommodating portion of the subdivided container with the inert gas, deterioration of the filled concentrated coffee liquid due to oxidation can be suppressed. In addition, a stabilizer is mixed with the concentrated coffee liquid, and precipitation of the concentrated coffee liquid can be suppressed. Since the precipitation of the concentrated coffee liquid can be suppressed, the mouthfeel during drinking can be improved, and the storage stability can also be improved. Further, the container and the lid material of the subdivision container are made of a material having a gas barrier property, so that it is possible to prevent the inflow of oxygen and prevent the aroma component peculiar to coffee from flowing out of the subdivision container. The flavor peculiar to coffee can be maintained for a long period of time.

The concentrated coffee in a subdivided container according to the present invention is characterized in that the subdivided container and the lid material are made of a material having a light-shielding property.

According to the concentrated coffee in a subdivided container according to the present invention, deterioration due to light can be prevented by using a material having a light-shielding property for the subdivided container and the lid material.

The stabilizer for concentrated coffee in a subdivided container according to the present invention is characterized in that it is mixed at a ratio of 0.54% or more and 0.83% or less with respect to the concentrated coffee stock solution.

According to the concentrated coffee in a subdivided container according to the present invention, by mixing the stabilizer with the concentrated coffee stock solution at a ratio of 0.54% or more and 0.83% or less, the texture and flavor are not affected. Precipitation can be prevented.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide concentrated coffee in a subdivided container which suppresses scattering at the time of opening, has excellent storage stability, and retains the flavor peculiar to coffee for a long period of time, and a method for producing the same.

The above-mentioned object, other object, feature and advantage of the present invention will be further clarified from the description of the embodiment for carrying out the following invention with reference to the drawings.

It is a front view of the concentrated coffee in a subdivided container which concerns on one Embodiment of this invention. It is a plan view of the concentrated coffee in a small container which concerns on one Embodiment of this invention. It is sectional drawing of the concentrated coffee in a subdivided container in the line III-III of FIG. It is sectional drawing of the subdivision container in line III-III of FIG. It is a flowchart which shows the manufacturing method of the concentrated coffee in a small container which concerns on one Embodiment of this invention. It is a schematic diagram which shows the manufacturing method of the concentrated coffee in a small container which concerns on one Embodiment of this invention. It is a schematic diagram which shows the filling apparatus of the concentrated coffee in a small container which concerns on one Embodiment of this invention. It is a top view of the filling device of the concentrated coffee in a subdivided container which concerns on one Embodiment of this invention. FIG. 8 is a cross-sectional schematic diagram taken along the line IX-IX of FIG. FIG. 9 is a cross-sectional schematic diagram taken along line XX of FIG. It is a figure which shows the result of the long-term storage test. It is a figure which shows the result of the flavor test by a taste sensor. It is a figure which shows the result of the precipitation amount evaluation test by the amount of a stabilizer. It is a figure which shows the result of the flavor test by light irradiation. It is a figure which shows the result of the flavor test by the presence or absence of enzyme mixture. It is a figure which shows the result of the precipitation amount evaluation test by the presence or absence of enzyme mixing.

As used herein, the term "concentrated coffee" is a coffee beverage or the like that a general consumer dilutes with hot water, water, milk or the like and drinks. As used herein, the term "coffee beverage, etc." refers to a beverage made from coffee beans and a beverage to which sugars, dairy products, emulsified edible oils and fats and other disposable substances are added and sealed in a container, such as coffee and coffee. It corresponds to beverages, soft beverages with coffee, and caffeine-less coffee.
In the present specification, "flavor" is synonymous with so-called flavor, and refers to a comprehensive sense of taste, smell, etc. when placed in the oral cavity.
As used herein, the term "mouthfeel" refers to a comprehensive sensation such as a tactile sensation perceived in the oral cavity.

1. 1. Concentrated coffee in a subdivided container The concentrated coffee in a subdivided container according to the present invention will be described with reference to FIGS. 1 to 4. FIG. 1 is a frontal illustration of concentrated coffee in a subdivided container according to an embodiment of the present invention. FIG. 2 is a plan view of concentrated coffee in a subdivided container according to an embodiment of the present invention. FIG. 3 is a cross-sectional schematic diagram of the concentrated coffee in a subdivided container taken along the line III-III of FIG. FIG. 4 is a cross-sectional schematic diagram of the subdivided container in line III-III of FIG.

In the concentrated coffee 10 in a subdivided container according to the present invention, the accommodating portion 14a of the cup-shaped subdivided container 12 is filled with a predetermined amount of concentrated coffee liquid 50 according to the volume of the accommodating portion 14a, and the opening 16 of the accommodating portion 14a is filled. It is sealed with a peelable lid material 22. Further, the space 14b other than the filled concentrated coffee liquid 50 in the accommodating portion 14a of the subdivided container 12 sealed with the lid material 22 is filled with the inert gas.

(Subdivided container)
The subdivided container 12 according to the present invention is, for example, a cup-shaped container having an opening 16 on one side of a cylindrical shape or a frustum-shaped cone. Further, the subdivision container 12 is provided with an accommodating portion 14a for filling the contents. A flange portion 18 is provided on the peripheral edge of the opening portion 16 of the accommodating portion 14a. The flange portion 18 is a portion for attaching the lid member 22. In the flange portion 18 of the subdivision container 12, the subdivision container 12 and the lid material 22 are heat-welded, and the lid material 22 is formed so as to close the opening 16 of the accommodating portion 14a. Further, a knob portion 20 extending outward from one end of the flange portion 18 is formed. A step portion 24 is formed from the center to the tip of the knob portion 20. The step portion 24 is configured so that the lid member 22 can be easily peeled off from the flange portion 18.

The capacity of the accommodating portion 14a of the subdivision container 12 is, for example, 4 ml or more and 13 ml or less. The capacity of the concentrated coffee liquor 50 to be filled in the storage portion 14a of the subdivision container 12 varies depending on the concentration rate of the concentrated coffee liquor 50. When preparing the liquid, it is preferable that the filling amount of the concentrated coffee liquid 50 is 9.5 ml to 10.5 ml. By setting the capacity of the accommodating portion 14a of the subdivision container 12 to, for example, 13 ml, it is possible to fill the amount of the concentrated coffee liquid 50 used at one time.

