JPH06311848A - Production of coffee beverage good in flavor utilizing far infrared rays and its product - Google Patents

Abstract

PURPOSE:To obtain a method for producing a coffee beverage good in flavor utilizing far infrared rays and its product. CONSTITUTION:The method for producing a coffee beverage good in flavor is characterized by regulating the pH of a coffee extract solution (usually pH4.5) to 6.0-7.0 or blending the coffee extract solution with a blending raw material such as cow's milk, milk powder or sugar, regulating the pH to 6.0-7.0 and heat-treating the resultant regulated coffee extract solution with far irradiation rays at 25-1000mum of far infrared rays.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a coffee beverage having a good taste using far infrared rays and a product thereof.

[0002]

2. Description of the Related Art Conventionally, a prepared product that has undergone the final step is heated to 95 ° C. or outside and then canned, and then sterilized by a high temperature sterilization method in a retort to produce a product. After sterilization inside and outside 9
There is a method of cooling to 0 ° C. inside / outside and filling into bottles, PET bolts, etc. to produce a product, followed by sterilization at 110 ° C. inside / outside, cooling to room temperature and filling into a paper container etc. to produce a product.

[0003]

As described above, the raw materials for conventional coffee beverages are coffee bean extract (including instant coffee), milk, (including dairy products such as milk powder),
When the coffee extract is a mixture of sugar (sugar, glucose) and others, but the coffee extract is acidic (usually the coffee bean extract differs depending on the bean, but around PH 4.5) when dairy products such as milk are added to it. , The milk protein coagulates due to the difference in isoelectric point, and as a preventive measure, a pH adjuster (alkaline substance such as sodium bicarbonate is added, the pH region is weak acid (6.0
Up to 6.5). Therefore, the commercialized coffee beverage requires a period of 2 to 3 months until the original taste is obtained because the whole is not dyed well (immature state) including the smell of the pH adjusting agent. But on the other hand,
The original aroma of coffee is as good as fresh, and the aroma of coffee is considerably deteriorated when the beverage is dyed well. Since the far-infrared treatment method of the present invention can complete the ripening in an extremely short time, the whole product is already well dyed at the time of commercialization, and the aroma of coffee remains in a good state. Therefore, it is possible to expect an improvement in flavor that is not possible with conventional products. However, the far infrared region is a relatively unexplored field, and the infrared wavelength region is 0.76μ.
To 1000 μ (1 mm), depending on the wavelength band, 0.76 μ to 3 μ is called near infrared light, 3 to 25 μ is called mid-infrared light, and the band from 25 μ to 100 μ is called far infrared light. In particular, the far infrared region is a relatively unexplored field. (See the next 5-figure page 1) The far-infrared treatment includes a method of heating with a far-infrared heater and a method of far-infrared radiation from a far-infrared radiator (the substance does not generate heat but emits far-infrared heat obtained from the outside). Far-infrared heating uses the molecular vibration of the substance to be heated itself to generate heat. Generally, high heat has a higher treatment effect than low temperature, and a longer treatment time has a higher treatment effect. When the radiator is subjected to far-infrared treatment through a conditioning solution heated to 95 ° C, a sufficient treatment effect is observed even if the radiator is treated for a short time of 13 seconds. The result was that aging proceeded. However, the effect of far-infrared heating was recognized for a short time when the temperature was 95 ° C or higher. The far-infrared treated product did not show any difference in composition from the product made by the conventional method, but there was a clear difference in the sensory test, and the flavor was improved. Examples are as follows: a) Raw material (1) Coffee beans are extracted 10 times with hot water to prepare a coffee extract. (2) Dissolve sugar in warm water to make sugar solution. (3) Milk (4) Sodium bicarbonate is dissolved in warm water to prepare a pH adjusting solution. (5) Water b) Manufacturing method (1) Coffee extract (2) Sugar solution (4) PH adjusting solution is mixed, then (3) Milk is added, and (5) Water is used as a standard amount. The blending ratio is as follows: (1) Coffee extract 44% (4) Sodium bicarbonate 0.1% (2) Sugar 7% (5) Water (3) Milk 1% Total 100% or more of the mixed liquid Is heated to about 60 ° C. Then, in order to homogenize the prepared liquid, a homogenizer treatment is carried out under the condition of 150 Kg / cm ² . The homogenized final preparation is then heated to 95 ° C. Then, far infrared processing is performed as follows. Housing capacity (250mm diameter x 390mm = 19l) 19l
Far-infrared emitting material (ceramics) surface 26. ³ cm ² to 36 sheets placed (total surface 947cm ²⁾
Then, the final preparation liquid heated to 95 ° C. is added every hour for 5.
Pass through at a flow rate of 300 l. The far-infrared radiator converts the amount of heat obtained from the liquid temperature into far-infrared rays and radiates the far-infrared rays. The preparation undiluted solution completes aging in the meantime. The far infrared treated solution is canned by a conventional method. Highly sterilized at 124 ° C for 18 minutes to commercialize. The above far-infrared treated product did not show any difference in composition from the product produced by the conventional method. The sensory test revealed that there was a clear difference and the flavor was improved. Next, the sensory comparison effect by experiment is shown.

Claims (1)

[Claims] 1. Coffee extract (usually PH 4.5)
Alternatively, PH. Adjusted to 6.0-7.0, and far infrared rays, 2
A method for producing a savory coffee beverage, which comprises heat-treating at a distance line of 5 to 1000 μm. [Claim 2] When heat-treating the above-mentioned adjusted product, contact with a far-infrared radiator (ceramics) A method for producing a savory coffee beverage treated by means of [Claim 3] A beverage-filled product in which a far-infrared-heat-treated mixture of the above-mentioned raw materials is filled into a container such as a can, a bottle, a PET bolt, and a paper container. .