JP6767748B2 - Containerized coffee beverage and its manufacturing method - Google Patents

Description

The present invention relates to a packaged coffee beverage and a method for producing the same.

Coffee is a palatable beverage prepared by extracting roasted coffee beans, and due to its unique bitterness and the refreshing sensation and fatigue recovery effect derived from the central nervous system stimulant effect, people have been widely used since ancient times along with tea. Is being drunk. Like other beverages, coffee has been developed and offered in a variety of products to accurately capture consumer tastes and needs. Under such circumstances, coffee shops using lightly roasted coffee beans have been attracting attention in recent years, and they are called "third wave coffee" because of their characteristic aroma.

However, regarding lightly roasted coffee, only coffee beverages focusing on specific components contained in the lightly roasted coffee bean extract have been reported (see, for example, Patent Documents 1 and 2), and the lightly roasted coffee beverages packed in containers have been reported. Has not been marketed or reported so far.

Japanese Unexamined Patent Publication No. 2014-183777 Japanese Unexamined Patent Publication No. 2014-187928

In the usual manufacturing process of packaged coffee beverages, heat sterilization treatment is performed to suppress the growth of microorganisms. When the present inventors test-manufactured a packaged coffee beverage by heat-sterilizing a lightly roasted coffee bean extract, the produced beverage exhibited a strong and unpleasant peculiar acidity, and had an inappropriate flavor as a beverage. I found that I would present it.

The present inventors have conducted diligent studies, and by using a deep roasted coffee bean extract having a reduced 1-methylpyrrole content in combination with a lightly roasted coffee bean extract, a flavor peculiar to the lightly roasted coffee bean extract is used. It was found that the above-mentioned strong and unpleasant sourness can be effectively suppressed while maintaining the above.

That is, an object of the present invention is to provide a packaged coffee beverage having a flavor peculiar to a lightly roasted coffee bean extract and having a flavor acceptable as a beverage, and a method for producing the same.

According to the present invention, the following inventions are provided.
(1) A method for producing a packaged coffee beverage, which is a coffee extract of roasted coffee beans having an L value of 25 or more (extract A) and a coffee extract of roasted coffee beans having an L value of less than 25 (extract A). A production method comprising a step of mixing with an extract B), wherein the extract B is an extract having a reduced 1-methylpyrrole content.
(2) The production method according to (1) above, wherein the extract B is a coffee extract of coffee beans having an L value of less than 18.5.
(3) The production method according to (1) or (2) above, wherein the reduction treatment of 1-methylpyrrole is selected from the group consisting of heat treatment, adsorption treatment and decompression treatment.
(4) The above-mentioned (1) to (3), wherein the 1-methylpyrrole content of the extract B is 90% or less of the 1-methylpyrrole content of the 1-methylpyrrole-reduced untreated extract. Production method.
(5) The production method according to any one of (1) to (4) above, wherein the extract A and the extract B are mixed at a blending ratio of 1: 0.2 to 1: 5 in terms of solid content.
(6) The production method according to any one of (1) to (5) above, wherein the produced coffee beverage has a GC / MS chart area ratio of furfural to 1-methylpyrrole of 2 or more.
(7) The production method according to any one of (1) to (6) above, which further comprises a heat sterilization treatment step.
(8) A packaged coffee beverage having an L value of 60 or less and a GC / MS chart area ratio of furfural to 1-methylpyrrole of 2 or more.
(9) The packaged coffee beverage according to (8) above, wherein the GC / MS chart area ratio of furfural to 1-methylpyrrole is in the range of 3.5 to 10.0.
(10) The packaged coffee beverage according to (8) or (9) above, which is substantially free of coloring components.

According to the present invention, it is advantageous in that a coffee beverage having a flavor peculiar to the lightly roasted coffee bean extract and having an acceptable flavor as a beverage can be provided in the form of a packaged beverage.

Specific description of the invention

The production method of the present invention is characterized by mixing two or more kinds of coffee extracts. At least one coffee extract out of two or more kinds of coffee extracts is a coffee extract (extract A) of roasted coffee beans having an L value of 25 or more, and at least one coffee extract has an L value of less than 25. It is a coffee extract (extract B) of roasted coffee beans.

