JP6775317B2 - Manufacturing method of packaged coffee beverages and packaged coffee beverages - Google Patents

Description

The present invention relates to a packaged coffee beverage in which the richness of coffee is improved while suppressing quality deterioration such as an increase in miscellaneous taste with time, and a method for producing the same.

Along with tea, coffee is a typical favorite beverage that has been loved by many people since ancient times. There are various forms provided to consumers, for example, in the form of being directly provided at homes and restaurants, as well as in the form of packaged coffee beverages at retail stores and vending machines.
In addition, coffee-related products other than beverage products are distributed in various forms, and specific sales forms include, for example, raw beans before roasting, roasted coffee beans, or crushed roasted coffee beans. The crushed coffee beans can be easily dissolved in hot water in the form of an extraction bag in which the crushed coffee beans are enclosed in an extraction bag such as cloth, non-woven fabric, or paper, in the form of a concentrated solution of roasted coffee bean extract, or in the form of a concentrated solution of roasted coffee bean extract. So-called instant coffee, which is solidified by means such as freeze-drying and made into powder or granules, can be mentioned.

Under these circumstances, RTD (READY TO DRINK) type packaged coffee beverages have the largest market size in the entire soft drink market due to the convenience of being able to easily enjoy coffee at any time. Consumer needs for each product are also diversifying.
In order to meet this diversified consumer needs, a wide variety of packaged coffee beverages, including black coffee (unsweetened and sugared), coffee with milk, and coffee with various flavors, are on the market. There is a wide range of forms offered to consumers, from cold-selling products to heated-selling products.

Among the packaged coffee beverages, so-called canned coffee products in aluminum cans in the form of steel cans or cap bottles maintain their quality for a long period of time by performing treatments such as sterilization and antioxidants. It has the advantage of being able to. However, in general, compared to instant type coffee, it is superior in taste and flavor, and although it is excellent in the spread of rich and deep taste (rich taste), it is a so-called regular coffee that is used immediately after extraction. When compared, there was a problem that the taste and flavor were weak and it was difficult to feel the richness.
Further, in the case of a packaged coffee beverage, if the time from opening to drinking becomes long, deterioration progresses due to the influence of oxidation of the beverage liquid, and unfavorable tastes such as sourness and bitterness, so-called miscellaneous tastes, increase. There was also another issue of making the richness even more difficult to feel.
In recent years, as consumers have become more serious about it, there is a strong demand for bottled coffee beverages that have improved taste and flavor compared to conventional products and are closer to the richness of regular coffee. For this reason, various proposals have been made by beverage manufacturers and the like.

In a packaged coffee beverage, the simplest means for improving the taste and flavor of coffee and enhancing the richness is, for example, a method of adding a flavor or a powder of sodium ascorbate and / or sodium elsorbate. A method has been proposed (Patent Document 1). However, there is a problem that it is difficult to realize a natural rich taste because the original taste and flavor of coffee are hindered due to the addition of another component or a special treatment after the coffee beverage is extracted. It was.

In view of this problem, various attempts have been made so far in the manufacturing process such as roasting and extraction in order to improve the taste and flavor of coffee beverages and obtain a rich coffee-like taste. However, it is difficult to sufficiently secure the richness of coffee-like coffee beverages in containers due to the length of time from production to distribution and the influence of heat treatment in the case of sterilization and heated sales in the manufacturing process. It was.
One reason why it is difficult to solve the problem is that, for example, in Patent Document 2, chlorogenic acids, which are a kind of polyphenols contained in coffee, have overlapping heat histories such as roasting coffee beans and sterilizing coffee extract. Chlorogenic acid is decomposed over time into low-molecular-weight organic acids such as acetic acid, formic acid, malic acid, and citric acid, and as a result, the acidity increases during storage, which is one of the causes of impairing the richness of coffee. Is disclosed.

In addition, the effect of quality deterioration due to hydrogen peroxide is already known as another factor leading to a decrease in the richness of coffee. Regarding means for suppressing deterioration caused by hydrogen peroxide, for example, in Patent Documents 3 and 4, the chlorogenic acid composition is adjusted to a certain range by focusing on hydrogen peroxide that increases after opening a bottled coffee beverage. By doing so, a technique for delaying the production rate of hydrogen peroxide after opening has been proposed. However, when a large amount of chlorogenic acids are contained by the methods disclosed in Patent Documents 3 and 4, chlorogenic acid can cause unpleasant taste, so that the chlorogenic acids are naturally presented while being contained in a high concentration. It was difficult to secure the taste. Furthermore, since the bitterness component of coffee involves multiple components such as caffeine and tannin in a complex manner in addition to chlorogenic acids, excessive increase in chlorogenic acids may cause unnatural bitterness, resulting in a natural richness. There was a problem that the taste was lost.
Further, an invention focusing on hydrogen peroxide that increases after extraction and removing them with a catalase enzyme has been proposed in Patent Document 5, but in the invention according to Patent Document 5, the amount of catalase added is very large. It was not preferable because it would increase the manufacturing cost.

