JP2022069272A - CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID - Google Patents
CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID Download PDFInfo
- Publication number
- JP2022069272A JP2022069272A JP2020178362A JP2020178362A JP2022069272A JP 2022069272 A JP2022069272 A JP 2022069272A JP 2020178362 A JP2020178362 A JP 2020178362A JP 2020178362 A JP2020178362 A JP 2020178362A JP 2022069272 A JP2022069272 A JP 2022069272A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- beverage
- coffee beverage
- gaba
- packaged
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 148
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 58
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 67
- 235000013361 beverage Nutrition 0.000 claims abstract description 49
- 229940069765 bean extract Drugs 0.000 claims abstract description 28
- 239000003002 pH adjusting agent Substances 0.000 claims description 18
- 240000007154 Coffea arabica Species 0.000 description 37
- 235000013336 milk Nutrition 0.000 description 37
- 239000008267 milk Substances 0.000 description 37
- 210000004080 milk Anatomy 0.000 description 37
- 239000000047 product Substances 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 22
- 239000000284 extract Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 14
- 239000000843 powder Substances 0.000 description 13
- 238000000605 extraction Methods 0.000 description 12
- 239000007787 solid Substances 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 238000009472 formulation Methods 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000000265 homogenisation Methods 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- -1 polyethylene terephthalate Polymers 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 235000015123 black coffee Nutrition 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 235000007460 Coffea arabica Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229920001155 polypropylene Polymers 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000004745 nonwoven fabric Substances 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000228031 Coffea liberica Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OVSQVDMCBVZWGM-IDRAQACASA-N Hirsutrin Natural products O([C@H]1[C@H](O)[C@H](O)[C@H](O)[C@@H](CO)O1)C1=C(c2cc(O)c(O)cc2)Oc2c(c(O)cc(O)c2)C1=O OVSQVDMCBVZWGM-IDRAQACASA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000010635 coffee oil Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、ボディ感が増強された容器詰コーヒー飲料に関する。 The present invention relates to a packaged coffee beverage having an enhanced body feeling.
コーヒー飲料は嗜好性が高く、広く世界中で愛飲されている。コーヒー飲料が消費者に提供される形態は多岐に亘り、例えば家庭や飲食店等で直接提供される形態（所謂レギュラーコーヒー）の他、小売店や自動販売機でＲＴＤ（ＲＥＡＤＹ ＴＯ ＤＲＩＮＫ）タイプの容器詰コーヒー飲料の形態でも提供されている。 Coffee drinks are highly palatable and are widely loved all over the world. There are a wide variety of forms in which coffee beverages are provided to consumers, for example, in addition to forms directly provided at homes and restaurants (so-called regular coffee), RTD (READY TO DRINK) types at retail stores and vending machines. It is also provided in the form of packaged coffee beverages.
容器詰コーヒー飲料は、いつでも手軽にコーヒーを楽しむことができるという利便性により、全清涼飲料市場の中において最大の市場規模を有しているが、抽出後にすぐ飲用に供されるレギュラーコーヒーと比較した場合には、呈味や香味が弱くコク味を感じにくいという問題がある。これは、容器詰コーヒー飲料は、製造時に過酷な加熱殺菌が行われるために化学変化が起こりコーヒー飲料の香味が変化すること、長期保存中のｐＨ変化を抑制するために配合されるｐＨ調整剤由来の味がコーヒー飲料本来の香味を損なうこと等の理由が挙げられる。 Packaged coffee beverages have the largest market size in the entire soft drink market due to the convenience of being able to easily enjoy coffee at any time, but compared to regular coffee that is served immediately after extraction. In that case, there is a problem that the taste and flavor are weak and it is difficult to feel the rich taste. This is because the packaged coffee beverage is chemically changed due to severe heat sterilization during manufacturing, and the flavor of the coffee beverage changes, and the pH adjuster is added to suppress the pH change during long-term storage. Reasons such as the fact that the derived taste impairs the original flavor of the coffee beverage can be mentioned.
そこで、容器詰コーヒー飲料のコク味を付与する方法が種々提案されている。不溶性のコーヒー粉末（微粉砕コーヒー粉末）を配合する方法（特許文献１）、サイクロデキストリンを添加する方法（特許文献２）、馬鈴薯由来でＤＥが２以上５未満であるデキストリンを添加する方法（特許文献３）、イソクエルシトリン及びその糖付加物をカフェインに対して一定の量比で配合する方法（特許文献４）などがある。 Therefore, various methods for imparting the richness of the packaged coffee beverage have been proposed. A method of blending insoluble coffee powder (finely ground coffee powder) (Patent Document 1), a method of adding cyclodextrin (Patent Document 2), and a method of adding dextrin derived from potato and having a DE of 2 or more and less than 5 (Patent Document 1). Document 3), a method of blending isoquercitrin and its sugar adduct in a constant amount ratio with respect to caffeine (Patent Document 4) and the like.
コーヒー飲料のボディ感を増強するには、コーヒー固形分を増やせばよいと考えられる。しかしながら、容器詰コーヒー飲料において単にコーヒー固形分を増やしても、コーヒーの苦味、酸味等の風味のバランスが損なわれ、効果的にボディ感を増強することはできない。 In order to enhance the body feeling of the coffee beverage, it is considered that the coffee solid content should be increased. However, even if the coffee solid content is simply increased in the packaged coffee beverage, the balance of flavors such as bitterness and acidity of coffee is impaired, and the body feeling cannot be effectively enhanced.
本発明は、過酷な加熱殺菌が施され、かつｐＨ調整剤が配合されるような容器詰コーヒー飲料において、ボディ感が十分に付与された容器詰コーヒー飲料を提供することを目的とする。 An object of the present invention is to provide a packaged coffee beverage that has been subjected to severe heat sterilization and contains a pH adjuster, and which has a sufficient body feeling.
本発明者らは、上記目的を達成すべく鋭意検討した結果、特定量のγ－アミノ酪酸を含有させることにより、容器詰コーヒー飲料のボディ感を増強でき、その目的を達成し得ることを見出し、本発明を完成するに至った。 As a result of diligent studies to achieve the above object, the present inventors have found that by containing a specific amount of γ-aminobutyric acid, the body feeling of a packaged coffee beverage can be enhanced and the object can be achieved. , The present invention has been completed.
本発明は、これに限定されるものではないが、以下の態様を包含する。
［１］焙煎コーヒー豆抽出物を含む容器詰コーヒー飲料であって、
飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含み、
１１～７０ｍｇ／１００ｇのγ－アミノ酪酸を含有する、容器詰コーヒー飲料。
［２］γ－アミノ酪酸含有量が１５～６０ｍｇ／１００ｇである、［１］に記載の容器詰コーヒー飲料。
［３］ｐＨ調整剤を含む、［１］又は［２］に記載の容器詰コーヒー飲料。
The present invention includes, but is not limited to, the following aspects.
[1] A packaged coffee beverage containing roasted coffee bean extract.
100 g of beverage contains 5.0 g or more of coffee bean extract in terms of green coffee beans.
A packaged coffee beverage containing 11 to 70 mg / 100 g of γ-aminobutyric acid.
[2] The packaged coffee beverage according to [1], which has a γ-aminobutyric acid content of 15 to 60 mg / 100 g.
[3] The packaged coffee beverage according to [1] or [2], which comprises a pH adjuster.
本発明により、加熱殺菌が施され、かつｐＨ調整剤が配合されるような容器詰コーヒー飲料であるにも関わらず、十分なボディ感が付与された嗜好性の高いコーヒー飲料を提供することが可能となる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a highly palatable coffee beverage that is given a sufficient body feeling even though it is a packaged coffee beverage that has been heat-sterilized and contains a pH adjuster. It will be possible.
