JPH09262055A - Production of packed coffee having high quality - Google Patents
Production of packed coffee having high qualityInfo
- Publication number
- JPH09262055A JPH09262055A JP12412596A JP12412596A JPH09262055A JP H09262055 A JPH09262055 A JP H09262055A JP 12412596 A JP12412596 A JP 12412596A JP 12412596 A JP12412596 A JP 12412596A JP H09262055 A JPH09262055 A JP H09262055A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- container
- nitrogen gas
- water
- gas atmosphere
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Vacuum Packaging (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酸化しやすい飲料
であるコーヒーを長期間に亘って良好な風味、香味、品
質等すぐれた味覚を維持する、高品質容器入りコーヒー
の製造に関するものである。本発明は、従来達成し得な
かった徹底した酸化防止策も採用するのにはじめて成功
したものであって、本発明によって容器に充填されたコ
ーヒーは長期間に亘っていれたての味と香りを有するき
わめて品質のすぐれたものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of coffee in a high-quality container, which maintains a good taste, flavor, quality, and other excellent tastes over a long period of time as coffee, which is a beverage that easily oxidizes. . The present invention succeeds for the first time by adopting a thorough antioxidant measure that has heretofore been unachievable, and coffee filled in a container according to the present invention has a long-lasting taste and aroma. It has excellent quality.
【０００２】[0002]
【従来の技術】従来、飲料の酸化防止のため種々の方法
が実施され、また提案されている。熱間充填法はその一
つであって、常圧下で温度９０〜１００℃で飲料を充填
し密封することにより、殺菌効果を得るとともに、ヘッ
ドスペース中の酸素量を減少させるものである。しかし
ながら、熱間充填法による酸素量の減少効果には限度が
あり、充填時の酸化やその後の酸化による品質の劣化を
免れない不都合があった。2. Description of the Related Art Conventionally, various methods have been implemented and proposed to prevent the oxidation of beverages. The hot filling method is one of them, in which the beverage is filled and sealed at a temperature of 90 to 100 ° C. under normal pressure to obtain a sterilizing effect and reduce the amount of oxygen in the headspace. However, there is a limit to the effect of reducing the amount of oxygen by the hot filling method, and there is a disadvantage that quality deterioration due to oxidation during filling and subsequent oxidation is unavoidable.
【０００３】また、コーヒーについて、コーヒー粉末の
抽出、濾過、充填、密封の全工程を不活性ガスの加圧下
で行うことが提案（特開昭５１−５７８６３号公報）さ
れている。この方法はたしかにすぐれたものであるが、
密器入りコーヒーに関しても近年の消費者の高級志向な
いし本物志向は非常に強いものがあり、この方法で得ら
れた製品では消費者のニーズに合わなくなってきてい
る。Further, it has been proposed to carry out all the steps of extracting, filtering, filling and sealing coffee powder under pressure of an inert gas (Japanese Patent Laid-Open No. 51-57863). This method is certainly good,
With regard to coffee in a jam box, consumers are very strongly interested in high-class products or genuine products in recent years, and products obtained by this method are not suitable for consumers' needs.
【０００４】[0004]
【発明が解決しようとする課題】上記のように、抽出し
てから一定期間経過後に飲用する容器入りコーヒーであ
っても、入れたてないし抽出直後のコーヒーと同じ香味
を有する高品質コーヒーを要望する消費者の強いニーズ
に応える目的で、本発明はなされたものである。As described above, even if the coffee is contained in a container and is to be drunk after a certain period of time after extraction, a high quality coffee having the same flavor as freshly prepared coffee or immediately after extraction is desired. The present invention has been made in order to meet the strong needs of consumers.