JP-A-11-32680 JP-A-7-50993 Japanese Patent Application Laid-Open No. 2003-204755 Japanese Patent Application Laid-Open No. 2003-204756 Japanese Patent Application Laid-Open No. 3-127950

Therefore, an object of the present invention is a packaged coffee beverage in which the richness of coffee is improved while suppressing quality deterioration such as an increase in miscellaneous taste over time without adding a flavor in order to enhance the flavor and richness. The purpose is to provide a manufacturing method.

As a result of diligent research to solve the above problems, the present inventors have added catalase to the coffee extract during the manufacturing process from the extraction of the coffee extract to the sterilization in the manufacturing process of the packaged coffee beverage. By providing both a first enzyme reaction step of adding and reacting and a second enzyme reaction step of adding and reacting polyphenol oxidase to the coffee extract, the enzyme is compared with the case where catalase is used alone. It has been found that the amount used can be reduced and the above-mentioned problem of improving the richness of coffee while suppressing quality deterioration can be solved without using a fragrance.

That is, the present invention
(1)
A method for producing a packaged coffee beverage, the first enzymatic reaction step in which catalase is added to a coffee extract to cause an enzymatic reaction, and the first enzymatic reaction step in which polyphenol oxidase is added to a coffee extract to cause an enzymatic reaction. A method for producing a packaged coffee beverage, which comprises the enzyme reaction step of 2.
(2)
The method for producing a packaged coffee beverage according to 1, wherein the second enzyme reaction step is not completed before the start of the first enzyme reaction step.
(3)
The method for producing a packaged coffee beverage according to 1, wherein a second enzyme addition step is performed after the first enzyme reaction step.
(4)
The first and second enzyme reaction steps are carried out before the sterilization step of the coffee extract and within 120 minutes after the extraction of the coffee extract is completed, according to any one of 1 to 3. A method for producing a packaged coffee beverage.
(5)
The method for producing a packaged coffee beverage according to any one of 1 to 4, wherein the first and second enzymatic reaction steps are carried out at 15 to 60 ° C.
(6)
The method for producing a packaged coffee beverage according to any one of 1 to 5, wherein the solid content derived from coffee in the packaged coffee beverage is Brix 0.8 to 2.2.
(7)
It is a method of reducing miscellaneous taste while improving the richness of the packaged coffee beverage, the first enzymatic reaction step of adding catalase to the coffee extract to cause an enzymatic reaction, and polyphenol to the coffee extract. A method for reducing miscellaneous taste while improving the richness of a packaged coffee beverage, which comprises a second enzymatic reaction step of adding an oxidase to cause an enzymatic reaction.

With the above configuration, a packaged coffee beverage in which the richness of coffee is improved while suppressing quality deterioration such as an increase in miscellaneous taste over time without adding a flavor in order to enhance the flavor and richness, and the like. It becomes possible to provide a manufacturing method.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments as long as the requirements of the present invention are satisfied.

(Coffee extract)
In the present embodiment, the coffee extract used as a raw material for the packaged coffee beverage is provided by the following procedure. Specifically, like the coffee extract used for ordinary coffee beverages, it is obtained through an extraction step in which coffee beans as a raw material are roasted for a predetermined time and then crushed and extracted with boiling water.
In addition, beans separately extracted from a plurality of types of beans may be mixed at a predetermined ratio.
In the extraction step, any known method can be selected, such as filtration extraction with a paper filter or cloth filter, extraction by immersing in hot water or water, and then filtering. In this case, a method using filtration extraction with a paper or cloth filter is desirable.

(Coffee drink in a container)
In the present invention, the packaged coffee refers to a product in which the coffee extract is mixed alone or in a plurality of types and filled in a container. The containers that can be used are not particularly limited, and include PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), etc., but heat resistance to retort sterilization treatment, heating sales, etc. If it is necessary to consider, it is desirable to use a can (aluminum, steel) or a reinforced plastic container having a reinforcing layer, an oxygen absorbing layer, or the like.
Further, in the production of a packaged coffee beverage, a concentrated extract obtained by concentrating the above coffee extract can also be used. In addition to the extraction step, the coffee extract is filled in a container after undergoing a cooling step, a clarification step such as a filtration step and a centrifugation step, a mixing step with other raw materials, and a homogenization step. The sterilization step can be carried out in a liquid state or in a container as a whole.