（コーヒー飲料）
家庭や飲食店等で抽出後にすぐ飲用に供されるレギュラーコーヒーでは、コーヒーを口に含んだ時の印象や重量感、すなわち苦味、酸味等の呈味、さらにはその他の呈味成分との共存により構成される総体としてのボディ（「コク」や「厚み」）を、「フルボディ(full-bodied)」や「ライトボディ」といった用語で表現する。具体的には、一口飲んだ時に「口の中にしっかりとした味わいが広がる」「グッと来る」「後味が濃い」「ストロングテイスト」「重い」と感じるコーヒーをフルボディと呼び、「さらっとしている」「後味がすっきり」「ライトテイスト」「軽い」と感じるコーヒーをライトボディと呼ぶ。
(Coffee drink)
Regular coffee, which is used for drinking immediately after extraction at homes and restaurants, gives the impression and weight of coffee in the mouth, that is, tastes such as bitterness and acidity, and coexistence with other taste components. The body (“rich” and “thickness”) as a whole composed of is expressed by terms such as “full-bodied” and “light body”. Specifically, coffee that feels "a firm taste spreads in the mouth", "a strong aftertaste", "strong taste", and "heavy" when you take a sip is called "full body". Coffee that feels "yes", "clean aftertaste", "light taste", and "light" is called a light body.
本発明の飲料は、十分なボディ感が付与されたコーヒー飲料である。本発明の飲料が目標とするボディ感は、レギュラーコーヒーのフルボディのような印象や重量感である。本発明の十分なボディ感が付与されたコーヒー飲料とは、加熱殺菌前のコーヒー飲料やｐＨ調整剤を配合しないコーヒー飲料と同程度の十分なボディ感が感じられる飲料である。本発明のコーヒー飲料は、飲料を飲み込んだ後もその余韻（後味）を楽しむことができる。 The beverage of the present invention is a coffee beverage to which a sufficient body feeling is imparted. The body feeling that the beverage of the present invention aims at is the impression and weight feeling like a full body of regular coffee. The coffee beverage to which a sufficient body feeling of the present invention is imparted is a beverage having a sufficient body feeling to the same extent as a coffee beverage before heat sterilization or a coffee beverage containing no pH adjuster. The coffee beverage of the present invention can enjoy its aftertaste (aftertaste) even after swallowing the beverage.
本発明におけるコーヒー飲料は、焙煎コーヒー豆抽出物を主とするものであり、公正取引委員会が告示した「コーヒー飲料等の表示に関する公正競争規約」で規定される「コーヒー」、すなわち飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むものをいう。同規約において「コーヒー飲料」と規定される内容量１００ｇ中の生豆換算量２．５ｇ以上５ｇ未満のものや、「コーヒー入り清涼飲料」と規定される内容量１００ｇ中の生豆換算量１ｇ以上２．５ｇ未満のものは本発明のコーヒー飲料ではない。なお、同規約の第２条には以下の通りに記載されている：
「第２条 この規約で「コーヒー飲料等」とは、コーヒー豆を原料とした飲料及びこれに糖類、乳製品、乳化された食用油脂その他の可食物を加え容器に密封した飲料であって、次のいずれかに該当するものをいう。ただし、粉末飲料、飲用乳の表示に関する公正競争規約の適用を受けるもの、豆乳類の表示に関する公正競争規約の適用を受けるもの及び酒税法（昭和２８年法律第６号）に規定する酒類を除く。
（１）この規約で「コーヒー」とは、内容量１００グラム中にコーヒー生豆換算で５グラム以上のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。
（２）この規約で「コーヒー飲料」とは、内容量１００グラム中にコーヒー生豆換算で２．５グラム以上５グラム未満のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。
（３）この規約で「コーヒー入り清涼飲料」とは、内容量１００グラム中にコーヒー生豆換算で１グラム以上２．５グラム未満のコーヒー豆から抽出又は溶出したコーヒー分を含むものをいう。」
また、「コーヒー飲料等の表示に関する公正競争規約施行規則」の第１条には、コーヒー生豆換算の定義として、以下の通り記載されている：
「第１条 規約第２条第１項に規定するコーヒー生豆換算は、次に掲げる基準により算出する。
（１）焙煎豆を使用するときは１．３倍
（２）インスタントコーヒーを使用するときは３．０倍
（３）コーヒー抽出液を使用するときはその製造者による証明」。
The coffee beverage in the present invention is mainly composed of roasted coffee bean extract, and the "coffee" specified in the "Fair Competition Code for Labeling Coffee Beverages, etc." announced by the Fair Trade Commission, that is, 100 g of beverage. A coffee bean extract containing 5.0 g or more in terms of green coffee beans. Raw bean equivalent amount of 2.5g or more and less than 5g in 100g of content specified as "coffee drink" in the same agreement, or 1g of raw bean equivalent in 100g of content specified as "soft drink with coffee" Those having a weight of less than 2.5 g are not the coffee beverages of the present invention. In addition, Article 2 of the same agreement states as follows:
"Article 2" Coffee beverages, etc. "in this agreement are beverages made from coffee beans, sugars, dairy products, emulsified edible oils and fats, and other edible foods, and sealed in a container. Any of the following: However, those subject to the fair competition rules regarding the labeling of powdered beverages and drinking milk, those subject to the fair competition rules regarding the labeling of soy milk, and alcoholic beverages stipulated in the Liquor Tax Law (Act No. 6 of 1958) are excluded. ..
(1) In this agreement, "coffee" means coffee that contains coffee extracted or eluted from coffee beans of 5 grams or more in terms of green coffee beans in a content of 100 grams.
(2) In this agreement, "coffee beverage" means a beverage containing coffee extracted or eluted from coffee beans of 2.5 grams or more and less than 5 grams in terms of green coffee beans in a content of 100 grams.
(3) In this agreement, the term "soft drink containing coffee" refers to a product containing 100 grams of coffee extracted or eluted from coffee beans of 1 gram or more and less than 2.5 grams in terms of green coffee beans. "
In addition, Article 1 of the "Rules for Enforcement of the Fair Competition Code Concerning Labeling of Coffee Beverages, etc." states as follows as the definition of green coffee bean conversion:
"Article 1 The conversion of green coffee beans stipulated in Article 2, Paragraph 1 of the Covenant is calculated according to the following criteria.
(1) 1.3 times when using roasted beans (2) 3.0 times when using instant coffee (3) Certification by the manufacturer when using coffee extract ".
本発明は、ｐＨ調整剤が配合され、加熱殺菌されるコーヒー飲料において不足しがちなボディ感を、飲料１００ｇあたりのコーヒー豆抽出物の量が生豆換算で５．０ｇ以上という高いコーヒー豆使用量と、後述のγ－アミノ酪酸の添加とにより補い、コーヒー飲料に十分なボディ感を付与したものである。 The present invention uses high coffee beans in which the amount of coffee bean extract per 100 g of the beverage is 5.0 g or more in terms of raw beans, which tends to be insufficient in the coffee beverage to which a pH adjuster is blended and heat sterilized. It is supplemented by the amount and the addition of γ-aminobutyric acid, which will be described later, to give the coffee beverage a sufficient body feeling.
本発明のコーヒー飲料は、焙煎コーヒー豆抽出物を含む飲料で、そのまま摂取可能な液体形態の飲料であれば、ブラックコーヒー飲料であっても、ミルク入りコーヒー飲料であってもよい。ここで、本明細書でいうブラックコーヒー飲料とは、実質的に乳分を含まないコーヒー飲料をいい、ミルク入りコーヒー飲料とは、ミルク風味やミルク感を付与するための成分（乳分）が添加されたコーヒー飲料をいう。乳分とは、主に乳、牛乳及び乳製品のことをいい、例えば、生乳、牛乳、特別牛乳、部分脱脂乳、加工乳、クリーム、濃縮乳、無糖れん乳、全粉乳、クリームパウダー、バターミルクパウダー、調整粉乳、脱脂乳、濃縮ホエイ、脱脂濃縮乳、加糖脱脂れん乳、脱脂粉乳、ホエイパウダーなどが挙げられる。 The coffee beverage of the present invention is a beverage containing roasted coffee bean extract, and may be a black coffee beverage or a coffee beverage containing milk as long as it is a beverage in a liquid form that can be ingested as it is. Here, the black coffee beverage referred to in the present specification is a coffee beverage that does not substantially contain milk, and the milk-containing coffee beverage is a component (milk content) for imparting a milk flavor or a milky feeling. An added coffee beverage. Milk mainly refers to milk, milk and dairy products, such as raw milk, milk, special milk, partially skim milk, processed milk, cream, concentrated milk, sugar-free milk powder, whole milk powder, cream powder, etc. Examples thereof include butter milk powder, skim milk powder, skim milk powder, concentrated whey, skim milk concentrate, sweetened skim milk powder, skim milk powder, and whey powder.
