JP5438232B1 - Coffee beverage and method for producing the same, and method for inhibiting flavor deterioration of coffee beverage - Google Patents

Abstract

[PROBLEMS] To provide a coffee beverage capable of suppressing an increase in sourness over time even when the content of organic acids together with chlorogenic acids is high, a method for producing the same, and a method for suppressing flavor deterioration of coffee beverages. I will provide a.
The content “CQ” (mg / 100 g) of chlorogenic acids in a beverage is 140 or more, the total content [A] (ppm) of organic acids is 1700-3500, and the organic acids The ratio [QL] / [A] of the total content [A] of [A] and the content [QL] (ppm) of the quinic acid lactone is less than 0.02.
[Selection figure] None

Description

The present invention relates to a coffee beverage, and particularly to a coffee beverage containing a chlorogenic acid that is a physiologically active ingredient in a predetermined amount or more, a method for producing the same, and a method for inhibiting flavor deterioration of a coffee beverage.

Coffee is a typical palatability food that has been widely used not only as a beverage but also as a flavor additive using its unique aroma since ancient times.
In particular, coffee drinks are drinks loved by many people as well as tea, and there are a wide variety of products available on the market.
As a sales form of coffee-related products, for example, green beans before roasting, roasted coffee beans, or a pulverized product of roasted coffee beans, the pulverized coffee bean is used as an extraction bag such as cloth, non-woven fabric, or paper. There are a form of an enclosed extraction bag, a concentrated form of a roasted coffee bean extract, or a form of so-called instant coffee that is solidified by means such as freeze-drying so that the extract can be easily dissolved in hot water.
In addition, RTD (Ready To Drink) type packed coffee beverages in which the extracted coffee is sealed in containers such as cans and PET bottles can be enjoyed at any time in the soft drink market. However, it has the largest market size, and consumer needs for products are diversifying. In response to this diversified consumer needs, there are many different types of products on the market, including black coffee (unsweetened and sugared) and coffee with milk. It is various.

In addition, caffeine, which is a component contained in coffee, has long been known as a component having a physiologically active function such as an arousal action. If caffeine is ingested in an appropriate amount, it can be expected to have various effects such as vasodilation and gastrointestinal secretion promotion in addition to the arousal effect. In recent years, there are many products in which the caffeine content is selectively controlled because of the possibility of adverse effects.

In recent years, with the growing interest in bioactive functions of foods, analytical research on bioactive functional ingredients other than caffeine has also progressed, and it has become clear that coffee contains multiple bioactive functional ingredients. The role as a functional drink has been attracting attention from a simple taste drink.

One of the physiologically active ingredients of coffee that has been attracting attention in recent years is chlorogenic acid.
Chlorogenic acid is a kind of so-called polyphenol and is also called 5-caffeoylquinic acid.
It is one of the plant components having a structure in which a carboxyl group of caffeic acid and a hydroxyl group of quinic acid are dehydrated and have an antioxidant power.
In addition to the above chlorogenic acid, two isomers (3-caffeoylquinic acid, 4-caffeoylquinic acid) having different hydroxyl positions of quinic acid to which caffeic acid binds, dicaffee in which two caffeic acids are bonded. Including oil quinic acid and ferulacic acid to which ferulic acid is bonded instead of caffeic acid, they are collectively referred to as chlorogenic acids, all of which have an antioxidant power similar to chlorogenic acid.

As physiologically active functions of chlorogenic acids, blood pressure lowering action, fat burning action and the like are already known, and in order to exert these physiologically active functions, coffee containing a predetermined amount or more of chlorogenic acid and / or chlorogenic acids Beverages, fat combustion promoters, and the like have been proposed (Patent Document 1 and Patent Document 2).
In addition, a coffee beverage has been proposed in which the bitterness that is strengthened by the high content of chlorogenic acids is masked by the addition of amino acids (Patent Document 3).
Chlorogenic acids themselves have a bitter taste, but the bitter taste of coffee involves a plurality of components such as caffeine and tannin in addition to the chlorogenic acids.
However, the inventions according to Patent Documents 1 and 2 are not inventions related to the improvement of the flavor and the like of beverages, and the flavor deterioration during storage caused by the high content of chlorogenic acids, and the suppression means thereof Nothing is disclosed.
Further, although the invention according to Patent Document 3 is related to the taste improvement of coffee beverages, it is not effective from the viewpoint of maintaining a good flavor as a coffee beverage even if only the bitterness caused by chlorogenic acids is masked. It is sufficient, and adding an amino acid separately may adversely affect taste.

