JP6480063B2 - Heat-treated coffee beverage - Google Patents
Heat-treated coffee beverage Download PDFInfo
- Publication number
- JP6480063B2 JP6480063B2 JP2018114151A JP2018114151A JP6480063B2 JP 6480063 B2 JP6480063 B2 JP 6480063B2 JP 2018114151 A JP2018114151 A JP 2018114151A JP 2018114151 A JP2018114151 A JP 2018114151A JP 6480063 B2 JP6480063 B2 JP 6480063B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- beverage
- coffee beverage
- milk
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000003595 mist Substances 0.000 description 1
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- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 235000011181 potassium carbonates Nutrition 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
本発明は、所定量のコーヒー固形分及びティリロサイドを含有するコーヒー飲料であって、加熱処理に伴う臭味が改善されたコーヒー飲料に関する。 The present invention relates to a coffee beverage containing a predetermined amount of coffee solids and tiliroside, and relates to a coffee beverage with improved odor associated with heat treatment.
コーヒーは、焙煎されたコーヒー豆をコーヒーミル等で挽いた後、ドリップ式、サイフォン式等の方法により熱水又は水で抽出することにより得られる。抽出直後のコーヒーは香り高く美味であるが、コーヒーの香りや風味はとても繊細で不安定なものであり、抽出直後の香りと風味は時間の経過とともに変化していき、長時間保持できるものではない。工業的なコーヒー飲料の製造ではコーヒー豆と加熱水が接触する時間が長く、また、保存のために加熱がなされることから、コーヒー特有の優れた香りが消失し、風味も大きく変化する。そのため、工業的に製造される容器詰めコーヒー飲料は、家庭等で淹れたレギュラーコーヒーと香りや風味の点で顕著な差がある。 Coffee is obtained by grinding roasted coffee beans with a coffee mill or the like and then extracting with hot water or water by a drip method, siphon method or the like. The coffee immediately after extraction is fragrant and delicious, but the aroma and flavor of the coffee is very delicate and unstable, and the scent and flavor immediately after extraction change over time, so it can not be held for a long time Absent. In the production of industrial coffee beverages, the time for which the coffee beans and heated water are in contact with each other is long, and since heating is performed for storage, the excellent aroma unique to coffee disappears and the flavor changes greatly. For this reason, industrially produced container-packed coffee beverages are significantly different from regular coffee brewed at home and the like in terms of aroma and flavor.
そこで、レギュラーコーヒーの味わいを、缶等に充填された容器詰め飲料で実現するための工夫が種々提案されている。例えば、L−アスコルビン酸及び炭酸アルカリ金属塩を添加することによりコーヒー抽出液の酸化を抑制して風味の安定化を図る方法(特許文献1)、ルチン、ローズマリー抽出物、セージ抽出物及び/又はクエン酸ナトリウムを添加することによりコーヒー抽出液の品質を安定化する方法(特許文献2)、糖類の少なくとも一部としてトレハロースを用いることにより、加熱殺菌後の缶コーヒーを、低甘味で、香味がよく、コーヒー豆のえぐみが残らず、すっきりとした後味とする方法(特許文献3)、ペプチド及び/又はアミノ酸をトコフェロール及びポリフェノールに組み合わせて含有させることによりコーヒー抽出液の風味を安定化する方法(特許文献4)、0.01〜1.5重量%のL−ヒスチジン塩酸塩を添加することにより、加熱殺菌処理したコーヒー飲料においてレトルト臭やイモ臭などの異風味を改善する方法(特許文献5)などがある。 Therefore, various ideas have been proposed for realizing the taste of regular coffee with a container-packed beverage filled in a can or the like. For example, a method for stabilizing flavor by suppressing oxidation of coffee extract by adding L-ascorbic acid and alkali metal carbonate (Patent Document 1), rutin, rosemary extract, sage extract and / or Alternatively, a method of stabilizing the quality of the coffee extract by adding sodium citrate (Patent Document 2), trehalose is used as at least a part of sugars, and the canned coffee after heat sterilization has a low sweetness and flavor. The coffee flavor is stabilized by adding a peptide and / or amino acid in combination with tocopherol and polyphenol. Method (Patent Document 4), by adding 0.01-1.5 wt% L-histidine hydrochloride, How to improve the different flavors such as retort odor and potato odor in heat sterilized coffee beverage (Patent Document 5), and the like.
