JP2023105767A - Water, and method for producing water - Google Patents

Abstract

To provide water with which delicious coffee can be brewed, water with which delicious tea can be brewed, and water with which a delicious coffee beverage and a tea beverage can be produced.SOLUTION: Water is water that is used for brewing coffee or tea, or is used as raw material water for a coffee beverage or a tea beverage, and is meltwater of pure ice. The water is water that is used for brewing the coffee or tea, or is used as raw material water for the coffee beverage or the tea beverage, and may be water that is frozen-thawed water of mineral water in which total concentration of calcium and magnesium is in a range of 5 ppm to 300 ppm.SELECTED DRAWING: Figure 1

Description

The present invention relates to water and a method for producing water.

There have been several reports in the past on changes in the amount of extraction and taste when coffee is extracted with highly refined water. For example, it is introduced on the website of Sigma-Aldrich Co. that extraction of coffee with ultrapure water greatly changes the total extraction amount (Non-Patent Document 1). In addition, it has been reported that espresso coffee extracted with ultrapure water has a reduced amount of foam (Non-Patent Document 2). Also, it has been reported that when coffee is extracted with distilled water, the acidity increases.In an experiment in which salt was mixed with distilled water to extract coffee, the saltiness of the coffee extracted with distilled water containing 750 ppm of NaCl increased slightly. , and that no significant difference was observed from those to which CaCl ₂ and MgCl ₂ were added (Non-Patent Document 3).

However, it is not known that delicious coffee can be obtained by brewing coffee using melted water of pure ice. Moreover, it is not known that delicious tea can be obtained by brewing tea using melted water of pure ice. Moreover, it is not known that delicious coffee beverages and tea beverages can be produced by using melted water of pure ice as raw material water for coffee beverages and tea beverages.

The inventors of the present invention have made diligent efforts to find that delicious coffee can be obtained by brewing coffee using the melted water of pure ice, and that delicious tea can be brewed using the melted water of pure ice. and that delicious coffee and tea beverages can be produced by using the melted water of pure ice as raw water for coffee and tea beverages, thus completing the present invention.

“Extraction efficiency is so different between ultrapure water and hard water! Comparison of tea and coffee extraction”, Science-based useful media, M-Hub (Sigma-Aldrich's technology introduction site), [online], November 2020 2 Japan, Sigma-Aldrich, [searched September 7, 2021], Internet, <URL: https://m-hub.jp/water/4250/300> Luciano Navarini, et. al., Water Quality for Espresso Coffee., Food Chemistry. 2010, 122, 424-428. Rose Marie Pangborn, et al., Analysis of Coffee, Tea and Artificially Flavored Drinks Prepared from Mineralized Waters., Journal of Food Science. 1971, 36, 355-362

The present invention provides water with which delicious coffee can be brewed, water with which delicious tea can be brewed, and water with which delicious coffee beverages and tea beverages can be produced, and a method for producing such water. intended to provide

[1] The water of the present invention is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, and is melted water of pure ice.

[2] The water of the present invention is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, wherein the total concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm. It is freeze-thaw water of mineral water inside.

[3] The water of the present invention is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, wherein the total concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm. It is pure ice melting water made from the mineral water inside.

[4] The water of the present invention is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, and has a sodium concentration of 0.1 ppm or less and an electrical conductivity of Purified water in the range of 0.1 μS/cm to 10 μS/cm.

[5] The water of the present invention is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, wherein the total concentration of calcium and magnesium is 1 ppm or less, Further, the purified water has a sodium concentration of 0.1 ppm or less and an electrical conductivity within the range of 0.1 μS/cm to 10 μS/cm.

[6] The method for producing water of the present invention is a method for producing water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, comprising the steps of putting raw water into a metal container; While blowing air into the raw water, the metal container is immersed in a brine tank containing brine at -1°C to -20°C to obtain pure ice, and the unfrozen raw water and pure water are added to the metal container. It includes a step of ending the ice-making step in a state where ice coexists, removing the unfrozen raw water in the metal container, and a melting step of melting the pure ice.

[7] The method for producing water of the present invention is a method for producing water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, comprising the steps of putting raw water into a metal container; While blowing air at a pressure of 10 to 40 kPa into the raw water, the metal container is immersed in a brine tank containing an aqueous calcium chloride solution of -1°C to -20°C adjusted to a Baume degree of 3 to 30 for 6 hours or more. an ice-making process for obtaining pure ice; and ending the ice-making process in a state in which unfrozen raw water and pure ice coexist in the metal container, and removing the unfrozen raw water in the metal container. a crushing step of crushing the pure ice; and a melting step of melting the crushed pure ice, and the raw water is well water, tap water or mineral water.

Delicious coffee can be obtained by brewing coffee with the water of the present invention. Moreover, delicious tea can be obtained by brewing tea with the water of the present invention. Furthermore, by using the water of the present invention as raw material water to produce coffee beverages and tea beverages, delicious coffee beverages and tea beverages can be produced. Furthermore, according to the method for producing water of the present invention, it is possible to produce water from which delicious coffee or tea can be brewed, or raw water for delicious coffee beverages or tea beverages.

