JP3585255B2 - Manufacturing method of coffee beverage - Google Patents
Manufacturing method of coffee beverage Download PDFInfo
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- JP3585255B2 JP3585255B2 JP34939293A JP34939293A JP3585255B2 JP 3585255 B2 JP3585255 B2 JP 3585255B2 JP 34939293 A JP34939293 A JP 34939293A JP 34939293 A JP34939293 A JP 34939293A JP 3585255 B2 JP3585255 B2 JP 3585255B2
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Description
【０００１】
【産業上の利用分野】
本発明はコーヒー飲料の製造方法に関し、詳しくは製品のｐＨ調節時などにおける重曹の添加量を可及的に低減し、香味を向上させることができると共に、可溶性固形分の収率の高いコーヒー飲料を製造しうる方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来、コーヒー飲料を製造するにあたっては、両イオン交換処理を行った水、すなわち陽イオン交換樹脂と陰イオン交換樹脂の両方を通した水（純水）を用いて、コーヒー豆の抽出を行っていた。これは、既に清涼飲料水の分野では純水が使用されており、その設備を有効利用する意味もあって用いられている。
しかし、清涼飲料水と異なり、コーヒー飲料では、調合時のｐＨが低いため、内容物や調合する成分等が凝固沈澱するという問題があった。
【０００３】
例えば、コーヒー飲料を製造する場合、砂糖やミルクの調合時のｐＨ（すなわち、コーヒー抽出後、調合前のｐＨ）は５．０〜５．５程度と低くなっているため、乳成分の入ったコーヒー等では、砂糖やミルクの調合時に乳成分等の凝固沈澱を起こすおそれがあった。なお、コーヒー豆の抽出過程では、通常、大幅なｐＨ値の低下（酸性化）が起こり、例えば両イオン交換処理を行った水のｐＨが６〜７程度の場合、コーヒーの抽出過程において、ｐＨ値は５．０〜５．５程度と大幅に低下している。
この乳成分等の凝固沈澱は、一旦発生すると元に戻らず、商品価値を失うものであった。また、乳成分以外にも、コーヒー抽出液中のポリフェノール類、グルコマンナン等の多糖類も凝固沈澱してしまう。
この問題を解決するために、これまでコーヒー飲料を製造するにあたっては、抽出液に重曹を添加し、ｐＨを調整した後、調合を行うことにより、上記凝固沈澱の発生を防止していた。
すなわち、前記のように、両イオン交換処理を行った水を用いてコーヒー飲料を製造する場合、調合液のｐＨが５．５±０．３と低い値をとる傾向があるため、これを重曹の添加によってｐＨ６．６〜６．９の範囲に調整するわけである。ところが、このときの重曹の添加量は５００〜２０００ｐｐｍにものぼり、香味上、製品にナトリウムの塩味（えんみ）が出るなどの問題があるほか、ナトリウムの過剰摂取の問題がある。
【０００４】
本発明は、このような従来の問題点を解消し、製品のｐＨ調節時などにおける重曹の添加量を可及的に低減し、香味を向上させることができるコーヒー飲料の製造方法を提供することを目的とするものである。
【０００５】
【課題を解決するための手段】
すなわち本発明は、重曹などのｐＨ調整用添加剤を用いることなく、陰イオン交換樹脂を通すことにより、ｐＨが１０〜１３のアルカリイオン水を得、このアルカリイオン水を用いて、コーヒーの抽出を行うことを特徴とするコーヒー飲料の製造方法を提供するものである。
【０００６】
本発明においては、コーヒー飲料を製造するにあたり、コーヒー（抽出の対象はコーヒー豆）の抽出に用いる水として、上記した如き特定のアルカリイオン水を用いる点に特徴がある。
【０００７】