The extract A is an extract obtained by extracting lightly roasted coffee beans, and the coffee beans used are roasted coffee beans having an L value of 25 or more (for example, 25 to 40). Extract B is an extract obtained by extracting deep roasted coffee beans, and the coffee beans used are coffee beans having an L value of less than 25 (for example, 14 or more and less than 25), preferably having an L value of 18. Coffee beans less than .5 (eg, 14 or more and less than 18.5). Here, the L value is an index of the degree of roasting of roasted coffee, and can be measured by, for example, a color difference meter manufactured by Nippon Denshoku Kogyo Co., Ltd. As will be described later, in the present invention, a plurality of types of coffee beans having different degrees of roasting may be mixed, but the L value of the coffee beans in this case can be calculated by the above method after mixing and crushing.

In the present invention, the type of coffee beans used to obtain the coffee extract is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, and Vietnam. Two or more kinds may be blended and used. Examples of coffee bean varieties include Arabica varieties and Robusta varieties, and the bean varieties are not particularly limited, but Arabica varieties are preferable for use as lightly roasted coffee from the viewpoint of excellent aroma. One type of coffee beans may be used, or a plurality of types may be blended and used. The method of roasting coffee beans to make roasted coffee is not particularly limited as long as the L value specified in the present invention is satisfied, and the roasting temperature and roasting environment are also not limited. Examples of the roasting method include a direct flame type, a hot air type, and a semi-hot air type.

The production method of the present invention is characterized in that the extract B is an extract in which 1-methylpyrrole is reduced. As shown in Examples below, the lightly roasted coffee bean extract (extract A) is combined with the deeply roasted coffee bean extract (extract B) having a reduced 1-methylpyrrole content. The above-mentioned strong and unpleasant sourness can be suppressed while maintaining the flavor peculiar to the roasted coffee bean extract.

The 1-methylpyrrole content of the extract B is reduced to the extent that when the extract B is used in combination with the extract A, the above-mentioned strong and unpleasant acidity can be suppressed while maintaining the flavor peculiar to the lightly roasted coffee bean extract. As long as it is not particularly limited, for example, 1-methylpyrrole of the extract B which has not been subjected to the 1-methylpyrrole reduction treatment (in the present specification, it may be referred to as "1-methylpyrrole reduction untreated extract"). The content can be 90% or less (1-methylpyrrole reduction rate is 10% or more), preferably 70% or less (1-methylpyrrole) of the 1-methylpyrrole content of the 1-methylpyrrole reduction untreated extract. The reduction rate can be 30% or more), more preferably 50% or less (1-methylpyrrole reduction rate of 50% or more), still more preferably 30% or less (1-methylpyrrole reduction rate of 70% or more). ..

The method for reducing the 1-methylpyrrole content of the extract B is not particularly limited, and examples thereof include heat treatment, adsorption treatment, and decompression treatment.

Regarding the heat treatment for reducing 1-methylpyrrole, the degree and duration of heating can be appropriately set according to the degree of reduction of 1-methylpyrrole and the amount of the extract. For example, the coffee extract is 75 to 95. It can be carried out by heating at ° C. for 1 to 2 hours. The coffee extract can be made into a dry powder by spray drying, but since spray drying is usually carried out under hot air at 100 to 200 ° C., the dry powder of the coffee extract obtained by spray drying Has a reduced 1-methylpyrrole content, and in the present invention, it can be dissolved in a solvent or used as it is as an extract B.

Regarding the depressurization treatment for reducing 1-methylpyrrole, the degree and duration of decompression can be appropriately set according to the degree of reduction of 1-methylpyrrole and the amount of the extract. For example, the pressure at the time of decompression is 0. It can be 1 to 1 mmHg (preferably 0.2 to 0.5 mmHg), and the duration of depressurization can be 10 hours or more (preferably 20 hours or more). The coffee extract can be made into a dry powder by vacuum freeze-drying (freeze-drying), but since the coffee extract is subjected to decompression treatment by performing freeze-drying under vacuum, it was obtained by vacuum freeze-drying. The dry powder of the coffee extract has a reduced 1-methylpyrrole content, and in the present invention, it can be dissolved in a solvent or used as it is as the extract B.