It is a process flow figure which shows the manufacturing process of water. 1 is a schematic diagram of a manufacturing apparatus suitable for manufacturing pure ice; FIG. FIG. 2 shows the results of sensory tests of Example 1 and Comparative Examples 1 to 5. FIG. FIG. 4 is a diagram showing analysis results by the taste recognition devices of Example 1 and Comparative Examples 1 to 3; FIG. 2 shows the results of cation analysis of Example 1 and Comparative Examples 1-3. FIG. 10 is a diagram showing analysis results by the taste recognition devices of Example 1 and Comparative Examples 6 to 9; 2 is a diagram showing the results of sensory tests of Example 1 and Comparative Example 6. FIG. FIG. 10 shows the results of sensory tests of Example 2 and Comparative Example 10. FIG.

A mode for carrying out the invention (hereinafter referred to as "embodiment") will be described below. The embodiments described below show preferred modes for carrying out the invention, and the invention is not limited to the embodiments described below. Moreover, when description overlaps in each embodiment, description may be abbreviate|omitted.

1. Embodiment 1
Embodiment 1 relates to water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, which is pure ice melted water.

In the present specification, "pure ice" means raw water (hereinafter referred to as "raw water"), while blowing air sent through a metal pipe inserted in the raw water, and blowing the raw water to -1 ° C to -20 ° C. It refers to ice that has been cooled to °C and made at an ice-making speed of 10 mm/hr or less.

An example of "pure ice" is ice produced in an ice factory or the like. Raw water is placed in a metal container called an ice can, and the ice can is immersed in a brine bath at about -10°C, while blowing air. , and ice obtained by freezing raw water for 48 hours or more can be exemplified. The ice making speed is 2-3 mm/hr. In this way, ice that has been frozen for a long period of time is composed of highly pure crystals containing almost no impurities, as impurities including air dissolved in the raw water are expelled from the ice crystals during the ice making process. there is That is, the amount of impurities contained in pure ice is much smaller than the amount of impurities contained in raw water, which is the raw material.

1-1. 1. Method for Producing Melting Water of Pure Ice FIG. 1 is a process flow diagram showing a production process of melting water of pure ice according to the first embodiment. A method for producing melted pure ice water according to Embodiment 1 will be described below with reference to FIG.

(Process of preparing raw water)
First, prepare raw water. Water used as raw water is not limited, and various types of water such as tap water, well water, river water, seawater, mineral water, ion-exchanged water, pure water, and ultrapure water can be used. Among them, tap water, well water, and mineral water are used as raw water to make coffee or tea with the melted water of pure ice. The use of water as raw material water for coffee and tea beverages makes it possible to produce delicious coffee and tea beverages, and tap water, well water, and mineral water are relatively easy and inexpensive to obtain.

(Filtration process)
The raw water is filtered to remove impurities contained in the raw water. Filtration step 11 is a step of removing impurities contained in the raw water by performing filtration by activated carbon filtration, ion exchange membrane method, reverse osmosis membrane method, or the like. The filtering step 11 is not an essential step, but when tap water is used as raw water, it is preferable to proceed to the next ice making step 12 after filtering. Tap water contains calcium hypochlorite, so-called bleaching powder. It is known that when chloride ions derived from calcium hypochlorite are brought into beverages such as coffee and tea, they cause a loss of flavor and taste. Therefore, it is preferable to perform the filtration step 11 to remove chloride ions contained in the tap water as much as possible.

(Ice making process)
In the ice making process 12, ice is made using filtered raw water. FIG. 2 is a schematic cross-sectional view of the ice-making device used in the ice-making process 12. As shown in FIG. In the ice making process 12, a metal container such as a JIS standard ice can 21 (height 1050 mm×width 560 mm×depth 260 mm) is filled with filtered raw water 24 . The filling amount of the raw water 24 is, for example, 146L. The material and size of the container used for ice making and the filling amount of the raw water 24 are examples. It is not limited to the above as long as it is possible to make ice at a high speed.

An ice can 21 filled with raw water 24 is immersed in a brine bath 23 filled with brine 27 . A suitable example of the brine 27 is water mixed with calcium chloride and adjusted to a Baume degree of 3-30. By using such brine 27, the temperature of the brine tank 23 can be adjusted to a desired temperature in the range of -1°C to -20°C, and ice can be made at a speed of 10 mm/hr or less, which is a preferred ice-making speed. It can be performed.

An ice can 21 filled with raw water 24 is immersed in a brine tank 23 at -1°C to -20°C for 6 hours or longer to freeze the raw water 24. - 特許庁Freezing starts from the sides and bottom of the ice can 21 and progresses toward the center of the ice can 21 at a speed of 10 mm/hr or less. By making the ice over a long period of time in this way, the impurities dissolved in the raw water 24 are expelled from the crystals of the pure ice 25 during the freezing process, and the crystals are composed of high-purity crystals containing almost no impurities. Pure ice 25 can be obtained.

Further, air having a pressure of 10 kPa to 40 kPa is sent to the air pipe 22 inserted in the raw water 24 to blow the air bubbles 26 . By blowing air bubbles 26 into the raw water 24, the raw water 24 in the ice can 21 can be agitated and convected. At this time, it is preferable to arrange the tip of the air tube 22 at a position close to the bottom of the ice can 21 . As a result, the raw water 24 can be efficiently agitated and convected.

