JP5777327B2 - Containerized coffee beverage - Google Patents

Description

  The present invention relates to a packaged coffee beverage.

  Coffee beverages are widely loved as palatable beverages, and a wide variety of coffee beverages that can be easily enjoyed at any time are on the market. However, container-packed coffee beverages are prone to turbidity and precipitation during storage and distribution, and thus have a problem that the commercial value is remarkably reduced, and the original flavor of coffee is impaired by miscellaneous taste.

  In order to solve such problems of turbidity and precipitation, for example, a method in which an enzyme such as pectinase or cellulase is allowed to act on a coffee extract before the sterilization step (Patent Document 1), and the coffee extract is treated with a mannan degrading enzyme. Thereafter, a method of adding an alkaline sodium salt or potassium salt (Patent Document 2), a method of adjusting the pH of the coffee extract to 6.8 to 8.5 or less and then filtering (Patent Document 3) are proposed. Yes.

Japanese Patent Laid-Open No. 04-045745 Japanese Patent Laid-Open No. 07-184546 JP 2004-194561 A

However, in the methods described in Patent Documents 1 and 2, it has been found that the original flavor of coffee is impaired by the enzyme treatment. In addition, it has been found that the method described in Patent Document 3 has insufficient room for suppression of turbidity and precipitation, and there is room for improvement.
Therefore, the subject of this invention is providing the container-packed coffee drink excellent in preservability, and its manufacturing method, without impairing flavor.

  As a result of examining the cause of turbidity and precipitation during storage, the present inventors have found that mannose constituting mannooligosaccharide (hereinafter simply referred to as “mannose”), which is a kind of oligosaccharide contained in the coffee extract. And the content ratio of free mannose was found to improve the storage stability without impairing the flavor. In addition, the present inventors can generate turbidity that becomes a problem during storage and distribution process in a short time by removing the turbidity by controlling the pH within a specific range after treating the coffee extract with activated carbon. Furthermore, it was found that by controlling the pH within a specific range, a packaged coffee beverage excellent in storage stability can be obtained without impairing the flavor.

That is, the present invention includes the following components (A) to (C);
Containing (A) chlorogenic acids (B) mannose, and (C) free mannose,
The content of the component (B) is 0.06% by mass or less,
The container-packed coffee drink whose mass ratio of the said component (B) with respect to the total amount of the said component (B) and the said component (C) is 0.75 or less is provided.

  The present invention also provides a containerized coffee beverage comprising a step of treating a coffee extract with activated carbon, adjusting the pH to 6.5 to 9, then filtering, and adjusting the pH of the filtrate to 4 or more and less than 6.5. A manufacturing method is provided.

  ADVANTAGE OF THE INVENTION According to this invention, without impairing flavor, the production | generation of a cloudiness and precipitation can be suppressed and the container-packed coffee drink with favorable preservability can be provided. Moreover, according to this invention, it is possible to manufacture such a container-packed coffee drink by simple operation.

  The container-packed coffee beverage of the present invention contains (A) chlorogenic acids, but from the viewpoint of flavor balance and physiological activity, the content of (A) chlorogenic acids is 0.05 to 3% by mass, and further 0.1 to 2%. It is preferable that the content is 0.1% by mass, particularly 0.15 to 1% by mass, more preferably 0.15 to 0.3% by mass. Here, in this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and mono-caffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. Acid and 5-ferlaquinic acid monoferlaquinic acid and 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid dicaffeoylquinic acid The content of chlorogenic acids is defined based on the total amount of the above nine types. The “content of chlorogenic acids” is measured by the method described in the examples below.

  The container-packed coffee beverage of the present invention contains (B) mannose and (C) free mannose constituting mannooligosaccharide which is a kind of coffee oligosaccharide, but the content ratio of (B) mannose is significantly reduced. It is characterized by this. Specifically, the mass ratio [(B) / [(B) + (C)]] of (B) mannose to the total amount of (B) mannose and (C) free mannose is 0.75 or less. From the viewpoint of improving the storage stability, it is preferably 0.7 or less, more preferably 0.65 or less, and particularly preferably 0.59 or less. The lower limit of the mass ratio [(B) / [(B) + (C)]] is not particularly limited, but is preferably 0.4, particularly 0.5 from the viewpoint of production efficiency. Here, although (B) mannose and (C) free mannose each have D-type and L-type stereoisomers, the contents of (B) mannose and (C) free mannose here are D-type. It is measured by the method described in the examples below.