The content of chlorogenic acids in coffee beans is high in green beans and gradually decreases with roasting.
Therefore, in order to increase the content of chlorogenic acids in the coffee beverage, the use rate of so-called shallow roast beans with a low roasting degree is increased, or an extract (extract) derived from raw beans or shallow roast beans is separately added. A method such as adding to a coffee extract can be considered.

However, when the usage rate of lightly roasted beans and green beans is increased by the above method, the content of organic acids (quinic acid, citric acid, etc.) in the extract is increased in addition to chlorogenic acids. A large amount of coffee beverages inevitably tend to have a strong acidity, and unpleasant tastes such as shallow roast beans and green beans are also extracted.
On the other hand, in order to prevent these, when a certain amount of deep roasted beans is used, there is an effect of preventing unpleasant taste such as the above-mentioned raw odor and ensuring a good flavor such as a fragrant roasted feeling, but in the extract In, the content of quinic acid lactone produced in the roasting process of deep roasted beans increases.

Quinic acid lactone is also referred to as quinolactone or quinide, and has a structure in which a carboxyl group and a hydroxyl group of quinic acid, which is a constituent of the chlorogenic acid, are dehydrated. It has the property of changing to an acid.
Accordingly, quinic acid lactone gradually changes to quinic acid over time, increasing the sourness of the beverage and causing deterioration in flavor.
Further, since the change from quinic acid lactone to quinic acid is promoted when heated, there is a problem that this tendency is particularly remarkable in the case of container-packed coffee beverages that are heated and sold.
Coffee beverages that contain a large amount of chlorogenic acids contain more organic acids than ordinary coffee beverages, so the increase in sourness over time is reduced and the unpleasant taste that comes from the raw odor of shallow roasted beans is suppressed. In addition, it was very difficult to suppress flavor deterioration.

It can be said that the invention described in each said patent document had a certain result about the general improvement of the flavor and taste of a coffee drink.
However, the invention according to each of the above-mentioned patent documents cannot cope with the suppression of flavor deterioration with time of the coffee beverage as described above.

WO2005 / 072533 JP 2010-148453 A JP2012-062275A

An object of the present invention is to provide a coffee beverage capable of suppressing an increase in sourness over time even when the content of organic acids along with chlorogenic acids is high, and a method for producing the same, and a flavor of the coffee beverage It is to provide a method for suppressing deterioration.

As a result of intensive studies, the present inventors have found that the content [QL] (ppm) of the quinic acid lactone with respect to the content [A] of the organic acids together with the content [A] (ppm) of the organic acids in the beverage liquid. ).

That is, in a coffee beverage containing a predetermined amount or more of chlorogenic acid, the content [A] (ppm) of the organic acid in the beverage is adjusted to a predetermined range, the content [A] of the organic acid, and kina By adjusting the ratio of the acid lactone content (ppm) [QL] to a predetermined range, the sourness of the coffee beverage is maintained in an appropriate range, and the increase in sourness is suppressed over time, as well as lightly roasted beans, etc. It was found that an unpleasant taste caused by the raw odor of the coffee can be suppressed and a coffee beverage capable of maintaining a good flavor can be obtained.

That is, the present invention is described in detail as follows.