本発明のコーヒー飲料に用いるコーヒー豆の種類は、特に限定されない。栽培樹種としては、例えば、アラビカ種、ロブスタ種、リベリカ種等が挙げられ、コーヒー品種としては、モカ、ブラジル、コロンビア、グアテマラ、ブルーマウンテン、コナ、マンデリン、キリマンジャロ等が挙げられる。コーヒー豆は１種でもよいし、複数種をブレンドして用いてもよい。本発明ではコーヒー豆を焙煎して焙煎コーヒー豆とし、焙煎コーヒー豆を抽出して焙煎コーヒー豆抽出物として飲料に用いる。なお、本明細書でいうコーヒー豆抽出物には、コーヒー豆の抽出液、及び抽出液を乾燥処理して粉末化した粉末状のものが含まれる。コーヒー豆抽出物は、常法により製造することができる。焙煎コーヒー豆の焙煎方法については特に制限はなく、焙煎温度、焙煎環境についても何ら制限はなく、通常の方法を採用できる。さらに、その焙煎コーヒー豆からの抽出方法についても何ら制限はなく、例えば焙煎コーヒー豆を粗挽き、中挽き、細挽き等に粉砕した粉砕物から水や温水（０～１００℃）を用いて１０秒～３０分間抽出する方法が挙げられる。抽出方法は、ドリップ式、サイフォン式、ボイリング式、ジェット式、連続式などがある。 The type of coffee beans used in the coffee beverage of the present invention is not particularly limited. Examples of the cultivated tree species include Arabica, Robusta, and Coffea liberica, and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One kind of coffee beans may be used, or a plurality of kinds may be blended and used. In the present invention, coffee beans are roasted to obtain roasted coffee beans, and roasted coffee beans are extracted and used as a roasted coffee bean extract for beverages. The coffee bean extract referred to in the present specification includes an extract of coffee beans and a powder obtained by drying and powdering the extract. The coffee bean extract can be produced by a conventional method. There are no particular restrictions on the roasting method of roasted coffee beans, and there are no restrictions on the roasting temperature or roasting environment, and ordinary methods can be adopted. Furthermore, there are no restrictions on the extraction method from the roasted coffee beans. For example, water or warm water (0 to 100 ° C.) is used from a crushed product obtained by coarsely grinding roasted coffee beans, medium grinding, fine grinding, or the like. A method of extracting for 10 seconds to 30 minutes can be mentioned. Extraction methods include drip type, siphon type, boiling type, jet type, continuous type and the like.
本発明のコーヒー飲料は、飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むが、コーヒー飲料中のコーヒー固形分としては、コーヒー固形物換算で０．９～１．８重量％が好ましく、０．９～１．６重量％がより好ましく、１．０～１．５重量％がさらに好ましい。ここで、コーヒー固形分とは、コーヒー原料を一般的な乾燥法（凍結乾燥、蒸発乾固など）を用いて乾燥させて水分を除いた後の、乾固物の重量のことをいう。すなわち、コーヒー飲料におけるコーヒー固形分は、コーヒー飲料に含まれ得る可溶性固形分のうち、乳分、甘味成分、ｐＨ調整剤、香料等のコーヒー豆に由来しない成分を除いた固形分をいう。コーヒー抽出液中のコーヒー固形分の含有量は、コーヒー抽出液のＢｒｉｘ（％）に相当し、当該Ｂｒｉｘは、糖度計（糖用屈折計）を用いて測定することができる。 The coffee beverage of the present invention contains 5.0 g or more of coffee bean extract in terms of green coffee beans in 100 g of the beverage, and the coffee solid content in the coffee beverage is 0.9 to 1. 8% by weight is preferable, 0.9 to 1.6% by weight is more preferable, and 1.0 to 1.5% by weight is further preferable. Here, the coffee solid content refers to the weight of the dry solid product after the coffee raw material is dried by a general drying method (freeze-drying, evaporation dry solidification, etc.) to remove water. That is, the coffee solid content in the coffee beverage refers to the solid content excluding the soluble solid content that can be contained in the coffee beverage, excluding components not derived from coffee beans such as milk, sweetness component, pH adjuster, and flavoring. The content of coffee solids in the coffee extract corresponds to Brix (%) of the coffee extract, and the Brix can be measured using a sugar content meter (refractometer for sugar).
（γ－アミノ酪酸）
本発明は、γ－アミノ酪酸（γ-aminobutyric acid, 以下「ＧＡＢＡ」と略記する）を添加することにより容器詰コーヒー飲料のボディ感を増強する。
(Γ-Aminobutyric acid)
The present invention enhances the body feeling of a packaged coffee beverage by adding γ-aminobutyric acid (hereinafter abbreviated as “GABA”).
ＧＡＢＡは、野菜類、果物類、穀類、発酵食品等に幅広く含まれるアミノ酸の一種である。本発明に用いられるＧＡＢＡとしては、特に限定されるものではなく、例えば野菜類、果物類、穀類などから抽出されたＧＡＢＡ、醗酵により生産されたＧＡＢＡ、有機合成により得られたＧＡＢＡ等を用いることができる。飲料自体の香味への影響を最小限にして本発明の効果を享受するために、本発明の飲料に用いるＧＡＢＡとしては、ＧＡＢＡを８０質量％以上、好ましくは８５質量％以上、より好ましくは９０質量％以上含有するＧＡＢＡの精製品を使用することが好ましい。精製品の形態としては、固体、水溶液、スラリー状など種々のものを用いることができる。市販されているＧＡＢＡの精製品としては、ＧＡＢＡ１００％ピュアパウダー（ＮＯＷ ＦＯＯＤＳ社）、オリザギャバ（登録商標）エキスＨＣ－９０（オリザ油化社）などがある。 GABA is a kind of amino acid widely contained in vegetables, fruits, grains, fermented foods and the like. The GABA used in the present invention is not particularly limited, and for example, GABA extracted from vegetables, fruits, grains and the like, GABA produced by fermentation, GABA obtained by organic synthesis and the like are used. Can be done. In order to minimize the influence on the flavor of the beverage itself and enjoy the effects of the present invention, GABA used in the beverage of the present invention is 80% by mass or more, preferably 85% by mass or more, more preferably 90. It is preferable to use a refined GABA product containing% by mass or more. As the form of the refined product, various products such as solid, aqueous solution, and slurry can be used. Commercially available refined GABA products include GABA 100% pure powder (NOW FOODS) and Oryza GABA (registered trademark) extract HC-90 (Oryza Yuka Co., Ltd.).
本発明においては、飲料中のＧＡＢＡの濃度が１１ｍｇ／１００ｇ以上、好ましくは１５ｍｇ／１００ｇ以上、さらに好ましくは２０ｍｇ／１００ｇ以上、特に好ましくは２５ｍｇ／１００ｇ以上となるように添加する。ＧＡＢＡの含有量が１１ｍｇ／１００ｇに満たない場合は、本発明の効果が十分に得られないことがある。また、ＧＡＢＡの含有量は７０ｍｇ／１００ｇ以下が好ましく、６５ｍｇ／１００ｇ以下がより好ましく、６０ｍｇ／１００ｇ以下がさらに好ましい。ＧＡＢＡの含有量は、アミノ酸分析装置を用いて測定することができる。 In the present invention, GABA is added so that the concentration of GABA in the beverage is 11 mg / 100 g or more, preferably 15 mg / 100 g or more, more preferably 20 mg / 100 g or more, and particularly preferably 25 mg / 100 g or more. If the GABA content is less than 11 mg / 100 g, the effects of the present invention may not be sufficiently obtained. The GABA content is preferably 70 mg / 100 g or less, more preferably 65 mg / 100 g or less, and even more preferably 60 mg / 100 g or less. The GABA content can be measured using an amino acid analyzer.
