JP7187164B2 - Coffee drink, method for improving mellowness of coffee drink - Google Patents

Description

Article 30, Paragraph 2 of the Patent Act applies. Posted on the website of Asahi Soft Drinks Co., Ltd. Publication date: March 5, 2018 Publication address: http://www. Asahiinryo. co. jp/company/newsrelease/2018/pick_0305_2. html

TECHNICAL FIELD The present invention relates to a coffee beverage and a method for improving the mellowness of the coffee beverage.

Beverages containing components extracted or eluted from coffee beans (hereinafter also referred to as "coffee bean extracts") (hereinafter referred to as "coffee beverages") are widely accepted by consumers due to their unique flavor, etc. It is one of the popular beverages.

On the other hand, in order to meet the needs of more diverse consumers, various techniques have been proposed to further enhance the palatability of coffee beverages by adding various ingredients to coffee beverages (for example, Patent Document 1. ).

JP 2017-79649 A

However, there is a need for a more drinkable coffee beverage.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a mild coffee beverage.

The present inventors have found that the above problems can be solved by blending specific ingredients into coffee beverages, and have completed the present invention. More specifically, the present invention provides the following.

(1) A coffee beverage containing caffeine and theanine,
The caffeine content is 20 mg or more per 100 ml of the coffee beverage,
The coffee beverage, wherein the mass ratio of theanine to caffeine in the coffee beverage is 0.0001 or more and 0.1000 or less.

(2) The coffee beverage according to (1), further comprising furfural and/or 2-ethyl-3,5(6)-dimethylpyrazine.

(3) A method for improving the mellowness of a coffee beverage, which comprises adding theanine to a coffee beverage containing 20 mg or more of caffeine per 100 ml of the coffee beverage.

(4) The improvement method according to (3), further comprising adding furfural and/or 2-ethyl-3,5(6)-dimethylpyrazine.

(5) The method according to (3) or (4), wherein the theanine is added as a green tea extract.

According to the present invention, it is possible to provide a mild coffee beverage.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Coffee drink>
The coffee beverage of the present invention contains caffeine and theanine and satisfies the following conditions.
(1) The content of caffeine is 20 mg or more per 100 ml of coffee beverage.
(2) The mass ratio of theanine to caffeine in the coffee beverage is 0.0001 or more and 0.1000 or less.

In the present invention, the term "coffee beverage" refers to beverages containing coffee bean extract and beverages to which other ingredients are added. The coffee beverage of the present invention may be a beverage to be drunk as it is without dilution, or may be a beverage to be diluted with a diluent such as water at the time of drinking (also called a concentrated coffee beverage).

(caffeine)
Caffeine is a component contained in an extract from coffee beans, and imparts a unique flavor such as coffee taste and bitterness to coffee beverages. However, if the bitterness of caffeine is too strong, it can make the drink unpalatable and less drinkable. On the other hand, as a result of studies by the present inventors, it was found that by blending a predetermined amount of theanine, which will be described later, it is possible to impart good mellowness to coffee beverages without impairing the flavor of caffeine, and to increase the ease of drinking coffee beverages. found that it can be done.

The content of caffeine in the coffee beverage is 20 mg or more per 100 ml of the coffee beverage in the present invention, since deterioration of drinkability due to caffeine is suppressed and a desired amount of caffeine can be freely blended. The upper limit of the caffeine content is not particularly limited. It is preferably 50 mg or less, more preferably 40 mg or less, and still more preferably 30 mg or less.

The caffeine content of the coffee beverage can be adjusted to a desired value by adjusting the roasting conditions of the coffee beans, the extraction conditions of the coffee beans, and the like.

The caffeine content in coffee beverages is determined by the method shown in the Examples.

(Theanine)
Theanine is a kind of amino acid known to be contained in tea leaves. Theanine in the coffee beverage of the present invention is blended so that the mass ratio of theanine to caffeine is 0.0001 or more and 0.1000 or less. Hereinafter, the "mass ratio of theanine to caffeine" is also referred to as "theanine/caffeine".