本発明の目的は、加熱処理が施されるコーヒー飲料において、加熱処理に伴って生じる臭味が改善されたコーヒー飲料を提供することにある。 An object of the present invention is to provide a coffee beverage having an improved odor caused by the heat treatment in the coffee beverage subjected to the heat treatment.
本発明者らは、上記課題を解決するために鋭意検討した結果、所定量のティリロサイドが、コーヒー飲料の加熱処理に伴う臭味の改善に優れた効果があることを見出した。かかる知見に基づき、本発明者らは、本発明を完成するに至った。本発明は、これに限定されるものではないが、以下に関する。
(1)コーヒー固形分の含有量が0.5〜2重量%であり、0.01〜1.0mg/100mLのティリロサイドを含有する、加熱処理済みのコーヒー飲料。
(2)容器詰め飲料である、(1)に記載のコーヒー飲料。
As a result of intensive studies to solve the above problems, the present inventors have found that a predetermined amount of tiliroside has an excellent effect of improving the odor associated with the heat treatment of coffee beverages. Based on this finding, the present inventors have completed the present invention. The present invention is not limited to this, but relates to the following.
(1) A heat-treated coffee beverage having a coffee solid content of 0.5 to 2% by weight and containing 0.01 to 1.0 mg / 100 mL of tiliroside.
(2) The coffee beverage according to (1), which is a container-packed beverage.
本発明により、加熱処理に伴って生じる臭味が改善されたコーヒー飲料を提供することが可能となる。これにより、コーヒー特有の優れた香りやレギュラーコーヒーに近い味わいを維持したまま、長期間保管可能なコーヒー飲料を提供することができる。 According to the present invention, it is possible to provide a coffee beverage with improved odor caused by heat treatment. As a result, it is possible to provide a coffee beverage that can be stored for a long period of time while maintaining the excellent fragrance unique to coffee and the taste close to regular coffee.
本発明の一態様は、コーヒー固形分の含有量が0.5〜2重量%であり、0.01〜1.0mg/100mLのティリロサイドを含有する、コーヒー飲料である。 One embodiment of the present invention is a coffee beverage having a coffee solid content of 0.5 to 2% by weight and containing 0.01 to 1.0 mg / 100 mL of tiliroside.
(コーヒー飲料)
本発明において「コーヒー飲料」とは、特に断りがない限り、コーヒー分を原料として使用して製造される飲料を意味する。コーヒー飲料の製品の種類や規格は、特に限定されないが、1977年に認定された「コーヒー飲料等の表示に関する公正競争規約」の定義である「コーヒー」、「コーヒー飲料」及び「コーヒー入り清涼飲料」等が含まれる。また、コーヒー分を原料とした飲料においても、乳固形分が3.0重量%以上のものは「飲用乳の表示に関する公正競争規約」の適用を受け、「乳飲料」として取り扱われるが、これも、本発明のコーヒー飲料に含まれる。
(Coffee drink)
In the present invention, the “coffee beverage” means a beverage produced using a coffee component as a raw material unless otherwise specified. The types and standards of coffee beverage products are not particularly limited, but “coffee”, “coffee beverages”, and “soft drinks with coffee” are the definitions of the “Fair Competition Rules for the Labeling of Coffee Beverages” certified in 1977. And the like. Also, beverages that use coffee as a raw material have a milk solid content of 3.0% by weight or more and are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is also included in the coffee beverage of the present invention.
本明細書において「コーヒー分」とは、コーヒー豆由来の成分を含有する液のことをいい、例えば、コーヒー抽出液、すなわち、焙煎、粉砕されたコーヒー豆を水や温水などを用いて抽出した液が挙げられる。また、コーヒー抽出液を濃縮したコーヒーエキス、コーヒー抽出液を乾燥したインスタントコーヒーなどを、水や温水などで適量に調整した液も、コーヒー分として挙げられる。 As used herein, “coffee content” refers to a liquid containing a component derived from coffee beans, for example, a coffee extract, that is, roasted and ground coffee beans are extracted using water or hot water. Liquid. Moreover, the liquid which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. with water or warm water etc. to an appropriate quantity is also mentioned as a coffee part.