  Further, the content of (B) mannose in the container-packed coffee beverage of the present invention is 0.06% by mass or less, but from the viewpoint of improving the storage stability, it is 0.055% by mass or less, particularly 0.052% by mass or less. It is preferable that In addition, although the lower limit of content of (B) mannose is not specifically limited, From a viewpoint of manufacturing efficiency, it is preferable that it is 0.03 mass%, especially 0.04 mass%.

  Content of (C) free mannose in the container-packed coffee drink of this invention is 0.03-0.1 mass% from the point of flavor, Furthermore, 0.04-0.08 mass%, Especially 0.04- It is preferable that it is 0.06 mass%.

  The Brix (sugar refractometer reading) of the container-packed coffee beverage of the present invention is preferably 1.5 to 5, more preferably 2 to 4, particularly 2.5 to 3.5 from the viewpoint of flavor balance. Note that “Brix” is measured by the method described in the examples below.

  The pH (20 ° C) of the container-packed coffee beverage of the present invention is preferably 4 or more and less than 6.5, more preferably 4.5 to 6.2, and particularly preferably 5 to 6 from the viewpoints of storage stability and flavor balance. .

  The haze (20 ° C.) of the container-packed coffee beverage of the present invention is preferably 7.1 or less, more preferably 6 or less, particularly preferably 5.5 or less, from the viewpoint of improving the storage stability, and the lower limit is not particularly limited. The “haze” is measured by the method described in Examples below.

  The container-packed coffee beverage of the present invention may optionally contain a dairy component, a sweetener, a bitterness inhibitor, an antioxidant, a fragrance, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, One or more additives such as preservatives, seasonings, acidulants, vitamins, amino acids, pH adjusters and quality stabilizers can be contained.

  Moreover, the container-packed coffee drink of the present invention may be a container-packed black coffee drink or a container-packed milk coffee drink. The container-packed coffee beverage is preferably single-strength. Here, “single strength” refers to a beverage that can be used as it is without being diluted after the container-packed coffee beverage is opened.

Next, the manufacturing method of the container-packed coffee drink of this invention is demonstrated.
The method for producing a container-packed coffee beverage of the present invention is a step of treating a coffee extract with activated carbon, adjusting the pH to 6.5 to 9, then filtering, and adjusting the pH of the filtrate to 4 or more and less than 6.5. It is characterized by including.

As the coffee extract used in the present invention, a coffee extract extracted from roasted coffee beans, an aqueous solution of instant coffee, or the like can be used. The coffee extract preferably uses roasted coffee beans in an amount of 1 g or more, further 2.5 g or more, particularly 5 g or more in terms of green beans per 100 g of the coffee extract.
The Brix of the coffee extract used in the present invention is preferably 4 to 30, more preferably 4.5 to 20, and particularly preferably 5 to 10 from the viewpoint of production efficiency.

  Examples of coffee bean species used for extraction include Arabica, Robusta, and Riberica. There are no particular restrictions on the coffee beans' production area, but examples include Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, and Blue Mountain. One kind of coffee beans may be used, or a plurality of kinds may be blended.

Examples of the roasted degree of roasted coffee beans include light, cinnamon, medium, high, city, full city, french, and italian. Among these, light, cinnamon, medium, high, and city are preferable because they contain a large amount of chlorogenic acids and are easy to drink.
As L value which measured the roasting degree with the color difference meter, it is preferable that it is 10-30, especially 15-25. In the present invention, coffee beans having different roasting degrees may be mixed and used, or crushed ones may be used.

  The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be employed. Examples include the method and conditions described in JP-A-2009-153451. The obtained coffee extract may be concentrated or diluted with water as necessary.

After preparing the coffee extract, the coffee extract is treated with activated carbon.
As the activated carbon used in the present invention, for example, the adsorption of carbonaceous materials described in the adsorption technology manual-process, material, design- (January 11, 1999, issued by NTS, supervisor: Atsushi Takeuchi) Material can be used.
Although it does not specifically limit as a kind of activated carbon, For example, a powdery activated carbon, granular activated carbon, and activated carbon fiber are mentioned, It can select suitably and can be used.