The subdivision container 12 is made of a material having a gas barrier property. Since the subdivision container 12 has a gas barrier property that blocks gas (oxygen, water vapor, etc.), it prevents oxygen and water from flowing into the accommodating portion 14a of the subdivision container 12, and also prevents the filled inert gas and coffee. It is possible to suppress the outflow of aroma components. The material of the subdivision container 12 may be, for example, a four-layer structure in which a polypropylene layer, an ethylene-vinyl alcohol copolymer (EVOH) resin layer, a polypropylene layer and a polyethylene layer are laminated in this order. Ethylene vinyl alcohol copolymer (EVOH) resin is a material having gas barrier properties. By providing an ethylene-vinyl alcohol copolymer (EVOH) resin between the polypropylene layers, it becomes easy to mold into a subdivided container. Further, the subdivision container 12 is preferably made of a material having a light-shielding property. For example, the light-shielding property can be imparted by coloring the polypropylene layer of the subdivision container 12. By filling the accommodating portion 14a of the subdivided container 12 having a light-shielding property with the concentrated coffee liquid 50, deterioration of the concentrated coffee liquid 50 due to light can be suppressed.

(Cover material)
The lid material 22 is sealed in the opening 16 of the subdivision container 12 and is provided so as to be removable. The lid material 22 is made of a material having a gas barrier property. Since the lid material 22 has a gas barrier property that blocks gas (oxygen, water vapor, etc.), it prevents oxygen and water from flowing into the accommodating portion 14a of the subdivision container 12, and also prevents the filled inert gas and coffee. It is possible to prevent the aroma component from flowing out. The material of the lid material 22 is preferably, for example, a sheet in which polyethylene, polyethylene terephthalate, or the like is laminated on the surface of aluminum. The material of the lid material 22 may be, for example, a six-layer structure in which a polyethylene terephthalate layer, a printing layer, an aluminum layer, a polyethylene layer, a polyethylene terephthalate layer, and a polyethylene layer are laminated in this order. Further, the lid material 22 is preferably a material having a light-shielding property. By filling the accommodating portion 14a of the subdivision container 12 with the concentrated coffee liquid 50 and sealing it with the lid material 22, deterioration of the concentrated coffee liquid 50 due to light can be suppressed. By using, for example, an aluminum sheet for the lid material 22, light-shielding property can be imparted. The subdivision container 12 and the lid material 22 are sealed by heat-welding the polypropylene layer of the subdivision container 12 and the polyethylene layer of the lid material 22.

(Concentrated coffee)
The concentrated coffee liquid 50 filled in the storage portion 14a of the subdivision container 12 according to the present invention can be obtained by mixing the concentrated coffee stock solution 52 and the stabilizer 54. The concentrated coffee stock solution 52 is produced, for example, by roasting coffee beans, extracting with hot water, and evaporating the water content to concentrate the coffee beans. The type of coffee beans used for producing the concentrated coffee stock solution 52, roasting conditions, extraction conditions, and the like are not particularly limited, and can be appropriately determined as desired or necessary. The concentration rate of the concentrated coffee stock solution 52 is, for example, 23 times. Further, the concentrated coffee liquor 50 may contain sugars, dairy products, emulsified edible oils and fats and the like. The filling amount of the concentrated coffee liquid 50 is preferably 56% or more and 81% or less of the capacity of the subdivision container 12. By adjusting the filling amount in this way, the space 14b can be sufficiently provided, so that it is possible to suppress the scattering of the concentrated coffee liquid 50 at the time of opening.

The stabilizer 54 contained in the concentrated coffee liquor 50 is, for example, microcrystalline cellulose. Microcrystalline cellulose is obtained by partially depolymerizing α-cellulose obtained from a fibrous plant with an acid and purifying it. Microcrystalline cellulose is a polysaccharide that is not completely dissolved in water, but the particles swell and form a network of networks with each other, so that they are dispersed and suspended in water and exert a suspension stabilizing effect. Therefore, by mixing microcrystalline cellulose as a stabilizer 54 with the concentrated coffee stock solution 52, precipitation of the concentrated coffee solution 50 can be prevented. The concentrated coffee liquid 50 is preferably mixed with the stabilizer 54 at a ratio of 0.54% or more and 0.83% or less with the concentrated coffee stock solution 52. By mixing in such a ratio, precipitation can be prevented without affecting the flavor.

(space)
The space 14b of the subdivision container 12 according to the present invention is a space other than the concentrated coffee liquid 50 filled in the accommodating portion 14a of the subdivision container 12 sealed with the lid material 22. For example, a space 14b of 19% or more and 44% or less of the capacity of the accommodating portion 14a of the subdivision container 12 can be provided. By providing the space 14b in the accommodating portion 14a of the subdivision container 12, it is possible to prevent the concentrated coffee liquid 50 from scattering at the time of opening.
Further, the space 14b is filled with an inert gas. The inert gas is, for example, nitrogen gas, carbon dioxide gas, argon gas, a gas obtained by mixing nitrogen gas and carbon dioxide gas, or the like. The air usually contains about 21% oxygen, but by filling the space 14b with an inert gas and reducing the residual oxygen concentration in the space 14b to less than 1% when the product is completed, the period is extended over a predetermined expiration date. Deterioration of the concentrated coffee liquid 50 due to oxidation can be suppressed. Here, the predetermined best-by date means "a time limit in which it is recognized that all expected qualities can be sufficiently maintained when stored by a predetermined method". By filling the space 14b of the subdivision container 12 with an inert gas, oxygen in the subdivision container 12 is removed, and oxidation of the concentrated coffee liquid 50 is made difficult to proceed.

(effect)
According to the concentrated coffee 10 in a subdivided container according to the present invention, since the subdivided container 12 is provided with a space 14b other than the concentrated coffee liquid 50, it is possible to suppress the scattering of the concentrated coffee liquid 50 at the time of opening. Then, by filling the space 14b of the accommodating portion 14a of the subdivision container 12 with the inert gas, deterioration of the filled concentrated coffee liquid 50 due to oxidation can be suppressed.
Further, the concentrated coffee liquid 50 is mixed with the stabilizer 54 and can suppress precipitation. Since the precipitation of the concentrated coffee liquid 50 can be suppressed, the mouthfeel during drinking can be improved, and the storage stability can also be improved.
Further, since the subdivision container 12 and the lid material 22 are made of a material having a gas barrier property, it is possible to prevent the inflow of oxygen and prevent the aroma component peculiar to coffee from flowing out of the subdivision container 12. The flavor peculiar to coffee can be maintained for a long period of time. Further, by using a material having a light-shielding property for the subdivision container 12 and the lid material 22, deterioration due to light can be prevented.

