JP4778949B2 - Containerized coffee beverage - Google Patents

Description

  The present invention relates to a packaged coffee beverage for non-warming purposes.

There is growing interest in lifestyle-related diseases, and general therapies with improved lifestyles such as diet, exercise, and restrictions on drinking and smoking are widely applied to people with normal hypertension, including mild to severe hypertension. Yes. It is said that improvement of eating habits is particularly important. Searches for foods having a blood pressure lowering effect have been carried out rapidly, and it has been reported that chlorogenic acid, caffeic acid, ferulic acid and the like contained in foods such as coffee show excellent physiological effects (Patent Documents 1 to 3). 3).
On the other hand, as an effect of catechins, an effect of suppressing cholesterol elevation, an activity of inhibiting α-amylase activity, and the like have been reported (for example, see Patent Documents 4 and 5). In order to express such a physiological effect, it is necessary to drink 4 to 5 cups of tea per day for an adult. Therefore, in order to ingest a large amount of catechins more easily, catechins are added to the beverage. Container-packed beverages that are blended in high concentrations and have improved taste and stability have been reported (see Patent Documents 6 to 9). In addition, in order to suppress a decrease in the content of non-polymer catechins in a packaged coffee beverage after long-term storage, a method of containing a water-soluble protein and a method of controlling pH have been reported (Patent Literature). 10 and 11). Recently, a method using quinic acid derived from a coffee bean extract has been disclosed as a method for masking the flavor of non-polymer catechins in a so-called sports beverage system (Patent Document 12).
JP 2002-363075 A JP 2002-22062 A JP 2002-53464 A JP-A-60-156614 JP-A-3-133828 Japanese Patent No. 3329799 Japanese Patent No. 3342698 Japanese Patent No. 3360073 Japanese Patent No. 3338705 JP 2004-357539 A JP 2005-160395 A JP 2007-166934 A

From this background, there is a demand for foods containing chlorogenic acids and catechins at high concentrations, but in the case of packaged beverages, the difficulty is very high from the viewpoint of storage stability, and it has been embodied so far. There are no examples.
For this reason, it had to be blended at a low concentration, but in that case, it was difficult to balance the tastes of the two, and a container-packed coffee beverage with a better flavor was desired.

The present inventor conducted a flavor study to enable long-term drinking habits, and it was easy to increase the chlorogenic acid concentration in the beverage by using the basic skeleton of the beverage as a coffee beverage, and a considerable amount of non-polymer catechins It was found that a beverage composition capable of maintaining palatability even when blended is relatively easy to produce.
Moreover, as a material to be used at that time, the composition of the solid content derived from green tea, which is a supply source of non-polymer catechins, is limited to a specific range, so that the flavor after low-temperature storage is good and precipitation is generated. We obtained knowledge that it is possible to obtain products that are difficult to generate.

That is, the present invention
A coffee beverage having a chlorogenic acid concentration of 0.16 to 0.25% by mass and a non-polymer catechin concentration of 0.1 to 0.3% by mass,
(A) Non-polymer catechins are derived from green tea, the concentration of non-polymer catechins in the solid content derived from green tea is 50% by mass or more, and (B) Brix derived from coffee and Brix derived from green tea Is a total of 1.7 to 1.9%,
The present invention provides a container-packed coffee beverage for non-warming sale that has been subjected to heat sterilization.

  According to the present invention, a packaged coffee beverage containing both chlorogenic acids and non-polymer catechins in a high concentration can be obtained.

  In the present invention, the non-polymer catechins are non-epimeric catechins (non-epimeric) such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc. It is a collective term for all epi-catechins (epi-forms).

  In the packaged beverage of the present invention, non-polymer catechins which are non-polymer and dissolved in water are 0.1 to 0.3% by mass, preferably 0.13 to 0.29% by mass. More preferably, the content is 0.15 to 0.21% by mass. When the content of non-polymer catechins is within this range, it can be efficiently ingested in an amount effective for physiological effects. The concentration of non-polymer catechins referred to here is defined based on the total amount of eight types of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. The

  The non-epimeric content in the non-polymer catechins is 25 to 80% by mass, more preferably 30 to 70% by mass, more preferably 40 to 60% from the viewpoint of stability in the isomerization reaction after heat sterilization. Most preferred is mass%, especially 45-55 mass%. The said non-epimer content rate is a non-epimer catechin density | concentration in the said non-polymer catechin.