The gas discharged from the crystals of the pure ice 25 during the ice making process and adhering to the boundary between the raw water 24 and the pure ice 25 is peeled off by the force of convection. Furthermore, the force of the blower agitation keeps the water surface wavy and does not freeze. The gas stripped by convection is discharged from the surface of the water into the atmosphere.

In the ice making process 12, freezing progresses at a speed of 10 mm/hr or less. By making the ice over such a long period of time, the impurities contained in the raw water 24 are expelled from the crystals of the pure ice 25 and are not incorporated into the crystals. That is, the impurities are concentrated in the unfrozen raw water 24 .

When the raw water 24 has been frozen to a certain degree, the unfrozen raw water 24 in the ice can 21 may be sucked out and replenished with new raw water 24 . In the ice making process 12, the impurities dissolved in the raw water 24 are expelled from the crystals of the pure ice 25, so the concentration of the impurities present in the raw water 24 increases as the ice making progresses. When the ice making has progressed to a certain extent, the unfrozen raw water 24 is removed and fresh raw water 24 is replenished, whereby the concentration of impurities in the unfrozen raw water 24 can be lowered, and the concentration of impurities in the pure ice 25 can be reduced. Prevent gradual rise.

As a result, the pure ice 25 can be obtained which has an impurity concentration much lower than that of the raw water 24 . The process of removing the unfrozen raw water 24 from the ice can 21 and replenishing the fresh raw water 24 may be repeated multiple times in the ice making process 12 .

The process of removing the unfrozen raw water 24 in the ice can 21 and replenishing the fresh raw water 24 after ice making has progressed to a certain extent is not an essential step. In the melted water of pure ice according to the first embodiment, impurities contained in the raw water 24 are expelled from the crystals of the pure ice 25 in the ice making process of the pure ice 25, and it is sufficient if they remain in the unfrozen raw water 24. is. The unfrozen raw water 24 is removed and the resulting pure ice 25 is melted to obtain melted water.

At this time, the ratio of the pure ice 25 and the raw water 24 existing in the ice can 21 before the unfrozen raw water 24 is removed is 30% to 95% by weight of the raw water 24 before ice making. It is preferable that the ice is made into pure ice 25, and it is more preferable that 45% by weight to 70% by weight of the ice is made into pure ice 25. By setting the pure ice 25 in the ice can 21 within the above range, impurities can be removed to the extent that delicious coffee or tea can be brewed.

After the ice-making process 12 is finished, the ice-made pure ice 25 is taken out from the ice can 21. - 特許庁The method for taking out the pure ice 25 from the ice can 21 is not particularly limited. For example, the ice can 21 pulled up from the brine tank 23 is immersed in room temperature water, or the side of the ice can 21 is sprayed with room temperature water, thereby removing the portion of the pure ice 25 that is in contact with the inner wall of the ice can 21. can be melted. As a result, the pure ice 25 can be taken out from the ice can 21 in a short time.

(Crushing process)
In the crushing step 13, the pure ice 25 taken out from the ice can 21 is crushed using a crusher. The size of the crushed pure ice 25 is not particularly limited, but is, for example, 20 mm or less, preferably 10 mm or less. By crushing the pure ice 25 to the size described above, the pure ice 25 can be melted in a short period of time to obtain melted water of the pure ice 25 in the melting step 14 described later. In order to shorten the time required for melting, the crushed pure ice 25 may be passed through a mesh and only the pure ice 25 smaller than a predetermined size may be selected.

(Melting step)
The crushed pure ice 25 is allowed to stand at room temperature and melted to obtain melted pure ice water.

(Melting water of pure water)
In the melted water of the pure ice 25 obtained by the manufacturing method described above, the impurities contained in the raw water 24 are expelled from the crystals of the pure ice 25 in the ice making step 12 . As a result, the concentration of impurities contained in the melted water of the pure ice 25 becomes significantly lower than the impurity concentration of the raw water 24 .

As a result, delicious coffee can be obtained by brewing coffee with the melted water of the pure ice 25 according to the first embodiment. Also, by brewing tea with the melted water of the pure ice 25 according to the first embodiment, delicious tea can be obtained. Furthermore, by using the melted water of the pure ice 25 according to Embodiment 1 as raw material water to produce coffee or tea beverages, delicious coffee or tea beverages can be produced.

The melted water of the pure ice 25 according to Embodiment 1 is suitably used as coffee extraction water. As used herein, coffee refers to a beverage made from the seeds of the coffee tree of the Rubiaceae Kohia tribe, the so-called coffee beans, as a raw material. etc. is not limited at all. Furthermore, various methods such as a drip method, a siphon method, and a barcolator method are known as methods for extracting coffee. be able to.

Moreover, the melted water of the pure ice 25 according to the first embodiment is suitably used as tea extraction water. Tea is a beverage made from tea leaves and stems, and examples thereof include green tea, white tea, yellow tea, oolong tea, black tea, black tea, and flower tea. Furthermore, the tea in Embodiment 1 includes teas such as barley tea, adlay tea, kumazasa tea, buckwheat tea, and sweet tea produced by drying leaves, stems, fruits, petals, etc. of plants other than tea leaves.