The adsorption treatment for reducing 1-methylpyrrole can be carried out by contacting the coffee extract with one or more adsorbents selected from the group consisting of activated carbon, ion exchange resins and activated clay. .. Of the above adsorbents, activated carbon can selectively adsorb 1-methylpyrrole, and therefore activated carbon can be preferably used as the adsorbent.

In the present invention, the coffee extract can be extracted by a general method (see, for example, "Latest Soft Drinks" (Korin)). In addition to coffee, for example, extracts obtained from roasted coffee beans by various methods (so-called regular coffee), all liquids containing components extracted from coffee are included, for example, cold water, hot water, and heat of roasted coffee beans. Extract with water, pressurized hot water, extract with aqueous solution of surfactants allowed as food additives such as propylene glycol aqueous solution, sucrose fatty acid ester, extract obtained by critical extraction of carbon dioxide gas, etc. , Instant coffee extract and the like are also included. The coffee extract may be any of the above, but in a preferred embodiment, the coffee extract is cooled after extracting roasted coffee beans with hot water (for example, 10 times the amount of coffee beans). It is preferable to use a coffee extract. The method for extracting from coffee beans is not particularly limited, and examples thereof include a boiling type, an espresso type, a siphon type, and a drip type (for example, paper and flannel). The amount of roasted coffee beans used to prepare 100 g of the extract can be, for example, 5 to 50 g, preferably 10 to 20 g.

Coffee extraction can be carried out, for example, by extracting roasted coffee beans or a pulverized product thereof with water (20 ° C. to 100 ° C.) over 5 to 100 minutes. In this case, in order to further enhance the flavor of the lightly roasted coffee beans, the extract A is extracted so that the Brix value (Brix) is in the range of 0.2 to 3.0 (preferably 0.4 to 2.0). be able to. Further, in order to suppress the sourness enhancement of the produced beverage without inhibiting the flavor peculiar to lightly roasted coffee beans, the extract B is made to be equal to the Brix value (Brix) of the extract A, that is, the Brix value is set. Extraction can be performed so as to be in the range of 0.2 to 3.0 (preferably 0.4 to 2.0). The Brix value is an index of the content ratio of the solid component, and is indicated by the ratio of the solid content mass (g) per 100 g of the target composition.

Regarding the degree of extraction of the extract A and the extract B and the amount of the liquid when mixed in the production method of the present invention, the produced coffee beverage has a flavor peculiar to lightly roasted coffee beans, and the flavor acceptable as a beverage is recognized. It is not particularly limited as long as possible. If you dare to give an example, the blending ratio (mass ratio) of the extract A and the extract B will be 1: 0.2 to 1: 5 (preferably 1: 0.5 to 1: 2) in terms of solid content. The present invention can be carried out by preparing the extract A and the extract B and mixing them. The solid content conversion value is calculated by the following formula.

In the production method of the present invention, the extract A and the extract B can be prepared by using a dry powder as a raw material as long as the effect of the present invention is exhibited. In particular, the extract B used in the production method of the present invention can use a dry powder obtained by spray drying or vacuum freeze drying as a raw material for the reduction treatment of 1-methylpyrrole. When the extract B is prepared using the dry powder as a raw material, the dry powder can be dissolved in water to obtain the extract B, which can be mixed with the extract A, or the dry powder can be mixed with the extract A as it is. You may. In the latter case, water for dissolving the dry powder can be added before or after the mixing step, or at the same time as the mixing step, and such an embodiment is also included in the production method of the present invention.

The GC / MS chart area ratio of furfural to 1-methylpyrrole in the packaged coffee beverage produced by the production method of the present invention is 2 or more, preferably 3.5 or more. In addition, the GC / MS chart area ratio of furfural to 1-methylpyrrole in the packaged coffee beverage produced by the production method of the present invention is preferably 10.0 or less. The methods and conditions for analysis / measurement by gas chromatography / mass spectrometer (GC / MS) are as described in Example 1.

