JP6650225B2 - Powder beverage and method for producing the same - Google Patents

Description

  The present invention relates to a powdered beverage comprising a coffee bean powder and a pine bark extract powder having improved taste and throat, and a method for producing such a powdered beverage.

  BACKGROUND OF THE INVENTION Coffee powder beverages containing coffee bean powder are widely liked by many people because of their high palatability and easy ingestion. As a method for producing such a coffee powder beverage, for example, a pulverizing step of putting roasted coffee beans and water into a pulverizer and pulverizing the same into a paste dispersion, and drying the paste dispersion to form a powder regular There has been proposed a method for producing powdered regular coffee having a drying step for making coffee (see Patent Document 1).

  In addition, as another method for producing a coffee powder beverage, for example, a coffee powder beverage in which insoluble solids do not remain is obtained by wet-milling roasted coffee beans, filtering and filtering the obtained suspension, and then drying. (See Patent Document 2).

  As described above, the method for producing the coffee powder beverage has been improved and many people have consumed the coffee powder beverage until the present day.

On the other hand, due to the health consciousness in recent years, it has been required to enhance the functionality of a palatable beverage such as coffee.
A pine bark extract is known as a component for enhancing such functionality.

Patent No. 3694271 Patent No. 4453829

However, when the pine bark extract is mixed with the coffee powder beverage, there is a problem that the taste and throat are deteriorated.
That is, an object of the present invention is to provide a powdered beverage with improved taste and throat and a method for producing the same.

The present inventors have focused on the particle size of the coffee bean powder as a raw material for improving the taste and throat of the coffee powder beverage containing the pine bark extract. Were prepared, and when they were mixed with the pine bark extract, the difference in taste and throat appeared was examined. As a result, it was found that by mixing a predetermined amount of coffee bean powder having a particle size of 75 μm to 500 μm, the taste and throat of a powdered beverage containing a pine bark extract were improved, and the present invention was completed. Was.
In addition, it has been found that a more favorable taste can be obtained by further mixing a milk component powder with the coffee powder beverage.

  In addition, the present inventors have found that by mixing a powder of coffee beans and a powder of a pine bark extract with a powder of silicon dioxide, the stability of the powdered beverage is improved (it becomes difficult to solidify), and the present invention Was completed.

That is, the present invention is as follows.
(1) A powdered beverage containing coffee bean powder and pine bark extract powder,
A powdered beverage, wherein the powder of the coffee beans is mainly composed of powder having a particle size of 500 μm or less, and the proportion of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
(2) The powdered beverage according to (1), wherein the powder of the pine bark extract mainly comprises a powder having a particle size of 250 μm or less.
(3) The powdered beverage according to (1) or (2), further comprising a milk component powder.
(4) The powdered beverage according to any one of (1) to (3), further comprising a powder of silicon dioxide.
(5) A powdered beverage comprising coffee bean powder, pine bark extract powder, and silicon dioxide powder.

(6) A method for producing a powdered beverage, comprising mixing coffee bean powder and pine bark extract powder,
A method for producing a powdered beverage, wherein the powder of the coffee beans is mainly composed of powder having a particle size of 500 μm or less, and the proportion of the powder having a particle size of 75 μm to 500 μm is 5% by mass or more.
(7) The method for producing a powdered beverage according to (6), wherein the powder of the pine bark extract is mainly composed of powder having a particle size of 250 μm or less.
(8) The method for producing a powdered beverage according to (6) or (7), further comprising mixing a milk component powder.
(9) The method for producing a powdered beverage according to any one of (6) to (8), further comprising mixing a powder of silicon dioxide.
(10) A method for producing a powdered beverage, comprising mixing coffee bean powder, pine bark extract powder, and silicon dioxide powder.

  The powdered beverage of the present invention is excellent in taste and throat despite containing pine bark extract powder. According to the present invention, a coffee powder beverage having improved taste and throat of a powdered coffee beverage containing a pine bark extract, which has a problem in taste and throat so far, has both excellent palatability and functionality. Can be provided.

  The first powdered beverage of the present invention is a powdered beverage including coffee bean powder and pine bark extract powder, wherein the coffee bean powder is mainly composed of powder having a particle size of 500 μm or less, and It is characterized in that the ratio of the powder of 75 μm to 500 μm is 5% by mass or more.