【０００５】[0005]
【課題を解決するための手段】本発明は上記目的を達成
するためになされたものであって、容器入りコーヒーの
品質保持における酸化防止の重要性に改めて着目し、各
方面から検討の結果、コーヒーを充填する前の空の容器
に窒素ガスを吹き込み容器内の酸素を極力除去してお
き、これにコーヒーを充填、脱気、密封処理したとこ
ろ、全く予期せざることに入れたての香味をそのまま有
する高品質コーヒーが得られることを発見した。本発明
は、この有用な新知見を基礎とし、更に研究を行った結
果、遂に完成されたものである。Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and refocused on the importance of preventing oxidation in maintaining the quality of coffee in a container, and as a result of examination from various directions, Before filling the coffee, blow nitrogen gas into the empty container to remove oxygen in the container as much as possible, and then fill it with coffee, degassing and sealing it. It has been found that high quality coffee can be obtained which has the following characteristics. The present invention was finally completed as a result of further research based on this useful new knowledge.
【０００６】すなわち本発明は、コーヒーを充填する前
の空の容器内部を窒素ガス雰囲気にして実質的に脱酸素
状態にすることにより、酸化変質が抑制された高品質容
器入りコーヒーを工業的に製造する点を基本的技術思想
とするものである。以下、本発明について詳しく述べ
る。That is, the present invention provides a high quality coffee in a container in which oxidative deterioration is suppressed by industrially producing a deoxygenated state by making a nitrogen gas atmosphere in the empty container before the coffee is filled. The point of manufacture is the basic technical idea. Hereinafter, the present invention will be described in detail.
【０００７】[0007]
【発明の実施の形態】本発明にしたがって高品質容器入
りコーヒーを製造するには、上記したように空の容器内
部を脱酸素状態にしておき、これにコーヒーを充填する
ことが必須であって、他の処理は従来から知られている
酸化防止処理によればよい。例えば、コーヒー粉末の抽
出、濾過、充填、密封の全工程を不活性ガスの加圧下で
行ったり、使用する原料として脱酸素した原料を用いた
り、原料貯蔵タンクのヘッドスペースを不活性ガスで選
択したり、各種の酸化防止処理が適宜採用される。BEST MODE FOR CARRYING OUT THE INVENTION In order to produce a coffee in a high-quality container according to the present invention, it is essential that the inside of the empty container is deoxidized and the coffee is filled in the empty container as described above. The other treatment may be a conventionally known antioxidant treatment. For example, all steps of coffee powder extraction, filtration, filling, and sealing are performed under the pressure of inert gas, deoxidized raw material is used as the raw material, and the head space of the raw material storage tank is selected with the inert gas. Or various anti-oxidation treatments are appropriately adopted.
【０００８】本発明においては、コーヒーを充填する前
の空の容器の内部を実質的に脱酸素しなければならな
い。そのためには、例えば、容器内部を一旦真空にして
おいた後に窒素ガスを充填したり、容器に水を充満させ
ておき次いで窒素ガスで充満させるか又は水と窒素ガス
とを置換させたりして、必要あればこれらの操作をくり
返したり組み合わせたりし、容器内部を実質的に酸素の
存在しない不活性ガス雰囲気にすればよい。In the present invention, the interior of the empty container prior to coffee filling must be substantially deoxygenated. For that purpose, for example, the inside of the container is once evacuated and then filled with nitrogen gas, or the container is filled with water and then filled with nitrogen gas or the water is replaced with nitrogen gas. If necessary, these operations may be repeated or combined to make the inside of the container an inert gas atmosphere substantially free of oxygen.
【０００９】また、容器内部を脱酸素するには、上記の
ほか、例えば図示するような脱酸素装置を用いてもよ
い。図１はその平面図、図２はその断面図である。図
中、各数字は、それぞれ次のものを示す。１：トンネ
ル、２：窒素ガスノズル、３：スターホイール、４：フ
ィラー、５：トンネル、６：容器、７：ベルトコンベ
ア。Further, in order to deoxidize the inside of the container, in addition to the above, for example, a deoxidizing device as shown in the drawing may be used. 1 is a plan view thereof, and FIG. 2 is a sectional view thereof. In the figure, each number indicates the following. 1: Tunnel, 2: Nitrogen gas nozzle, 3: Star wheel, 4: Filler, 5: Tunnel, 6: Container, 7: Belt conveyor.