本発明において用いられる原料のコーヒー豆の栽培樹種は、特に限定されず、アラビカ種、ロブスタ種、リベリカ種などが挙げられ、また、品種名も特に限定されず、モカ、ブラジル、コロンビア、グアテマラ、ブルーマウンテン、コナ、マンデリン、キリマンジャロなどが挙げられる。焙煎の度合い(浅煎り、中煎り、深煎りの順に基本的に3段階で表現される)についても特に限定されず、また、コーヒーの生豆も用いることができる。さらに、複数品種のコーヒー豆をブレンドして用いることもできる。 The cultivated tree species of the coffee beans used in the present invention is not particularly limited, and examples include Arabica, Robusta, and Riberica, and the variety name is not particularly limited. Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, Kilimanjaro and so on. The degree of roasting (represented basically in three stages in the order of shallow roast, medium roast, deep roast) is not particularly limited, and green coffee beans can also be used. Furthermore, a plurality of types of coffee beans can be blended and used.
本発明のコーヒー飲料におけるコーヒー分の含有量は、コーヒー固形分の量として表される。本発明のコーヒー飲料におけるコーヒー固形分の含有量は0.5〜2重量%である。近年、容器詰コーヒー飲料として、コーヒー本来の風味を楽しむことを目的に、コーヒー固形分が比較的多量のものが多く流通されている。このようなコーヒー固形分が多いコーヒー飲料は、加熱処理に伴う異質な臭味が顕著になる。特に、乳分や甘味成分などコーヒー分以外の成分を含まないブラックコーヒーにおいて、その臭味はより顕著になる。したがって、本発明の所期の効果の大きさから、コーヒー固形分の含有量が0.9〜1.8重量%(好ましくは0.9〜1.6重量%)程度であるコーヒー飲料(特にブラックコーヒー)は、本発明のコーヒー飲料の好ましい態様の一例である。 The coffee content in the coffee beverage of the present invention is expressed as the amount of coffee solids. The coffee solid content in the coffee beverage of the present invention is 0.5 to 2% by weight. In recent years, many coffee beverages with a relatively large amount of coffee solids have been distributed for the purpose of enjoying the original flavor of coffee as packaged coffee beverages. Such a coffee beverage with a large amount of coffee solids has a distinct odor due to heat treatment. In particular, in black coffee that does not contain components other than coffee components such as milk and sweet components, the odor becomes more prominent. Therefore, in view of the expected effect of the present invention, a coffee beverage having a coffee solid content of about 0.9 to 1.8% by weight (preferably 0.9 to 1.6% by weight) (especially Black coffee) is an example of a preferred embodiment of the coffee beverage of the present invention.
本発明において「コーヒー固形分」とは、コーヒー分を一般的な乾燥法(凍結乾燥、蒸発乾固など)を用いて乾燥させて水分を除いた後の、乾固物の重量のことをいう。すなわち、コーヒー飲料におけるコーヒー固形分は、コーヒー飲料に含まれ得る可溶性固形分のうち、乳分、甘味成分、pH調整剤、香料等のコーヒー豆に由来しない成分を除いた固形分をいう。本発明では、コーヒー抽出液中のコーヒー固形分の含有量は、コーヒー抽出液のBrix(%)に相当し、当該Brixは、糖度計(糖用屈折計)を用いて測定することができる。 In the present invention, the “coffee solid content” refers to the weight of the dried product after the coffee component is dried using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. . That is, the coffee solid content in the coffee beverage refers to a solid content excluding components that are not derived from coffee beans such as milk, sweetening components, pH adjusters, and fragrances among soluble solid components that can be contained in the coffee beverage. In the present invention, the content of coffee solids in the coffee extract corresponds to Brix (%) of the coffee extract, and the Brix can be measured using a saccharimeter (a refractometer for sugar).
ところで、上記コーヒー分の原料として使用されるインスタントコーヒーとしては、フリーズドライ製法(真空凍結乾燥法)とスプレードライ製法(噴霧乾燥法)とがある。前者は高温での熱処理を行うことはないが、後者はコーヒー抽出液を霧状にして熱風で水分を蒸発させるため、熱処理に伴う風味劣化(加熱臭等の異臭の発生)が避けられない。本発明のコーヒー飲料は、一つの態様において、上記コーヒー分を使用して得られたコーヒー飲料を加熱処理したものである。 By the way, as instant coffee used as the raw material of the coffee, there are a freeze drying method (vacuum freeze drying method) and a spray drying method (spray drying method). The former does not perform heat treatment at a high temperature, but the latter causes the coffee extract to be mist and evaporates moisture with hot air. Therefore, flavor deterioration (generation of a strange odor such as a heated odor) is unavoidable. In one embodiment, the coffee beverage of the present invention is obtained by heat-treating a coffee beverage obtained using the above-mentioned coffee content.