Further, when the melted water of the pure ice 25 according to the first embodiment is used as raw material water for carbonated water in which carbon dioxide is melted or alcoholic beverages such as beer, Japanese sake, whiskey, and shochu, it is deliciously carbonated water and alcoholic beverages. can be manufactured. Furthermore, the melted water of the pure ice 25 according to the first embodiment can be used to cook delicious food or cook rice when cooking or cooking.

As described above, delicious coffee or tea can be obtained by brewing coffee or tea with the melted water of the pure ice 25 according to the first embodiment. In particular, delicious coffee or barley tea can be obtained by brewing coffee or barley tea with the melted water of the pure ice 25 according to the first embodiment.

2. Embodiment 2
Embodiment 2 relates to water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, which is freeze-thaw water of mineral water. The freeze-thaw water of mineral water of the second embodiment is freeze-thaw water using mineral water as the raw water 24 in which the total concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm. Hereinafter, in the explanation of the frozen and thawed mineral water of the second embodiment, matters different from the explanation of the pure ice thawed water of the first embodiment will be explained, and overlapping matters will be omitted.

In this specification, the term "freeze-thaw water" means that the raw water is cooled to -1 ° C. to -20 ° C. while blowing air sent through a metal pipe inserted in the raw water into the raw water, and the speed is 10 mm / hr or less. It refers to the water that melts the ice frozen in

The freeze-thaw water of the mineral water of Embodiment 2 uses mineral water as the raw water 24, and the mineral water has a total concentration of calcium and magnesium within the range of 5 ppm to 300 ppm. Furthermore, the total concentration of calcium and magnesium is preferably 10 ppm to 100 ppm, more preferably 15 ppm to 50 ppm.

The sum of the calcium concentration and magnesium concentration of the mineral water is equal to or less than the upper limit of the above numerical value, so that when coffee or tea is brewed using the freeze-thaw water of the mineral water, the extract concentration derived from coffee or tea is reduced. can be enhanced. In addition, since the total concentration of calcium and magnesium in the mineral water is at least the lower limit of the above numerical value, when coffee or tea is brewed using the freeze-thaw water of the mineral water, bitterness, miscellaneous taste, etc. , the extraction of components unfavorable to the taste of tea is suppressed. As a result, it is possible to brew delicious coffee or tea.

3. Embodiment 3
Embodiment 3 relates to water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, which is melted pure ice made from mineral water. The melted water of pure ice made from mineral water according to the third embodiment is melted water of pure ice made from mineral water as raw water 24 in which the total concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm. be. Hereinafter, in the description of the melted water of pure ice made from mineral water in the third embodiment, matters different from the description of the melted water of pure ice in the first embodiment will be described, and duplicate descriptions will be omitted.

In the melted water of pure ice made from mineral water in Embodiment 3, mineral water is used as the raw water 24, and the total concentration of calcium and magnesium in the mineral water is within the range of 5 ppm to 300 ppm. Furthermore, the total concentration of calcium and magnesium is preferably 10 ppm to 100 ppm, more preferably 15 ppm to 50 ppm.

The effect obtained by setting the total concentration of calcium and magnesium in the mineral water within the above range is the same as that of the freeze-thaw mineral water of the second embodiment. That is, since the sum of the calcium concentration and magnesium concentration of the mineral water is equal to or less than the upper limit of the above numerical value, when coffee or tea is brewed using the freeze-thaw water of the mineral water, the extract derived from coffee or tea Concentration can be increased. In addition, since the total concentration of calcium and magnesium in the mineral water is at least the lower limit of the above numerical value, when coffee or tea is brewed using the freeze-thaw water of the mineral water, bitterness, miscellaneous taste, etc. , the extraction of components unfavorable to the taste of tea is suppressed. This makes it possible to brew delicious coffee or tea.

4. Embodiment 4
Embodiment 4 is water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, wherein the sodium concentration is 0.1 ppm or less and the electrical conductivity is 0.1 μS/cm. For water that is purified water in the range of ˜10 μS/cm.

Purified water in Embodiment 4 has a sodium concentration of 0.1 ppm or less. Since the purified water has a sodium concentration within the above range, a delicious cup of coffee can be obtained by brewing coffee using this purified water. Specifically, you can brew “clean” tasting coffee. Also, by brewing tea using this purified water, delicious tea can be brewed.

Purified water in Embodiment 4 has an electrical conductivity in the range of 0.1 μS/cm to 10 μS/cm. When the purified water of Embodiment 4 is used to brew coffee or tea, the concentration of coffee- or tea-derived extracts can be increased by setting the electric conductivity to be equal to or less than the upper limit of the above numerical value. In addition, when the electrical conductivity is equal to or higher than the lower limit of the above numerical value, it is possible to suppress the extraction of components unfavorable to the taste of coffee and tea, such as bitterness and miscellaneous taste.

Further, the purified water in Embodiment 4 preferably has a total concentration of calcium and magnesium of 1 ppm or less. By keeping the total concentration of calcium and magnesium within the above range, when coffee or tea is brewed using the purified water of Embodiment 4, the concentration of extracts derived from coffee or tea can be increased.