（容器詰コーヒー飲料）
本発明のコーヒー飲料は、小売店や自動販売機で提供されるＲＴＤ（ＲＥＡＤＹ ＴＯ ＤＲＩＮＫ）タイプの容器詰コーヒー飲料である。本発明のコーヒー飲料に使用される容器は、一般のＲＴＤ対応の飲料用の容器と同様に、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などであり、本発明のコーヒー飲料はこれらに詰めた通常の形態で提供することができる。容器内のコーヒー飲料の容量は、特に限定されないが、例えば１５０ｍＬ～１０００ｍＬであり、好ましくは１９０ｍＬ～８００ｍＬである。
(Coffee drink in a container)
The coffee beverage of the present invention is an RTD (READY TO DRINK) type packaged coffee beverage provided at retail stores and vending machines. The container used for the coffee beverage of the present invention is a composite with a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a metal foil or a plastic film, like a general RTD-compatible beverage container. Paper containers, bottles, etc., and the coffee beverage of the present invention can be provided in the usual form packed in these. The volume of the coffee beverage in the container is not particularly limited, but is, for example, 150 mL to 1000 mL, preferably 190 mL to 800 mL.
（ｐＨ調整剤）
常温で長期保存可能な容器詰コーヒー飲料には、通常、殺菌時におけるｐＨ低下を緩和する目的でｐＨ調整剤が配合される。このｐＨ調整剤に由来する塩味、ぬめり、キレ味の悪さがコーヒー飲料本来の香味を損ない、コーヒー飲料のボディ感を低下させる一因となり得る。本発明のコーヒー飲料は、飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含むという高いコーヒー豆使用量と、一定範囲の量のγ－アミノ酪酸の添加とにより、十分なボディ感が付与される。したがって、本来ボディ感が不足しがちなｐＨ調整剤が配合されたコーヒー飲料は、本発明によりボディ感の不足を補うことができ、本発明の効果を顕著に享受できる観点から、好ましい態様である。ｐＨ調整剤としては、殺菌時におけるｐＨ低下を緩和しうる成分で、水に溶解した時にアルカリ性を示す物質、具体的には、炭酸水素ナトリウム（重曹）、水酸化ナトリウム、炭酸カリウム、水酸化カリウム、リン酸三ナトリウム、リン酸三カリウムなどが用いられる。本発明のコーヒー飲料はのｐＨは、５．０～７．０であることが好ましく、５．３～６．８であることがより好ましく、５．３～６．５であることがさらに好ましい。
(PH regulator)
Containered coffee beverages that can be stored at room temperature for a long period of time are usually blended with a pH adjuster for the purpose of alleviating a decrease in pH during sterilization. The saltiness, sliminess, and poor sharpness derived from this pH adjuster may impair the original flavor of the coffee beverage and contribute to the deterioration of the body feeling of the coffee beverage. The coffee beverage of the present invention is sufficient due to the high amount of coffee beans used, which is that 100 g of the beverage contains 5.0 g or more of coffee bean extract in terms of green coffee beans, and the addition of a certain amount of γ-aminobutyric acid. A nice body feeling is given. Therefore, a coffee beverage containing a pH adjuster which originally tends to lack a body feeling is a preferable embodiment from the viewpoint that the lack of body feeling can be compensated for by the present invention and the effect of the present invention can be remarkably enjoyed. .. As a pH adjuster, it is a component that can alleviate the decrease in pH during sterilization, and is a substance that exhibits alkalinity when dissolved in water, specifically, sodium hydrogen carbonate (baking soda), sodium hydroxide, potassium carbonate, potassium hydroxide. , Trisodium phosphate, tripotassium phosphate and the like are used. The pH of the coffee beverage of the present invention is preferably 5.0 to 7.0, more preferably 5.3 to 6.8, and even more preferably 5.3 to 6.5. ..
（加熱殺菌済飲料）
容器詰コーヒー飲料は、製造時に過酷な加熱殺菌が行われるため、加水分解を主とする化学変化が起こり、コーヒー飲料の香味が変化してボディ感が低減することが知られている。本発明のコーヒー飲料は、このような加熱処理をしたコーヒー飲料のボディ感の不足を補強し得ることから、加熱処理、すなわち加熱殺菌済のコーヒー飲料は本発明の飲料の好適な態様である。加熱処理の条件は、例えば、食品衛生法に定められた条件と同等の効果が得られる方法を選択することができ、具体的には、６０～１５０℃、好ましくは９０～１５０℃、より好ましくは１１０～１５０℃で、１秒間～６０分間、好ましくは１秒間～３０分間とすることができる。より詳細には、容器として耐熱性容器（金属缶、ガラス等）を使用する場合には、レトルト殺菌（１１０～１４０℃、１～数十分間）を行えばよい。また、容器として非耐熱性容器（ＰＥＴボトル、紙容器等）を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌後（ＵＨＴ殺菌：１１０～１５０℃、１～数十秒間）し、一定の温度まで冷却した後、その非耐熱性容器に充填することができる。本発明の所期の効果を顕著に発現することから、加熱処理が、１００℃を超える過酷な加熱条件の加熱殺菌済のコーヒー飲料は本発明の飲料の特に好適な態様である。
(Beverage that has been sterilized by heating)
It is known that since containerized coffee beverages are sterilized by harsh heat during production, chemical changes mainly due to hydrolysis occur, the flavor of the coffee beverages changes, and the body feeling is reduced. Since the coffee beverage of the present invention can reinforce the lack of body feeling of such a heat-treated coffee beverage, the heat-treated coffee beverage, that is, the heat-sterilized coffee beverage is a preferred embodiment of the beverage of the present invention. As the heat treatment conditions, for example, a method capable of obtaining the same effect as the conditions stipulated in the Food Sanitation Law can be selected, and specifically, 60 to 150 ° C., preferably 90 to 150 ° C., more preferably. Can be at 110 to 150 ° C. for 1 second to 60 minutes, preferably 1 second to 30 minutes. More specifically, when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140 ° C. for 1 to several tens of minutes) may be performed. When a non-heat resistant container (PET bottle, paper container, etc.) is used as the container, for example, the compounded solution is sterilized in advance at a high temperature for a short time with a plate heat exchanger or the like (UHT sterilization: 110 to 150 ° C., 1 to 1 to After cooling to a certain temperature for several tens of seconds), the non-heat resistant container can be filled. A coffee beverage that has been heat-sterilized under severe heating conditions exceeding 100 ° C. is a particularly suitable embodiment of the beverage of the present invention because the desired effect of the present invention is remarkably exhibited.
（その他成分）
その他、本発明の飲料には、本発明の所期の目的を逸脱しない範囲であれば、上記成分に加え、飲料に一般的に配合される成分、例えば、甘味成分、酸化防止剤（エリソルビン酸ナトリウムなど）、香料、ビタミン、乳化剤、増粘安定剤等を適宜添加することができる。
(Other ingredients)
In addition to the above-mentioned components, the beverage of the present invention includes, for example, a sweetening component and an antioxidant (erythorbic acid), in addition to the above-mentioned components, as long as the intended purpose of the present invention is not deviated. (Sodium, etc.), fragrances, vitamins, emulsifiers, thickening stabilizers, etc. can be added as appropriate.