ここでコーヒー飲料とは、通常、市販されている形態の飲料、すなわち缶入り飲料、瓶入り飲料、ペット（ＰＥＴ）ボトル飲料等を指す。
抽出の対象は、コーヒー豆である。抽出に用いる水以外の抽出条件や方法は、常法に従って行えばよい。
【０００８】
上記したように、本発明においては、コーヒー飲料を製造するにあたり、コーヒー豆に用いる水として、地下水や水道水等の原水を、陰イオン交換樹脂を通すことにより得られる、ｐＨが１０〜１３のアルカリイオン水、好ましくは総アルカリ度が１００以上（ＣａＣＯ３ ｍｇ／Ｌ）の原水を陰イオン交換樹脂を通して得られる、ｐＨが１０〜１３のアルカリイオン水を用いる。
ここでコーヒー豆の抽出に用いる水として、一般に使用されている両イオン交換処理を行った水、すなわち純水を用いた場合には、製品のｐＨ調節時において重曹を比較的多く添加する必要があり、製品にナトリウムの塩味が出るおそれがある。一方、コーヒー豆の抽出に用いる水として、陽イオン交換樹脂を通すことにより得られる水を用いた場合には、より一層、製品のｐＨ調節時において重曹を比較的多く添加する必要があり、製品にナトリウムの塩味が出るおそれがある。
なお、陰イオン交換樹脂を通す前に、活性炭で前処理しておいてもよい。
【０００９】
陰イオン交換樹脂としては、通常、清涼飲料水等の製造において使用されているもので良く、具体的には例えばオルガノ製のアンバーライトＩＲＡ−４１０等を使用すれば良い。
【００１０】
上記したように、本発明においては、ｐＨが１０〜１３のアルカリイオン水を用いることが必要である。
ここでｐＨが１０〜１３のアルカリイオン水を得るためには、陰イオン交換樹脂を通す前の原水の総アルカリ度が１００以上（ＣａＣＯ３ ｍｇ／Ｌ）、好ましくは１００〜２００（ＣａＣＯ３ ｍｇ／Ｌ）程度であることが必要である。なお、総アルカリ度とは、水中に含まれるアルカリ分（ＯＨ− ，ＣＯ３ −，ＨＣＯ３ − 等の陰イオン）の総量を示すものである。
【００１１】
なお、本発明の方法においては、常法に従い、各種添加剤を添加することができる。例えば、砂糖や乳成分（全粉乳や脱脂粉乳など）の他、香料や乳化剤等を添加することができる。
【００１２】
ここで本発明の方法において、その工程を簡単に述べると、次の通りである。まず地下水や水道水などの水を活性炭で前処理した後、陰イオン交換樹脂を通して、総アルカリ度が１〜２００（ＣａＣＯ３ ｍｇ／Ｌ）であり、かつｐＨが１０〜１３のアルカリイオン水を得る。
次に、このアルカリイオン水を用いて、常法によりコーヒー豆を抽出し、次いで砂糖，ミルクなどを調合し、さらにｐＨを調整するために重曹を少量添加して、最終製品であるコーヒー飲料を製造する。
この場合、コーヒー豆を抽出するとｐＨが５．４〜６．０のものとなるため、重曹を少量（５０〜２００ｐｐｍ程度）添加して、コーヒー抽出液のｐＨを６．５〜６．９程度とし、次いで砂糖，ミルクなどを調合し、さらに重曹を少量（４００ｐｐｍ程度）添加してｐＨを調整して、最終製品（ｐＨは６．２〜６．５程度）が得られるわけである。
【００１３】
【実施例】
以下に、本発明を実施例により詳しく説明する。
実施例１
水道水（又は地下水）で、総アルカリ度が１００（ＣａＣＯ３ ｍｇ／Ｌ）である原水を活性炭で前処理した後、陰イオン交換樹脂（オルガノ製、アンバーライトＩＲＡ−４１０）を通して、ｐＨが１１〜１２のアルカリイオン水を得た。このアルカリイオン水を用いて、常法に従い、９５℃の温度にてコーヒー豆の抽出を行ったところ、抽出液のｐＨは、５．４〜６．０の範囲となった。
そこで重曹を２００ｐｐｍ添加して、ｐＨを６．５〜６．９の範囲に調整した後、砂糖とミルクを調合し、さらに重曹を２００ｐｐｍ添加して、ｐＨが６．２〜６．５に調整された最終製品（コーヒー飲料）を得た。
この製品の香味についての評価結果と、抽出収率（可溶性固形分の抽出割合）を第１表に示す。なお、香味については、６名のパネルを用いたパネルテストを行い、▲１▼塩味が強いと思われるもの、▲２▼塩味は普通と思われるもの、▲３▼塩味は少ないと思われるものの３段階にて評価した。
【００１４】
実施例２
