JPH09154490A - Beverage contained in tightly sealed vessel for keeping beverage at elevated temperature and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a beverage such as coffee, tea, etc., contained in a tightly sealed vessel in which the pH of the beverage is kept lower than that of the case where an antioxidant is used, when it is stored at an elevated temperature, particularly, when it is sold through a hot vender, thus the deterioration of taste or flavor is suppressed and the beverage keeping the inherent taste and flavor can be served. SOLUTION: This beverage contains (A) fine particles of calcium carbonate of <=3μm particle sizes (in an amount of 0.01-0.5wt.% based on the whole weight) and (B) an emulsifier of a sucrose fatty acid ester and/or a thickener such as gum guaiac, etc., (in an amount of 0.01-0.5wt.% based on the whole weight).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage in a hermetically sealed container such as coffee and tea which is stored at a high temperature in a coin vendor.

[0002]

2. Description of the Related Art When an extract of coffee or black tea is industrially obtained, it is extracted with hot water, but the extract produced by the extract deteriorates in flavor with the passage of time, and the flavor and aftertaste of the extract are poor. The flavor of the meat is lost. As a remedy, in the case of coffee, the coffee extract of CO ₂
A method of adding, rapid freezing, adjusting the concentration of the extract, and storing at low temperature or under freezing (JP-A-58-3193).
No. 9, JP-A-50-100266, JP-A-5
No. 2-108057 and Japanese Patent Publication No. 52-2991) are known. When extracting coffee beans,
A method is known in which an antioxidant such as tocopherol, L-ascorbic acid or polyphenol is added in advance and extraction is performed to enhance the preservation of the coffee extract at room temperature (Japanese Patent Publication No. 06-28542, JP-A-03-). 10844
No. 6). In Japanese Patent Laid-Open No. 03-30633, the number is 20.
A method for producing a coffee canned beverage in which an antioxidant is added to a cold coffee extract liquid at a temperature of not higher than 0 ° C. and the cans are filled without heating so that the flavor of coffee is not impaired is disclosed. In addition, Japanese Patent Laid-Open No.
Japanese Patent No. 5-244867 discloses a method in which an aluminum porous material is allowed to coexist with coffee, green tea, etc. to prevent oxidation and to be preserved for a long period of time.

[0003] Conventionally, canned beverages such as coffee and tea which are stored and sold at a high temperature in a coin vendor, etc., when stored for a long time in a heated state, have an abnormal sourness with a decrease in pH and the taste is altered. As a measure against the problem that occurs when such a canned beverage such as coffee or tea is stored in a heated state, Japanese Patent Application No. 07-1614 filed by the applicant of the present invention is used.
There is number 11. In the present invention, by adding sodium ascorbate and / or sodium erythorbate to coffee beans and extracting the coffee to produce a canned coffee beverage, a decrease in pH during high temperature storage is suppressed and the original flavor of coffee is not impaired. It provides coffee canned beverages.

Furthermore, Japanese Patent Application No.
In No. 6-187713, as a measure for removing the peculiar odor of a milk-containing beverage during high-temperature storage, calcium salt is added to the milk-containing beverage at a high temperature by adding a water-soluble calcium salt such as calcium chloride or calcium lactate. It suppresses deterioration odor and / or color tone change during storage.

On the other hand, as a technique for adding calcium to a beverage, Japanese Patent Laid-Open Nos. 62-83847 and 63-15 are available.
7964, JP-A-03-65139, JP-A-07-1
Although there are 11879 and Japanese Patent Publication No. 02-29301,
All of these techniques are aimed at supplementing calcium components.

[0006]

With the spread of coin vendors in recent years, hot selling by can vendors of canned beverages such as coffee and tea is carried out in winter. that time,
Canned beverages are stored in the vendor at high temperatures, and some vendors may be exposed to high temperatures for extended periods of time. In general, coffee and tea canned beverages stored under high temperature are more deteriorated by heat than those stored under low temperature and room temperature, and their flavors are significantly deteriorated. Therefore, an object of the present invention is to suppress pH lowering than when an antioxidant is used during high temperature storage, particularly when sold in a hot bender, and as a result, deterioration of flavor is suppressed and original flavor is impaired. The purpose is to provide a beverage in a sealed container for high temperature preservation such as coffee or tea.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have added finely ground calcium carbonate and an emulsifier to a beverage in a sealed container such as coffee and / or tea. Thus, during high temperature storage, the pH drop is suppressed more than the antioxidant, the deterioration of flavor is suppressed as a result, and a beverage in a sealed container for high temperature storage that does not impair the original flavor is obtained, Was completed.

That is, the present invention relates to a beverage in a hermetically sealed container for high temperature storage, which comprises (a) calcium carbonate powder and (b) an emulsifier and / or a thickener.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The inventors of the present invention found various water-soluble salts such as calcium chloride, calcium lactate, calcium citrate, and the like until they found the calcium carbonate of the present invention as a heat stabilizer for beverages for high temperature storage. I have also examined the effect of calcium gluconate etc., but I was not able to achieve the desired heat stabilization effect,
It has been surprisingly found that water-insoluble calcium carbonate has an unexpected thermal stabilizing effect, and the present invention has been completed. The calcium carbonate in the present invention is used in an amount of 0.01 to 0.5% by weight based on the total amount. The calcium carbonate powder is preferably a fine powder and has a particle size of 3 μm or less, preferably 0.3 μm or less.

