JP7378255B2 - coffee drink with milk - Google Patents
coffee drink with milk Download PDFInfo
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- JP7378255B2 JP7378255B2 JP2019175842A JP2019175842A JP7378255B2 JP 7378255 B2 JP7378255 B2 JP 7378255B2 JP 2019175842 A JP2019175842 A JP 2019175842A JP 2019175842 A JP2019175842 A JP 2019175842A JP 7378255 B2 JP7378255 B2 JP 7378255B2
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- 238000004519 manufacturing process Methods 0.000 claims description 136
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- 241000533293 Sesbania emerus Species 0.000 claims description 89
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- 239000000203 mixture Substances 0.000 claims description 55
- 108010046377 Whey Proteins Proteins 0.000 claims description 45
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- 235000018102 proteins Nutrition 0.000 claims description 42
- 102000004169 proteins and genes Human genes 0.000 claims description 42
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- Tea And Coffee (AREA)
Description
本発明は、ミルク入りコーヒー飲料及び該飲料の製造方法に関する。 The present invention relates to a milk-containing coffee beverage and a method for producing the beverage.
近年、セルフスタイルのカフェやコンビニエンスストアで提供されるカウンターコーヒー、家庭向けの全自動コーヒーマシーンの普及に伴い、淹れたてのコーヒー豆の抽出液に牛乳を混ぜ合わせたカフェラテ、カフェオレ、カプチーノなどのミルク入りコーヒー飲料を飲用する機会が増加しており、その淹れたてならではの本格的な味わいや多彩なメニュー展開もあって、市場は拡大を続けている。 In recent years, with the spread of counter coffee provided at self-style cafes and convenience stores, and fully automatic coffee machines for home use, cafe latte, cafe au lait, and cappuccino, which are made by mixing freshly brewed coffee bean extract with milk, have become popular. Opportunities to drink milk-containing coffee drinks such as coffee are increasing, and the market continues to expand due to the authentic taste of freshly brewed coffee and the wide variety of menus available.
非特許文献1には、アイスカフェオレの作り方として、アイスコーヒーと牛乳を混ぜる方法やコーヒー豆をブレンドする例が記載されているが、牛乳やコーヒー豆、コーヒー豆からの抽出方法についての説明は無く、ミルク入りコーヒー飲料に適した牛乳やコーヒー豆などについて、殆ど検討はなされていない。 Non-Patent Document 1 describes an example of how to make iced cafe au lait by mixing iced coffee and milk and blending coffee beans, but it does not explain how to extract milk, coffee beans, or coffee beans. There has been little research into milk, coffee beans, etc. suitable for milk-containing coffee drinks.
また、特許文献1には、コーヒーオイルの分離・凝集を生じることなく長期に渡って安定なコーヒー飲料を提供することを目的に、特定のショ糖脂肪酸エステルを含有するコーヒー飲料が記載されており、コーヒー飲料の一例としてカフェオレやコーヒー牛乳が記載されている。コーヒー抽出液の製造に使用するコーヒー豆としてブラジル、サントス、コロンビア産などのコーヒー豆を単独またはブレンドして使用することができ、コーヒー豆の焙煎条件、粉砕条件、抽出条件などを任意に選択できると記載されている。しかしながら、コーヒー豆の具体的なブレンド比率や焙煎度合いは全く記載されていない。また、使用する牛乳のタンパク還元価、変性ホエータンパク率についても一切記載されていない。 Furthermore, Patent Document 1 describes a coffee beverage containing a specific sucrose fatty acid ester with the aim of providing a coffee beverage that is stable over a long period of time without causing separation or aggregation of coffee oil. , cafe au lait and coffee milk are described as examples of coffee drinks. Coffee beans from Brazil, Santos, Colombia, etc. can be used alone or in a blend to produce coffee extract, and the roasting conditions, grinding conditions, extraction conditions, etc. of the coffee beans can be arbitrarily selected. It is stated that it can be done. However, the specific blend ratio and degree of roasting of coffee beans are not described at all. Furthermore, there is no mention of the protein reduction value or denatured whey protein percentage of the milk used.
従来のミルク入りコーヒー飲料は、コーヒー抽出液に合わせて牛乳が選ばれていたが、我々はまず、コーヒーの風味を引き立てる牛乳の開発を検討し、次いで、その牛乳に合うコーヒーを厳選していった。
本発明の目的は、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合っているミルク入りコーヒー飲料を提供することである。
In conventional milk-containing coffee drinks, milk was selected to match the coffee extract, but we first considered developing a milk that would bring out the flavor of coffee, and then carefully selected coffee that would go well with that milk. Ta.
An object of the present invention is to provide a milk-containing coffee beverage in which the flavor of freshly brewed coffee and the flavor of milk complement each other.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、タンパク還元価および変性ホエータンパク率が特定範囲である牛乳と、特定のL値に焙煎された特定のコーヒー豆が、特定の割合でブレンドされたものから抽出されたコーヒー抽出液が、それぞれ特定の割合で混合されたミルク入りコーヒー飲料は、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うことを見出し、本発明を完成するに至った。 The present inventors have conducted extensive research to solve the above problems, and have found that milk with a protein reduction value and denatured whey protein percentage within a specific range, and specific coffee beans roasted to a specific L value, Coffee drinks with milk, which are made by mixing coffee extracts extracted from a blend in specific proportions, are known to enhance the flavor of freshly brewed coffee and the flavor of milk. This discovery led to the completion of the present invention.
即ち、本発明の第一は、ミルク入りコーヒー飲料全体中、加熱処理済みの牛乳50~90重量%と、コーヒー抽出液10~50重量%が混合され、前記牛乳のタンパク還元価が5~10、変性ホエータンパク率が65~90%であり、前記コーヒー抽出液は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%である、ミルク入りコーヒー飲料に関する。好ましくは、前記牛乳は、生乳を、1次加熱として10℃未満の温度から0.1~5℃/秒の速度で60~75℃まで昇温され、その温度で15~120秒間保持された後、更に2次加熱として0.1~5℃/秒の速度で115~132℃まで昇温され、その温度で2~8秒間保持された牛乳である。
本発明の第二は、ミルク入りコーヒー飲料全体中、タンパク還元価が5~10、変性ホエータンパク率が65~90%の牛乳50~90重量%と、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲でブレンドしたコーヒー豆混合物から抽出した、Brixが1~5%のコーヒー抽出液10~50重量%とを混合することを特徴とする、ミルク入りコーヒー飲料の製造方法に関する。好ましくは、前記牛乳が、生乳を、1次加熱として10℃未満の温度から0.1~5℃/秒の速度で60~75℃まで昇温し、その温度で15~120秒間保持した後、更に2次加熱として0.1~5℃/秒の速度で115~132℃まで昇温し、その温度で2~8秒間保持して得られる牛乳である。好ましくは、前記コーヒー抽出液が、前記コーヒー豆混合物100重量部に対して、80~98℃の湯200~2000重量部を加えて0.2~5分間煮出したものである。
That is, the first aspect of the present invention is that 50 to 90% by weight of heat-treated milk and 10 to 50% by weight of coffee extract are mixed in the entire milk-containing coffee beverage, and the protein reduction value of the milk is 5 to 10%. , the denatured whey protein rate is 65 to 90%, and the coffee extract is made from coffee beans roasted to an L value of 21 to 27 from Guatemala, Ethiopia, and Brazil. : The range surrounded by the four points A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0) in terms of weight ratio of Brazilian products. The present invention relates to a milky coffee beverage extracted from a blended coffee bean mixture and having a Brix of 1 to 5%. Preferably, the milk is heated by heating raw milk from a temperature below 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/sec, and holding the temperature at that temperature for 15 to 120 seconds. After that, the milk was further heated as secondary heating to 115-132°C at a rate of 0.1-5°C/sec and held at that temperature for 2-8 seconds.
The second aspect of the present invention is to combine 50 to 90% by weight of milk with a protein reduction value of 5 to 10 and a denatured whey protein rate of 65 to 90% in the whole milk-containing coffee drink, and milk from Guatemala, Ethiopia, and Brazil. Coffee beans roasted to an L value of 21 to 27 are produced in Guatemala, Ethiopia, and Brazil in a weight ratio of A (85:0:15), B (45:0:55), and C (45). :55:0), D (85:15:0) and 10 to 50% by weight of coffee extract with a Brix of 1 to 5%, extracted from a blended coffee bean mixture in the range surrounded by the four points D (85:15:0). The present invention relates to a method for producing a milk-containing coffee beverage, characterized in that: Preferably, the milk is heated after heating the raw milk from a temperature of less than 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/second and holding it at that temperature for 15 to 120 seconds. The milk is further heated to 115-132°C at a rate of 0.1-5°C/sec as secondary heating and held at that temperature for 2-8 seconds. Preferably, the coffee extract is obtained by adding 200 to 2000 parts by weight of hot water at 80 to 98° C. to 100 parts by weight of the coffee bean mixture and boiling the mixture for 0.2 to 5 minutes.
本発明に従えば、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合っているミルク入りコーヒー飲料を提供することができる。 According to the present invention, it is possible to provide a milk-containing coffee beverage in which the flavor of freshly brewed coffee and the flavor of milk complement each other.
以下、本発明につき、さらに詳細に説明する。本発明のミルク入りコーヒー飲料は、タンパク還元価および変性ホエータンパク率を特定範囲に調節した牛乳と、特定のL値に焙煎した特定のコーヒー豆を特定の割合でブレンドして抽出された特定のBrixであるコーヒー抽出液が、それぞれ特定の割合で混合されたものであることを特徴とする。 The present invention will be explained in more detail below. The milk-containing coffee beverage of the present invention is made by blending milk whose protein reduction value and denatured whey protein ratio are adjusted within a specific range, and specific coffee beans roasted to a specific L value in a specific ratio. It is characterized by a mixture of coffee extracts with a specific Brix.
本発明のミルク入りコーヒー飲料における牛乳とは、乳等省令において定義されている牛乳類の中でも、生乳の使用割合が100%の牛乳類であって、特別牛乳を除く牛乳類を言う。特に、具体的な種類別名称が、牛乳である牛乳類が好適である。牛乳類に含まれる乳脂肪分は、特に限定されないが、例えば、3.0%以上が好適である。乳脂肪分の上限値は、例えば、5.0%未満であってよい。また、本発明の効果を奏する限りにおいては、具体的な種類別名称が成分調整牛乳である牛乳も同様に用いることができる。 The milk in the milk-containing coffee drink of the present invention refers to milk containing 100% raw milk, excluding special milk, among the milk defined in the Milk Ministerial Ordinance. In particular, milk whose specific type name is milk is suitable. The milk fat content contained in milk is not particularly limited, but is preferably 3.0% or more, for example. The upper limit of the milk fat content may be, for example, less than 5.0%. Further, as long as the effects of the present invention are achieved, milk whose specific type name is component-adjusted milk can also be used.
前記牛乳類における種類別名称が牛乳に該当するものは、生乳(牛から搾ったままの乳)が加熱殺菌されたものであり、水や他の原料を添加したり、本来含まれている成分を低減したりといった成分調整がなされていないものである。好適には、乳脂肪分3.0%以上、及び、無脂乳固形分8.0%以上を含み、細菌数(1ml中)が5万以下、大腸菌群が陰性のものである。 The type of milk mentioned above that falls under the category of milk is raw milk (milk that has just been squeezed from a cow) that has been heat sterilized, and water and other raw materials have been added to it, or the ingredients originally contained in it have been sterilized. The ingredients have not been adjusted to reduce the amount of Preferably, it contains a milk fat content of 3.0% or more and a non-fat milk solid content of 8.0% or more, has a bacterial count (in 1 ml) of 50,000 or less, and is negative for coliform bacteria.