(Example)
(Preparation of melted water from pure ice)
146 L of well water sampled in Iida City, Nagano Prefecture as raw water 24 was placed in a JIS standard ice can 21 (height 1050 mm×width 560 mm×depth 260 mm). The ice can 21 was immersed in a −14° C. brine bath 23 adjusted to a Baume degree of 26 with calcium chloride. The air pipe 22 was inserted into the raw water 24 to send air of 30 kPa, and the raw water 24 was agitated and convected by blowing air to make ice for 12 hours. After ice making, unfrozen raw water 24 was sucked out and discarded to obtain pure ice 25 . The weight of the obtained pure ice 25 was 125-130 kg.

A block-shaped pure ice 25 was taken out from an ice can 21 and crushed by a crusher. Crushed ice of less than φ10 mm was obtained through a mesh of 10 mm. The crushed ice was collected, placed in a container, and melted overnight at room temperature to obtain melted water of pure ice 25%.

(Coffee extraction)
Coffee was extracted with a coffee maker using 515 g of extraction water for 28 g of regular coffee (key coffee, mocha blend, raw bean production areas: Ethiopia, Brazil, etc.). The extraction temperature was 78°C. The extraction water used for regular coffee is shown below.
・Example 1 Melted water of pure ice ・Comparative example 1 Well water (Iida City)
・Comparative Example 2 Tap water (Iida City)
・Comparative Example 3 Water obtained by adding 0.5 ppm of sodium hypochlorite (NaClO) to the melted water of pure ice ・Comparative Example 4 Addition of 0.5 ppm of calcium hypochlorite (Ca(ClO) ₂ ) to the melted water of pure ice 5 ppm added water/Comparative Example 5 Ultrapure water Table 1 shows the electrical conductivity and pH of water in Example 1 and Comparative Examples 1-5.

(sensory test)
The resulting coffee was subjected to a sensory test by 6 panelists according to the evaluation terms of the Coffee Instructor Test. In addition, the panelists were asked to evaluate without asking which coffee they were evaluating. The evaluation items are "roundness", "clean", "sweetness" and "astringency" (above, 4 items "positive evaluation"), and "hard", "miscellaneous taste" and "astringency" (above, 3 items " negative evaluation”). In the sensory test, a positive evaluation was given as +1 and a negative evaluation as -1, and the scores of all six panelists were summed up to give an evaluation score. The results are shown in Table 2 and FIG.

FIG. 3 is a diagram showing the sensory test results of Example 1 and Comparative Examples 1-5. Specifically, the evaluation results in Table 2 are shown in a bar graph. The horizontal axis indicates evaluation items and conditions, and the evaluation items are arranged in the order of Example 1, Comparative Examples 1, 2, 3, 4 and 5 from the left. The vertical axis indicates the total score of all six panelists.

As a result of the sensory test, the coffee of Example 1, which was extracted using melted water of pure ice, received the highest evaluation. Further, when the points for each evaluation item are compared, Example 1 is markedly higher than Comparative Examples 1 to 5 in the positive evaluation of “clean”.

A comparison is made between Example 1 in which coffee was made using melted water of pure ice and Comparative Example 5 in which coffee was made using ultrapure water as extraction water. The total score of Example 1 was 11 points, while that of Comparative Example 5 was 4 points.

Looking at each evaluation item, for the item "clean", all six panelists judged "clean" in Example 1, but only three panelists judged "clean" in Comparative Example 5. Furthermore, regarding the negative evaluation, no panelist felt "hard" or "astringent" in Example 1, but two panelists felt "hard" or "astringent" in Comparative Example 5, respectively.

When coffee is extracted with ultrapure water, the extract concentration of components derived from coffee increases. In Comparative Example 5, a large amount of "bitter" components and the like were also extracted, so it is considered that the balance of taste as a whole deteriorated.

(Analysis by taste recognition device)
Each taste was quantified using a taste recognition device TS-5000Z (Intelligent Sensor Technology Co., Ltd.).

FIG. 4 is a diagram showing analysis results by the taste recognition devices of Example 1 and Comparative Examples 1-3. Tastes to be analyzed are arranged on the horizontal axis. From the left, they are "acidity", "bitter and miscellaneous taste", "astringent stimulus", "umami", "salty", "bitter", "astringent", and "bitter and rich". For each taste, they were arranged in the order of Example 1, Comparative Examples 1, 2 and 3 from the left. The vertical axis indicates a factor representing taste sensitivity. A higher number indicates a higher sensitivity, that is, a stronger sense of the taste.

According to the results of quantifying each taste with a taste recognition device, the coffee of Example 1 extracted with pure ice melting water tended to have a lower "salty taste" than the coffees of Comparative Examples 1-3.

In order to investigate the reason why the coffee of Example 1 extracted with melted water of pure ice obtained high results in the "clean" item of the sensory test and was less sensitive to salty taste in the analysis by the taste recognition device, The contents of chlorogenic acid and caffeine, which are bitter components, were analyzed.

(Analysis of chlorogenic acid)
3.0 ml of acetone was added to 6.0 ml of the coffee samples obtained in Example 1 and Comparative Examples 1 to 3 and stirred to prepare samples for analysis. Analysis was performed using high performance liquid chromatography. The mobile phase was methanol:water:acetic acid=30:70:1, the flow rate was 0.5 ml/min, detection was performed at UV/VIS 330 nm using a YMC-Pack pro C18 column, and the sample injection volume was 10 μl. . Table 3 shows the results.