水道水（又は地下水）で、総アルカリ度が２００（ＣａＣＯ３ ｍｇ／Ｌ）である原水を活性炭で前処理した後、陰イオン交換樹脂（オルガノ製、アンバーライトＩＲＡ−４１０）を通して、ｐＨが１２〜１３のアルカリイオン水を得た。このアルカリイオン水を用いて、常法に従い、９５℃の温度にてコーヒー豆の抽出を行ったところ、抽出液のｐＨは５．５〜６．２の範囲となった。
そこで重曹を１００ｐｐｍ添加して、ｐＨを６．２〜６．６の範囲に調整した後、砂糖とミルクを調合し、さらに重曹を１００ｐｐｍ添加して、ｐＨが６．４〜６．８に調整された最終製品（コーヒー飲料）を得た。
この製品の香味についての評価結果と、抽出収率（可溶性固形分の抽出割合）を第１表に示す。
【００１５】
比較例１
水道水（又は地下水）を活性炭で前処理した後、陽イオン交換樹脂（オルガノ製、アンバーライトＩＲ−１２０Ｂ）を通した後、さらに陰イオン交換樹脂（
オルガノ製、アンバーライトＩＲＡ−４１０）を通すことにより、純水（ｐＨは６．８〜７．３）を得た。
この純水を用いて、常法に従い、９５℃の温度にてコーヒー豆の抽出を行ったところ、抽出液のｐＨは５．２〜５．５の範囲となった。
そこで重曹を４００ｐｐｍ添加して、ｐＨを６．２〜６．６の範囲に調整した後、砂糖とミルクを調合し、さらに重曹を６００ｐｐｍ添加して、ｐＨが６．４〜６．８に調整された最終製品（コーヒー飲料）を得た。
この製品の香味についての評価結果と、抽出収率（可溶性固形分の抽出割合）を第１表に示す。
【００１６】
【表１】
第１表
第１表から明らかなように、本発明の方法（実施例１，２）によれば、重曹の添加量を少なくすることができ、さらに可溶性固形分の収率を向上させ得ることが分かる。これは抽出液中のコーヒー成分（可溶性固形分）が多くなり、より高濃度の抽出液が得られることになる。換言すれば、同一濃度では収量が多くなり、また抽出時間が短くて済むことになる。なお、可溶性固形分の収率は、豆の量に対して３０％程度が限界収率であるとされている。従って、本発明の方法（実施例１，２）における可溶性固形分の収率（２７％と２８％）は、限界収率である３０％を１００として表すと、９０〜９３％となり、比較例１における可溶性固形分の収率（２５％）を、限界収率である３０％を１００として表した数値である８３％程度と比較すると、著しく高いことが分かる。
【００１８】
【発明の効果】
一般にコーヒー豆の抽出・調合過程で大幅なｐＨ値の低下、すなわち酸性化が起こる。重曹の添加は、これを中性にするために行われるが、本発明の方法では、特定のアルカリイオン水を用いて抽出を行うことにより、ｐＨ値の低下を抑え、重曹の添加をできるだけ少なくすることができる。
したがって、本発明の方法によれば、製品（コーヒー飲料）のｐＨ調節時における重曹の添加量を低減することができ、この結果、重曹の添加に基づく塩味を軽減し、製品の香味を改善する（向上させる）ことができる。
また、本発明の方法によれば、重曹の添加に基づく塩味を軽減しうることにより、自然なミネラルバランスの飲料とすることができる。
さらに、本発明の方法によれば、両イオン交換処理を行った場合に比べて、可溶性固形分の収率をより高くすることができ、抽出効率を向上させることができる。
すなわち、本発明の方法によれば、より高濃度の抽出液を得ることができ、同一濃度ではより収量を多くすることができ、また抽出時間をより短くすることが可能となる。[0001]
[Industrial applications]
TECHNICAL FIELD The present invention relates to a method for producing a coffee beverage , and more particularly, to a coffee beverage having a high yield of soluble solids, in which the amount of sodium bicarbonate added during pH adjustment of a product can be reduced as much as possible to improve the flavor. And a method for producing the same.