(1)
A coffee beverage containing chlorogenic acids in a predetermined amount or more, wherein the content “CQ” (mg / 100 g) of chlorogenic acids in the beverage is 140 or more, and the total content [A] (ppm) of organic acids is 1700-3500, and the ratio [QL] / [A] of the total content [A] of the organic acids to the content [QL] (ppm) of the quinic acid lactone is less than 0.02. A coffee beverage (Invention 1).
(2)
The coffee beverage according to claim 1, wherein the content [QL] (ppm) of the quinic acid lactone in the beverage is less than 50 (Invention 2).
(3)
The ratio [QL] / [A] of the total content [A] (ppm) of the organic acids in the beverage and the content [QL] (ppm) of the quinic acid lactone is less than 0.01. 1 or 2 coffee beverages (Invention 3) characterized.
(4)
The chlorogenic acid content [CQ] (mg / 100 g) in the beverage is 145 to 300, any one of 1-3 coffee beverages (Invention 4).
(5)
The ratio of quinic acid lactone content (ppm) [QL] and chlorogenic acid content (mg / 100 g) [CQ] in the beverage, [QL] / [CQ] is 0.001 to 0.07. Any one of 1 to 4 coffee drinks (Invention 5).
(6)
The coffee drink according to any one of 1 to 5, which is a packaged drink (Invention 6).
(7)
6 coffee beverages (Invention 7), which are warmed products.
(8)
A method for producing a coffee beverage containing chlorogenic acids in a predetermined amount or more, wherein the content “CQ” (mg / 100 g) of chlorogenic acids in the beverage liquid is 140 or more, and the total content of organic acids [A] (ppm ) Is in the range of 1700 to 3500, and the ratio [QL] / [A] of the total content [A] of the organic acids to the content [QL] (ppm) of the quinic acid lactone is The method for producing a coffee beverage (Invention 8), wherein the coffee beverage is adjusted to be less than 0.02.
(9)
The ratio of quinic acid lactone content (ppm) [QL] to chlorogenic acid content (mg / 100 g) [CQ] in the beverage, [QL] / [CQ] is in the range of 0.001 to 0.07 8. A method for producing a coffee beverage according to 8 (Invention 9), wherein the adjustment is performed so that
(10)
A method for inhibiting flavor deterioration of a coffee beverage containing chlorogenic acids in a predetermined amount or more, wherein the content “CQ” (mg / 100 g) of chlorogenic acids in the beverage liquid is 140 or more, and the total content of organic acids [A] (Ppm) is adjusted to be in the range of 1700-3500, and the ratio of the total content [A] of the organic acids to the content [QL] (ppm) of the quinic acid lactone, [QL] / [A ] Is adjusted so that it may become less than 0.02, The flavor deterioration suppression method (invention 10) of the coffee drink characterized by the above-mentioned.
(11)
The ratio of quinic acid lactone content (ppm) [QL] to chlorogenic acid content (mg / 100 g) [CQ] in the beverage, [QL] / [CQ] is in the range of 0.001 to 0.07 10. A method for inhibiting flavor deterioration of a coffee beverage according to 10 (invention 11).

ADVANTAGE OF THE INVENTION According to this invention, even when there is much content of organic acids with chlorogenic acids, the increase in the acidity with time is suppressed, the coffee beverage which can maintain favorable flavor, its manufacturing method, and the flavor of coffee beverage A degradation suppressing method 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 this embodiment, a coffee beverage with a high content of chlorogenic acids is subjected to an extraction process in which the coffee beans that are the raw material are roasted for a predetermined time and then crushed and extracted with hot water, as with a normal coffee beverage. The obtained coffee extract is obtained by mixing a single substance or a plurality of kinds.
Since the content of chlorogenic acids varies depending on the bean type and roasting degree, the coffee bean varieties to be used can be used alone and / or a mixture of two or more bean types, and the mixing ratio is also desired. It is possible to appropriately change the value.
In the extraction step, any known method can be selected, but a method using filtration extraction with a paper or cloth filter is desirable.