(ティリロサイド)
コーヒー飲料の加熱による変化を追跡していくと、コーヒーの香りは自然の香りの状態から異質な加熱臭が発生し、口に含んだ際に知覚される異質な臭味が増加する。本発明のコーヒー飲料は、このような異質な臭味をティリロサイドを用いることによって改善するものである。
(Tiriloside)
If the change due to heating of the coffee beverage is followed, the scent of the coffee will generate a different heated odor from the state of the natural scent, and the different odor perceived when contained in the mouth will increase. The coffee beverage of the present invention improves such a different odor by using tiliroside.
ティリロサイド(Tiliroside)とは、フラボノイド配糖体に分類される有機化合物の一種であって、下式(1)の構造を有する化合物である。ティリロサイドの別名はKaempferol-3-O-glucoside-6''-E-coumaroylとも称され、そのCAS登録番号は20316−62−5である。構造名・構造式から自明な通り、ティリロサイドは、ケンフェロール、クマル酸、グルコースから構成されている。 Tiliroside is a kind of organic compound classified as a flavonoid glycoside, and is a compound having the structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.
本発明のコーヒー飲料は、0.01〜1.0mg/100mLのティリロサイドを含有する。コーヒー飲料中のティリロサイド含有量が上記の範囲内であることにより、効果的に加熱処理後におけるコーヒー飲料の異質な臭味を改善することができる。すなわち、コーヒー飲料の自然な香りの状態を維持し、所望する適度な苦味を有し得るコーヒー飲料とすることができる。コーヒー飲料中のティリロサイド含有量が0.01mg/100mL未満では、本発明の所期の作用効果が得られないことがある。本発明の所期の効果の大きさから、コーヒー飲料中のティリロサイドの含有量は0.015mg/100mL以上が好ましく、0.02mg/100mL以上がより好ましい。一方、コーヒー飲料中のティリロサイドの含有量が1.0mg/100mLを超えると、ティリロサイドの呈味(苦味や収斂味)が感じられ、コーヒー飲料としての嗜好性を損なうことがある。香味の観点から、コーヒー飲料中のティリロサイドの含有量は0.8mg/100mL以下が好ましく、0.5mg/100mL以下がより好ましく、0.1mg/100mL以下がさらに好ましい。なお、コーヒー飲料中のティリロサイドの含有量は、HPLCを用いて測定する
ことができる。HPLCによる測定条件を以下に示す。
・溶離液:37.5%アセトニトリル
・流速:1 mL
・検出:UV 254 nm
・カラム:資生堂CAPCELL PAK C18 (4.6 × 250 mm)
The coffee beverage of the present invention contains 0.01 to 1.0 mg / 100 mL of tiliroside. When the content of tiliroside in the coffee beverage is within the above range, the extraordinary odor of the coffee beverage after the heat treatment can be effectively improved. That is, it can be set as the coffee drink which can maintain the natural fragrance state of a coffee drink, and can have the desired moderate bitterness. When the content of tiliroside in the coffee beverage is less than 0.01 mg / 100 mL, the intended effect of the present invention may not be obtained. In view of the expected effect of the present invention, the content of tiliroside in the coffee beverage is preferably 0.015 mg / 100 mL or more, and more preferably 0.02 mg / 100 mL or more. On the other hand, when the content of tiliroside in the coffee beverage exceeds 1.0 mg / 100 mL, the taste (bitterness or astringent taste) of tiliroside is felt and the preference as a coffee beverage may be impaired. From the viewpoint of flavor, the content of tiliroside in the coffee beverage is preferably 0.8 mg / 100 mL or less, more preferably 0.5 mg / 100 mL or less, and further preferably 0.1 mg / 100 mL or less. In addition, content of tiriroside in a coffee drink can be measured using HPLC. The measurement conditions by HPLC are shown below.
・ Eluent: 37.5% acetonitrile ・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)
ティリロサイドは、市販されている既知の化合物である。本発明では、ティリロサイドは純品又は植物抽出物の形態で用いることができる。ティリロサイドの市販品としては、フナコシより販売されているもの、Merck KGaAによって販売されているもの等が挙げられる。また、ティリロサイドを含有する植物抽出物としては、森下仁丹製のローズヒップ由来抽出物、オリザ油化製のイチゴ種子抽出物等が挙げられる。 Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Examples of commercial products of Tiriroside include those sold by Funakoshi and those sold by Merck KGaA. Examples of plant extracts containing tiliroside include rosehip-derived extracts manufactured by Morishita Jintan and strawberry seed extracts manufactured by Oriza Oil.