【００１０】空の容器６（ここでは缶が図示されてい
る）は、ベルトコンベア７上に載置され、窒素ガス雰気
下にあるトンネル１（５）内に入り、窒素ガスノズル２
から窒素ガスを容器６の内部に吹き込み、残存酸素を追
い出して窒素ガスを容器内に積極的に充満させ、実質的
に容器内部を脱酸素状態にする。図中窒素ガスノズルの
長さは比較的短かいものが図示されているが、その長さ
は適宜変更することができ、容器底部に届く程度の長い
ノズルを使用すれば更に脱酸素が効率的に行うことがで
きる。窒素ガスの空容器内への吹き込み流量は、０．０
１〜５Ｎｍ3／分、好ましくは０．０５〜１．５Ｎｍ3／
分とするのがよく、この範囲内で窒素ガスの吹き込み流
量を適宜調節して脱酸素のコントロールを自由に行う
が、上記範囲を逸脱しても、さしつかえなく、特に上記
範囲以上の流量の場合は問題がない。An empty container 6 (a can is shown here) is placed on a belt conveyor 7, enters a tunnel 1 (5) under a nitrogen gas atmosphere, and a nitrogen gas nozzle 2
Nitrogen gas is blown into the inside of the container 6 to expel the residual oxygen to positively fill the inside of the container with nitrogen gas, thereby substantially deoxidizing the inside of the container. In the figure, the length of the nitrogen gas nozzle is shown to be relatively short, but the length can be changed as appropriate, and if a long nozzle that reaches the bottom of the container is used, deoxidation will be more efficient. It can be carried out. The flow rate of nitrogen gas blown into the empty container is 0.0
1~5Nm 3 / min, preferably 0.05~1.5Nm 3 /
It is better to control the deoxygenation freely by appropriately adjusting the flow rate of nitrogen gas blown within this range, but it does not matter even if it deviates from the above range, especially when the flow rate is above the above range. Is no problem.
【００１１】このようにして内部を充分に窒素ガスで充
満した容器６は、スターホイール３を介して、フィラー
４からコーヒーを熱間充填し、容器のヘッドスペースを
窒素ガスで置換した後、巻締めすればよい。この場合、
更にフィラー４のヘッドスペースに窒素ガスを圧入して
おくと更に脱酸素が充分に行われる。また、トンネルの
みでなく装置全体を不活性ガス雰囲気下にしておけば、
低温充填も可能である。The container 6 thus fully filled with nitrogen gas is hot-filled with coffee from the filler 4 through the star wheel 3 to replace the head space of the container with nitrogen gas, and then rolled. Just tighten it. in this case,
Further, if nitrogen gas is press-fitted into the head space of the filler 4, deoxidation is further sufficiently performed. In addition, if not only the tunnel but the entire device is in an inert gas atmosphere,
Low temperature filling is also possible.
【００１２】例えば、不活性ガス雰囲気下でコーヒー粉
末を脱酸素した水、湯、熱水、沸とう水又は水蒸気によ
って抽出し、得られたコーヒーを上記した脱酸素した容
器に充填すれば、きわめて高品質の容器入りコーヒーを
製造することができる。そして、抽出したコーヒーを容
器に充填した後、ヘッドスペースに窒素ガスを充填、圧
入したり、及び／又は原料の調製から容器への充填、巻
締、密封までの全工程を不活性ガス雰囲気で行うと更に
良い結果が得られる。For example, if coffee powder is extracted with deoxidized water, hot water, hot water, boiling water or steam under an inert gas atmosphere, and the resulting coffee is filled in the deoxidized container, it is extremely effective. High quality cupped coffee can be produced. Then, after filling the container with the extracted coffee, nitrogen gas is filled into the head space and press-fitted, and / or the entire process from raw material preparation to container filling, winding, and sealing is performed in an inert gas atmosphere. Doing so will give you better results.