In addition, as a method of increasing the chlorogenic acid content in the extract, as long as the total content of organic acids in the beverage does not deviate from the scope of the present invention, in addition to increasing the use ratio of shallow roast beans, it is necessary Accordingly, a method such as adding a lightly roasted beans or an extract of green beans can be appropriately selected.
In addition, since the organic acid content and quinic acid lactone content in the extract change depending on the roasting degree, as with chlorogenic acids, organic acids can be mixed by mixing different roasting degrees and bean seed extracts. And the quinic acid lactone can be adjusted to a desired content.

When manufacturing a coffee drink, in addition to the extraction process described above, an extract obtained through a process such as concentration can also be used.
Furthermore, in addition to the extraction process, a clarification process such as a filtration process and a centrifugation process, a sterilization process, a container filling process, and the like can be performed.

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.

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, Ethiopia and the like. 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 roasting degree (L value) can be adjusted as appropriate in order to obtain an extract necessary for adjusting each component. By increasing the ratio of roasted beans, the chlorogenic acid content, organic acid content, and quinic acid lactone content of the extract can be changed.

3. Containers Coffee beverage containers according to the present embodiment include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like. When it is necessary to consider warm sales, it is desirable to use 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.

Hereinafter, the components contained in the coffee extract in this embodiment will be described in detail.

4). Organic acids In this embodiment, organic acids mean a predetermined organic acid contained in the coffee extract and / or beverage, and in this application citric acid, quinic acid, malic acid, glycolic acid, lactic acid, It is assumed that phosphoric acid is further added to each organic acid such as formic acid and acetic acid.
Moreover, in this application, content of organic acids means the total content (ppm) of each said acid.
In this embodiment, content of organic acids is 1700-3500, 1800-3000 are more preferable, and 2000-3000 are still more desirable.
By being in the said range, the balance of acidity and bitterness becomes favorable.

5. Quinic Acid Lactone As described above, quinic acid lactone has a structure in which a carboxyl group and a hydroxyl group of quinic acid are dehydrated and has the structure of the following chemical formula 1 (examples of 1,5 quinolactone).
In this example, the quinic acid lactone content (ppm) is desirably less than 50, more desirably less than 40, and even more desirably less than 30.
By being in the said range, it can suppress that the acidity at the time of storage increases excessively.

なお、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得る。

In addition, quinic acid lactone is gradually hydrolyzed in the extract to become quinic acid again, and this reaction proceeds more remarkably as the liquid temperature is higher, and thus can be an index of the heat history added to the extract.

Quinic acid lactone can be quantified, for example, under the following conditions.
(Example of quantification method of quinic acid lactone) An ultra-high performance liquid chromatography (UPLC) and a triple quadrupole mass spectrometer (TQD) are used to perform an absolute calibration curve method using a quinic acid lactone standard product. Detailed conditions are shown below.
= 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 conditions:
From the start of analysis up to 2 minutes, B solution 5%
Switch from 2.1 minutes to 60% B solution, hold up to 4.5 minutes Switch from 4.6 minutes to 5% solution B, hold 5% up to 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 addition to this method, any known method can be selected.

6). Chlorogenic acids In this embodiment, the chlorogenic acids are a generic term for monocaffeoylquinic acid, dicaffeoylquinic acid, and ferulacinic acid as described above, and the content of chlorogenic acids (mg / 100 g) is shown in Table 1 below. The total content of each component shown.
The following shows the structure of monocaffeoylquinic acid 5-caffeoylquinic acid.

In the coffee beverage of this embodiment, the total content of each component shown in Table 1, that is, the content of chlorogenic acids (mg / 100 g) is preferably 140 to 300, more preferably 145 to 300, and 145 to 250 is most desirable.
By being in the said range, the balance of bitterness and sourness becomes favorable.

7). Quinic acid quinic acid is a cyclic hydroxy acid having a structure in which an ester bond of quinic acid lactone is hydrolyzed. The above-mentioned chlorogenic acid is produced when quinic acid and caffeic acid are ester-bonded.
Specifically, it has a structure represented by the following chemical formula 3.
In this example, the quinic acid content (ppm) is preferably 700 to 1400, more preferably 800 to 1300, and 900 to 1200 on the premise that the total content of organic acids in the present application is satisfied. More desirable.
When the quinic acid content is within the above range, the sourness is hardly emphasized.