本発明のミルク入りコーヒー飲料における牛乳は、加熱処理済みであり、例えば、最初に比較的低温の加熱処理(1次加熱)を行なった後、比較的高温の加熱処理(2次加熱)を行なうという二段階の加熱処理を行なうことによって、殺菌された牛乳を製造することができる。本発明における二段階の加熱処理は、牛乳の加熱殺菌方法として最も一般的な従来の超高温(UHT)加熱殺菌製造法と比較して1次加熱の温度が低く、かつ、1次加熱の実施時間が短いという特徴がある。 The milk in the milk-containing coffee beverage of the present invention has been heat-treated, for example, first subjected to a heat treatment at a relatively low temperature (primary heating), and then subjected to a heat treatment at a relatively high temperature (secondary heating). By performing the two-step heat treatment, sterilized milk can be produced. The two-stage heat treatment in the present invention requires a lower temperature for the primary heating compared to the conventional ultra-high temperature (UHT) heat sterilization manufacturing method, which is the most common method for heat sterilization of milk. It is characterized by short time.
まず1次加熱では、10℃未満の温度で保存されている生乳を、0.1~5℃/秒の速度で60~75℃まで昇温し、その温度で15~120秒間保持することが好ましい。 First, in primary heating, raw milk stored at a temperature below 10°C is heated to 60-75°C at a rate of 0.1-5°C/sec and held at that temperature for 15-120 seconds. preferable.
1次加熱時の温度は、前記のように60~75℃が好ましく、60~70℃がより好ましく、60~65℃がさらに好ましい。60℃より低くなると、1次加熱による殺菌処理の効果を得ることが難しくなる場合があり、75℃より高くなると、上述した牛乳中のタンパク還元価が大きくなってしまい、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。なお、加熱時の温度とは、当該加熱時における牛乳の温度を指す。 As mentioned above, the temperature during the primary heating is preferably 60 to 75°C, more preferably 60 to 70°C, and even more preferably 60 to 65°C. If it is lower than 60℃, it may be difficult to obtain the effect of sterilization treatment by primary heating, and if it is higher than 75℃, the above-mentioned protein reduction value in milk will increase, resulting in the loss of freshly brewed coffee. It may be difficult to achieve the effect that the flavor of milk and the flavor of milk complement each other. Note that the temperature during heating refers to the temperature of milk at the time of heating.
また、昇温時の昇温速度は、前記のように0.1~5℃/秒の範囲が好ましく、0.5~2.5℃/秒の範囲がより好ましく、1.3~1.8℃/秒の範囲がさらに好ましい。昇温速度が0.1℃/秒より遅くなると、加熱殺菌に時間を要し、生産性が低下する場合がある。一方、昇温速度が5℃/秒より速くなると、加熱に必要な蒸気等のユーティリティーの使用量が多くなり、生産コストが上昇したり、加熱面に牛乳中のタンパクが付着し、コゲによる風味低下が起こる場合がある。 Further, the temperature increase rate during temperature increase is preferably in the range of 0.1 to 5°C/second, more preferably in the range of 0.5 to 2.5°C/second, and 1.3 to 1.5°C/second, as described above. A range of 8°C/sec is more preferred. When the temperature increase rate is slower than 0.1°C/sec, heat sterilization takes time and productivity may decrease. On the other hand, if the temperature increase rate is faster than 5℃/second, the amount of utilities such as steam required for heating will increase, which will increase production costs, and the protein in the milk will adhere to the heating surface, resulting in flavor due to scorching. A decline may occur.
さらに、1次加熱の実施時間は、前記のように15~120秒間であることが好ましく、16~100秒間がより好ましく、17~80秒間がさらに好ましく、17~60秒間が特に好ましく、17~40秒間が最も好ましい。15秒間より短くなると、1次加熱中に、均質化処理をするための配管長を確保することが難しくなる場合があり、120秒間より長くなると、上述した変性ホエータンパク率が大きくなってしまい、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。なお、加熱の実施時間とは、当該加熱時に牛乳の温度を所定の温度範囲に保持する時間を指す。 Furthermore, the primary heating time is preferably 15 to 120 seconds, more preferably 16 to 100 seconds, even more preferably 17 to 80 seconds, particularly preferably 17 to 60 seconds, and particularly preferably 17 to 120 seconds, as described above. Most preferred is 40 seconds. If it is shorter than 15 seconds, it may be difficult to secure the piping length for homogenization during the primary heating, and if it is longer than 120 seconds, the above-mentioned denatured whey protein ratio will increase, It may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Note that the heating implementation time refers to the time during which the temperature of the milk is maintained within a predetermined temperature range during the heating.
1次加熱処理を実施するための装置は特に限定されず、牛乳の加熱殺菌に用いる装置を適宜選択することができるが、生産性を考慮して、流路式殺菌装置が好ましい。そのような殺菌装置としては、例えば、プレート式殺菌装置、チューブ式殺菌装置、スピンジェクション式殺菌装置、ジュール式殺菌装置等が挙げられるが、これらに限定されない。 The device for carrying out the primary heat treatment is not particularly limited, and any device used for heat sterilization of milk can be selected as appropriate, but in consideration of productivity, a channel sterilization device is preferred. Examples of such sterilizers include, but are not limited to, plate-type sterilizers, tube-type sterilizers, spin-injection sterilizers, Joule-type sterilizers, and the like.
1次加熱中に、生乳に含まれる脂肪球の径をそろえて品質を安定化することを目的に、従来公知の均質化処理をあわせて実施してもよい。その場合、ホモゲナイザー、マイクロフルダイザー、コロイドミル等の装置を用いることができる。なお、このような均質化処理は、後述する2次加熱後の冷却中に行なうこともできる。 During the primary heating, a conventionally known homogenization process may also be carried out for the purpose of making the diameters of the fat globules contained in the raw milk uniform and stabilizing the quality. In that case, devices such as a homogenizer, microfludizer, and colloid mill can be used. Note that such homogenization treatment can also be performed during cooling after secondary heating, which will be described later.
次いで、2次加熱を行なう。具体的には、2次加熱では、1次加熱によって加熱処理された生乳を、0.1~5℃/秒の速度で115~132℃まで昇温し、その温度で2~8秒間保持することが好ましい。2次加熱時の温度は前記のように115~132℃が好ましく、115~130℃がより好ましく、115~125℃がさらに好ましく、115~120℃が特に好ましい。115℃より低いと、2次加熱による殺菌処理の効果を得ることが難しい場合があり、132℃より高いと、上述した牛乳中のタンパク還元価が大きくなってしまい、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しい場合がある。 Next, secondary heating is performed. Specifically, in the secondary heating, the raw milk heat-treated by the primary heating is heated to 115 to 132 °C at a rate of 0.1 to 5 °C/sec, and held at that temperature for 2 to 8 seconds. It is preferable. As mentioned above, the temperature during secondary heating is preferably 115 to 132°C, more preferably 115 to 130°C, even more preferably 115 to 125°C, and particularly preferably 115 to 120°C. If it is lower than 115℃, it may be difficult to obtain the effect of sterilization treatment by secondary heating, and if it is higher than 132℃, the above-mentioned reduction value of protein in milk will increase, and the quality of freshly brewed coffee will increase. It may be difficult to achieve the effect of flavor and milk flavor complementing each other.
また、2次加熱の実施時間は前記のように2~8秒間であることが好ましい。2秒間より短くなると、2次加熱による殺菌処理の効果を得ることが難しい場合があり、8秒間より長くなると、上述した変性ホエータンパク率が大きくなってしまい、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うことが難しい場合がある。 Further, the time for performing the secondary heating is preferably 2 to 8 seconds as described above. If it is shorter than 2 seconds, it may be difficult to obtain the effect of sterilization by secondary heating, and if it is longer than 8 seconds, the above-mentioned denatured whey protein ratio will increase, resulting in a difference in the flavor of freshly brewed coffee. It is sometimes difficult to make the flavors of milk complement each other.
2次加熱時の昇温速度は、前記のように0.1~5℃/秒の範囲が好ましく、0.5~2.5℃/秒の範囲がより好ましく、0.8~1.3℃/秒の範囲がさらに好ましい。昇温速度が0.1℃/秒より遅くなると、加熱殺菌に時間を要し、生産性が低下しすぎる場合がある。一方、昇温速度が5℃/秒より速くなると、加熱に必要な蒸気等のユーティリティーの使用量が多くなり、生産コストが上昇したり、加熱面に牛乳中のタンパクが付着し、コゲによる風味低下が起こる場合がある。 As mentioned above, the temperature increase rate during secondary heating is preferably in the range of 0.1 to 5 °C/sec, more preferably in the range of 0.5 to 2.5 °C/sec, and 0.8 to 1.3 °C/sec. A range of °C/sec is more preferred. If the temperature increase rate is slower than 0.1° C./sec, heat sterilization takes time and productivity may decrease too much. On the other hand, if the temperature increase rate is faster than 5℃/second, the amount of utilities such as steam required for heating will increase, which will increase production costs, and the protein in the milk will adhere to the heating surface, resulting in flavor due to scorching. A decline may occur.
以上の加熱処理を行なって殺菌された牛乳は、箱詰めまたは瓶詰めするなど容器に詰めればよい。そして、そのような加熱処理が済んだ牛乳は、特定のタンパク還元価および変性ホエータンパク率を有する。 Milk that has been sterilized through the above heat treatment may be packed into containers, such as boxed or bottled. Milk that has undergone such heat treatment has a specific protein reduction value and denatured whey protein percentage.
前記牛乳のタンパク還元価とは、牛乳の加熱度合いを数値化したものである。タンパク還元価の値が低いほど牛乳があまり加熱されておらず、生乳に近いミルク感となり、値が高いほど牛乳が加熱されて、加熱臭が強くなる。牛や餌の種類、環境にもよるが、一般的にタンパク還元価は生乳で0~5、UHT殺菌牛乳では9~17である。 The protein reduction value of milk is a numerical representation of the degree of heating of milk. The lower the protein reduction value, the less heated the milk is, and the milk taste is closer to raw milk, and the higher the value, the more heated the milk is, and the stronger the heated odor becomes. Generally speaking, the protein reduction value is 0 to 5 for raw milk and 9 to 17 for UHT pasteurized milk, although it depends on the cow, type of feed, and environment.
前記タンパク還元価は、牛乳を加熱するとタンパク質の変性によるSH基の増加および褐変反応により形成された化合物により増加する還元力をフェリシアナイド還元法によって測定するものである。タンパク還元価の測定は、「日本薬学会編 乳製品試験法・注解」(金原出版株式会社、p.131、昭和59年3月20日発行)に準拠すればよい。 The protein reducing value is measured by the ferricyanide reduction method, which increases the reducing power that increases when milk is heated due to an increase in SH groups due to protein denaturation and a compound formed by a browning reaction. The protein reduction value may be measured in accordance with "Dairy Products Testing Methods and Commentary, edited by the Pharmaceutical Society of Japan" (Kanehara Publishing Co., Ltd., p. 131, published March 20, 1980).