Examples of the activated carbon treatment method include a batch method and a column flow method.
As a batch method, after adding activated carbon to a coffee extract and stirring at 20-30 degreeC for 30-60 minutes, what is necessary is just to remove activated carbon. Examples of the atmosphere during the treatment include air and inert gas (nitrogen gas, argon gas, helium gas, carbon dioxide), but inert gas is preferred because the flavor is not impaired.
In the column flow method, the column is filled with activated carbon, and the coffee extract is passed from the bottom or top of the column and discharged from the other. The ratio L / D of the activated carbon filling height L and D (diameter) is preferably 0.1 to 10. The amount of the activated carbon packed in the column may be an amount that can be packed in the column before passing. It is preferable that the column has a separation structure that does not substantially leak activated carbon, such as a mesh or a punching metal, in at least one of the upper stage and the lower stage. The temperature of the coffee extract at the time of passing is preferably -10 ° C to 100 ° C, and more preferably 0 to 40 ° C from the viewpoint of flavor. The residence time (K / QC) of the liquid flow rate (QC [g / min]) of the coffee extract relative to the amount of activated carbon (K [g]) in the column is preferably 0.5 to 300 minutes.

  As raw materials for powdered and granular activated carbon, there are sawdust, coal, coconut shell, etc., but coconut shell activated carbon derived from coconut shell is preferable, and activated carbon activated by gas such as water vapor is particularly preferable. Examples of such commercial products of steam activated activated carbon include Shirasagi WH2c (Nippon Enviro Chemicals Co., Ltd.), Taiko CW (Futamura Chemical Co., Ltd.), Kuraray Coal GL (Kuraray Chemical Co., Ltd.) and the like.

  The amount of the activated carbon used is from 0.1 to 2 times, more preferably from 0.2 to 1 times, particularly from 0.3 to 0.8 times the solid content of the coffee extract from the viewpoint of removing unnecessary components. It is preferable that it is double. The “solid content” means a residue obtained by drying a sample with an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.

After the contact treatment with activated carbon, the pH of the coffee extract is adjusted. Thereby, the causative substance of turbidity and precipitation can be aggregated, and turbidity and precipitation can be produced | generated in a short time.
The pH of the coffee extract is adjusted to 6.5 to 9, preferably from 6.6 to 8.7, more preferably from 6.7 to 8.6, from the viewpoint of improving storage stability and maintaining the amount of chlorogenic acids. Especially preferably, it is 6.8-8.5. For pH adjustment, for example, an inorganic acid, an organic acid, or a salt thereof can be used. Specific examples include sodium bicarbonate, sodium bicarbonate, sodium L-alcorbate and the like. Among these, sodium hydrogen carbonate is preferable from the viewpoint of easy pH adjustment and flavor after heat sterilization.

Next, the coffee extract after pH adjustment is filtered. Thereby, the turbidity and precipitation which become a problem at the time of a preservation | save and a distribution process are removed, and a preservability can be improved.
For the filtration operation, known means such as filter paper and membrane filtration can be employed. Among these, membrane filtration is preferable, and for example, a membrane filter can be used. The pore size of the membrane filter is, for example, preferably 0.01 to 10 μm, particularly preferably 0.1 to 0.5 μm, and the material is preferably nitrocellulose, polyvinyl chloride, polytetrafluoroethylene or the like.

  Next, the pH of the filtrate after the filtration is adjusted again to lower the pH. The pH range to be adjusted is 4 or more and less than 6.5, but it is preferably 4.5 to 6.2, particularly 5 to 6 from the viewpoint of improving the storage stability and flavor balance. In addition, although inorganic acid, organic acid, or those salts can be used for pH adjustment similarly to the above, for example, a citric acid, lactic acid, malic acid etc. are mentioned. Among these, citric acid is particularly preferable from the viewpoint of flavor.

In the present invention, the filtrate after filtration may be subjected to ultrasonic treatment. Thereby, the causative substance of turbidity and precipitation can be removed more reliably, and the storage stability can be further improved.
The ultrasonic treatment is preferably performed on the filtrate at a frequency of 20 to 200 kHz for 10 to 1000 seconds, and more preferably at a frequency of 20 kHz to 50 kHz for 30 to 300 seconds. As the ultrasonic processing apparatus, for example, BRANSONIC 5510J-DTH (manufactured by BRANSON ULTRASONICS) or the like can be used.
In addition, after ultrasonication, the filtration operation similar to the above can be performed.