8). 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 strong lemon-like acidity and has been 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 that of other organic acids. It accounts for about 60 to 70%.
The content of citric acid is preferably 300 to 800, more preferably 350 to 700, and still more preferably 400 to 650 on the assumption that the total organic acid content (ppm) of the present application is satisfied.
The organic acids such as quinic acid and citric acid can be quantified by, for example, the following method, and other known methods can be selected.

Organic acids such as quinic acid and citric acid can be quantified by the following method.
(Quantification method of organic acids)
The sample to be measured is diluted with pure water at an arbitrary ratio, filtered through a membrane filter, and subjected to analysis.
= Device configuration =
UV-VIS detector: L-7420 (Hitachi High-Tech Co., Ltd.)
・ Pump: 1525Binary HPLC Pump (Nippon Waters Co., Ltd.)
・ Autosampler: 717Plus (Nippon Waters Co., Ltd.)
Column: RSpak KC-LG (8.0 mm ID × 50 mm) + DE-613 (6.0 mm ID × 150 mm) + KC-811
(8.0mmID × 300mm) x 2 (Showa Denko KK)
= Analysis conditions =
Sample injection volume: 30 μL
・ Flow rate: 1.0 mL / min
・ Detection wavelength: 430 nm,
-Column oven set temperature: 50 ° C
Mobile phase: 2.5 mM perchloric acidReaction reagent: ST3-R (Showa Denko KK)
-Reaction reagent flow rate: 1.0 mL / min
In addition to the above method, any known method can be selected.

9. Roasted coffee polyphenol oligomer (RCPO: Roasted Coffee Polyphenol Oligomer)
The roasted coffee polyphenol oligomer is an assembly of components defined as follows.
That is, roasted coffee polyphenol oligomer (RCPO) does not indicate a specific single component, and its quantitative value is a precursor in a chromatograph obtained by high performance liquid chromatography (HPLC) analysis under the following conditions. It is quantified using the obtained calibration curve using 5-caffeoylquinic acid (5-CQA) as an indicator substance (unit: ppm).
In the present embodiment, the content (ppm) of roasted coffee polyphenol oligomer (RCPO) is not particularly limited, but it is preferably 350 to 550 in order to prevent an excessive taste. 400-530 is still desirable and 450-520 is more desirable.

The roasted coffee polyphenol oligomer (RCPO) is quantified by the following method.
(Quantification method of roasted coffee polyphenol oligomer (RCPO))
= HPLC conditions =
Column: Cadenza CD-C18
(4.6mmΦx150mm, Intact Corporation)
・ Mobile phase:
A: 0.05M acetic acid aqueous solution
B: Acetonitrile ・ Flow rate: 0.8 ml / min
-Column temperature: 40 ° C
・ Gradient conditions:
From 5 minutes after the start of analysis, solution B is 7%
B liquid 20% from 5 to 11 minutes
B liquid 20% retention from 11 minutes to 17 minutes 90 minutes B liquid from 17 minutes to 18 minutes
90% retention from 18 minutes to 23 minutes 7% retention from 23 minutes to 24 minutes Return to liquid B 7% retention / detection: 280 nm from 24 minutes to 30 minutes
(Data collection time is 30 minutes), quantified by peak area and injection volume: 10 μL
Standard substance: 5-caffeoylquinic acid (abbreviation: 5-CQA)

Under the measurement conditions, roasted coffee polyphenol oligomer (RCPO) is a peak obtained with a retention time of 18 to 23 minutes.
The content of the roasted coffee polyphenol oligomer (RCPO) is calculated based on a calibration curve of 5-caffeoylquinic acid (5-CQA) (unit: ppm).
The roasted coffee polyphenol oligomer (RCPO) contains a plurality of other products generated in the roasting process of coffee beans in addition to the heated product of 5-caffeoylquinic acid. Although it is difficult to quantify individually, it has been confirmed that the L value, which is an index of roasting degree, tends to decrease, that is, increases as deep roasting occurs. It is considered to be a causative substance of bitterness and miscellaneous taste.
It is possible to prepare a coffee beverage that satisfies the requirements of the present application by appropriately blending the extract.