(Enzyme reaction process)
The first and second enzyme reaction steps in the present invention can be performed at any timing from the extraction of the coffee extract to the sterilization step, from the cooling step after the extraction of the coffee extract to the sterilization step. It is preferably carried out in between, more preferably in an extract tank for storing the coffee extract after cooling, and more preferably in a preparation tank for storing the preparation before sterilization.
Further, in order to reduce deterioration with time, the enzyme reaction step is preferably carried out within 120 minutes after the completion of extraction, more preferably within 60 minutes, still more preferably within 30 minutes. When sterilizing the coffee extract after adding the enzyme to the coffee extract, it is preferable to allow 5 minutes or more to elapse from the last added enzyme, more preferably 10 to 60 minutes, and 30 to 30 to 60 minutes. It is more preferable to allow 60 minutes to elapse.

(Raw beans)
Examples of the production area of coffee beans used for extraction include Brazil, Colombia, Tanzania, Mocha, etc., but the production area is not particularly limited. Examples of coffee bean varieties include Arabica and Robusta. The coffee beans may be used alone or in a blend of two or more. The coffee beans are roasted using a known method and can be appropriately adjusted according to the desired flavor.

(Other raw materials)
The raw materials other than the coffee extract used for the packaged coffee beverage are not particularly limited as long as they do not deviate from the technical scope of the present invention, and sugar, dairy products, soymilk, vegetable fats and oils, antioxidants, pH adjustment Auxiliary raw materials or additives such as agents, emulsifiers, flavors, etc. can be blended, but in order to more clearly confirm the effect of the present invention, so-called black coffee to which sugar, dairy products, etc. are not added is desirable. ..

Examples of the sugar include sucrose, glucose, fructose, xylose, fructose-glucose solution, sugar alcohol and the like.

Examples of the dairy product include raw milk, milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skim milk, and brick milk.

Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, and the like.

Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like.

(Coffee-derived solids)
In the present invention, the coffee-derived solid content is a soluble solid content derived from coffee beans, and among the soluble solid content contained in coffee beverages, coffee such as sugars, dairy products, antioxidants, and pH adjusters. It is a solid content excluding components not derived from beans. The coffee solid content in the bottled coffee beverage can be confirmed by measuring the coffee extract after the extraction is completed diluted to the product scale, and Brix (%) measured using a commercially available sugar content meter is used. It can be a solid content derived from coffee.
The coffee-derived solid content of the present invention is preferably Brix 0.8 to 2.2, more preferably Brix 1.1 to 1.8, and even more preferably Brix 1.2 to 1.6.

(Catalase)
In the present invention, catalase is an enzyme having a function of decomposing hydrogen peroxide, and a commercially available product for adding food can be used. In addition, peroxidase is known as an enzyme having a similar function.
The optimum pH of general catalase is about 5.0 to 9.0 and the optimum temperature is 40 ° C., and the optimum pH of peroxidase is about 5.0 to 8.0 and the optimum temperature is 40 ° C. Hydrogen peroxide is most actively decomposed when the pH and temperature are in the optimum range.
Further, in the present invention, the amount of catalase or peroxidase added is preferably 0.1 ppm to 400 ppm, more preferably 1.0 ppm to 200 ppm, still more preferably 2.0 ppm to 100 ppm. The reaction time after the addition of catalase or peroxidase is preferably 5 minutes or longer, more preferably 10 minutes or longer, and even more preferably 30 to 60 minutes.
The pH of the coffee extract during the enzymatic reaction is preferably pH 5 to 8, and more preferably pH 6 to 7.5. The liquid temperature of coffee during the enzyme reaction is preferably 5 ° C to 60 ° C, more preferably 10 ° C to 37 ° C, and even more preferably 15 ° C to 35 ° C in view of the optimum temperature of the enzyme. Normally, the optimum temperature of catalase and peroxidase is 40 ° C., but if the liquid temperature is high, the aroma is easily released. Therefore, if the liquid temperature is 15 ° C. to 35 ° C., the aroma is difficult to be removed and the enzymatic reaction is efficiently performed. Therefore, it is preferable.