The processed coffee extract is filled into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
In addition, when the container can be sterilized by heating after filling the container, it can be sterilized under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). If retort sterilization is not possible, such as PET bottles and paper containers, sterilization conditions equivalent to the above, for example, after sterilizing at high temperature and short time in a plate heat exchanger, etc., cooling to a certain temperature and filling the container, etc. The method can be adopted.

(Analysis of chlorogenic acids)
The analysis method of chlorogenic acids 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 Co.).

The analysis conditions are as follows.
Sample injection volume: 10 μL,
Flow rate: 1.0 mL / min,
UV-VIS detector setting 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: minute) 9 types of chlorogenic acids (A ¹ ) monocaffeoylquinic acid: 5.3, 8.8, 11.6 (A ² ) ferlaquinic acid: 13.0 19.9, 21.0, 3 points in total (A ³ ) dicaffeoylquinic acid: 36.6, 37.4, 44.2, 3 points 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.

(Analysis of mannose and free mannose)
The analysis method of mannose is as follows. The analytical instrument used was HPLC.
The model numbers of the unit units are as follows.
Detector: ELSD-LTII (Shimadzu Corporation)
Column: Unison UK-Amino inner diameter 4.6 mm × length 250 mm, particle diameter 3 μm
The analysis conditions are as follows.
Sample injection volume: 10 μL,
Flow rate: 1.0 mL / min,
Column oven set temperature: 45 ° C
Eluent X: Water,
Eluent Y: Acetonitrile
Concentration gradient condition: Y concentration 95 vol% (0 min) → 89 vol% (12 min) → 70 vol% (25 min) → 30 vol% (25.01-30 min) → 95 vol% (30.01-40 min)
After weighing 10 g of the sample, sulfuric acid was added to a concentration of 72% by mass and stirred at room temperature for 1 hour. Then, it diluted so that it might become sulfuric acid concentration 4 mass%, and heated at 121 degreeC for 1 hour. And after filtering a sample with a membrane filter, it used for the analysis, and calculated | required the total mannose content in a sample. Similarly, 10 g of a sample was weighed, filtered through a membrane filter, and then subjected to analysis as it was to determine the free mannose content in the sample. By subtracting the free mannose content from the total mannose content, the mannose content constituting the mannooligosaccharide in the sample was determined.

(Measurement of Brix)
It measured at 20 degreeC using the sugar content meter (Atago RX-5000 (alpha) -Bev, product made by Tago).

(Measure haze)
Using a haze / transmittance meter (model HR-100, manufactured by Murakami Color Research Laboratory Co., Ltd.), each container-packed coffee drink is placed in a glass cell (optical path length 10 mm, horizontal 35 mm, vertical 40 mm), and the haze is 20 ° C. It was measured.

(Evaluation of turbidity / precipitation)
After each container-packed coffee beverage was stored at 60 ° C. for 14 days, the presence or absence of turbidity / precipitation was visually observed by five specialist panels, and the evaluation value was determined by consultation according to the following criteria.

(Evaluation criteria for turbidity / precipitation)
5: None 4: Almost no 3: Some turbidity 2: Some turbidity and some precipitation 1: Some turbidity and precipitation

(Taste evaluation)
About the flavor of each container-packed coffee drink, 5 expert panels drank, and the evaluation value was determined by consultation according to the following standard about coffee-like aroma and richness. “Egumi” means a feeling and taste that is strong and has a tingling throat and throat.

(Flavor evaluation standard)
5: Strong and good fragrance and richness 4: Slightly good fragrance and richness 3: Slightly weak fragrance and richness 2: Weak and weak fragrance 1: Bad fragrance and taste

Production Example 1
(Preparation of coffee extract)
Brazilian (Arabica variety) roasted coffee beans (roasting degree: L22) 400 g were extracted with hot water at 93 ° C. to obtain 2400 g of coffee extract (Brix 5.0).