(その他の成分)
上記のとおり、本発明のコーヒー飲料はブラックコーヒーであることが好ましい態様の一つであるが、本発明のコーヒー飲料には、所望する嗜好や設計に応じて、適宜、乳分、甘味成分及びpH調整剤等の成分を添加してもよい。
(Other ingredients)
As described above, it is one of the preferred embodiments that the coffee beverage of the present invention is black coffee. However, the coffee beverage of the present invention appropriately includes a milk component, a sweetening ingredient, and a sweet ingredient according to the desired taste and design. Components such as a pH adjusting agent may be added.
ここで、乳分とは、コーヒー飲料にミルク風味やミルク感を付与するために添加する成分を指し、主に乳、牛乳及び乳製品のことをいう。例えば、生乳、牛乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳、乳飲料などが挙げられ、乳製品としては、クリーム、濃縮ホエイ、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、調整粉乳などが挙げられる。風味の面から、牛乳を用いることが望ましい。また、発酵乳や乳酸菌飲料も、乳分として挙げられる。 Here, the milk component refers to a component added to give a coffee beverage a milk flavor or milk feeling, and mainly refers to milk, milk and dairy products. For example, raw milk, cow milk, special milk, partially skimmed milk, skimmed milk, processed milk, milk beverages, etc. are mentioned, and dairy products include cream, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free milk, sweetened skimmed milk Examples include milk powder, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, and adjusted milk powder. From the aspect of flavor, it is desirable to use milk. In addition, fermented milk and lactic acid bacteria beverages can also be mentioned as milk.
甘味成分とは、甘味を呈する成分のことをいう。例えば、ショ糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖、キシロース、異性化乳糖、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノース、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物、ステビア、グリチルリチン、タウマチン、モネリン、アスパルテーム、アリテーム、サッカリン、アセスルファムK、スクラロース、ズルチンなどが挙げられる。 A sweetening ingredient means the ingredient which exhibits sweetness. For example, sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol , Lactitol, palatinit, reduced starch saccharified product, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin and the like.
pH調整剤とは、殺菌時におけるpH低下を緩和しうる成分で、水に溶解した時にアルカリ性を示す物質を指す。具体的には、重曹(炭酸水素ナトリウム)、炭酸カリウム、水酸化カリウム、リン酸三ナトリウム、リン酸三カリウムなどが挙げられる。なお、本発明のコーヒー飲料は、例えばpH4.5〜7.0であり、好ましくはpH5.0〜6.5、より好ましくはpH5.5〜6.0である。 A pH adjuster refers to a substance that can alleviate a decrease in pH during sterilization and exhibits alkalinity when dissolved in water. Specific examples include sodium bicarbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, and the like. In addition, the coffee drink of this invention is pH4.5-7.0, for example, Preferably it is pH5.0-6.5, More preferably, it is pH5.5-6.0.
また、本発明のコーヒー飲料には、上記成分の他、酸化防止剤(エリソルビン酸ナトリウムなど)、及び香料(コーヒーフレーバー、ミルクフレーバーなど)など、コーヒー飲料に通常用いられる成分を添加してもよい。 In addition to the above components, the coffee beverage of the present invention may contain components commonly used in coffee beverages such as antioxidants (such as sodium erythorbate) and flavors (such as coffee flavor and milk flavor). .
(加熱処理)
本発明のコーヒー飲料は、加熱処理をした場合に、本発明の所期の効果を顕著に発現することができる。本発明における加熱処理の条件は、例えば、食品衛生法に定められた条件と同等の効果が得られる方法を選択することができ、具体的には、60〜150℃、好ましくは90〜150℃、より好ましくは110〜150℃で、1秒間〜60分間、好ましくは1秒間〜30分間とすることができる。より詳細には、容器として耐熱性容器(金属缶、ガラス等)を使用する場合には、レトルト殺菌(110〜140℃、1〜数十分間
)を行えばよい。また、容器として非耐熱性容器(PETボトル、紙容器等)を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌後(UHT殺菌:110〜150℃、1〜数十秒間)し、一定の温度まで冷却した後、その非耐熱性容器に充填することができる。
(Heat treatment)
When the coffee beverage of the present invention is heat-treated, the desired effect of the present invention can be remarkably exhibited. As the conditions for the heat treatment in the present invention, for example, a method capable of obtaining an effect equivalent to the conditions defined in the Food Sanitation Law can be selected, and specifically, 60 to 150 ° C., preferably 90 to 150 ° C. More preferably, it can be set at 110 to 150 ° C. for 1 second to 60 minutes, preferably 1 second to 30 minutes. More specifically, when a heat-resistant container (metal can, glass or the like) is used as the container, retort sterilization (110 to 140 ° C., 1 to several tens of minutes) may be performed. Moreover, when using a non-heat-resistant container (PET bottle, paper container, etc.) as a container, for example, after pre-sterilizing a preparation liquid with a plate-type heat exchanger etc. at high temperature and short time beforehand (UHT sterilization: 110-150 degreeC, 1- Tens of seconds) and after cooling to a certain temperature, the non-heat-resistant container can be filled.