2. 2. Method for Producing Concentrated Coffee in Subdivided Containers The method for producing concentrated coffee in subdivided containers according to the present invention will be described with reference to FIGS. 5 and 6. FIG. 5 is a flowchart showing a method for producing concentrated coffee in a subdivided container according to an embodiment of the present invention. FIG. 6 is an illustrated diagram showing a method for producing concentrated coffee in a subdivided container according to an embodiment of the present invention.

The method 100 for producing concentrated coffee in a subdivided container according to an embodiment of the present invention includes the following seven steps.
(1) Preparation step (2) Primary homogenization step (3) Primary sterilization step (4) Secondary homogenization step (5) Heating step (6) Filling step (7) Secondary sterilization step

The details of each step will be described below.

(1) Preparation Step First, in the preparation tank 202, the stabilizer 54 is mixed with the concentrated coffee stock solution 52 to prepare the concentrated coffee liquid 50 (preparation step 110). The stabilizer 54 is dispersed in water or warm water. In order to prevent deterioration of the concentrated coffee stock solution 52 due to heat, it is preferable to disperse the stabilizer 54 in water or warm water. The dispersed stabilizer 54 is mixed with the concentrated coffee stock solution 52 so as not to foam. This is because if the stabilizer 54 is whipped when mixed with the concentrated coffee stock solution 52, the efficiency of homogenization deteriorates. After the compounding step 110, the mixture is stirred at a low speed. After mixing the concentrated coffee stock solution 52 and the stabilizer 54, the concentrated coffee solution 50 is sent into a pipe provided with a line filter to remove impurities.

(2) Primary homogenization step The mixed concentrated coffee liquid 50 is homogenized (primary homogenization step 120). The concentrated coffee liquor 50 obtained in the compounding step 110 is sent to the homogenizer 204 through a water supply pipe, and pressure is applied to homogenize the coffee liquor. By performing the homogenization step before the primary sterilization step 130 described later, the particles become uniform, the stabilizer 54 is completely dispersed, and the stability effect can be improved. After homogenizing the concentrated coffee liquor 50, the concentrated coffee liquor 50 is sent into a pipe provided with a metal trap to remove metallic impurities. After that, it is temporarily stored in the cushion tank 206.

(3) Primary sterilization step The primary homogenized concentrated coffee liquid 50 is sterilized (primary sterilization step 130). The sterilization treatment can be performed using a plate type sterilizer, a tube type sterilizer, or the like. The concentrated coffee liquor 50 obtained in the primary homogenization step 120 is continuously sent to the plate type sterilizer 208 through a pipe, and the concentrated coffee liquor 50 is sterilized under the conditions of 120 ° C. to 150 ° C. and 1 second to 5 seconds. It is preferable to do it. As described above, by performing the ultra-high temperature instant sterilization treatment (UHT treatment) by the plate type sterilizer, sterilization can be performed without impairing the flavor of coffee. Further, before performing the primary sterilization step 130, it is preferable to feed the concentrated coffee liquid 50 into a pipe provided with a line filter to remove impurities. As the line filter used at this time, it is preferable to use a filter having a finer mesh size than the line filter used after mixing. By removing fine impurities before the primary sterilization step 130, the concentrated coffee liquor 50 can be sterilized efficiently.

(4) Secondary homogenization step The concentrated coffee liquid 50 subjected to the primary sterilization treatment is homogenized (secondary homogenization step 140). The concentrated coffee liquid 50 obtained in the primary sterilization step 130 is sent to the homogenizer 210 through a water supply pipe, and pressure is applied to homogenize the coffee liquid 50. By performing the homogenization treatment 140 after the primary sterilization step 130, the particles can be homogenized again. Therefore, precipitation of the concentrated coffee liquid 50 is less likely to occur, and the stability of the concentrated coffee liquid 50 can be further improved. After performing the secondary homogenization step 140, it is cooled and temporarily stored in the holding tank 212.

(5) Heating step The concentrated coffee liquid 50 subjected to the secondary homogenization treatment is heated using the heat exchanger 214 (heating step 150). The heating is performed by, for example, plate heating or a method of applying steam or the like to a tank containing the concentrated coffee liquid 50 to raise the temperature of the entire tank. By heating the concentrated coffee liquid 50 by heating the plate, it can be heated instantaneously, and quality deterioration due to heating can be suppressed. It is preferable to control the outlet temperature of the concentrated coffee liquid 50 when it comes out of the heat exchanger 214 so that it is 60 ° C. or higher and 85 ° C. or lower. Further, after heating the concentrated coffee liquid 50, the concentrated coffee liquid 50 is sent into a pipe provided with a metal trap to remove metallic impurities. Then, a conical filter is used to remove impurities in the concentrated coffee liquor 50.

(6) Filling Step Using the filling device 216, the container molding material is press-molded, vacuum-formed, vacuum-formed, or the like to form the accommodating portion 14a of the subdivided container, and the accommodating portion 14a is filled with the concentrated coffee liquid 50. After the concentrated coffee liquid 50 is filled in the accommodating portion 14a, the inert gas is sprayed toward the accommodating portion 14a. As a result, the space 14b is replaced with the inert gas from the air. Then, the subdivided container 12 and the lid material 22 are heat-welded and shaped into a final shape (filling step 160). The filling amount of the concentrated coffee liquid 50 to be filled in the accommodating portion 14a of the subdivision container 12 is preferably 56% or more and 81% or less of the capacity of the container. For example, when the capacity of the subdivision container 12 is 13 ml, it is preferable to fill the concentrated coffee liquid 50 of 7.3 ml or more and 10.5 ml or less.

The filling step 160 of the concentrated coffee in a subdivided container according to the embodiment of the present invention will be described with reference to FIGS. 7 and 8. FIG. 7 is an illustrated diagram showing a filling device for concentrated coffee in a subdivided container according to an embodiment of the present invention. FIG. 8 is a plan view of a filling device for concentrated coffee in a subdivided container according to an embodiment of the present invention.