  The powdered beverage of the present invention is excellent in taste and throat. Furthermore, it is excellent in ease of mixing, good appearance, richness of taste, texture, and the like. The coffee bean powder including the powder having a particle size of 75 μm to 500 μm used in the present invention exerts its effect even when combined with other functional components in addition to the pine bark extract. Can be widely used in coffee powder beverage.

  The particle size of the powder according to the present invention is measured by sieving the powder through a mesh sieve. For example, “powder having a particle size of 75 μm to 500 μm” passes through a mesh having an aperture of 500 μm and a mesh having an aperture of Represents the powder remaining on the top.

The coffee bean powder used in the powdered beverage of the present invention may be a powder obtained by pulverizing the coffee bean itself or an instant coffee powder obtained by pulverizing an extract of the coffee bean. Among them, instant coffee powder is preferred, and instant coffee powder produced by freeze-drying is most preferred.
The coffee bean powder used in the powdered beverage of the present invention is mainly composed of powder having a particle size of 500 μm or less. Here, “mainly” means that the proportion is 50% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, further preferably 95% by mass or more, and particularly preferably 99% by mass or more. %, Most preferably 100% by mass (the same applies hereinafter).
In addition, in the powder of coffee beans used in the powdered beverage of the present invention, the proportion of powder having a particle size of 75 μm to 500 μm is 5% by mass or more, preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably It is at least 30% by mass, particularly preferably at least 40% by mass.

  Pine bark which is a raw material of the powder of the pine bark extract used in the powdered beverage of the present invention includes French pine (Pinus Martina), larch, Japanese black pine, Japanese red pine, Himekomatsu, Japanese pine, Korean pine, Himatsu, Ryukyu pine, Utsukushimatsu And bark of plants belonging to the order Pine, such as Pinus sylvestris, Japanese white pine, Japanese white pine, and Aneda in Quebec, Canada. Above all, bark of French pine (Pinus Martinma) is preferably used.

The powder of the pine bark extract used in the powdered beverage of the present invention is obtained by, for example, extracting the pine bark with water or an organic solvent. When using water, warm water or hot water is preferably used. When an organic solvent is used, a solvent acceptable for the production of foods or drugs can be used. These water and organic solvent may be used alone or in combination of two or more. In particular, from the viewpoint of safety when used for food, water, ethanol, and water-containing ethanol are more preferable, and it is more preferable to extract by heating.
The powder of the pine bark extract used in the powdered beverage of the present invention is, for example, a powder obtained by drying the pine bark extract obtained by the above method, and further additives and excipients, for example, alcohols, Oils and fats, natural rubbers, polysaccharides and the like may be added.
The powder of the pine bark extract used in the powdered beverage of the present invention is preferably mainly composed of powder having a particle size of 250 μm or less.

The powdered beverage of the present invention can contain other components other than coffee bean powder and pine bark extract powder, and for example, preferably contains milk component powder.
The milk component powder used in the powder beverage of the present invention is, for example, lactose, skim milk powder, a powder composed of milk components such as casein and its salts, and further additives and excipients, for example, alcohols, fats and oils, Natural rubbers, polysaccharides and the like may be added.
The milk component powder used in the powdered beverage of the present invention is preferably mainly composed of powder having a particle size of 1000 μm or less.

Further, the powdered beverage of the present invention preferably contains silicon dioxide powder.
The silicon dioxide powder used in the powdered beverage of the present invention is used as an additive in foods and cosmetics, and is available as a commercial product.
The silicon dioxide powder used in the powdered beverage of the present invention is preferably mainly composed of powder having a particle size of 15 μm or less.

  The mixing ratio of the powder of the pine bark extract in the powdered beverage of the present invention is preferably 0.1 to 50 parts by mass, more preferably 0.5 to 30 parts by mass, based on 100 parts by mass of the coffee bean powder. Parts, more preferably 0.8 to 10 parts by mass. The mixing ratio of the milk component powder is preferably 10 to 1000 parts by mass, more preferably 100 to 800 parts by mass, and still more preferably 200 to 600 parts by mass with respect to 100 parts by mass of the coffee bean powder. Parts by weight. The content of the silicon dioxide powder is preferably about 0.1 to 5% by mass, more preferably about 0.3 to 3% by mass of the whole beverage.