(analysis of caffeine)
Analysis of caffeine was performed using high performance liquid chromatography. Mobile phase A was 0.1% H ₃ PO ₄ , mobile phase B was acetone: 0.1% H ₃ PO ₄ = 40:60 (v/v), and analysis time was 0 to 10 minutes. A linear gradient of 0-20%, with a linear gradient of 20-75% of mobile phase B with an analysis period of 10-60 minutes. The flow rate was 1.0 ml/min, detection was performed at UV/VIS 272 nm, 40° C. using an Inert Sustain C-18 column, and the sample extraction volume was 10 μl. Table 3 shows the results.

As shown in Table 3, no significant difference was observed between Example 1 and Comparative Examples 1-3 in the concentrations of chlorogenic acid and caffeine contained in coffee. From this, the coffee of Example 1 obtained high results in the sensory test of “clean”, and the reason why the sensitivity to salty taste was low in the analysis by the taste recognition device was not the chlorogenic acid or caffeine contained in the coffee. I can say.

(cation analysis)
The amount of cations contained in the coffee of Example 1 and Comparative Examples 1-3 was measured by atomic absorption spectroscopy. For analysis of sodium ions, HCl was added to the coffee samples so that the concentration of HCl after addition was 1%, and for analysis of magnesium ions and calcium ions, the coffee samples were added to concentrations of SrCl ₂ after addition of 0.5. % and the HCl concentration after addition was 1 _% . Atomic absorption spectrophotometer AA-6200 (Shimadzu Corporation) and hollow cathode lamp L233.L733-202NB (Hamamatsu Photonics) were used for analysis. The results are shown in Table 4 and FIG.

There was no significant difference in the concentration of magnesium ions and the concentration of calcium ions between Example 1 and Comparative Examples 1 to 3, but the concentration of sodium ions was between Example 1 and Comparative Examples 3 and Comparative Examples 1 to 3. 2 was found to be significantly different.

Furthermore, the amount of cations contained in raw water 24 was measured and shown in Table 4. The amount of cations contained in the raw water 24 was measured by the same method as the amount of cations contained in coffee. Among the cations contained in the raw water 24, the concentration of magnesium ions and the concentration of calcium ions are shown as the sum of both.

In the coffee of Example 1 and Comparative Examples 1 to 3, a certain relationship is recognized between the sodium ion concentration of the raw water 24 and the sodium ion concentration of the coffee. It is recognized that the concentration of sodium ions contained in the raw water 24 reflects the concentration of sodium ions contained in the coffee.

On the other hand, the concentration of magnesium ions and the concentration of calcium ions in coffee are substantially constant, independent of the concentration of magnesium ions and the concentration of calcium ions contained in the raw water 24 . From this, it is considered that magnesium ions and calcium ions contained in coffee depend on the components extracted from coffee beans.

(Anion analysis)
For the coffee of Example 1 and Comparative Examples 1 to 3, anion analysis was performed using liquid chromatography ICS-3000 (Nippon Dionex). A 14 mM potassium hydroxide solution was used as the eluent, the flow rate was 0.25 ml/min, the column was Ion Pack AS20 (Thermo Fisher Scientific), the detection was performed using an electrical conductivity detector, and the injection volume was 10 μl. . Table 5 shows the results.

In Example 1 and Comparative Examples 1-3, adding about 11 ppm to the chloride ion concentration of raw water 24 results in the chloride ion concentration of coffee. That is, it is considered that 11 ppm of chloride ions contained in coffee are derived from coffee beans.

Comparative Example 1 has a higher nitrate ion concentration than Example 1 and other Comparative Examples. In Comparative Example 1, the concentration of nitrate ions contained in the raw water 24 was high, and therefore the concentration of nitrate ions in the coffee was also high.

(Evaluation of coffee extracted using freeze-thaw water to which sodium ions etc. have been added)
It was found that the sodium ion concentration and the chloride ion concentration in the coffee made from the melted water of the pure ice 25 of Example 1 were low. Therefore, sodium ions or chloride ions were added to the melted water of the pure ice 25, and the effect on taste of coffee was evaluated. By adding sodium citrate as sodium ions and magnesium chloride as chloride ions to the melted water of pure ice 25, the concentrations of sodium ions and chloride ions were adjusted.

(Coffee extraction)
The coffees of Example 1 and Comparative Examples 6 to 9 were extracted in the same manner as the coffee extraction described above using the extraction water described below. Also, the coffee used was the same as the regular coffee described above.
・Example 1 Melted water of pure water ・Comparative example 6 Water in which 0.2 ppm of sodium citrate is added to melted water of pure water ・Comparative example 7 Water in which 0.4 ppm of sodium citrate is added to melted water of pure water ・Comparative Example 8 Water obtained by adding 0.2 ppm of magnesium chloride to the melted water of pure water Comparative Example 9 Water obtained by adding 0.4 ppm of magnesium chloride to the melted water of pure water

Table 6 shows the pH of the coffee extracted using the water of Example 1 and Comparative Examples 6-9.