(容器詰め飲料)
上述のとおり、本発明のコーヒー飲料は、加熱処理を経て製造されるコーヒー飲料に伴う異質な臭味を改善する効果を奏することから、容器詰め飲料(容器詰めコーヒー飲料)として好適に提供される。本発明のコーヒー飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などであり、これらに詰めた通常の形態で提供することができる。本発明のコーヒー飲料の容量は、特に限定されないが、例えば150mL〜1000mLであり、好ましくは190mL〜800mLである。
(Packed beverage)
As described above, the coffee beverage of the present invention is suitably provided as a container-packed beverage (container-packed coffee beverage) because it has the effect of improving the heterogeneous odor associated with the coffee beverage produced through the heat treatment. . The container used for the coffee beverage of the present invention is 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, a bottle, etc. And can be provided in the usual form packed in them. Although the capacity | capacitance of the coffee drink of this invention is not specifically limited, For example, they are 150 mL-1000 mL, Preferably they are 190 mL-800 mL.
(製造方法)
本発明において、別の観点からは、コーヒー飲料の製造方法が提供される。
すなわち、本発明の一態様は、
コーヒー固形分の含有量が0.5〜2重量%であるコーヒー飲料の製造方法であって、
0.01〜1.0mg/100mLのティリロサイドを飲料に含有させる工程
を含む、上記製造方法である。
(Production method)
In another aspect of the present invention, a method for producing a coffee beverage is provided.
That is, one embodiment of the present invention is
A method for producing a coffee beverage having a coffee solid content of 0.5 to 2% by weight,
It is the said manufacturing method including the process of making a drink contain 0.01-1.0 mg / 100mL tiriloside.
本発明の製造方法は、コーヒー分及びティリロサイド以外にも、上記に示した各種成分及び材料を配合する工程やそれらの含有量を調整する工程も含むことができる。コーヒー飲料中の成分の種類等の各種要素については、本発明の飲料に関して上述した通りであるか、それらから自明である。本発明の製造方法では、各種成分を配合する方法は限定されない。例えば、公知の方法を用いて各種成分をコーヒー飲料中に配合することができる。各種成分を配合する工程は同時に行ってもよいし、別々に行ってもよいし、工程の順番を入れ替えてもよい。本発明の製造方法では、必要に応じて、加熱処理や容器詰めなどの工程を適宜追加して設けることができる。コーヒー飲料の加熱処理及び容器詰め(容器充填)については、本発明のコーヒー飲料に関して上述した通りであるか、それらから自明である。好ましい態様において、本発明のコーヒー飲料は、飲料の充填工程を経て容器詰め飲料(容器詰めコーヒー飲料)とすることができる。また、本発明のコーヒー飲料は、飲料の加熱工程とその後の飲料の充填工程を経て、加熱処理された容器詰め飲料(容器詰めコーヒー飲料)とすることができる。 The manufacturing method of this invention can also include the process of mix | blending the various components and materials shown above, and the process of adjusting those content other than a coffee part and tiliroside. Various elements such as the types of ingredients in the coffee beverage are as described above with respect to the beverage of the present invention, or are obvious from them. In the production method of the present invention, the method of blending various components is not limited. For example, various components can be blended in the coffee beverage using known methods. The step of blending various components may be performed simultaneously, may be performed separately, or the order of the steps may be changed. In the production method of the present invention, steps such as heat treatment and container packing can be appropriately added as necessary. About the heat processing and container filling (container filling) of a coffee drink, it is as having mentioned above regarding the coffee drink of this invention, or it is obvious from them. In a preferred embodiment, the coffee beverage of the present invention can be made into a container-packed beverage (container-packed coffee beverage) through a beverage filling step. Moreover, the coffee drink of this invention can be made into the heat-processed container-packed drink (container-packed coffee drink) through the drink heating process and the subsequent drink filling process.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.