(hydrogen peroxide)
Hydrogen peroxide is a very strong oxidant and is known to cause oxidative deterioration that greatly affects the taste and flavor of foods.
In coffee extract, hydrogen peroxide is produced when polyphenols such as chlorogenic acid are oxidized in the presence of oxygen. This generated hydrogen peroxide further oxidizes polyphenols. Coffee polyphenols extracted from coffee beans continue to be oxidized not only by oxygen but also by oxygen peroxide from the moment they are extracted, and since the oxidized polyphenols are one of the causes of miscellaneous taste, they gradually become miscellaneous over time. The taste increases, causing deterioration of taste due to oxidative deterioration.

(Polyphenol oxidase)
In the present invention, polyphenol oxidase is a general term for enzymes involved in the polymerization of polyphenols such as laccase. From the viewpoint that food additives can be added, it is preferable to use laccase, and it is possible to use a commercially available product for food additives.
The optimum pH of general laccase is about 4 to 4.5, the optimum temperature is 60 ° C., and the polymerization of polyphenols is most actively carried out when the pH and temperature are in the optimum range.
Further, in the present invention, the amount of polyphenol oxidase added is preferably 0.5 ppm to 400 ppm, more preferably 5 ppm to 200 ppm, still more preferably 10 ppm to 100 ppm. The reaction time after the addition of the polyphenol oxidase is preferably 5 minutes or more, more preferably 10 minutes or more, and further preferably 30 minutes to 60 minutes. The pH of the coffee extract during the enzymatic reaction is preferably pH 5 to 8, and more preferably pH 6 to 7.5. The liquid temperature of coffee during the reaction is preferably 5 ° C to 60 ° C, more preferably 10 ° C to 37 ° C, and even more preferably 15 ° C to 35 ° C. The optimum pH and optimum temperature of general laccase are different from the above-mentioned reaction conditions of the coffee extract because if the coffee extract is left in an acidic and high temperature state for a long time, the flavor is significantly affected. It is preferable that the pH of the coffee extract is 5 to 8 and the temperature of the coffee extract is 15 ° C to 30 ° C because the enzymatic reaction can be efficiently carried out while suppressing the influence on the flavor.

Hereinafter, examples of the present invention will be described by taking the case where the coffee beverage is sugar-free black coffee as an example.

(Preparation of coffee extract)
Brazilian Arabica roasted coffee beans were crushed under crushing condition 5 using a crusher (manufactured by Fuji Koki, R-220) to obtain crushed coffee beans. Then, 80 g of crushed coffee beans was put into a drip extractor (Melita, Aroma Filter AF-M 1 x 4) set with a paper filter (Melita, Aroma Magic Natural White 1 x 4), and the temperature was 90 ° C. The coffee was extracted with 960 ml of boiling water to obtain about 800 ml of a coffee extraction stock solution of Brix 2.7. This is quickly cooled to 25 ° C. and then diluted with ion-exchanged water. Brix 1.4 is coffee extract 1, Brix 0.8 is coffee extract 2, Brix 1.1 is coffee extract 3, Brix 1 The one of .8 was designated as coffee extract 4, and the one of Brix 2.2 was designated as coffee extract 5. 700 ppm of sodium bicarbonate was added to the coffee extracts 1 to 5 to adjust the pH to 6.5 to 7.0.

(Enzyme reaction process)
Catalase (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., Sumiteam CTL, titer: 50,000 u / g) and laccase (manufactured by Amano Enzyme, laccase M120, titer: 108,000 POU / g) were added at the concentrations shown in Table 1. After that, the enzymatic reaction was carried out under the enzymatic reaction conditions shown in Table 1. Then, it was heated at 95 ° C. for 10 minutes to inactivate the enzyme to obtain coffee extracts of Examples 1 to 17 and Comparative Examples 1 and 2.
Further, after adding catalase or laccase at the concentration shown in Table 1, the enzymatic reaction was carried out under the enzymatic reaction conditions shown in Table 1. Then, it was heated at 95 ° C. for 10 minutes to inactivate the enzyme, and the coffee extracts of Comparative Examples 3 and 4 were obtained.
Regarding Comparative Examples 5 to 7, it is assumed that the coffee extracts 1, 2 and 5 heated at 95 ° C. for 10 minutes were used in the next sterilization step.
<Enzyme reaction order>
The meanings of 1-3 in the item of enzyme reaction order are as follows.
1: When catalase and laccase are added at the same time and then reacted for the reaction time shown in Table 1. 2: When laccase is added when the reaction time for catalase shown in Table 1 is completed and the reaction is carried out for the reaction time shown in Table 1. 3: When catalase is added at the end of the reaction time of the laccase shown in Table 1 and the reaction is carried out for the reaction time shown in Table 1.