The coffees of Example 1 and Comparative Examples 6 to 9 were analyzed for concentrations of sodium ions, citrate ions, magnesium ions, and chloride ions in the coffee. Table 7 shows the results.

A comparison between Example 1 and Comparative Examples 6 and 7 shows that the sodium ion concentration in coffee increases in accordance with the amount of sodium citrate added to the raw water 24 . Also, from the comparison between Example 1 and Comparative Examples 8 and 9, it can be seen that the chloride ion concentration in coffee increases according to the amount of magnesium chloride added to the raw water 24 .

On the other hand, regardless of the amount of sodium citrate or magnesium chloride added to the raw water 24, the concentrations of citrate ions and magnesium ions contained in the coffee were almost constant. This is probably because the amounts of citrate ions and magnesium ions extracted from coffee are larger than the amounts of citrate ions and magnesium ions contained in the extracted water.

The taste of coffee of Example 1 and Comparative Examples 6 to 9 was examined with a taste recognition device TS-5000Z (Intelligent Sensor Technology Co., Ltd.).

FIG. 6 is a diagram showing analysis results by the taste recognition devices of Example 1 and Comparative Examples 6-9. The horizontal axis shows the tastes to be analyzed, from left to right: sour, bitterness, bitterness, astringency, umami, saltiness, bitterness, astringency, and bitterness. arranged in the order of For each taste, they were arranged in the order of Example 1, Comparative Examples 6, 7, 8 and 9 from the left. The vertical axis is a factor representing taste sensitivity.

In the analysis by the taste recognition device, the susceptibility value for "salty taste" was large in the coffees of Comparative Examples 6 and 7, in which the concentration of sodium ions was increased, and the coffees in Comparative Examples 8, 9, in which the concentration of chloride ions was increased. It's becoming This result agrees with the analysis result of the coffee of Comparative Example 3 in which the coffee was made from the extracted water obtained by adding sodium hypochlorite to the melted water of pure ice 25 . In other words, it can be seen that both sodium ions and chloride ions affect the "salty taste" of coffee.

Using the coffee of Example 1 and the coffee of Comparative Example 6, a sensory test was conducted by five panelists. In addition, the panelists were asked to evaluate which coffee was the object of evaluation. The evaluation items are "roundness", "clean", "sweetness" and "astringency" (above, 4 items "positive evaluation"), and "hard", "miscellaneous taste" and "astringency" (above, 3 items " negative evaluation”). Results are shown in Table 8 and FIG.

7 is a diagram showing the results of sensory tests of Example 1 and Comparative Example 6. FIG. Specifically, the evaluation results shown in Table 8 are shown in a bar graph. The horizontal axis indicates the evaluation items and the conditions, which are arranged in the order of Example 1 and Comparative Example 6 for each evaluation item from the left. The vertical axis indicates the total score of all five panelists.

Compared to the coffee of Example 1, the coffee prepared with the extracted water to which sodium ions were added in Comparative Example 6 had a lower total evaluation point. In particular, in Comparative Example 6, the number of panelists who felt that the coffee was “clean” decreased, and this was the same trend as in the coffee extracted with well water in Comparative Example 1 and the coffee extracted with tap water in Comparative Example 2.

(tea extraction)
Barley tea was extracted using 1 L of extraction water from 8.5 g of commercially available barley tea. The extraction temperature was 4°C. The extraction time was overnight (14 hours). The extraction water used is shown below.
・Example 2 Melted water of pure ice ・Comparative example 10 Well water (Iida City)

(sensory test)
The obtained barley tea was subjected to a sensory test by 6 panelists according to the examination standards for ordinary sencha by the National Tea Competition. The panelists were asked to evaluate which barley tea was the object of evaluation. The evaluation items were: "Sweetness, astringency, bitterness and umami are blended in an appropriate concentration", "It feels good on the tongue and goes down the throat", and "It gives a refreshing feeling in the mouth". ”), and “covering taste, grassy taste, hard leaf taste, stem taste”, “bitterness, bitterness and astringency, astringency, blandness, miscellaneous taste”, “fired taste, burnt taste, stuffy taste, withered taste”, "Leaf damaged taste, wet taste, degraded taste, tobacco smell taste" and "oil smell taste, transfer taste, offensive smell" (the above five items "negative evaluation"). In the sensory test, a positive evaluation was given as +1 and a negative evaluation as -1, and the scores of all six persons were totaled to obtain an evaluation score. The results are shown in Table 9 and FIG.

FIG. 8 is a diagram showing the sensory test results of Example 2 and Comparative Example 10. FIG. Specifically, the evaluation results shown in Table 9 are shown in a bar graph. The horizontal axis indicates the evaluation items and the conditions, and the evaluation items are arranged in the order of Example 2 and Comparative Example 10 for each evaluation item from the left. The vertical axis indicates the total score of all seven panelists.