As the emulsifier, various food emulsifiers such as sucrose fatty acid ester, lecithin and polyglycerin ester can be used, but sucrose fatty acid ester is particularly preferable.

As the thickener, cellulose (0.1
~ 1.5wt%), guar gum (0.01-0.5wt)
%), Carrageenan (0.01 to 0.5 wt%), xanthan gum (0.01 to 0.5 wt%), and the like. The numbers in the parentheses () indicate the preferable amounts used.

In order to produce a beverage in a hermetically sealed container for high temperature storage of the present invention, calcium carbonate powder is suspended in water with an emulsifier or a thickener, preferably by combining the emulsifier and the thickener. This can be achieved by mixing this suspension with the beverage extract or concentrated beverage concentrate, filling the container, sealing and sterilizing.

Specifically, first, water is added in an amount of 0.01 to 0.1% by weight of emulsifying agent and / or thickening agent and 0.01 to 0.5% by weight of calcium carbonate based on the whole beverage.
0 to 200 times (50 to 50% by weight of calcium carbonate to be added)
Calcium carbonate in 200 times the weight of water) forms a stable suspension by the action of an emulsifier. Then, add this to various extract liquids such as coffee, black tea, green tea, oolong tea, and health tea or concentrated stock solutions such as cocoa, chocolate, and oshiruko to adjust to a predetermined concentration, and after stirring, fill a container such as a can and seal it. Retort sterilization (for example, 115-
It can be achieved by carrying out at 130 ° C. for 5 to 40 minutes). However, according to the present invention, since the beverage does not become a transparent liquid due to the suspension of calcium carbonate, it cannot be used when transparency is essential.

The above-mentioned extract or concentrated stock solution can be produced by a generally produced method, and there is no particular limitation. Further, additives such as milk components, sweetening components, sodium caseinate, various vitamins, inorganic salts and the like used in general foods can be added to these extracts and concentrated stock solutions as needed.

The present invention is extremely effective especially for coffee and black tea, and suppresses the pH drop during high temperature storage of a coin bender or the like, and consequently suppresses the deterioration of flavor, and the original coffee or black tea. It does not spoil the flavor. As compared with the case of using a conventional antioxidant such as ascorbic acid, the pH lowering is suppressed and the original flavor of coffee or tea can be maintained for a long time. Beverages such as coffee and / or black tea are known to generate an organic acid to lower the pH and deteriorate the flavor when stored at a high temperature. However, in the present invention, originally, a poorly water-soluble calcium carbonate is originally used. It is presumed that by adding the pulverized powder to a canned beverage, the buffering ability of calcium carbonate acts in the liquid and the pH decrease is suppressed.

The beverage in the sealed container for high temperature storage of the present invention is not limited to extraction liquids such as coffee and tea, but like various drinks such as oshiroko and cocoa, the pH is lowered by storing it at a high temperature in a coin bender or the like. It can be used for any beverage that has characteristics.

[0017]

EXAMPLES The present invention is described below by way of examples, but the present invention is not limited to these examples.

Example 1 (Coffee manufacturing method) 1 g of calcium carbonate and 0.5 g of sucrose fatty acid ester were suspended in 100 g of water, heated to 65 ° C. and treated with a homomixer for 5 minutes to prepare a suspension. Obtained. On the other hand, the roasted and ground coffee beans were extracted to obtain a coffee extract. To 400 g of this coffee extract, 60 g of sugar, 100 g of milk and the above suspension were added and mixed, and water was added to bring the total amount to 100 g.
After adjusting to 0 g, baking soda was added so as to have a pH of 6.7 and homogenized to obtain a preparation liquid. 123 after filling this in a can
Retort sterilization was performed at 20 ° C for 20 minutes to obtain a coffee can beverage.

Comparative Example 1 A coffee can drink was obtained in the same manner as in Example 1 except that calcium carbonate was not used (sucrose fatty acid ester was used).

PH measurement test of coffee of Example 1 and Comparative Example 1 As an accelerated test of high temperature storage, the coffee can beverages shown in Example 1 and Comparative Example 1 were stored at 80 ° C. for 1 to 2 weeks to obtain pH.
The change was measured. The result is shown in FIG. According to this, it was confirmed that Example 1 to which calcium carbonate was added suppressed the pH decrease as compared with Comparative Example 1 to which calcium carbonate was not added.

Sensory test for flavor of Example 1 and Comparative Example 1 Coffee canned beverages of Example 1 and Comparative Example 1 were stored at 80 ° C. for 2 weeks, and then sensory test for flavor was conducted on 6 expert panelists. . As a result of carrying out the evaluation of Example 1 with respect to Comparative Example 1 in five stages of "bad", "somewhat bad", "same", "somewhat good" and "good", five people are said to be "somewhat good" and one is "same" It was evaluated, and it was confirmed that deterioration of flavor was suppressed.