  Moreover, in the non-polymer catechins in the container-packed coffee beverage of the present invention, the proportion of gallate bodies composed of catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate in all non-polymer catechins ( (Hereinafter referred to as “gallate body ratio”) is 21 to 40% by mass, preferably 22 to 39% by mass, more preferably 23 to 38% by mass, and particularly preferably 25 to 35% by mass. It is preferable in terms of both effectiveness and flavor.

  Non-polymer catechins can be widely derived from green tea, but it is preferable to use a green tea extract, and a purified product of green tea extract can be used to incorporate a high concentration of non-polymer catechins And particularly preferred from the viewpoint of taste. The concentration of non-polymer catechins in the solid content derived from green tea is 50% by mass or more, preferably 70% by mass or more, and more preferably 80% by mass or more.

  Examples of the green tea used in the present invention include tea leaves made from tea leaves obtained from the genus Camellia, for example, C. sinensis, C. assamica, and Yabuki species, or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea.

  Examples of the green tea extract include a product obtained by further purifying an extract extracted from tea leaves with hot water or a water-soluble organic solvent as a raw material, or a product obtained by directly purifying the extracted concentrate. Green tea concentrates such as commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon” can also be used as raw materials.

As a means for purifying the green tea concentrate, for example, a method in which a green tea concentrate is suspended or dissolved in a mixture of water and an organic solvent, a precipitate generated by adding the organic solvent to the mixture is removed, and then the solvent is distilled off. Etc.
Examples of the form of the green tea extract include various forms such as a solid, an aqueous solution, and a slurry.

The container-packed coffee beverage of the present invention contains 0.16 to 0.25% by mass of chlorogenic acids from the viewpoint of the flavor balance in blending non-polymer catechins and the physiological effects of chlorogenic acids themselves, Preferably it contains 0.17 to 0.23 mass%, More preferably, it contains 0.18 to 0.21 mass%. The chlorogenic acids include (A ¹ ) monocaffeoylquinic acid and (A ² ) ferlaquinic acid. Here, (A ¹ ) monocaffeoylquinic acid includes at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid. Examples of (A ² ) ferulquinic acid include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. Examples of (A ³ ) dicaffeoylquinic acid include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The content of the chlorogenic acids can be measured by high performance liquid chromatography (HPLC). The analysis conditions are according to the method described in the examples.

The coffee extract obtained from roasted coffee beans used in the present invention can be prepared from an extract from coffee beans, an aqueous solution of instant coffee, a liquid coffee extract and the like.
Although the kind of coffee bean used for obtaining the coffee extract in the present invention is not particularly limited, examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain and the like. Coffee beans include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. About the method of making coffee beans into roasted coffee beans by roasting, preferred roasting methods include direct fire type, hot air type, and semi-hot air type, and a type having a rotating drum is more preferred. The roasting temperature is usually 100 to 300 ° C, more preferably 150 to 250 ° C. From the viewpoint of flavor, it is preferable to cool to 0 to 100 ° C. within 1 hour after roasting, more preferably 10 to 60 ° C. As roasting degree of roasted coffee beans, there are light, cinnamon, medium, high, city, full city, french and italian, and light, cinnamon, medium, high and city are preferred.

  As L value which measured the roasting degree with the color difference meter, Preferably it is 16-24, More preferably, it is 17-24. In addition, it is preferable to mix and use extracts derived from coffee beans having different roasting degrees. In addition, when using extracts derived from coffee beans with different roasting degrees, or when using an extract derived from coffee beans with a single roasting degree, extract the raw coffee beans from roasted coffee beans. You may use together.

  About the extraction method from roasted coffee beans, the method of extracting from roasted coffee beans or its ground material using extraction solvents, such as water-hot water (0-100 degreeC), etc. are mentioned, for example. Examples of the extraction method include a boiling type, an espresso type, a siphon type, and a drip type (paper, flannel, etc.). Moreover, when obtaining an extract from green coffee beans, the above method may be selected.

  Examples of the extraction solvent include water, alcohol-containing water, milk, carbonated water, and the like. The pH of the extraction solvent is usually from 4 to 10, and preferably from 5 to 7. In addition, a pH adjusting agent such as sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, or L-alcorbic acid Na may be contained in the extraction solvent, and the pH may be adjusted appropriately.