(Sterilization-filling process)
190 g of the prepared coffee extracts of Examples 1 to 17 and Comparative Examples 1 to 7 were placed in a steel can (capacity 200 ml), and retort sterilization treatment was performed at 123 ° C. for 7 minutes.

For the sensory evaluation of Examples 1 to 17 and Comparative Examples 1 to 7 after storage at 5 ° C. for 1 week, those immediately after opening and 3 hours after opening were prepared, and 7 panelists performed based on the following evaluation items. However, the average value of the evaluations of the seven panelists was calculated (rounded to the nearest whole number).
<Rich taste>
0 points: I don't feel 1 point: I feel a little 2 points: I feel but a little unsatisfactory (I feel stronger than I feel a little)
3 points: Feel 4 points: Feel strong 5 points: Feel very strong <Miscellaneous taste>
0 points: do not feel -1 point: feel a little -2 points: feel a little (feel stronger than the above feeling a little)
-3 points: Feel enough -4 points: Feel strong-5 points: Feel very strong

The panelist evaluations obtained in each of the above evaluation items were added together to obtain a total score. A comprehensive evaluation was made based on the total score, and the evaluation was made as follows.
<Comprehensive evaluation>
×: 4 points or less △: 5, 6 points ○: 7, 8 points ◎: 9, 10 points

(Results / Discussion)
By adding 0.1 to 100 ppm of catalase and 0.5 to 100 ppm of laccase to the coffee extract, a packaged coffee beverage with improved richness and suppressed generation of unpleasant taste can be obtained. I was able to. Further, since the generation of unpleasant taste was suppressed even 3 hours after opening the cap in each example as compared with each comparative example, it was confirmed that a packaged coffee beverage in which the deterioration of taste after opening was also suppressed could be obtained. It was.
It is considered that the miscellaneous taste immediately after opening of Comparative Example 1 is that the enzyme added in a large amount was changed to a miscellaneous taste by the sterilization step or storage for one week. In addition, although it was not included in this evaluation item, the aroma derived from coffee was also felt weak. Furthermore, the coffee extract at the end of the enzymatic reaction was more turbid than the other samples, and the liquid color was also affected.

The present invention can be applied to a packaged coffee beverage and a method for producing the same, in which the richness of coffee is improved while suppressing quality deterioration such as an increase in miscellaneous taste with time.

Claims (6)

A method for producing a packaged coffee beverage, the first enzymatic reaction step in which 0.1 ppm to 100 ppm of catalase is added to a coffee extract and an enzymatic reaction is carried out at 5 ° C to 60 ° C for 5 to 60 minutes. A second enzymatic reaction step of adding 0.5 ppm to 100 ppm of lacquer to the coffee extract and causing an enzymatic reaction at 5 ° C to 60 ° C for 5 to 60 minutes is included, and the solid content derived from coffee in the packaged coffee beverage. Is a method for producing a packaged coffee beverage, which comprises Brix 0.8 to 2.2. The method for producing a packaged coffee beverage according to claim 1, wherein the second enzyme reaction step is not completed before the start of the first enzyme reaction step. The method for producing a packaged coffee beverage according to claim 1, wherein a second enzyme reaction step is performed after the first enzyme reaction step. One of claims 1 to 3, wherein the first and second enzyme reaction steps are performed before the sterilization step of the coffee extract and within 120 minutes after the extraction of the coffee extract is completed. The method for producing a packaged coffee beverage according to the description. The method for producing a packaged coffee beverage according to any one of claims 1 to 4, wherein the first and second enzymatic reaction steps are carried out at 15 to 60 ° C. This is a method of reducing the unpleasant taste while improving the richness of the packaged coffee beverage. Add 0.1 ppm to 100 ppm of catalase to the coffee extract and carry out an enzymatic reaction at 5 ° C to 60 ° C for 5 to 60 minutes. A container including a first enzyme reaction step of adding 0.5 ppm to 100 ppm of lacquer to the coffee extract and a second enzyme reaction step of adding 0.5 ppm to 100 ppm of lacquer to the coffee extract to cause an enzyme reaction at 5 ° C to 60 ° C for 5 to 60 minutes. A method for reducing miscellaneous taste while improving the richness of a packaged coffee beverage, which comprises a coffee-derived solid content of Brix 0.8 to 2.2 in the packed coffee beverage.