  Further, the second powdered beverage of the present invention is characterized by containing powder of coffee beans, powder of pine bark extract, and powder of silicon dioxide, and preferably contains powder of milk component. The second powdered beverage of the present invention has high stability and is hard to harden. The characteristics of the coffee bean powder, the pine bark extract powder, the silicon dioxide powder, and the milk component powder in the second powdered beverage of the present invention have been described in relation to the first powdered beverage of the present invention. Same as the one. In the second powdered beverage of the present invention, the particle size of the coffee bean powder is not limited.

  The first method for producing a powdered beverage of the present invention is a method for producing a powdered beverage in which coffee powder and pine bark extract powder are mixed, wherein the coffee bean powder has a particle size of 500 μm or less. And the proportion of powder having a particle size of 75 μm to 500 μm is 5% by mass or more. The powder of the pine bark extract is preferably mainly composed of a powder having a particle size of 250 μm or less. The production method of the present invention may include steps other than the step of mixing the coffee bean powder and the pine bark extract powder, such as drying the powder and filling the container or bag.

  The method for producing a powdered beverage of the present invention preferably includes a step of mixing a milk component powder.

  Further, the method for producing a powdered beverage of the present invention preferably includes a step of mixing silicon dioxide powder.

  The second method for producing a powdered beverage of the present invention is characterized by mixing a powder of coffee beans, a powder of a pine bark extract, and a powder of silicon dioxide, and preferably further mixes a powder of a milk component.

  The characteristics of the coffee bean powder, the pine bark extract powder, the dairy component powder, the silicon dioxide powder used in the production of the powdered beverage of the present invention, the mixing ratio, and the like are the same as those described for the powdered beverage of the present invention. It is.

  Further, in the method for producing a powdered beverage of the present invention, powder of coffee beans, powder of pine bark extract, powder of milk component, powder of silicon dioxide may be mixed at any stage of the production process. Although the order is not particularly limited, when mixing the milk component powder, it is preferable that the final step of the step of mixing the powder is a step of mixing the milk component powder.

  Hereinafter, the powdered beverage of the present invention will be described more specifically, but the present invention is not limited to these examples.

[Sensory test and stability test]
Whether or not the coffee powder beverage of the present invention is superior in taste and throat was evaluated by a sensory test in comparison with coffee powder beverages according to other comparative examples. In addition, it was evaluated by a stability test whether a coffee powder beverage having excellent stability was obtained by further containing silicon dioxide.

[Sensory test]
Samples Powdered beverages (coffee powdered beverages) having the formulation shown in Table 1 below were produced.
Specifically, a coffee bean powder and a silicon dioxide powder (in the case of Example 3) were added to the milk component powder and mixed. Next, the powder of the pine bark extract was charged and mixed. Subsequently, coffee bean powder was further added and mixed. Finally, a milk powder was further added and mixed to obtain a coffee powder beverage.

In this embodiment, as the coffee bean powder, instant coffee powder or powder obtained by pulverizing the same with a crusher to adjust the particle size was used.
As the powder of the pine bark extract, a powder of a pine bark extract (“Flavangerol (registered trademark)” manufactured by Toyo Shinyaku Co., Ltd.) in which the ratio of powder having a particle size of 250 μm or less was 100% was used.
As the powder of the milk component, powder of skim milk powder in which the ratio of powder having a particle size of 1000 μm or less was 100% was used.
As the silicon dioxide powder, a silicon dioxide powder mainly composed of a powder having a particle size of 15 μm or less was used.
For the sensory test, a total of six samples of Comparative Examples 1 to 3 and Examples 1 to 3 shown in Table 1 were used.

-Test method The above-mentioned six samples were transferred to plastic cups, and 90 mL of hot water was poured into each of the samples and stirred well to obtain a coffee powder beverage. A total of five men and women take the six coffee powder beverages, and each of them is easy to mix, aroma, good appearance, mellowness, richness, taste of bitterness, richness of taste, powderiness (powdery) None), tongue, throat, good aftertaste, and comprehensive evaluation were evaluated. With respect to the evaluation method, the coffee powder beverage of Comparative Example 1 was set as a reference “0 point” in all items, and each item was relatively evaluated by an 11-point evaluation from +5 points to −5 points. Compared with Comparative Example 1, the evaluation score was “+5 points extremely good”, “+4 points very good”, “+3 points good”, “+2 points slightly good”, “+1 point relatively good”, “0 point unchanged” "-1 point is rather bad", "-2 points are slightly bad", "-3 points are bad", "-4 points are very bad", and "-5 points are extremely bad".