In the case of black coffee, the L value (liquid color) of the packaged coffee beverage produced by the production method of the present invention can be 60 or less (preferably 55 or less), and 25 or more (preferably 30 or more). More preferably, it can be 35 or more). The L value when the packaged coffee beverage produced by the production method of the present invention is milk-containing coffee refers to the L value when no milky substance such as milk or skim milk powder is added, and is black as described above. It can take the same L value as coffee.

The pH of the packaged coffee beverage produced by the production method of the present invention can be in the range of about 5.6 to about 6.4 in the case of black coffee, and about 6.2 to about 6.2 in the case of milk-containing coffee. It can be in the range of about 7.0. The pH can be adjusted by adding a pH adjuster or acidulant, which will be described later.

The production method of the present invention can be carried out according to a usual method for producing a packaged coffee beverage, except that two or more kinds of coffee extracts are mixed.

In the production method of the present invention, in addition to the above-mentioned coffee extract, sugars such as milk, milk fat, emulsifier, sugar, dietary fiber, pH adjuster, fragrance, sweetener, preservative, acidulant, antioxidant, Food materials and food additives such as thickening stabilizers and fortifiers may be added. Examples of the emulsifier include sucrose fatty acid ester and glycerin fatty acid ester. The addition time may be at the same time as the mixing of the coffee extract or before or after the mixing.

The production method of the present invention may include a step of filling a container such as a PET container, a bottle can, or a paper pack. The step of filling PET containers, bottle cans, or paper packs is preferably performed in an aseptic condition. Further, the step of filling the PET container, bottle can, or paper pack is preferably performed after heat sterilization (for example, UHT sterilization). Heat sterilization can be performed, for example, by heat treatment at 120 ° C. for 4 minutes.

According to another aspect of the present invention, there is provided a packaged coffee beverage having an L value of 60 or less and a GC / MS chart area ratio of furfural to 1-methylpyrrole of 2 or more.

In the case of black coffee, the L value of the packaged coffee beverage of the present invention can be 60 or less (preferably 55 or less), and 25 or more (preferably 30 or more, more preferably 35 or more). it can. Further, the L value when the packaged coffee beverage of the present invention is milk-containing coffee refers to the L value when no milky component such as milk or skim milk powder is added, and is the same as the black coffee as described above. The L value can be taken.

The GC / MS chart area ratio of furfural to 1-methylpyrrole in the packaged coffee beverage of the present invention can be preferably 3.5 to 10.0.

The components and manufacturing procedure of the packaged coffee beverage of the present invention can be determined according to the above description regarding the manufacturing method.

The packaged coffee beverage of the present invention has a deep liquid color while the aroma peculiar to lightly roasted coffee beans is felt. This liquid color is brought about by the combined use of a deep roasted coffee extract, and does not depend on the addition of coloring components such as pigments and colorants. Therefore, the packaged coffee beverage of the present invention can be substantially free of coloring components. Examples of the coloring component include a coloring component that is acceptable as a food additive, and examples of the coloring component that achieves a deep liquid color of coffee include caramel color, carbon powder pigment, and vegetable pigment.

According to the present invention, a packaged coffee beverage having a dark liquid color and a light roasted coffee flavor is provided. Since it is generally said that users of packaged coffee prefer a dark liquid color, the packaged beverage of the present invention satisfies such a user's request, which is also advantageous in this respect.

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

Example 1: Preparation of coffee beverage and its analysis and sensory evaluation (1) Preparation of sample beverage Two types of coffee bean extract (hereinafter, two types of coffee bean extract are referred to as "A part" and "B part", respectively. ) Was mixed to prepare a sample beverage. The A part and the B part are each extracted and hydrated so that the soluble solid content (Brix value) in each extract is the same (1.0 Bx °), and these are mixed in equal amounts and then at 120 ° C. It was subjected to heat sterilization for 4 minutes.

(I) Test Example 1 (Control)
Using 100 g of powder obtained by crushing lightly roasted coffee beans and 300 mL of water at 40 ° C., coffee is extracted by press extraction, and the obtained extract (hereinafter referred to as "lightly roasted bean extract I") is used. Used as A part. In Test Example 1, as a control, only the A part was used without using the B part (1.0 Bx °).