10. It is an organic compound having a caffeine purine ring and has been conventionally known to have a cardiotonic / exciting action and awakening action.
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.
In the present embodiment, the content of caffeine (mg / 100 ml) is preferably 10 to 150, more preferably 20 to 130, still more preferably 20 to 120, Most preferably, it is 20-115.
This makes it possible to obtain a coffee beverage that is further excellent in taste and flavor.

11. Other Components In the present embodiment, the components contained in the coffee beverage may contain various compounds such as pyrazines involved in aroma, nicotinic acid and the like in addition to the above.
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 the present embodiment, the contents other than the components described above are as follows.

(Tannin)
In this embodiment, the tannin content (mg / 100 g) is desirably 90 to 400, more preferably 100 to 350, and even more preferably 200 to 330.

(PH)
The pH of the coffee drink and / or coffee drink in this embodiment is preferably 5.0 to 6.9, which is a neutral to weak acid region, and more preferably 5.4 to 6.5. More preferably, it is 0-6.4.

(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 2 below, and these were mixed as appropriate so that the examples and comparative example samples Was prepared.
As described above, the content of chlorogenic acids and organic acids in the coffee extract varies depending on the bean type, roasting conditions, etc., so as shown in Table 2, a plurality of types of coffee extracts are prepared in advance, By measuring the components of each extract 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 chlorogenic acids was measured with the following method.

(Quantitative determination method of chlorogenic acids)
In this example, the chlorogenic acid content was quantitatively analyzed by the following method.
A sample to be measured was diluted in a suitable amount with mobile phase A, filtered through a membrane filter, and subjected to analysis.
= Device configuration =
・ UV detector: 2487 Dual λ UV / VIS detector (Nippon Waters)
・ HPLC: Alliance 2695 Separation Module (Nippon Waters)
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Corporation)
= Analysis conditions =
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
・ Detection wavelength: 325nm
-Column oven set temperature: 35 ° C
Eluent A: 0.05 M acetic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: acetonitrile = concentration gradient condition =
・ Gradient method from 100% A to 90% B = Quantitative method =
-The concentration was calculated from the area values of 9 types of chlorogenic acids including monocaffeoylquinic acid, ferulacic acid, and dicaffeoylquinic acid, using 5-caffeoylquinic acid as a standard substance.

In this example, a coffee extract extracted under the following conditions was prepared.

(Preparation of Example Sample and Comparative Sample)
Example coffee samples 1 to 7 and Comparative sample samples 1 to 4 in Table 3 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.

2. Sensory evaluation For Examples 1 to 7 and Comparative Examples 1 to 4 adjusted as shown in Table 3 above, the following evaluations were made by comparing the samples immediately after the adjustment and after heating and storage at 60 ° C. for 2 weeks. A sensory evaluation test was performed according to the 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).
<Sour taste of warm-preserved product>
1 point: The sourness is very increased 2 points: An increase in the sourness is recognized 3 points: The slightly sourness is increased, but it is an acceptable range 4 points: The increase in sourness is suppressed 5 points: Very The increase in sourness is suppressed in <soy odor derived from lightly roasted beans>
1 point: The raw odor is very conspicuous. 2 points: The raw odor is somewhat conspicuous.
3 points: Although there is a live smell, it is acceptable.
4 points: not much felt 5 points: hardly felt
<Balance between acidity and bitterness>
1 point: poorly balanced 2 points: slightly unbalanced 3 points: normal 4 points: good 5 points: very good <overall evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
×: Inferior as a product (less than 8 points or 1 point evaluation item)
Δ: Appropriateness as a product is standard (10 to 9 points)
○: Excellent suitability as a product (12 to 11 points)
A: Excellent in suitability as a product (13 points or more)
Table 4 shows the results of evaluating the examples and comparative examples for each of the evaluation items.