[0002]
Problems to be solved by the prior art and the invention
Conventionally, in producing a coffee beverage , coffee beans are extracted using water subjected to both ion exchange treatments, that is, water (pure water) passed through both a cation exchange resin and an anion exchange resin. Was. Pure water is already used in the field of soft drinks, and is used for the purpose of effectively using the equipment.
However, unlike soft drinks, coffee beverages have a low pH at the time of dispensing, so that there is a problem that the contents, components to be dispensed, and the like coagulate and precipitate.
[0003]
For example, when manufacturing a coffee beverage, the pH at the time of mixing sugar or milk (that is, the pH before the mixing after coffee extraction and before the mixing) is as low as about 5.0 to 5.5. In coffee and the like, coagulation and precipitation of milk components and the like may occur when sugar and milk are mixed. In addition, in the process of extracting coffee beans , a large decrease in pH value (acidification) usually occurs. For example, when the pH of water subjected to both ion exchange treatments is about 6 to 7, the pH is reduced in the process of extracting coffee. The value is greatly reduced to about 5.0 to 5.5.
Once the coagulated precipitate of the milk component and the like is generated, it does not return to its original state and loses commercial value. In addition to the milk component, polysaccharides such as polyphenols and glucomannan in the coffee extract also coagulate and precipitate.
In order to solve this problem, in the production of coffee beverages , baking soda has been added to the extract, the pH has been adjusted, and the preparation has been carried out so as to prevent the occurrence of the coagulated precipitate.
That is, as described above, when a coffee beverage is produced using water subjected to both ion-exchange treatments, the pH of the prepared solution tends to take a low value of 5.5 ± 0.3. Is adjusted to a pH range of 6.6 to 6.9. However, the amount of sodium bicarbonate added at this time is as high as 500 to 2000 ppm, and there is a problem in that the product has a salty taste (enmi) of sodium, and also there is a problem of excessive intake of sodium.
[0004]
The present invention solves such a conventional problem, and provides a method for producing a coffee beverage capable of improving the flavor by reducing the amount of sodium bicarbonate added at the time of pH adjustment of the product as much as possible. The purpose is.
[0005]
[Means for Solving the Problems]
That is, the present invention obtains alkaline ionized water having a pH of 10 to 13 by passing through an anion exchange resin without using a pH adjusting additive such as baking soda, and extracting coffee using the alkaline ionized water. And a method for producing a coffee beverage .
[0006]
The present invention is characterized in that, when producing a coffee beverage , the specific alkali ion water as described above is used as water used for extracting coffee (the extraction target is coffee beans) .
[0007]
Here, the coffee beverage generally refers to a beverage in a commercially available form, that is, a canned beverage, a bottled beverage, a PET (PET) bottled beverage, and the like.
The target of extraction is coffee beans . Extraction conditions and methods other than water used for extraction may be performed according to a conventional method.
[0008]
As described above, in the present invention, in producing a coffee beverage , as water used for coffee beans , raw water such as groundwater or tap water, obtained by passing an anion exchange resin, has a pH of 10 to 13 . Alkaline ionized water, preferably alkali ionized water having a pH of 10 to 13 , which is obtained by obtaining raw water having a total alkalinity of 100 or more (CaCO 3 mg / L) through an anion exchange resin, is used.