(Ii) Test Example 2
Lightly roasted bean extract I was used as part A. Coffee was extracted by drip extraction using 100 g of powder obtained by crushing lightly roasted coffee beans and 1 L of hot water at 90 ° C., and the obtained extract (hereinafter referred to as "lightly roasted bean extract II"). Was used as a B part. Test Example 2 was a mixture of 100 mL each of A parts and B parts.

(Iii) Test Example 3
Lightly roasted bean extract I was used as part A. Using 100 g of powder obtained by crushing medium roasted coffee beans and 1 L of hot water at 90 ° C., coffee is extracted by drip extraction, and the obtained extract (hereinafter referred to as "medium roasted bean extract") is used. Used as B part. Test Example 3 was a mixture of 100 mL each of A parts and B parts.

(Iv) Test Example 4
Lightly roasted bean extract I was used as part A. Using 100 g of powder obtained by crushing deep roasted coffee beans and 1 L of hot water at 90 ° C., coffee is extracted by drip extraction, and the obtained extract (hereinafter referred to as "deep roasted bean extract") is used. Used as B part. Test Example 4 was a mixture of 100 mL each of A parts and B parts.

(V) Test Example 5
Lightly roasted bean extract I was used as part A. An extract obtained by dissolving 1 g of instant coffee powder (manufactured by LAGEADO, COMPANY CACIQUE DE CAFE SOLUVEL) produced by a spray-drying method using deep roasted coffee beans in 100 mL of hot water at 90 ° C. Deep roasted bean extract I ”) was used as the B part. Test Example 5 was a mixture of 100 mL each of A parts and B parts.

(Vi) Test Example 6
Lightly roasted bean extract I was used as part A. An extract obtained by dissolving 1 g of instant coffee powder (manufactured by Iguazu SD, CIA. IGUACU DE CAFE SOLUVEL) produced by a spray-drying method using deep roasted coffee beans in 100 mL of hot water at 90 ° C. Heat-treated deep roasted bean extract II ”) was used as the B part. Test Example 6 was a mixture of 100 mL each of A parts and B parts.

In the production of instant coffee powder (spray dry method), heat treatment is performed when the coffee bean extract is pulverized, whereby in the heat-treated deep roasted coffee bean extract, 1- Methylpyrrole is reduced.

(2) Measurement of L-values of coffee beans and sample beverages The L-values of coffee beans used in each sample beverage were measured using a color difference meter (SpectroColorMeterSA2000) manufactured by Nippon Denshoku Co., Ltd. The L value of each sample beverage was measured using a colorimetric color difference meter (spectrophotometer CM-5) manufactured by Konica Minolta. The results are shown in Table 3.

(3) Measurement of Chart Area Ratio of Sample Beverage The chart area ratio of furfural and 1-methylpyrrole GC / MS in each sample beverage was calculated by measuring under the following conditions.

[GC / MS analysis conditions]
10 mL of the target sample was dispensed into a 20 mL vial, and analysis was performed using HS-GC / MS under the conditions shown in Tables 1 and 2 below. From among them, the peak area of furfural was calculated with m / z 96 as a representative ion, and for 1-methylpyrrole with m / z 81 as a representative ion.

The analysis results of each sample beverage were as shown in Table 3.

(4) Sensory evaluation of sample beverages Each sample beverage was subjected to sensory evaluation. Specifically, five trained panelists performed sensory evaluations on two items, whether the acidity was alleviated or the aroma peculiar to lightly roasted coffee beans was felt, according to the following evaluation criteria.

[Evaluation of sourness]
〇: Sourness is alleviated as compared with Test Example 1 (control) Δ: Sourness is slightly alleviated as compared with Test Example 1 (control) ×: Sourness as compared with Test Example 1 (control) Is not relaxed at all [evaluation of light roasted aroma]
〇: Aroma peculiar to lightly roasted coffee beans is felt to the extent that it is comparable to Test Example 1 (control) △: Aroma peculiar to lightly roasted coffee beans is felt although it is inferior to Test Example 1 (control) Somewhat felt ×: Compared to Test Example 1 (control), the aroma peculiar to lightly roasted coffee beans is greatly impaired.

The results of the sensory evaluation are shown in Table 4.