In FIG. 8, the evaluation items shown on the horizontal axis are "sweetness" for "sweetness, astringency, bitterness and umami blended at appropriate levels", and "mellowness" for "mellow on the tongue and goes down the throat". "Gives a refreshing feeling in the mouth" is called "cool feeling", "covering taste, grassy smell, hard leaf taste, stem taste" is called "covering taste", and "bitterness, bitterness, astringency, astringency, ``Bitter taste'' is categorized as ``Bitterness'', ``Burning taste'' is ``Burned taste'', ``Burning taste'' is ``Burning taste'', ``Leaf bruise'', ``Moist taste'', ``Deteriorated taste'' and ``Tobacco odor'' are ``Bitterness''. "taste" and "oily taste, transferred taste, offensive odor" were abbreviated as "oily taste".

Many panelists felt that the barley tea using the melted water of pure ice 25 in Example 2 was positively evaluated as ``mellow on the tongue and goes down well'', and negatively evaluated as ``bitterness, astringency, astringency, blandness, miscellaneous taste. There were many panelists who did not feel "taste".

As described above, delicious coffee or tea can be obtained by brewing coffee or tea using pure ice freeze-thaw water according to the present invention. Also, by using freeze-thaw water of pure ice as raw material water to produce coffee beverages and tea beverages, delicious coffee beverages and tea beverages can be produced.

Brewing coffee or tea using freeze-thaw mineral water with a total concentration of calcium and magnesium in the range of 5 ppm to 300 ppm according to the present invention enhances the concentration of extracts derived from coffee or tea. be able to. In addition, it is possible to suppress the extraction of components that are undesirable for the taste of coffee or tea, such as miscellaneous tastes. This makes it possible to brew delicious coffee or tea.

According to the present invention, by brewing coffee or tea using melted water of pure ice using mineral water having a total calcium concentration and magnesium concentration within the range of 5 ppm to 300 ppm, coffee or tea-derived Extract concentration can be increased. In addition, it is possible to suppress the extraction of components that are undesirable for the taste of coffee or tea, such as miscellaneous tastes. This makes it possible to brew delicious coffee or tea.

According to the present invention, coffee or tea is brewed using purified water having a sodium concentration of 0.1 ppm or less and an electrical conductivity within the range of 0.1 μS / cm to 10 μS / cm. The tea-derived extract concentration can be increased. In addition, it is possible to suppress the extraction of components that are undesirable for the taste of coffee or tea, such as miscellaneous tastes. This makes it possible to brew delicious coffee or tea.

According to the present invention, the total concentration of calcium and magnesium is 1 ppm or less, the concentration of sodium is 0.1 ppm or less, and the electrical conductivity is within the range of 0.1 μS / cm to 10 μS / cm Brewing coffee or tea with certain purified water can increase the concentration of extracts from coffee or tea. In addition, it is possible to suppress the extraction of components that are undesirable for the taste of coffee or tea, such as miscellaneous tastes. This makes it possible to brew delicious coffee or tea.

According to the method for producing water according to the present invention, it is possible to provide a method for producing raw water with which a delicious coffee or tea can be brewed or a delicious coffee or tea beverage can be produced.

11... Filtration process 12... Ice making process 13... Crushing process 14... Melting process 21... Ice can 22... Air pipe 23... Brine tank 24... Raw water 25... Pure ice 26... Air bubbles 27... brine

Claims (7)

Water used for brewing coffee or tea or water used as raw material water for coffee or tea beverages,
Water characterized by being melt water of pure ice. Water used for brewing coffee or tea or water used as raw material water for coffee or tea beverages,
Water characterized by being freeze-thaw mineral water having a total concentration of calcium and magnesium in the range of 5 ppm to 300 ppm. Water used for brewing coffee or tea or water used as raw material water for coffee or tea beverages,
Water characterized by being melted water of pure ice made from mineral water having a total concentration of calcium and magnesium within the range of 5 ppm to 300 ppm. Water used for brewing coffee or tea or water used as raw material water for coffee or tea beverages,
1. Purified water having a sodium concentration of 0.1 ppm or less and an electric conductivity in the range of 0.1 μS/cm to 10 μS/cm. Water used for brewing coffee or tea or water used as raw material water for coffee or tea beverages,
Purified water having a total calcium concentration and magnesium concentration of 1 ppm or less, a sodium concentration of 0.1 ppm or less, and an electrical conductivity in the range of 0.1 μS/cm to 10 μS/cm. Water characterized by: A step of putting raw water into a metal container;
an ice-making step of obtaining pure ice by immersing the metal container in a brine bath containing brine at -1°C to -20°C while blowing air into the raw water;
a step of ending the ice-making step in a state in which unfrozen raw water and pure ice coexist in the metal container, and removing the unfrozen raw water from the metal container;
a melting step of melting the pure ice;
A method for producing water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, comprising: A step of putting raw water into a metal container;
While blowing air at a pressure of 10 to 40 kPa into the raw water, the metal container is immersed in a brine tank containing an aqueous calcium chloride solution of -1°C to -20°C adjusted to a Baume degree of 3 to 30 for 6 hours or more. , an ice-making process for obtaining pure ice;
a step of ending the ice-making step in a state in which unfrozen raw water and pure ice coexist in the metal container, and removing the unfrozen raw water from the metal container;
a crushing step of crushing the pure ice;
a melting step of melting the crushed pure ice;
including
A method for producing water used for brewing coffee or tea or raw water for coffee beverages or tea beverages, wherein the raw water is well water, tap water or mineral water.

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