【００１３】上記した無酸素抽出処理を行うには、例え
ば、コーヒー粉末の存在する雰囲気を不活性ガス、例え
ば窒素ガスで置換し、実質的に無酸素の状態とし、か
つ、コーヒー粉末を抽出処理する水、湯、熱水、沸騰水
又は水蒸気のもととなる抽出用水を脱酸素処理、例えば
脱酸素装置を用いた脱酸素処理を行い、実質的に酸素を
含まない水として、これを加熱又は加圧加熱して得た
水、湯、熱水、沸騰水又は水蒸気によって、コーヒー粉
末を抽出処理するものである。To carry out the above-mentioned oxygen-free extraction treatment, for example, the atmosphere in which the coffee powder is present is replaced with an inert gas such as nitrogen gas to make it substantially oxygen-free, and the coffee powder is subjected to the extraction treatment. Water, hot water, hot water, boiling water or extraction water that is the source of steam is subjected to deoxidation treatment, for example, deoxidation treatment using a deoxidation device, and heated as water that does not substantially contain oxygen. Alternatively, the coffee powder is extracted with water, hot water, hot water, boiling water or steam obtained by heating under pressure.
【００１４】本法においては、実質的に酸素の存在しな
い状態で抽出することを可能とし、味を劣化させる成
分、即ち、いやなえぐ味、強い苦味、渋味などの溶出を
極力抑え、適度な苦味、まろやかな味、入れたての香り
をもつ高品質のコーヒーを得ることができる。In the present method, it is possible to extract in the substantially absence of oxygen, and the components that deteriorate the taste, that is, unpleasant astringent taste, strong bitterness, astringent taste, etc. are suppressed as much as possible, and the amount is moderate. You can get high quality coffee with a good bitterness, mellow taste and fresh aroma.
【００１５】また、一般に、コーヒーの抽出固形量を多
くして収率を上げるために、抽出温度を７０〜１３０℃
と高くし、抽出時間を２０〜１２０分と長くしている。
そして、このように抽出温度を高くし、抽出時間を長く
すれば、味を劣化させる。即ち、いやなえぐ味、強い苦
味、渋味などが多量に抽出されてしまうことになる。In general, the extraction temperature is 70 to 130 ° C. in order to increase the extracted solid amount of coffee and increase the yield.
And the extraction time is extended to 20 to 120 minutes.
If the extraction temperature is increased and the extraction time is increased in this way, the taste is deteriorated. That is, a large amount of unpleasant astringency, strong bitterness, astringency, etc. will be extracted.
【００１６】しかし、実質的に酸素のない状態のコーヒ
ー粉末抽出によれば、約７０〜１３０℃の湯、熱水又は
水蒸気による抽出であっても、えぐ味、強い苦味、渋味
などのいやな味は、ほとんど抽出されず、高品質のコー
ヒーが高収率で得られるのである。However, according to coffee powder extraction in a substantially oxygen-free state, even if extraction is performed with hot water, hot water or steam at about 70 to 130 ° C., no good taste such as astringent taste, strong bitterness, and astringency is felt. The taste is hardly extracted and high quality coffee is obtained in high yield.
【００１７】本発明においてコーヒー粉末の抽出の場を
不活性ガス雰囲気下にするには、コーヒー抽出装置全体
を一定密閉し、一旦真空にし、次に窒素ガスで充満させ
実質的に酸素のない不活性ガス雰囲気下にすることがで
きる。In the present invention, in order to extract the coffee powder in an inert gas atmosphere, the entire coffee extraction apparatus is sealed to a certain degree, vacuumed once, and then filled with nitrogen gas so as to be substantially oxygen-free. It can be under an active gas atmosphere.
【００１８】また、本発明において使用する抽出用の水
は、あらかじめ脱酸素処理をして、実質的に酸素のない
状態の水にしなければならない。水の脱酸素処理は市販
の脱酸素装置を使用するので十分である。The water for extraction used in the present invention must be deoxidized in advance to be water in a substantially oxygen-free state. It is sufficient to use a commercially available deoxygenation device for the deoxygenation of water.
【００１９】コーヒー粉末は荒引き粉末でも、微粉末で
もよいが、十分脱酸素した後に抽出する。The coffee powder may be a roughing powder or a fine powder, but is extracted after sufficient deoxidation.