Here, as water used for extraction of coffee beans , water that has been subjected to a commonly used ion-exchange treatment, that is, if pure water is used, it is necessary to add a relatively large amount of baking soda during pH adjustment of the product. Yes, the product may have a salty taste of sodium. On the other hand, when water obtained by passing through a cation exchange resin is used as water used for extracting coffee beans , it is necessary to further add a relatively large amount of baking soda during pH adjustment of the product. May have a salty taste of sodium.
Before passing through the anion exchange resin, it may be pretreated with activated carbon.
[0009]
As the anion exchange resin, those generally used in the production of soft drinks and the like may be used, and specifically, for example, Amberlite IRA-410 manufactured by Organo may be used.
[0010]
As described above, in the present invention, it is necessary to use alkaline ionized water having a pH of 10 to 13 .
Here, in order to obtain alkaline ionized water having a pH of 10 to 13, the total alkalinity of raw water before passing through an anion exchange resin is 100 or more (CaCO 3 mg / L), preferably 100 to 200 (CaCO 3 mg). / L). The total alkalinity indicates the total amount of alkali components (anions such as OH − , CO 3 − , and HCO 3 − ) contained in water.
[0011]
In the method of the present invention, various additives can be added according to a conventional method. For example, in addition to sugar and milk components (such as whole milk powder and skim milk powder), flavors and emulsifiers can be added.
[0012]
Here, in the method of the present invention, the steps are briefly described as follows. First, water such as groundwater or tap water is pre-treated with activated carbon, and then an alkaline ionized water having a total alkalinity of 1 to 200 (CaCO 3 mg / L) and a pH of 10 to 13 is passed through an anion exchange resin. obtain.
Next, using this alkaline ionized water, coffee beans are extracted by a conventional method, and then sugar, milk, etc. are mixed, and a small amount of baking soda is added to adjust the pH. To manufacture.
In this case, when the coffee beans are extracted, the pH becomes 5.4 to 6.0. Therefore, a small amount (about 50 to 200 ppm) of baking soda is added to adjust the pH of the coffee extract to about 6.5 to 6.9. Then, sugar, milk and the like are mixed, and a small amount of sodium bicarbonate (about 400 ppm) is added to adjust the pH to obtain a final product (pH about 6.2 to 6.5).
[0013]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples.
Example 1
Raw water having a total alkalinity of 100 (CaCO 3 mg / L) was pretreated with activated carbon using tap water (or groundwater), and then passed through an anion exchange resin (manufactured by Organo, Amberlite IRA-410). ~ 12 alkaline ionized water was obtained. When coffee beans were extracted at a temperature of 95 ° C. using the alkaline ionized water according to a conventional method, the pH of the extract was in the range of 5.4 to 6.0.
Therefore, after adding 200 ppm of baking soda and adjusting the pH to the range of 6.5 to 6.9, sugar and milk are mixed, and further adding 200 ppm of baking soda to adjust the pH to 6.2 to 6.5. The finished product (coffee beverage) was obtained.
Table 1 shows the evaluation results of the flavor of this product and the extraction yield (the extraction ratio of the soluble solids). As for the flavor, a panel test was conducted using six panels, and it was confirmed that (1) the saltiness seems to be strong, (2) the saltiness seems to be normal, and (3) the saltiness seems to be low. The evaluation was made in three stages.
[0014]
Example 2
Raw water having a total alkalinity of 200 (CaCO 3 mg / L) was pretreated with activated carbon using tap water (or groundwater), and then passed through an anion exchange resin (manufactured by Organo, Amberlite IRA-410) to adjust the pH to 12. ~ 13 alkaline ionized water was obtained. When coffee beans were extracted at a temperature of 95 ° C. using the alkaline ionized water according to a conventional method, the pH of the extract was in the range of 5.5 to 6.2.
Therefore, after adding 100 ppm of baking soda to adjust the pH to the range of 6.2 to 6.6, sugar and milk are mixed, and further adding 100 ppm of baking soda to adjust the pH to 6.4 to 6.8. The finished product (coffee beverage) was obtained.