(5) Discussion As can be seen from the results in Tables 3 and 4, the sample beverage when only the lightly roasted coffee bean extract is used has a unique aroma of lightly roasted coffee beans, but the L value of the sample beverage is 66. It was as high as 9.9 (that is, the liquid color was light) and the acidity was strongly felt (Test Example 2). When the medium roasted coffee bean extract is used in combination with the light roasted coffee bean extract, the sourness of the sample beverage is somewhat alleviated, but the L value of the sample beverage is still high at 62.4, which is a scent peculiar to light roasted coffee beans. Was lost (Test Example 3). When the deep roasted coffee bean extract was used in combination with the light roasted coffee bean extract, the acidity of the sample beverage was alleviated and the L value of the sample beverage was 60 or less (that is, an appropriate liquid color), but the light roasted coffee beans were lightly roasted. The aroma peculiar to coffee beans was lost (Test Example 4).

On the other hand, when the heat-treated deep roasted coffee bean extract was used as the deep roasted coffee bean extract of Test Example 4, the acidity of the sample beverage was alleviated, the L value of the sample beverage was 60 or less, and the sample beverage was shallow. The aroma peculiar to roasted coffee beans was also felt (Test Examples 5 and 6). In the production of instant coffee powder (spray dry method), heat treatment is performed when the coffee bean extract is pulverized, whereby the heat-treated deep roasted coffee bean extract used in Test Examples 5 and 6 is used. In, 1-methylpyrrole is reduced. Although not bound by the following theory, 1-methylpyrrole is reduced in the coffee beverages prepared in Test Examples 5 and 6, and the acidity is alleviated by the heat-treated deep roasted coffee bean extract used. It is probable that the light roasted scent was strongly felt.

From the above, by using the lightly roasted coffee bean extract and the deeply roasted coffee bean extract treated with 1-methylpyrrole reduction in combination, it is possible to suppress the sourness while maintaining the aroma peculiar to the lightly roasted coffee beans. Was confirmed to be able to achieve an appropriate liquid color.

(6) Analysis and sensory evaluation of commercially available products For commercially available packaged coffee (9 types), the L value of each beverage and the GC / MS of furfural and 1-methylpyrrole were determined according to (2) and (3) above. In addition to measuring the chart area ratio, sensory evaluation was performed on the lightly roasted aroma of each beverage in accordance with (4) above. As a result, the L value of the commercially available packaged coffee beverage was in the range of 28 to 43, and the GC / MS chart area ratios of furfural and 1-methylpyrrole were both 1.0 or less. In addition, no light roasted aroma was observed in the commercially available packaged coffee beverage (evaluation: ×). Since none of the packaged coffee beverages used lightly roasted coffee beans as a raw material, sensory evaluation of sourness was not carried out.

As described above, the coffee beverage of the present invention, which is a combination of a light roasted coffee bean extract and a deep roasted coffee bean extract with reduced 1-methylpyrrole, is a beverage that can be clearly distinguished from commercially available packaged coffee. It was confirmed that there was.

Claims (6)

A method for producing a packaged coffee beverage, which is a step of spray-drying a coffee extract of roasted coffee beans having an L value of less than 25 to obtain an extract B, and a method of producing roasted coffee beans having an L value of 25 or more. The step of mixing the coffee extract (extract A) and the extract B is included, and the extract A is a coffee extract that has not been spray-dried and dried, and the extract B has a 1-methylpyrrole content. A manufacturing method that is a reduced extract. L value is roasted coffee beans of less than 25, L value is roasted coffee beans of less than 18.5, the production method according to claim 1. The production method according to claim 1 or 2 , wherein the 1-methylpyrrole content of the extract B is 90% or less of the 1-methylpyrrole content of the spray-dried untreated extract. The production method according to any one of claims 1 to 3 , wherein the extract A and the extract B are mixed at a blending ratio of 1: 0.2 to 1: 5 in terms of solid content. The production method according to any one of claims 1 to 4 , wherein the produced coffee beverage has a GC / MS chart area ratio of furfural to 1-methylpyrrole of 2 or more. The production method according to any one of claims 1 to 5 , further comprising a heat sterilization treatment step.