  Extractors include paper drip, non-woven drip, siphon, nel drip, espresso machine, coffee machine, percolator, coffee press, ibrick, water drip, boiling, heatable kettle, stirring and stirring kettle, coffee cup Paper or non-woven bag-like structure that can be suspended, drip extractor having a structure (such as mesh or punching metal) that is substantially capable of solid-liquid separation of coffee beans at the bottom of the spray nozzle, at the top and bottom Examples thereof include a column extractor having a structure (mesh, punching metal, etc.) that can substantially separate coffee beans from solid and liquid. The extractor may have a structure that can be heated or cooled (for example, an electric heater, a jacket through which hot water, steam, or cold water can flow).

  Examples of the extraction method include a batch extraction method, a semi-batch extraction method, and a continuous extraction method. The extraction time of the batch type extraction method or the semi-batch type extraction method is 10 seconds to 120 minutes. From the viewpoint of flavor, 30 seconds to 30 minutes is preferable.

  The Brix of the container-packed coffee beverage of the present invention preferably has a total of 1.7 to 1.9% of the Brix derived from coffee and the Brix derived from green tea. Moreover, 1.2 to 1.6% of Brix derived from coffee is preferable, and 1.3 to 1.5% is more preferable. The Brix derived from green tea is preferably 0.2 to 0.7%, more preferably 0.3 to 0.6%. Within these ranges, it is possible to balance the bitter and astringent taste derived from catechins and the coffee flavor, and a coffee beverage excellent in flavor can be obtained.

  As for pH of the container-packed coffee drink of this invention, 4.1-6.4 are preferable. At pH 4.1 or higher, the flavor as a coffee beverage is preferred. Further, at a pH of 6.4 or less, sufficient non-polymer catechins can remain even after the sterilization treatment. 4.3-6.4 are more preferable, 4.5-6.3 are still more preferable, and 4.7-5.6 are the most preferable.

The container-packed coffee drink of the present invention is based on the definition according to the fair competition rules regarding the display of coffee drinks and the like established in 1978. As a soft drink containing coffee, it is a beverage containing coffee extracted from or eluted from coffee beans of 1 g or more and less than 2.5 g in terms of green coffee in a content of 100 g,
The coffee beverage is a beverage containing a coffee component extracted or eluted from less than 2.5 to 5 g of coffee beans, and the coffee is a beverage containing a coffee component extracted or eluted from 5 g or more of coffee beans. All beverages fall within the definition of a packaged coffee beverage of the present invention. Here, in terms of raw bean equivalent, 1 g of roasted regular coffee corresponds to 1.3 g of green beans. (Revised new edition, Soft Drinks, supervised by: National Soft Drinks Industry Association, published by Mitsuaki, published on page 421, December 25, 1989)

  In the container-packed coffee beverage of the present invention, as ingredients that may be added in the formulation, bitterness inhibitor, antioxidant, fragrance, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, Additives such as pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, quality stabilizers, pH adjusters, and fragrances may be used alone or in combination. As sweeteners, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, and synthetic sweeteners can be used.

  Although there is no limitation in particular as a bitterness inhibitor, Cyclodextrin is preferable. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.01 to 0.5% by mass, preferably 0.01 to 0.3% by mass.

The container-packed coffee beverage produced by the method of the present invention is produced by performing a heat sterilization treatment with the F0 value (lethal value) set to a certain value or more. The F0 value is 5 to 60, preferably 10 to 50, more preferably 15 to 40, and still more preferably 17 to 35 in terms of microbiological stability. Here, the F0 value is a value for evaluating the heat sterilization effect when the canned coffee beverage is heat sterilized, and indicates the heating time (minutes) at the reference temperature (121.1 ° C.). The F0 value is calculated by multiplying the lethality rate (1 at 121.1 ° C.) with respect to the temperature in the container by the heating time (minutes). The fatality rate can be obtained from the fatality rate table (Masao Fujimaki et al., “Food Industry”, Hoshiseisha Koseikaku, 1985, page 1049). In order to calculate the F0 value, a commonly used area calculation method, official method, or the like can be employed (see, for example, Tanikawa et al. << Canned Manufacturing Science >> page 220, Hoshiseisha Koseikaku).
In the present invention, in order to set the F0 value to be a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a preliminarily obtained lethality curve.