本発明のミルク入りコーヒー飲料における牛乳は、タンパク還元価が5~10であることが好ましい。これにより、従来の加熱殺菌処理による過度の加熱変性で生じていた加熱臭を抑制することができ、コーヒーの風味を邪魔することなく引き立てることができる。前記タンパク還元価は、より好ましくは5.5~9.5であり、さらに好ましくは6~9であり、よりさらに好ましくは6.5~9である。タンパク還元価が5より小さい、もしくは10より大きいと、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。 The milk in the milk-containing coffee beverage of the present invention preferably has a protein reduction value of 5 to 10. As a result, it is possible to suppress the heating odor that occurs due to excessive heat denaturation caused by conventional heat sterilization treatment, and it is possible to enhance the flavor of coffee without disturbing it. The protein reduction value is more preferably 5.5 to 9.5, still more preferably 6 to 9, even more preferably 6.5 to 9. If the protein reduction value is less than 5 or greater than 10, it may be difficult to achieve the effect of complementing the flavor of freshly brewed coffee and the flavor of milk.
前記変性ホエータンパク率とは、牛乳中の全ホエータンパクに対する、加熱によって変性したホエータンパクの割合を示す指標である。変性ホエータンパク率が低いほど、加熱によるホエータンパクの変性が少ないことを表す。一般的に変性ホエータンパク率は生乳で20~45%、UHT殺菌牛乳では85~95%程度である。 The denatured whey protein ratio is an index indicating the ratio of whey protein denatured by heating to the total whey protein in milk. The lower the denatured whey protein rate, the less denaturation of whey protein due to heating. Generally, the percentage of denatured whey protein is about 20-45% in raw milk and 85-95% in UHT sterilized milk.
なお、変性ホエータンパク率の測定は以下の通りである。蓋つき試験管に牛乳を20ml入れ、NaClを8.0g加えた後、蓋をして30分間37℃±1℃の水浴につける。この間、試験管をよく振とうして、牛乳を完全にNaClで飽和させる。その後、冷却することなくすぐに定量ろ紙(No.7)にて桐山ロートを用いて吸引濾過を行い、ろ液を3ml採取する。ろ液が混濁している場合は、ろ紙で再度ろ過し、透明なろ液を得る。NaCl飽和溶液10mlを採取した試験管に、ろ液1.0mlを加えて混合する。その後23%HCl溶液を5mlピペットで2滴添加して混合し、液を混濁させる。 Note that the denatured whey protein rate was measured as follows. Pour 20 ml of milk into a test tube with a lid, add 8.0 g of NaCl, then cover and soak in a water bath at 37°C ± 1°C for 30 minutes. During this time, shake the test tube well to completely saturate the milk with NaCl. Thereafter, without cooling, suction filtration is immediately performed using quantitative filter paper (No. 7) using a Kiriyama funnel, and 3 ml of the filtrate is collected. If the filtrate is cloudy, filter it again with filter paper to obtain a clear filtrate. Add 1.0 ml of the filtrate to the test tube containing 10 ml of the NaCl saturated solution and mix. Then add 2 drops of 23% HCl solution with a 5 ml pipette and mix to make the solution cloudy.
HCl溶液添加前のNaCl飽和溶液10mlに、ろ液1.0mlを加えて混合したものの混濁度(N100)を420nmの波長で測定する。そして、HCl溶液添加後5~10分以内に420nmの波長で測定した混濁度(N)も用いて、以下の式で変性ホエータンパク率を算出できる。尚、測定はU-2900型分光光度計(株式会社日立製作所製)にて%Tモード設定にて行うことができる。
変性ホエータンパク率(%)={(N/N100)×100}
The turbidity (N 100 ) of a mixture of 1.0 ml of the filtrate added to 10 ml of the NaCl saturated solution before addition of the HCl solution is measured at a wavelength of 420 nm. Then, using the turbidity (N) measured at a wavelength of 420 nm within 5 to 10 minutes after addition of the HCl solution, the denatured whey protein percentage can be calculated using the following formula. The measurement can be performed using a U-2900 spectrophotometer (manufactured by Hitachi, Ltd.) with the %T mode setting.
Denatured whey protein rate (%) = {(N/N 100 ) x 100}
ろ液について二反復試験を行い、得られた2点の変性ホエータンパク率の測定値が2%以内の誤差であれば、その2点の平均値を以て変性ホエータンパク率とする。2点の変性ホエータンパク率の測定値の誤差が2%を超える場合は、再試験を繰り返し、4点の測定値を得て、その4点の平均値を以て変性ホエータンパク率とする。 Two repeated tests are conducted on the filtrate, and if the measured values of the denatured whey protein percentage at the two points obtained have an error within 2%, the average value of the two points is taken as the denatured whey protein percentage. If the error in the measured values of denatured whey protein percentage at two points exceeds 2%, repeat the test and obtain the measured values at four points, and use the average value of the four points as the denatured whey protein percentage.
本発明のミルク入りコーヒー飲料における牛乳は、変性ホエータンパク率が65~90%であることが好ましい。より好ましくは70~90%であり、さらに好ましくは75~85%である。変性ホエータンパク率が65%より小さい、もしくは90%より大きいと、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。 The milk in the milk-containing coffee beverage of the present invention preferably has a denatured whey protein percentage of 65 to 90%. More preferably 70 to 90%, still more preferably 75 to 85%. If the denatured whey protein percentage is less than 65% or more than 90%, it may be difficult to achieve the effect of complimenting the flavor of freshly brewed coffee and the flavor of milk.
前記牛乳は、ミルク入りコーヒー飲料全体中50~90重量%含有されることが好ましく、60~85重量%がより好ましく、65~80重量%がさらに好ましい。ミルク入りコーヒー飲料中の前記牛乳の含有量が50重量%未満では、牛乳の風味が弱くなりコーヒーの風味と調和しない場合がある。一方、ミルク入りコーヒー飲料中の前記牛乳の含有量が90重量%を超えると、コーヒーの風味が弱くなり牛乳の風味と調和しない場合がある。 The milk content is preferably 50 to 90% by weight, more preferably 60 to 85% by weight, and even more preferably 65 to 80% by weight in the entire milk-containing coffee beverage. If the milk content in the milk-containing coffee beverage is less than 50% by weight, the milk flavor may be weak and not harmonious with the coffee flavor. On the other hand, if the milk content in the milk-containing coffee beverage exceeds 90% by weight, the coffee flavor may become weak and may not harmonize with the milk flavor.
本発明のミルク入りコーヒー飲料におけるコーヒー抽出液とは、焙煎したコーヒー豆から抽出されたエキスのことをいう。本発明においては、ミルク入りコーヒー飲料におけるコーヒーの風味の観点から、前記コーヒー豆としては、酸味、苦味、コクのバランスが良いグアテマラ産のコーヒー豆を主に用い、更により酸味あるいは苦味やコクを増すために、グアテマラ産のコーヒー豆に加えて、エチオピア産及び/又はブラジル産のコーヒー豆をブレンドして用いることが好ましい。 The coffee extract in the milk-containing coffee beverage of the present invention refers to an extract extracted from roasted coffee beans. In the present invention, from the viewpoint of coffee flavor in milk-containing coffee drinks, coffee beans from Guatemala that have a good balance of sourness, bitterness, and richness are mainly used, and even more sourness, bitterness, and richness are used. In order to increase the yield, it is preferable to use a blend of coffee beans from Ethiopia and/or Brazil in addition to coffee beans from Guatemala.
前記グアテマラ産のコーヒー豆は、アラビカ種が好ましく、その中でもブルボン種とティピカ種がより好ましく、ブルボン種がさらに好ましい。 The Guatemalan coffee beans are preferably Arabica, with Bourbon and Typica being more preferred, and Bourbon being even more preferred.
前記エチオピア産のコーヒー豆は、適度な酸味を付与するため使用され、アラビカ種が好ましく、その中でもモカ種がより好ましい。 The Ethiopian coffee beans are used to impart appropriate acidity, and Arabica coffee beans are preferred, with Mocha coffee beans being more preferred.
前記ブラジル産のコーヒー豆は、適度な苦味とコクを付与するため使用され、アラビカ種が好ましく、その中でもブルボン種とティピカ種がより好ましい。 The Brazilian coffee beans are used to impart appropriate bitterness and richness, and are preferably Arabica, with Bourbon and Typica being more preferred.
前記グアテマラ産、エチオピア産、及び、ブラジル産のコーヒー豆は、それぞれのL値が21~27になるように焙煎されたものを使用することが好ましく、前記L値は23~25がより好ましい。ここで、焙煎したコーヒー豆のL値とは、焙煎したコーヒー豆の色を表す指標であり、焙煎の程度を表しており、焙煎の時間や温度などによって調節することができる。L値が21未満、または27を超えると、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。また、L値が21未満では、酸味が弱かったり、苦味が強くなり過ぎる場合がある。また27を超えるとコクや香りが不足し、コーヒーとして物足りない風味になる場合がある。なお、本発明において、焙煎したコーヒー豆のL値は、実施例の項で詳述するように、焙煎したコーヒー豆を粉砕した後、特定の目開きの篩を使用して得た粉砕物について、市販の色彩色差計を用いて測定できる。 It is preferable to use coffee beans from Guatemala, Ethiopia, and Brazil that have been roasted so that each has an L value of 21 to 27, and the L value is more preferably 23 to 25. . Here, the L value of roasted coffee beans is an index representing the color of roasted coffee beans, and represents the degree of roasting, and can be adjusted by roasting time, temperature, etc. When the L value is less than 21 or more than 27, it may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Furthermore, if the L value is less than 21, the sourness may be weak or the bitterness may be too strong. Moreover, if it exceeds 27, the richness and aroma may be lacking, resulting in an unsatisfactory flavor as a coffee. In addition, in the present invention, the L value of roasted coffee beans is the pulverized value obtained by pulverizing roasted coffee beans and then using a sieve with a specific opening, as detailed in the Examples section. Objects can be measured using a commercially available colorimeter.
前記焙煎されたコーヒー豆は、グアテマラ産:エチオピア産:ブラジル産を重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドして使用することが好ましく、E(75:0:25)、F(55:0:45)、G(55:45:0)、H(75:25:0)の4点で囲まれる範囲(図2の三角図で示した範囲)がより好ましく、I(75:5:20)、J(55:9:36)、K(55:36:9)、L(75:20:5)の4点で囲まれる範囲(図3の三角図で示した範囲)がさらに好ましい。図1の範囲を外れると、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合があり、また、コーヒーの苦味や酸味が強すぎたり、酸味が弱くコーヒーの風味が単調になる場合がある。 The roasted coffee beans have a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D. (85:15:0) (the range shown in the triangular diagram in Figure 1) is preferably blended and used, E (75:0:25), F (55:0: 45), G (55:45:0), and H (75:25:0) (the range shown in the triangular diagram in FIG. 2) is more preferable, and I (75:5:20) , J (55:9:36), K (55:36:9), and L (75:20:5) (the range shown in the triangular diagram in FIG. 3) is more preferable. Outside the range shown in Figure 1, it may be difficult to achieve the effect of bringing out the flavor of freshly brewed coffee and the flavor of milk, and the bitterness or sourness of the coffee may be too strong. The acidity may be weak and the coffee flavor may be monotonous.