【００２０】脱酸素処理した水は、０〜１３０℃までの
水、湯、熱水、沸騰水又は水蒸気としてコーヒー粉末に
添加して抽出処理を行う。０〜４０℃の水の場合は抽出
時間を３０分以上２４時間程度としたり、循環抽出した
りすると良い。また、４０〜７０℃の湯の場合は２０〜
１２０分程度の抽出や循環抽出で良く、更に７０〜１３
０℃の熱水、沸騰水、加圧加熱水、水蒸気の場合は１０
〜６０分程度で十分である。The deoxidized water is added to coffee powder as water, hot water, hot water, boiling water or steam at a temperature of 0 to 130 ° C. for extraction treatment. In the case of water at 0 to 40 ° C., the extraction time may be 30 minutes or more and about 24 hours, or may be extracted by circulation. In the case of hot water at 40-70 ° C, 20-
Extraction or circulation extraction for about 120 minutes is sufficient, and 70 to 13
0 ° C hot water, boiling water, pressurized heating water, steam 10
About 60 minutes is enough.
【００２１】このようにして使用原料、抽出処理の雰囲
気等において、窒素ガス等の不活性ガスを用いて酸素と
置換する等不活性ガス雰囲気とすることにより、高品質
のコーヒーが得られるが、この高品質コーヒーを上記し
た無酸素容器に充填し、更にヘッドスペースの不活性ガ
ス置換、不活性ガス雰囲気下での巻締、密封処理を行う
ことにより、実質的に酸素を含まない容器入りコーヒー
を得ることができる。本発明で得られたコーヒーは、ま
ろやかな苦味と入れたての香りをもった高品質のコーヒ
ーであり、しかも長期間に亘ってこの高品質が維持さ
れ、そのうえ、飲用に際しても加温してもあるいは冷却
しても、その高品質にはいささかの変化も認められず、
きわめてすぐれている。In this way, high-quality coffee can be obtained by setting the raw material used, the atmosphere of the extraction treatment, etc. to an inert gas atmosphere in which an inert gas such as nitrogen gas is used to replace oxygen. This high-quality coffee is filled in the oxygen-free container described above, and the head space is replaced with an inert gas, the winding is performed in an inert gas atmosphere, and the sealing process is performed. Can be obtained. The coffee obtained according to the present invention is a high-quality coffee having a mellow bitterness and a freshly added aroma, and this high quality is maintained for a long period of time. Even if it is cooled or cooled, there is no noticeable change in its high quality,
It is extremely good.
【００２２】本発明において、コーヒーには、通常のコ
ーヒーのほか、これにミルク、クリーム、砂糖等の甘味
料、その他の添加成分を添加したコーヒー飲料もすべて
包含される。また、コーヒー収容容器としては、缶、ビ
ン、アルミ製や硬質ペーパー製の容器、アルミやペーパ
ー等をラミネートした素材等からなる容器といった硬質
材料製のものが使用できる。In the present invention, coffee includes not only ordinary coffee but also coffee beverages in which sweeteners such as milk, cream and sugar, and other additive components are added. The coffee container may be made of a hard material such as a can, a bottle, a container made of aluminum or hard paper, or a container made of a material obtained by laminating aluminum or paper.
【００２３】以下に、本発明の実験例及び実施例につい
て述べる。Experimental examples and examples of the present invention will be described below.
【００２４】[0024]
【実験例１】図示した装置を用いて、下記の窒素ガスフ
ロー条件のもと、１９０ｇのコーヒーを収容することの
できるスチール缶に水を充填した後、巻締めを行った。[Experimental Example 1] Using the illustrated apparatus, under the following nitrogen gas flow conditions, a steel can capable of containing 190 g of coffee was filled with water and then tightened.
