JPH01104130A - Preparation of coffee beverage - Google Patents

Abstract

PURPOSE:To improve flavor and maintain the flavor even in preservation for a long period, by extracting pulverized coffee beans and leaves of oolong tea and providing a solution containing extract components of the coffee mixed with extract components of the oolong tea. CONSTITUTION:Roasted and coarsely ground coffee beans are filled in an extraction column and carbonated water is then mode to flow therein. A discharged extract solution is then allowed to stand to release dissolved gaseous carbon dioxide therein to prepare an extract solution of the coffee. Leaves of oolong tea are then filled in an extraction column and treated with carbonated water similar to that used for the coffee beans to prepare an extract solution of the oolong tea. The resultant extract solutions of the coffee and the oolong tea are blended with water, canned and subjected to report sterilization to produce a coffee beverage. Thereby flavor is better than that of coffee beverage containing only the coffee, extract solution without deteriorating the flavor in preservation for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a new type of coffee beverage.

That is, this invention is a solution containing a mixture of coffee extract components and oolong tea extract components, which is used when producing a coffee beverage that is packed into cans or the like and ready for drinking when needed. To provide a coffee beverage that has a good flavor and maintains its flavor even after long-term storage.

BACKGROUND OF THE INVENTION Conventional coffee extracts are made by grinding roasted coffee beans and extracting them with hot water. This extract can be consumed as is, but it can also be packaged in cans and served as a coffee drink.

Problems that the invention aims to solve Coffee drinks packed in cans like this are often served warmed, such as in a hot vender, but if left in a heated state for a long time, For example, as shown in Test Example 2, a decrease in pH and an increase in acidity are observed, and as seen in Test Example 1.2, the flavor deteriorates. Moreover, such coffee beverages become cloudy due to the formation of sediment, which significantly lowers their commercial value.

This tendency is most noticeable with straight coffee without milk or cream added.

The inventors of this invention discovered that by mixing coffee extract components and oolong tea extract, the flavor of the coffee beverage becomes better, and that even when heated and stored for a long period of time, the pH does not decrease and the flavor does not change. He completed this invention after discovering that the deterioration of the water was suppressed and the shelf life was increased.

Means for Solving the Problems The present invention produces a coffee beverage with good shelf life by mixing coffee extract components and oolong tea extract components.

The coffee extract component used herein refers to roasted or unroasted coffee beans that are ground and extracted with hot water, etc., and the oolong tea extract component refers to the extract of oolong tea leaves.

In other words, mix ground coffee beans and oolong tea leaves with water,
Extracted with hot water or water to which carbon dioxide gas has been added is used.

Extracting ground coffee or oolong tea leaves with water gives a good flavor, but it takes a long time, so industrially, extraction is usually done with hot water at a temperature of about 90 to 120°C. However, such extraction at high temperatures may cause volatilization or decomposition of heat-sensitive aroma components or elution of polymer components that adversely affect taste.

On the other hand, extraction with water to which carbon dioxide gas has been added allows the effective ingredients to be extracted well at a relatively low temperature, and the flavor is This method is more desirable than hot water extraction because it yields an extract with less acidic components extracted. - In this invention, "to create a solution in which coffee extract components and oolong tea extract components are mixed" refers to a state in which coffee extract components and oolong tea extract components coexist, and coffee extract and oolong tea extract components are in a state where they coexist. Mixing the extract of coffee, mixing ground coffee and oolong tea leaves and then extracting, extracting oolong tea leaves with coffee extract, or extracting ground coffee with oolong tea extract, etc. can get.

The thus obtained mixed solution of coffee extract components and oolong tea extract components is filled into cans, etc., with or without adding sugar, dairy products, etc., as desired, and sterilized by a conventional method to make a coffee beverage. shall be.

Effects of the Invention The coffee beverage of the present invention is not only packed in a can or the like and ready for drinking when needed, but also has a better flavor than conventional coffee beverages, and as shown in Test Examples 1 and 2. It retained its flavor even after being stored for a long time and became a staple.

Example 1 200 g of roasted and coarsely ground coffee beans were packed into a stainless steel extraction column, and carbonated water at 70°C with a carbon dioxide pressure of 0.2g/c+i2 when measured at 20°C was added.
00+ml was inflowed, and the outflowing extract was left under normal pressure to release dissolved carbon dioxide gas to obtain a coffee extract.

In addition, 80g of oolong tea leaves from Yunnan province were packed into an extraction column and treated with carbonated water similar to coffee beans.
0ml of oolong tea extract was obtained.

17 parts (by weight, same hereinafter) of coffee extract, 12 parts of oolong tea extract and 71 parts of water were mixed, packed in cans, and sterilized by retort to obtain a coffee beverage.

This coffee drink had a much better flavor than a coffee drink made only of coffee extract.

Furthermore, as shown in Test Example 1, when stored for a long period of time, the flavor deteriorated less than the coffee beverage containing only coffee extract.

Example 2 The same extraction column used in Example 1 was filled with 220 g of roasted and roughly ground coffee beans, and 2.20 g of hot water at 95°C was poured into the extraction column.
A coffee extract was obtained by extraction with 0+I.