ここで、甘味成分とは甘味を呈する成分のことをいう。具体的には、黒砂糖、白下糖、カソナード（赤砂糖）、和三盆、ソルガム糖、メープルシュガーなどの含蜜糖、ザラメ糖（白双糖、中双糖、グラニュー糖など）、車糖（上白糖、三温糖など）、加工糖（角砂糖、氷砂糖、粉砂糖、顆粒糖など）、液糖などの精製糖、単糖類（ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖など）、二糖類（蔗糖 、麦芽糖、乳糖、異性化乳糖、パラチノースなど）、オリゴ糖類（フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガーなど）、糖アルコール類（エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトール、オリゴ糖アルコール、粉末還元麦芽糖水飴）などのような糖質甘味料の他、天然非糖質甘味料（ステビア抽出物、カンゾウ抽出物等）や合成非糖質甘味料（アスパルテーム、アセスルファムＫ等）のような高甘味度甘味料などの甘味料が挙げられる。中でも、アセスルファムカリウム及びステビア抽出物から選択される１種以上の甘味料を使用したコーヒー飲料は、本発明の効果の顕著さから、好適な態様である。 Here, the sweetness component means a component exhibiting sweetness. Specifically, brown sugar, white sugar, casonade (brown sugar), Japanese bonito, sorghum sugar, maple sugar and other honey-containing sugars, sardine sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (White sugar, warm sugar, etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granule sugar, etc.), refined sugar such as liquid sugar, monosaccharide (glucose, fructose, wood sugar, sorbose, galactose, high fructose corn syrup, etc.) ), Disaccharides (sugar, malt sugar, lactose, high fructose corn syrup, palatinose, etc.), oligosaccharides (fructo-oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, etc.) , Mannitol, Martinol, Isomartitol, Lactitol, Martotriitol, Isomaltotriitol, Panitol, Oligosaccharide alcohol, Powdered reduced maltose sugar candy), as well as natural non-sugar sweeteners ( Examples thereof include sweeteners such as stevia extract, kanzo extract, etc.) and high-fructose sweeteners such as synthetic non-sugar sweeteners (aspartame, Acesulfam K, etc.). Among them, a coffee beverage using one or more sweeteners selected from acesulfame potassium and stevia extract is a preferable embodiment because of the remarkable effect of the present invention.
（製造方法）
本発明のコーヒー飲料は、原料としてＧＡＢＡを配合する以外は、通常のコーヒー飲料と同じようにして製造することができる。すなわち、焙煎コーヒー豆抽出物とＧＡＢＡとを混合して調合液を調製する工程、ｐＨ調整剤を配合して調合液のｐＨを５．０～７．０に調整する工程、調合液を容器に充填する工程、加熱殺菌する工程を含む工程により製造される。
(Production method)
The coffee beverage of the present invention can be produced in the same manner as a normal coffee beverage except that GABA is blended as a raw material. That is, a step of mixing roasted coffee bean extract and GABA to prepare a formulation, a step of blending a pH adjuster to adjust the pH of the formulation to 5.0 to 7.0, and a container of the formulation. It is manufactured by a process including a process of filling in coffee beans and a process of heat sterilization.
本発明のコーヒー飲料は、コーヒー豆の使用量が高い飲料である。本発明の飲料がブラックコーヒー飲料である場合、製造時や保存中のコーヒー成分の凝集、沈殿を抑制する目的で、調合液を清澄濾過工程に供してもよい。濾過機は、特に制限されるものではないが、例えば、フィルターカートリッジや、膜を用いた方法が挙げられる。フィルターカートリッジを用いた濾過工程では、コーヒーのボディ感を創出するのに重要な成分であるコーヒー油分が吸着除去されることがあり、容器詰コーヒー飲料のボディ感が一層低減することが知られている。本発明のコーヒー飲料は、このような清澄濾過工程を経たコーヒー飲料のボディ感の不足を補強し得ることから、清澄濾過工程を含む工程を経て製造されるブラックコーヒー飲料は、本発明の好適な態様の一つである。フィルターカートリッジとしては、ポリプロピレン等の不織布等を素材として用いて作製し、固形分を物理的な捕捉のみで取り除くことができるフィルター（例えば、住友スリーエム社製のＰＰＫ－０１０、ＰＰＫ－００５等）や、素材の吸着作用によって取り除くことができるフィルター（例えば、住友スリーエム社製のゼータプラス（登録商標）３０Ｃ、ゼータプラス（登録商標）５０Ｃ等、フィルテック社製のＮＡ４５ＫＳ、ＮＡ６０ＫＳ、ＮＡ９０ＫＳ、ＮＡ１５０ＫＳ、ＮＡ３００ＫＳ等）を用いることができる。 The coffee beverage of the present invention is a beverage in which the amount of coffee beans used is high. When the beverage of the present invention is a black coffee beverage, the sol may be subjected to a clarification filtration step for the purpose of suppressing aggregation and precipitation of coffee components during production and storage. The filter is not particularly limited, and examples thereof include a filter cartridge and a method using a membrane. It is known that in the filtration process using a filter cartridge, coffee oil, which is an important component for creating the body feeling of coffee, may be adsorbed and removed, further reducing the body feeling of the packaged coffee beverage. There is. Since the coffee beverage of the present invention can reinforce the lack of body feeling of the coffee beverage that has undergone such a clarification filtration step, the black coffee beverage produced through the process including the clarification filtration step is suitable for the present invention. It is one of the embodiments. The filter cartridge is a filter (for example, PPK-010, PPK-005 manufactured by Sumitomo 3M Ltd.) that can be manufactured by using a non-woven fabric such as polypropylene as a material and can remove solid content only by physical adsorption. , Filters that can be removed by the adsorption action of the material (for example, Zeta Plus (registered trademark) 30C, Zeta Plus (registered trademark) 50C, etc. manufactured by Sumitomo 3M, etc., NA45KS, NA60KS, NA90KS, NA150KS, NA300KS, etc. Etc.) can be used.
本発明のコーヒー飲料がミルク入りコーヒー飲料である場合、通常、加熱殺菌する工程の前に、均質化処理工程を含む。この均質化処理により、加熱殺菌時及び保存時の乳分の分離が抑制できるが、乳分の脂肪球の粒子径が１μｍ以下程度にまで微細化されるために、ボディ感がより不足しやすくなる。本発明のコーヒー飲料は、このような均質化処理を経たコーヒー飲料のボディ感の不足を補強し得ることから、均質化処理を経て製造されるミルク入りコーヒー飲料は、本発明の好適な態様の一つである。均質化処理は、高圧ホモジナイザーなどの均質機を用いて行うことができる。均質化する際の圧力は、特に制限されないが、通常１０～５０ＭＰａ、好ましくは１０～４０ＭＰａ、さらに好ましくは１０～３０ＭＰａ程度である。均質化処理を行う際の温度としては、３０～７０℃、好ましくは４０～７０℃の温度を挙げることができる。 When the coffee beverage of the present invention is a coffee beverage containing milk, a homogenization treatment step is usually included before the step of heat sterilization. By this homogenization treatment, the separation of milk during heat sterilization and storage can be suppressed, but the particle size of the fat globules of the milk is reduced to about 1 μm or less, so that the body feeling is more likely to be insufficient. Become. Since the coffee beverage of the present invention can reinforce the lack of body feeling of the coffee beverage that has undergone the homogenization treatment, the coffee beverage containing milk produced through the homogenization treatment is a preferred embodiment of the present invention. It is one. The homogenization treatment can be performed using a homogenizer such as a high-pressure homogenizer. The pressure for homogenization is not particularly limited, but is usually 10 to 50 MPa, preferably 10 to 40 MPa, and more preferably about 10 to 30 MPa. As the temperature at which the homogenization treatment is performed, a temperature of 30 to 70 ° C., preferably 40 to 70 ° C. can be mentioned.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including the end points thereof.