-Test results Table 2 shows the results of the sensory tests. The numbers in the table are the average scores of five subjects.

  From the results in Table 2, Comparative Example 1 in which all the coffee bean powders have a particle size of 1000 μm or more, Comparative Example 2 in which all the coffee bean powders have a particle size of 500 μm to 1000 μm, and all the coffee bean powders There was no significant difference in the score of each item between Comparative Example 3 having a particle size of 75 μm or less.

  On the other hand, in Example 1 using coffee bean powder obtained by mixing 90% of coffee bean powder having a particle size of 75 μm or less and 10% of coffee bean powder having a particle size of 75 μm to 500 μm, the mellowness, richness, In comparison with Comparative Example 1, there was a tendency that evaluations on tastes such as good taste and good aftertaste and evaluations on throat were improved. Items such as ease of mixing, good appearance, richness of taste, powderiness, and tongue tended to be improved as compared with Comparative Example 1. Furthermore, in Examples 2 and 3 using coffee bean powder in which the ratio of coffee bean powder having a particle size of 75 μm to 500 μm is 30%, the evaluation of taste, throat and the like was further evaluated as compared with Example 1. There is a tendency for improvement.

  From the above results, it can be seen that by mixing coffee bean powder in which the ratio of powder having a particle size of 75 μm to 500 μm is equal to or more than a certain value, the taste and throat of a powdered beverage containing a pine bark extract can be improved.

  Regarding silicon dioxide, there was no significant difference in the results between Example 2 and Example 3 in which only the presence or absence of silicon dioxide was the difference in the formulation. However, between Examples 2 and 3, Example 3 tends to have slightly better results in terms of mellowness, richness, and bitterness, and silicon dioxide works to improve taste. It is also possible that they have.

[Stability test]
Samples A total of seven samples of Comparative Examples 1 to 3 and Examples 1 to 4 shown in Table 3 were used in the stability test. The samples of Comparative Examples 1 to 3 and Examples 1 to 3 had the same component ratios as the samples of Comparative Examples 1 to 3 and Examples 1 to 3 used in the sensory test. different.

Test method Each of the seven samples was transferred to a plastic cup. After that, each cup was left in the room, and it was observed how much the sample was hardened at each elapsed time, and evaluated on a five-point scale. The evaluation score was "5 points not solidified at all, it was rough""4 points slightly stuck to the cup or there was a small lump of powder""3 points Some were stuck to the cup or large powder "There is a lump,""2 points, most of them are hardened,""1 point is completely hardened."

-Test results Table 4 shows the results of the stability test.

From the results in Table 4, no difference was observed between the results of Comparative Example 1, Comparative Example 2, Comparative Example 3, Example 1, and Example 2 containing no silicon dioxide. This result suggested that the particle size of the coffee powder did not contribute to the stability.
On the other hand, there was a clear difference between Comparative Example 2 and Example 4, and between Example 2 and Example 3, in which only the presence or absence of silicon dioxide was the difference in the formulation. While the powder containing no silicon dioxide was completely hardened in about 7 hours, the powder containing silicon dioxide remained large enough to have a large lump after 10 hours. It can be seen that the stability has been improved.

From the results of the above sensory test and stability test, a powdered beverage containing a powder of coffee beans and a powder of pine bark extract in which the ratio of powder having a particle size of 75 μm to 500 μm is equal to or more than a certain level improves taste and throat It became clear what we could do. Furthermore, the ease of mixing, the appearance, the taste, the texture, etc. were also improved.
Moreover, it became clear that the stability of the powdered beverage containing the powder of silicon dioxide was improved.

Claims (1)

A powdered beverage containing an instant coffee powder, a pine bark extract powder, and a silicon dioxide powder produced by a freeze-drying method,
The powdered beverage, wherein the instant coffee powder contains 10% by mass or more of powder having a particle size of 75 μm to 500 μm with respect to the entire instant coffee powder, and the ratio of the powder having a particle size of 500 μm or less is 100% by mass. .