前記コーヒー抽出液の抽出方法は、特に限定はなく、一般的な方法で抽出すれば良く、ドリップ方式、エアロプレス方式、エスプレッソ方式などが例示できる。具体的には、前記焙煎してブレンドしたコーヒー豆の粉砕物100重量部に対して、80~98℃の湯200~2000重量部で、0.2~5分間煮出して抽出することが好ましい。 The method for extracting the coffee extract is not particularly limited, and may be extracted by any general method, such as a drip method, an aeropress method, an espresso method, etc. Specifically, it is preferable to extract by boiling 100 parts by weight of the roasted and blended coffee beans in 200 to 2000 parts by weight of hot water at 80 to 98°C for 0.2 to 5 minutes. .
前記抽出時の湯の温度が80℃未満では、苦味成分の抽出が不十分で、コーヒーの風味が物足りない場合があり、98℃を超えると苦味が強くなったり、雑味が感じられる場合がある。なお、前記湯の温度は85~98℃がより好ましく、90~98℃がさらに好ましく、93~97℃が特に好ましい。 If the temperature of the hot water at the time of extraction is less than 80°C, bitter components may not be extracted sufficiently and the flavor of the coffee may be unsatisfactory; if it exceeds 98°C, the bitterness may become stronger or an unpleasant taste may be felt. . The temperature of the hot water is more preferably 85 to 98°C, even more preferably 90 to 98°C, and particularly preferably 93 to 97°C.
また、前記抽出時の湯の量が200重量部未満では、コーヒーの成分を十分抽出できずに、コーヒー本来の風味が不足する場合があり、2000重量部を超えるとコーヒー抽出液のBrixが低くなってコーヒーの風味が不足する場合がある。なお、前記抽出時の湯の量は、250~1500重量部がより好ましく、300~1000重量部がさらに好ましい。 In addition, if the amount of hot water during extraction is less than 200 parts by weight, coffee components may not be extracted sufficiently and the original flavor of the coffee may be lacking; if it exceeds 2000 parts by weight, the Brix of the coffee extract may be low. This may result in a lack of coffee flavor. The amount of hot water during the extraction is more preferably 250 to 1,500 parts by weight, and even more preferably 300 to 1,000 parts by weight.
さらに、前記抽出時の時間が0.2分間未満では、コーヒーの成分が十分抽出できずに、コーヒー本来の風味が不足する場合があり、5分間を超えると苦味が強くなったり、雑味が感じられる場合がある。なお、前記抽出時の時間は0.3~4分間がより好ましく、0.5~3分間がさらに好ましい。 Furthermore, if the extraction time is less than 0.2 minutes, the coffee components may not be sufficiently extracted and the original flavor of the coffee may be lacking; if it exceeds 5 minutes, the bitterness may become strong or the flavor may be unpleasant. It may be felt. The extraction time is more preferably 0.3 to 4 minutes, and even more preferably 0.5 to 3 minutes.
前記焙煎してブレンドしたコーヒー豆の粉砕具合は、抽出方法に合わせて選択すれば良く、そのコーヒー豆の平均粒径は、例えば、ドリップ方式では150~550μm、エアロプレス方式では200~1000μm、エスプレッソ方式では100~200μmが好ましい。 The degree of grinding of the roasted and blended coffee beans may be selected according to the extraction method, and the average particle size of the coffee beans is, for example, 150 to 550 μm in the drip method, 200 to 1000 μm in the aeropress method, In the espresso method, the thickness is preferably 100 to 200 μm.
前記コーヒー抽出液のBrixは1~5%であることが好ましく、1.5~4%がより好ましく、2~3.5%がさらに好ましい。Brixが1%未満、または5%を超えると、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという効果を達成することが難しくなる場合がある。また、Brixが1%未満では、ミルク入りコーヒー飲料でコーヒーの風味が不足する場合があり、5%を超えるとミルク入りコーヒー飲料でコーヒーの苦味や雑味が感じられる場合がある。なお、Brixは、例えば株式会社アタゴ製のPR-201αを使用して測定することができる。 The Brix of the coffee extract is preferably 1 to 5%, more preferably 1.5 to 4%, and even more preferably 2 to 3.5%. If Brix is less than 1% or more than 5%, it may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Further, if Brix is less than 1%, coffee drinks containing milk may lack coffee flavor, and if Brix exceeds 5%, coffee drinks containing milk may taste bitter or coarse. Note that Brix can be measured using, for example, PR-201α manufactured by Atago Co., Ltd.
前記コーヒー抽出液は、ミルク入りコーヒー飲料全体中10~50重量%含有されることが好ましく、15~40重量%がより好ましく、20~35重量%がさらに好ましい。ミルク入りコーヒー飲料中の前記コーヒー抽出液の含有量が50重量%を超えると、牛乳の風味が弱くなりコーヒーの風味と調和しない場合がある。一方、ミルク入りコーヒー飲料中の前記コーヒー抽出液の含有量が10重量%未満では、コーヒーの風味が弱くなり牛乳の風味と調和しない場合がある。 The coffee extract is preferably contained in an amount of 10 to 50% by weight, more preferably 15 to 40% by weight, and even more preferably 20 to 35% by weight of the entire milk-containing coffee beverage. If the content of the coffee extract in the milk-containing coffee beverage exceeds 50% by weight, the milk flavor may become weak and may not harmonize with the coffee flavor. On the other hand, if the content of the coffee extract in the milk-containing coffee beverage is less than 10% by weight, the coffee flavor may be weak and not harmonious with the milk flavor.
本発明のミルク入りコーヒー飲料は、以上説明した前記牛乳50~90重量%と、前記コーヒー抽出液10~50重量%を混合することで製造することができるが、混合時の温度は特に限定されず、牛乳とコーヒー抽出液のいずれの温度も5~90℃の範囲にあればよく、10~90℃がより好ましい。 The milk-containing coffee beverage of the present invention can be produced by mixing 50 to 90% by weight of the milk described above and 10 to 50% by weight of the coffee extract, but the temperature at the time of mixing is not particularly limited. First, the temperature of both milk and coffee extract may be in the range of 5 to 90°C, more preferably 10 to 90°C.
本発明のミルク入りコーヒー飲料には、前記牛乳と前記コーヒー抽出液以外に、本発明の効果を損なわない範囲で、水、甘味料(ショ糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖、キシロース、異性化乳糖、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノース、マルチトール、ソルビトール、エリスリトール、キシリトール、ラクチトール、パラチニット、還元デンプン糖化物、ステビア、グリチルリチン、タウマチン、モネリン、アスパルテーム、アリテーム、サッカリン、アセスルファムK、スクラロース、ズルチンなど)、香料(コーヒーフレーバーなど)等を適宜配合することができる。 In addition to the milk and the coffee extract, the milk-containing coffee beverage of the present invention may include water, sweeteners (sucrose, high fructose, glucose, fructose, lactose, maltose, Xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharide, stevia, glycyrrhizin, thaumatin, monellin , aspartame, alitame, saccharin, acesulfame K, sucralose, dultin, etc.), fragrances (coffee flavor, etc.), etc. can be appropriately blended.
前記甘味料においては、ショ糖が好ましく、具体的には上白糖やグラニュー糖が挙げられる。甘味量の含有量は、ミルク入りコーヒー飲料全体中0~8重量%が好ましく、1~8重量%がより好ましく、2~6重量%がさらに好ましく、3~5重量%が特に好ましい。8重量%より多いと甘味が強く感じられる場合がある。 As the sweetener, sucrose is preferred, and specific examples include caster sugar and granulated sugar. The sweetness content is preferably 0 to 8% by weight, more preferably 1 to 8% by weight, even more preferably 2 to 6% by weight, and particularly preferably 3 to 5% by weight based on the entire milk-containing coffee beverage. If the amount is more than 8% by weight, the sweetness may be perceived as strong.
本発明のミルク入りコーヒー飲料の製造例を以下に例示する。コーヒー飲料全体中、タンパク還元価が5~10、変性ホエータンパク率が65~90%の牛乳50~90重量%と、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲でブレンドしたコーヒー豆混合物から抽出した、Brixが1~5%のコーヒー抽出液10~50重量%とを混合することで、本発明のミルク入りコーヒー飲料を得ることができる。 An example of manufacturing the milk-containing coffee beverage of the present invention is illustrated below. Milk with a protein reduction value of 5 to 10 and a denatured whey protein rate of 65 to 90% in the entire coffee beverage, and milk from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of roasted coffee beans: Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85). By mixing 10 to 50% by weight of a coffee extract with a Brix of 1 to 5% extracted from a blended coffee bean mixture in the range surrounded by the four points of You can get drinks.
該牛乳は、好適には、生乳を、1次加熱として10℃未満の温度から0.1~5℃/秒の速度で60~75℃まで昇温し、その温度で15~120秒間保持した後、更に2次加熱として0.1~5℃/秒の速度で115~132℃まで昇温し、その温度で2~8秒間保持して得ることができる。 The milk is preferably prepared by heating raw milk from a temperature below 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/second and holding the temperature at that temperature for 15 to 120 seconds. After that, the temperature can be further increased to 115 to 132°C at a rate of 0.1 to 5°C/sec as secondary heating, and maintained at that temperature for 2 to 8 seconds.
該コーヒー抽出液は、好適には、前記コーヒー豆混合物100重量部に対して、80~98℃の湯200~2000重量部を加えて0.2~5分間煮出すことで得ることができる。 The coffee extract can be preferably obtained by adding 200 to 2000 parts by weight of hot water at 80 to 98° C. to 100 parts by weight of the coffee bean mixture and boiling the mixture for 0.2 to 5 minutes.
本発明のミルク入りコーヒー飲料は、冷やして飲用することもできるし、温めて飲用することもできるが、特に冷やして飲用した場合において、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合うという本発明の効果をより享受することができる。 The milk-containing coffee beverage of the present invention can be drunk either chilled or warmed, but especially when drunk chilled, the flavor of freshly brewed coffee and the flavor of milk can be mutually combined. The effect of the present invention of complementing each other can be further enjoyed.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples in any way. In the examples, "parts" and "%" are based on weight.
<コーヒー豆のL値の測定方法>
焙煎したコーヒー豆を、ミキサー(Iwatani社製、CRUSH MILLSER 型番IFM-C20G)を用いて粉砕し、目開き1.7mmの篩を通過したコーヒー豆を、更に目開き850μmの篩を通し、目開き850μmの篩に残ったコーヒー豆をプラスチックのシャーレに詰めてタッピングし、表面を擦切りして平らにした。シャーレに詰めたコーヒー豆の表面に、色彩色差計(KONICA MINOLTA社製、CR-400)のセンサー部を軽く押し当てて3か所測定し、これらの値の平均をL値とした。
<Method for measuring L value of coffee beans>
Roasted coffee beans are ground using a mixer (manufactured by Iwatani, CRUSH MILLSER model number IFM-C20G), and the coffee beans are passed through a sieve with an opening of 1.7 mm, and then passed through a sieve with an opening of 850 μm. The coffee beans remaining on the sieve with an opening of 850 μm were packed into a plastic petri dish and tapped, and the surface was scraped and flattened. The sensor part of a color difference meter (manufactured by KONICA MINOLTA, CR-400) was lightly pressed against the surface of the coffee beans packed in a petri dish, and measurements were taken at three locations, and the average of these values was taken as the L value.