実験例１ 無糖コーヒー飲料の調製（１）
焙煎度Ｌ値１８のアラビカ種コーヒー豆を中挽きに粉砕した後、コーヒー豆の重量の約１４倍の重量の９５℃の熱水でドリップ抽出を行った。抽出終了後は抽出液を速やかに２５℃以下程度まで冷却し、遠心分離（クラリファイアー）により抽出後のコーヒー豆の固液分離を行って焙煎コーヒー豆抽出液を調製した（対照品１：Ｂｒｉｘ １．３、ｐＨ５．８）。また、このコーヒー豆抽出液をポリプロピレン不織布のフィルターカートリッジを用いて清澄濾過したコーヒー豆抽出液を調製した（対照品２：Ｂｒｉｘ １．３、ｐＨ５．８）。さらに、対照品２にｐＨが６．６になるように炭酸水素ナトリウムを添加したコーヒー飲料を調製し（対照品３：Ｂｒｉｘ １．３、ｐＨ６．６）、このコーヒー飲料１８５ｇを１９０ｍＬ用缶に充填し、レトルト殺菌（１３０℃、５分）を行い、容器詰コーヒー飲料を製造した（対照品４：Ｂｒｉｘ １．３、ｐＨ６．２）。
Experimental Example 1 Preparation of sugar-free coffee beverage (1)
After crushing arabica coffee beans having a roasting degree L value of 18 into medium grinds, drip extraction was performed with hot water at 95 ° C. having a weight about 14 times the weight of the coffee beans. After the extraction was completed, the extract was quickly cooled to about 25 ° C or lower, and the coffee beans after extraction were separated into solid and liquid by centrifugation (clarifier) to prepare a roasted coffee bean extract (control product 1:). Brix 1.3, pH 5.8). Further, the coffee bean extract was clarified and filtered using a polypropylene non-woven fabric filter cartridge to prepare a coffee bean extract (control product 2: Brix 1.3, pH 5.8). Further, a coffee beverage to which sodium hydrogen carbonate was added so that the pH of the control product 2 became 6.6 was prepared (control product 3: Brix 1.3, pH 6.6), and 185 g of this coffee beverage was placed in a 190 mL can. It was filled and sterilized by retort (130 ° C., 5 minutes) to produce a packaged coffee beverage (Control 4: Brix 1.3, pH 6.2).
得られた対照品１～４について、専門パネル５名による官能評価を行った。パネルは、提示されたペアのうちどちらの飲料がボディ感をより強く感じるか、２点識別試験により評価した。結果を表１に示す。ボディ感は、対照品１＞対照品２＞対照品３＞対照品４の順に低下した。これより、容器詰コーヒー飲料の製造におけるポリプロピレン不織布等を用いた清澄濾過工程、ｐＨ調整剤の添加工程、加熱殺菌工程の各工程によりボディ感が低減することが示唆された。 The obtained control products 1 to 4 were subjected to sensory evaluation by 5 specialized panels. The panel evaluated which of the presented pairs of beverages felt more body-like by a two-point discrimination test. The results are shown in Table 1. The body feeling decreased in the order of control product 1> control product 2> control product 3> control product 4. From this, it was suggested that the body feeling is reduced by each step of the clarification filtration step using polypropylene non-woven fabric or the like, the addition step of the pH adjuster, and the heat sterilization step in the production of the packaged coffee beverage.
実験例２ 無糖コーヒー飲料の調製（２）
ＧＡＢＡを配合すること以外は、実験例１と同様にして容器詰コーヒー飲料を製造した。具体的には、焙煎度Ｌ値１８のアラビカ種コーヒー豆を中挽きに粉砕した後、コーヒー豆の重量の約１４倍の重量の９５℃の熱水でドリップ抽出を行った。抽出終了後は抽出液を速やかに２５℃以下程度まで冷却し、遠心分離（クラリファイアー）により抽出後のコーヒー豆の固液分離を行い、さらにポリプロピレン不織布のフィルターカートリッジを用いて清澄濾過し、焙煎コーヒー豆の抽出物（Ｂｒｉｘ １．３、ｐＨ５．８）を得た。この焙煎コーヒー豆の抽出物に、γ－アミノ酪酸（ＧＡＢＡ）の含有量が５～８０ｍｇ／１００ｇの濃度となるようにＧＡＢＡ（純度９９％以上）を添加し、ｐＨが６．６になるように炭酸水素ナトリウム（ｐＨ調整剤）を添加してよく攪拌し、飲料１００ｇ中にコーヒー生豆換算で６．３ｇのコーヒー豆抽出物を含むブラックコーヒー飲料を得た。この飲料１８５ｇを１９０ｍＬ用缶に充填し、レトルト殺菌（１３０℃、５分）を行い、容器詰コーヒー飲料を製造した。
Experimental Example 2 Preparation of sugar-free coffee beverage (2)
A packaged coffee beverage was produced in the same manner as in Experimental Example 1 except that GABA was blended. Specifically, after crushing arabica coffee beans having a roasting degree L value of 18 into medium grinds, drip extraction was performed with hot water at 95 ° C., which weighs about 14 times the weight of the coffee beans. After the extraction is completed, the extract is quickly cooled to about 25 ° C or lower, the coffee beans are separated into solid and liquid by centrifugation (clarifier), and then clarified and filtered using a polypropylene non-woven filter cartridge and roasted. An extract of roasted coffee beans (Brix 1.3, pH 5.8) was obtained. GABA (purity 99% or more) is added to the roasted coffee bean extract so that the content of γ-aminobutyric acid (GABA) is 5 to 80 mg / 100 g, and the pH becomes 6.6. Sodium hydrogen carbonate (pH adjuster) was added and stirred well to obtain a black coffee beverage containing 6.3 g of green coffee bean extract in 100 g of the beverage. 185 g of this beverage was filled in a 190 mL can and sterilized by retort (130 ° C. for 5 minutes) to produce a packaged coffee beverage.
得られた容器詰コーヒー飲料について、専門パネル５名による官能評価を行った。評価は、実験例１の対照品１（未殺菌でｐＨ調整剤が添加されていない、所謂レギュラーコーヒー）のボディ感を評点３、対照品４（ｐＨ調整剤を添加した清澄濾過済みの焙煎コーヒー豆の抽出物を用い、かつＧＡＢＡを配合していない加熱殺菌済の容器詰コーヒー飲料）のボディ感を評点１として、パネル間で基準合わせを行った後に実施した。各容器詰コーヒー飲料について、対照品４（ＧＡＢＡ無添加品）と差がないボディ感であり、評点１に近い飲料を「Ｎ（=no difference）」、対照品４よりもボディ感が大きく付与され評点３のフルボディに近づいた飲料を「Ｂ（=big difference）」、対照品４よりも若干のボディ感が付与された飲料を「Ａ（=a difference）」として、それぞれパネルの人数をカウントした。 The obtained packaged coffee beverage was subjected to sensory evaluation by five specialized panels. In the evaluation, the body feeling of the control product 1 (unsterilized and not added with a pH adjuster, so-called regular coffee) of Experimental Example 1 was evaluated as a score 3, and the control product 4 (clearly filtered roasted with a pH adjuster added) was evaluated. The body feeling of a heat-sterilized packaged coffee beverage containing coffee bean extract and not containing GABA was used as a score of 1, and the standard was adjusted between the panels. For each packaged coffee beverage, the body feeling is not different from that of the control product 4 (GABA-free product), and the beverage with a score close to 1 is given "N (= no difference)", which gives a greater body feeling than the control product 4. Beverages that are close to full body with a score of 3 are designated as "B (= big difference)", and beverages that are given a slightly more body feeling than control product 4 are designated as "A (= a difference)". I counted.
結果を表２に示す。ＧＡＢＡ含有量が１１～８０ｍｇ／１００ｇとなるようにＧＡＢＡを添加することにより、容器詰コーヒー飲料にボディ感が付与されることが示された。特に、飲料中のＧＡＢＡ含有量が２５ｍｇ／１００ｇ以上となるＧＡＢＡを添加した場合には、パネルの半数以上が「Ｂ（=big difference）」を選択し、明らかにボディ感が強くなったと評価した。ＧＡＢＡ０～８０ｍｇ／１００ｇの容器詰コーヒー飲料のうち、最もボディ感が強いと感じるサンプルをブラインドテストしたところ、ＧＡＢＡ含有量：５０ｍｇ／１００ｇが１人、ＧＡＢＡ含有量：８０ｍｇ／１００ｇが４人であった。一方で、５０ｍｇ／１００ｇ以上の添加では、ボディ感の強さに大きな差がないこと、ＧＡＢＡ含有量が８０ｍｇ／１００ｇでは、ＧＡＢＡ由来の酸味を感じるパネルが存在したことから、ＧＡＢＡの上限は７０ｍｇ／１００ｇ程度が好ましいことが示された。 The results are shown in Table 2. It was shown that by adding GABA so that the GABA content is 11 to 80 mg / 100 g, a body feeling is imparted to the packaged coffee beverage. In particular, when GABA having a GABA content of 25 mg / 100 g or more in the beverage was added, more than half of the panels selected "B (= big difference)", and it was evaluated that the body feeling was clearly strengthened. .. A blind test of a sample of GABA 0-80 mg / 100 g packaged coffee beverage that felt the strongest body feeling showed that the GABA content was 50 mg / 100 g for 1 person and the GABA content was 80 mg / 100 g for 4 people. rice field. On the other hand, when 50 mg / 100 g or more is added, there is no big difference in the strength of the body feeling, and when the GABA content is 80 mg / 100 g, there is a panel that feels the acidity derived from GABA. Therefore, the upper limit of GABA is 70 mg. It was shown that about / 100 g is preferable.