  Sterilizers include retort pots, tube sterilizers, plate sterilizers, HTST plate sterilizers, UHT sterilizers, etc. (Revised new edition Soft Drinks, supra, pages 546-558, 633-638).

  The sterilization temperature is preferably 123 ° C. or higher in view of microbiological stability, more preferably 123 to 150 ° C., more preferably 126 to 141 ° C., and still more preferably 130 to 140 ° C.

  In addition to the above conditions, the heat sterilization treatment is performed under the sterilization conditions stipulated in the Food Sanitation Law if the container can be heat sterilized after filling into a container like a metal can. Also, it should be noted that the temperature rise and cooling to the heat sterilization setting conditions should be performed promptly and not accompanied by excessive heat history. In addition, the metal can may be filled after heat sterilization. The same applies to paper, bottles, and the like, and heat sterilization after filling or filling after heat sterilization is possible considering the heat resistance of the container.

  The container-packed coffee beverage of the present invention can be produced by filling a container such as a can (aluminum, steel), paper, a retort pouch, a bottle (glass) or the like. In this case, the container can be packed into a 50 to 500 mL canned coffee beverage. The canned coffee beverage is preferably single-strength. Here, “single strength” refers to what can be drunk as it is after opening the packaged beverage. Moreover, as a constituent ratio of monocaffeoylquinic acid in the coffee beverage obtained according to the present invention, a mass ratio of 4-caffeoylquinic acid / 3-caffeoylquinic acid is 0.6 to 1.2, and 5- The mass ratio of caffeoylquinic acid / 3-caffeoylquinic acid is preferably 0.01 to 3. Moreover, in order to make the effect | action of this invention effective, it is good also considering a container-packed coffee drink as a container-packed black coffee drink. Here, the black coffee beverage refers to a product in which milk is not blended regardless of the presence or absence of so-called sweeteners such as unsweetened black, sweetened black and fine sugar black.

As the container, a container having a low oxygen permeability is preferable from the viewpoint of preventing changes in the ingredients in the coffee. For example, a can made of aluminum or steel, a glass bottle, or the like may be used. In the case of cans and bottles, resealable ones that can be recapped are also included. Here, the oxygen permeability is an oxygen permeability (cc · mm / m ² · day · atm) measured in an environment of 20 ° C. and a relative humidity of 50%, and the oxygen permeability is preferably 5 or less, and 3 Hereinafter, 1 or less is particularly preferable.

  The packaged coffee beverage of the present invention is preferably sold under non-warming conditions. The temperature condition in sales is preferably 40 ° C. or lower, more preferably 25 ° C. or lower, and further preferably 10 ° C. or lower. By being sold at a low temperature, it can be tasted at a low temperature and can be tasted with good flavor.

Analysis of chlorogenic acids:
A method for analyzing chlorogenic acids in a packaged coffee beverage is as follows. The analytical instrument used was HPLC. The model numbers of the unit units are as follows. UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (intact Inc.).
The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution, eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
Retention time of chlorogenic acids (unit: minutes)
(A ¹ ) Monocafe oil quinic acid: 5.3, 8.8, 11.6, total 3 points (A ² ) Ferlaquinic acid: 13.0, 19.9, 21.0, total 3 points (A ³ ) Dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total. From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

Measurement of catechins Use a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation for a packed coffee beverage that has been filtered with a filter (0.8 μm) and then diluted with distilled water. A packed column L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was attached, and a gradient method was performed at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.
Measurement of Brix As the Brix value, a value measured with a refractometer at 20 ° C. is used. As a refractometer, RX-5000α; manufactured by ATAGO was used.

<Method for producing purified green tea extract (1)>
The green tea extract having a catechin content of 30% by mass was subjected to tannase treatment (tannase concentration 1.1% by mass; reaction temperature 20 ° C., Brix 20 of the reaction solution) and spray-dried by a spray drying method. A mixed solvent of ethanol and water (water: ethanol = 30: 70 (mass ratio)) was added to the obtained powder to extract catechin. 10 parts by mass of activated carbon is added to the mixture, and the activated carbon is removed by filtration. Thereafter, ethanol is distilled off at 40 ° C. and 0.0272 kg / cm ² , and the concentration of catechins is adjusted with ion-exchanged water. A purified product (1) of green tea extract was obtained. Purified green tea extract (1) The non-polymer catechin concentration in the solid content was 80% by mass, and the gallate content in the non-polymer catechins was 30% by mass.