Also, 4 tons 400 ml of 70 g of oolong tea leaves
An extract of oolong tea was obtained by the same treatment using hot water.

12 parts coffee extract to 18 parts oolong tea extract
and 70 parts of water were mixed, packed in cans, and sterilized by retort to obtain a coffee beverage.

This coffee drink had a better flavor than a coffee drink made only of coffee extract.

In addition, as shown in Test Example 1, the flavor did not deteriorate much even after long-term storage.

Test Example 1 The cans of the coffee drinks of Example 1 and Example 2 were left at a constant temperature of 35°C, and after 2.3 months had passed, a preservation test was conducted in which 10 panelists were asked to taste the beverages. The lid looked like Table 1.

Table 1 Results of storage test In the storage test, we asked a panelist to taste the product.
Compared to the respective drinks stored in a refrigerator at 2°C, the scores were unchanged: 0 points, slightly deteriorated - 1 point, slightly deteriorated - 2 points, deteriorated - 3 points, significantly deteriorated - 4 points, extremely deteriorated - The average score is calculated using 5 points.If the average score is less than 1 point, it is 1 point, if it is less than 12 points, it is 12 points, less than 3 points is +, less than 4 points is ++, and above is ++.
+

In addition, Comparative Example 1 is a coffee extract using carbonated water as described in Example 1, Comparative Example 2 is an extract of oolong tea using citrus acid water, and Comparative Example 3 is using a coffee extract using hot water as described in Example 2. The extract, Comparative Example 4, was prepared by filling cans with the same oolong tea extract (alpha) with hot water, sterilizing it by retort, and storing it at 35°C. That is,
Comparative Examples 1 and 3 are coffee extracts that do not contain any oolong tea extract components, and Comparative Examples 2 and 4 are coffee extracts that do not contain any coffee extract components.

Example 3 90°C hot water was added to 210g of roasted and coarsely ground coffee beans, and the mixture was kept at that temperature for about 10 minutes for extraction.
00ml of coffee extract was obtained.

In addition, hot water at 85°C was added to 40g of oolong tea leaves from Yunnan province, and the mixture was extracted by keeping it at that temperature for 5 minutes.
ml of oolong tea extract was obtained.

Next, 75 parts of coffee extract, 54 parts of oolong tea extract, and 71 parts of water were mixed, filled into cans, and retort sterilized to obtain a coffee beverage.

This coffee drink had a lighter coffee flavor than conventional coffee drinks and was delicious.

Test Example 2 17 parts of water was added to 13 parts of the coffee extract of Example 3,
It was filled into cans and sterilized in a retort to produce a coffee beverage that does not contain oolong tea.

Further, 20 parts of water was added to 10 parts of the oolong tea extract of Example 3, and the mixture was filled into cans and sterilized by retort to obtain an oolong tea beverage.

The coffee drink of Example 3 was made into a coffee drink containing oolong tea.

These coffee drinks without oolong tea, oolong tea drinks, and coffee drinks with oolong tea at room temperature and
Sensory test when stored at 5°C for 4 weeks (2 week interval only at 55°C), acidity was as shown in Table 2.

In addition, the sensory test scores were obtained by comparing the beverages that had been left at 55°C with the beverages that had been stored at room temperature, with 0 points for those with no change, 1 points for those that were slightly unfavorable, and 1 points for those that were not good. 12 points for one, 13 points for one that is not very good, 10 points.
This is the sum of the scores of the first panelists.

, Table 2 Results of storage at room temperature and 55°C. In other words, for oolong tea and coffee drinks stored at 55°C, the p
H was low, acidity was high, and the results of the sensory test were also poor. On the other hand, for the oolong tea beverage, there was almost no change in pH 1 acidity, and the results of the sensory test were slightly poor.

On the other hand, in the coffee beverage to which oolong tea was added, there was hardly any decrease in pH or increase in acidity, and the results of the sensory test were much better than the coffee beverage without oolong tea.

Example 4 180 g of roasted and coarsely ground coffee beans and 18 g of oolong tea leaves were mixed and packed in a column to produce carbonated water at 60°C with a carbon dioxide pressure of 0.8 Kg/cra2 at 20°C. The resulting extract is left at atmospheric pressure to release carbon dioxide gas, resulting in a solution containing a mixture of coffee extract components and oolong tea extract components.
00ml was obtained.

Fifty parts of this mixed solution of coffee extract components and oolong tea extract components and 50 parts of water were mixed, packed in cans, and retort sterilized to obtain a coffee beverage.

This coffee drink has no pungent taste or aroma, has a mild flavor, and even after being placed in a hot bender at 60 degrees Celsius for 20 days, the flavor does not deteriorate much and maintains the original flavor. Was.

Patent applicant: Morinaga & Co., Ltd.

Claims (1)

[Claims] 1. Extracting ground coffee beans and oolong tea leaves,
A method for producing a coffee beverage, characterized by forming a solution containing a mixture of coffee extract components and oolong tea extract components. 2. The method for producing a coffee beverage according to claim 1, wherein the coffee extract component and the oolong tea extract component are extracted with carbonated water.