The lower limit of "theanine / caffeine" is preferably 0.0003 or more, more preferably 0, from the viewpoint of easily imparting good mellowness, easy drinking, natural flavor, and deliciousness to coffee beverages. 0.0005 or more, more preferably 0.0008 or more, still more preferably 0.0010 or more. The upper limit of "theanine / caffeine" is preferably 0.0900 or less, more preferably 0.0900 or less, from the viewpoint of easily imparting good mellowness, easy drinking, natural flavor, deliciousness, and bitterness to coffee beverages. is 0.0800 or less, more preferably 0.0700 or less, even more preferably 0.0600 or less, still more preferably 0.0500 or less, still more preferably 0.0400 or less, still more preferably 0.0300 or less be.

The content of theanine in the coffee beverage is not particularly limited, but from the viewpoint of imparting sufficient mellowness to the coffee beverage, the lower limit is preferably 0.005 mg or more, more preferably 0.005 mg or more per 100 ml of the coffee beverage. 010 mg or more, more preferably 0.020 mg or more. The upper limit is preferably 2.000 mg or less, more preferably 1.500 mg or less, and even more preferably 1.000 mg or less per 100 ml of coffee beverage.

As the theanine in the present invention, a purified product may be used, or a composition containing theanine such as a green tea extract from tea leaves (roasted tea extract, etc.) may be used.

The content of theanine in coffee beverages is adjusted by adjusting the extraction conditions of the green tea extract used, mixing different green tea extracts, adding theanine externally, and diluting with coffee bean extract or solvent (water, hot water, etc.). can.

The content of theanine in coffee beverages is determined by the method shown in the Examples.

(furfural)
Furfural may be added to the coffee beverage of the present invention. Furfural makes it easier to increase the richness, mellowness, ease of drinking, and refreshing aftertaste of coffee beverages.

Furfural is an aroma component known to be contained in tea leaves. Furfural in the coffee beverage of the present invention has a mass ratio of furfural to caffeine (hereinafter also referred to as "furfural / caffeine") from the viewpoint of enhancing richness, mellowness, ease of drinking, and refreshing aftertaste. ) is preferably 0.0005 or more, more preferably 0.0010 or more. The upper limit of "furfural/caffeine" is preferably 0.0100 or less, more preferably 0.0080 or less, still more preferably 0.0036 or less.

The content of furfural in the coffee beverage is not particularly limited, but from the viewpoint of enhancing richness, mellowness, ease of drinking, and refreshing aftertaste, the lower limit is preferably It is 0.015 mg or more, more preferably 0.020 mg or more, and still more preferably 0.030 mg or more. The upper limit is preferably 0.500 mg or less, more preferably 0.300 mg or less, and still more preferably 0.200 mg or less per 100 ml of coffee beverage.

As furfural in the present invention, a purified product may be used, or a composition containing furfural such as a green tea extract (roasted tea extract, etc.) from tea leaves may be used. Green tea extracts usually contain theanine and furfural, but surprisingly, typical green tea extracts control both the theanine/caffeine content ratio and the furfural/caffeine content ratio within the preferred ranges. It was found by the inventors of the present invention that it can be contained in (Examples described later).

The content of furfural in coffee beverages is adjusted by adjusting the extraction conditions of the green tea extract used, mixing different green tea extracts, adding furfural externally, and diluting with coffee bean extract or solvent (water, hot water, etc.). can.

The content of furfural in coffee beverages is determined by the method shown in the Examples.

(2-ethyl-3,5(6)-dimethylpyrazine)
2-Ethyl-3,5(6)-dimethylpyrazine may be added to the coffee beverage of the present invention. 2-ethyl-3,5(6)-dimethylpyrazine makes it easier to enhance the richness, mellowness, ease of drinking, and refreshing aftertaste of coffee beverages.

2-ethyl-3,5(6)-dimethylpyrazine is an aroma component known to be contained in tea leaves. 2-ethyl-3,5(6)-dimethylpyrazine in the coffee beverage of the present invention is 2- The lower limit of the mass ratio of ethyl-3,5(6)-dimethylpyrazine (hereinafter also referred to as "EDMP/caffeine") is preferably 0.00012 or more, more preferably 0.00020 or more. The upper limit of "EDMP/caffeine" is preferably 0.00500 or less, more preferably 0.00300 or less, even more preferably 0.00200 or less, still more preferably 0.0007 or less.