【００２５】（窒素ガスフロー条件） （１）ガスフロー無し 窒素ガス雰囲気とせず、オープンのままで充填した。 （２）空容器中の酸素除去 トンネル内に窒素ガスを流し、且つノズルを用いて空容
器内に窒素ガスを吹き込んだ。 （３）空容器中の酸素除去＋フィラーヘッド部分への窒
素ガスの吹き込み 上記と同様にノズルを用いて空容器内に窒素ガスを吹き
込み（流量１．５Ｎｍ3／ｍｉｎ．）、且つフィラーの
ヘッド部分にも窒素ガスを吹き込んだ。(Nitrogen gas flow condition) (1) No gas flow The nitrogen gas atmosphere was not established, and the gas was left open. (2) Oxygen removal in empty container Nitrogen gas was caused to flow in the tunnel, and nitrogen gas was blown into the empty container using a nozzle. (3) Oxygen removal in empty container + blowing of nitrogen gas into filler head portion In the same manner as above, nitrogen gas is blown into the empty container using a nozzle (flow rate 1.5 Nm 3 / min.), And filler head Nitrogen gas was also blown into the part.
【００２６】缶の巻締後、常温に１月放置した後、酸素
測定装置（酸素濃度計：Oxygen Analyzer Model RO-101
(Iijima Products M.F.G. Co.) 、溶存酸素計：Model
DDC-10(Denki Kagaku Keiki Co.)）を用いて、各処理を
行った缶内の酸素量を測定し、下記表１の結果を得た。
酸素量は、内容液中の溶存酸素量とヘッドスペース中の
酸素量の合計で表わした。After the can is wound and left at room temperature for one month, an oxygen measuring device (oxygen concentration meter: Oxygen Analyzer Model RO-101) is used.
(Iijima Products MFG Co.), dissolved oxygen meter: Model
DDC-10 (Denki Kagaku Keiki Co.)) was used to measure the amount of oxygen in each treated can, and the results shown in Table 1 below were obtained.
The amount of oxygen was represented by the sum of the amount of dissolved oxygen in the content liquid and the amount of oxygen in the head space.
【００２７】[0027]
【表１】 [Table 1]
【００２８】上記結果から明らかなように、空容器内を
実質的に無酸素状態にすることにより、缶の内容物中の
酸素量が激減し、しかもフィラーのヘッドスペースを窒
素ガスで充填することにより更に酸素量が激減し、本方
法の有効性が実証された。As is apparent from the above results, the oxygen content in the contents of the can is drastically reduced by making the inside of the empty container substantially oxygen-free, and the head space of the filler is filled with nitrogen gas. By this, the amount of oxygen was drastically reduced, and the effectiveness of this method was verified.
【００２９】[0029]
【実施例１】コーヒーの抽出装置から充填装置までのコ
ーヒー製造装置全体を一定密閉し、これに窒素ガスを送
入し、コーヒー製造中は窒素ガスで加圧状態を維持し、
この抽出装置にコーヒー粉末を入れた。[Example 1] The entire coffee making device from the coffee extracting device to the filling device is hermetically sealed, and nitrogen gas is introduced into the coffee making device, and a pressurized state of nitrogen gas is maintained during coffee making,
Coffee powder was placed in the extractor.
【００３０】一方、水を脱酸素装置で処理して、水から
実質的に酸素を除き、この水を昇温プレートに通し、１
１０℃の加圧加熱水を作り、これをコーヒー粉末に注ぎ
抽出液を得た。これに糖、乳成分などを加えて調合し、
フィラーに収容した。なお、コーヒー粉末、糖、乳成分
などは、すべて窒素置換により脱酸素したものを使用し
た。On the other hand, the water is treated with a deoxidizer to substantially remove oxygen from the water, and the water is passed through a heating plate.
Pressurized and heated water at 10 ° C. was prepared and poured into coffee powder to obtain an extract. Add sugar, milk ingredients, etc.
Stored in a filler. The coffee powder, sugar, milk components, etc. were all deoxidized by nitrogen substitution.
