JP5358741B1 - COFFEE BEVERAGE, CONTAINED COFFEE BEVERAGE, PROCESS FOR PRODUCING THE SAME, AND METHOD FOR PREVENTING HEATING DECISION OF CONTAINED COFFEE BEVERAGE - Google Patents

Abstract

[PROBLEMS] To provide a coffee beverage, a packaged coffee beverage, a method for producing the same, and a packaged coffee beverage capable of suppressing the generation of deteriorated acidity and maintaining good taste and flavor even under a long-term warmed storage environment. Provided is a method for suppressing warming deterioration.
The QAL (quinic acid lactone) concentration B in the extract is less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A is in the range of 0.00 to 0.04.
[Selection figure] None

Description

The present invention relates to a coffee beverage, in particular, a container-packed coffee beverage that is stored in a warming environment and serves as a hot beverage, a method for producing the same, and a method for preventing the deterioration of warming of a container-packed coffee beverage.

Coffee is a typical palatability food that has been widely used not only as a drink but also as a flavor additive using its unique aroma.
Among these, coffee drinks are one of the drinks loved by many people along with tea. In recent years, coffee drinks are not only tasting drinks, but are contained in drinks such as caffeine and chlorogenic acid. Attention has also been paid to components having physiologically active functions such as so-called coffee polyphenols, and they have also exhibited aspects as functional drinks.
In addition, there are a wide variety of forms provided as beverage products, such as raw beans before roasting, roasted coffee beans, or a crushed product of roasted coffee beans, and the pulverized coffee beans such as cloth, non-woven fabric, or paper The form of an extraction bag enclosed in an extraction bag, the form of a concentrate of roasted coffee bean extract, or the form of so-called instant coffee solidified by means such as freeze-drying so that the extract can be easily dissolved in hot water Etc. Also, RTD (Ready) in which the extracted coffee is sealed in a container such as a can or a PET bottle.
The To Drink type of container-packed coffee beverages has the largest market scale in the beverage product market due to the convenience of being able to enjoy coffee beverages at any time, and consumer needs have also diversified. ing.
In response to these consumer needs, a wide variety of packaged coffee beverages are now on the market.

The container-packed coffee drink is so-called regular coffee that is used for drinking immediately after extraction, although it has excellent taste and flavor compared to oi coffee after extraction by performing treatments such as sterilization and oxidation prevention. When compared, it has been said to be slightly inferior in taste and flavor.
However, in recent years, due to the increase in consumers' full-fledged intentions, in order to improve taste and flavor compared to conventional products, it is closer to the taste of regular coffee, and it is a rich element that is a factor in the taste of coffee There is a strong demand for a packaged coffee beverage having both a good taste and a flavor that is compatible with both seemingly contradictory tastes such as freshness and cleanness.

In connection with this, various attempts in the manufacturing process have been made so far for the purpose of improving the taste and flavor of coffee beverages.
For example, in the roasting process of coffee beans, a method for producing a coffee beverage obtained by enhancing the flavor of coffee beans by blowing hot air at 450 ° C. to 520 ° C. for 15 to 25 minutes is described (Patent Literature). 1).

Moreover, in the grinding process of roasted coffee beans, a method for producing a flavorful coffee beverage that does not cause excessive elution of the oil content of the coffee beans by efficiently collecting the flavor components of the coffee beans without being volatilized in the air at the time of grinding. Is described (Patent Document 2).

Further, in the coffee extraction process, after roasted and ground coffee beans are extracted with milk and then extracted with warm water, the aroma component of coffee can be obtained, and a coffee beverage for extracting umami and bitterness A manufacturing method is described (Patent Document 3).

In addition, in the process of using a plurality of types of roasted coffee beans with different flavors, the coffee that takes advantage of the unique taste of each type of coffee bean by extracting the plurality of types of roasted coffee bean powder for each coffee bean powder. A method for producing a liquid is described (Patent Document 4).