Table 1 shows the evaluation results of the flavor of this product and the extraction yield (the extraction ratio of the soluble solids).
[0015]
Comparative Example 1
After pretreatment of tap water (or groundwater) with activated carbon, and after passing through a cation exchange resin (Amberlite IR-120B manufactured by Organo), an anion exchange resin (
Pure water (pH 6.8 to 7.3) was obtained by passing through Amberlite IRA-410 (manufactured by Organo Corporation).
Using this pure water and extracting coffee beans at a temperature of 95 ° C. according to a conventional method, the pH of the extract was in the range of 5.2 to 5.5.
Then, after adding 400 ppm of baking soda to adjust the pH to the range of 6.2 to 6.6, sugar and milk are mixed, and further adding 600 ppm of baking soda to adjust the pH to 6.4 to 6.8. The finished product (coffee beverage) was obtained.
Table 1 shows the evaluation results of the flavor of this product and the extraction yield (the extraction ratio of the soluble solids).
[0016]
[Table 1]
Table 1
As is clear from Table 1, according to the method of the present invention (Examples 1 and 2), the amount of sodium bicarbonate added can be reduced, and the yield of soluble solids can be further improved. This means that the coffee component (soluble solid content) in the extract is increased, and a higher concentration of the extract is obtained. In other words, the same concentration results in higher yield and shorter extraction time. The yield of the soluble solids is considered to be about 30% of the amount of beans as the limit yield. Therefore, the yield (27% and 28%) of the soluble solids in the method of the present invention (Examples 1 and 2) is 90 to 93% when the limit yield of 30% is expressed as 100. It can be seen that the yield (25%) of the soluble solid content in No. 1 is significantly higher than the value of about 83%, which is a numerical value in which 30%, which is the limit yield, is expressed as 100.
[0018]
【The invention's effect】
Generally, during the extraction and blending of coffee beans , a significant decrease in pH value, that is, acidification occurs. The addition of baking soda is performed to make it neutral, but in the method of the present invention, by performing extraction using specific alkaline ionized water, a decrease in pH value is suppressed, and the addition of baking soda is minimized. can do.
Therefore, according to the method of the present invention, the amount of sodium bicarbonate added during the pH adjustment of the product ( coffee beverage ) can be reduced, and as a result, the salty taste due to the addition of sodium bicarbonate is reduced, and the flavor of the product is improved. (Improve).
Further, according to the method of the present invention, the salty taste based on the addition of baking soda can be reduced, so that a beverage having a natural mineral balance can be obtained.
Furthermore, according to the method of the present invention, the yield of soluble solids can be increased and the extraction efficiency can be improved as compared with the case where both ion exchange treatments are performed.
That is, according to the method of the present invention, an extract having a higher concentration can be obtained, the yield can be increased at the same concentration, and the extraction time can be further shortened.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34939293A JP3585255B2 (en) | 1993-12-28 | 1993-12-28 | Manufacturing method of coffee beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34939293A JP3585255B2 (en) | 1993-12-28 | 1993-12-28 | Manufacturing method of coffee beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07184547A JPH07184547A (en) | 1995-07-25 |
| JP3585255B2 true JP3585255B2 (en) | 2004-11-04 |
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ID=18403447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP34939293A Expired - Fee Related JP3585255B2 (en) | 1993-12-28 | 1993-12-28 | Manufacturing method of coffee beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3585255B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6777006B2 (en) * | 2002-03-26 | 2004-08-17 | Hoshizaki Denki Kabushiki Kaisha | Water for extraction of coffee ingredient |
| JP4582809B2 (en) * | 2006-09-29 | 2010-11-17 | 株式会社興人 | Extraction method of yeast extract |
| JP5107330B2 (en) * | 2009-11-02 | 2012-12-26 | 株式会社 伊藤園 | Method for producing coffee beverage |
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1993
- 1993-12-28 JP JP34939293A patent/JP3585255B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07184547A (en) | 1995-07-25 |
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