As shown in FIGS. 7 and 8, the filling device 216 for concentrated coffee in a subdivided container according to an embodiment of the present invention heats and softens the container molding material 300 in order to mold the subdivided container 12. Space of the heating mechanism 314, the container molding mechanism 316 that molds the subdivided container 12 from the softened container molding material 300, the filling mechanism 318 that fills the subdivided container 12 with the concentrated coffee liquid 50, and the storage portion 14a of the subdivided container 12. An inert gas replacement mechanism 320 that injects an inert gas into 14b to replace the air in the space 14b with an inert gas, a sealing mechanism 326 that welds the lid material 302 to the subdivided container 12, and a container arrangement sheet 300'(container). It is provided with a molding material 300) and a punching mechanism 328 for cutting the lid material 302 and shaping it into a predetermined shape.
Here, the traveling direction A in which the subdivided container 12 molded from the container molding material 300 advances is the direction from the heating mechanism 314 toward the punching mechanism 328.

The heating mechanism 314, the container forming mechanism 316, the filling mechanism 318, the inert gas replacement mechanism 320, the sealing mechanism 326 and the punching mechanism 328 of the concentrated coffee filling device 216 in the subdivided container are the filling device 216 for the concentrated coffee in the subdivided container. It is provided in the machine frame 310A of. A pair of frames 310B are provided on the side of the machine frame 310A along the traveling direction A in which the subdivision container 12 advances. The container molding material 300 is conveyed by pulling out the container forming material 300, sandwiching both end portions 300a and 300b of the container forming material 300 with clips 310C, and conveying the clip 310C along the pair of frames 310B.

The filling process of concentrated coffee in a subdivided container will be described with reference to FIG. 7.

The filling step of the concentrated coffee in a subdivided container according to the embodiment of the present invention includes the following six steps.
(I) Step of molding the subdivision container 12 (ii) Step of filling the accommodating portion 14a of the subdivision container 12 with a predetermined amount of the concentrated coffee liquid 50 (iii) The subdivision container 12 filled with the concentrated coffee liquid 50 is an inert gas. (V) A step of covering the opening 16 of the accommodating portion 14a with a lid material (v) A step of replacing the air in the space 14b of the accommodating portion 14a with an inert gas (v) The opening 16 of the accommodating portion 14a is provided. Step of heat-welding the lid material 22 to the flange portion 18 (vi) Step of punching out the subdivision container 12

The details of each step will be described below.

(I) Step of molding the subdivided container 12 First, the container molding material 300 is pulled out from the container molding material supply mechanism 312, and the container molding material 300 is heated by using the heating mechanism 314 to soften the container molding material 300. Next, in the container molding mechanism 316, the subdivided container 12 is molded from the softened container molding material 300.
The container molding material 300 is a sheet-shaped material of the subdivided container 12. The container molding material 300 is composed of, for example, a four-layer structure in which a polypropylene layer, an ethylene-vinyl alcohol copolymer (EVOH) resin layer, a polypropylene layer, and a polyethylene layer are laminated in this order, and is formed in a band shape. The container molding material 300 is wound in a roll shape, the container molding material 300 is pulled out, both ends 300a and 300b of the container molding material 300 are sandwiched between clips 310C, and the container molding material 300 is conveyed to the heating mechanism 314.
The heating mechanism 314 heats the container molding material 300 from both the upper and lower sides by heaters to soften the container molding material 300.
The container molding mechanism 316 forms a container arrangement sheet 300'in which a plurality of subdivided containers 12 are molded at one time by press molding, vacuum forming, vacuum forming, or the like from the softened container molding material 300. The container molding mechanism 316 can mold, for example, 24 subdivided containers 12 at a time. The molding speed of the subdivided container 12 by the container molding mechanism 316 is, for example, 360 to 432 pieces / minute.

(Ii) Step of filling the accommodating portion 14a of the subdivision container 12 with a predetermined amount of the concentrated coffee liquid 50 The filling mechanism 318 fills the subdivision container 12 formed by the container molding mechanism 316 with the concentrated coffee liquid 50. The filling amount of the concentrated coffee liquid 50 to be filled in the accommodating portion 14a of the subdivision container 12 is preferably 56% or more and 81% or less of the capacity of the container. By adjusting the filling amount in this way, the space 14b can be sufficiently provided, so that it is possible to suppress the scattering of the concentrated coffee liquid 50 at the time of opening. Further, it is preferable that the concentrated coffee liquid 50 is filled at a liquid temperature of 60 ° C. or higher and 80 ° C. or lower. By setting the liquid temperature of the concentrated coffee liquid 50 to such a temperature condition, it is possible to suppress the thermal expansion of the subdivision container 12 in the secondary sterilization step 170 described later.

(Iii) A step of injecting an inert gas into a subdivision container 12 filled with a concentrated coffee liquid 50 and replacing the air in the space 14b of the accommodating portion 14a with an inert gas. The inert gas replacement mechanism 320 is a concentrated coffee liquid 50. Inert gas is injected into the space 14b of the accommodating portion 14a of the subdivision container 12 filled with the above, and the air in the space 14b is replaced with the inert gas. An inert gas injection port 320a is provided on the container arrangement sheet 300'side of the inert gas replacement mechanism 320.

As the inert gas, nitrogen gas, carbon dioxide gas, argon gas, a gas obtained by mixing nitrogen gas and carbon dioxide gas, or the like can be used. By lowering the residual oxygen concentration, deterioration of the concentrated coffee liquid 50 due to oxidation can be suppressed. The flow rate of the inert gas is preferably 30 L / min or more and 70 L / min or less. When the flow rate of the inert gas is 30 L / min or less, the flow rate of the inert gas is small, so that the residual oxygen concentration in the space 14b does not become less than 1% at the time of product completion, and the flow rate of the inert gas becomes 70 L / min or more. Then, since the flow rate of the inert gas is large, the concentrated coffee liquid 50 filled at the time of production may be scattered. Under such conditions, the concentrated coffee liquid 50 filled in the subdivided container can be prevented from scattering, and the air in the space 14b can be appropriately replaced with the inert gas. Further, the replacement time is preferably 7 seconds or more. The replacement time is the time when the opening 16 of the subdivision container 12 is located under the injection port 320a of the inert gas replacement mechanism 320. When the opening 16 of the accommodating portion 14a is located under the injection port 320a of the inert gas replacement mechanism 320, the inert gas is injected for 7 seconds or longer, so that the space 14b of the accommodating portion 14a remains at the time of product completion. The oxygen concentration can be less than 1%.

In the present embodiment, the inside of the inert gas replacement mechanism 320 is divided into three chambers, and the inert gas is continuously injected in each chamber. Therefore, the replacement of the air in the space 14b with the inert gas occurs three times for each subdivision container 12. In the present embodiment, each subdivided container 12 is replaced with the inert gas three times, but the number of replacements is not limited. That is, the inert gas may be injected once or more onto the accommodating portion 14a of each subdivision container 12 to replace the space 14b of each accommodating portion 14a with the inert gas. By injecting the inert gas onto the accommodating portion 14a of each subdivision container 12 multiple times, the air in the space 14b can be efficiently replaced with the inert gas.

FIG. 9 is a cross-sectional schematic diagram taken along the line IX-IX of FIG. The injection port 320a is provided so as to inject the inert gas into each of the subdivision containers 12.

FIG. 10 is a cross-sectional schematic diagram taken along line XX of FIG. In FIG. 10, the solid line portion indicates the injection port 320a provided in the inert gas replacement mechanism 320, and the broken line portion indicates the opening 16 of the accommodating portion 14a of the subdivision container 12. As shown in FIG. 10, it is preferable that _{the diameter D 2} of the injection port 320a has a diameter _{smaller than the diameter D 1} of the subdivision container 12. By having such an injection port 320a, the air in the space 14b can be efficiently replaced with the inert gas.

Further, the inert gas replacement mechanism 320 includes an inert gas outflow prevention unit 321 for preventing the inert gas from flowing out from both ends 300a and 300b in the same direction as the traveling direction of the container arrangement sheet 300'. Is preferable. The inert gas outflow prevention unit 321 is, for example, an L-shaped metal fitting. The inert gas outflow prevention unit 321 is fixed by being sandwiched between the machine frame 310A and the inert gas replacement mechanism 320. Further, the inert gas outflow prevention unit 321 prevents the inert gas injected from the injection port 320a of the inert gas replacement mechanism 320 from flowing out to the machine frame 310A side. By providing the inert gas outflow prevention portion 321 in this way, the inert gas is prevented from flowing out from between the clips 310C sandwiching the both ends 300a and 300b of the container arrangement sheet 300', and the air (oxygen) is prevented from flowing out. Can be prevented from flowing in.

(Iv) Step of covering the opening 16 of the accommodating portion 14a with the lid material 302 The lid material feeder 322 pulls out the lid material 302 wound in a roll shape and opens the accommodating portion 14a of the subdivision container 12 from the rotary roller 324. The lid material 302 is supplied so as to cover the portion 16.
The lid material 302 is composed of, for example, a six-layer structure in which a polyethylene terephthalate layer, a printing layer, an aluminum layer, a polyethylene layer, a polyethylene terephthalate layer, and a polyethylene layer are laminated in this order, and is formed in a band shape.
Further, between the inert gas replacement mechanism 320 and the rotary roller 324 of the lid material feeder 322, the inert gas is prevented from flowing out from between the inert gas replacement mechanism 320 and the rotary roller 324, and the inert gas is prevented from flowing out. It is preferable to have the inert gas sealing mechanism 323 in order to prevent the inflow of air (oxygen) from between the inert gas replacement mechanism 320 and the rotary roller 324. The inert gas sealing mechanism 323 is in the form of a sheet. The end portion of the inert gas sealing mechanism 323 on the traveling direction A side is provided so as to be connected to the guide mechanisms 326a and 326b of the sealing mechanism 326 without a gap. Since the container arrangement sheet 300'moves from the inert gas replacement mechanism 320 toward the rotary roller 324 of the lid material feeder 322, it is inactive from the inert gas replacement mechanism 320 toward the rotary roller 324 of the lid material feeder 322. Gas flows. Therefore, by providing the inert gas sealing mechanism 323, the sealing between the inert gas replacement mechanism 320 and the rotary roller 324 of the lid material feeder 322 can be improved.

(V) A step of heat-welding the lid material 22 to the flange portion 18 provided in the opening portion 16 of the accommodating portion 14a. The lid material 302 is supplied to the subdivided container 12 replaced with the above, and the lid material 302 is heat-welded to the flange portion 18 provided on the peripheral edge of the opening 16 of the accommodating portion 14a of the subdivided container 12. The temperature for heat welding is, for example, 120 ° C to 215 ° C.
Further, between the rotary roller 324 of the lid material feeder 322 and the sealing mechanism 326, the traveling direction A of the container arrangement sheet 300'is such that both ends of the container arrangement sheet 300'and both ends of the lid material 302 are pressed. It is preferable that a pair of guide mechanisms 326a and 326b for guiding both ends in the same direction as the above are provided. By providing the sealing mechanism 326 with a pair of guide mechanisms 326a and 326b, the airtightness between the container arrangement sheet 300'and the lid material 302 is improved, and inert gas is released from between the container arrangement sheet 300'and the lid material 302. It is possible to prevent the outflow and prevent the inflow of air (oxygen) from between the container arrangement sheet 300'and the lid material 302. The pair of guide mechanisms 326a and 326b are preferably made of a heat-resistant material, and can be, for example, Teflon (registered trademark) (fluororesin).

(Vi) Step of punching out the subdivided container 12 Using the punching mechanism 328, the container arrangement sheet 300'and the lid material 302 are cut and shaped into the final shape.

Since the concentrated coffee filling device 216 in the subdivided container according to the embodiment of the present invention is filled with the concentrated coffee liquid 50 and conveyed, it is preferable to reduce the conveying speed. The transport speed is, for example, 3 m to 3.6 m / min. If the transport speed is increased, the concentrated coffee liquid 50 may flow out of the subdivision container 12. When the concentrated coffee liquid 50 flows out of the subdivision container 12, it becomes difficult for the subdivision container 12 and the lid material 22 to be heat-welded in the sealing mechanism 326.

(7) Secondary sterilization step The concentrated coffee 10 in a subdivided container filled with the concentrated coffee liquid 50 is sterilized by boiling at 85 ° C. or higher and 89 ° C. or lower for 35 minutes using a boil sterilizer 218 (secondary sterilization). Step 170). For sterilization, concentrated coffee 10 in a subdivided container is placed in a boil sterilization tank under the above temperature conditions to sterilize. It is possible to sterilize by either batch type sterilization, which is immersed in a boil sterilization tank in bucket units and taken out after a certain period of time, or continuous boil sterilization, which sterilizes the inside of the boil sterilization tank through a tunnel type.

In this way, the concentrated coffee 10 in a subdivided container is produced.
After that, the concentrated coffee 10 in the subdivided container is weighed, and a plurality of the produced concentrated coffee 10 in the subdivided container is packaged in an outer bag provided with a film having a light-shielding property and shipped. The film having a light-shielding property is, for example, an aluminum-deposited film. By putting the concentrated coffee 10 in a small container in a film having a light-shielding property, deterioration due to light can be suppressed.

(effect)
According to the method 100 for producing concentrated coffee in a subdivided container according to the present invention, since the subdivided container 12 is provided with a space 14b other than the concentrated coffee liquid 50, it is possible to suppress the scattering of the concentrated coffee liquid 50 at the time of opening. can. Then, by filling the space 14b of the accommodating portion of the subdivision container 12 with the inert gas, deterioration of the filled concentrated coffee liquid 50 due to oxidation can be suppressed. Further, since the stabilizer 54 is mixed with the concentrated coffee liquid 50, precipitation of the concentrated coffee liquid 50 can be suppressed. Since the precipitation of the concentrated coffee liquid 50 can be suppressed, the mouthfeel during drinking can be improved, and the storage stability can also be improved. Further, the accommodating portion 14a and the lid material 22 of the subdivision container 12 are made of a material having a gas barrier property, which prevents the inflow of oxygen and suppresses the outflow of aroma components peculiar to coffee to the outside of the subdivision container and the lid material. Therefore, the flavor peculiar to coffee can be maintained for a long period of time.
According to the method 100 for producing concentrated coffee in a subdivided container according to the present invention, the particles can be homogenized again by further performing the secondary homogenization step 140 after the primary sterilization step 130. Therefore, precipitation of the concentrated coffee liquid 50 is less likely to occur, and the stability of the concentrated coffee liquid 50 can be further improved.
According to the method 100 for producing concentrated coffee in a subdivided container according to the present invention, deterioration due to light can be prevented by wrapping the coffee in an outer bag provided with a film having a light-shielding property.

(Modification example)
In the filling step 160, the step from (i) molding the subdivision container 12 to (v) heat-welding the lid material 22 to the flange portion 18 provided in the opening 16 of the accommodating portion 14a is an inert gas. Although it can be performed in an atmosphere, the air in the space 14b can be efficiently replaced with the inert gas by injecting the inert gas toward the accommodating portion 14a of the subdivision container 12.

Hereinafter, examples of the present invention will be described as an example of concentrated sugar-free black coffee in a subdivided container, but the present invention also includes coffee beverages such as concentrated sugared coffee and coffee containing milk. Yes, it is not limited to the embodiment.

Concentrated coffee 10 in a subdivided container was produced by the following method.
First, microcrystalline cellulose (stabilizer 54) at a ratio of 0.83% to the concentrated coffee stock solution 52 is dispersed in water at 50 to 70 ° C., and mixed with the concentrated coffee stock solution 52 in the compounding tank 202 to concentrate coffee. Liquid 50 was obtained. Then, the concentrated coffee liquid 50 was passed through a line filter having a punching hole diameter of 0.35 mm (corresponding to 40 mesh) (preparation step 110).
Next, the concentrated coffee liquor 50 obtained in the compounding step 110 was sent into a homogenizer 204 (manufactured by Sanwa Engineering Co., Ltd.) through a water supply pipe, and homogenization treatment was performed by applying a pressure of 5 to 20 MPa. After the homogenization treatment, the concentrated coffee liquid 50 was passed through a metal trap of 800 mT or more / 1 T magnet and stored in the cushion tank 206 (primary homogenization step 120).
Next, the concentrated coffee liquid 50 obtained in the primary homogenization step 120 was passed through a line filter having a punching hole diameter of 0.14 mm (corresponding to 80 mesh). Then, it was continuously sent to the plate type sterilizer 208 through a pipe, and the concentrated coffee liquid 50 was sterilized under the conditions of 120 ° C. to 150 ° C., 1 second to 5 seconds (primary sterilization step 130).
Next, the concentrated coffee liquid 50 obtained in the primary sterilization step 130 was sent to a homogenizer 210 (manufactured by Sanwa Engineering Co., Ltd.) through a water supply pipe, and homogenization treatment was performed by applying a pressure of 5 to 20 MPa. After the secondary homogenization treatment, it was stored in the holding tank 212 (secondary homogenization step 140).
Next, the concentrated coffee liquor 50 obtained in the secondary homogenization step 140 was heated to 60 ° C. to 85 ° C. with a heat exchanger 214. The heated concentrated coffee liquor 50 was passed through a metal trap of 800 mT or more / 1 T magnet and passed through a conical filter having 120 mesh and a mesh opening of 0.13 mm (heating step 150).
Next, using the filling device 216, 10 ml of the heated concentrated coffee liquid 50 is filled in the subdivided container 12 having a capacity of 13 ml, and nitrogen is injected as an inert gas into the opening 16 of the subdivided container 12. The air in the space 14b was replaced with nitrogen, and the lid material 22 (302) was heat-welded to form a concentrated coffee 10 in a subdivided container (filling step 160).
Finally, the concentrated coffee 10 in a subdivided container obtained in the filling step 160 was sterilized by boiling in a boil sterilizer 218 under the condition of 87 ° C. for 35 minutes (secondary sterilization step 170).

3. 3. Experimental data Concentrated coffee 10 in a subdivided container was prepared according to the above production method, and the following tests were performed.

(A) Long-term storage test Concentrated coffee 10 (Example) in a subdivided container produced according to the above production method was stored at 37 ° C. and subjected to a flavor test. Further, as a comparative example, concentrated coffee in a subdivided container in which the air in the space 14b of the subdivided container 12 was not replaced with an inert gas (nitrogen) was stored under the same conditions, and a flavor test was conducted. The case of storing at 37 ° C. for 20 weeks corresponds to the case of storing at 23 ° C. for 369 days.
The flavor test comprehensively evaluates from the six viewpoints of aroma, bitterness, acidity, sweetness, richness, and off-flavor / off-flavor. The range was 4 or more.

The results of the long-term storage test are shown in FIG.
As shown in FIG. 11, it was found that the concentrated coffee 10 in a subdivided container (Example; with an inert gas) produced according to the production method according to the present invention can suppress the deterioration of flavor. In the comparative example, the result was that the flavor deteriorated after the 10th week (after about 185th day at 23 ° C.).

(B) Flavor test using a taste sensor Concentrated coffee 10 (Example) in a subdivided container prepared according to the above manufacturing method was stored for 9 days under the conditions of irradiation at 15 ° C. and 24,000 lux. After that, analysis was performed using a taste sensor. As the taste sensor, a taste recognition device (TS-5000Z) manufactured by Intelligent Sensor Technology Co., Ltd. was used. In the analysis by the taste sensor, the measured potential in the reference solution of each taste sensor is set to zero, and the difference from the measured potential in the sample itself is the first taste (first taste: acidity, bitter taste, astringent stimulus, taste). , Salt taste), then each taste sensor was lightly washed, and the potential difference when the reference solution was measured again was measured as the aftertaste (aftertaste: bitterness, astringency, rich taste). In addition, when it is stored for 9 days under the condition of irradiation of 24,000 lux, it corresponds to the case where it is stored for 300 days at a mass retailer (1500 lux).
Further, as Comparative Example 1, concentrated coffee 10 (Example) in a subdivided container was wrapped in aluminum foil and stored. In Comparative Example 1, only the light conditions were changed.
Further, as Comparative Example 2, the subdivided container 12 was molded from a material having no gas barrier property, and the space 14b of the subdivided container 12 was used to prepare concentrated coffee in a subdivided container of air (not replaced by an inert gas). It was stored under the same conditions as in the examples.

The result of the flavor test by the taste sensor is shown in FIG. The relative value of each test item of Example and Comparative Example 2 was calculated by setting the value of each inspection item of Comparative Example 1 to 0.
As shown in FIG. 12, there was no difference between the examples and Comparative Example 1 (without light irradiation), and the flavor could be maintained to the same level as that of Comparative Example 1. In particular, the sour taste, the miscellaneous taste, and the salty taste fluctuated significantly in Comparative Example 2, but in the Example, the same flavor as in Comparative Example 1 could be maintained.

(C) Precipitation amount evaluation test based on the amount of stabilizer The mixing ratio of the concentrated coffee stock solution 52 and the stabilizer 54 was changed as follows, and the mixture was allowed to stand at 50 ° C. and stored to evaluate the precipitation amount. The case of storing at 50 ° C. for 7 days corresponds to the case of storing at 23 ° C. for 45 days. It was set to 1 in which no precipitation occurred, and 2 to 5 as the amount of precipitation increased thereafter. The permissible range is only 1, and 2 or more is not possible.
Example 1: 0.54% of stabilizer 54 mixed with concentrated coffee stock solution 52 Example 2: 0.83% of stabilizer 54 mixed with concentrated coffee stock solution 52 Comparative Example 1: Stabilizer 54 of concentrated coffee 0% mixed with undiluted solution 52
(Do not mix stabilizers)
Comparative Example 2: Stabilizer 54 mixed 0.27% with concentrated coffee stock solution 52 Comparative Example 3: Stabilizer 54 mixed 1.00% with concentrated coffee stock solution 52

The result of the precipitation amount evaluation test by the amount of the stabilizer is shown in FIG.
As shown in FIG. 13, when the stabilizer 54 was mixed with the concentrated coffee stock solution 52 at a ratio of 0.54% or more and 0.83% or less, no precipitation occurred during the test period. On the other hand, when the stabilizer 54 was mixed with the concentrated coffee stock solution 52 at a ratio of 0.27% or less, precipitation occurred. Further, when the stabilizer 54 was mixed with the concentrated coffee stock solution 52 at a ratio of 1.00% or more, the stabilizer 54 became excessive and precipitation occurred due to the stabilizer 54 itself.

(D) Flavor test by light irradiation Concentrated coffee 10 in a subdivided container produced according to the above manufacturing method is used as an outer bag having an aluminum vapor-deposited film as an outer bag having a light-shielding film (hereinafter referred to as an aluminum-deposited bag). 3 pieces were put in each of (described) and stored (Example). As the subdivision container 12 of the concentrated coffee 10 in the subdivision container, a container having a light-shielding property by coloring the polypropylene layer in black was used. Further, as the lid material 22 of the concentrated coffee 10 in the subdivided container, a lid material having a light-shielding property by providing an aluminum foil in the intermediate layer was used. It was stored for 10 days under the conditions of irradiation at 15 ° C. and 24,000 lux, and a flavor test was conducted. The case of storing for 10 days under the condition of irradiation of 24,000 lux corresponds to the case of storing for 320 days at a mass retailer (1500 lux).
Further, as Comparative Example 1, concentrated coffee 10 in a subdivided container was stored in a transparent bag. Other than the above, it was stored under the same conditions as in the examples. As Comparative Example 2, concentrated coffee in a subdivided container not substituted with nitrogen was stored in an aluminum-deposited bag. Other than the above, it was stored under the same conditions as in the examples. As Comparative Example 3, concentrated coffee in a small container without nitrogen substitution was stored in a transparent bag. Other than the above, it was stored under the same conditions as in the examples.
The flavor test by light irradiation was evaluated from the six viewpoints of aroma, bitterness, acidity, sweetness, richness, and off-taste / off-odor, as in the above-mentioned test (A).

The result of the flavor test by light irradiation is shown in FIG.
As shown in FIG. 14, it was found that the deterioration of flavor can be suppressed by storing the concentrated coffee 10 in a subdivided container with nitrogen substitution in an aluminum vapor deposition bag. In particular, it was confirmed that by storing the concentrated coffee 10 in a subdivided container with nitrogen substitution in an aluminum vapor-deposited bag, deterioration due to light can be suppressed more strongly.

(E) Flavor test with or without enzyme mixing Concentrated coffee 10 (Example) in a subdivided container prepared according to the above production method and concentrated coffee in a subdivided container in which a stabilizer is not mixed with the concentrated coffee liquid (Comparative Example). 1) and concentrated coffee in a subdivided container (Comparative Example 2) in which an enzyme was mixed with a concentrated coffee liquid were prepared and stored at 5 ° C.
In Comparative Example 2, the enzyme used was hemicellulase (10,000 units / g). The enzyme was adjusted to mix with 0.005% of the concentrated coffee liquor.
The flavor test based on the presence or absence of enzyme mixing was evaluated from the six viewpoints of aroma, bitterness, acidity, sweetness, richness, and off-taste / off-odor, as in the above-mentioned test (A).

The result of the flavor test with and without enzyme mixing is shown in FIG.
As shown in FIG. 15, the concentrated coffee 10 (Example) in a subdivided container produced according to the production method according to the present invention had a better flavor than Comparative Examples 1 and 2.

(F) Concentrated coffee 10 (Example) in a subdivided container prepared according to the above production method and concentrated coffee in a subdivided container in which a stabilizer is not mixed with the concentrated coffee liquid (F). Comparative Example 1) and concentrated coffee in a subdivided container (Comparative Example 2) in which an enzyme was mixed with a concentrated coffee liquor were prepared and stored at 50 ° C., and the amount of precipitation was evaluated. The case of storing at 50 ° C. for 7 days corresponds to the case of storing at 23 ° C. for 45 days.
In Comparative Example 2, the enzyme used was hemicellulase (10,000 units / g). The enzyme was adjusted to mix with 0.005% of the concentrated coffee liquor.
It was set to 1 in which no precipitation occurred, and 2 to 5 as the amount of precipitation increased thereafter. The permissible range is only 1, and 2 or more is not possible.

FIG. 16 shows the results of the precipitation amount evaluation test depending on the presence or absence of enzyme mixing.
As shown in FIG. 16, the concentrated coffee 10 (Example) in a subdivided container produced according to the production method according to the present invention did not cause precipitation as compared with Comparative Examples 1 and 2.

From the above results, the concentrated coffee 10 in the subdivided container produced by the above-mentioned production method can suppress the deterioration of flavor by replacing the air in the space 14b of the concentrated coffee 10 in the subdivided container with an inert gas. It was confirmed that the concentrated coffee 10 in a subdivided container can maintain good quality over a predetermined expiration date.

Further, it was confirmed that by mixing microcrystalline cellulose as a stabilizer with the concentrated coffee liquid 50 of the concentrated coffee 10 in a subdivided container, the precipitation of the concentrated coffee liquid 50 can be suppressed without affecting the flavor of the concentrated coffee liquid 50. Was done.

Further, by wrapping and storing the concentrated coffee 10 in a subdivided container according to the present invention in an outer bag provided with an aluminum vapor deposition film as an outer bag provided with a film having a light-shielding property, deterioration of the concentrated coffee liquid 50 due to light is also suppressed. It was confirmed that it can be done.

As described above, the embodiments of the present invention are disclosed in the above description, but the present invention is not limited thereto.
That is, various changes can be made to the above-described embodiments with respect to the mechanism, shape, material, quantity, position, arrangement, etc., without departing from the scope of the technical idea and purpose of the present invention. They are, and they are included in the present invention.

10 Concentrated coffee in a subdivided container 12 Subdivided container 14a Storage unit 14b Space 16 Opening 18 Flange 20 Knob 24 Step 22 Lid 50 Concentrated coffee liquid 52 Concentrated coffee stock solution 54 Stabilizer 100 Manufacturing method of concentrated coffee in a small container 110 Preparation process 120 Primary homogenization process 130 Primary sterilization process 140 Secondary homogenization process 150 Heating process 160 Filling process 170 Secondary sterilization process 200 Equipment for making concentrated coffee in small containers 202 Preparation tank 204 Homogenizer 206 Cushion tank 208 Plate type Sterilizer 210 Homogenizer 212 Holding tank 214 Heat exchanger 216 Filling device 218 Boil sterilizer 300 Container molding material 300'Container arrangement sheet 300a, 300b Both ends 302 Lid material 310A Machine frame 310B Frame 310C Clip 312 Container molding material supply mechanism 314 Heating Mechanism 316 Container molding mechanism 318 Filling mechanism 320 Inactive gas replacement mechanism 320a Injection port 321 Inactive gas outflow prevention unit 322 Lid material feeder 323 Inactive gas sealing mechanism 324 Rotating roller 326 Sealing mechanism 326a, 326b Guide mechanism 328 Punching mechanism D ₁ Diameter of the opening of the accommodating part D ₂ Diameter of the injection port A Transport direction of the container arrangement sheet

Claims (8)

A method for producing concentrated coffee in a subdivided container in which a predetermined amount of concentrated coffee liquid is filled in a cup-shaped subdivided container and the opening of the accommodating portion is sealed with a peelable lid material.
A compounding step of mixing a concentrated coffee stock solution and a stabilizer to prepare the concentrated coffee solution, and
A homogenization step for homogenizing the concentrated coffee liquor obtained by the preparation step, and a homogenization step.
In the primary sterilization step of sterilizing the concentrated coffee liquid homogenized in the homogenization step,
A filling step in which the concentrated coffee liquid sterilized in the primary sterilization step is filled in the accommodating portion molded with a container molding material having a gas barrier property, and the opening of the accommodating portion is sealed with a lid material having a gas barrier property. ,
A secondary sterilization step of sterilizing a subdivided container filled with concentrated coffee liquid by the filling step,
Including
In the filling step, the concentrated coffee liquid sterilized in the primary sterilization step is filled in the storage portion of the subdivision container, and then the space other than the concentrated coffee liquid in the storage portion is filled with the inert gas and then stored. A method for producing concentrated coffee in a subdivided container, which comprises sealing the opening of a portion with a lid material. It has a secondary homogenization step of homogenizing the concentrated coffee liquid sterilized in the primary sterilization step.
The method for producing concentrated coffee in a subdivided container according to claim 1, wherein in the filling step, the concentrated coffee liquid homogenized in the secondary homogenization step is filled. The method according to claim 1 or 2, wherein in the compounding step, the stabilizer is mixed with the concentrated coffee stock solution at a ratio of 0.54% or more and 0.83% or less. A method for manufacturing concentrated coffee in small containers. The method for producing concentrated coffee in a subdivided container according to any one of claims 1 to 3, wherein the stabilizer is microcrystalline cellulose. A packaging step is provided after the secondary sterilization step.
The method for producing concentrated coffee in a subdivided container according to any one of claims 1 to 4, wherein the packaging step includes a step of packaging concentrated coffee in a plurality of subdivided containers in an outer bag provided with a film having a light-shielding property. .. Concentrated coffee in a subdivided container in which a predetermined amount of concentrated coffee liquid is filled in the accommodating portion of a cup-shaped subdivided container and the opening of the accommodating portion is sealed with a peelable lid material.
The concentrated coffee liquor contains a stabilizer and contains
The subdivided container and the lid material are made of a material having a gas barrier property.
A space other than the concentrated coffee liquid is provided in the accommodating portion.
Concentrated coffee in a subdivided container, characterized in that the space is filled with an inert gas and the residual oxygen concentration in the space is less than 1% at the time of product completion. The concentrated coffee in a subdivided container according to claim 6, wherein the subdivided container and the lid material are made of a material having a light-shielding property. The concentrated coffee in a subdivided container according to any one of claims 6 or 7, wherein the stabilizer is mixed at a ratio of 0.54% or more and 0.83% or less with respect to the concentrated coffee stock solution.

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