<粉砕したコーヒー豆の平均粒径の測定方法>
レーザー回折/散乱式粒子径分布測定装置(堀場製作所社製、LA-960)にて乾式方法で測定した体積換算の累積粒度分布曲線においてD50に相当するメジアン径を平均粒径とした。
<Method for measuring the average particle size of ground coffee beans>
The median diameter corresponding to D50 in the volumetric cumulative particle size distribution curve measured by a dry method using a laser diffraction/scattering particle size distribution analyzer (manufactured by Horiba, Ltd., LA-960) was taken as the average particle size.
<コーヒー抽出液のBrixの測定方法>
株式会社アタゴ製のPR-201αを使用してコーヒーエキスのBrixを測定した。測定は、自動温度補正が適応される20℃前後で実施し、Brixのゼロ点補正については、蒸留水を用いて行った。
<Method for measuring Brix of coffee extract>
Brix of coffee extract was measured using PR-201α manufactured by Atago Co., Ltd. The measurements were carried out at around 20° C. where automatic temperature correction was applied, and the Brix zero point correction was performed using distilled water.
<ミルク入りコーヒー飲料の官能評価>
実施例および比較例で得られたミルク入りコーヒー飲料を10℃、又は60℃に温調した後、熟練した10人のパネラーに飲用してもらい、コーヒーの風味と牛乳の風味の引き立て合いの観点で各人が官能評価を行い、その評価点の平均値を官能評価の評価値として各表に記載した。その際の評価基準は以下の通りとした。
<Sensory evaluation of coffee drinks containing milk>
After controlling the temperature of the milk-containing coffee drinks obtained in the Examples and Comparative Examples to 10°C or 60°C, 10 experienced panelists were asked to drink them. Each person performed a sensory evaluation, and the average value of the evaluation score was recorded in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows.
(コーヒーの風味と牛乳の風味の引き立て合い)
5点:実施例1のミルク入りコーヒー飲料よりも良く、淹れたてのコーヒーの風味と牛乳の風味を、互いに非常に引き立て合っている
4点:実施例1のミルク入りコーヒー飲料と同等で、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合っている
3点:実施例1のミルク入りコーヒー飲料よりもやや劣り、淹れたてのコーヒーの風味と牛乳の風味を、互いに僅かに引き立て合っている
2点:実施例1のミルク入りコーヒー飲料よりも悪く、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合っていることを殆ど感じない
1点:実施例1のミルク入りコーヒー飲料よりも非常に悪く、淹れたてのコーヒーの風味と牛乳の風味を、互いに引き立て合っていることが全く感じられない
(The flavor of coffee and the flavor of milk complement each other)
5 points: Better than the coffee drink with milk of Example 1, the flavor of freshly brewed coffee and the flavor of milk are very complementary to each other. 4 points: Equal to the coffee drink with milk of Example 1. , 3 points that complement the flavor of freshly brewed coffee and the flavor of milk: Slightly inferior to the milk-containing coffee drink of Example 1, the flavor of freshly brewed coffee and the flavor of milk, 2 points that slightly complement each other: Worse than the milk-containing coffee drink of Example 1, 1 point where you can hardly feel that the flavor of freshly brewed coffee and the flavor of milk complement each other: Implementation It is much worse than the coffee drink with milk in Example 1, and you cannot feel that the flavor of freshly brewed coffee and the flavor of milk complement each other at all.
(製造例1) ミルク入りコーヒー飲料に使用する牛乳の作製
5℃の生乳(乳脂肪3.7%、無脂乳固形分8.8%)を、チューブラー式熱交換器にて1.4℃/秒の昇温速度で60℃に昇温し、この温度で30秒間保持して1次加熱を行った。1次加熱中に、ホモゲナイザーにて17MPaの圧力下で均質化処理を実施した後、チューブラー式熱交換器にて0.9℃/秒の昇温速度で115℃に昇温し、この温度で7秒間保持して殺菌(2次加熱)を行った後、同チューブラー式熱交換器にて4℃に冷却し、牛乳を得た。得られた牛乳のタンパク還元価は6.5、変性ホエータンパク率は84%であった。得られた牛乳は、生乳本来のすっきりした風味を維持したまま、乳に含まれるタンパク質の変性による加熱臭があまり無く、且つコクが少しあり、牛乳の風味がしっかりと感じられた。
(Production Example 1) Preparation of milk used for milk-containing coffee drinks Raw milk at 5°C (3.7% milk fat, 8.8% non-fat milk solids) was heated to 1.4°C in a tubular heat exchanger. The temperature was raised to 60°C at a heating rate of °C/second and held at this temperature for 30 seconds to perform primary heating. During the primary heating, homogenization was carried out under a pressure of 17 MPa using a homogenizer, and then the temperature was raised to 115°C at a rate of 0.9°C/sec using a tubular heat exchanger. After sterilization (secondary heating) by holding for 7 seconds, the mixture was cooled to 4° C. using the same tubular heat exchanger to obtain milk. The protein reduction value of the obtained milk was 6.5, and the denatured whey protein percentage was 84%. The obtained milk maintained the original clean flavor of raw milk, had little heating odor due to denaturation of proteins contained in the milk, and had a slight richness, with a strong milk flavor.
(製造例2) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱及び2次加熱の昇温速度は表1に示す昇温速度であり、1次加熱時の温度を70℃に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は7.0、変性ホエータンパク率は77%であり、製造例1の牛乳に比べ、コクがあり、牛乳の風味が非常にしっかりと感じられた。
(Production Example 2) Production of milk used for milk-containing coffee drinks The temperature increase rates of primary heating and secondary heating are shown in Table 1, except that the temperature during primary heating was changed to 70 ° C. Milk was obtained in the same manner as in Production Example 1. The protein reduction value of the obtained milk was 7.0, the denatured whey protein percentage was 77%, and compared to the milk of Production Example 1, it was richer and had a very strong milk flavor.
(製造例3) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱及び2次加熱の昇温速度は表1に示す昇温速度であり、1次加熱時の温度を75℃に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は8.9、変性ホエータンパク率は85%であり、製造例1の牛乳に比べ、コクがあり、牛乳の風味がしっかりと感じられた。
(Production Example 3) Production of milk used for milk-containing coffee drink The temperature increase rate of primary heating and secondary heating is the temperature increase rate shown in Table 1, except that the temperature during primary heating was changed to 75 ° C. Milk was obtained in the same manner as in Production Example 1. The resulting milk had a protein reduction value of 8.9, a denatured whey protein percentage of 85%, and was richer than the milk of Production Example 1, with a strong milk flavor.
(製造例4) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱及び2次加熱の昇温速度は表1に示す昇温速度であり、1次加熱時の温度を85℃に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は10.5、変性ホエータンパク率は88%であり、製造例1の牛乳に比べ、乳に含まれるタンパク質の変性による加熱臭が僅かに強く、甘味があり、牛乳の風味が弱く感じられた。
(Production Example 4) Production of milk used for milk-containing coffee drink The temperature increase rate of primary heating and secondary heating is the temperature increase rate shown in Table 1, except that the temperature during primary heating was changed to 85 ° C. Milk was obtained in the same manner as in Production Example 1. The protein reduction value of the obtained milk was 10.5, the denatured whey protein rate was 88%, and compared to the milk of Production Example 1, the heated odor due to the denaturation of the proteins contained in the milk was slightly stronger, and it had a sweet taste. The flavor of milk seemed weak.
(製造例5) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱の保持時間を17秒間に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は6.5、変性ホエータンパク率は85%であり、製造例1の牛乳と同様に、加熱臭があまり無く、且つコクが少しあり、牛乳の風味がしっかりと感じられた。
(Production Example 5) Production of milk used in milk-containing coffee drink Milk was obtained in the same manner as Production Example 1 except that the holding time of the primary heating was changed to 17 seconds. The protein reduction value of the obtained milk was 6.5, the denatured whey protein percentage was 85%, and like the milk of Production Example 1, there was no heating odor, a little richness, and a strong milk flavor. I could feel it.
(製造例6) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱の保持時間を70秒間に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は7.2、変性ホエータンパク率は85%であり、製造例1の牛乳とほぼ同等で、加熱臭があまり無く、且つコクが少しあり、牛乳の風味がしっかりと感じられた。
(Production Example 6) Production of milk used in milk-containing coffee drink Milk was obtained in the same manner as Production Example 1 except that the holding time of the primary heating was changed to 70 seconds. The protein reduction value of the obtained milk was 7.2, and the denatured whey protein percentage was 85%, which was almost the same as the milk of Production Example 1. It had no heating odor, was slightly rich, and had a strong milk flavor. It felt like that.
(製造例7) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱の保持時間を150秒間に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は7.5、変性ホエータンパク率は91%であり、製造例1の牛乳に比べ、甘味が強く、牛乳の風味が弱く感じられた。
(Production Example 7) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as in Production Example 1, except that the holding time of the primary heating was changed to 150 seconds. The resulting milk had a protein reduction value of 7.5 and a denatured whey protein percentage of 91%, and compared to the milk of Production Example 1, it had a stronger sweetness and a weaker milk flavor.
(製造例8) ミルク入りコーヒー飲料に使用する牛乳の作製
2次加熱の保持時間を2秒間に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は6.5、変性ホエータンパク率は71%であり、製造例1の牛乳に比べ、コクがあり、牛乳の風味が非常にしっかりと感じられた。
(Production Example 8) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as Production Example 1, except that the holding time for secondary heating was changed to 2 seconds. The obtained milk had a protein reduction value of 6.5 and a denatured whey protein percentage of 71%, and compared to the milk of Production Example 1, it had a richer taste and a very strong milk flavor.
(製造例9) ミルク入りコーヒー飲料に使用する牛乳の作製
2次加熱の昇温速度は表1に示す昇温速度であり、2次加熱時の温度を125℃に変更した以外は製造例8と同様に牛乳を得た。得られた牛乳のタンパク還元価は8.0、変性ホエータンパク率は83%であり、製造例1の牛乳に比べ、加熱臭が僅かに強く、且つ甘味も少しあり、牛乳の風味がやや弱く感じられた。
(Production Example 9) Production of milk used for milk-containing coffee beverage The temperature increase rate of secondary heating is the temperature increase rate shown in Table 1, and Production Example 8 except that the temperature during secondary heating was changed to 125 ° C. and got milk as well. The protein reduction value of the obtained milk was 8.0, the denatured whey protein percentage was 83%, and compared to the milk of Production Example 1, the heated odor was slightly stronger, the sweetness was also slightly sweeter, and the milk flavor was slightly weaker. I could feel it.
(製造例10) ミルク入りコーヒー飲料に使用する牛乳の作製
2次加熱の昇温速度は表1に示す昇温速度であり、2次加熱時の温度を135℃に変更した以外は製造例8と同様に牛乳を得た。得られた牛乳のタンパク還元価は11.4、変性ホエータンパク率は88%であり、製造例1の牛乳に比べ、加熱臭が明らかに強く、甘味も少しあり、牛乳の風味があまり感じられなかった。
(Production Example 10) Production of milk used for milk-containing coffee drink The temperature increase rate of secondary heating is the temperature increase rate shown in Table 1, and Production Example 8 except that the temperature during secondary heating was changed to 135 ° C. and got milk as well. The protein reduction value of the obtained milk was 11.4, the denatured whey protein percentage was 88%, and compared to the milk of Production Example 1, the heated odor was clearly stronger, the taste was slightly sweeter, and the flavor of milk was not felt much. There wasn't.