実験1:臭味改善作用(1)
コーヒー原料として、スプレードライ製法(噴霧乾燥法)によって製造されたインスタントコーヒーを用いた。インスタントコーヒーに適量の温水を添加してコーヒー飲料を製造した。このコーヒー飲料中のBrixを測定したところ1.4であった(飲料中のコーヒー固形分:1.4重量%)。これに、下表に示した濃度となるようにティリロサイド(フナコシ社製、純度99%)を配合した後、室温(25℃)まで冷却してティリロサイド含有コーヒー飲料を調製した。
Experiment 1: Odor improvement effect (1)
As the coffee raw material, instant coffee produced by a spray dry production method (spray drying method) was used. An appropriate amount of warm water was added to instant coffee to produce a coffee beverage. The Brix in the coffee beverage was measured and found to be 1.4 (coffee solid content in the beverage: 1.4% by weight). To this, tiliroside (manufactured by Funakoshi Co., Ltd., purity 99%) was blended so as to have the concentrations shown in the following table, and then cooled to room temperature (25 ° C.) to prepare a tiliroside-containing coffee beverage.
得られたティリロサイド含有コーヒー飲料について、パネル3名にて、1〜5点の5段
階評価法にて評価した。官能評価基準は、口に含んだ際に知覚される異質な臭味の強さにつき、ティリロサイド無添加のコーヒー飲料を1点(対照)として、5点:全く感じない、4点:ほとんど感じない、3点:わずかに感じるが問題ない、2点:やや感じるが許容できる、1点:対照と同程度、として、各パネルが評価した結果を、再度全員で自由討議し、全員の合意のもとに整数値で表記した。
The obtained tiliroside-containing coffee beverage was evaluated by a 5-stage evaluation method of 1 to 5 points by three panelists. The sensory evaluation criteria were 5 points: no feeling at all, 4 points: almost no feeling, with respect to the strength of the unusual odor perceived when put in the mouth, with 1 point (control) of coffee beverages without addition of tiriloside 3 points: feel slightly but no problem, 2 points: feel somewhat acceptable, 1 point: comparable to the control, the results evaluated by each panel were again freely discussed by everyone, and everyone agreed And an integer value.
官能評価結果を表1示す。コーヒー固形分が1.4重量%のコーヒー飲料において、ティリロサイドを0.01mg/100mL以上配合することにより、加熱に伴う異質な臭味を改善することが示された。 The sensory evaluation results are shown in Table 1. It was shown that, in a coffee beverage having a coffee solid content of 1.4% by weight, the addition of 0.01 mg / 100 mL or more of tiliroside improves the extraordinary odor associated with heating.
なお、下表では示していないが、ティリロサイドを1.0mg/100mLを配合すると、ティリロサイドの呈味がコーヒー飲料自体の臭味に影響して異質な臭味として知覚するパネルがいた。 Although not shown in the table below, when 1.0 mg / 100 mL of tiliroside was added, there was a panel where the taste of tiliroside affected the odor of the coffee beverage itself and perceived as a different odor.
実験2:臭味改善作用(2)
中焙煎度(中煎り)のコーヒー豆に対して8倍量のイオン交換水(95℃)を添加して抽出処理を行い、コーヒー抽出液を得た。得られたコーヒー抽出液をイオン交換水で希釈してBrix1.4(コーヒー固形分:1.4重量%)とし、これに下表に示した濃度となるようにティリロサイド(フナコシ社製、純度99%)を配合し、さらにpHが5.8となるように重曹にてpH調整を行った。このpH調整されたコーヒー液300gを、それぞれ広口ボトル缶(ボトル容量343mL、口径(内径)Φ31mm)に充填し、レトルト加熱殺菌(120〜125℃、5〜15分)して、加熱(加熱殺菌)処理された容器詰めコーヒー飲料を得た。得られたコーヒー飲料について、5℃にて2日間保存した後、液温が25℃になるまで室温に静置してから、官能評価試験を行った。なお、官能評価試験では、上記の通り製造した容器詰めコーヒー飲料でティリロサイドを配合しなかったもの(ティリロサイド無添加)を対照とする以外は、実験1と同様にして官能評価を実施した。
Experiment 2: Smell improving action (2)
An 8 times amount of ion-exchanged water (95 ° C.) was added to coffee beans with a medium roasting degree (medium roasting) to obtain a coffee extract. The obtained coffee extract was diluted with ion-exchanged water to give Brix 1.4 (coffee solid content: 1.4% by weight), and Tiriloside (Purity 99, manufactured by Funakoshi Co., Ltd.) had a concentration shown in the table below. %) And the pH was adjusted with sodium bicarbonate so that the pH was 5.8. Each 300 g of this pH-adjusted coffee liquid is filled into a wide-bottle can (bottle capacity 343 mL, caliber (inner diameter) Φ31 mm), retort heat sterilized (120 to 125 ° C., 5 to 15 minutes), and heated (heat sterilized). ) A processed container-packed coffee drink was obtained. The obtained coffee beverage was stored at 5 ° C. for 2 days and then allowed to stand at room temperature until the liquid temperature reached 25 ° C., and then a sensory evaluation test was performed. In the sensory evaluation test, sensory evaluation was carried out in the same manner as in Experiment 1 except that the container-packed coffee beverage produced as described above was prepared by adding no tiriloside (without addition of tiriloside).
