JP4387440B1 - Method for producing containerized coffee - Google Patents

Abstract

Disclosed is a containerized coffee having a pleasant aftertaste with improved unpleasant remaining aroma and aftertaste after drinking the containerized coffee, and a method for producing the same.
In the production of container-packed coffee, vegetable oil and fat is blended in the beverage at a ratio of 0.15 to 2 per weight of milk fat to produce a container-packed coffee having a pleasant aftertaste after drinking. To do. In the present invention, the effect of improving the aftertaste of container-packed coffee can be further enhanced by adding catechins in addition to milk fat and vegetable oil.
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Description

  The present invention relates to a packaged coffee having a soothing aftertaste that has improved unpleasant remaining aroma and aftertaste after drinking and a method for producing the same.

  Coffee is a drink that has been loved for a long time because of its unique richness, bitterness, and flavor preference, but in recent years its use as a container-packed drink has increased due to its ease of drinking, distribution, and sales. However, when making coffee in a container, it is necessary to sterilize by heat in order to preserve it for a long time, and there is a problem that the flavor balance is lost due to the sterilization treatment. In particular, since the container-packed coffee distributed at room temperature is subjected to relatively strong sterilization, the flavor is greatly different from the original coffee extract. Some of the flavor changes have been improved by the addition of fragrances and extracts.

  On the other hand, the unpleasant remaining aroma and aftertaste after drinking of coffee, which is an improvement object of the present invention, is expected to be derived from heat sterilization because it is a flavor particularly strongly felt in containerized coffee. However, as for the present flavor, even the recognition has not been sufficiently shared yet, and the present situation is that it has not been made at all as a proposal for improvement. Unpleasant scent after drinking It is a lingering scent that feels very uncomfortable and sticks to the oral cavity.

  In recent years, methods for improving taste by removing or reducing the astringency and bitterness of coffee or the like when preparing a coffee beverage or the like have been proposed. For example, a method for removing or reducing astringency and bitterness by adding protamine or a salt thereof to a beverage such as coffee (Japanese Patent Laid-Open No. 6-153875). When a coffee beverage is prepared, roasted coffee beans are used. A method of adding coffee emulsion obtained by pressing to reduce the bitterness or roast of coffee (Japanese Patent Laid-Open No. 2001-86933), when preparing coffee beverages, yeast extract or protein A method of adding a hydrolyzate to reduce unpleasant tastes such as bitterness and gummy is disclosed (Japanese Patent Laid-Open No. 2002-281948).

  In addition, a method of reducing bitterness, astringency, and savory taste by adding an α-linked galactooligosaccharide to a food or drink having a bitterness, astringency, and savory taste such as coffee (Japanese Patent Laid-Open No. 2003-250486). Method for reducing or blocking bitterness and roast feeling in beverages such as coffee using cream containing fat or oil, sweetener, protein and emulsifier as debittering agents such as calcium gluconate, sodium gluconate, potassium gluconate (Japanese translations of PCT publication No. 2008-517589). As described above, when preparing coffee beverages and the like, various methods for removing or reducing the bitterness and astringency of coffee and the like have been disclosed, but the unpleasant remaining aroma and aftertaste after drinking of coffee are positively disclosed. No improved method is disclosed.

  On the other hand, in order to maintain the stability of the inner solution against high temperature sterilization during production, long-term storage or heating with a product warmer in winter in coffee, tea, coffee or tea-containing milk beverages, etc. And a vegetable oil composition comprising an emulsifier and an emulsifier are disclosed (Japanese Patent Laid-Open No. 2005-241933). Specifically, in the production of coffee, black tea or milk drinks containing coffee, black tea, and the like, vegetable oils and fats, and sucrose fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, or lecithin as emulsifiers are mixed. Is used for retort sterilization and UHT sterilization at the time of manufacture, or for long-term storage or heating with a product warmer in winter, to stabilize the internal solution and maintain a good flavor. The thing is not aimed at improving the unpleasant scent or aftertaste after drinking coffee.

JP-A-6-153875. JP 2001-86933 A. Japanese Patent Application Laid-Open No. 2002-281948. JP2003-250486A. JP-A-2005-241933. JP-T-2008-517589.