(製造例11) ミルク入りコーヒー飲料に使用する牛乳の作製
2次加熱の保持時間を10秒間に変更した以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は6.9、変性ホエータンパク率は92%であり、製造例1の牛乳に比べ、甘味が強く、牛乳の風味が弱く感じられた。
(Production Example 11) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as Production Example 1, except that the holding time for secondary heating was changed to 10 seconds. The resulting milk had a protein reduction value of 6.9 and a denatured whey protein percentage of 92%, and compared to the milk of Production Example 1, it had a stronger sweetness and a weaker milk flavor.
(製造例12) ミルク入りコーヒー飲料に使用する牛乳の作製
1次加熱の昇温速度は表1に示す昇温速度であり、1次加熱時の温度を66℃に、保持時間を1800秒間に変更し、2次加熱を実施しなかった以外は製造例1と同様に牛乳を得た。得られた牛乳のタンパク還元価は6.1、変性ホエータンパク率は58%であり、製造例1の牛乳に比べ、加熱臭やコクが弱く、牛乳の風味があまり感じられなかった。
(Production Example 12) Preparation of milk used for milk-containing coffee drink The temperature increase rate of the primary heating is as shown in Table 1, and the temperature during the primary heating is 66°C and the holding time is 1800 seconds. Milk was obtained in the same manner as Production Example 1 except that the secondary heating was not performed. The protein reduction value of the obtained milk was 6.1, the denatured whey protein percentage was 58%, and compared to the milk of Production Example 1, the heated odor and richness were weak, and the flavor of milk was not very noticeable.
(製造例13) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表1の配合表に従い、L値21に焙煎したグアテマラ産でアラビカ種のコーヒー豆65重量部、及び、L値23に焙煎したエチオピア産でモカ種のコーヒー豆35重量部を混合後、ミルサー((株)カリタ製「CM-50」)で15秒間粉砕し、平均粒径770mmの粉砕コーヒー豆を得た。粉砕コーヒー豆100重量部をエアロプレスに入れ、95℃の湯866重量部を注ぎ、攪拌し、蓋をして1分間静置後、もう一度攪拌し、蓋をして40秒間静置してから、メタルフィルターと蓋をしてピストン部を1分間押し、Brix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)が十分感じられ、かつ少し酸味が強めで、コーヒーの風味のバランスは良いものであった。
(Production Example 13) Preparation of coffee extract used for milk-containing coffee beverage According to the formulation table in Table 1, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21 and 65 parts by weight of Arabica coffee beans roasted to an L value of 23 After mixing 35 parts by weight of roasted Ethiopian Mocha coffee beans, the mixture was ground for 15 seconds using a miller (CM-50 manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 770 mm. Place 100 parts by weight of ground coffee beans in an Aeropress, pour in 866 parts by weight of 95°C hot water, stir, cover and let stand for 1 minute, stir again, cover and leave to stand for 40 seconds. A metal filter and a lid were placed and the piston was pressed for 1 minute to obtain a coffee extract with a Brix of 3.0%. The obtained coffee extract had a good coffee flavor (aroma, sourness, bitterness, and richness), had a slightly strong sourness, and had a good balance of coffee flavor.
(製造例14) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、エチオピア産でモカ種のコーヒー豆を、L値23に焙煎したブラジル産でアラビカ種のコーヒー豆に変更した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味は弱く、苦味は強めであり、コーヒーの風味のバランスは良いものであった。
(Production Example 14) Preparation of coffee extract used in milk-containing coffee drinks According to the formulation table in Table 2, Ethiopian Mocha coffee beans were mixed with Brazilian Arabica coffee beans roasted to an L value of 23. A coffee extract having a Brix of 3.0% was obtained in the same manner as in Production Example 13 except for the following changes. The obtained coffee extract had weaker acidity and stronger bitterness than the coffee extract of Production Example 13, and had a good balance of coffee flavor.
(製造例15) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、エチオピア産でモカ種のコーヒー豆35重量部を20重量部に変更し、更にL値23に焙煎したブラジル産でアラビカ種のコーヒー豆15重量部を使用した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味は少し弱く、苦味は少し強いものであり、コーヒーの風味のバランスが非常に良いものであった。
(Production Example 15) Preparation of coffee extract used for milk-containing coffee drinks According to the formulation table in Table 2, 35 parts by weight of Mocha coffee beans from Ethiopia were changed to 20 parts by weight, and further roasted to an L value of 23. A coffee extract having a Brix of 3.0% was obtained in the same manner as in Production Example 13, except that 15 parts by weight of Arabica coffee beans produced in Brazil were used. The obtained coffee extract had a slightly weaker acidity and a slightly stronger bitterness than the coffee extract of Production Example 13, and had a very good balance of coffee flavor.
(製造例16) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、グアテマラ産でアラビカ種のコーヒー豆65重量部を84重量部に、エチオピア産でモカ種のコーヒー豆35重量部を8重量部に変更し、更にL値23に焙煎したブラジル産でアラビカ種のコーヒー豆8重量部を使用した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味が弱く、苦味がやや強いもので、コーヒーの風味のバランスは良いものであった。
(Production Example 16) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Guatemalan Arabica coffee beans were changed to 84 parts by weight, and 35 parts by weight of Ethiopian Mocha coffee beans. A coffee extract with a Brix of 3.0% was prepared in the same manner as Production Example 13, except that the weight part was changed to 8 parts by weight, and 8 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a weaker acidity and a slightly stronger bitterness than the coffee extract of Production Example 13, and had a good balance of coffee flavor.
(製造例17) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、グアテマラ産でアラビカ種のコーヒー豆65重量部を46重量部に、エチオピア産でモカ種のコーヒー豆35重量部を27重量部に変更し、更にL値23に焙煎したブラジル産でアラビカ種のコーヒー豆27重量部を使用した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味がやや弱く、苦味が強くコーヒーの風味のバランスがよいものであった。
(Production Example 17) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Arabica coffee beans from Guatemala were changed to 46 parts by weight, and 35 parts by weight of Mocha coffee beans from Ethiopia. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 27 parts by weight, and 27 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a slightly weaker sourness and stronger bitterness than the coffee extract of Production Example 13, and had a well-balanced coffee flavor.
(製造例18) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、エチオピア産でモカ種のコーヒー豆を使用せず、グアテマラ産でアラビカ種のコーヒー豆65重量部を100重量部に変更した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)のバランスは悪くはないものの、製造例13のコーヒー抽出液に比べ、酸味が弱いものであった。
(Production Example 18) Preparation of coffee extract used for milk-containing coffee beverage According to the formulation table in Table 2, 100 parts by weight of 65 parts by weight of Arabica coffee beans from Guatemala were used instead of Mocha coffee beans from Ethiopia. A coffee extract having a Brix of 3.0% was obtained in the same manner as Production Example 13 except that the parts by weight were changed. The obtained coffee extract had a good balance of coffee flavors (aroma, sourness, bitterness, and richness), but had a weaker acidity than the coffee extract of Production Example 13.
(製造例19) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、グアテマラ産でアラビカ種のコーヒー豆65重量部を40重量部に、エチオピア産でモカ種のコーヒー豆35重量部を50重量部に変更し、更にL値23に焙煎したブラジル産でアラビカ種のコーヒー豆10重量部を使用した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)のバランスは悪くはないものの、製造例13のコーヒー抽出液に比べ、酸味および苦味が少し強いものであった。
(Production Example 19) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Guatemalan Arabica coffee beans were changed to 40 parts by weight, and 35 parts by weight of Ethiopian Mocha coffee beans. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 50 parts by weight, and 10 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. Although the resulting coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), it had a slightly stronger sourness and bitterness than the coffee extract of Production Example 13.
(製造例20) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表2の配合表に従い、グアテマラ産でアラビカ種のコーヒー豆65重量部を40重量部に、エチオピア産でモカ種のコーヒー豆35重量部を10重量部に変更し、更にL値23に焙煎したブラジル産でアラビカ種のコーヒー豆50重量部を使用した以外は、製造例13と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)のバランスは悪くはないものの、製造例13のコーヒー抽出液に比べ、酸味が弱く、苦味が強いものであった。
(Production Example 20) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Arabica coffee beans from Guatemala were changed to 40 parts by weight, and 35 parts by weight of Mocha coffee beans from Ethiopia. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 10 parts by weight, and 50 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), but had a weaker sourness and a stronger bitterness than the coffee extract of Production Example 13.
(製造例21) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表3の配合表に従い、3種類全てのコーヒー豆をL値18に焙煎したものを使用した以外は、製造例15と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味が強く、苦味が弱く、コーヒーの風味のバランスは少し悪いものであった。
(Production Example 21) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that all three types of coffee beans were roasted to an L value of 18 according to the formulation table in Table 3. A coffee extract having a Brix of 3.0% was obtained. The obtained coffee extract had a stronger sourness and weaker bitterness than the coffee extract of Production Example 13, and the balance of the coffee flavor was a little poor.
(製造例22) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表3の配合表に従い、3種類全てのコーヒー豆をL値30に焙煎したものを使用した以外は、製造例15と同様にしてBrix3.0%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味が弱く、苦味がかなり強く、コーヒーの風味のバランスは少し悪いものであった。
(Production Example 22) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that all three types of coffee beans were roasted to an L value of 30 according to the formulation table in Table 3. A coffee extract having a Brix of 3.0% was obtained. The obtained coffee extract had a weaker sourness and a considerably stronger bitterness than the coffee extract of Production Example 13, and the balance of the coffee flavor was a little poor.
(製造例23) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表4の配合表に従い、抽出時の湯の量を866重量部から、2600重量部に変更した以外は、製造例15と同様にしてBrix0.7%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)のバランスは悪くはないものの、製造例13のコーヒー抽出液に比べ、コーヒーの風味は弱いものであった。
(Production Example 23) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that the amount of hot water during extraction was changed from 866 parts by weight to 2,600 parts by weight according to the recipe in Table 4. A coffee extract having a Brix of 0.7% was obtained. Although the obtained coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), the coffee flavor was weaker than that of the coffee extract of Production Example 13.
(製造例24) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表4の配合表に従い、抽出時の湯の温度を95℃から、70℃に変更した以外は、製造例15と同様にしてBrix0.9%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)のバランスは悪くはないものの、酸味が少し強く、苦味が弱く、且つコーヒーの風味は少し弱いものであった。
(Production Example 24) Preparation of coffee extract to be used in milk-containing coffee beverages The procedure was the same as Production Example 15 except that the temperature of the hot water during extraction was changed from 95°C to 70°C according to the formulation table in Table 4. A coffee extract having a Brix of 0.9% was obtained. Although the resulting coffee extract had a good balance of coffee flavors (aroma, sourness, bitterness, and richness), it had a slightly strong acidity, a weak bitterness, and a slightly weak coffee flavor.
(製造例25) ミルコーヒーのク入りコーヒー飲料に使用するコーヒー抽出液の作製
表4の配合表に従い、抽出時の再攪拌後の静置時間を40秒間から8分間に変更して、トータルの抽出時間を10分間にした以外は、製造例15と同様にしてBrix6.1%のコーヒー抽出液を得た。得られたコーヒー抽出液は、製造例13のコーヒー抽出液に比べ、酸味が弱く、苦味がかなり強く、さらに雑味が感じられ、コーヒーの風味のバランスは悪いものであった。
(Production Example 25) Preparation of coffee extract to be used in coffee beverage containing milk coffee According to the recipe in Table 4, the standing time after re-stirring during extraction was changed from 40 seconds to 8 minutes, and the total A coffee extract having a Brix of 6.1% was obtained in the same manner as in Production Example 15, except that the extraction time was changed to 10 minutes. Compared to the coffee extract of Production Example 13, the obtained coffee extract had a weak sourness, a considerably strong bitterness, and an unpleasant taste, and the balance of the coffee flavor was poor.