結果を表2に示す。煩雑な工程を伴うことなく、加熱処理前のコーヒー液に微量(0.01〜1.0mg/100mL)のティリロサイドを添加するという簡便な工程だけで、加熱処理に伴って生じるコーヒー飲料の臭味を改善することができた。 The results are shown in Table 2. Odor of coffee beverages that accompany heat treatment only by a simple process of adding a small amount (0.01 to 1.0 mg / 100 mL) of tiriloside to the coffee liquor before heat treatment without complicated steps. Was able to improve.
実験3:臭味改善作用(3)
コーヒー豆を高焙煎度(深煎り)の豆として、コーヒー固形分を0.5重量%、1.0重量%又は2.0重量%とし、ティリロサイドの濃度を0.01mg/100mL、0.02mg/100mL又は0.1mg/100mLに設定する以外は、実験2と同様にして、加熱(加熱殺菌)処理されたティリロサイド含有容器詰めコーヒー飲料を製造した。また、各種濃度のコーヒー固形分の飲料において、対照としてティリロサイド無添加の容器詰めコーヒー飲料を合わせて製造した。製造後の容器詰めコーヒー飲料は、5℃にて2日間保存した後、液温が25℃になるまで室温に静置してから、官能評価試験に供した。各種濃度のコーヒー固形分のティリロサイド無添加容器詰めコーヒー飲料を対照とする以外は、実験1と同様にして官能評価を行った。その結果、加熱処理前のコーヒー液に0.01〜1.0mg/100mLのティリロサイドを添加することによって、加熱処理されたコーヒー飲料の臭味が改善されることが確認できた(表3)。
Experiment 3: Smell improving action (3)
The coffee beans are high roasted (deep roasted) beans, the coffee solids content is 0.5 wt%, 1.0 wt% or 2.0 wt%, the concentration of tiliroside is 0.01 mg / 100 mL, 0. Except having set to 02 mg / 100 mL or 0.1 mg / 100 mL, it carried out similarly to Experiment 2, and manufactured the tiriloside containing container stuffed coffee drink by which the heat | fever (heat sterilization) process was carried out. Moreover, in the coffee solid content drink of various density | concentrations, the container stuffed coffee drink without a tiriloside addition was manufactured together as a control | contrast. The container-packed coffee drink after production was stored at 5 ° C. for 2 days and then allowed to stand at room temperature until the liquid temperature reached 25 ° C., and then subjected to a sensory evaluation test. Sensory evaluation was performed in the same manner as in Experiment 1 except that a tyrilloside-free container-packed coffee beverage with various concentrations of coffee solids was used as a control. As a result, it was confirmed that the odor of the heat-treated coffee beverage was improved by adding 0.01 to 1.0 mg / 100 mL of tiliroside to the coffee liquor before the heat treatment (Table 3).
Claims (3)
を含む、上記製造方法。
A method for producing a coffee beverage having a coffee solid content of 0.5 to 2% by weight, the step of containing 0.02 to 1.0 mg / 100 mL of tiliroside in the beverage, and the step of heat sterilizing the beverage ,
The said manufacturing method containing.
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US20130189417A1 (en) * | 2012-01-03 | 2013-07-25 | The Healthy Cafe Llc | Coffee formulation |
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JP6777563B2 (en) * | 2016-02-17 | 2020-10-28 | サントリーホールディングス株式会社 | Low caffeine coffee beverage |
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