The content of 2-ethyl-3,5(6)-dimethylpyrazine in the coffee beverage is not particularly limited, but from the viewpoint of enhancing richness, mellowness, ease of drinking, and refreshing aftertaste, The lower limit is preferably 0.005 mg or more, more preferably 0.010 mg or more, per 100 ml of coffee beverage. The upper limit is preferably 0.100 mg or less, more preferably 0.050 mg or less, and still more preferably 0.020 mg or less per 100 ml of coffee beverage.

As 2-ethyl-3,5(6)-dimethylpyrazine in the present invention, a purified product may be used, and 2-ethyl-3,5(6)-pyrazine such as green tea flavor from tea leaves (roasted tea flavor, etc.) Compositions containing dimethylpyrazine may also be used.

The content of 2-ethyl-3,5(6)-dimethylpyrazine in coffee beverages can be adjusted by adjusting the extraction conditions of the green tea extract used, mixing different green tea flavors, using 2-ethyl-3,5(6)- It can be adjusted by external addition of dimethylpyrazine, dilution with coffee bean extract or solvent (water, hot water, etc.).

The content of 2-ethyl-3,5(6)-dimethylpyrazine in coffee beverages is determined by the method shown in the Examples.

(coffee bean extract)
The coffee bean extract to be blended in the coffee beverage of the present invention is not particularly limited, but usually a coffee bean extract or its concentrate (coffee extract) extracted or eluted from coffee beans, or instant coffee is used. . These may be used in combination.

The coffee beans to be used are not particularly limited, and green beans, roasted beans, or a mixture thereof may be used. There are no particular restrictions on the production areas, brands, and varieties of coffee beans to be used. Kenya, etc., and the brands include Blue Mountain, Crystal Mountain, Kona, Mocha, Kilimanjaro, Mandheling, and the like. Examples of varieties include Arabica and Robusta.

(other ingredients)
The coffee beverage of the present invention may contain components normally blended in beverages, etc., as long as they do not impair the effects of the present invention. The type and amount of the ingredients to be blended can be appropriately set according to the effect to be obtained and the dosage form. Such ingredients include solvents (water, hot water, etc.), dairy ingredients (milk, milk powder, etc.), antioxidants (sodium L-ascorbate, vitamin C, etc.), pH adjusters (sodium bicarbonate, etc.), sugar, sweetness. (acesulfame K, sucralose) and the like. Among the above, the coffee beverage of the present invention preferably contains milk raw materials (milk, powdered milk, etc.) from the viewpoint that a coffee beverage with a milder flavor can be easily obtained.

<Coffee drink manufacturing method>
In the production of the coffee beverage of the present invention, the same technique as for conventional coffee beverages can be employed. For example, it can be produced by a method including a step of roasting coffee beans, a step of extracting coffee beans, and a step of blending the above-mentioned components into an extract using a known apparatus.

The obtained coffee beverage of the present invention may be filled into a container, and may be sterilized as appropriate before or after filling the container. Filling methods include hot pack filling and aseptic (sterile) filling. As a sterilization method, after heating to a high temperature for a short period of time, a method of filling a container that has been sterilized under aseptic conditions (UHT sterilization method), after filling a container with a coffee beverage, retort sterilization. law.

<How to improve the mellowness of coffee drinks>
According to the present invention, as described above, adding theanine, further adjusting "theanine/caffeine", adding furfural and/or 2-ethyl-3,5(6)-dimethylpyrazine By doing so, the mellowness of the coffee beverage can be improved. In addition, according to the present invention, the strength of richness, ease of drinking, and refreshing aftertaste can be enhanced.

The mellowness and the like of the coffee beverage can be evaluated by the method shown in the Examples.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

<Component analysis>
In the following, component analysis of coffee beverages was performed based on the following methods.

Based on the following conditions, solid-phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS) were performed to measure the content of components in each coffee beverage. Quantification was performed based on the standard addition method in which a commercially available reagent was added as an internal standard.