(製造例26) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表6の配合表に従い、製造例15において、抽出方法をエアロプレス方式からドリップ方式に変更した。即ち、L値21に焙煎したグアテマラ産でアラビカ種のコーヒー豆65重量部、L値23に焙煎したエチオピア産でモカ種のコーヒー豆20重量部、及び、L値23に焙煎したブラジル産でアラビカ種のコーヒー豆15重量部を混合後、((株)カリタ製「CM-50」)で25秒間粉砕し、平均粒径320μmの粉砕コーヒー豆を得た。粉砕コーヒー豆100重量部をドリッパーに密着させたペーパーフィルターに入れ、粉砕コーヒー豆の表面を平らにしたところに、95℃の湯200重量部を注ぎ、20秒間静置後、95℃の湯1400重量部を2分10秒間掛けながら、4回に分けて注ぎ込み、Brix1.5%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)は悪くはないものの、製造例13のコーヒー抽出液に比べ、酸味が少し強く、苦味がやや弱く、かつコーヒーの風味が少し弱いものであった。
(Production Example 26) Preparation of coffee extract used for milk-containing coffee beverage According to the recipe in Table 6, in Production Example 15, the extraction method was changed from the aeropress method to the drip method. Namely, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21, 20 parts by weight of Ethiopian Mocha coffee beans roasted to an L value of 23, and Brazilian coffee beans roasted to an L value of 23. After mixing 15 parts by weight of locally produced Arabica coffee beans, the mixture was ground for 25 seconds using ``CM-50'' (manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 320 μm. Place 100 parts by weight of ground coffee beans into a paper filter attached to a dripper, and then pour 200 parts by weight of 95°C hot water onto the flattened surface of the ground coffee beans. The weight part was poured in 4 portions for 2 minutes and 10 seconds to obtain a coffee extract with a Brix of 1.5%. The obtained coffee extract has a good coffee flavor (aroma, sourness, bitterness, and richness), but compared to the coffee extract of Production Example 13, the sourness is slightly stronger, the bitterness is slightly weaker, and the coffee flavor is lower. was a little weak.
(製造例27) ミルク入りコーヒー飲料に使用するコーヒー抽出液の作製
表6の配合表に従い、製造例15において、抽出方法をエアロプレス方式からエスプレッソ方式に変更した。即ち、L値21に焙煎したグアテマラ産でアラビカ種のコーヒー豆65重量部、L値23に焙煎したエチオピア産でモカ種のコーヒー豆20重量部、及び、L値23に焙煎したブラジル産でアラビカ種のコーヒー豆15重量部を混合後、((株)カリタ製「CM-50」)で40秒間粉砕し、平均粒径145μmの粉砕コーヒー豆を得た。粉砕コーヒー豆100重量部をホルダーに詰め、表面を平らにしてからダンピングしたホルダーをエスプレッソマシーンにセットした後、93℃の湯320重量部で24秒間抽出して、Brix4.2%のコーヒー抽出液を得た。得られたコーヒー抽出液は、コーヒーの風味(香り、酸味、苦味及びコク)は悪くはないものの、製造例13のコーヒー抽出液に比べ、酸味が少し弱く、苦味がやや強く、かつコーヒーの風味は少し強いものであった。
(Production Example 27) Preparation of coffee extract used for milk-containing coffee beverage According to the recipe in Table 6, in Production Example 15, the extraction method was changed from the Aeropress method to the Espresso method. Namely, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21, 20 parts by weight of Ethiopian Mocha coffee beans roasted to an L value of 23, and Brazilian coffee beans roasted to an L value of 23. After mixing 15 parts by weight of locally produced Arabica coffee beans, the mixture was ground for 40 seconds using ``CM-50'' (manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 145 μm. Fill a holder with 100 parts by weight of ground coffee beans, flatten the surface, set the damped holder in an espresso machine, and extract for 24 seconds with 320 parts by weight of 93°C hot water to create a coffee extract with a Brix of 4.2%. I got it. Although the obtained coffee extract has a good coffee flavor (aroma, sourness, bitterness, and richness), it has a slightly weaker sourness, a slightly stronger bitterness, and a slightly stronger coffee flavor than the coffee extract of Production Example 13. was a little strong.
(実施例1) ミルク入りコーヒー飲料の作製
表1の配合表に従い、製造例13で得たコーヒー抽出液24重量%にグラニュー糖4重量%を溶解して、10℃に冷却した。ここに10℃に温調した製造例1の牛乳72重量%をブレンドし、ミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表1に示した。
(Example 1) Preparation of milk-containing coffee beverage According to the recipe shown in Table 1, 4% by weight of granulated sugar was dissolved in 24% by weight of the coffee extract obtained in Production Example 13, and the mixture was cooled to 10°C. 72% by weight of the milk from Production Example 1, which had been temperature-controlled at 10° C., was blended here to prepare a milk-containing coffee beverage, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 1.
(実施例2~7、及び、比較例1~5) ミルク入りコーヒー飲料の作製
表1の配合表に従い、製造例1の牛乳を、製造例2の牛乳(実施例2)、又は、
製造例3の牛乳(実施例3)、又は、製造例5の牛乳(実施例4)、又は、製造例6の牛乳(実施例5)又は、製造例8の牛乳(実施例6)、又は、製造例9の牛乳(実施例7)、又は、製造例4の牛乳(比較例1)、又は、製造例7の牛乳(比較例2)、又は、製造例10の牛乳(比較例3)、又は、製造例11の牛乳(比較例4)、又は、製造例12の牛乳(比較例5)に変更した以外は、実施例1と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表1に示した。
(Examples 2 to 7 and Comparative Examples 1 to 5) Preparation of coffee drinks containing milk According to the formulation table in Table 1, the milk of Production Example 1 was mixed with the milk of Production Example 2 (Example 2), or
Milk of Production Example 3 (Example 3), or Milk of Production Example 5 (Example 4), or Milk of Production Example 6 (Example 5), or Milk of Production Example 8 (Example 6), or , the milk of Production Example 9 (Example 7), or the milk of Production Example 4 (Comparative Example 1), or the milk of Production Example 7 (Comparative Example 2), or the milk of Production Example 10 (Comparative Example 3) Alternatively, a milk-containing coffee drink was prepared in the same manner as in Example 1, except that the milk was changed to the milk of Production Example 11 (Comparative Example 4), or the milk of Production Example 12 (Comparative Example 5), and the above-mentioned evaluation was performed. Sensory evaluation was performed according to standards, and the results are shown in Table 1.
表1から明らかなように、実施例1~7で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液24重量%と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳72重量%が混合されたものであることが分かる。その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果であった。 As is clear from Table 1, the milk-containing coffee drinks obtained in Examples 1 to 7 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. Production: Ethiopia production: Brazil production, weight ratio: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range enclosed by , it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.
一方、比較例1~5で得られたミルク入りコーヒー飲料は、タンパク還元価が5~10、又は、変性ホエータンパク率が65~90%の範囲を外れる牛乳を使用して作製したものであることが分かる。その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 On the other hand, the milk-containing coffee drinks obtained in Comparative Examples 1 to 5 were produced using milk with a protein reduction value of 5 to 10 or a denatured whey protein percentage outside the range of 65 to 90%. I understand that. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage was insufficient.
(実施例8~11、及び、比較例6~8) ミルク入りコーヒー飲料の作製
表2の配合表に従い、製造例13のコーヒー抽出液を、製造例14のコーヒー抽出液(実施例8)、又は、製造例15のコーヒー抽出液(実施例9)、又は、製造例16のコーヒー抽出液(実施例10)、又は、製造例17のコーヒー抽出液(実施例11)、又は、製造例18のコーヒー抽出液(比較例6)、又は、製造例19のコーヒー抽出液(比較例7)、又は、製造例20のコーヒー抽出液(比較例8)に変更した以外は、実施例1と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を実施例1と合わせて表2に示した。
(Examples 8 to 11 and Comparative Examples 6 to 8) Preparation of coffee drinks containing milk According to the formulation table in Table 2, the coffee extract of Production Example 13 was mixed with the coffee extract of Production Example 14 (Example 8), Or, the coffee extract of Production Example 15 (Example 9), or the coffee extract of Production Example 16 (Example 10), or the coffee extract of Production Example 17 (Example 11), or the coffee extract of Production Example 18. Same as Example 1 except that the coffee extract of Production Example 19 (Comparative Example 7), or the coffee extract of Production Example 20 (Comparative Example 8) was used. A milk-containing coffee drink was prepared, and sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 2 together with Example 1.
表2から明らかなように、実施例1及び8~11で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液24重量%と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳72重量%が混合されたものであることが分かる。 As is clear from Table 2, the milk-containing coffee drinks obtained in Examples 1 and 8 to 11 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. 24% by weight of coffee extract extracted from the coffee bean mixture blended in the range surrounded by the 4 points (range shown in the triangular diagram in Figure 1) and having a Brix in the range of 1 to 5%, and a protein reduction value of 5%. ~10, it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% was mixed.
その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果が得られた。特に、グアテマラ産:エチオピア産:ブラジル産が重量比で、I(75:5:20)、J(55:9:36)、K(55:36:9)、L(75:20:5)の4点で囲まれる範囲(図3の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出されたコーヒー抽出液を使用して作製した実施例9のミルク入りコーヒー飲料は非常に良好な結果であった。 As a result, good results were obtained in evaluating the complementarity of the coffee flavor and milk flavor of the milk-containing coffee beverage. In particular, the weight ratio of Guatemala: Ethiopia: Brazil: I (75:5:20), J (55:9:36), K (55:36:9), L (75:20:5). The milk-containing coffee beverage of Example 9, which was prepared using the coffee extract extracted from the coffee bean mixture blended in the range surrounded by the four points (the range shown in the triangular diagram in Figure 3), had very good results. It was the result.
一方、比較例6~8で得られたミルク入りコーヒー飲料は、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)から外れてブレンドしたコーヒー豆混合物から抽出されたコーヒー抽出液を使用したものであることが分かる。 On the other hand, the milk-containing coffee drinks obtained in Comparative Examples 6 to 8 have a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C ( 45:55:0), D (85:15:0) (range shown in the triangular diagram in Figure 1) using coffee extract extracted from a blended coffee bean mixture. It is clear that it was done.
その結果、比較例6~8のミルク入りコーヒー飲料は、いずれも、コーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 As a result, all of the milk-containing coffee drinks of Comparative Examples 6 to 8 had insufficient evaluations of the complementarity between the coffee flavor and the milk flavor.
(実施例12) ミルク入りコーヒー飲料の作製
表3の配合表に従い、製造例1の牛乳を製造例9の牛乳に変更した以外は、実施例9と同様にして、ミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表3に示した。
(Example 12) Production of coffee beverage containing milk A coffee beverage containing milk was produced in the same manner as in Example 9, except that the milk in Production Example 1 was changed to the milk in Production Example 9 according to the formulation table in Table 3. A sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 3.