<Green tea extract concentrate (2)>
A commercially available product, Polyphenon HG (manufactured by Mitsui Norin) was used as it was. Concentrate of green tea extract (2) The non-polymer catechin concentration in the solid content was 33% by mass, and the gallate content in the non-polymer catechins was 50% by mass.

Example 1
Chlorogenic acid concentration derived from coffee extract obtained by hot water extraction of medium roasted coffee beans (L value: 24) 100 mg / 100 g, coffee bean extract (coffee with low roasting L value 50 The coffee extract obtained by extracting the beans with hot water was concentrated under reduced pressure, and the chlorogenic acid concentration derived from chlorogenic acid concentration: 21,329 mg / 100 g of the extract was adjusted to 90 mg / 100 g. The coffee extract and coffee bean extract were weighed. To this solution, a purified product (1) of green tea extract was added in such an amount that the catechin concentration after messing up was 185 mg / 100 g. The pH was adjusted to 6.2 with 10% aqueous sodium hydrogen carbonate solution, and the volume was increased with ion-exchanged water. The solution was heated to 75 ° C., filled into a 190 g can container, sealed, and sterilized at 124 ° C. for 20 minutes (F0 value: 39). Thereby, a container-packed coffee beverage having a chlorogenic acid concentration of 190 mg / 100 g, a catechin concentration of 185 mg / 100 g, and a pH of 5.6 was prepared.

Example 2
A chlorogenic acid concentration of 190 mg / 100 g, a catechin concentration of 285 mg / 100 g, and a pH of 5. were obtained in the same manner as in Example 1 except that the purified green tea extract (1) was added so that the catechin concentration after adjustment was 285 mg / 100 g. Six containerd coffee drinks were prepared.

Comparative Example 1
The coffee extract was weighed out so that the chlorogenic acid concentration derived from the coffee extract was 100 mg / 100 g. Others were carried out similarly to Example 1, and prepared the container-packed coffee drink of chlorogenic acid density | concentration 100 mg / 100g, catechin density | concentration 185 mg / 100g, and pH 5.6.

Comparative Example 2
A chlorogenic acid concentration of 190 mg / 100 g, a catechin concentration of 385 mg / 100 g, and a pH of 5. were obtained in the same manner as in Example 1 except that the purified green tea extract (1) was added so that the adjusted catechin concentration was 385 mg / 100 g. Six containerd coffee drinks were prepared.

Comparative Example 3
As in Example 2, except that the green tea extract concentrate (2) was used instead of the purified green tea extract (1), the chlorogenic acid concentration was 190 mg / 100 g, the catechin concentration was 285 mg / 100 g, pH 5. Six containerd coffee drinks were prepared.

Flavor evaluation: Balance between bitter and astringent taste derived from catechins and coffee flavor ○: No problem ○ ~ △: Somewhat uncomfortable in balance but no problem △: Balance adjustment is difficult but usable range △ ~ ×: Catechin There is a presence of similar flavor and coffee is insufficient. ×: Masking with a fragrance is severe, and stability at 25 ° C. for 1 month storage was determined by visual judgment.
Precipitation assessment:
-: Not observed +: Observed

Claims (4)

A coffee beverage having a chlorogenic acid concentration of 0.16 to 0.25% by mass and a non-polymer catechin concentration of 0.1 to 0.3% by mass,
(A) Non-polymer catechins are derived from green tea, the concentration of non-polymer catechins in the solid content derived from green tea is 50% by mass or more, and (B) Brix derived from coffee and Brix derived from green tea Is a total of 1.7 to 1.9%,
Non-heated container-packed coffee beverage that has been heat sterilized.   The non-heated container-packed coffee drink of Claim 1 whose Brix derived from coffee is 1.2 to 1.6%.   (C) The non-heated selling container-packed coffee beverage according to claim 1 or 2, wherein the non-polymer catechins have a gallate content of 21 to 40% by mass.   The non-warming sale container-packed coffee drink according to any one of claims 1 to 3, wherein the non-warming sale condition is managed at 25 ° C or lower.