[Used equipment]
GC: 7890A (Agilent Technologies)
MSD: 5975C (Agilent Technologies)

[Use column]
Agilent J&C DB-WAX UI 30m x 0.25mm I.D. D. ×0.25 μm (polarity)

[SPME fiber]
SUPELCO 50/30 μm DVB/CAR/PDMS Stableflex 23Ga (Gray)

[GC/MS conditions]
(1) Inlets
Mode: Splitless Heater: 240°C
Pressure: 122kPa
Total flow: 55.215ml/min
Septum purge flow rate: 3 ml/min
Gas saver: 20ml/min

(2) Column Mode: Constant pressure Column specifications: Agilent J&C DB-WAX UI 30m×0.25mm I.D. D. ×0.25 μm (polarity)

(3) Oven Table 1 shows the heating program.
Initial: 40°C, 5min → (5°C/min) → 240°C, 0min → Post-run: 240°C, 3min (runtime: 45min)
Setting value: 40°C
Maximum value: 250°C
Equilibration time: 0.5min

(4) AUX
AUX3 temperature: 250°C (MSD transfer line)

(5) MS
Solvent waiting time: 0.00 min
Mode: SCAN Ion

[SPME analysis conditions]
(1) System setting Run time: 48.00 min
GC Cool Down Time: 5.00min

(2) Sample preparation
Incubation Temp: 50°C
Incubation time: 10.00 min

(3) Sample
Extraction Time: 5.00min
Desorption Time: 300sec

(4) Fiber bakeout
Bakeout at: NdlHeatr
Bakeout Temp: 200°C
Pre-Bakeout Time: 15.00min
Post Bakeout Time: 0.00min

<Preparation of coffee beverage -1>
A coffee beverage containing theanine was obtained by the following method and subjected to sensory evaluation.

The roasted coffee beans were extracted with a solvent (hot water) to obtain two types of coffee bean extracts with different caffeine concentrations. Furthermore, the same amounts of sugar and milk were added to this coffee bean extract to prepare two types of coffee beverages A and B, which were used as base beverages in the following tests.

The amount of theanine (purified product) shown in Tables 2 and 3 was added to coffee beverages A and B, respectively, to obtain coffee beverages (milk coffee).

<Evaluation of coffee beverage -1>
Sensory evaluation was performed by the following method for each of the obtained coffee beverages and the like. The results are shown in Tables 2 and 3.

(sensory evaluation)
Each coffee drink was subjected to sensory evaluation by a specialized panel (8 persons). Specifically, for each coffee drink, the goodness of the coffee taste, the strength of the coffee taste, the goodness of the bitterness, the strength of the bitterness, the mellowness, the ease of drinking, the naturalness of the flavor, and the deliciousness were scored, and the average value was calculated. It should be noted that the higher the numerical value, the better each sensory quality, mellowness, ease of drinking, naturalness of flavor, and good taste, and the stronger each sensory strength (minimum score: 1. 0 points, maximum score: 7.0 points).

As shown in Tables 2 and 3, when "theanine/caffeine" satisfied the requirements of the present invention, the mellowness and drinkability were enhanced. In particular, this tendency was remarkable when "theanine/caffeine" was in the range of 0.001 to 0.03.

In addition, when "theanine/caffeine" satisfies the requirements of the present invention, the strength of bitterness is suppressed without impairing the naturalness of the flavor, and there is a tendency to increase the goodness of bitterness, mellowness and deliciousness.

<Preparation of coffee beverage -2>
A coffee beverage containing theanine and furfural or 2-ethyl-3,5(6)-dimethylpyrazine was obtained by the following method and subjected to sensory evaluation.

The roasted coffee beans were extracted with a solvent (hot water) to obtain a coffee bean extract. Furthermore, sugar and milk were added to this coffee bean extract to prepare a coffee drink, which was used as a base drink C in the following tests.

Base beverage C contains an amount of theanine (purified product) that provides theanine/caffeine = 0.002 and furfural (purified product) or 2-ethyl-3,5(6)- in an amount shown in Tables 4 and 5. Dimethylpyrazine (sometimes referred to as EDMP) (refined product) was added to obtain a coffee beverage (milk coffee).