It can be said that the invention described in the above-mentioned prior art document has a certain result in improving the taste and flavor of the container-packed coffee beverage.
However, the ingredients that determine the taste and aroma of coffee beverages are formed in a complex relationship with a wide variety of substances, and each of the above-mentioned inventions does not specify the ingredients involved in the taste or aroma, There was a limit to the scope of application of the contents of the invention.

Coffee beverages can be drunk in either hot or iced form, but canned coffee beverages sealed in cans are stored in warming cases in the winter as well as in the summer for sale. There is always demand for goods.
When performing warming sales, it is stored for a long time at a temperature of about 60 ° C., but it is required to maintain good taste and flavor during this period and to prevent deterioration due to heating.
In particular, the level of consumer demand for recent containerized coffee beverages is high, and there is a demand for a flavor balance that is well roasted and has a hot fragrance, which is maintained even in a heated environment for a long period of time. That is, it is necessary to provide a new packaged coffee beverage with improved taste and flavor and a method for producing the same, which is different from the invention described in the prior art document.

In addition to the basic taste composition such as bitterness, acidity, astringency, gummy taste, and sweetness, the taste of coffee has many factors such as the so-called crispness of the taste, or the so-called richness of the taste. It is formed by intertwining intricately. Of these, bitterness, sourness, and astringency are important factors that determine the so-called sharpness and richness, and many indicators have been studied to optimize the balance between bitterness, sourness, and astringency. It has been.

However, the final coffee taste is complicated by the multiple components as described above, so it is extremely difficult to evaluate the taste only by the content of one component. On the other hand, when there are too many kinds of evaluation components, there is another problem that the adjustment becomes extremely difficult.
In the case of the present application, in addition to the above problems, at the time of warming sales, the deterioration of taste and flavor, particularly the deterioration of quality due to an increase in the sourness of the deterioration, is suppressed, and even in a long-term warmed storage environment, It is an object of the present invention to provide a coffee beverage that can obtain an optimum taste and can be easily prepared, a method for producing a containerized coffee beverage, and a method for suppressing the heating deterioration of the containerized coffee beverage.

JP 2000-217514 A JP 2000-333612 A Japanese Patent Laid-Open No. 10-136892 JP 2006-014645 A

An object of the present invention is to provide a coffee beverage, a packaged coffee beverage, a method for producing the same, and a container that can suppress the generation of a deteriorated acidity and retain a good taste and flavor even in a long-term warmed storage environment. An object of the present invention is to provide a method for suppressing warming deterioration of a stuffed coffee beverage.

As a result of intensive studies, the present inventors have adjusted the content B (ppm) of quinic acid lactone (Quinic acid lactone) in the coffee extract within a predetermined range, and the content B of the quinic acid lactone and In addition, the ratio of the total content A (ppm) of organic acids, especially quinic acid and citric acid, and B / A in the same extract is adjusted within a predetermined range, so that it deteriorates even under a long-term warmed storage environment. It was found that the generation of sourness was suppressed and good taste and flavor could be maintained.

キナ酸ラクトンは、抽出液中において、次第に加水分解され再びキナ酸となり、本反応は、液温が高いほど顕著に進行することから、抽出液に加えられる熱履歴の指標ともなりうる。
なお、キナ酸ラクトンの定量は、後述の実施例に記載する方法の他、公知の手法によって行うことができる。 (Definition)
1. Quinic acid lactone Quinic acid lactone, also called quinolactone or quinide, has a structure in which a carboxyl group and a hydroxyl group of quinic acid are dehydrated and is known to be produced in the roasting process of coffee beans. It has a structure (in the case of 1,5 quinolactone).

The quinic acid lactone is gradually hydrolyzed into quinic acid again in the extract, and this reaction proceeds more remarkably as the solution temperature is higher, and can therefore be an indicator of the heat history added to the extract.
The quinic acid lactone can be quantified by a known method in addition to the methods described in the examples below.