Comparative Example 2 Roasted and ground coffee beans were extracted to obtain a coffee extract. To 400 g of this coffee extract, 1 g of ascorbic acid (vitamin C) which is an antioxidant, 60 g of sugar, 100 g of milk, 1 g of emulsifier were added and mixed, and water was further added to make a total amount of 1000 g, and then the pH was adjusted to 6.7. Sodium bicarbonate was added to the mixture to homogenize it to obtain a preparation liquid. After filling this in a can, the retort sterilization was performed at 123 ° C. for 20 minutes to obtain a coffee can beverage.

PH measurement test of Example 1 and Comparative Example 2 As an accelerated test of high temperature storage, the coffee can beverages shown in Example 1 and Comparative Example 2 were stored at 80 ° C. for 1 to 2 weeks to obtain pH.
The change was measured. The result is shown in FIG. According to this, Example 1 containing calcium carbonate was compared with Comparative Example 2 containing ascorbic acid as an antioxidant,
It was confirmed that the pH reduction was suppressed.

Comparative Example 3 A coffee canned beverage was obtained in the same manner as in Example 1 except that calcium chloride was used instead of Example 1.

Comparative Example 4 A canned coffee drink was obtained in the same manner as in Example 1 except that calcium lactate was used instead of Example 1.

The coffee can beverages shown in Example 1 and Comparative Examples 3 and 4 were subjected to an accelerated test of high temperature storage at 80 ° C.
It was stored for 1 to 2 weeks and the pH change was measured. The result is shown in FIG. According to this, the example 1 in which calcium carbonate was added was the comparative example 3 in which calcium chloride was added.
It was confirmed that the pH lowering was suppressed as compared with Comparative Example 4 in which calcium lactate was added.

Example 2 (Method for producing canned black tea beverage) 1 g of calcium carbonate and 0.5 g of sucrose fatty acid ester were suspended in 100 g of water, heated to 65 ° C. and treated with a homomixer for 5 minutes. Next, the black tea raw material was extracted to obtain a black tea extract. 65g of sugar in 300g of this black tea extract,
60 g of milk and the above suspension were added and mixed, water was further added to bring the total amount to 1000 g, and baking soda was added to the mixture to homogenize it to pH 6.9 to obtain a preparation liquid. After filling this in a can, the retort sterilization was performed at 123 ° C. for 20 minutes to obtain a tea can beverage.

Comparative Example 5 A black tea canned beverage was obtained in the same manner as in Example 2 except that calcium carbonate was not used.

PH measurement test of Example 2 and Comparative Example 5 The tea canned beverages shown in Example 2 and Comparative Example 5 were stored at 80 ° C. for 1 to 2 weeks as an accelerated test for high temperature storage, and pH change was measured. did. FIG. 4 shows the results. According to this, it was confirmed that Example 2 in which calcium carbonate was added suppressed the pH decrease as compared with Comparative Example 5 in which calcium carbonate was not used.

Sensory test results of Example 2 and Comparative Example 5 The canned black tea beverages of Example 2 and Comparative Example 5 were stored at 80 ° C. for 2 weeks, and then sensory tests were performed on the flavor of 5 expert panelists. As a result of carrying out the evaluation of Example 2 against Comparative Example 5 in five stages of “bad”, “slightly bad”, “same”, “slightly good”, and “good”, one person is “good” and four people are “somewhat good”. It was an evaluation.

[0031]

According to the present invention, by adding the calcium carbonate powder and the emulsifier to the beverage in the hot-sealed container for hot vendors such as coffee and tea, it is possible to suppress the pH decrease during the high temperature storage in the hot vendors. As a result, it was possible to provide a sealed container beverage for high temperature storage, in which the deterioration of flavor was suppressed and the original flavor was not impaired.
In particular, the present invention is suitable for opaque beverages such as milk coffee, milk tea, cocoa, and milk beverages in which the suspended state of calcium carbonate is not noticeable.

[Brief description of the drawings]

FIG. 1 is a graph showing changes in pH when the canned coffees of Example 1 and Comparative Example 1 are stored at 80 ° C. at high temperature.

FIG. 2 is a graph showing changes in pH when the canned coffees of Example 1 and Comparative Example 2 are stored at 80 ° C. at high temperature.

FIG. 3 shows the canned coffees of Example 1 and Comparative Examples 3 and 4 at 80 ° C.
4 is a graph showing a state of pH change when stored at high temperature in FIG.

FIG. 4 is a graph showing how pH changes when the canned milk tea of Example 2 and Comparative Example 5 is stored at 80 ° C. at high temperature.

Claims (2)

[Claims] 1. (a) Calcium carbonate powder and (b)
A beverage in a sealed container for high temperature storage, which comprises an emulsifier and / or a thickener. 2. High-temperature storage characterized by suspending calcium carbonate powder in water with an emulsifier, mixing this suspension with a beverage extract or concentrated beverage concentrate, and filling, sealing and sterilizing in a container. For manufacturing a beverage in a sealed container for food.