【００３１】図示した装置を用い、窒素ガス雰囲気とし
たトンネル内に空の１９０ｇ缶を入れ、ノズル（本実施
例においては、その長さを図示したものより長くして缶
の底部にほぼ届く長さにした）から窒素ガスを吹き込み
（流量１．０Ｎｍ3／分）、空容器中の酸素除去を行っ
た。この容器にフィラーからコーヒーを注入した後、ヘ
ッドスペースに窒素ガスを充填し、巻締め密封して缶コ
ーヒー製造した。なお、フィラーのヘッドスペース部分
にも窒素ガスを吹き込み（０．０５Ｎｍ3／分）、脱酸
素を行った。このコーヒーをサンプル２とした。Using the apparatus shown in the figure, an empty 190 g can was put in a tunnel filled with a nitrogen gas atmosphere, and a nozzle (in this embodiment, a length longer than that shown in the drawing was used to reach the bottom of the can). Nitrogen gas was blown (flow rate 1.0 Nm 3 / min) to remove oxygen from the empty container. After injecting coffee from the filler into this container, the head space was filled with nitrogen gas, and was wound and sealed to produce canned coffee. It should be noted that nitrogen gas was also blown into the head space portion of the filler (0.05 Nm 3 / min) to perform deoxidation. This coffee was used as Sample 2.
【００３２】対照として、空の容器にノズルから窒素ガ
スを吹き込む工程のみを省略したほかは（つまり、空の
容器は、その内部に窒素ガスを吹き込むことなく、窒素
ガス雰囲気下のトンネル内を通した）、上記と同じ方法
をくり返して缶コーヒーを製造し、このコーヒーをサン
プル１とした。As a control, except that only the step of blowing nitrogen gas into the empty container from the nozzle was omitted (that is, the empty container was passed through a tunnel under a nitrogen gas atmosphere without blowing nitrogen gas into the inside thereof). The same method as above was repeated to produce canned coffee, and this coffee was designated as Sample 1.
【００３３】サンプル２及びサンプル１を常温に３カ月
間放置した後、開栓して５点法によるパネルテスト（３
０名）を行った。その結果を下記表２に示す。After the samples 2 and 1 were left at room temperature for 3 months, they were opened and the panel test by the 5-point method (3
0 people). The results are shown in Table 2 below.
【００３４】[0034]
【表２】 [Table 2]
【００３５】上記結果から明らかなように、本発明によ
るコーヒーは、品質劣化が大幅に抑制され、苦味はやわ
らかく軽い味があり、３カ月間経過したにもかかわら
ず、入れたての香りが保持されており、本発明による空
の容器の脱酸素処理がきわめて有効であることが確認さ
れた。As is clear from the above results, the coffee according to the present invention has a greatly suppressed quality deterioration, has a soft and light bitterness, and retains the fresh aroma even after 3 months have passed. It was confirmed that the deoxidation treatment of the empty container according to the present invention is extremely effective.
【００３６】[0036]
【発明の効果】本発明によれば、空の容器の内部を脱酸
素するという新規な構成を採用することにより、徹底し
た酸化防止がはじめて可能となり、従来より行われてい
た不活性ガスを利用する方法では到達することができな
かったきわめて高品質の缶コーヒーの製造がはじめて可
能となった。本発明によって製造された缶コーヒーは、
従来の缶コーヒーとは全く比較にならない高品質なもの
であって、長期間の保存にもかかわらず、入れたてのコ
ーヒーを飲用することができ、まさに画期的なものであ
る。According to the present invention, by adopting a novel structure in which the inside of an empty container is deoxidized, it becomes possible to thoroughly prevent oxidation for the first time, and it is possible to use an inert gas which has been conventionally used. For the first time, it became possible to produce extremely high-quality canned coffee that could not be reached by the method described above. The canned coffee produced by the present invention is
It is of a high quality that is completely incomparable to conventional canned coffee, and can be used as a freshly brewed coffee in spite of long-term storage, which is truly epoch-making.
【図１】本発明で使用する装置の平面図である。FIG. 1 is a plan view of an apparatus used in the present invention.