2. Quinic acid quinic acid is a cyclic hydroxy acid having a structure in which an ester bond of quinic acid lactone is hydrolyzed. When quinic acid and caffeic acid are ester-bonded, chlorogenic acid is one of so-called coffee polyphenols.
Specifically, it has a structure represented by the following chemical formula 2.

3. Citric acid is an organic acid having three carboxyl groups, and is known to be contained in citrus fruits and plums and in coffee.
It has a lemon-like acidity and has been conventionally used as a food additive.
In addition to quinic acid and citric acid, the coffee extract contains multiple types of organic acids, but the content of citric acid and quinic acid is higher than other organic acids, It accounts for about 60 to 70%.

4). It is an organic compound having a caffeine purine ring.
It has been known for a long time to be contained in a variety of species, and to have cardiotonic / exciting and awakening effects.
In addition to coffee, it is also contained in tea, chocolate, etc., exhibits bitterness, and is one of the bitter components in coffee, but it has the same bitterness in so-called decaffeinated coffee, excluding caffeine, It is considered that the bitter taste of coffee itself is formed by a plurality of components involved in a complicated manner in addition to caffeine.

5. Tannin Tannin is not a single component name but a water-soluble compound that is contained in plants and reacts with proteins, alkaloids, and metal ions to form a sparingly soluble salt, and is a general term for components contained in polyphenols. It is.
Depending on the type of plant, the composition of the ingredients varies. For example, catechins can be cited for tea, but in the present application, that is, coffee, chlorogenic acids that exhibit behavior very close to the above properties are collectively defined.
In the past, chlorogenic acids were sometimes referred to as caffetannins, but in recent years, this name is used less frequently.
Chlorogenic acids are ester bond compounds of caffeic acid (dihydroxycinnamic acid) and quinic acid. Depending on the coordination position and coordination number of caffeic acid in the cyclic part of quinic acid, 5 caffeoylquinic acid (5CQA), 3, The name changes such as 5 dicaffeoylquinic acid (3,5 diCQA).
Chlorogenic acids include caffeic acid which is a decomposition product, dicaffeoylquinic acid (diCQA) has astringency, and chlorogenic acid lactone (CQL) produced by dehydration of the carboxyl group of the quinic acid portion of chlorogenic acid. ) Is known as a component exhibiting a bitter taste peculiar to coffee, and can be said to be one of the important factors that determine the taste in coffee beverages.

In the present application, among the above-mentioned components, by adjusting the content of quinic acid lactone, and the ratio of the content of quinic acid lactone and the total content of quinic acid and citric acid, respectively, to a predetermined range, It has been found that the generation of a deteriorated acidity is suppressed even in a warm storage environment, and a coffee beverage and a container-packed coffee beverage that retain good taste and flavor can be obtained.

That is, the present invention will be described in detail as follows.
(1)
The QAL (quinic acid lactone) concentration B in the extract is less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A, A coffee beverage characterized by being in the range of 0.00 to 0.04.
(2)
1 coffee drink characterized by QAL (quinic acid lactone) density | concentration B in an extract being less than 50 ppm.
(3)
The ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A is in the range of 0.0001 to 0.04, 1 or 2 Coffee drinks.
(4)
3. A coffee drink characterized by being a packaged drink.
(5)
4. Coffee drink characterized by being a warm sale item.
(6)
The QAL (quinic acid lactone) concentration B in the extract is prepared to be less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A Is adjusted so that it may become the range of 0.00-0.04, The manufacturing method of the container-packed coffee drink characterized by the above-mentioned.
(7)
6. The method for producing a containerized coffee beverage according to 6, wherein the QAL (quinic acid lactone) concentration B in the extract is adjusted to be less than 50 ppm.
(8)
The QAL (quinic acid lactone) concentration B in the extract is prepared to be less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A However, it is adjusted so that it may become the range of 0.00-0.04, The heating deterioration suppression method of the container-packed coffee drink characterized by the above-mentioned.
(9)
8. The method for suppressing deterioration of heating of a container-packed coffee beverage according to 8, wherein the QAL (quinic acid lactone) concentration B in the extract is adjusted to be less than 50 ppm.