Example 1
The coffee extract obtained in Production Example 1 was treated with activated carbon (Shirakaba WH2C 42 / 80LSS, Nippon Enviro Chemicals Co., Ltd.). The activated carbon treatment was performed by batch treatment with stirring at 25 ° C. for 60 minutes. In addition, the usage-amount of activated carbon was 0.5 mass times with respect to solid content of a coffee extract. Next, the pH of the obtained activated carbon-treated extract was adjusted to 8.5 with sodium bicarbonate and allowed to stand at room temperature for 10 minutes. The generated precipitate was removed by filtration through a membrane filter having a pore size of 0.5 μm, and then subjected to ultrasonic treatment for 1 minute at a frequency of 20 kHz. Then, it is diluted with ion-exchanged water and adjusted to Brix 3.0, the pH is adjusted again to 5.8 with citric acid, filled into a can container, sterilized by heating at 134 ° C. for 90 seconds, and packed into a coffee beverage Got. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Example 2
A container-packed coffee drink was obtained by the same method as in Example 1 except that the above-mentioned “sonication for 1 minute at a frequency of 20 kHz” was not performed. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Comparative Example 1
The coffee extract obtained in Production Example 1 was diluted with ion-exchanged water to adjust to Brix 3.0, the pH was adjusted to 5.8 with sodium bicarbonate, and then filled into a can container at 134 ° C. for 90 seconds. Heat sterilization was performed to obtain a packaged coffee drink. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Comparative Example 2
A container-packed coffee drink was obtained in the same manner as in Example 2 except that the activated carbon treatment of the coffee extract was not performed. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Comparative Example 3
The coffee extract obtained in Production Example 1 was treated with activated carbon (Shirakaba WH2C 42 / 80LSS, Nippon Enviro Chemicals Co., Ltd.). The activated carbon treatment was performed by batch treatment with stirring at 25 ° C. for 60 minutes. In addition, the usage-amount of activated carbon was 0.5 mass times with respect to solid content of a coffee extract. Activated carbon was removed by filtration with a membrane filter having a pore size of 0.5 μm, and then the obtained activated carbon-treated extract was diluted with ion-exchanged water to adjust to Brix 3.0, and the pH was adjusted to 5.8 with sodium bicarbonate. The can was filled in a can, and heat sterilized at 134 ° C. for 90 seconds to obtain a container-packed coffee drink. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Comparative Example 4 (coffee enzyme treatment)
Add 0.005% by mass of hemicellulase preparation, sucrase K (manufactured by Mitsubishi Chemical Foods) to the coffee extract obtained in Production Example 1, stir at room temperature for 30 minutes, and then dilute with ion-exchanged water. After adjusting to Brix 3.0 and adjusting the pH to 5.8 with baking soda, it was filled in a can container and sterilized by heating at 134 ° C. for 90 seconds to obtain a packaged coffee drink. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

Comparative Example 5
A container-packed coffee drink was obtained in the same manner as in Comparative Example 2 except that potassium hydroxide was used instead of sodium bicarbonate for pH adjustment before filtration, and pH adjustment with citric acid after filtration was not performed. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 1.

From Table 1, the content of (B) mannose contained in the packaged coffee drink is 0.06 mass% or less, and the mass ratio of (B) mannose to the total amount of (B) mannose and (C) free mannose By controlling to 0.75 or less, it was confirmed that a container-packed coffee beverage with good storage stability can be obtained by suppressing turbidity and precipitation without impairing the flavor.
In addition, the coffee extract is treated with activated carbon to adjust the pH to 6.5 to 9, and then filtered to adjust the pH of the filtrate to 4 or more and less than 6.5. It was confirmed that a container-packed coffee beverage whose content and mass ratio (B) / [(B) + (C)] satisfy the above requirements was obtained.

Claims (7)

The following components (A) to (C);
Containing (A) chlorogenic acids (B) mannose, and (C) free mannose,
The content of the component (B) is 0.06% by mass or less,
Container-packed coffee drink whose mass ratio of the said component (B) with respect to the total amount of the said component (B) and the said component (C) is 0.75 or less.   The container-packed coffee drink of Claim 1 whose Brix is 1.5-5.   The container-packed coffee drink of Claim 1 or 2 whose content of the said component (A) is 0.05-3 mass%.   The container-packed coffee drink according to any one of claims 1 to 3, wherein the pH is 4 to 6.5.   A method for producing a containerized coffee beverage, comprising: treating a coffee extract with activated carbon, adjusting the pH to 6.5 to 9, then filtering, and adjusting the pH of the filtrate to 4 or more and less than 6.5.   The production method according to claim 5, wherein the pH of the filtrate is adjusted with citric acid.   The manufacturing method of Claim 5 or 6 which has the process of ultrasonically treating the filtrate after the said filtration.