(Discussion)
As a result of sensory evaluation, the total content of organic acids is set within a predetermined range, and the ratio between the total content of organic acids and the content of quinic acid lactone is adjusted to the predetermined range shown in the present application. , Chlorogenic acids are highly contained, the physiologically active function of chlorogenic acid can be expected, the ratio of shallow roasted beans is high, and the sourness of organic acids can be felt easily, the increase in sourness over time is effective It was confirmed that a container-packed coffee beverage that can be suppressed and can maintain a good flavor over a long period of time can be obtained.

INDUSTRIAL APPLICATION This invention is a coffee drink, Comprising: It can utilize for the coffee beverage which contains the chlorogenic acid which is a physiologically active ingredient more than predetermined amount, its manufacturing method, and the flavor deterioration suppression method of a coffee drink.

Claims (9)

A coffee drink containing chlorogenic acids in a predetermined amount or more,
The content “CQ” (mg / 100 g) of chlorogenic acids in the beverage is 140 or more, the content [QL] (ppm) of quinic acid lactone is less than 50, and the total content [A] ( ppm) is 1700-3500, and the pH of the beverage is 5.0-6.9 ,
A ratio of the total content [A] of the organic acids to the content [QL] (ppm) of the quinic acid lactone, [QL] / [A] being less than 0.02, Beverages. Total content [A] (ppm) of organic acids in beverage and quinic acid lactone content [QL]
The ratio of (ppm), [QL] / [A], is less than 0.01, and the packaged coffee beverage according to claim 1. The chlorogenic acid content [CQ] (mg / 100 g) in the beverage is 145 to 300, The packaged coffee beverage according to claim 1 or 2. Quinic acid lactone content (ppm) [QL] and chlorogenic acid content (
The ratio of mg / 100 g) [CQ], [QL] / [CQ] is 0.001 to 0.07, and the packaged coffee beverage according to any one of claims 1 to 3. The container-packed coffee drink according to any one of claims 1 to 4, which is a warm-sold product. A method for producing a coffee beverage containing chlorogenic acids in a predetermined amount or more, wherein a content “CQ” (mg / 100 g) of chlorogenic acids in a beverage is 140 or more, and a content of quinic acid lactone [QL] (ppm) Is less than 50, and the total content of organic acids [A] (ppm) is adjusted to be in the range of 1700 to 3500, and the pH of the beverage is 5.0 to 6.9,
The ratio between the total content [A] of the organic acids [A] and the content [QL] (ppm) of the quinic acid lactone, [QL] / [A] is adjusted to be less than 0.02. To produce a containerized coffee drink. Quinic acid lactone content (ppm) [QL] and chlorogenic acid content (
The ratio of mg / 100g) [CQ], [QL] / [CQ] is adjusted so as to be in the range of 0.001 to 0.07. Method. A method for inhibiting flavor deterioration of a coffee beverage containing chlorogenic acids in a predetermined amount or more, wherein the chlorogenic acid content “CQ” (mg / 100 g) in the beverage is 140 or more, and the quinic acid lactone content [QL] (ppm ) Is less than 50, and the total content [A] (ppm) of organic acids is adjusted to be in the range of 1700 to 3500, and the pH of the beverage is 5.0 to 6.9. The ratio of the total content [A] of acids to the content [QL] (ppm) of quinic acid lactone, [QL] / [A] is adjusted so as to be less than 0.02. A method for suppressing flavor deterioration of a stuffed coffee beverage. Quinic acid lactone content (ppm) [QL] and chlorogenic acid content (
The ratio of mg / 100 g) [CQ], [QL] / [CQ] is adjusted to be in the range of 0.001 to 0.07. A method for suppressing flavor deterioration.