ADVANTAGE OF THE INVENTION According to this invention, the coffee beverage which can suppress generation | occurrence | production of a deterioration acidity, and can hold | maintain favorable taste property also in a long-time warm storage environment, a container-packed coffee beverage, its manufacturing method, and a container-packed coffee beverage Can be provided.

Although embodiments of the present invention will be described in detail below, known techniques other than the embodiments described below can be selected as appropriate without departing from the technical scope of the present invention.

1. Coffee beverage In the present embodiment, a coffee beverage is obtained by roasting coffee beans as a raw material for a predetermined time and then pulverizing an extract obtained through an extraction step of extracting with hot water alone or in combination of a plurality of types. Say things.
Since the content of quinic acid lactone and organic acid (quinic acid and citric acid) varies depending on the bean type, the coffee bean varieties used may be used singly and / or a mixture of two or more bean types. The mixing ratio can be changed as appropriate.
In the extraction step, any known method can be appropriately selected, but a method using a paper or cloth filter is desirable.

As for the extract obtained in the extraction step, the whole extract from the addition of hot water to the completion of the extraction may be collected, but the extract extracted in the first half and the second half of the total extraction amount In the extracted extract, the contents of quinic acid lactone and organic acid (quinic acid and citric acid) are greatly different from each other. Therefore, a predetermined amount of each of the first half extract and the second half extract is mixed to prepare a coffee beverage. It can also be adjusted.

In the case of producing a coffee beverage, in addition to the extraction step described above, an extract obtained through a concentration step such as freeze concentration can also be used.
Furthermore, in addition to the concentration step, clarification step such as filtration step and centrifugation step, sterilization step such as heat sterilization and UV sterilization, freezing step for quality maintenance, drying step and lyophilization step, etc. It is possible to go through a container filling process for the sake of simplicity.
In this embodiment, the various numerical values of the components of the invention relating to the coffee beverage indicate values in the completed form as the coffee beverage.

In addition, the coffee beverage according to the present embodiment includes sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, antioxidants, pH, and the like without departing from the technical scope of the present invention. Additives such as regulators, emulsifiers, fragrances, and milk components such as raw milk, cow milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, and milk can be added.
In the present embodiment, a coffee beverage, a packaged coffee beverage, a method for producing the same, and a packaged product that can suppress the generation of deteriorated acidity and maintain good taste even under a long-term warmed storage environment. For the purpose of the present application to provide a method for suppressing warming deterioration of a coffee beverage, it may be in the form of either black coffee or milk coffee, but is preferably a packaged coffee beverage provided in a hot form.

Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly desirable.

As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like can be selected.

2. Examples of raw beans and coffee beans used for extraction include, but are not limited to, Brazil, Colombia, Tanzania, and mocha. Examples of coffee bean varieties include Arabica and Robusta. One kind of coffee beans may be used, or two or more kinds may be blended and used. Coffee beans are roasted using a known method, and the degree of roasting (L value) can be adjusted as appropriate in order to obtain an extract necessary for adjusting each component.

3. Containers Examples of coffee beverage containers according to the present embodiment include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), etc. When it is necessary to consider heated sales as in the embodiment, it is desirable to use a PET bottle, a can (aluminum, steel), or a reinforced plastic container having a reinforced layer or an oxygen absorbing layer.

The sterilization treatment of the coffee beverage according to the present embodiment is performed under the sterilization conditions stipulated in the Food Sanitation Law when the container can be sterilized by heating after filling into a container such as a metal can. Examples of the sterilization method include retort sterilization.
When using a metal can or the like having heat resistance in a container, retort sterilization at 121 ° C. for 10 minutes can be performed after filling the container.