(比較例9及び10) ミルク入りコーヒー飲料の作製
表3の配合表に従い、製造例15のコーヒー抽出液を、製造例21のコーヒー抽出液(比較例9)、又は、製造例22のコーヒー抽出液(比較例10)に変更した以外は、実施例12と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表3に示した。
(Comparative Examples 9 and 10) Preparation of coffee beverage containing milk According to the formulation table in Table 3, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 21 (Comparative Example 9) or the coffee extract of Production Example 22. A milk-containing coffee drink was prepared in the same manner as in Example 12, except that the liquid (Comparative Example 10) was used, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 3.
表3から明らかなように、実施例12で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液24重量%と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳72重量%が混合されたものであることが分かる。その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果であった。 As is clear from Table 3, the milk-containing coffee beverage obtained in Example 12 uses coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of Ethiopian products to Brazilian products is surrounded by four points: A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range shown by the triangular diagram in Figure 1, with a Brix in the range of 1 to 5%, and a protein reduction value of 5 to 10, denatured. It can be seen that 72% by weight of heat-treated milk with whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.
一方、比較例9で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が全て18と小さく焙煎度合いが高いものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 On the other hand, the milk-containing coffee drink obtained in Comparative Example 9 has a low L value of 18 and a high degree of roasting from Guatemala, Ethiopia, and Brazil, and has the coffee flavor of the milk-containing coffee drink. The evaluation of the complementarity of the flavors of milk and milk gave unsatisfactory results.
また、比較例10で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が全て30と大きく焙煎度合いが低いものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 In addition, the milk-containing coffee drink obtained in Comparative Example 10 has a large L value of 30 from Guatemala, Ethiopia, and Brazil, and has a low degree of roasting. The evaluation of the complementarity of the flavors of milk and milk gave unsatisfactory results.
(実施例13) ミルク入りコーヒー飲料の作製
表4の配合表に従い、製造例1の牛乳を製造例3の牛乳に変更した以外は、実施例9と同様にして、ミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表4に示した。
(Example 13) Production of coffee drink containing milk A coffee drink containing milk was produced in the same manner as in Example 9, except that the milk in Production Example 1 was changed to the milk in Production Example 3 according to the formulation table in Table 4. A sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 4.
(比較例11~13) ミルク入りコーヒー飲料の作製
表4の配合表に従い、製造例15のコーヒー抽出液を、製造例23のコーヒー抽出液(比較例11)、又は、製造例24のコーヒー抽出液(比較例12)、又は、製造例25のコーヒー抽出液(比較例13)に変更した以外は、実施例13と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表4に示した。
(Comparative Examples 11 to 13) Preparation of coffee drinks containing milk According to the formulation table in Table 4, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 23 (Comparative Example 11) or the coffee extract of Production Example 24. Milk-containing coffee drinks were prepared in the same manner as in Example 13, except that the liquid (Comparative Example 12) or the coffee extract of Production Example 25 (Comparative Example 13) was used, and the sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 4.
表4から明らかなように、実施例13で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液24重量%と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳72重量%が混合されたものであることが分かる。その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果であった。 As is clear from Table 4, the milk-containing coffee beverage obtained in Example 13 uses coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of Ethiopian products to Brazilian products is surrounded by four points: A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range shown by the triangular diagram in Figure 1, with a Brix in the range of 1 to 5%, and a protein reduction value of 5 to 10, denatured. It can be seen that 72% by weight of heat-treated milk with whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.
一方、比較例11及び12のミルク入りコーヒー飲料は、Brixが1%よりも低いものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 On the other hand, the milk-containing coffee drinks of Comparative Examples 11 and 12 had a Brix lower than 1%, and the evaluation of the complementarity between the coffee flavor and milk flavor of the milk-containing coffee drinks was insufficient. .
また、比較例13のミルク入りコーヒー飲料は、Brixが6.1%と高いものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 In addition, the milk-containing coffee beverage of Comparative Example 13 had a high Brix of 6.1%, and the evaluation of the complementarity of the coffee flavor and milk flavor of the milk-containing coffee beverage was an insufficient result.
(実施例14及び15、比較例14及び15) ミルク入りコーヒー飲料の作製
表5の配合表に従い、牛乳:コーヒー抽出液のブレンド比率(重量比)を72:24から、85:11(実施例14)、又は、53:43(実施例15)、又は、92:4(比較例14)、又は、38:58(比較例15)に変更した以外は、実施例13と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を実施例13と合わせて表5に示した。
(Examples 14 and 15, Comparative Examples 14 and 15) Preparation of coffee beverage containing milk According to the formulation table in Table 5, the blend ratio (weight ratio) of milk:coffee extract was changed from 72:24 to 85:11 (Example 14), or 53:43 (Example 15), or 92:4 (Comparative Example 14), or 38:58 (Comparative Example 15). A coffee drink was prepared and subjected to sensory evaluation according to the above-mentioned evaluation criteria, and the results are shown in Table 5 together with Example 13.
表5から明らかなように、実施例13、14及び15で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳が、それぞれ10~50重量%と50~90重量%の範囲で混合されたものであることが分かる。 As is clear from Table 5, the milk-containing coffee drinks obtained in Examples 13, 14, and 15 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. A coffee extract extracted from a blended coffee bean mixture in the range surrounded by the four points (range shown in the triangular diagram in Figure 1) and has a Brix in the range of 1 to 5%, a protein reduction value of 5 to 10, It can be seen that heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% is mixed in a range of 10 to 50% by weight and 50 to 90% by weight, respectively.
その結果、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果であった。特に、牛乳:コーヒー抽出液のブレンド比率(重量比)を72:24の実施例13のミルク入りコーヒー飲料は非常に良好な結果であった。 As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results. In particular, the milk-containing coffee drink of Example 13 with a milk:coffee extract blend ratio (weight ratio) of 72:24 had very good results.
一方、比較例14のミルク入りコーヒー飲料は、牛乳:コーヒー抽出液のブレンド比率(重量比)が92:4で、牛乳が多くて、コーヒー抽出液が少ないものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 On the other hand, the milk-containing coffee drink of Comparative Example 14 has a milk:coffee extract blend ratio (weight ratio) of 92:4, with a large amount of milk and a small amount of coffee extract. The evaluation of the complementarity between the flavor of milk and the flavor of milk gave unsatisfactory results.
また、比較例15のミルク入りコーヒー飲料は、牛乳:コーヒー抽出液のブレンド比率(重量比)がを38:58で、牛乳が少なくて、コーヒー抽出液が多いものであり、ミルク入りコーヒー飲料のコーヒーの風味と牛乳の風味の引き立て合いの評価は不十分な結果であった。 In addition, the milk-containing coffee drink of Comparative Example 15 has a milk:coffee extract blend ratio (weight ratio) of 38:58, with less milk and more coffee extract. The evaluation of the complementarity of coffee flavor and milk flavor gave insufficient results.
(実施例16及び17) ミルク入りコーヒー飲料の作製
表6の配合表に従い、製造例15のコーヒー抽出液を、製造例26のコーヒー抽出液(実施例16)、又は、製造例27のコーヒー抽出液(実施例17)に変更した以外は、実施例13と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を実施例13と合わせて表6に示した。
(Examples 16 and 17) Preparation of coffee beverage containing milk According to the formulation table in Table 6, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 26 (Example 16) or the coffee extract of Production Example 27. A milk-containing coffee drink was prepared in the same manner as in Example 13, except that the liquid (Example 17) was changed, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 6 together with Example 13. Ta.
表6から明らかなように、実施例13、16及び17で得られたミルク入りコーヒー飲料は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲(図1の三角図で示した範囲)でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%の範囲にあるコーヒー抽出液24重量%と、タンパク還元価が5~10、変性ホエータンパク率が65~90%の範囲にある加熱処理済みの牛乳72重量%が混合されたものであることが分かる。 As is clear from Table 6, the milk-containing coffee drinks obtained in Examples 13, 16, and 17 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. 24% by weight of coffee extract extracted from the coffee bean mixture blended in the range surrounded by the 4 points (range shown in the triangular diagram in Figure 1) and having a Brix in the range of 1 to 5%, and a protein reduction value of 5%. ~10, it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% was mixed.
その結果、実施例16のドリップ方式のコーヒー抽出液を使用したミルク入り飲料、又、実施例17のエスプレッソ方式のコーヒー抽出液を使用したミルク入り飲料は、いずれも、コーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果であった。 As a result, the milk-containing beverage using the drip-type coffee extract of Example 16 and the milk-containing beverage using the espresso-type coffee extract of Example 17 both had the flavor of coffee and the flavor of milk. The evaluation of complementarity was good.
(実施例18) ミルク入りコーヒー飲料の作製
表6の配合表に従い、実施例13のミルク入りコーヒー飲料の温度を10℃から60℃に変更した以外は、実施例13と同様にしてミルク入りコーヒー飲料を作製し、上記した評価基準により官能評価を行い、その結果を表6に示した。
(Example 18) Preparation of milk-containing coffee beverage Milk-containing coffee was produced in the same manner as in Example 13, except that the temperature of the milk-containing coffee beverage in Example 13 was changed from 10° C. to 60° C. according to the formulation table in Table 6. Beverages were prepared and subjected to sensory evaluation according to the evaluation criteria described above, and the results are shown in Table 6.
表6から明らかなように、60℃のミルク入りコーヒー飲料においても、コーヒーの風味と牛乳の風味の引き立て合いの評価は良好な結果が得られた。
As is clear from Table 6, even in the coffee drinks containing milk at 60°C, good results were obtained in the evaluation of the complementarity of the coffee flavor and the milk flavor.
Claims (5)
前記牛乳のタンパク還元価が5~10、変性ホエータンパク率が65~90%であり、
前記コーヒー抽出液は、グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲でブレンドしたコーヒー豆混合物から抽出され、Brixが1~5%である、
ミルク入りコーヒー飲料。 In the whole milk-containing coffee drink, 50-90% by weight of heat-treated milk and 10-50% by weight of coffee extract are mixed,
The milk has a protein reduction value of 5 to 10 and a denatured whey protein percentage of 65 to 90%,
The coffee extract is made by combining coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27 in a weight ratio of Guatemala: Ethiopia: Brazil (A (85:0)). :15), B (45:0:55), C (45:55:0), and D (85:15:0), and the Brix is 1. ~5%,
Coffee drink with milk.
タンパク還元価が5~10、変性ホエータンパク率が65~90%の牛乳50~90重量%と、
グアテマラ産、エチオピア産、及び、ブラジル産のL値が21~27に焙煎されたコーヒー豆を、グアテマラ産:エチオピア産:ブラジル産が重量比で、A(85:0:15)、B(45:0:55)、C(45:55:0)、D(85:15:0)の4点で囲まれる範囲でブレンドしたコーヒー豆混合物から抽出した、Brixが1~5%のコーヒー抽出液10~50重量%とを混合することを特徴とする、ミルク入りコーヒー飲料の製造方法。 Of all coffee drinks with milk,
50-90% by weight of milk with a protein reduction value of 5-10 and a denatured whey protein rate of 65-90%,
Coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27 were mixed in a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B ( Coffee extract with a Brix of 1 to 5% extracted from a blended coffee bean mixture within the range surrounded by the four points: 45:0:55), C (45:55:0), and D (85:15:0). A method for producing a coffee beverage containing milk, the method comprising mixing 10 to 50% by weight of a milk-containing coffee beverage.
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岩附慧二ほか,牛乳の官能特性に及ぼす殺菌条件の影響,日本食品科学工学会誌,1999年,Vol.46, No.8,pp.535-542 |
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