  An object of the present invention is to provide a containerized coffee having a pleasant aftertaste that improves unpleasant remaining aroma and aftertaste after drinking the containerized coffee, and a method for producing the same.

  That is, various types of packaged coffee have been conventionally provided and loved, but there is a fact that, depending on the person, such a packaged coffee feels unpleasant scent and aftertaste after drinking. Unpleasant flavors include odors derived from coffee's burnt and roasted sensations, milky and sticky odors. In general, regular type coffee with relatively low milk fat has a strong residual scent, and coffee au lait type coffee with a high milk fat has a low residual scent but has a strong milk deterioration smell. Therefore, to improve the unpleasant remaining scent and aftertaste after drinking for those who feel an unpleasant odor with respect to the aftertaste of the packaged coffee or other users of the packaged coffee, An object of the present invention is to improve unpleasant remaining aroma and aftertaste after drinking containerized coffee and to provide a containerized coffee having a pleasant aftertaste and a method for producing the same It is in.

  The present inventor, in order to solve the above problems, during the production of container-packed coffee, by blending milk fat and vegetable oils and fats in a specific ratio in the beverage, after drinking the beverage, It has been found that a container-packed coffee having a pleasant aftertaste can be produced, and the present invention has been completed. That is, according to the present invention, a container-packed coffee having a pleasant aftertaste after drinking by blending vegetable oils and fats in a beverage at a ratio of 0.15 to 2 per 1 weight of milk fat in the production of the container-packed coffee. Further, in the present invention, the effect of improving the aftertaste of container-packed coffee is further enhanced by adding catechins in addition to milk fat and vegetable oil.

Specifically, in the present invention, (1) in the production of container-packed coffee prepared by heat sterilization , vegetable oils and fats are blended in the beverage at a ratio of 0.15 to 2 per 1 weight of milk fat. A method for producing a container-packed coffee having a pleasant aftertaste, characterized by the following: (2) In addition to milk fat and vegetable oil, catechins are added, and after drinking according to the above (1) Container-packed coffee having a pleasant aftertaste, and (3) a container-packed coffee having a pleasant aftertaste produced by the method for producing a container-filled coffee according to any one of (1) to (2) above Made of coffee.

  According to the present invention, it is possible to improve the remaining aroma and aftertaste after drinking, and provide a containerized coffee having a pleasant aftertaste that is favored not only by those who feel uncomfortable the remaining aroma and aftertaste after drinking coffee but also by drinkers of containerized coffee. can do.

  In the present invention, in the production of packaged coffee, vegetable oils and fats per 1 part of milk fat are blended in the beverage at a ratio of 0.15 to 2, preferably 0.3 to 1 to suppress unpleasant remaining aroma after drinking. Above, it consists in producing a packaged coffee with a pleasant aftertaste. If the amount of vegetable oil is below this range, the effect of the present invention is not sufficient, and if it is more than this, the flavor of the vegetable oil itself may affect the flavor of coffee.

  Here, the packaged coffee of the present invention is “coffee” that is allowed to be displayed under fair rules (5 g or more in terms of green beans per 100 g of content), “coffee beverage” (2.5 g or more and less than 5 g), “coffee” Any of those that fall under the category of “entered soft drinks” (1 g or more and less than 2.5 g) is an object, but those that are classified as “coffee” are particularly suitable in terms of the effects of the present invention.

  Any vegetable oils and fats to be blended in the present invention can be used as long as they are edible, such as rapeseed oil, cottonseed oil, corn oil, sunflower oil, soybean oil, and palm oil. It is preferable to use it. In addition, when blending, it is necessary to emulsify in combination with known emulsifiers such as sucrose fatty acid ester, organic acid glycerin ester, polyglycerin fatty acid ester, etc. in order to prevent separation of vegetable oils and fats in beverages, Preferably, a preparation emulsified with these emulsifiers in advance is used.

  On the other hand, for milk fat, for example, raw milk, cow's milk, concentrated milk, condensed milk, whole powdered milk, etc. can be used, and milk or whole milk powder is preferably used from the viewpoint of supply amount.