4). Quinic acid lactone (QAL)
In the present embodiment, the QAL content in the coffee beverage is less than 80 ppm, more preferably less than 50 ppm, and most preferably 0.1 to 40 ppm.
When the quinic acid lactone deviates from the above range, when stored in a warmed state, the deterioration of the sour taste due to the synergistic effect of the quinic acid produced from the quinic acid lactone and citric acid having different contents depending on the degree of roasting. The increase is not suppressed, and the taste and flavor are impaired.

5. Other ingredients In this embodiment, the ingredients contained in the coffee beverage include the quinic acid lactone, caffeine, and tannin, polyphenols such as chlorogenic acid, organic acids such as acetic acid, malic acid, and citric acid, and aroma. It contains various compounds such as pyrazines involved and nicotinic acid.
Even if the content of each of the above-described components varies by mixing the coffee beverage, the effect of the present invention can be enjoyed as long as the requirements of the present invention are satisfied.

In this example, the contents other than quinic acid lactone were as follows.
(caffeine)
The content A (mg / 100 ml) of caffeine, which is one of the bitter components, is preferably 40 to 100, more preferably 40 to 90, still more preferably 40 to 80, 50 to Most preferred is 70.
Thereby, the effect of the present invention can be enjoyed, and a coffee beverage composition and / or a coffee beverage excellent in taste and flavor can be obtained.

(Tannin)
In this example, the content of tannin (mg / 100 g) is preferably 90 to 250, more preferably 100 to 240, and still more preferably 110 to 230.

(PH)
The pH of the coffee beverage composition and / or coffee beverage in the present embodiment is preferably in the weak acid range of 5.0 to 6.5, and more preferably in the range of 5.4 to 6.2.

(Other additives)
In the present embodiment, a pH adjuster such as sodium bicarbonate (NaHCO 3) can be added within a range that does not adversely affect the taste.
In the case of sodium hydrogen carbonate, those obtained by a known method can be used, and commercially available products can also be used.

Hereinafter, the present invention will be described in more detail by way of examples using a packaged coffee beverage as an example, but the present invention is not limited to the examples.

1. Production of Coffee Beverage In this example, a plurality of coffee extract liquids (extract liquid 1 to extract liquid 6) were prepared under the conditions shown in Table 1 below, and these were mixed as appropriate so that the examples and comparative sample Was prepared.
As described above, since the contents of quinic acid lactone, quinic acid, citric acid and the like in the coffee extract are different from each other, as shown in Table 1, a plurality of types of coffee extracts are prepared in advance and each extraction is performed. By measuring the components of the liquid and mixing and preparing them using known means, a coffee beverage having a desired component configuration can be prepared.
In addition, although there is no restriction | limiting in particular about the measuring method of each component, In a present Example, content of quinic acid lactone was measured with the following method.

Quinic acid lactone was quantified by an absolute calibration curve method using a quinic acid lactone standard product using ultra high performance liquid chromatography (UPLC) and a triple quadrupole mass spectrometer (TQD) under the following conditions.
= UPLC condition =
Column: ACQUITY UPLC BEH C18 (2.1 mmΦx100 mm, Waters Corporation)
・
Mobile phase:
A: MilliQ water B: Acetonitrile ・ Flow rate: 0.2 ml / min
-Column temperature: 40 ° C
・ Gradient condition:
From the start of analysis up to 2 minutes, solution B is 5%,
Switch from 2.1 minutes to 60% solution B, hold for 4.5 minutes,
Switch from 4.6 minutes to 5% solution B, hold 5% until 8 minutes. Injection volume: 2 μL
= TQD condition =
・ Analysis mode: ESI negative V mode ・ Source temperature: 120 ℃
Desolvation temperature: 400 ° C
・ Capillary voltage: 2.5 kV
・ Sampling cone voltage: 35V
Desolvation gas: 600L / Hr
Scan time: 0.2 second collision voltage: 10V
・ Channel: m / z 173> m / z 93
Reference material: quinic acid lactone (abbreviation: QAL)

In this example, a coffee extract extracted under the following conditions was prepared.
In addition, the extraction timing represents the difference in whether only one of the first half of the extract and the second half of the extract is collected or the whole extraction is collected.