【図２】本発明で使用する装置の断面図である。FIG. 2 is a cross-sectional view of the device used in the present invention.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 早川 義信 愛知県西春日井郡師勝町大字熊之庄字十二 社 45−２ 株式会社ポッカコーポレーシ ョン中央研究所内 (72)発明者 萩原 正義 愛知県西春日井郡師勝町大字熊之庄字十二 社 66−３ 株式会社ポッカコーポレーシ ョン生産本部内 ─────────────────────────────────────────────────── ─── Continued front page (72) Yoshinobu Hayakawa Yoshinobu Hayakawa Twelve companies in Kumanosho, Shikakatsu-cho, Nishikasugai-gun, Aichi 45-2 Pokka Corporation Central Research Institute (72) Masayoshi Hagiwara Nishikasugai-gun, Aichi 66-3, Kumanosho-ji, Shikakatsu-cho 66-3 Pokka Corporation Production Headquarters
Claims (6)
ス雰囲気にして実質的に脱酸素状態とすること、を特徴
とする高品質容器入りコーヒーの製造方法。1. A method for producing coffee in a high-quality container, characterized in that the inside of the container before being filled with coffee is made into a nitrogen gas atmosphere to be substantially deoxidized.
ス部分も窒素ガス雰囲気にして実質的に脱酸素状態とす
ること、を特徴とする請求項１に記載の製造方法。2. The manufacturing method according to claim 1, wherein the head space portion in the filler tank is also brought into a nitrogen gas atmosphere to be substantially in a deoxidized state.
素した水、湯、熱水、沸とう水又は水蒸気によって抽出
処理し、得られたコーヒーを容器充填用コーヒーとして
使用すること、を特徴とする請求項１又は請求項２に記
載の製造方法。3. The coffee powder is subjected to extraction treatment with deoxidized water, hot water, hot water, boiling water or steam under a nitrogen gas atmosphere, and the obtained coffee is used as a coffee for filling a container. The manufacturing method according to claim 1 or 2.
素した水、湯、熱水、沸とう水又は水蒸気によって抽出
処理し、得られたコーヒーを容器に密封するまでの工程
を窒素ガス雰囲気下で処理すること、を特徴とする請求
項１〜請求項３のいずれか１項に記載の製造方法。4. A process of extracting coffee powder with deoxidized water, hot water, hot water, boiling water or steam under a nitrogen gas atmosphere, and sealing the obtained coffee in a container under a nitrogen gas atmosphere. The method according to any one of claims 1 to 3, wherein:
質的に脱酸素状態としてなること、を特徴とする請求項
１〜請求項４のいずれか１項に記載の製造方法。5. The production method according to any one of claims 1 to 4, wherein the production step is substantially deoxidized in all production steps including the raw material.
載の製造方法で製造してなる高品質容器入りコーヒー。6. A coffee in a high-quality container, which is produced by the production method according to any one of claims 1 to 5.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12412596A JPH09262055A (en) | 1996-03-26 | 1996-03-26 | Production of packed coffee having high quality |
| KR1019960029564A KR100423587B1 (en) | 1996-03-26 | 1996-07-22 | Method for producing high-quality drinks filled in containers and high-quality drinks produced by the method |
| US08/681,481 US6231907B1 (en) | 1996-03-26 | 1996-07-23 | Method for producing high-quality drinks filled in containers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12412596A JPH09262055A (en) | 1996-03-26 | 1996-03-26 | Production of packed coffee having high quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09262055A true JPH09262055A (en) | 1997-10-07 |
Family
ID=14877554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12412596A Pending JPH09262055A (en) | 1996-03-26 | 1996-03-26 | Production of packed coffee having high quality |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09262055A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063601A1 (en) | 2002-01-31 | 2003-08-07 | Toyo Seikan Kaisha, Ltd | Method of manufacturing baked beverage in container |
| JP2005137269A (en) * | 2003-11-06 | 2005-06-02 | Pokka Corp | Volatile component, method for producing the same, and food and drink |
-
1996
- 1996-03-26 JP JP12412596A patent/JPH09262055A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063601A1 (en) | 2002-01-31 | 2003-08-07 | Toyo Seikan Kaisha, Ltd | Method of manufacturing baked beverage in container |
| JP2005137269A (en) * | 2003-11-06 | 2005-06-02 | Pokka Corp | Volatile component, method for producing the same, and food and drink |
| JP4568490B2 (en) * | 2003-11-06 | 2010-10-27 | 株式会社ポッカコーポレーション | Method for producing volatile component, food and drink containing volatile component, and method for producing coffee beverage or tea beverage |
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