<Evaluation of coffee beverage -2>
Sensory evaluation was performed by the following method for each of the obtained coffee beverages and the like. The results are shown in Tables 4 and 5.

(sensory evaluation)
Each coffee drink was subjected to sensory evaluation by a specialized panel (7 persons). Specifically, for each coffee drink, the sweetness, strength of sweetness, strength of body, mellowness, ease of drinking, refreshing aftertaste, naturalness of flavor, and deliciousness were scored, and the average value was obtained. was calculated. It should be noted that the higher the numerical value, the better each sensibility, mellowness, ease of drinking, refreshing aftertaste, naturalness of flavor, and good taste, meaning that each sensuality is stronger ( lowest score: 1.0 points, highest score: 7.0 points).

As shown in Tables 4 and 5, when furfural or 2-ethyl-3,5(6)-dimethylpyrazine is added to coffee beverages in addition to theanine, the richness, mellowness, ease of drinking, and aftertaste The refreshing feeling has increased.

In particular, when the "furfural/caffeine" was 0.0036 or less, it was easy to enhance the mellowness, ease of drinking, and deliciousness without impairing the naturalness of the flavor.

In particular, when the "EDMP/caffeine" was 0.0007 or less, it was easy to enhance the mellowness, ease of drinking, and deliciousness without impairing the naturalness of the flavor.

<Preparation of coffee beverage -3>
A coffee beverage containing theanine, furfural and 2-ethyl-3,5(6)-dimethylpyrazine was obtained by the following method and subjected to sensory evaluation.

The roasted coffee beans were extracted with a solvent (hot water) to obtain a coffee bean extract. Furthermore, sugar and milk were added to this coffee bean extract to prepare a coffee drink, which was used as a base drink D in the following tests.

(Condition 1) Green tea extract (Hojicha extract) or (Condition 2) Green tea extract (Hojicha extract) and green tea flavor are added to base beverage D so that the amounts of theanine, furfural, and EDMP are shown in Table 6. to obtain a coffee drink (milk coffee). The green tea extract contains large amounts of theanine and furfural, and the green tea flavor contains large amounts of EDMP.

<Evaluation of coffee beverage -3>
Sensory evaluation was performed by the following method for each of the obtained coffee beverages and the like. Table 6 shows the results.

(sensory evaluation)
Each coffee drink was subjected to sensory evaluation by a specialized panel (7 persons). Specifically, for each coffee drink, we scored the goodness of bitterness, strength of bitterness, strength of body, mellowness, ease of drinking, refreshing aftertaste, naturalness of flavor, and deliciousness, and averaged them. was calculated. It should be noted that the higher the numerical value, the better each sensibility, mellowness, ease of drinking, refreshing aftertaste, naturalness of flavor, and good taste, meaning that each sensuality is stronger ( lowest score: 1.0 points, highest score: 7.0 points).

As shown in the results of "Condition 1" in Table 6, the ingredients such as theanine added to the base beverage are not refined products but are added as green tea extract. suppressing effect was exhibited.

Furthermore, as shown in the results of "Condition 2" in Table 6, even when EDMP was added as a green tea flavor together with the green tea extract, the effect of improving each functionality was exhibited.

Claims (5)

A coffee beverage containing caffeine and theanine (excluding a coffee beverage containing a cane-derived extract),
The caffeine content is 20 mg or more per 100 ml of the coffee beverage,
The content of theanine is 0.678 mg or less per 100 ml of the coffee beverage,
The coffee beverage, wherein the mass ratio of theanine to caffeine in the coffee beverage is 0.0001 or more and 0.1000 or less. Coffee beverage according to claim 1, further comprising furfural and/or 2-ethyl-3,5(6)-dimethylpyrazine. In coffee beverages containing 20 mg or more of caffeine per 100 ml of coffee beverage (excluding coffee beverages containing cane-derived extract), 0.678 mg or less of theanine is added to 100 ml of the coffee beverage. A method for improving the mellowness and deliciousness of coffee beverages. 4. The improvement method according to claim 3, further comprising adding furfural and/or 2-ethyl-3,5(6)-dimethylpyrazine. 5. A method according to claim 3 or 4, wherein the theanine is added as a green tea extract.