(Preparation of Example Sample and Comparative Sample)
Example coffee samples 1 to 8 and Comparative sample samples 1 to 4 in Table 2 below are prepared by mixing the coffee extract in a predetermined ratio by a known method, and immediately sealed in an aseptic state. A comparative sample was prepared.
In preparation, if necessary, the coffee extract diluted with water may be used, or it may be concentrated to a predetermined concentration.
In this example, samples adjusted to the components shown in Table 2 were stored at 60 ° C. for 2 weeks, and then a sensory evaluation test was performed. The sensory evaluation test sample was conducted in a hot state around 60 ° C.

2. Sensory evaluation For Examples 1 to 8 and Comparative Examples 1 to 4 adjusted as shown in Table 2 above, a sensory evaluation test was performed according to the following evaluation items.
The sensory evaluation test was conducted by entrusting 7 panelists to evaluate each item according to the following criteria. Here, the numerical values in the table are the average values of the evaluations of the seven panelists (rounded to the nearest decimal place).
<A feeling of roast>
5 points: Feels very strong 4 points: Feels strong 3 points: Normal 2 points: Slightly weak 1 point: Too weak <Deteriorated acidity>
5 points: Unsatisfactory 4 points: Almost unsatisfactory 3 points: Slightly felt but no problem 2 points: Degraded sour taste and unpleasant 1 point: Degraded sour taste strongly unpleasantly <Hot fragrance>
5 points: Feel very strong 4 points: Feel strongly 3 points: Feel enough 2 points: Slightly feel 1 point: Don't feel much <flavor balance>
Overall balance of individual evaluation items: 5 points: very good 4 points: good 3 points: normal 2 points: slightly bad balance 1 point: poor balance <overall evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
◎: very good suitability as a product ○: good suitability as a product △: suitability as a product is standard ×: implemented for each of the above evaluation items that are poor in suitability as a product Table 3 shows the results of evaluation of examples and comparative examples.

(Discussion)
As a result of the sensory evaluation, by adjusting the ratio of the content of quinic acid lactone and the total content of citric acid and quinic acid, which are organic acids, to the predetermined ranges shown in the present application, It was confirmed that even in a warm storage environment, it is possible to obtain a packaged coffee beverage capable of maintaining good taste and flavor without producing deteriorated acidity.

INDUSTRIAL APPLICABILITY The present invention can be used for a coffee beverage, particularly a container-packed coffee beverage that is stored under a warming environment and used as a hot beverage, a method for producing the same, and a method for preventing heating deterioration of a container-packed coffee beverage.

Claims (9)

The QAL (quinic acid lactone) concentration B in the extract is less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A, 0.
A coffee beverage characterized by being in the range of 00 to 0.04.
The coffee beverage according to claim 1, wherein the QAL (quinic acid lactone) concentration B in the extract is less than 50 ppm. The ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A, is in the range of 0.0001 to 0.04. Or the coffee drink of Claim 2. The coffee drink according to claim 3, which is a packaged drink. The coffee drink according to claim 4, wherein the coffee drink is a heated product. The QAL (quinic acid lactone) concentration B in the extract is prepared to be less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A Is adjusted so that it may become the range of 0.00-0.04, The manufacturing method of the container-packed coffee drink characterized by the above-mentioned. The method for producing a containerized coffee beverage according to claim 6, wherein the QAL (quinic acid lactone) concentration B in the extract is adjusted to be less than 50 ppm. The QAL (quinic acid lactone) concentration B in the extract is prepared to be less than 80 ppm, and the ratio of the total concentration A (ppm) of quinic acid and citric acid in the extract to the QAL concentration B, B / A However, it is adjusted so that it may become the range of 0.00-0.04, The heating deterioration suppression method of the container-packed coffee drink characterized by the above-mentioned. The method for suppressing deterioration of warming of a bottled coffee beverage according to claim 8, wherein the QAL (quinic acid lactone) concentration B in the extract is adjusted to be less than 50 ppm.