  Furthermore, about the container-packed coffee of this invention, by adding catechins in addition to milk fat and vegetable fats and oils, the effect of improving the remaining scent after drinking and the aftertaste, which are the effects of the present invention, can be further enhanced. Here, catechins refer to non-polymer catechins contained in green tea or the like, and a green tea extract or a purified product thereof can be used for use. For example, a series of preparations such as “Sanphenon” (Taiyo Kagaku) and “Polyphenone” (Mitsui Norin) available on the market can be used. The compounding quantity should just mix | blend the appropriate quantity which exhibits this invention, For example, if "Sanphenon BG-3" mix | blends about 0.0005 to 0.01 weight% with respect to a drink, an effect can be shown.

  The container-packed coffee of the present invention can be produced by a conventional method (specifically, refer to “Latest Soft Drinks” (Korin)). In other words, after mixing the raw materials for the coffee extract and performing predetermined homogenization, it is filled into a metal container and then sterilized by retort, or UHT sterilized and then filled into a PET container and the like. Can be manufactured. Since the effect of the present invention is more pronounced when the heat sterilization strength is stronger, it is desirable to perform it on canned milked coffee that undergoes retort sterilization.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  [Additional effect of vegetable oil and milk fat]

(Preparation of container coffee)
With respect to the basic formulation of Table 1 (prototype prescription: addition rate% by weight), vegetable oil and milk fat of Table 2 (milk fat / vegetable oil blending amount) were added for each sample to make a trial coffee. That is, after extracting with 10 times the amount of hot water of coffee beans, a predetermined raw material was mixed to prepare a mixed solution. The prepared solution was subjected to a homogenization treatment and then filled into a can container. The packaged coffee was retort sterilized under normal conditions. Vegetable oils and fats manufactured by Showa Agricultural Corporation were used. 50% by weight is coconut oil, and the remaining 50% is a preparation comprising water and an emulsifier. In Table 2, it was described as the content of vegetable oil.

(Evaluation methods)
Evaluation of the improvement of the remaining scent and aftertaste was evaluated by five skilled panelists, and the results were averaged to give a five-level evaluation. -: No effect; ±: Weak effect; +: Effective; ++: Strong effect; +++: Very strong effect.

(Evaluation results)
The evaluation results are shown in Table 3. From this result, the improvement effect of the remaining scent and aftertaste was seen with respect to the case where vegetable fats and oils are 0.19-1 per weight of milk fat. Moreover, it was confirmed by the trial manufacture and the preservation | save test which were performed separately that the vegetable oil and fat became 2 weight or more, and the flavor deterioration at the time of heat preservation was conspicuous. Therefore, the case where vegetable fats and oils are added at a ratio of 0.15 to 2 per 1 weight of milk fat is considered to be a suitable range. Moreover, it is clear that the case where it adds in the ratio of 0.3-1 is more preferable.

  [Additive effect of catechin]

(Preparation of bottled coffee; evaluation)
The amount of the catechin preparation shown in Table 4 was added to the formulation of Example 3 to prepare a container-packed coffee of Example, and the effect was confirmed. As the catechin preparation, Sanphenon BG-3 (manufactured by Taiyo Kagaku Co., Ltd .; catechin content 70 wt% or more, polyphenol content 80 wt% or more) was used. The evaluation of the remaining aroma and aftertaste was performed using Example 3 as a control, and the improvement effect was evaluated in three stages. That is, ±: equivalent; +: some effect; ++: effect.

(Evaluation results)
Table 4 shows the evaluation results of the above examples. As shown in Table 4, a further improvement effect was observed with the addition of 0.0005% by weight.

Claims (3)

In the production of container-packed coffee prepared by heat sterilization, it has a pleasant aftertaste after drinking characterized by blending vegetable oils and fats in a ratio of 0.15 to 2 per 1 weight of milk fat in the beverage A method for producing containerized coffee.   The method for producing a packaged coffee having a pleasant aftertaste after drinking according to claim 1, wherein catechins are added in addition to milk fat and vegetable oil.   A packaged coffee having a pleasant aftertaste after drinking produced by the method for producing a packaged coffee according to claim 1.