実験例３ ミルク入りコーヒー飲料の調製（１）
焙煎度Ｌ値２０のアラビカ種コーヒー豆を細挽きに粉砕した後、攪拌を行いながら、コーヒー豆の重量の約１０倍の重量の９０℃の熱水で、１５分間抽出を行った。抽出終了後、市販の紙製の濾過フィルターで抽出液を濾過し、濾液を速やかに２５℃以下程度まで冷却した。得られた焙煎コーヒー豆抽出液のＢｒｉｘは２．３であり、抽出率は２５％であった。このコーヒー豆抽出液と、適量の水と、表３に示す処方の甘味成分（ショ糖、アセスルファムカリウム）及びｐＨ調整剤とを加えて完全に溶解させた後、乳化剤、牛乳、香料を加えて調合液とした（「調合液（未殺菌）」）。この調合液をホモゲナイズ処理（１次圧１５０ｋｇ／ｃｍ２、２次圧５０ｋｇ／ｃｍ２）して均質化した（「調合液のホモゲナイズ処理液（未殺菌）」）。このホモゲナイズ処理液を、９０℃に昇温後、１９０ｍＬ缶に充填し、レトルト殺菌（１２４℃、２０分）を行い、飲料１００ｇ中にコーヒー生豆換算で５．１ｇのコーヒー豆抽出物を含む容器詰ミルク入りコーヒー飲料（加熱殺菌済み、ｐＨ６．３）を製造した。
Experimental Example 3 Preparation of coffee drink containing milk (1)
Coffea arabica coffee beans having a roasting degree of L value of 20 were finely ground and then extracted with hot water at 90 ° C., which weighed about 10 times the weight of the coffee beans, for 15 minutes while stirring. After the extraction was completed, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25 ° C. or lower. The Brix of the obtained roasted coffee bean extract was 2.3, and the extraction rate was 25%. This coffee bean extract, an appropriate amount of water, the sweetness components (sucrose, acesulfame potassium) and the pH adjuster of the formulation shown in Table 3 are added and completely dissolved, and then emulsifier, milk and flavoring are added. It was used as a compounded solution (“prepared solution (unsterilized)”). This formulation was homogenized (primary pressure 150 kg / cm 2 , secondary pressure 50 kg / cm 2 ) and homogenized (“homogenized formulation of formulation (unsterilized)”). This homogenized solution is heated to 90 ° C., filled in a 190 mL can, sterilized by retort (124 ° C., 20 minutes), and 100 g of the beverage contains 5.1 g of coffee bean extract in terms of green coffee beans. A coffee beverage containing packaged milk (heat sterilized, pH 6.3) was produced.
上記の調合液（未殺菌）、調合液のホモゲナイズ処理液（未殺菌）、及び容器詰ミルク入りコーヒー飲料（加熱殺菌済）について、専門パネル５名による官能評価を行った。パネルは、提示されたペアのうちどちらの飲料がボディ感をより強く感じるか、２点識別試験により評価した。結果を表４に示す。ボディ感は、調合液＞ホモゲナイズ処理液＞容器詰ミルク入りコーヒー飲料（加熱殺菌済）の順に低下した。これより、容器詰ミルク入りコーヒー飲料の製造における均質化処理工程、加熱殺菌工程の各工程によりボディ感が低減することが示唆された。 The above-mentioned formulation (unsterilized), homogenized solution of formulation (unsterilized), and coffee beverage containing packaged milk (heat sterilized) were subjected to sensory evaluation by five expert panels. The panel evaluated which of the presented pairs of beverages felt more body-like by a two-point discrimination test. The results are shown in Table 4. The body feeling decreased in the order of compounding solution> homogenized solution> coffee beverage containing packaged milk (heat sterilized). From this, it was suggested that the body feeling was reduced by each step of the homogenization treatment step and the heat sterilization step in the production of the coffee beverage containing the packaged milk.
実験例４ ミルク入りコーヒー飲料の調製（２）
ＧＡＢＡを配合すること以外は、実験例３と同様にして容器詰ミルク入りコーヒー飲料を製造した。具体的には、焙煎度Ｌ値２０のアラビカ種コーヒー豆を細挽きに粉砕した後、攪拌を行いながら、コーヒー豆の重量の約１０倍の重量の９０℃の熱水で、１５分間抽出を行った。抽出終了後、市販の紙製の濾過フィルターで抽出液を濾過し、濾液を速やかに２５℃以下程度まで冷却した。このコーヒー豆抽出液（Ｂｒｉｘは２．３）に表５に示すＧＡＢＡを含む各種成分を加えて調合液とした。この調合液をホモゲナイズ処理（１次圧１５０ｋｇ／ｃｍ２、２次圧５０ｋｇ／ｃｍ２）して均質化し、９０℃に昇温後、１９０ｍＬ缶に充填し、レトルト殺菌（１２４℃、２０分）を行い、飲料１００ｇ中にコーヒー生豆換算で５．１ｇのコーヒー豆抽出物を含む容器詰ミルク入りコーヒー飲料（ｐＨ６．３）を製造した。
Experimental Example 4 Preparation of coffee drink containing milk (2)
A coffee beverage containing packaged milk was produced in the same manner as in Experimental Example 3 except that GABA was added. Specifically, after crushing arabica coffee beans having a roasting degree of L value of 20, they are extracted with hot water at 90 ° C., which is about 10 times the weight of the coffee beans, for 15 minutes while stirring. Was done. After the extraction was completed, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25 ° C. or lower. Various components containing GABA shown in Table 5 were added to this coffee bean extract (Brix is 2.3) to prepare a preparation solution. This preparation is homogenized (primary pressure 150 kg / cm 2 , secondary pressure 50 kg / cm 2 ) to homogenize, heated to 90 ° C, filled in 190 mL cans, and retort sterilized (124 ° C, 20 minutes). A coffee beverage containing bottled milk (pH 6.3) containing 5.1 g of green coffee bean extract in 100 g of the beverage was produced.
得られた容器詰ミルク入りコーヒー飲料について、専門パネル５名による官能評価を行った。評価は、実験例３の調合液（未殺菌）のボディ感を評点３、実験例３の容器詰ミルク入りコーヒー飲料（ＧＡＢＡを配合していない加熱殺菌済の容器詰コーヒー飲料）のボディ感を評点１として、パネル間で基準合わせを行った後に実施した。各容器詰ミルク入りコーヒー飲料について、ＧＡＢＡ無添加の実験例３の容器詰ミルク入りコーヒー飲料（加熱殺菌済み）と差がないボディ感であり、評点１に近い飲料を「Ｎ（=no difference）」、上記のＧＡＢＡ無添加品よりもボディ感が大きく付与され評点３のフルボディに近づいた飲料を「Ｂ（=big difference）」、ＧＡＢＡ無添加品よりも若干のボディ感が付与された飲料を「Ａ（=a difference）」として、それぞれパネルの人数をカウントした。 The obtained coffee beverage containing bottled milk was subjected to sensory evaluation by five expert panels. In the evaluation, the body feeling of the compounded solution (unsterilized) of Experimental Example 3 was scored 3, and the body feeling of the coffee beverage containing bottled milk of Experimental Example 3 (heat-sterilized coffee beverage containing GABA) was evaluated. The score was 1 after the standards were adjusted between the panels. Each bottled milk-containing coffee beverage has a body feeling that is not different from that of the bottled milk-containing coffee beverage (heat sterilized) of Experimental Example 3 without GABA, and the beverage with a score close to 1 is "N (= no difference)". "B (= big difference)" is a beverage that has a greater body feeling than the above GABA-free product and is closer to a full body with a score of 3, and a beverage that has a slight body feeling than the GABA-free product. Was set to "A (= a difference)", and the number of people in each panel was counted.
結果を表６に示す。容器詰ミルク入りコーヒー飲料の場合も、ＧＡＢＡ含有量が１１～８０ｍｇ／１００ｇとなるようにＧＡＢＡを添加することにより、ボディ感が付与されることが示された。特に、飲料中のＧＡＢＡ含有量が２５ｍｇ／１００ｇ以上となるＧＡＢＡを添加した場合には、パネルの半数以上が「Ｂ（=big difference）」を選択し、明らかにボディ感が強くなった、複雑味が付与されたと評価した。ＧＡＢＡ０～８０ｍｇ／１００ｇの容器詰ミルク入りコーヒー飲料のうち、最もボディ感が強いと感じるサンプルをブラインドテストしたところ、ＧＡＢＡ含有量：７０ｍｇ／１００ｇが１人、ＧＡＢＡ含有量：８０ｍｇ／１００ｇが４人であった。一方で、７０ｍｇ／１００ｇと８０ｍｇ／１００ｇとでは、パネル全員がボディ感の強さに大差がないとも評価したことから、経済的観点も加味してＧＡＢＡの上限は７０ｍｇ／１００ｇ程度が好ましいことがわかった。 The results are shown in Table 6. It was shown that even in the case of coffee beverages containing packaged milk, a body feeling is imparted by adding GABA so that the GABA content is 11 to 80 mg / 100 g. In particular, when GABA having a GABA content of 25 mg / 100 g or more in the beverage was added, more than half of the panels selected "B (= big difference)", and the body feeling was clearly strengthened, which was complicated. It was evaluated that the taste was given. A blind test of a coffee beverage containing GABA 0-80 mg / 100 g of packaged milk that felt the strongest body feeling showed that the GABA content was 70 mg / 100 g for 1 person and the GABA content was 80 mg / 100 g for 4 people. Met. On the other hand, since it was evaluated that there was no big difference in the strength of the body feeling between 70 mg / 100 g and 80 mg / 100 g, it is preferable that the upper limit of GABA is about 70 mg / 100 g from an economical point of view. have understood.
実験例５ ミルク入りコーヒー飲料の調製（３）
コーヒー飲料の処方を表７に変える以外は、実験例４と同様にして容器詰ミルク入りコーヒー飲料を製造した。飲料１００ｇ中のコーヒー豆抽出物の量はコーヒー生豆換算で５．５ｇであった。得られた飲料について、実験例３の調合液（未殺菌）と実験例３の容器詰ミルク入りコーヒー飲料（加熱殺菌済み）を基準として、実験例４と同様にボディ感を評価した。結果を表８に示す。甘味成分等の処方が変わった場合にも、ＧＡＢＡ含有量が１１ｍｇ／１００ｇ以上となるようにＧＡＢＡを添加することにより、ボディ感が付与されることが確認できた。
Experimental Example 5 Preparation of coffee drink containing milk (3)
A coffee beverage containing packaged milk was produced in the same manner as in Experimental Example 4 except that the formulation of the coffee beverage was changed to Table 7. The amount of coffee bean extract in 100 g of the beverage was 5.5 g in terms of green coffee beans. The body feeling of the obtained beverage was evaluated in the same manner as in Experimental Example 4 based on the prepared solution of Experimental Example 3 (unsterilized) and the coffee beverage containing bottled milk of Experimental Example 3 (heat sterilized). The results are shown in Table 8. It was confirmed that even when the formulation of the sweetness component or the like was changed, the body feeling was imparted by adding GABA so that the GABA content was 11 mg / 100 g or more.
Claims (3)
飲料１００ｇ中にコーヒー生豆換算で５．０ｇ以上のコーヒー豆抽出物を含み、
１１～７０ｍｇ／１００ｇのγ－アミノ酪酸を含有する、容器詰コーヒー飲料。 A packaged coffee beverage containing roasted coffee bean extract
100 g of beverage contains 5.0 g or more of coffee bean extract in terms of green coffee beans.
A packaged coffee beverage containing 11 to 70 mg / 100 g of γ-aminobutyric acid.
The packaged coffee beverage according to claim 1 or 2, which comprises a pH adjuster.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020178362A JP7418314B2 (en) | 2020-10-23 | 2020-10-23 | Packaged coffee beverage containing γ-aminobutyric acid |
| JP2024000789A JP2024024078A (en) | 2020-10-23 | 2024-01-05 | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020178362A JP7418314B2 (en) | 2020-10-23 | 2020-10-23 | Packaged coffee beverage containing γ-aminobutyric acid |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2024000789A Division JP2024024078A (en) | 2020-10-23 | 2024-01-05 | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2022069272A true JP2022069272A (en) | 2022-05-11 |
| JP7418314B2 JP7418314B2 (en) | 2024-01-19 |
Family
ID=81521977
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020178362A Active JP7418314B2 (en) | 2020-10-23 | 2020-10-23 | Packaged coffee beverage containing γ-aminobutyric acid |
| JP2024000789A Pending JP2024024078A (en) | 2020-10-23 | 2024-01-05 | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2024000789A Pending JP2024024078A (en) | 2020-10-23 | 2024-01-05 | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP7418314B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023210168A1 (en) * | 2022-04-28 | 2023-11-02 | サントリーホールディングス株式会社 | BLACK COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
-
2020
- 2020-10-23 JP JP2020178362A patent/JP7418314B2/en active Active
-
2024
- 2024-01-05 JP JP2024000789A patent/JP2024024078A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023210168A1 (en) * | 2022-04-28 | 2023-11-02 | サントリーホールディングス株式会社 | BLACK COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7418314B2 (en) | 2024-01-19 |
| JP2024024078A (en) | 2024-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100903757B1 (en) | Macchiato coffee concentrate system | |
| JP3920654B2 (en) | Modified soymilk or soymilk drink and method for improving the flavor of prepared soymilk or soymilk drink | |
| JP3702176B2 (en) | Milk coffee drink | |
| JP4388230B2 (en) | Liquid coffee products | |
| JP5547965B2 (en) | Container stuffed coffee drinks | |
| JP2024024078A (en) | CONTAINER-PACKAGED COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID | |
| JP5833290B2 (en) | Coffee drink | |
| JP5525168B2 (en) | Milky coffee drink with low sugar content | |
| JP5657196B2 (en) | Containerized coffee drink containing sodium hydroxide | |
| JP2017163864A (en) | Packaged concentrated coffee beverage | |
| JP5881301B2 (en) | Bottled milk coffee drink | |
| JP2000262216A (en) | Sweetener-containing coffee beverage and its production | |
| JPH08173043A (en) | Flavor-improved water-soluble coffee, beverage thereof, flavor-improved instant coffee and black coffee, preserved beverage and applied food derived from flavor-improved coffee, and their production | |
| JP7133096B2 (en) | coffee dairy composition | |
| JP4112087B2 (en) | Coffee production method | |
| JP4642090B2 (en) | Non-caffeinated milk-flavored beverage | |
| JP7320687B1 (en) | Packaged black tea beverage with suppressed off-flavor derived from milk protein, and method for producing the same | |
| KR102280655B1 (en) | Beverage composition comprising milk and coffee | |
| JP7350557B2 (en) | Dairy raw materials for blending beverages, packaged beverages, and methods for suppressing aggregation in beverages | |
| JP6045547B2 (en) | Containerized coffee drink containing sodium hydroxide | |
| JP2022013878A (en) | Bottled milk coffee beverage, bottled milk coffee beverage production method and aggregate suppression method in bottled milk coffee beverage | |
| JP2022029542A (en) | Milk-containing beverage | |
| WO2023210168A1 (en) | BLACK COFFEE BEVERAGE CONTAINING γ-AMINOBUTYRIC ACID | |
| WO2020179159A1 (en) | Coffee beverage packed in container | |
| JP2022039937A (en) | Milk inclusion beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220902 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230824 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230926 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231024 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20231208 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240109 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7418314 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |